garlic butter

Corned Beef And Cabbage – Happy St Patrick’s Day

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After a week of corned beef almost daily, (I bought too much meat, as usual), I am happy that today St Paddy’s day is finally here, the mountain of corned beef is devoured and we can move on to other goodies. 🙂
However, today’s dish, Corned Beef and Cabbage, has been served in so many different versions that most of it has become just a shadow of its former glory. I hope that I can help resurrect people’s interest in this lovely dish. My version is a simple one, yet pretty to look at and most important, VERY tasty and sumptuous.
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Bon Appetit ! Life is Good !
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Click Here For Corned Beef Recipe
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Corned Beef And Cabbage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: rainbow potatoes, onions, herb/garlic butter

: saute vegetables in herb/garlic butter

: add beef stock, simmer until potatoes are almost done

: add cabbage

: add corned beef, ladle butter/stock from the bottom of the pan over the meat and cabbage, cover, simmer until cabbage is done, about 15 to 25 minutes, depending on your preference of texture

: plate cabbage and potatoes

: top with beef, ladle stock / butter over the top, sprinkle with scallions

: Corned Beef And Cabbage

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“The German Dip”

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This is the second dish I prepared with the leftovers from the roast pork ham I prepared on the 25th. It turned out to become a masterstroke of a sandwich, and since I have not heard of a national German sandwich, I hereby declare this sandwich the “Official German Sandwich”, also known as “The German Dip”.
(Without the dipping jus, it shall simply be known as “The German”).
You are welcome Germany, glad to help 🙂
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Guten Appetit ! Das Leben Ist Wunderbar !
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“The German Dip”

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Link : Löwensenf
Link : Allgäuer Bergkäse
Link : Rotkohlsalat
Link : Schweinebraten

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: brush halved rye sub liberally with melted garlic butter, toast on both sides

: smear one half with “Löwensenf”, the other half with horseradish

: add sliced cooked ham, sliced cucumber, sprinkle cucumber with kosher salt

: add sliced roast pork (schweinebraten), sprinkle with freshly ground black pepper

: top with red cabbage salad (rotkraut salat)

: top with sliced bavarian cheese (allgäuer bergkäse)

: top with German salami

: heat in 400F oven until outside of sandwich is hot and crispy

: “The German Dip”

: “The German”

: “The German Dip”

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Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

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Last month my friend Curtis introduced me to a store which I have been missing all my cooking life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂 – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
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Bon Appetit ! Life is Good !

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Preparation :
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cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

add chilies and sliced scallions

add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

plate pasta, leaving a well in the center

add lamb meatballs and harissa / tomato sauce

sprinkle with finely crumbled feta cheese and sliced scallions

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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“Choripán Mariposa”

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South America’s culinary addition to the world of sandwiches, the Choripán, is without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho ! Life is Good !
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Choripan

Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Choripan

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Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
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