Grilled shrimp is a favorite meal at my house — Wifey Nadia is most fond of my “summer picnic” with grilled shrimp and asparagus, plus lemon wedges and French bread — but for too long my go-to marinade for shrimp has always been a simple one: parsley, garlic, olive oil, salt and pepper.
Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes took me out of my parsley-and-garlic-smothered comfort zone and into some sideways seafood universe where the sauce is based in tomato.
Not my usual marinade, but one that proved to be a great departure from the same-ol’ scrimp(t). Continue reading Week 22, Meal 1: Italian summer salsa ‘n’ shrimp
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
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
Of the three meals on the menu for Week 20, I was most excited for Week 20, Meal 1: Bouillbaisse with crouton and garlicky yogurt rouille.
There’s something about making French food that makes me feel more distinguished as a home cook. Maybe because for many chefs, French cuisine is the starter to learning classic techniques and the fundamental lesson that simple really is better.
That we’ve never much cooked with seafood on the blog (save for fish and shrimp) or made much broth (except that awesome oxtail broth for the pho), this meal provided a new challenge that I knew would have a big payoff at the end. Continue reading Week 20, Meal 1: French aromatherapy
I never choose pasta when I’m out. Restaurants charge a ton of money for something that costs so little and the sauces are usually weighed down with oil or butter.
And as for those sauces, they’re the same everywhere, just variations on the usual suspects — marinara, Alfredo, pesto, etc.
For pasta week, Chef Brian pulled the proverbial rabbit out of his hat with sauces I would never have thought of, let alone thought I’d cook at home.
First was Italian salsa verde. Now, check out Week 11, Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel. Continue reading Week 11, Meal 1: Penne with arugula and pistachio, grilled shrimp, cherry tomato and fennel
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
Living in Southern California, you’re always surrounded by amazing Mexican food — real Mexican food, not that Taco Bell shit. Because of that, it’s nearly useless to try and make Mexi dishes at home when there’s probably a taco truck down the street doing it 10 times better.
But I didn’t feel that way with Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco.
The pepper-packed spice mix, vibrant pasilla salsa and tangy lime sour cream elevate this taco from simple made-at-home fare to something far beyond what I thought I could do to Mexican food at home. Continue reading Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco