dressing

Steak Salad Recipe # 91

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Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit ! Life is Good !
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Steak Salad Recipe # 91

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 2 ea Entraña (top of “faux hanger steak”)

: 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)

: season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing

: 8 oz fresh shiitake, stems removed

: saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside

: in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning

: mix 1/3 of the dressing with the shiitake, scallion and garlic

: mix 2/3 of the dressing with the pear, basil and endive,

: place the endive and pear into a serving bowl

: top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizers

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Sweet Bella

: Scary Bella

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Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit ! Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Pasta Salad With Squid And Sun-Dried Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove innards and spine, cut eyes and fangs from tentacles

: cut bodies lenghtwise (or into rings if you prefer)

: season with granulated garlic, plenty of sriracha and kosher salt

: coat with a mixture of half cornstarch, half corn meal

: deepfry for a few seconds in VERY hot oil

: remove to absorbent paper, sprinkle with chopped cilantro

: capers, sun dried tomatoes, corn, grape tomatoes, peppers, scallions,

: pasta of your choice (I used casarecce), add veggies and honey/mustard dressing

: love this serving dish 🙂

: add lettuce in honey/mustard dressing

: top with pasta salad

: top with squid

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

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Steak Salad With Horseradish Dressing

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Healthy does not have to be boring or tasteless, as this wonderful salad shows:
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Salad:
Strip steak, arugula, mango, cucumbers, heirloom tomatoes, baby carrots, daikon,
red radish, lemon balm leaves, fresh horseradish.
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Dressing:
Horseradish, dijon mustard, lime juice, olive oil, maggi seasoning, sea salt, freshly
grated black pepper.
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Mix all ingredients with the dressing. To serve, grate more horseradish over salad.
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Bon Appetit ! Stay Healthy ! 🙂
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Steak Salad

: Steak Salad

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” Pork Belly Tacos “

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Híjole ! Que sabroso ! 🙂

This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orange juice together with olive oil and salt and pepper for the salad dressing.

Bon Appetit ! Life is Good !
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