Grab Bag

Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit ! An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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: pound a rib eye or strip until about 1/3 of an inch thick, season with salt and pepper, dust with flour and saute until done to your preference

: set steak aside, deglaze pan with caper jus and red wine

: add demi glace and capers, simmer one minute, season with salt and pepper

: meanwhile, fry very finely sliced onions in peanut oil until crispy, remove to absorbent paper, season with salt, pepper and granulated garlic

: Steak Frites

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

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“Easy Does It” # 5 – Cucumber, Dill & Sour Cream Salad

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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Salad made with cucumbers, sour cream or yogurt and dill is served in many countries, of course under many different names but with basically the same ingredients. I grew up in Swabia in Southern Germany, were gurkensalat was part of many meals, either served as part of a mixed salad (salat teller) or by itself as accompaniment to a main dish. It is made with cucumbers (any type), salt, pepper, a dash of sugar, vinegar and either sour cream or yogurt, .

Bon Appetit ! Life is Good !
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Cucumber, Dill & Sour Cream Salad

wash cucumbers, pat dry

peel cucumbers, slice thin

season generously with kosher salt, mix well, let sit for 30 minutes

squeeze as much moisture from cucumbers as possible, discard liquid

add sour cream or greek yoghurt, granulated garlic, cayenne papper and lots of dill. mix well

add sour cream or greek yogurt, granulated garlic, cayenne pepper and lots of dill, mix well

Cucumber, Dill & Sour Cream Salad

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Spicy Pork Rib Souse

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While this is not your typical souse, it is without a doubt a great one. Souse comes in many forms and tastes and each source will tell you that only their’s is original and worth eating. Sometimes souse is eaten hot, but most of the times cold or rather at room temperature to ensure the full development of flavor. Souse is served in many countries, usually under different names. (Click here for more info ). Most times I use pig’s feet or pig’s ears, but this time pork rib’s tickled my fancy. My inspiration for this particular recipe came when my neighbor Asis brought me a bottle of “Trinidad Moruga Scorpion Hot Sauce (Capsicum Chinense), prepared by his mother back in Trinidad. It is by far the best hot sauce I have ever tasted, very hot but at the same time very fruity and flavorful. Poetry in a bottle 🙂

Bon Appetit ! Life is Good !
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Spicy Pork Rib Souse

: simmer ribs in water seasoned with vinegar, hot sauce, kosher salt and lot’s of garlic paste

: when ribs are tender, transfer to a hot dressing made of vinegar, kosher salt, garlic paste, hot sauce, red onions, tomatoes and sliced chiles, let cool to room temparature, sprinkle with oregano and cilantro

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

: Spicy Pork Rib Souse

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Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

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Surf & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit ! Life is Good !
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Surf & Turf

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Mise en place

: bring 1 cup well washed basmati rice, one cup water and one cup coconut milk to a simmer, season with salt and white pepper

: Cover airtight with aluminium foil, let simmer/steam for 20 minutes, leave covered for another 10 minutes

: just befor serving, remove cover and fluff with fork

: saute onions and bananas in garlic oil/paste

: add curry powder,turmeric and cumin, saute until fragrant

: add sieved tomatoes

: add lentils which have been soaked overnight, simmer until tender, season with kosher salt

: coconut rice and curried lentils

: mix garlic paste with extra virgin olive oil

: add black pepper

: add sea salt and freshly squeezed lime

: add lots of fresh coriander

: saute strip cutlets and cod filet’s, dip all sides in seasoning oil

: Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Surf & Turf

: Surf & Turf

: Surf & Turf

: Coconut Rice

: Curried Lentils

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Mushroom Pizza With Edamame

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Today I had to catch-up with the chores I neglected during the week. Since this made for a very busy day, there was not much time to cook a fancy lunch, so a quick and easy dish was in order. This pizza fit the bill perfectly. Quick, easy, “lecker” 🙂

Bon Appetit ! Life is Good !

Link To Pizza Dough
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Mushroom Pizza With Edamame

: Mise en place

: saute garlic paste

: add mushroom, saute until starting to brown

: add onion, saute two minutes

: add tomatoes and blanched edamame, season with oregano, salt and pepper

: roll pizza dough, place on cornmeal dusted sheetpan, sprinkle with mozzarella

: top with mushroom mixture, sprinkle with freshly grated parmegiano reggiano

: bake at 500 F

: almost done

: drizzle with chili oil

: almost….

: top with hearts of romaine in garlic vinaigrette

: Mushroom Pizza With Edamame

: Mushroom Pizza With Edamame

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“Easy Does It” # 4 – Garlic Confit Paste

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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We all know that roasted garlic paste is a wonderful thing, it will enhance the taste of just about everything, except maybe vanilla pudding. But few of us are willing to switch on the oven for one hour just to roast a few cloves of garlic and the chopped garlic in water you can buy at your grocery store just does not do it. So, for the perfect solution to have great, easy to do garlic paste available at all times, try this simple recipe. Once done, it will last in your fridge or freezer for a very long time. You can use it for sauteing, marinades, dressings etc.
If you don’t like olive oil, you can substitute the olive oil with a more neutral-tasting peanut or canola oil, clarified, butter, duck fat, pork or chicken fat. Experiment whats suit’s you best.
Enjoy :-)
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peeled garlic, olive oil, sea salt

season with cayenne pepper, confit very slowly without browning garlic for about one hour

blend until smooth

Confit Garlic Paste

saute in its own fat

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Hans’ Gnocchi & Strip

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This dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit ! Life is Good !
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For Gnocchi Recipe Click Here
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Hans’ Gnocchi & Strip

: season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness

: meanwhile, saute mushroom in peanut oil

: add garlic paste, onions and red peppers

: add bok choy

: add gnocchi

: sprinkle with freshly grated parmesan

: top with strip, top with wasabi

: Hans’ Gnocchi & Strip

: Hans’ Gnocchi & Strip

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Fried, Fried, Fried, Fried & Fried

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My own Superbowl dinner yesterday. I loved every bit of it 🙂
The secret is to make sure that everything is very crispy and not greasy at all.
Fried chicken breast, fried scallions, fried mushrooms, fried pickled artichoke hearts and fried dill pickles.
Served with tonkatsu dipping sauce and scotch bonnet hot sauce – absolute fried food bliss 🙂

Bon Appetit ! Life is Good !
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Fried, Fried, Fried, Fried & Fried

: Mise en place

: season everything with salt, pepper and granulated garlic, coat with standard breading, fry until golden and cooked through

: while frying, remove all loose crumbs swimming in the fryer

: almost……..

: remove all items to absorbent paper

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

: Fried, Fried, Fried, Fried & Fried

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Chicken Cordon Bleu Ala Kiev

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How to improve on a chicken cordon bleu you ask? By preparing it ala kiev I say 🙂
Chicken ala Kiev – breaded chicken breast stuffed with garlic/herb butter.

P.S.
Don’t tell my cardiologist !

Bon Appetit ! Life is Good !
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Chicken Cordon Bleu Ala Kiev

: pounded chicken breast, seasoned with salt and pepper

: top with cooked ham

: top with edam or gruyere

: top with herb/garlic butter

: roll the ham and cheese around the butter

: fold the ends

: top with another breast, tuck ends under, bread with flour, egg and bread crumbs

: saute in peanut oil, replace oil with butter for the last minute of cooking

: serve with small salad and lemon

: Chicken Cordon Bleu Ala Kiev

: Chicken Cordon Bleu Ala Kiev

: Chicken Cordon Bleu Ala Kiev

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Roasted Suckling Pig

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Leftover suckling pig from last night, re-heated, sprinkled with kosher salt and freshly ground black pepper and served for today’s lunch with mustard, horseradish, sour dough bread and a couple of Negra Modelo 🙂

Bon Appetit ! Life is Good !