hearty

Sautéed Hake, Shrimp & Potato

>
>
Comfort Food ! 🙂
We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, etc.
This featured dish is much different, but in its final stage, it represents comfort food just as well as the aforementioned dishes. Although its main ingredients consist of delicate fish filet and juicy shrimp, the generous use of butter and the comforting method of sauteeing all to a golden crisp will make this without a doubt a worthy contender of comfort food at it’s finest 🙂
>
Bon Appétit ! Life is Good !
>
>
>

Sautéed Hake, Shrimp & Potato

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

: 4 ea 5 oz hake filets, 20 ea shrimp, (peeled, de-veined, tail-on), 1 lb small. cooked potatoes; season the filets with kosher salt, cayenne pepper and lemon juice to taste

: dredge the fish filets in a mixture of a/p flour and panko

: saute the fish as well as the potatoes in vegetable oil until the potatoes are golden and the fish is almost cooked through; discard the oil of both pans, put back on heat

: add 2 oz of whole butter to the potatoes, season with kosher salt to taste, saute until the butter starts to brown, remove the potatoes, reserve

: add 3 oz of whole butter to the fish, saute on both sides until the butter starts to brown, remove the fish, reserve

: add the shrimp to the pan with the butter from the shrimp, add the butter from the pan of the potatoes, saute until the shrimp are done, about 2 minutes

: place the fish on a serving platter, add the potatoes and top with the shrimp and butter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

>
>
>
>

Gnocchi With Broccolini And Mushrooms

>
>
Here is another simple, hearty and delicious dish that I prepare often, since gnocchi and broccolini are some of my favorite ingredients to a happy meal.
Add cheese, mushrooms, butter and pangrattato and you’ll end up with the dish pictured here 🙂
However, if you are not a fan of any of these ingredients – just nix any one of them, or replace them with something you prefer to the original – shrimp instead of mushroom, another pasta instead of gnocchi , another vegetable instead of the broccolini, etc.
Let your imagination, wallet and available time be the guide to your pasta of the day, while using the one featured here as your inspiration 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Gnocchi on ChefsOpinion
>
Click here for more Broccolini on ChefsOpinion
>
Click here for more Pasta on ChefsOpinion
>

>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
>
>
>

Gnocchi With Broccolini And Mushrooms

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

: saute 1/2 cup panko in 2 tblsp whole butter

: saute until golden, remove from heat, reserve

: saute julienne of 1 medium sized onion and 1/4 tblsp garlic paste (optional) in 1 tblsp butter until translucent

: add 8 oz mixed fresh mushrooms and 8 oz blanched broccolini, season with kosher salt and cayenne pepper to taste, saute until heated through, about 2 minutes, add 1 lb freshly prepred gnocchi, carefully mix together, check/adjust seasoning

: place pasta on serving dish

: sprinkle with freshly grated parmesan and top with pangrattato

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

>
>
>
>

Grilled Tenderloin With Mushrooms And Cannellini Beans

<
>
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 🙂
>
Bon Appetit ! Life is Good !
>
>

Grilled Tenderloin With Mushrooms And Cannellini Beans

first bite for Bella, as usual 🙂

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

: 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