grill

And The Oscar Goes To …………This Salad

Salade Oscar

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No – I did not watch the Oscars tonight.
In fact, although I am a huge movie fan who watches at least one movie per day, often two and sometimes three, I stopped watching the once glamorous and exciting Oscars years ago, when it had become a boring, extremely drawn-out and pointless parody of its former glory.
So, in order to have my own little oscar celebration, I created my personal version in form of a great dinner, replacing the little statue with the best dish of the night.
While avocados, nectarines, red onions and pears in a dressing of lemon juice and sweet Thai chili sauce might not seem to be nominees that fit into the same (salad) category, here they share the top honors for my new favorite salad 🙂
For obvious reasons, I’ll call this salad “Salade Oscar”
Best supporting actor – bone-in rib eye steak 🙂
In the end, a great (show) dinner, lots of applause (Bella, for the steak) and I walking away with yet another trophy (salad) 🙂
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Bon Appétit ! Life is Good !
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Click here for last years “Oscar” on ChefsOpinion
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Salade Oscar . Bone-In Rib Eye Steak

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Preparation :
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: season bone-in rib eye with kosher salt and cayenne pepper, grill to your preferred internal temperature

: 1 ea Florida avocado, 2 ea bosc pears, 1 ea nectarine, 1/2 ea red onion

: cut fruit and onion, dress with 3 tblsp fresh-squeezed lemon juice, a pinch of kosher salt, 4 tblsp extra virgin olive oil and 4 tblsp Thai sweet chili sauce; serves 4

: Salade Oscar

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

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Arrachera (Sobrebarriga)

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This is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito ! Buen Provecho !
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Click here for more Steak on ChefsOpinion
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Click here for recipes of Guacamole, Escabeche De Cebolla and Salsa Mexicana on ChefsOpinion

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Arrachera (Sobrebarriga)

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Preparation :
To read instructions, hover over pictures
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: Tortilla

: Tortillas

: Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

: season arrachera with kosher salt and black pepper, grill to your preferred doneness

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

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Gochujang Blade Steaks With Musaengchae (Spicy Korean Radish Salad)

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While I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is.
You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should only be a last resort.
If you love spicy – this salad is it !
If you love radish – this salad is it !
If you are tired of run of the mill salads – this salad will come to the rescue !
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Bon Appetit ! Life is Good !
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More Blade Steaks On ChefsOpinion
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P.S.
These blade steaks were very thin, so the amount pictured (6 steaks) were just enough for one meal for Bella and I 🙂
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Musaengchae

: korean radish (pic source: maangchi)

: peel radish, then cut into fine julienne, season with kosher salt, let stand for 10 minutes, squeeze out excess water

: toast sesame seeds until golden

: add black sesame seeds, white toasted sesame seeds, gochujang, garlic paste, ginger paste, white vinegar and scallions, mix carefully in order to not break-up the radish julienne

: Musaengchae

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Gochujang Blade Steaks

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: marinade pork-blade steaks overnight with gochujang, ginger paste, garlic paste, kosher salt, scallions, peanut oil, mirin and sake

: grill or broil until pork skin is very crispy

: Gochujang Blade Steaks

: Gochujang Blade Steaks

: Gochujang Blade Steaks

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Steak Salad Sandwich

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Combine a good steak, some greens, grilled sour dough bread smeared with herb & garlic boursin and a few more goodies and you have yourself a delightful, quick and easy to prepare dinner, as I did this late afternoon.
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Bon Appetit ! Life is Good !
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Steak Salad Sandwich

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Preparation :
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: trim a 16 oz striploin of all fat, slice into 3 thin strips, marinade overnight in soy sauce, thyme, oregano, fresh ground black pepper and garlic oil

: thinly slice red radishes, season generously with kosher salt, let marinade for 15 minutes, then squeeze out excess moisture

: grill a thick slice of sourdough bread

: let bread cool, smear with garlic/herb boursin

: mix iceberg lettuce with radish and vinaigrette

: season steaks with kosher salt, grill until rare, remove meat from pan, let rest for 5 minutes

: plate bread and salad

: top with steaks

: Steak Salad Sandwich

: Madam first, as usual…..

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Jamaican Jerk Chicken

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While there are a million and one jerk chicken recipes out there, the basic seasoning is usually brown sugar or molasses, all spice, garlic, cinnamon, scotch bonnets (as much as you can handle), ginger, thyme, nutmeg and salt. Most folks I know also add soy sauce and scallions (I do).
Then, if you have a wood burning grill, grill very slowly, covered until the chicken is charred on the outside and juicy on the inside. Since I don’t presently have a proper grill, I started my jerk chicken in a cast iron grill pan and after a light char developed, covered it and finished cooking it in the oven. The result was a very tasty, very juicy, close to perfection jerk chicken 🙂
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Bon Appetit ! Life is good !
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P.S.
As I was cooking this inside the house, I used all dry herbs and spices.
However, for a more authentic experience, if cooking outside on a wood grill, you want to use fresh spices and herbs, minced and mixed with the soy sauce to a paste and rubbed into the chicken and its cuts. Cooking this on a covered grill will develop the flavorful smoky taste associated with authentic jerk chicken.
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Jamaican Jerk Chicken

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Preparation :
To read instructions, hover over pictures
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: cut a fresh chicken in half

: make a few incisions all the way to the bones

: grill chicken on both sides, set on a few chopped scallions, cover

: bake in oven at 350 F until cooked through but still juicy

: Jamaican Jerk Chicken

: Jamaican Jerk Chicken

: Jamaican Jerk Chicken

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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit ! Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
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: season tenderloin with kosher salt and rub with chili oil and garlic oil

: grill in a very hot grill pan until marked on one side, turn and finish in a 325F oven until medium rare

: saute mushrooms in olive oil

: add cannellini, garlic paste, sriracha, kosher salt, a dash of maggi and a small amount of grated asiago cheese, simmer one minute, check / adjust seasoning

: add a few scallions (seasoned with salt, garlic oil and chili oil) during the last few minutes of cooking the steak

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: first bite for Bella, as usual 🙂

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Adana Kebab (Kıyma Kebabı) (Turkish Lamb Skewer)

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In the early seventies I was lucky enough to be visiting Turkey many times ( Istanbul, Kusadasi and Izmir among other places). At that time, Turkey still had an oriental mystique to it which was incredibly fascinating and exiting to a young man like me. The sights, smells and noises were so much different from what I was used to – even after all these years, they still linger vividly in my memory
My girlfriend and I almost got stoned by an angry mob one day at the market in Izmir. (They actually threw stones and small rocks at us). We just came from the Caribbean and my girlfriend Edith was wearing the popular outfit of the day – high heels, hot pants and a thin t-shirt without a bra – not a good idea at the time in a mostly Muslim country. Only the quick help and intervention of our taxi driver who came running to rescue us (carefree idiots) prevented great harm or worse.
But beside that particular episode, I only have great memories of Turkey in the seventies. One of the highlights of our stay’s were always the great meals we had in local restaurants. We tried anything we could, from five-star restaurants in five-star hotels in Istanbul to small dives along the beaches and funky eateries in the sea port’s more seedy areas. The food was always great, fresh, spice-laden and exotic (to me at that time, most anything seemed exotic)
I remember Adana Kebab to be widely served and today I finally got around to do my own version which turned out pretty spectacular 🙂
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Bon Appetit ! Afiyet Olsun !
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Turkish Adana Kebab

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season ground lamb with sumac, cinnamon, cumin, paprika, grd coriander seeds, oregano, chili flakes, chopped onions, garlic paste, kosher salt, mix well, form into 8 oz balls, thread around skewers, grill until medium

: serve with flatbread, olives, pickled chilies, sun dried tomatoes, yogurt, hummus, onions, tomatoes, avocado, drizzle all with extra virgin olive oil, sprinkle with black pepper and chopped cilantro

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul

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Tonight (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂
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Bon Appetit ! Life is Good !
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Click here for Kimchi (Kimchee) recipe

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Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

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Bulgogi

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Preparation :
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rib eye steak

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rib eye steak most fat removed (leave some on for better taste and texture)

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sliced rib eye steak

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sliced beef, scallions, onions

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pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

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season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

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Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again

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add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

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Sukja namul

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heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

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sukju namul

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grilling bulgogi

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Bulgogi, Kimchi, Sukyu Namul,

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Bulgogi

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Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Comfort food at it’s easiest, it’s quickest and it’s best. Once the spinach has been blanched (I always keep some in the freezer for occasions like this), the whole shamukus does not take more than fifteen minutes to prepare, ideal for a lazy day-off lunch while watching a good movie ( Captain Phillips )

Bon Appetit ! Life is Good !

Click here for Creamed Spinach recipe

Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Preparation :
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season chicken and shiitake with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carryover heat will cook chickento a perfect 165F

season boneless chicken tights and shiitake mushroom with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carry-over heat will cook chicken to a perfect 165F

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place creamed spinach on a serving dish

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top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

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Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Dear Friend’s, to help support this blog,
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Hoisin Grilled Chicken Leg’s

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Many a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit ! Life is Good !

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hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

grilling chicken

hoisin grilled chicken leg’s

simple salad in white balsamic vinaigrette

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