Black Pepper

Surf & Turf

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For most folks with ordinary disposable income, it used to be that “Surf & Turf ” was a “special occasion dish”, something you ordered on your anniversary or birthday at that special place you went to once or maybe twice a year. As for myself, ditto, – plus I would not normally think of cooking meat and seafood at home for one dish, it is usually Either – Or .
It just so happened tonight that I had a craving for shrimp and steak. Since I live alone with Bella, it felt okay to just serve everything at once, instead of eating it divided into three courses, as would be more traditional and “proper”.
So, instead of the menu being:

“Sautéed Shrimp In Garlic Butter”
“Hearts of Romaine Lettuce In Raspberry Vinaigrette”
“Aged Rib Eye Steak With Spicy Herb Butter And Toasted Sour Dough Bread”

It was rather simply :

“Surf & Turf”

What a feast, all prepared quickly, served quickly and devoured even more quickly 🙂
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Bon Appetit ! Life is Good !
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Click here for Garlic/Herb Butter Recipe
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Surf & Turf

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: season rib eye and shrimp with kosher salt and fresh grated black pepper, saute in garlic oil, meanwhile dress romaine with raspberry vinaigrette

: meanwhile, grill sour dough bread

: arrange steak on top of toasted bread

: top steak with shrimp and garlic / herb butter

: Surf & Turf

: Surf & Turf

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Curried Beef & Pasta

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Sunday lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
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Curried Beef & Pasta

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Click here for Garam Masala Instructions
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: skirt steak

: cut skirt into strips, season with kosher salt and fresh ground black pepper, saute in VERY hot garlic oil until rare, remove to absorbent paper, set aside

: saute onions in garlic oil

: add sliced peppers and scallion sticks, season with one table spoon garam masala and one table spoon curry powder, add half cup of heavy cream, simmer one minute

: remove from heat, add beef, check / adjust seasoning

: add pasta of your choice (I love broken lasagna sheets)

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

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BREAKFAST OF CHAMPIONS # 44 – Asparagus Omelette

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It’s 4.30am and I am jumping out of bed, upset that I’ll be late for work today. While walking Bella it dawns to me that it is Sunday…..
Well, the good thing is that my day will last longer,the bad thing is that I went to bed at 2.30 am in anticipation of sleeping in. Perhaps next weekend will be the time to get enough sleep…….. 🙂
So, after deciding that it’s too late to go back to bed, at 5.00 am I had my first breakfast of coffee and brownies with whipped cream, followed by a second breakfast at 7.30 am of asparagus omelette with sautéed potatoes. Lunch was a German pancake with peaches and chocolate and dinner will be a vegetarian curry with basmati rice.
Life at present is not very exciting, but at least we eat good and plenty 🙂
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Bon Appetit ! Life is Good !
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Asparagus Omelette

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Preparation :
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season white asparagus spears with kosher salt and freshly ground black pepper (I usually don’t use black pepper on light food, but here it belongs), when warm, remove and reserve

saute blanched potatoes in garlic oil

make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold asparagus into omelette

make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold warm asparagus into omelette

Asparagus Omelette

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Sauteed Skirt Steak, Onion, Tomato & Peppers

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Coming home from work on a Friday afternoon and being hungry, but way too tired and listless to do much of anything (except lounging 🙂 ), the solution was this very quick, flavor- and texture bursting dish. Beginning to finish – less than 10 minutes.
Then on to enjoying a great meal and a wonderful, funny and sexy movie – John Torturros Fading Gigolo.
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Bon Appetit ! Life is Good !
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Fading Gigolo, with, amongst many other great actors:
Woody Allen, John Turturro, Sofía Vergara, Sharon Stone, Liev Schreiber and Vanessa Paradis

Watch the trailer here 🙂
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Sauteed Skirt Steak, Onion, Tomato & Peppers

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Preparation :
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cut trimmed skirt into squares

then cut ACROSS the grain, season with kosher salt and fresh ground black pepper

saute in garlic oil until rare, remove meat from pan, reserve

saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepper

add grape tomatoes, saute until tomatoes are heated through, add skirt, remove from pan

plate a thick slice of grilled sour dough bread

top with sauteed skirt and vegetables

Sauteed Skirt Steak, Onion, Tomato & Peppers

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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……, the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep 🙂
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms 🙂
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Bon Appetit ! Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

meanwhile, season steaks with kosher salt and fresh ground black pepper

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

in same pan, saute onions until lightly caramelized

add drained mushrooms and garlic paste

add heavy cream, salt and pepper

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

plate steaks and rustic bread to mop up the sauce and juices

top with mushrooms, sprinkle with more scallions

Rib Eye & Mushrooms In Cream

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption 🙂
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Bon Appetit ! Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

add garlic paste and garlic oil

add heavy cream, kosher salt and white pepper

mash together until creamy

saute diced apples and walnuts in clarified butter until lightly caramelized

pork tenderloin

trim tenderloin, cut and flatten into steaks

season with kosher salt and black pepper, grill to your preferred doneness

plate potatoes

make an indention, add red wine sauce

top with steak

top with apples and nuts, sprinkle with chives

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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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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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

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This dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit ! Life is Good !
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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Preparation :
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season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

remove tender ribs from oven, heat oven to 420 F

meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

basting sauce

baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

when nicely caramelized, remove from oven, sprinkle with sesame seeds

to serve, sprinkle with finely sliced scallins

to serve, sprinkle with finely sliced scallions

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Pork Shank’s & Lai Fen In Garlic/Ginger Broth

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Usually we use this cut of the animal to make Osso Buco (originally done with veal shanks), but I love me a hearty soup more than anything else, so I decided to prepare this dish with some pork shanks my friend Curtis dropped off last time he came to visit. Great, simple dinner, bursting with flavor and texture 🙂
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Bon Appetit ! Life is Good !
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Pork Shank’s & Lai Fen In Garlic Ginger Broth

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Preparation :
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simmer pork shank’s in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

add beans to soup

add diced peppers, onions and lap cheong (chinese sausage), check/adjust seasoning

add diced peppers, onions and lap cheong (chinese sausage), simmer two more minutes, check/adjust seasoning

add lai fen to serving bowl

to serve, top noodles with meat, vegetables and broth, sprinkle with chopped cilantro

Pork Shank’s & Lai Fen In Garlic Ginger Broth

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Hickory Smoked, Panko Crusted Bone-In Ham Steak

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Here we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with simple ingredients should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things, in variation.
Well, there you have it : Another ChefsOpinion 🙂
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Bon Appetit ! Life is Good !

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Preparation :
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mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper