recipes

Suppli al Telefono

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Many fans of Italian fried rice balls are a bit unclear about the difference between Arancino and Suppli.
I found this explanation online which seems to be very accurate to me and should help to calm down future hot-blooded discussions 🙂
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Excerpt from La Piccola Fontana :
“The Sicilian people will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly fried rice ball.

These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant.

You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions.

Supplì, on the other hand, are a Roman specialty usually found in pizzerias and as antipasti. They are often oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle.”
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And there you have it. Clear, once and for all 🙂
As for me, I love both equally, the only difference being that I can eat a bunch of Arancini as a main course, while two Suppli are usually enough and therefore more suited (for me) as an appetizer or snack.
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PS:
There are many different variations of both arancini and suppli, different fillings, different types of rice, tomato sauce added to the rice, etc.
In my opinion, when made and served with love, they are all equally delicious and satisfying 🙂
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P.P.S.
Supposedly, the name Suppli al Telefono stems from the mozzarella cheese which forms into long thin strands (Telephone Lines) when one pulls the supply apart 🙂
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P.P.P.S.
Usually fried rice balls are served with tomato sauce. However, I prefer to eat them with Tonkatsu Sauce
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Bon Appétit !   Life is Good !
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Suppli al Telefono

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Suppli al Telefono

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Suppli al Telefono

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Arancina

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Preparation :
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
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Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂  Life is Good !
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Bon Appétit !   Life is Good !
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

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Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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Preparation :
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Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
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P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
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Bon Appétit !   Life is Good !
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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Preparation :
To read instructions, hover over pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

 

 

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While a whole roast chicken is a wonderful thing, my regular grocery store now charges about $ 10.00 for a medium-sized bird (tax included), which makes it just too expensive in my opinion (Not the $10.00 itself, but the fact that a supermarket now can charge $10.00 for a simple, low quality, frozen chicken and get away with it)
Mind you, these are not the never-frozen, super fresh and healthy birds I can get at my Asian grocer, but rather mass-produced, completely tasteless chicken with no texture or taste to write home about. 😦  I guess only us old folks remember how good chicken meat actually tastes 🙂
So, lately I have turned to buy nearly all my chicken (as well as most other meat and seafood) either at my neighborhood Asian/International grocer/butcher, or, for even more bargains, especially beef and chicken, at one of the individually owned latino groceries/butchers, which are in abundance around here, such as Sedanos, Bravo, Presidente, to name a few large chains, as well as the countless Mexican, Cuban, Nicaraguan, Columbian, etc groceries/butchers, which thrive here in South Florida.
A 10 lbs bag of chicken legs, thighs, wings or breasts are usually around $5.00 to $8.00, compared to around $40.00 to $60.00 at my regular store, (or much higher for boneless breasts), with the quality usually notably better at the Latino or Asian/International food stores. The same goes for just about ALL meat, seafood, vegetables and canned food. Which goes to show once again, it helps (big time) to shop around, especially for food, which, like it or not, we use every day of our lives. We all tend to fall into the trap of convenience and shopping at familiar places, while these establishments get ever bigger and more and more expensive, while their quality usually suffers along with their customer service. Some of the huge chains are represented at every corner of town with multi million dollar stores and store managers who make well over $100.000.00 a year. Guess who pays for all that.
While I do enjoy the convenience of a chain store which I have frequented for well over 20 years, nowadays’ I enjoy a bargain even more.
So, while I still purchase certain stuff at my fancy regular place, I also buy most of the expensive items at the “Little Guy’s”.
BTW, I also have started to buy bulk items (canned food/ oils/ paper goods, cleaning supplies, etc, online at Amazon(Prime) and Walmart, which saves me another bundle every month and is even more convenient than my grocer around the corner 🙂
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Bon Appétit !  Life is Good !  (When you can safe a bundle ) 🙂
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Grape Tomatoes In Yogurt Dressing Recipe
Prick 1 lb grape tomatoes with a toothpick all over. For the dressing, mix 1/2 cup greek yogurt with 2 tblsp honey, 3 tblsp fresh lemon juice, 1/3 tsp garlic paste, 2 ea sliced scallion stalks, a pinch of oregano and coriander, and cayenne pepper and kosher salt to taste.
Mix with the tomatoes, cover airtight, marinade overnight in fridge.
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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggsvegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of EastSoutheast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Bon Appétit !   Life is Good !
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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit !   Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

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This  sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain),  crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
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Bon Appétit !   Life is Good !
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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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lightly toasted sourdough bread, whole grain Maillard mustard

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

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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
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Bon Appétit !   Life is Good !
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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio
, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

Related image
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Bon Appétit !   Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the  Picanha
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Click here for an extensive list of  Beef Cuts from around the World
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Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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