One of the most rewarding parts of writing this blog is getting to turn Chef Brian’s recipes–which I never get to actually see before I cook them–into a very tasty reality.
The first dish of the “Killer Kale” menu is a shining example of that.
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and cipollini onion features sweet butternut squash, salty pepitas and a multi-dimensional marinade do wonders for this simple meal. Vibrant oranges, deep greens and so many caramelized shades of golden brown bring to mind the fall season. The veggie mix on its own would be a highlight at any Thanksgiving table.
… It’s never too early to plan, right?
Continue reading Week 32, Meal 1: Fall harvest
We’re kicking off Southern week with one of Chef Brian’s most flavorful dishes to date, Week 28, Meal 1: Blackened chicken over black eyed peas, kale and ham hock.
What comes off the menu sounding deceptively simple is actually a bowl of steamy pork broth crowded with nutritious kale, savory ham hock, earthy black eyed peas, sweet corn and a juicy chicken breast that’s been kicked up with one awesome spice rub.
I suggest doubling the recipe on this one. Trust me, you’ll want leftovers. Continue reading Week 28, Meal 1: A deceptively simple chicken dinner
Corned beef and hash isn’t something I typically order in a restaurant because I’m always scared I’ll be served mushy dog food instead of anything close to the chunky, savory jumble above.
It’s a diner dish done light and right. Here’s Week 26, Meal 2: Turkey pastrami hash and eggs.
Continue reading Week 26, Meal 3: A diner dish done light and right
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