Raspberry Vinaigrette

Belgian Endive (Frissee) With Avocado, Egg & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Who  can resist Unagi Kaba-Yaki when it’s displayed in the front-row of the specialty section in one’s neighborhood fish market ?
I certainly can’t, so today I got to enjoy preparing and consuming (sharing the eel and avocado with Bella) this wonderful, light and tasty salad, accompanied by a few pieces of  Knäckebrot.
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Bon Appetit !   Life is Good !
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All about  Belgian Endive
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All about  Knäckebrot
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Belgian Endive (Frissee) With Avocados, Eggs &  Japanese Broiled Eel (Unagi Kaba-Yaki)

Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Belgian Endive (Frissee) With Avocados, Eggs &  Japanese Broiled Eel (Unagi Kaba-Yaki)

Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Surf & Turf

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For  most folks with ordinary disposable income, it used to be that “Surf & Turf ” was a “special occasion dish”, something you ordered on your anniversary or birthday at that special place you went to once or maybe twice a year. As for myself, ditto, – plus I would not normally think of cooking meat and seafood at home for one dish, it is usually  Either – Or .
It just so happened tonight that I had a craving for shrimp and steak. Since I live alone with Bella, it felt okay to just serve everything at once, instead of eating it divided into three courses, as would be more traditional and “proper”.
So, instead of the menu being:

“Sautéed Shrimp In Garlic Butter”
“Hearts of Romaine Lettuce In Raspberry Vinaigrette”
“Aged Rib Eye Steak With Spicy Herb Butter And Toasted Sour Dough Bread”

It was rather simply :

“Surf & Turf”

What a feast, all prepared quickly, served quickly and devoured even more quickly 🙂
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Bon Appetit !   Life is Good !
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Click here for Garlic/Herb Butter Recipe
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Surf & Turf

Surf & Turf

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Surf & Turf

Surf & Turf

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Pulpo A La Plancha (Griddled Octopus)

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If  I would be confined to a small island for the rest of my life and given a choice of just 10 food items I could have available for the rest of my life, octopus would definitely be one of them.
Today I was in the mood to have something simple, with no fuzz, little preparation and minimal cleanup. Here is what fit the bill :

” Griddled octopus with iceberg and tomato in raspberry vinaigrette “.

Season water with sea salt, lots of smashed garlic and crashed black pepper corn. Add octopus and bring to a boil. Reduce to a simmer, cook for 1 1/2 to 2 1/2  hours (depending on size) until tender but not mushy. Texture is very important for a successful octopus dish, so pay attention!  Remove octopus to  ice bath. Let cool, remove from water, pat dry. Season with sea salt, granulated garlic and freshly ground black pepper. Brush with olive oil. Cook on hot griddle or cast iron pan until a nice char has developed. In the meantime, mix olive oil, lime juice, garlic paste, fresh ground black pepper and lot’s of chopped cilantro and oregano. Plate the octopus, drizzle with the seasoned olive oil. Serve with a green salad and your choice of potatoes, rice  or sour dough bread.

Bon Appetit !   Life is Good !
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Pulpo A La Plancha

Pulpo A La Plancha (Griddled Octopus)

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” Romaine, Arugula, Avocado, Raspberries & Camembert In Raspberry Vinaigrette “

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Today’s early lunch just hit all the bottons .

Sometimes a light dish with enough seasoning and
tasty components is all that’s needed early in the day.

Bon Appetit !  Life is Good !

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