Sautéing

Grilled Pork Medallions, Chili/Herb Butter & Salad

>
>
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 !
.
>

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

>
>
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 🙂
>
>
>
>

Chili Beef, Pennoni Lisci & Peppers

>
>
Great lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)

Bon Appetit ! Life is Good !
>
>

Chili Beef, Pennoni Lisci & Peppers

: cut beef tenderloin into strip’s, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside

: saute onion and chili’s until fragrant

: add peppers and roasted garlic purre, saute another minute

: deglaze with red wine

: add, freshly cooked pasta, beef, chopped parsley, salt and pepper

: Chili Beef, Pennoni Lisci & Peppers

: Chili Beef, Pennoni Lisci & Peppers

: sprinkle freshly grated peccorino

: Chili Beef, Pennoni Lisci & Peppers

>
>
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 🙂
>
>
>
>

Beef Short Rib’s Braised In Merlot

>
>
The other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
>
Bon Appetit ! Life is Good !
>

>

Beef Short Rib’s Braised In Merlot

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

>
>

: beef short ribs

: season with kosher salt and freshly ground black pepper

: when browned, remove ribs, saute carrots, onion and garlic until browned

: add chilis, tomatoes and fresh oregano

: fresh oregano in the living room 🙂

: deglaze with merlot

: add beef stock, salt and pepper

: return ribs to stock

: cover, SLOWLY simmer until tender

: remove ribs, set aside

: strain vegetables, making sure to press as much vegetables as possible through the strainer to thicken the sauce and add even more flavor. Simmer and reduce until “Nape “texture. Check/adjust taste

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

>
>
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 🙂

>
>
>
>

“Choripán Mariposa”

>
>
South America’s culinary addition to the world of sandwiches, the Choripán, is without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho ! Life is Good !
>

Choripan

Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Choripan

>
>
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 🙂
>
>
>
>

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Ziti Lunga

>
>
Sunday’s lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂

Bon Appetit ! Life is Good !
>

To serve, top pasta with octopus. Sprinkle with chopped italian parsley.

Cook octopus in salted water until tender, but still with a bit of bite. Drain.

Saute in olive oil until starting to change color.

Add finely diced onions and garlic paste. Saute until fragrant.

Add diced bell peppers, saute one minute.

Add diced tomatoes and sliced scallions. Saute for one minute.

Add diced tomatoes, oregano and sliced scallions. Saute for one minute.

Deglaze with Salice Salentino or other robust red wine, add kpsher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning

Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.

Meanwhile, cook the lunga ziti al dente.

To serve, top pasta with octopus. Sprinkle with chopped italian parsley

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce Over Lunga Ziti

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti

>
>
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 🙂
>
>
>
>

Sauteed Vegetables In Ginger / Garlic Cream With Fan

>
>
Last night’s dinner could have been sooooo healthy, if I’d have stuck to olive oil instead of butter and no heavy cream.
But then again, what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit ! Life is Good !

For FAN (chinese steamed rice) recipe, click here

Sauteed Vegetables In Ginger / Garlic Cream

>
>

: saute onions, grated ginger, garlic paste and baby bella’s in butter

: deglaze with white wine

: add heavy cream

: simmer until cream thickens

: add cabbage, simmer one minute

: add spinach and chilis, simmer one minute

: season with salt, cayenne pepper and maggi seasoning

: remove from heat, add bean sprouts

: sprinkle with chopped cilantro (or other herbs of your choice)

: Sauteed Vegetables In Ginger / Garlic Cream

: Sauteed Vegetables In Ginger / Garlic Cream

>
>
>
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 🙂
>
>
>
>
>> > > >

Entrecôte Au Poivre (Classic French Pepper Steak)

>
>
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 !
>

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

>
>
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 🙂
>
>
>
>
>

Breakfast Of Champions # 28 – ”Steak & Eggs”

>
>
This morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
>

Bon Appetit ! Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs”

saute potatoes, grill steak

Duck Fat Sauteed Potatoes

top with sliced ttomatoes

top with medium-rare steak

Top with soft-boiled eggs

Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

Top With Fresh Basil

Breakfast Of Champions # 28 – ” Steak & Eggs”

>
>
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 🙂
>
>
>
>

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

>
>
The steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
>
I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work. But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit ! Life is Good !
“

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

“

: Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

“
“
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 🙂
“
“
“
“
“

Seafood In Whole Grain Mustard Cream

>
>
After yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes.
Now this was a dish worth paying for 🙂

Season raw seafood with sea salt and sriracha sauce and saute in whole butter until halfway cooked, add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine, heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust 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 or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
>
>