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 quit 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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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

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This  dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen :-)
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit !   Life is Good !
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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Preparation :
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season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

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remove tender ribs from oven, heat oven to 420 F

remove tender ribs from oven, heat oven to 420 F

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meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

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basting sauce

basting sauce

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baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

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when nicely caramelized, remove from oven, sprinkle with sesame seeds

when nicely caramelized, remove from oven, sprinkle with sesame seeds

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to serve, sprinkle with finely sliced scallins

to serve, sprinkle with finely sliced scallions

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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DiverXO – Perversion Of The Good Kind

 

 

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Image Property of DiverXO

Image Property of DiverXO

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This kind of food does not appeal to me much on a regular basis, mostly because it is usually done badly, but in this particular environment with this particular company and service I am sure I would have a blast (as long as nobody pulls out a cellphone/camera :-)
Decadent, exciting, sexy video :-)
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CLICK HERE FOR VIDEO
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Breakfast Of Champions # 41 – Copa Ham, Prosciutto Ham And Croissants

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What  a great way to start a day and weekend :-)
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Bon Appetit !  Life is Good !
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Breakfast Of Champions # 41 -  Copa Ham, Prosciutto Ham And Croissants

Breakfast Of Champions # 41 – Copa Ham, Prosciutto Ham And Croissants

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Breakfast Of Champions # 41 -  Copa Ham, Prosciutto Ham And Croissants

Breakfast Of Champions # 41 – Copa Ham, Prosciutto Ham And Croissants

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Breakfast Of Champions # 41 -  Copa Ham, Prosciutto Ham And Croissants

Breakfast Of Champions # 41 – Copa Ham, Prosciutto Ham And Croissants

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 Croissants

croissants from publix – not shabby at all :-)

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