Pork roll with egg

Pork roll with egg( Czech - Rolada )



2 pork tenderloins
1 pkg of naturally smoked bacon (16oz)
16 hard boiled eggs
1 can Swanson's chicken broth
1/4 tsp salt
1/4 tsp pepper
5 tbsp olive oil
5 tbsp unsalted butter
Baking string (cut 12" long, 12 pcs)


Hard boil eggs, peel and cut ends of, until you see yolks. I like to have yolk in every slice.

Cook bacon until brown, put on paper towel.

Clean pork. Take all fat of, clean silver skin (really important, silver skin is inedible and it will deform your meat). Cut pork the long way but not all the way through, cut sides again not all the way through. Open like a book and pound with meat tenderizer, until flat. Salt and pepper.

Put bacon on, to cover, put eggs on top in line. Take front part of meat and fold over first egg, take sides and cover the egg, tie first tie. Do the same on the other end. Then start to tie next egg in and so on. Do the same with the second piece of meat.

Put butter and olive oil in large saute pan , put both rolls in and on large flame brown all the sides. Lower flame and saute, add chicken broth when it starts to burn. Takes about 10 minutes.

Serve with rice (SAFFRON RICE recipe), no saffron. Cut slices of pork, possibly with whole yolk showing. Put sauce on rice.

Czech strudel

This recipe makes 3 strudels of 4 servings each


1 Phyllo dough package from frozen part of supermarket
3 large Granny Smith apples peeled and cut in slices
3 sticks of unsalted butter (12 oz)
2 bags Panko bread crumbs (Japanese bread crumbs) 7oz
3 cups walnuts
1 tsp cinnamon
1 cup white raisins
5 tbsp dark rum
4 lemons
1 1/2 cup sugar
1/4 tsp salt


Set Phyllo dough on counter top to unfreeze. Package has 18 leaves of dough. Use 6 leaves per strudel. It makes 3 strudels.
Zest all lemons.
Prepare apples, peel and cut. Put into juice of 4 lemons, mix ( important for flavor and to keep apples from darkening).
Process 1 1/2 cups of walnuts in food processor.
Cook raisins with rum for 10 min and let sit over night.
Take one stick of butter and saute all Panko bread on it until golden.
Mix 1 cup of sugar, Panko bread, processed walnuts, 1/2 tsp cinnamon, salt.
1 1/2 cups of walnuts cut into chunks.
Drain raisins.
Drain apples add 1/2 cup of sugar, 1/2 tsp cinnamon, raisins, cut walnuts mix.

Warm your oven to 350F.

Open dough and separate into 3 parts of 6 pcs. Wrap 2 parts so they do not dry. Take one part and separate into 3 parts (2 sheets each). Take two sheets, brush with liquid butter put mixture of bread crumbs on, put other two sheets on, butter, bread crumbs mixture, third 2 sheets brush with butter, put bread crumbs mixture on, apples, cut walnuts, raisins.
Roll all into roll put on baking sheet and repeat two more times.
Melt one stick of butter (4 oz) and brush on prepared three strudels.
Bake for 30 min, turn half way in oven.
Sprinkle with powdered sugar, cut and serve with scoop of ice cream.

Scallop with carrot powder

Starter or dinner

Ingredients:

1 large scallop (8-12 per lb) a person (small starter)
2 tbsp olive oil
2 tbsp of clarified unsalted butter
1 tsp carrot powder

Serving 1 scallop as small starter or multiply as needed. You can serve them as dinner with rice (SAFFRON RICE). The main thing is to buy scallops with no chemicals (sometimes they add chemicals in, to retain water, it gives scallops chemical taste and too much water to cook them properly)
Unfreeze scallops, drain liquid, save.
The best pan is small cast iron. Heat oil hot, add maximum 4 large scallops and sear one side(do not look, let sear), turn the scallop and add liquid butter on each scallop, let sear on the other side. If scallops dry put some of the saved scallop juice and butter on. Do not add any seasonings. The butter will season the scallops. Put carrot powder (or not) on top and serve.

Carrot powder:

You can make this only if you have juicer and dehydrator. Juice carrots, drink the juice, take carrot pulp and put in dehydrator. Let dry, when dry, put powder in food processor.
If you do not have any of these machines. Do not put carrot powder on scallop, just put a little of butter from pan. Serve creatively.

Tuna tartar

Serves 4 for dinner

1lb sashimi quality tuna
2 tbsp real mayonnaise
1" squirt wasabi
2 tsp chopped pickled ginger and some not cut for decoration
1 small clove garlic mashed
1 tbsp mirin( I like Takara Masamune from Asian store) or buy some in supermarket
1 tbsp low sodium soy sauce
1 serving of SAFFRON RICE


First you have to be able to get sushi grade yellow fin tuna. I get it in my Asian supermarket. It has to be frozen from ship and it will be in small packages( about a lb).

For tuna: unfreeze tuna in refrigerator (about 12 hrs), then chop by hand in small pieces.
For dressing: mix together mayonnaise, wasabi, chopped ginger, garlic, mirin and soy sauce. Mix with tuna just before serving.
To serve: make nice shape of tuna, serve with rice ( Saffron rice recipe ). Decorate top of tuna with maybe radish sprouts, or chopped scallions, squirt of wasabi, few pieces of tuna , water cress etc., be creative.

Poached salmon with dill sauce

Serving 4 people for dinner


For the fish:

1 salmon fillet
4 lemons(I use Mayor lemon)
1/2 bundle fresh dill
3 cans Swanson's chicken stock(or vegetable)


For dill sauce:

1/2 lb(8 oz)natural sour cream
1/2 bundle finely chopped dill
2 tbsp Mirin (Japanese cooking sweet sake from Asian market,
I like Takara Masamune or get one in supermarket)
1 tsp rice vinegar


How to poach salmon:


You do not want to put the fish in the liquid, it will cook not poach. If you have poaching dish (if not get large pot with steamer in it, you have to cut the fish to fit), put first slices of lemon and top it with slices of dill. Put as much soup in the bottom so it does not reach the fish. Put fish on top and again put lemon and dill on top of that. Bring the liquid to boil and poach until done. You will have to check the inside, if it is still very pink it is not done.


For dill sauce:

Take all ingredients and mix together. Serve with fish

To accompany all, serve with SAFFRON RICE. Find the recipe in the blog. This is very mild and enjoyable meal.

Bruschetta

Bruschetta, in Czech Republic called Topinka



1 person

For bread:

2 slices of a good bread (should be European) can be old
1 clove of garlic
1/4 tsp salt
2 tbsp olive oil


For topping:

5 small tomatoes cut in 1/2
2 scallions
5 leaves of basil julienned
salt and pepper to taste
1 tsp rice vinegar
1 tsp olive oil
4 slices of Parmesano Regiano


Take bread and put on olive oil, saute until gold, turn and do the same on the other side. Take bread out and smudge with garlic on both sides, salt.
Mix tomatoes, scallions, basil, rice vinegar, olive oil, salt and pepper to taste. Put on bread and top with Parmesano Regiano.

Can have for fast and healthy lunch.

Rice salad

Rice salad


2 servings

1/2 pork tenderloin marinated cut against grain really fine
3 slices Canadian bacon cut in small pieces
5 tbsp olive oil
3 tbsp light salt soy sauce
3 scallions cut
1 clove garlic mashed
4 tsp low salt soy sauce
1 tsp Mrs. Dash original
1/2 tsp pepper
1/2 tsp cayenne
4 leaves basil julienned
8 baby tomatoes
8 sweet peas cut
2 tsp ground Parmesano Regiano

Rice for 2 servings for dinner or lunch


Marinate pork: cut pork into thin slices put in bowl, add mashed garlic, 1 tsp Mrs.Dash, 1/4 tsp cayenne, 1/2 tsp pepper, 3 tbsp olive oil, soy sauce, mix. Put in Ziploc bag in refrigerator for 24 hours up to 48 hours.
Cook cut ham: on 2 tbsp olive oil, 1/2 tsp Mrs.Dash, 1/4 tsp Cayenne, until lightly brown.
Cook marinated pork: it takes only short time to cook, taste as you go. If you overcook it, it will not be as soft as done properly. Today's pork is healthy so you do not have to cook it dead. Leaving tenderloin slightly pink is good thing.

For rice: use saffron rice recipe do not add saffron.

Serve: in bowl with rice on bottom then all meat with tomatoes, scallions, sweet peas, basil and on top sprinkle Parmesano Regiano. Enjoy

Red Margarita

Red Margarita



1 drink


2 parts Tequila
1 part Grand Marnier
1 part 7UP
6 drops lemon + slice for decoration
5 raspberries for decoration
1/2 Mayor lemon juice + slice for decoration
2 ice cubes
2 leaves of mint for decoration

Campari mohito

4 parts Campari ( Italian bitter liquor)
2 parts 7UP
1 part Grand Marnier
1/4 cup of crushed mint + leaves for decoration
Raspberries for decoration
Mayor lemon + slice for decoration
Ice


Mix all liquids and crushed mint together, strain if wanted. Pour liquid in a glass with ice and decorate with mint, lemon and raspberries and have fun.

Orange roughy in glass

Ingredients:

Starter for 4 people

2 orange roughy fillets or any other white fish
1 medium yellow onion
2 tbs unsalted butter
2 tbsp olive oil
1/2 cup heavy cream
1/2 can Swanson's chicken broth
1/2 tsp salt

Chop onions, saute on butter and olive oil, as necessary add small amounts of broth, so they do not burn. Reduce all liquid out. Do not let them brown. When done put fish in. Saute until done. Cut fillets in 1/2 put in nice glass with some onions. Take rest of the onions and add heavy cream, warm up and let simmer just a little so the sauce reduces slightly. Put in food processor. Add the sauce on the fish.

Serve as starter, maybe with slice of baguette bread.

Egg starter

This is real crowd pleaser. And simple too.


For two people (two each)


8 slices of white bread sides cut off
2 hard boiled eggs
2 tsp soft unsalted butter
3" squirt anchovy paste(preferably "Roland")


Cut crust of bred off, make yourself 8 pcs (of any shape) slices
Mix soft butter with anchovy paste (until perfect)
Cut eggs on egg cutter

To assemble:

Take slice of bread, put anchovy butter on, one slice of egg and repeat. On top add something for decoration.

Gingerita cocktail

Gingerita cocktail (Margarita made with ginger)



1 nice glass ( margarita one or any other you like)

1 tbsp pickled ginger
1/2 juice of Mayor lemon or lemon
3 tbsp Triple Sec or any other orange liquor
Tequila as much as you need to fill your glass
Ice


Put all in food processor or mixer and grind fine. Strain into salt rimed glass.
How to rim the glass : wet the rim with lemon or water, dip into salt on plate.

Grilled chicken

Clean and wash chicken. Cut open as per picture. Put in salt water at least for 5 hours up to 24 hours. Salt is 5 tbsp per gallon.

Prepare barbecue. The trick is to use natural lump hardwood chips(like Cowboy brand, but there are lots more). No briquettes, they always have chemicals in them and they stink. Put chips in the starter and they light up really fast. Put chips on one side of barbecue.

Now you are ready to put chicken on the barbecue. Brush the whole chicken with liquid unsalted butter with salt added. Do not use salted butter, it is old. When they salt the butter they can keep it for much longer. Unsalted butter has to be fresh.

Put chicken on the side of barbecue which has no flames, brushing with butter and turning.If the top is not nicely gold let it sit on barbecue a little longer. Do not put over coals it will burn. If you need more coals just add to the coal side. Have a lid on, all the times.

Serve with mixed greens or anything you want.

Safron rice

Serves 2

1 cup rice
1/2 tsp unsalted butter
2 cup ( 1 can) Stoufers chicken stock
1/2 tsp saffron sprigs


Put butter on pan and let dissolve, add rice. Saute until rice becomes transparent. Add all chicken stock and safron. Let come to boil. Reduce falame to really low, simmer with cover on for 15 minutes. Stop cooking, let sit without opening the cover for 30 minutes.

String beans with garlic sauce

Serves 2 takes 5 min



Ingredients:

1/2 lb cleaned string beans
4 large cloves of garlic
2 tsp unsalted butter
4 tbsp light salt soy sauce


Steam beans until done. Leave them a little crunchy.

Sauce:

Put butter in pan and dissolve, add cut garlic and saute until bubbles subside, add soy sauce. Now it is done.

Arrange beans on plate, add garlic sauce and serve with almost any meat or by itself.

Shrimp with sauce

Dinner for 4

Ingredients:

1lb large tiger shrimp (15 to lb)peeled
6 tbsp virgin olive oil
6 tbsp low sodium soy sauce
5 shakes Mrs.Dash original
3 tbsp real mayonnaise

Peel the shrimp. Normally I peel the shrimp completely, because if you leave tails on, some of the shells may stay in sauce. If you need to show of, peel the body, leave the tail on and rinse the shrimp to take as much shells of. Put shrimp in saute pan on olive oil add Mrs.Dash and soy sauce. Saute until the shrimp is done. Look at the sauce and see if it needs to reduce. Carefully reduce, watch, if you reduce it too much it will separate and you can not fix it. Let sauce to sit for 5 minutes to slightly cool. Mix mayonnaise really well into sauce.

Serve with saffron rice as a main dish. Or separately as a first dish.

Crab cake recipe

Makes 3 1" tall crab cakes


Ingredients:

1/3 lb (1cup) lump crab
3 large scallops
1 tbsp chopped yellow onion
2 tsp chopped chives
1 tbsp heavy creme
1 tsp whipped egg
1/4 tsp cayenne
4 drops green Tabasco
1/2 tsp salt
1 tsp all purpose flower
4 tbsp extra virgin olive oil


Take scallops, onion, egg, creme, Tabasco, salt and put into food processor, puree.
Mix in crab, 1 tsp of chives. Shape by hand or put in form. Saute on olive oil until golden. Serve with 1 tsp of chives on top and sauce.

Sauce:

3 tbsp real mayonnaise
1/2 Mayor lemon (or lemon) juice
2" wasabi paste


Mix, serve with crab cake

My first blog ever

Hello everybody....

First let me tell you, I am Czech, so maybe my writing is not going to be perfect, but always from my heart.

Let me first introduce subject of this blog: I am old model turned photographer and cook. So I was thinking about how to put all that together. So I came with idea to cook with recipes and photograph it and meanwhile to tell you something about me and my life, while showing you some of my other photographs. Maybe later I can talk about sewing, knitting, silk painting, etc.

In my bio I would like to share with you how it is to live in communistic Czechoslovakia. How it was to be top model for 12 years in Czechoslovakia and Europe. How it was to travel around Europe and Arabic countries. How I ended up in USA.

How I came to cook and all the stories about it, how I prepare small dinner parties, how I do large parties up to 75 people with no help.

I was thinking to do this blog every week and if it does not work then change it.

I hope this would be something you would like to see and read about.


See you and talk to you soon