BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

>

BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

>
>
Smoked salmon and eggs – what’s not to love ?
I’ll just leave it at that and throw in the pictures.
If these don´t hook you, all´s lost and you better find another passion. Food certainly is not your calling 🙂
>
Bon Appétit !   Life is Good !
>
>
>

BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

>

>
>
>

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

>
>
>

>
>
>
>

Advertisements

From our new Home………

.
.

.

.

Dear Friends,
.
After nearly two years of planning, Bella and I have finally arrived in our new, ( permanent? ) home, Germany.
Of course, America is my home as much as Germany, so I hope I can travel between the two countries often. I still maintain a small place in Miami, but for now, my base will be Germany, until…………..?
As of now, we stay at a small apartment near Cologne, but I am actively searching for a much larger place up North, hopefully near the coast.
Until we have settled in, which I estimate will take at least another couple of months, I won´t be able to post at my usual pace, pls forgive me.
My pots and pans, cameras, china, utensils, etc., are still in a container on the High Seas.
But, when all the dust has settled, I hope we can proceed at our regular, about two posts a week, speed. After all, we´ve got to eat !  🙂
Until then, most of the dishes I´ll post will be food I have prepared, written the recipes for, taken pictures and stored them,  during the past few months.
.
Until soon,
Bella and Hans
.

.
So here is Miami, Florida, which we left behind.
Below that is Cologne, Germany, where we moved to (happily, I might add)  🙂
.

.

:
:
:
.

.

.

,

.
.

Escargots à la Bourguignonne

>

Escargots À La Bourguignonne

>
>
>

The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.”
But the main event are the escargots’ tender texture and clean, woodsy flavor.
When I was an apprentice back in the mid-sixties, preparing FRESH snails was a most hated assignment, taking hours to remove the snails from the shells and then cleaning and cooking them, then cleaning and sterilizing the shells. I don’t want to go into the less than pretty details, but it was not a pleasant task and as a young kid of 14 years old I thought I would never in my life eat something as shocking as snails.
Boy, was I wrong 🙂
Nowadays snails are among my favorite appetizers in the World and I order them whenever I see them on a menu, which, sadly, becomes rarer every year. 😦
Luckily, I found that canned snails work just as well and turn this appetizer into one that can be whipped up quickly, economical, anytime. I usually buy a case online which lasts me for about a year.
Traditionally,  Escargots à la Bourguignonne  are served 6 ea or 12 ea in their shells on a special metal or porcelain dish, or, if these are not available, on a heat-proof dish covered with sea salt into which indentions the size of the shells have been pressed to avoid the shells to move or topple over and spill their butter. I would not shy off to buy these dishes for my home, plus the special tweezers to hold them and the tiny two-pronged forks to remove the snails from their shells, but the fact is 6 or 12 snails will not do it for me and the whole ritual makes no sense for me at home alone. So I always serve them in a bowl with lots of the traditional toasted bread on the side.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Escargots  on  ChefsOpinion
>
>
>

snail tweezer and fork

>
>

>

>
>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

first bite always goes to Bella 🙂

>
>
>

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

>
>
>

>
>
>
>

 

” LION’S HEAD SOUP ” ( SHR ZA TOU )

>

” LION’S HEAD SOUP ” ( SHR ZA TOU )

>
>
Meatballs come in many shapes, sizes and flavors. In the western cuisine we are most familiar with Italian meatballs, while in Asian cuisine soup dumplings are the most common.
Among Asian meatballs, Chinese lion heads are probably my favorite plain (no wrapper) meatballs. They are usually served in a flavorful soup, loaded with the Lions heads, black mushrooms, rice noodles and napa cabbage (pekinensis group cabbage).
Whenever I prepare the soup at home, (click here to see a version I usually prepare at home), I usually do the traditional chinese way, as described above. However, when I prepared the one featured here, I had leftover dumpling wrappers and ground pork mix in the fridge from the previous day’s  “CHINESE PORK DUMPLINGS IN TAMARIND BROTH”.  I always have frozen homemade chicken stock in the fridge, so this  ” LION’S HEAD SOUP ”  was a no-brainer and it took only a few minutes to put together. Easy does it when you’re lazy ! 🙂
>
Bon Appétit !   Life is Good !
>
Click here for more  Lion’s Head Soup  on  ChefsOpinion
>
Click here for more Soup  on  ChefsOpinion
>
>
P.S.
Click  Here  or  Here  for  Lion’s Head Meatballs Recipe (different recipes)
>

” LION’S HEAD SOUP ” ( SHR ZA TOU )

>
More Lion’s Head Soup variations :
>

>
>
>

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

>
>
>

>
>
>
>
>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon-Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>
>
The texture of beef neck is absolutely stunning. I wish I’d be able to buy just a slab of the meat, without the bones. That would make the perfect goulash or braised roast. In the meantime, I’ll just have to make do with the neck bones and the meat on them. They are of course the same wonderful texture and flavor as a large boneless slab would be, but naturally, the presentation suffers a bit.  😦
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Beef Neck  on  ChefsOpinion
>
>
P.S.
These bread dumplings are a typical example of the fact that most savory recipe measurements are at best guidelines. In this case, there are too many possible variables for the ingredients to use ANY measurements. Rather, the measurements are loose guidelines. For dumplings especially, experience is the key to a successful dumpling. As I mentioned in previous posts, most young (or old) cooks and chefs have never perfected the art/craft of proper dumplings for that particular reasons  – one needs experience and  “feeling” to get the ratios of the ingredients just right. Dumplings of any type (fish, meat, liver, potato, bread, lobster and so forth must be very light without falling apart while cooking. By just following measurements, because of the many and large variables, this is impossible to achieve. One needs practice, practice and practice – THEN one needs feeling, feeling and feeling. I believe the reason why we hardly see dumplings on menus anymore is the same as the reason why most cooks embraced the idiotic habit of eating fish, pork vegetables and other food items “seared on the outside, raw on the inside”, – any moron can achieve that without any skills, knowledge or experience 😦
Anyway, don’t be discouraged if by the first try you don’t succeed, – just put in lots of practice, lots of love and lots of feeling, and soon you too will be able to enjoy homemade dumplings (and properly cooked protein) as often as you crave it 🙂

>
>
>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Semmelknödel – Bread Dumpling

>
>
>

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

>
>
>

>
>
>
>

Chinese Pork Dumplings In Tamarind Broth

>

>
>
Chinese dumplings in soup – there must be a thousand and one variations. Different stuffings, different shapes, different wrappers to enclose the dumplings, dumplings without wrappers (spherical), different broths/soups, thick soups, clear soups, different vegetables to include in the soups, etc, etc, etc.
Then there are all the other Asian countries who have their own traditional versions of all of the above. So, basically, there is probably a MILLION and one recipes out there, one better than the other. 🙂
I have prepared many different ones myself over the decades, both while working in Asia and learning from the locals, as well as creating my own versions of some of the ones I learned to prepare over the years.
The point is, there are too many Asian dumpling soups to mention, but here I give you the most basic, delicious and quick version there is. Once you master this, you will be able to build on that knowledge and practice, preparing your own versions with the ingredients which are the most easy to obtain, the most affordable and the most delicious for your own preferred taste and texture. For this basic recipe, I suggest that you use store-bought wanton wrappers, ground pork and tamarind broth. Then, next time, move on to shrimp, lobster, scallops, chicken or whatever protein you prefer, then use any vegetables or mushrooms you have at hand, any broth/soup such as chicken, beef, fish, sour, spicy, with or without egg, thickened or clear, with or without garlic, with or without ginger, sesame oil, chili oil, fresh lime, calamansi, or – WHATEVER !
Just try to make the whole soup a harmonious combination of flavors and textures. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  CHINESE NEW YEAR EGG DUMPLING SOUP ( 蛋饺 ) ( DAN JIAO )  on  ChefsOpinion    (Click here to read about : The Year of the Pig begins on Tuesday February 5, 2019)

Click here for more  Dumplings  on  ChefsOpinion

>
P.S.
To prepare the tamarind broth, season chicken beef, seafood or Vegetable broth with tamarind paste or granulated tamarind to taste
>
>
>

Just a pretty set………

>

Pork Dumplings In Tamarind Broth

>

Pork Dumplings In Tamarind Broth

>
>
>

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

>
>
>

>
>

Gordon Bond

>
>
>
>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>
>
Cod –
(
Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂
.
Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, looked good and was widely available.
It could be found  at least  once a month on Fridays in private homes, in restaurants on “Daily Specials”, as a choice in school- and factory cafeterias and everywhere else where people did not eat meat on a Friday because of religious reasons, or simply because they loved the dish and welcomed it as a change from the usual daily meat or vegetable offerings.
I would love to eat cod at least 3 times a week, breaded, poached, sautéed, grilled, in tacos or sandwiches, plain or with sauce or condiments, and so forth. However, the exuberant pricing of at least $ 10 a pound prevents me from enjoying cod more often. 😦
But once in a while I spoil myself and Bella and go all out, no matter the cost. 🙂


Bon Appétit !   Life is Good !
>
>
Click here for more  Pomegranate  on  ChefsOpinion
>
Click here for more  Cod  on  ChefsOpinion
>
Click here for more  Mustard Sauce  on  ChefsOpinion
>
>

?

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>
>
>

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

>
>
>

 

 

>
>
>
>

Grilled Pork Belly & Green Asparagus

>

Grilled Pork Belly & Green Asparagus

>
>
One of the greatest mysteries in our Universe is without doubt the fact that pork belly is not the most popular food there is !
In my opinion, it should be treasured and respected with the likes of caviar, foie gras and lobster. 🙂
It certainly is a delicacy if prepared by a Chinese master chef and transformed into a pyramid, or if just simply roasted or simmered, with lots of spices or just sea salt and pepper, in chinese buns, in a kaiser roll or as Szechuan-style or Shanghai-style braised pork belly ( hong shao rou,  红烧肉  ) or any of the never-ending list of pork belly recipes from around the world.
While I have cooked many of these pork belly dishes, nothing is more satisfying than the dish featured here – it tastes like a million bucks, yet takes less than 5 minutes of actual prepping time (plus a few minutes for the asparagus). It’s like playing the Lotto for a dollar and winning the jackpot 🙂
>
>

>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pork Belly  on  ChefsOpinion
>
>
>

Grilled Pork Belly & Green Asparagus

>

Grilled Pork Belly & Green Asparagus

>

Grilled Pork Belly & Green Asparagus

>

grilled asparagus & chili relish

>
>
>

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

>
>
>

>
>
>
>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
While the old standby of fried calamari can be a wonderful dish, what one usually gets in a run of the mill restaurant are rubbery, underseasoned, overbreaded,  tasteless poor cousins of the real deal. On the other hand, grilling them is much easier, less labor intensive, less costly (all the frying fat) and, let’s be honest, damn near impossible to screw up by a normal person with even just a tiny bit of talent for cooking. Grilled squid/calamari are also a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both. 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
Read about my lunch in the Key’s last Sunday at the bottom of this page 🙂
>
>
>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
>

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

>
>
>

>
>

This is what Florida / Miami living is all about
We want fresh seafood – let’s take a quick trip to have lunch in the Keys.
First stop Key Largo for stone crab claws appetizer at the “Key Largo Fisheries”, then on to Isla Morada for a beautiful sunset and blackened mahi mahi main course, washed down with a couple of brewsky’s while listening to live rock music right on the beach at my favorite Florida beach bar, “Loreley”.
Life is Good !
If you think seafood is cheap around here –
10 claws on paper baskets (only self service) = $ 120.00, sauce and tax extra 
Paradise sure has its price 

>
>

>
>
>
>
>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>
>
The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2),  in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Beef  on  ChefsOpinion
>
Click here for more  Noodles  on  ChefsOpinion
>
>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>

Szechuan Beef Noodles

>

>
>
>

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

>
>
>

>
>
>
>