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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes & Potato-Cucumber Salad

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the veal ).
The laws and regulations, and most importantly the government controls concerning veal, are quite different in Europe and the US, and too complicated and confusing, so I suggest to anybody who has any interest in the matter should study it on official government websites of the different States in the US, as well as on the official government websites of the different countries in Europe.
However, the simple reason why I seldom bought “VEAL” in Florida was because it was priced in the stratosphere and usually not real “VEAL” as we know it in Germany. There are even well-established categories (types) of veal, but again, that´s too complicated for most folks who never eat veal anyway. 😦
I don´t intend to sound negative about this, just an observation and the reason why you hardly ever saw a post about veal liver on ChefsOpinion while my home was in Florida.
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But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
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Bon Appétit ! Life is Good !
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PS.
The quantities on this page serve one generous portion (as shown)
Two regular portions
Four appetizers (cut ea slice one more time so you have 4 ea small portions)
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape Tomatoes & Potato-Cucumber Salad

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

Potato-Cucumber Salad

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Preparation :
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: sauté 1/2 cup 1″ cut scallions in 1 tspn EVO until lightly browned

: add 6 oc oyster mushrooms, sauté another minute or until cooked through

: add 10 ea grape tomatoes, season with garlic paste, kosher salt and fresh ground black pepper to tastes, sauté another minute

: meanwhile, dust 5 oz sliced veal liver with a/p flour, sauté in 1 tblsp peanut oil on both sides

: cook until almost reaching your preferred doneness

: remove from heat, add 1/3 cup thai chilli sauce and 1/2 tblsp white wine vinegar, turn the liver a couple of times in the sauce

: plate the veggies, top with the liver, top with the sauce, serve with potato-cucumber salad (or salad of your choice) on the side

: Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape Tomatoes & Potato-Cucumber Salad

: Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

: Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape -Tomatoes & Potato-Cucumber Salad

: Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

: Potato-Cucumber Salad

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Turkey For Singles

Jimiiiiiiiiii 🙂

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Because I live alone with Bella,  ~~I have~~ we have the luxury of only eating what  ~~I love~~  we love to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
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Turkey For Singles

Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

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Preparation :
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: season two winglets and two drumettes with kosher salt, soy sauce, garlic paste and sriracha

: in a baking pan mix 3 cups of white wine, 6 cups of chicken stock, 2 cup concasse and 2 medium size julienned onions, add the wings skin side down, braise in a 420 F oven 1 – 1,5 hours

: after 1,5 hours, turn the turkey to the other sides, cook until very tender, but not falling apart, ca 1-2 hours more

: total cooking time – 3 1/4 hours

: remove the meat, strain the sauce or leave as is, check / adjust seasoning

: cover the meat, set aside, in a warm space; to serve, nape with the jus

: saute 1/2 stick whole butter with 1 tblsp garlic paste

: add 1 cup green peas, 1 cup concasse and 2 cups cannellini, saute until heated through

: add 2 cups freshly cooked hot orzo

: saute 1 more minute, season with kosher salt and cayenne pepper, check/adjust seasoning; to serve, sprinkle with Parmigiano Reggiano

: Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

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Arugula & Crab Salad In Yogurt Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Lately, I eat a lot of salad as a main course, any time of the day, even for breakfast if I have leftovers from the previous day.
The key to a great leftover salad to enjoy the following day is to look at the total quantity of all ingredients BEFORE you add the green leaves and dressing, then set them aside separately, cover airtight and store in the fridge overnight, so that the leaves will not wilt and the salad does not get soggy. Only mix and add the finishing touches to the salad you can actually eat for the one meal you’re about to have.
Seems logical enough, but sometimes when everything looks so tempting and delicious, the eyes are bigger than the stomach and we are stuck with a beautiful salad that will turn messy in just a short while 🙂
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Bon Appétit ! Life is Good !
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P.S.
Use any type of crabmeat that suits your taste buds and wallet, or substitute crabmeat with lobster, crayfish, shrimp or scallops.
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Yogurt Dressing Recipe :

2 tablespoons fresh lemon juice
1/2 teaspoons sugar
1/4 teaspoon garlic paste
1/2 cup plain whole milk Greek yogurt
1/4 cup EVO
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon chopped oregano (or 1 pinch dried oregano)

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Combine all of the ingredients in a bowl and whisk ’til smooth.

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Preparation :
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: baby arugula, kani kama, sliced chilies (use chilies which are suited to the heatlevel you can tolerate)

: add finely sliced red cabbage and Greek yogurt dressing, mix, serve with toasted bread and sliced carambola

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

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Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂 Cheers !
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Bon Appétit !   Life is Good !
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Click here for more  Chicken Wings on ChefsOpinion
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Preparation :
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: season chicken wings with peanut oil, freshly-cracked black pepper, soy sauce, kosher salt, lemon juice, chili oil, granulated garilc, hoisin sauce and annatto powder to taste, cook on a rack in a pre-heated oven at 400F until cooked through, about 45 minutes, depending on the size of the wings

: Black Pepper & Soy Chicken Wings

: Black Pepper & Soy Chicken Wings

: Black Pepper & Soy Chicken Wings

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side – and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice for me than regular breadcrumbs 🙂

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Bon Appétit ! Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Red Wine-Bucatini

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Preparation :
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: saute 1/2 cup panko with 1 stick butter until golden, season with kosher salt and cayenne pepper to taste (see the P.S. on this page for further options)

: pangrattato

: bring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain

: immediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoning

: peel and devein 3 or 4 ea head-on 24/27 size shrimp per person, season with kosher salt, granulated garlic and cayenne pepper to taste, thread on bamboo skewers, alternating with colored bell peppers

: brush the brochettes lightly with peanut butter

: grill on both sides until almost cooked through (the carry-over heat will do the rest)

: place the bucatini on a serving dish, sprinkle with most of the pangrattato, top with the brochettes, sprinkle the remaining pangrattato on top

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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“Sausage & Peppers” seem to be an American/Italian thing that most of us fail to enjoy and/or appreciate.
And of course, there is a good reason…….
Sausage and peppers are usually just an afterthought on Italian/American restaurant menus, often using inferior/leftover/stale ingredients, and therefore being treated as food for the fools 😦 .
While traveling and living in Italy, I never came across anything similar in any restaurant, although in private homes, using leftovers and whatever the fridge and/or cupboard provided, could occasionally provide a similar dish………
When I first encountered this dish here in the US a few decades ago, I ordered it a few times and also saw it on plates my fellow diners ordered.
Frankly, more often than not, it was less than appealing, to say it in a nice way.
So, for many years it never occurred to me to prep this dish at home, until it just so happened that Italian sausage meat and peppers were the only things I found in my fridge before going to stock-up my supplies.
Long story, short solution – just look at the pics in this post to see what you can do with these most basic ingredients if you put a bit of love and feeling in the preparation of this so often abused and massacred dish 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you ever had this dish in a typical Italian/American restaurant, it was probably prepared with sliced Italian sausages, instead of the plain Italian sausage stuffing, shaped into balls, as I did here.
The texture will be very different, but the taste will be the same (Assuming you use “first-class ingredients”) 🙂
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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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Preparation :
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: shape 1 lb Italian Sausage meat into 9 balls

: cut 1 ea yellow/green and red peppers into 1″ pieces, add to 1 tblsp olive oil in a medium hot pan, add 1 tblsp tomato paste, 1 tsp garlic paste, 1 tsp dry oregano,and kosher salt and cayenne pepper to taste

: saute for 3 minutes

: top with the sausage balls, add 1 cup water or unsalted chicken stock, bake in a 373F oven until sausage balls are cooked through but not dry, ca 20 minutes

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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P.S.
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This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3 lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.
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Click here for   Goulash Soup on ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
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: remove bone and skin (optional, I like the skin in my pork goulash) from a whole, medium size pork butt

: cut the meat in cubes

: saute the meat and bone (optional), together with 1/3 cup goulash seasoning (1 tblsp lemon peel, 1 tblsp caraway seeds and 1 tblsp thyme, all finely chopped) in 1 tblsp olive oil until the meat is seared

: meanwhile, chop 2 ea med size onions,1 ea large, de-seeded red, green and yellow bell peppers

: add the veggies to the meat, saute until the onions are translucent

: add 1 cup tomato paste, 1 cup sweet paprika, 1 tblsp curry powder, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute another minute, add 1 1/2 qt pork,- veggie- or,chicken stock

: bring to a simmer

: cover and slowly simmer until the meat is very tender but NOT falling apart

: meanwhile, cook 8 oz pearl pasta (Israeli couscous) until tender, drain, mix with 4 stalks finely sliced scallions, 2 tblsp melted butter and salt and pepper to taste

: saute banana peppers (optional) until lightly blistered, season with salt and pepper to taste

: saute 1 ea cup of mixed, diced bell peppers, season with salt and pepper to taste, add 2/3 into the goulash, simmer another 3 minutes, remove from heat, check/adjust seasoning

: to plate, top the goulash with the sauteed peppers (and banana peppers if chosen)

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

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Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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And here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
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Bon Appétit ! Life is Good !
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P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
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Click here to read all about Mexican Torta on ChefsOpinion
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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

avocado, radish, and cucumber salad

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Preparation :
To read instructions, hover over pictures
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: thinly sliced beef round, ciabatta, avocado, tomato, cucumber, radish, cilantro

: cut veggies into large dice, add garlic paste, lime juice, cayenne pepper, olive oil and kosher salt to taste, mix well; let marinade for 30 minutes, then add diced avocados and tomatoes, mix carefully

: avocado, tomato, radish and cucumber salad

: mix 1 cup panko crumbs,1 cup a/p flour and kosher salt and cayenne pepper to taste, dredge 2 ea beef svallops

: saute the beef scallops until medium well, remove to absorbent paper, keep warm

: cut a 5 inch piece fresh-baked ciabatta horizontally in half

: top the bottom half of the ciabatta with 1 ea beef scallop, top with a generous amount of the salad, repeat

: ciabatta bottom, 2 layers of beef and 2 layers of salad, top with the top part of the ciabatta

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit ! Life is Good !
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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 1 cup hoisin sauce, 1 tblsp honey, 1 tblsp Thai chili sauce, 1/ cup soy sauce and 1 tsp garlic paste, incise 8 ea chicken parts of your choice (Leg, Drumstick, Breast) with 4 cuts on ea side, brush with the marinade, place on a wire rack over a baking pan with 1/2 qt water added, roast at 375F until meat is halway cooked, turn ea piece, brush again generously and finish cooking until the core temperature reaches 160F, remove from heat, let rest for 5 minutes before serving

: hungry yet ?……..

: while the chicken rests, de-grease, strain and reduce the stock from the bottom of the baking sheet to 1/2 cup, mix with freshly cooked sun-dried- tomato pasta

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Foo Foo
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Click here to read all about Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly