Anchovy

Snow Crab And Fusilli Lunghi In Anchovy Butter

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Ok now, don’t get any ideas about eating these vampire crabs pictured above !
The only reason I feature their pics here is that they are so pretty 🙂
They are actually small pets, just to love, look at and to take good care of, until their natural life cycle comes to an end.
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Snow Crab And Fusilli Lunghi In Anchovy Butter

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So, on to these snow crabs.
They are definitely not pets. They are some of my favorite seafood, and if they would not be so darn expensive, they’d be on my table twice a week 🙂
I love them steamed and served with just a squirt of lemon and drawn butter, transformed into crab cakes, soup, salad, fried rice and of course with pasta, as I enjoyed them for today’s lunch.
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Bon Appétit !   Life is Good !
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Snow Crab And Fusilli Lunghi In Anchovy Butter

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Snow Crab And Fusilli Lunghi In Anchovy Butter

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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There Is A Monster On My Plate !!!

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My  friend Peter was supposed to be here at 4.00pm for a late end of week lunch.
He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige.
As soon as I got home, I took care of Bella, took a shower and started with my food prep.
Ten minutes later Peter cancelled. Rather than being upset about the late cancelation,
I welcomed the chance to make a real monster of a cordon bleu out of the ingredients I had prepared for two regular portions. Of course, I omitted the side dishes (fries and salad) after I had a good look of the size of this baby.  Bella and I finished the whole thing and we were happy for it. Seems to me after all these year’s I finally figured out the proper size of a cordon bleu 🙂

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Bon Appetit !   Life is Good !
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Serve with Lime Or Lemon Wedges

Chicken Cordon Bleu

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Caesar Salad “Royal”

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No such thing as a Caesar Salad “Royal” you say?
Maybe up until around noon today you were right. But, after I made myself a traditional caesar salad for lunch and looked at it with hungry eyes (Bella too) , we felt the strong need to embellish the salad somewhat and this was the result :

Trim and wash  romaine lettuce, cut into your preferred size or leave individual leafs whole. Prepare thinly sliced toast of your favorite bread. For the dressing, mash anchovy filets in a bowl, add egg yolks, roasted garlic pure, lemon juice, salt and cayenne pepper and in a slow, steady stream add good quality olive oil until you have a dressing the texture of  mayonnaise. Add some finely grated parmigiano reggiano, mix well. Adjust taste and texture if necessary. Mix romaine with the dressing, arrange on serving dish. If you love anchovies (I do), top salad with additional filets. Sprinkle with finely grated or finely shaved parmigiano reggiano. Serve toast on the side.     Voilà – Caesar Salad.

For Caesar Salad “Royal”, add the following items :
Prosciutto ham, salame, brie cheese, asiago cheese, manchego cheese, grape tomatoes, chives.     Voilà – Caesar Salad “Royal”

Bon Appetit !   Life is Good !

P.S.
Caesar Salad “Imperial” coming up soon. ( Think crab legs, lobster, shrimp, caviar, etc) 🙂
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Ceasar Salad "Royal"

Ceasar Salad “Royal”


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