Corned beef and hash isn’t something I typically order in a restaurant because I’m always scared I’ll be served mushy dog food instead of anything close to the chunky, savory jumble above.
It’s a diner dish done light and right. Here’s Week 26, Meal 2: Turkey pastrami hash and eggs.
Continue reading Week 26, Meal 3: A diner dish done light and right
Halfway through eating, Wifey Nadia turned to me and said this dish tasted so good that it had to be bad for us. Fresh, comforting and delicious. Nothing bad about that, I say.
I may have overcooked my eggs just a little, depriving myself of the maximum-possible yolk for this dish, but the cheesy polenta and loads of produce in this dish, the fanciest of our three Breakfast for Dinner 2 meals, did not disappoint.
Here’s Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa. Continue reading Week 26, Meal 2: So good this has to be bad for you
I live in a world where my wife thinks it’s crazy to eat breakfast — my favorite meal of the day — for dinner.
So, take it from me, it’s a big-f’n-deal when I get some BfD. It’s an even bigger deal when Chef Brian is in charge of the menu because he’s just as good at making yummy morning fare as he is at crafting dressed-up dinners.
Here’s what’s cookin’:
Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt
Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa
Week 26, Meal 3: Turkey pastrami hash and eggs
As always, each recipe makes two portions. Follow the jump for the shopping list. Continue reading Week 26: BFD2
I don’t know which came first, the chicken or the egg — I just know they both taste great together, especially with a little mound of crispy prosciutto piled on top.
For our finale to No-noodles Italian week, Chef Brian uses his powers of telepathy to read my mind and craft the perfect menu out of everything good in this world.
Here’s Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto. Continue reading Week 18, Meal 3: The chicken and the egg
Maybe it’s just me, but there’s something sexy about slightly-bloody grilled beef covered in gooey, golden egg yolk.
I’d describe it to you, but why waste words when the picture above says everything I would have and more.
Without further ado, here’s the next meal in our series of dishes with aphrodisiacs: Week 14, Meal 2: Steak and eggs with purple potatoes and asparagus. Continue reading Week 14, Meal 2: Steak and eggs with purple potatoes and asparagus