Sautéing

Steamed Bay Scallops, Peppers And Green Peas

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While I love large sauteed scallops, my budget sometimes dictates my menu. So when I was thinking of getting some giant diverscallops for lunch today, I almost fainted when I saw the price ($ 46.00)
So I went for the next best thing, bay scallops. ( $ 16.00) Now here is the thing: When we think of scallops, we usually think of the beautiful pictures of seard scallops with their golden crust and juicy, opaque center. I don’t suggest you try this with tiny bay scallops, which are much more suited for breading or steaming. I wanted to enjoy the pure taste of the scallops, so I gently steamed them with some vegetables in white wine and butter. Absolutely delicious and easy and quick to prepare.

Bon Appetit ! Life is Good !

P.S.
Instead of eating them with a fork, use a spoon so you don’t miss out on the great sauce 🙂

Steamed Bay Scallops, Peppers And Green Peas

: saute confit garlic paste in its own oil

: add her butter and onion

: add white wine and scallops, add sea salt and cayenne pepper

: add peppers

: add frozen green peas, simmer until scallops are cooked half-way

: add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

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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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Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

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Today was the first time in four year’s that something actually went my way, unconditionally and perfect. A feeling of relief not experienced for such a long time.
To celebrate, I prepped for myself this comforting, traditional Swabian dish of Jägerschnitzel, something I grew up with and although simple and down to earth, still gives me great pleasure and culinary satisfaction 🙂

Bon Appetit ! Life is Good !
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Jägerschnitzel Mit Nudeln Und Romaine (Hunter's Schnitzel With oodles And Romaine)

Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

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: mise en place

: saute onions and garlic paste in butter

: add mushrooms, saute until starting to brown, deglaze with white wine

: add cream and demi glace, salt and pepper

: simmer sauce for 10 minutes,. Meanwhile, cook pasta

: saute bread crumbs in butter, season with salt and pepper

: Schmelze

: season veal cutlets with salt and pepper, dust with flour, saute until medium well

: when medium well, remove to absorbent paper

: Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

: Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

: Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

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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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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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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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Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

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Surf & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit ! Life is Good !
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Surf & Turf

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Mise en place

: bring 1 cup well washed basmati rice, one cup water and one cup coconut milk to a simmer, season with salt and white pepper

: Cover airtight with aluminium foil, let simmer/steam for 20 minutes, leave covered for another 10 minutes

: just befor serving, remove cover and fluff with fork

: saute onions and bananas in garlic oil/paste

: add curry powder,turmeric and cumin, saute until fragrant

: add sieved tomatoes

: add lentils which have been soaked overnight, simmer until tender, season with kosher salt

: coconut rice and curried lentils

: mix garlic paste with extra virgin olive oil

: add black pepper

: add sea salt and freshly squeezed lime

: add lots of fresh coriander

: saute strip cutlets and cod filet’s, dip all sides in seasoning oil

: Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Surf & Turf

: Surf & Turf

: Surf & Turf

: Coconut Rice

: Curried Lentils

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