We’ll wrap up Week 28: Southern Comfort with a Louisiana favorite, a wonderful bowl of gumbo.
Now, I’ve had darker, thicker versions–butter and flour loaded stews of seafood and pork that soothe the soul and fill you up. Chef Brian’s Fat Dude version preserves all of the great flavors of this Southern staple but lightens it way up so it’s easier on the waistline.
Here’s Week 28, Meal 3: Shrimp gumbo. Continue reading Week 28, Meal 3: Bayou scrimp
Of all the stupid walls I built up around food, my preconceived hatred of grits has to be the stupidest one.
Seriously, grits are essentially cornmeal pudding, smooth and creamy, but totally filling (just like polenta, though one is yellow corn and one is white corn from what I Googled) — and polenta/grits have quickly become a food I totally love. That being said, I admit that Week 28, Meal 2: Shrimp and grits is the first time I’ve had the dish and it’s everything I was hoping it would be.
Chef Brian’s version features a spicy shrimp gravy punctuated by salty bacon, the slight burn of jalapeno and a nice kick of cayenne pepper. It’s a dish so good that you’ll want to lick the plate after you’re done.
Feel free. I won’t tell.
Continue reading Week 28, Meal 2: Classic shrimp ‘n’ grits
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
I thought of putting the instructions for our pizza dough at the top of Week 17, Meal 1 (coming Wednesday), but after making the dough, I had enough pictures and step-by-step instructions that I figured it deserved its own post.
I’m not sure if we’ll do pizza on the blog again — though if it were up to me, every week would be pizza week — but in case we do, we’ve always got this post to refer back to when its needed. I kept lagging on making the dough, but I’m hoping it turns out fantastic because if it does, it could cut down on my pizza expenses (which, btw, have drastically decreased since starting this blog).
Anyways, read on to get your dough on … Continue reading DIY: Fat Dude pizza dough