Blackberry-Brie Burger

Awhile back I had an Elk burger from Square 1 Burgers that was absolutely delicious. I can’t remember exactly what was in that burger (All I recall is elk, cheese, and jam. Maybe some caramelized onion.) but it definitely inspired what I just created. It sounds weird, I know, but somehow the combo works and in less than 20 minutes (what it took to heat up some sweet potato fries) you have yourself a mouth-watering, did-I-just-inhale-this-yes-I-did, burger.

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(For you, Brittney)
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Crispy Herbed Shrimp with Chive Aioli with Roasted Asparagus and Tomatoes

Holy moly that is a long title. Anyways…

I have a confession to make. Shellfish scare me. First, I’m afraid that I’m secretly allergic to them and will have a terrible reaction (it hasn’t happened yet). Second, I’m not confident in my ability to properly cook them. Too little time, and you have raw seafood which may be harmful. Too much, and you have overcooked, chewy sea-protein.

But you have to face your fears sometime, and yesterday was that day. I was pretty impressed with this recipe, and for someone who has all the above fears and isn’t too thrilled with shrimp’s texture, found I actually enjoyed eating it. The directions are straightforward and easy to follow. The only thing I found problems with was peeling and deveining my own shrimp. It was a full immersive, play with your food moment, but it was also frustrating. If you eat shrimp frequently, I would recommend getting a special knife to do this peeling. Otherwise, you can use a paring knife and take some more time to get those shrimps clean.  Continue reading

Lemony Chicken Saltimbocca

I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.

The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.

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I’m Back!

After a very long hiatus, I’m starting to post again. Last summer, I was told that my blog had no direction; that it should be better thought through before I do anything more with it. That kind of negativity hurt, but I followed along and stopped.

Well I’ve had plenty of time to think about it, and this is my direction: continue doing what I was doing. I like trying new recipes, and sharing what I find with y’all isn’t hurting anyone. If anything, it’s helping us expand our creativity, challenge our cooking skills, and put tasty things in our bellies. How much more direction do I need?

So I guess here is some food for thought, especially at the start of this year. If it makes you happy (and doesn’t harm you or others), keep doing what you’re doing. You can’t please everybody and you don’t need unnecessary negativity in your life. When what you do is genuine and comes from a good place, people will notice and that positive energy will carry over. Now back to the food.