Welldear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one, “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂 > Bon Appétit ! Life is Good ! > P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste. > > >
Crisp Chinese Noodle Pillow With Chile Pork
>
Crisp Chinese Noodle Pillow With Chile Pork
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
VERY slowly saute 0.5 lb yi mein noodles in 2 tblsp peanut oil without stirring until bottom is golden and crisp, turn, saute the other side until golden and crisp
meanwhile, saute 1 lb of chopped pork leftovers with one large, diced onion in 1 tblsp peanut oil until onion and pork start to caramelize
add 1/2 cut pok stock, chicken stock or water, 2 tblsp hoisin sauce, 2 tblsp soy sauce, 1 tblsp garlic paste, 1 tblsp grated ginger, 2 tblsp chopped cilantro, 4 tblsp ( !!! or to taste !!! ) chili paste, kosher salt to taste, 1 tsp sugar
simmer for 2 minutes, check/adjust seasoning
place the noodle pillow on a serving platter, top with the pork, sprinkle with more chopped cilantro
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Crisp Yi Mein Noodle Pillow With Fiery Chile Pork
> > Usually , I prepare one dish with enough ingredients to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦 So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be Eugene’s meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow, what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post : Pork And Noodles In Two Parts – “Part Two” > Bon Appétit ! Life is Good ! > Click here for more Noodles on ChefsOpinion > Click here for more Soup on ChefsOpinion > Click here for more Pork on ChefsOpinion > > >
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
>
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
>
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
cook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oil
to 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hours
when meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoning
place some noodles into bowl
add some pork, top with soup and veggies, add cilantro
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> I could have named this dish “Chinese Beef Stir Fry With Vegetables”, and it would also be absolutely correct.
However, I named it “Sautéed Beef With Bok Choy, Onions And Potatoes In Hoi Sin Sauce”, because I wanted to emphasize the fact that naming a dish that one creates, even if similar recipes exist, leaves one free to use words that best describe the methods and ingredients so that one knows what to expect when reading about it or ordering it in a restaurant.
This is usually not necessary when preparing/serving well established dishes, such as Spaghetti Bolognese, Midnight Lake Soup, Sweet& Sour Chicken, Consomme Celestine, Veal Chop Milanese, Chicken Kiev, Chinese Pepper steak, etc, etc, etc.
However, when changing the ingredients or methods of a well established dish, we should explain it in the name in order to respect the original ! and to avoid confusion or even disappointment when the altered dish arrives. (And yes, there are a few exceptions to that rule, such as when the “original” is not well known or not popular in it’s original version. After all, restaurants are businesses and we must sell whats popular in the particular market we try exist in and to prosper.) 🙂
Change and improvement is sometimes good and commendable, as long as the change from the original/classic is well documented.
I remember not too long ago to read a post of a very popular lady-cook who has a rather popular TV cooking show and published a bunch of cookbooks, who told her readers about a “smart “risotto recipe where one does not have to stir the rice and liquid constantly. It sounded really good and tasty, but that is NOT ! a risotto.
Or to be served a pesto with cilantro and walnuts which, incidentally, I love and make frequently at home. Nothing wrong with it – as long as you don’t just label it “Pesto”, which let’s one expect the classic version. Just name it what it is : “Walnut And Cilantro Pesto” and we are square. Or, as in this recipe, when both the French “sauteing” and the Chinese/Asian “Stir Frying” cooking method is the correct description of the cooking method used – choose one that fits the location, clientele or whatever seems correct and/or appropriate.
As for the potatoes, I had them in a Chinese dish for the first time when I worked in Singapore back in the early 80’s. After a long day at work, I usually told the night-cook to send me something tasty to my apartment at around 1.oo am. More often than not, he sent me a stir fried seafood dish with either noodles, potatoes or both, thinking that since I am German, the potatoes would comfort me (they did) 🙂
But besides that, Yunnan province and other areas of China, (mainly in the north-east), feature plenty of dishes containing potatoes. My absolute favorite and probably the best (only?) known in the West is probably : 酸辣土豆 / suān là tǔdòu (hot & sour shredded potatoes) or, with added pork juliennes: 土豆肉丝 (tǔdòu rou si) >
So there you have it, my own philosophy (the short version) of naming dishes I create or modify to my taste, availability, affordability and/or popularity with my guests, be it at home or in a commercial environment. > Bon Appétit ! Life is Good ! > P.S.
This dish had more sauce than usual, because I wanted to have the leftovers the following day over pasta or rice ……
Also, it is one of the most delicious dishes I have prepared in the past few months, perfect in taste, quality and looks and very affordable and easy to prepare 🙂 > > Click here to see the most popular Chinese Potato Dish > Click her to see “Beef Stroganoff: (NOT?) on ChefsOpinion > Click here to read more about :
“Can A Classic Dish Be Altered If The Name Clearly Indicates That The Dish Is In The Style Of……….“ on ChefsOpinion > > > >
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
>
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
>
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
2 lbs of sliced top round
trim of all fat and grizzle
keep trimmings for the “dish” at the bottom of this page 🙂
slice beef thinly
marinade the beef with 6 tblsp soy sauce, 4 tblsp hoisin sauce, 1 tblsp garlic paste, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp sugar, 2 tblsp sesame oil, 1 tblsp rice starch, mix well, cover, let marinade overnight – the salt in the sauce will break down the fibers of the protein, thereby tenderize it
remove the beef from the marinade, add 1/2 cup water or stock to the marinade, reserve; saute (stir fry) the beef in 3 tblsp peanut oil at very high temperature, about 30 seconds
remove beef from pan (wok), set aside
add another tblsp peanut oil, saute 1 lb of cut and cooked potatoes until starting tp brown at the edges
add the cut whites of 1 lbs bok choy and julienne of 1 large onion, saute until onions are translucent
add the sauce (reserved marinade), simmer for a few seconds, remove from heat
add the greens of 1 lb bok choy, mix
add the beef with it’s collected juices, mix, check/adjust seasoning
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > “Dish At The Bottom Of This Page”
Guess who got the beef and who got some of the raw bok choy 🙂 >
Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp. > > > > > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
melt and brown 6 oz of unsalted butter
almost………
add 1 doz grape tomatoes and 2 tblsp sliced scallions to the butter
add 1 doz pierogies (depending on size) and fresh-cracked black pepper
add garlic paste and kosher salt to taste
saute for 2 more minutes
arrange on serving plate, sprinkle more sliced scallions and grated cheese of your choice (optional) serves 2
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
> > After a heavy lunch of chile con carne, tonight I needed a light and healthy dinner. This salad not only fit the bill, but it was all I could wish for to have a great, peaceful dinner by the pool.
While I was enjoying my meal, I was watching our new “egg machine” Eugenia getting acquainted with her new surroundings 🙂
My Life lately – less hectic, more healthy, more enjoyable .
(I am not yet at the “happy” stage, but hopefully I’ll get there soon) 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Salad on ChefsOpinion > Click here for more Chicken on ChefsOpinion > > White balsamic vinaigrette :
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste. > > >
Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
de-bone 2 chicken tighs or 2 chicken breasts
remove skin (optional), cut meat into slices
season with kosher salt and cayenne pepper to taste, dust lightly with corn starch
saute in olive oil until golden, let cool to room temperature
to 1 large butter lettuce add the chicken, 1 cup grape tomatoes, 1 8 oz can drained artichoke hearts and vinaigrette to taste, mix
line a serving plate with layer of butter lettuce
add some of the chicken, grape tomatoes and artichoke hearts
top with another layer of lettuce, then another layer of chicken, tomatoes and artichokes; serves 2
Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
> > These pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂 > Bon Appétit ! Life is Good ! > > Click here for Schwäbischer Kartoffelsalat (Swabian Potato Salad) > Click here for a very different kind of Potato Salad on ChefsOpinion > > P.S.
For this dish I have used Argentinian style morcilla, which is widely available here in South Florida. A better fit would be Schwäbishe blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same. > P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad. > > >
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> stard, fiery chilies, and th
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
>
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
2 whole eggs, whisked with sriracha and kosher salt to taste
brush 1 dough sheet generously with egg wash
spread-out 3 oz of potato salad, top with 1/2 ea morcilla, 2 tblsp smotthered or fried onions, 1 tsp mustard and 2 tblsp sliced scallions
top with another sheet of dough, brush generously with egg wash, crimp the edges, place on buttered baking sheet
bake turnovers at 375F until dough is cooked through and crisp; serve with a side of marinated chilies or a green salad; serves 8 snacks or appetizers (to enjoy as main course, double the amount of filling; serves 4)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> > I hope that you all will recreate this wonderful salad I have prepped today for my dinner and shared with Bella (She loves gorgonzola) 🙂
The key to the success of this dish are, as usual, the best quality ingredients you can find and afford. > Bon Appétit ! Life is Good ! > > P.S. Please don’t shy back from the whole garlic cloves confit – they are slowly cooked in duck fat until VERY mild and VERY soft.
While eating, mash them with your fork or knife into the cheese and tomatoes (a bit of interaction there) 🙂
But, if you must, puree them into the dressing 😦 > > Click here for more Salad on ChefsOpinion > > >
Insalata Di Gorgonzola
>
Insalata Di Gorgonzola
>
Insalata Di Gorgonzola
>
Jalapeno & Cheese Sour Dough Bread
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
> > This dish is one of my “go to” dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Pasta on ChefsOpinion > Click here for more Curry on ChefsOpinion > > >
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)
>
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
>
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
whisk 4 ea whole eggs, season with kosher salt and cayenne pepper
cook and drain 1 lb pasta of your choice
saute 5 oz of mushroom in 4 tblsp clarified butter
add 1 lb headless, tail-less, peeled and butterflied shrimp, season with kosher salt and cayenne pepper to taste
remove shrimp and mushroom from pan, reserve
in the remaining butter, saute 1 lb of fresh vegetables of your choice, season with 1 tsp garlic paste, kosher salt and cayenne pepper to taste, remove from pan, reserve
add two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant
add pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until set
mix the scrambled eggs with the pasta
add the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4
(Sunshine On A Plate) Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
> > This morning for breakfast I had leftover pasta from last night, which required a much lighter lunch and no dinner (Maybe a bit of ice cream though 🙂
So, at around noon, off to the fishmonger down the road to get some fresh shrimp and to the supermarket to see what’s available that would be appealing to my desire for a tasty salad. Red pears, chicorée frisée (endive, curly endive, or frisée) and fresh lime for the salad and its dressing, and a small amount of sun-dried tomatoes and it was on. Twenty minutes after I got home, Bella and I were feasting on this superb creation, wrapped in flour tortillas and accompanied by peach ice tea. Bella ate about half the shrimp and a bit of the tortillas and graciously allowed me to enjoy the rest. Life is Good ! > Bon Appétit ! Thanks Bella, for your Generosity 🙂 > > >
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
pour 2 tblsp garlic oil from your homemade garlic confit into a saute pan
peel and devein 20 oz shrimp, remove the head and tails, marinade in 3 tblsp Thai sweet chili sauce and kosher salt to taste, add 3 stalk sliced scallions
saute the shrimp and scallions in the garlic oil
clean and wash 1/2 head of a medium size chicorée frisée, core and slice 1 large red pear into batons, julienne 4 oz of sun dried tomatoes; dress with juice of 2 limes, 3 tblsp olive oil, kosher salt and cayenne pepper to taste
toast “a bunch” of flour tortillas, cover to keep warm
Flour Tortillas
place the salad on a serving dish
top the salad with the shrimp and its juices; serves 2 main courses or 6 appetizers
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
> > In case you wonder, it translates to:
“Sautéed Beef Tenderloin Tips In Paprika Cream With Garlicky Potato Puree” >
The other day I saw a food show on TV with Michelle Bernstein (I actually like this show, it reviews South Floridian Restaurants)
During the show, one of the “Foodies” commented that the restaurant in question actually serves “REAL” Mashed Potatoes”, meaning mashed potatoes made from scratch, using “REAL” potatoes instead of the powdered stuff.
This is how far the quality of the majority of average restaurants has sunk to. Mind you, they were not talking about fast food, but a restaurant with an average dinner expense of $60.00 per person before drinks and tip. Very sad indeed !
So today I decided to prepare one of the best, easiest, cheapest and one of the most satisfying side dishes there is : “REAL Potato Puree”, accompanied by an equally great protein dish. While the beef tender-tips I used today are relatively expensive, they can readily substituted with a more economic protein, such as a cheaper beef cut or an altogether different protein such as chicken or pork.
I do make mashed potatoes quite often, exactly for the reasons I mentioned earlier (economic, yummy, easy), usually in a great variety. They can be mashed, pureed or whipped, they can contain additional ingredients such as cheese, sour cream, butter-milk, heavy cream or whole-milk, protein such as bacon, crab meat, or corned beef, vegetables such as caramelized onions, green peas, sautéed leeks or caramelized carrots, herbs such as chives, parsley, oregano, marjoram or cilantro, seasoning such as sriracha, garlic, black pepper, horseradish, nutmeg, butter, olive oil, etc, etc, etc ……….
Why would anybody use the powdered stuff, which tastes disgusting at best and, besides a few extra minutes to cook the potatoes, is neither easier nor much faster than the “REAL” stuff ??? > Bon Appétit ! Life is Good ! > > Click here for more Mashed Potatoes on ChefsOpinion > > >
Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)
>
Garlicky Potato Puree With Green Peas
>
Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures
> > >
peel, dice and cook 2 lbs potatoes until soft, drain; add 8 oz fresh butter, 6 oz green peas, 1 cup heated heavy cream, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste
mix well, check/adjust seasoning, cover and set aside
cut 1 small red pepper, 1 small green pepper and i medium size white onion into julienne, set aside
cut 2 lbs of beef tenderloin tips into thick batons, season with kosher salt and cayenne pepper to taste, saute in VERY hot peanut oil until browned on the outside but still rare on the inside, remove from pan, reserve
saute the vegetables in 1 tblsp olive oil until just heated through
add 2 cup heavy cream and 1/2 tblsp paprika powder
simmer until reduced to 3/4 cup, add the tender-tips, mix well
DO NOT SIMMER OR BOIL ANYMORE ! (this would toughen the protein); check/adjust seasoning
place 1/4 of the puree on a plate
make an indention
place 1/4 of the sauteed tenderloin into the indention, sprinkle with chopped parsley or herb of your choice; serves 4
Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)
Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)
Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)
ChefsOpinion 