great taste

Calamari Rellenos – Stuffed Fried Squid

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The first time I ate this dish was in 1974 in Vigo, Spain. I was in Spain for the very first time and I fell head over heels in love with the country, the food, the wine, the culture, the music and, of course, the women 🙂 I remember many things from these first visit’s to this beautiful, fascinating country. However, what stands out from all these memories is my first lunch with friends at a small restaurant on the pier in the port of Vigo. Most of my friends had fried calamari, the way we were all familiar with, fried breaded rings which are probably the most widely known calamari dish of all. I however wanted to try something I never had before, so I ordered the “Calamar Relleno”.
To this day I can recall the platter that was served to me and how much I admired the dish, so much richer and tasty compared to the fried rings I was used to. They were served with a simple salad and lemon wedges. No fancy sauce, garnish or other fru fru that would have destracted from the wholesomeness of this amazing dish.

Buen Provecho ! La Vida es Buena! Viva España !

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Calamar Rellenos -Stuffed Fried Squid

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Calamar Rellenos -Stuffed Fried Squid

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: mise en place

: saute garlic paste in its own oil

: add diced onion

: add coarsrly chopped squid tentacles and coarsely chopped shrimps, saute briefly

: mix shrimp and tentacles with kosher salt, cayenne pepper, egg, chopped herbs and panko, fill mixture into tubes, close with bammboo skewer

: mix flour, paprika, sea salt and cayenne, mix well

: dredge squid in flour mixture

: fry for two minutes on both sides

: remove to absorbent paper

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

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Breakfast Of Champions # 35 – Shrimp Salad Croissants & Smoked Salmon Croissants

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As the weather was not so beautiful this morning,
I needed something to compensate for the gloomy look outside.
This breakfast did the trick. All washed down with a refreshing Shanty (Radler).
Happy weekend everybody 🙂

Bon Appetit ! Life is Good !

Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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freshly baked croissants

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cut croissants in half

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top with garlic / herb boursin

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mix shrimps with mayo, horseradish, ketchupsalt, sriracha and a small shot of cognac

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Shrimp Salad Croissant

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Smoked Salmon & Boursin Croissant

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Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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Easy Does it # 9 – Cauliflower/Potato Cream and Pumpkin/Carrot Cream

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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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I was supposed to go up to Tampa on the weekend, but my friends had an emergency and had to fly to LA. We also had planned to meet next weekend for another event, so I hope that things work out for them and we will get together next week.
So, I have a lot of time on my hand and will be doing a lot of cooking for the next few day’s.
The first ting I did on Thursday afternoon was making soups for the weekend. I love to eat soup the whole day long, breakfast, lunch, dinner, snack, anytime. These simple soups are extremely easy to prepare , delicious to eat and light on the wallet. Just freeze what you think you will not consume within two days. You will be happy every time you don’t feel like cooking and just have to defrost and reheat these babies to enjoy a quick snack.

Bon Appetit ! Life is good !

the stove top of a soup fan 🙂

the goodies

Pumpkin & Carrot Cream

Cauliflower & Potato Cream

click HERE for tomato cream

Tomato Cream
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click HERE for tomato cream

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Cauliflower / Potato Cream

caulifower, potatoes, white onions, garlic paste, chicken stock, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

put back on heat, bring to a simmer

add heavy cream, check / adjust seasoning

Cauliflower & Potato Cream

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Pumkin / Carrot Cream
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pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, garam masala, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

add heavy cream, check / adjust seasoning

Pumpkin & Carrot Cream

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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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Easy Does it # 8 – Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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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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While I am a big fan of creamed spinach, sauted spinach is one of my other favorite vegetables. Usually when I buy spinach, I buy a big bag which is about enough for a family of four. Since I live alone with Bella, I blanch the spinach and freeze what I don’t use emidiately. So, for this recipe you can either use fresh or blanched spinach, the result is the same. Also, I cut the onions and bacon in a rustic fashion fitting for this dish. If you prefer, dice the onions fine and slice the bacon fine.

Bon Appetit ! Life is Good !
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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Preparation :
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blanch spinach in salted boiling water

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shock in ice water, drain, squeeze dry

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saute bacon until fat is rendered and bacon crispy

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remove, reserve bacon

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saute onions and garlic paste in bacon fat

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add spinach, heat trough, season with kosher salt, nutmeg and cayenne pepper

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return bacon, mix

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put spinach into oven proof dish

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sprinkle with freshly grated parmigiano reggiano, gratinate until golden

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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Rib Eye With Himalayan Pink Salt (Bife Ancho)

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This large chunk of rib eye (bife ancho in Argentinian Spanish) cost me $40.00 at my Argentinian butcher.
I bet at Whole Foods or Publix that same piece would ring up for at least $70.00 to $80.00, and the quality of beef would not be as good.
Just goes to show…….
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Rib Eye With Himalayan Pink Salt

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: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Himalayan Pink Salt

: smash into small pieces

: process in spice mill

: finely ground himalayan pink salt

: season steaks liberally with salt

: saute in cast iron pan until done to your preference

: almost 🙂

: Rib eye, garlic paste, trinidad moruga scorpion hot sauce

: cover with garlic and hot sauce, let rest for 15 minutes in warm place

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

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Cowboy Steak & Fried Onions

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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 !
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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

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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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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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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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Easy Does It # 7 – Mac & Cheese (Mac & Cheese Recipe # 3784)

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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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In anticipation of my splendid dinner to come (you’ll see), I decided to have a very simple late lunch. Before I came to the USA I had never seen or eaten mac & cheese and for the first few years I was not interested in it either, always having been served the packaged version and never been able to understand its appeal. However, when I started to make my own, using quality ingredients, good seasoning and pasta cooked al dente, I changed my opinion and became a fan like millions of others :-).
I have used all kind of different cheeses and added many other ingredients, such as mushrooms, vegetables, protein etc.
Here now is what I consider to be a basic version. Just make sure you season properly, don’t overcook the pasta and most of all, use the best quality sharp cheddar you can find.

Bon Appetit ! Life is Good !

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Mac & Cheese. Recipe # 4794

: saute salame and chili flakes in butter

: add heavy cream and freshly cooked pasta, garlic paste, kosher salt

: add freshly grated sharp cheddar and scallions

: mix everything well, check / adjust seasoning

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

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Potato Cream Soup With Apple, Chorizo And Mushroom

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While driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit ! Life is Good !
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Potato Cream Soup With Apple, Chorizo And Mushroom

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saute onions in duck fat

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add a good amount of garlic paste

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add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

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meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

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blend soup until smooth

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add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Easy Does It # 6 – Express Ramen

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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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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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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.
(You don’t have to watch it, just click once) Thank you 🙂
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