cooking

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂
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Bon Appétit ! Life is Good !
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Click here for a recipe using Red Beet Leaves on ChefsOpinion
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
To read instructions, hover over pictures
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: wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )

: cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice

: strain stock through a cheesecloth into a pot; you should have about 3 cups

: add the required amount of grits, depending on the type of grits you use (check the package for measurements)

: fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning

: poach one egg per person

: melt 4 oz of salted butter

: add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste

: saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4

: plate grits in center of a deep serving plate

: top with shrimp and butter, top with poached egg, sprinkle with more chopped cilantro

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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PORK AND NOODLES IN TWO PARTS – “PART TWO”

: Crisp Yi Mein Noodle Pillow With Fiery Chile Pork

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Click here for “Pork And Noodles In Two Parts – Part One” on ChefsOpinion
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Well dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one, “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
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Bon Appétit ! Life is Good !
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P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
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Crisp Chinese Noodle Pillow With Chile Pork

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Preparation :
To read instructions, hover over pictures
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: VERY slowly saute 0.5 lb yi mein noodles in 2 tblsp peanut oil without stirring until bottom is golden and crisp, turn, saute the other side until golden and crisp

: meanwhile, saute 1 lb of chopped pork leftovers with one large, diced onion in 1 tblsp peanut oil until onion and pork start to caramelize

: add 1/2 cut pok stock, chicken stock or water, 2 tblsp hoisin sauce, 2 tblsp soy sauce, 1 tblsp garlic paste, 1 tblsp grated ginger, 2 tblsp chopped cilantro, 4 tblsp ( !!! or to taste !!! ) chili paste, kosher salt to taste, 1 tsp sugar

: simmer for 2 minutes, check/adjust seasoning

: place the noodle pillow on a serving platter, top with the pork, sprinkle with more chopped cilantro

: Crisp Chinese Noodle Pillow With Chile Pork

: Crisp Chinese Noodle Pillow With Chile Pork

: Crisp Chinese Noodle Pillow With Chile Pork

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OOPS-My Doc Gave Me An A**-Whooping……….(Caramelized Apple-Cobbler With Twice baked Chocolate Cookie Crumble)

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So this morning I went to my doctor for my quarterly check-up. I knew I was in for some bad news, but boy oh boy did she let me have it. (Can you say verbal a**whooping !)
During the past couple of months, life had taken a bit of a downturn for me. Since I gave up drinking and smoking, the only way to make me feel better and help forget the daily crap has been eating – usually far too much quantities of sugar and starches.
As a result, my average sugar level has been way above my usual, decent levels. Therefore, the following dish will be the last of sugar-laden food I’ll eat. Any sweets I will prepare from here on will be strictly (mostly?) for visitors. As for starches, I will prepare and post the same as usual, although I will have to eat MUCH smaller portions again 😦 (also more salads and veggies) 🙂
And there you have it – let’s try to live a bit longer by eating healthier !
(See also ” HANS’ LIGHTER, HEALTHIER COMFORT FOOD” ).
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Bon Appétit ! Life is ~~Good~~ Tough !
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Caramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumble

Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Preparation :
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: mix 10 med-sized, coarsely crumbled chocolate chip cookies with 1/2 tsp cinnamon powder, 1/4 cup a/p flour, 1/4 cup cashew nuts, 1/4 cup dried cranberries and 1/2 cup sugar

: Crumble Heaven

: core and peel 4 large firm apples, cut into slices

: saute apples with 1/4 cup sugar until lightly caramelized add 1/2 cup heavy cream

: simmer until thickened

: remove from heat, add 1/5 of the crumble, mix well

: generously butter a baking dish or cast iron pan

: add the apple mix

: cover with the remaining crumble, top with 8 oz butter flakes

: bake at 375 until top has lightly caramelized, about 15 to 20 minutes, remove from oven to let cool slightly; to serve, dust with castor sugar; serve with ice cream and whipped cream; serves 10

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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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 :
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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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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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This morning for breakfast I had leftover pasta from last night, which required a much lighter lunch and no dinner (Maybe a bit of ice cream though 🙂
So, at around noon, off to the fishmonger down the road to get some fresh shrimp and to the supermarket to see what’s available that would be appealing to my desire for a tasty salad. Red pears, chicorée frisée (endive, curly endive, or frisée) and fresh lime for the salad and its dressing, and a small amount of sun-dried tomatoes and it was on. Twenty minutes after I got home, Bella and I were feasting on this superb creation, wrapped in flour tortillas and accompanied by peach ice tea. Bella ate about half the shrimp and a bit of the tortillas and graciously allowed me to enjoy the rest. Life is Good !
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Bon Appétit ! Thanks Bella, for your Generosity 🙂
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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Preparation :
To read instructions, hover over pictures
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: pour 2 tblsp garlic oil from your homemade garlic confit into a saute pan

: peel and devein 20 oz shrimp, remove the head and tails, marinade in 3 tblsp Thai sweet chili sauce and kosher salt to taste, add 3 stalk sliced scallions

: saute the shrimp and scallions in the garlic oil

: clean and wash 1/2 head of a medium size chicorée frisée, core and slice 1 large red pear into batons, julienne 4 oz of sun dried tomatoes; dress with juice of 2 limes, 3 tblsp olive oil, kosher salt and cayenne pepper to taste

: toast “a bunch” of flour tortillas, cover to keep warm

: Flour Tortillas

: place the salad on a serving dish

: top the salad with the shrimp and its juices; serves 2 main courses or 6 appetizers

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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In case you wonder, it translates to:
“Sautéed Beef Tenderloin Tips In Paprika Cream With Garlicky Potato Puree”
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The other day I saw a food show on TV with Michelle Bernstein (I actually like this show, it reviews South Floridian Restaurants)
During the show, one of the “Foodies” commented that the restaurant in question actually serves “REAL” Mashed Potatoes”, meaning mashed potatoes made from scratch, using “REAL” potatoes instead of the powdered stuff.
This is how far the quality of the majority of average restaurants has sunk to. Mind you, they were not talking about fast food, but a restaurant with an average dinner expense of $60.00 per person before drinks and tip. Very sad indeed !
So today I decided to prepare one of the best, easiest, cheapest and one of the most satisfying side dishes there is : “REAL Potato Puree”, accompanied by an equally great protein dish. While the beef tender-tips I used today are relatively expensive, they can readily substituted with a more economic protein, such as a cheaper beef cut or an altogether different protein such as chicken or pork.
I do make mashed potatoes quite often, exactly for the reasons I mentioned earlier (economic, yummy, easy), usually in a great variety. They can be mashed, pureed or whipped, they can contain additional ingredients such as cheese, sour cream, butter-milk, heavy cream or whole-milk, protein such as bacon, crab meat, or corned beef, vegetables such as caramelized onions, green peas, sautéed leeks or caramelized carrots, herbs such as chives, parsley, oregano, marjoram or cilantro, seasoning such as sriracha, garlic, black pepper, horseradish, nutmeg, butter, olive oil, etc, etc, etc ……….
Why would anybody use the powdered stuff, which tastes disgusting at best and, besides a few extra minutes to cook the potatoes, is neither easier nor much faster than the “REAL” stuff ???
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Bon Appétit ! Life is Good !
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Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

Garlicky Potato Puree With Green Peas

Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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

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: peel, dice and cook 2 lbs potatoes until soft, drain; add 8 oz fresh butter, 6 oz green peas, 1 cup heated heavy cream, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste

: mix well, check/adjust seasoning, cover and set aside

: cut 1 small red pepper, 1 small green pepper and i medium size white onion into julienne, set aside

: cut 2 lbs of beef tenderloin tips into thick batons, season with kosher salt and cayenne pepper to taste, saute in VERY hot peanut oil until browned on the outside but still rare on the inside, remove from pan, reserve

: saute the vegetables in 1 tblsp olive oil until just heated through

: add 2 cup heavy cream and 1/2 tblsp paprika powder

: simmer until reduced to 3/4 cup, add the tender-tips, mix well

: DO NOT SIMMER OR BOIL ANYMORE ! (this would toughen the protein); check/adjust seasoning

: place 1/4 of the puree on a plate

: make an indention

: place 1/4 of the sauteed tenderloin into the indention, sprinkle with chopped parsley or herb of your choice; serves 4

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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This Is Not A Post !!! (Pissaladière)

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pic-source: bon-appetit-box

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I was going to post about this wonderful dish I prepared for today’s dinner. But, unfortunately, I can’t !!!
Why not, you ask ?
Because just as I took the Pissaladière out of the oven, my friend and neighbor Rod rung the door bell. Upon entering, he mentioned the fabulous smell coming from the kitchen. One thing lead to another, and before I realized what happened, we had devoured the whole thing right there in the kitchen, eating it standing-up by the stove.
Only then did I realize that I forgot to take pictures of the finished Pissaladière 😦
So instead, I included this stock photo of a baked Pissaladière at the top of this page. It is not the prettiest of Pissaladière and certainly not as gorgeous as the one I prepared, but I included it anyway for folks who don’t know how a Pissaladière looks.
However, I believe the picks I took of the prep, up to the point (but not included) when I added black olives, will tell the tale of this dish sufficiently and will give you an idea of it’s soul 🙂
Again, for those who are not familiar with Pissaladière, I recommend it as a snack or meal accompanied by beer or wine, best served at a party or other happy occasion when hearty food is appropriate……
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Bon Appétit ! Life is Good !
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Click here for more pics of (not so pretty) Pissaladière
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Yeast dough for Pissaladière :

Ingredients :
A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :
Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead the dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the Pissaladière will turn out superior if the dough is pulled.
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Pissaladière – Gone…….

Pissaladière, pre-baking

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Preparation :
To read instructions, hover over pictures
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: saute 2 lbs julienned onions in 3 tblsp olive oil until lightly caramelized, season with 1 tblsp garlic paste, kosher salt and cayenne pepper to taste

: pull 1 lb dough (or more if you like your Pissaladière thicker) on a baking sheet sprinkled with corn meal,then sprinkle the top of the daugh with more corn meal

: spread the onions across the dough, leaving a small border

: add anchovies fillets to taste

: sprinkle with fresh cracked black pepper, top with black olives to taste, bake at 420 F until dough is cooked through, about 15 to 20 minutes; serves 4 main course or 12 appetizer/snacks

: Pissaladière – Gone…….

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Pig’s Feet Souse ( Love It Or Hate It )

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Pig’s feet are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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Bon Appétit ! Life is Good !
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Pig’s Feet Souse

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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: cut 1 large cucumber, 1 bunch chives, 2 large carrots, type and quantity of chilies of your choice, 5 ea red radishes, 1 large onion; make a dressing of 1 cup water, 4 small bay leaves, 1/2 cup white balsamic vinegar, kosher salt, grated ginger, maggi seasoning and garlic paste to taste, mix all except the carrots and bay leaves, set aside

: rinse 4 lbs pigs feet , cut into large pieces, cover with cold water, season with 1 cup white balsamic vinegar (or vinegar of your choice), 2 tplsp garlic paste, kosher salt and hot sauce to taste, simmer until tender but not falling apart, about two hours, add the sliced carrots and bay leaves, let cool to room temperature; drain the broth, add the vegetables with the dressing and serve either cold, at room temperature or hot; serves 4

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
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Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
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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 egg, 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 strainer. Saute in melted butter.
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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”

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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 1/4 cup sliced almonds in 2 tblsp clarified butter until golden brown

: ahhhhh, the aroma……..

: wash, clean and cut in half 1 lb brussels sprouts, blanch in salted water, shock, drain

: heat 4 oz butter until starting to brown (beurre noisette)

: add the brussel sprouts and 1 cup grape tomatoes and 1/2 tblsp garlic paste, saute until heated through

: add 16 oz fresh-cooked gnocchi, season with kosher salt, cayenne pepper and grated nutmeg to taste

: divide into 4 serving plates, sprinkle with the almonds and fresh-grated parmigiano reggiano

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Bratwurstsalat (Brat-Salad)

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Today I found some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit ! Life is Good !
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Bratwurstsalat (Brat-Salad)

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Preparation :
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: saute 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper

: core and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chili

: to dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp “Maille Whole Grain Mustard”, 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4