Here goes, Juice 3. Nadia thought it was too sour still, but if you love grapefruit like I do, this is the one for you.
There’s a pound of strawberries and a spot of honey in the mix to provide some sugar, but it’s needed to counteract so much beautiful tartness. A bunch of kale turns everything a mucky brown, but it adds more to the nutritional scorecard than flavor on this outing.
Keep reading for the recipe. Continue reading Week 33, Juice 3: The Sweet-Tart
This was my first official “juice” so first, a few thoughts: I don’t know if it’s odd or not, but one of my favorite things to do in the kitchen is cut fruits and vegetables. It’s calming to me, so, upfront, I really enjoy this aspect of making juice. Also, it’s pretty crazy to see how much stuff goes into the machine compared to how much comes out the other side, but it’s a good thing when you think about it: how else could I get this many fruits and veggies in one sitting?
And I picked a good juice from the menu to start with. I was apprehensive of this whole ginger-in-my-juice thing, but there’s so much pineapple in here that the end result of this mix is a sweet start with just a hint of all the great green stuff hiding within.
Keep reading for the recipe. Continue reading Week 33, Juice 1: The Green-Apple
I don’t know about you, but one of my favorite things to order at any Thai restaurant is Tom Kha Gai.
The sweet citrus scent, the succulent chicken and the freshness of so many aromatics–this stuff awakens the senses with its vibrancy.
Chef Brian’s homemade version of the classic soup is no different. Here’s Week 27, Meal 2: Tom Kha Gai.
Continue reading Week 27, Meal 2: (Coconut) chicken soup for the soul
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
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
Of the many culinary techniques I know, the art of stir fry isn’t one of them.
Case in point: Prep for this meal didn’t start at stemming and slicing shiitake mushrooms, it started by scraping the last charred bits of whatever-i-ruined-last-time out of my wok.
Thankfully, Chef Brian made the cooking experience for Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushroom easier with a couple of kitchen tricks that saved the day. Continue reading Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushroom
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
I began Week 12 by saying that, for a long time, Lee’s Sandwiches was the only exposure I had to Vietnamese cuisine.
Thankfully, I’ve expanded my palate since I first had Lee’s, but no matter how many bowls of pho I slurp down, or spring rolls I munch through, I’ll never forget my first true Vietnamese love.
Aside from the interesting history of the banh mi, it’s simply a fantastic sandwich.
The version in most restaurants comes with a smear of mayonnaise, but Chef Brian keeps it healthy with a light chili and lime sauce to counter pork stir-fried in tangy tamarind paste.
Here’s Week 12, Meal 3: Pork banh mi. Continue reading Week 12, Meal 3: Pork banh mi
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
BWHAHAHAHAHAHA! I made stock (for the first time) and then an awesome soup with it!
For the first meal of Week 12, we’re whipping up one tasty bowl of noodles that is as comforting as it is hearty. If you’re a fan of Vietnamese flavors — citrus, spice, heat and fish sauce — this is one dish you won’t be able to slurp down quick enough.
Grab a bowl and some chopsticks, and warm up to Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon. Continue reading Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon