great taste

“Cobb” Yogurt

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“Cobb” Yogurt

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Fresh fruit yogurt is a dish I love to eat for breakfast, lunch, dinner, snack and …….just about any time of the day.
Which brings up the question  – why would anybody buy the crappy ready-made stuff when this is so much better !?
I make this all the time, using whatever fruit is available, changing often so as to have a great variety of what is basically the easiest dish out there to prepare from scratch. Most of the time when good fruit is avilable, it is sweet enough that I don´t even have to add honey to the mix. The pictued amount is usually what I eat during a single day, either in addition to, or in place of, a regular meal. After years of eating this 4 to 5 times a week, I still do not get tired of it and I believe I never will. 🙂
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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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Preparation :
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!!  Beans from a can ??? !!!!
How low can I sink…..  ??? !!!!  😦   🙂
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However,  looking at the result and eating it, I have to admit that I could have done a lot worse.
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

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Preparation :
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Pork Nirvana – “Schweinebraten Mit Kartoffelsalat & Bratensaft” – (Roast Pork With Potato Salad & Jus)

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words –  Pork Nirvana. 🙂

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Preparation :
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Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Preparation :
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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Pork knuckles have many fans and admirers around the world, yet, despite so many folks loving to eat them in restaurants (especially German restaurants or, if the opportunity presents itself, at the most famous “Knucklefest” of them all, Munich’s Oktoberfest 🙂 , very few people prepare them at home, especially in the US.
I assume the reason for this reservation is the fear of doing something wrong when preparing a rather underused and underappreciated part of the animal with which most cooks have never cooked.
While it can be daunting if one does not know how to do it right and there is a lack of proper guidance and hands-on experience, the following recipe it is nearly impossible to screw it up, therefore I hope it will serve to have more folks preparing this wonderful dish at home.
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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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before roasting……..

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during roasting……..

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after roasting……….

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Preparation :
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Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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This was such a down to earth, yet wonderfully delicious meal. Well-prepared rice and beans are something I enjoy at least twice a week. But not just the simple black beans and white rice common here in the Caribbean, South America and South Florida, but many, many combinations of different rice and different beans (or peas)
Add a simple protein, such as steak, schnitzel, roast pork, braised pork, fish, seafood, sausages, eggs or other veggies and you have a meal fit for a (Latin) king 🙂
As for the rice and beans, there are the same endless possibilities of variations – curry rice and fried chickpeas, white rice and black eye beans, risi e bisi, curried chickpeas with wild rice, succotash and white rice, rice porridge (congee) with beans or peas, sautéed rice patties with hummus, etc, etc. Just make sure you season these dishes to be fragrant with fresh herbs, chilies, cumin, garlic, a bit of soy sauce and/or Maggi seasoning. If left bland, rice and beans are a sorry excuse for a multicultural/multinational staple, but when properly prepared, they will be exciting and satisfying 🙂
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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Arroz Mexicana

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Frijoles Negro

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Preparation :
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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This dish once again proofs that you don´t have to be a professional chef in order to serve a wonderful, beautiful, delicious and healthy dish 🙂
Just throw together a bit of love and a few good quality ingredients, make sure that the different flavors don´t “bite” each other and there is an interesting contrast of textures and colors, and – voilà, great food in a minute, without fuss or deep pockets. And there you have it 🙂
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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Preparation :
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BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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Smoked salmon and eggs – what’s not to love ?
I’ll just leave it at that and throw in the pictures.
If these don´t hook you, all´s lost and you better find another passion. Food certainly is not your calling 🙂
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Bon Appétit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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Preparation :
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