Tag Archives: sriracha

Sauted Strip Steak , CauliflowerTortilla & Sriracha/Garlic Butter

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Sunday’s  late lunch / early dinner (4.00pm)
After sleeping-in late (7.30am and enjoying a big breakfast of strawberry smoothies and goose liver pate stuffed croissants, I did not feel hungry at lunch time and held out until late afternoon.
But then I knew I would have to combine lunch and dinner, so it needed to be a substantial meal, otherwise the snack monster would haunt me early in the evening. This is the first time I made a Spanish Tortilla with cauliflower and tomatoes and it made me realize what a great dish I’ve been missing all my live. What a wonderful dish. It can stand on it’s own, as breakfast, snack, even a complete meal if accompanied by a small salad, served hot or at room temperature. You can of course use different vegetables, different cheeses, add protein such as sausage, bacon, shrimp, crab meat, add different herbs, etc. The possibilities are endless and only limited by your fantasy :-)
If you ever want to reproduce this dish, just make sure the cauliflower / vegetables are blanched  al dente, so that the tortilla has a bit of a bite to it. While I was cooking the tortilla, I also added grated parmesan cheese to the whisked eggs, (not featured in the mise en place picture). You can omit the cheese, but it definitely adds another level of depth to the dish.
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Sauted Strip Steak , CauliflowerTortila & Sriracha/Garlic Butter

Sauted Strip Steak , Cauliflower Tortilla & Sriracha/Garlic Butter

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Ingredients :

Tortilla :

Cauliflower rosettes,   blanched al dente
Eggs,  whole, whisked, seasoned with kosher salt, cayenne and grated parmesan
Grape tomatoes,
Butter,

Method :

Saute cauliflower and tomatoes briefly in butter, add egg mixture and cook covered on low heat until eggs have set but are not dry. Slide onto a dinner plate, top with the saute pan, invert and cook other side of tortilla until golden.
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Steak :

Season teak with salt, granulated garlic and freshly ground black pepper and saute both sides until desired doneness. Remember the carry over heat will cook it  one more level after you remove the steak from the pan! Let the steak rest for ten minutes before slicing !

Butter :

Mix softened butter with sriracha, roasted  garlic paste, a bit of lime juice and kosher salt.

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Bon Appetit !   Life is Good !
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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Traditionally  in Korea , one uses much larger squid and scores the surface in a criss cross pattern. I personally prefer the smaller squid I used here today, the texture is so much different and, dare I say, better.  It is  a simple stir fry preparation.  Please make sure your pan is very hot and please don’t boil your squid.  A few short seconds  simmering in the sauce will suffice. I also suggest that you mix all the Ingredients for the sauce and check the taste before you add it to the pan so your squid get in and out of the pan as quickly as possible. >
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" Ojinguh Bokkeum " Korean Style Stir Fried Squid

” Ojinguh Bokkeum ” Korean Style Stir Fried Squid>

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Ingredient’s :

Squid,   cleaned, cut to size, including tentacles
Chilis,   medium hot, sliced
Scallions,   cut into one inch length
Onion,   cut into paysanne
Garlic,   paste
Ginger,   grated
Oyster sauce,
Soy sauce,
Sesame oil,
Chili flakes,
Peanut oil,
Sesame seeds,
Sriracha,
Ketchup, (for color and a touch of sweetness)
Kosher salt,
Cayenne pepper,


Method :

Season all vegetables and squid with salt and pepper. Saute onion , garlic and ginger until fragrant, add vegetables, saute for a few second, add squid, saute for a few seconds. Add sauce, bring to a simmer, remove from heat at once. Adjust seasoning if necessary. Serve with rice, sprinkle with toasted sesame seeds.

Bon Appetit !   Life is Good ! . . . .
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” Yellow “

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Had leftover pasta from yesterday and did not feel to have a big production.
This hit the spot : Pasta, butter, eggs, kosher salt, sriracha, garlic powder. 
Will call this dish officially ” Yellow “ 
(Must use yellow china, no other color or garnish unless it’s yellow :-) .
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