Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

>
>
Pangrattato  you ask ? Don’ t worry, we are just talking about sautéed breadcrumbs here, nothing complicated, but oh so good.
Most cuisines which use pasta also use pangrattato in one form or another : bread crumbs sautéed in butter, in olive oil, in schmalz or just dry toasted, seasoned with anything from salt and pepper to garlic, herbs cheese, nutmeg or whatever else is traditional in your area of the woods or whatever tickles your fancy. The main task for the bread crumbs is to add texture to your pasta. And if you can add flavor on top of that, so much the better.
Sometimes, all I want for a great meal is just perfectly cooked pasta with lot’s of tasty pangrattato and a bit of grated cheese on top. Perfection for pasta lovers, right there. But today, I made a dish with even more pizzazz by adding sautéed shrimp and scallops in herb butter to an already sexy dish. Aaahhhh,  Life is Good :-)
>
Bon Appetit !   Long Live Good Food !
>
>

 

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

>

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

>

Penne Rigate With Pangrattato

Penne Rigate With Pangrattato

>
>
Preparation :
>
>

saute chili flakes in butter

saute chili flakes in butter

>

add panko bread crumbs, kosher salt, garlic paste

add panko bread crumbs, kosher salt, garlic paste

>

saute until golden, keep warm

saute until golden, keep warm

>

melt garlic/herb butter

melt garlic/herb butter

>

add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

>

plate freshly cooked, al dente penne rigate

plate freshly cooked, al dente penne rigate

>

top pasta with a generous amount of pangrattato

top pasta with a generous amount of pangrattato

>

top with seafood, sprinkle with chopped Italian parsley

top with seafood, sprinkle with chopped Italian parsley

>

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

>
>
>
>
>
>
>

About these ads

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
I have  taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here,  if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 :-)
>
Bon Appetit !   Life is Good !
>

>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
Pho at PHO 79 :
>
>

pho at PHO   (great taste but as you can see, mostly broth and herbs)

pho at PHO (great taste but as you can see, mostly broth and herbs)

>
>
Preparation of Chinese Beef Tripe And Egg Noodle Soup :
>
>

blanch tripe in saltwater 3 times

blanche tripe in saltwater 3 times

>

beautiful :-)

beautiful :-)

>

cut into stripes, not too fine so when cooked soft they retain some texture

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

>

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

>

chinese egg noodles

chinese egg noodles

>

cook in saltwater for about two minutes, strain, toss with sesame oil

cook in saltwater for about two minutes, strain, toss with sesame oil

>

place in serving bowl

place noodles in serving bowl

>

top with blanched bok choy

top with blanched bok choy

>

beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

>

to serve, top noodles with broth, tripe and scallions

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
>
>
>
>
>
>

Easy does it # 19 – Cheese Sandwich (Paratha With Emmentaler, Tomato and Cucumber)

>
>
I assume
 that 99 % of all adults (and many kids) have tried their hands on a cheese sandwich, some with more, some with less success :-) :-(.
Following is a nice cheese sandwich which can be prepared by anybody in a minimum of time, but the result will provide a maximum flavor and texture experience.
Might I add that the presentation is not too shabby either :-).
Yesterday evening was like most Friday evenings for me – end of work-week, tired, lazy, not interested in spending much time in the kitchen. Also, tomorrow, Saturday, is my day for shopping (and cleaning and laundry and bathing Bella and whatever else piles up during the week), so my fridge and cupboard were rather depleted today. What I found was the following:
Frozen paratha, emmentaler cheese, cucumbers, tomatoes, romaine lettuce, pomegranate, honey and limes for the sandwich and it’s salad.
Throwing it all together resulted in a great looking, excellent tasting, quick and easy to prepare dinner.
>
Bon Appetit !   Life is Good !
>
>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber


>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>
>
Preparation :
>
>

put paratha in a pan on low heat

put paratha in a pan on low heat

>

top with emmentaler

top with emmentaler

>

top with sliced tomato, sprinkle with kosher salt and freshly ground black pepper

top with sliced tomato, sprinkle with kosher salt and freshly ground black pepper

>

top with pickled cucumber slices(salt, pepper, vinegar) and more emmentaler

top with pickled cucumber slices (salt, pepper, vinegar) and more emmentaler

>

cook slowly on both sides until cheese has melted

cook slowly on both sides until cheese has melted

>

plate salad (romaine in honey/mustard dressing), sprinkle with pomegranate seeds

plate salad (romaine in honey/mustard dressing), sprinkle with passion fruit seeds

>

 

>

Paratha With Emmentaler, Tomato And Cucumber

Paratha With Emmentaler, Tomato And Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

>
>
>
>
>
>
>
>

Hans’ Pork Buns (Not David Chang’s Pork Buns)

>
>
David Chang’s  pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge :-)
>
Bon Appetit !   Life is Good !
>
>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

>
>
Preparation :
>
>

season porkbelly with salt and saute until golden brown

season porkbelly with salt and saute until golden brown

>

when brown, remove pork and set aside

when brown, remove pork and set aside

>

 saute onions in garlic oil  until lightly caramelized

saute onions in garlic oil until lightly caramelized

>

add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

>

add oyster sauce

add oyster sauce

>

add say sauce

add soy sauce

>

add sriracha

add sriracha

>

return pork to pan, add water

return pork to pan, add water

>

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

>

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

>

cut pork into bit sized pieces

cut pork into bite-size pieces

>

cut kaiser rolls in half, toast lightly

cut kaiser rolls in half, toast lightly

>

top both halves of buns with onion/sauce

top both halves of buns with onion sauce

>

add pork to bottom half of bun

add pork to bottom half of bun

>

top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>
>
Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
>
>
>
>
>
<
>
>
>
>

>
>
>
>
>
>
>
>

Hans' Pork Belly Bun The actual dinner portion :-) :-(

Hans’ Pork Belly Bun
The actual dinner portion :-) :-(

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>
>
>
>
>
>
>
>
>
>

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
Just  a little nonsense to entertain your kid’s on a rainy day :
Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun :-)
>
Bon Appetit !   Life is Good ! (Sunny side up – even when it rains……..
>
>

Fried eggs sunny side up & fries - yogurt, peaches and cantaloupe melon. Have fun :-)

Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun :-)

>

EASY DOES IT # 18 - Fried Eggs Sunny Side Up & Fries (NOT)

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>

EASY DOES IT # 18 - Fried Eggs Sunny Side Up & Fries (NOT)

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
>
>
>
>
>
>

Roasted Red Snapper

>
>
Many  folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish :-(
>
Bon Appetit !   Life is Expensive !
>
>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>
>
Preparation :
>
>

gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until  cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly  ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

>

to serve, drizzle with lime juice and accompany with roasted tomato salsa

to serve, drizzle with lime juice and accompany with roasted tomato salsa

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>
>
>
>
>
>

Steak Salad

>
>
Usually,  part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

>
Bon Appetit !   Life is Good !
>
>

Steak Salad

Steak Salad

>

Steak Salat

Steak Salad

>

Bella say's: "Time to eat ! "

Bella say’s:
“Time to eat ! “

>

Bella say's: "Maybe not enough for the two of us ?! "

Bella say’s:
“Maybe not enough for the two of us ?! “

>
>
Preparation :
>
>

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

>

meanwhile, season striploin steaksor other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

>

 let steaks rest at least 10 minutes before cutting

let steaks rest at least 10 minutes before cutting

>

plate salad on vinaigrette dressed romaine

plate salad on vinaigrette dressed romaine

>

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

>

Steak Salat

Steak Salad

>
>
>
>
>
>