Canadian Thanksgiving is officially two weeks away, so I thought I’d squeeze one last rational recipe in before the onslaught of holiday content begins. Today’s Tajín Shrimp Bowls are by design extremely low-key. They are the perfect thing to eat while binging questionable television in a mostly clean hoodie. Or at least that’s what I did with them. This is strictly a meal I make when I’m home alone. Mostly because Sunny, my lovely and patient partner, is a shrimp-hater. He’s trying his best with other shellfish but shrimp has proven to be a bridge too far. But that’s fine, more shrimp for me.
Today I bring you brunch. Now, if you’re reading this hot off the presses, you know it’s not exactly an acceptable brunch hour in my time zone. But the thing about Sunday brunch is it happens once a week. And it can happen almost daily when you’re on vacation. So really there’s never a bad time to start planning your next brunch. And I would like to put forward these Smoked Salmon Home Fries as a contender. It has all the hallmarks of a great brunch. Eggs, carbs, and premium protein with a side of cream cheese. What more could you ask for?
Shrimp rolls always have a spot on my summer eats bucket list. They’re snuggled right up there next to lobster with potato salad and a slice of strawberry shortcake. A shrimp roll with a side of potato chips is simply summer to me. And when I order a shrimp roll, only the classic will do. So that’s what I’m bringing you today. There is no twist, no unexpected ingredient, and no out-of-left-field technique. What we have here is simply a damn good set of shrimp rolls meticulously prepared. So without further ado, let’s break down these Shrimp Rolls with Garlic Chive Butter.
Today’s Spicy Caesar Bucatini is, unsurprisingly, inspired by the caesar. The cocktail, not the salad. I took the tell-tale flavors of the Clamato-based drink and turned them into dinner. Imagine clams steamed in a blistered cherry tomato, horseradish, and vodka sauce tossed with chewy bucatini pasta. Oh! And as the name suggests, there’s a good amount of heat in this dish as well. While it may seem strange to use a cocktail as inspo for pasta, in this instance it works. And by “works” I mean, this dish is so delicious that I don’t care if it’s wrong. So let’s dive right in!