Entrées

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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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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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 :
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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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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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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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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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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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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 :
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Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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If you’ve ever lived in Germany or even just visited for a short time, you know that sauerkraut is everywhere, especially as you go further South.
Sauerkraut is surprisingly versatile. At some time not too long ago, before fridges and freezers were found in every household, cabbage was one of the few vegetables which were available abundantly year-round. During the first few months after the fall harvest, there was fresh cabbage available, cheap and healthy. Then, as the months went on, fermented cabbage (Sauerkraut) took its place, also cheap and even more healthy (It helped that every house usually had a big cellar to store all these goodies). Therefore, while sauerkraut in Europe is certainly eaten with foods like sausages and roasted pork, you’ll also find sauerkraut in casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas and stews. And of course in soups, such as today’s recipe, “Sauerkraut Soup”.
Sauerkraut soup comes in a myriad of variations, being different from house to house, restaurant to restaurant, region to region and country to country. My favorite is of course the one which reminds me of my Mom’s version, mild, creamy and chock-full of smoked meat. This can be smoked meat from any part of the pig or a combination of different smoked meats.
But, whatever you do, whatever variation you prepare – DO NOT USE INFERIOR QUALITY KRAUT.
If your butcher prepares and sell’s his own sauerkraut, use that. If you can not get fresh from your butcher or, even better, make your own (I do not advise this if you live in a small place without separate storage space – (fermenting cabbage does NOT smell too good in the house), buy the best you can in a can or glass.
For commercial Sauerkraut, I usually choose Kühne, Paulsen or Hengstenberg. There are many more available all over the world, but if you don’t want to gamble, stick with these three.
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Bon Appétit !   Life is Good !
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Excerpt from Wiki :
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock.

Cabbage soup is popular in PolishSlovak and Ukrainian cuisine. It is known as kapuśniak or kwaśnica in Polishkapustnica in Slovak and капусняк (kapusnyak) in Ukrainian. It is also found in Czech (Czechzelňačka or zelná polévka), German (GermanKohlsuppe or Krautsuppe), French (Frenchsoupe aux choux) cuisine, and Swedish (Swedishkålsoppa) cuisine.

The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs.

A variety of the soup called shchi (Russian: щи) is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dockspinach or nettle. The sauerkraut soup is called “sour shchi”, as opposed to “fresh cabbage shchi”.
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Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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Preparation :
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
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