Sambal Arrabbiata

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.

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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”

Teriyaki Steak Tacos

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.

And isn’t the whole point of a taco the hunt for the perfect bite? Continue reading “Teriyaki Steak Tacos”

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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A Garlic Lover’s Dream, Spaghetti Aglio Olio

aglio olio

I think anyone who reads my blog at this point knows I am a garlic junkie. Have I even posted one recipe that does not use any garlic other than the dessert I posted? To be honest I don’t think I have. And can you blame me? Garlic is absolutely delicious! There is nothing better than that sweet, almost nutty flavor you get from beautifully browned garlic. Well this pasta recipe here is an ode to all the fellow garlic lovers out there, and even better, this recipe is unbelievably cheap and simple to prepare and is friendlier to the figure than a lot of the recipes I have posted.

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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!