Olive oil

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit !   Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
To read instructions, hover over pictures
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Sauteed Flounder Fillet “Grenobloise”

 

Scholle Gebraten (Whole Sauteed Flounder)

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Decades  ago, when I was about 19 years old, working as a commis de cuisine on the German Seaboard (Ostsee), in Timmendorfer Strand,  Hotel Seeschlösschen), this dish was one of the all time favorites on restaurant menus, either the whole fish or, for the less adventurous, fillets like I have used here.
Usually served “Meuniere” or “Grenobloise”, accompanied by “Kartoffel Salat” (potato salad) or “Dill Kartoffeln” (dill potatoes), “Scholle” (flounder) was abundant and therefore one of the most economic and popular fresh fish one could order in a restaurant.
How times have changed…………
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Bon Appétit !   Life is Good !
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Sauteed Flounder Fillet “Grenobloise”

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Sauteed Flounder Fillet “Grenobloise”

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Sauteed Flounder Fillet “Grenobloise”

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Preparation :
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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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To  prepare a successful raw “Tomato Sauce”, it is essential that the tomatoes are VERY ripe, sweet and soft.
Other than that, there is not much wizardry to be employed, just make sure that the pasta is cooked perfectly, your basil is fresh, young and sweet, the olive oil is of great quality and the cheese you use is the best you can afford. (Any hard, fresh-grated cheese you prefer will do).
The result will proof once again that if prepared with love and gusto, bringing together a few simple, good quality ingredients will add up to a wonderful meal (Even if the sunshine is lacking) 🙂
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Bon Appétit !   Life is Good !
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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Preparation :
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Falscher Hase (Fake Rabbit)

“Meatloaf With Sautéed Cabbage, Horseradish Potatoes And Mushroom Cream”
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Falscher Hase (Fake Rabbit) (Meatloaf)

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There is a little story about the origin of the name Falscher Hase.
(Also: Hackbraten, Faschierter Braten, Heuchelhase)
(It might be funny now, but back then it was not funny at all, since it tried to cover-up the poverty and embarrassment of ordinary folks who were too poor to put a meal  on the table of which they could be proud of)
You see, not too long ago there was a time in Germany, Baden-Wuerttemberg in particular, when ground meat was not considered a proper entrée. It was ok for burgers (buletten), which were mostly consumed as a vesper (snack), served cold with bread and mustard.
But meatloaf was perceived as nothing to be proud of, an inferior dish only served when there was no money for a real cut of protein. Usually, it contained hard-boiled eggs in the center and sometimes blanched carrots, celery and bell peppers, not to make the meatloaf prettier but to further stretch the budget, since eggs and veggies were even cheaper than ground meat.
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So, in order to trick casual visitors or passersby to think there is a more prestigious piece of roast in the oven or on the table, “Hase” (Rabbit) was the usual answer to the question what smells so great at lunch or dinner time. This was a time before A/C and long notices before one went to visit one’s neighbor for a chat. Kitchen windows were always open, especially while cooking, everybody stopped by for a quick chat, either the passerby talking to the person inside or the person inside talking to the passerby. After all, before TV came along, leaning on the window and seeing the world go by was some of the choice entertainment as well as the main local news source – who walks with whom, who has new clothes, whose clothes are not properly ironed, how does this or that look……. 🙂
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Of course, everything has changed considerably since then (at least in our “advanced, modern” part of the world, what with tv, the internet, and so forth, a/c which requires closed windows and therefore less personal contact with our neighbors. etc…….. 😦
However, to get back to the dish at hand, if one is able to prepare a good meatloaf, one can and should be proud if this once “inferior” dish. Unfortunately, it is not easy to find a good meatloaf around here, neither in restaurants or in many homes.
Therefore,  I give you this recipe which has been in my repertoire for 50 years. It was one of the very first things I learned to cook as an apprentice when I was 14 years old and I have done it with minor variations ever since. 🙂
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Bon Appétit !   Life is Good !
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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase. Fake Rabbit. Meatloaf

Falscher Hase (Fake Rabbit) (Meatloaf)


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Preparation :
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P.S.
Each meatloaf serves 10-12.
Potatoes and cabbage – 5 servings each
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette


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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit !   Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Click here for  Garlic Confit  on  ChefsOpinion
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Pork Chop “Parisienne” With Orzo Al Pomodoro

Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1:
  Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2:  Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Bon Appétit !   Life is Good !
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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Preparation :
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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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A  dish like this demonstrates to the foam and tweezers-camp cooks why good, old-fashioned, well-established and expertly prepared great food will never die!
Give me this over a plate of  “edible earth, foraged spring moss, chocolate covered ants topped with wheat-grass foam”, anytime ! 🙂
But then again, maybe that’s just me……?
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Bon Appétit !   Life is Good !
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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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Caramelized Onion Slice

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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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Preparation :
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Shrimp And Black Beans Taco Bowl

Shrimp And Black Beans Taco Bowl

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I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
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Bon Appétit !   Life is Good !
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Click here for  Salsa Mexicana Recipe  on  ChefsOpinion

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Shrimp And Black Beans Taco Bowl

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ready to go……………serves 2

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Preparation :
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Easy Does It # 33 – Brie and Capocollo Pie


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As  I have mentioned before, I love to prepare my own pizza dough, pie dough, tortillas, fresh pasta, and a myriad of other things which are usually better (although not always) when home made.
On the other hand, sometimes this is just not very practical or sensible, for example at times when there is simply no time or space to do so.
Also, I have cooked just about anything one can cook, mostly? with good results, so I am not embarrassed to sometimes use  good- quality  convenience products, such as the crust I used for this pie. I actually bought it without a plan, just because it looked so delicious and I wanted to find out if it tastes as good and has the great texture it promised when I looked at it on the shelf in my neighborhood grocery store. Well – it did, even much better than I had expected 🙂
I absolutely love it and have used it already twice since I made this pie, once for an onion pie and once as a base for sandwiches.
It is supposed to be used for pizza, but for that, I will stick with my homemade dough for now.
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Bon Appétit !   Life is Good !
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Easy Does It # 33 – Brie and Capocollo Pie

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Easy Does It # 33 – Brie and Capocollo Pie

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Preparation :
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Bella’s Fault ! (“Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold”)

Greek Lamb Sandwich

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So  today, at around noon, I seasoned and seared this wonderful boneless leg of lamb I bought earlier, then put it in the oven to roast it slowly until rare, let it rest a bit, then serve with a nice salad for a great lunch.
Well, THAT did not happen ! 😦
As soon as I’d put the meat in the oven, Bella insisted that we go for a walk. I thought to myself ok, just around the corner, then back to take care of lunch.
But, as soon as we started our walk, she pulled me towards the park by the lake and I forgot all about the lamb in the oven. Needless to say, when we got back 1.5 hours later, the meat was well done. After kicking myself (mentally), I cut the leg into smaller, flat pieces, wrapped them in alu-foil and put it back into the oven at 375F for another 2,5 hours, at which point the meat was very tender and almost falling apart. I let it cool off a bit, then pulled it into fine shreds with two forks, seasoned it with olive oil, kosher salt, cumin, cayenne, oregano and voilà – the perfect topping for a Greek sandwich.
When I was an apprentice, my chef, Herr Mueller, used to say about cooking:
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” Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold. “
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And there you have it ! 🙂
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Bon Appétit !   Life is Good !
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Greek Lamb Sandwich

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Greek Lamb Sandwich

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Preparation :
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