lettuce

Rösti-Waffles, Gravlax And Poached Egg

Rösti-Waffles, Gravlax And Poached Egg

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I usually don’t participate in spreading nonsense like “Rösti-Waffles”, but this is different. When I saw this the first time, I thought – why?! – this got to be just another silly way of trying to be “inventive” and/or “different”, or “cutting edge”, or whatever.
But, I tried it nevertheless. Instantly, I became a big fan! 🙂
I am probably the biggest non-Swiss fan of rösti, however, these rösti-waffles are a completely different potato dish.
Using a non-stick waffle iron, one needs to use only a thin film of clarified butter or duck fat. Then, to keep the potatoes light and crisp, loosely fill in just a small amount of shredded, seasoned potato (compared to the amount one would use for the same size “real” rösti in a pan), cook on low heat until the resulting dish resembles a thinly spun web of tender yet crispy potatoes.
Very different from rösti in texture, but at least as delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Rösti on  ChefsOpinion
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Click here for  Gravlax Recipe  on  ChefsOpinion
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P.S.
This dish can, of course, be enjoyed any time of day. I had it for breakfast, so I omitted the onion rings I’d usually serve with this 🙂
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Rösti-Waffles, Gravlax And Poached Egg

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Rösti-Waffles, Gravlax And Poached Egg

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Rösti-Waffles, Gravlax And Poached Egg with capers and finely sliced chives

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rösti-waffle should be very crisp on the outside, soft and creamy on the inside; this recipe makes 8 ea rösti-waffles


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Panzanella & Grilled Pork Chops

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If  you never tried  Panzanella, chances are that a dish using stale bread is on the bottom of your “must try this” list.
After all, nowadays stale bread is usually used either for bread pudding, bread dumplings, or, most likely of all – thrown into the garbage bin.
Now, I have to admit that most bread you can buy is best thrown away after a few days, since it was nothing special to begin with. But if you are a fan of really good bread, it would pain you to throw away some of it just because it has survived a few more days than usual and has become a bit stale. If this happens in my kitchen, I usually slice the bread thick and grill it, which will revive it beautifully and will give a loaf at least another 4 days of good use.
Or, surprise surprise – I’ll make  Panzanella.
The first written recipe for  Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern  Panzanella through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalists still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
If I prepare  Panzanella as a main dish, I usually add boiled eggs, anchovy fillets, capers, garlic paste, roasted marinated peppers and lots of chives and fresh basil and oregano. I don’t soak my Panzanella  in water but rather in a generous amount of dressing of good olive oil, white balsamic vinegar, kosher salt and freshly ground black pepper. I let the salad sit for at least 30 minutes before I dig into it, by which time the dressing has been soaked up by the bread. Usually, I over-eat on this stuff because once I start, I can’t stop until it’s all gone 😦 🙂
However, since I had grilled pork chops with this one, I kept it simple and used only bread, onions, cucumbers, tomatoes, basil and dressing. What a wonderful meal this was…….
So, I hope that next time you have some good, rustic bread which has seen better days, you will give this delicious dish a try 🙂
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Bon Appétit !   Life is Good !
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Panzanella & Grilled Pork Chop

Panzanella & Grilled Pork Chop

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Panzanella & Grilled Pork Chop

Panzanella & Grilled Pork Chop

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

Tandoory Style Cod Filet With Potato-Onion Mash

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Tandoory Style Cod Filet With Potato-Onion Mash

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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Egg Salad With Shrimp & Caviar

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Last  night I dreamed of the time when as kid’s my brother and I were eating egg salad, which at that time (50+ years ago) was a great treat for us because of the shrimp or crayfish and trout or lump fish caviar my mom used to add to the salad. So after I woke up, during the whole morning I kept thinking about those happy times and although I can not re-create the happiness of a mostly carefree child hood, I can most certainly re-create the dish that reminds me of it. So here we go,  “Tilly’s egg salad with shrimp and caviar” 🙂
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Egg Salad With Shrimp & Caviar

Egg Salad With Shrimp & Caviar

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Egg Salad With Shrimp & Caviar

Egg Salad With Shrimp & Caviar

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Ingredient’s :

Eggs,   hardboiled, peeled, quartered
Shrimp,   cooked, peeled
Caviar,   your preferred type
Tomatoes,   seeds removed, diced
Mayonnaise,   preferably home made
Sriracha,
Lemon juice,
Mustard,
Kosher salt,
Capers,
Scallions,   finely sliced
Butter lettuce,
Mustard vinaigrette,
Bread,   toasted and buttered bread of your choice

Method :

Mix the eggs, shrimp, mayo, capers, scallions, tomatoes, sriracha and salt. Line a serving bowl with vinaigrette dressed butter lettuce , top with egg/shrimp salad. Top salad with caviar.

Bon Appetit !   Life is Good !

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Late Night Snack: Romaine, Tomatoes, Eggs & Seafood

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What  a great, tasty snack last night at 1.00 am.
Just about three minutes of preparation,
but a great, very enjoyable meal  🙂
If you use canned food, just make sure it is of
very good quality, a few extra $ will make a
big difference in taste, texture and appearance.

I used a simple Dijon mustard vinaigrette,
grape tomatoes, hard-boiled eggs, romaine
lettuce, octopus, mussels, sesame grissini
and sprinkled some Chili flakes on top.
Voila ! Good eat’n !
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Bon Appetit !  Life is Good !
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” Smoked Goodies ” – Artisanal Smoked Fish

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I  recently run into an old buddy of mine from the cruise ship day’s.
Much to my surprise, Greg is now following his dream of many years,
running a comercial  ” Smoke Shack “.
On the weekend he surprised me with a few (too few  🙂 samples of his
selection and I was amazed by it’s taste and quality.
Unfortunately, his website is not up to the quality of his food, so as soon as
I have the time I will be helping him with it.
In the meantime, here are some of his delicacies which I enjoyed saturday
and sunday :
(Sides are : Sauteed potatoes, onion bread, wasabi, horseradish cream,
onions, grape tomatoes, boiled eggs, scallion, capers, chilies, radish, lettuce)

Captain Greg’s Smoke Shack

Smoked Fish Selection

Smoked Fish Selection

Smoked Fish Selection

Smoked Marlin

Smoked Marlin

Smoked Marlin

Smoked Salmon Filet

Smoked Salmon, Served Warm

Smoked Salmon, Served Warm

Smoked Salmon, Sliced

Smoked Salmon, Sliced

Smoked Salmon, Sliced

Wahoo Filet

Wahoo Filet, Served Warm

Wahoo Filet, Served Warm

Whitefish Dip

Whitefish Dip

Whitefish Dip

Bon Appetit !   Life is Good !
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” Butterflied Breaded Pork Chop “

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Sometimes a very simple dish does very satisfying things to you.

Last night that’s exactly what happened to me when I had this dish of simple comfort food :
Instant happyness and warmt in the belly that said :  Life is Good !
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Butterflied Breaded Pork Chop with Lettuce and crispy bacon in Dijon vinaigrette.
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” Salad Of Lettuce, Vegetables & Pomagranate “

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It is sooo damn hot outside !

Lunch in the garden in this heat must be refreshing and light.
If you omit the potatoes, this salad would also be a great,
colorful starter or snack in between meals              🙂
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Salad:
New or baby potatoes, cooked
String beans, cooked
Romain lettuce
Bean sprouts
Baby porto’s sauteed with garlic in olive oil
Red bell pepper, finely julienned

Dressing:
Pomegranate seeds
Pomegranate juice
Lime juice
Salt
Pepper
Olive oil

Bon Appetit !   Life is Good ! 


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Culinary innovators

” Pommes Sarladaise, Greens & Grape Tomatoes “

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Because it was a meat free day for me, I added mushroom to the potatoes.
Wonderful, tasty, very satisfying meal.

Potatoes,
Mushrooms,
Onions,
Garlic (plenty),
Duckfat (plenty),
Salt & Pepper
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Romaine,
Grape Tomatoes,
Dijon Vinaigrette

Bon Appetit ! Life is Good ! 
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” Spatchcocked Cornish Hen “

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Last night’s  excellent dinner. 

One whole cornish hen is a perfect portion.

Bon Appetit ! Life is Good ! 🙂

Ingredients:

Cornish hen, soy sauce, kosher salt, sriracha, onion pwd, garlic powder;

Method:

Roast in oven at 420F until internal temp on the thickest part on the bone reaches 160F.
Let it rest fo 10 minutes in a warm place. Do not cover or you will loose the crispness.
Carry over heat will take it to a safe 165 and it will still have all the juices.

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