Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the  braised veal breast  from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it.  🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit !   Life is Good !

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Click here for more  Veal  on  ChefsOpinion

Click here for more  Sandwiches  on  ChefsOpinion

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Click here for  Pickled Onions (Cebolla En Escabeche)  on  ChefsOpinion

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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cut sandwich into pieces, serve with salted radishes

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add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

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Preparation :
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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

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Not only is Veal / Breast one of my favorite animals/cuts, it is also the best bargains you can find for any meat, with the average price here in south Florida being just around $2.50 to $3.50.
The only place I can usually get it are the Asian or Latino markets. In a way, Veal’s lack of popularity is a blessing for poor retirees like myself, because it is the only meat I can really splurge on often, without emptying my coffers to the bottom.  🙂
I like veal breast prepared any style, bones-in, boneless, stuffed (my favorite), grilled, braised, simmered, whole, sliced on the rib, cubed for stew, etc, etc, but this recipe beats them all 🙂
And of course, the pasta – to die for !
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Bon Appétit !   Life is Good !
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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

Ziti Longi, Sun Dried Tomatoes, Pangrattato

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Preparation :
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Tilly’s Eierlikör (My Mom’s Eggnog)

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Eggnog Serving Suggestion

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Eggnog is the first alcoholic beverage I ever tasted in my life.
(When I was a kid growing up in the 50’s, there was no “alcohol free” eggnog in our neck of the woods (why bother ???)  🙂
Most kids got their first  sip !!!  at around age four (first sip of red wine at around age seven). 🙂
Every family had their own eggnog recipe, some using more or less sugar, different quantities and types of alcoholic spirits, fresh vanilla beans or extract, nutmeg or not, cream or condensed milk, etc, etc. There were also different textures, from very thick to less thick (but never as watery as some of the crap you get sold as “Eggnog” here in the States)  😦
In Europe, eggnog is mostly consumed during the Winter months, up to Easter and slightly beyond.
The following recipe is the recipe my Mom Mathilde (Tilly) wrote down so many decades ago for the folks who asked her for her wildly popular eggnog recipe. She also used our own plum- or raspberry spirit.
My Mom NEVER used measurements, so these here are to be viewed as guidelines – adjust them to your personal liking as you see fit. 🙂

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Cheers !    Life is Good !
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Ingredients :
6-8  egg yolks  (absolutely super fresh) !!!!!!  (If possible, use pasteurized egg yolks)
200 gr castor sugar
100 gr vanilla sugar
300 ml evaporated milk
1 pinch salt
250 ml Zwetschgen Wasser (plum spirit) or high proof White Rum / Vodka / Raspberry Spirit / Brandy
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Method :
1) Separate 6-8 egg yolks from their whites,(depending on egg-size and thickness of eggnog you want to achieve; use whites for other recipes.

2) Add the salt

3) Slice the vanilla pod open with a knife and scrape the vanilla seeds out with the back of the blade, add the seeds to the egg yolks.

4)  Add 125 ml of alcohol to the mixture

5) Sieve the castor sugar into the egg-mixture while constantly whisking to prevent lumps in the Eierlikör, the liquid will thicken as you whisk. If it becomes too thick, add more spirit, too thin, add more sugar and/or egg yolk

6) Fill into sterilized bottles, Refrigerate the Eierlikör overnight. Ideally, serve in shot glasses made of chocolate.

7) Consume within two days !!!

PLEASE REMEMBER :
Consuming raw eggs can be dangerous !!!
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Chocolate Shot “Glasses”

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Eggnog Serving Suggestion

 

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Eggnog Serving Suggestion

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Eggnog Serving Suggestion

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Eggnog Serving Suggestion

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Eggnog Serving Suggestion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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This dish should have earned two “Best of Show Awards” –
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*Best Tasting Chicken Breast* 
and  *Most Beautiful Chicken Breast* 
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Alas, this baby did not participate in any competition, it just made a wonderful dinner in our home, where it  won  the love and admiration of Bella and myself 🙂
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Bon Appétit !   Life is Good !
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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Fusilli Lunghi With Avocado And Sambal

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Two weeks ago I prepared avocado preserve. In the meantime I used most of it for breakfast, different egg preparations as well as different sidings such as focaccia, tortillas and rice.
For today’s delicious pasta dish I used the last of the preserve.
I am happy to say that the preserve held up wonderful – it looked, smelled and tasted as beautiful as on the day I prepared it.
I am sure it would have lasted in perfect condition another one or two weeks – Good Stuff 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Avocado  on  ChefsOpinion
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Click here to learn about  Pecorino Cheese
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Click here for  Avocado Preserve Recipe  on  ChefsOpinion
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Fusilli Lunghi With Avocado And Sambal

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Fusilli Lunghi With Avocado And Sambal

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mix well, check/adjust seasoning; if too dry, add some of the cooking water, add more Pecorino Romano and Sambal Olek (optional)

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Avocado Preserve

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Preparation :
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To enlarge pictures and read instructions, click on pictures

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Fresh Avocado Preserve

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Florida Choquette Avocado

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Here in Florida we have wonderful locally grown Florida Choquette Avocados available, which generally are much larger than the typical California varieties and about 20% less oily.
The texture, smell and taste is also different, and I prefer them to Haas anytime. (Of course, this is a personal preference and not based on quality)
Nowadays, most of us have a wide range of avocado types to pick from, since we are able to buy produce from different parts of the Country and even from around the World during most of the year.
However, when Avocados are in season in Florida, they are VERY cheap and one can buy very large ones for about a dollar a piece. They are usually sold fresh of the tree, which means they are not yet ripe and will need a few more days in your kitchen before they are ready to eat. So far so good, but many times in the past, for whatever reason, when I did not get a chance to eat them on time, they got overripe and the flesh brown and inedible. I hate to throw food away, but for me, until recently, there was no other option. Then, two weeks ago, I again had avocados which needed to be consumed within 24 hours or they would turn bad (I had them on the cupboard for more than a week).
I used my thinking cap for a moment and came up with this simple solution to the problem – preserve them in EVO 🙂
Today, two weeks later, I still had some of it left and used it for a dish of pasta with avocado and sambal. The avocado looked, smelled and tasted as fresh as they did two weeks ago, with no deterioration whatsoever.

Avocado problem – solved !!! 🙂
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Bon Appétit !   Life is Good !
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Fresh Avocado Preserve

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Preparation :
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remove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste

add 1/2 cup chopped cilantro, mash all ingredients coarsely together, check / adjust seasoning; toss with pasta, spread on toasted bread, as salad topping and as condiment for eggs, meat, seafood

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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last, top the avocados with 1/2 inch of EVO to completely seal the preserve; re-seal when removing part of the preserve; keep inside of the container above the preserve absolutely clean

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Red Beet “Pasta” With Mushroom Cream

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If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂

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Bon Appétit !   Life is Good !
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Click here for more  Red Beets  on  ChefsOpinion
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Click here for more  Mushrooms  on  ChefsOpinion
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Click here for Red Beet Leaves Recipe  on  ChefsOpinion
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Red Beet “Pasta” With Mushroom Cream

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Red Beet “Pasta” With Mushroom Cream

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Preparation :
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To enlarge pictures and read instructions, click on pictures

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Turkey Soup (Thanksgiving Leftovers)

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Yesterday’s turkey dinner had left me with some turkey and orzo with “stuff”.
I also had chicken soup from the previous day in the fridge, so putting this (very delicious) meal on the table took all of five minutes of heating up leftovers, plating them and adding an egg yolk and fresh cilantro 🙂
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Bon Appétit !   Life is Good !
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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Turkey For Singles

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Jimiiiiiiiiii 🙂 

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Because I live alone with Bella,  I have  we have  the luxury of only eating what  I love  we love  to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our  favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made  a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

Turkey For Singles

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Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

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Preparation :
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To enlarge pictures and read instructions, click on pictures

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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There are many different meats that aspire to take the top spot in the culinary world.
Different animals, different cuts, different preparations and so forth. Personally, I also have my own arsenal of favorites. However, when I ask myself which is my ABSOLUTE favorite, I have to say pork belly. Simmered, roasted, grilled, braised, prepared whole, cubed or in thick or thin slices, I could eat pork belly 7 times a week (If my doctor would allow it}. Therefore, I usually prepare it only twice a month, each time already looking forward to the next.
This recipe is especially endearing to me, because the chili cuts through the richness of the belly and makes the dish seem to be much more healthy. 🙂
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Bon Appétit !   Life is Good !
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P.S.
Please note that there are chili pastes of various heat commercially available. If they are not available in your area, I suggest you make your own, using the chilies or peppers you are most comfortable with. Otherwise, just use a very small amount of regular chili paste, suitable to your taste and heat tolerance.
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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Pork Belly And Broccoli In Chili/Hoisin Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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