Asiago

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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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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: butterfly 1 pork chop to the bone

: season with kosher salt and cayenne pepper to taste

: dredge in 2 tblsp a/p flour

: mix 3 tblsp grated asiago cheese, 2 small eggs, 1 tblsp finely sliced scallion, kosher salt and cayenne pepper to taste

: mix well

: dredge the chop in the egg mixture

: saute chop in 2 tblsp clarified butter

: saute until golden and cooked to 163F on the bone

: into another pan add 2 tblsp EVO

: add 1 cup seeded, diced tomatoes and 1/2 tsp garlic paste, saute until tomatoes start to break down

: add 1 1/2 cup cooked orzo

: season with kosher salt and cayenne pepper to taste

: add 1 tblsp finely grated parmigiano reggiano, plate orzo in a deep plate, top with the pork chop and a few leaves of balsamic vinegar dressed endive

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

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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

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Preparation :
To read instructions, hover over pictures
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: remove leaves from cauliflower, wash cauliflower thoroughly

: place in a pot with cold, salted water, bring to a slow simmer, simmer until cauliflower is not raw anymore, but NOT soft

: remove cauliflower to a strainer upside down, let dry for a few minutes, fill inside with cheese sauce, let rest for a few minutes

: turn cauliflower right-side up, place in a buttered baking dish

: cover generously with cheese sauce, let rest a few minutes, repeat

: sprinkle with cheese of your choice, such as gorgonzola, cheddar, gruyere, asiago, etc (I used parmesan)

: bake at 365 for 45 minutes or until golden and cooked al dente

: meanwhile for the shrimp, melt a generous amount of butter (this will serve as a “sauce” for the inside of the cauliflower)

: saute peeled & deveined shrimp with garlic paste, diced peppers, kosher salt and cayenne peppers

: wait for it………

: slice the cauliflower into thick slices, top with the shrimp and lots of butter

: Baked Cauliflower & Confetti Shrimp

: Baked Cauliflower & Confetti Shrimp

: My Type Of Food Porn……….

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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

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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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: Heat tortilla briefly in a hot pan or on a comal

: if not using queso fresco, grate asiago or parmesan

: saute eggs according to your preference (I like mine crispy for this dish), season with kosher salt and chili flakes

: plate tortillas, top with eggs, sprinkle with chili flakes

: top with salsa mexicana, sprinkle with chopped cilantro and cheese of your choice

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

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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

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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: season tenderloin with kosher salt and rub with chili oil and garlic oil

: grill in a very hot grill pan until marked on one side, turn and finish in a 325F oven until medium rare

: saute mushrooms in olive oil

: add cannellini, garlic paste, sriracha, kosher salt, a dash of maggi and a small amount of grated asiago cheese, simmer one minute, check / adjust seasoning

: add a few scallions (seasoned with salt, garlic oil and chili oil) during the last few minutes of cooking the steak

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: first bite for Bella, as usual 🙂

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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

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

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

add heavy cream

mix ingredients well

add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

almost….

put mixture in buttered baking dish

sprinkle with bread crumbs and grated asiago cheese

bake until golden and crisp, sprinkle with chives

Brandade

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

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

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

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Preparation :
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fresh croissant

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cut croissants in half

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

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top with sliced spicy chorizo

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top remaining two croissant halves with sweet chili sauce

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grate asiago cheese on top of chorizo

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top with two soft-boiled eggs each

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top with arugula in french dressing

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

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

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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”

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

top with very thinly sliced capicola (copa ham)

add eggs, mixed with finely grated asiago cheese

cook until eggs are set

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

drizzle with a bit of tomato sauce

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

Bauernfrühstück

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

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, Chili’s & Aged Asiago

: Cook Potatoes In Saltwater

: Saute Onions & GarlicIn Duck Fat

: Add Onions To Potatoes, Blend With Stick Blender, Season With Salt, Maggi And Cayenne

: Saute Spicy Italian Sausage, Chili’s, Scallions

: Ladle Soup Into Soup Plate, Top With Garnish & Asiago

: Small Portion / Appetizer

: Large Portion / Main Course

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

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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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