Last summer the only thing I cooked was bruschetta.
I made bruschetta a lot. Every week. This summer I’m still making a lot of bruschetta. But I’m also making gochujang-butter shrimp. The sauce is inspired by the delicious gochujang-butter chicken wings a restaurant called Rabbit Hole used to serve in Midtown Global Market years ago before closing.
This gochujang butter sauce is composed of only two ingredients – a gochujang squeezy sauce and butter. I could be your Asian Sandra Lee.
I make meatloaf for the promise of a cold meatloaf sandwich the next day. Thick slices on squishy sandwich bread with mayo. . . good mayo.
My mom always made the meatloaf recipe from the back of the Quaker Oats box, baking it in a rectangular meatloaf pan. Quaker’s recipe is different now, but back then it was really simple: Ground beef, tomato juice, oats, egg, onion, salt and pepper. She topped it with slices of bacon and a glaze of ketchup and brown sugar.
My meatloaf includes a lot more things and I never measure. I freeform the meatloaf on a sheetpan so that the top has more surface area to brown.
I wrote this simple recipe for Simple Sautéed Cabbage With Balsamic Vinegar nine years ago!
There’s not much to the post, the recipe details are sparse, and the photo is just ok. Yet, it remains one of the most popular posts to this day.
Especially during the pandemic, people are gravitating towards this cabbage post.
Here’s my even more streamlined version of this recipe. Of course you can still add miso and the hot peppers, if you have them. A simple sauté brings out the natural sweetness in the cabbage.
Last night I opened some bourbon and got really mad about people not believing in science.
Then I made some angry tuna salad.
Tuna salad’s the best recipe to make when you’re stressed because there is really no wrong way to make it. This is just my latest incarnation. Who knows what the other tuna salad feelings taste like?
Add plenty of chopped vegetables to stretch out the tuna and whatever else you might have.
You’d think I’d get sick of this recipe at some point, but I haven’t.
My body craves summer. Not a hot and sticky Florida summer or a dry Texas summer, just our summer. A Minnesota summer.
Most nights for dinner, when I actually cook, I prepare something like this.
Summer tomatoes, bell pepper, and herbs, all marinated in good balsamic and olive oil and served on toasted bread. If I have fresh mozzarella, I’ll use some of that; if I have goat cheese or ricotta I might use that instead.