Pig ears salad with coriander. Stop over in Portugal.

You'll probably be surprised by my way of talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you!

Pigs ears with coriander.

I learned that in the blog www.tascadaelvira.blogspot.com that in addition to raw fish, the Japanese island of Okinawa consume a lot of rind, feet and pig's head. The cartilage and gelatinous pork pieces are super rich in protein and collagen and contain no fat. If thoses Japanese are famous it is because many of them are old (healthy). So eat as much of these pieces of cartilage that crunch under your teeth, and you will increase your chance of growing especially old and, the cherry on the top, to stay fit.

Ingredients for 4 persons.

For the broth :

2 pig ears

Thyme, bay leave, onion, cloves

Salt and pepper

water

For the meat salad:

4 tbsp white wine vinegar

3 garlic cloves

1 onion

chopped coriander

salt and pepper

Preparation.

The day before start cooking the ears (well cleaned) in a broth made ​​of the ingredients mentioned above, until done (+ - an hour and a half)
The next day, cut the ears into pieces and put them in a dish. Season with  white wine vinegar, add the onion, cilantro and chopped garlic.
Check the seasoning.

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Quails in escabeche.

You'll probably be surprised by my way of talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you

Those are not quails fallen from a truck, but almost, yesterday, back from the market, I found two of those delicious birdies in my shopping bag.
Bernard went alone to the till, saw those two poor little quails hanging out at the cash and put them in my basket.
Too late to bring them back, bad luck for the person who forgot them and surely raged once home. By the same occasion, I inherited of a box of biscuits and a bottle of peach juice. Lucky shopping day ;-))
A couple of days ago,  Francesa had published a recipe with quails, Mmmmm, that gave me the desire to eat some too!

There's my "escabèche" the old way recipe!

Ingredients for 2 persons.

4 quails cleaned and split in half.
1 onion chopped
salt and pepper
3 garlic cloves, crushed
4 tbsp olive oil
1 glass of white wine
½ cup of vinegar
2 bay leaves
1 sprig of thyme
2 carrots sliced
A glass of water

Preparation.

Heat oil and brown the quail. Once they are golden brown remove and set aside.
Then add the onion and garlic.
Replace the quail to the pan.
Add the other ingredients.
After half an hour, turn off the heat and let cool the quails in their cooking liquid.
Remove the flesh of quail and place it in a sterilized glass jar, covering it with carrots.
Let stand a few days before eating.

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Brain with tarator sauce. Stop-over in Turkestan.

This sauce comes probably from the same origin as the one  that we call tartar sauce in French cuisine. However, it brings a different flavor and it goes particularly well with the taste of brains.

Ingredients for 2 persons.

100 g walnuts

salt and pepper

3 garlic cloves

the crumb of 2 bread slices

2 tbsp lemon juice

olive oil

chopped parsley to garnish

1 beef or calf’s brain.

Preparation.

Grind the walnuts, garlic, salt and peper in a blender.

Soak the crumbs in some water and squeeze out.

Spoon all those ingredients in a bowl.

Little by little add the lemon juice and olive oil until the sauce becomes thick and smooth.

Serve on a plate with slices of brain and garnish with the parsley.

Fusion cuisine croissant.

                                       Very good recipes breakfast of the world challenge.

You'll probably be surprised by my way of  talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and spar a thought for those who pay for laugh therapy!
Thank you

As a jury member at the Challenge of Very Good recipes Breakfast of the world/Belgium I have to present my own version of breakfast.

The others judges are:

• Drina from Eaternal Zest
• Françoise from A French Cook Diary
• Judy from Jude's Juice
• Kiri from Healthy Foodie Travels
• Kym from Free Spirit Eater
• Leslie from Cooking Memoirs
• Meta from Cooking with Barry and Meta
• Mimi from Mimi Cooks
• Simona from Briciole

I am sure that you will find wonderful recipes on their blogs.

I am a traveller  and I lived all over the world or nearly. Which breakfast will I choose in between  all the ones that are still in my memory.?
I used to travel from Lobito to Antwerp or vice versa, 15 days at sea and I still remember  the exact  taste of the breakfast kippers served on board.
In South Africa there was a vast selection of breakfast buffets, I was always attracted by the haddock or the onions and liver .
Near the Grand Canyon in the United States, at breakfast we were served a plate of eggs, sausage and potatoes, it stalled in the stomach all day.
In Niger, the head of the sheep used in the eve barbecue is provided for breakfast.
Philippines: the essential bowl of noodles
In Brussels at  the Benson Hotel, I enjoyed so much the Nordic breakfast, herring, salmon...

The last straw is that I do not normally eat for breakfast.

At least I  I opted for a delicious version of "fusion cuisine croissant” including:

a croissant from France
mascarpone cheese from Italy
salmon from Norway
pepper citrus from Slovenia
cucumber and lime from ??
trout eggs from Belgium

Preparation is simple.
Split the croissant
Spread mascarpone on the bottom.
Grind the citrus pepper.
Place a slice of salmon
Garnish with cucumber slices.
Close the croissant.
Garnish with a slice of lemon and some trout eggs.

Results

1st place

Breakfast full of vitamines : French citrus crepes - Thin pancakes By PP Poppy's cooking

2nd place

Baked Eggs with Rucola,Yoghurt and Chili-Sage butter – Turkish Breakfast By Naked Plate

3rd place

Soda bread with tomato, bacon, black pudding & an egg - breakfast of champions By Jenny Eatwell's Rhubarb & Ginger Congratulations to the winners, and thanks a lot to all the participants and the judges!

There are 43 Breakfasts of the World Challenge recipes on Very Good Recipes.
Do you like breakfasts of the world challenge recipes?

Rita's calf feet recipe (stop over in Burkina Faso).

I love that recipe, it's just too delicious!
It's a recipe from Burkina Fasso, that my friend Rita prepares! In Marocco, that recipe slightly differs and is known under "Hargma's" name.
I have been told that the feet are prepared for the days after feast!
They put the pan on the fire at night. When someone wakes up during the night, he puts wood back on the fire to keep the cooking go up to the next morning. You can start eat the juice for breakfast with some bread. The rest will be served at lunch time.

Ingredients for 2 persons.

1 calf’s foot

1 cup chick peas

1 green pepper

1 tomato

1 onion

10 cloves of garlic

salt and pepper

Preparation.

Rinse the chick peas.

Put the calf's foot in a large saucepan.

Add remaining ingredients.

Cover and boil until done.

Be sure to start well in advance as the meat will take some hours before being done.

Thai style baby octopus (stop over in Bangkok)

As the Rau Ram that I planted back from Portugal, grows very nicely, I use it a maximum. It's so good, even simply in a tomato salad.
Every time I cut a branch, I put it back in earth and it grows quickly! Yeah, so much pleasure to believe that I've got green hands ;-)) no way, just a dream, it's a great and generous plant. Quite normal knowing that one of her cousins is a weed.
The recipe is meant to be Thaï because it comes from a very old publication of an Australian Womens Weekly, but I think that it's more a  thaï style recipe.
Never mind, it's good and the perfume is unique.

Ingredients for 2 persons.

800 g baby octopus

2 tbsp olive oil

125 ml coconut ceam

2 onions minced

4 spring onions minced

2 cloves garlic crushed

1 cm crushed ginger

1 c sp turmeric powder

Rau ram leaves

salt and peper

chili

Preparation :

Heat oil in a saucepan and brown the garlic, onion and ginger.

Add the octopus, coconut cream, rau ram and turmeric.

Simmer until the octopus is well done.

Before serving, add some Rau ram and sliced green onions.

Chili is optional.

Black pudding stuffed lasagnes. Stop-over at Master Chef

The search for the recipe started with the discovery on the web of fresh pasta

 "Sabores nuestros" home Gallo, who put on the market ravioli stuffed with black pudding and pickled onions.
From there I started exploring recipes, switching back and forth  to find inspiration ending eventualy at  Tim Kinnard’s recipe, a finalist in the 2010 Master Chef at home.

Here is my version.

Open lasagna with black pudding, pumpkin,sage, and saffron infusion.

Ingredients for 2 persons

6 sheets of lasagne
100 g of black pudding
1 tbsp olive oil
60 g butter
few saffron threads
a few sage leaves
1 piece of pumpkin

Preparation.

Cook the noodles according to instructions.
Y cut circles with cookie cutter.
Place the diced pumpkin in a baking dish.
Coat them with oil, salt and pepper.
The grill cook position for 15 minutes or until lightly browned.
Remove skin from sausage meat and spread on sheets of lasagne.
Cover with another sheet and put a layer of pumpkin and cover with the third sheet.
For butter, melt one hour in advance and infuse sage and saffron.
Just before serving, pour the sauce over the pasta, put the dish in the microwave oven so that the sausage is heated through.