Bella

Turkey Season Is Over – Let The Steak Season Begin

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Turkey  anybody ? Thank you, me neither :-)
So now that things are finally back to normal (for a short while anyway, Xmas is looming around the corner, ready to attack), I had this wonderful dinner yesterday. The only sour note was that I had no duck fat in my larder to fry the potatoes, so I had to use olive oil. Same crispness and really good taste, but not as divine as when cooked in duck fat. (Got a tub on my way home from work today) :-)
So, without further ado, I give you :

“Broiled Flank Steak ,  Porcini In Cream And Pommes Frites
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Bon Appetit !   Life is Good !
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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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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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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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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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Steak Salad

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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).

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Bon Appetit !   Life is Good !
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Steak Salad

Steak Salad

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Steak Salat

Steak Salad

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Bella say's: "Time to eat ! "

Bella say’s:
“Time to eat ! “

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

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

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Preparation :
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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

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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

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 let steaks rest at least 10 minutes before cutting

let steaks rest at least 10 minutes before cutting

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plate salad on vinaigrette dressed romaine

plate salad on vinaigrette dressed romaine

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top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

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Steak Salat

Steak Salad

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Bella says……

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Life is Good !   Happy Sunday !

Bella says : If you can't eat it or play with it, pee on it and walk away !
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Bella Say’s……….







I don't always bark at night, but when I do, I'ts for no reason.











There Is A Monster On My Plate !!!

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My  friend Peter was supposed to be here at 4.00pm for a late end of week lunch.
He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige.
As soon as I got home, I took care of Bella, took a shower and started with my food prep.
Ten minutes later Peter cancelled. Rather than being upset about the late cancelation,
I welcomed the chance to make a real monster of a cordon bleu out of the ingredients I had prepared for two regular portions. Of course, I omitted the side dishes (fries and salad) after I had a good look of the size of this baby.  Bella and I finished the whole thing and we were happy for it. Seems to me after all these year’s I finally figured out the proper size of a cordon bleu :-)

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Bon Appetit !   Life is Good !
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Serve with Lime Or Lemon Wedges

Chicken Cordon Bleu

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Cream Of Broccoli “Bella”

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Cream  of  broccoli  and potato, with parmesan and fontina “

Soup can be so many things.
– Boring. Unimportant. Uninspired   :-(
– Good. Great. Warming. Satisfying. Amazing. Unforgettable. Pretty. Flavorful. Addictive. A Treat. Not to be missed   :-)
 “Bella”  means beautiful in Italian, therefore: Bella the soup. Bella the dog  :-)
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Bon Appetit !   Life is Good !
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” Cream of Broccoli and Potato, with Parmesan and Fontina

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Ingredient’s :

Broccoli,  cut into small florettes, blanched
Broccoli stock,  reserved from blanching the broccoli
Potato,   small chopped
Onion,   julienned
Garlic,   paste
Heavy cream,
Parmesan,   finely grated
Fontina,   coarsly grated
Kosher salt,
Cayenne pepper,
Chili flakes,
Butter,   to saute

Method :

Saute onion and garlic in butter until fragrant. Add potatoes, stock and seasoning. Simmer until potatoes are soft. Add broccoli, reserve some for garnish. Bring back to simmer. Remove from heat, add cream and parmesan. With a stick blender, blend until smooth. Adjust seasoning if neccessary. To serve, add a few broccoli florettes, sprinkle with fontina and chili flakes. Share with a loved one. (Bella adores this soup, I guess because of the cheese) :-)
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Carnitas Of Pork Belly

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Pork Belly  in any form or shape, what’s not to love   :-)
For today’s early lunch,  I prepared these simple yet mouthwatering, great looking  carnitas. (I have been up since 4.00am, so 10.30am  seemed like a good time for a good meal). I enjoyed them with flour tortillas,  guacamole,  salsa mexicana,  sour cream and a cold  “Negra Modelo“. Now, after posting this, a ” Siesta ” in the back of the house under the cool mist of the lake fountain, Bella chasing geckos, I’ll be having a few more negra modelos and a bit of a nap.  Aaaaaa…….Life is Good !
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Carnitas Of Pork Belly

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Ingredients :

Pork belly,   cut into cubes
Tomatoes,
Onions,   diced
Bell peppers,   diced
Garlic,   paste
Chicken stock,   substitute with other stock if preferred
Cayenne pepper,
Cumin,   crashed
Smoked paprika,
Chili powder,
Kosher salt,
Lard,   to saute ( same as you use to make your tortillas)

Method :

Saute pork until golden brown, add onions and most of the peppers, saute until translucent. Add garlic and cumin, saute until fragrant. Add most of your tomatoes, stock and seasoning and simmer until pork is very soft and falls apart under pressure. Now add the remaining peppers and tomatoes for eye appeal (color) when serving . Simmer for two more minutes, remove from heat. At this point you can either pull the meat apart or serve in cubes as is.
Serving suggestions:  See pictures.

Bon Appetit !   Life is Good !

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