grilling

Best ! Ribs ! Ever !

Best ! Ribs ! Ever !

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Here is a rib recipe that will take your Memorial Day BBQ (or any other BBQ day) to the highest level 🙂
While the marinade consists of a whole bunch of ingredients, there is nothing exotic or unusual about them and most of us who like to cook have these sauces/seasonings already in their cupboard. If not, just buy small amounts so you have no waste.
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Bon Appétit !   Life is Good !
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P.S.
If you like to cook the ribs outside on the grill, follow the same procedure as outlined below, but once they are tender from cooking them sealed in the pan on the grill, remove them from the braising pan and cook them on both sides on a very low-heat grill for another 30 minutes or so, until the ribs have nicely caramelized but are not burned 🙂
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Click here for more  Ribs  on  ChefsOpinion
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Best ! Ribs ! Ever !

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Best ! Ribs ! Ever !

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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 Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

JUICY ! grilled pork chop, cooked all the way 🙂

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To  all the wannabe “Chefs” out there who insist that pork, poultry and fish has to be undercooked to be juicy – look at this piece of well-cooked pork, then please go back to school/apprenticeship and let a REAL chef teach you how to cook !!!
As Chef Susser used to say:
Cooking is easy – IF you know how to do it 🙂
(However, if you just happen to like the awful texture of undercooked pork – pls go ahead and enjoy) 😦
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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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Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often  wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit !   Life is Good !
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Dwaeji Bulgogi

Dwaeji Bulgogi

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Tteokbokki

Tteokbokki

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Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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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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Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Rib Eye Steak – suberb !
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Herbed Garlic Yogurt – delightful !!
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Lentil Salad – best EVER !!!!!!!
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A few day’s back I had some leftover lentils (see cooking instructions here). The next morning I added some olive oil, cider vinegar , lot’s of garlic paste and a bit of ketchup and dijon mustard. Today I added some diced chilies and peppers. Let me tell you, taste and texture were out of this world.
A typical example of how leftovers, when treated properly, can make a whole new great dish, sometimes even better than the original. The combination of the steak, salad and yogurt was truly outstanding. Simple food at it’s best :-).
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Bon Appetit !   Life is Good !
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Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Preparation :
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To read instructions, hover over pictures
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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

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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Easy Does It # 12 – Grill Or Griddle A Steak In Your Kitchen Without Making A Mess



Here  is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂

Bon Appetit !   Life is good !

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess



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Tira De Asado – Argentinian Style Grilled Beef Ribs



Unfortunately,  most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the  animal  (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit !     Disfrutar de su Carne !

Grilled Beef Rib's, Spicy Chimichurri, Asian Style Pickled Cucumbers

Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

 

season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

 

 

grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

 

almost.....

almost…..

Tira De Asado

Tira De Asado

Grilled Beef Ribs

Grilled Beef Ribs

Grilled Beef Rib's, Spicy Chimichurri, Asian Style Pickled Cucumbers

Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

YEP  :-)

YEP 🙂



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Hans’ Gnocchi & Strip

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This  dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit !   Life is Good !
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For Gnocchi Recipe Click Here
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Hans' Gnocchi & Strip

Hans’ Gnocchi & Strip

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