A dang food blog

Reviewing: Shroom 'N' Swiss pork burgers with potato wedges & a Creamy Honey Dijon Dipper. I modified this recipe using some of the sides are prepared over the weekend. 1 serving prepared Here's what you get: Yukon Gold potatoes  Mushroom stock concentrate (not pictured) Ground pork Swiss cheese  Sour cream  Honey Dijon dressing  Not used: Button mushrooms  Potato buns  Substitutes: Shiitake mushroom  Balsamic red onions  Sweetie pepper Potato wedge seasoning 1/4 tsp each: Garlic powder  Onion powder  Pepper  Paprika  Pink sea salt  Dill  Mustard power  The potatoes: The most amount of prep time spent on these was in making the seasoning for them. Once the potatoes were cut and I had the spices measured I just mix them together drizzle the potatoes and oil and seasoned. They went into the oven first as they took the most time to cook. The protein: I had this pre-seasoned with the mushroom stock...

Pork Bulgogi  Serves 1 My first attempt to make bulgogi with a limited amount of ingredients. Day 1 Here's what I have: * Marinade 1/4 cup tamari  2 tbsp brown sugar  2 tbsp sesame oil  3 cloves of garlic - pressed  1 tbsp Ginger 1 tsp red pepper flakes  1/4 tsp pepper  6 oz pork loin Frozen for 45 minutes and thinly sliced. The pork was marinated overnight, the recipes I found stated you could do so for an hour or two and be just fine. For this recipe I am missing red pear and red pepper paste. I'll make a second attempt when I can get those and compare.  Day 2 Prep your finishers, I'm adding shitake mushrooms to the meat. Today I'm doing rice and red cabbage as sides. What I have: Marinated pork  2 green onions sliced  1 tbsp sesame seeds  1/4 cup green onions white/green 1 cup red cabbage  1 cup shitake mushrooms  1/4 cup rice When your rice or other sides are nearly done heat...