Tag Archives: Oregano

Week 28, Meal 3: Bayou scrimp

We’ll wrap up Week 28: Southern Comfort with a Louisiana favorite, a wonderful bowl of gumbo.

Now, I’ve had darker, thicker versions–butter and flour loaded stews of seafood and pork  that soothe the soul and fill you up. Chef Brian’s Fat Dude version preserves all of the great flavors of this Southern staple but lightens it way up so it’s easier on the waistline.

Here’s Week 28, Meal 3: Shrimp gumbo. Continue reading Week 28, Meal 3: Bayou scrimp

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 20, Meal 2: Shrimp and spice and everything nice

For the average home cook, some of the recipes on Fat Dude on a Diet may seem challenging or time-consuming.

While they have been challenging — at least for me — I’ve seen an evolution in my kitchen quickness, knife skills and all-around cooking ability in the six months I’ve been doing this.

I’m eating better than I ever have when cooking at home before, and a lot of times better than even going out. But just as much as I love a kitchen challenge, I love when Chef Brian puts together a recipe that pairs his signature big flavors with quick preparation.

It’s especially nice that this one combines two of my favorite things: Seafood and sandwiches. Here’s Week 20, Meal 2: Blackened Shrimp Po’ Boy. Continue reading Week 20, Meal 2: Shrimp and spice and everything nice

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 16, Meal 3: Turkey gyro, the diet hero

I’m married to a Jordanian/Russian who is mostly in touch with her Middle Eastern roots, so it’s safe to say I know my way around some pita bread by this point.

And while I’m usually smothering it in hummus, then cramming as much grilled meat into the bread as possible, Chef Brian has me going Greek with Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce. Continue reading Week 16, Meal 3: Turkey gyro, the diet hero

Week 13, Meal 2: Marinated lamb kabobs with pomegranate, pistachio, citrus and mint relish

Chef Brian’s dishes usually have three or four components, so I was really confused by Week 13, Meal 2: Marinated lamb kabobs with a pomegranate, pistachio, citrus and mint relish.

I saw lamb and I saw relish, but was confused at how such a seemingly simple recipe would satisfy.

One bite of the smoky, lemon-softened meat paired with the sweet-tart, crunchy relish and I was sold.

Sometimes keeping it simple yields the best results. Continue reading Week 13, Meal 2: Marinated lamb kabobs with pomegranate, pistachio, citrus and mint relish

Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

We were supposed to have Week 11, Meal 1: Penne with pistachio pesto on the blog today, but I’m a dummy and left those pictures at home.

Not being one to show up to the party without a gift, I was quick enough to reshuffle and present to you Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomatoe and fresh mozzarella.

The herb “salsa” bursts with freshness, the roasted tomatoes develop a deep flavor as they cook in their own sugar and the fresh cheese adds just enough creaminess to round out this delicious dish. Continue reading Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

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

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