All Food Posts

Curried Beef And Mushroom Buddha Bowl

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Named for its big, round Buddha belly shape, a “Buddha bowl” can mean different things to different people, but here I am talking about the culinary meaning, which is a one-dish meal consisting of rice or pasta, whole grains, veggies, protein (by way of meat or seafood, beans, tofu, lentils) and a dressing or sauce, even hot or cold cereals, savory with meat and veggies, or cold with fruits or jello.
What they all have in common is that since the name contains the word “Bowl”, it usually features uncomplicated, tasty, satisfying comfort food that is eaten unceremoniously, with just a spoon or fork.
Like so many other foods, because of its simplicity, it usually contains quality ingredients and is highly seasoned, anywhere from very mild to fiery hot.

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Curried Beef And Mushroom Buddha Bowl

boneless chicken – 35 cents each

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 4 oz quartered botton mushrooms

: saute the mushrooms in 1 tblsp ghee or EVO

: 16 oz cleaned and trimmed beef tenderloin, cut into 4 medallions

: cut the medallions into cubes, season with kosher salt and black pepper

: saute beef cubes in 2 tblsp ghee or EVO until nicely browned but still very rare

: add 1 ea sliced med size onion, 2 tblsp curry pwd, 1 tblsp turmeric, 2 tblsp garam masala,2 tblsp chopped cilantro, 1 tsp cumin, 1 tsp garlic paste, kosher salt to taste

: saute until fragrant (about one minute)

: add the mushrooms, 1/2 cup tomato sauce and 1/2 cup beef or chicken stock, bring to a simmer, remove from heat, check/adjust seasoning, spoon over rice, sprinkle with fried onions and chopped cilantro; serves 4

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

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Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette (Ensalada alla Via Candia)

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

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And suddenly,  Ensalada Caprese has strong competition …….. !!!
(The clear winner in my book :  Ensalada alla Via Candia ) 🙂
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Bon Appétit !   Life is Good !
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White Balsamic Vinaigrette Recipe And Serving Suggestion:
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, a dash of Maggi seasoning, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.

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Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

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Preparation :
Please follow the visual instruction.
To enlarge pictures and read instructions, click on pictures.

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: tomato

: tomato & onion

: tomato, scallion, onion & dressing

: mix all, top with gorgonzola, anchovies, scallion and basil

: Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

: Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic 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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Cannellini And Potato Stew With Ham Hocks

Cannellini And Potato Stew With Ham Hocks
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A Ham Hock / Stelze / Hough / Schweinshaxe / Golonka / Sauhaxn / Stinco / Wädli / Fläsklägg or / Pork Knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog‘s leg.
It is the portion of the leg that is neither part of the ham-proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

(Or, as I like to think, it’s one of the very best parts of the pig). 🙂

Since they generally consists of much skin, tendons and ligaments, ham hocks requires long cooking through stewing or braising to be made palatable (or long, slow roasting). Hocks can be cooked with greens and other vegetables or in flavorful sauces. They are often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs’ cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans.

Ham hocks, fresh, brined, or smoked, are an essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Mid-Atlantic States, in rural regions settled by the Pennsylvania Dutch, hocks are a commonly used ingredient for making a kind of meat loaf called scrapple. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. Golonka is a very popular Polish barbecued dish using this cut. Ham hocks are also popular when boiled with escarole, more commonly called endives, in Italian-American cuisine. Fläsklägg med rotmos is a Swedish dish consisting of cured ham hocks and a mash of rutabaga and potatoes, served with sweet mustard. In Canada, and particularly Montreal, ham hocks are referred to as “pigs’ knuckles” and are served in bistros and taverns with baked beans. In northern Italy ham hocks are referred to as stinco, and is often served roast whole with sauerkraut.
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Cannellini Beans And Potato Stew

Cannellini And Potato Stew With Ham Hocks

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cook ham hocks with 1 ea large onion and 3 ea laurel leaf in 4 qt lightly salted water until very tender, but NOT falling apart, remove, cover with plasticfilm, keep warm

: at this point, you should have about 1 qt porkstock left; add 8 oz cooked cannelini beans to the pork stock

: add 1 cup heavy cream

: add 1 tsp Maggi seasoning,1 tsp garlic paste, 1/3 cup parnesan cheese, a pinch of nutmeg, cayenne pepper and kosher salt to taste, blend all together in a tabletop blender or with a hand blender until very smooth, simmer 2 more minutes

: add 8 oz cooked cannellini beans, 10 oz cooked potato wedges and 2 tblsp sliced scallion, bring to a simmer, cook for 2 more minutes; check / adjust seasoning; serves 2 main course or 4 appetizer

: for 2 maincourses, plate half the beans in a deep serving plate or bowl

: top with 1/2 the ham hocks, (with or without the bones, as you prefer) top with mild or hot chili relish (optional)

: Cannellini And Potato Stew With Ham Hocks

: Cannellini And Potato Stew With Ham Hocks

: Cannellini And Potato Stew With Ham Hocks

: Cannellini And Potato Stew With Ham Hocks

: Cannellini Beans Stew

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Shrimp & Spinach

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Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
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Bon Appétit ! Life is Good !
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Shrimp & Spinach

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: render 4 slices of smoked bacon over medium heat, add 1 ea medium-size julienned onion and saute until onions are lightly caramelized

: add 32 oz fresh spinach leaves, 1 tsp garlic paste, a pinch of grated nutmeg and kosher salt and cayenne pepper to taste, saute until spinach wilts, about 1 minute, remove from heat, check/adjust seasoning

: plated spinach

: plated spinach

: dust 1 lb 21/24 size shrimp with 1 tblsp cornstarch, season with kosher salt, lemon juice and garlic paste to taste

: saute shrimp in 2 oz whole butter until halfway cooked

: add 1 /2 cup Thai sweet chili sauce and 2 tblsp fresh-squeezed lemon, cook another few seconds, remove from heat, check/adjust seasoning; serves 4 appetizer or 2 generous main courses

: Shrimp & Spinach

: Shrimp & Spinach

: Shrimp & Spinach

: Shrimp & Spinach

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Easy Does It # 36 – Oreo And Yogurt Pie With Honey & Fresh Berries

Oreo And Yogurt Pie With Honey & Fresh Berries

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Dear Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals who visit here and are subscribed via LinkedIn, there is also a large segment of direct subscribers via wordpress who are just starting to enjoy cooking on a basic or 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 (and even partially pre-cooked dishes) which otherwise might seem too complicated to some beginners.
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.
After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !

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The header of this post could also be “One For The Kid’s” – Oreo And Yogurt Pie With Honey & Fresh Berries, because most kid’s with a knack to help in the kitchen could do this delicious pie all by themself, especially with a pre-baked orio crust as I have used here (or with any pre-baked pie crust for that matter). 🙂
Although as simple and easy to prepare as can be, the flavor of this pie is exquisite, not too sweet and a bit tart at the same time, and the yogurt filling is as light, smooth and creamy as no other.
Very special indeed.

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P.S.
See the full recipe at the bottom of this page…..
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Oreo And Yogurt Pie With Honey & Fresh Berries

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: I sometimes make my pie shells from scratch, but nowadays’, (what with my tiny counter space), I usually purchase pre-made shells, of which there are some excellent brand’s out there

: serves 4-8

: Oreo And Yogurt Pie With Honey & Fresh Berries

: Oreo And Yogurt Pie With Honey & Fresh Berries

: Oreo And Yogurt Pie With Honey & Fresh Berries

: Oreo And Yogurt Pie With Honey & Fresh Berries

: Oreo And Yogurt Pie With Honey & Fresh Berries

: Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries Recipe :
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Crust
Store-bought orio crust
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Filling
3 large eggs
1/2 tablespoon honey
1 teaspoon pure vanilla extract
1 1/2cups full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt
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Garnish
Honey, to taste
Whipped cream
Berries or other fruit of your choice
Chocolate powder to dust
Castor sugar to dust
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Prep
First – whisk the eggs and vanilla.
Then – whisk in the yogurt.
Brush the bottom of the crust thinly with a beaten egg yolk (moisture-proofing)
Bake the crust 3 minutes ( setting the egg for moisture proofing)
Add the filling to the crust
Place the pie into a pre-heated 375F oven and bake until the filling is set around the edges, but, when the pan is nudged, still quivers like soft Jell-O in the center, 15 to 20 minutes.
Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.
Cool the tart on a rack.
Garnish as pictured or use your own imagination and/or personal preference 😊

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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
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Bon Appétit ! Life is Good !
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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: saute julienne from 1ea large onion and 4 ea large scallions, cut into 2 inch stick, in 2 tblsp ghee

: add 3 tblsp curry powder, 1 tsp granulated garlic, 1 tsp cumin, a pinch of grated ginger,1 tblsp garam masala and kosher salt to taste, leftover cooked chicken, about 1 leg or one breast per person (this was a whole chicken, so this whole dish will serve 4) ,saute until fragrant

: add 1 can coconut cream

: bring to a simmer

: add 1 medium head of cooked, cut into large roses cauliflower and 20 ea grape tomatoes, simmer until veggies are heated

: (this could be eaten as is, served over rice)

: add 1/2 lb cooked pasta. simmer until pasta is hot, check/adjust seasoning; (if the texture is too thisk at this point, thin with milk or yogurt)

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

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This sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain), crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

lightly toasted sourdough bread, whole grain Maillard mustard

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: pork butt (pork shoulder/ pork leg)

: cut the skin into 1 in squares

: season generously with sriracha, granulated garli, caraway seeds and kosher salt

: add 1 qt chicken or pork stock to a roasting pan, cover with a rack, add the butt, roast in a pre-heated 330 F oven for 2- 4 hours, depending on the size of your pork. Check the center of the butt, it should reach 155 F. Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Oh my…………..

: meanwhile, strain the jus from the roastin pan in to a small sauteuse, bring to a simmer, thicken lightly with a corn starch slurry. check/adjust seasoning

: lightly toasted sourdough bread, whole grain Maillard mustard

: when the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Mango, Pineapple And Chocolate Chip Cake

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A couple of days ago, one of my neighbors asked me if I could make “something sweet” to add to the offerings at their kid’s birthday party. (A usual request from my neighbors) 🙂 As I had some fresh fruit at hand, (gifts from other neighbors) in the form of a pineapple and a few very sweet mangos, and because I am not a very passionate baker/pastry cook, I came up with this simple yet stunning and absolutely delicious “cake”. It uses a foolproof and easy to prepare batter, store-bought chocolate chip cookies and the aforementioned fruits.
When it came out of the oven, I tried some, (as did Bella, of course,) but even if the craving nearly drives me nuts, I still can’t eat stuff like that. (Too much acid in the fruit and the chocolate, a nasty aftermath of chemo and radiation which still badly affects my throat and my taste buds) 🙂
Bella on the other hand, couldn’t get enough
I will definitely keep this as one of my “go-to” recipes in the future, when my ability to eat everything will be back, to be used with a variety of fruit and /or berries, accompanied by mountains of whipped cream, vanilla sauce, ice cream…………… (I am salivating as I write this) 🙂
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Bon Appétit ! Life is Good !
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P.S.
Serve this cake by itself or with vanilla sauce,vanilla ice cream, whipped cream or, better yet, with all three 🙂
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Mango, Pineapple And Chocolate Chip Cake

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: peel and core pineapple, peel and pit mangoes, cut all into bitesize pieces

: 2 dozen 1 oz chocolate chip cookies

: coarsely crumble the cookies

: mix 2 cups of self-rising flour with 10 ea medium size eggs, 1 tblsp vanilla extract and 3/4 cup of sugar and enough milk to make a pancake-like batter

: please don’t overmix the batter

: saute the diced pineapple with 1/2 stick salted butter

: saute until lightly caramelized

: add the mangoes and 1/3 cup cornstarch, mix well but carefully so as not to mash-up the fruit

: add the cookies

: add the batter

: mix gently

: fill into two pre-heated baking dishes (this tempered glass dish holds the same quantity as the cast iron pan I used), top with butter flakes, bake in a preheated 395 F oven until cooked through, about one hour (depending on the moistness of the fruit); (the cake will feel solid to the touch after 30 minutes, but will still be raw in the center. To check for doneness, best cut a line in the center and carefully lift a bit to see if the center is cooked)

: done …….sprinkle generously with castor sugar

: Mango, Pineapple And Chocolate Chip Cake

: top with butter flakes, bake in a preheated 395 F oven until cooked through, about one hour (the cake will feel solid to the touch after 30 minutes, but will still be raw in the center. To check for doneness, best cut a line in the center and carefully lift a bit to see if the center is cooked)

: done……sprinkle generously with castor sugar

: Mango, Pineapple And Chocolate Chip Cake

: Mango, Pineapple And Chocolate Chip Cake

: Mango, Pineapple And Chocolate Chip Cake

: Mango, Pineapple And Chocolate Chip Cake

: Mango, Pineapple And Chocolate Chip Cake

: Mango, Pineapple And Chocolate Chip Cake

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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The beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
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Bon Appétit ! Life is Good !
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sauteed blade steak

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel 4 ea mediun size cucumbers halfway

: grate cucumbers, salt generously, mix well, let stand for 15 minutes

: squeeze most moisture from cucumbers

: add 1 cup Greek yogurt, 1 pinch cayenne pepper, 1 pinch ground cumin juice of 1/2 lemon and 1/2 tsp garlic paste , mix well; check/adjust seasoning (chopped mint and finely sliced dill optional – I personally prefer without)

: tzatziki

: 2 lbs bone-in veal blade steak

: season with kosher salt, cayenne pepper and sweet paprika powder to taste, dust in a/p flour

: saute on both sides until medium well, remove to serving plate, top with poached eggs, serve with tzatziki (drizzled with plenty EVO) and warm pita