kosher salt

Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

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Surf & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit ! Life is Good !
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Surf & Turf

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Mise en place

: bring 1 cup well washed basmati rice, one cup water and one cup coconut milk to a simmer, season with salt and white pepper

: Cover airtight with aluminium foil, let simmer/steam for 20 minutes, leave covered for another 10 minutes

: just befor serving, remove cover and fluff with fork

: saute onions and bananas in garlic oil/paste

: add curry powder,turmeric and cumin, saute until fragrant

: add sieved tomatoes

: add lentils which have been soaked overnight, simmer until tender, season with kosher salt

: coconut rice and curried lentils

: mix garlic paste with extra virgin olive oil

: add black pepper

: add sea salt and freshly squeezed lime

: add lots of fresh coriander

: saute strip cutlets and cod filet’s, dip all sides in seasoning oil

: Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Surf & Turf

: Surf & Turf

: Surf & Turf

: Coconut Rice

: Curried Lentils

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Spatchcocked Sautéed Cornish Hen With Arugula In Honey-Mustard Vinaigrette

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Traditionally, when spatchcocking a bird to be served in a restaurant, one should remove the backbone and sternum. Not only will that allow the bird to cook easier, but also allow the guest to eat it more comfortable with fork and knife at the table.
However, for me, one of the best part’s of eating poultry is to gnaw on the bones, especially the backbones and remove the bits of meat from there 🙂 So, In order to satisfy my bone-gnawing graving’s, I just cut the bird in half, especially a very small one such as this cornish hen, then saute, roast or grill it, usually just seasoned simply with kosher salt, sriracha and granulated garlic.

Bon Appetit ! Life is Good !
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Spatchcocked Cornish Hen & Arugula In Honey Mustard Vinaigrette

Spatchcocked sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Cornish Hen

: cut hen in half, remove back bone, season with kosher salt and cayenne pepper, saute in garlic oil until cooked through but not dry

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

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Donkatsu

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Yesterday’s dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”. Tonkatsu dipping sauce is served separately.

Bon Appetit ! Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

add steamed rice to bowl

add sliced cutlet, eggs and orange wedge

Donkatsu

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Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

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Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit ! Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten – Käse Spätzle

: cook Spaetzle

: remove to ice water, strain

: saute diced onions in butter until golden

: add spaetzle, chopped parsley, kosher salt and black pepper

: first layer spaetzle

: add emmentaler

: add schmelze

: add second layer spaetzle

: add second layer emmentaler

: add second layer schmelze, top with chives

: Tomaten – Käse Spätzle

: Tomato/Kaese Spaetzle

: lettuce, grape tomatoes and honey/herb vinaygrette

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Almost Vegetarian

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Yesterday’s dinner plan was simple enough – just a few grilled vegetables and some tonkatsu dipping sauce. But when I started grilling and looked what was cooking, I felt I had to add a few little things, namely a New York strip steak, pork chop, morcilla and chorizo. Now I had a meal 🙂
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Bon Appetit ! Life is Good !

Tonkatsu Dipping Sauce Recipe

grilled strip steak, pork chop, morcilla, chorizo, tomato, asparagus, tomato

sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

: season meat’s and veggies with sea salt and black pepper

: meanwhile, blanch asparagus in generously salted water. Shock in ice water, drain

: tonkatsu dipping sauce

: season asparagus with sea salt and black pepper. Grill

: almost vegetarian

: sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

: almost vegetarian

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Grilled Pork Medallions, Chili/Herb Butter & Salad

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Fifteen minutes is all it takes to prepare this delightful meal. Just make sure you leave a wrapped stick of butter on the prep table in the kitchen when you leave the house in the morning so that you have pliable, soft butter when you start prepping in the afternoon.

Bon Appetit ! Life is Good !
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Grilled Pork Medallions, Chili/Herb Butter & Salad

season tenderloin medallions with kosher salt, cayenne pepper and granulated garlic. Saute until medium well. Rest for 5 minutes before serving.

mix soft butter, roasted garlic paste, salt, cayenne pepper, lime juice and chopped cilantro. Scoop out, top with chili flakes

season radishes and cucumbers with plenty of sea salt, marinate for 10 minutes

after 10 minutes, drain water, add eggs, ketchup, sriracha, chopped parsley, roasted garlic paste and olive oil, mix carefully so you don’t mush up the eggs

spicy salad of egg, cucumber and radish

Grilled Pork Medallions, Chili/Herb Butter & Salad

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Chili Beef, Pennoni Lisci & Peppers

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Great lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)

Bon Appetit ! Life is Good !
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Chili Beef, Pennoni Lisci & Peppers

: cut beef tenderloin into strip’s, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside

: saute onion and chili’s until fragrant

: add peppers and roasted garlic purre, saute another minute

: deglaze with red wine

: add, freshly cooked pasta, beef, chopped parsley, salt and pepper

: Chili Beef, Pennoni Lisci & Peppers

: Chili Beef, Pennoni Lisci & Peppers

: sprinkle freshly grated peccorino

: Chili Beef, Pennoni Lisci & Peppers

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Beef Short Rib’s Braised In Merlot

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The other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit ! Life is Good !
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Beef Short Rib’s Braised In Merlot

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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: beef short ribs

: season with kosher salt and freshly ground black pepper

: when browned, remove ribs, saute carrots, onion and garlic until browned

: add chilis, tomatoes and fresh oregano

: fresh oregano in the living room 🙂

: deglaze with merlot

: add beef stock, salt and pepper

: return ribs to stock

: cover, SLOWLY simmer until tender

: remove ribs, set aside

: strain vegetables, making sure to press as much vegetables as possible through the strainer to thicken the sauce and add even more flavor. Simmer and reduce until “Nape “texture. Check/adjust taste

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

The secret for the success of this dish is in the seasoned flour/bread crumbs in which to dredge the seafood, as well as frying it in small batches in very hot peanut oil. Mix 1/3 of panko bread crumbs, 1/3 of regular bread crumbs and 1/3 of corn starch. Season with plenty of smoked paprika and cayenne pepper, kosher salt, granulated garlic and grated lemon peel. Fry for about one minute only or until the coating has turned golden brown. Remember, this is NOT breaded seafood, so you don’t have to worry if the seafood is not completely covered by the coating. The flour mixture serves to give color, taste and texture. I served this with creamed spinach and tonkatsu sauce, but a green salad and remoulade sauce will fit just as well. Just make sure that you squeeze the lemon on one piece of seafood at a time, so by the time each bite reaches your mouth, the crumbs will still be crispy 🙂

Bon Appetit ! Life is Good !
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tonkatsu sauce recipe click here
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creamed spinach recipe click here
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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

Fried Seafood, Creamed Spinach & Tonkatsu Sauce >>>>

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