Tag Archives: Rice vinegar

Week 27, Meal 3: No salt. No pepper. All flavor!

Ever since I started cooking, I’ve been told that salt and pepper are the building blocks of flavor. This is especially true for me, considering much of the food is simply seasoned with just salt and pepper, and then thrown on the grill.

But for the first time all blog long, we’re doing a recipe that has no salt (soy and fish sauces yes, but no added salt) and no pepper.  It may sound naive, but I was really surprised at how much flavor can be built without those two ingredients.

This also marks the first time we’re using catfish on the blog, and it’s definitely the first time I’ve had catfish that wasn’t battered and fried. On the whole, it’s a pretty delicious, mild fish.

A delicious fish, with a Thai twist. Here’s Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw. Continue reading Week 27, Meal 3: No salt. No pepper. All flavor!

Week 27: Thai-m for Thai

Chef Brian’s put out quite a few ethnic menus in the past–Italian, Mexican and Vietnamese dishes come to mind most–but one country he’s left alone until now  is Thailand.

“It kinda surprises me that I haven’t done any Thai menus considering I love it so much, but now is as good a time as any,” he wrote to me.

True, this blog was born at a Thai restaurant–in many people’s opinions one of the best, if not the best in the country–yet we’ve failed to bring some of  those flavors into the Fat Dude kitchen.

No longer. Here’s what’s cooking:

Week 27, Meal 1: Shrimp green curry

Week 27, Meal 2: Tom Kha Gai

Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw

The seafood recipes make two portions and the Tom Kha Gai soup recipe makes four portions. Follow the jump for the shopping list. Continue reading Week 27: Thai-m for Thai

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 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.

Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it. Continue reading Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli

I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.

The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.

As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot. Continue reading Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli

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