Lamb Burgers with Roasted Garlic Mayo and Rosemary Balsamic Tomato Jam

Coming into this recipe I had never worked with lamb before. And even when I’ve eaten it it was almost always in the form of a gyro, or a burger that tasted like one.

Yet despite it being this big mystery I really wanted to dive in headfirst. Coming in here’s what I knew: lamb needs to stay pink, and that it can stand up to some heavy flavors and condiments. I brought back an old favorite with my roasted garlic mayo from my mushroom swiss burgers. But I also used this as a chance to dabble in something I’ve wanted to for a long time, jam making.

I’ve made some berry jams for breakfast items before and even tried my hand at the dark art of chia jam. But what about savory jams? I’ve heard of tomato jam but wanted to bring new life to the concept with a good vinegar hit and fresh herbs. Plus the leftovers are really good on toast with some soft cheese!

All together this burger is a flavor bomb, but the lamb still doesn’t get lost. It’s that magical moment where every component brings its own special flavor that hits all parts of the tongue. Truth be told I made them for my best friend to help me try and we both ate two in one sitting!

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Yuzu Meringue Pie with Gingersnap Crust

Ok let’s be real, 2020 has been a fairly zero stars experience. I took time away from recipe blogging because it just wasn’t feeling right with everything going on in the world.

But this doesn’t mean I stopped working, and planning, and developing recipes. I really wanted to stretch myself and take the time of isolation to work on recipes that would bring a cool variety to my little collection. So here we have the first Fancy Redneck original dessert (the other dessert recipes were ones I stole from my mom that she made when I was little).

I must say this pie does it all. The yuzu is sharp but adds a floral note that you wouldn’t get in a normal lemon pie, and the gingersnaps add a more savory and almost spicy element to the pie that’s tempered by a super fluffy meringue. I really wanted to write a dessert that would make the tongue dance.

While I’m still not 100% sure if now is the time for blogging I am damn sure it’s always time for a good pie.

Taco Flavored Fried Brussels Sprouts and Lemon-Lime Yogurt Dip

Every so often I write a recipe that completely changes the game for me. A recipe that makes me proclaim to the void and all the gods, old and new that this will be my legacy. And let me tell you, managing to make crispy but oh so tender brussels sprouts that taste like the classic ground beef tacos you had as a kid is that moment.

And the process is simple: just drop the bad boys in the fryer for a few minutes and absolutely coat them with a super easy and basic homemade taco seasoning blend and that’s that on the sprouts. Then to top it all off I find the lemon-lime dip so fun. When you hear lemon-lime it takes you back to thinking about Gatorade, candy, fruit snacks, etc. But in all actuality it packs plenty of zing and coolness from the yogurt to cut through the spicy and semi-charred flavor of the sprouts. Every time I make this I’ll take a sample sprout to see how I did, and then I just keep going and going.

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Togarashi Pretzel Dogs

Back when I was about 20 I worked at the Lush store in Old Orchard mall right outside of Chicago. For those of you who don’t know, not only is it the mall they hang out in Mean Girls (even if the set is NOTHING like the real thing), but it’s bougie as they come. So bougie in fact they don’t even have a food court, just random nice restaurants scattered randomly throughout.

Most of these restaurants were the type of situation where you pay $15 for a burger at lunch time, and the fries and drinks are a la carte on top of it. But the main beacon of hope for my broke ass was the Auntie Ann’s located around the corner from Lush. It was literally the only thing I could afford in the whole mall to eat, and because of it I developed a weird addiction, maybe even passion for pretzel wrapped hot dogs. To this day I still get pretzel dogs almost any time I go into a mall. It’s in my code at this point.

Since a big point of cooking at home is having stuff you can’t just get anywhere, I added togarashi into the pretzel dough, and on top as well. For dunking I recommend either sweet chili sauce or Chinese hot mustard. This recipe got me 10 hot dogs and a few little pretzel nuggets. Continue reading “Togarashi Pretzel Dogs”

Beer Can Chicken with Kickass Butter

Today we’re definitely putting the redneck in The Fancy Redneck. I mean what’s more country than putting a can of beer up a chicken’s butt, letting it just hang out in the oven for a while, and calling it dinner?

All horrendous visuals aside there is a method to this madness. The beer creates a nice steam inside the chicken that keeps it moist while cooking and gives a subtle eau de beer perfume to the meat. When paired with an ultra spiced compound butter for the baking the result is like a rotisserie chicken that your local grocery store could never.

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Juicy Lucy

Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.

To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”

Spice Crusted Garlic Butter Shrimp

pasta

Shrimp is one of the key items in South Carolina food culture. Growing up one of the main spots for my family vacations was Charleston. For those of you who have never been Charleston is a beautiful town filled with a rich history that is as old as America itself, and they also boast some of the best food in the world in my opinion. Since Charleston is on the shore you can find beautiful coastal style dishes in almost every restaurant. Think she crab soup or shrimp and grits. Every time my family would travel to Charleston we made sure to eat every bite of shrimp that was available to us and we would even get coolers full of shrimp from seafood markets to take home with us. The shrimp there is that good.

For this dish I was inspired by memories of Charleston, South Carolina. I wanted to create something with beautiful shrimp, but really turn the volume up on the flavor to create a fiery, yet decadent shrimp. I crusted the shrimp in some of my favorite spices like old bay and lots of garlic powder. Then I combined oil, butter, and garlic in the pan to create a sort of garlic butter, and then cooked the shrimp in the garlic butter for extra oomph. I paired these shrimp with my tomato basil cream pasta, recipe found here. This created an incredibly well rounded dish. The shrimp had spicy and garlicky notes while the pasta balanced it out with the sauce’s creaminess and sweetness of the tomato and basil. This pairing worked incredibly well, but I think these shrimp could go with any manner of dishes. They would be beautiful next to a steak for a surf and turf, orwould be delicious with polenta for a play on shrimp and grits. There are so many options for these little flavor bombs, plus the cooking on them is super easy to boot!

Ingredients

  • 1/2 pound raw shrimp, peeled and deveined
  • 3 tablespoons garlic powder
  • 1/2 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 tablespoon old bay seasoning
  • 2 cloves minced garlic
  • 3 tablespoons butter
  • 1 tablespoon cooking oil

Start by mixing the garlic powder, cayenne, black pepper, and old bay together. Heat the oil and butter over medium high heat. While your oil and butter heats up toss the shrimp in the spice mix. Once the butter is melted add the garlic and give it one minute to cook. After that minute add your shrimp to the pan. The shrimp should take about two minutes to cook on the first side and one minute on the second side. The spices should form a nice crust on the shrimp. For serving I topped my pasta with the shrimp and garlic from the pan, and then topped the whole plate off with fresh basil and parmesan cheese. It does not get much easier or more delicious than that!

Creating Bold Flavors: Lemon Garlic Cream Sauce

pasta 3

It has to be obvious at this point that creamy pastas are my kryptonite. There is just something so magical about a cream sauce that packs a ton of flavor. The one downside of a cream sauce is that they can feel overly decadent. For tonight’s meal I wanted to try and explore the lighter side of the cream sauce, if there is such a thing.

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