Tag Archives: Parsley

Week 18, Meal 2: Not your everyday chicken dinner

I love basil for its lemony fragrance and cooling flavor, but I’ve mostly used the leaves as a garnish to pasta dishes in the past.

Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano is a dish that puts the bright herb up front, balancing its essence with super-salty sheep’s milk cheese and peppery, herb-crusted chicken.

Eat with your eyes and it’s just chicken and veggies, but take just one bite and you’ll know this is not your everyday chicken dinner. Continue reading Week 18, Meal 2: Not your everyday chicken dinner

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 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 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 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper

I tried to make this meal look as beautiful as I could to show my appreciation for my wife’s family, which hails from Jordan.

I often joke that the best part of marrying her was the food. Before, I only had an appreciation for the flavors, but now I have respect for anyone who has ever made tabbouleh, because in all honesty, the wheat-based staple is a pain in the ass to prepare.

No matter though. The effort was worth the final product. Here’s Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper. Continue reading Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper

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 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.

Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.

By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.

And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine

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