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Of all potato dishes in the world,
this is my absolute favorite !
Potatoes,
Balsamic Vinegar,
Garlic,
Onion,
Spicy Sausage,
Olive oil,
Chilies,
Scallion,
Kosher Salt,
Fresh Ground Pepper.
Cover potatoes, vinegar, salt and pepper with foil, steam in oven at 420 until soft.
Remove foil, add all other ingredients and roast until golden brown.
Bon Appetit ! Life is Good !
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Yesterday I simmered some pork belly and used half of it to make ” Pork Belly Tacos ”
I saved the other half of the belly and the stock for today’s Dinner.
The result was just as delicious as I expected. In most fine dining in Europe and
the United States we usually don’t use pork stock. In Asia on the other hand, it is a
common soup base and widely appreciated for its richness and debt.
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Life is Good ! Bon Appetit !
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Híjole ! Que sabroso ! 🙂
This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orange juice together with olive oil and salt and pepper for the salad dressing.
Bon Appetit ! Life is Good !
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“ Sauteed Vegetables In Cheddar Sauce “
If mom would have served the veggies like this,
there would not have been a problem in the first place 🙂
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Life is Good ! Enjoy your veggies !
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Poor people who go through life saying : Food? Yeah , whatever. 😦
Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.
Bon Appetit ! Life is Good !
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Had leftover pasta from yesterday and did not feel to have a big production.
This hit the spot : Pasta, butter, eggs, kosher salt, sriracha, garlic powder.
Will call this dish officially ” Yellow ”
(Must use yellow china, no other color or garnish unless it’s yellow :-).
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Well, this morning, I found this:
Perigord pate, frozen bread roll, arugula, greek yoghurt, chili. radishes, avocado, seasoning.
Stuff to make a decent vinaigrette. 🙂
Life is good ! (More so at 2.30 am)
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” Pasta, Morcilla & Poached Egg “
(Morcilla = Blood Pudding, Blutwurst, Blood Sausage)
What a tasty, satifying dish. Familiar ingredients, not so familiar combination.
If you like morcilla, you’ll love this dish.
If you usually don’t like morcilla , you will probably still like this dish 🙂
Bon Appetit ! Life is Good !
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Slow Roasted Teriyaki “ Osso Buco ”
Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.
Bon Appetit ! Life is Good ! . .
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Yesterday’s “CON” fusion dinner :
Bistek is a traditional filipino dish. It originated in China but got it’s
name from the Spaniards who occupied the islands for centuries and had
difficulties pronouncing the chinese name for the dish.
Lomo Saltado is a similar peruvian dish which also contains potatoes
(french fries actually) and tomatoes. Since I did not want to have rice nor
tomatoes yesterday , I simply combined the two dishes.
The result was a great dish that hit all the right places for me.
Life is Good 🙂
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ChefsOpinion 