Halfway through eating, Wifey Nadia turned to me and said this dish tasted so good that it had to be bad for us. Fresh, comforting and delicious. Nothing bad about that, I say.
I may have overcooked my eggs just a little, depriving myself of the maximum-possible yolk for this dish, but the cheesy polenta and loads of produce in this dish, the fanciest of our three Breakfast for Dinner 2 meals, did not disappoint.
Here’s Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa. Continue reading Week 26, Meal 2: So good this has to be bad for you
Once upon a couple of years ago I reached into a cookbook Chef Brian gave me for Christmas and took a stab at his waffle recipe.
It was through this recipe that I learned the very important distinction of weight vs. volume — needless to say I chose the wrong measurement and ended up with super-flat waffles. Thankfully, it doesn’t matter if pancakes are flat because, you know, they’re supposed to be.
Here’s the idiot-proof recipe (don’t hold me to that) for Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt.
Continue reading Week 26, Meal 1: If you like orange and ricotta …
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
The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.
Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.
While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.
Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.
Continue reading Week 25, Meal 3: Chicken taco deluxe
I’ve had plenty of fish and salsa dishes, but I’ve never had one like this.
For the second meal of Week 25, Chef Brian’s bringing ahi back with a coriander-and-garlic-spiked marinade that had my palate wondering what the heck hit it. The corn and black bean salsa is familiar enough, but a hint of basil elevated the flavors even more.
Add to it the coolness of sour cream, the creaminess of pureed avocado and a whole lot of sour citrus and you’ve got one heck of a fiesta in your tummy. (So yummy, so yummy.)
Without further ado, here’s Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa with avocado puree and lime sour cream. Continue reading Week 25, Meal 2: I’ve never had fish like this
I was intimidated going into the kitchen for Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding and sauteed peppers with smoky ancho sauce.
Because there were four components, I knew this meal would be a test of my organizational skills, focus, kitchen timing, cooking methods … well, you get the picture. This was a test, but one that I was ready to face head on.
The hard work and preparation paid off — this dish is killer. The juicy, spiced pork complements the sweet corn — the definite star of the show — and the smoky, peppery sauce drizzled on top ties together so many complementing flavors.
Continue reading Week 25, Meal 1: Pudding! Peppers!! Pork!!!
We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.
Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.
Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce
Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream
Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 25: Mad Fresh Mex
I’m always asking Chef Brian for simpler recipes.
Part of it is because I’m lazy, and part of it is because I’m not the quickest cook. So any recipe that allows me to come home, put in a little bit of work and enjoy the spoils of a better-than-drive-thru dinner is the kind of meal I’m really in to.
Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato fits that bill. The salad is fast and flavorful and the lamb chops, as simple as the marinade ingredients are, bursts with a sweet and salty succulence unlike any lamb we’ve cooked so far on the blog. Continue reading Week 22, Meal 2: Cop these lamb chops!
Chef Brian and I had a bit of a mix up with Week 21, Meal 3: Chimichurri marinated flat iron steak over ancho roasted sweet potatoes, corn and tomatoes.
The problem was in the instructions for the chimichurri, the condiment of choice for beef in South America — specifically Argentina. See, the chimi I usually have is mostly parsley flake, floating in olive oil. Chef Brian wanted me to mix up those ingredients in a food processor so that it created more of a paste to marinate the meat in.
He wrote mix, but meant “mix in a food processor,” so I mixed by hand and was puzzled by the consistency and it’s lack of liquid. So I doubled the liquid. Then tripled the liquid, and by the next day I had pickled a gorgeous piece of flat iron steak.
Bummer for me, considering I didn’t get to eat this one, but it’s probably better to post the recipe and cook it when I repurchase the ingredients, than hold on to the post for another day. Recipe and directions after the jump … Continue reading Week 21, Meal 3: How not to marinate steak
For the last meal of two soups and a sandwich week, we’re bringing you a refreshing soup for the summer months.
We’re using three delicious seafoods — crab, shrimp and scallops — to craft a luxurious and beautiful dinner.
Here’s Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish. Continue reading Week 20, Meal 3: Summer soup