Tag Archives: Cumin

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

Week 16, Meal 3: Turkey gyro, the diet hero

I’m married to a Jordanian/Russian who is mostly in touch with her Middle Eastern roots, so it’s safe to say I know my way around some pita bread by this point.

And while I’m usually smothering it in hummus, then cramming as much grilled meat into the bread as possible, Chef Brian has me going Greek with Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce. Continue reading Week 16, Meal 3: Turkey gyro, the diet hero

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

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