Sea salt

Bone-In Rib Eye, Naan With Gorgonzola, Tomato & Walnut

>

>
This  morning at work Gene and I were talking about steaks and how great a good steak would be for lunch. Well, don’t just talk about it, do it ! S0 I went to the market and bought two great bone-in rib eyes, 80 oz in total weight. After work, straight home and put these babies on the heat, seasoned with sea salt and freshly ground black pepper. Got fancy with the naan too. Instead of doing the more traditional thing and putting the gorgonzola on the steak, I put it together with walnuts, grape tomatoes, scallions and lot’s of black pepper , then baked them in the oven for about five minutes. This would have been a great meal just by itself, but together with the meat and all the juices the bread soaked up – unbeatable 🙂

Bon Appetit !   Life is Good !
>
2
>

6
>

>


>
>
>
>
>

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

>

>

After  I cooked this meal and started eating it, I became acutely aware of a monstrous mistake I had made: I had two hens in the fridge and I only cooked one, thinking it would be enough. I should have known better.
This could be the poster child for comfort food. The crispy, juicy , oh so tender cornish hen, freshly fried , crispy, tasty pommes frites and a great heirloom tomato baked with scallions, freshly grated parmesan and seasoned with sea salt and cayenne pepper. The whole schamukkus served with mayonnaise to dip the frites and a mixture of soy sauce, lime juice and chili oil for the meat.
Absolutely delicious – I just wish I had cooked both of the cornish hen’s  🙂
>

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

>


>
Ingredient’s :

Cornish hen,   padded dry inside and out
Makeshift fryer,   filled with heavily salted peanut oil
Chili oil,

Potatoes,   peeled, cut into fries
Duck fat,
Sea salt,
Cayenne pepper,

Heirloom tomato,   cut in half
Parmigiano-Reggiano,
Scallions,   cut into 3 inch lengths
Sea salt,
Cayenne pepper,
Butter,   melted,

Method :

Fry the cornish hen at 375 F until very crispy and cooked through. Remove to absorbent paper. Drizzle with chili oil.

Add the potatoes to the cold duck fat and heat it until the fat reaches a temperature of 375 F. Cook until crisp and golden brown. Remove to absorbent paper. Sprinkle generously with sea salt.

Season tomato with salt and pepper, top with grated parmesan. Dip scallions in butter and season with salt and pepper. Place on parmesan topped tomato. Bake until parmesan crust is golden brown.
>
Bon Appetit !   Life is Good !
>
>
>
>

Scotch Bonnet & Garlic Compound Butter

.
.
Here  is one of my  “go to”  items that will improve just about any dish for me and gives it the extra kick I like in most food. I usually have some in the freezer available at all times. Add to cream soups and eggs, mount into sauces, mix into pasta and vegetables or use as spread for a tasty sandwich. If the scotch bonnet’s are too deadly for you, replace part of them or all with jalapeno’s.
Enjoy.
.
Blend chilies of your choice with roasted garlic,  sea salt  and butter. Shape into little dollops. Freeze on plate or tray until solid. Remove into sealable  plastic bag  or container.

Spice up your life  🙂
.

.

.

.

>
Life is Good when it’s Spicy !    🙂
.
.