Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last  night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption :-)
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Bon Appetit !   Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

simmer potatoes in saltwater until tender, drain

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add garlic paste and garlic oil

add garlic paste and garlic oil

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add heavy cream, kosher salt and white pepper

add heavy cream, kosher salt and white pepper

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mash together until creamy

mash together until creamy

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saute diced apples and walnuts in clarified butter until lightly caramelized

saute diced apples and walnuts in clarified butter until lightly caramelized

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pork tenderloin

pork tenderloin

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trim tenderloin, cut and flatten into steaks

trim tenderloin, cut and flatten into steaks

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season with kosher salt and black pepper, grill to your preferred doneness

season with kosher salt and black pepper, grill to your preferred doneness

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plate potatoes

plate potatoes

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make an indention, add red wine sauce

make an indention, add red wine sauce

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top with steak

top with steak

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top with apples and nuts, sprinkle with chives

top with apples and nuts, sprinkle with chives

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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About these ads

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start :-)
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Bon Appetit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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Preparation :
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Naan

Naan

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fry eggs in garlic oil, season with kosher salt

fry eggs in garlic oil, season with kosher salt

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top naan with fried eggs, drizzle with sriracha

top naan with fried eggs, drizzle with sriracha

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top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) :-)

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Sprinkle with fresh chives

Sprinkle with fresh chives

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Eggs & Eggs

Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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NorthStar Pickles

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Dear  Friends,

While I often get free product samples and requests for product reviews often, in order to stick to my motto of  “Real Food & Real Opinions”, I blog very seldom about the products I receive. The simple reason for this is that I want to keep my independence and that I don’t want to review products I don’t like and can endorse wholeheartedly.
Not to worry about these principles when it comes to NorthStar Pickles.
I have never before taste pickles which have a home made taste and the crunch of a fresh product like the range of pickles I tasted from NorthStar Pickle.
I received 6 Products and was smitten by 5 of them. Only one, “Half Sours”. although good, did not wow me like the rest of them. I have not seen these pickles on any supermarket shelf around here, but when I do, they will be my new “go to” pickles of choice :-)

Bon Appetit !   Life is Good !
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One Star : No way Jose,
Two Star : Can do without
Three Star : OK
Four Star : Very Good
Five Star : Superb, best I’ve had

New Spears : * * * * *
Deli Spears : * * * * *
Baby Dills : * * * * *
Burger Chips : * * * * *
Green Tomatoes : * * * * *
Half Sours : * * *

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NorthStar Pickles

NorthStar Pickles

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BREAKFAST OF CHAMPIONS # 42 – Brandade

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While  a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered  klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH  bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy :-)
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
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Bon Appetit !   Life is Good !
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Brandade

Brandade

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Brandade

Brandade

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Preparation :
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bake potatoes until soft, let cool, remove flesh

bake potatoes until soft, let cool, remove flesh

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mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

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add heavt cream

add heavy cream

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mix well

mix ingredients well

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add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

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almost....

almost….

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put mixture in buttered baking dish

put mixture in buttered baking dish

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sprinkle with bread crumbs and grated asiago cheese

sprinkle with bread crumbs and grated asiago cheese

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bake until golden and crisp

bake until golden and crisp, sprinkle with chives

 

Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Gratinated Breaded Beef Scallops, Brie & Tomato

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Paniertes Schnitzel,  Milanesa, Katsu, Kotlet Schabowy, Filete Empanado, etc, etc. You have seen it a million times in various shapes, forms and names – the wonderful, easy to prepare, always satisfying breaded cutlet.
However, I bet you have never seen this version :-)
This dish came to exist because it was what I had at home today and did not feel like going to the store to buy anything else. I love breaded food as long as it is crispy and not greasy. I love anything with brie cheese and I add grape tomato to just about anything……..
so there you have it, here is what I came up with for dinner today. Great looking, great tasting and easy on the wallet.
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Bon Appetit !   Life is Good !
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Gratinated Breaded Beef Scallops,  Brie & Tomato

Gratinated Breaded Beef Scallops, Brie & Tomato

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Gratinated Breaded Beef Scallops,  Brie & Tomato

Gratinated Breaded Beef Scallops, Brie & Tomato

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Preparation :
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bread scallops in flour, eggs and panko, saute in butter until golden and crispy (the un-breaded one on the bottom is Bella's portion)

bread scallops in flour, eggs and panko, saute in butter until golden and crisp (the un-breaded one on the bottom is Bella’s portion)

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season blanched potatoes with kosher salt and white pepper, saute in duck fat

season blanched potatoes with kosher salt and white pepper, saute in duck fat

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mine and Bella's

mine and Bella’s

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put scallops on a rack, top with seasoned (salt, granulated garlic and pepper)

put scallops on a rack, top with seasoned Grape tomatoes (salt, granulated garlic and pepper)

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top with sliced brie

top with sliced brie

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almost....

gratinate under broiler until cheese melts

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:-) :-)  :-)

:-) :-) :-)

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sprinkle with fresh chives

sprinkle with fresh chives

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Gratinated Breaded Beef Scallops,  Brie & Tomato

Gratinated Breaded Beef Scallops, Brie & Tomato

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Gratinated Breaded Beef Scallops,  Brie & Tomato

Gratinated Breaded Beef Scallops, Brie & Tomato

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Gratinated Breaded Beef Scallops,  Brie & Tomato

Gratinated Breaded Beef Scallops, Brie & Tomato

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Spinach Linguine With Mushrooms In White Wine And Cream

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My  favorite Asian market carries about 30 different types of fresh mushrooms at all times, not to mention a myriad of dried ones. Today I bought a nice selection of different fresh ones, the whole lot was less than $ 10.00. What a great bargain . The fresh spinach linguine ran about another $ 3.00, plus the cream, butter and seasoning, so the whole lot (which feeds 3 normal people easily) came to about $ 15.00, or $5.00 per person. Not a bad deal I’d say :-)
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Bon Appetit !   Life is Good !
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Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

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Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

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Preparation :
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saute finely diced onions in garlic oil

saute finely diced onions in garlic oil

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add mushrooms according to their cooking time

add mushrooms according to their cooking time

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add mushrooms according to their cooking time

add mushrooms according to their cooking time

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add mushrooms according to their cooking time

add mushrooms according to their cooking time

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add mushrooms according to their cooking time

add mushrooms according to their cooking time

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add white wine and heavy cream, simmer one minute, remove from heat, season with kosher salt and white pepper

add white wine and heavy cream, simmer one minute, remove from heat, season with kosher salt and white pepper

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cook spinach linguini al dente, drain, toss with olive oil

cook spinach linguine al dente, drain, toss with butter, plate

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top pasta with mushroom ragout

top pasta with mushroom ragout, sprinkle with finely sliced scallions

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Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

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Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

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Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

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Morcilla And Garbanzos

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Friday  night I had my good friend Curtis over for dinner. I made a dish which one usually would not think of serving to friends for dinner, unless they are Latino, Swabian, Austrian (or in any other way weird) :-)
But honestly, serving Morcilla (Blutwurst, Blood pudding, Blood Sausage, Boudin Noir) to guests requires that you either know their taste in food very well or that you are silly  and take a great risk and probably end up ordering take-out pizza:-)
However, Curtis was happy with the dish and so were Bella and I. I actually  thought it was wonderful and very special.
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Bon Appetit !   Life is Good !
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For the 1907 Movie “La Course A La Saucisse”, click here 
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Morcilla And Garbanzos

Morcilla And Garbanzos

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Morcilla Image property of : La Course à la Saucisse

Morcilla
Image property of :
La Course à la Saucisse

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Preparation :
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saute dice onions in garlic oil, add morcilla, saute until sausages disolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heted through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute dice onions in garlic oil, add morcilla, saute until sausages dissolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heated through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

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saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

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add two generous slices of avocado to hot serving plate

add two generous slices of avocado to hot serving plate

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top with morcilla

top with morcilla ragout

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top with sauteed potatoes, top potatoes with crispy onions and scallions

top with sauteed potatoes, top potatoes with caramelized onions and sliced scallions

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