honey mustard vinaigrette

Tandoory Style Cod Filet With Potato-Onion Mash

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When you first lay your eyes on the pictures of this dish you might think that the cod filet is the star of the show. While this might be so for some folks, for me the star was the potato-onion mash. Seldom have I experienced a richer, tastier and more scrumptious potato dish than this one. Even by itself it would have completely satisfied my requirements for an excellent lunch. Of course, adding the salad and fish made it just more perfect and rounded out the meal. Great lunch experience and one which I will definitely repeat soon.
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Bon Appetit ! Life is Good !
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P.S.
Looks like lettuce with honey/mustard dressing has become my go-to green side dish.
(Could be worse) 🙂
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Tandoory Style Cod Filet With Potato-Onion Mash

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bake potatoes and onions until soft

: let potatoes and onions cool a bit to be able to handle them, then remove peel

: add plenty of butter, sriracha, garlic paste, greek yogurt and kosher salt to potatoes

: add onions, mash lightly

: combine everything, check / adjust seasoning, cover, keep hot

: meanwhile, marinade cod filet in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt

: cook without fat in a very hot cast iron pan

: plate a bed of lettuce dressed with your favorite vinaigrette

: top lettuce with potatoes, top potatoes with cod filet

: Tandoory Style Cod Filet With Potato-Onion Mash

: Tandoory Style Cod Filet With Potato-Onion Mash

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Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit ! Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Pasta Salad With Squid And Sun-Dried Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove innards and spine, cut eyes and fangs from tentacles

: cut bodies lenghtwise (or into rings if you prefer)

: season with granulated garlic, plenty of sriracha and kosher salt

: coat with a mixture of half cornstarch, half corn meal

: deepfry for a few seconds in VERY hot oil

: remove to absorbent paper, sprinkle with chopped cilantro

: capers, sun dried tomatoes, corn, grape tomatoes, peppers, scallions,

: pasta of your choice (I used casarecce), add veggies and honey/mustard dressing

: love this serving dish 🙂

: add lettuce in honey/mustard dressing

: top with pasta salad

: top with squid

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

: Pasta Salad With Squid And Sun-Dried Tomatoes

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Salad With Irish Cheddar

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The other day I came across this cheese and thought I’ll give it a try. Turns out that this is my new favorite semi-hard cheese. It is simply delicious and, because of its sharpness and strength, ideal to pair with salad, which of course I did at once. Here is the result:
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Bon Appetit ! Life is Good !
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Salad And Irish Cheddar

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Preparation :
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: the good stuff…..

: fresh herbs, always at hand…..

: rainbow tomatoes, radish. mild chilies

: sliced cucumbers, onions, radish. mild chilies, halved rainbow tomatoes, dressed in honey/mustard vinaigrette

: lettuce julienne with honey/mustard vinaigrette

: to serve, add vegetables and shaved cheddar, sprinkle with fresh basil, fresh cilantro and fresh ground black pepper

: Salad And Irish Cheddar

: Salad And Irish Cheddar

: Salad And Irish Cheddar

: Salad And Irish Cheddar

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Chicken In A Nest

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Chicken Salad is probably one of the most abused dishes out there. Ever more complicated and pompous, it has lost its original appeal for me a long time ago in it’s present form which is more likely than not a bunch of mostly outer salad leaves (I call that rabbit food 😦 , some obscure bottled dressing and a few slices of tomato and cucumber – $ 17.50 please! – plus tip and a diet coke or water and you will leave the restaurant with a bill of at least $ 25.00 for a mediocre meal you could prepare at home for a fraction of the price, much faster and most of all – much more delicious, healthy and appetizing !
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Bon Appetit ! Life is Good !
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Chicken In A Nest

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: dress grape tomatoes, baby arugula, romaine hearts and mung bean sprouts in honey mustard vinaigrette

: arrange salad on serving platter

: slice half an avocado, reserve shell

: place avocado shell on salad nest

: saute chicken in very hot peanut oil, add scallions

: add chicken to avocado shell, sprinkle with black sesame seeds

: add avocado slices, drizzle with lemon juice and olive oil

: Chicken In A Nest

: Chicken In A Nest

: Chicken In A Nest

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Week Two – Tuesday Dinner

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Grilled ~~Roman~~ Romaine Feast
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Who on earth would object to lighter, healthier food if it comes prepared and presented like this mouth-watering salad ? ! 🙂
The grilled romaine salad is a marvel of taste and texture, just make sure you don’t overcook it on the grill. The outside should have nice grill mark’s, while the heart should still be crispy, Use a strong dressing, so it will not be overpowered by the charred taste of the salad’s outer leaves. As for the other veggies, use whatever you have available and you think will be enhanced by grilling. If smoked salmon is not your thing, use any other protein, grilled, smoked or sautéed.
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Bon Appetit ! Life is Good !
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