Salad

Grilled Pork Medallions, Chili/Herb Butter & Salad

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Fifteen minutes is all it takes to prepare this delightful meal. Just make sure you leave a wrapped stick of butter on the prep table in the kitchen when you leave the house in the morning so that you have pliable, soft butter when you start prepping in the afternoon.

Bon Appetit ! Life is Good !
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Grilled Pork Medallions, Chili/Herb Butter & Salad

season tenderloin medallions with kosher salt, cayenne pepper and granulated garlic. Saute until medium well. Rest for 5 minutes before serving.

mix soft butter, roasted garlic paste, salt, cayenne pepper, lime juice and chopped cilantro. Scoop out, top with chili flakes

season radishes and cucumbers with plenty of sea salt, marinate for 10 minutes

after 10 minutes, drain water, add eggs, ketchup, sriracha, chopped parsley, roasted garlic paste and olive oil, mix carefully so you don’t mush up the eggs

spicy salad of egg, cucumber and radish

Grilled Pork Medallions, Chili/Herb Butter & Salad

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Short Rib Sandwich

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Often when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit ! Life is Good !
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top kaiser roll with short rib mixture

: mise en place

: toasted kaiser roll

: shredded short ribs, chilis, scallions, scotch bonnet sauce, short rib sauce, garlic, onions

: top kaiser roll with short rib mixture

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

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Panko Breaded St. Peter’s Fish In Lemon/Caper Butter

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Tonight, a simple dinner of St. Peter’s fish and salad was all I wanted and all I needed.
Crispy fish filet with a bit of lemon/caper butter and romaine lettuce with peppers, radish and onion in raspberry vinaigrette.
Aaahhhh, the simple life 🙂
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: St. Peter’s Fish

: Panko, cayenne, sea salt, garlic

: Eggwash, cayenne, sea salt, garlic

: Breaded St. Peter’s fish

: Saute in olive oil

: Discard, oil, add butter, lemon juice, capers

: Rest on absorbent paper

: Panko breaded St. Peter’s fish

: Panko breaded St. Peter’s fish

: Panko breaded St. Peter’s fish

: Romaine, radish, onion, peppers, raspberry vinaigrette

: Romaine, radish, onion, peppers, raspberry vinaigrette

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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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While I was preparing tonight’s pratas (parathas, roti canai), my cravings for the final dish became so strong that I did not even bother to decorate the food a bit.
I just could not wait to dig in, as I remembered with great affection the tasty roti’s I had in India, Pakistan, Singapore, Malaysia, Indonesia and the Caribbean (mostly Jamaica, sorry Trinidad) 🙂
The accompanying salad of langustinos and eggs in curry mayonnaise might not sound very exotic, but it is definitely something you could find in any of the less traditional restaurant’s in Singapore or Kuala Lumpur, where fusion cuisine has become part of the daily culinary life.

Bon Appetit ! Life is Good !

Click for Roti recipe here
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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

: 印度煎饼

: Roti Prata

: Roti Paratha

: Roti Canai

: Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

: Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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Malay-Inspired Shrimp & Salad

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Last night’s light dinner had most of the ingredient’s of a typical satay dinner – shrimp, cucumbers, onions, garlic, peanut sauce and chili. I did not attempt to go “authentic”, but rather enjoy great food with as little fuss as possible. The whole thing did not take more than fifteen minutes to prepare, but it tasted like a million bucks and reminded me of the sometimes simple, but alway’s wonderful meals my friend’s and I had so many times, so many years ago in Malaysia, Singapore, Indonesia, Thailand, the Philippines and other places in South East Asia and the Pacific / South Pacific. Sometimes, when I have a meal like this and I am in the mood and have the time to reflect, it connect’s me vividly to people, times and places in my distant past 🙂
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Bon Appetit ! Life is Good !
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The Good Stuff 🙂

Mise En Place

Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

Sprinkle Salad With Salted Cashew Nuts

Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

Malay-Inspired Shrimp & Salad

The Good Stuff 🙂

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Panko Breaded Skirt Steak & Tonkatsu Sauce ( Gyū katsu (牛カツ

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Last night I went to sleep at 4.30 am, knowing I can sleep-in this morning for as long as I want. At 6.00am sharp the door bell rang, Bella went berserk and I run downstairs to open the front door, expecting the worst of emergencies. An elderly lady stood there with the sweetest of smiles, asking if we need a nurse in this house. I mustered all my manners to tell her in the friendliest way that no, not at this time, thank you. After that, I debated with myself if I should go back to bed or just get on with the day. In order to stay up, I had to get a decent breakfast and this is what I came up with :

“Panko Breaded Skirt Steak & Tonkatsu Sauce with romaine and tomato salad in strawberry vinegar vinaigrette”
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Link To Tonkatsu Sauce Recipe Here
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Bon Appetit ! Life is Good !
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Panko Breaded Skirt Steak & Tonkatsu Sauce

: Gyū katsu (牛カツ

: Panko Breaded Skirt Steak & Tonkatsu Sauce

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Pulpo A La Plancha (Griddled Octopus)

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 (Griddled Octopus)

: Pulpo A La Plancha

: Griddled Octopus

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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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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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“Sauteed Gizzards in curry cream with buttered, herbed yukon gold potatoes and frisse salad in honey mustard dressing”
The verdict is out : I’ve got a new favorite chicken gizzard recipe, taking the #1 spot and pushing “Gizzard Adobo” to spot #2 🙂
What a great dish. Even if you are not a fan of gizzards, you can of course replace them with anything that tickles your fancy: Shrimps, scallops, mussels, sliced beef, diced chicken, shredded duck, whatever you like and whatever is available. The curry cream, potatoes, butter, herbs and frisse just go together so well, you don’t want to miss this combination.

Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

: Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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1. Simmer gizzards in salted water until tender, but still with a bit of a bite. Strain. Saute garlic paste and diced onion in butter until fragrant, add curry powder and saute on low heat for another minute. Add heavy cream and a bit of ketchup and reduce until creamy. Add the gizzards, simmer for another minute. Season with kosher salt and cayenne pepper, set aside.
2. Simmer peeled and cut potatoes until tender but still keeping their shape. Saute in LOT’S of butter without letting potatoes brown. Remove from heat, add lots of chopped italian parsley.
3. Mix honey, dijon mustard, canola oil, lemon juice, kosher salt and freshly ground black papper. Dress frisse with the dressing.
4. To plate, put gizzards on the plate, add potatoes and top with frisse. Sprinkle with chili flakes. Eat. Be happy 🙂

Bon Appetit ! Life is Good !

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Steak Salad With Horseradish Dressing

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Healthy does not have to be boring or tasteless, as this wonderful salad shows:
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Salad:
Strip steak, arugula, mango, cucumbers, heirloom tomatoes, baby carrots, daikon,
red radish, lemon balm leaves, fresh horseradish.
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Dressing:
Horseradish, dijon mustard, lime juice, olive oil, maggi seasoning, sea salt, freshly
grated black pepper.
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Mix all ingredients with the dressing. To serve, grate more horseradish over salad.
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Bon Appetit ! Stay Healthy ! 🙂
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