BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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I woke  up this morning with a huge craving for fruits and sweets.
Found the perfect ingredients in the fridge and cupboard. Lucky me.
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(Of course, this would also serve, lunch, dinner, snack or dessert) :-)
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Happy Sunday !   Life is Good !
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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Ingredients :
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plum

plum

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plum & banana

plum & banana

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plum, banana & cantaloupe

plum, banana & cantaloupe

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plum, banana, cantaloupe & raspberry

plum, banana, cantaloupe & raspberry

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plum, banana, cantaloupe, raspberry & strawberry

plum, banana, cantaloupe, raspberry & strawberry

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plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Dear Friend’s, to help support this blog,
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Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

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Last  month my friend Curtis introduced me to a store which I have been missing all my cooking  life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! :-)  – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) :-)
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of  other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on  MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
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B
on Appetit !   Life is Good !

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Preparation :
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cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

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cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

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saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

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add chilies and sliced scallions

add chilies and sliced scallions

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add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

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remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

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plate pasta, leaving a well in the center

plate pasta, leaving a well in the center

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add lamb meatballs and harissa / tomato sauce

add lamb meatballs and harissa / tomato sauce

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sprinkle with finely crumbled feta cheese and sliced scallions

sprinkle with finely crumbled feta cheese and sliced scallions

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Rigatoni rigate,  smoked salmon and a creamy velouté – nearly impossible not to like this combination ! :-)
After we have learned how to make a velouté in my last post, (click here for recipe), and hopefully have a few small containers in the freezer to use at short notice (just defrost in the microwave), wonderful dishes like this one take only a few minutes from start to finish.
The reward for this relatively small effort is a dish which oozes flavor, presentation, elegance and class :-) All in a mere few minutes of preparation and cooking time.
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Bon Appetit !   Life is Good !

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Preparation :
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Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal veloutéwill be just fine), add cooking liquid from pasta if too thick

Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal velouté will be just fine), add cooking liquid from pasta if too thick

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add diced smoked salmon and grated horseraddish

add diced smoked salmon and grated horseradish

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add dijon mustard

add dijon mustard

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simmer for one minute

simmer for one minute

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add freshly cooked, al dente pasta and sliced scallions

add freshly cooked, al dente pasta and sliced scallions

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mix well, careful not to mash-up the salmon, check seasoning

mix well, careful not to mash-up the salmon, check seasoning

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to serve, sprinkle with more diced salmon and sliced scallions

to serve, sprinkle with more diced salmon and sliced scallions

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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EASY DOES IT # 16 – Velouté (White Cream Sauce)

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How to pronounce Velouté – click here
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Here  is a simplified (added cream) version of one of the two  white  mother sauces (the other being Sauce Béchamel)
If you love to cook or just starting to learn, being able to prepare the mother sauces is a must.
The five  french mother sauces  are:
Sauce Béchamel, Sauce Espagnole, Sauce Hollandaise, Tomato Sauce, and Sauce Velouté.
We have learned how to make  tomato sauce  in a previous  “easy does it”   blog, so let’s go straight to Velouté:

Please note :  This is beef (or veal) velouté.
To make fish velouté, chicken velouté, seafood velouté, or fish velouté, replace beef (veal) with the appropriate protein.

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sauce velouté

Sauce Velouté

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Preparation :
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beef and/or beef bones, root vegetables, water, bring to a simmer, cook until meat is tender (if you use bones, simmer for one hour), remove meat (bones), set meat aside (discard bones)

beef and/or beef bones, root vegetables, water, bring to a simmer, cook until meat is tender (if you use bones, simmer for one hour), remove meat (bones), set meat aside (discard bones)

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strain stock through a fine sieve

strain stock through a fine sieve, discard solids

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skim fat from surface

skim fat from surface

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make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

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add heavy cream, kosher salt and white pepper, check / adjust seasoning

add heavy cream, lemon juice,  kosher salt and white pepper, check / adjust seasoning

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voilà - sauce velouté

voilà – sauce velouté (with added cream)

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

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After  a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today :-)
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Bon Appetit !   Life is Good !
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Steak & Eggs

Steak & Eggs



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Steak & Eggs

Steak & Eggs

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Preparation :
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season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

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season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

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plate asparagus

plate asparagus

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top with rib eye

top with rib eye

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top with hard boiled eggs and herb butter

top with hard boiled (waxy) eggs and herb butter, sprinkle eggs with salt and chili flakes

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Steak & Eggs

Steak & Eggs

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Steak & Eggs

Steak & Eggs

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

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Here  is a recipe sure to tempt you if you like to have a  tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained  this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores,  cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes :-)
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Bon Appetit !   Life is Good !
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For Peanut Sauce Recipe Click Here
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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Preparation :
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saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

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add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

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add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

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meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

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ready to plate...

ready to plate…

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plate bok choy and a small side dish with peanut sauce for dipping

plate bok choy and a small side dish with peanut sauce for dipping

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arrange glazed pork medaillons on bok choy

arrange glazed pork medaillons on bok choy

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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