• Tag Archives Food
  • Korean inspired port belly

    OK, so maybe it’s not that kosher. But it is so good!

    Korean inspired pork belly
    Korean inspired pork belly

    The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional.

    Ingredients

    • Pork Belly slab, skinless, but with the fat layer. As small or large as you want.
    • The following is per pound of pork:
      • 1/2 tbs salt
      • 1 tbs sugar
      • 1/4 tsp Black pepper
      • 1 pinch of Habanero pepper (or Cayenne)
      • 1/4 tsp granulated garlic
      • 1/4 tsp granulated onion

    mix all spices together. If you have a big enough Ziploc bag for the pork put it and the spices in the bag, close it and work it all until the pork is covered with the spice mix. Optionally, just dry rub the pork all over.

    Place in the fridge, covered, overnight.

    Place on a roasting pan, 450f, for 30 minutes. Lower to 275f and let cook for two more hours.

    Now for the hard part. Let it cool down. Don’t eat it! I know, not easy. Sometimes you gotta cheat. It smells and looks too good. OK, have a tiny piece, but it will be even harder not to keep eating!

    One it cooled down to room  temperature, wrap it in plastic and let it cool in the fridge for a few hours. Then you can take it out, slice it, warm it, fry it, cube it etc.

    In the picture it shows how it looks like relatively thick sliced. I served it with green peas and quick pickled carrots, red bell pepper and apple. I’m getting hungry.

     


  • Eggs Bellapepper

    I asked my daughter what she wants for breakfast. She said “food”. That of course narrowed down the options tremendously. This was the result.

    Eggs Bellapepper
    Eggs Bellapepper

     

    Serves 2

    • 4 slices, 1.5″ high, of a big Bell Pepper (3.5″-4″ in diameter).
    • 2-4 pieces of bacon, cut into 1/4″ squares.
    • 4 eggs
    • four tbsp heavy cream
    • two tbsp water
    • 1/4 tsp chipotle pepper (or Cayenne).
    • 1/4 tsp black pepper
    • 1/3 tsp salt

     

    1. Beat the eggs, cream, water, salt and black pepper until uniform.
    2. On a high flame, place the bell pepper slices in a pan, wider opening facing up.
    3. Mix the bacon with the chipotle pepper and place an equal amount of it in each slice.
    4. Let fry for 1 minute until the bacon fat melts and start frying the bacon.
    5. Pour slowly just enough egg mixture to cover the bottom inside each of the pepper slices.
    6. Once the bottom starts to set, pour the rest of the egg inside all slices to reach an equal height.
    7. Cover the pan and reduce the heat to medium for 3 minutes.
    8. Reduce the heat to low for 2 more minutes.
    9. Turn it back to high for 30 seconds.

    If you have too much egg mix, don’t over fill the peppers! The egg will rise out of control!

    The egg “inflates” nicely and firms fluffy and moist, the bottom becomes crispy and flavorful.

    Can be garnished with parsley, good with anything really – avocado, tuna, bread, hot sauce or harissa, salad of course, etc.

     


  • Spaghetti Carbonara Plus

    My daughter and I try to cut down on carbs, but yesterday I decided to give us a break. And it came out so good I’m writing it down:

    Spaghetti Carbonara Plus
    Spaghetti Carbonara Plus

    Serves 4-6

    Ingredients:

    •  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
    •  One very big onion chopped to 1/4″ pieces
    •  One small chorizo (5″ long) cut to 1/4″ cubes
    •  One tbsp butter
    •  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
    • Optional – a few drops of white truffle oil
    •  4 garlic cloves, chopped
    •  3 eggs
    •  1 cup grated Pecorino Romano or Parmesan cheese
    •  1/3 cup heavy cream
    •  1 tsp black pepper
    •  A pinch of smoked Habanero or red hot pepper
    •  One package of thin spaghetti
    •  Chopped parsley
    1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
    2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
    3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
    4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
    5. Add chorizo and let all cook for 2-3 minutes while stirring.
    6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
    7. Strain the cooked pasta, setting aside a cup of the cooking water.
    8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
    9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
    10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

    * Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
    Optional is adding cooked green peas at the end.
    Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.


  • Turkish Salad (Israeli Style) Recipe

    Turkish salad (Hebrew: סלט טורקי) is a common condiment in Israeli restaurants. Served side by side with Humus and  Tahini, this is one of my favorite salads.

    It seems that there are as many versions of Turkish Salad in Israel as there are people who make them. Never the less, my sister and I always agreed on that one Tel Aviv restaurant that had the best one, we were so disappointed when we found out it was closed.

    So what can one do? Make his own!

    Turkish Salad
    Turkish Salad

    This makes a nice amount that will make you smile.

    Ingredients:

    • 1 small onion, chopped to 1/4″ pieces
    • 3 cloves garlic, very finely chopped
    • 2 tbsp olive oil
    • 3 large tomatoes chopped to 1/2″ pieces
    • 1 tbsp tomato paste
    • A pinch habanero or cayenne pepper
    • 1/4 tsp cumin
    • 1/4 tsp sugar
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 1/2 cup chopped parsley
    • 1/4 cup chopped cilantro
    • 1 tbsp harisa or 1/2 red bell pepper finely chopped

     

    1. Heat oil on medium flame, add onion and garlic (and red bell pepper if used), saute until onion start to become translucent, 4-5 minutes
    2. Add tomatoes, tomato paste, harisa if used and all spices. Saute while mixing from time to time for 5 minutes
    3. Add parsley and cilantro, turn off the flame, mix and let cool down
    4. Enjoy

  • Cauliflower, Brussels Sprouts and Onions side dish Recipe

    Cauliflower, Brussels Sprouts and Onions

    Is cauliflower a real flower? Are Brussels sprouts from Brussels? Do onions also make you sad? They make me happy.

    Cauliflower Brussels Sprouts and Onion
    Cauliflower Brussels Sprouts and Onion

    This doesn’t look the most elegant, but it does taste most excellent. Easy recipe to make.

    Serves 4 as a side dish

    • 1/2 cauliflower, broken to gulf ball size pieces
    • 8 Brussels sprouts cut to halves
    • 1 large onion cut to half rings 1/4″ thick
    • 2 tbsp olive oil
    • 1/3 tsp smoked paprika (or regular)
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/3 tsp salt
    • Pinch of black pepper
    • Pinch of white pepper
    • Pinch of sugar
    • 5 sage leaves
    • 5 oregano leaves
    1. Place oil, spices and sugar in a large bowl, mix
    2. Add the cauliflower and Brussels sprouts and toss to cover evenly.
    3. Place in a deep oven pan and bake at 400 deg f for 45 minutes
    4. Mix a bit and place the sage and oregano at the bottom under the cauliflower and Brussels Sprouts
    5. Spread the onions on top.
    6.  Bake for additional 30 minutes.
    7. Discard of the sage and oregano, serve.

    Can be garnished with chives.