Sautéing

” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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Cooking with Heart, part two.

” beef heart skewers with spicy bean salad and chimichurri.

I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.

So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, ……. 🙂
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: Image Source: Unknown ( can anybody help out ? )

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Ingredients :

Beef heart, diced, soaked in milk for at least 8 hours
Salt, to taste
Cayenne, to taste
Garlic powder, to taste
lemon juice, to taste
Corn starch, to dredge
Onions, wedges
Olive oil, for sauteeing

Method :

Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce, such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
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Image Source: Unknown (can anybody help out ?)

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” Rotelli, Cepes, Peppers & Chorizo “

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Tonights quick and tasty dinner :
Rotelli, cepes, peppers and chorizo, giving non- offal lovers a break today .

( Offal will be back tomorrow, three dishes to go 🙂
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Ingredient’s

Rotelli, cooked al dente, strained, reserve some cooking water
Chorizo, sliced
Cepe mushroom, re-hydrated
Onions, julienned
Chili peppers, julienned
Garlic paste, to taste
Kosher salt, to taste
Cayenne pepper, to taste
Olive oil, to saute
Cilantro, coarsley chopped
Manchego, finely grated
Butter, whole, not melted
Olive oil, to saute

Method :

Saute onions, garlic and cepes in olive oil, until fragrant,
add chilies, pasta and seasoning, toss well. remove from heat.
Add manchego cheese, butter and a bit of the cooking water from the pasta.
Toss again until the pasta is covered with a thin film of cheese sauce.
(Starch from the pasta, the butter, water and cheese will combine into
this delicious sauce). To serve, sprinkle with cilantro and more manchego cheese.

Bon Provecho ! Life is Good !
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” Sauteed Chicken, Potatoes & Vegetables “

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Today’s lunch 🙂
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Ingredient’s :

Chicken, boneless, diced
Asparagus, blanched, halved
Potatoes, turned, blanched
Red peppers, cut into triangles
Onions, diced
Garlic, paste
Scallions, sliced
Peanut oil, to saute
Salt, to taste
Black pepper, freshly ground

Method :

Saute chicken until golden brown but still juicy.
Remove to absorbent paper, reserve. Saute potatoes
until lightly browned, add garlic, onions, peppers and
scallions and saute until garlic becomes fragrant.
Remove from heat, add chicken and seasoning, mix well.
To serve, sprinkle with chopped parsley.

Bon Appetit ! Life is Good !
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” Asiago Crusted Pork Chop & Brussel Sprouts “

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Here I am tonight, thinking ” what can I do with those lovely brussel sprouts ? ”
Lovely brussel sprouts ??? !
I used to hate them with a passion, but boy oh boy, has that changed.
Now they are one of my favorite vegetables and I am glad I got some in the fridge
today, because they pair so nicely with my breaded pork chop.
Usually I saute my sprouts with bacon, but I felt I had enough pork on my plate today.
Great, tasty dish and the bone made bella happy 🙂
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Ingredient’s :

Pork chop,
Asiago cheese, finely grated
Panko bread crumbs,
AP flour,
Egg, whisked
Cayenne , to taste
Salt,   to taste
Olive oil, for sauteing

Brussel Sprout‘s blanched, halved
Roasted garlic, paste
Salt,   to taste
Cayenne, to taste
Nutmeg, to taste
Butter,   for sauteing

Method :

Season pork chop with salt and cayenne.
Blend panko and flour 50% each.
Bread Chop by dusting in flour, then coating with egg
and finally with the panko / flour mix.
Sautee until center reaches 158 degrees, rest on absorbent paper.

Saute garlic in butter until fragrant, add brussel sprout’s and seasoning
and saute until heated through. To serve, top pork chop with fried parsley.

Bon Appetit ! Life is Good !
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” Breakfast Of Champions # 6 ” Farmers Omelette

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Today I finally found time again to do a proper breakfast,
after a week of peppermint tea and bananas.
During the week I get up at 3.30am and after a usual sleep time
of 3 to 4 hours, my desire to cook a full meal is usually subdued a bit 😦
Not today ! So here we go:
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” Farmers Omelette ”
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Ingredients:

Eggs, whole, whisked, seasoned with salt and cayenne
Grape tomatoes, whole
Asparagus, blanched
Carrots, blanched
Onion, julienned
Garlic, paste
Potatoes, blanched
Chorizo, thinly sliced
Chives, sliced (fresh or freeze dried)
Butter (substitute olive oil if desired)
Parmesan, grated
Salt, to taste
Cayenne Pepper , to taste

Method :

Sautee potatoes in butter (oil) until starting to change color,
add onion and saute until starting to brown.
Add garlic, saute until translucent, add all other vegetables
and seasoning and saute until heated through.
add eggs, cover tightly, lower heat and cook slowly until eggs are set.
to plate, invert onto serving dish, sprinkle generously with chives.

Bon Appetit ! Life is Good !
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” Whole Sauteed Fish & Guacamole “

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Last nights great dinner :

Whole sauteed fish & guacamole

Freshly caught fish, seasoned with salt, pepper and lime juice,
lightly dusted with a mix of AP flour and corn starch,
slowly sauteed in olive oil, some onions and garlic added towards the end.
I had some grape tomatoes laying around, so in the guacamole they went.
Three medium sized fish were just the right portion for Bella and I 🙂

Life is Good !
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” Beer Braised Turkey Leg’s “

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Last night’s dinner brought out the very best one can get from turkey legs’s:
Tender, juicy, loaded with flavor, accompanied by a wonderful herbed rice.
In my opinion, turkey doesn’t get much better than that 🙂
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Turkey :

Ingredients :

Turkey legs, bone in
Morcilla, diced
Beer, a bottle or two of your favorite
Bell peppers, diced
Onions, diced
Garlic, paste
Scallions, sliced
Oregano “Litehouse” freeze dried
Basil “Litehouse” freeze dried
Chives “Litehouse” freeze dried
Maggi
Grape tomatoes
Tomato sauce canned
Oil, to sautee

Method :

Saute legs in oil until golden, remove and reserve.
Sautee peppers, remove, reserve.
Sautee onions and garlic until translucent, add Morcilla, tomato sauce
and beer, return leg’s and half the peppers to the sauce.
Add salt and pepper and simmer until legs are tender. Shortly before the
end of the cooking process, carefully remove legs into another pot.
Strain sauce onto legs, add remaining peppers, tomatoes and chives.
Bring back to simmer for one more minute and serve.

Rice :

Ingredients :

Jasmin Rice, soaked for two hours, washed repeatedly
Butter melted
Herbs fresh or freeze dried
Salt & cayenne pepper to taste

Method :

Cook rice in boiling plain water for approximately 4 minute, or until tender but not mushy (Polo Method)
Strain rice and with a fork mix in the butter, seasoning and herb’s.
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Bon Appetit ! Life is Good !
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” Spaghetti With Beef, Veggies & Brie “

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Today’s lunch combined, amongst other goodies, two of my favorite food items :
Pasta and brie cheese 🙂
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Ingredients :

Spaghetti, cooked al dente, some cooking water reserved
Beef, finely julienned
Bell peppers, finely julienned
Onion, finely julienned
Tomatoes, thin wedges
Garlic, paste
Brie cheese, sliced
Butter, substitute with olive oil if prefered
Salt & cayenne pepper to taste

Method :

Saute beef in very hot fat for a few seconds, remove and reserve.
Saute veggies and garlic until garlic is opaque but still light in color.
Add pasta, half of the brie and a bit of the cooking water, salt and pepper.
Mix well until the cheese is melted.

Plate and garnish with more brie and some herbs.

Bon Appetit ! Life is Good !

” Paillard of Beef & Peperonata “

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Paillard of Beef & Peperonata, MY WAY !!!

Please note that in my house instead of seasoning the beef with Mustard,
I like to add more by drizzling a good amount over the top while plating.
Also, traditionally, we try to have a perfectly round Paillard for a better presentation 🙂
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Paillard :

Beef, very thinly pounded
Cornstarch, to dust beef
Salt Pepper to taste
Oil, to sauté
Sautee beef in VERY hot oil on both sides for one minute, remove to absorbent paper.

Peperonata :

Saute onions and garlic until translucent, add peppers, sauté until heated through.
Remove from heat,, carefully mix in cherry tomatoes, seasoning and half of your herbs.
(Oregano, basil, cilantro, scallion or whatever tickles
your fancy and will provide the taste you crave that day).
When serving, sprinkle with rest of herbs and, if you desire, parmesan cheese .

Bon Appetit ! Life is Good !
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Below a Paillard I prepared for one of my books about 8 years ago.