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!
Continue reading “Bird Dogs”
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.
Is it a fall or summer dish? Yes. Continue reading “Curried Corn and Salmon Chowder”
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.
Continue reading “Double Decker Fried Bologna Breakfast Sandwiches”
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”
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”
Lately my life has been about the hunt for convenience. Between a new job, studying for my second licensing exam for my new job, housework, and making more time for the gym I need grab and go food anywhere I can get it.
That being said one of my biggest weaknesses going about my day is making sure I eat breakfast, let alone a balanced one.
Enter: frittata muffins. It’s so simple it’s genius and stupid at the same time. All you do is cook off some veggies/meat, mix it with eggs and cheese, and then pour into cupcake tins and bake. I’m kinda kicking myself I didn’t do it sooner.
For my cupcake tin’s maiden voyage I decided to go with turkey sausage and a vaguely French inspired veggie mix and spinach, (see the previously mentioned attempt at being healthier), and some mascarpone and parmesan because we love ourselves.
The result is packed with meatiness and flavor. Plus the fact they’re adorable and not so bad on the waistline is a huge plus! Continue reading “Turkey Sausage and Veggie Frittata Muffins”
You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.
I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party. Continue reading “Cheese Course Pizza”
I’m going to keep it real with y’all. I’ve been all about going healthier lately and finding healthy substitutions for carb and fat heavy dishes. But when it comes to fries I say screw it. My hot take is that there is no perfect fry substitute. Sweet potato fries? Close, but they’re always kind of flacid. Zucchini chips/wedges? I’d eat it, but don’t give it to me and tell me it’s supposed to fill my fry craving. Those breaded cauliflower sticks in the freezer section? Bro, no.
Eating healthy is great and awesome, but sometimes you just need some potatoes and a pot of grease. To up the anty we’re also going to dunk these babies in a spiced beer batter for optimum crunch and flavor. Everything in moderation, right?
Continue reading “Beer-Battered Fries”
I think my ultimate food happy place is any kind of pasta and shellfish. Something about the sweet, briny flavors on top of a bowl of noodles gets me going every time. A particular favorite of mine is spaghetti vongole. This os a dish that clasically consists of clam and chili. What’s not to love??
Like my pasta puttanesca this dish uses the classic aglio olio consisting of anchovy and garlic as the flavor base for the sauce. The anchovy not onoy enhances the ocean flavor of the clams, but also adds a huge savory kick as well. So all in all we have sweet, salty, briny, spicy, savory, and bright. Just talking about it I wish I had a bowl in front of me.
Continue reading “Spaghetti Vongole”
Brunch rules. It gives you an excuse to day drink, and it’s a time where people get creative in food combinations. Hi chicken and waffles, shrimp and grits, and biscuits and gravy. One by one I’m on a mission to provide the best brunch recipes, and this here is a special one.
My brother Sean, aka The Biscuit Queen, is the most incredible baker. He provided the extra fluffy, extremely layered, and above all; inordinately buttery recipe for the biscuits. I could wax poetic about how beautiful and artisinal these biscuits are with their subtle honey flavor and golden glow.
And to pair with them is my sausage gravy that’s packed with fresh sage and some crushed red pepper for your nerve. The salty gravy with attitude absorbs so beautifully into the sweet and buttery biscuits.
In short, this dish tastes like warmth and family because that’s where it comes from. You also get to read the recipe as my brother wrote it which is fun.
Continue reading “Honey Butter Biscuits and Sausage Gravy”