tasty

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The  steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work.  But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of  “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste  and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit !   Life is Good !
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Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times.  About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge.  When I feel the  craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say  “GENIUS” 🙂
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Shrimp. Anchovies & Brie Pizza

Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :
1.

Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

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I was getting hungry at 1.00 am last night and did not feel like having just a boring packaged snack, so I put together this fabulous sandwich. The spiciness of the gorgonzola, the slight acidity and fruitiness of the guacamole and the distinctive taste of the prosciutto made for a great flavor experience, while the different textures of the crispy bread, the gooeyness of the half melted cheese, the crispness of the outside layer of the prosciutto and the soft, delicate inner layers of the ham made all of this into an absolute delicious winner 🙂
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Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

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Panko Breaded Skirt Steak & Tonkatsu Sauce ( Gyū katsu (牛カツ

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Last  night I went to sleep at 4.30 am, knowing I can sleep-in this morning for as long as I want. At 6.00am sharp the door bell rang, Bella went berserk and I run downstairs to open the front door, expecting the worst of emergencies. An elderly lady stood there with the sweetest of smiles, asking if we need a nurse in this house. I mustered all my manners to tell her in the friendliest way that no, not at this time, thank you. After that, I debated with myself if I should go back to bed or just get on with the day. In order to stay up, I had to get a decent breakfast and this is what I came up with :

“Panko Breaded Skirt Steak & Tonkatsu Sauce with romaine and tomato salad in strawberry vinegar vinaigrette”
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Link To Tonkatsu Sauce Recipe Here
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Bon Appetit !   Life is Good !
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Panko Breaded Skirt Steak & Tonkatsu Sauce

Panko Breaded Skirt Steak & Tonkatsu Sauce

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Italy Meets Sweden : “Coppa Ham & Janssons Frestelse”

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If  there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
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Copa Ham & Janssons Frestelse

Coppa Ham & Janssons Frestelse


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Ingredient’s :

Potatoes,   julienned
Onions,   julienned
Pickled herring,   finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic,    paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese,   finely grated   (optional)
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Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
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Bon Appetit !   Life is Good !
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Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

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You  might have noticed in the past few posts when I used smoked salmon that the salmon is sliced much thicker and narrower than we usually cut it. I buy my salmon mostly at publix and while they have different quality salmon to offer, I prefer this “inferior” cut. It is cut from trimmings of the belly, which can not be sliced into the thin, wide slices we usually serve. But in my humble opinion, the texture and taste is far superior to the regular “pretty”part we usually buy.
There you have it – cheaper and better 🙂
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Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

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Pulpo A La Plancha (Griddled Octopus)

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If  I would be confined to a small island for the rest of my life and given a choice of just 10 food items I could have available for the rest of my life, octopus would definitely be one of them.
Today I was in the mood to have something simple, with no fuzz, little preparation and minimal cleanup. Here is what fit the bill :

” Griddled octopus with iceberg and tomato in raspberry vinaigrette “.

Season water with sea salt, lots of smashed garlic and crashed black pepper corn. Add octopus and bring to a boil. Reduce to a simmer, cook for 1 1/2 to 2 1/2  hours (depending on size) until tender but not mushy. Texture is very important for a successful octopus dish, so pay attention!  Remove octopus to  ice bath. Let cool, remove from water, pat dry. Season with sea salt, granulated garlic and freshly ground black pepper. Brush with olive oil. Cook on hot griddle or cast iron pan until a nice char has developed. In the meantime, mix olive oil, lime juice, garlic paste, fresh ground black pepper and lot’s of chopped cilantro and oregano. Plate the octopus, drizzle with the seasoned olive oil. Serve with a green salad and your choice of potatoes, rice  or sour dough bread.

Bon Appetit !   Life is Good !
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Pulpo A La Plancha

Pulpo A La Plancha (Griddled Octopus)

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Seafood In Whole Grain Mustard Cream

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After  yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes.
Now this was a dish worth paying for 🙂

Season raw seafood  with sea salt and sriracha sauce and saute in whole butter until halfway cooked,  add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine,  heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
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Seafood In Whole Grain Mustard Cream

Seafood In Whole Grain Mustard Cream

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Breakfast Of Champions # 26 – ” Shrimp & Bok Choy Congee “

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Here is how it’s supposed to be :

You have a big, substantial breakfast, go to your job and work hart, have a quick, light, healthy lunch, keep on working until it is time to go home, have a light, healthy dinner with a small glass of red wine, go to bed early, sleep at least 8 hours, get up and do it all over again 🙂

Here is what’s really happening :

You have a quick, sugary, unhealthy breakfast, go to your job and work hart, have a quick, unhealthy lunch, keep on working until it is time to go home, have a heavy, calorie and fat-laden dinner, with a bottle or two of red wine, go to bed late, don’t sleep enough, get up and do it all over again 😦
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So, today, after a long and deep sleep, I tried to start the right way, with a healthy, tasty, substantial breakfast.
I will keep you posted how it will develop from here for the rest of the day…………
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Ingredients :

Cooked Fan,    (steamed chines rice)
Seafood stock,   substitute with chicken stock or canned clam juice
Shrimp,   peeled and deveined
Bok choy,   blanched
Garlic,   paste
Garlic,   slivered, fried
Onions,   finely julienned, fried
Ginger,   grated,
Bean sprouts,
Scallions,   coarsely sliced
Peanut oil,
Chili oil,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Simmer rice with in stock, salt and pepper until a porridge like texture is achieved. In the meantime, fry onions and garlic separately until golden. Remove to absorbent paper. Reserve. Saute Shrimp, garlic paste and grated ginger until   fragrant and shrimp about halfway cooked. When congee has reached the desired texture, add the shrimp, bock choy and scallions, simmer until heated through, about one minute. Adjust seasoning if necessary. To plate, drizzle with sesame oil and chili oil, sprinkle with fried onions, fried garlic, bean sprouts and scallions.

More Congee Recipes Here

Bon Appetit !   Life is Good !
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Tonight  I wanted to have something comfortable, belly warming, traditional, for dinner.  I realize that seafood in mustard sauce might not sound traditional to some younger folks out there, but when I was a youngster, fish and other seafood in various types of mustard sauce was a commonly found item on many restaurants friday menu. Even at home, “Fish mit Senfsauce” was a typical friday dinner item, usually served with “Salzkartoffeln” (boiled potatoes).

” Jacobsmuscheln und garnelen in senfsauce mit basmati reis ”
( Scallops and shrimp in mustard sauce with basmati rice )
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Persian Rice (Polo) Recipe Here
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Ingredients :

Scallops,
Shrimp,   shelled & deveined, tail on
White wine,
Heavy cream,
Whole grain mustard,   (I prefer Maille)
Butter,   clarified
Butter,   whole
Sriracha ,
Sea salt,
Lemon juice,

Method :

Season scallops with sea salt and saute in clarified butter until halfway cooked. remove from pan, set aside. Season shrimp with sea salt and sriracha sauce and saute in whole butter until halfway cooked, remove from pan, set aside. deglaze pan with white wine, add heavy cream and juices from the cooked shrimp and scallops and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning. Adjust seasoning if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice.

Bon Appetit !   Life is Good !

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