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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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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The  style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties,  we served this soup often and it was always a hit as part of a multi-course meal.
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Bon Appétit !   Life is Good !
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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Preparation :
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Gnocchi With Broccolini And Mushrooms

Gnocchi With Broccolini And Mushrooms

Gnocchi With Broccolini And Mushrooms


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Here  is another simple, hearty and delicious dish that I prepare often, since gnocchi and broccolini are some of my favorite ingredients to a happy meal.
Add cheese, mushrooms, butter and pangrattato and you’ll end up with the dish pictured here 🙂
However, if you are not a fan of any of these ingredients – just nix any one of them, or replace them with something you prefer to the original – shrimp instead of mushroom, another pasta instead of gnocchi , another vegetable instead of the broccolini, etc.
Let your imagination, wallet and available time be the guide to your pasta of the day, while using the one featured here as your inspiration 🙂
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:

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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Gnocchi With Broccolini And Mushrooms

Gnocchi With Broccolini And Mushrooms

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Gnocchi With Broccolini And Mushrooms

Gnocchi With Broccolini And Mushrooms

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Preparation :
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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
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Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Salsa Mexicana

Salsa Mexicana

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Guacamole

Guacamole

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Escabeche De Cebolla

Escabeche De Cebolla

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Preparation :
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Balls Galore

Balls Galore........

Balls Galore……..


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“Chicken Soup With Matzo Balls And Chicken Dumplings” 

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If  you love balls (pun intended?), this soup will make you happy. In my own opinion, these chicken balls (ok then, dumplings ! 🙂 ) and these Matzo Ba… Dumplings 🙂  are some of the best dumplings  you can find .
I have previously published quite a few dishes with matzo balls, but this is the first time I combine them with chicken dumplings.
One would think that chicken dumplings are nothing special, but these certainly are an exception to the sea of mediocre or even outright nasty stuff usually being served as chicken dumplings these days.
Very light and full of flavor, they are a far cry from the stuff which many “cooks” will serve you. How do I know that? Because I have been served so much crap labeled as chicken dumplings that I usually don’t order them in restaurants anymore. Mostly they contain less than fresh meat, lots of fillers and they look and taste as if somebody want’s to punish you by making you eat them.
Not these here baby’s !
Prepared from fresh chicken meat with no fillers, tasty and pretty to look at, accompanied by another gift to comfort food in the form of fluffy matzo balls and served in a strong, delicious chicken broth, this is comfort food as wonderful as it can get 🙂
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Bon Appétit !   Life is Good !
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Pls note that this chicken soup recipe is just one version of many 🙂
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Balls Galore

Balls Galore

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Balls Galore

Balls Galore

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Balls Galore

notice how juicy the chicken dumplings are………..

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Preparation :
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Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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I just  have come across some debates about what constitutes a “true” Jägerschnitzel, so I’d like to put that to rest, right now, right here, with some authority on the subject (easy now !) 🙂
After all, I grew up  in Swabia in Southern Germany, where, during my youth, schnitzel were one of the most commonly served animal proteins, served a few times a month at home and more often than not during special occasions, such as restaurant visits, birthdays, weddings or funerals or any other gathering where “decent” food was served for a reasonable price.
Traditionally, a Jägerschnitzel is a thin-pounded veal or pork cutlet, dusted with flour and sauteed, then  covered with mushroom sauce, to which sometimes cream and parsley or chives are added, and accompanied by pasta (mostly, but not exclusively Spaetzle), roast potatoes (Bratkartoffeln) or dumplings (Knödel).
A “TRUE”  Jägerschnitzel is “NEVER” breaded (never cover anything breaded with sauce, one of the basics in classic cooking – after all, you bread it to be crisp, so why soften it by covering it with moisture ?!!) And yes, I know, like always in cooking, there are a few exceptions, but they do NOT pertain to schnitzel.
Then there are Jägerschnitzel made of chicken or turkey. While less traditional, they have become popular lately because of changing eating-habits and because the meat is more affordable than pork and veal, (especially milk-veal), which has been priced out of reach for most folks.
So there you have it – the end of the Jägerschnitzel Debate.
You are welcome 🙂
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Guten Appetit !   Life is Good !
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Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Style

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Style

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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Preparation :
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BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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What a wonderful way to start the day early today – a walk in the park with Bella, a great breakfast with Bella, then a great movie – “Galaxy Quest” (Bella not interested), all followed by a long nap ! (Bella enthusiastically interested again) 🙂
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Bon Appétit !   Life is Good !
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Tonkatsu sauce  (my way) :

Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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Fresh Fruit With Kefir And Honey

Fresh Fruit With Kefir And Honey

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Preparation :
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Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
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chefs-doctors-and-allergies
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Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Lately, some chefs, food bloggers and food-writers would like us to believe that a  “Rice Bowl” is the latest, newly invented, “IN” thing. Nothing could be further from reality. A rice bowl is a very old, very traditional thing, born out of necessity, at least in many parts of the world.
In all my travels around the globe, the most widespread food staple I encountered was rice. In most places where the majority of the population gets most of their daily nourishment from rice, which is the main food-staple of the land, a large bowl of rice, topped with “stuff”, (aka a “Rice bowl”), will have to do on most days as the single meal available.
The “stuff” can be anything – a single egg, a small amount of vegetables of any type, a tiny bit of animal protein, or just a flavorful, starch-thickened sauce.
I used to live in places where a single chicken wing was a great addition to a rice bowl (Philippines) ; In other places I met families who had to share a single fish head (Indonesia); Places where workers came in on their day off because the rice bowl contained chicken back stew (literally only the backbones),(Grenada); Or rice and beans (literally just rice and beans only), (Jamaica).
Of course, all these rice bowls are interchangeable from one country to another, and to this day can still be found in large parts of the world, where balanced nutrition and a better way of life has not trickled down to the general populace, even in the twenty-first century. Unfortunately, sometimes we forget that to obtain basic nutrition is still a daily struggle for many millions of people around the world, sometimes closer to home as we can and want to imagine, so a basic rice bowl is most appreciated in more places than we want to acknowledge.
I guess you’ve got the idea – a rice bowl can be a lifesaver because it constitutes the only meal of the day and the main source of nutrition.
On the other hand and on a happier note, a rice bowl can be a real culinary delight, as in the dish featured here today.
As with all other rice bowls mentioned above, it consist mostly of rice, topped with simple, filling and tasty “stuff” 🙂
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Bon Appétit !   Life is Good !
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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Preparation :
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So  here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not  in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit !   Life is Good !
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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
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