Tv  snacks at 4.00 pm.
Seafood & artichoke – canapés, iced tea and “The Great Gatsby” on the screen.
Toasted bread, garlic & herb butter, “Iberia” octopus, “Iberia” marinated mussels,
“Vigo” artichokes, “Vigo anchovies with capers and “Beach Cliff” spicy sardines.
– Sometimes, a simple sandwich just won’t do 🙂

Bon Appetit !   Life is Good !



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” Flank Steak & Veggies “

I have done a few variations of this dish lately and I have become a real fan of it.
Cutting the flank in finger sized pieces, dusting it with corn starch and sauteing
at high heat gives a very pleasant texture and taste. And of course, mixing it with
great vegetables, lots of garlic and then deglazing the pan with red wine or
white wine, depending on the type of veggies – what could be better, once all
these flavors and textures come together in a simple, hearty, flavorful dish   🙂




Ingredient’s :

Flank steak,                    cut into large strips
Corn starch,                     to dust beef
Onions,                            diced
Grape tomatoes,             whole
Artichoke hearts,           whole, canned
Butter beans,                   canned
Garlic,                               paste
Scallions,                         sliced large
Oyster sauce,                   to taste
Sriracha,                           to taste
Teriyaki sauce,                to taste
Kosher salt,                     to taste
Cayenne,                           to taste
Peanut oil,                        to saute

Method :

Season beef with salt and pepper, dust with corn starch and saute
in very hot oil until nicely browned at the outside, rare on the inside.
Transfer to a rack with a plate underneath to catch the juices.
Saute all vegetables and garlic. except scallions,  until fragrant.
Add a bit of white wine and the collected beef juices to deglaze,
add sriracha, oyster sauce and teriyaki sauce, blend well.
Add the beef, adjust seasoning if necessary .
To serve, sprinkle with the sliced scallions.


” Rotelle, Artichokes, Snails & Grape Tomatoes “

A  few months ago I had one of these “whatever is in the cupboard” moment’s.
Low and behold, some of my favorites : Pasta, snails, artichokes.
The wonderful result of this :
Personally I think it looks great, and best of all, it tastes even better. 
That and the different textures made it an outstanding dish           🙂
Boil the rotelle, strain, reserve some of the cooking water.
Make a mixture of cornstarch, flour, salt, garlic powder and lemon-salt.
Dredge the snails in the mix and fry at 375 degrees until crisp on the outside,
but moist and plum on the inside.  Reserve on absorbent paper.
Fry the artichokes and reserve the same way.
Saute finely chopped garlic and onion in olive oil until opaque.
Add rotelle, a good amount of soft (not melted) butter, finely grated
parmesan cheese, tomatoes and some of the cooking water to the pot
and stir until a sauce forms that coats the pasta lightly.
Season with salt and pepper.
To serve, place pasta on bottom of plate or bowl, top with snails and
artichokes and sprinkle with parmesan and chopped parsley.

Bon Appetit !   Live is Good !