dinner

Spatchcocked Sautéed Cornish Hen With Arugula In Honey-Mustard Vinaigrette

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Traditionally, when spatchcocking a bird to be served in a restaurant, one should remove the backbone and sternum. Not only will that allow the bird to cook easier, but also allow the guest to eat it more comfortable with fork and knife at the table.
However, for me, one of the best part’s of eating poultry is to gnaw on the bones, especially the backbones and remove the bits of meat from there 🙂 So, In order to satisfy my bone-gnawing graving’s, I just cut the bird in half, especially a very small one such as this cornish hen, then saute, roast or grill it, usually just seasoned simply with kosher salt, sriracha and granulated garlic.

Bon Appetit ! Life is Good !
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Spatchcocked Cornish Hen & Arugula In Honey Mustard Vinaigrette

Spatchcocked sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Cornish Hen

: cut hen in half, remove back bone, season with kosher salt and cayenne pepper, saute in garlic oil until cooked through but not dry

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

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Steak Sandwich & Salad

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This is the perfect, lightning quick meal that is at once fast to prepare, needs minimum prep work and packs a real punch in the satisfy-department 🙂

Bon Appetit Life is Good !

Steak Sandwich

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spread a french roll with butter and garlic paste, saute until golden

saute onion slices in butter until caramelized, top each slice with two eggs, fry to sunny side up, season with sea salt and cayenne pepper

season 16 oz striploin steaks with sea salt and cayenne pepper, grill to desired doneness, top each bread with one steak, top with egg/onion, add banana peppers. Feeds two hungry guy’s (Darryl and I on this occasion 🙂

Steak Sandwich

frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

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Smoked Salmon And Vodka Risotto

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I was lusting for this the whole morning, so I decided to have an early lunch today at 11.00 am.
What a great dish to celebrate a lazy Sunday with 🙂

Bon Appetit ! Life is Good !

smoked salmon and vodka risotto

saute onion and garlic in butter until fragrant

add diced smoked salmon, saute one minute

arborio rice

add rice, saute for two minutes

deglaze with vodka, season with sea salt and cayenne pepper

add vegetable stock in small quantities, just enough to barely cover the rice. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

add vegetable stock in small quantities, just enough to barely cover the rice, simmer. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

when the rice is tender but sill has a bit of a bite, add heavy cream and more diced smoked salmon. Simmer one more minute, check/adjust seasoning

sprinkle with freshly ground black pepper

smoked salmon and vodka risotto

finish with more smoked salmon and finely sliced scallions

smoked salmon and vodka risotto

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Duck & Glass Vermicelli Soup – Leftover’s Made Into A Feast

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Whenever I steam meats, seafood or vegetables, I never discard the broth but transform it into a delicious soup or sauce.
When I steamed a duck for “Crispy Fried Duck With Dirty Rice Sticks” a few weeks back, I strained the stock and saved the trimmings from the duck to use for this great soup on the following day.
Below is the result:
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Bon Appetit ! Life is Good !
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Duck & Glass Vermicelli Soup

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling ware, let steep for 10 minutes, strain

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling water, let steep for 10 minutes, strain

add chopped cabbage, simmer for two minutes

add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

Duck & Glass Vermicelli Soup

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Donkatsu

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Yesterday’s dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”. Tonkatsu dipping sauce is served separately.

Bon Appetit ! Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

add steamed rice to bowl

add sliced cutlet, eggs and orange wedge

Donkatsu

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Hans’ Wonder Bread – Best Bread Ever? Nope, But……

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Yesterday afternoon I prepared some pizza for myself and had some leftover dough. Today I came home late and did not feel like cooking up a storm, so I made this stuffed bread for dinner. I guess I could call it a calzone?, but I am more comfortable with “Stuffed Yeast Bread”.
I ate the whole thing piping hot and I must say: Simply delicious 🙂

Bon Appetit ! Life is Good !

Pizza Dough Recipe

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Stuffed Yeast Bread

pizza dough, diced salame, spicy tomato salsa, gorgonzola, corn meal, red onion, olive oil, sage, rosemary, thyme, scallion

roll dough, top with salame

top with gorgonzola

top with spicy tomato salsa, thyme and sliced sage

top with another sheet of dough. Coat finely sliced onions and chopped rosemary with generous amount of olive oil. Sprinkle over bread. Sprinkle with corn meal. Place on corn meal dusted baking pan. Cook at 375 F. When done, sprinkle with scallions and chili flakes

Stuffed Yeast Bread

Calzone

Hans’ Wonder Bread

Stuffed Yeast Bread

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Roasted Piglet

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Once in a while I like to roast a whole pig. When Maria was still alive and we had once or twice a month a party at the house for 30 or 40 friend’s, I usually cooked two 45 pounder. Last night I only had one friend over for dinner at 9.30 pm and another one at 1.00 am, so 25 lbs seemed just fine.
I seasoned the pig with sea salt, sriracha and soy sauce on the inside, then stuffed the cavity with lots of garlic, cilantro, orange wedges, lemon wedges and onion wedges. The outside got sea salt, sriracha, granulated garlic and soy sauce. Roast for half an hour at 425F, then 4 hours at 275F, then the last half hour at 425 again. Basting the little darling every 15 minutes with beer is the secret to the beautiful skin and great taste. After removing the piglet from oven, let it sit for 30 minutes before carving. The result: Perfectly crisp on the outside, juicy and tender on the inside, extremely flavorful. Accompanied by sour dough bread, cornichons, horseradish, mustard and sea salt mixed with freshly ground black pepper. A couple of Stella Artois during the meal and a couple of shot’s of Chivas afterwards. Aaahhhhhhh…. 🙂
Bella and I had the last little bits and pieces for lunch today.

Bon Appetit ! Life is Good !
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: suckling pig

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: freshly baked sour dough bread

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Almost Vegetarian

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Yesterday’s dinner plan was simple enough – just a few grilled vegetables and some tonkatsu dipping sauce. But when I started grilling and looked what was cooking, I felt I had to add a few little things, namely a New York strip steak, pork chop, morcilla and chorizo. Now I had a meal 🙂
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Bon Appetit ! Life is Good !

Tonkatsu Dipping Sauce Recipe

grilled strip steak, pork chop, morcilla, chorizo, tomato, asparagus, tomato

sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

: season meat’s and veggies with sea salt and black pepper

: meanwhile, blanch asparagus in generously salted water. Shock in ice water, drain

: tonkatsu dipping sauce

: season asparagus with sea salt and black pepper. Grill

: almost vegetarian

: sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

: almost vegetarian

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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

blanch spinach in generously salted water.

shock in ice water ( screaming BOOOOO does not work )

saute onions and garlic in butter

add flour (ratio butter flour = one to one)

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

chop blanched spinach to the texture you prefer

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

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

Creamed Spinach

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Spicy Lamb Tortilla Wraps

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These lamb wraps are even tastier than they look.
Twice ground lamb, lots of seasoning and good salsa, a few squirts of lime and fresh guacamole made this a great, quick, economic ( we don’t say cheap 🙂 ) lunch.

Bon Appetit ! Life is Good !

Guacamole Recipe

Salsa Mexicana Recipe
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serve with guacamole and salsa mexicana

Spicy Lamb Tortilla Wraps

: saute onion and garlic. Add ground lamb, saute while getting rid of all lumbs

: Add finely diced celery, peppers, chilies, five spice powder, cumin, oregano, salt and pepper, tomato sauce

: add a bit of red wine, simmer until most liquid has evaporated. Check/adjust seasoning

: hot tortilla

: spread a good amount of meat

: add white cabbage and red onions

: sprinkle diced peppers and chilies

: add freshly grated extra sharp cheddar, top with sour cream

: roll into tight wrap

: serve with guacamole and salsa mexicana

: Spicy Lamb Tortilla Wraps

: Spicy Lamb Tortilla Wraps

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