sunny side up

Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

When contemplating what to prepare for a combined breakfast/lunch today, I found that I had some leftover cooked potatoes, leftover “cebollas en escabeche” (escabeche de cebollas) and a packet of smoked salmon.
Within less than 10 minutes, this gorgeous dish was ready on the table.
Bella and I were happy and content, and cleanup was a snap. Easy peasy 🙂
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Bon Appétit !   Life is Good !
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Click here for  Cebollas En Escabeche  on  ChefsOpinion
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Click here for more  Salmon  on  ChefsOpinion
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Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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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Breakfast Of Champions # 32 – Milanesa Mexicana

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This  exact dish was my daily breakfast staple for a few months back in 1975, when I spend extended time vacationing in Puerto Vallarta, Mexico.
At that time, Puerto Vallarta was still a smallish, sleepy city with few hotels and minimal night life. Puerto Vallarta became internationally famous after American director John Huston filmed his 1963 film The Night of the Iguana in Mismaloya, a small town just south of Puerto Vallarta. I still have a photo from 1975 which I took on the beach where Elizabeth Taylor and Richard Burton were having their “sexy” beach scenes. It was basically a deserted piece of beach where only a few hippies and locals hung out. In the shot I took, there are as many pigs as people roaming the beach.
Times and Puerto Vallarta sure have changed since then 😦
However, at the time, the group of friend’s I spent most night’s with was a show band from Ireland named “Los Irlandeses”. They performed at the night club of the only 5-star hotel in town, the Westin Hotel, located on a small beach just outside of town. Their show started at around 11.00pm five times a week and that’s when and where I usually started my evening. They made sure to talk to me from the stage when I got there during the show and treated me as if I were a VIP. Since this was the hottest place in town, this little game made sure that by the time the show ended at around 1.00 am, there were already a few groupies sitting on my table, ready to party with the guy’s from the band and I.
We usually partied until 6.00 or 7.00 am (we were very young and sleeping during the day when it was hot made sense. Only the tourists came for a tan 🙂
So, at that time of the day, we usually went to a restaurant/bar in an area close to the beach which served great food (all food was good at that time of day). Almost all the time my best friend at the time who was the drummer of the band and I ended up ordering the same dish, day after day – Milanesa, accompanied by guacamole, salsa mexicana and fried egg’s, washed down with a few Dos Equis beers.
This was the usual daily before going to bed ritual. The Getting out of bed ritual in the late afternoon usually involved  a couple of dos equis and a mexican style chicken and lime soup, containing shredded chicken, rice, vegetables and lots of cilantro.
So there you have it : Milanesa Mexicana and a few memories 🙂

Bon Appetit !   Viva Mexico !

Guacamole Recipe Link
Salsa Mexicana Link
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The Domino Principle, 1977

The Domino Principle, 1977

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Milanesa Mexicana

Milanesa Mexicana

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saute breaded pork, veal,  chicken or beef cutlets until golden and cooked to your desired doneness

saute breaded pork, veal, chicken or beef cutlets until golden and cooked to your desired doneness

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meanwhile, prepare sunny side up's

meanwhile, prepare sunny side up egg’s

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milanesa

milanesa

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top with guacamole

top with guacamole

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top with salsa mexicana

top with salsa mexicana

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top with sour cream

top with sour cream

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top with sunny side up egg's

top with sunny side up egg’s

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Milanesa Mexicana

Milanesa Mexicana

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(You don’t have to watch it, just click once)   Thank you 🙂
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Steak Sandwich & Salad

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This  is the perfect, lightning quick meal that is at once fast to prepare, needs minimum prep work and packs a real punch in the satisfy-department 🙂

Bon Appetit    Life is Good !

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Steak Sandwich

Steak Sandwich

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spread a french roll with butter and garlic paste, saute until golden

spread a french roll with butter and garlic paste, saute until golden

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saute onion slices in butter until caramelized, top each slice with two eggs, fry to sunny side up, season with sea salt and cayenne pepper

saute onion slices in butter until caramelized, top each slice with two eggs, fry to sunny side up, season with sea salt and cayenne pepper

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season 16 oz striploin steaks with sea salt and cayenne pepper, grill to desired doneness, top each bread with one steak, top with egg/onion, add banana peppers. Feeds two hungry guy's (Darryl and I :-)

season 16 oz striploin steaks with sea salt and cayenne pepper, grill to desired doneness, top each bread with one steak, top with egg/onion, add banana peppers. Feeds two hungry guy’s (Darryl and I on this occasion 🙂

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Steak Sandwich

Steak Sandwich

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frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

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frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

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frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

frissee, arugula, onions, chilies and anchovies in dijon vinaigrette

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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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Breakfast Of Champions # 22 “Pytt I Panna”

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I have
  
been introduced to this dish early in my career as a cook, when I was working at the “Hotel Kattegat” in Torekov, Sweden. At the time, I did not think of it as something special, maybe because we cooked it by he ton, since it is a staple of swedish cuisine. But, over the years, I have grown to love it in all it’s various incarnations. It is basically a dish made of leftover meat and potatoes. What particular meat you use is up to whatever leftovers you’ve got. However, when I make pytt i panna nowadays, I usually prepare everything from scratch, so I use my favorite pytt i panna meat, which is either salame or chorizo, whichever of the two happens to be in the house.
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Pytt Y Panna

Pytt Y Panna

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Ingredients :

Potatoes,   cooked,
diced Salame,   diced, (substitute any meat/sausage you have available
Onion,   diced
Egg,  sunny side up
Kosher salt,
Black pepper,   freshly ground Butter,
Scallion,   finely sliced  (usually in Sweden we use dill leaves)
Ingredients for your favorite side salad:-)
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Method : Saute potatoes in butte until golden, add meat and onions and saute until onions are translucent and meat starts to become slightly brown, Season with salt and pepper. To serve, place hash on serving dish, sprinkle with scallions, top with fried egg. Pair with a small salad.
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Smaklig måltid !   Life is Good !
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