Karfiolleves (Paprika-Spiced Cauliflower Soup)

Finally got around to making soup. Must be the weather, but nothing sounds better than hot soup and dark beer when it’s cold out. Plus you’ll have leftovers for 2 for the next 3 days. Saves time and money and it’s fucking delicious. 

Found this recipe in the new Saveur. I don’t know why I buy the magazine, all of the recipes are available on the website. I just like having magazines.

Best part about soup is there’s usually only 10-15 minutes of prep work then you just let it simmer for the remaining time. 

Onions, hungarian paprika, and butter. Holy Trinity.

Dumplings.

I’d make it again, even if it’s a vegetarian soup.

This was from that recipe down below a couple posts ago. Not as pretty as the picture. I might have been a few beers in before handling the knife. Turned out pretty good. Gotta get in as much grilling as I can before Fall starts. Grilling in the rains sucks.

Shrimp Burgers with Roasted Garlic Orange Aioli

Made this over the weekend. It’s a good alternative to hamburgers, although I love a good hamburger.

You want to make time for it because there’s a couple of time consuming tasks involved. You have to roast garlic for almost an hour, make an aioli, then prep your shrimp burger mix. You can get the recipe here.

Don’t have any pictures of us making the garlic aioli, because it requires a little teamwork. It’s a lot easier when you have someone else pouring the oil.

It smells the way you’d imagine it to smell.

We actually did a little under a pound of shrimp. The recipe calls for 1 1/2 lbs.

With amount of shrimp we bought you can easily have about 10 sliders. It suggested brioche and we coincidentally found a pack of 8 brioche slider buns by Macrina. They were really good, but it was like 5 bucks for the pack.

Grilled Lamb Blade Chops

This is a new favorite go-to meal when I can’t decide what to make for dinner. Made this yesterday in less then 15 mins. Super easy and tastes like diamonds dipped in diamond sauce. Goes good with a salad.

• 2 lamb blades
• olive oil
• kosher salt
• pepper
• oregano
• ground coriander
• cast iron pan or propane grill

1. Make sure you have a girlfriend or significant other that can pull the meat out 20 mins before you get home from work. Room temperature meat is key. Otherwise you end up burning the outside and barely cooking the center because it’s still cold from the fridge. Nothing will make you angrier than fucking up some nice meat that you paid a little bit extra for. So be patient and give yourself enough time to do it right.

2. Before you start seasoning the chops, preheat your grill or cast iron. Should be ready to go by the time you finish seasoning.

3. Season aggressively with kosher salt and pepper. Meaning don’t cake it on there, just make sure it’s got a light coat. Then generously season both sides with coriander and oregano.

4.  I put down a little olive oil and did 2-3 mins per side for medium rare. Then depending on how tender they felt, I did and additional 1 min per side. They felt like they’d cook fast so I made sure to stay at a medium heat and pushed the meat down with tongs to gauge how squishy they were.

My dad says you can always under cook things and correct them. But once you reach well done, its practically the dog’s food.

I got the recipe from here. Decided not to make the greek salad because it was a lot of ingredients and I don’t need that much shit in my fridge. A regular salad is just fine. Alicia makes a really good sardine vinaigrette. I forgot where that recipe came from so she’ll have to tell you.