Asiago

Pork Chop “Parisienne” With Orzo Al Pomodoro

Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1:
  Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2:  Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Click here for more  Pasta  on  ChefsOpinion
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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Baked Cauliflower & Confetti Shrimp

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Normally,  one would assume that the shrimps in this dish would be the star while the cauliflower plays the second fiddle, but here we have the roles reversed.
This cauliflower was so yummy that it absolutely stole the show from the shrimps, which were very delicious as well, but……
Lately I have again used a bit too much sugar and starch in my nutrition by consuming way too much bread, rice, pasta, potatoes and sugar.
Thankfully, I have not gained any weight since  I lost 30 lbs  a year ago, but recently, my sugar levels have increased by an average of 20 points, so in order to get my levels back down and avoid insulin-injections twice a day like I used to, I have started again to make leafy salads, fruits and vegetables the main part of my meals, with much smaller (if any) starchy and sugary sidings and just a tiny amount of bread once in a while. Wow – that was a long sentence 🙂
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Bon Appetit !   Life is Good  !
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Recipe for  Basic Cheese Sauce
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How I lost 30 lbs in one month !   – (While eating WHAT I wanted and AS MUCH as I wanted)
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Baked Cauliflower & Confetti Shrimp

Baked Cauliflower & Confetti Shrimp

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Baked Cauliflower & Confetti Shrimp

Baked Cauliflower & Confetti Shrimp

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Baked Cauliflower & Confetti Shrimp

Baked Cauliflower & Confetti Shrimp

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

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I’ve  been “feeling Mexican” this morning 🙂
Solution: Huevos Rancheros, my kind of breakfast, any time of the day 🙂
I have put my own little twist on the original by replacing the chili/tomato sauce with  Salsa Mexicana  and the  Queso Fresco  with freshly grated  Asiago Cheese.
While this is definitely not “Original”, it is the way I like it and the way I always had it while I was living in Mexico (usually replacing the queso fresco with grated parmesan, which was always available, – asiago not so much). But this is of course just a personal preference, so, by all means, go “original” if you prefer.
Serve with fresh guacamole and refried beans.
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Link to Guacamole
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Link to Salsa Mexicana
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All about Refried Beans
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Bon Appetit and have a great day !
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Huevos Rancheros

Huevos Rancheros

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Huevos Rancheros

Huevos Rancheros

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although  I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit !   Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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first bite for Bella, as usual :-)

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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BREAKFAST OF CHAMPIONS # 42 – Brandade

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While  a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered  klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH  bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
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Bon Appetit !   Life is Good !
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Brandade

Brandade

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Brandade

Brandade

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Preparation :
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bake potatoes until soft, let cool, remove flesh

bake potatoes until soft, let cool, remove flesh

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mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

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add heavt cream

add heavy cream

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mix well

mix ingredients well

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add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

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almost....

almost….

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put mixture in buttered baking dish

put mixture in buttered baking dish

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sprinkle with bread crumbs and grated asiago cheese

sprinkle with bread crumbs and grated asiago cheese

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bake until golden and crisp

bake until golden and crisp, sprinkle with chives

 

Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Got  up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
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Bon Appetit !   Life is Good !
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Click here for more  Breakfast Of Champions

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Preparation :

fresh croissant

fresh croissant

cut croissants in half

cut croissants in half

saute ham in garlic oil, top two croissant halves with ham

saute ham in garlic oil, top two croissant halves with ham

top with sliced spicy chorizo

top with sliced spicy chorizo

top remaining two croissant halves with sweet chili sauce

top remaining two croissant halves with sweet chili sauce

grate asiago cheese on top of chorizo

grate asiago cheese on top of chorizo

top with two soft boiled eggs each

top with two soft-boiled eggs each

top with arugula in french dressing

top with arugula in french dressing

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



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Pasta NOT Carbonara

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While  I am a great fan of  “real” pasta carbonara, I can only enjoy it completely when the egg’s are free range and completely fresh.
Not what I had in my fridge today, nor did I have the required guanciale and pecorino . Also, in it’s original form, it is most often made with spaghetti.
So what I prepared today for lunch is only a distant cousin of carbonara, although in my humble opinion, it is at least as good if not better 🙂

Bon Appetit !   Life is Good !
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Pasta "NOT Carbonara"

Pasta “NOT Carbonara”

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saute bucatini until slightly crisp, season with kosher salt and freshly ground black pepper

saute bucatini until slightly crisp, season with kosher salt and freshly ground black pepper

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top with very thinly sliced capicola (copa ham)

top with very thinly sliced capicola (copa ham)

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add eggs, mixed with finely grated asiago cheese

add eggs, mixed with finely grated asiago cheese

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cook until eggs are set

cook until eggs are set

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Remove to serving dish, sprinkle with more black pepper and asiago

Remove to serving dish, sprinkle with more black pepper and asiago

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drizzle a bit of tomato sauce

drizzle with a bit of tomato sauce

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Pasta "NOT Carbonara"

Pasta “NOT Carbonara”

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How Every day Should Start – Good Stuff By The Lake

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This  is what we call in Germany a “Bauernfrühstück”, a farmers Breakfast, usually taken around 11.00am.
Cold cuts and/or cheeses, rustic bread and a glass of red vine.

I had this at 10.00am today – Life is Good 🙂

Bon Appetit !   An Guate !
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Gorgonzola, Brie, Salame,  Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

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Bauernfrühstück

Bauernfrühstück

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Gorgonzola, Brie, Salame,  Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

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Farmers Breakfast

Farmers Breakfast

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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank  the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit !   Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Toast “Soupi”

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Simple  dinner today after too much food during the past few day’s.
The inspiration to this came from the classic “Toast Hawaii”.
I just thought I’ll  kick it up a notch 🙂

Bon Appetit !   Life is Good !
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Toast

Toast “Soupi”

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