creamed spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Comfort food  at it’s easiest, it’s quickest and it’s best. Once the spinach has been blanched  (I always keep some in the freezer for occasions like this),  the whole shamukus does not take more than fifteen minutes to prepare, ideal for a lazy day-off  lunch while watching a good movie ( Captain Phillips )

Bon Appetit !   Life is Good !

Click here for  Creamed Spinach  recipe

 

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



Preparation :

season chicken and shiitake with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carryover heat will cook chickento a perfect 165F

season boneless chicken tights  and shiitake mushroom with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carry-over heat will cook chicken to a perfect 165F

place creamed spinach on a serving dish

place creamed spinach on a serving dish

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂







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Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beef Cutlet With Spinach)

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Bife à Milanesa  as it is called in Portugal, where Maria and I enjoyed this dish often. Beef and breading – what’s not to love ? I actually prefer to eat them cold the next day when the breading has that special taste and texture. But If you serve them as leftover, make sure to put them on a few layers of absorbent paper, well wrapped to keep the moisture of the fridge away from the breading, to make sure they don’t become soggy overnight.
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Bon Appetit !   Life is Good !

Click here for link to “Sauteed Spinach With Garlic, Bacon, Onion And Parmesan
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Notes:  Because of the fat and moisture from the seasoning on the surface of the beef, the breading is very delicate, so make sure you cook it and handle it carefully.
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Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beef Cutlet With Spinach)

Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beef Cutlet With Spinach)


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season thinly slicedbeef cutlets with kosher salt, spread with dijon mustard

season thinly slicedbeef cutlets with kosher salt, spread with dijon mustard

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spread scorpion hot sauce

spread scorpion hot sauce

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spread garlic paste, bread with flour, egg and  bread crumbs

spread garlic paste, bread with flour, egg and bread crumbs

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saute in peanut oil until golden, discard oil, finish in butter

saute in peanut oil until golden, discard oil, finish in butter

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Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beet Cutlet With Spinach)

Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beet Cutlet With Spinach)

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Milanesa

Milanesa

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂
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Creamed Spinach

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Like  so much other comfort food, creamed spinach is hardly found on menus (or homes, for that matter) anymore, with the exception of steakhouses where it usually is one of the standard side dishes. I just love spinach, no matter how it is prepared, but the price goes without a doubt to creamed spinach. Following is the simple instruction how to prepare this great dish.

Bon Appetit !   Life is Good !
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Creamed Spinach

Creamed Spinach

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blanch spinach in generously salted water.

blanch spinach in generously salted water.

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shock in ice water ( screaming BOOOOO does not work )

shock in ice water ( screaming BOOOOO does not work )

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saute onions and garlic in butter

saute onions and garlic in butter

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add flour (ratio butter flour = one to one)

add flour (ratio butter flour = one to one)

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add half milk and half heavy cream, season with salt, pepper and nutmeg. Simmer for five minutes. sauce must be VERY thick, chopped spinach contains lot's of water

add half milk and half heavy cream, season with salt, pepper and nutmeg. Simmer for five minutes. sauce must be VERY thick, chopped spinach contains lot’s of water

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chop blanched spinach to the texture you prefer

chop blanched spinach to the texture you prefer

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add to sauce. simmer for 5 minutes. check/adjust seasoning

add to sauce. Simmer for five minutes. check/adjust seasoning

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Creamed Spinach

Creamed Spinach

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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Pork Medallion “Almondine”

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Yesterday’s  late lunch, pork medallion in almonds, creamed spinach, sauteed grapes.
I knew it was turkey for dinner at my friend’s house, so no turkey at home. I did make and take the sidings though, creamed spinach, mashed sweet potatoes, gravy and walnut-cranberry stuffing.
Anyway,  here is lunch. Enjoy   🙂

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Ingredients :

Pork medallion,
Almond‘s,  slivered
Bread crumbs,  fine
Egg,  whole, whisked
AP flour,
Kosher salt,
Cayenne pepper,
Peanut oil,  to saute

Spinach,  washed, stems removed, chopped
Onions,  diced
Garlic,  paste
Heavy cream,
Kosher salt,
Cayenne pepper,
Nutmeg,  grated
Butter,  to saute

Grapes,
Butter,  to saute

Season pork with salt and pepper. Dipp in flour,
egg and mixture of half breadcrumbs, half almonds.
Saute slowly to make sure almonds don’t get to dark
and bitter. However, oil must be hot enough to prevent
Breading to get soggy.

Saute onion and garlic until translucent, add cream
and reduce until thickened. Add spinach and seasoning,
cover with more cream and simmer until cream has reduced
again and texture is creamy.

When pork is done, remove onto absorbent paper.
Add a bit of butter and grapes to the pan, saute a few seconds
until grapes are warm. Spoon butter and grapes over pork.
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Bon Appetit ! Life is Good !

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