Wifey Nadia is always giving me grief for writing essentially the same intro for Fat Dude posts.
I usually say something like “OMG, blah blah blah … I’ve never tried this food and liked it before, but Chef Brian’s amazing … whatever, whatever … make this dish.”
She’s right about the setup — though I mostly write that way because Chef Brian is amazing and tends to make delicious things from foods I’ve stayed away from or never had — but Week 22, Meal 3: Open-faced grilled chicken sandwich with fresh mozzarella and a tomato and olive relish was one dish where the tables were turned.
“Olives and anchovies, yucky,” she repeated over and over. Then she had a bite of this fancy half-sandwich and in an instant she was converted.
Surprise! Continue reading Week 22, Meal 3: Caper-olive-anchovy surprise
Grilled shrimp is a favorite meal at my house — Wifey Nadia is most fond of my “summer picnic” with grilled shrimp and asparagus, plus lemon wedges and French bread — but for too long my go-to marinade for shrimp has always been a simple one: parsley, garlic, olive oil, salt and pepper.
Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes took me out of my parsley-and-garlic-smothered comfort zone and into some sideways seafood universe where the sauce is based in tomato.
Not my usual marinade, but one that proved to be a great departure from the same-ol’ scrimp(t). Continue reading Week 22, Meal 1: Italian summer salsa ‘n’ shrimp
Counting this morning, I’ve had pesto four days in a row with lunch and dinner (and breakfast today).
I’m not tired of it one bit. Not because it has plenty of salty Parmesan in there, but because the bright basil adds so much freshness to each dish.
For Week 3, Meal 3 Chef Brian succeeds with simplicity with a flavorful grilled chicken caprese panini. Continue reading Week 3, Meal 3: Grilled chicken caprese panini