rib eye

And The Oscar Goes To …………This Salad

Salade Oscar

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No – I did not watch the Oscars tonight.
In fact, although I am a huge movie fan who watches at least one movie per day, often two and sometimes three, I stopped watching the once glamorous and exciting Oscars years ago, when it had become a boring, extremely drawn-out and pointless parody of its former glory.
So, in order to have my own little oscar celebration, I created my personal version in form of a great dinner, replacing the little statue with the best dish of the night.
While avocados, nectarines, red onions and pears in a dressing of lemon juice and sweet Thai chili sauce might not seem to be nominees that fit into the same (salad) category, here they share the top honors for my new favorite salad 🙂
For obvious reasons, I’ll call this salad “Salade Oscar”
Best supporting actor – bone-in rib eye steak 🙂
In the end, a great (show) dinner, lots of applause (Bella, for the steak) and I walking away with yet another trophy (salad) 🙂
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Bon Appétit ! Life is Good !
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Click here for last years “Oscar” on ChefsOpinion
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Salade Oscar . Bone-In Rib Eye Steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season bone-in rib eye with kosher salt and cayenne pepper, grill to your preferred internal temperature

: 1 ea Florida avocado, 2 ea bosc pears, 1 ea nectarine, 1/2 ea red onion

: cut fruit and onion, dress with 3 tblsp fresh-squeezed lemon juice, a pinch of kosher salt, 4 tblsp extra virgin olive oil and 4 tblsp Thai sweet chili sauce; serves 4

: Salade Oscar

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

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Arrachera (Sobrebarriga)

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This is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito ! Buen Provecho !
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Click here for more Steak on ChefsOpinion
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Click here for recipes of Guacamole, Escabeche De Cebolla and Salsa Mexicana on ChefsOpinion

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Arrachera (Sobrebarriga)

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

: Tortillas

: Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

: season arrachera with kosher salt and black pepper, grill to your preferred doneness

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

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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

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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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: season rib eye and shrimp with kosher salt and fresh grated black pepper, saute in garlic oil, meanwhile dress romaine with raspberry vinaigrette

: meanwhile, grill sour dough bread

: arrange steak on top of toasted bread

: top steak with shrimp and garlic / herb butter

: Surf & Turf

: Surf & Turf

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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……, the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep 🙂
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms 🙂
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Bon Appetit ! Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

meanwhile, season steaks with kosher salt and fresh ground black pepper

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

in same pan, saute onions until lightly caramelized

add drained mushrooms and garlic paste

add heavy cream, salt and pepper

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

plate steaks and rustic bread to mop up the sauce and juices

top with mushrooms, sprinkle with more scallions

Rib Eye & Mushrooms In Cream

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BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

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After a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today 🙂
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Bon Appetit ! Life is Good !
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Steak & Eggs

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Preparation :
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season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

plate asparagus

top with rib eye

top with hard boiled eggs and herb butter

top with hard boiled (waxy) eggs and herb butter, sprinkle eggs with salt and chili flakes

Steak & Eggs

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
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Rib Eye, Rösti & Onion Marmalade

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Sometimes I wonder why I don’t prepare my favorite dishes more often, especially when they are as easy and quick to do as Rösti.
Add a great steak and onion and you’ll own the world, at least for the moment. 🙂
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Bon Appetit ! Life is Good !

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Click here for Onion Marmalade recipe
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Rib Eye, Roesti & Onion Marmalade

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grate half-cooked potatoes into long shredds

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add to a hot pan with peanut oil, season with kosher salt and cayenne pepper, shape into a patty

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cook until crispy and golden, turn, cook on other side until crispy and golden

cook until crispy and golden, turn, then cook on other side until crispy and golden

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cook rib eye to your preferred doneness

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Rösti topped with onion marmalade

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Rösti

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rösti topped with rib eye

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Rib Eye, Rösti & Onion Marmalade

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Rib Eye, Rösti & Onion Marmalade

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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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Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit ! An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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: pound a rib eye or strip until about 1/3 of an inch thick, season with salt and pepper, dust with flour and saute until done to your preference

: set steak aside, deglaze pan with caper jus and red wine

: add demi glace and capers, simmer one minute, season with salt and pepper

: meanwhile, fry very finely sliced onions in peanut oil until crispy, remove to absorbent paper, season with salt, pepper and granulated garlic

: Steak Frites

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

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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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Entrecôte Au Poivre (Classic French Pepper Steak)

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When was the last time you have seen a classic steak au poivre on a restaurant menu outside of Europe?
The best you can usually find elsewhere is it’s poor cousin, a steak covered in green peppercorn sauce (Entrecote Au Poivre Vert).
While this can be excellent, it’s flavor and texture is far removed from a steak covered in freshly crushed black pepper and sauteed, then served in a sauce build from it’s very own pan drippings and some other goodies.
Last night I served this with my “special” fries. What makes them “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold peanut oil ( or better yet, duck or goose fat if available) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. I season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt gives me the taste and crunchiness associated with sea salt.

Bon Appetit ! Life Is Good !
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Entrecôte Au Poivre

Hans’ “Special” Fries

: Rib Eye, Red Wine Jus, Cream, Whole Black Pepper CornSea Salt, Cognac

: 40 Oz Beauty

: Saute To Your Preferred Doneness

: Remove Steak, Set Aside. Deglaze With Cognac (Be Careful Of The Flare-Up !!!), Add cream And Reduce. Add Jus, Reduce To “Nape” Texture

: Pepper Steak

: Entrecôte Au Poivre

: Pepper Steak

: Hans’ “Special” Fries

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