Recipes & Food-Related Ramblings
Summer is well underway and what better way to indulge in it than with this juicy BBQ pork Tenderloin Sandwich? Complete with tender sheets of roasted pork piled high on a toasted ciabatta bun slathered with a cherry BBQ sauce. The sandwich is rounded out with a fiery pineapple scotch bonnet relish and a tower of crisp shaved red cabbage. This beautiful bite was made for the long hazy days of summer. So let’s get into it!
While few things can compete with a classic cheeseburger, it’s hard not to play with the burger template. From bun to patty to condiments and toppings, there is so much to play with on a burger. The flavor combinations are quite literally endless. From peanut butter pork burgers to hot sauce-soaked tofu numbers, I’ve taken the burger to some strange (potentially blasphemous) places over the years. But, oddly, I’d never thought to take the burger in a Greek direction. This is particularly strange given that I grew up next to a Greek family that owned a diner. Hopefully, today’s Chicken Souvlaki Burger with Whipped Feta makes up for this glaring oversight. The only thing I could think when I bit into this beauty was “What took me so long”? So let’s not wait any longer. Let’s make these beauties!
Smash burgers are having a moment. They seem to be served on every corner of every metropolis. They have been turned into everything from tacos to salads. Smash burgers are even served fries-supreme-style over their traditional side. We have reached peak smash burger and I for one am happy to see it. Burgers, smashed or otherwise, are a perfect food. But why would I present you with a classic burger when I already have one on this site? So instead here is my vegetarian take on the smash burger. These Maitake Smash Burgers feature maitake mushrooms marinated in ras el hanout and olive oil smashed and roasted between two large baking sheets. The mushrooms are piled onto a bun slathered with a mint aioli and topped with sumac onions and fresh cucumber. It may not be your classic burger stand burger but it’s still mighty fine, so let’s make it!
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.