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Steak Salad # 2153

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Steak Salad # 2153

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While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD)  I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food”  ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home.  🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day.  😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete.  😦
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Bon Appétit !   Life is Good !
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Click here for more  Steak Salad  on  ChefsOpinion
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Click here for  Seafood Salad  on  ChefsOpinion
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Click here for some great and some not so great Steak Salads on the Net
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Click here for some great and some not so great Seafood Salads on the Net
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P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat.  🙂
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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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

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Strawberry And Chocolate Pizza

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Strawberry and Chocolate Pizza

Strawberry And Chocolate Pizza

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Some  years back I run a few hotels as Executive Chef in Mexico. One of our hotels had three beach restaurants, one of them a sandwich shop which I converted into  a pizza restaurant. Pizzas right on the beach were of course a great hit, especially at night. Two of the menu-options consisted of “Fruit Pizza”, which turned out to be bestsellers, despite their novelty. (See the pic’s below). When you think about it, many simple pies originally used a yeast dough similar to pizza dough, so why not. The texture is of course totally different from the crumbly shells we are now used to, but I always have been a fan of the less sweet, more sturdy yeast dough shells or bottoms. Besides, if you have a frozen pizza shell as a standby in your freezer, the whole affair takes only a few minutes to prepare which makes it a great solution for the munchies that sometimes attack late at night 🙂
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Bon Appetit !    Life is Good !
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Many years ago in Mexico……..
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A few days ago at my house……….
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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