grill

And The Oscar Goes To …………This Salad

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Salade Oscar

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

Salade Oscar . Bone-In Rib Eye Steak

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Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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

Musaengchae

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Gochujang Blade Steaks

Gochujang Blade Steaks

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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

Steak Salad Sandwich

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Steak Salad Sandwich

Steak Salad Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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

Jamaican Jerk Chicken

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Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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first bite for Bella, as usual :-)

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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

Turkish Adana Kebab

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Turkish Adana Kebab

Turkish Adana Kebab

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Turkish Adana Kebab

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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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul



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 🙂


Bon Appetit !   Life is Good !


Click here for  Kimchi  (Kimchee)  recipe


Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

Bulgogi

Bulgogi



Preparation :

rib eye steak

rib eye steak

rib eye steak most fat removed (leave some on)

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

sliced rib eye steak

sliced rib eye steak

sliced beef, scallions, onions

sliced beef, scallions, onions

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

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

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)

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)

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

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

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

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

Sukja namul

Sukja namul

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

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

sukju namul

sukju namul

grilling bulgogi

grilling bulgogi

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi

Bulgogi



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





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

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



Preparation :

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

place creamed spinach on a serving dish

place creamed spinach on a serving dish

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

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

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



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







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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hoi sin grilled chicken leg's with simple salad in white balsamic vinaigrette

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

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grilling chicken

grilling chicken

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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simple salad in white balsamic vinaigrette

simple salad in white balsamic vinaigrette

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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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