Easy does it # 19 – Cheese Sandwich (Paratha With Emmentaler, Tomato and Cucumber)

>
>
I assume
 that 99 % of all adults (and many kids) have tried their hands on a cheese sandwich, some with more, some with less success :-) :-(.
Following is a nice cheese sandwich which can be prepared by anybody in a minimum of time, but the result will provide a maximum flavor and texture experience.
Might I add that the presentation is not too shabby either :-).
Yesterday evening was like most Friday evenings for me – end of work-week, tired, lazy, not interested in spending much time in the kitchen. Also, tomorrow, Saturday, is my day for shopping (and cleaning and laundry and bathing Bella and whatever else piles up during the week), so my fridge and cupboard were rather depleted today. What I found was the following:
Frozen paratha, emmentaler cheese, cucumbers, tomatoes, romaine lettuce, pomegranate, honey and limes for the sandwich and it’s salad.
Throwing it all together resulted in a great looking, excellent tasting, quick and easy to prepare dinner.
>
Bon Appetit !   Life is Good !
>
>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber


>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>
>
Preparation :
>
>

put paratha in a pan on low heat

put paratha in a pan on low heat

>

top with emmentaler

top with emmentaler

>

top with sliced tomato, sprinkle with kosher salt and freshly ground black pepper

top with sliced tomato, sprinkle with kosher salt and freshly ground black pepper

>

top with pickled cucumber slices(salt, pepper, vinegar) and more emmentaler

top with pickled cucumber slices (salt, pepper, vinegar) and more emmentaler

>

cook slowly on both sides until cheese has melted

cook slowly on both sides until cheese has melted

>

plate salad (romaine in honey/mustard dressing), sprinkle with pomegranate seeds

plate salad (romaine in honey/mustard dressing), sprinkle with passion fruit seeds

>

 

>

Paratha With Emmentaler, Tomato And Cucumber

Paratha With Emmentaler, Tomato And Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

Paratha With Emmentaler, Tomato and Cucumber

Paratha With Emmentaler, Tomato and Cucumber

>

>
>
>
>
>
>
>
>

About these ads

Hans’ Pork Buns (Not David Chang’s Pork Buns)

>
>
David Chang’s  pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge :-)
>
Bon Appetit !   Life is Good !
>
>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

>
>
Preparation :
>
>

season porkbelly with salt and saute until golden brown

season porkbelly with salt and saute until golden brown

>

when brown, remove pork and set aside

when brown, remove pork and set aside

>

 saute onions in garlic oil  until lightly caramelized

saute onions in garlic oil until lightly caramelized

>

add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

>

add oyster sauce

add oyster sauce

>

add say sauce

add soy sauce

>

add sriracha

add sriracha

>

return pork to pan, add water

return pork to pan, add water

>

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

>

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

>

cut pork into bit sized pieces

cut pork into bite-size pieces

>

cut kaiser rolls in half, toast lightly

cut kaiser rolls in half, toast lightly

>

top both halves of buns with onion/sauce

top both halves of buns with onion sauce

>

add pork to bottom half of bun

add pork to bottom half of bun

>

top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>
>
Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
>
>
>
>
>
<
>
>
>
>

>
>
>
>
>
>
>
>

Hans' Pork Belly Bun The actual dinner portion :-) :-(

Hans’ Pork Belly Bun
The actual dinner portion :-) :-(

>

Hans' Pork Belly Bun

Hans’ Pork Belly Bun

>
>
>
>
>
>
>
>
>
>

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
Just  a little nonsense to entertain your kid’s on a rainy day :
Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun :-)
>
Bon Appetit !   Life is Good ! (Sunny side up – even when it rains……..
>
>

Fried eggs sunny side up & fries - yogurt, peaches and cantaloupe melon. Have fun :-)

Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun :-)

>

EASY DOES IT # 18 - Fried Eggs Sunny Side Up & Fries (NOT)

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>

EASY DOES IT # 18 - Fried Eggs Sunny Side Up & Fries (NOT)

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
>
>
>
>
>
>

Roasted Red Snapper

>
>
Many  folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish :-(
>
Bon Appetit !   Life is Expensive !
>
>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>
>
Preparation :
>
>

gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until  cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly  ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

>

to serve, drizzle with lime juice and accompany with roasted tomato salsa

to serve, drizzle with lime juice and accompany with roasted tomato salsa

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>

Roasted Red Snapper

Roasted Red Snapper

>
>
>
>
>
>

Steak Salad

>
>
Usually,  part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

>
Bon Appetit !   Life is Good !
>
>

Steak Salad

Steak Salad

>

Steak Salat

Steak Salad

>

Bella say's: "Time to eat ! "

Bella say’s:
“Time to eat ! “

>

Bella say's: "Maybe not enough for the two of us ?! "

Bella say’s:
“Maybe not enough for the two of us ?! “

>
>
Preparation :
>
>

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

>

meanwhile, season striploin steaksor other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

>

 let steaks rest at least 10 minutes before cutting

let steaks rest at least 10 minutes before cutting

>

plate salad on vinaigrette dressed romaine

plate salad on vinaigrette dressed romaine

>

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

>

Steak Salat

Steak Salad

>
>
>
>
>
>

Pork Shank’s & Lai Fen In Garlic/Ginger Broth

>
>
Usually  we use this cut of the animal to make Osso Buco (originally done with veal shanks), but I love me a hearty soup more than anything else, so I decided to prepare this dish with some pork shanks my friend Curtis dropped off last time he came to visit. Great, simple dinner, bursting with flavor and texture :-)
>
Bon Appetit !   Life is Good !
>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
Preparation :
>
>

simmer pork shank's in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

simmer pork shank’s in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

>

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

>

add beans to soup

add beans to soup

>

add diced peppers, onions and lap cheong (chinese sausage), check/adjust seasoning

add diced peppers, onions and lap cheong (chinese sausage), simmer two more minutes, check/adjust seasoning

>

add lai fen to serving bowl

add lai fen to serving bowl

>

to serve, top noodles  with meat, vegetables and broth, sprinkle with chopped cilantro

to serve, top noodles with meat, vegetables and broth, sprinkle with chopped cilantro

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
>
>
>
>
>

Hans’ Pastrami & Sauerkraut On Chiabata

>
>
Here  you see  the  lunch I enjoyed today, which must be one of the most satisfying sandwiches I have ever prepared  (Or maybe I was just very hungry).
In any case, I had these ingredients at home and just put together what I found in the fridge and in the larder.
However, in the future I will go out and buy these ingredients on purpose in order to recreate this lovely beast :-)

>
Bon Appetit !   Life is Good !
>
>

Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

>

Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

>
>
Preparation :
>
>

toast two halves of a ciabatta roll, cover the inside of one half with mustard

toast two halves of a ciabatta roll, cover the inside of one half with mustard

>

cover the other half with grated horseradish

cover the other half with grated horseradish

>

top with fine quality, cooked sauerkraut

top with fine quality, cooked sauerkraut

>

top with finely sliced pastrami

top with finely sliced pastrami

>

drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

>

top with the other half of the ciabatta, slice in half

top with the other half of the ciabatta, slice in half

>

Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

>

Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

>

Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

>
>
>
>
>
>