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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Here we have another “empty out the fridge salad” that could have not been more delicious, pretty and appetizing, even if I tried 🙂
Its been said a million times, yet it still holds the truth :
When you cook, the most important ingredients for a dish are a bit of knowledge and a lot of love, the rest will take care of itself 🙂
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Bon Appétit ! Life is Good !
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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Preparation :
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: hard-boil 8 to 10 eggs (depending on size)

: 8 oz gouda, 6 oz smoked beef (räucherfleish), 1 ea med size onion, 1/2 cucumber, 1 ea large tomato, 1 ea haas avocado

: dice everything to your preferred size

: add 1/2 cup herb-vinaigrette

: quarter the eggs, add them to the other ingredients, mix carefully ; check/adjust seasoning, plate, serve with taralli ; serves 3 main course or 6 appetizer

: Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

: Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

: Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Beef & Pork Stew with Sausages, Potatoes, Spätzle and Veggies

MooDonna

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I LOVE soups and stew of any kind, but served from a pretty serving dish like this will bring even the most simple soup or stew to a higher level 🙂
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Bon Appétit ! Life is Good !
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Click here to read about ARROGANCE & NARCISSISM OF THE HIGHEST ORDER ? on ChefsOpinion

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Preparation :
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: simmer 5 lbs bone-in pork (use the part you prefer for soup), 2 lbs boneless beef (use the part you prefer for soup) in 5 qt of water, lightly seasoned to taste with kosher salt, sriracha, grated garlic and ginger, until the meat is tender but not falling apart; (check the meat individually for doneness), during the simmering, remove the foam from the top frequently to ensure a clean/clear broth

: after you remove the meat from the soup, there should be 3 qt of stock left – if not, adjust accordingly

: remove the bones from the meat, cover with kitchen paper so the top does not dry out while cooling down before cutting into bite-size pieces, cut 6 ea sausages of your choice into bite size pieces (here I used German bratwurst)

: 1 ea small white cabbage, 2 ea onion, 2 ea tomatoes, 1 ea red and yellow peppers, 1 lb carrots

: 1,5 lbs cooked potatoes

: add the carrots and onions to the soup, simmer until the carrots are soft

: add the rest of the veggies and the potatoes

: add the the meat, sausages and 1/2 cup chopped parsley, cilantro or chives (or a combination there-off)

: bring to a simmer, remove from heat, check/adjust the seasoning, heat 10 oz of pasta of your choice (here, I used spätzle); serves six main courses

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: MooDonna

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MooDonna

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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
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Bon Appétit ! Life is Good !
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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Preparation :
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: saute julienne from 1ea large onion and 4 ea large scallions, cut into 2 inch stick, in 2 tblsp ghee

: add 3 tblsp curry powder, 1 tsp granulated garlic, 1 tsp cumin, a pinch of grated ginger,1 tblsp garam masala and kosher salt to taste, leftover cooked chicken, about 1 leg or one breast per person (this was a whole chicken, so this whole dish will serve 4) ,saute until fragrant

: add 1 can coconut cream

: bring to a simmer

: add 1 medium head of cooked, cut into large roses cauliflower and 20 ea grape tomatoes, simmer until veggies are heated

: (this could be eaten as is, served over rice)

: add 1/2 lb cooked pasta. simmer until pasta is hot, check/adjust seasoning; (if the texture is too thisk at this point, thin with milk or yogurt)

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Not all meatballs are created equal. Some are different from others, some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure! Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
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Bon Appétit ! Life is Good !
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Click here for more Balls on ChefsOpinion
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Garlic & Herb Yogurt recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Preparation :
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: 2 lbs ground pork

: mix pork with 2 whole eggs, 1 tsp granulated garlic, 1 tsp smoked spanish paprika, 1 tsp cumin, 3 tsp sriracha, 1 tblsp ketchup. 1 tblsp dijon mustard, 1 tblsp dried oregano, 1 tblsp chopped cilantro, 1 tblsp sliced chives and 1/2 cup panko, mix well but don’t overwork or the texture will become too dense

: shape into 6 large balls, brown in 2 tblsp EVOO on all sides

: meanwhile, saute 1 tblsp garlic paste in 2 oz EVOO

: add 1 ea 8 oz can of drained diced tomatoes and 7 large basil leaves, saute 1 minute

: add 1 ea 10 0z can of drained garbanzos and 1 ea 10 0z can of drained black beans, 1 cup of chicken-, beef- or veggie-stock, season with cumin, oregano, cayenne pepper and kosher salt to taste

: add the meatballs, cover, simmer VERY slowly until cooked through, but NOT dry !!!

: mix-in 2 tblsp of sliced chives, plate the bean stew on a serving dish

: top the beans with the meatballs, top with the garlic/herb yogurt; to serve, plate 1/2 cup steamed rice on a plate, surround the rice with bean stew, top with 1 meatball and spoon some of the garlic/herb yogurt on top; serves 6

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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This Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
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Bon Appétit ! Life is Good !
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Click here for more about Yuca (Cassava)
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Click here for instruction on how to prepare Collard Greens on ChefsOpinion
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Click here for instructions how to prepare Yuca In Mojo
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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Preparation :
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: saute julienne of 1/2 medium size onion in 2 oz whole butter until translucent, add smoked turkey leg, add 1 qt water, cover, simmer until meat is tender but NOT falling apart

: transfer meat to collard greens (see recipe-link on this page), simmer another 20 minutes

: add 1 cup of the stock from cooking the turkey to 3 lbs cooked yuca (see recipe-link on this page)

: add 4 oz whole butter and 1 tsp chili flakes, simmer until liquid has evaporated

: add the mojo ingredients, simmer another minute

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Steak Salad Recipe # 91

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Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit ! Life is Good !
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Steak Salad Recipe # 91

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Preparation :
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: 2 ea Entraña (top of “faux hanger steak”)

: 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)

: season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing

: 8 oz fresh shiitake, stems removed

: saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside

: in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning

: mix 1/3 of the dressing with the shiitake, scallion and garlic

: mix 2/3 of the dressing with the pear, basil and endive,

: place the endive and pear into a serving bowl

: top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizers

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Sweet Bella

: Scary Bella

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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂
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Bon Appétit ! Life is Good !
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
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: wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )

: cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice

: strain stock through a cheesecloth into a pot; you should have about 3 cups

: add the required amount of grits, depending on the type of grits you use (check the package for measurements)

: fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning

: poach one egg per person

: melt 4 oz of salted butter

: add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste

: saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4

: plate grits in center of a deep serving plate

: top with shrimp and butter, top with poached egg, sprinkle with more chopped cilantro

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Romaine, Octopus And Bean Salad

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Trying to end 2015 on a healthy note :-).
Well, BS, I just don’t feel like cooking today 😦
Anyway, I could eat this salad for no reason any day, anytime, anywhere…….
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Bon Appetit ! Happy 2016 !
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Romaine, Octopus And Bean Salad

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Preparation :
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: grape tomatoes, scallions, julienned peppers, julienned red onions, cooked beans

: saute garlic paste in olive oil until fragrant

: add cooked diced octopus

: add vegetables, saute 2 minutes, season with salt, fresh oregano and freshly ground black pepper

: remove to bowl, add lemon juice, check/adjust seasoning, let cool to room-temperature

: just a picture of a pretty salad bowl 🙂

: cover serving dish with romaine

: add octopus salad, drizzle dressing from octopus salad all over romaine leaves, sprinkle with honey roasted corn kernels for crunch and additional flavor