Tag Archives: Sherry vinegar

Week 32, Meal 1: Fall harvest

One of the most rewarding parts of writing this blog is getting to turn Chef Brian’s recipes–which I never get to actually see before I cook them–into a very tasty reality.

The first dish of the “Killer Kale” menu is a shining example of that.

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and cipollini onion features sweet butternut squash, salty pepitas and a multi-dimensional marinade do wonders for this simple meal. Vibrant oranges, deep greens and so many caramelized shades of golden brown bring to mind the fall season.  The veggie mix on its own would be a highlight at any Thanksgiving table.

… It’s never too early to plan, right?

Continue reading Week 32, Meal 1: Fall harvest

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 29, Meal 2: Chicken “milanese” salad

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied, pounded thin
1–1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed

Salad
5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted

Dressing
1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil

1. Season the pounded chicken breast with salt, pepper and smoked paprika.

2. Heat a large saute pan over medium-high heat and spray with cooking spray. Saute the chicken breast on each side for 3-4 minutes, until cooked through. Reserve.

3. In a large bowl, mix greens, cherries, pine nuts and half of the manchego cheese.

4. In a small bowl, whisk together the orange juice concentrate, sherry vinegar and oil.

To plate: Lay the chicken cutlet on the bottom of the plate and top with the salad. Finish by topping with the remaining cheese.

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Week 23, Meal 2: Restaurant chops

Because I used to each Chicken McNuggets, like, on the regular, I never had a true taste for great food.

Sure, I knew the difference between fast food and the stuff that comes from nice restaurants, but cooking restaurant quality dishes at home was never something I dreamed of doing until I started this blog.

I love when a dish tastes like it came from the kitchen of a fancy restaurant and Week 23, Meal 2: Grilled lamb chops over asparagus and morel mushrooms with sherry vinaigrette is a meal that smacks of finer-than-home dining.

Continue reading Week 23, Meal 2: Restaurant chops

Week 20, Meal 3: Summer soup

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

Week 10, Meal 3: Spanish shrimp tacos with Romesco sauce

Part of what I love about this blog is eating ingredients or components I’ve never had before.

Week 10, Meal 3: Spanish shrimp tacos introduced me to leeks, which I’m sure I’ve had, but never cooked with previously, and Romesco sauce, a Spanish red pepper-based paste that has a slight smokiness and sour vinegar bite.

With those ingredients, a pile of shrimp and a whole lotta citrus, Chef Brian puts together one heck of a finale for Week 10: Fusion tacos. Continue reading Week 10, Meal 3: Spanish shrimp tacos with Romesco sauce

Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

It was nice to come home yesterday to a kitchen filled with the smell of pork that has been slow cooking in tomatillos all day.

The flavor of Week 9, Meal 3: Cuban braised pork shoulder with peppers and onions over black beans and rice was even better than the smell though.

I’ll say, for an  unorganized, lazy dude like myself, these recipes have been a pain in the ass to put together — I was up at 5:30 a.m. yesterday browning pork! — but once it’s on the fork, it makes all of the hard work worth it. Continue reading Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

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