Easy Does It

Easy Does It # 12 – Grill Or Griddle A Steak In Your Kitchen Without Making A Mess

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Here is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂

Bon Appetit ! Life is good !
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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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Easy Does It # 11 – Perfect Steak Without A Mess

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“Easy Does It” # 5 – Cucumber, Dill & Sour Cream Salad

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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 :-)
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Salad made with cucumbers, sour cream or yogurt and dill is served in many countries, of course under many different names but with basically the same ingredients. I grew up in Swabia in Southern Germany, were gurkensalat was part of many meals, either served as part of a mixed salad (salat teller) or by itself as accompaniment to a main dish. It is made with cucumbers (any type), salt, pepper, a dash of sugar, vinegar and either sour cream or yogurt, .

Bon Appetit ! Life is Good !
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Cucumber, Dill & Sour Cream Salad

wash cucumbers, pat dry

peel cucumbers, slice thin

season generously with kosher salt, mix well, let sit for 30 minutes

squeeze as much moisture from cucumbers as possible, discard liquid

add sour cream or greek yoghurt, granulated garlic, cayenne papper and lots of dill. mix well

add sour cream or greek yogurt, granulated garlic, cayenne pepper and lots of dill, mix well

Cucumber, Dill & Sour Cream Salad

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“Easy Does It” # 4 – Garlic Confit Paste

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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 :-)
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We all know that roasted garlic paste is a wonderful thing, it will enhance the taste of just about everything, except maybe vanilla pudding. But few of us are willing to switch on the oven for one hour just to roast a few cloves of garlic and the chopped garlic in water you can buy at your grocery store just does not do it. So, for the perfect solution to have great, easy to do garlic paste available at all times, try this simple recipe. Once done, it will last in your fridge or freezer for a very long time. You can use it for sauteing, marinades, dressings etc.
If you don’t like olive oil, you can substitute the olive oil with a more neutral-tasting peanut or canola oil, clarified, butter, duck fat, pork or chicken fat. Experiment whats suit’s you best.
Enjoy :-)
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peeled garlic, olive oil, sea salt

season with cayenne pepper, confit very slowly without browning garlic for about one hour

blend until smooth

Confit Garlic Paste

saute in its own fat

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

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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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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