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 with Garlic Chive Butter
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.
Spicy Caesar Bucatini with Fresh Basil
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!
Crispy Cod Sandwiches with Rhubarb Tartar Sauce
Did you read the title twice? Be honest. Yes, I am pairing rhubarb with cod on the blog Rhubarb and Cod. That has to be meta or something. So what are you looking at here? Well, these are Crispy Cod Sandwiches that are topped with shaved red cabbage and cucumber and slathered with tartar sauce flecked with minced pickled rhubarb. The cod is enrobed in a crisp beer batter and the rhubarb is pickled in a vinegar solution flavored with ginger, star anise, and coriander seeds. The result is a totally captivating sandwich that I promise doesn’t taste strange in the least. In fact, I would go so far as to call it downright delicious. So let’s dive in!