THIS is the post I’ve been looking forward to … shenanigans commenced in the kitchen with this girl in town & I loved it!
Listen, Josh and I have fun when we cook together but there’s something about cooking with a girlfriend. We’re a little too old to be having sleep overs where we paint nails & braid hair; drinking wine, catching up on life, and cooking just sounds so much better anyway😉 . Oh plus that meant Josh got to sit back and watch football. I’m pretty sure he had no complaints.
Let’s see, overall prep for the shrimp burgers wasn’t difficult but there were quite a few steps with the many ingredients. I have a ton of photo collages because with Miss Chelsea in the kitchen with me, I had a rock star picture-taker; she just snapped away at pretty much everything and I had so many pictures to choose from. I’d say she’s hired to come back any time😉 .
FYI: pulsing the shrimp in the food processor was nasty. It stank and the “meat” was sticky and slimy. It made for handling things a little tricky. (Notice the Scentsy warmer … it did its job and covered the smell. Not just mix cinnamon and seafood; it totally erased the seafood stink! I HIGHLY recommend this product!)
\/ that’s me realizing there isn’t enough Dijon mustard … 2 curse words
On to making the cream sauce and peach salsa. The recipe calls for chipotle sauce (whatever that is … couldn’t find it after 3 stores); we had Chilula so I stuck with it however it’s not as spicy as what I’d think chipotle sauce to taste like so we kept dumping more and more Chilula into the sour cream. Way more than 2 TBSP; use whatever sauce you like though, taste as you go to make sure you like it.
The peach salsa was delish! A great topping for any burger really, even a salad topping. Peeling peaches isn’t the most exciting task, it’s a pain. Peaches are slimy and impossible to handle once most of the skin is off, so be prepared to possibly drop them. Speaking from experience … I dropped half of one down that black hole between the counter top and fridge… 3 curse words.
Whichever topping called for coconut, I left it out. Blah. I really dislike coconut. It’s so chewy and almost rubbery.
We did have an injury. Whoopsie-bears. One must be careful how much wine has been consumed when using incredibly sharp knives. Chelsea turned to help me with something and I turned towards her with a knife in my hand. And then they met. Fortunately it wasn’t a deep cut and a band-aid saved the day. Ok, on to slicing the avocado, it was perfectly ripe. Bottom picture is our side item, sweet potatoes. Those little nuggets took forever, but we planned on that happening. We have the WORST luck with baked potatoes. So in they went at 400 for 1 1/2 hours. HOLY MOLY. They were tasty though; a famers market purchase from earlier in the day, along with the Poteet Wine.
Look at those crazy sous chefs, Geno has a huge crush on Chelsea (she’s the first house guest he’s been around since we adopted him). That piece actually sat when she told him to. Jerk. We’ve been working on “SIT” since June and while he does it when he wants to, he did it on command for her. WTF. That’s it, she’s living with us. As for Ella, well she had no clue why there was so much commotion in the kitchen.
PS Strawberry wine is fantastic. It’s like juice. Yummy. Lots of yummy!
Oh yeah, back to the burgers… form them just like regular burgers, there’s no secret to it (they won’t shrink though: no fat! So make them the size you want). I let the bowl mixture sit in the fridge for about 20 minutes to firm up, it was a good idea since the meat is so sticky. Cook for 3-4 minutes on each side, set up the toppings station, and voila – dinner’s ready! Josh began the clean up process, love him. My daily “after dinner” routine is sticking Josh’s Chillow in the fridge. I hate that thing. It takes up an entire shelf. We literally have a shelf dedicated to the Chillow. Which means one less shelf for my groceries. I can’t wait until we move to the new house and have 2 fridges.
(I told you Chelsea snapped pictures of everything! I love it!)
FINISHED PRODUCT. Oh man, it was so good. I wasn’t sure what the texture would be like, it wasn’t gooey or rubbery. It reminded me of salmon burgers. Everyone had CPC (clean plate club; I’m astonished at how many people didn’t have that club when they were younger. It was a big deal in my house!); the sweet potatoes turned out perfectly (sorry, no picture – it’s a potato) … so yeah, it’s a keeper for sure. Even the leftover patty was still good; 1 minute in the microwave and you’d think it was freshly cooked. Usually seafood turns to shoe leather if reheated. Josh plans on using the sour cream sauce for his sandwiches and the peach salsa for salads. Leftovers don’t have to be used for their original intention. Be creative and don’t waste perfectly good food.
Follow me on instagram …mrsdlh50 … I’ll be posting nightly photos from dinner. That should hold you over until I get time to blog. Chelsea introduced me to this gem of an app and I’m obsessed now! I’ll use the tags #foodporn and #kitchentails but also whatever the main ingredient is. I’m trying to keep up with technology!