dinner

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

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Surf & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit ! Life is Good !
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Surf & Turf

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Mise en place

: bring 1 cup well washed basmati rice, one cup water and one cup coconut milk to a simmer, season with salt and white pepper

: Cover airtight with aluminium foil, let simmer/steam for 20 minutes, leave covered for another 10 minutes

: just befor serving, remove cover and fluff with fork

: saute onions and bananas in garlic oil/paste

: add curry powder,turmeric and cumin, saute until fragrant

: add sieved tomatoes

: add lentils which have been soaked overnight, simmer until tender, season with kosher salt

: coconut rice and curried lentils

: mix garlic paste with extra virgin olive oil

: add black pepper

: add sea salt and freshly squeezed lime

: add lots of fresh coriander

: saute strip cutlets and cod filet’s, dip all sides in seasoning oil

: Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Surf & Turf

: Surf & Turf

: Surf & Turf

: Coconut Rice

: Curried Lentils

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Mushroom Pizza With Edamame

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Today I had to catch-up with the chores I neglected during the week. Since this made for a very busy day, there was not much time to cook a fancy lunch, so a quick and easy dish was in order. This pizza fit the bill perfectly. Quick, easy, “lecker” 🙂

Bon Appetit ! Life is Good !

Link To Pizza Dough
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Mushroom Pizza With Edamame

: Mise en place

: saute garlic paste

: add mushroom, saute until starting to brown

: add onion, saute two minutes

: add tomatoes and blanched edamame, season with oregano, salt and pepper

: roll pizza dough, place on cornmeal dusted sheetpan, sprinkle with mozzarella

: top with mushroom mixture, sprinkle with freshly grated parmegiano reggiano

: bake at 500 F

: almost done

: drizzle with chili oil

: almost….

: top with hearts of romaine in garlic vinaigrette

: Mushroom Pizza With Edamame

: Mushroom Pizza With Edamame

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Hans’ Gnocchi & Strip

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This dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit ! Life is Good !
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For Gnocchi Recipe Click Here
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Hans’ Gnocchi & Strip

: season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness

: meanwhile, saute mushroom in peanut oil

: add garlic paste, onions and red peppers

: add bok choy

: add gnocchi

: sprinkle with freshly grated parmesan

: top with strip, top with wasabi

: Hans’ Gnocchi & Strip

: Hans’ Gnocchi & Strip

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Fried, Fried, Fried, Fried & Fried

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My own Superbowl dinner yesterday. I loved every bit of it 🙂
The secret is to make sure that everything is very crispy and not greasy at all.
Fried chicken breast, fried scallions, fried mushrooms, fried pickled artichoke hearts and fried dill pickles.
Served with tonkatsu dipping sauce and scotch bonnet hot sauce – absolute fried food bliss 🙂

Bon Appetit ! Life is Good !
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Fried, Fried, Fried, Fried & Fried

: Mise en place

: season everything with salt, pepper and granulated garlic, coat with standard breading, fry until golden and cooked through

: while frying, remove all loose crumbs swimming in the fryer

: almost……..

: remove all items to absorbent paper

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

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“Easy Does It” # 3 – Asian Inspired Chicken Wings And Drumettes

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)

Perfect for super bowl party !
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Bon Appetit ! Life is Good !
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Easy Does It #3 Asian Inspired Chicken Wings And Drummets

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

season wings and drummets with kosher salt, sriracha, soy sauce, lime juice and granulated garlic, saute on both sides until cooked through

remove from heat, add sweet thai chilli sauce

add saoy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

add soy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It: #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

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Steer Neck Soup

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This was the perfect dinner for yesterday’s cold evening. First a big bowl of this soup, then outside on the terrace by the lake for a night-cup, wrapped in two blankets and a few glasses of hot “Glühwein mit Schuss” (mulled wine with rum). Great evening 🙂

Bon Appetit ! Life is Good !

Note : If you can not procure steer neck, substitute beef or veal neck. The taste will be slightly less “beefy”

Steer Neck Soup With Egg And Horseradish

: slowly simmer sliced steer neck in salted water for one hour

: after one hour, add scallions, a small amount of tomato paste, star anis, lime juice, garlic paste and grated ginger

: simmer until meat is tender, about two hours more, remove scallions, add small potatoes

: cook until potatoes are tender, add tomatoes, red peppers, bok choy and white cabbage

: bring to a simmer again, remove from heat, add sriracha, salt and maggi seasoning to taste

: to serve, sprinkle with chopped cilantro

: Steer Neck Soup

: for individual portions, add a fresh egg yolk

: top meat with horseradish

: Steer Neck Soup With Egg And Horseradish

: Steer Neck Soup With Egg And Horseradish

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Boiled Pork And Shrimp Dumplings

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Boiled dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit ! Live is Good !

Pork And Shrimp Dumplings

boiling pork and shrimp dumplings

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Picanha (Rump Cap) With Sauteed Potatoes, Morels And Cognac Cream

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Is the act of cooking a steak well done treason to the cooking profession? 🙂
While many folks will answer me with a hearty YES to this question, I believe the beauty of enjoying the perfect meal is to get exactly what YOU like, not what others dictate you. I am a big fan of cooking my beef steaks rare to medium rare, yet I will completely support the well done camp if that’s what you prefer. So when my friends Peter and Marina requested well done steak for dinner last night, I tried to make the best of it. I went to my Argentinian butcher in Hialeah and bought a whole Picanha. Picanha (rump cap) is not a well known cut in many countries and therefore seldom cooked a la minute. You will more likely find it as a braise on the menu. While there is nothing wrong with that, you will miss out completely on one of the very best cuts of beef steak. Just know that you have to cook it VERY slowly. I cooked this one in the following manner:
Seared on all sides in a very hot grill pan, then removed to a rack and roasted in the oven at 145 F for 3 hours. Then one more time to a very hot grill pan for another 30 seconds on each side. Removed to a rack, lightly covered with foil and rested for twenty minutes before cutting into it.
The result was the most amazing, butter-tender, juicy, medium well done piece of meat you can imagine.
If you want to try Picanha at its best, try a “Brasilian Rodizio” or “Argentinian Parilla” where you will find it as the star of the menu 🙂
We all enjoyed this great meal with a couple of bottles of 96 Bodega Catena Zapata 2005 Argentino which they brought with them.

Bon Appetit ! Life is Good !
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Rump Cap With Sauteed Potatoes, Morels And Cognac Cream

Rump Cap (Picanha) With Sauteed Potatoes, Morels And Cognac Cream

: Picanha (rump cap)

: cleaned picanha (rump cap)

: cognac cream sauce

: sauteed potatoes

: sauteed potatoes with morels, chili and scallion

: sauce mirror

: sauteed potatoes, morels, chilies and scallion on cognac cream sauce

: Picanha (Rump Cap) With Sauteed Potatoes, Morels And Cognac Cream

: Rump Cap (Picanha) With Sauteed Potatoes, Morels And Cognac Cream

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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

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Cod used to be one of the cheapest and most widely used fish. How times have changed. Today I paid $ 11.00 for these two small pieces of fish at my local fishmonger. How sad 😦
However, I am glad I spend the dough, the dish was excellent and well worth the cost ( about $ 15.00 for everything, one portion. Imagine I wanted to sell this in a restaurant at 20% food cost – $ 75.00 sales price ! No wonder the portions of real food in restaurants are getting smaller by the day. And never mind feeding a family of four on a average salary with food like this 😦

Bon Appetit ! Life is Good ! (For most of us, anyway 🙂 )

Recipe Easy Tomato Sauce Link
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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

: Cod Filet

: Season with sea salt and white pepper, add to melted butter

: add lemon juice and white wine, cover, steam VERY slowly for about 12 minutes

: meanwhile, saute blanched potatoes in clarified butter

: when potatoes start to brown, add lima beans and scallions, season with salt, pepper, roasted garlic paste and caraway seed, saute until beans are heated

: cover bottom of deep plate with tomato sauce

: add potato/lima bean mixture

: top with steamed fish, sprinkle with finely diced chilies and finely sliced scallions

: Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

: Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

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Tomato Bisque , Morcilla Dumplings & Pasta

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Morcilla lovers – this dish is a knock-out !
As far as morcilla dishes go, it does not get much better, I can assure you 🙂
I know that not everybody shares my love for morcilla, but for those who do, this soup is magic.

Morcilla –
(blood pudding, blutwurst, boudin noir, sanguinaccio, blodkorv, boldpølse, kaszanka).

If you do re-create this dish, make sure the dumplings are as light as possible but holding their shape. The should easily fall apart when lightly pressed with a spoon.
If you are not a fan of morcilla, you can use any other protein such as fish, seafood, veal, game, pork or even finely diced vegetables.

Bon Appetit ! Life is Good !

Tomato Bisque, Morcilla Dumplings & Pasta

: tomato bisque – quartered tomatoes, celery, onions, sauteed garlic, red wine, small amount of diced potato, sea salt, cayenne pepper, sugar, water or tomato juice

: bring to boil, turn down to simmer, simmer for 2,5 hours

: put into blender and blend until smooth. The small amount of potato will make the texture silken and keep the liquid from separating from the solids. Check/adjust seasoning

: add heavy cream

: tomato bisque

: remove morcilla from casing, add egg yolk, dijon, cayenne, scallions, chilies, panko, mix well, shape into small rounds

: simmer dumplings in salted water until floating

: add pasta to plate

: add tomato bisque

: add dumplings

: sprinkle scallions

: Tomato Bisque, Morcilla Dumplings & Pasta

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