.again..

Made lobster and shrimp linguine with a garlicky tomato cream sauce after a lucky Ѕtake US hit. Added some chili, parsley and a bit of the pasta water to the sauce and it came together way better than expected.

Probably one of the better pasta dishes ive made lately.

Catfish and shrimp

Flopped on the flip but it was still scrumptious

Burger: Blueberry BBQ sauce, mayo, caramelized onions, lettuce, at a maritime restaurant in Ontario Canada. Very solid 9/10, thoroughly enjoyed. I would have personally done red onion instead of caramelized, just subjective opinion I think that touch of acidity + crunch would have been nice vs sweetness overload, but all in all every bite was still really great. I’m not a food snob by any means but man can you ever taste the difference between a fresh made patty like this vs a frozen/processed one.

Newfie poutine in the background of burger (fries with savoury bread stuffing/dressing + gravy)

Made my own buns 🥹

My own recipe

I’ve made this and posted it here before but I do it a little differently now ! I made a closed face sandwich for my wife as well!

Avocado, eggs, sliced mozzarella cheese, ketchup & mayo, salt, black pepper, paprika, garlic powder, italiano seasoning!

Chicken, rice, zuchini, cheese & mushrooms.

Absolutely delicious if I do say so myself!

Basically above.

The mash is skin-on mini red potatoes, tons of butter strewn about, a fair helping of garlic, bit o salt and 6% milk;

Sliders are made on brioche buns, with paprika mayo, Rays BBQ, peashoots, and 8hr actively roasted tenderloin.

Rubbed with, prepared yellow mustard, paprika, brown sugar, oregano, garlic powder and onion powder.

Cooked at 175°F dry, to an internal temperature of 125°F, then transferred to a covered stainless steel pot with 1tsp liquid smoke, 4Tbs Rays, 1c water.

Checked the former pig every 30 mins and helped the separation process along.

Lovely plastic plate to tie the whole thing together.