Author: Hans Susser

Germany/USA

Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

>
>
I was getting hungry at 1.00 am last night and did not feel like having just a boring packaged snack, so I put together this fabulous sandwich. The spiciness of the gorgonzola, the slight acidity and fruitiness of the guacamole and the distinctive taste of the prosciutto made for a great flavor experience, while the different textures of the crispy bread, the gooeyness of the half melted cheese, the crispness of the outside layer of the prosciutto and the soft, delicate inner layers of the ham made all of this into an absolute delicious winner 🙂
>

Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

: Mise En Place, Focaccio, Prosciutto, Gorgonzola, Avocado, Grape Tomato, Scallions, Mustard, Chili Flakes.

: Focaccio Sauteed In Garlic Butter

: Mustard

: Guacamole

: Guacamole

: Prusciutto

: Gorgonzola

: Grape Tomato, Scallion, Chili Flakes

: Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

: Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

: Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>

Crispy Noodle Cake & Ginger/Garlic Shrimp

>
>
I usually shy away from crispy noodle cakes in asian restaurants because it can be a bit messy to eat when you are with company, but I love to prepare it at home, where I can use fork, knife, hands, chopsticks, or whatever else I need to pull it apart.
I actually prefer angel hair pasta for my noodle “pillows”, they fry up wonderfully crisp on the outside while staying soft and juicy at the inside. Today for lunch I topped them with an asian style shrimp preparation, but any “saucy” dish will fit, such as gizzard adobo, hungarian goulash, chicken paprikash, veal emince, etc.
>
Bon Appetit ! Life is Good !
>

Crispy Noodle Cake & Ginger/Garlic Shrimp

: Angel Hair Pasta / Cappellini

: Crispy Noodle Pillow

: Crispy Noodle Cake

: Crispy Noodle Cake & Ginger/Garlic Shrimp

: Ginger / Garlic Shrimp

: Ginger / Garlic Shrimp

>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>

Stew Of Black Beans, Chicken & Baby Rainbow Carrots

<
<
After a hearty, early breakfast today, I skipped lunch, so at 4.00 pm hunger was knocking strongly and I felt like having something rustic to eat.
It was too late to soak dried beans of any kind, so I opened a can of black beans, peeled some potatoes, cleaned a few baby rainbow carrots and chopped up and seasoned a chicken I bought the day before. After only about 15 minutes prep and another 45 minutes of cooking time, this beautiful, tasty dish was on the table :
>

Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

: Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

>
Ingredient’s :

Chicken stock
Potatoes, cut into wedges, cooked, tossed in butter and parsley
Black beans, canned, rinsed
Chicken, cut into 16 pieces
Baby rainbow carrots,
Onion, finely diced
Scallion, sliced
Garlic, paste,
Tomato paste,
Scotch bonnet hot sauce,
Apple cider vinegar,
Red wine,
Kosher salt,
Black pepper corn, freshly ground
Thyme,
Bay leaf,
Olive oil,
Butter,
Parsley, chopped

Method :

Season chicken with salt and black pepper, saute in olive oil until golden brown, add onions and garlic, continue to saute until fragrant, add tomato paste, deglaze with wine. Add stock, thyme, bay leaf and carrots and simmer until chicken and carrots are done, about twenty minutes. Adjust salt and pepper if necessary, add a bit of vinegar and scotch bonnet sauce to taste. Finaly, add potatoes and sprinkle with scallions.

Bon Appetit ! Life is Good !
>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>

Panko Breaded Skirt Steak & Tonkatsu Sauce ( Gyū katsu (牛カツ

>
>
Last night I went to sleep at 4.30 am, knowing I can sleep-in this morning for as long as I want. At 6.00am sharp the door bell rang, Bella went berserk and I run downstairs to open the front door, expecting the worst of emergencies. An elderly lady stood there with the sweetest of smiles, asking if we need a nurse in this house. I mustered all my manners to tell her in the friendliest way that no, not at this time, thank you. After that, I debated with myself if I should go back to bed or just get on with the day. In order to stay up, I had to get a decent breakfast and this is what I came up with :

“Panko Breaded Skirt Steak & Tonkatsu Sauce with romaine and tomato salad in strawberry vinegar vinaigrette”
>
Link To Tonkatsu Sauce Recipe Here
>
Bon Appetit ! Life is Good !
>

Panko Breaded Skirt Steak & Tonkatsu Sauce

: Gyū katsu (牛カツ

: Panko Breaded Skirt Steak & Tonkatsu Sauce

>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>

Italy Meets Sweden : “Coppa Ham & Janssons Frestelse”

>
>
If there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
>

Coppa Ham & Janssons Frestelse

: Coppa Ham & Janssons Frestelse

: Janssons Frestelse

: Coppa Ham

Ingredient’s :

Potatoes, julienned
Onions, julienned
Pickled herring, finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic, paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese, finely grated (optional)
>
Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
>
Bon Appetit ! Life is Good !
>
?
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>

Surf & Turf

>
>
Saturday’s usual steak dinner with friend’s. Life is Good !
>

Surf & Turf

: Steak, Shrimp, Mushroom, Potatoes, Grape Tomatoes, Garlic.

: Surf & Turf

: Grilled To Perfection

: Sauteed To Perfection

: Garlic/Herb Butter, Wasabi

: Darryl

: Bella & Darryl

>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you:-)
>
>
>
>

Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

<
<
You might have noticed in the past few posts when I used smoked salmon that the salmon is sliced much thicker and narrower than we usually cut it. I buy my salmon mostly at publix and while they have different quality salmon to offer, I prefer this “inferior” cut. It is cut from trimmings of the belly, which can not be sliced into the thin, wide slices we usually serve. But in my humble opinion, the texture and taste is far superior to the regular “pretty”part we usually buy.
There you have it – cheaper and better 🙂
<

Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

: Sour Dough Bread, Sautéed In Garlic Butter

: Herbed Boursin Cheese

: Salmon

: Onion Rings

: Hard Boiled Egg

: Caviar

: Diced Marinated Cucumbers

<
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once). Thank you 🙂
>
>
>
>

Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

>
>
Most folks I know would shun a blade steak as inferior cut, too lowly to use as a steak. But let me assure you, as far as pork steaks go, you will be hard pressed to find a better cut. The blade has a wonderful texture and taste, very juice, tender and yes, very economical (we don’t say cheap 🙂 )

Season steaks with sea salt and freshly ground black pepper. Season yoghurt with sea salt and cayenne pepper, mix with some grated asiago cheese. Season asparagus with sea salt and cayenne pepper. Grill steak until medium well. (It will continue cooking to well done while it gratinates). Place steak on baking dish, sprinkle with freshly grated horse radish. Top with asparagus. Brush asparagus tips with melted butter. Nape asparagus with yoghurt, sprinkle with asiago cheese and scallions. Gratinate until golden.

Bon Appetit ! Life is Good !
>

Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

: Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂
>
>

Product Review : BettaSnax

>
>
Once in a while companies send me samples of their products to review on ChefsOpinion. I am more than happy to do these review’s and since I don’t get paid or compensated in any way to do so, I can always give my honest, professional and private opinion. If here is a product I don’t like for any reason, I inform the company and refrain from reviewing it.
This time I received sample snacks from “BettaSnax”, which I am happy to write about and inform you of my tasting experience.
These are the snacks I sampled :
>

BettaSnacks

: BettaSnacks – S’MORES BISCOTTI

: BettaSnacks – ORIGINAL BISCOTTI

: BettaSnacks – FRUIT & NUT BISCOTTI

>
According to the manufacturer, these snack’s contain:
No cholesterol, no preservatives, no dairy products, no artificial flavors.
What’s more, they are low in fat and low in calories.
(Sounds like a winning formula to me) 🙂

ORIGINAL BISCOTTI CHIPS

” ORIGINAL BISCOTTI CHIPS” – These are my new commercial snack heroes.
Super tasty, great texture, slight hint of vanilla, slightly sweet.
I want these with my espresso, with my cheese, or just by them self as a healthy, satisfying snack.
Superb product.
>

FRUIT & NUT BISCOTTI

“FRUIT & NUT BISCOTTI CHIPS” – These gave me a totally different taste impression.
Since they are much sweeter an fruitier, I can fully appreciate their flavor and texture but for me personally,
they lack the sophistication and “biscottiness” of the “ORIGINAL”.
Good product.
>

S’MORES BISCOTTI

>
“S’MORES CHIPS” – My least favorite product. They taste slightly burnt, the texture feels crumbly.
My neighbors kid’s absolutely love them, but I have to say no tho them.
Acquired taste ?
>
>
Conclusion : The “original biscotti chips” will be a staple of my pantry, to be served with coffee, ice cream, cheese or just by them self. I love them and wish I’d discovered them earlier.

>
Note :
1) I wish the manufacturer would consider a more attractive, elegant packaging. While the bag serves it’s purpose fully, the colors and writing are a bit dreary and unattractive in my opinion.

2) The online shop also seems to have some teething problems, I was not able to place an order.

3) The picture on amazon – come on, you can do better 🙂
>
>
>
>

Chicken Fricasse & Potato Dumplings

>
>
Although chicken and pasta any style is one of my favorite dishes, this afternoon I gave myself a choice between hausgemachte spätzle and kartoffelknödel.
Kartoffelknödel (potato dumplings) won today, so I will probably make some hausgemachte spätzle (small flour dumplings) in the coming few days.

Bon Appetit ! Live is Good !
>
Potato Dumpling Recipe – Click Here

Hausgemachte Spätzle Recipe – Click Here
>

Chicken Fricasse & Potato Dumplings With Scallion And Fried Onions

Step by step instructions below :
>

Saute Onions & Mushrooms in Olive Oil

Remove From Pan, Reserve

Saute Salt & Pepper Seasoned Chicken

Add Merlot

Add Diced Tomatoes

Add Porcini Powder

Add Brown Chicken Stock, Simmer Until Tender. Check Seasoning

Add Brown Chicken Stock, Simmer Until Tender, Add Mushrooms And Onions, Check / Adjust Seasoning

Chicken Fricasse & Potato Dumplings

Chicken Stew

Potato Dumplings With Scallions & Fried Onions

Chicken Friccasse & Potato Dumplings

Fricasse Vom Huhn mit Kartoffelknoedeln

Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once) Thank you 🙂

.
>
>
>
>