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5.00am . Sunday.
The choice : Breakfast or go back to sleep :-0
Breakfast won 🙂
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Have a great sunday ! Life is Good !
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Breakfast Of Champions # 13 ” Poached Egg’s Florentine “
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Flank Steak & Sauted Potatoes In Green Peppercorn Butter
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I came across a can of green peppercorn in my cup board and the first thing that came to mind was, of course, a classic green peppercorn sauce, flamed with cognac. But then I did not really feel it to go with my flank steak today, so instead, I made these very tasty potatoes to go with my steak. Great taste and texture, I am sure I will do some future dishes in that direction 🙂
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Ingredient’s & Method:
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It’s right here in the pictures, folks 🙂
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Enjoy ! Live is Good !
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Walnut & Cranberry Stuffing
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I took this to my friend’s house last night for our turkey dinner. He thought it was great. Thinking about it today, if you replace the salt with sugar and add a bit of vanilla, this would make a great bread pudding, served with a fruit coulis or vanilla sauce.
Enjoy, either way ! 🙂
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Ingredient’s :
Day old bread, diced
Chicken stock, (for sweet version, substitute milk)
Eggs, whole
Dried cranberries,
Walnuts, coarsely crumbled
Kosher salt, (for sweet version, substitute sugar)
Cayenne pepper, (even for sweet version)
Chives, sliced (for sweet version, substitute vanilla)
Method :
Pour hot stock (milk) over bread and seasoning, let cool.
Add eggs, nuts , cranberries and chives (vanilla) and mix
without breaking up bread to much. Put into buttered
baking dish and cook at 400 F until set.
Bon Appetit ! Life is Good !
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Pork Medallion “Almondine”
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Yesterday’s late lunch, pork medallion in almonds, creamed spinach, sauteed grapes.
I knew it was turkey for dinner at my friend’s house, so no turkey at home. I did make and take the sidings though, creamed spinach, mashed sweet potatoes, gravy and walnut-cranberry stuffing.
Anyway, here is lunch. Enjoy 🙂
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Ingredients :
Pork medallion,
Almond‘s, slivered
Bread crumbs, fine
Egg, whole, whisked
AP flour,
Kosher salt,
Cayenne pepper,
Peanut oil, to saute
Spinach, washed, stems removed, chopped
Onions, diced
Garlic, paste
Heavy cream,
Kosher salt,
Cayenne pepper,
Nutmeg, grated
Butter, to saute
Grapes,
Butter, to saute
Season pork with salt and pepper. Dipp in flour,
egg and mixture of half breadcrumbs, half almonds.
Saute slowly to make sure almonds don’t get to dark
and bitter. However, oil must be hot enough to prevent
Breading to get soggy.
Saute onion and garlic until translucent, add cream
and reduce until thickened. Add spinach and seasoning,
cover with more cream and simmer until cream has reduced
again and texture is creamy.
When pork is done, remove onto absorbent paper.
Add a bit of butter and grapes to the pan, saute a few seconds
until grapes are warm. Spoon butter and grapes over pork.
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Bon Appetit ! Life is Good !
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Scotch Bonnet & Garlic Compound Butter
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Here is one of my “go to” items that will improve just about any dish for me and gives it the extra kick I like in most food. I usually have some in the freezer available at all times. Add to cream soups and eggs, mount into sauces, mix into pasta and vegetables or use as spread for a tasty sandwich. If the scotch bonnet’s are too deadly for you, replace part of them or all with jalapeno’s.
Enjoy.
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Blend chilies of your choice with roasted garlic, sea salt and butter. Shape into little dollops. Freeze on plate or tray until solid. Remove into sealable plastic bag or container.
Spice up your life 🙂
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Life is Good when it’s Spicy ! 🙂
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” Fish & Chips ” In Rice Paper
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I love fish and chips. Unfortunately, it’s relatively hard to come by around here. For a while I thought I found the perfect place, “the Pub” in Pembroke Pines. Maria and I had fish & chips there a few times in a row and it was very good each time, juicy fish, not too much batter, very crispy on the outside. Then we took a bunch of friend’s there for dinner, recommending of course the fish & chips. Imagine my embarrassment when they served us soggy, tasteless doughy crap which we did not eat. A few weeks later Maria and I went again, ordering other food, which was good. We also ordered one portion of fish & chips, just to make sure. Same crap again. Time to look for another place.
So, there you have it, I am a big fan of fish & chips.
Last night all I had in the fridge was tilapia, not usually a choice to make fish & chips. However, I also had rice papper sheets in the cup board, so here is what I came up with. Although it is not even close to the traditional version of fish & chips, it was nevertheless a great version . VERY light and crispy on the outside, the fish steamed perfectly on the inside, juicy and flaky. Served with mushy peas and baked chips.
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Ingredient’s :
Tilapia, cut into wide strips
Rice paper sheets, soaked
Lime, juiced
Kosher salt,
Sriracha,
Potatoes, cut into fries shape, blanched in water
Kosher salt,
Green peas, frozen
Green bell pepper, diced
Roasted garlic paste,
Butter,
Kosher salt,
Sriracha,
Peanut oil, to fry fish & chips
Method :
Bake potatoes in oven at 425 F until crispy and golden.
Sprinkle with salt.
Saute Peppers in butter, add peas, garlic and seasoning,
heat through. Blend with stick blender until coarsely pureed.
Season fish, roll tightly in rice paper and fry until golden and
crisp, about two minutes. Serve with lime and soy for the fish,
mayonnaise for the chips.
P.S.
In case you ever wonder, yes,
I do eat those peppers and chilis I garnish my plates with 🙂
All about FISH & CHIPS
Bon Appetit ! Life is Good !
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Dumb Ways To Die
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Click HERE to have a Laugh !
( Relax, more food to come 🙂
Life is Good ! Don’t take everything too seriously !
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Spicy Squid & Vegetables
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This recipe work’s as well with other seafood, such as shrimp, mussels, lobster, cuttlefish, octopus, etc. Even chicken, beef, pork, or all vegetables for a vegetarian version, you name it. But here, squid it is. The secret to a successful squid dish is to not overcook the squid. Sauteing a few seconds in a very hot pan, then removing them and adding back to the dish at the very end of the dishes cooking process, making sure they don’t simmer or boil anymore, will do the trick.
Enjoy 🙂
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Ingredient’s :
Squid, cleaned, cut into squares
Potatoes, peeled, cut into thick slices, cooked
Corn on the cob, sliced, cooked
Cauliflower, rosettes, blanched
Tomatoes, diced
Onions, diced
Garlic, paste
Cilantro, coarsely chopped
Kosher salt,
Hoisin sauce,
Scotch bonnet hot sauce,
Soy sauce,
Ketchup,
Peanut oil, to saute,
Method :
Saute squid on high heat until opaque, 3-4 seconds, remove, reserve.
Saute garlic and onions until fragrant, add all other ingredients
and saute until heated through. Remove from heat, mix with squid.
To serve, sprinkle with fair amount of cilantro.
Bon Appetit ! Live is Good !
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Love Everyone !
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Watching THIS VIDEO should make your day .
Happy sunday 🙂
Life is Good !
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Image Source: Gabriel Angel and Atumn Sunshine
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Curry Wurst Mit Fritten
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” Curry Sausage With French Fries ”
A post worth writing / reading you ask ? Well, if you ever had a good curry wurst, you start salivating just by reading the title. If you never had one, you might shake your head in disbelieve. What could be so special about a sausage drowned in curry-ketchup ? What the heck is curry ketchup ? Like many things in life, a mere description can never do justice to the actual experience of eating the real thing. I for one love my caviar, foie gras, lobster and so forth. But as you must have realized by now, I just as much appreciate the simpler thing’s in live. “Curry wurst mit fritten” certainly is one of them. Now, there are many different sausages suitable for this dish, but since I live in the states, it is more difficult in certain areas to source good quality sausages. However, I have access to very good mild Italian sausages which fit perfectly. As for the curry sauce, many elaborate sauces have been concocted over time, some more, most less successful. What works best for me is a quality ketchup mixed with roasted garlic puree, good quality curry powder and a bit of salt. That’s it ! Please don’t knock it before you tried it. I have surprised many a chef over the years with this simple sauce (condiment), most of whom were eager to get the “secret recipe”. Important also is to sprinkle a fair amount of the curry powder over the sauced sausage just before serving. I can think of no other dish in the world were I would suggest that, but here it works just beautifully. Also very important are first class, crispy french fries, sprinkled generously with sea salt and dipped into mayonnaise. Yep, the comercial kind of mayo works best here. Save the good home made stuff for something else 🙂
Guten Appetit ! Life is Good !
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ChefsOpinion 