Month: October 2013

Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch (Paprika Goulash or Hungarian Goulash).
While there are many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important : Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit ! Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

: mise en place

: cubed beef

: saute onions and garlic in olive oil

: cover, steam until onions break down

: add beef

: saute until lightly caramelized

: add chopped tomatoes, chilies, sweet paprika, small amount of kosher salt

: saute for about two minutes

: add beef stock, simmer until meat is very tender but not falling apart

: goulash with pasta, schmelze and yogurt / dill cucumber salad

: Hungarian Goulash

: Ungarisher Gulasch

: Goulash & Gemelli

: Gemelli & Schmelze

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Crab-Stuffed Twice Baked Potato

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This is my answer to a few request’s I received for unusual potato dishes.
If you use extra large potatoes as I have, I suggest that you bake them for two hours at 410 F. They will have browned slightly inside the skin and have a very different taste and texture than if you cook them only for the usual one hour.

Bon Appetit ! Life is Good !

Crab – Stuffed Twice Baked Potato

: Bake large potatoes at 400F for two hours

: let cool, remove flesh

: Mash up into coarse bit’s.

: Add lunp crab meat, roasted garlic pastesour cream, salt, sriracha, egg yolk, scallions, grated parmesan

: Blend all ingredients, stuff back into potato skin’s

: Sprinkle with panko bread crumb’s

: Bake until heated through and crispy

: Sprinkle with cilantro

: Crab – Stuffed Twice Baked Potato

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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

The secret for the success of this dish is in the seasoned flour/bread crumbs in which to dredge the seafood, as well as frying it in small batches in very hot peanut oil. Mix 1/3 of panko bread crumbs, 1/3 of regular bread crumbs and 1/3 of corn starch. Season with plenty of smoked paprika and cayenne pepper, kosher salt, granulated garlic and grated lemon peel. Fry for about one minute only or until the coating has turned golden brown. Remember, this is NOT breaded seafood, so you don’t have to worry if the seafood is not completely covered by the coating. The flour mixture serves to give color, taste and texture. I served this with creamed spinach and tonkatsu sauce, but a green salad and remoulade sauce will fit just as well. Just make sure that you squeeze the lemon on one piece of seafood at a time, so by the time each bite reaches your mouth, the crumbs will still be crispy 🙂

Bon Appetit ! Life is Good !
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tonkatsu sauce recipe click here
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creamed spinach recipe click here
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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

Fried Seafood, Creamed Spinach & Tonkatsu Sauce >>>>

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