scallion

Chicken Liver Congee

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Usually, I have congee for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers, Chinese black mushrooms, cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit ! Life is Good !
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Click here for more Congee recipes
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Chicken Liver Congee

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Chicken Liver Congee

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Preparation:
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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

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fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

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almost ………

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to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

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Chicken Liver Congee

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Chicken Liver Congee

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Chicken Liver Congee

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Chicken Parmigiana

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This post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit ! Life is Good !
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Click here for Tomato Sauce recipe
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Chicken Parmigiana

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season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

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saute in butter until 3/4 cooked through, remove to baking rack

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sprinkle with grated parmesan, cover with tomato sauce

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covered in tomato sauce

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sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

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sprinkle bucatini with fresh basil

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bucatini in creamy tomato sauce

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Chicken Parmigiana

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Botton mushrooms don’t have much taste by themself, but if you simmer them in red wine, they soak up all the richness from the wine and take on a whole new personality 🙂

Bon Appetit ! Life is Good !
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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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mise en place

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porcini powder

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saute diced onions and garlic paste with mushrooms in butter. Meanwhile, cook fusili col buco

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add red wine, porcini powder, sea salt and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

add red wine, porcini powder, sea salt, hot sauce, grey poupon and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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please be so kind and click on the video on the bottom of this page. Thank you 🙂
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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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Dear Friend’s, to help support this blog,
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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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Easy Does It # 6 – Express Ramen

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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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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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Sauteed Pickled Herring And Potato Patty (“Pommes De Terre Macaire” With A Twist)

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Once a regular item on a menu, I have not seen pommes macaire on a menu for many years. What a shame, since they are such a great dish and so easy to prepare. Another thing that baffles me is that whenever I ask folk’s if they like pickled herring, the answer is usually no. Then how come I see pickled herring and/or roll mops on just about every supermarket shelf? Somebody must be buying 🙂
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So when I had some leftover baked potatoes, I first thought of making another twice baked potato, but I cooked that often lately so I wanted to come up with something different and yummy, so here it is : Herring and potato patty, served with spicy potatoes and wasabi.

Bon Appetit ! Life is Good !
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Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

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potato, greek yogurt, horseradish, mustard, scallions, pickle juice, pickled onions, dijon mustard, salt, pepper, mix well, form into patties, dredge in panko

saute in clarified butter on both sides until golden, meanwhile, heat small cooked potatoes in tomato sauce seasoned with plenty of garlic paste and sriracha

almost done………

Sauteed Pickled Herring And Potato Patties

Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

Sauteed Pickled Herring And Potato Patties

Spicy Garlic Potatoes In Tomato Sauce

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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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“Easy Does It” # 3 – Asian Inspired Chicken Wings And Drumettes

Perfect for super bowl party !
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Bon Appetit ! Life is Good !
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Easy Does It #3 Asian Inspired Chicken Wings And Drummets

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

season wings and drummets with kosher salt, sriracha, soy sauce, lime juice and granulated garlic, saute on both sides until cooked through

remove from heat, add sweet thai chilli sauce

add saoy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

add soy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It: #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

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Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

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This is one of my easy stand-by recipe’s. Whenever I have leftover rice from the previous day, it usually becomes breakfast the next morning. It takes about ten minutes to prepare, so it’s no sweat at all in the morning 🙂

Bon Appetit ! Have A Great Sunday !
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Breakfast Of Champions # 31

: saute rice in peanut oil until it makes a popping sound

: add diced onions, chopped garlic and grated ginger, saute until fragrant

: add lap chee, shrimp and scallions

: season with kosher salt and cayenne pepper

: add salt and pepper seasoned eggs

: stir fry until eggs are set

: Breakfast Of Champions # 31

: Shrimp And Lap Chee Fried Rice

: Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

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