Grab Bag

BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

>
>
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 🙂
>
Bon Appetit ! Life is Good !
>
>

Steak & Eggs

>
>
Preparation :
>
>

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

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

Here is a recipe sure to tempt you if you like to have a tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores, cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes 🙂
>
Bon Appetit ! Life is Good !
>
>
For Peanut Sauce Recipe Click Here
>
>

>
>

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

>
>
Preparation :
>
>

saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

ready to plate…

plate bok choy and a small side dish with peanut sauce for dipping

arrange glazed pork medaillons on bok choy

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Sautéed Swai Filet In Brown Caper Butter

“
“
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 !
“
“

Sauted Swai Filet In Brown Caper Butter

“

Sauteed Swai Filet In Brown Caper Butter

“
“
Preparation :
“
“

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

“

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

“

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

“

add tomatoes, season with salt and pepper

“

transfer potatoes to serving dish

“

top potatoes with fish filets

“

top fish filets with peeled, sliced lemon

“

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

“

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

“

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

“

sautéed Swai Filet In Brown Caper Butter

“

sautéed Swai Filet In Brown Caper Butter

“

sautéed Swai Filet In Brown Caper Butter

“
“
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 🙂
“
“
“
“
“
“
“

The Well Travelled Hot Dog

“
“
Tonight’s hot dog took a long, imaginary jouney from being a simple German veal bratwurst (kalbsbratwurst) to “The Well Travelled Hot Dog”.
Born in Germany, it went to France where it was joined by garlic aioli. On to Mexico for some ensalada de repollo con chipotle and from there to India to pick up freshly baked naan. From there to it’s final stop in the USA, where it became “The Well Travelled Hot Dog” 🙂

Bon Appetit ! Life is Good !
‘
“

For Garlic Aioli recipe click here
“
For Chipotle Coleslaw recipe click here
“
For Naan recipe click here
“
For more about German Bratwurst click here
“
“

The Well Travelled Hot Dog & Chipotle Cole Slaw

“

The Well Travelled Hot Dog

“
“
PREPARATION :
“
“

saute bratwurst

“

prepare chipotle cole slaw

“

chipotle cole slaw

“

top naan with bratwurst

“

add cole slaw, sprinkle with pickled jalapenos, drizzle with garlic aioli

add cole slaw, drizzle with garlic aioli, sprinkle with pickled jalapenos

“

The Well Travelled Hot Dog & Chipotle Cole Slaw

“

The Well Travelled Hot Dog

“

The Well Travelled Hot Dog

“

The Well Travelled Hot Dog

“
“
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 🙂
“
“
“
“
“
“

Chicken Liver Congee

<
“
Usually, I have congee for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers, Chinese black mushrooms, cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit ! Life is Good !
“
“
Click here for more Congee recipes
“
“

“
“

Chicken Liver Congee

“

Chicken Liver Congee

“
Preparation:
“

“

season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

“

fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

”

almost ………

“

to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

“

Chicken Liver Congee

”

Chicken Liver Congee

“

Chicken Liver Congee

“
“

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 🙂
“
“
“
“
“
“

“
“
“
“
“
“

Steamed Bay Scallops, Peppers And Green Peas

>
>
While I love large sauteed scallops, my budget sometimes dictates my menu. So when I was thinking of getting some giant diverscallops for lunch today, I almost fainted when I saw the price ($ 46.00)
So I went for the next best thing, bay scallops. ( $ 16.00) Now here is the thing: When we think of scallops, we usually think of the beautiful pictures of seard scallops with their golden crust and juicy, opaque center. I don’t suggest you try this with tiny bay scallops, which are much more suited for breading or steaming. I wanted to enjoy the pure taste of the scallops, so I gently steamed them with some vegetables in white wine and butter. Absolutely delicious and easy and quick to prepare.

Bon Appetit ! Life is Good !

P.S.
Instead of eating them with a fork, use a spoon so you don’t miss out on the great sauce 🙂

Steamed Bay Scallops, Peppers And Green Peas

: saute confit garlic paste in its own oil

: add her butter and onion

: add white wine and scallops, add sea salt and cayenne pepper

: add peppers

: add frozen green peas, simmer until scallops are cooked half-way

: add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

>
>
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 🙂
>
>
>
>

>
>
>
>
.

Cowboy Steak & Fried Onions

>
<
This evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit ! Life is Good !
>
>

Cowboy Steak & Fried Onions

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

season steak with salt and cayenne pepper, saute until done to your preference

let steak rest in warm place for ten minutes

top with freshly grated horseradish

top with fried onions and sliced scallions

Cowboy Steak & Fried Onions

>
>
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 🙂
>
>
>
>

>
>
>
>
>

National Flags Made Of Food

*
*
As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag.

Wow !
Such a simple, logic idea that has taken so long for somebody to visualize and promote. I stumbled across this by chance and was amazed that it did not get more attention world-wide, considering that everybody and their dog is now into creative food presentation and expressing themself through food. I hope that I can inspire to follow suit and that I can get many submissions from my readers with their own creation of a country flag of their choice. If there are more than one of the same country, we will vote which one to publish. If you’d like to submit, please use a white background and a similar rectangular plate as in the originals.

Life is Good ! Let’s do this ! 🙂

Should your your picture appear here, you will of course get the proper credits !

Below find the originals pictures and on the bottom of the page the appropriate credits.
>

Thailand –
sweet chilli sauce, shredded coconut and blue swimmer crab

South Korea –
kimbap and sauces

Vietnam –
rambutan, lychee and starfruit

United States –
hot dogs, ketchup and mustard

United Kingdom –
scone, cream and jams

Turkey –
Turkish Delight

Switzerland –
charcuteries and swiss cheese

Spain –
chorizo and rice

Japan –
tuna and rice

Lebanon –
tomatoes, pita bread and parsley

Indonesia –
spicy curries and rice

India –
curry chicken, rice, cheera thoran and papadum wafer

Greece –
olives and feta cheese

France –
blue cheese, brie cheese and grapes

China –
dragon fruit and star fruit

Brazil –
banana leaf, limes, pineapple and passion fruit

Australia –
meat pie and sauce

Credits
Client: Sydney International Food Festival
Advertising Agency: WHYBIN\TBWA, Sydney, Australia
Executive Creative Director: Garry Horner
Creative Director: Matt Kemsley
Art Director: Miles Jeffreys
Copywriter: Tammy Keegan
Photographer: Natalie Boog
Retoucher: Nick Mueller
Food Stylist: Trish Heagerty

via twistedsifter.com
>
>
>
>
>

Donkatsu

>
>
Yesterday’s dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”. Tonkatsu dipping sauce is served separately.

Bon Appetit ! Life is Good !
>
Tonkatsu Dipping Sauce Recipe
>
Gyū katsu Recipe
>
>

Donkatsu

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

add steamed rice to bowl

add sliced cutlet, eggs and orange wedge

Donkatsu

>
>
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 🙂
>

Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

>
>
Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit ! Life is Good !
>
>
Schmelze Recipe
>
Spätzle Recipe
>
>

Tomaten – Käse Spätzle

: cook Spaetzle

: remove to ice water, strain

: saute diced onions in butter until golden

: add spaetzle, chopped parsley, kosher salt and black pepper

: first layer spaetzle

: add emmentaler

: add schmelze

: add second layer spaetzle

: add second layer emmentaler

: add second layer schmelze, top with chives

: Tomaten – Käse Spätzle

: Tomato/Kaese Spaetzle

: lettuce, grape tomatoes and honey/herb vinaygrette

>
>
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 🙂
>
>
>
>