Chicken & Scallion Dumplings “Foo Yong”

>
>
Ravioli,  Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be  the best way to make a meal out of them ?  I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness :-)
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
>
Bon Appetit !   Life is Good !
>
>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
Preparation :
>
>

saute onions in garlic oil until translucent

saute onions in garlic oil until translucent

>

add garlic confit paste, saute until garlic is fragrant

add garlic confit paste, saute until garlic is fragrant

>

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

>

add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste

add freshly boiled, drained dumplings                       (if using leftovers, saute after onions before adding the garlic paste)

>

saute one minute until eggs are set

saute one minute until eggs are set

>

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
>
>
>

About these ads

Hickory Smoked, Panko Crusted Bone-In Ham Steak

>
>
Here  we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple  ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with  simple ingredients  should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things,  in variation.
Well, there you have it : Another  ChefsOpinion :-)
>
Bon Appetit !   Life is Good !

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
Preparation :
>
>

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

>

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

>

almost......

almost……

>

saute onions in butter until lightly caramelized, add garlic confit paste

saute onions in butter until lightly caramelized, add garlic confit paste

>

add cabbage and peppers, saute until cabbage starts to wilt

add cabbage and peppers, saute until cabbage starts to wilt

>

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

>

plate cabbage on serving dish

plate cabbage on serving dish

>

top with ham steak

top with ham steak

>

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
>
>
>
>

EASY DOES IT # 17 – Hans’ Buffalo Sauce

>
>
While  buffalo sauce is most famously used for chicken wings, I use my recipe for many other dishes, such as steak sauce, light coating for sautéed shrimp, sautéed vegetables, sautéed potatoes, etc, as well as fried foods such as  chicken hearts, duck gizzards, chicken wings ( pictured below). I also use it as a spicy dipping sauce for french fries and whatever else needs a bit of a pick-up :-)
>
Bon Appetit !   Life is Good !
>
>
Recipe :
Melted butter                  1/2 cup
Sriracha                           1/2 cup
Green tabasco                 1  tablespoon
Confit garlic paste          1  tablespoon
White vinegar                   1  tablespoon
Honey                               1  tablespoon
Maggi seasoning              to taste
Kosher salt                        to taste
Mix all ingredients well, check / adjust taste

>
>

Easy Does It # 17 - Hans' Buffalo Wings

Easy Does It # 17 – Hans’ Buffalo Sauce

>

Easy Does It # 17  Hans' Buffalo Sauce

Easy Does It # 17 Hans’ Buffalo Sauce

>

Easy Does It # 17  Hans' Buffalo Sauce

Easy Does It # 17 Hans’ Buffalo Sauce

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
>
>
>
>
>
>

Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

>

>
One  of the reasons I miss Europe so much is the fact that dishes like this are practically impossible to find on a restaurant menu here (or in any home, for that matter). Simple, delicious, real food one can eat with gusto. Mind you, I would not want this every day, but once in a while…….
So, as usual, if you want the best, you might as well learn to prepare it yourself :-)
>
Bon Appetit !   Life is Good !
>
>

Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

>

Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

>
>
Preparation :
>
>

beef chuck roast or other braising cut root vegetables, water, bring to a simmer, cook until meat is tender, remove meat, set meat aside

beef chuck roast (or other braising cut), root vegetables, water, small amount of salt, bring to a simmer, cook until meat is tender, remove meat, set aside

>

strain stock through a fine sieve

strain stock through a fine sieve

>

skim fat from surface

skim fat from surface

>

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

>

add heavy cream, kosher salt and white pepper, check / adjust seasoning

add heavy cream, kosher salt and white pepper, check / adjust seasoning

>

add grated horseradish

add grated horseradish

>

start cabbage by sauteing   onions in garlic oil

start cabbage by sauteing onions in garlic oil

>

add diced cabbage

add diced cabbage

>

add red and green peppers. kosher salt, cayenne pepper, maggi seasoning, saute until cabbage softens a bit, check / adjust seasoning

add red and green peppers. kosher salt, cayenne pepper, maggi seasoning, saute until cabbage softens a bit, check / adjust seasoning

>

saute small blanched potatoes in garlic oil until golden, season with kosher salt and cayenne pepper

saute small blanched potatoes in garlic oil until golden, season with kosher salt and cayenne pepper

>

slice beef , arrange on serving platter

slice beef , arrange on serving dish

>

nape with horseradish sauce

nape with horseradish sauce

>

serve with sauteed cabbage and potatoes

serve with sauteed cabbage and potatoes

>

Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleisch In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

>
>
>
>
>
>

Cherry Tomato And Cheese “Crumble”

>
<
The  problem with cherry tomatoes is usually that their flavors do not match up with their pretty appearance. So, in order to have a satisfying cherry tomato dish, one must add a lot of flavor and texture. Here now is a recipe which does that and might just become your next tomato go-to recipe. It is easy, economic, looks great and packs a ton of flavor :-)  It is equally suited as a side dish with a main course, (served here with a small rib eye steak with my home made buffalo sauce),  or as a snack or appetizer, served cold or warm on bread (I used  Wasa Light Rye Crisp Bread,  which is a permanent ingredient in my cupboard)
>
Bon Appetit !  Life is Good !
>
>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>
>
Preparation :
>
>

saute onions, scallions, garlic paste (lot's of it)and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

saute onions, scallions, garlic paste (lot’s of it) and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

>

add tomatoes,season liberally with kosher salt and cayenne pepper

add tomatoes, season liberally with kosher salt and cayenne pepper

>

add half diced swiss cheese and half diced brie cheese

add 50% diced swiss cheese and 50% diced brie cheese

>

add diced rustic, dry bread ( I used 50% sour dough bread and 50%  jalapeno/cheese bread)

add diced rustic, dry bread (I used 50% sour dough bread and 50% jalapeno/cheese bread)

>

mix all ingredients

mix all ingredients

>

sprinkle with freshly ground black pepper and grated asiago cheese, bake at 390 F for 45 minutes or until top is golden and crispy

sprinkle with freshly ground black pepper, grated asiago cheese and scallions, bake at 390 F for 45 minutes or until top is golden and crispy

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
>
>
>
>
>
>

Eat Well On $ 4.00 A Day

>
>
I am  not in the business of promoting cookbooks, but when I saw this today I thought sharing it would make a few folks happy, either by using some of the recipe’s themself or by re-sharing the book with other, less fortunate people :-)
When I saw the first promo for this book I expected a crappy, “green”, self-help booklet of the forgettable type. Boy was I wrong !  The recipes, pictures and comments in this book are all first class. My chef’s hat off to  Leanne Brown  , for creating this jewel of a cook book with great, economically priced, attractive and yummy  food. It is a tour de force of a smart and loving approach to unpretentious good food, which shows nothing but passion and great professionalism of the author. Needless to say, the recipes are all yummy enough even if you are not on a budget :-)

For a FREE PDF download click here

>
>
good-and-cheap
>
>
>
>
>
>
>