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Today was a very lazy sunday for me, I did not even feel like cooking. So, instead of a hot meal, I had a simple ”Vesper” of bread, horseradish, salame , brie and gorgonzola. Good stuff 
Bon Appetit ! Life is Good !
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Bauern Vesper
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Bauern Vesper
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Bauern Vesper
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Friday night’s dinner is one of these typical dishes that are only concocted when the hunger for a BIG dinner is already gnawing in our gut’s and nothing small and simple will satisfy the hunger disturbed imagination of what the next meal must be like. So here we go, a dinner that will satisfy even the biggest craving for hearty food
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Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan
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Skirt steak, marinated overnight in soy sauce, sriracha, & garlic paste
Naan, (substitute with bread of your choice)
Asparagus spears, (white or green, depending on availability and your preference), buttered and seasoned with kosher salt and cayenne pepper
Tomatoes, sliced thick, seasoned with kosher salt and cayenne pepper
Scallions, buttered and seasoned with kosher salt and cayenne pepper
Asiago cheese, finely grated
Gorgonzola cheese, crumbled
Kosher salt,
Peanut oil,
Method :
Season steak with kosher salt, dust with a mixture of ap flour, cornstarch, cayene and garlic powder , saute in oil until bloody rare (or your preference. (See note below). Place naan on a baking rack. Top with steak. Sprinkle with asiago. Top with tomato. Sprinkle with asiago . Top with asparagus. Top with gorgonzola. Top with scallions. Broil until gorgonzola is melted and get’s a few golden spots. Remove from broiler, sprinkle with chili flakes. Enjoy a great meal !
Note :
Remember the carry-over heat and the step of gratinating. Both will further cook your steak. Since I like most of my beef and lamb steaks to be medium rare, I removed it at bloody rare. By the time it was gratinated and ready to eat, it was a perfect medium rare.
Bon Appetit Life is Good !
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This is such a versatile dish. Every ingredient can be replaced with a substitute without losing any of the complexity of texture and taste.
Spinach : Asparagus, cabbage, corn, broccoli, carrots, beets, etc.
Potato : Sweet potato, mashed potato, pasta, rice, etc.
Asiago : Gorgonzola, parmesan, cheddar, brie, pepper jack, stilton, etc.
Sausage : Bacon, chicken, seafood, beef, lamb, game, etc.
Saute onion, garlic and sausage in butter, add spinach, wilt. Add blanched potatoes, cheese, milk, salt and pepper. Bake at 375 F until golden brown, about 45 minutes. Let set for 30 minute before serving.
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Spinach, Potato, Sausage & Cheese Casserole
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If you do it – do it right !
Even a simple hot dog can
give tremendous culinary pleasure.
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Pickled slaw of red and white cabbage, cucumber & onion,
Scotch bonnet sauce,
Ketchup,
Dijon mustard
= Good Hot Dog
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Bon Appetit ! Life is Good !
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Although I love pasta and stews of any kind more than any other food,
a close third place is definitely a nice salad. Last night the salad God’s
were knocking at my door, leaving me with this wonderful, quick and easy
concoction :
Romaine, salame, roquefort, egg, carrot, tomato, onion and
pomegranate / blueberry Dressing.
Salad Heaven, right there
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Romaine lettuce, cut
Tomatoes, sliced
Onions, sliced
Carrots, julienned
Eggs, made into thin crepe, julienned
Garlic, paste
Salame, thickly julienned
Gorgonzola, coarsely crumbled
Dressing, Pomegranate / blueberry/garlic
Method :
Mix all ingredients lightly and serve with a slice of rustic bread
to mop up the dressing and bits at the bottom of the plate.
In this case I used ready made dressing ( Litehouse Pom / Blueberry),
which I enhanced a bit to my taste with garlic paste. Obviously the
choice of dressing, as well as any other ingredient to this salad is
open to change and additions. Just follow your heart, your
cravings and your phantasy :-)
Bon Appetit ! Life is Good !
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My dilemma is:
I love pappardelle, but I seldom make fresh pasta
at home and I have never seen pappardelle on a store shelf,
at least not here in South Florida. The solution?
Use lasagna sheets. Break them into irregular shapes before
you cook them. The result was very satisfying for me and I will
resort to this many times to come, if, for whatever reason, fresh
pappardelle are not available or impractical to make from scratch
at the time. ( For whatever reason ) .
Don’t knock it before you try it ! :-)
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Pappardelle, cooked al dente, strained (or substitute pasta)
Chorizo, thinly sliced
Asparagus, blanched
Carrots, blanched
Gorgonzola, coarsely crumbled
Garlic, paste
Black Pepper freshly ground, to taste
Salt, to taste
Olive oil
Method :
Saute garlic and chorizo in olive oil until garlic becomes translucent,
Add all other ingredients except gorgonzola, saute until all ingredient’s
are well combined. To serve, top with crumbled gorgonzola.
Bon Appetit ! Life is Good !
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