Pulled beef teriyaki taco with feta cheese #188

Everybody likes tacos so here´s one with a bit of a twist, it´s made with pulled beef that is flavored with a teriyaki sauce and topped with a roasted avocado, crumbled feta cheese, onion and fresh cilantro. 

The combination with feta cheese and teriyaki sauce might some a bit unusual but it really works great, I´ve picked it up from a friend who used to make noodles with beef, teriyaki sauce and feta cheese and been doing it every since.

Pulled beef teriyaki taco with feta cheese

wheat tortillas

beef meat for pulled beef or bought pulled beef

avocado

red onion

feta cheese

cilantro

teriyaki sauce

salt, pepper

The meat

First the meat, (if you haven´t bought it pre-made), season a piece of beef with salt and pepper and roast in the oven on low to medium heat until it´s tender enough to be pulled, you can add a bit of water in the bottom of the pan while cooking to keep the meat moist. This is usually a step that is good to make a day ahead.

Once the meat is done pull it into strips and heat in a pot, add teriyaki sauce the way you normally would add BBQ-sauce. You want the pulled beef to be slightly creamy and moist with a clear taste of the teriyaki. Seat aside and keep warm.

The vegetables

Slice the onion, chop the cilantro, crumble the feta cheese. Split the avocado and remove the pit, then cut it into four wedges, brush the avocado with olive oil and roast in a hot pan for a few seconds. 

Plating

Heat the tortilla and put on a plate, put a bit of pulled beef in the middle, top with avocado, onion and sprinkle the feta cheese and cilantro on top. Eat.

Egg with truffle caramelized onion and beef broth #185

Eggs and truffles always go good together, to make that into a complete dish I added some caramelized onions, fresh herbs and a flavorful but still mild beef broth. Only tricky thing about this dish is getting a good beef broth, sometimes you can find good broths or stocks at good supermarkets, if you don´t want to cook your own then look for one or ask around if there are any to be bought near where you live.

Egg with truffle caramelized onion and beef broth

eggs

beef bones with a bit of meat left on

onion

mixed fresh herbs, for example chives, parsley, chervil

truffles, fresh or oil (I used summer truffles in truffle oil in this recipe)

carrot

garlic

bay leaf

salt, pepper

butter

The beef broth

In a frying pan roast the bones and meat until golden, season with a bit of salt and pepper, add a chopped carrot, a clove of garlic, a bay leaf and cook for a few minutes. Add water until it´s covered and let simmer on low heat for at least 6 hours, this is usually best to prepare a day or two ahead and then keep refrigerated until serving, then just heat and check the taste before serving.

Keep adding water as it will evaporate during cooking, once time is up strain the stock and discard the bones and vegetables, check the flavor and reduce if necessary.

The onion

Peel and slice the onion, add to a frying pan with a little bit of butter and some salt and pepper, cook on low heat until it starts to brown and the onion is completely cooked through, check the taste and add a bit of sugar if it´s not sweet enough.

The egg

In a small frying pan cook the egg with a little bit of butter on low heat until the egg white are done, season with salt.

Final steps and plating

Chop the herbs, heat the beef stock, add the fried egg in the middle of a bowl or soup plate, put the onions on top and add the truffle and herbs. Pour the warm beef broth on top, serve.

Eggs and soused herring on crisp bread #179

Eggs and soused herring on crisp bread? Well this is a very Swedish appetizer that is commonly served on Smörgåsbord, Christmas and Easter but can and are served year round. The main ingredients are soused herring that is a mainly Scandinavian type of pickled herring (read more on it here), boiled eggs, chives and red onion. The Swedish name for this type of herring is "Matjsesill" but you can also use Swedish anchovies that is called "Ansjovis" this is however very different from the Mediterranean anchovies.

Now for the name, it´s called "Gubbröra" in Swedish which pretty much translates to "Old man´s mess", not that mouth watering for your weekend appetizer is it? Well that is why I called it eggs and soused herring on toast. 

Now for the ingredients, there are loads of variations on this dish, some use soft boiled eggs, mayonnaise, creme fraiche, sour cream, different types of onions and even other herbs like dill. The recipe below is my version of it so feel free to experiment with the flavors.

I like to serve it on a crisp bread that is common in Sweden called "Knäckebröd", it´s a non sweet crispy bread mostly served for breakfast or instead of fresh bread for soups or smaller dishes. If you can´t find any then a dark rye bread is good as well.

Eggs and soused herring on crisp bread

I usually don´t write measurements for my recipes but since you most likely haven´t got a clue I will this time, I written the ingredients in parts form so use as much as you plan on serving.

8 parts boiled chopped eggs

4 parts chopped soused herring (discarded from the pickling liquid)

1 part chopped red onion

1 part chopped chives

1 part mayonnaise

1 part creme fraiche

Crisp bread or rye bread for serving

Combine all ingredients, season with pepper, if you think it´s lacking salt then use the picking liquid from the herring instead of regular salt.

Baked potatoes with sour cream, chives & bacon #164

Baked potatoes is a classic side for all grilled meats but why always serve one big potato for each guest, using small tasty potatoes is more fun, looks better and each guest can eat as much or little as they like. This recipe can of course also be served on it´s own like a tapas. 

Baked potatoes with sour cream, chives & bacon

small potatoes

sour cream 

vegetable oil

chives

red onion

bacon

salt, pepper

Dice the red onion, slice the chives and dice and fry the bacon until crispy, leave to cool. Clean the potatoes if necessary, toss them in vegetable oil, salt and pepper and then roast them on high heat in the oven until golden. Remove and leave to cool for a few seconds and then cut them half way through and carefully break them open. Fill each potato with sour cream, chives, bacon and red onion, serve.

Super Bowl recipes! 10 great classics!

Almost time for Super Bowl and it´s time to make some great tasting stuff that goes great with football, this time I will focus on some in my opinion classics like burgers, chicken wings and ribs!

I´ve put together a list of my favourites and below each photo below there is a link to the recipe in case you´ll need it. Most dishes are simple classics so if you´re just looking for some inspiration then you´ll found the right place.

If you´re only looking for some great tasting snacks to enjoy during the game then check out my previous post: 10 great Super Bowl snacks!

OK here we go....

Sliders, who doesn´t love sliders? Serving sliders is a great idea since your guests won´t be too full not to be able to enjoy all the other great stuff you will be serving. I prefer the with classic toppings like lettuce, cheese and tomato.

Sliders!

Crab claws are great to serve since you won´t need to worry about serving them hot, this recipe with a classic aioli and some salt is all that you´ll need.

Crab claws with aioli and salt.

Grilled corn on the cob (how else would you grill them?) with a generous amount of butter, herbs and chili is a barbecue classic and fits great for the Super Bowl.

Grilled corn on the cob with chili and parsley.

A meatball sandwich with loads of Parmesan cheese can be wrong, either serve them like this or just serve bread on the side with the meatballs still in the sauce, this will keep the meatballs warm for longer and your guests can make their own sandwiches.

Meatball sandwich with Parmesan and herbs.

Well it´s salad time, don´t worry since these iceberg wedges are getting a good splash of dressing and some blue cheese on the side you will still like it.

Iceberg lettuce with blue cheese.

You didn´t think I would leave out the chicken wings did you?

Fried chicken wings with Sriracha sauce.

Or the ribs?

Ribs with lettuce and tomatillo and chipotle sauce.

Tortilla bread packed with ham and cheese are a great snack that is easy to prepare.

Tortilla bread with cheese and serrano ham.

I love fries, especially home made and if you try this recipe I´m sure you will to, besides what else are you serving up with those sliders?

French fries with truffle mayonnaise.

Last one, home made onion rings deep fried with Japanese Panko. Crunchy and great tasting.

Onion rings.

Green pea soup with cream & Champagne #151

Green peas is one of the few great stuff that you can buy frozen. It´s a great vegetable to use for loads of stuff and making a habit of having some sitting in the freezer is always a good idea. I usually use peas to make sure I always eat some extra vegetables and you can add it to lots of dishes. One of my favorite recipes that I do at least a few times every year is a pasta with bacon, green peas and feta cheese. You don´t even need a recipe to do it, just fry bacon, add cooked pasta, peas and some feta cheese and serve.

You can also do other stuff like smashed peas on toast that I´ve posted before here on Delicious Tapas, check that recipe by following the link. Smashed peas on toast recipe.

OK, on with the soup which is very easy to make, only thing you need to worry about is not to keep it warm for too long since this will make the green color go dark. If you are preparing it ahead of serving then chill it before and then quickly heat it before serving.

Green pea soup with cream & Champagne

frozen green peas
Champagne (or any dry sparkling white wine)
onion
butter
light chicken stock or vegetable stock
cream
milk
lemon juice
salt, pepper

Dice the onion and saute it on low heat in butter until it´s soft, add the peas and cover with chicken stock a little bit of milk and cream and quickly bring to a boil. Remove from the heat and mix the soup and then strain the soup through a sieve to get rid of any bigger pieces. Season the soup with salt, pepper and a little bit of lemon juice.

Whip the cream until it thickens, you don´t want to whip it too hard, just the get it semi-thick, the cream is suppose to almost melt when you add it to the soup. Add about two spoonfuls of Champagne to a glass and then pour over the soup. Top the soup with the whipped cream. Serve.

New Years recipe ideas for meat lovers

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part five in this series and for this post I will focus on all you meatlovers out there.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu for meat lovers

Appetizers - for the appetizer we have some seared beef, duck breast, bacon with potatoes and Italian breasola, all to get your hands on a lot of different great tasting meats.

Duck breast with apples and mustard

Potatoes with bacon and sour cream
Breasola with Parmesan cheese, arugula and pumpkin seeds
Beef with dijon mustard and red onion

Starter

Whipped ricotta cheese with proscuitto, figs and truffle honey

After indulging in a few different meats as appetizers it´s time to move on to some Italian ham with figs, honey and truffles. The ricotta is actually the star of this dish but it would be nothing without the ham.

Main course

Slow cooked leg of lamb with potato cream
Onion rings

The main course is a bit heavier, but slow cooked meats are great tasting and always appreciated plus you´ll get a great chance to open up that old heavy red wine that´s been sitting in the cellar for a while. Some onion rings on the side completes it.

New years recipe ideas for seafood lovers

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part two in this series and for this post I will focus on seafood.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

Seafood New Years Menu

Appetizers - to start off a great night of loads of seafood I´m serving raw oysters with grapefruit, cooked crab claws with mayonnaise and crostinis with bleak roe. These are all served cold and will go great with some Champagne.

Oysters with grapefruit, onion, chili & chives
Crab claws with aioli & salt
Roe on toast with cress and lemon crème fraiché

Starter

After some great appetizers I´m serving a cod carpaccio with capers and red onion.

Cod carpaccio with capers and red onion

Main course

Cod with fennel, champagne sauce & fresh herbs

For the main course I´m serving another cod dish, this is a cod fillet with champagne sauce, since my original recipe is served small like a tapas you can make the main course bigger and add more vegetables if you feel your guests need some extra stuff to keep them full.

Salt baked onions with truffle butter #139

Salt baked onions taste simply amazing, they are easy to prepare and it can be fun to serve something that is super cheap and still make it look good and taste great (with a little bit of help from truffles). It works with all sorts of onions but I think that a standard yellow one is the best since it´s usually the cheapest one and very rarely get to be the center of a dish.

If you´re not into truffles the onions is great served with most other seasoned butters, like herbs or cheese. Also it´s great to serve as a side to grilled meats and stews.

Salt baked onions with truffle butter

onions
coarse sea salt
vegetable oil
black pepper
salt
butter
truffle oil
truffles (optional)
parsley

Without peeling the onions brush them with vegetable oil and sprinkle with loads of coarse sea salt. Roast in the oven whole on high heat until the onions are cooked through. Turn them a few times during the cooking. Check them by poking them with a thin knife to see if they are soft all the way through, it´s OK to let them cook a while after they are soft, just make sure you don´t let them under cook because then to much of the raw onion flavor will be left. Once completely soft remove from the oven and let cool for a while.

If you want to prepare this dish a little bit of time before serving it´s better to turn of the oven and let the onions stay in the oven until serving, the won´t overcook but they will keep their heat for quite some time.

Whip butter at room temperature with the truffle oil, chopped truffles and a little bit of black pepper. Peel the onions and serve with the butter and a few leafs of parsley. Make sure you taste onions before serving to check if they are salty enough, if not just add salt before serving. Good luck.

Onion rings #132

Onion rings is quite easy to make and even if you might not get them perfect the first time they will still beat the local burger place, so get going. For this batch I first tossed the rings in flour and then coated them in a mixture of eggs, flour, beer and a bit of baking soda and before deep frying I dipped in Asian bread crumbs, also known as Panko. You can find it in all Asian stores and usually in bigger supermarkets.

Don´t forget to add a bit of salt and pepper into the flour to give the rings a better flavor. You will salt them after frying but a lot of that salt tend to fall off.

I usually serve a dipping sauce for deep fried food but onion rings a more moist than french fries so I don´t think it´s necessary but I you prefer a dip then go ahead.

Onion rings

yellow onions
flour
eggs
beer
baking soda
salt
pepper
oil for frying
panko, Asian bread crumbs

Peel and slice the onion and separate the rings. Put them in a zip lock bag and add some flour and shake the bag to cover all the rings. Combine eggs, flour, beer, baking soda, salt and pepper. I used about half a cup of beer, half a cup of flour, one teaspoon and one egg for my batch. The thickness should be about the same as for pancakes.

Remove the rings from the bag and shake off the flour that is not stuck on the onion rings and them put them in the batter and cover them, lift the rings out of the batter and cover in the panko. Deep fry until golden, remove and let drip off on paper, salt the onion rings. Serve hot.

Gazpacho salad #126

Usually when I make Gazpacho I make the classic way, mixed on a hot day served with grilled bread. But using the same stuff as you would when you´re mixing that very same Gazpacho can make a great tasting, looking and refreshing salad. All you need is good vegetables and a bit of time.It´s the marinading that will make the difference when you make this salad, you need to let the vegetables rest for an hour or two to get that Gazpacho taste, if not it will still taste good but not as Gazpacho.

And if you´re not serving tapas then it´s of course great to serve as a side for a main dish or as a appetizer, if it´s the only thing you´re serving as an appetizer then add some bread or maybe some cheese.

If you´re looking for other types of Gazpacho you can head right over to my green Gazpacho recipe, if not then keep reading.

Gazpacho salad

tomatoes, different sizes and colors
cucumber
bell peppers
red onion
garlic
dried chili flakes
parsley
white wine vinegar
olive oil
black pepper
sea salt

Dice and slice the cucumber, peppers and tomatoes, make sure to cut them in different sizes and shapes, this will make the salad look much better. Peel and thinly slice the red onion and garlic. Combine all vegetables and add olive oil, chili, red onion, garlic, parsley, vinegar, salt and pepper and then let marinate for at least one hour.

It´s fine to let it marinade for longer but serve it the same day as you made it, in my opinion it looses it´s freshness otherwise. When time for serving taste the salad and adjust the seasoning if necessary. Serve.