Stop and think about the last time you were introduced to something that truly changed things for you. Something that brought an insane amount of inspiration to your life and craft. If you’re thinking of a man that’s cool and all, but for me it was learning about Carmenere wine.
Several months ago someone I know who’se food and wine opinion I have a high level of respect for recommended I try this golden nectar. I had assumed it was some super rare, exotic, and expensive wine only found in specialty stores. Turns out almost every grocery store sells it for less than $10 a bottle. Here’s the one I get.
It has a very savory flavor to it with strong pepper notes. It’s wild because I do not like bell peppers one bit, but love this. I’ve spent months trying to figure out what recipe could be the love letter to my new favorite wine.
I decided if I wanted to create something highlighting these savory notes, what could be better than pot roast with fall off the bone tender short ribs. Especially pot roast with mushrooms. The only thing that upset me about this meal was that with COVID I wasn’t able to cook it for a bunch of people and share it. Seriously I couldn’t wait for the world to know on this one.
I rarely cook beef. I’m not fully sure why, it’s perfectly delicious, I just don’t mess with it. But recently I got a craving for two different beef dishes at the same time, meatloaf and beef stroganoff. There was no chance in heck I was going to put both on my grocery list and blow my mostly pescatarian lifestyle sky high. Enter: the mashup.
I mean honestly this makes all the sense in the world. This take on classic America combined with classic Russia soothes cold war tensions like Richard Nixon never could. Instead of the cafeteria style cream of mushroom based stroganoff over noodles, which I love; don’t get me wrong, I went for a more authentic flavor on the sauce. And honestly what’s better than a hunk of meat slathered in a rich, tangy mushroom sauce? Exactly, not a damn thing.
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”→
The concept here is simple: We all love teriyaki, steak, and tacos. Why not combine all of the above in one dish?
A teriyaki marinade takes all of one minute to whip up, and is so much better and lighter on the palette than the bottled stuff. When you pair that blend of sweet and savory we all know and love with a spicy mayo and cool mirin slaw you have one of the most perfect bites of food.
In the town I grew up in there is a pizza place. When I was little every time my family would get takeout from there my dad and I both had to get their spaghetti and meatballs. I’m not even sure why because it was actually incredibly mediocre. You could tell it was frozen and the sauce tasted like water, but that was my and my dad’s thing.
One of my favorite culinary styles is high/low cooking. High/low cooking basically takes a dish that is considered plain, humble, peasant food, or junk food and turns the volume up giving it a gourmet twist. That is what I have done with this beef stroganoff.
One of my favorite things about summertime is that America officially enters the most wonderful time of the year, burger season. To be honest there was a very dark phase in my life when I was completely over burgers. Everywhere I went it was just the same classic burger with the same toppings. Even though the burger in its most humble form is delicious, I had enough.