tasty

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
My favorite Asian market carries about 30 different types of fresh mushrooms at all times, not to mention a myriad of dried ones. Today I bought a nice selection of different fresh ones, the whole lot was less than $ 10.00. What a great bargain . The fresh spinach linguine ran about another $ 3.00, plus the cream, butter and seasoning, so the whole lot (which feeds 3 normal people easily) came to about $ 15.00, or $5.00 per person. Not a bad deal I’d say 🙂
>
Bon Appetit ! Life is Good !
>
>

Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
Preparation :
>
>

saute finely diced onions in garlic oil

add mushrooms according to their cooking time

add white wine and heavy cream, simmer one minute, remove from heat, season with kosher salt and white pepper

cook spinach linguini al dente, drain, toss with olive oil

cook spinach linguine al dente, drain, toss with butter, plate

top pasta with mushroom ragout, sprinkle with finely sliced scallions

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
>
>
>
>
>

Morcilla And Garbanzos

>
>
Friday night I had my good friend Curtis over for dinner. I made a dish which one usually would not think of serving to friends for dinner, unless they are Latino, Swabian, Austrian (or in any other way weird) 🙂
But honestly, serving Morcilla (Blutwurst, Blood pudding, Blood Sausage, Boudin Noir) to guests requires that you either know their taste in food very well or that you are silly and take a great risk and probably end up ordering take-out pizza:-)
However, Curtis was happy with the dish and so were Bella and I. I actually thought it was wonderful and very special.
>
Bon Appetit ! Life is Good !
>
>
For the 1907 Movie “La Course A La Saucisse”, click here
>
>
>
>

Morcilla And Garbanzos

Morcilla
Image property of :
La Course à la Saucisse

>
>
Preparation :
>
>

saute dice onions in garlic oil, add morcilla, saute until sausages disolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heted through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute dice onions in garlic oil, add morcilla, saute until sausages dissolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heated through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

add two generous slices of avocado to hot serving plate

top with morcilla ragout

top with sauteed potatoes, top potatoes with crispy onions and scallions

top with sauteed potatoes, top potatoes with caramelized onions and sliced scallions

>
>
>
>
>
>
>

Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

>
>
This dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
>
Bon Appetit ! Life is Good !
>
>

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

>
>
Preparation :
>
>

season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

remove tender ribs from oven, heat oven to 420 F

meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

basting sauce

baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

when nicely caramelized, remove from oven, sprinkle with sesame seeds

to serve, sprinkle with finely sliced scallins

to serve, sprinkle with finely sliced scallions

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

>
>
>
>
>
>
>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
I have taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here, if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
>
Bon Appetit ! Life is Good !
>

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
Pho at PHO 79 :
>
>

pho at PHO (great taste but as you can see, mostly broth and herbs)

>
>
Preparation of Chinese Beef Tripe And Egg Noodle Soup :
>
>

blanche tripe in saltwater 3 times

beautiful 🙂

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

chinese egg noodles

cook in saltwater for about two minutes, strain, toss with sesame oil

place noodles in serving bowl

top with blanched bok choy

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

>
>
>
>
>
>
>
>

Roasted Red Snapper

>
>
Many folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish 😦
>
Bon Appetit ! Life is Expensive !
>
>

Roasted Red Snapper

>
>
Preparation :
>
>

gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

to serve, drizzle with lime juice and accompany with roasted tomato salsa

Roasted Red Snapper

>
>
>
>
>
>

Chicken & Scallion Dumplings “Foo Yong”

>
>
Ravioli, Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be the best way to make a meal out of them ? I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness 🙂
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
>
Bon Appetit ! Life is Good !
>
>

Chicken & Scallion Dumplings “Foo Yong”

>
>
Preparation :
>
>

saute onions in garlic oil until translucent

add garlic confit paste, saute until garlic is fragrant

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste)

saute one minute until eggs are set

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

Chicken & Scallion Dumplings “Foo Yong”

>
>
>
>
>

Cherry Tomato And Cheese “Crumble”

>
<
The problem with cherry tomatoes is usually that their flavors do not match up with their pretty appearance. So, in order to have a satisfying cherry tomato dish, one must add a lot of flavor and texture. Here now is a recipe which does that and might just become your next tomato go-to recipe. It is easy, economic, looks great and packs a ton of flavor 🙂 It is equally suited as a side dish with a main course, (served here with a small rib eye steak with my home made buffalo sauce), or as a snack or appetizer, served cold or warm on bread (I used Wasa Light Rye Crisp Bread, which is a permanent ingredient in my cupboard)
>
Bon Appetit ! Life is Good !
>
>

Cherry Tomato “Crumble”

>
>
Preparation :
>
>

saute onions, scallions, garlic paste (lot’s of it) and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

add tomatoes, season liberally with kosher salt and cayenne pepper

add half diced swiss cheese and half diced brie cheese

add 50% diced swiss cheese and 50% diced brie cheese

add diced rustic, dry bread (I used 50% sour dough bread and 50% jalapeno/cheese bread)

mix all ingredients

sprinkle with freshly ground black pepper and grated asiago cheese, bake at 390 F for 45 minutes or until top is golden and crispy

sprinkle with freshly ground black pepper, grated asiago cheese and scallions, bake at 390 F for 45 minutes or until top is golden and crispy

Cherry Tomato “Crumble”

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

>
>
Last month my friend Curtis introduced me to a store which I have been missing all my cooking life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂 – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
>
>
Bon Appetit ! Life is Good !

>
>

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

>
>
Preparation :
>
>

cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

add chilies and sliced scallions

add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

plate pasta, leaving a well in the center

add lamb meatballs and harissa / tomato sauce

sprinkle with finely crumbled feta cheese and sliced scallions

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

>
>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Rigatoni rigate, smoked salmon and a creamy velouté – nearly impossible not to like this combination ! 🙂
After we have learned how to make a velouté in my last post, (click here for recipe), and hopefully have a few small containers in the freezer to use at short notice (just defrost in the microwave), wonderful dishes like this one take only a few minutes from start to finish.
The reward for this relatively small effort is a dish which oozes flavor, presentation, elegance and class 🙂 All in a mere few minutes of preparation and cooking time.
>
Bon Appetit ! Life is Good !

>
>

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Preparation :
>
>

Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal velouté will be just fine), add cooking liquid from pasta if too thick

add diced smoked salmon and grated horseraddish

add diced smoked salmon and grated horseradish

add dijon mustard

simmer for one minute

add freshly cooked, al dente pasta and sliced scallions

mix well, careful not to mash-up the salmon, check seasoning

to serve, sprinkle with more diced salmon and sliced scallions

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

>
>
After a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today 🙂
>
Bon Appetit ! Life is Good !
>
>