Tag Archives: Soy sauce

Here’s how I cooked my Thanksgiving turkey, and what I did with the leftovers

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We had guests in town for the holidays, so I was honored to cook the Thanksgiving turkey in our house this year. It’s not every year that I get to cook because we typically eat Thanksgiving lunch out with my family and then fill our bellies at night with Nadia’s family, but lucky me, this bird had my name on it.

I wanted to make something a little different this year, so I went with orange and orange juice, and a few Asian ingredients I had in the pantry. I guess we’ll call this one Asian Orange Turkey. Keep reading to see how I brined and cooked the bird, and what I made with the leftovers. Continue reading Here’s how I cooked my Thanksgiving turkey, and what I did with the leftovers

Stretching your pesos: Fat Dude’s Mexican Fiesta, Part 7—Shrimp fried Mexican rice

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This is the last post of my “Stretching your pesos” series, which I essentially wrote because I made too much chicken for Nadia’s cousins and I had to figure out what to do with it.

On a small scale, the series taught me to use my leftovers to their full extent. And that’s important to do, considering people in this world are starving while Americans waste 33 million tons of food annually, according to NPR.

I only had a few shrimp, some Mexican rice and pickled red onion in the fridge by the end of this experiment, and I wanted to mix it up a bit, so I took inspiration from Orange County’s Dos Chinos food truck which fuses Asian and Mexican cuisines.

Enter: Shrimp fried Mexican rice.

I found the blueprint at Epicurious:

  • 3 tablespoons canola oil
  • 2 eggs, beaten
  • 1 bunch scallions, roughly chopped
  • 1 cup leftover pork, chicken, or beef, diced
  • 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
  • 4 cups cold cooked white or brown rice (In this case Mexican rice, recipe here)
  • 4 tablespoons soy sauce
  • Salt and pepper to taste

The recipe makes four servings, but here’s a couple of ways to make it a little healthier if you aren’t using leftovers like I was: Use 2-3 cups of rice, so each person has less than 1 cup, with 1/2 cup per person being the target–and go brown rice; use low-sodium soy sauce. You can also reduce the oil, but this rice does need to crisp and you’re at less than 1 T per person. Try using 2 T, and add a tablespoon if necessary.

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Follow the link above for the full step by step, but the method is fairly simple and the result far less greasy than any box of takeout I’ve ever brought home.

You start by cooking the egg and the scallions with some of the oil. Then the meat and veggies get tossed in the pan and scrambled around. The rest of the oil goes in to crisp up the rice and you wrap it up by adding a mixture of soy sauce and water to flavor the rice.

Garnish with fresh cilantro and lime, and dig in.

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: 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

Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushroom

Of the many culinary techniques I know, the art of stir fry isn’t one of them.

Case in point: Prep for this meal didn’t start at stemming and slicing shiitake mushrooms, it started by scraping the last charred bits of whatever-i-ruined-last-time out of my wok.

Thankfully, Chef Brian made the cooking experience for Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushroom easier with a couple of kitchen tricks that saved the day. Continue reading Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushroom

Week 15, Meal 1: BBQ chicken with Dijon potato salad

Aside from sandwiches, BBQ is pretty much the best thing in the world.

That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.

I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.

But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.

Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad

Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Our next recipe during fusion tacos week is arguably the most popular one since the food truck explosion began, and I’d argue that our Week 10, Meal 2: Korean steak tacos can stand up to the best in class. Honestly, this taco out and out beats some of the food truck fare I’ve had.

Make this when you’re craving Kogi, but don’t want to deal with long lines, heavy-handed slaw use and bad attitudes. Continue reading Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.

Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it. Continue reading Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Week 5, Meal 1: Honey-lime chicken lettuce wraps with brown rice, mango, cucumber and creamy soy dressing

Yuck.

Week 5, Meal 1: Honey-lime chicken lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing is by far the healthiest thing I’ve eaten in months. Probably the closest thing to a salad you”ll ever see me eat on this blog.

It wasn’t all bad though. I like cucumber. And mango too. Plus, you can’t go wrong with chicken, ginger or lime.

Alright, I’ll stop fronting. For a bunch of dressed up fruits and veggies, this one was pretty darn tasty.

You know, if fruits and veggies are your thing, or whatever. Continue reading Week 5, Meal 1: Honey-lime chicken lettuce wraps with brown rice, mango, cucumber and creamy soy dressing

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