Tag Archives: Green cabbage

Week 27, Meal 3: No salt. No pepper. All flavor!

Ever since I started cooking, I’ve been told that salt and pepper are the building blocks of flavor. This is especially true for me, considering much of the food is simply seasoned with just salt and pepper, and then thrown on the grill.

But for the first time all blog long, we’re doing a recipe that has no salt (soy and fish sauces yes, but no added salt) and no pepper.  It may sound naive, but I was really surprised at how much flavor can be built without those two ingredients.

This also marks the first time we’re using catfish on the blog, and it’s definitely the first time I’ve had catfish that wasn’t battered and fried. On the whole, it’s a pretty delicious, mild fish.

A delicious fish, with a Thai twist. Here’s Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw. Continue reading Week 27, Meal 3: No salt. No pepper. All flavor!

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 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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