If I’m eating pork ‘n’ slaw, it’s usually pulled pork and coleslaw, with a big ol’ hunk of cornbread to sop up the sauce and juice on the bottom of the plate.
For the first time, those words take on another meaning, with Week 19, Meal 1: Vietnamese pork meatball lettuce wrap with carrot and cucumber salad in fish sauce and lime vinaigrette.
I’m not really a fan of lettuce wraps — they’re kinda wimpy IMO — but three of these wraps, made with big ol’ leafs of bibb lettuce and stuffed full of savory, lemon-y pork did the trick.
An added bonus, I didn’t get the sleepies like I usually do after a plate of BBQ. Continue reading Week 19, Meal 1: Pork ‘n’ slaw
I love Fat Dude cooking nights where I come away from the kitchen feeling like I put together something that people would pay big bucks for at a fancy restaurant.
Week 16, Meal 2: Fennel Crusted salmon over braised fennel, onion, and carrot with roasted fingerlings is one of those dishes. Though it didn’t take much work to put it together, the sweet, light broth and assertive fennel/pepper mix make this a quick fish dish to keep on hand when you’re looking to impress with both flavor and presentation.
Follow the jump to see how the magic happened. Continue reading Week 16, Meal 2: Super salmon bowl
I promised myself when we started this blog that I’d be open to new foods and be willing to revisit ingredients or dishes I’ve never had a taste for, or have flat out never liked.
I can thank Chef Brian for my new found love of tomatoes and turmeric to name a few, but he’ll probably never get me to appreciate seared ahi tuna (I usually try Wifey Nadia’s seared fish before cooking my fillet all the way through).
And another dish I’ve never really liked? Meatloaf.
Of all three dishes on our American menu, Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans was the one I was least excited for.
Little did I know how much a little BBQ sauce can change things. This recipe was the best one! Continue reading Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans
Few words can describe the beauty of homemade spaghetti and meatballs as well as “simple” and “perfect.”
Though Chef Brian’s light and fruity pomodoro sauce has a handful of ingredients, the time-tested combination of carrot, onion, celery, rosemary and thyme is aromatic enough to make your head spin.
His turkey meatballs follow suit, pairing the same herbs with a couple of cheeses, egg and a whole lotta lean turkey.
Rounding out our week of making romantic meals by cooking with aphrodisiacs, here’s one inspired by “Lady and the Tramp.” It’s Week 14, Meal 3: Whole wheat spaghetti Pomodoro with turkey meatballs and shaved Parmesan. Continue reading Week 14, Meal 3: Simple and perfect spaghetti and meatballs
Before I started this blog, there was pretty much one style of rice on the plate when I cooked at home.
It was white, flavored with a little salt, and that’s pretty much all folks.
Since, Chef Brian has introduced me to wild rice, brown rice and now, spiced rice.
For our next dish, Chef is breaking out the turmeric along with a whole lotta mint, cilantro, lemongrass and fish sauce.
Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and pickled carrot slaw is one hell of a ride on the flavor train. Continue reading Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and pickled carrot slaw
The last time I had short ribs in a restaurant I paid $23 for the plate.
They were great, but I’d argue the ribs I made at home were much better, for much cheaper.
I struggled last week with The Fat Dude Diet, but one bite of Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree erased the exhaustion and laziness that prevented me from cooking to my full potential last week.
Let’s get down to business, y’all. Continue reading Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree
I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.
The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.
As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot. Continue reading Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli