green peas

Pierogi With Onions, Salami And Peas

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You  might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
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Bon Appetit !   Life is Good !
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Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas 

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Pierogi With Onions, Salami And Peas

Pierogi With Onions, Salami And Peas

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Below find my own pierogi recipe :
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Ingredients :

         Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.

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Old Fashioned Shrimp Roll



After being sick as a dog for the past few day’s, today I can at least walk again without fear of falling on my behind because my legs could not hold me up. So, as any sane person would do, the first thing to do was to prep a meal that would make me feel better. Shrimp and mayo might not seem very smart as a first solid meal in three day’s, but I am happy to report that three hours later I am still ok 🙂
(In case you wonder how I posted the last post about the fish in black bean sauce:
I usually have one or two post’s on stand-by for situations like this and all it needs is the push of a button, the rest takes care of itself)
Anyway, I hope my recovery is going to last for a good time to come and things will be back to normal, at least healthwise.
So here we go, today’s early, delicious lunch:

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



Preparation :

mise en place

mise en place

shrimp, green peas, golden grpe tomatoes, radish, scallion

shrimp, green peas, golden grape tomatoes, radish, scallion

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

slice italian garlic roll in half (toasting optional)

slice italian garlic roll in half (toasting optional)

top with romaine leaves in  lime vinaigrette

top with romaine leaves in lime vinaigrette

top with generaos amount of shrimp salad

top with generous amount of shrimp salad, garnish with fennel leaves

serve with lime wedges and arugula in french dressing

serve with lime wedges and arugula in french dressing

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



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Szechuan Chicken & Fan


Since  breakfast was substantial and relatively late, lunch was late as well and will have to do for both lunch and dinner. Well, maybe there is a midnight snack on the horizon, we’ll see 🙂
The red jalapeno peppers I used here were exceptionally fruity and only mildly hot, so they were perfect for my taste and heat tolerance. Please adjust the amount and heat level to your own taste or eliminate the chilies altogether and replace with mushrooms, water chestnuts, bell peppers, green peas, carrots or whatever else strikes your fancy.

Bon Appetit !   Life is Good !

Click here for  FAN  (chinese steamed rice ) recipe

 

Szechuan Style Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan



Preparation :

season sliced chicken with salt, five spice powder and soy sauce, dust with cornstarch and stir fry in peanut oil

season sliced chicken with salt, five spice powder and soy sauce, dust with cornstarch and stir fry in peanut oil

remove chicken from wok, reserve

remove chicken from wok, reserve

saute chilies and scallions, remove from wok, reserve

saute chilies and scallions, remove from wok, reserve

saute onions and garlic paste in garlic oil

saute onions and garlic paste in garlic oil

add soy sauce, oyster sauce, chicken stock, sesame oil and sugar, simmer until slightly thickened

add soy sauce, oyster sauce, chicken stock, sesame oil and sugar, simmer until slightly thickened

return chicken, chilies and scallions to sauce, remove from heat, check/adjust seasoning

return chicken, chilies and scallions to sauce, remove from heat, check/adjust seasoning

Szechuan Style Chicken & Fan

to serve, sprinkle chicken with white sesame seeds, rice with black sesame seeds

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Fan (Chinese Steamed Rice)

Fan (Chinese Steamed Rice)



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Steamed Bay Scallops, Peppers And Green Peas

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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

Steamed Bay Scallops, Peppers And Green Peas

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Steamed Bay Scallops, Peppers And Green Peas

Steamed Bay Scallops, Peppers And Green Peas

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Steamed Bay Scallops, Peppers And Green Peas

Steamed Bay Scallops, Peppers And Green Peas

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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

Stew Of Split Pork Hock, Split Green Peas & Potatoes

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Simmer Split Hock's In Salted Water

Simmer Split Hock’s In Salted Water

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Add Onion, Garlic & Bay leaf

Add Onion, Garlic & Bay Leaf

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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

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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

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Add Small cooked Potatoes & Return Hock's To Pot. Adjust Seasoning If Necessary

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

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To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

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Stew Of Split Pork Hock, Split Green Peas & Potatoes

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

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Stew Of Split Pork Hock, Split Green Peas & Potatoes

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

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