Did it ever seem strange to you that big, fat, juicy burgers are such a ubiquitous summertime food, seeing as it's often too hot for much more than a popsicle, let alone super-rich beef? Well, it did to me. Nothing against a good beefy burger -- it's an all-American classic, and I would never wish to replace. I'd just rather eat it in the dead of winter. Lucky for us, EmilyC's shrimp burgers are just burger-y enough to fit into the spirit of the whole "summer cookout" thing, without leaving you totally defeated the way a regular burger so often does.
And for dessert? Brownie Bites! Because it's never too hot for chocolate -- though this time of year, just a bite will do.
1 small bulb fennel 1 shallot 1 red bell pepper 1 tablespoon chives 1 1/2 pound shrimp, peeled and deveined, finely chopped by hand Hamburger buns for serving (EmilyC suggests brioche) 1 orange Powdered espresso
We assume you have kosher salt, black pepper, olive oil, garlic, eggs, flour, butter, cocoa powder, sugar, brown sugar, and vanilla. If not, you'll need those too!
1a. Both of these recipes flow pretty smoothly (no hidden wait times, no surprises) so I would make them in the order you're going to eat them (you be the judge of that one). A nutritionist would probably want you to start with the shrimp burgers, but I'm no tattletale.
1b. If you really want to multi-task, and eat dinner while the brownies cool, you could mix up the brownie batter after you've made the aioli and shrimp patties. The patties can handle a little rest in the fridge before you pan-fry or grill them, so that is a perfect brownie-batter window, if you're looking for one.
2. Whatever order you go in, eat up and enjoy! The brownie recipe makes 26 (!!) so this dinner tonight is actually dinner tonight AND dessert tomorrow night, and the next night, and the next night and the next! Which is pretty sweet indeed.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.