recipes

Tira De Asado – Argentinian Style Grilled Beef Ribs

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Unfortunately, most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the animal (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit ! Disfrutar de su Carne !
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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

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grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

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almost…..

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Tira De Asado

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Grilled Beef Ribs

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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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YEP 🙂

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Easy Does it # 8 – Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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While I am a big fan of creamed spinach, sauted spinach is one of my other favorite vegetables. Usually when I buy spinach, I buy a big bag which is about enough for a family of four. Since I live alone with Bella, I blanch the spinach and freeze what I don’t use emidiately. So, for this recipe you can either use fresh or blanched spinach, the result is the same. Also, I cut the onions and bacon in a rustic fashion fitting for this dish. If you prefer, dice the onions fine and slice the bacon fine.

Bon Appetit ! Life is Good !
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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Preparation :
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blanch spinach in salted boiling water

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shock in ice water, drain, squeeze dry

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saute bacon until fat is rendered and bacon crispy

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remove, reserve bacon

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saute onions and garlic paste in bacon fat

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add spinach, heat trough, season with kosher salt, nutmeg and cayenne pepper

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return bacon, mix

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put spinach into oven proof dish

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sprinkle with freshly grated parmigiano reggiano, gratinate until golden

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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Rib Eye With Himalayan Pink Salt (Bife Ancho)

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This large chunk of rib eye (bife ancho in Argentinian Spanish) cost me $40.00 at my Argentinian butcher.
I bet at Whole Foods or Publix that same piece would ring up for at least $70.00 to $80.00, and the quality of beef would not be as good.
Just goes to show…….
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Rib Eye With Himalayan Pink Salt

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: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Himalayan Pink Salt

: smash into small pieces

: process in spice mill

: finely ground himalayan pink salt

: season steaks liberally with salt

: saute in cast iron pan until done to your preference

: almost 🙂

: Rib eye, garlic paste, trinidad moruga scorpion hot sauce

: cover with garlic and hot sauce, let rest for 15 minutes in warm place

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

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Calamare E Bucatini

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I love calamari, but I hate to clean them at home and it is hard to find good quality cleaned ones around here. But, yesterday I got lucky. I drove around a bit with Bella to see what’s out there and low and behold, I found a fishmonger I had not noticed before, even though I drove by there many times over the year’s. To my surprise, they have a great selection of fresh, quality seafood. I had to control myself not to go crazy and buy too much (I did anyway).
So, one of the first things on my list today were the calamari, simply prepared and served over Bucatini.

Bon Apetit ! Life is Good !
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Calamare E Bucatini

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mise en place

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season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

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saute in VERY hot peanut oil for less then a minute

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remove to absorbent paper

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add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

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bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit ! Life is Good !

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup 酸辣汤

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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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Dear Friend’s, to help support this blog,
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Easy Does It # 7 – Mac & Cheese (Mac & Cheese Recipe # 3784)

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In anticipation of my splendid dinner to come (you’ll see), I decided to have a very simple late lunch. Before I came to the USA I had never seen or eaten mac & cheese and for the first few years I was not interested in it either, always having been served the packaged version and never been able to understand its appeal. However, when I started to make my own, using quality ingredients, good seasoning and pasta cooked al dente, I changed my opinion and became a fan like millions of others :-).
I have used all kind of different cheeses and added many other ingredients, such as mushrooms, vegetables, protein etc.
Here now is what I consider to be a basic version. Just make sure you season properly, don’t overcook the pasta and most of all, use the best quality sharp cheddar you can find.

Bon Appetit ! Life is Good !

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Mac & Cheese. Recipe # 4794

: saute salame and chili flakes in butter

: add heavy cream and freshly cooked pasta, garlic paste, kosher salt

: add freshly grated sharp cheddar and scallions

: mix everything well, check / adjust seasoning

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

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Potato Cream Soup With Apple, Chorizo And Mushroom

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While driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit ! Life is Good !
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Potato Cream Soup With Apple, Chorizo And Mushroom

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saute onions in duck fat

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add a good amount of garlic paste

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add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

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meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

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blend soup until smooth

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add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Duck “Oscar”

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I figure that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none. I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.

Bon Appetit ! Life is Good !

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remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

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baste duck every ten minutes for another half hour

baste the duck every ten minutes for another half hour

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: marinade duck with soy sauce, sriracha, kosher salt and granulated garlic

: roast on a rack above a pan with water at 375F for about two hours, depending on size of duck

: meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and sriracha

: baste duck every ten minutes for another half hour

: remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

: Duck “Oscar”

: Duck “Oscar”

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
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Breakfast Of Champions # 33 – Frittata

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Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
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