asparagus

London Broil

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While  you can use just about any flat cut of beef to prepare  London Broil,  “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salade De Pâtes

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A simple  pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
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Bon Appetit !   Life is good !
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P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
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More Pasta Salad
Even more Pasta Salad
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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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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 # 39 – Steak & Eggs #2

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After  a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today 🙂
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Bon Appetit !   Life is Good !
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Steak & Eggs

Steak & Eggs



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Steak & Eggs

Steak & Eggs

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Preparation :
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season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

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season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

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plate asparagus

plate asparagus

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top with rib eye

top with rib eye

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top with hard boiled eggs and herb butter

top with hard boiled (waxy) eggs and herb butter, sprinkle eggs with salt and chili flakes

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Steak & Eggs

Steak & Eggs

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Steak & Eggs

Steak & Eggs

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Almost Vegetarian

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Yesterday’s  dinner plan was simple enough – just a few grilled vegetables and some tonkatsu dipping sauce. But when I started grilling and looked what was cooking, I felt I had to add a few little things, namely a New York strip steak, pork chop, morcilla and chorizo.  Now I had a meal 🙂
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Bon Appetit !   Life is Good !

Tonkatsu Dipping Sauce Recipe

grilled strip steak, pork chop, morcilla, chorizo, tomato, asparagus, tomato

sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

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Most  folks I know would shun a blade steak as inferior cut, too lowly to use as a steak. But let me assure you, as far as pork steaks go, you will be hard pressed to find a better cut. The blade has a wonderful texture and taste, very juice, tender and yes, very economical (we don’t say cheap 🙂 )

Season steaks with sea salt and freshly ground black pepper. Season yoghurt with sea salt and cayenne pepper, mix with some grated asiago cheese. Season asparagus with sea salt and cayenne pepper. Grill steak until medium well. (It will continue cooking to well done while it gratinates). Place steak on baking dish, sprinkle with freshly grated horse radish. Top with asparagus. Brush asparagus tips with melted butter. Nape asparagus with yoghurt, sprinkle with asiago cheese and scallions. Gratinate until golden.

Bon Appetit !   Life is Good !
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Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once)   Thank you 🙂
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Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

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“Pretty”  is not usually the first thing that comes to my mind as far as food is concerned.
But looking at this dish, the thoughts were first : Pretty ! Then : Let’s eat right NOW !
Usually we saute the prosciutto lightly but in this case, it was so thinly sliced and delicate,
just adding it to the top of the dish seemed the right thing to do.
And yes, I just preferred the texture and taste this way. Good Stuff 🙂

Bon Appetit !   Life is Good !

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Gnocchi Recipe Here
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Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

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Ingredient’s :

Gnocchi,   cooked, reserve some of the cooking liquid
Asparagus,   blanched
Prosciutto,   VERY finely sliced
Parmigiano Reggiano,   finely grated
Parmigiano Reggiano,   finely sliced
Grape tomatoes,
Garlic paste,
Olive oil,
Kosher salt,
Cayenne pepper,

Method :

Saute gnocchi, asparagus and tomatoes in olive oil, season with salt and pepper. Add grated cheese and a bit of the gnocchi cooking liquid and toss until everything is lightly coated. To serve, top with prosciutto and very finely sliced cheese (use potato peeler to slice cheese).

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Saint Patrick’s Day “Breakfast Of Champions” # 19

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” Irish  soda bread with raisins & caraway seeds,
topped with corned beef, asparagus, tomato and brie”
Great breakfast in honor of St Patrick.
(The brie might not be Irish, but it lift’s this dish to another dimension 🙂

Erin Go Bragh !

Recipe for Irish soda bread HERE
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Saint Patrick's Day Breakfast Of Champions

Saint Patrick’s Day Breakfast Of Champions

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Bon Appetit !   Life is Good !
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Asparagus & Brie Pizza

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Pizza,
beer and good company.
Great evening with friends, good music and (mostly) intelligent conversation 🙂
Life is Good !
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Pizza

Asparagus & Brie Pizza


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Ingredient’s :

Dough:

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Pizza:

Italian sausage,   spicy, sauteed
Asparagus,   green, blanched
Grape tomatoes,   whole
Mozzarella cheese,   shredded
Tomato puree,  fresh
Roasted garlic puree,
Brie cheese,   diced
Asiago cheese,   finely grated
Oregano,   fresh, chopped
Corn meal,

Method :

1.
Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.
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” Mock Pappardelle, Chorizo, Asparagus, Carrots & Gorgonzola “

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My dilemma is:
I love pappardelle, but I seldom make fresh pasta
at home and I have never seen pappardelle on a store shelf,
at least not here in South Florida. The solution?
Use lasagna sheets. Break them into irregular shapes before
you cook them. The result was very satisfying for me and I will
resort to this many times to come, if, for whatever reason, fresh
pappardelle are not available or impractical to make from scratch
at the time.  ( For whatever reason ) .
Don’t knock it before you try it !      🙂
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Ingredients :

Pappardelle,                  cooked al dente, strained  (or substitute pasta)
Chorizo,                          thinly sliced
Asparagus,                     blanched
Carrots,                           blanched
Gorgonzola,                   coarsely crumbled
Garlic,                              paste
Black Pepper                  freshly ground, to taste
Salt,                                  to taste
Olive oil

Method :

Saute garlic and chorizo in olive oil until garlic becomes translucent,
Add all other ingredients except gorgonzola,  saute until all ingredient’s
are well combined. To serve, top with crumbled gorgonzola.

Bon Appetit !   Life is Good !
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” Sauted Tilapia, Pasta & Buttered Asparagus “

Sunday’s Dinner.
Starting to be a real fan of tilapia   🙂