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.
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.
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!
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.
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?
I think almost everyone in South Carolina is no stranger to a salmon patty. Typically it’s one of those things that’s associated with that deeeep country and no frills. But what if we jazzed it up and gave it new life?
Enter lemon, dijon, capers, and a parsley lemon sauce. Salmon, whether fresh or canned is one of those ingredients that deserves zip and pep. Finding the brightness of the ingredients under the crispy crust from frying the patties is a match made in heaven. Continue reading “Salmon Patties with Lemon, Dijon, and Capers”→
To be honest, I am not into the whole concept of a new year’s diet. I feel like it usually becomes more about looking a certain way as fast as possible, as opposed to building a healthier life style that makes you feel good at all times. Plus the whole thing usually falls apart by March.
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.
Pretty much every time my brother offers to cook me dinner and ask what I want my response is the same, chicken marsala. For me a good chicken marsala is all about the sweet richness of the sauce. Normally I get so caught up in the sauce and mushrooms that the chicken tends to kind of fade into the background. This time I wanted the chicken to take center stage along with the sauce. I found that the key to that is braising.
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.