Tag Archives: Dry thyme

Week 19, Meal 3: Ja-makin’ me hungry for tacos

I have this habit of trying to feed my co-workers little bites of whatever is on the menu that day just to see how other people like Chef Brian’s food.

They’re usually stoked on whatever is cooking that day, but in the case of Week 19, Meal 3: Jerk chicken meatball taco with cabbage and pineapple salsa, my buddy Josh said he’d never had flavors like these before.

Indeed, it’s not easy to find a place making legit jerk chicken in Orange County — and this was my first encounter with Jerk spice as well — but now that I’ve had a taste, I’m curious enough to seek out the real deal.

For those of you in the Jamaican-less boat Josh and I are in, here’s Fat Dude’s take on Jerk chicken, turned into a meatball and thrown in a taco … mostly cause we can, but also cause tacos are good anytime, with most anything shoved in ’em. Continue reading Week 19, Meal 3: Ja-makin’ me hungry for tacos

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

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