lunch

A Regular Day In The Life Of A Food Blogger

Here is how my usual day-off’s  look like. (I still work part-time)
I don’t go out, I don’t smoke, I don’t drink, and my conversations with Bella are usually pretty one-sided.
Movies and reading a few hours a day.
The rest of the time is usually spent prepping, cooking and eating.
(Bella only helps with the eating).
.So here is what we’ve enjoyed today:
.
Breakfast – Dutch pancake with caramelized fruits
Lunch – Porkchop “Parisienne” with tomato/garlic orzo
Dinner – Sautéed bone-in rib eye with potato and Brussels sprouts
.
All in all, a day as any other., nothing exciting, but great food 🙂
<
( Post’s to follow soon)
>
>
>

Breakfast – Dutch pancake with caramelized fruits

Lunch – Porkchop “Parisienne” with tomato/garlic orzo

Dinner – sautéed bone-in rib eye with potato and Brussels sprouts


.

.

.

.

Advertisements

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>
>
For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
>
>
>

Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>

Salsa Mexicana

Salsa Mexicana

>

Guacamole

Guacamole

>

Escabeche De Cebolla

Escabeche De Cebolla

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


>
>
>
>

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

>
>
Today  I rolled breakfast and lunch into one yummy, satisfying brunch by preparing these special treats. Waffles were served on special occasions at our home when I was a kid. It was one of the dishes my dear Mom excelled on preparing.
Eating and enjoying them today made me wonder why I did not prepare waffles more often in the past (I will in the future)
While I am a sucker for pancakes, today reminded me why I always preferred waffles. The crisp texture on the outside and the light softness of the interior put’s them just a step above pancakes…..
While way back then the waffles were usually accompanied by fresh apple sauce (freshly made and canned by my Mom in Fall to last for the whole year), I now prefer raspberries in yogurt and honey which makes the dish much more lively, both visually and taste-wise.
>
Bon Appetit !   Life is Good !
>
>
Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
>
>
>
P.S.
I love the slight bitterness of the cocoa to contrast with the sweetness of the rest of the dish; if you don’t, substitute the cocoa with castor sugar 🙂
>
>
>

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

>

sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

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

>
>


>
>
>
>
>

Udon Noodles With Tenderloin Tips And Bell Peppers

>
>

Udon,  the Japanese noodle-love of my life !

Apparently, Alison Spiegel (and many others) caught the same love bug) :

( Excerpt from : | By  )
“Ramen may be everyone’s favorite Japanese noodle soup these days, but just because it’s the trendiest doesn’t mean it’s the best. We’re huge fans of ramen — don’t get us a wrong. We could eat ramen for breakfast, lunch, dinner and late night snacks any day of the week, instant or otherwise. But it’s time to get to know other Japanese noodles, like soba and udon. Because they’re made with buckwheat, which is gluten free, soba noodles have gotten their due lately. Udon noodles, however, have been falling by the wayside, and we’re here to tell you why you should give them plenty of attention this winter.

Thick, chewy and ridiculously satisfying, udon noodles are in a league of their own. These long, Japanese wheat noodles are great hot or cold, and with a neutral flavor, they’re an unmatchable foundation for everything from miso soups to curry. In Japan,kake udon is one of the simplest and most common ways to eat these soft yet sturdy noodles. Udon noodles are served in hot dashi, a Japanese broth made with kombu and bonito flakes, and are topped with scallions. They might also come with tempura or fish cakes. Other popular ways to eat udon noodles include yakiudon, in which the noodles are stir-fried, and zaru udon, in which the noodles are served cold with a soy-sauce based dipping sauce. However you eat udon noodles, they will leave you feeling full but not stuffed, comforted but not sluggish, and completely nourished.”

>
All about Udon
<
<

Udon Noodles With Tenderloin Tips And Bell Peppers

Udon Noodles With Tenderloin Tips And Bell Peppers


>

Udon Noodles With Tenderloin Tips And Bell Peppers

Udon Noodles With Tenderloin Tips And Bell Peppers


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


>
>
>
>
>
>
>
>

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

<
<
I woke  up this morning with a huge craving for fruits and sweets.
Found the perfect ingredients in the fridge and cupboard. Lucky me.
>
(Of course, this would also serve, lunch, dinner, snack or dessert) 🙂
<
Happy Sunday !   Life is Good !
<
<

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

<

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

<
<
Ingredients :
<
<

plum

plum

<

plum & banana

plum & banana

<

plum, banana & cantaloupe

plum, banana & cantaloupe

<

plum, banana, cantaloupe & raspberry

plum, banana, cantaloupe & raspberry

<

plum, banana, cantaloupe, raspberry & strawberry

plum, banana, cantaloupe, raspberry & strawberry

<

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

<

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

<

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

<
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you 🙂
>
>
>
>
>
>

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Got  up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
:
Bon Appetit !   Life is Good !
:
:
Click here for more  Breakfast Of Champions

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Preparation :

fresh croissant

fresh croissant

cut croissants in half

cut croissants in half

saute ham in garlic oil, top two croissant halves with ham

saute ham in garlic oil, top two croissant halves with ham

top with sliced spicy chorizo

top with sliced spicy chorizo

top remaining two croissant halves with sweet chili sauce

top remaining two croissant halves with sweet chili sauce

grate asiago cheese on top of chorizo

grate asiago cheese on top of chorizo

top with two soft boiled eggs each

top with two soft-boiled eggs each

top with arugula in french dressing

top with arugula in french dressing

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you 🙂






Calamari Rellenos – Stuffed Fried Squid

>

The  first time I ate this dish was in 1974 in Vigo, Spain. I was in Spain for the very first time and I fell head over heels in love with the country, the food, the wine, the culture, the music and, of course, the women 🙂  I remember many things from these first visit’s to this beautiful, fascinating country. However, what stands out from all these memories is my first lunch with friends at a small restaurant on the pier in the port of Vigo. Most of my friends had fried calamari, the way we were all  familiar with, fried breaded rings which are probably the most widely known calamari dish of all. I however wanted to try something I never had before, so I ordered the “Calamar Relleno”.
To this day I can recall the platter that was served to me and how much I admired the dish, so much richer and tasty compared to the fried rings I was used to. They were served with a simple salad and lemon wedges. No fancy sauce, garnish or other fru fru that would have destracted from the wholesomeness of this amazing dish.

Buen Provecho !    La Vida es Buena!   Viva España !  



Calamar Rellenos -Stuffed Fried Squid

Calamar Rellenos -Stuffed Fried Squid



Calamar Rellenos -Stuffed Fried Squid

Calamar Rellenos -Stuffed Fried Squid


 

 



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 🙂





649




Lunch At The China Pavillion

>
>
One  should think that living in a city like Miami will offer the opportunity for endless good food. Unfortunately, this is far from the truth. Good restaurants are hard to come by around here, especially on a down to earth budget. ( Say $50 Per person for lunch, food only). While some  (few) great restaurants and a bunch of acceptable joints do exist, sadly, most folks around here still think seared mahi mahi with mango salsa or a breaded fish sandwich with coleslaw and fries is on the forefront of culinary innovation. Therefore, I usually stick to the handful of great ethnic restaurants I have grown to love and enjoy over the years. I know where to find great portuguese, italian, korean, vietnamese, russian and chinese food.
Last sunday I went to my favorite dim sum place, “China Pavillion ” in Pembroke Pines.
On weekends during lunch time the place is frequented by mostly chinese customers, which is usually an indicator of authentic food. Maria and I have been going there for many years, sometimes three times a week. The decor is your standard crappy shabbiness and most of the waitresses would not win awards for friendliness. But here is where “the bad” ends.
The food is extremely reasonable and very good, the service usually is fast and efficient. All in all a great lunch experience when the craving for authentic dim sum at a reasonable price level wins out on your lunch choice. I usually order ten to twelve portions for me, but that will then be my only meal for the day.
Great place to meat with friends and share the menu up and down again until somebody finally moans “enough” 🙂

Bon Appetit !   Life is Good !
>

Steamed Honey Comb Tripe , Ginger, Scallions

Steamed Honey Comb Tripe , Ginger, Scallions

>

Braised Veal Ribs, Fermented Black Beans

Braised Veal Ribs, Fermented Black Beans

>

Fried Crab Balls

Fried Crab Balls

>

Steamed Crab Dumplings

Steamed Crab Dumplings

>

Roast Pork "Paste"

Roast Pork “Paste”

>

Steamed Buns With BBQ'd Pork

Steamed Buns With BBQ’d Pork

>

7

Steamed Buns With BBQ’d Pork

>
>
>
>

 

” Breakfast Of Champions ” # 10 – Tortilla Española

.
.
This  is without doubt one of my favorite potato dishes
and the good thing about it is that it tastes even better when you re-heat the leftovers.
Serve it as a substantial breakfast, as a snack, lunch, dinner or part of a buffet.
As for the ingredients, use potatoes and eggs for sure. Everything else is up to your fancy.
I have used seafood, chicken, ham, braised pork, any kind of sausage, mushroom, cheese,
any kind of vegetables, you name it.  Just make sure that if you plan to serve it
at room temperature, season it stronger as when you plan to serve it hot,
since the seasoning is not as prominent at lower temperatures.
.

.


.

Bon Appetit !   Life is Good !
.
.

” Sauteed Cod Filet, Cheese & Chili Grits “

.
.
Yesterday’s lunch. 
First time in my life I cooked grits for myself. Love it ! 
Life is Good !
.
.


..