Sure, it’s rewarding to make great-tasting food at home, but there’s always an extra level of satisfaction when I put together something that looks like it belongs on some fancy restaurant menu.
Now, Chef Brian might disagree, but I think he’s at his best when he’s working with ahi tuna. There’s just something about the way he is able to contrast that neon pink flesh against eggplant, cous cous, beets … whatever.
Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle is yet another stunner from his repertoire of food that’s both beautiful to look at, and delicious to eat. Continue reading Week 18, Meal 1: Another gussied up fish dish
I knew there was a reason I always ordered pizza from Rubinos. It’s because making pizza at home, if you have no prior experience working with dough, can be one of the most frustrating kitchen experiences you can have.
Where did all that flour I just put on the counter go? Why is this ball stickier now than it was before I added the flour? What is going on here?!
The worst part? I have two more pizza recipes to get through. I’m either going to screw ’em up, or go pro by the end of the week.
But first, check out how bad I screwed up Week 17, Meal 1: Fresh tomato, ricotta, Parmesan and arugula pizza after the jump.
Continue reading Week 17, Meal 1: I suck at making pizza
I’m married to a Jordanian/Russian who is mostly in touch with her Middle Eastern roots, so it’s safe to say I know my way around some pita bread by this point.
And while I’m usually smothering it in hummus, then cramming as much grilled meat into the bread as possible, Chef Brian has me going Greek with Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce. Continue reading Week 16, Meal 3: Turkey gyro, the diet hero
If there’s one thing I can trust Chef Brian with wholeheartedly, it’s putting together a badass marinade for some chicken.
He set the bar high with a garlicky, herbaceous marinade for Week 1: Chicken and apples, and then he managed to blow my taste buds away with the spice mix on for the tandoori chicken tacos we did for Fusion Taco Week.
He managed to do it again with the smoky punch of chermoula, the paprika and herb-filled marinade of Morocco. Here’s Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato. Continue reading Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato
I tried to make this meal look as beautiful as I could to show my appreciation for my wife’s family, which hails from Jordan.
I often joke that the best part of marrying her was the food. Before, I only had an appreciation for the flavors, but now I have respect for anyone who has ever made tabbouleh, because in all honesty, the wheat-based staple is a pain in the ass to prepare.
No matter though. The effort was worth the final product. Here’s Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper. Continue reading Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper
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
My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.
As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.
I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.
Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.
Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt
I’m digging the idea of using the slow cooker this week for my meals, but it’s a little bit of give and take.
On one hand, the meal is ready when I get home — not to mention the house smells great when I arrive — but it’s not easy prepping for a Crock Pot meal when you’re on a time crunch.
I was able to get through Week 9, Meal 1: Ground turkey and black bean chili and I enjoyed a well-spiced chili that was great on another cold winter night. Continue reading Week 9, Meal 1: Ground turkey and black bean chili
Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.
So, instead of rambling on, I’m just going to give you the jump. Continue reading Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens
I got sucker punched by a freakin’ turkey burger last night.
But this wasn’t the same ol’ onions, lettuce and tomato with mustard turkey burger that I’ve wolfed down on other weight loss attempts. This was Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens.
It’s a high-flavor take on the oft-overlooked turkey burg, which combines sweet and sour onions with a lemon-y basil yogurt. Dare I say it was as good, if not better than the previous night’s beef burger with bacon and egg? Continue reading Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens