garlic oil

Beef Kebab With Rainbow Puree

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I was thinking of preparing beef kebab and mashed potatoes – which I did, but the name “mashed potatoes” will not do justice to this tasty and colorful potato dish.
So therefore, “Rainbow Puree” was born 🙂
The addition of the sautéed peppers, sun-dried tomatoes and freshly grated horseradish and lot’s of garlic paste lift’s this basic dish to a whole new level…….
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Bon Appetit ! Life is Good !
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More about Kebabs
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Beef Kebab With Rainbow Puree

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Cut beef tenderloin head and tips into cubes, cut bell peppers into large dice

: skewer meat and peppers onto water-soaked bamboo skewers, season with kosher salt and cayenne pepper

: saute kebabs in garlic oil until rare, let rest for at least five minutes

: while the kebabs are cooking, squeeze freshly cooked, drained potatoes through a potato-ricer

: chop the peppers-trimmings into coarse pieces, chop oil-preserved sun-dried tomatoes coarsely

: saute the peppers in garlic oil

: to the potatoes add the peppers, tomatoes, chopped cilantro, grated horseradish, kosher salt, cayenne pepper, cream and butter, mix all together, check/adjust seasoning,

: plate the rainbow puree

: top the rainbow puree with the kebab, serve with grated horseradish

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

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Salade Lyonnaise

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Here we have another classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
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P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to 1,5 minutes to the cooking time of soft-poached egg)
P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
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Bon Appetit ! Life is Good !
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Salade Lyonnaise

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: fresh bacon

: cut bacon into lardons

: simmer bacon in salted water until tender

: drain bacon

: saute bacon until crisp

: drain bacon, reserve fat for other use (pommes lyonnaise)

: saute croutons in garlic oil, season with kosher salt and cayenne pepper

: saute until golden, set aside

: poach eggs to your preferred doneness

: marinade frisée (endive) with a simple vinaigrette

: arrange salad on serving dish

: top salad with croutons

: top with bacon lardons

: top with poached eggs

: Salade Lyonnaise

: Salade Lyonnaise

: Salade Lyonnaise

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Steak Salad Sandwich

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Combine a good steak, some greens, grilled sour dough bread smeared with herb & garlic boursin and a few more goodies and you have yourself a delightful, quick and easy to prepare dinner, as I did this late afternoon.
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Bon Appetit ! Life is Good !
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Steak Salad Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: trim a 16 oz striploin of all fat, slice into 3 thin strips, marinade overnight in soy sauce, thyme, oregano, fresh ground black pepper and garlic oil

: thinly slice red radishes, season generously with kosher salt, let marinade for 15 minutes, then squeeze out excess moisture

: grill a thick slice of sourdough bread

: let bread cool, smear with garlic/herb boursin

: mix iceberg lettuce with radish and vinaigrette

: season steaks with kosher salt, grill until rare, remove meat from pan, let rest for 5 minutes

: plate bread and salad

: top with steaks

: Steak Salad Sandwich

: Madam first, as usual…..

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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit ! Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season tenderloin with kosher salt and rub with chili oil and garlic oil

: grill in a very hot grill pan until marked on one side, turn and finish in a 325F oven until medium rare

: saute mushrooms in olive oil

: add cannellini, garlic paste, sriracha, kosher salt, a dash of maggi and a small amount of grated asiago cheese, simmer one minute, check / adjust seasoning

: add a few scallions (seasoned with salt, garlic oil and chili oil) during the last few minutes of cooking the steak

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: first bite for Bella, as usual 🙂

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption 🙂
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Bon Appetit ! Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

add garlic paste and garlic oil

add heavy cream, kosher salt and white pepper

mash together until creamy

saute diced apples and walnuts in clarified butter until lightly caramelized

pork tenderloin

trim tenderloin, cut and flatten into steaks

season with kosher salt and black pepper, grill to your preferred doneness

plate potatoes

make an indention, add red wine sauce

top with steak

top with apples and nuts, sprinkle with chives

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Roasted Red Snapper

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Many folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish 😦
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Bon Appetit ! Life is Expensive !
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Roasted Red Snapper

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Preparation :
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gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

to serve, drizzle with lime juice and accompany with roasted tomato salsa

Roasted Red Snapper

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Steak Salad

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Usually, part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

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Bon Appetit ! Life is Good !
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Steak Salad

Steak Salad

Bella say’s:
“Time to eat ! “

Bella say’s:
“Maybe not enough for the two of us ?! “

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Preparation :
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cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

let steaks rest at least 10 minutes before cutting

plate salad on vinaigrette dressed romaine

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

Steak Salad

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BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

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After a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today 🙂
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Bon Appetit ! Life is Good !
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Steak & Eggs

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Preparation :
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season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

plate asparagus

top with rib eye

top with hard boiled eggs and herb butter

top with hard boiled (waxy) eggs and herb butter, sprinkle eggs with salt and chili flakes

Steak & Eggs

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Sautéed Swai Filet In Brown Caper Butter

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This evening I tried a new type of fish which I never had before: Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit ! Life is Good !
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Sauted Swai Filet In Brown Caper Butter

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Sauteed Swai Filet In Brown Caper Butter

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Preparation :
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season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

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saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

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meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

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add tomatoes, season with salt and pepper

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transfer potatoes to serving dish

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top potatoes with fish filets

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top fish filets with peeled, sliced lemon

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add capers to hot brown butter, saute for a few seconds

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top lemon slices with chopped italian parsley, top wit brown caper butter

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Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

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sautéed Swai Filet In Brown Caper Butter

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sautéed Swai Filet In Brown Caper Butter

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sautéed Swai Filet In Brown Caper Butter

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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. Thank you 🙂
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ChefsOpinion

Real Food & Real Opinions

garlic oil

Beef Kebab With Rainbow Puree

Salade Lyonnaise

Steak Salad Sandwich

Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Roasted Red Snapper

Steak Salad

BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

Sautéed Swai Filet In Brown Caper Butter

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