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.
Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
I feel like anyone who’s followed me for a while had to have known that a chicken and waffles recipe was coming eventually. How could it not? I consider chicken and waffles to be the ultimate not only brunch, but possibly southern dish as well. You have your salty, sweet, crispy, soft, and juicy all in one plate.
For my recipe I took inspiration from Michelin starred Dusek’s in Chicago
This is a dish I have been playing around with the idea of for a long time. As someone who is all about finding ways to add a twist to comfort food I knew the day would come that I have to tackle chicken pot pie. But how?
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.
I think the best place to start talking about this dish is to describe the glory that is chicken cordon bleu. Imagine a hot ham and cheese sandwich. Got that image in your head? Good, now take away the bread and replace it with chicken. So this dish is already sounding insanely decadent and delicious.