Sautéing

Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Today’s lunch proved once again that the old adage “simple is better” still holds the truth. (If done right) .
The clean, fresh taste of the broccolini, supported by the sweetness of the caramelized garlic and the light acidity of the pickled, charred peppers makes this a side dish well worth it’s praise. Combine with some grilled lemon and a sumptuous, parmesan-crusted pork chop and a simple, easy and quick to prepare lunch is elevated to wonderful, happy culinary bliss 🙂
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Bon Appétit ! Life is Good !
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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Preparation :
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: season pork chop with kosher salt and cayenne pepper to taste

: bread the pork chop with flour, egg and a 50/50 mixture of bread crumbs and grated parmesan cheese, saute in clarified butter until cooked through and golden and crisp

: meanwhile, saute lemon wedges in 2 tblsp of olive oil until caramelized, remove, reserve; add 4 gloves of finely slivered garlic to the same pan, saute until lightly caramelized

: add 8 oz of blanched broccolini, 3 oz of charred, pickled peppers, season with kosher salt and fresh-ground black pepper to taste, saute until vegetables are heated; serves one

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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I have prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and ~~cheap~~ – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
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Bon Appétit ! Life is Good !
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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Preparation :
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: 2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes

: saute bratwurst in olive oil until browned, remove from pan, reserve

: saute onions in 2 oz whole butter until caramelized

: add the tomatoes and scallions, saute until tomatoes are heated through

: add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesan

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Bon Appétit ! Life is Good !
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

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This pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
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Bon Appétit ! Life is Good !
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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Preparation :
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: saute breadcrumbs in butter

: saute until golden and crispy

: saute garlic paste in butter until fragrant

: add blanched broccolini

: add tomato spaghetti, season with kosher salt and cayenne pepper, check/adjust seasoning

: plate pasta on serving dish

: sprinkle with pangrattato

: fry eggs in very hot garlic oil until crisp

: remove eggs to cutting board, cut into small pieces

: top pasta with the fried eggs

: sprinkle with grated asiago cheese and fresh basil leaves

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Sauteed Pork Chops & Penne In Mustard Cream

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Today I got up early (7.00 am) and was determined to do exactly as I had planed last night – sort-out long overdue paperwork, do some spring cleaning, walk for hours with Bella on the beach and eat nothing but salad and fruits.
Well, I guess all of this will have to wait at least another day 😦
I did neither of the housecleaning chores I had planed for today and the walks were a few half-hour walks around the neighborhood instead of hours on the beach. Most significant, I naughtily ignored all my good intentions to eat sensible. Rather, I had blueberry waffles for breakfast, naan pizza for lunch and pork chops with penne and mustard sauce for dinner. While the food was spectacular, so was the rise in my blood sugar level. Tomorrow – salad and fruits only……….
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Bon Appetit ! Life is Good !
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: Breakfast : Blackberry Waffles

: Lunch : Naan Pizza

: Dinner : Pork Chops

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Sauteed Pork Chop & Penne In Mustard Cream

Sauteed Pork Chops & Penne In Mustard Cream

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: season pork chops with kosher salt and cayenne pepper, saute in vegetable oil

: mix freshly cooked penne with grapetomatoes, melted butter, grated parmesan, chopped italian parsley, a bit of the pasta cooking liquid , salt and pepper

: when pork chops are done, remove from pan, keep warm; deglaze the pan with heavy cream, simmer until cream starts to thicken

: remove cream from heat, add dijon mustard and sweet bavarian mustard (or substitute both with whole grain mustard)

: mix well, check/adjust seasoning

: to plate, place pasta on serving dish, top with pork chops, nape with mustard cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

: Sauteed Pork Chops & Penne In Mustard Cream

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Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Bon Appétit ! Life is Good !
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Click here for Tomato Sauce
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Preparation :
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: season skinnless, boneless chicken thighs with kosher salt and cayenne pepper, dust in a mixture of 50% cornstarch and 50 % grated parmesan cheese

: saute chicken until golden and cooked through

: meanwhile, rise cooked potatoes, blend with egg yolk, garlic paste, parmesan cheese and cayenne pepper

: form potatoes into patties, press all sides ito panko bread crumbs

: saute patties in olive oil until golden and heated through

: potato/parmesan patty

: plate patty, nape with tomato sauce, sprinkle with parmesan

: top wit two chicken thighs

: drizzle with cilantro/lime oil

: Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Fajitas De Res (Beef Fajitas)

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Sour cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Fajitas De Res (Beef Fajitas)

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Preparation :
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: heat tortillas, keep warm

: mix chopped tomatoes, chopped onions, avocado, chopped jalapenos, sour cream, chopped cilantro, kosher salt and lime juice

: “Fajita Topping”

: Slice flank steak, skirt steak or striploin into strips or slivers

: season beef with kosher salt and cayenne pepper, saute or griddle until browned but still rare

: add julienned peppers and julienned onions, saute another minute

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day. The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
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: bring water, garlic paste , kosher salt and cayenne pepper to a simmer (see recipe above)

: add cornmeal, simmer until corn meal is soft, about 40 minutes

: add grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoning

: polenta

: meanwhile, poach eggs (see recipe above)

: score and saute spicy Italian Sausage

: when sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paper

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Gnocchi Alla Via Candia

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Gnocchi with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time? Yep, at Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
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Bon Appetit ! Live is Good !
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Gnocchi Recipe
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Gnocchi Alla Via Candia

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Preparation :
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: saute mushrooms in olive oil until golden

: add whole butter, diced ham and diced onions, saute until onions are translucent

: add garlic paste, heavy cream, kosher salt and cayenne pepper, simmer until lightly thickened

: add green peas and kernel corn, check / adjust seasoning

: add freshly cooked gnocchi

: add diced Camoscio d’Oro (substitute with brie if not available), stir carefully until cheese has melted; to plate, sprinkle with thinly sliced scallions

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

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Salmon In Beurre Noisette With Beans & Carrots In Honey-Mustard Dressing

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I pity the folks who’ll never taste a properly cooked salmon 😦
What a shame to miss-out on he texture of salmon (as well as most other fish and seafood) which has been cooked the old-fashioned way:
“Au Pointe” – to the point (of being done) , perfect doneness.
I have written about this a hundred times and I don’t get tired to repeat myself again – just because you are being served by a lousy cook who does not know the finer points of cooking should not mean that you get denied the best of the best. If, on the other hand, you have really had a chance to compare the texture and taste of a half-cooked piece of fish to that of a properly cooked piece and you still prefer the “seared only” version, than I’ll back off and say thank’s God most of us have a choice to eat what we like, and how we like it, no matter what 🙂

(I will also leave it to you to take the enormous risk of consuming certain under-cooked proteins in a less than perfectly controlled environment (from source to preparing and handling); after all, what can a few extra worms in your body do to you…….. 😦

But on to happier thoughts and this wonderful dish which features a great salad, properly cooked salmon and that magic taste & texture-enhancer – brown butter (Beurre Noisette).
While hot brown butter is not a typical addition to salad, in the case of this beans and carrot salad in honey-mustard dressing it provides the perfect final touch.
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Bon Appetit ! Life is good !
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P.S.
This salmon has been cooked slowly in whole butter, resulting in a soft skin, not recommended for human enjoyment. However, if you have a dog or cat living with you, they will most likely be ecstatic about this treat (Bella always is) 🙂
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Click here for : Honey-Mustard Dressing
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Pls read : The Hidden Dangers Of Uncooked Salmon
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Pls read : The Dangers Of Eating Raw Or Under-Cooked Fish And Mammals
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Salmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressing

Salmon In Brown Butter With Beans & Carrots In Honey-Mustard Dressing

notice how juicy the inside of the fish, even minutes after plating

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Preparation :
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: trim, blanche, shock and drain fresh green beans, add shredded carrots and honey-mustard dressing

: green bean & carrot salad in honey-mustard dressing

: season salmon filets with cayenne pepper, granulated garlic, kosher salt and lemon juice

: saute salmon slowly in whole butter until about half-way cooked (at this point, butter will be lightly browned )

: add chopped parsley and more whole butter to the pan

: while the salmon finishes cooking, continuously ladle the parsley and brown butter over the fish

: keep going until salmon has reached 161F to 162F, let rest in a warm place until temperature has reached but NEVER EXCEEDED 165F

: after salmon has rested and reached safe temperature, place on top of salad, drizzle a few drops of lemonjuice over salmon and top with remaining brown butter and parsley, serve with fresh-squeezed lemon juice