A spicy barley and corn salad tossed with a chile basil dressing and served with grilled shrimp.
Porchetta is normally eaten as a roast for a special occasion dinner, but when I was in Italy recently, we actually had it as a thin sliced sandwich meat. We got some porchetta, salami, and cheese for a train ride from Venice to Florence, and I was completely hooked on the porchetta. I happen to have a commercial meat slicer in my possession, so I thought it would be a fun theme for a party to make some different sliced meats for sandwiches. So here we are, lunchmeat week on TFimB! This porchetta tasted EXACTLY like the one I had in Italy which is pretty lucky because I just sort of winged the recipe. It was fairly easy to make and everyone loved it so I would consider it a big success!
Seafood and sausage is always a tasty pairing. After playing around with squid cooking times and noticing that it can be tender after 3 minutes or 40 minutes, but nowhere in between, I really wanted to make a hearty tomato sauce with chopped up squid that was cooked slow and low. I decided to mix in sausage, but otherwise make it like a normal tomato sauce. I loved how this came out. The squid had a perfect texture that was super tender with just a slight rubbery bite that gave the whole dish a nice chew. The flavor combo of tomato sausage and squid with a little banana pepper thrown in is really something special and some chopped up hazelnut and meyer lemon zest on top brought everything together in a nice way.
At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. When Mandi saw the square kind, she instantly suggested that I use them to make some sort of Thai or Vietnamese lasagna. The first thing I did was buy a pan the same size as the rice paper. Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it’s pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.
I dressed up as Bob from Bob’s burgers for a halloween party on Friday, and my friends dressed up as the rest of the Belcher family (except we had no Gene unfortunately). I thought the costume would be incomplete if I didn’t bring some tasty and pun-based burgers going along the lines of the burger of the day Bob makes on the show. Instead of going with one of my favorite ones (like the chile relleno you didn’t burger), I decided to make up my own! I went with the Beet St. Louis Burger because I had the Red Sox on my mind.
Welcome to hummus week! Every day this week I’m gonna be blasting you guys with new and awesome hummus recipes! Hummus week is brought to you by Sabra. I was recently lucky enough to take a trip to their hummus factory and spent an awesome day meeting new and old friends and learning about hummus. If you want to know more about the trip itself, Nick at Macheesmo (who I met IRL for the first time after being e-friends for over 4 years!) captured it pretty well here.
I couldn’t start hummus week though without actually making a batch from scratch. I’ll tell you guys a few things about making hummus from scratch. The good news is it is crazy cheap and crazy delicious. You can make a decently large batch and split it to make a few different flavors, and it keeps really well. The bad news is it’s a real pain to make and in the end the hummus from Sabra is better anyways. That being said, I had fun making it, and when I say from scratch, I mean super scratch, like making the tahini paste and everything!
Ripe summer veggies in a ceviche with fresh white fish. Serve it with bread.
Mac and cheese is the ultimate comfort meal for Mandi and me. We make it when it has been a rough day, or on a Sunday night to relax. It is very easy to make, super addicting when you eat it, and the best thing is there are always leftovers to bring in to work for lunch. We wanted to make some a few days ago so I looked at the site to see what Mac and cheeses I have done on here to make sure we made something different I would be able to post. I was surprised to find only 2 (full) mac and cheese recipes! We brainstormed this one over email in the afternoon and feasted on its amazingness that night.