spicy

Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beef Cutlet With Spinach)

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Bife à Milanesa as it is called in Portugal, where Maria and I enjoyed this dish often. Beef and breading – what’s not to love ? I actually prefer to eat them cold the next day when the breading has that special taste and texture. But If you serve them as leftover, make sure to put them on a few layers of absorbent paper, well wrapped to keep the moisture of the fridge away from the breading, to make sure they don’t become soggy overnight.
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Bon Appetit ! Life is Good !

Click here for link to “Sauteed Spinach With Garlic, Bacon, Onion And Parmesan“
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Notes: Because of the fat and moisture from the seasoning on the surface of the beef, the breading is very delicate, so make sure you cook it and handle it carefully.
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Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beef Cutlet With Spinach)

season thinly slicedbeef cutlets with kosher salt, spread with dijon mustard

spread scorpion hot sauce

spread garlic paste, bread with flour, egg and bread crumbs

saute in peanut oil until golden, discard oil, finish in butter

Paniertes Rinderschnitzel Mit Sautiertem Spinat (Breaded Beet Cutlet With Spinach)

Milanesa

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Tira De Asado – Argentinian Style Grilled Beef Ribs

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Unfortunately, most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the animal (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit ! Disfrutar de su Carne !
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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

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grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

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almost…..

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Tira De Asado

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Grilled Beef Ribs

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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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YEP 🙂

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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit ! Life is Good !

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup 酸辣汤

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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit ! Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

: saute garlic paste in peanut oil

: add chicken broth, pricked chilis and straw mushroom

: add grated ginger, let simmer 15 minutes

: add bok choy, drizzle with sesame oil

: meanwhile, cook dumplings in salted water

: strain dumplings, put in bowl, top with soup, drizzle with sesame oil, sprinkle with fried garlic

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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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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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Today’s late breakfast consisted of some of my favorite ingredients:
Bucatini, shrimp, fried onions, broccolini and wood ear’s.
Used in one single dish made for a superior concoction I could eat any time of the day, seven day’s a week 🙂

Bon Appetit ! Life is Good !
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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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: shrimp stock made from shells, heads, garlic paste, scallions, ginger, sea salt and scotch bonnet hot sauce

: add shrimp,cooked bucatini, blanched broccolini, blanched wood ears and roasted chilis to simmering broth

: to serve, sprinkle with fried onions and accompany with lime wedges

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Spicy Pork Rib Souse

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While this is not your typical souse, it is without a doubt a great one. Souse comes in many forms and tastes and each source will tell you that only their’s is original and worth eating. Sometimes souse is eaten hot, but most of the times cold or rather at room temperature to ensure the full development of flavor. Souse is served in many countries, usually under different names. (Click here for more info ). Most times I use pig’s feet or pig’s ears, but this time pork rib’s tickled my fancy. My inspiration for this particular recipe came when my neighbor Asis brought me a bottle of “Trinidad Moruga Scorpion Hot Sauce (Capsicum Chinense), prepared by his mother back in Trinidad. It is by far the best hot sauce I have ever tasted, very hot but at the same time very fruity and flavorful. Poetry in a bottle 🙂

Bon Appetit ! Life is Good !
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Spicy Pork Rib Souse

: simmer ribs in water seasoned with vinegar, hot sauce, kosher salt and lot’s of garlic paste

: when ribs are tender, transfer to a hot dressing made of vinegar, kosher salt, garlic paste, hot sauce, red onions, tomatoes and sliced chiles, let cool to room temparature, sprinkle with oregano and cilantro

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

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Hoisin Grilled Chicken Leg’s

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Many a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit ! Life is Good !

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hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

grilling chicken

hoisin grilled chicken leg’s

simple salad in white balsamic vinaigrette

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Duck & Glass Vermicelli Soup – Leftover’s Made Into A Feast

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Whenever I steam meats, seafood or vegetables, I never discard the broth but transform it into a delicious soup or sauce.
When I steamed a duck for “Crispy Fried Duck With Dirty Rice Sticks” a few weeks back, I strained the stock and saved the trimmings from the duck to use for this great soup on the following day.
Below is the result:
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Bon Appetit ! Life is Good !
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Duck & Glass Vermicelli Soup

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling ware, let steep for 10 minutes, strain

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling water, let steep for 10 minutes, strain

add chopped cabbage, simmer for two minutes

add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

Duck & Glass Vermicelli Soup

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