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.
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!
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.
Picture it: Belton 2001. One day when the Marshall Primary School menu for the next week was released everyone’s attention was immediately captured by something we never heard of, bird dogs. None of the other kids knew what it was, and to add insult to injury none of the adults did either. Not even the lunch ladies!
What we got was a total game changer. Bird dogs consist of chicken fingers, bacon, honey mustard, and cheddar tucked into a hot dog bun. When I explain it to people who never lived in Anderson county, South Carolina they never seemed to get it, but honestly it’s so perfect. Somehow the hotdog bun proportions are so much more satisfying than the normal chicken sandwich and I will die on that hill.
Clearly I’m not the only one to think so because these little buns of glory became a cultural icon in my hometown. They worked their way into mom and pop restaurants, sleepovers, and I even went to a banquet where they were served!
If you ever wanted a super obscure southern dish that you can’t even find on Google that doubles as stoner food then look no further! I mean come on, look at that!
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.
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.
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.
Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.
To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”→
Poké, a bowl a la free form sushi, found all over Hawaii, has become my favorite thing to eat lately. I have already created one variant, but let’s be real, finding sushi grade fish can be tricky or downright expensive. Enter my ride or die, imitation crab, or krab if you’re tight like that.
This dish is not only affordable and accessible. It’s also light, flavorful, and perfect if you’re lazy because there’s a seven minute cook time. The only thing you make is the ginger soy dressing. And of course the best part of any salad or poké situation, CUSTOMIZATION. So go nuts with your toppings!
At my day job there’s a man who regularly brings my coworkers and me produce fresh from his garden. At first he brought tomatoes that I turned into soup. Most recently he brought us more banana peppers and green chilis than I knew what to do with.