Tag Archives: Serrano chile

Week 32: Killer kale

Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.

Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion

Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts

Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream

Each recipe makes two portions. Keep reading for the full shopping list.

Continue reading Week 32: Killer kale

Week 31, Meal 3: The fiesta bowl

When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.

It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.

Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.

And about that  bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl

Week 30, Meal 2: Super fly stir fry

I complained to Chef Brian when he sent me the vegetarian menu because I’m just the worst when it comes to stir fry. I’ve burned the bottom out of two woks and anything I make in one turns into soy-flavored charcoal.

I borrowed a good wok from my buddy Kevin, all the stars aligned, and I knocked this one out of the park (thanks to a stellar recipe, for sure). The sauce is the star here–tangy, spicy, sweet–and the tofu, slightly crisp from a flash fry in the wok, soaks all of it up.

Here’s Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce.

Continue reading Week 30, Meal 2: Super fly stir fry

Menu 30: Veggin’ out

I’m back in the kitchen this week after a long time away from Chef Brian’s menus, and while I have been cooking blog repeats and simple meals at home, I’m definitely glad to be back in the Fat Dude kitchen.

Chef Brian wrote this menu some time ago, meant as a way to get me back into healthy eating after I let my waistline go to hell for the last couple of months of 2011.

But, as it turns out, I don’t need a kick start because I’ve been hitting the gym since the beginning of the year. And now that I have an exercise routine down, it’s time to get the knives out once again. Here’s what’s cooking for Menu 30: Veggin’ out:

Week 30, Meal 1: Black bean and spinach enchiladas verde

Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce

Week 30, Meal 3: Vegetarian paella

As always, each recipe makes 2 servings, though you might have some leftovers with these recipes. But when has that ever been a bad thing? Follow the link the shopping list. Continue reading Menu 30: Veggin’ out

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, Meal 2: (Coconut) chicken soup for the soul

I don’t know about you, but one of my favorite things to order at any Thai restaurant is Tom Kha Gai.

The sweet citrus scent, the succulent chicken and the freshness of so many aromatics–this stuff awakens the senses with its vibrancy.

Chef Brian’s homemade version of the classic soup is no different. Here’s Week 27, Meal 2: Tom Kha Gai.

Continue reading Week 27, Meal 2: (Coconut) chicken soup for the soul

Week 27, Meal 1: Mean green shrimp curry

I joked on the Fat Dude Facebook page recently about how I thought green curry paste only came in jars from Trader Joe’s. But the fact that this recipe calls for making Thai green curry paste from scratch reminded me of how far I’ve come in the kitchen.

I used to rely on boxed items as side dishes and pre-marinated meats for the grill or the oven. Now, I freaking make curry paste, and dishes using ingredients I’ve never even heard of before (Thai eggplant, wut?!).

For the first meal of Week 27, Chef Brian serves up a plate of vibrant Asian comfort cooking. Here’s Week 27, Meal 1: Shrimp green curry. Continue reading Week 27, Meal 1: Mean green shrimp curry

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

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