Grab Bag

Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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I am sick as a dog today, hope that tomorrow I’ll be better. Had a doc appointment at 2.00pm. As I was parking in front of the doc’s office, they called me to tell me that the doc had an emergency and that I’ll be re-scheduled. What a bummer.
Obviously I was not in shape to cook today, so this little shrimp cocktail had to do for dinner. I added some extra cognac into the cocktail sauce as a pick me up. It kinda worked, at least I found the energy to post this 🙂

Bon Appetit ! Life is Good ! (Mostly, Anyway)
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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Breakfast Of Champions # 29 – ”Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower”

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I Didn’t get much sleep last night, so I needed a light but satisfying breakfast at 6.00am.
At first I wanted to add some potatoes, but then decided against it in order leave room for later when a nice lunch was called for 🙂

Bon Appetit ! Life is Good !
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Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

Saute italian sausage in olive oil

Add garlic paste and onion julienne

Add bok choy and blanched cauliflower, season with kosher salt and sriracha. To plate, sprinkle with chili flakes

Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

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牛肉焼きうどん (Gyūniku Yakiudon) Beef Yaki Udon

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Today’s lunch 🙂
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Bon Appetit ! Life is Good !
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Click here for more udon noodles on ChefsOpinion
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牛肉焼きうどん ( Gyūniku Yakiudon ) Beef Yaki Udon

Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

Add straw mushroom, saute another minute.

Add blanched bok choy and bean sprouts, saute until heated through.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha, maggi seasoning and chicken stock. Mix well. To serve, top with more bean sprouts and sprinkle with cilantro.

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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Sauteed Vegetables In Ginger / Garlic Cream With Fan

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Last night’s dinner could have been sooooo healthy, if I’d have stuck to olive oil instead of butter and no heavy cream.
But then again, what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit ! Life is Good !

For FAN (chinese steamed rice) recipe, click here

Sauteed Vegetables In Ginger / Garlic Cream

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: saute onions, grated ginger, garlic paste and baby bella’s in butter

: deglaze with white wine

: add heavy cream

: simmer until cream thickens

: add cabbage, simmer one minute

: add spinach and chilis, simmer one minute

: season with salt, cayenne pepper and maggi seasoning

: remove from heat, add bean sprouts

: sprinkle with chopped cilantro (or other herbs of your choice)

: Sauteed Vegetables In Ginger / Garlic Cream

: Sauteed Vegetables In Ginger / Garlic Cream

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Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Usually, I don’t fancy much angel hair pasta, but for these mushrooms in a light,
creamy white wine cream they were the perfect pasta to be paired with 🙂

Bon Appetit ! Life is Good !
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Saute Onions And Mushrooms In Olive Oil, Add Wine And cream, Reduce. Add Pasta , A Bit Of The Pasta Water, Salt, Pepper And Grated Aged Gruyere. If Too Thin, Add Cheese. If Too Thick, Add Pasta Water. Sprinkle With Chili Flakes And Cilantro.

Angel Hair With Morells, Shiitake, Ceppes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair, Morells, Shiitake, Cepes, Baby Bellas, Oyster Mushrooms, Cream, White Wine, Onion, Garlic,
Olive Oil, Kosher Salt, Cayenne Pepper, Aged Gruyere, Chili Flakes, Cilantro.

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Grilled Portuguese Sardines

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During the time Maria and I were living in Madeira, Portugal, we usually had grilled sardines at least twice a week. There was this beautiful restaurant, built into a cave in the rock’s below our apartment building, just a three minute walk, which served these wonderful, fresh, juicy, tasty sardines off a wood fired grill. Adorned with just lemon wedges, a small green salad with onions and rustic sour dough bread, this was the perfect meal every time and I remember them very fondly, both for the great food, as well as the romance the surroundings provided to Maria and I.
I usually had all my dinner’s in Madeira with a bottle (or two) of Gatão Vinho Verde, while Maria usually stuck to her diet coke.
While shopping for food on saturday, I came across these great looking (frozen) Portuguese sardines and I just had to get them. I prepared them the way they are usually prepared in simple restaurant’s and homes by the sea – some sea salt inside and out, brushed with olive oil and quickly grilled or sauteed. Then a squirt of lemon or lime and voilà – sardine heaven.

Bon Appetit ! Life is Good !

– and yes, Bella and I had all twelve of them at once…….. 🙂
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Grilled Portuguese Sardines

: Portuguese Sardines

: Season With Sea Salt

: Grill

: Served With Sauteed Potatoes And Greens

: Grilled Portuguese Sardines

: Grilled Portuguese Sardines

: Remnants Of A Great Dinner

: Gatão Vinho Verde

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Wings Glazed With Fermented Black Bean Sauce

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Wing’s (like life itself) can become a bit boring if you don’t change the method of preparation once in a while, so last night’s wings got a different twist of flavor by marinating them for 24 hours in fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic. Then roasted at 385 F for ninety minutes, basting often with the marinade. Good Stuff 🙂

Bon Appetit ! Life is Good !
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Wings Glazed With Fermented Black Bean Sauce

: Wings, fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic.

: Marinate for twenty four hours

: Bake at 385F for ninety minutes, baste with marinade often

: Wings Glazed With Fermented Black Bean Sauce

: Wings and dragon fruit

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Rabo Encendido ( Oxtail Stew )

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Rule # 1 :

All food and drink consumed in the company of dear friend’s tastes infinitely better 🙂

Bon Appetit ! Life is Good !
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Click here for Ox Tail Recipe (Add Mushrooms as option)
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Chacha, Dieter, Bella & Rabo Encendido

: Rabo Encendido Mise En Place

: In Progress

: In Progress

: Rabo Encendido

: fusilli (corkscrew pasta)

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit ! Life is Good !

Fiery Lamb With Noodles And Vegetables

Saute Fine diced Onions, Garlic Paste And Grated Ginger

Add Lamb, Saute Until All Lumps Are Broken Up

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

Boil Egg Noodles, Drain, Mix With Sesame Oil

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Fiery Lamb With Noodles And Vegetables

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Malay-Inspired Shrimp & Salad

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Last night’s light dinner had most of the ingredient’s of a typical satay dinner – shrimp, cucumbers, onions, garlic, peanut sauce and chili. I did not attempt to go “authentic”, but rather enjoy great food with as little fuss as possible. The whole thing did not take more than fifteen minutes to prepare, but it tasted like a million bucks and reminded me of the sometimes simple, but alway’s wonderful meals my friend’s and I had so many times, so many years ago in Malaysia, Singapore, Indonesia, Thailand, the Philippines and other places in South East Asia and the Pacific / South Pacific. Sometimes, when I have a meal like this and I am in the mood and have the time to reflect, it connect’s me vividly to people, times and places in my distant past 🙂
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Bon Appetit ! Life is Good !
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The Good Stuff 🙂

Mise En Place

Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

Sprinkle Salad With Salted Cashew Nuts

Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

Malay-Inspired Shrimp & Salad

The Good Stuff 🙂

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