Grant is Cooking

I combined a few different recipes and techniques in a quest to recreate the feeling (if not the exact taste) of my favorite shrimp roll in town - because it's always sold out by the time I get to the restaurant. Brining the shrimp is a key step for a springy texture. Cucumber adds a nice crunch and, with the lemon zest, brings a summery touch. The sauce is a pretty basic Marie Rose sauce (English 'cocktail sauce' to pair with shrimp) - you could add hot sauce if you want. Don't skip buttering and toasting the rolls. About the beurre monte - it's optional, but it really brings a 'restaurant dish' angle. Instead of runny popcorn butter that quickly ends up soaking the bottom of the bun, this technique creates a thicker sauce that acts more like a condiment, clinging to the shrimp. Is it necessary? No, but it's also not that hard, just a lot of whisking. Makes about 4 rolls. Each roll is a bit too small to be its own meal (like a hotdog). I've counted that as 2 servings.

These are my ideal waffles: crispy outer shell, gooey yeast interior, lots of air pockets. They soak up syrup and aren't particularly sweet on their own. Non-diastatic malt powder is the key ingredient here. You can get it online. Credit to the original obscure Facebook post I based this on: https://www.facebook.com/share/v/RcCowdn5RtbxkABp/?mibextid=o9LsNV

The best technique I've found for sauteeing mushrooms. Cooking off liquid first gets them ready to absorb whatever else you add and creates a nice sear.

Cooking the pork to perfection in sous vide and then searing in a hot cast iron pan is the key to elevating pork tenderloin from mediocre to staple dinner.

A variation on https://www.seriouseats.com/the-best-black-bean-burger-recipe Using mushrooms as the main flavor. Flavor comes out more neutral, needs a bit more seasoning and more interesting toppings, but the patties are more versatile to get away from the southwestern trappings of the original. Main changes: ditched all peppers, adobo, and cheese. Replaced onion with shallots (because shallot and mushroom, of course). Added rehydrated mushrooms.

Adapted from Blue Apron recipe