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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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In my opinion, pork tenderloin (fillet) is one of the most underrated cuts of meat. And of course, that is wonderful, because once people catch on, it will be priced out of reach of most folks (Lamb chops, anyone ? 😦 )
But since this has not happened yet, I can enjoy pork tenderloin as often as I wish, without going broke 🙂
This preparation looked and tasted particularly yummy. It’s economical and a snap to prepare, so there is no excuse not to indulge in this beauty once in a while.
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Bon Appétit ! Life is Good !
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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Preparation :
To read instructions, hover over pictures
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: clean the fillet of all skin

: season fillet with kosher salt, cayenne and granulated garlic, sear on a very hot grill on all sides

: finish in a preheated oven at 350F until cooked to your preferred temperature, remove from pan, let rest for 10 minutes

: toss sliced portabellos with kosher salt, cayenne pepper and olive oil, grill ontil lightly browned

: blanche, shock and drain 10 oz fresh broccoli

: saute broccoli and 1 ea diced, seeded tomato in 2 oz whole butter until heated through, season with kosher salt and grated nutmeg to taste, add 1 tblsp grated asiago

: plate the broccoli, top with the portobellos

: arrange the fillet on top of the vegetables, sprinkle with fresh-grated asiago cheese and sliced scallions; serves 2

: Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

: Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

: Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

: Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Steak Salad – Recipe # 1379

Paintings below, including all the paintings displayed in the living room, are by Hans Susser (Soupi)
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Since I got old, occasionally my mind starts wandering aimlessly all over the place, sometimes I’ll get these “WOW” moments, when I realize the obvious………. 🙂 .
Such as this bonbon :
“When I create a dish I have not seen, prepared or eaten previously, it feels nearly the same as when I used to create a beautiful painting”.
I utilized canvas (the serving dish), paints (the ingredients), garnish/final-touch (the varnish) and, most important, a picture of a finished painting in my mind (a picture of a finished dish in my mind).
And there you have it – creativity, skills, and experience, applied to very different mediums 🙂
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(I used to paint in my spare time and was rather successful at selling my art for rather good $$$. Maria used to gold-, silver- and bronze-leaf the raw-wood frames for these paintings, as well as bespoke frames for other artist’s paintings.
For a few years, this provided us with a handsome, additional income, until I started my web business and, later on, this blog). 🙂
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But back to the present time and the dish at hand.
This steak salad recipe makes for a super delicious entrée for lunch or dinner, a light snack or anything else you want it to be (Buffet, anybody?).

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Bon Appétit ! Life is Good !
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P.S.
Instead of the more traditional croutons, I used tarallini (Small Taralli , (sometimes marketed as “Italian Love Knots”)

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

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: cut 20 oz top round center steak into strips, season with kosher salt and cayenne pepper to taste

: 4 oz gorgonzola, 1 ea small avocado, 2 ea small cucumbers cored and sliced, 8 oz trimmed green beans, 8 oz blanched small potatoes, 1 med size apple, 1 small head of romaine, 1 ea red, green and yellow bell pepper, basil and chives (I decided not to use the pictured onion in this recipe)

: season the beef and peppers with kosher salt, cayenne pepper and granulated garlic to taste, add 1 tblsp peanut oil to each

: blanche, shock and drain the beans

: cut the apple around the core into fine slices

: grill the peppers

: grill the msteak

: mix all ingredients except the romaine, basil and avocado with 7/8 of a cup of raspberry vinaigrette

: place the avocado and romaine on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture

: top the salad with the crumbled gorgonzola, the tarallini and the sliced chives

: Steak Salad – Recipe # 1379

: Steak Salad – Recipe # 1379

: Steak Salad – Recipe # 1379

: Steak Salad – Recipe # 1379

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Shrimp And Ricotta Ravioli With Pangrattato

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Preparing your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki, it will be wise to invest a few dollars in a ravioli mold/press/cutter, which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
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Bon Appétit ! Life is Good !
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Pasta Dough :
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Ingredients :
2 ¹⁄₂cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
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Method :
Coarsely chop the shrimp, add all other ingredients, mix well
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Shrimp Butter :
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Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
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Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
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Shrimp And Ricotta Ravioli With Pangrattato

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Preparation :
To read instructions, hover over pictures
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: add 1/2 cup breadcrumbs of your choice (regular crumbs or panko) to 4 oz melted butter

: season with kosher salt and cayenne pepper, saute until golden, remove from heat

: saute shrimp in butter

: add ravioli and parsley

: plate ravioli and shrimp butter, top with pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

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Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1: Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2: Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Bon Appétit ! Life is Good !
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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Preparation :
To read instructions, hover over pictures
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: butterfly 1 pork chop to the bone

: season with kosher salt and cayenne pepper to taste

: dredge in 2 tblsp a/p flour

: mix 3 tblsp grated asiago cheese, 2 small eggs, 1 tblsp finely sliced scallion, kosher salt and cayenne pepper to taste

: mix well

: dredge the chop in the egg mixture

: saute chop in 2 tblsp clarified butter

: saute until golden and cooked to 163F on the bone

: into another pan add 2 tblsp EVO

: add 1 cup seeded, diced tomatoes and 1/2 tsp garlic paste, saute until tomatoes start to break down

: add 1 1/2 cup cooked orzo

: season with kosher salt and cayenne pepper to taste

: add 1 tblsp finely grated parmigiano reggiano, plate orzo in a deep plate, top with the pork chop and a few leaves of balsamic vinegar dressed endive

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

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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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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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: season lamb leg with granulated garlic, oregano, kosher salt, cayenne pepper, set on alu-foil, top with olive oil and some water, wrap tight and cook at 375 for at least 3,5 hours

: meanwhile, slice 1 ea cucumber around the seeds into fine slices, discard the seeds, add 1/4 cup greek yogurt, , 1 tsp honey, a pinch of oregano, cayenne pepper, cumin, garlic paste and kosher salt to taste

: mix all ingredients, check/adjust seasoning

: when the meat is cooked, remove from foil, let cool until able to handle, pull into fine shreds, season with a dash of lemon juice, cayenne, kosher salt and granulated garlic to taste

: season some green leaves with honey/yogurt dressing, toast 3 ea pita breads, slice 1 ea tomato and 1/2 red onion, assemble as shown in the following pics

: drizzle sandwiches generously with EVO, top with sliced onions and a dollop of Greek yogurt

: Greek Lamb Sandwich

: Greek Lamb Sandwich

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Gnocchi With Creamed Leeks And Grape Tomatoes

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I always wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very ~~cheap~~ economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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Gnocchi With Creamed Leeks And Grape Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 2 med size onions in 4 oz whole butter, when onions are translucent, add 3 tightly packed cups of julienned leeks, saute another 3-4 minutes

: when leaks are soft, add 1 tsp garlic paste, season with kosher salt and cayenne pepper to taste

: add 2 cups of heavy cream, simmer until cream slightly thickens

: check/adjust seasoning, remove from heat

: add 20 ea grape tomatoes

: divide veggies into 4 deep serving plates or bowls, top each plate/bowl with 1/4 of the gnocchi, sprinkle with fresh-grated parmigiano reggiano and chopped Italian parsley

: Gnocchi With Creamed Leeks And Grape Tomatoes

: Gnocchi With Creamed Leeks And Grape Tomatoes

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This dish is one of my “go to” dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit ! Life is Good !
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
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: whisk 4 ea whole eggs, season with kosher salt and cayenne pepper

: cook and drain 1 lb pasta of your choice

: saute 5 oz of mushroom in 4 tblsp clarified butter

: add 1 lb headless, tail-less, peeled and butterflied shrimp, season with kosher salt and cayenne pepper to taste

: remove shrimp and mushroom from pan, reserve

: in the remaining butter, saute 1 lb of fresh vegetables of your choice, season with 1 tsp garlic paste, kosher salt and cayenne pepper to taste, remove from pan, reserve

: add two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant

: add pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until set

: mix the scrambled eggs with the pasta

: add the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4

: (Sunshine On A Plate) Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Broiled Beef Ribs With Chimichurri And Hasselback Potato

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Since I don’t have an outside grill anymore, I “grill” (broil) all my grill dishes in my oven under the broiler on high heat.
Cooking for myself only, this works great for me, it gives me the sought-after “Maillard Reaction”, requires no lengthy grill preparation and on top of all, saves a lot of cleaning effort 🙂
Today I had some delicious beef ribs and a hearty hasselback potato, accompanied by some leftover chimichurri from my last steak dinner. Life is Good !
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Bon Appetit ! ¡buen provecho!
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More about Chimichurri
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More about Maillard Reaction
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More Hasselback Potatoes
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Broiled Beef Ribs With Chimichurri And Hasselback Potato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down but not all the way through the potato, so the slices stay connected at the bottom and don’t fall apart

: brush the potato generously with butter or olive oil, then season with kosher salt and cayenne pepper, bake at 400F until done, about 45 minutes; while baking, brush often with more butter or olive oil

: beef ribs, cut thin across the bones

: season with soy sauce, kosher salt, cayenne pepper, granulated garlic, dried oregano and dried thyme

: spread ribs on oven rack, brush with olive oil

: broil (or grill) on high heat on both sides until lightly charred but still medium rare and juicy

: to serve, drizzle generously with chimichurri

: Broiled Beef Ribs With Chimichurri And Hasselback Potato

: Broiled Beef Ribs With Chimichurri And Hasselback Potato

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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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: blanche asparagus in salted water

: shock asparagus in ice water, drain

: cook pasta, drain

: slice bologna and swiss cheese into julienne(or other protein / cheese of your choice)

: radish, cucumber, asparagus, swiss, bologna

: add COLD pasta, garlic paste, apple cider vinegar, mayo, mustard, ketchup, kosher salt and cayenne pepper

: serve with carambola and kiwi (or other fruit of your choice)

: mix all ingredients, check / adjust seasoning

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

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Shrimp And Lap Cheong Fried Rice

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Leftover rice –
soup, congee or fried rice ? – that was the question ! 🙂
Well, this time the decision came easy because I also had a few slices of cooked ham and a few small shrimp in my fridge, along with some peppers and fresh eggs. And besides, I’ll have a good fried rice anytime 🙂
This version is very simple and only takes a couple of minutes to prep and execute. Just make sure you use day-old rice – fresh cooked rice is too moist and will not result in good fried rice !
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Bon Appetit ! Live is Good !
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