great taste

Angel Burger

>
If mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
>
Bon Appetit ! Life is Good !
>

Angel Burger

: Mise En Place Angel Burger

: Saute Onions In Butter

: Add sliced Cabbage

: Season With Soy, Ginger, Garlic & Sriracha

: Saute Angel Hair

: Noodle Pillow

: Hoisin Sauce

: Vine Ripened Tomatoes

: Italian Sausage Burger

: Brie Cheese

: Top With Cabbage / Onion

: Top With Another Noodle Pillow & Scallions

: Angel Burger

: Angel Burger

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>

Italy Meets Sweden : “Coppa Ham & Janssons Frestelse”

>
>
If there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
>

Coppa Ham & Janssons Frestelse

: Coppa Ham & Janssons Frestelse

: Janssons Frestelse

: Coppa Ham

Ingredient’s :

Potatoes, julienned
Onions, julienned
Pickled herring, finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic, paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese, finely grated (optional)
>
Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
>
Bon Appetit ! Life is Good !
>
?
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 🙂
>
>
>
>

Toast “Soupi”

>
>
Simple dinner today after too much food during the past few day’s.
The inspiration to this came from the classic “Toast Hawaii”.
I just thought I’ll kick it up a notch 🙂

Bon Appetit ! Life is Good !
>
?

Toast “Soupi”

: Peaches, Gorgonzola, Asiago, Swiss, Bagels, Butter, Scallions, Chili Flakes.

: Ham

: Peach

: Gorgonzola

: Swiss

: Asiago, Scallion, Chili

: Gratinate

: Toast “Soupi”

: Toast “Soupi”

: Toast “Soupi”

>
>
>
>

Seafood In Whole Grain Mustard Cream

>
>
After yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes.
Now this was a dish worth paying for 🙂

Season raw seafood with sea salt and sriracha sauce and saute in whole butter until halfway cooked, add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine, heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
>
>

Seafood In Whole Grain Mustard Cream

: Lobster, Crayfish, Octopus, Cuttlefish, Mussels, King Crab.

: Seafood In Whole Grain Mustard Cream

>
>
>
>
>

Breakfast Of Champions # 26 – ” Shrimp & Bok Choy Congee “

>
Here is how it’s supposed to be :

You have a big, substantial breakfast, go to your job and work hart, have a quick, light, healthy lunch, keep on working until it is time to go home, have a light, healthy dinner with a small glass of red wine, go to bed early, sleep at least 8 hours, get up and do it all over again 🙂

Here is what’s really happening :

You have a quick, sugary, unhealthy breakfast, go to your job and work hart, have a quick, unhealthy lunch, keep on working until it is time to go home, have a heavy, calorie and fat-laden dinner, with a bottle or two of red wine, go to bed late, don’t sleep enough, get up and do it all over again 😦
>
So, today, after a long and deep sleep, I tried to start the right way, with a healthy, tasty, substantial breakfast.
I will keep you posted how it will develop from here for the rest of the day…………
>

>

>

Ingredients :

Cooked Fan, (steamed chines rice)
Seafood stock, substitute with chicken stock or canned clam juice
Shrimp, peeled and deveined
Bok choy, blanched
Garlic, paste
Garlic, slivered, fried
Onions, finely julienned, fried
Ginger, grated,
Bean sprouts,
Scallions, coarsely sliced
Peanut oil,
Chili oil,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Simmer rice with in stock, salt and pepper until a porridge like texture is achieved. In the meantime, fry onions and garlic separately until golden. Remove to absorbent paper. Reserve. Saute Shrimp, garlic paste and grated ginger until fragrant and shrimp about halfway cooked. When congee has reached the desired texture, add the shrimp, bock choy and scallions, simmer until heated through, about one minute. Adjust seasoning if necessary. To plate, drizzle with sesame oil and chili oil, sprinkle with fried onions, fried garlic, bean sprouts and scallions.

More Congee Recipes Here

Bon Appetit ! Life is Good !
>
>
>
>

Bone-In Rib Eye, Naan With Gorgonzola, Tomato & Walnut

>
This morning at work Gene and I were talking about steaks and how great a good steak would be for lunch. Well, don’t just talk about it, do it ! S0 I went to the market and bought two great bone-in rib eyes, 80 oz in total weight. After work, straight home and put these babies on the heat, seasoned with sea salt and freshly ground black pepper. Got fancy with the naan too. Instead of doing the more traditional thing and putting the gorgonzola on the steak, I put it together with walnuts, grape tomatoes, scallions and lot’s of black pepper , then baked them in the oven for about five minutes. This would have been a great meal just by itself, but together with the meat and all the juices the bread soaked up – unbeatable 🙂

Bon Appetit ! Life is Good !
>

>

: Bone-In Rib Eye

: Naan With Gorgonzola, Tomato & Walnut

: Bone-In Rib Eye, Naan With Gorgonzola, Tomato & Walnut

>
>
>
>
>

Shell-Less Apple & Pear “Pie”

>
>
I had some apples and pears lying around and frozen puff pastry in the freezer.
So, how about this quick and easy dessert or snack, served with crème chantilly or vanilla ice cream (or both) 🙂
>
Hollow out the apples so that there is a shell of about 1/3rd ” thickness. Saute the peeled, diced pears in butter, add sugar and let lightly caramelize. Flambe with cognac and add a dash of vanilla. Brush outside of apples with egg wash (so that puff pastry adheres). Fill pears into hollow apples, cover with puff pastry lattice, brush with egg wash and bake at 375 F. Bake until apples are soft but not falling apart.

Bon Appetit ! Life is Good !
>

Shell-Less Apple & Pear “Pie”

: Shell-Less Apple & Pear “Pie”

>
>
>
>

“Spicy Chicken Fajitas”

>
>

Spicy chicken fajas,
with tortillas, guacamole, vinaigrette dressed lettuce, sour cream and salsa mexicana. A couple of negra modelo beers. What other meal on a rainy Friday night at home ?
This was most enjoyable to eat and quick to prepare.

Viva Mexico ! 🙂
>

Guacamole Recipe Here

“Spicy Chicken Fajas”

: “Spicy Chicken Fajas”

Ingredients :

Chicken, legs and tights, deboned, sliced,
Onions, sliced
Scallions, sliced
Garlic, paste
Guajillo pepper, ground
Cayenne pepper, (lot’s of it)
Cumin, ground
Chili powder,
Kosher salt,
Lard, to saute ( Substitute with other fat if preferred )

Method :

Saute chicken until golden brown, add onions, scallions, garlic paste and seasoning, saute until fragrant. Serving suggestion: See pictures.

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

Seafood Pizza & Salsa Mexicana

> > >
>
I just loved this pizza my friend Leo and I had last night.
According to Leo, the best pizza he ever had.
(Unfortunately, he is not exactly a food expert, so the verdict is still out 🙂 )

Pizza Dough Recipe Here

Toppings : Mascarpone cheese, squid, crab meat, scallions, chili flakes,
dried oregano, asiago cheese finely grated, garlic paste, salsa mexicana.

Note : Add the salsa and scallions after cooking, just before serving.

Bon Appetit ! Life is Good ! >
>

Seafood Pizza & Salsa Mexicana

: Seafood Pizza & Salsa Mexicana

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

>
>
Saturday night dinner with friends. Good times 🙂
Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine
>
Saute chicken until done. Remove from pan, reserve. Saute onion, garlic paste and chilies, add red wine and cream. Simmer until lightly thickened. Add freshly cooked al dente spaghetti, tomato, butter, parmesan cheese, kosher salt and pepper. Mix well until all spaghetti are coated with a light , creamy sauce. If too thick, add a bit of the spaghetti cooking water. If too thin, add a bit more cheese.