Tag Archives: Orange

Here’s how I cooked my Thanksgiving turkey, and what I did with the leftovers

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We had guests in town for the holidays, so I was honored to cook the Thanksgiving turkey in our house this year. It’s not every year that I get to cook because we typically eat Thanksgiving lunch out with my family and then fill our bellies at night with Nadia’s family, but lucky me, this bird had my name on it.

I wanted to make something a little different this year, so I went with orange and orange juice, and a few Asian ingredients I had in the pantry. I guess we’ll call this one Asian Orange Turkey. Keep reading to see how I brined and cooked the bird, and what I made with the leftovers. Continue reading Here’s how I cooked my Thanksgiving turkey, and what I did with the leftovers

Yucatecan classico: Cochinita pibil

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I’ve had a continual craving for pibil–the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf–ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.

There’s a satisfactory version on the menu at Taco Mesa, and Gustavo Arellano, OC Weekly’s editor, says Conde Cakes in SanTana carries Yucatecan cuisine, but I’ve been cooking a variety of Mexican dishes at home lately and wanted to end the run on a high note. It’s a 27-hour wait from start to finish, and you’ll be left with orange, achiote-stained hands, but making the dish yourself leaves you with a happy belly and a true appreciation for this classic Mexican dish.

Read the full how to over at OC Weekly’s Stick a Fork In It blog.

Week 33, Juice 2: Beet-fennel-O.J.

I’ve seen beets with oranges plenty of times on the menu, so it’s not much of a stretch to throw beets and oranges into the juicer together. The additions of zippy anise, earthy spinach and sweet carrots make this the most vegetal juice on our menu–kind of like V8 but better … more like V12.

Keep reading for the recipe. Continue reading Week 33, Juice 2: Beet-fennel-O.J.

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppers  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

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 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato

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

Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

It was nice to come home yesterday to a kitchen filled with the smell of pork that has been slow cooking in tomatillos all day.

The flavor of Week 9, Meal 3: Cuban braised pork shoulder with peppers and onions over black beans and rice was even better than the smell though.

I’ll say, for an  unorganized, lazy dude like myself, these recipes have been a pain in the ass to put together — I was up at 5:30 a.m. yesterday browning pork! — but once it’s on the fork, it makes all of the hard work worth it. Continue reading Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

At Bruxie, the wonderous Waffle Burger

Since we’re doing healthy burgers this week, I thought it would finally make sense to dust off these Bruxie pictures I’ve been holding on to for a while and show you a burger you should eat when you want to blow your diet.

I don’t want to blather on, so here’s a summary: The guy who woke up one day and decided a burger should get it on with a waffle should be commemorated with a statue.

Get to Bruxie and inhale this burger as soon as possible.

Continue reading At Bruxie, the wonderous Waffle Burger

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