By using par-boiled and then grilled potatoes, you get to taste the wonderful char-ry taste of the actual potato and not just a bunch of mayo. A pile of creamy cauliflower mash sets the stage and then gets tucked in by those smoky greens before finally getting piled high with a mound of aggressively seasoned, salty, juicy shrimp. Do you even hear me? Leave work immediately. Pack the kids in the car. Go to the grocery store. Make this your life’s mission.
That adorable thing would be called a kalette: a cross between kale and brussels sprouts. I bought mine at Super Target, so it would appear that we regulars have access to these little wonders without a trip to any special grocery store
It is peak cozy, nutritious, and cool-weather wonderful.
10 tablespoons olive oil
Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.
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