Sandwiches

“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

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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, 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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“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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“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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“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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“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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German “Burrito”

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Original Burrito……… 🙂

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Burritos are a traditional food of Ciudad Juárez, a city bordering El PasoTexas, 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 cheesechile rajas, or chile relleno. Other ingredients may include: barbacoamolerefried 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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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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German “Burrito”

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German “Burrito”

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German “Burrito”

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Preparation :
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Flatbread With Pickled Red Beets, Guacamole And Egg

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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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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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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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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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

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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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Grilled Calamari Salad With Frisee And Israeli Couscous

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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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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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

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

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

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

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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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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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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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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Preparation :
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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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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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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂 

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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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