I’ve seen beets with oranges plenty of times on the menu, so it’s not much of a stretch to throw beets and oranges into the juicer together. The additions of zippy anise, earthy spinach and sweet carrots make this the most vegetal juice on our menu–kind of like V8 but better … more like V12.
Keep reading for the recipe. Continue reading Week 33, Juice 2: Beet-fennel-O.J.
This was my first official “juice” so first, a few thoughts: I don’t know if it’s odd or not, but one of my favorite things to do in the kitchen is cut fruits and vegetables. It’s calming to me, so, upfront, I really enjoy this aspect of making juice. Also, it’s pretty crazy to see how much stuff goes into the machine compared to how much comes out the other side, but it’s a good thing when you think about it: how else could I get this many fruits and veggies in one sitting?
And I picked a good juice from the menu to start with. I was apprehensive of this whole ginger-in-my-juice thing, but there’s so much pineapple in here that the end result of this mix is a sweet start with just a hint of all the great green stuff hiding within.
Keep reading for the recipe. Continue reading Week 33, Juice 1: The Green-Apple
I’m getting ready to start publishing the recipes for the Fat Dude Juice Bar, but in the meantime, here’s something else to quench the thirst.
I’ve been making a habit of keeping the fridge stocked with fresh fruit, but one thing I was unable to get through this weekend was a basketball-sized watermelon that I got for pretty cheap at the market. But, realizing that I would be unable to eat so much fruit, I decided to juice it instead.
All you have to do to make an easy watermelon juice is slice up the melon into cubes and blend with about 1/2 cup of water per full blender batch. Then, simply strain the mixture into a pitcher or other container and there you go: watermelon juice!
Hatch chiles are in season, so there’s no better time to find a bunch and grub on them.
I had an excellent hatch burger at the Playground recently (listed on the menu as “For Cool People Only”) and after that, I was left craving the flavor and heat even more than I thought I would. Luckily, Dave came into a huge burlap sack full of the fiery peppers. Only, instead of throwing them on a burger, Dave chose to ferment them, then blend them into his friend Delilah’s signature Hatch Crack Chile Sauce.
Keep on reading for the how-to. Continue reading How-to-make: Hatch Crack Chile Sauce
Every once in a while I have a bad day in the kitchen.
I went 75 recipes without cutting myself, and then one week I sliced up my hands pretty good three times: once with a knife to the tip of my finger, once on my food processor blade in the dishwasher and once on the sharp, melted edge of my friend’s barbecue grill brush. After the third cut, I stop touching anything for the week.
Poor execution brings down Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream, but the flavors–sweet and smoky–rich and light–were all there.
Things would have turned out better if I did a number of things different: 1) Diced the onion and peppers as tiny as possible, 2) Sliced the kale much thinner, 3) Used the proper portion size for the tuna and sliced it before plating.
You can’t win ’em all on the first go.
Continue reading Week 32, Meal 3: Fourth-place fish
My buddy Dave introduced me to enfrijoladas recently at a Santa Ana restaurant called Potzol den Cano and I have a continual craving for this dish, which is essentially enchiladas, but with bean sauce. It’s possibly the best way to use beans ever.
Wifey Nadia hates enchiladas because she’s not down with the red sauce (which I think is crazy), but she was in love with these because the black beans go so well with chorizo and shredded chicken. Keep reading for the how-to. Continue reading Enfrijoladas locas!!!
Chef Brian’s pretty awesome at “magic tricks,” or at least that’s what I call them. Every once in a while, he’ll introduce a new technique to me that blows my mind. Some of my favorite tricks of his include corn pudding and salsa verde broth; Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts adds a new one to the repertorie: reconstituted raisins, plumped up fat and juicy with acidic balsamic vinegar.
Paired with a sticky glaze on skinless chicken thighs, the tart raisins provide perfect contrast in this sweet, sour and nutty dish.
Continue reading Week 32, Meal 2: Sweet and sour chicken
One of the most rewarding parts of writing this blog is getting to turn Chef Brian’s recipes–which I never get to actually see before I cook them–into a very tasty reality.
The first dish of the “Killer Kale” menu is a shining example of that.
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and cipollini onion features sweet butternut squash, salty pepitas and a multi-dimensional marinade do wonders for this simple meal. Vibrant oranges, deep greens and so many caramelized shades of golden brown bring to mind the fall season. The veggie mix on its own would be a highlight at any Thanksgiving table.
… It’s never too early to plan, right?
Continue reading Week 32, Meal 1: Fall harvest
Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.
Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion
Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts
Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream
Each recipe makes two portions. Keep reading for the full shopping list.
Continue reading Week 32: Killer kale
When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.
It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.
Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.
And about that bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl