On this episode of “Can Jen Piccata It?” we have not just shrimp, not just a burger, but a shrimp burger!
I love this dish for two big reasons. One it makes a piccata feel so practical. I can have my piccata poolside and it fits. But also? Now my summer burger feels so glamorous from swapping out meat and ketchup for a seafood piccata flavored with lemon and capers. The shrimp and the burger really work together to lift each other up.
1 lb shrimp, semi-finely chopped
1/4 cup plus 1 tbsp capers, drained and rinsed
Juice and zest of one lemon
1 large egg
1/4-1/2 cup all purpose flour
1/4 cup mayonnaise
2 tbsp neutral oil
Salt and pepper
Start by mixing the mayonnaise, 1 tbsp of the capers, and start with the juice of half a lemon. Add more lemon if needed and add salt and pepper to taste. Set aside or refrigerate until using.
Combine the shrimp, lemon zest, the rest of the capers, egg, flour, and 1/2 tsp each salt and pepper. Add more flour if the mix isn’t holding. Form into four patties.
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Cook your shrimp patties about 3-5 minutes per side until the outsides are golden brown and the insides are fully cooked. Serve on a toasty bun with lettuce, spinach, or arugula and load up the mayo!
For anyone else missing the sushi bar something fierce, this one’s for you. Pretty much every sushi bar near me has some variant of these mussels. You’ll see them referred to as mussels yaki, charred mussels, or baked mussels. Then the topping options create an even broader range. but no matter what you call them or put on top, these tamgy, creamy, and slightly crunchy appetizers are addictive as can be.
Ok so even though I love and regularly eat plant-based I can never believe when someone tells me a vegan dish tastes like meat. I call bull on every single meat alternative. Even when I talk about plant-based I talk about it as its own delicious world to explore, and that replicating typically leads to disappointment.
But in saying all of this, damn if these little mushroom tacos didn’t just about bamboozle me, and I made them! My friend who I made them for who also lives off of red meat even said they could have fooled him if he didn’t know. The key here is getting some really good super meaty oyster mushrooms. If they aren’t available near you then a cremini (baby bella) could work too.
Most of my recipes in the last several months have been inspired by fresh, home grown produce. I have one friend who’s garden I raided all summer to the point that I could be called Peter Rabbit. Through the fall my main inspiration has come from a friend’s farm that has had an amazingly consistent and diverse array of beautiful mushrooms. With the last batch I received I had originally thought of making a chicken marsala. But as I sat and thought about it I decided it was time to step my game up and give this Italian-American classic a major upgrade.
Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.
Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.
While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!
The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???
P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!
During most of my day to day life I like super simple, clean cooking. But I have a special tradition I like to call “fuck it Friday.” It’s a similar concept to a cheat day, but without the gross guilty connotation, and it allows me to set it on a schedule.
One of my big go tos for this moment is some kind of alfredo pasta. But what happens when I feel the need to be sneaky during the week, or on the other hand slide a vegetable into my Fridays? The answer is simple, why not both? Enter alfredo mashed cauliflower.
It’s super rich and decadent. But making cauliflower the base at least lets me pretend I’m being somewhat healthful. I’m a huge believer in the magic of cauliflower, and if you weren’t before then there’s nothing a little parmesan won’t solve.
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.
In all fairness I owe a lot of what’s written to my brother, Sean. He’s basically my 24/7 hotline for bouncing recipe ideas off of someone, and getting editing suggestions. Sometimes he’ll even blurt out, “you know what would be cool…,” and then hit me with some nifty idea that I try and work up. This was one of those times.
He threw the idea of putting sambal in arrabiata sauce. For those of you who don’t know arrabiata is a pasta sauce that consists of tomato, garlic, and crushed red pepper flakes. That’s it. I tried making this with just subbing out the chili for sambal and it was fine, there just wasn’t any magic.
Then I decided to add a couple of flavor friends, fish sauce for salty funk and ginger for extra pep in my step, and the flavor profile felt full and packed with umami.
Honestly there’s not much of a cool story to this. I just randomly got an urge to make a recipe with grapes because I think they’re sorely underused, and somehow thought peanut butter jelly and salad should have a baby.
Honestly how I got there’s a mystery but I’m glad I did. What I did was whip up a peanut dressing with a good hit of acid and a little spice and paired it with grilled chicken and the sweetest grapes I could find.
I ended up with a really cool childhood meets adulthood plate of food that I’m really into. And this is coming from a salad hater. So let’s get into it, yeah?
Truth be told I’m not the best about eating breakfast. I’m really bad about opting to sleep every available second during the work week and end up running out the door in a rush. As sad as it is to say, a good breakfast has become a bit of a weekend indulgence for me.
For my latest indulgence I wanted to go full country and make a broke and southern staple, fried bologna. It’s a similar concept to fried ham steak or bacon in that it’s crispy, salty, meaty goodness, just a little more humble. Like any good breakfast sando we have plenty of melty cheese and an overeasy egg on top. And then because I can’t help myself and love a good condiment; we have maple-mustard mayo to cut through the richness and add a little kiss of sweetness, like any good morning should have.