garlic confit

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette


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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit !   Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Click here for  Garlic Confit  on  ChefsOpinion
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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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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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Steak  and  Steak Salad  on  ChefsOpinion
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

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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chefs-doctors-and-allergies
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Insalata Di Gorgonzola

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I hope  that you all will recreate this wonderful salad I have prepped today for my dinner and shared with Bella (She loves gorgonzola) 🙂
The key to the success of this dish are, as usual, the best quality ingredients you can find and afford.
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Bon Appétit !   Life is Good !
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P.S.
Please don’t shy back from the whole garlic cloves confit – they are slowly cooked in duck fat until VERY mild and VERY soft.
While eating, mash them with your fork or knife into the cheese and tomatoes (a bit of interaction there) 🙂
But, if you must, puree them into the dressing 😦
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Click here for more  Salad  on  ChefsOpinion
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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Jalapeno & Cheese Sour Dough Bread

Jalapeno & Cheese Sour Dough Bread

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Preparation :
To read instructions, hover over pictures
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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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This  morning for breakfast I had leftover pasta from last night, which required a much lighter lunch and no dinner (Maybe a bit of ice cream though 🙂
So, at around noon, off to the fishmonger down the road to get some fresh shrimp and to the supermarket to see what’s available that would be appealing to my desire for a tasty salad. Red pears, chicorée frisée (endive, curly endive, or frisée) and fresh lime for the salad and its dressing, and a small amount of sun-dried tomatoes and it was on. Twenty minutes after I got home, Bella and I were feasting on this superb creation, wrapped in flour tortillas and accompanied by peach ice tea. Bella ate about half the shrimp and a bit of the tortillas and graciously allowed me to enjoy the rest. Life is Good !
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Bon Appétit !  Thanks Bella, for your Generosity 🙂 
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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Japanese Pork, Korean Rice Cakes And French Beans (Teriyaki Feast)

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While  the ingredients for this dish (and the cooking methods) are not exactly a traditional combination, for my personal palette they compliment each other perfectly. They are typical for the dishes I prepare for myself at home. On the other hand, would I still cater to guests at a restaurant or at home, I would not hesitate to serve this kind of food as a course in a multi-course menu. (As I have done many times).
Having been trained in and practiced for most of my career classic French cuisine, as well as garnering experience in local cuisines around the globe, this type of “fusion cuisine” has become  my personal cooking style. Nowadays, cooking mostly for myself, a few close friends and the occasional high-end private gig, I don’t have to confirm to traditional cuisines anymore; – my food has become truly a fusion of dishes, methods and ingredients from around the world. Mind you, I don’t try to make my food appear haphazardly strange or exotic on purpose, but sometimes that’s the result when mixing without restraint 🙂
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Bon Appetit !   Life is Good !
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P.S.
“Teriyaki” in this dish refers to the teriyaki sauce as part of the dish, not the traditional cooking method.     Click for  Teriyaki
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Japanese Pork, Korean Rice Cakes And French Beans

Japanese Pork, Korean Rice Cakes And French Beans

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Japanese Pork, Korean Rice Cakes And French Beans

Japanese Pork, Korean Rice Cakes And French Beans

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Standard cup board items in my kitchen:
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How To Turn Radiators Into A Delicious Dish…….

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Radiatore  with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream”
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Pasta, garlic, cream and other “stuff” 🙂 – always quick and easy to prepare, yet very rewarding with big flavors and a lovely texture.
This is the kind of food I prepare when I “don’t feel like cooking”. After all, the whole preparation takes only a few minutes and is easy enough to be handled by a novice in the kitchen, all one needs is a few good ingredients and a passion for food, the rest will fall into place all by itself 🙂
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Bon Appetit !   Life is Good !
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Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

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Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pa Amb Tomàquet

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While “Tomato Bread” or “Pan de Tomate” is well know around the world, the similar dish  “pa amb tomàquet” is less known and slightly different in its preparation.
Usually, (but not always),  pan de tomate is done with pureed tomatoes, olive oil and garlic on grilled bread, while the authentic Catalan “pa amb tomàquet” has the tomato cut in half, then rubbed on the bread. Granted, the difference is subtle, but I personally prefer the the Catalan version to the one with the (too much for me) pureed tomatoes.
Either way, thank you Spain for another wonderful, simple dish that makes our life a better one 🙂
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Que vagi de gust  !   El meu aerolliscador està ple d’anguiles !   (Just Kidding) 🙂
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sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

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rub tomato on freshly grilled bread

rub tomato on freshly grilled bread

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drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

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“pa amb tomà quet”

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Today  I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
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Bon Appetit !   Life is good !
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
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Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
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Seasoning Essentials
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On to today’s dinner:
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
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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

peeled garlic, olive oil, sea salt

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

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

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blend until smooth

blend until smooth

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Confit Garlic Paste

Confit Garlic Paste

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saute in its own oil

saute in its own fat

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