great taste

Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

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Egg’s and smoked salmon – alway’s a winning combination in my book.
This morning I needed something that could re-vitalize me after a sleepless night, so this easy to prepare beauty was just the right thing. Three minutes of preparation, two minutes of cooking time and voilà – ready for breakfast and a movie, accompanied by a large pot of peppermint tea and a nice pork leg bone (for Bella ) 🙂

Bon Appetit ! Happy Saturday !
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Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

Garlic bread – Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

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Soup & Sandwich – Small Budget / Big Taste

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Sometimes, easy does it 🙂
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Tomato bisque & jamón serrano sandwich with boursin cheese on pita bread
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Bon Appetit ! Live is Good !
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“Soup & Sandwich”

: Saute onion and LOTS of garlic in olive oil

: Add chopped tomatoes, rice, oregano, basil

: Add tomato juice, sea salt, cayenne pepper, soy sauce, maggi

: Simmer for 20 minutes, add merlot

: Blend until smooth

: Add heavy cream, check/adjust seasoning

: Pita bread

: Add garlic & herb boursin

: Add jamón serrano, top with radish and scallions

: Tomato bisque

: Add a dollop of sour cream to tomato bisque

: “Soup & Sandwich”

: Tomato bisque & jamón serrano sandwich with boursin cheese on pita bread

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Chicken Soup With Root Vegetables And Matzo Balls

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Last night’s dinner was perfect for the crappy weather and I hope it helped me to defend myself from what feels like an oncoming nasty influenza.
And besides, matzo ball soup – anytime for me 🙂
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Bon Appetit ! Life is Good !
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Click here for Matzo Ball recipe
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Chicken Soup With Root Vegetables And Matzo Balls

: Chicken Soup With Root Vegetables And Matzo Balls

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Rabo Encendido ( Oxtail Stew )

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Rule # 1 :

All food and drink consumed in the company of dear friend’s tastes infinitely better 🙂

Bon Appetit ! Life is Good !
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Click here for Ox Tail Recipe (Add Mushrooms as option)
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Chacha, Dieter, Bella & Rabo Encendido

: Rabo Encendido Mise En Place

: In Progress

: In Progress

: Rabo Encendido

: fusilli (corkscrew pasta)

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Entrecôte Au Poivre (Classic French Pepper Steak)

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When was the last time you have seen a classic steak au poivre on a restaurant menu outside of Europe?
The best you can usually find elsewhere is it’s poor cousin, a steak covered in green peppercorn sauce (Entrecote Au Poivre Vert).
While this can be excellent, it’s flavor and texture is far removed from a steak covered in freshly crushed black pepper and sauteed, then served in a sauce build from it’s very own pan drippings and some other goodies.
Last night I served this with my “special” fries. What makes them “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold peanut oil ( or better yet, duck or goose fat if available) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. I season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt gives me the taste and crunchiness associated with sea salt.

Bon Appetit ! Life Is Good !
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Entrecôte Au Poivre

Hans’ “Special” Fries

: Rib Eye, Red Wine Jus, Cream, Whole Black Pepper CornSea Salt, Cognac

: 40 Oz Beauty

: Saute To Your Preferred Doneness

: Remove Steak, Set Aside. Deglaze With Cognac (Be Careful Of The Flare-Up !!!), Add cream And Reduce. Add Jus, Reduce To “Nape” Texture

: Pepper Steak

: Entrecôte Au Poivre

: Pepper Steak

: Hans’ “Special” Fries

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There Is A Monster On My Plate !!!

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My friend Peter was supposed to be here at 4.00pm for a late end of week lunch.
He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige.
As soon as I got home, I took care of Bella, took a shower and started with my food prep.
Ten minutes later Peter cancelled. Rather than being upset about the late cancelation,
I welcomed the chance to make a real monster of a cordon bleu out of the ingredients I had prepared for two regular portions. Of course, I omitted the side dishes (fries and salad) after I had a good look of the size of this baby. Bella and I finished the whole thing and we were happy for it. Seems to me after all these year’s I finally figured out the proper size of a cordon bleu 🙂

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Bon Appetit ! Life is Good !
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Chicken Cordon Bleu

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: Chicken Breast, Breading, Mustard, Anchovy Paste, Wasabi, Lime

: Chicken Breast Thinly Pounded, Wasabi, Anchovy

: Chicken Breast, Musterd, Wasabi, Anchovy, Kosher Salt, Cayenne Pepper, Lime Juice

: Top With Ham And Swiss Cheese

: Top With More Ham

: Top With Another Chicken Breast

: Bread With Flour, Egg Wash And Bread Crumbs, Saute Until Center Reaches 161 F ( Carry Over Heat will Carry To A Safe 165F )

: Rest On Absorbent Paper For A Couple Of Minutes

: Chicken Cordon Bleu

: Chicken Cordon Bleu

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Gratinated Beef, Beans & Potato Stew With Fried Onions

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This must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
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Bon Appetit ! Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

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Breakfast Of Champions # 28 – ”Steak & Eggs”

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This morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
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Bon Appetit ! Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs”

saute potatoes, grill steak

Duck Fat Sauteed Potatoes

top with sliced ttomatoes

top with medium-rare steak

Top with soft-boiled eggs

Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

Top With Fresh Basil

Breakfast Of Champions # 28 – ” Steak & Eggs”

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Stew Of Split Pork Hock’s, Green Peas & Potatoes

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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit ! Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Simmer Split Hock’s In Salted Water

Add Onion, Garlic & Bay Leaf

After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

Remove Ans Discard Hock's & Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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