Tag Archives: Coriander

Week 31, Meal 3: The fiesta bowl

When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.

It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.

Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.

And about that  bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl

Chef Brian’s tri-tip chili

I was running low on grocery money this week so I chose to skip Week 29: Salads that don’t suck and instead bought meals I could stretch into many portions like pasta and polenta.

This was the most expensive dish I made all week, but I got five portions  out of it, and I split the provided recipe in half.

A little background, since tri-tip chili with bacon fat in it isn’t really what we do around here (though it should be, every week, lol): I recently needed a big bowl of chili for a work lunch and turned to Chef Brian for a killer recipe.

All I told him was that it had to have tri-tip in it, and you work your magic from there.

The chili didn’t take a lot of effort to make and turned out absolutely delicious. So delicious that I decided to make it again, and this time, I wrote about it.

Keep reading for the recipe and instructions. Continue reading Chef Brian’s tri-tip chili

Week 28, Meal 1: A deceptively simple chicken dinner

We’re kicking off Southern week with one of Chef Brian’s most flavorful dishes to date, Week 28, Meal 1: Blackened chicken over black eyed peas, kale and ham hock.

What comes off the menu sounding deceptively simple is actually a bowl of steamy pork broth crowded with nutritious kale, savory ham hock, earthy black eyed peas, sweet corn and a juicy chicken breast that’s been kicked up with one awesome spice rub.

I suggest doubling the recipe on this one. Trust me, you’ll want leftovers. Continue reading Week 28, Meal 1: A deceptively simple chicken dinner

Week 27, Meal 1: Mean green shrimp curry

I joked on the Fat Dude Facebook page recently about how I thought green curry paste only came in jars from Trader Joe’s. But the fact that this recipe calls for making Thai green curry paste from scratch reminded me of how far I’ve come in the kitchen.

I used to rely on boxed items as side dishes and pre-marinated meats for the grill or the oven. Now, I freaking make curry paste, and dishes using ingredients I’ve never even heard of before (Thai eggplant, wut?!).

For the first meal of Week 27, Chef Brian serves up a plate of vibrant Asian comfort cooking. Here’s Week 27, Meal 1: Shrimp green curry. Continue reading Week 27, Meal 1: Mean green shrimp curry

Week 27: Thai-m for Thai

Chef Brian’s put out quite a few ethnic menus in the past–Italian, Mexican and Vietnamese dishes come to mind most–but one country he’s left alone until now  is Thailand.

“It kinda surprises me that I haven’t done any Thai menus considering I love it so much, but now is as good a time as any,” he wrote to me.

True, this blog was born at a Thai restaurant–in many people’s opinions one of the best, if not the best in the country–yet we’ve failed to bring some of  those flavors into the Fat Dude kitchen.

No longer. Here’s what’s cooking:

Week 27, Meal 1: Shrimp green curry

Week 27, Meal 2: Tom Kha Gai

Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw

The seafood recipes make two portions and the Tom Kha Gai soup recipe makes four portions. Follow the jump for the shopping list. Continue reading Week 27: Thai-m for Thai

Week 25, Meal 3: Chicken taco deluxe

The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.

Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.

While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.

Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.

Continue reading Week 25, Meal 3: Chicken taco deluxe

Week 25, Meal 1: Pudding! Peppers!! Pork!!!

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!!!

Week 25: Mad Fresh Mex

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 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream

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

Week 20, Meal 3: Summer soup

For the last meal of two soups and a sandwich week, we’re bringing you a refreshing soup for the summer months.

We’re using three delicious seafoods — crab, shrimp and scallops — to craft a luxurious and beautiful dinner.

Here’s Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish. Continue reading Week 20, Meal 3: Summer soup

Week 19, Meal 2: (Indian) wedding soup

I’ve had this curious case of the sniffles for the last week — a reprisal of the yuckies that sidelined me a few weeks back — and it threw off my kitchen game last week.

The whole time I was cooking Week 19, Meal 2: Indian spiced lamb meatball soup with kaboucha squash, kale and wild rice I ran into problems. I couldn’t smell if the spices had toasted enough or taste if the dish had enough salt.

I planned to package the soup up for the following day, but there was a little miscommunication in the kitchen and we ended up leaving the soup out overnight in our comfortably warm condo.

I wasn’t so keen on trying it the next day as the cold hadn’t subsided (it still isn’t gone) and I wasn’t willing to test the boundaries of food poisoning.

So here goes the soup that never was. Continue reading Week 19, Meal 2: (Indian) wedding soup

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