sexy

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Grits  on  ChefsOpinion
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Click here for more  Red Beets  on  ChefsOpinion
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Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bratwurstsalat (Brat-Salad)

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Today  I found  some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit !   Life is Good !
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Click here for more Sausage  on  Chefsopinion
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Click here for more German Dishes  on  ChefsOpinion
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Bratwurstsalat  (Brat-Salad)
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Bratwurstsalat  (Brat-Salad)

Bratwurstsalat (Brat-Salad)

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Bratwurstsalat  (Brat-Salad)

Bratwurstsalat (Brat-Salad)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

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A bowl  of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast of Champions  on  ChefsOpinion
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Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Yesterday I was at the supermarket at 4.00 pm considering what to buy to prepare dinner when I realized I did not feel like cooking dinner but just have a sandwich or fried chicken from the take-out counter.
As I was standing in line for the chicken, it dawned to me what a fool I was, to consider that sorry-looking fried chicken in front of me for dinner. It obviously had been sitting there for hours, greasy, tasteless and with dried-out meat under the too-thick breading, costing $10.00 bucks for a small cardboard box of legs and breast.
After I came to my senses, I went to the frozen chicken section of the store and bought a pack of 5 ea large, plumb legs for $ 8.00. Waiting at the checkout I felt better already, trying to decide how to prepare the legs and deciding on the most simple but tasty preparation, “Glazed Honey/Sriracha Chicken Legs”.
I still did not feel like getting a big production going, so I decided to omit any side dish and just make do with the chicken by itself.
When I got home I put the legs in running cold water and went for a walk in the rain with Bella. Upon return, I made a few cuts to the legs,  all the way down to the bone, island style :-).
Then I mixed half a cup sriracha with half a cup of honey, added soy sauce, kosher salt and granulated garlic and brushed that seasoning generously all over the legs and into the cut crevices. Onto a buttered alu-foil they went and into an 385F oven for 50 minutes.
(The cooking time depends on the size of the legs, make sure they are cooked all the way through to the bone on the thickest part and on the joint’s) !
No side dishes diminished my enjoyment of those chicken legs. Four legs for me, one for Bella – just the right size portion for the both of us.
And renewed proof that a fresh-cooked meal is always worth the extra few minutes it takes to prepare it 🙂
Actual prep time – less than 5 minutes. Cooking  time – about 50 minutes. Total time – approximately 1 hour !
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Bon Appetit !   Life is Good !
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Sexy Legs - Glazed Honey/Sriracha Chicken Legs

Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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soy sauce, sriracha, honey, granulated garlic, kosher salt

soy sauce, sriracha, honey, granulated garlic, kosher salt

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score the legs to the bone

score the legs to the bone

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rub with the seasoning

rub with the seasoning

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place on buttered rack, covered with alu-foil, bake at 385F for 50 minutes or until done

place on buttered rack, covered with alu-foil, bake at 385F for 50 minutes or until done

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Sexy Legs - Glazed Honey/Sriracha Chicken Legs

Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Sexy Legs - Glazed Honey/Sriracha Chicken Legs

Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Curried Lentil Salad With Tandoory-Style Chicken

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Today,  let’s make a salad that is both full of flavor and easy to prepare.
Curried lentils are of course one of my favorite lentil recipes, served either hot or cold (vinaigrette added), by them self as salad or as a sexy side dish (again, either hot or as salad). And tandoori chicken?- well, anytime, please 🙂
While I don’t have a tandoori oven in my kitchen (neither do you, I guess), cooking the chicken without fat in a VERY hot cast iron pan will give satisfying, similar results.
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Bon Appetit !   Life is Good !

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Preparation :
To read instructions, hover over pictures
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Matzoball & Corned Beef Soup

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Today’s  lunch pay’s homage to the fact that tomorrow is St Paddy’s day and to the fact that corned beef is not really Irish in origin but has its roots in the Jewish community 🙂
(Before you scream at me, you might want to read the article below)

Is Corned Beef Really Irish?
The rise and fall and rise of the traditional St. Patrick’s Day meal
By Shaylyn Esposito, smithsonian.com , March 15, 2013

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Besides that, look at the pictures of this culinary knockout! If you are a soup lover, you won’t be able to resist this sexy, curvy beauty 🙂
I prepare this dish and many variations of it many times during the year, although usually I use regular beef, chicken or vegetable broth.
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Bon Appetit !   B’taya Von !   Gow dty vee dty fondagh !   Go raibh an bia blasta !
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Click Here For  Corned Beef  &  Corned Beef Soup  Recipes
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Click Here for  Matzo Ball  Recipe
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Click Here For More  St Paddy’s Day  Recipes
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Matzoball  & Corned Beef Soup

Matzoball & Corned Beef Soup

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Matzoball  & Corned Beef Soup

Matzoball & Corned Beef Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Seafood Salad

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This  afternoon I went to my fishmonger with the intention to get a fresh trout or a small snapper for a light dinner of fish and salad. What I came away with instead were the following:
Caviar, snow crab legs, king crab legs, clams, mussels, shrimp and crayfish. A short trip to the grocer for some endive, iceberg, grissini and a lemon, then five minutes of preparation and BINGO ! – best meal of the month 🙂
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Bon Appetit !   Life is Good !
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P.S.
I got a bit carried away with the amount of pictures here, but this stuff is just too sexy and beautiful not to show off and drool over 🙂
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P.P.S.
If you wonder why there is no “fru fru” on this dish – I believe these beauties need no embellishment other than them self.
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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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The Slammer

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It  is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
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Bon Appetit !   Life is Good !
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Link to Hans’ Homemade Buffalo Sauce
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The Slammer

The Slammer

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The Slammer

The Slammer

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Korv Med Potatis Mos (Swedish Sausage & Potato Puree)

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One  of the most satisfying meals I had in my entire life I had in 1973 at around 3.00 am in Gothenborg,  Sweden.
It was certainly not the fanciest or the most beautiful meal, but it was the first food I had in three days and I was starving…….. It was also the first time I ever saw sausage and mashed potatoes served at a roadside kiosk (everywhere else it was sausage and fries) The combination of sausage, mashed potatoes, ketchup and mustard on that cold winter night, together with the satisfaction of a hot meal after nearly starving and the even greater satisfaction of impending hot sex made for a truly exceptional and, as you can see, unforgettable meal 🙂
My friend Heinz and I had finished a short summer season in Torekov, Sweden. After that, we went to Gothenborg, being sure to be able to secure a job working for “Swedish American Line“, which at the time was one of the most famous and luxurious cruise lines in existence. After a few wild weeks enjoying Gothenborgs nightlive, we finally applied for a job at their office.
The HR manager, Helge Swenson, took one look at us and then laughed us out of his office. (Sweden being one of the most conservative countries at the time, I did not look suitable with my shoulder length hair, high platform shoes, skin tight pants and mirrored hippy t-shirt)
So Heinz and I left his office a bit worried, since we had no money left and a hotel bill of considerable heft. (There was money for beer and smoke, but not for food). As we walked down the hallway toward’s the elevator, a very beautiful, sexy brunette passed us. I made some remarks to Heinz in German of the adventures I’d like to have with her. After a few seconds and steps had passed, she turned around and said in perfect German: “Do be careful, you never know who speaks your language in a foreign land”. Turned out she was a manager at the HR office. We started talking and I gave her the address of our hotel. Heinz made fun of me, being sure a hot woman like that would not bother to call a penny-less punk. But low and behold, when we got back to the hotel late that night, there were at least ten messages. I called her back the same night at 2.00 am and invited her out. She said yes and I said wonderful, just one problem: I have no money and if I go out, so does my friend. Well, she agreed, and that’s how Heinz and I finally got food in our belly that night – Korv med Mos.
Needless to say, I held on to that great gal for a while. She got jobs for both Heinz and I on the  MS Gripsholm, and so started a long career on cruise ships for me. Unfortunately the stint on the MS Gripsholm lasted only about one month for Heinz, after which he became very ill. He never recovered and was never able to work again. Myself, I lasted about six months before I broke my spine and was unable to work for about a year. After surgery in Germany, I spend most of the year at Bitte’s house in Sweden, a beautiful house on a lake in the woods near Gothenborg, which she shared with her even more beautiful female friend. Great house, fireplaces all over, sauna, right on the lake. These were the wild 70’s, so we all shared a lot more than the roof we lived under. Life certainly was good 🙂
I slowly recovered while she was still working at the HR office of Swedish American Line. She eventually got jobs for both of us at  Royal Viking Line, where we soon split up and went our own ways…………
Nevertheless, that first Korv med Mos that night was one of the best meals I ever had 🙂
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Smaklig måltid !   Livet är bra !
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Korv Med Mos - Original Version (Image Property: Peter Linquist)

Korv Med Mos – Original Version                    (Image Property: Peter Linquist)

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Korv Med Mos - My Version

Korv Med Mos – My Version

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Preparation :
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Cook diced potatoes in saltwater until tender, drain, mash

cook diced potatoes in saltwater until tender, drain, mash

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add garlic paste, horseradish, heavy cream, kosher salt, cayenne pepper and lots of butter, wisk

add garlic paste, horseradish, heavy cream, kosher salt, cayenne pepper and lots of butter, mix well

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saute onions and sausage, remove sausage when done

saute onions and sausage in garlic oil, remove sausage when done

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add soy sauce, garlic paste, cayenne pepper and a bit of chicken stock to caramelized onions

add soy sauce, garlic paste, cayenne pepper and a bit of chicken stock to caramelized onions

 

add peppers and cabbage

add peppers and cabbage

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saute until heated through but vegetables are still crispy

saute until vegetables are heated through but still crisp

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plate mashed potatoes, make indention in the center

plate mashed potatoes, make indention in the center

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fill indention with vegetables, top with sausage, drizzle liquid from vegetables over sausage

fill indention with vegetables, top with sausage, drizzle liquid from vegetables over sausage

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Korv Med Mos

Korv Med Mos

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Korv Med Mos

Korv Med Mos

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final inspection.....

final inspection…..

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Sauteed Skirt Steak, Onion, Tomato & Peppers

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Coming  home from work on a Friday afternoon and being hungry, but way too tired and listless to do much of anything (except lounging 🙂 ), the solution was this very quick, flavor- and texture bursting dish. Beginning to finish – less than 10 minutes.
Then on to enjoying a great meal and a wonderful, funny and sexy movie – John Torturros  Fading Gigolo.
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Bon Appetit !   Life is Good !
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Fading Gigolo, with, amongst many other great actors:
Woody Allen, John Turturro, Sofía Vergara, Sharon Stone, Liev Schreiber and Vanessa Paradis

Watch the trailer here 🙂
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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Preparation :
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cut trimmed skirt into squares

cut trimmed skirt into squares

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then cut ACROSS the grain, season with kosher salt and fresh ground black pepper

then cut ACROSS the grain, season with kosher salt and fresh ground black pepper

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saute in garlic oil until rare, remove meat from pan, reserve

saute in garlic oil until rare, remove meat from pan, reserve

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saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepper

saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepper

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add grape tomatoes, saute until tomatoes are heated through, add skirt, remove from pan

add grape tomatoes, saute until tomatoes are heated through, add skirt, remove from pan

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plate a thick slice of grilled sour dough bread

plate a thick slice of grilled sour dough bread

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top with sauteed skirt and vegetables

top with sauteed skirt and vegetables

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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Sauteed Skirt Steak, Onion, Tomato & Peppers

Sauteed Skirt Steak, Onion, Tomato & Peppers

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