Tag Archives: Chicken stock

Week 15, Meal 3: “Fried” chicken with collard greens and ham hock

Part of the hesitation to do fried chicken on the blog was because, well, let’s face it, have you ever had oven-baked fried chicken better than the fried version?

There’s just something about buttermilk-soaked, double-breaded chicken going from drab to fab in a vat of hot oil that I never thought could be beat.

Before starting this blog, deep-fry oil and cheese were two staples of my not-so-nutritional nutrition plan. But after several weeks of eating Chef Brian’s dishes – most prepared with only 1 teaspoon to 1 tablespoon of oil per serving – I just can’t eat oily foods like I used to.

That’s where Week 15, Meal 3: “Fried” chicken with collard greens and ham hock comes in handy.

I’ve had plenty of “oven-fried” chicken before, Shake ‘n’ Bake and homespun versions, but nothing has come close to matching the explosive flavor or undeniable crunch of Chef Brian’s baked goods. Continue reading Week 15, Meal 3: “Fried” chicken with collard greens and ham hock

Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and pickled carrot slaw

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

Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

It was nice to come home yesterday to a kitchen filled with the smell of pork that has been slow cooking in tomatillos all day.

The flavor of Week 9, Meal 3: Cuban braised pork shoulder with peppers and onions over black beans and rice was even better than the smell though.

I’ll say, for an  unorganized, lazy dude like myself, these recipes have been a pain in the ass to put together — I was up at 5:30 a.m. yesterday browning pork! — but once it’s on the fork, it makes all of the hard work worth it. Continue reading Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

Week 9, Meal 1: Ground turkey and black bean chili

fatdude_week9meal1_redo

I’m digging the idea of using the slow cooker this week for my meals, but it’s a little bit of give and take.

On one hand, the meal is ready when I get home — not to mention the house smells great when I arrive — but it’s not easy prepping for a Crock Pot meal when you’re on a time crunch.

I was able to get through Week 9, Meal 1: Ground turkey and black bean chili and I enjoyed a well-spiced chili that was great on another cold winter night. Continue reading Week 9, Meal 1: Ground turkey and black bean chili

Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil

Nothing is better on a cold winter day than going to bed with warm soup belly.

For the last meal of this week, Chef Brian is pulling out the stops with a filling soup punctuated by a pungent curry broth and cooling cilantro.

Here’s Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil. Continue reading Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil

Week 8, Meal 2: Risotto with duck confit, butternut squash apple and Parmesan

Oh, risotto — I love you, I hate you.

I couldn’t feel my arm for about an hour after making Week 8, Meal 2: Risotto with duck confit, butternut squash apple and Parmesan, but it was so creamy, so flavorful and so worth every maddening second in the kitchen.

Continue reading Week 8, Meal 2: Risotto with duck confit, butternut squash apple and Parmesan

Week 6, Meal 3: Tortilla soup

I don’t know where in the world you’re reading this from, but I’m writing from sunny Orange County, California where it wasn’t summer until fall and it wasn’t fall until December.

So far this month we’ve had stunning heat and heavy rain, but yesterday we had a beautiful day that started out with light rain dripping from a dull blue sky. I saw some sun in the afternoon, and at night, it was nice and cool near the mouth of the canyon where I live.

It was a day for soup, and lucky for me Chef Brian was serving up a comforting bowl of steamy broth packed with meat and veggies and topped with cheese.

Snuggle up to Week 6, Meal 3: Tortilla soup. Continue reading Week 6, Meal 3: Tortilla soup

Week 4, Meal 3: Huevos Rancheros

I’ve gone through many highs and lows in the kitchen in the four weeks since this blog’s inception.

I think back to night one when I spent nearly four hours getting the hang of prep work, cook times, burner sensitivity, etc. That was a frustrating day which made me question the stupidity of launching a blog where cooking nightly is mandatory.

I remember Week 3’s Chilean sea bass and the triumph I felt with each buttery bite of fish, each sweet sip of tomato. Putting together Week 4, Meal 3: Huevos Rancheros gave me that same great feeling.

It’s the first time I’ve made any Mexican dish at home that isn’t a quesadilla or doesn’t have this stuff in it. Legit Mexican at home — another notch in my kitchen’s belt.

Speaking of highs and lows, only a handful of times in these four weeks have I not wanted to cook — last night being one of them — but as always my loving wife made me put down the Call of Duty, get my ass of the couch and get to work.

And it’s always worth it in the end. Both in taste, and on my waistline.

Now let’s cook some huevos y’all. Continue reading Week 4, Meal 3: Huevos Rancheros

Week 3, Meal 1: Roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato

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

Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?

Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.

Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.

Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Related Posts Plugin for WordPress, Blogger...