Tag Archives: Honey

Week 26: BFD2

I live in a world where my wife thinks it’s crazy to eat breakfast — my favorite meal of the day — for dinner.

So, take it from me, it’s a big-f’n-deal when I get some BfD. It’s an even bigger deal when Chef Brian is in charge of the menu because he’s just as good at making yummy morning fare as he is at crafting dressed-up dinners.

Here’s what’s cookin’:

Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt

Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa

Week 26, Meal 3: Turkey pastrami hash and eggs

As always, each recipe makes two portions. Follow the jump for the shopping list. Continue reading Week 26: BFD2

Week 21, Meal 1: Sweet and spicy pork

I asked Chef Brian to write a grilling menu because my skills on the grill are solid but the number of dishes I know is limited.

This recipe was good for a few good reasons: I never have pork chops on the grill, but these turned out delicious; I learned I was prepping cippolini all wrong; and I’m starting to love balsamic vinegar and this dish uses it to perfection.

I’m playing catch up. Here’s Week 21, Meal 1: Grilled pork chop with balsamic-glazed cippolini onions, mixed peppers and tomatoes with basil.

Continue reading Week 21, Meal 1: Sweet and spicy pork

Week 19, Meal 1: Pork ‘n’ slaw

If I’m eating pork ‘n’ slaw, it’s usually pulled pork and coleslaw, with a big ol’ hunk of cornbread to sop up the sauce and juice on the bottom of the plate.

For the first time, those words take on another meaning, with Week 19, Meal 1: Vietnamese pork meatball lettuce wrap with carrot and cucumber salad in fish sauce and lime vinaigrette.

I’m not really a fan of lettuce wraps — they’re kinda wimpy IMO — but three of these wraps, made with big ol’ leafs of bibb lettuce and stuffed full of savory, lemon-y pork did the trick.

An added bonus, I didn’t get the sleepies like I usually do after a plate of BBQ. Continue reading Week 19, Meal 1: Pork ‘n’ slaw

Week 18, Meal 1: Another gussied up fish dish

Sure, it’s rewarding to make great-tasting food at home, but there’s always an extra level of satisfaction when I put together something that looks like it belongs on some fancy restaurant menu.

Now, Chef Brian might disagree, but I think he’s at his best when he’s working with ahi tuna. There’s just something about the way he is able to contrast that neon pink flesh against eggplant, cous cous, beets … whatever.

Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle is yet another stunner from his repertoire of  food that’s both beautiful to look at, and delicious to eat. Continue reading Week 18, Meal 1: Another gussied up fish dish

Week 17, Meal 1: I suck at making pizza

I knew there was a reason I always ordered pizza from Rubinos. It’s because making pizza at home, if you have no prior experience working with dough, can be one of the most frustrating kitchen experiences you can have.

Where did all that flour I just put on the counter go? Why is this ball stickier now than it was before I added the flour? What is going on here?!

The worst part? I have two more pizza recipes to get through. I’m either going to screw ’em up, or go pro by the end of the week.

But first, check out how bad I screwed up Week 17, Meal 1: Fresh tomato, ricotta, Parmesan and arugula pizza after the jump.

Continue reading Week 17, Meal 1: I suck at making pizza

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 12, Meal 3: Pork banh mi

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

Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and pickled carrot slaw

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

Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Our next recipe during fusion tacos week is arguably the most popular one since the food truck explosion began, and I’d argue that our Week 10, Meal 2: Korean steak tacos can stand up to the best in class. Honestly, this taco out and out beats some of the food truck fare I’ve had.

Make this when you’re craving Kogi, but don’t want to deal with long lines, heavy-handed slaw use and bad attitudes. Continue reading Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette

In his notes to me, Chef Brian described his butternut squash and pear puree as “delicious baby food.”

Really, though, Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette is more than than just Gerber for grown-ups.

It’s luxurious and velvety, sweet and savory, and best of all, it looks like it took some work to make, but it’s one of the easier dishes we’ve done on the blog. Continue reading Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette

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