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
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
Part of what I love about this blog is eating ingredients or components I’ve never had before.
Week 10, Meal 3: Spanish shrimp tacos introduced me to leeks, which I’m sure I’ve had, but never cooked with previously, and Romesco sauce, a Spanish red pepper-based paste that has a slight smokiness and sour vinegar bite.
With those ingredients, a pile of shrimp and a whole lotta citrus, Chef Brian puts together one heck of a finale for Week 10: Fusion tacos. Continue reading Week 10, Meal 3: Spanish shrimp tacos with Romesco sauce
Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.
Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.
By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.
And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction
It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).
Plus, you can’t go wrong when you’re cooking with wine:
Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula
Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine