scallions

Crab-Stuffed Twice Baked Potato

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This is my answer to a few request’s I received for unusual potato dishes.
If you use extra large potatoes as I have, I suggest that you bake them for two hours at 410 F. They will have browned slightly inside the skin and have a very different taste and texture than if you cook them only for the usual one hour.

Bon Appetit ! Life is Good !

Crab – Stuffed Twice Baked Potato

: Bake large potatoes at 400F for two hours

: let cool, remove flesh

: Mash up into coarse bit’s.

: Add lunp crab meat, roasted garlic pastesour cream, salt, sriracha, egg yolk, scallions, grated parmesan

: Blend all ingredients, stuff back into potato skin’s

: Sprinkle with panko bread crumb’s

: Bake until heated through and crispy

: Sprinkle with cilantro

: Crab – Stuffed Twice Baked Potato

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Stew Of Split Pork Hock’s, Green Peas & Potatoes

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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit ! Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Simmer Split Hock’s In Salted Water

Add Onion, Garlic & Bay Leaf

After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

Remove Ans Discard Hock's & Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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Toast “Soupi”

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Simple dinner today after too much food during the past few day’s.
The inspiration to this came from the classic “Toast Hawaii”.
I just thought I’ll kick it up a notch 🙂

Bon Appetit ! Life is Good !
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Toast “Soupi”

: Peaches, Gorgonzola, Asiago, Swiss, Bagels, Butter, Scallions, Chili Flakes.

: Ham

: Peach

: Gorgonzola

: Swiss

: Asiago, Scallion, Chili

: Gratinate

: Toast “Soupi”

: Toast “Soupi”

: Toast “Soupi”

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Bone-In Rib Eye & “Stuff”

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What a great early dinner today (I started work at 4.00 am, so dinner at 5.0 pm does not sound so ridiculously early, does it? )
This dish was very satisfying, from the potatoes to the beans to the steak. I Sauteed everything in duck fat with lot’s of roasted garlic and used some leftover duck jus to lightly mash the potatoes and beans with, for a great flavor and texture 🙂

“Sauteed bone-in rib eye , with habichuelas blancas (smal white beans), potatoes, tomatoes, scallions and Duck jus”.

Bon Appetit ! Life is Good !
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Bone-In Rib Eye

: Bone-In Rib Eye

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” Arroz Caldo “

Tonight’s Pinoy Dinner : Arroz Caldo

Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw)
that in texture and apparence somehow resembles risotto. Though this dish
is of Chinese origin, the (new) name was actually given by the Spaniards
because of pronunciation issues.

Suggested condiments :
Safflower (wild saffron),toasted garlic, calamansi, scallions raw egg yolk,
hard boiled egg are added to enhance the flavor, color, and aroma of the dish.

I just love that stuff ! Live is Good !