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
I thought of putting the instructions for our pizza dough at the top of Week 17, Meal 1 (coming Wednesday), but after making the dough, I had enough pictures and step-by-step instructions that I figured it deserved its own post.
I’m not sure if we’ll do pizza on the blog again — though if it were up to me, every week would be pizza week — but in case we do, we’ve always got this post to refer back to when its needed. I kept lagging on making the dough, but I’m hoping it turns out fantastic because if it does, it could cut down on my pizza expenses (which, btw, have drastically decreased since starting this blog).
Anyways, read on to get your dough on … Continue reading DIY: Fat Dude pizza dough
One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?
Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.
Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.
Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
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
The last meal of Week 1 was a gentle end to the chicken-and-apple series as it struck the balance between the hard work I put into our first night’s sweet potato/kale/chicken dish versus the relative ease of making night two’s chicken/apple/onion panini.
It was also my first encounter with wild rice which I’ve learned 1) is not rice, but grass; 2) takes about an hour to cook; 3) is nutty, delicious and filling.
Keep reading for the recipe and directions to make Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing. Continue reading Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Behold! Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction.
It took me nearly four hours, mostly because I’m in a small kitchen and because I was watching football and talking to my dad during some of the time. One the plus side, Wifey Nadia and I got to spend a lot of time together.
And then she fell asleep, halfway into dinner, just after 10:10 p.m.
I didn’t have the timing down for making dishes, ran into some problems with equipment and ruined more than one component, but I’m okay with that. This is a learning process and Brian chose to start me with the final exam.
Keep reading for the recipe and directions. Remember, this recipe makes two portions. I doubled mine for leftovers. Continue reading Week 1, Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Update: Grab some extra chicken stock.
Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.
I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.
His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.
It’s not pumpkin pie, but it’ll do:
Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere
Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 1: Chicken and apples