Month: January 2013

Gratinated Onion Soup

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Today  the weather channel announced that it will get cold in florida,
so why not prepare for it with this goodie :
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Gratinated Onion Soup

Gratinated Onion Soup

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Saute onion julienne until translucent. Add beer,  beef stock,  Kosher salt , freshly ground  black pepper  and maggi seasoning. Simmer until  onions  are soft but not mushy, about one hour. In the meantime, brush  sliced bread  on both sides with  garlic butter. Toast on both sides until golden. Top with your favorite  cheese  (here I used asiago, sometimes I use cheddar, swiss, pepper jack or gorgonzola) and bake until cheese is melted. Remove from oven and set aside. When the onions are soft, adjust seasoning if necessary. Transfer the soup to a heat proof dish. Top with cheese bread and  sprinkle the top generously with more cheese. Bake until a golden brown crust has formed. To serve, sprinkle with chopped cilantro.

Bon Appetit !   Life is good!
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Spiders From Mars

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Just  a light dinner tonight with one of my favorite ingredients – Octopus.
In the seventies I spent a lot of time in the  Mediterranean  and some of my  fondest memories take me back to  Turkey,  Spain  and  Greece and their great seafood.. Almost all memories I possess of that time are connected to food. Parties, dates, travel, good times and bad times, all somehow  lead to (mostly) great meals. Most involved seafood of one way or another. While there were too many outstanding meals to count, the ones I remember the most were the many octopus dishes I had, and of those, the ones I had in  Mykonos. To this day I can picture exactly in my head walking along the very small area in town, right on the water, where the fishermen had hung up their freshly caught little monsters on racks in the fresh air. We used to pick the ones which appealed to us the most, took a chair at one of the tiny restaurants right there on the other side of the walk way and just pointed the waiter to our catch, which he then took to the cook who added nothing more than salt, garlic,  olive oil  and lemon juice and grilled it to perfection. Memories……….
I am fond of octopus of any size and any preparation, so today on my way home from work when I saw some nice baby octopus at my neighborhood Asian store, there was only one option for dinner tonight : ” Baby Octopus Salad ” .
( Once I looked at the finished dish,   ” Spiders From Mars ”   just came to my mind and stuck there   🙂
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Click to hear  “Spiders From Mars
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Real Food, Real Opinions &  ”  REAL MUSIC  ”
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When it comes to baby octopus, folk’s have different opinions and preferences. Some people eat the head, others remove it (me). Some grill or saute them straight, others simmer them first until tender (me), then continue to grill or saute. Some like them in complicated sauces, others just simply grilled or sauted (me). Baby octopus curry anyone? Good stuff   🙂  So if you love seafood but have not yet tried these little creatures, it is high time to get a bit adventurous and put them on the menu.

Bon Appetit !   Life is Good !
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Pigs Trotter In Fermented Bean Sauce

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Pig’s Feet.  Patitas.  Manos de cerdo.
Pigs Trotters.  Schweine fuesse.
Prepared in a stew, pickled, boiled, in a aspic, hot, cold.
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You name it, I love it. On the weekend I have increased my repertoire by yet another version, this one being my new favorite. The preparation is minimal and the final outcome is easily controlled by your final adjustment (or lack thereof)  of seasoning. Blanch trotters in salted water. In a good sized pot, add the trotters, water, soy sauce, sriracha, oyster sauce, fermented black bean sauce and sesame oil, diced chilis, diced onions. Bring to a boil, turn down to a simmer and cook until trotters are very soft but not falling apart. Remove trotters. The cooking liquid should have reduced and slightly thickened. If still too liquid, reduce further until desired texture is achieved. Strain. Add some more diced chilis for color and simmer for two minutes. Adjust seasoning to your liking. Return trotters to sauce and reheat. To serve, sprinkle with sliced scallions.
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Bon Appetit !   Life is Good !
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Pasta & Chicken

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One  of my own personal junk food’s, pasta and chicken.
Any time of day, any which way, as long as it’s juicy and tasty  🙂
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Ingredients :

Lasagna pasta,   broken into large pieces, cooked al dente
Chicken drumsticks,
Crimini mushrooms,   cleaned
White cabbage,   sliced
Red bell pepper,   sliced
Onion,   sliced
Garlic,   paste
Scallion,   sliced
Parmigiano reggiano,   thinly sliced
Parmigiano reggiano,   finely grated
Italian parsley,   coarsely chopped
Kosher salt,
Cayenne pepper,
Maggi seasoning,
Butter ,   to saute,   substitute olive oil if you prefer

Method :

Saute seasoned chicken slowly in butter until golden, put on a rack and cook in oven until cooked through. Meanwhile, saute onion and mushroom in same butter until onions are translucent. Add cabbage, garlic and peppers and saute until garlic becomes fragrant. At this point your butter will be light brown. Add pasta and a bit of the pasta water, seasoning and the grated parmesan, mix until a fine film of cheese sauce coats pasta. Remove from heat, add chicken, scallions and parsley and mix. To serve, sprinkle with sliced parmesan and chopped parsley.

Bon Appetit !   Life is Good !
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Breakfast Of Champions # 16 ” Strammer Max “


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Back  in my youth, in Germany and Austria you were able to order this breakfast dish in any Hotel and in many  “Gaststaetten” , mostly for breakfast but also as a snack during any time of the day or evening. Of course at that time there was freshly ground pepper instead of the sriracha sauce, but other than that, strammer max has not changed in a hundred years. Obviously, it is as simple and good today as it was then  🙂
Toast a good bread of your choice until golden, spread with roasted garlic paste, top with sauted ham and fried egg (add sliced cheese between ham and egg if you prefer), drizzle some sriracha and sprinkle with fresh herbs. Accompany with a small salad and ketchup and scotch bonnet sauce.
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Bon Appetit !   Life is good !
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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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Late Night Snack: Romaine, Tomatoes, Eggs & Seafood

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What  a great, tasty snack last night at 1.00 am.
Just about three minutes of preparation,
but a great, very enjoyable meal  🙂
If you use canned food, just make sure it is of
very good quality, a few extra $ will make a
big difference in taste, texture and appearance.

I used a simple Dijon mustard vinaigrette,
grape tomatoes, hard-boiled eggs, romaine
lettuce, octopus, mussels, sesame grissini
and sprinkled some Chili flakes on top.
Voila ! Good eat’n !
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Bon Appetit !  Life is Good !
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Insalata di Ciliegie

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I love  these little mozzarella balls dressed with a nicely aged balsamic vinegar, a good amount of garlic, salt, black pepper and good quality olive oil. In this version of a classic antipasti dish, I have replaced the traditional olives with cucumbers and the basil with scallions and added grape tomatoes and finely diced onions. To me, this gives a more vibrant and fresh, crispy texture and taste. However, add whatever tickles your fancy, such as marinated peppers, pearl onions, different mushrooms, etc, or even as I sometimes do, good quality canned anchovies.
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Bon Appetit !  Life is Good !
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Foie De Veau “Berlinoise”

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Kalbs Leber “Berliner Art”, Sauted Veal Liver “Berlin Style”,
with Brussel sprouts and potato gnocchi in asiago cream.
I know, I know- Offal again . But, I just love that stuff   🙂
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Ingredient’s :
Liver:
Veal liver,  trimmed, thinly sliced
Coating mixture,   flour, cornmeal, cayenne pepper, kosher salt
Oil to saute,
Butter to saute,

Gnocchi:
Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted
Eggs,  whole, whisked
Heavy cream,
Tomato sauce,   very small amount
Asiago cheese,   grated
Kosher salt,
Cayenne pepper,
Butter,   to saute

Brussel Sprouts:
Brussel sprouts,   outer leaves removed, halved, blanched
Onions,   fine brunoise
Bacon,   fine julienne
Roasted garlic paste,
Kosher salt,
Cayenne pepper,
nutmeg,   grated
Butter,   to saute

Garnish:
Onions,   finely sliced
Fiji apples,   sliced, cored
Oil,   to saute
Butter,   to saute

Method :

Liver:
Dredge liver in coating mixture, shake off excess. Saute in hot oil until golden brown, discard oil. Add butter and saute on both sides until butter  is foamy. remove to absorbent paper.

Gnocchi:
Add egg, seasoning and flour to potatoes, mix lightly until smooth. Shape into gnocchi. Cook a sample. If too soft, add flour. If too dense, add egg. Cook in boiling water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter, add heavy cream, a small amount of tomato sauce and seasoning. Reduce until texture is creamy, remove from heat and add grated cheese.

Brussel Sprouts:
Saute bacon until fat has rendered and bacon is crispy. Add onions and saute until onions are translucent. Add butter, Brussel sprouts, garlic and seasoning. Saute until sprouts are heated through.

Garnish:
Dredge onions and apples in coating mixture, shake off excess.  Saute in hot oil until golden brown, discard oil. Add butter and saute until butter  is foamy. Remove to absorbent paper.
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Serving suggestion:  See pictures.

Bon Appetit !   Life is Good !
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And, On A Lighter Note ………

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And,  on a lighter note :
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.broccoli on my ass
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Q: What’s the difference between pea soup and roast beef?
A: Anyone can roast beef.

Why Chocolate Is Better Than Sex ?

— You can GET chocolate.
— Chocolate satisfies even when it’s gone soft.
— You can safely have chocolate while you are driving.
— You can have chocolate in in public.
— If you bite the nuts, the chocolate won’t mind.
— The word “commitment” doesn’t scare off chocolate.
— You don’t get hairs in your mouth with chocolate.
— No need to fake your enjoyment of chocolate.
— Chocolate doesn’t make you pregnant.
— You can have chocolate at any time of the month.
— You are never too young or too old for chocolate.
— Size doesn’t matter — though more is still better.

Q: Two potatoes are walking down the street. One of them is a prostitute. How can you tell which one is the prostitute?
A: It’s the one stamped “Idaho.”

Q: What animal rotates at least 200 times after it dies?
A: Rotisserie chicken.

Two eggs were kissing on a bed when the female egg said, “I have to go change. I’ll be back in a minute.”
Five minutes later, the the female egg walked out in a slinky ‘egg’lige, rubbing her hands up and down her smooth, oval-shaped body.
Instantly, the male egg slapped his hands on the top of his head, covering it completely.
“What are you doing?,” the female egg asked.
He replied, “The last time I was this hard, someone cracked me on the head with a spoon.”

couple goes to Mexico City on vacation and eats at a famous local restaurant. The waiter tells them they have a delicious special every Sunday, so the couple orders the special.
With great fanfare, the waiter brings out a large silver serving platter with two huge steaming rounds of meat, juices dripping. It smells delicious and tastes even better.
The couple is delighted with their meal, and the husband asks the waiter what fabulous meat was in the dish. “Senor,” he explains, “each Saturday night, we have the bullfights, and that was the bull’s balls you ate.”
The couple is a bit taken aback by what they have just eaten, but it was delicious, so they get over it.
Six months later, the couple returns to Mexico City and decides to go to the same restaurant. Feeling adventuresome, they order the same dish.
Once again, with great fanfare, the waiter brings out the huge silver serving dish and places it on the table. But this time, there are two tiny pieces of meat, barely enough for one.
The man says, “Excuse me, but the last time we were here and ordered this dish, it was huge, more than enough for two. Why is this portion so small?”
The waiter smiles and replies, “Well, you see, senor, sometimes the bull wins!”

Q: What does a good steak have in common with good sex?
A: They’re both very rare.

Q: Hear about the new sushi bar that caters exclusively to lawyers?
A: It’s called Sosumi.

Cannibal Son: Mom, I don’t like my brother anymore.
Cannibal Mother: You shut up and eat!

At work, a blonde notices her that cubicle mate has a thermos.
She asks him what it’s for, and he responds, “It keeps hot things hot, and cold things cold.”
The blonde immediately buys one. The next day, she goes to work and proudly displays it.
Her cube mate asks, “What do you have in it?”
The blonde says, “Soup and ice cream.”

Things  never said by Southerners :

— Duct tape won’t fix that.

— Come to think of it, I’ll have a Heineken.

— We don’t keep firearms in the house.

— You can’t feed that to the dog.

— The kids can’t ride in the back of the pickup — it’s just not safe.

— Honey, did you mail that donation to Greenpeace?

— We’re vegetarians.

— Do you think my gut is too big?

— Honey, we don’t need another dog.

— Who’s Richard Petty?

— We could just share a small bag of pork rinds

.– Too many deer heads detract from the decor

.– I just couldn’t find a thing at Wal-Mart today

.– Is there anything in this restaurant that’s NOT fried?

— The tires on that truck are too big.

— I’ve got it all on the C drive.

— There’s too much sugar in this tea.

— Checkmate.

— I believe you cooked those greens too long

A  truck driver stopped at a roadside diner for lunch and ordered a cheeseburger, coffee and a slice of apple pie. As he was about to eat, three bikers walked in.
One grabbed the trucker’s cheeseburger and took a huge bite from it. The second one drank the trucker’s coffee, and the third wolfed down his apple pie. The truck driver didn’t say a word as he paid the waitress and left.
As the waitress walked up, one of the motorcyclists growled, “He ain’t much of a man, is he?”
“He’s not much of a driver, either,” the waitress replied. “He just backed his 18-wheeler over three motorcycles.”

Q: What’s the difference between beer nuts and deer nuts?
A: Beer nuts are a $1.39, and deer nuts are under a buck.

Americans hate France. You don’t know French people. It’s mostly based on a story you heard about a friend’s friends who went to Paris, who had a waiter, who had B.O., who was very rude to them because they sent back their steak tartar because it was too rare.
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we are screwed

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Well Friend’s there you have it.
But, at least there is good food to help us get over it  🙂

Life is (still) Good !
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