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!
Continue reading “California Roll Salad”
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.
Continue reading “Jay’s Pickled Peppers”
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
Continue reading “Pulled Pork Provençal”
There was a time a few years ago that I was broker than broke. Like try and sell everything you own broke. During this time I had to rely (even more heavily than usual) on pasta. On top of that it was definitely a no ingredient left behind situation.
Continue reading “Pantry Pasta Vol. 2: Hell’s Shells”
This dish originally started as a happy accident a few years ago. All I had in the fridge/pantry was a pork tenderloin, a couple bottles of Angry Orchard, and some garlic. So I made dinner out of it.
Continue reading “Pork Tenderloin with Angry Orchard Sauce”
Pizza is like a house. It all starts with a good foundation. I first learned how to build pizza houses in my high school foods class. This recipe is derived from the recipe used in that class, but with more proving tike for the dough since one class period only allows you so much time.
Continue reading “Pizza Crust”
Like almost every bookworm millenial I had a massive obsession with Lemony Snicket’s A Series of Unfortunate Events. As many know the first book references pasta puttanesca.
Continue reading “Pasta Puttanesca”
Everyone has been there: That moment when you have an almost visceral craving for Chinese takeout. Amidst the sea of sweet tasting meats fried rice seems like the greatest idea possible. Then you get it. Whether the rice has a meat in it or is vegetarian it tastes like oil and only oil. You start to wonder what you are going to do with what now seems like a mountain of greasy rice and veggies.
Continue reading “How to Make Good Fried Rice out of Bad Fried Rice”
Have you ever had chicken teriyaki from a Sarku Japan inside a mall food court? Spoiler alert: it is borderlining obscenely delicious. When I first tried it when I was about eight-years-old I seriously thought I was the living definition of cultured.
Continue reading “Teriyaki Salmon”