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A simple salad, two way’s :
1) Food fotografie.
2) As I serve it to myself in front of the tv 🙂
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Rey bread, avocado, tomato, pepper jack cheese, onion.
Dressing ingredient’s :
Olive oil, basil, garlic, lemon juice, balsamic vinegar, kosher salt, cayenne pepper.
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” Rigatone Carbonara “, with tomatoes and Basil
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Bella and I sharing breakfast.
(Don’t worry, I have my own bowl, on the table. 🙂
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My version of “Carbonara” :
Wisk 2 egg yolks and 1 whole egg with 1/2 cup milk,
2 tbsp parmesan, kosher salt and freshly ground pepper to taste.
Saute 3 cup’s rigatone in butter (use olive oil if you prefer), until
pasta becomes lightly crispy on a few spots.
Add egg mixture, tomatoes and chiffonade of basil and cook
until egg’s start to set. Share with a loved one .
Bon Appetit ! Live is Good !
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Chorizo Sliders and spicy Slaw
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Tonights dinner were these terrific sliders with caramelized onions and gorgonzola,
with a slaw of cabbage, corn, radish, cilantro and ranch dressing.
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Sliders :
Take chorizo mix and shape into small, thick burgers.
Cook until cooked through but still juicy.
In another pan, saute onions until caramelized.
At the same time, brush buns lightly with olive oil and
toast under broiler until golden.
Arrange pickle, scallion, cheese and chili on top bun.
Put a dollop uf greek yoghurt on bottom bun, top with
chorizo patty and caramelized onion.
To eat, put to top and bottom buns together and enjoy
the heck out of it 🙂
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Slaw :
Season Cabbage and radishes wit salt and lime juice and let stand
for 30 minutes. Squeeze to remove all moisture, add diced avocados,
cooked corn, cilantro and ranch. Mix.
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Bon Appetit ! Life is Good !
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A few months ago I had one of these “whatever is in the cupboard” moment’s.
Low and behold, some of my favorites : Pasta, snails, artichokes.
The wonderful result of this :
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Personally I think it looks great, and best of all, it tastes even better.
That and the different textures made it an outstanding dish 🙂
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Boil the rotelle, strain, reserve some of the cooking water.
Make a mixture of cornstarch, flour, salt, garlic powder and lemon-salt.
Dredge the snails in the mix and fry at 375 degrees until crisp on the outside,
but moist and plum on the inside. Reserve on absorbent paper.
Fry the artichokes and reserve the same way.
Saute finely chopped garlic and onion in olive oil until opaque.
Add rotelle, a good amount of soft (not melted) butter, finely grated
parmesan cheese, tomatoes and some of the cooking water to the pot
and stir until a sauce forms that coats the pasta lightly.
Season with salt and pepper.
To serve, place pasta on bottom of plate or bowl, top with snails and
artichokes and sprinkle with parmesan and chopped parsley.
Bon Appetit ! Live is Good !
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Minutes to prepare (I used store bought flatbread)
Hours of satisfaction 🙂
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Bon Appetit ! Life is Good !
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“CANNED” seafood you ask ?
If it is not fresh it doesn’t hit my plate you say ?
Of course, I agree that fresh seafood is heaven on earth
when properly prepared, But sometimes in the real world
you come home late and want something tasty and don’t
feel like cooking. Here is what I did last night :
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The result ?
A great salad done in 10 minutes ( Hard boiled egg‘s take their time )
Ingredients:
Fresh / canned seafood of your liking (What’s in your cupboard)
Cucumber, salted for 5 minutes, rinsed
Hard boiled egg’s, diced
Radish, julienned
Bell peppers, julienned
Chilies, julienned
Garlic, paste
Parsley, chopped
Dressing:
Olive oil
Lemon juice
Raspberry vingar
Kosher Salt
Cayenne Pepper
Maggi Seasoning
Bon Appetit ! Life is Good ! 🙂
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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 !
Culinary innovators
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Here is what you get when you combine some of the most basic,
tasty, best, food stuff’s into one dish of love and happyness.
I like to munch on chicharrones (pork cracklings), so I usually
have a pack of good quality ones at home. I also had some leftover
jus from a roast pork leg in the freezer. In my fridge you can always
find a wedge of parmesan and in my cupboard usually there is a pack
of perciatelly or similar pasta.
Bon Appetit ! Life is Good !
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Bon Appetit ! Life is Good !
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ChefsOpinion 