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Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.
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TV Snack-Way Better Than Crappy Chips And Canned Salsa
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Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.
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Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.
Bon Appetit ! Life is Good !
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Last night my friend Vincent came over for a drink.
He usually asks for “something to nibble on”.
This time I was prepared for him 🙂
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Vincent’s Late Night Snack
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Something To Nibble On
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Bella Want’s Her Share
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Bon Appetit ! Life is Good !
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8.30 am. These goodies, a huge glass of iced milk and a movie ( Tampopo ). Good stuff 🙂
Happy fourth of July !
Bon Appetit ! Life is Good !
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Breakfast Of Champions # 24 – German Style Breakfast : Boursin, Gorgonzola, Liver Pate, Asiago, Smoked Salmon, Vine Ripened Tomatoes, Capers, Bread.
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Last night I dreamed of the time when as kid’s my brother and I were eating egg salad, which at that time (50+ years ago) was a great treat for us because of the shrimp or crayfish and trout or lump fish caviar my mom used to add to the salad. So after I woke up, during the whole morning I kept thinking about those happy times and although I can not re-create the happiness of a mostly carefree child hood, I can most certainly re-create the dish that reminds me of it. So here we go, “Tilly’s egg salad with shrimp and caviar” 🙂
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Egg Salad With Shrimp & Caviar
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Egg Salad With Shrimp & Caviar
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Eggs, hardboiled, peeled, quartered
Shrimp, cooked, peeled
Caviar, your preferred type
Tomatoes, seeds removed, diced
Mayonnaise, preferably home made
Sriracha,
Lemon juice,
Mustard,
Kosher salt,
Capers,
Scallions, finely sliced
Butter lettuce,
Mustard vinaigrette,
Bread, toasted and buttered bread of your choice
Method :
Mix the eggs, shrimp, mayo, capers, scallions, tomatoes, sriracha and salt. Line a serving bowl with vinaigrette dressed butter lettuce , top with egg/shrimp salad. Top salad with caviar.
Bon Appetit ! Life is Good !
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Where on earth can I find the perfect “one portion, high heat, electric indoor grill” ?!
I had bought one a while ago but the darn thing just doesn’t get hot enough to grill a steak the proper way 😦
Although I love my meat sauted, I’d like to switch once in a while to a grilled piece of meat.
A good grill pan would be a great alternative, but even that seems to be hard to find around here.
So, here I was again, sauteing a great piece of meat with my favorite cooking method.
However, just for a change, tonight I would have liked to have changed it to a grilled steak if I had a proper indoor grill.
Hopefully I’ll find something soon. (I have been looking for some time now) >
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” T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes ” >
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T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes
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Steak :
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T-bone steak, seasoned with kosher salt & black pepper Peanut oil >
Saute steak until one almost done to your preferred doneness (carry-over heat will do the rest). Remove from heat, let rest. > >
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Discard oil from pan, add butter, saute cooked potatoes until lightly browned. Add blanched brussel sprouts, saute until heated through. Add tomatoes, season with kosher salt and cayenne pepper. Saute one more minute. Remove from heat. >
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Scallion butter : >
Mix soft butter with finely chopped scallions, finely chopped scotch bonnets, and kosher salt.
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Bon Appetit ! Life is Good ! > > > >
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Totally had a craving for Cajun shrimp on my way home, so I stopped at the whole food market to get two pounds of these beauties. Expensive but so worth the dough 🙂
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Cajun Shrimp & Cheese Grits
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Ingredients Shrimp :
Shrimp, peeled and deveined
Clam juice,
Tomato Paste,
Paprika,
Thyme,
Oregano,
Garlic, paste
Oregano,
Cayenne pepper,
Kosher salt,
Butter,
Method :
Season shrimp with salt and pepper. Saute in butter until halfway done. Remove shrimp, reserve. Saute more garlic in butter, add thyme, oregano, cayenne. Add tomato paste, saute another minute. Add clam juice and simmer until slightly thickened. A the reserved shrimp and heat through. Adjust the heat to your liking, adding as much hot sauce as you can muster.
Ingredients Cheese Grits :
Chicken stock,
Milk, (about 1/3 the amount of the stock)
Corn meal, coarse ground
Sharp cheddar, grated
Kosher salt,
Scotch bonnet sauce, (substitute with tabasco if you can’t stand the heat)
Butter, (splurge)
Method :
Bring the milk and stock to a boil and gradually whisk in the corn meal. lower the heat to a slow simmer and cook for 20 to 25 minutes or until mixture is creamy.
Remove from heat, add the hot sauce, cheese and butter, and whisk to combine.
To serve, top the grits with the shrimp and sprinkle with cilantro.
Bon Appetit ! Life is Good !
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I was able to enjoy most of this before the rain hit and I had to move inside.
Now it’s fiesta time 🙂
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Ingredients :
Cantaloupe melon, vanilla yoghurt, ice, milk, barceló añejo rum (the more the merrier 🙂
Cheers !
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Cantaloupe Melon & Barceló Añejo Rum Smoothie
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Cantaloupe Melon & Barceló Añejo Rum Smoothie
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Cantaloupe Melon & Barceló Añejo Rum Smoothie
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Last nights dinner finally gave me an opportunity to use the red beet I bought a few days ago. Originally I had bought it to make a salad, but I changed my mind and integrated the beet into my garlicky mashed potato. Good stuff ! 🙂
Here is how it went :
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The Ingredients
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Cooking Potatoes & Beets In Salt Water
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Sauteing Onions And Garlic In Butter
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Mashing Potatoes & Beets
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Adding Butter, Cream, Kosher Salt & Cayenne Pepper
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Mashed Potatoes & Red Beets
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Top With Sauteed Onion & Garlic
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Season Steak & Scallion With Kosher Salt And Freshly Ground Black Pepper, Saute To Preferred Doneness
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Skirt Steak, Garlic / Herb Butter, Sauted Scallion & Red Beets / Potato Puree
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Skirt Steak, Garlic / Herb Butter, Sauted Scallion & Red Beets / Potato Puree
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Skirt Steak, Garlic / Herb Butter, Sauted Scallion & Red Beets / Potato Puree
Bon Appetit ! Life is Good !
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In this classic dish you should splurge – use the best caviar you can afford !
(I used grey mullet caviar, which is pretty good, especially for this dish.
Beluga, Imperial, Ossetra, maybe next time 🙂
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Scrambled Eggs & Caviar
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Ingredients :
Eggs, Very fresh !
Heavy cream,
Caviar, the best you can afford 🙂
Scallions, finely sliced
Butter,
Kosher salt,
Cayenne pepper,
Method :
Whisk the eggs lightly with heavy cream, salt and pepper.
Heat a pan,
Add the butter to melt, add the eggs and cook until done to your likeness.
Pour into serving dish and top with caviar and scallions. Enjoy !
Bon Appetit ! Life is Good !
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Dear Friends,
I had to think long and hard what I’ll do without Maria. I came to the conclusion that she would not have wanted me to give up life at this point (I was close, but thanks God for Bella…).
I am aware that the pain of losing her will never go away, but I will have to take care of Bella and myself in order to honer the memory of Maria.
Since Maria was the biggest fan of “ChefsOpinion”, I have decided to start posting again and hope that she still enjoys reading it wherever she is and sharing the dishes with me in spirit.
I hereby dedicate all future posts to Maria and our love for each other, our love for sweet Bella and our love for good food everywhere 🙂
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Todays lunch had all the usual ingredients of my cooking style :
Lot’s of taste, texture and simplicity.
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Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries and Pecorino Romano
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Spaghetti, cooked al dente, some cooking liquid reserved
Walnuts, shelled
Cashew nuts, shelled
Olive oil,
Cilantro,
Cranberries, freeze dried
Pecorino romano, finely grated
Kosher salt,
Black pepper,
Method :
In a blender blend nuts, olive oil, cilantro, salt, pepper and cheese until your preferred texture is reached, If too thick, add more oil, if too thin, add a bit more cheese. Remove from blender and add the cranberries. Let steep for at least two hours.
Mix with freshly cooked and drained spaghetti and a small amount of the cooking liquid. If required, add more cheese and/or cooking liquid.
To serve, sprinkle with more cheese and freshly grated black pepper.
Bon Appetit ! Life is Good ! (Mostly, Sometimes 🙂
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ChefsOpinion 