Month: April 2018

Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette

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Usually, if you’d be so inclined and check my fridge, you would find at least one or two pickled/marinaded vegetables in there. Mostly cucumbers, cauliflower, broccoli, red beets and red or white cabbage, but sometimes artichokes, green or white asparagus, mushrooms, grilled carrots, or whatever else I took my fancy that week.
I love pickled vegetables at any time of the day, by themselves or to accompany a main course, or just simply with a slice of bread. Here I paired artichokes with a great grilled salmon – no starch, just the fish (admittedly, a large portion) and the veggies. A quick meal, (the veggies where already done and ready to be served) that took just a few minutes to prepare and tasted like a million bucks 🙂
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Bon Appétit ! Life is Good !
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season 10 ea artichoke hearts, 1/2 med size red onion, and 6 oz peeled, seeded and diced tomatoes in 1/3 cup raspberry vinaigrette overnight

Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette

season salmon fillets with kosher salt, cayenne pepper and lime juice to taste, brush with olive oil

grill together with halved limes until limes are caramelized and salmon is cooked to your liking

Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette

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Sautéed Bone-In Ham Steak With Onion And Tomato

Sauteed Bone-In Ham Steak With Onion And Tomato

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Ham steaks are a great ingredient which allows a great variety of recipes.
I personally like most, grilled, sautéed or braised, ideally served with mashed potatoes or hash browns, but I stop when ham steaks are slathered with sugar/ or maple syrup, pineapples or other very sweet glazes/condiments. ( Most folks here in America and Canada love the stuff, but for my taste, IF there has to be fruit, it should be apples or other slightly sweet/tart fruit) 🙂
I also find ham steaks agree with red wine sauce, onion marmalade, Thai sweet chili sauce, creamed horseradish or sauce Bernaise.
Today’s featured steak was big enough for Bella and me to forego any side dish besides the tomato/onion topping; in fact, it was a perfect size portion for the two of us 🙂
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Bon Appétit ! Life is Good !
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Sautéed Bone-In Ham Steak With Onion And Tomato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: in 1 tblsp olive oil, saute 6 ea stalks of scallion, cut into 1/2 inch pieces, and 1 medium sixe onion, cut into julienne, until onions are lightly caramelized, turn down the heat of the pan to low

: add the bone-in ham steak, cook on low heat for 3 minutes,

: turn the steak, cook until fully heated through, about 2 to 3 more minutes, depending on the thickness of the steak, without letting the onions getting too dark

: remove the steak to a warm plate

: add 1/2 cup grape tomatoes, season with kosher salt and cayenne pepper, saute until tomatoes are heated through

: Sautéed Bone-In Ham Steak With Onion And Tomato

: Sautéed Bone-In Ham Steak With Onion And Tomato

: Sautéed Bone-In Ham Steak With Onion And Tomato

: Sautéed Bone-In Ham Steak With Onion And Tomato

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE>
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Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

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Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

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This beautiful, tasty salad proofs once again that healthy food does not have to be ugly, tasteless or boring !
On the contrary, when looking at this lovely salad, who would not love to have a portion (or two) of this beauty right now ? 🙂
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P.S.

As usual, use the best crabmeat you can afford.
Or, in a pinch, use kani kama, or substitute the crabmeat with shrimp, lobster or even diced roast- or sauteed chicken.

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Bon Appétit ! Life is Good !
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Honey/Mustard Vinaigrette Recipe :
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1/4 cup white balsamic vinegar
1/2 cup EVO
1/4 cup organic honey
2 tablespoons dijon mustard
Kosher salt and cayenne pepper to taste
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Whisk all ingredients until emulsified.

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Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 3 oz baby arugula, 1 ea haas avocado, 3 ea hardboiled eggs, 6 oz crabmeat, 8 ea grape tomatoes, honey/mustard dressing

: dress all ingredients except the arugula with 1/4 cup dressing, dress the arugula seperately with 2 tblsp dressing

: plate the arugula first

: Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

: Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

: Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

: Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

: Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE>
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SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

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There are three pasta dishes I absolutely love for their simplicity and, if prepared with love and care, for their impeccable pure taste of just a few simple ingredients:
“PASTA CACIO E PEPE”, ”SPAGHETTI AGLIO E OLIO“, and today’s feature, “PASTA AL CAVIALE”.
As always, use the best ingredients you can afford to achieve the best result. Also, although many Italian recipes call for olive oil to toss the pasta with, as a caviar lover, I believe butter is the more appropriate ingredient to use for this dish.
And there you have it, all you need for this culinary wonder is good quality spaghetti, good quality butter, kosher salt, cayenne pepper and caviar of your choice.

Bon Appétit ! Life is Good

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