I’m always asking Chef Brian for simpler recipes.
Part of it is because I’m lazy, and part of it is because I’m not the quickest cook. So any recipe that allows me to come home, put in a little bit of work and enjoy the spoils of a better-than-drive-thru dinner is the kind of meal I’m really in to.
Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato fits that bill. The salad is fast and flavorful and the lamb chops, as simple as the marinade ingredients are, bursts with a sweet and salty succulence unlike any lamb we’ve cooked so far on the blog. Continue reading Week 22, Meal 2: Cop these lamb chops!
Grilled shrimp is a favorite meal at my house — Wifey Nadia is most fond of my “summer picnic” with grilled shrimp and asparagus, plus lemon wedges and French bread — but for too long my go-to marinade for shrimp has always been a simple one: parsley, garlic, olive oil, salt and pepper.
Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes took me out of my parsley-and-garlic-smothered comfort zone and into some sideways seafood universe where the sauce is based in tomato.
Not my usual marinade, but one that proved to be a great departure from the same-ol’ scrimp(t). Continue reading Week 22, Meal 1: Italian summer salsa ‘n’ shrimp
I asked Chef Brian to write a grilling menu because my skills on the grill are solid but the number of dishes I know is limited.
This recipe was good for a few good reasons: I never have pork chops on the grill, but these turned out delicious; I learned I was prepping cippolini all wrong; and I’m starting to love balsamic vinegar and this dish uses it to perfection.
I’m playing catch up. Here’s Week 21, Meal 1: Grilled pork chop with balsamic-glazed cippolini onions, mixed peppers and tomatoes with basil.
Continue reading Week 21, Meal 1: Sweet and spicy pork
I don’t know which came first, the chicken or the egg — I just know they both taste great together, especially with a little mound of crispy prosciutto piled on top.
For our finale to No-noodles Italian week, Chef Brian uses his powers of telepathy to read my mind and craft the perfect menu out of everything good in this world.
Here’s Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto. Continue reading Week 18, Meal 3: The chicken and the egg
I love basil for its lemony fragrance and cooling flavor, but I’ve mostly used the leaves as a garnish to pasta dishes in the past.
Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano is a dish that puts the bright herb up front, balancing its essence with super-salty sheep’s milk cheese and peppery, herb-crusted chicken.
Eat with your eyes and it’s just chicken and veggies, but take just one bite and you’ll know this is not your everyday chicken dinner. Continue reading Week 18, Meal 2: Not your everyday chicken dinner
If I’m ordering pizza, chances are it’s not going to be BBQ chicken pizza.
It’s nothing against BBQ chicken, it’s just that Canadian bacon tastes better.
But for one night only, I indulged in Chef Brian’s Week 17, Meal 3: BBQ chicken pizza, made with the leftover no-sugar, no-fat BBQ sauce from a few weeks back.
What a tasty way to put the leftovers to good use. Continue reading Week 17, Meal 3: Western slice
I never choose pasta when I’m out. Restaurants charge a ton of money for something that costs so little and the sauces are usually weighed down with oil or butter.
And as for those sauces, they’re the same everywhere, just variations on the usual suspects — marinara, Alfredo, pesto, etc.
For pasta week, Chef Brian pulled the proverbial rabbit out of his hat with sauces I would never have thought of, let alone thought I’d cook at home.
First was Italian salsa verde. Now, check out Week 11, Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel. Continue reading Week 11, Meal 1: Penne with arugula and pistachio, grilled shrimp, cherry tomato and fennel
We were supposed to have Week 11, Meal 1: Penne with pistachio pesto on the blog today, but I’m a dummy and left those pictures at home.
Not being one to show up to the party without a gift, I was quick enough to reshuffle and present to you Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomatoe and fresh mozzarella.
The herb “salsa” bursts with freshness, the roasted tomatoes develop a deep flavor as they cook in their own sugar and the fresh cheese adds just enough creaminess to round out this delicious dish. Continue reading Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella
I love love love beef and since we started this here blog I haven’t had any.
Surprisingly, I don’t quite feel like this guy, but I was very excited when I saw not only beef, but skirt steak — MY FAVORITE CUT OF BEEF — on the menu.
Meet Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic marinated skirt steak, portobello mushroom, cherry tomatoe and fresh mozzarella.
And it ain’t even my birthday … Continue reading Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic-marinated skirt steak, portobello mushroom, cherry tomato and fresh mozzarella
Chef Brian told me I could use tilapia or halibut for his first fish dish, roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato, but I decided to splurge and go for the expensive stuff.
Nearly $20 later, I was the proud new owner of 10 oz. of Chilean sea bass from Santa Monica Seafood.
I questioned the steep purchase, which sucked up nearly 1/5 of my weekly grocery budget, all the way until I tasted the oily, decadent fish, bright broth and crisp veggies.
This, friends, is a winner — made better by the fact that I cooked this incredible meal at at home.
Go me. Well, Wifey Nadia helped a lot, so, go us. Continue reading Week 3, Meal 1: Roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato