Cayenne

Bella’s Fault ! (“Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold”)

Greek Lamb Sandwich

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So  today, at around noon, I seasoned and seared this wonderful boneless leg of lamb I bought earlier, then put it in the oven to roast it slowly until rare, let it rest a bit, then serve with a nice salad for a great lunch.
Well, THAT did not happen ! 😦
As soon as I’d put the meat in the oven, Bella insisted that we go for a walk. I thought to myself ok, just around the corner, then back to take care of lunch.
But, as soon as we started our walk, she pulled me towards the park by the lake and I forgot all about the lamb in the oven. Needless to say, when we got back 1.5 hours later, the meat was well done. After kicking myself (mentally), I cut the leg into smaller, flat pieces, wrapped them in alu-foil and put it back into the oven at 375F for another 2,5 hours, at which point the meat was very tender and almost falling apart. I let it cool off a bit, then pulled it into fine shreds with two forks, seasoned it with olive oil, kosher salt, cumin, cayenne, oregano and voilà – the perfect topping for a Greek sandwich.
When I was an apprentice, my chef, Herr Mueller, used to say about cooking:
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” Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold. “
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And there you have it ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Lamb  on  ChefsOpinion
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Greek Lamb Sandwich

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Greek Lamb Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Guacamole

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Guacamole  
Ingredient’s :

Avocado,   diced
Lime,   juiced
Fresh chilis,    diced
Cilantro,   coarsely chopped
Garlic,   paste
Salt,

Method :

Mix all ingredients until guacamole has the texture you desire.
The more you stir, the more the avocado breaks down and the
guacamole becomes smoother, less chunky.

Bon Appetit !   Life is Good !
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Note: For a  slightly different version, add diced totatoes.
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” Flank Steak & Veggies “

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I have done a few variations of this dish lately and I have become a real fan of it.
Cutting the flank in finger sized pieces, dusting it with corn starch and sauteing
at high heat gives a very pleasant texture and taste. And of course, mixing it with
great vegetables, lots of garlic and then deglazing the pan with red wine or
white wine, depending on the type of veggies – what could be better, once all
these flavors and textures come together in a simple, hearty, flavorful dish   🙂

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Ingredient’s :

Flank steak,                    cut into large strips
Corn starch,                     to dust beef
Onions,                            diced
Grape tomatoes,             whole
Artichoke hearts,           whole, canned
Butter beans,                   canned
Garlic,                               paste
Scallions,                         sliced large
Oyster sauce,                   to taste
Sriracha,                           to taste
Teriyaki sauce,                to taste
Kosher salt,                     to taste
Cayenne,                           to taste
Peanut oil,                        to saute

Method :

Season beef with salt and pepper, dust with corn starch and saute
in very hot oil until nicely browned at the outside, rare on the inside.
Transfer to a rack with a plate underneath to catch the juices.
Saute all vegetables and garlic. except scallions,  until fragrant.
Add a bit of white wine and the collected beef juices to deglaze,
add sriracha, oyster sauce and teriyaki sauce, blend well.
Add the beef, adjust seasoning if necessary .
To serve, sprinkle with the sliced scallions.

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” Sunday Lunch Made Easy ” Chicken & Veggie Soup

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Even if you dont like to spend much time in your kitchen on a sunday,
this soup is well worth the 5 minutes prep time and 30 minutes wait until it’s all simmered to perfection.
Happy Sunday   🙂
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Ingredient’s :

Chicken drum sticks,
Cauliflower,                      florettes,
Carrots,                              sliced
Celery,                                sliced
Leek,                                   sliced
Green peppers,                 diced
Scallion,                            sliced
Cherry tomatoes,             whole
Cilantro,                            chopped
Lime,                                  juiced for soup, sliced for deco
Salt,                                     to taste
Cayenne,                            to taste
Maggi seasoning,            to taste

Method :

Simmer chicken in lightly salted water until cooked through but still firm.
(No falling of the bone here, that’s overcooked)
Add carrots, leek and celery and simmer until just done.
Remove from heat, add salt, cayenne, lime juice, cauliflower, peppers and tomatoes and let steep for another five minutes.
To serve, sprinkle with cilantro and garnish with lime slices.

All about  MAGGI SEASONING

Bon Appetit !   Life is Good !
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” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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Cooking with Heart,  part two.

” beef heart skewers with spicy bean salad and chimichurri.

I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.

So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, …….  🙂
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Ingredients :

Beef heart,          diced, soaked in milk for at least 8 hours
Salt,                      to taste
Cayenne,             to taste
Garlic powder,   to taste
lemon juice,        to taste
Corn starch,       to dredge
Onions,               wedges
Olive oil,             for sauteeing

Method :

Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce,  such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
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Image Source: Unknown (can anybody help out ?)

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” Asiago Crusted Pork Chop & Brussel Sprouts “

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Here I am tonight, thinking  ” what  can I do with those lovely brussel sprouts ? ”
Lovely brussel sprouts ??? !
I used to hate them with a passion, but boy oh boy, has that changed.
Now they are one of my favorite vegetables and I am glad I got some in the fridge
today, because they pair so nicely with my breaded pork chop.
Usually I saute my sprouts with bacon, but I felt I had enough pork on my plate today.
Great, tasty dish and the bone made bella happy   🙂
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Ingredient’s :

Pork chop,
Asiago cheese,                     finely grated
Panko bread crumbs,
AP flour,
Egg,                                         whisked
Cayenne ,                               to taste
Salt,                                         to taste
Olive oil,                                for  sauteing

Brussel Sprout‘s                  blanched, halved
Roasted garlic,                     paste
Salt,                                         to taste
Cayenne,                                to taste
Nutmeg,                                 to taste
Butter,                                     for  sauteing

Method :

Season pork chop with salt and cayenne.
Blend panko and flour 50% each.
Bread Chop by dusting in flour, then coating with egg
and finally with the  panko / flour mix.
Sautee until center reaches 158 degrees, rest on absorbent paper.

Saute garlic in butter until fragrant, add brussel sprout’s and seasoning
and  saute until heated through. To serve, top pork chop with fried parsley.

Bon Appetit !    Life is Good !
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” Healthy Mac & Cheese and Guacamole “

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“Healthy”  mac & cheese ?  Why not, it’s got veggies  🙂
Well, there you have it. It all depends on how you look at things.
But honestly, what’s wrong with a good meal of pasta, cheese, cream
and vegetables ? Nothing ! Just don’t do what I did :
Eating too much of it at one time. ( The pic’s of the individual portion
should indicate a proper portion for the health- and weight- conscious).
Everybody else : Just dig in and enjoy.

Life is too short to feel miserable about thing’s that make you feel good!
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Ingredient‘s :
Pasta:

Ziti,                          cooked al dente
Carrots,                   blanched
Broccoli,                 blanched
Celery,                     finely diced
Garlic,                     paste
Whip cream,
Whole egg,            whisked
Salame,                  diced
Sharp cheddar,    shredded
Parmesan,            shredded
Brie,                        finely diced
Salt,                        to taste
cayenne,                to taste
Chili flakes,          to taste
Maggi,                   to taste
Butter

Guacamole :

Avocado,               diced
Lime,                      juiced
Fresh chilis,         finely sliced
Cilantro,                coarsely chopped
Garlic,                    paste
Salt,                        to taste
Cayenne,               to taste

Method :
Pasta :

Butter a ovenproof casserole generously with butter.
Mix all ingredients except the chili flakes and half the parmesan.
Fill casserole to the rim, sprinkle with parmesan and chili flakes.
Bake until set and crust is golden. Serve with Guacamole.

Guacamole :

Mix all ingredients until guacamole has the texture you desire.
The more you stir, the more the avocado breaks down and the
guacamole becomes smoother, less chunky.

Bon Appetit !   Life is Good !
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Tomato Bisque

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This is one of those soups where I have to make enough for two day’s,
because one meal of it’s goodness is just not enough to satisfy the quarterly
craving that  is nagging me    🙂

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Ingredients :

Tomatoes,       15 lbs
Onions,              1 lb
Celery,                 1 lb
Garlic,                 8 oz coarsely chopped
Rice,                    4 oz uncooked
Olive oil,             1/2 cup
Heavy cream,     2 cup
Chicken stock    1 gall
Oregano,             1 bdl
Basil,                    1 bdl
Cayenne,             to taste
Salt,                      to tase

Method :

Add all Ingredients except cream to a large stock pot and simmer for about 2,5 hours.
Blend until VERY smooth. Add cream and simmer for another 15 minutes.
Adjust seasoning and serve.

Note :
Bisques were originally thickened with rice.
This made the bisque smoother and silkier than using flour or other thickeners.

Bon Appetit !   Life is Good ! 

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