radish

The Slammer

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It is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
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Bon Appetit ! Life is Good !
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Link to Hans’ Homemade Buffalo Sauce
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The Slammer

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: grill a thick and a thin slice of whole wheat bread which you generously brushed with garlic paste

: spread both slices of bread on one side with Hans’Homemade Buffalo Sauce

: season chicken breast with kosher salt, cayenne pepper, soy sauce and granulated garlic, saute in canola oil

: slice tomamto and radish, season with kosher salt and cayenne pepper

: add sliced avocado tothe thicker slice of bread, drizzle with olive oil and lemon juice, sprinkle with kosher salt and fresh cracked pepper

: add the sliced tomatoes

: top with cucumber shavings

: top with parmigiano reggiano shavings

: top with sliced chicken

: top with radish

: top whith second, thin slice of grilled bread

: The Slammer

: The Slammer

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Steak Salad

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Usually, part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

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Bon Appetit ! Life is Good !
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Steak Salad

Steak Salad

Bella say’s:
“Time to eat ! “

Bella say’s:
“Maybe not enough for the two of us ?! “

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Preparation :
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cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

let steaks rest at least 10 minutes before cutting

plate salad on vinaigrette dressed romaine

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

Steak Salad

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Old Fashioned Shrimp Roll

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After being sick as a dog for the past few day’s, today I can at least walk again without fear of falling on my behind because my legs could not hold me up. So, as any sane person would do, the first thing to do was to prep a meal that would make me feel better. Shrimp and mayo might not seem very smart as a first solid meal in three day’s, but I am happy to report that three hours later I am still ok 🙂
(In case you wonder how I posted the last post about the fish in black bean sauce:
I usually have one or two post’s on stand-by for situations like this and all it needs is the push of a button, the rest takes care of itself)
Anyway, I hope my recovery is going to last for a good time to come and things will be back to normal, at least healthwise.
So here we go, today’s early, delicious lunch:
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Old Fashioned Shrimp Roll

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Old Fashioned Shrimp Roll

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Preparation :
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mise en place

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shrimp, green peas, golden grpe tomatoes, radish, scallion

shrimp, green peas, golden grape tomatoes, radish, scallion

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mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

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slice italian garlic roll in half (toasting optional)

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top with romaine leaves in lime vinaigrette

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top with generaos amount of shrimp salad

top with generous amount of shrimp salad, garnish with fennel leaves

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serve with lime wedges and arugula in french dressing

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Old Fashioned Shrimp Roll

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Old Fashioned Shrimp Roll

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Old Fashioned Shrimp Roll

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Old Fashioned Shrimp Roll

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Old Fashioned Shrimp Roll

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Pig’s Tail Souse

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How many folks have actually tried pig’s tails? Not many in this part of the world I assume. In my opinion, pigs tails are one of the best parts of the pig, but sadly underutilized in the “civilized world”, were we tend to discard secondary cuts or feed them to the animals (lucky dogs 🙂 ).
Thankfully, lately some of these special cuts have found new fans and pigs tails are now widely available again at your favorite butcher and even in supermarkets.
Buy them fresh, smoked or salted (dry or in brine) for a variety of wonderful dishes. For the following dish I used pigs tails in brine.

Bon Appetit ! Life is Good !
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Pig’s Tail Souse

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Preparation :
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remove tails from brine, rinse under running water for 15 minutes, cover with cold water, season with cider vinegar, garlic paste and hot sauce, simmer until tender but not falling apart, about two hours

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cooked, tender pigs tails

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for the dresing, slice onions, cucumbers and radishes into fine julienne, add kosher salt, cayenne pepper, garlic paste, cider vinegarand a few drops of olive oil

for the dressing, slice onions, cucumbers and radishes into fine julienne, add finely sliced chives, kosher salt, cayenne pepper, garlic paste, cider vinegar and a few drops of olive oil

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pour over tails, let stand at room temperature for about one hour, serve with rustic bread

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Pig’s Tail Souse

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Pig’s Tail Souse

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Pig’s Tail Souse

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this weeks herb bush : Chives

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Links to more pig’s tails on ChefsOpinion:

PIG’S TAIL AND POTATO CURRY, NAAN AND CUCUMBER RAITA

CONGEE WITH SMOKED PIG’S TAILS & VEGETABLES

SMOKED PIG’S TAIL, BOW TIES & VEGETABLE STEW

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“Brotzeit”

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Tonight’s dinner is simple but delicious.
Daikon (white radish) sprinkled with sea salt and freshly ground black pepper, heirloom tomato sprinkled with sea salt, german weisslacker cheese, sourdough bread.
I was looking forward to have this “brotzeit” or “vesper” for a few day’s now; today, it fit perfectly into my schedule. Hardly any time to prepare but oh so good. Maybe you have to have been raised on food like this in order to appreciate a simple radish as a snack or dinner. But I grew up with goodies like this and I regret not having a “Brotzeit” like this more often.

Mahlzeit ! Life is good !
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Rettich Harmonika

: Brotzeit

: Vesper

: Daikon

: Snack

: Weisser Rettich

: Rettich Harmonika

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Salad With Vegetables, Egg, Asiago & Cicharon

Who say’s salad’s are for sissies ?

Great dinner tonight, quick and easy, but very tasty and satisfying.
Sometimes, easy does it 🙂

Bon Appetit ! Life is Good !

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Radish,
Tomato,
Egg,
Onion,
Scallion
Cilantro,
Peppers,
Chicharones,
Roasted garlic paste,
Asiago cheese
Dijon mustard vinaigrette
Chili flakes
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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 Marlin

Smoked Salmon Filet

Smoked Salmon, Served Warm

Smoked Salmon, Sliced

Wahoo Filet

Wahoo Filet, Served Warm

Whitefish Dip

Bon Appetit ! Life is Good !
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” 4.00AM. How To Build A Sandwich “

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Just because it is 4.00am should not mean your food suck’s 🙂
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This is happy belly sandwich, not impress they neighbor sandwich 🙂
Remember, it’s 4.00 am 🙂
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