Pork And Noodles In Two Parts – “Part One”


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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”
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Bon Appétit !   Life is Good !
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Click here for more  Noodles  on  ChefsOpinion
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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Preparation :
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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Looks  like the devil is trying hard to get me off my sensible eating habits again.
Since I decided (once again) not to eat anymore sweets, (or at least just the tiniest amounts), the cravings to do so are getting stronger and stronger😦
The only way for me to fight this is to actually prepare a sweet dish, set a tiny piece aside for Bella and I and get the rest of it off to the neighbor as quick as possible.
So far this works, hopefully for some time to come.
Yesterday, I had to fight the demons again………
I had some apples, ricotta and cashews at hand and in the back of my mind I was playing with different dessert-options, until they finally crystallized into this delicious pie/cake. And, to appease my conscience, I added some “healthy” elements by serving it with a bit of tart Greek yogurt and crunchy pomegranate seeds.
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Final Score –  Myself: Happy; Bella: Happy; Neighbor: Happiest !
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Bon Appétit !   Life is Good !

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Preparation :
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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

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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)
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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.
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Bon Appétit !   Life is Good !
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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🙂
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Click here to see the most popular  Chinese Potato Dish
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Click her to see “Beef Stroganoff: (NOT?)  on  ChefsOpinion
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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
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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

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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

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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

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Preparation :
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“Dish At The Bottom Of This Page” 
Guess who got the beef and who got some of the raw bok choy🙂
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Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette


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Pierogi  or  Vareniki   are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
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Bon Appétit !   Life is Good !
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Click here for more info on  Pierogi,  Vareniki  and  Pelmeni
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Click here for a link to the above pictured   Pierogi  on  ChefsOpinion
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Click here for  Beurre Noisette
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P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth,  then  saute the veggies and the pierogies.
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Ingredients :

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Method :

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.
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Preparation :
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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette


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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)🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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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.
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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

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Preparation :
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Black Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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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.🙂
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Bon Appétit !   Life is Good !
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Click here for  Schwäbischer Kartoffelsalat (Swabian Potato Salad)
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Click here for a very different kind of  Potato Salad  on  ChefsOpinion
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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.
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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.
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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)

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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)

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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)

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Preparation :
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Insalata Di Gorgonzola

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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.
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Bon Appétit !   Life is Good !
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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😦
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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Insalata Di Gorgonzola

Insalata Di Gorgonzola

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Jalapeno & Cheese Sour Dough Bread

Jalapeno & Cheese Sour Dough Bread

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Preparation :
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OOPS-My Doc Gave Me An A**-Whooping……….(Caramelized Apple-Cobbler With Twice baked Chocolate Cookie Crumble)

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So  this morning I went to my doctor for my quarterly check-up. I knew I was in for some bad news, but boy oh boy did she let me have it. (Can you say verbal a**whooping !)
During the past couple of months, life had taken a bit of a downturn for me. Since I gave up drinking and smoking, the only way to make me feel better and help forget the daily crap has been eating – usually far too much quantities of sugar and starches.
As a result, my average sugar level has been way above my usual, decent levels. Therefore, the following dish will be the last of sugar-laden food I’ll eat. Any sweets I will prepare from here on will be strictly (mostly?) for visitors. As for starches, I will prepare and post the same as usual, although I will have to eat MUCH smaller portions again😦 (also more salads and veggies)🙂
And there you have it – let’s try to live a bit longer by eating healthier !
(See also   ” HANS’ LIGHTER, HEALTHIER COMFORT FOOD” ).
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Bon Appétit !   Life is  Good  Tough !
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Caramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumble

Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Caramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumble

Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Caramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumble

Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Preparation :
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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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)🙂
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Bon Appétit !   Life is Good !
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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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 !
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Bon Appétit !  Thanks Bella, for your Generosity :-) 
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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 ?)

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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 ?)

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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 ?))

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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 ?)

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Preparation :
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