Author: Hans Susser

Germany/USA

Happy Sunday ! – “Soupi’s Peachy Dream’s”

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Usually, the fruit and vegetable section in my neighborhood’s publix’ is nothing to write home about, but the peaches they are selling this week are spectacular. Since I made some limoncello and orangecello last week, this cocktail was a snap to prepare and it did the peaches full justice.
Make a fruit puree by blending the pitted, raw, un-peeled peaches with a bit of simple syrup and crashed ice until very smooth. Fill a pitcher (or glass) 3/4 with the fruit puree, top off the other 1/4 with half white wine and half orangecello. (Substitute wine with champagne or prosecco if you want more fizz ).
Have a Happy Sunday 🙂

Cheer’s ! Life is Good !
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Soupi’s Peachy Dream’s

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Breakfast Of Champions # 28 – ”Steak & Eggs”

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This morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
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Bon Appetit ! Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs”

saute potatoes, grill steak

Duck Fat Sauteed Potatoes

top with sliced ttomatoes

top with medium-rare steak

Top with soft-boiled eggs

Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

Top With Fresh Basil

Breakfast Of Champions # 28 – ” Steak & Eggs”

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Stew Of Split Pork Hock’s, Green Peas & Potatoes

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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit ! Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Simmer Split Hock’s In Salted Water

Add Onion, Garlic & Bay Leaf

After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

Remove Ans Discard Hock's & Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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Blueberry Delight With Limoncello & Prosecco

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Lately I find myself making Limoncello and Orangecello often. They are simple to produce and, if you decide to make it your self, you can easily adjust the taste exactly to your liking by adjusting the ratio of the ingredients, as well as by changing the type of vodka and / or fruit you you use. Try mixing some other citrus fruits into your concoction, such as lime, calamansi, blood oranges, etc. The possibilities are endless and you can proudly promote your own, home made, personalized liquor. Think special bottles, labels, presentation boxes and so forth. These will make great gifts and provide you and your friends with that special drink for that special occasion. ( Coming home from work would be a great occasion. Just saying…… 🙂
So, today I brought home some fresh blueberries which I thought I will turn into a nice pie. However, when opening the fridge to put the blueberries away until tomorrow, I thought I heard the limoncello bottle call out to me: Hey, wait a minute………
So, just about five minutes later, I was out on the terrace, enjoying my new creation and congratulating myself to this new recipe in my dessert repertoire.
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Blueberry Smoothie With Limoncello & Prosecco

Blueberry Delight With Limoncello & Prosecco

: Blueberry Delight With Limoncello & Prosecco

: Blueberry delight With Limoncello & Prosecco

: Bella Check’s

: Bella Think’s

: Bella Want’s !

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Ingredient’s :

Fresh blueberries, four cups, chilled
Limoncello, one cup
Vanilla greek yogurt, two cups
Prosecco, two cups
Honey, 1/4 cup
Crashed ice, two cups
Serves 4

Method :

Pulse all ingredients in a blender until berries are crushed .
To serve, sprinkle with some fresh blueberries.
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Limoncello / Orangello Recipe :

Ingredient’s:

Lemons, one dozen (for Orangecello, replace the lemons with nine oranges)
Vodka, one quart
Water, four cups
Sugar, 3 cups

Method :

Peel the lemons, making sure that there is no white part remaining on the peel ( bitter ! ) .
Put the lemon peel and the vodka in a sealable glass bottle. Let stand at room temperature for two days. Strain, discard peel.
Dissolve the sugar over low heat, remove from heat and let cool completely.
Mix the syrup with the vodka, chill until very cold.
Enjoy by itself, over ice , or as a longdrink mixed to your taste. Cheers !

Cheers ! Life is Good !
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Canapés

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Tv snacks at 4.00 pm.
Seafood & artichoke – canapés, iced tea and “The Great Gatsby” on the screen.
Toasted bread, garlic & herb butter, “Iberia” octopus, “Iberia” marinated mussels,
“Vigo” artichokes, “Vigo anchovies with capers and “Beach Cliff” spicy sardines.
– Sometimes, a simple sandwich just won’t do 🙂
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Bon Appetit ! Life is Good !
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Canapés

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: Canapés

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Angel Burger

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If mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
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Bon Appetit ! Life is Good !
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Angel Burger

: Mise En Place Angel Burger

: Saute Onions In Butter

: Add sliced Cabbage

: Season With Soy, Ginger, Garlic & Sriracha

: Saute Angel Hair

: Noodle Pillow

: Hoisin Sauce

: Vine Ripened Tomatoes

: Italian Sausage Burger

: Brie Cheese

: Top With Cabbage / Onion

: Top With Another Noodle Pillow & Scallions

: Angel Burger

: Angel Burger

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Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work. But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit ! Life is Good !
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Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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: Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit ! Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

: Cook Potatoes In Saltwater

: Saute Onions & GarlicIn Duck Fat

: Add Onions To Potatoes, Blend With Stick Blender, Season With Salt, Maggi And Cayenne

: Saute Spicy Italian Sausage, Chili’s, Scallions

: Ladle Soup Into Soup Plate, Top With Garnish & Asiago

: Small Portion / Appetizer

: Large Portion / Main Course

: Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times. About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge. When I feel the craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say “GENIUS” 🙂
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Shrimp. Anchovies & Brie Pizza

: Mise En Place : Pizza Dough, Anchovies, Tomato, Brie Cheese, Cilantro, Oregano, Corn Meal, Chili Flakes.

: Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

Ingredients :

A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :
1.

Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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