Sandwiches

TODAY AT “CHEZ BELLA” – Scrambled Eggs & Bread

Bellas Scrambled Eggs & Bread

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Aaahhhhh, never judge a book by its cover, nor a dish by it´s name ! 🙂
If you do, you might have just past by this wonderful little dish, never to know what culinary gem is lurking behind its unassuming name.
Which cook in the World would sink so low and be proud and happy about “scrambled eggs & bread”, to actually publish a post about this ? –
Well, I actually am, and I must say, when I plated this dish for Bella and myself, I was smiling and feeling happy about the food we were about to eat (or, in Bellas case, about to devour.) 🙂
The Turkish flatbread came out of our neighborhoods Turkish bakers oven just about 30 minutes earlier (he delivers) ; the eggs are fresh from my neighbor’s hens, and the tomatoes, green chilies, cucumbers and scallions come from the farms in the immediate area.
So everything was as fresh as can be, and with a simple dish like this, the difference to supermarket food is apparent in every bite.
Nothing against supermarket food, I have eaten it and enjoyed most it most of my life, just that when possible, I like to eat the fresh and less processed stuff 🙂
So there you have it – a great, fresh, affordable, quick and easy to prepare dish I love ( so does Bella) and of which I can be proud of, five stars or not. 🙂
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Bon Appétit ! Life is Good !

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Why “Chez Bella” ??? Because……….click here.
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Toast 1/4 of a large Turkish flatbread or any other bread of your choice.
Whisk 6 fresh eggs, season with kosher salt, sriracha and garlic paste to taste.
In 3 oz of whole butter or 2 tblsp EVO saute 1 cut scallion, 1 green chili and 2 ea diced tomatoes until heated through, add the eggs, cook until done to your liking.
To serve, top the bread with the eggs, serve with salad of your choice.
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Scrambled Eggs & Bread

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Capon Tacos

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I believe, nowadays most everybody is familiar with chicken tacos.
These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty capon.
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What Is a Capon ?
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Excerpt of an article by Danilo Alfaro on “thespruceEats”
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“A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

This poultry was once considered a luxury and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive. Compared to rooster meat, which can be quite gamy, capon meat is tender and flavorful. It is also relatively fatty and has a high proportion of white meat. The absence of sex hormones causes the difference in taste and texture between capon meat and rooster meat. The lack of the hormone also allows more fat to form on the bird’s muscles making them tender and buttery. Due to the nature of sex hormones, the rooster must be castrated before it reaches the age of maturity, otherwise, the changes in muscle density will have already occurred.
Castration makes the male chickens less aggressive too, which means less fighting among the birds. While roosters typically need to be separated, capons can usually be penned together without fear of feathers flying. They are also less energetic than other poultry, which helps their meat stay tender. While the lack of testosterone does mean that capons are smaller than the average rooster, a capon is still larger than an average chicken.

You can prepare capon like any other poultry dish. Typically, capons are roasted and the procedure for doing so is similar to roasting a chicken; due to its larger size, however, the cooking time will be longer.
Traditionally, roosters are braised. For instance, the classic French dish coq au vin involves braising a rooster in red wine. That is because their meat is tougher than chicken meat and they are usually slaughtered at an older age, which toughens the meat as well. As such, braising is also a good cooking technique for preparing capon.
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cools.
If you do manage to find capon meat in your local grocery store, you can follow a braised chicken recipe to prepare it. A whole, cut-up capon combines with bacon, leeks, onion, garlic, rosemary, tomato paste, chicken stock, and white wine and cooks slowly until bubbling and cooked through.

A roasted capon is a perfect centerpiece for a dinner party or holiday table. Keep it somewhat simple or try something a little more exotic.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. Since capon is not an item that is bought often and therefore restocked regularly, it is important to look at the “sell-by” date, as well as the quality of the meat and make sure it’s fresh.
If you don’t see a capon in the poultry case, it is worth asking the butcher if he can get one for you. Otherwise, specialty groceries and online meat purveyors are your best bet.
If you don’t plan to cook the capon immediately, you can store it in the refrigerator for two to three days. To be sure that no liquids escape into your fridge, place the packaged capon in a plastic bag first. For longer storage, you can freeze the capon for three to four months, although it will begin to lose its flavor after two months. If the capon came with giblets, remove them before freezing and store separately.
In a 4-ounce serving of roasted capon (including the skin), there are 259 calories and 13.2 grams of fat, as well as 97 milligrams of cholesterol (which is 32 percent of the daily recommended value). Capon also has 32.7 grams of protein, making it a good source of this nutrient.”
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End of excerpt
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Bon Appétit ! Life is Good !
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Capon Tacos

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Preparation :
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: capon breasts

: cut 2/2 capon breasts of about 20 oz ea into medaillions, brine overnight ; (for the brine, mix 1/4 cup each of salt and sugar in 6 cups of water, stir until the salt is dissolved, add the chicken breasts and refrigerate overnight )

: season medaillions with cayenne pepper, saute in 1 tblsp cornflower oil (or grill/griddle) until cooked through

: cut into chunks (see on the right )

: finely sliced lettuce, lemon or lime wedges (I prefer lemon. limes would be more original)

: re-fried beans and guacamole with plenty of cilantro

: freshly tosted (griddled) flour tortillas

: the good stuff…….

: top tortilla with 2 tblsp re-fried beans

: top with 1/2 cup lettuce

: top with 1/2 cup capon

: top with 2 tblsp guacamole and1 tsp chopped jalapenos; 1 tblsp of sour cream (optional)

: Capon Tacos

: Capon Tacos

: Capon Tacos

: Capon Tacos

: Capon Tacos

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Arugula On Greek Bread

“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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Since I have moved from the US back to Germany a few months ago, I have re-discovered many food-items from my youth in Germany, which I had not seen for many decades. One of them is this Greek bread (Prosimi), which, way back then, our neighbor in Gechingen offered to us kids often. My Dad preferred “Black Forest Black Bread” (Which therefore automatically made that the bread of choice for the whole family), but we kids loved the white, mild and fluffy Greek bread, which was much more suited to a child´s palette. 🙂
Now, there is this great Greek vendor with a food truck outside my favorite supermarket, so whenever I go shopping there, I make sure I get a bunch of Goodies from his supplies. Besides the bread, he as a huge selection of cheese spreads and pickled veggies, which I also adore. Unfortunately, most of his offerings are the traditional Greek meze, namely feta cheese and various types of olives, both of which cause me to experience culinary horror 🙂 (I can´t stand neither, never have, never will) 😦
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Bon Appétit ! Life is Good !
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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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Preparation :
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: cleaned and sliced rock oyster mushrooms, sliced onions, halved grape tomatoes, sliced bell peppers

: dust the onions with a/p flour, season with kosher salt and cayenne pepper to taste

: saute the mushrooms in 2 tblsp olive oil, season with garlic paste, kosher salt and cayenne pepper to taste, fry the onions in 2 cups of peanut oil

: add the tomatoes and peppers to the mushrooms, cook until heated through

: remove to a warm plate

: stir the onions constantly until golden brown and crisp

: remove to an absorbent paper

: brush the bread with olive oil, bake in a 375 F oven until golden and crisp

: aaahhhhhh………. 🙂

: cut the bread in half

: grill both halves on the inside

: cover both insides generously with sun dried tomato/Chili-cheese spread

: ready to eat 🙂

: cover the bottom half of the bread with vinaigrette-dressed baby arugula or frisse

: top with the veggies

: drizzle with tsatsiki

: sprinkle generously with the fried onions, top with the top half of the bread ; serves 2 main course or 4 appetizer / Snacks

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

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German “Burrito”

Original Burrito……… 🙂

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Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno. Other ingredients may include: barbacoa, mole, refried beans and cheese (a “bean and cheese” burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina (“wheat flour tacos”) in Central Mexico and Southern Mexico, and burritas (the feminine variation with ‘a’) in “northern-style” restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.

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Bon Appétit ! Life is Good !
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P.S.
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to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill

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I used to grill/saute most of my food in the garden to avoid the fat-filled steam that escapes the pan to set on all kitchen surfaces. Now, in my new home, although I have a big balcony, I prefer to do this on the kitchens open window sill, which is easier because I don´t have to bring the food and utensils through the hallway and living room.
And there you have it – no more greasy surfaces in the kitchen ! 🙂
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German “Burrito”

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Preparation :
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: German bratwurst

: score the bratwurst on both sides to get more crisp skin

: to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill

: toast/griddle a large flour tortilla

: spread with creamed horseradish

: add finely sliced iceberg lettuce

: top with carrot slaw, then with red cabbage slaw

: top with 1 or 2 bratwurst, fold-in the ends, then roll tight

: German “Burrito”

: German “Burrito”

: German “Burrito”

: German “Burrito”

: Original Burrito……… 🙂

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However, looking at the result and eating it, I have to admit that I could have done a lot worse.
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Bon Appétit ! Life is Good !
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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: slightly warm/reheat bread of your choice, such as flatbread, ,knäckebrot, pumpernickel, sourdough, etc

: spread generously with guacamole

: top with sliced pickled red beets, top with hard-boied eggs

: sprinkle with sea salt and fresh-ground black pepper, garnish with basil leaves

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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This dish once again proofs that you don´t have to be a professional chef in order to serve a wonderful, beautiful, delicious and healthy dish 🙂
Just throw together a bit of love and a few good quality ingredients, make sure that the different flavors don´t “bite” each other and there is an interesting contrast of textures and colors, and – voilà, great food in a minute, without fuss or deep pockets. And there you have it 🙂
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Bon Appétit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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Preparation :
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: avocado

: avocado

: pomegranade

: pomegranade seeds

: whole black pepper

: tomato

: maille whole grain mustard

: knäckebröd

: add a good amount of mustard to ea slice of bread

: add sliced tomatoes, sprinkle with kosher salt to taste

: add sliced avocado, drizzle with EVO, grind black pepper on top, then sprinkle with plenty of pomegranate seeds

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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Smoked salmon and eggs – what’s not to love ?
I’ll just leave it at that and throw in the pictures.
If these don´t hook you, all´s lost and you better find another passion. Food certainly is not your calling 🙂
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Bon Appétit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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Preparation :
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: prepare as many fried eggs as you wish to comsume for breakfast

: spread a generous amount of mayo , cream cheese or bursin cheese on bread of your choice

: add as much as you desire of smoked salmon to the bread

: add sliced raw onions, horseradish and lime or lemon

: top with the fried eggs, sriracha and sliced chives

: BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

: BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”

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Grilled Calamari Salad With Frisee And Israeli Couscous

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While the old standby of fried calamari can be a wonderful dish, what one usually gets in a run of the mill restaurant are rubbery, underseasoned, overbreaded, tasteless poor cousins of the real deal. On the other hand, grilling them is much easier, less labor intensive, less costly (all the frying fat) and, let’s be honest, damn near impossible to screw up by a normal person with even just a tiny bit of talent for cooking. Grilled squid/calamari are also a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both. 🙂
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Bon Appétit ! Life is Good !
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P.S.
Read about my lunch in the Key’s last Sunday at the bottom of this page 🙂
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Grilled Calamari Salad With Frisee And Israeli Couscous

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Preparation :
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: season 1 lb large squid or calamari rings with sriracha, granulated garlic, kosher salt and 1 tblsp lemon juice

: cook 1 cup Israeli couscous in salted water, rinse, drain

: to the couscous, add the heart of a frisee salad, 1/2 cup finely diced red and yellow peppers, 1/2 julienned sweet onion, 1/4 cup EVO, 2 tblsp lemon juice, Kosher salt and freshly grd black pepper to taste

: grill the squid/calamari in a VERY HOT grill pan until cooked through, about 30 seconds on each side

: remove to a plate, drizzle with EVO

: add 1/2 of the squid/calamari to the salad, reserve the other half for garnish, plate the salad, top with the remaining squid/calamari ; serves 4-6 appetizer or 2 main course

: Grilled Calamari Salad With Frisee And Israeli Couscous

: Grilled Calamari Salad With Frisee And Israeli Couscous

: Grilled Calamari Salad With Frisee And Israeli Couscous

: Grilled Calamari Salad With Frisee And Israeli Couscous

: Grilled Calamari Salad With Frisee And Israeli Couscous

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This is what Florida / Miami living is all about –
We want fresh seafood – let’s take a quick trip to have lunch in the Keys.
First stop Key Largo for stone crab claws appetizer at the “Key Largo Fisheries”, then on to Isla Morada for a beautiful sunset and blackened mahi mahi main course, washed down with a couple of brewsky’s while listening to live rock music right on the beach at my favorite Florida beach bar, “Loreley”.
Life is Good !
If you think seafood is cheap around here –
10 claws on paper baskets (only self service) = $ 120.00, sauce and tax extra
Paradise sure has its price

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: Life is Good !

: Dieter enjoying his claws

: Life is Good !

: Life is Good !

: me enjoying the mahi sandwich, live rock, sunset and beer

: me enjoying the mahi sandwich, live rock, sunset and beer

: Life is Good !

: Life is Good !

: Life is Good !

: Life is Good !

: Life is Good !

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Breaded Chicken Sandwich With Guacamole, Sweet Chili Relish & Fried Egg, accompanied by Hummus and Small Salad

BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Usually, I have a variation of breaded or grilled chicken sandwich at least once a week, always accompanied by some easily prepared salad. As for the chili relish and hummus, I usually make them fresh at home, but I also sometimes use store-bought items. Nowadays, many grocery stores have such great quality conserves that it does not always make sense to prepare them oneself, not so much because of the work involved but because of the limited space in the fridge. Since I have prepared all this stuff a thousand times from scratch, I sure know how to do it and don’t have to be embarrassed to admit to store-bought items, at least once in a while 🙂
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Bon Appétit ! Life is Good !

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Preparation :
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: toast your buns or bread of your choice

: flatten 2 large chicken breasts until evenly thick, then score a criss-cross pattern

: season eggs with dijon mustard, kosher salt and sriracha to taste, whisk all together

: dredge in flour

: dredge in the egg mixture

: dredge in panko

: saute in 1/2 peanut oil – if the breasts are if very thick, cook on the first side covered

: crisp and golden on one side, turn and cook on second side uncovered, when almost cooked, discard the oil and add some whole butter to finish cooking

: plate salad, hummus and bottom-half of bun

: add one chicken breast

: top chicken with guacamole. top quac with chili, top chili with fried egg, add top half of bun

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Today was a very special day for me and there was a possibility that the day would not end as I had planned for the past year and a half.
Because of that and the resulting tension, I was not able to sleep last night and the night before, so by the time 7:00AM rolled around, I was up and awake since 48 hours. Having to be at an appointment at 2:PM and still in the process of setting up a few things, I realized that I needed a very substantial breakfast that would get me through the day. Not feeling like eggs or bread with nutella or marmalade, I first thought of prepping a congee which involves little prep, but then I saw some tortillas and chorizo in the fridge and decided that would be the perfect pick-me-up for the moment. It took only a few minutes to prepare, since I had some leftover salsa verde and salsa Mexicana in the fridge as well. The result was a quick, satisfying, and delicious breakfast that energized me throughout the rest of the day.
And best of all, the day ended as I hoped it would 🙂
Tonight I’ll probably (hopefully) sleep for 12 hours – at least…………….
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Bon Appétit ! Life is Good !
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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

Breakfast Of Champions # 69 – “Tortilla With Spicy Pork Sausage”

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Preparation :
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: cut 4 ea medium size chorizo into small pieces

: saute chorizo in peanut oil until cooked through, add 1 ea large, julienned onion , fresh sliced chilies and ground chipotle chili to taste, saute another 30 seconds, remove to a serving bowl, keep hot