shrimp

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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Old Fashioned Shrimp Roll



After being sick as a dog for the past few day’s, today I can at least walk again without fear of falling on my behind because my legs could not hold me up. So, as any sane person would do, the first thing to do was to prep a meal that would make me feel better. Shrimp and mayo might not seem very smart as a first solid meal in three day’s, but I am happy to report that three hours later I am still ok :-)
(In case you wonder how I posted the last post about the fish in black bean sauce:
I usually have one or two post’s on stand-by for situations like this and all it needs is the push of a button, the rest takes care of itself)
Anyway, I hope my recovery is going to last for a good time to come and things will be back to normal, at least healthwise.
So here we go, today’s early, delicious lunch:

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



Preparation :

mise en place

mise en place

shrimp, green peas, golden grpe tomatoes, radish, scallion

shrimp, green peas, golden grape tomatoes, radish, scallion

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

slice italian garlic roll in half (toasting optional)

slice italian garlic roll in half (toasting optional)

top with romaine leaves in  lime vinaigrette

top with romaine leaves in lime vinaigrette

top with generaos amount of shrimp salad

top with generous amount of shrimp salad, garnish with fennel leaves

serve with lime wedges and arugula in french dressing

serve with lime wedges and arugula in french dressing

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



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EASY DOES IT # 16 – Two Quick, Simple Salad’s



A lot  of folk’s shy back from constructed salads because they find them difficult to make and the recipes too complicated.
I can asure you that nothing is further from the truth. First, choose two main components, such as pasta and cold cuts, rice and seafood, potato and vegetables, vegetables and cheese, any grain such as amaranth, barley, quinoa, or rye,  add herbs or whatever else tickles your fancy. Add whatever else you want to add that you think will enhance your salad, dress with whatever dressing you fancy. Combine any ingredients you feel will go well together and experiment.
However, if the salad is to be served at a later point in time or outside at a party, I don’t recommend homemade mayo for obvious reasons, use the store-bought version which is safer. Also, for pasta, rice and potato salads, I recommend to cook the starch a bit longer than if you use them in a hot dish. The texture will be more pleasant.
Following find two simple salads which I made yesterday. The whole prep and assembly took about thirty minutes total. If you don’t have much practice, both salads might take you an hour, not bad for two different dishes that serve about 20 each. Just remember, It’s your salad – do with it whatever you like as long as YOU think it’s the way it should be: omit, add, deduct any ingredient You feel makes your dish a better one :-)


“Shrimp, Pasta And Egg Salad”

Penne rigata, shrimp, fennel leaves, eggs, peas, cherry tomatoes, mayo (easy on the mayo), olive oil,  garlic paste, white balsamic vinegar, kosher salt, cayenne pepper, greek yogurt, maggi. Use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right :-)


“Farfalle Salad With Salame, Pepperjack And Cornichons”

Farfalle pasta, salame, pepper jack cheese, cornichons, scallions, mayo (easy on the mayo), olive oil, dijon mustard, garlic paste, white balsamic vinegar, cornichon liquid, kosher salt, cayenne pepper, maggi. Same here again,  use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right :-)


Happy Cooking and Bon Appetit !

Click here for more “Easy Does It”


Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad



Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons



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Caribbean Shrimp & Coconut Soup



Usually,  when we think of the combination of shrimp and coconut, Asian food is foremost in our mind. Lately, every publication seems to have a preference for food with an Asian origin or at least an Asian  influence. While I am a huge fan of Asian food, I am also very fond of the food from our closest neighbor, the Caribbean. Here now is a shrimp and coconut soup I had first put on the menu while I was working in Negril, Jamaica in the late 80’s. (How time flies when you look back)

Bon Appetit !   Iree, Mon !

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup



Preparation :

to split the coconut, saw a small inision around the outside of the coco, then crack it with the back of a large chefsknife or machete (I live in Florida where it is normal to have a machete in the house) :-)

to split the coconut, saw a small incision around the outside of the coco, then crack it with the back of a large chef’s knife or machete (I live in Florida where it is normal to have a machete in the house) :-)

good job

good job

aaute finely diced onions in coco oil

saute finely diced onions in coco oil

season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

remove shrimp, reserve

remove shrimp, reserve

deglaze pan with cocnac (careful, it might ignite)

deglaze pan with dark caribbean rum (careful, it might ignite)

add white wine

add white wine

add coconut water from coco, two small can of coconut milk, one small can of clam juice

add coconut water from coco, two small can of coconut milk, one small can of clam juice

simmer soup until slightly thickened

season with sea salt and cayenne pepper, simmer until slightly thickened

add diced cooked potatoes, corn and shrimp, heat through and remove from heat, dont let it simmer or the shrimp will toughen and get dry

add diced cooked potatoes, corn and shrimp, heat through and remove from heat, don’t let it simmer again or the shrimp will  get dry and tough

spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro

spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

my portion :-)

my portion :-)

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup







Breakfast Of Champions # 36 – Naanwich

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A great  way to start a relaxing saturday at home with a couple of good movies, some good reading and lots of great food is to have a hearty breakfast of bubbly and a wonderful sandwich.
Here is what I fancied for a late breakfast by the lake this morning (besides a glass of veuve-clicquot):

Naan with eggs, spicy chorizo, shrimp, chilies and arugula. Life is Good !

Bon Appetit & Cheers !   Have A Great Weekend !

 

Naanwitch

Naanwich

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cook until eggs have set to the texture of your liking

cook until eggs have set to the texture of your liking

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Preparation :
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bake naan until golden, brush with butter and sprinkle with sea salt

bake naan until golden, brush with butter and sprinkle with sea salt

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saute diced chorizo in plenty of butter

saute diced chorizo in plenty of butter


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whisk whole eggs with chili sauce, sea salt and garlic paste

whisk whole eggs with chili sauce, sea salt and garlic paste

 

add to chorizo, add finely sliced chilies and butterflied cooked shrimp

add to chorizo, add finely sliced chilies and butterflied cooked shrimp

cook until eggs have set to the texture of your liking

cook until eggs have set to the texture of your liking


Naan

Naan


 

top naan with eggs, top eggs with arugula in lime vinaigrette

top naan with eggs, top eggs with arugula in lime vinaigrette

Naanwitch

Naanwich

Naanwitch

Naanwich



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Chicken Liver Congee

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Usually,  I have  congee  for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes :-)
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of  “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers,  Chinese black mushrooms,  cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit !   Life is Good !


Click here for more  Congee  recipes


Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


Preparation:

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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

almost :-) ......

almost  ………

to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


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please be so kind and click on the video on the bottom of this page.  Thank you :-)






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Finkenwerder Meeresfrüchte Suppe – Seafood Soup Finkenwerder Style



Finkenwerder is part of Hamburg/Germany, famous (culinary wise) for its seafood restaurants. When I was a young cook back in the seventies, I worked part time in one of them (the name escapes me now) The restaurant was very elegant, expensive and beautiful. I remember many of the specialties we cooked there but the one outstanding dish I remember in particular was the
Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style
A creamy soup made of roux, a bit of tomato paste, seafood stock, cognac and lots of cream, chock-full of mussels, shrimp, cockles( herzmuscheln) and scallops. Pure heaven in a bowl for seafood lovers, then and now :-)

Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with seasalt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat

Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with sea salt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat. to serve, sprinkle with fresh dill leaves

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style






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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far :-)

Bon Appetit !   Life is Good !

 

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly  in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Easy Does It # 6 – Express Ramen

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Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In  the foodie world everybody act’s as if  ramen  has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of  ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little  on quality. In a pinch, angel hair pasta cooked  al dente,  with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with  miso,  grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit !    どうぞめしあがれ  (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

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Express Ramen

Express Ramen

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Boiled Pork And Shrimp Dumplings

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Boiled  dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit !   Live is Good !

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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boiling pork and shrimp dumplings

boiling pork and shrimp dumplings

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you :-)
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