Horseradish

Smoked Pork Shank

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I cooked this beauty yesterday for two hours, then let it cool in the stock overnight.
Served today for lunch with german potato salad, horseradish, dijon, pickled tomatoes and rustic Italian garlic bread.
Simple, but oh so good 🙂

Bon Appetit ! Life is Good !
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Click here for German Potato Salad recipe
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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Preparation :
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simmer pork shank in salted water with lots of chopped raw garlic, onion and plenty of hot sauce, after two hours, remove from heat and let cool in stock

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grill italian garlic bread

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pickle tomatoes by pricking with toothpick all over, marinade overnight in balsamic vinegar, cayenne pepper and kosher salt

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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Smoked Pork Shank

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Midnight Snack (No Crappy Chips With Crappy Salsa)

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What’s a man got to do when brutal hunger strikes at 2.00am ?
– How about this little snack I whipped up last night.
Accompanied by a nice bottle of merlot.
Happily shared with Bella (the snack, not the wine 🙂

Bon Appetit ! Life is Good !

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antique Delft ware. One of a pair

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sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tamato

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tamato

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sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

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sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime 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. Thank you 🙂
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Cowboy Steak & Fried Onions

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This evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit ! Life is Good !
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Cowboy Steak & Fried Onions

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

season steak with salt and cayenne pepper, saute until done to your preference

let steak rest in warm place for ten minutes

top with freshly grated horseradish

top with fried onions and sliced scallions

Cowboy Steak & Fried Onions

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Dear Friend’s, to help support this blog,
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Roasted Suckling Pig

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Leftover suckling pig from last night, re-heated, sprinkled with kosher salt and freshly ground black pepper and served for today’s lunch with mustard, horseradish, sour dough bread and a couple of Negra Modelo 🙂

Bon Appetit ! Life is Good !

Roasted Suckling Pig

Spanferkel

Lechon Asado

Cochon De Lait

Roasted Suckling Pig

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Parrillada

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Tonight, Bella and I enjoyed our own version of parrillada.
I made it a bit more interesting by adding corn, pickled mushrooms and kimchi,
as well as peanut sauce, chimichurri, horseradish and rye bread.
Great ending to a lazy, well fed weekend.

Bon Appetit ! Life is Good !
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Parillada

: Marinade meat’s overnight with granulated garlic, sriracha, dijon mustard and soy sauce

: Just before grilling, season steak, chop and corn with sea salt

: Parillada

: Striploin, Morcilla, Pork Chop, Chorizo

: Parillada

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“Choripán Mariposa”

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South America’s culinary addition to the world of sandwiches, the Choripán, is without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho ! Life is Good !
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Choripan

Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Choripan

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Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

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Most folks I know would shun a blade steak as inferior cut, too lowly to use as a steak. But let me assure you, as far as pork steaks go, you will be hard pressed to find a better cut. The blade has a wonderful texture and taste, very juice, tender and yes, very economical (we don’t say cheap 🙂 )

Season steaks with sea salt and freshly ground black pepper. Season yoghurt with sea salt and cayenne pepper, mix with some grated asiago cheese. Season asparagus with sea salt and cayenne pepper. Grill steak until medium well. (It will continue cooking to well done while it gratinates). Place steak on baking dish, sprinkle with freshly grated horse radish. Top with asparagus. Brush asparagus tips with melted butter. Nape asparagus with yoghurt, sprinkle with asiago cheese and scallions. Gratinate until golden.

Bon Appetit ! Life is Good !
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Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

: Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

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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” Bauern Vesper ” # 2

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Today was a very lazy sunday for me, I did not even feel like cooking. So, instead of a hot meal, I had a simple “Vesper” of bread, horseradish, salame , brie and gorgonzola. Good stuff 🙂

Bon Appetit ! Life is Good !
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Bauern Vesper

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Breakfast Of Champions # 18 Smoked Salmon

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If this breakfast doesn’t get you going, nothing ever will ! 🙂
Smoked salmon, sautéed garlic potatoes, Guacamole, onion, freshly grated horseradish with lime.

Bon Appetit ! Have A Wonderful Day !
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Smoked Salmon

: Smoked Salmon

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My Kind Of ” Finger Food “

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Sunday night and monday evening was very cold here in Miami, so cold in fact I actually had to turn on the central heating system in order to be comfortable in the house. So, in order to help with the comforting process, I prepared two dishes which aided greatly in the warming of soul and belly :

Sunday afternoon :
“Smoked pig’s tail’s”
with fresh horse radish and potatoes fried in rendered duck fat “.

Monday afternoon :
“Spinach, Potato, Sausage & Cheese Casserole”
(I’ll post that in the next few day’s).
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: My kind of ” Finger Food “

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Simmer the smoked pigs’ tails in salted water with kosher salt, lot’s of garlic and cayenne pepper until very tender but not falling apart. Grate the horseradish very fine and mix with salt and lemon juice. Fry the potatoes in rendered duck fat, starting with cold fat and slowly increasing the temperature to 375 F. The potatoes will be creamy on the inside and crispy on the outside. Add the sliced chilis and onions for the last few seconds of frying. Remove to absorbent paper and sprinkle with sea salt.
Enjoy a great , simple meal; “Finger food” at it’s finest 🙂
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Bon Appetit ! Keep Warm And Cozy 🙂

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