January is almost over, but so is my patience for winter. And I don’t feel like I’m alone in this. This is the point when the realization of just how long the winter is, starts to kick in. Sure, one month is nearly done and dusted. But February is in the wings, and March and April can’t be trusted. Sure, they’re considered spring months, but their actions don’t always suggest that. All this is to say I am done with winter, but winter isn’t done with me. So bring on the comfort food! Today, that comfort food is this Chicken Fried Oyster Mushroom Sandwich with Carolina BBQ Sauce and Dill Pickle Slaw. It may not speed up winter, but it will make it slightly more delicious.
Nachos are one of my favorite indulgences. If I see them on a pub menu they are automatically under consideration. Who am I kidding? They are automatically on the table. But as much as I love ordering them, I adore making them at home more. Why? Because I have full control over my nacho destiny. I can make the nachos I want to see in the world. And right now I want to see these Chickpea Sheet Pan Nachos. This technicolor dream boat features blue corn tortilla chips topped with saucy gochujang and smoked paprika chickpeas, gooey cheese, a radish and mango salsa, pickled red onions, avocado, and a sprinkle of Tajín. This is the stuff of pub grub dreams, so let’s make it.
Mac and cheese is one of those universally loved dishes that takes to slight tweaks and additions beautifully. Think of how many different mac and cheese incarnations you’ve encountered on restaurant menus. From brisket to lobster it seems almost anything can find a home in a bowl of mac and cheese. Today I gave those cozy accommodations to the dill pickle. If you grew up on Dill Pickle potato chips, I’m willing to bet you’re on board with this little number. This Dill Pickle Mac and Cheese contains tender pasta coated in a cheddar and havarti cheese sauce studded with minced dill pickles, sautéed shallots, peas, and fresh dill. The casserole is topped with yet more cheese, pickle slices, and crushed dill pickle chips. If this dish seems like a little much that’s because it is. So let’s make it.
I have an affinity for messy sandwiches. If I’m not perplexed by how exactly I’m supposed to eat them, I’m not interested. Sure, I can get down with a polite finger sandwich and I’ll never turn down a pressed picnic situation like a muffuletta. But I love a juicy burger, a slippery BLT, and a towering hoagie. I want a “napkin-mandatory” sort of sandwich and today’s Teriyaki Mushroom Melt fits the bill perfectly. The word “saucy” is the aptest description for this sandwich. So let’s talk about it!