Cayenne pepper

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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While not every cheese melt deserves its own post, this one certainly does.
It is a bit more labor intensive than the usual culprit of a couple of slices of cheese slapped between two slices of wonderbread, but the extra few minutes it takes to prepare are absolutely worth it 🙂
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Bon Appétit ! Life is Good !
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P.S.
Please scroll to the bottom of this page for detailed recipe and instructions
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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: grate 10 oz swiss cheese

: Toast two slices of the bread on one side only

: Toast one slice bread on both sides

: spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only; spread mustard on both sides of the bread with was toasted on both sides

: brush garlic oil on the two toasted sides of the bread which were toasted on one side only

: slice 1/2 medium-size cucumber and 2 small vine-ripened tomato thinly, season to taste with kosher salt and cayenne pepper

: To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface, add a generous amount of grated cheese

: add the cucumber slices, sprinkle with grated cheese

: add the tomato slices, sprinkle with grated cheese

: top with the slice of bread with the mustard on both sides

: add a generous amount of grated cheese

: top with the second slice of the bread with the mayo and garlic, mayo side up

: ready to be grilled/broiled………

: grill or griddle covered very slowly on one side until golden

: turn, cover and cook on the other side until golden and all cheese has melted.

: golden……..

: cut in half, serve with condiments of your choice and a small green salad

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Toast two slices of the bread on one side only.

Spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only.

Brush garlic oil on the two toasted sides of the bread which were toasted on one side only.

Toast one slice bread on both sides.

Spread mustard on both sides of the bread with was toasted on both sides.

Slice the cucumber and tomato thinly, season with kosher salt and cayenne pepper.

To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface.

Add a generous amount of grated cheese.

Add the cucumber slices, sprinkle with grated cheese.

Add the tomato slices, sprinkle with grated cheese.

Top with the slice of bread with the mustard on both sides.

Add a generous amount of grated cheese.

Top with the second slice of the bread with the mayo and garlic, mayo side up.

Grill or griddle very slowly on one side until golden, turn, cover and cook on the other side until golden and all cheese has melted.
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Shrimp And Potato Salad In Honey/Yogurt Dressing

Raw Organic Honey With Comb

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Once in a while my friends honor me with gift’s of food 🙂
The gift of choice used to be booze, but nowadays I don’t drink alcohol, so the generosity now manifests itself with gifts of special, sometimes hard to come-by food 🙂
Last week Dieter brought me two bags with original German-made weisswurst and bratwurst.
Yesterday, Rubelio and his wife Maria gave me fresh organic raw honey from their own bee hives, honey comb and all.
So, thinking like any normal person, the first dish to prepare with fresh honey that came to my mind was shrimp/potato salad 🙂
Maybe a bit unusual, I admit – but I like to make this great dressing with mayo, yogurt and honey, so there it was – my honey-segway.
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Shrimp And Potato Salad In Honey/Yogurt Dressing

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Preparation :
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: The Good Stuff…..

: wash, peel and dice 2 lbs potatoes

: simmer potatoes in salted water until done, drain, let cool to room temperature

: grill or toast bread of your choice

: 1 lb cooked, peeled and deveined shrimp

: remove tails

: dice 1/2 bunch scallions, 2 med-size tomatoes, 1 med- size cucumber

: for the dressing, mix1/3 cup mayo, 1/3 cup yogurt, 1 tblsp honey, kosher salt and cayenne pepper; stir until smootth, check/adjust seasoning, add all other ingredients, mix

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Raw Organic Honey

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
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: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

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This pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Preparation :
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: saute breadcrumbs in butter

: saute until golden and crispy

: saute garlic paste in butter until fragrant

: add blanched broccolini

: add tomato spaghetti, season with kosher salt and cayenne pepper, check/adjust seasoning

: plate pasta on serving dish

: sprinkle with pangrattato

: fry eggs in very hot garlic oil until crisp

: remove eggs to cutting board, cut into small pieces

: top pasta with the fried eggs

: sprinkle with grated asiago cheese and fresh basil leaves

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit ! Life is Good !
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Preparation :
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: shrimp, cucumbers, tomatoes, romaine lettuce, hard-boiled eggs

: for the dressing, mix mayo, greek yogurt, honey, kosher salt, cayenne pepper and chopped cilantro

: add dressing to other salad-ingredients, mix carefully

: slice sour dough/jalapeno bread thinly, brush with garlic paste, grill an both sides

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Sauteed Pork Chops & Penne In Mustard Cream

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Today I got up early (7.00 am) and was determined to do exactly as I had planed last night – sort-out long overdue paperwork, do some spring cleaning, walk for hours with Bella on the beach and eat nothing but salad and fruits.
Well, I guess all of this will have to wait at least another day 😦
I did neither of the housecleaning chores I had planed for today and the walks were a few half-hour walks around the neighborhood instead of hours on the beach. Most significant, I naughtily ignored all my good intentions to eat sensible. Rather, I had blueberry waffles for breakfast, naan pizza for lunch and pork chops with penne and mustard sauce for dinner. While the food was spectacular, so was the rise in my blood sugar level. Tomorrow – salad and fruits only……….
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Bon Appetit ! Life is Good !
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: Breakfast : Blackberry Waffles

: Lunch : Naan Pizza

: Dinner : Pork Chops

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Sauteed Pork Chop & Penne In Mustard Cream

Sauteed Pork Chops & Penne In Mustard Cream

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: season pork chops with kosher salt and cayenne pepper, saute in vegetable oil

: mix freshly cooked penne with grapetomatoes, melted butter, grated parmesan, chopped italian parsley, a bit of the pasta cooking liquid , salt and pepper

: when pork chops are done, remove from pan, keep warm; deglaze the pan with heavy cream, simmer until cream starts to thicken

: remove cream from heat, add dijon mustard and sweet bavarian mustard (or substitute both with whole grain mustard)

: mix well, check/adjust seasoning

: to plate, place pasta on serving dish, top with pork chops, nape with mustard cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

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Chili-Shrimp Waffles

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Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good 🙂
The key to the success of this dish is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
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Bon Appétit ! Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3 cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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Chili-Shrimp Waffles

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Preparation :
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: blend 3 tblsp honey with 1 tblsp chili oil and a dash of kosher salt

: mix well, add chopped cilantro

: chili-honey

: melt 1/2 stick of butter with 1 tsp chili oil

: add peeled, deveined shrimp, season with kosher salt, saute until heated through, remove 2/3 of the shrimp and chili-butter, set aside, remove tails from remaining shrimp, chop coarsely

: add chopped shrimp and chopped cilantro to waffle batter

: cook waffles until golden

: to serve, arrange waffles-wedges on plate, drizzle with chili-honey and top with reserved whole shrimp and chili-butter

: Chili-Shrimp Waffles

: Chili-Shrimp Waffles

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Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Preparation :
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: season skinnless, boneless chicken thighs with kosher salt and cayenne pepper, dust in a mixture of 50% cornstarch and 50 % grated parmesan cheese