Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


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Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Szegediner Gulasch

Szegediner Gulasch

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Szegediner Gulasch

Szegediner Gulasch

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Preparation :
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NOT !!! The Prettiest Dish Of The Day –

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– but  without a doubt one of the tastiest dishes of the day 🙂
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
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Pizza Dough Recipe:

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix into the yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared a bowl; turn dough in the bowl to coat with oil. Cover bowl with a moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Preparation :
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Poor Man’s Crab Meat Risotto – Kani Kama Risotto

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Residing  close to Hialeah means one can buy a lot of goodies by the roadside from “flying vendors”, who sell anything from the trunk of their cars, – electronics, Christmas decorations, clothes, steaks, flowers, fruit, churros, plants, mani, limes, and of course, “fresh seafood”.
I suspect that most of this stuff comes from a “fell off the truck supplier”, but who knows 🙂
My neighbor, Maribel, showed me some of the bargains she bought yesterday from a roadside seafood dealer and asked me if I can replicate one of her favorite dishes, crab meat risotto. Of course, I was happy to do this for her and her husband, as I do cook at least twice a month for them. I asked her to bring me the crab meat; I had the rest of the ingredients in my larder and fridge, so no problem. Well, to no surprise to me, the $10.00 pack of “crab meat” turned out to be Surimi (Kani Kama). To the seller’s credit, at least it was in good shape and smelled and felt very fresh when defrosted, so I explained to Maribel that I can make a seafood risotto for her and that it would be a great dish, although with a basic seafood taste instead of crabmeat taste. And so I did, using the surimi and clam juice for flavor, and the resulting risotto looked great, tasted great and, most important, it made my neighbors happy. (I assume the “crabmeat risotto” which they usually eat at their favorite restaurant in Hialeah is not exactly loaded with “real crabmeat” either 🙂
So there you have it – a wonderfully tasty and pretty dish for the price of a basic “fish and rice” meal. Mission accomplished! 🙂
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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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Preparation :
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Pozole

Pozole

Pozole

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Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
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According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

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Pozole

Pozole

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Pozole

Pozole

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Preparation :
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Announcing The Grand Prize Winner Of The “2017 Baked Stuffed Pasta World Cup”

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner:  “Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce “

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Ok,  ok, – just kidding.
Its only day 2 of 2017, and there is no  2017 “Baked Stuffed Pasta World Cup”, so I made it up 🙂
However, if there were such a thing as the “2017 Baked Stuffed Pasta World Cup”, I would like to believe that this dish would have won in the following categories:
“Taste”, “Presentation”, “Texture” and “Comfort Food” 🙂
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Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

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Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

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Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

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Duck For Dummies………

Duck For Dummies

Duck For Dummies

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Many  folks shy back from preparing duck because of it’s stigma of being difficult to prepare. Now, I admit, duck can be royally screwed-up if you don’t know what you are doing, just like anything else. Many chefs, in order to hoot their own horn,  will also try to convince you that cooking duck, especially a whole duck, is difficult and can only be mastered by an expert. While everything is easy if you are an expert, cooking a whole roasted duck doesn’t have to be difficult or fussy. With just a few hours’ roasting and hardly any work at all, you can have a very tasty, very tender, very juicy bird with very crisp skin.
All you need is a duck (you don’t say), salt, a wire rack and an oven. No need for fancy seasoning, fancy equipment or anything else fancy.  Duck meat is very tasty in itself, so you don’t need to get into complicated spices, glazes, etc. In fact, you only need a sauce with your duck if you serve a starchy side-dish.
If you opt to enjoy the duck by itself, either as a main course or an appetizer, the meat alone, without any distraction such as a side dish or sauce, should make you a happy camper.
The following recipe is absolutely foolproof.
The result looks great, tastes like heaven and its texture is textbook-perfect;  moist and tender on the inside, crackling-crisp on the outside, with all the fat between the skin and meat rendered and with a perfect color to boost 🙂
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Bon Appétit !   Life is Good !
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Duck for Dummies Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Pre-heat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let duck rest for 10 minutes before carving.
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Duck For Dummies

Duck For Dummies

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Duck For Dummies

Duck For Dummies

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Preparation :
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Breakfast Of Champions # 59 – Tamago Gohan

Rice. Chop Sticks>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


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While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
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P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
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Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
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Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Preparation :
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MERRY CHRISTMAS, HAPPY HOLIDAYS AND A WONDERFUL NEW YEAR

xmas-2016

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Dear Friends, 

As 2016 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2016.

I wish you all the most happy holidays and a healthy, wonderful and prosperous 2017,
filled with love and blessings.

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The best from me to all of you,

Hans Susser
(Soupi)
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God Bless
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The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
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Arrachera (Sobrebarriga)

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This  is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito !   Buen Provecho !
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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
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