steak

Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Steak  and  Steak Salad  on  ChefsOpinion
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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chefs-doctors-and-allergies
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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although  I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit !   Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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first bite for Bella, as usual :-)

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak And Pasta Salad With Pickled Onions

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Some  of us “Tough Guy’s” might feel a bit dainty when out with our buddies and would like to actually have “just a salad, please” 😦
Well, boys and girls, not with this baby, I’ll guarantee ! Here we have  “just  a salad” for every real man and every real woman, anytime and anyplace. Buhaaa ! Enjoy ! 🙂
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Bon Appetit !   Life (and salad) is Good !
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Steak & Pasta Salad

Steak And Pasta Salad With Pickled Onions

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Steak & Pasta Salad

Steak And Pasta Salad With Pickled Onions

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bone-In Rib Eye & Pasta In Peanut Sauce

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Since  I am on a set meal plan for the time being, I am cooking a lot of goodies like this one for my very appreciative neighbor who, together with his wife and kid, loves good food but is (not yet) very successful in the kitchen, although this starts to change a bit since I am guiding him/them whenever I have the time 🙂
(I taste all of what I cook for them, but I can not eat any of it) 😦
This one was a great hit, especially the pasta . I had spaghetti in my larder and used those, but if you want the dish to be a bit more Asian in appearance, you might want to use cellophane/ or rice-noodles instead.
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Bon Appetit !   Life is Good !
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Bone-In Rib Eye & Pasta In  Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

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Bone-In Rib Eye & Pasta In  Peanut Sauce

Bone-In Rib Eye & Pasta In Peanut Sauce

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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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Surf & Turf

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For  most folks with ordinary disposable income, it used to be that “Surf & Turf ” was a “special occasion dish”, something you ordered on your anniversary or birthday at that special place you went to once or maybe twice a year. As for myself, ditto, – plus I would not normally think of cooking meat and seafood at home for one dish, it is usually  Either – Or .
It just so happened tonight that I had a craving for shrimp and steak. Since I live alone with Bella, it felt okay to just serve everything at once, instead of eating it divided into three courses, as would be more traditional and “proper”.
So, instead of the menu being:

“Sautéed Shrimp In Garlic Butter”
“Hearts of Romaine Lettuce In Raspberry Vinaigrette”
“Aged Rib Eye Steak With Spicy Herb Butter And Toasted Sour Dough Bread”

It was rather simply :

“Surf & Turf”

What a feast, all prepared quickly, served quickly and devoured even more quickly 🙂
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Bon Appetit !   Life is Good !
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Click here for Garlic/Herb Butter Recipe
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Surf & Turf

Surf & Turf

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Surf & Turf

Surf & Turf

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

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Usually,  part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

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Bon Appetit !   Life is Good !
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Steak Salad

Steak Salad

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Steak Salat

Steak Salad

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Bella say's: "Time to eat ! "

Bella say’s:
“Time to eat ! “

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Bella say's: "Maybe not enough for the two of us ?! "

Bella say’s:
“Maybe not enough for the two of us ?! “

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Preparation :
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cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

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meanwhile, season striploin steaksor other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

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 let steaks rest at least 10 minutes before cutting

let steaks rest at least 10 minutes before cutting

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plate salad on vinaigrette dressed romaine

plate salad on vinaigrette dressed romaine

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top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

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Steak Salat

Steak Salad

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Hickory Smoked, Panko Crusted Bone-In Ham Steak

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Here  we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple  ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with  simple ingredients  should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things,  in variation.
Well, there you have it : Another  ChefsOpinion 🙂
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Bon Appetit !   Life is Good !

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Preparation :
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mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

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dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

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almost......

almost……

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saute onions in butter until lightly caramelized, add garlic confit paste

saute onions in butter until lightly caramelized, add garlic confit paste

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add cabbage and peppers, saute until cabbage starts to wilt

add cabbage and peppers, saute until cabbage starts to wilt

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add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

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plate cabbage on serving dish

plate cabbage on serving dish

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top with ham steak

top with ham steak

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top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Pork Blade Steak



If  you are on a budget but still like to have more than a tiny steak for dinner, you might want to try this cut. While not overly popular, probably because folks don’ know how to prepare it, it is a great piece of meat, tender, juicy and very economic (meaning bloody cheap 🙂 ) The three steaks in the picture were just $ 4.20, so the whole meal was under six buck’s. Even if you are not on a budget, these steaks make for a great, tasty meal. I guess that most people would have had enough with just one steak (which would then be about $ 2.50 per portion, including the salad), but since I did not prepare any starch, the three of them with a small salad were just the right sized portion for me. And of course, Bella had a few bites too.

Bon Appetit !   Life is Good !

Pork Blade Steak & Arugula In White Balsamic Vinaigrette

Pork Blade Steak & Arugula In White Balsamic Vinaigrette

Pork Blade Steak

Pork Blade Steak

arugula with radish and onions in balsamic vinaigrette

arugula with radish and onions in white balsamic vinaigrette



Preparation :

season sliced onions and sliced radishes with kosher salt, set aside

season sliced onions and sliced radishes with kosher salt, set aside

season blade steaks with kosher salt, granulated garlic and cayenne pepper, dredge in flour, saute in peanut oil

season blade steaks with kosher salt, granulated garlic and cayenne pepper, dredge in flour, saute in peanut oil

almost.......

first one done, two to go…..

 

two done, last one on the way

two done, last one on the way



saute grapetomatoesin garlic/olive oil, season with salt and pepper, just before serving add fresh chives

saute grape tomatoes in garlic/olive oil, season with salt and pepper, just before serving add fresh chives

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meanwhile, squeeze and discard excess juice from radish and onions, add arugula, white balsamic vinegar, freshly ground white pepper, garlic/olive oil and a splash of maggi seasoning

meanwhile, squeeze and discard excess juice from radish and onions, add arugula, white balsamic vinegar, freshly ground white pepper, garlic/olive oil and a splash of maggi seasoning

 

 

arrange steaks on serving platter, top with sauteed tomatoes and chives

arrange steaks on serving platter, top with sauteed tomatoes and chives

Pork Blade Steak & Arugula In White Balsamic Vinaigrette

Pork Blade Steak & Arugula

Pork Blade Steak

Pork Blade Steak

Pork Blade Steak

Pork Blade Steak

arugula with radish and onions in balsamic vinaigrette

arugula with radish and onions in balsamic vinaigrette



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Easy Does It # 12 – Grill Or Griddle A Steak In Your Kitchen Without Making A Mess



Here  is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂

Bon Appetit !   Life is good !

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess

Easy Does It # 11 – Perfect Steak Without A Mess



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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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Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One  of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit !   An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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