Grab Bag

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

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So now that summer is finally over (at least according to the calendar), soups will be on the menu more often to warm our frozen bones (or we could turn the A/C from 72F to 78F ?) 🙂
Anyway, I myself never need an excuse to prepare myself a pot of soup, especially any variation of chicken-noodle soup, which I eat as often as twice a week. Following is today’s version :
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Bon Appetit ! Life is Good !
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Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

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Preparation :
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: saute diced chicken in garlic oil until lightly browned

: add diced spicy Italian sausage and chicken stock, season with grated ginger, kosher salt and cayenne pepper, simmer until sausage and chicken is cooked through, about 4 minutes

: meanwhile, saute finely sliced onions with garlic paste in olive oil until onions are caramelized, reserve

: add shredded carrots to the soup, simmer one minute, remove from heat

: add sliced napa cabbage, finely sliced peppers and chopped cilantro, check / adjust seasoning

: plate freshly cooked casarecce pasta to soup plate, sprinkle with chopped cilantro

: top with the soup, top with the caramelized onions, sprinkle with more cilantro

: Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

: Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

: Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

: Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

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BREAKFAST OF CHAMPIONS # 49 – Dutch Buttermilk-Pancake With Fresh Raspberries

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If ! I would NOT be an overweight, diabetic old man, I would have me one of these at least three times a week for breakfast 🙂
Of course I would change the fruit often – I would rotate such fruit as apples, rhubarb, strawberries, carambola, bananas, lychees, pears, pitaya, grapes and many more, but the concept would always be the same. This wonderful dish can be prepared in less than 10 minutes, is extremely easy to whip-up and, if you use the less-exotic fruits, is also very cosy on your wallet 🙂
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Bon Appetit ! Life is Good !
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P.S.
If you don’t have buttermilk at hand, regular milk or half&half will do the trick.
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

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Preparation :
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: mix self-rising flour, honey, whole eggs and a dash of organic vanilla extract until smooth

: cook in fat of your choice ( I prefer clarified butter) until just set, flip

: cook on second side until golden but still fluffy and not dry

: meanwhile, saute 1 tblsp sugar or castor sugar in 1 tblsp of clarified butter

: when caramelized, remove from heat

: add fresh raspberries, stir JUST ONCE carefully in order to avoid mashing the fragile raspberries

: put pancake on a serving dish

: top with the raspberries, dust with castor sugar, sprinkle with mint leaves

: BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

: BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

: BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

: BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

: BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

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Meat And Potatoes

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Many a person declares them self to be a “Meat and Potato Person“, meaning no fancy concoction, just the basics without a fuss.
After looking at these pictures, most of us will probably concur, at least some of the time 🙂
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Bon Appetit ! Umph !

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Meat And Potatoes

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Preparation :
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: simmer potatoes in saltwater until tender but still firm, drain

: peel potatoes

: put potatoes through a ricer

: bring cream, butter and garlic paste to a simmer

: remove from heat, add potatoes, season with kosher salt and cayenne pepper, mix well

: put potato puree on serving plate

: meantime, season steak of your choice with kosher salt and freshly cracked black pepper, cook to the doneness you prefer, remove steak, set aside to rest in a warm place

: in same pan, add mushrooms, saute until lightly browned

: add tomatoes ans scallions, season with kosher salt and cayenne pepper, saute until heated

: top potato puree with the sauteed veggies

: arrange sliced steak on top of veggies and puree

: Meat And Potatoes

: Meat And Potatoes

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Obatzda (Bavarian Cheese Sandwich – Boss Level)

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Sadly, most of us will not be able to attend the real Oktoberfest in Munich this month 😦
So, to help you dream about actually being there in person, here is one of the quintessential dishes one might consume together with a Maß Bier (or even a few Maß ) at the Oktoberfest or any other beer-garden, or, as I did today, in my chair in front of the TV, watching the Oktoberfest on Deutsche Welle TV and having a Maß of iced tea 🙂
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Guten Appetit ! Life is Good !
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Obatzda (Bavarian Cheese Sandwich – Boss Level)

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Preparation :
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: mix 2/3 camembert, 1/3 butter, diced onions, cayenne pepper and paprika powder

: grill a thick slice of sour dough bread, brush with garlic-confit paste (not original, but oh so yummy)

: spread cheese mixture generously on the bread, sprinkle with caraway seed, chives and sliced onions, accompany with sliced tomato or radish

: Obatzda (Bavarian Cheese Sandwich – Boss Level)

: Obatzda (Bavarian Cheese Sandwich – Boss Level)

: Obatzda (Bavarian Cheese Sandwich – Boss Level)

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Salade Lyonnaise

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Here we have another classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
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P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to 1,5 minutes to the cooking time of soft-poached egg)
P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
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Bon Appetit ! Life is Good !
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Salade Lyonnaise

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Preparation :
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: fresh bacon

: cut bacon into lardons

: simmer bacon in salted water until tender

: drain bacon

: saute bacon until crisp

: drain bacon, reserve fat for other use (pommes lyonnaise)

: saute croutons in garlic oil, season with kosher salt and cayenne pepper

: saute until golden, set aside

: poach eggs to your preferred doneness

: marinade frisée (endive) with a simple vinaigrette

: arrange salad on serving dish

: top salad with croutons

: top with bacon lardons

: top with poached eggs

: Salade Lyonnaise

: Salade Lyonnaise

: Salade Lyonnaise

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Lobster-Balls And Mung Bean-Noodles Soup

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What can you do with two small lobster tails ? Well, you could broil them, saute them, grill them, bake them, or you could chop them up.
Now, if you ask yourself what moron would chop up perfectly good lobster tails into a paste, you probably never had a good lobster ball soup. I guess the reason that we don’t see lobster balls in western cuisine (besides the occasional Lobster Quenelle ) is that we want to see the big bang for the money and lobster balls can’t really compete with the splendor of whole lobster tails strutting their stuff. But the taste and the texture of lobster balls is something else altogether. Silky-smooth in texture, with the pure taste of sweet fresh lobster, it is a delicacy you should not miss! The preparation is super-easy and can be done successfully even if you are not very experienced in the kitchen. So, next time you purchase a couple of lobster tails, you might want to widen your culinary horizon with this superb dish.
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Bon Appetit ! Life is Good !
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Lobster-Balls And Mung Bean-Noodles Soup

Lobsterballs And Mung Bean-Noodles Soup

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Lobster Balls Recipe:
4 oz lobster meat, shredded
4 oz lobster meat, chopped fine into paste
1 ea egg white
1 tblsp coarse chopped yellow corn or 1 tblsp coarse chopped water chestnuts (for texture)
Salt and pepper to taste
Mix lobster-paste, egg white, chopped corn, salt and pepper until well mixed, then add shredded lobster, mix. Shape into 10 to 15 balls, simmer in soup until done, about 4 minutes. Serve at once.
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For the soup I used vegetable stock. Substitute with chicken stock or seafood stock if you prefer.
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Preparation :
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: cook mung bean noodles (Cellophane noodles) in salted water

: drain noodles, toss with a bit of sesame oil

: simmer lobster balls in soup until done, about 3-4 minutes

: place noodles in serving bowl

: sprinkle generously with chopped cilantro

: add lobster balls and soup, serve with lime wedges

: Lobster-Balls And Mung Bean-Noodles Soup

: Lobster-Balls And Mung Bean-Noodles Soup

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Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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There are two way’s of preparing the onions for a traditional Schwäbischer Zwiebelrostbraten : Dusted with flour, then deep-fried until crisp (click here to see that version), or sautéed in the pan without the flour. While both versions are excellent, the one with the flour-dusted onions is usually prepared when larger quantities are required (the onions keep well when kept in a sealed container and are ready when needed). On the other hand, when preparing at home one usually sautés the onions in order to be more efficient. So as a rule of thumb, when I cook for guests, I fry my onions; when I just cook for myself (and Bella), I usually sauté the onions. Decisions, decisions :-). When I was preparing the potatoes I pondered about the fact how we are always looking for more complicated, prettier and more exclusive food, while something as simple as these Bratkartoffeln can be wonderfully beautiful and delicious in their simplicity.
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Bon Appetit ! Life is Good !
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Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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Preparation :
To read instructions, hover over pictures
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: simmer potatoes until done, drain

: peel potatoes, cut into thick slices

: saute potatoes in duckfat, season with kosher salt and cayenne pepper

: trim strip steak of all outer fat and silver skin

: butterfly steak twice

: cover with plastic film, pound until evenly ca 1/3 inch thick

: season with dijon mustard, kosher salt and cayenne pepper

: dust both sides in a/p flour

: saute in clarified butter until medium, remove to absorbent paper

: in same pan, saute finely sliced onions, seasoned with kosher salt and cayenne pepper, until crisp and golden

: remove to absorbent paper

: Bratkartoffeln

: top with rostbraten

: napé steak and potatoes with red-wine sauce

: top with onions

: Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

: Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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Hans’ Buffalo Ribs

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Another exciting use for my homemade buffalo sauce are these delectable pork ribs – tender, spicy and easy to prepare. (And easy on the eyes, I might add 🙂
This preparation is also wonderful if you use beef ribs instead of pork ribs, either roasted slowly until medium rare or braised for hours until well done and VERY tender. To add flavor, texture and color, sprinkle with pistachios or toasted sesame seeds.
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Bon Appetit ! Life is Good !
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Hans’ Homemade Buffalo Sauce Recipe
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Buffalo Poussin Recipe
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More Ribs on ChefsOpinion

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Hans’ Buffalo Ribs

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Preparation :
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: season ribs with a “HANS’ HOMEMADE BUFFALO SAUCE”

: place ribs and additional “HANS’ HOMEMADE BUFFALO SAUCE” in a heat-proof dish, add water

: cover dish tightly with aluminum foil, bake until ribs are tender but NOT falling apart, about 1,5 hours (about 2,5 hours for beef ribs), when tender, uncover, baste with more “HANS’ HOMEMADE BUFFALO SAUCE” and cook another 15 minutes or until nicely glazed

: to serve, sprinkle with crushed pistachios

: Hans’ Buffalo Ribs

: Hans’ Buffalo Ribs

: Hans’ Buffalo Ribs

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Breakfast Of Champions # 48 – Egg-Quesadilla With Boursin

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While the some of the most traditional condiments to quesadillas are being served again and again for a reason (best fit), I would like to introduce a new, a bit unusual condiment which will be knocking your breakfast quesadilla out of the ball park – Herb & Garlic Boursin. It gives the dish such additional debt and flavor that it has become my standard addition to breakfast quesadillas (I still stick with the traditional condiments for non-breakfast quesadillas ) 🙂
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Bon Appetit ! Life is Good !
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Link to more Quesadillas on ChefsOpinion
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Breakfast Of Champions # 48 – Egg-Quesadilla With Boursin

Breakfast Of Champions # 48 – Egg-Quesadilla

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Preparation :
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: herb & garlic boursin

: whisk whole eggs with cayenne pepper, kosher salt and granulated garlic

: add to melted butter in a med-hot pan, cook until set

: flip egg and cook on other side until egg is well-done

: add a tortilla to a lightly oiled, warm pan (or comal)

: sprinkle generously with grated cheese of your choice (I used four-cheese mix), top with crumbled avocado

: top with egg patty

: top with more cheese

: top with another tortilla, cook until bottom-tortilla is lightly browned and crisp

: top with a plate, invert

: slide back into pan and cook again until bottom tortilla is lightly browned and crisp and cheese has melted

: slide onto cutting board, cut into wedges

: Breakfast Of Champions # 48 – Egg-Quesadilla

: Breakfast Of Champions # 48 – Egg-Quesadilla With Boursin

: Breakfast Of Champions # 48 – Egg-Quesadilla With Boursin

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Executioners Stew

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Of course you will wonder what possessed me to name this stew Executioners Stew – well, my thinking goes that if I would have one last meal before the executioner would step in, this would be the last supper I would request. While there are many things I would like to have for that macabre occasion, this one combines five of my favorite foods in one single dish :
Soup, chili-peppers, chicken-gizzards, pigs-feet and ox-tripe.
Certainly not worth dying for, but as a last supper – yes sir, please !
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Anyway, here is to many more years of living the Good Life 🙂
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Link to Green Sofrito Recipe
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All about Sofrito
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Link to Pa Amb TomÃ Quet (Tomato Bread)
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