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:
Each recipe makes two portions. Keep reading for the full shopping list.
I was intimidated going into the kitchen for Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding and sauteed peppers with smoky ancho sauce.
Because there were four components, I knew this meal would be a test of my organizational skills, focus, kitchen timing, cooking methods … well, you get the picture. This was a test, but one that I was ready to face head on.
The hard work and preparation paid off — this dish is killer. The juicy, spiced pork complements the sweet corn — the definite star of the show — and the smoky, peppery sauce drizzled on top ties together so many complementing flavors.
Continue reading Week 25, Meal 1: Pudding! Peppers!! Pork!!!
We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.
Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.
Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce
Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 25: Mad Fresh Mex
