Nude Dude Food: Recipes for a happy gut
The Nude Dude Food are private chefs and their slogan is "Chicago's full frontal, in your face, personalized private dining service."
Seth Bradley and Ryan Van Voorhis grew up in central Illinois and have been friends since childhood. They both have a passion for food, so they started Nude Dude Food.
They personalize the menu to your specific tastes, and they are on trend with the latest cooking crazes. They incorporate the FODMAP diet - a new way of eating that was designed for people with irritable bowel syndrome into many of their recipes.
They visited WCL on Wednesday and showed us how to use the FODMAP diet in breakfast lunch and dinner.
They are now booking private dinners/events for the spring, summer and fall!
Visit the Nude Dude Food website:
http://www.nudedudefood.com/#nudedudefood
Follow them on Facebook:
https://www.facebook.com/hotguyscooking
RECIPES
BREAKFAST
Spinach and Pecorino Frittata, Fennel and Arugula Salad
Ingredients:
8 eggs, beaten
1/2 cup cooked spinach, cooked and drained and squeezed of excess water
2 ounces pecorino Romano cheese, divided in half
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
Salad:
1 small bulb fennel, shaved very thin
2 cups arugula
1 tablespoon good extra virgin olive oil
2 teaspoons lemon juice
Salt and pepper taste
Directions:
Preheat the broiler to low.
Combine all ingredients for the salad in a small bowl, and mix to combine.
Heat a large non-stick, oven safe skillet over medium heat and add the butter to melt. In a medium bowl, add the spinach and half the cheese to the eggs and whisk to combine. Season the eggs with the salt and pepper. Pour into the skillet and cook over medium heat, and stir with a spatula. Cook 4-5 minutes until the edges start to set. Add the remaining cheese on top, and put under the broiler to finish cooking and browning, 4-5 more minutes. Remove from the oven and serve immediately, topped with the fennel and arugula salad.
LUNCH
Chicken and Brown Rice Stir Fry with Kimchi
Ingredients:
1 lb boneless skinless chicken thigh, cut into 1 inch cubes
1 large carrot, diced small
1 small red bell pepper, diced small
3/4 cup green cabbage, sliced thin
1 cup green beans, trimmed
2 cups cooked brown rice
2 tablespoons garlic infused oil
1/4 cup chopped scallion (green parts only)
1 cup kimchi (for garnish)
Sauce:
1 tablespoon Tamari (gluten free soy sauce)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons lime juice
1 tablespoon palm sugar
Directions:
Combine and whisk all sauce ingredients in a small bowl. Reserve for later.
Heat a large wok over high heat. Season chicken with salt and pepper. Add 1 tablespoon of the garlic oil to the wok, and sear chicken until cooked. Remove from the wok.
Clean the wok out and reset it over high heat. Add another tablespoon of the garlic oil, then add the carrots, red bell pepper, and green beans to the wok. Stir and toss the work. Next, add the cabbage and stir to combine. Add the chicken and the cooked brown rice, then dump in the sauce. Stir fry for a minute or two to combine all ingredients. Serve immediately, garnished with the scallion tops and kimchi.
DINNER
Braised Pork Enchiladas, Salsa Verde
Ingredients:
One 3 lb boneless pork shoulder, trimmed of excess fat
2 jalapeños, stems removed
2 poblano chiles, stems removed
8 scallions, green parts only
1 lb tomatillos, skins removed and rinsed
1 tablespoon whole coriander seed
1 tablespoon dried Mexican oregano
2 teaspoons whole cumin seed
2 teaspoons whole black cumin seed
Salt and pepper
2 cups low sodium chicken stock
1/4 cup garlic infused oil
Fresh corn tortillas
Limes
Cilantro
Queso fresco (for garnish)
Directions:
Preheat the broiler to high.
On a large cookie sheet, place the jalapeños, poblanos, tomatillos and scallions. Add 2 tablespoons of the garlic oil, season with salt and pepper, and toss to coming. Place pan in the broiler and broil until nicely charred, stirring occasionally, 10-15 minutes.
Turn the oven to 350 degrees.
Remove charred veggies and place in a blender. Add the juice of 1 lime, 1 teaspoon salt, 1/4 teaspoon pepper, 1 cup of water, and 1 cup cilantro and blend on high until smooth. Divide the sauce in half and save for later.
In a large Dutch oven over medium high heat, add a few tablespoons of the garlic oil to the pot. Season the pork shoulder heavily with salt and pepper. Sear all sides of the pork, until well browned. Remove.
Add the spices and to the pot, stir and toast everything until fragrant, 1-2 minutes. Add half the salsa verde and the chicken stock, then add back in the pork. Bring to a boil, then put into the oven, partially covered, and braise until tender, 2 1/2 to 3 hours, flipping the meat halfway through. This recipe can also be done in a slow cooker or Crock Pot. Instead of braising in the oven, place the ingredients in a slow cooker on high, cover and cook for 5-6 hours.
Once the pork is tender, remove and let cool. Using two forks, shred the meat in to threads, removing any unwanted fat. Season the meat with more salt and pepper to taste.
Preheat the broiler to high again.
Assemble the enchiladas, first dipping the tortillas in the salsa verde, then filling with the shredded pork. Place assembled enchiladas in a casserole dish, add more sauce over the top, then broil until the top starts to brown, 4-5 minutes. Serve immediately, adding more sauce if necessary, garnishing with queso fresco, cilantro and limes.
