This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.
Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.
This week, we have a summery, strawberry salsa. Two weekends ago, we had our good friends over for a lunch-time barbecue, and they introduced us to “fire and ice” salsa. To the uninitiated, a fire and ice salsa is a salsa that—stating it simply—substitutes the standard tomatoes for watermelon. On a hot and humid day after standing in front of the grill, this was one of the best things I’ve ever tasted.
Inspired, we decided to use a different red fruit for our salsa. This strawberry salsa tastes great on a corn tortilla chip, a pork rind, or spooned over eggs at breakfast. We hope you incorporate this spin on salsa into your summer menus!
Happy Fourth of July to our American readers! We’re spending the holiday in the north woods of Wisconsin with family, and Otto has made his inaugural journey into the lake behind Grandma and Grandpa’s house. He even got himself out to the floating raft (with the help of a floatation device and mom and dad), setting the record for youngest grandchild to do so.
We’re mightily looking forward to the food and festivities that go along with summer holiday cookouts. Potato salad has always been a mainstay at family gatherings, and we wanted to add some variety to the salad that provided some kick and keeps the great flavor. We know you’ll enjoy it. There’s still time to get out to the store for this afternoon’s BBQs—you can do it!
Heather and I are almost 13 months into our parenthood journey, and we’ve continued to learn about the need to have great time management skills (and to function on dysfunctional levels of sleep). While we enjoy cooking, and cooking together, the hazards of trying to do that with a waddling one-year-old in the kitchen or keeping him occupied has been a new challenge. As I write this, Otto is walking and crawling around the room and is anxious for me to be done.
We love this recipe because it is made quickly in one pan and almost entirely with ingredients available at Costco. Taking advantage of frozen and bulk ingredients allows us to streamline our meal planning without sacrificing flavor or quality. We know you’ll love it. Even our little guy had seconds.
A few weeks ago Heather and I decided to pick up a large package of pork belly at Costco (never go to Costco hungry, folks). We had no plan for what to do with it at the time, but we went ahead and picked it up. Our eyes were bigger than our stomachs that shopping trip, so we ended up with way more food at home than we needed and it came to a point where we needed to cook or freeze this pork belly. Since I’ve been mainly following a keto diet for the past 5 months, I decided to pan fry some of the pork belly for fun. As a fan of spicy foods, I quickly tossed the fried pork belly in some Frank’s Red Hot, and I was blown away with how much these taste like tiny, boneless buffalo wings. They’re addictive and super easy—my favorite combination. My only warning is to wear an apron and use a splatter guard, as they kick up a bit of hot grease (especially if you’re making multiple batches).
Enjoy these as buffalo bites, or experiment with your favorite buffalo wing flavors (barbecue, curry, asian sweet and sour). We’ll do a follow up post some time soon with some variations. Happy eating!