Happy Father’s Day to all the men out there!
My dad and my two brothers are both obsessed with the buffalo blue cheese brats from Mighty Spark Food Co. (formerly known as Man Cave).
And so am I. Until I tasted one myself, I had never met a brat I liked.
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Several weeks ago I posted a recipe for homemade gravlax, promising to share the recipe for my favorite creation made with the leftovers.
Leftover salmon of any kind is uncommon in my household, especially since it’s a treat that we don’t enjoy all that often. I LOVE salmon pizza, though, so sometimes I try to save a little for that purpose.
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To continue the tradition of serving Scandinavian food like I did in my last post, I introduce to you today probably the strangest recipe I’ve ever made.
Before attempting this questionable recipe myself, I had tasted gravlax a few times in the past, my taste buds wondering why it wasn’t simply labeled “salmon” because that’s sure what it tasted like.
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A more appropriate title for this 15-minute meal would be “Chili Made Almost Entirely of Leftovers.”
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Crock-Pots were undoubtedly made for winter. Probably invented by a Canadian in January who was even colder than a Minnesotan in January. Am I right?
WRONG. Not only was the illustrious slow cooker invented in Chicago by a man with Jewish heritage (according to my very scientific Wikipedia research); it is so NOT only for cold months.
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