500th episode week ends with a combo egg & shrimp salad sandwich. Not much more to say than that. Except that there’s bacon too. And it’s really good.
You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the sriracha (blender) hollandaise is so damn good it won’t matter anyway.
On this special day, it seems only fitting we cook something, well…special. And so in true Cooking Guy style, we make a completely relatable steak & eggs. But we elevate them by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak. Celebrate with us and this crazy good meal.
Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food.
As we hit hump day on Greek Week, it’s side dish time with a most delicious soufflé. Light and puffy, this little gem begs to be partnered with almost any protein.