Black Pepper

Cherry Tomato And Cheese “Crumble”

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The problem with cherry tomatoes is usually that their flavors do not match up with their pretty appearance. So, in order to have a satisfying cherry tomato dish, one must add a lot of flavor and texture. Here now is a recipe which does that and might just become your next tomato go-to recipe. It is easy, economic, looks great and packs a ton of flavor 🙂 It is equally suited as a side dish with a main course, (served here with a small rib eye steak with my home made buffalo sauce), or as a snack or appetizer, served cold or warm on bread (I used Wasa Light Rye Crisp Bread, which is a permanent ingredient in my cupboard)
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Bon Appetit ! Life is Good !
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Cherry Tomato “Crumble”

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Preparation :
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saute onions, scallions, garlic paste (lot’s of it) and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

add tomatoes, season liberally with kosher salt and cayenne pepper

add half diced swiss cheese and half diced brie cheese

add 50% diced swiss cheese and 50% diced brie cheese

add diced rustic, dry bread (I used 50% sour dough bread and 50% jalapeno/cheese bread)

mix all ingredients

sprinkle with freshly ground black pepper and grated asiago cheese, bake at 390 F for 45 minutes or until top is golden and crispy

sprinkle with freshly ground black pepper, grated asiago cheese and scallions, bake at 390 F for 45 minutes or until top is golden and crispy

Cherry Tomato “Crumble”

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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

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

plate asparagus

top with rib eye

top with hard boiled eggs and herb butter

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

Steak & Eggs

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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul

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Tonight (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂
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Bon Appetit ! Life is Good !
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Click here for Kimchi (Kimchee) recipe

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Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

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Bulgogi

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Preparation :
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rib eye steak

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rib eye steak most fat removed (leave some on for better taste and texture)

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sliced rib eye steak

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sliced beef, scallions, onions

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pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

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season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

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Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again

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add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

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Sukja namul

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heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

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sukju namul

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grilling bulgogi

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Bulgogi, Kimchi, Sukyu Namul,

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Bulgogi

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Kare Kare

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So, everybody and their mother have the one, the only, the very best Kare Kare recipe. Of course, having lived in the Philippines for almost five years, I have my very own “best” recipe.
As for the protein, the most common is ox tail, but of course you can substitute it with any protein you like, even omit it completely and make a vegetarian version. The most important part of Kare Kare is the peanut sauce, of which a million of fine variations exist 🙂 (and maybe some not so fine)
Here now is my humble version of this wonderful dish:

Saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned. Remove bones, reserve. Saute chopped carrots, onions and celery until caramelized, return neck bones to the pot, cover with water. Add lots of garlic paste, a handful of rice, a good amount of turmeric, a few annatto seeds, salt and pepper and bring to a simmer. Cook slowly for about two to three hours or until meat is tender. Add a large amount of peanut butter and simmer until sauce has thickened. Add Patis and calamansi juice, check /adjust seasoning. While the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, shock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice.

Mabuting Gana ! Buhay Ay Mabuti !
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Kare Kare

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Kare Kare

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Kare Kare

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Preparation :
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saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned

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remove bones, reserve

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saute chopped carrots, onions and celery until caramelized

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return neck bones to the pot

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cover with water

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add lots of garlic paste, a handful of rice, a good amount of turmeric, a few anatto seeds, salt and pepper and bring to a simmer

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ook slowly for about two to three hours or until meat is tender, add a large amount of peanut butter and simmer until sauce has thickened, add patis and calamansi juice, check /adjust seasoning

cook slowly for about two to three hours or until meat is tender, add a large amount of peanut butter and simmer until sauce has thickened, add patis and calamansi juice, check /adjust seasoning

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while the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, schock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice

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this weeks herb bush :
Opal Basil

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Kare Kare

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Kare Kare

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Kare Kare

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Pork Blade Steak

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If you are on a budget but still like to have more than a tiny steak for dinner, you might want to try this cut. While not overly popular, probably because folks don’ know how to prepare it, it is a great piece of meat, tender, juicy and very economic (meaning bloody cheap 🙂 ) The three steaks in the picture were just $ 4.20, so the whole meal was under six buck’s. Even if you are not on a budget, these steaks make for a great, tasty meal. I guess that most people would have had enough with just one steak (which would then be about $ 2.50 per portion, including the salad), but since I did not prepare any starch, the three of them with a small salad were just the right sized portion for me. And of course, Bella had a few bites too.

Bon Appetit ! Life is Good !
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Pork Blade Steak & Arugula In White Balsamic Vinaigrette

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

arugula with radish and onions in white balsamic vinaigrette

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Preparation :
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season sliced onions and sliced radishes with kosher salt, set aside

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season blade steaks with kosher salt, granulated garlic and cayenne pepper, dredge in flour, saute in peanut oil

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first one done, two to go…..

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two done, last one on the way

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saute grape tomatoes in garlic/olive oil, season with salt and pepper, just before serving add fresh chives

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meanwhile, squeeze and discard excess juice from radish and onions, add arugula, white balsamic vinegar, freshly ground white pepper, garlic/olive oil and a splash of maggi seasoning

arrange steaks on serving platter, top with sauteed tomatoes and chives

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Pork Blade Steak & Arugula

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Pork Blade Steak

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

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Steak Tartar

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Ok, folk’s, before you send me tons of anger and disapproval, I admit that this is not your typical, modern Steak Tartar. However, Larousse Gastronomique describes steak tartare as ground beef mixed with raw egg yolk. Wanna argue with Larousse?
Here now is my traditional version of this classic. I can assure you that both texture and taste are exceptional. Why screw with a classic , just to be “modern and innovative”, especially if it obviously does not appeal to most people who actually grew up eating this dish often? I, for example 🙂
If you are lucky enough to have a good butcher in your neighborhood who you can trust with the quality of the meat and the cleanliness and food safety of his shop environment, do as I do: Order a pound of freshly ground, most fat and all sinew’s removed striploin (in front of your eyes if possible, it will make you feel safer). Then proceed within the hour in your kitchen as follows.
In a ice cold bowl, mix the following items, fresh out of the fridge:
Chopped capers, finely diced onions, finely sliced scallions, chopped anchovies, chopped jalapeno, good quality mustard, kosher salt, freshly ground black pepper, hot sauce of your choice, raw egg yolk, garlic paste, a few drops of good quality oil of your choice. Mix everything well. Remove ground meat from fridge and lightly fold with the seasoning. Serve with bread of your choice and a couple of brewskies (Negra Modelo fits best for me).
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Bon Appetit ! Life is Good !
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mise en place

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seasoning

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Steak Tartar & Sour Dough Bread

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Steak Tartar

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Chicken Parmigiana

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This post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit ! Life is Good !
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Click here for Tomato Sauce recipe
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Chicken Parmigiana

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season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

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saute in butter until 3/4 cooked through, remove to baking rack

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sprinkle with grated parmesan, cover with tomato sauce

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covered in tomato sauce

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sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

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sprinkle bucatini with fresh basil

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bucatini in creamy tomato sauce

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Chicken Parmigiana

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Easy Does It # 12 – Grill Or Griddle A Steak In Your Kitchen Without Making A Mess

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Here is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂

Bon Appetit ! Life is good !
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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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Smoked Salmon And Vodka Risotto

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I was lusting for this the whole morning, so I decided to have an early lunch today at 11.00 am.
What a great dish to celebrate a lazy Sunday with 🙂

Bon Appetit ! Life is Good !

smoked salmon and vodka risotto

saute onion and garlic in butter until fragrant

add diced smoked salmon, saute one minute

arborio rice

add rice, saute for two minutes

deglaze with vodka, season with sea salt and cayenne pepper

add vegetable stock in small quantities, just enough to barely cover the rice. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

add vegetable stock in small quantities, just enough to barely cover the rice, simmer. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

when the rice is tender but sill has a bit of a bite, add heavy cream and more diced smoked salmon. Simmer one more minute, check/adjust seasoning

sprinkle with freshly ground black pepper

smoked salmon and vodka risotto

finish with more smoked salmon and finely sliced scallions

smoked salmon and vodka risotto

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