recipes

Toast “Soupi”

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Simple dinner today after too much food during the past few day’s.
The inspiration to this came from the classic “Toast Hawaii”.
I just thought I’ll kick it up a notch 🙂

Bon Appetit ! Life is Good !
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Toast “Soupi”

: Peaches, Gorgonzola, Asiago, Swiss, Bagels, Butter, Scallions, Chili Flakes.

: Ham

: Peach

: Gorgonzola

: Swiss

: Asiago, Scallion, Chili

: Gratinate

: Toast “Soupi”

: Toast “Soupi”

: Toast “Soupi”

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Breakfast Of Champions # 26 – ” Shrimp & Bok Choy Congee “

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Here is how it’s supposed to be :

You have a big, substantial breakfast, go to your job and work hart, have a quick, light, healthy lunch, keep on working until it is time to go home, have a light, healthy dinner with a small glass of red wine, go to bed early, sleep at least 8 hours, get up and do it all over again 🙂

Here is what’s really happening :

You have a quick, sugary, unhealthy breakfast, go to your job and work hart, have a quick, unhealthy lunch, keep on working until it is time to go home, have a heavy, calorie and fat-laden dinner, with a bottle or two of red wine, go to bed late, don’t sleep enough, get up and do it all over again 😦
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So, today, after a long and deep sleep, I tried to start the right way, with a healthy, tasty, substantial breakfast.
I will keep you posted how it will develop from here for the rest of the day…………
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Ingredients :

Cooked Fan, (steamed chines rice)
Seafood stock, substitute with chicken stock or canned clam juice
Shrimp, peeled and deveined
Bok choy, blanched
Garlic, paste
Garlic, slivered, fried
Onions, finely julienned, fried
Ginger, grated,
Bean sprouts,
Scallions, coarsely sliced
Peanut oil,
Chili oil,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Simmer rice with in stock, salt and pepper until a porridge like texture is achieved. In the meantime, fry onions and garlic separately until golden. Remove to absorbent paper. Reserve. Saute Shrimp, garlic paste and grated ginger until fragrant and shrimp about halfway cooked. When congee has reached the desired texture, add the shrimp, bock choy and scallions, simmer until heated through, about one minute. Adjust seasoning if necessary. To plate, drizzle with sesame oil and chili oil, sprinkle with fried onions, fried garlic, bean sprouts and scallions.

More Congee Recipes Here

Bon Appetit ! Life is Good !
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Tonight I wanted to have something comfortable, belly warming, traditional, for dinner. I realize that seafood in mustard sauce might not sound traditional to some younger folks out there, but when I was a youngster, fish and other seafood in various types of mustard sauce was a commonly found item on many restaurants friday menu. Even at home, “Fish mit Senfsauce” was a typical friday dinner item, usually served with “Salzkartoffeln” (boiled potatoes).

” Jacobsmuscheln und garnelen in senfsauce mit basmati reis ”
( Scallops and shrimp in mustard sauce with basmati rice )
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Persian Rice (Polo) Recipe Here
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

: Sauted Scallops & Shrimp In Whole Grain Mustard Cream

: Jacobsmuscheln und garnelen in senfsauce mit basmati reis

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Ingredients :

Scallops,
Shrimp, shelled & deveined, tail on
White wine,
Heavy cream,
Whole grain mustard, (I prefer Maille)
Butter, clarified
Butter, whole
Sriracha ,
Sea salt,
Lemon juice,

Method :

Season scallops with sea salt and saute in clarified butter until halfway cooked. remove from pan, set aside. Season shrimp with sea salt and sriracha sauce and saute in whole butter until halfway cooked, remove from pan, set aside. deglaze pan with white wine, add heavy cream and juices from the cooked shrimp and scallops and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning. Adjust seasoning if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice.

Bon Appetit ! Life is Good !

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Asian Inspired Duck & Udon Soup

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This soup is my “to go to” soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit ! Life is Good !
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Asian Inspired Duck & Udon Soup

: Mise En Place

: Simmer Stock

: Strain Stock

: blanch vegetables

: Asian Inspired Duck & Udon Soup

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Seafood Pizza & Salsa Mexicana

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I just loved this pizza my friend Leo and I had last night.
According to Leo, the best pizza he ever had.
(Unfortunately, he is not exactly a food expert, so the verdict is still out 🙂 )

Pizza Dough Recipe Here

Toppings : Mascarpone cheese, squid, crab meat, scallions, chili flakes,
dried oregano, asiago cheese finely grated, garlic paste, salsa mexicana.

Note : Add the salsa and scallions after cooking, just before serving.

Bon Appetit ! Life is Good ! >
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Seafood Pizza & Salsa Mexicana

: Seafood Pizza & Salsa Mexicana

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

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Saturday night dinner with friends. Good times 🙂
Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine
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Saute chicken until done. Remove from pan, reserve. Saute onion, garlic paste and chilies, add red wine and cream. Simmer until lightly thickened. Add freshly cooked al dente spaghetti, tomato, butter, parmesan cheese, kosher salt and pepper. Mix well until all spaghetti are coated with a light , creamy sauce. If too thick, add a bit of the spaghetti cooking water. If too thin, add a bit more cheese.

Bon Appetit ! Life is Good !
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Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

Spoiled Brat ! (Bella)

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Monster Bone-In Rib Eye

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Finally found the proper cast iron grill pan and saute pan I was looking for 🙂
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I don’t believe this need’s any more words. Just look at it and drool…….
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Bon Appetit ! Life is Good !
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Monster Bone-In Rib Eye

: Cast Iron Rocks

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Usually I prefer rice sticks or mung bean noodles in this kind of soup,
but last night rice seemed to tickle my fancy even more.
Quick and easy to prepare and oh so delicious 🙂

Bon Appetit ! Life is Good !
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Ingredient’s :

Chicken Drumsticks, (use any part of chicken you prefer)
Chicken stock,
Bok choy, blanched
Coconut milk,
Chili flakes,
Rice, cooked
Lemon grass, pounded
Scallions, finely sliced
Ginger, grated
Garlic, paste
Kosher salt,

Method :

Simmer chicken, garlic, ginger, lemongrass, chili and salt in chicken stock until tender but not falling appart. Remove chicken, set aside. Strain broth, add coconut milk and simmer for an additional 5 minutes. add bock choy and rice to heat through. Adjust seasoning if necessary.
To serve, add chicken to serving bowl, ladle sou on top. Sprinkle with and sliced scallions and more chili.
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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Egg Salad With Shrimp & Caviar

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Last night I dreamed of the time when as kid’s my brother and I were eating egg salad, which at that time (50+ years ago) was a great treat for us because of the shrimp or crayfish and trout or lump fish caviar my mom used to add to the salad. So after I woke up, during the whole morning I kept thinking about those happy times and although I can not re-create the happiness of a mostly carefree child hood, I can most certainly re-create the dish that reminds me of it. So here we go, “Tilly’s egg salad with shrimp and caviar” 🙂
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Egg Salad With Shrimp & Caviar

: Egg Salad With Shrimp & Caviar

: Egg Salad With Shrimp & Caviar

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Ingredient’s :

Eggs, hardboiled, peeled, quartered
Shrimp, cooked, peeled
Caviar, your preferred type
Tomatoes, seeds removed, diced
Mayonnaise, preferably home made
Sriracha,
Lemon juice,
Mustard,
Kosher salt,
Capers,
Scallions, finely sliced
Butter lettuce,
Mustard vinaigrette,
Bread, toasted and buttered bread of your choice

Method :

Mix the eggs, shrimp, mayo, capers, scallions, tomatoes, sriracha and salt. Line a serving bowl with vinaigrette dressed butter lettuce , top with egg/shrimp salad. Top salad with caviar.

Bon Appetit ! Life is Good !

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T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Tomatoes

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Where on earth can I find the perfect “one portion, high heat, electric indoor grill” ?!
I had bought one a while ago but the darn thing just doesn’t get hot enough to grill a steak the proper way 😦
Although I love my meat sauted, I’d like to switch once in a while to a grilled piece of meat.
A good grill pan would be a great alternative, but even that seems to be hard to find around here.
So, here I was again, sauteing a great piece of meat with my favorite cooking method.
However, just for a change, tonight I would have liked to have changed it to a grilled steak if I had a proper indoor grill.
Hopefully I’ll find something soon. (I have been looking for some time now) >
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” T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes ” >
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T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes

: T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes

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Steak :
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T-bone steak, seasoned with kosher salt & black pepper Peanut oil >
Saute steak until one almost done to your preferred doneness (carry-over heat will do the rest). Remove from heat, let rest. > >
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Vegetables / starch : >

Discard oil from pan, add butter, saute cooked potatoes until lightly browned. Add blanched brussel sprouts, saute until heated through. Add tomatoes, season with kosher salt and cayenne pepper. Saute one more minute. Remove from heat. >
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Scallion butter : >

Mix soft butter with finely chopped scallions, finely chopped scotch bonnets, and kosher salt.
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Bon Appetit ! Life is Good ! > > > >
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