Tag Archives: Coriander

Week 15, Meal 1: BBQ chicken with Dijon potato salad

Aside from sandwiches, BBQ is pretty much the best thing in the world.

That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.

I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.

But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.

Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad

Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato

If there’s one thing I can trust Chef Brian with wholeheartedly, it’s putting together a badass marinade for some chicken.

He set the bar high with a garlicky, herbaceous marinade for Week 1: Chicken and apples, and then he managed to blow my taste buds away with the spice mix on for the tandoori chicken tacos we did for Fusion Taco Week.

He managed to do it again with the smoky punch of chermoula, the paprika and herb-filled marinade of Morocco. Here’s Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato. Continue reading Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato

Week 13, Meal 2: Marinated lamb kabobs with pomegranate, pistachio, citrus and mint relish

Chef Brian’s dishes usually have three or four components, so I was really confused by Week 13, Meal 2: Marinated lamb kabobs with a pomegranate, pistachio, citrus and mint relish.

I saw lamb and I saw relish, but was confused at how such a seemingly simple recipe would satisfy.

One bite of the smoky, lemon-softened meat paired with the sweet-tart, crunchy relish and I was sold.

Sometimes keeping it simple yields the best results. Continue reading Week 13, Meal 2: Marinated lamb kabobs with pomegranate, pistachio, citrus and mint relish

Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt

My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.

As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.

I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.

Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.

Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt

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 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens

Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.

So, instead of rambling on, I’m just going to give you the jump. Continue reading Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens

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 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion

It’s funny how authentic Mexican food contains very little soupy sauce or loads of cheese.

Take Week 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion for example. These are hearty enchiladas, complete with tons of smoky red sauce and a smattering of cheese crumbles — a far cry from the calorie-laden enchies at El Torito, Cafe Rio, etc.

Try these when you’ve got the craving for great Mex, without all the fat. Continue reading Week 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion

Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Living in Southern California, you’re always surrounded by amazing Mexican food — real Mexican food, not that Taco Bell shit. Because of that, it’s nearly useless to try and make Mexi dishes at home when there’s probably a taco truck down the street doing it 10 times better.

But I didn’t feel that way with Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco.

The pepper-packed spice mix, vibrant pasilla salsa and tangy lime sour cream elevate this taco from simple made-at-home fare to something far beyond what I thought I could do to Mexican food at home. Continue reading Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

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