This unique breakfast mash-up will make your guests happy because it is delicious, and you happy because you won\’t be flipping eggs all morning.
These tots are flavored from the inside out with a spicy vindaloo paste.
A fun tapas dish that makes a great appetizer for a party.
As you probably have realized, I love stuffing burgers. I had this great Jones Dairy Farm Sausage and I was wondering how to make it into a stuffed burger. The first thing I thought of was going with a bangers and mash theme with the burger. I made a cheesy mashed potato that I let cool and harden, and then I stuffed it into the sausage patties. The resulting burgers came out amazing!
I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.
If I was running a diner a couple decades ago, I would probably call these “salmon croquettes”. If I was running a fancy modern american place I might call them “salmon-potato dice” cause they have the fun square shape. I think salmon gnocchi is a good name for them though. This recipe is inspired by the old school salmon and pea pasta, and also by the upcoming spring when fresh peas will soon be available.
Twist on Shepherds Pie that uses sausage and a topping of crispy brussel sprouts.
Mandi got me this really cool handheld smoker for my birthday this year. She passed my secret test where I casually mention I want something nowhere near my birthday while we are watching Top Chef after drinking a few beers and then I expect to get it for my next birthday. I guess she is a keeper! Anyways, despite wanting this thing, I had my reservations about it. I didn’t think it could possibly get smoke flavor into any ingredient with just a quick 15 minutes of “smoke marinade”. I still wanted to try though! After my first attempt, I am still on the fence, but hopeful. This soup had a nice background smoke flavor to it. I ran the smoking gun 4 times while making this soup which seems like a lot to me to get just a “background smoke flavor”, but I think after I get the hang of how to best use it, I can get better results with less smoking action.
I’m not a huge seasonal eater in terms of dishes. Fruits and veggies, totally, but I could eat super hearty savory comfort dishes mid summer and have no problem with light salads in the middle of the winter. The only thing I can’t do is soup during the hot days of July and August. It’s just too much! That’s why I am thrilled there is finally a nip in the air again and I can start eating big bowls of warmth. I’m not gonna promise an epic run of Soup Mondays again this year, but I will promise tons of creative soup ideas for the next 9 or so months! Today’s soup is filled with everything that I happened to be craving a few days ago. I am also short a limb for a few weeks due to a surgery, so I wanted to make this one nice and easy so some friends could do the bulk of the work on a Sunday afternoon without missing out on much needed hang-out time.
It’s been hard for me to switch gears from the whole “Stuffed” concept. It’s too late to get this guy into the book, so here it is, Stuffed DVD special features! This is a play on a scotch egg, but also a Peruvian dish called papas rellenas. The key is perfectly soft boiling the eggs so that the yolk stays soft and comes running out when you cut into it.
Potato and caramelized onion make this tart unique and delicious, but the truffle oil and blue cheese are what take it to the next level.
A version of gnocchi inspired by broccoli cheddar soup.