Bragging Alert !!! Best Turkey-Leftovers Sandwich – Ever !

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It is my firm believe that leftovers should be as good as the original dish it derived from. Yesterday I prepared this sandwich and I am convinced that not only is it the best left-over turkey sandwich, but also one of the best turkey dishes overall, period :-)
I usually prepare other dishes from leftover turkey since most turkey sandwiches I ever came across are boring and tasteless at best and at my house during times past the only leftover turkey would be white meat, which I can live without.
So, yesterday I had a nearly insatiable graving for a good sandwich, because on the previous evening I made the mistake of buying two “Vietnamese” sandwiches at a newly opened place, “546 bánh mì café” at 6461 Stirling Road, Davie. I was looking forward to a good sandwich but was bitterly disappointed. I had 3 different sandwiches with different meat fillings, all three were completely tasteless. The clerk asked me if I wanted chillies and of course I said yes. When I got home, I found one !!!  thin slice of chili in one of the three sandwiches. The meat was mostly tasteless and their contribution to Vietnamese food was the addition of a few spritz of maggi seasoning. (Which I am fond of). But the most disappointing thing was the portion size. Although the bread was of a nice size and of great texture, the amount of filling was laughable small. Granted, the sandwiches are very reasonably priced, but I’d rather pay a bit more and have a decent sized sandwich.
Fazit: Once is enough :-(

But back to the sandwich at hand : After I ate my three sandwiches (shared with Bella), I was still hungry and started to fantasize about eating a “real” sandwich the next day. The featured sandwich is what I came up with. I loved it so much that I will add them to my favorite dishes :-)
Of course, you can substitute the turkey with chicken, beef, shrimp or any other protein you fancy and happen to have at hand, but the turkey leg meat was just perfect. Also, I had a bottle of “salsa de aji amarillo” in my larder which added that special touch of flavor and spiciness.
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Bon Appetit !   Life is Good !
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P.S.
If you don’t have “salsa de aji amarilo”, make a substitute by blending mayo, yellow peppers, salt, garlic, scotch bonnet peppers and turmeric (for the bright yellow color). For hot dishes, replace the mayo with heavy cream. Few folks will be able to tell the difference from the original, especially the bottled stuff.

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Best Leftover Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Best Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Preparation :
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To see instructions, hover over picture
To enlarge pictures, click on them


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German Chocolate Pancake & Caramel Sauce With Peaches And Bananas

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Sometimes  you come to a crossroad and have to make a fundamental decision from which there is no return -
” Should I eat this pancake or not ”  ?!!!
Because I am a diabetic, this dish probably cost me one week of my life. But then again – I used to smoke, drink and do a whole lot of other ungodly stuff and I am still around.
Who would have thought that eating a pancake could be so wickedly dangerous……….. :-)
Anyway, I am happy to report that the risk was well worth it. I actually had two of these babies and feel no regret’s. I won’t have another one for a long time to come (probably), but I’ll decide when I am at that crossroad again :-)
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Bon Appetit !   Life is Good ! 

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German Chocolate Pancake & Fruit Caramel Sauce

German Chocolate Pancake & Fruit Caramel Sauce

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German Chocolate Pancake & Fruit Caramel Sauce

German Chocolate Pancake & Fruit Caramel Sauce

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Preparation :
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Caramel Sauce With Peaches And Bananas:
Click on images to enlarge
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Chocolate Pancake:
Click on images to enlarge
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EASY DOES IT # 19 – Mushroom / Veggy Curry

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This  dish is an authentic curry from – Miami ???
Authentic Hans’ Cuisine if you will :-)
The great thing about it is that everybody can do it, it is so simple. Yet, it tastes just as Indian, Malaysian, Indonesian, Thai or from wherever else you want it to be.
Here is my train of thought:
In my personal  opinion, too much emphasis (hopeful maybe, pretentious and false often) is put on the label “authentic”. I have traveled the far corners of this earth many times over and I have sampled just about any mayor cuisine there is. Each one has usually THREE kinds of authenticity:

First – the traditional, well established, well-known dishes which are passed on by professional cooks from generation to generation,  served in rich and /or noble households without the economic need to compromise on any of the ingredients or procedures.

Second – the traditional dishes served in ordinary households and restaurants, changed sometimes heavily over generations because of changes of personal taste, economic situations and ease / difficulty of preparation.

Third – the food which is served to travelers in local restaurants abroad and in  ethnic restaurants outside of the foods country of origin, which has been altered beyond recognition to confirm to the taste and customs of foreigners in order to make it more attractive to the uninitiated and sell it more easily.

I am of course the biggest fan of “authentic cuisine” if it is available, but unfortunately, this is easier said than done since “authentic ethnic food”  is very difficult to find in most places. So, the alternative to most of us is two-fold: Feast on generic concoctions of good sounding, badly executed, at best mediocre quality food in ridiculously overpriced restaurants (mostly these day’s), or try to do the best you can at home, with the help of proper advise and a lot of practice.

This featured curry will help you to achieve that “authentic” taste at home, without spending a fortune on a million of exotic ingredients and without spending hours of labor in the kitchen.
So, enjoy “Hans’ Authentic Curry” and relax :-)
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P.S.
However, if you do find that authentic place, hold on to it and give me the address :-)

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Bon Appetit !   Life is Good !
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Link to  “Easy Does It # 11 – Curry & Garam Masala”


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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Preparation :
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saute mushroom in ghee or butter until starting to lightly brown

saute mushroom in ghee or butter until starting to lightly brown

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add onions and peppers (or other veggies of your choice)

add onions and peppers (or other veggies of your choice)

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add garam masala (see link on this page)

add “Garam Masala” (see link on this page) and garlic paste

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add half Hans' Easy Does It curry sauce" (see link on this page) and half  vegetable stock, simmer until vegetables are cooked

add half Hans’ Easy Does It Curry Sauce” (see link on this page) and half vegetable stock, simmer until vegetables are cooked

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add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

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to serve, Put steamed basmati rice in center, add curry, sprinkle with chives

to serve, put steamed basmati rice in center, add curry, sprinkle with chives

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Korv Med Potatis Mos (Swedish Sausage & Potato Puree)

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One  of the most satisfying meals I had in my entire life I had in 1973 at around 3.00 am in Gothenborg,  Sweden.
It was certainly not the fanciest or the most beautiful meal, but it was the first food I had in three days and I was starving…….. It was also the first time I ever saw sausage and mashed potatoes served at a roadside kiosk (everywhere else it was sausage and fries) The combination of sausage, mashed potatoes, ketchup and mustard on that cold winter night, together with the satisfaction of a hot meal after nearly starving and the even greater satisfaction of impending hot sex made for a truly exceptional and, as you can see, unforgettable meal :-)
My friend Heinz and I had finished a short summer season in Torekov, Sweden. After that, we went to Gothenborg, being sure to be able to secure a job working for “Swedish American Line“, which at the time was one of the most famous and luxurious cruise lines in existence. After a few wild weeks enjoying Gothenborgs nightlive, we finally applied for a job at their office.
The HR manager, Helge Swenson, took one look at us and then laughed us out of his office. (Sweden being one of the most conservative countries at the time, I did not look suitable with my shoulder length hair, high platform shoes, skin tight pants and mirrored hippy t-shirt)
So Heinz and I left his office a bit worried, since we had no money left and a hotel bill of considerable heft. (There was money for beer and smoke, but not for food). As we walked down the hallway toward’s the elevator, a very beautiful, sexy brunette passed us. I made some remarks to Heinz in German of the adventures I’d like to have with her. After a few seconds and steps had passed, she turned around and said in perfect German: “Do be careful, you never know who speaks your language in a foreign land”. Turned out she was a manager at the HR office. We started talking and I gave her the address of our hotel. Heinz made fun of me, being sure a hot woman like that would not bother to call a penny-less punk. But low and behold, when we got back to the hotel late that night, there were at least ten messages. I called her back the same night at 2.00 am and invited her out. She said yes and I said wonderful, just one problem: I have no money and if I go out, so does my friend. Well, she agreed, and that’s how Heinz and I finally got food in our belly that night – Korv med Mos.
Needless to say, I held on to that great gal for a while. She got jobs for both Heinz and I on the  MS Gripsholm, and so started a long career on cruise ships for me. Unfortunately the stint on the MS Gripsholm lasted only about one month for Heinz, after which he became very ill. He never recovered and was never able to work again. Myself, I lasted about six months before I broke my spine and was unable to work for about a year. After surgery in Germany, I spend most of the year at Bitte’s house in Sweden, a beautiful house on a lake in the woods near Gothenborg, which she shared with her even more beautiful female friend. Great house, fireplaces all over, sauna, right on the lake. These were the wild 70’s, so we all shared a lot more than the roof we lived under. Life certainly was good :-)
I slowly recovered while she was still working at the HR office of Swedish American Line. She eventually got jobs for both of us at  Royal Viking Line, where we soon split up and went our own ways…………
Nevertheless, that first Korv med Mos that night was one of the best meals I ever had :-)
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Smaklig måltid !   Livet är bra !
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Korv Med Mos - Original Version (Image Property: Peter Linquist)

Korv Med Mos – Original Version                    (Image Property: Peter Linquist)

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Korv Med Mos - My Version

Korv Med Mos – My Version

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Preparation :
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Cook diced potatoes in saltwater until tender, drain, mash

cook diced potatoes in saltwater until tender, drain, mash

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add garlic paste, horseradish, heavy cream, kosher salt, cayenne pepper and lots of butter, wisk

add garlic paste, horseradish, heavy cream, kosher salt, cayenne pepper and lots of butter, mix well

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saute onions and sausage, remove sausage when done

saute onions and sausage in garlic oil, remove sausage when done

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add soy sauce, garlic paste, cayenne pepper and a bit of chicken stock to caramelized onions

add soy sauce, garlic paste, cayenne pepper and a bit of chicken stock to caramelized onions

 

add peppers and cabbage

add peppers and cabbage

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saute until heated through but vegetables are still crispy

saute until vegetables are heated through but still crisp

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plate mashed potatoes, make indention in the center

plate mashed potatoes, make indention in the center

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fill indention with vegetables, top with sausage, drizzle liquid from vegetables over sausage

fill indention with vegetables, top with sausage, drizzle liquid from vegetables over sausage

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Korv Med Mos

Korv Med Mos

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Korv Med Mos

Korv Med Mos

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final inspection.....

final inspection…..

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BREAKFAST OF CHAMPIONS # 44 – Asparagus Omelette

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It’s  4.30am and I am jumping out of bed, upset that I’ll be late for work today. While walking Bella it dawns to me that it is Sunday…..
Well, the good thing is that my day will last longer,the bad thing is that I went to bed at 2.30 am in anticipation of sleeping in. Perhaps next weekend  will be the time to get enough sleep…….. :-)
So, after deciding that it’s too late to go back to bed, at 5.00 am I had my first breakfast of coffee and brownies with whipped cream, followed by a second breakfast at 7.30 am of asparagus omelette with sautéed potatoes. Lunch was a German pancake with peaches and chocolate and dinner will be a vegetarian curry with basmati rice.
Life at present is not very exciting, but at least we eat good and plenty :-)
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Bon Appetit !   Life is Good !
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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Preparation :
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season white asparagus spears with kosher salt and freshly ground black pepper (I usually don't use black pepper on light food, but here it belongs), when warm, remove and reserve

season white asparagus spears with kosher salt and freshly ground black pepper (I usually don’t use black pepper on light food, but here it belongs), when warm, remove and reserve

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saute blanched potatoes in garlic oil

saute blanched potatoes in garlic oil

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make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold asparagus into omelette

make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold warm asparagus into omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Sauteed Skirt Steak, Onion, Tomato & Peppers

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Coming  home from work on a Friday afternoon and being hungry, but way too tired and listless to do much of anything (except lounging :-) ), the solution was this very quick, flavor- and texture bursting dish. Beginning to finish – less than 10 minutes.
Then on to enjoying a great meal and a wonderful, funny and sexy movie – John Torturros  Fading Gigolo.
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Bon Appetit !   Life is Good !
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Fading Gigolo, with, amongst many other great actors:
Woody Allen, John Turturro, Sofía Vergara, Sharon Stone, Liev Schreiber and Vanessa Paradis

Watch the trailer here :-)
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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Preparation :
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cut trimmed skirt into squares

cut trimmed skirt into squares

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then cut ACROSS the grain, season with kosher salt and fresh ground black pepper

then cut ACROSS the grain, season with kosher salt and fresh ground black pepper

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saute in garlic oil until rare, remove meat from pan, reserve

saute in garlic oil until rare, remove meat from pan, reserve

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saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepper

saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepper

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add grape tomatoes, saute until tomatoes are heated through, add skirt, remove from pan

add grape tomatoes, saute until tomatoes are heated through, add skirt, remove from pan

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plate a thick slice of grilled sour dough bread

plate a thick slice of grilled sour dough bread

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top with sauteed skirt and vegetables

top with sauteed skirt and vegetables

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Salad. That’s It…….

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Today  is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive :-)
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Bon Appetit !   Salad Is Good For You !

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P.S.
I just came across this great book which I think should be in every chef’s library:
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A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
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Salad with asiago cheese and bologna in dijon vinaigrette:
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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Preparation :
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dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

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season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

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mix with potato salad

mix with potato salad

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choose a pretty serving dish :-)

choose a pretty serving dish :-)

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add greens of your choice with dijon vinaigrette

add greens of your choice with dijon vinaigrette

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top greens with potato salad

top greens with potato salad

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top with julienned bologna, asiago and scallions

top with julienned bologna, asiago and scallions

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Metzelsuppe Mit Grießklößchen

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Of  the thousands of readers and followers of ChefsOpinion, I am sure only a small handful will be familiar with this dish. To all others, I highly recommend this if you are a lover of hearty fare, especially now during the winter months.
Metzelsuppe, Schlachtsuppe, Metzel Supp, Kesselsuppe – the proper translation would be Slaughter Soup or Butcher Soup, which does not exactly sound politically correct these days. Sausage soup would be a more palatable name, although it would not give you the proper idea what this dish is all about.
When I was a kid, I grew up in  Gechingen, a small village in the  Black Forrest  in  Southern Germany  (Baden Wuerttemberg). Most of our neighbors were farmers. Once or twice a year, they slaughtered one of the pigs which most of them raised at the back of the house in the  Schweinestall ( Pigsty). It was a time honored tradition to bring the friends and neighbors which had no pigs of their own, each a pair of liver wurst, a pair of blood wurst, a small piece of boiled belly and a small amount of Metzelsupp. This soup was the stock which resulted by cooking all the sausages, belly, head, feet and tail of the pig in one large  Cauldron. Some of the sausages burst during the cooking. This, together with all the flavor from the meat and fat, as well as from the herbs and seasoning used in all the sausages, made for the most flavorful soup you can imagine. My Mom usually served it either with Spaetzle or Grießklößchen as  Einlage (garnish).
Later, when I was an  cook apprentice, we also raised pigs at the back of the hotel (as did many other hotels and restaurants at the time who were lucky enough to have the space to do so).
As a price, everybody who helped with the slaughtering got to share the head as soon as it was boiled, served sprinkled with coarse salt and accompanied by sour dough bread and a cup of Metzelsupp. Life sure was good then……..

Now, I did not slaughter a pig on my patio yesterday so I had to resort to some other methods and ingredients to come as close as possible to the Metzelsupp of my youth.
To be sure it was not as rich and mind-blowing good as the real deal, but it came darn close and made me real happy :-)
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An Guata Wönsch I Eich Älle  !
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Click here for Semolina Dumpling Recipe

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Preparation :
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liverwurst, blood wurst, pork wurst - remove casing, crumble

liver sausage, blood sausage, pork sausage – remove casing, crumble

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add sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

add sausages, thyme, oregano, sage, majoram, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

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make semolina dumplings

semolina dumpling massa

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simmer dumplings in salted water until done, about 40 minutes, depending on size

simmer dumplings in salted water until done, about 40 minutes, depending on size

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almost........

almost……..

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plate dumplings

plate dumplings

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add soup, sprinkle with chopped parsley

add soup, sprinkle with chopped parsley

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Steamed Cod Filet With Red Beet Risotto And Sugar Peas

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Risotto  is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer for ca 25 minutes while stirring constantly, it might be called tedious but hardly  labor intensive. It also has the advantage of being the perfect dish for a dinner party if done by the “restaurant method” – cooking the risotto about 2/3’s and then cooling off, later finishing the cooking process for just a few more minutes right before service time. (That’s how you get your risotto served on time in restaurants, otherwise too much time would pass from the time you order to the time you get served). Just remember to have the texture of your risotto slightly more liquid when you remove it from the stove top then you actually prefer the risotto when eating it, since the rice will continue to cook and absorb liquid between the time you stop cooking and the time you’ll have your first spoonful.
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Bon Appetit !   Life is Good !
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Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

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Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

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Bella say's :  Let's dig in...

Bella say’s : Let’s dig in…

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Preparation :
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season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate  to slowly cook through

season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate to slowly cook through

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simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

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return beet stock to a simmer, season with garlic paste and cayenne pepper

set diced beets aside, return beet stock to a simmer, season with garlic paste and cayenne pepper

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saute onions and garlic paste in butter

saute onions and garlic paste in butter

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add arborio rice and saute another minute

add arborio rice and saute another minute

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add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

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almost........

almost……..

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when rice is almost al dente, add the diced beets and heavy cream, simmer until rice is al dente

when rice is almost al dente, add the diced beets and heavy cream, simmer while stirring  until rice is al dente

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add blanched green peas to the poaching liquid of the fish, let heat through for another minute

add blanched green peas to the poaching liquid of the fish, cover again, let heat through for another minute

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add parmigiano-reggiano, check / adjust seasoning

add parmigiano-reggiano to the risotto, check / adjust seasoning

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plate risotto

plate risotto

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top risotto with steamed cod

top risotto with steamed cod

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top cod with green peas

top cod with green peas

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Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

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Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……,  the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep :-)
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms :-)
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Bon Appetit !   Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

top with mushrooms, sprinkle with scallions

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

soak cepes, shiitake and wood ears in boiling water for 20 minutes

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meanwhile, season steaks with kosher salt and fresh ground black pepper

meanwhile, season steaks with kosher salt and fresh ground black pepper

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saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

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in same pan, saute onions until lightly caramelized

in same pan, saute onions until lightly caramelized

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add drained mushrooms and garlic paste

add drained mushrooms and garlic paste

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add heavy cream, salt and pepper

add heavy cream, salt and pepper

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simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

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plate steaks and rustic bread to mop up the sauce and juices

plate steaks and rustic bread to mop up the sauce and juices

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top with mushrooms, sprinkle with more scallions

top with mushrooms, sprinkle with more scallions

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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