Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock & Sour Lentils)

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This  was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) :-)
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
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Bon Appetit !   Life is Good !
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Link to original dish –  ROAST FRESH HAM WITH CARAWAY JUS
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Link to the first leftover dish – (Soon to be posted)
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Link to the second leftover dish – THE GERMAN DIP

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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)


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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)


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Preparation:
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To read instructions, hover over pictures
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Pollo En Escabeche (Fried Chicken In Vinegar And White Wine)

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Like  so many other “classical / original dishes, there is a million and one ways to prepare “en escabeche”, which in Spanish simply means marinated or pickled.
As usual, I have picked my favorite one to be featured on ChefsOpinion.
Of course you can also do vegetables, seafood, and other proteins “en escabeche”. (For my German-speaking friends, how about “Brathering :-)
But today we are going to savor one of the goodies which I used to serve many times in our house to my family and friends in times past.
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Bon Appetit !   Life is Good !
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Click here for more on Escabeche
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Pollo En Escabeche

Pollo En Escabeche

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Pollo En Escabeche

Pollo En Escabeche

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Preparation:
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“The German Dip”

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This  is the second  dish I prepared with the leftovers from the roast pork ham I prepared on the 25th. It turned out to become a masterstroke of a sandwich, and since I have not heard of a national German sandwich, I hereby declare this sandwich the “Official German Sandwich”, also known as “The German Dip”.
(Without the dipping jus, it shall simply be known as “The German”).
You are welcome Germany, glad to help :-)
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Guten Appetit ! Das Leben Ist Wunderbar !
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"The German Dip"

“The German Dip”

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"The German Dip"

“The German Dip”

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Link : Löwensenf
Link : Allgäuer Bergkäse
Link : Rotkohlsalat
Link : Schweinebraten

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Downloadable January Calendar

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Downloadable Monthly Calendar, US Edition and International Edition
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To display the calendar on your computer screen :
> download the calendar of your choice to your desktop,
> right-click on the image,
> choose the option that says, “Set as Desktop Background”, (exact wording will depend on the browser you use).

If the image does not fit your desktop background neatly, you may have to go to your preference panel :
> Control Panel
> Display
> Desktop) and choose “Fit to screen” as the display mode of your background image. (Mac users will have to use different commands to the same effect).

January   2015 :
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chefsopinion-january-calendar-us-edition

chefsopinion-january-calendar-us-edition


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I Wish It Was Summer………
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chefsopinion-january-calendar-international-edition

chefsopinion-january-calendar-international-edition


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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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This will be my last meal in 2014. It fit’s the occasion of a New Years Eve Diner well for me, since I adore pork dumplings in soup and it is the perfect dish to devour while watching TV . Bella and I are spending the evening  watching movies and every hour on the hour the fireworks from around the world. It started of with Sidney a couple of hours ago, which, as usual, had one of the most spectacular displays. Later when the clock strikes midnight here in Florida, we’ll go outside and watch the fireworks at  the nearby airport live from our backyard. Not as glamorous as the one in Sidney, but………..
After that we will enjoy a night cup of hot chocolate and doughnut holes with caramelized pineapple and banana.
Boy, how things have changed for me from just a few years back :-).
Nowadays, I leave the wild partying to the kid’s and the kid’s at heart. Strangely enough, I don’t miss the partying a bit. (Yet?)
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Happy New Year !   God Bless !

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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Preparation :
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BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese)

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Today’s  breakfast would most certainly not qualify for my new  ” Hans’ Lighter Comfort Food “  type of food, at least not the portion size. But we are still in 2014, so I am hell-bound to enjoy the last few days of eating large portions of everything tasty :-)
Nothing wrong with this dish itself, I’ll  just have to cut the portion by 75%, replace the rye bread with something lighter and use less fat. Doesn’t sound so bad :-)
But, we are still in the year of plenty, so here we go :
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Bon Appetit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco  ( Scrambled eggs, Guacamole, fresh cheese)

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Preparation :
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Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

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Like  last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent  standing rib roast  with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect  soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s  on one evening – no wonder my belly looks so muscular). :-(
Earlier, just before I left my home to go to dinner, my  friend Curtis showed up with Christmas gifts. Amongst the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days :-) So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
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Bon Appetit !   Life Is Good !
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Click here for  Guacamole Recipe
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P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
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P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food  (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for   ” Hans’ Lighter Comfort Food “  in upcoming post’s. See you there :-)

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Roast Fresh Ham

Roast Fresh Ham

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Roast Fresh Ham

Roast Fresh Ham

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Preparation :
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To read instructions, hover over picture
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Pear Crumble


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If
 you have not yet decided on a stunning dessert for your holiday party, you might want to strongly consider this one. It is easy to make, can be made in advance and looks and tastes like a million bucks. Otherwise, promise yourself that you’ll prepare this as soon as sanity has returned to your kitchen after the holidays. I am sure it’s ease of preparation, as well as it’s deliciousness, will make it one of your standby’s, just as it has become one of mine. When you prepare this, make sure you let the crumble rest at  least 30 minutes in a warm place to let it set. If you want to re-heat it, give it enough time to get warm in low heat (about 20 minutes at 300F), then a bit under the broiler to re-crisp the crust. – You’re welcome :-) >
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Bon Appetit !   Life is Good !

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Pear Crumble

Pear Crumble

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Pear Crumble

Pear Crumble      (My kind of food porn – no tweezers required)

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Pear Crumble

Pear Crumble

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Preparation :

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Happy Holidays !!!

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Dear Friend’s,

As 2014 draws to a close, I wish you, your families and your friends a very happy
holiday season and a prosperous, healthy, happy and content 2015.
May your God keep you healthy, your love for all good thing’s
growing and your every need and wish come true.

Happy cooking, eating & sharing

Best Regard’s, Hans

 

Life is Good !

ChefsOpinion Holliday's

Happy Holiday Splash

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Downloadable Monthly Calendar, US Edition and International Edition – January 2015

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To display calendar on your computer screen :
> download the calendar of your choice to your desktop,
> right-click on the image,
> choose the option that says, “Set as Desktop Background”, (exact wording will depend on the browser you use).

If the image does not fit your desktop background neatly, you may have to go to your preference panel:
Control Panel
> Display
> Desktop) and choose “Fit to screen” as the display mode of your background image. (Mac users will have to use different commands to the same effect).
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January   2015 :

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ChefsOpinion January Calendar. International Edition

ChefsOpinion January Calendar. International Edition

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I Wish It Was Summer………
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ChefsOpinion January Calendar. US  Edition

ChefsOpinion January Calendar. US Edition

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