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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit ! Life is Good !
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Preparation :
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: shrimp, cucumbers, tomatoes, romaine lettuce, hard-boiled eggs

: for the dressing, mix mayo, greek yogurt, honey, kosher salt, cayenne pepper and chopped cilantro

: add dressing to other salad-ingredients, mix carefully

: slice sour dough/jalapeno bread thinly, brush with garlic paste, grill an both sides

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Sauteed Pork Chops & Penne In Mustard Cream

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Today I got up early (7.00 am) and was determined to do exactly as I had planed last night – sort-out long overdue paperwork, do some spring cleaning, walk for hours with Bella on the beach and eat nothing but salad and fruits.
Well, I guess all of this will have to wait at least another day 😦
I did neither of the housecleaning chores I had planed for today and the walks were a few half-hour walks around the neighborhood instead of hours on the beach. Most significant, I naughtily ignored all my good intentions to eat sensible. Rather, I had blueberry waffles for breakfast, naan pizza for lunch and pork chops with penne and mustard sauce for dinner. While the food was spectacular, so was the rise in my blood sugar level. Tomorrow – salad and fruits only……….
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Bon Appetit ! Life is Good !
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: Breakfast : Blackberry Waffles

: Lunch : Naan Pizza

: Dinner : Pork Chops

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Sauteed Pork Chop & Penne In Mustard Cream

Sauteed Pork Chops & Penne In Mustard Cream

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: season pork chops with kosher salt and cayenne pepper, saute in vegetable oil

: mix freshly cooked penne with grapetomatoes, melted butter, grated parmesan, chopped italian parsley, a bit of the pasta cooking liquid , salt and pepper

: when pork chops are done, remove from pan, keep warm; deglaze the pan with heavy cream, simmer until cream starts to thicken

: remove cream from heat, add dijon mustard and sweet bavarian mustard (or substitute both with whole grain mustard)

: mix well, check/adjust seasoning

: to plate, place pasta on serving dish, top with pork chops, nape with mustard cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

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Chili-Shrimp Waffles

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Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good 🙂
The key to the success of this dish is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
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Bon Appétit ! Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3 cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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Chili-Shrimp Waffles

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Preparation :
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: blend 3 tblsp honey with 1 tblsp chili oil and a dash of kosher salt

: mix well, add chopped cilantro

: chili-honey

: melt 1/2 stick of butter with 1 tsp chili oil

: add peeled, deveined shrimp, season with kosher salt, saute until heated through, remove 2/3 of the shrimp and chili-butter, set aside, remove tails from remaining shrimp, chop coarsely

: add chopped shrimp and chopped cilantro to waffle batter

: cook waffles until golden

: to serve, arrange waffles-wedges on plate, drizzle with chili-honey and top with reserved whole shrimp and chili-butter

: Chili-Shrimp Waffles

: Chili-Shrimp Waffles

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Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Bon Appétit ! Life is Good !
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Preparation :
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: season skinnless, boneless chicken thighs with kosher salt and cayenne pepper, dust in a mixture of 50% cornstarch and 50 % grated parmesan cheese

: saute chicken until golden and cooked through

: meanwhile, rise cooked potatoes, blend with egg yolk, garlic paste, parmesan cheese and cayenne pepper

: form potatoes into patties, press all sides ito panko bread crumbs

: saute patties in olive oil until golden and heated through

: potato/parmesan patty

: plate patty, nape with tomato sauce, sprinkle with parmesan

: top wit two chicken thighs

: drizzle with cilantro/lime oil

: Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Fajitas De Res (Beef Fajitas)

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Sour cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit ! Live is Good !
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Fajitas De Res (Beef Fajitas)

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Preparation :
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: heat tortillas, keep warm

: mix chopped tomatoes, chopped onions, avocado, chopped jalapenos, sour cream, chopped cilantro, kosher salt and lime juice

: “Fajita Topping”

: Slice flank steak, skirt steak or striploin into strips or slivers

: season beef with kosher salt and cayenne pepper, saute or griddle until browned but still rare

: add julienned peppers and julienned onions, saute another minute

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

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Sandwich Cubano

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Many years ago, in the seventies and early eighties, whenever I was spending time in Florida, partying about town nightly in Fort Lauderdale (home port for RVL) and Miami (home port for RCCL), the “Cubano” was a welcome midnight snack, when, many a night, its substantial mass and rustic deliciousness saved me and my friends from drowning in too many “Cuba Libres” and “Cervezas” 😦 🙂
The “Cubano” and its close cousin, the “Media Noche“, were omnipresent from morning until the wee-hours in small restaurants, food trucks and “Cantinas”, whereas nowadays it has been widely and sadly replaced by burgers and hot dogs and you can only find good “Cubanos” in local chains like “La Carreta” and a few remaining traditional Cuban restaurants and neighborhood dives.
Here now my tribute to this wonderful, simple, original sandwich.
“The Sandwich Cubano” – old-fashioned comfort food at its finest !
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Bon Appetit ! Life is Good !
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P.S.
If you don’t have a sandwich press, griddle or cast iron pan, wrap two bricks in alu-foil, preheat in oven at 500F, place sandwich between the bricks and bake in oven until golden and crisp, about 15 min.
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Sandwich Cubano

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Preparation :
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: pork butt (pork shoulder)

: remove skin from pork but, use for chicharones

: season pork with kosher salt, fresh-ground peppercorn and granulated garlic

: put in baking dish or cast iron pan, add some water, cook at 375F for 3 hours

: 🙂

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: fresh cuban bread

: cut into 2 pieces, cut open

: smear both sides with mustard, add a generous portion of sliced pork

: add sliced pickles

: add cooked ham

: add swiss cheese

: cover

: butter both sides lightly,place on sandwich press, griddle or cast iron pan

: cover with another heated cast iron pan

: cook until crisp on the outside and hot on the inside

: serve by itself, with fries, a small salad or (my preference) with a side of pineapple or mango

: Sandwich Cubano

: Sandwich Cubano

: Sandwich Cubano

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day. The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
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: bring water, garlic paste , kosher salt and cayenne pepper to a simmer (see recipe above)

: add cornmeal, simmer until corn meal is soft, about 40 minutes

: add grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoning

: polenta

: meanwhile, poach eggs (see recipe above)

: score and saute spicy Italian Sausage

: when sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paper

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Shrimp & Glass Noodle – Salad

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Glass noodles are the ideal canvas for pasta salad. They keep their texture even when kept as leftovers for a few days, which is perfect when you live alone and usually cook way too much for one meal, (as I do), even with a dog who will eat it’s fair share of whatever I cook 🙂
I like to prepare glass noodle salad with a dressing of kosher salt, cayenne pepper or sriracha, rice-vinegar, peanut oil, sesame oil, garlic paste, grated ginger, a tiny amount of sugar, cilantro and/or scallions. As for other ingredients, I sometimes add chicken, seafood, beef or duck, as well as any vegetables hanging-out in my fridge.
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Bon Appetit ! Life is Good !
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Shrimp & Glass Noodle – Salad

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Preparation :
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: season cooked, deveined shrimp with kosher salt, cayenne, garlic paste, lime juice, chopped cilantro and olive oil

: clean, blanch, shock, drain fresh green beans

: cook, shock, drain glass noodles

: add beans, finely shredded red cabbage, carrots and onions

: dress salad with kosher salt, cayenne, garlic paste, rice vinegar and olive oil

: to serve, top noodle salad with the marinated shrimp, sprinkle with chopped salted red radish and chopped cilantro

: Shrimp & Glass Noodle – Salad

: Shrimp & Glass Noodle – Salad

: Shrimp & Glass Noodle – Salad

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Gnocchi Alla Via Candia

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Gnocchi with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time? Yep, at Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
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Bon Appetit ! Live is Good !
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Gnocchi Recipe
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Gnocchi Alla Via Candia

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Preparation :
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: saute mushrooms in olive oil until golden

: add whole butter, diced ham and diced onions, saute until onions are translucent

: add garlic paste, heavy cream, kosher salt and cayenne pepper, simmer until lightly thickened

: add green peas and kernel corn, check / adjust seasoning

: add freshly cooked gnocchi

: add diced Camoscio d’Oro (substitute with brie if not available), stir carefully until cheese has melted; to plate, sprinkle with thinly sliced scallions

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

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Best Snack – Ever !?

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Pork Rinds, Pork Skins, Pork Scratchings, Pork Crackling, Chicharrones, Scrunchions, Oreilles de Christ, Chicharrón, chicharrón con Gordo, Gratons, Khaep Mu, Tóp Mỡ, škvarky, Grieben, Griaba, Torresmos, Couratos, Knabbelspek, Flæskesvæ, etc, etc, etc.
Fried pork skin is eaten in most if not all areas around the world where pork is consumed. (Many other animal skins, ears and intestines are also used to make cracklings, but today I just want to talk about pork skins, most widely known as Chicharrones, but also by the many other names listed at the beginning of this post.
I sometimes buy them ready-made in bags and have found a few very good brands in the supermarkets around here, especially in the Latin-Markets. But nothing comes close to the freshly made homemade stuff, still warm and with a texture, flavor and aroma which you just don’t get from a bag. I happened to have some pork skin in the fridge which I removed from a pork butt I cooked yesterday, anticipating the chicharrones I wanted to prepare today. (I usually cook the butt skin-on).
However, pork skin is widely available from butchers and markets so you should have no problem sourcing it.
The process is very simple :
To fry the skins, use duck fat, pork fat or peanut oil. Simmer the skin in salted water until very tender, drain, let dry for a couple of hours. Cut into strips or cubes and fry at low temperature until very crisp. Remove to absorbent paper and season to your liking. Just plain kosher salt will do, but you can experiment with additional seasoning, such as cayenne pepper, smoked paprika, curry powder, za-atar, old bay seasoning, or my favorite, five spice powder, which I have used in today’s dish. I also like to sprinkle finely sliced scallions and chili flakes over the cracklings and use a dipping sauce of chili oil and hoi sin sauce.
WARNING !!!!
I recommend to cook the chicharrones outside in the open air; splattering of fat WILL occur !
In any case, no matter if you cook the chicharrones inside or outside, cover the fryer 3/4 with a lid while frying to minimize the fat going all over the place and possibly ignite on the hot stove.

To sum it up – making chicharrones at home is like making love :
– if you know what you are doing, the rewards can be wonderful 🙂
– if you don’t know what you’re doing, you might get burned 😦
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Bon Appetit ! Life is Good !
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