> > 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 🙂 > Bon Appétit ! Life is Good ! > > >
Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste
add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature
dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate
Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad
> > This dish does not need a lengthy, flowery introduction, ’cause, what could be more familiar, appetizing and, at the same time, easier to prepare than fried chicken. Especially when it’s done the American way as opposed to the European way.
Classically and in the European style, fried chicken is breaded with a simple breading procedure: Flour, egg wash, bread crumbs.
Following the American procedure, coat the chicken in flour, then dip it in buttermilk, then coat it in flour again.
(This method is also used for “Chicken Fried Steak”)
So there you have it, fried chicken done the American way. Dare I say: The better way ? 🙂
Well, of course both way’s can be excellent (and will be, assuming it’s done right). However, the American way turns out more crisp (again, IF ! properly prepared), so it is slightly ahead on my preference-scale of fried chicken 🙂 > Bon Appétit ! Life is Good ! > > Click here for Chicken Fried Steak on ChefsOpinion > Click here for more Potato Salad on ChefsOpinion > > >
Fried Chicken With Potato Salad
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Fried Chicken With Potato Salad
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Fried Chicken With Potato Salad
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
Potato/Cucumber Salad In Bacon/Scallion-Vinaigrette
debone and remove skin (optional) from 4 chicken thighs
season 1/2 cup of butter milk with chili paste and kosher salt to taste (substitute buttermilk with a mixture of 2/3 whole milk and 1/3 Greek yogurt if butter milk is not available
season 1 cup of a/p flour with granulated garlic, cayenne pepper and kosher salt to taste
dip chicken into flour, then butter milk, then flour again, saute or fry until golden, crisp and cooked through
almost……..
before plating, let the chicken rest for a few minutes on absorbent paper, plot the top of chicken with absorbent paper as well; serve with potato salad, lemon wedges and Thai chili sauce
> > While we like to believe that most folks nowadays can afford any food they like, this could not be further from the truth.
Since the beginning of time, providing nourishment for oneself and ones family has always been and still is an important part and often a struggle of the majority of people around the world, although we usually are ashamed of admitting that it can be hard to feed our-self and our loved ones on a level we would love to maintain at all times, especially the good folks who live on a monthly income. Sometimes, towards the end of the month, it can be a bit difficult to keep the excitement for the next meal going, when the purses get lighter and lighter and the freezer, fridge and cupboards are getting emptier and emptier as the month stretches toward the next payday. Many will just give-up at this point, believing that a meal without meat or seafood is substandard and not worth being happy about. This opinion is of course absolutely misguided, especially since there are many food groups besides meat and seafood which are full of protein and nutrition, which can be prepared to be most attractive and yummy.
However, there are also lots of people out there who really love any type of food, no matter what its consists of, as long as it is great to look at, tasty, filling and nutritious. And sometimes, one just gets tired of the usual stuff and opts for something like the meatless dish featured here (as I did today).
To prepare such a meal is super easy, all you need is love, fantasy and “the spirit”, especially in a time when you can search for anything on the net and get a variety of answers within a split second. For a good example, please click on the “Mamapedia” link below)
To prepare a successful “End Of The Month Dish”, you can use any kind of pasta/noodles/starch, any kind of vegetables, mushrooms or no mushrooms, any type of seasoning (curry, tomato sauce, reduced chicken stock, hoisin, etc), any thing you have available or anything which is economic to purchase, as long as it comes together as a wholesome meal.
And of course, you don’t have to be broke to enjoy a tasty dish like this!
But then, as the end of the month draws closer…………… 🙂 > Bon Appétit ! Life is Good ! > > Click here for more End Of The Month Tips on Mamapedia > Click here for Non-Meat/Seafood Protein Sources
> Click here for more Noodles on ChefsOpinion > P.S.
IF you have a sense of humor, you might want to click here to see how they make ketchup on another planet 🙂 >
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End Of The Month Noodles
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End Of The Month Noodles
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
cook rice flakes according to the instructions on this page
saute 8 oz of reconstituted shiitake mushrooms and 1 large red pepper, cut into triangles, in 3 tblsp of peanut oil for 2 minutes, season with 1 tblsp garlic paste, 1/2 tsp grated ginger, 1 tblsp hoisin sauce, 1 tblsp soy sauce and kosher salt to taste
add the rice flakes, add 1 tblsp chili oil and 1/2 tsp sugar, remove from heat
mix well, check / adjust seasoning; to serve, divide into 2 serving plates or bowls, sprinkle with chopped cilantro; serves 2
drizzle with ketsup manis to taste (optional)
End Of The Month Noodles
> >
Rice Noodles
Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking.
Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they’re cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away.
More Tips:
If the noodles will be used in a stir-fry dish like Pad Thai, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry. Trust us, we’ve done that more times than we can count!
If you’re making a soup, you can cook the noodles directly in the broth. Add them just before serving and monitor closely to make sure they don’t over-cook.
Even with a bit of sesame oil, the noodles still tend to clump up after you drain them. They will loosen again once you mix the noodles into your dish .
> > The first written recipe for Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil. <
The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂 < Here now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish. .
Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzaninoin Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great Hans’ Panzanino you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it : >
“”” Hans’ Panzanino “”””
(As in Panzanella / Panino) >
And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂 > Bon Appétit ! Life is Good ! > > Click here for Panzanella on ChefsOpinion > > >
Hans’ Panzanino
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Hans’ Panzanino
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Hans’ Panzanino
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Hans’ Panzanino
> > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures
> > While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Grits on ChefsOpinion > Click here for more Red Beets on ChefsOpinion > Click here for a recipe using Red Beet Leaves on ChefsOpinion > > >
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
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> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )
cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice
strain stock through a cheesecloth into a pot; you should have about 3 cups
add the required amount of grits, depending on the type of grits you use (check the package for measurements)
fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning
poach one egg per person
melt 4 oz of salted butter
add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste
saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4
plate grits in center of a deep serving plate
top with shrimp and butter, top with poached egg, sprinkle with more chopped cilantro
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
> > Yesterday evening, looking forward to binge-watch the final four episodes of season one of “The Crown” on Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake……….. > Bon Appétit ! Life is Good ! > > More Snacks on ChefsOpinion > More Pizza on ChefsOpinion > > 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 in 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 bowl; turn dough in bowl to coat with oil. Cover bowl with 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. > > >
Movie Time/Pizza Roll Time
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Movie Time/Pizza Roll Time
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Movie Time/Pizza Roll Time
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
italian parsley, 2 ea italian spicy sausage (skin removed), 15 ea cherry tomatoes, sriracha to taste
stretch or roll the dough as thin as possible, sprinkle with corn meal
sprinkle with chopped parsley and drizzle with sriracha to taste, sprinkle with 1/3 cup grated parmesan
cut tomatoes in half, add into the center-line of the dough, season with kosher salt and granulated garlic to taste
shred the sausages, add to tomatoes
top generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarella
drizzle with 1/3 cup EVO, roll into a tight roll
brush generously with more EVO
cut into 1,5 inch slices, arrange tight in a oiled baking dish
sprinkle with 1/2 cup grated parmesan
bake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaves
Welldear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one, “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂 > Bon Appétit ! Life is Good ! > P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste. > > >
Crisp Chinese Noodle Pillow With Chile Pork
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Crisp Chinese Noodle Pillow With Chile Pork
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
VERY slowly saute 0.5 lb yi mein noodles in 2 tblsp peanut oil without stirring until bottom is golden and crisp, turn, saute the other side until golden and crisp
meanwhile, saute 1 lb of chopped pork leftovers with one large, diced onion in 1 tblsp peanut oil until onion and pork start to caramelize
add 1/2 cut pok stock, chicken stock or water, 2 tblsp hoisin sauce, 2 tblsp soy sauce, 1 tblsp garlic paste, 1 tblsp grated ginger, 2 tblsp chopped cilantro, 4 tblsp ( !!! or to taste !!! ) chili paste, kosher salt to taste, 1 tsp sugar
simmer for 2 minutes, check/adjust seasoning
place the noodle pillow on a serving platter, top with the pork, sprinkle with more chopped cilantro
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Crisp Yi Mein Noodle Pillow With Fiery Chile Pork
> > 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” > Bon Appétit ! Life is Good ! > Click here for more Noodles on ChefsOpinion > Click here for more Soup on ChefsOpinion > Click here for more Pork on ChefsOpinion > > >
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
cook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oil
to 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hours
when meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoning
place some noodles into bowl
add some pork, top with soup and veggies, add cilantro
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
> > 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. >
Final Score – Myself: Happy; Bella: Happy; Neighbor: Happiest ! > > Bon Appétit ! Life is Good !
> >
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
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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
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
core, peel and finely slice 3 lbs of apples
to the apples add 1/4 cup cashew nuts, 1 cup cottage cheese, 4 whole eggs, 3 tbls sugar, 1 tblsp grd cinnamon, 2 tblsp lemon juice, 1/2 tblsp vanilla extract
mix all ingredients
line a baking dish or cast iron pan with a thin sheet of pie dough
bake at 375F for 15 minutes
as you can see, the dough shrunk more than I anticipated, so I added a few strips of additional pie dough between the side of the pan and the crust (if you want to use less filling, you can omit this step)
add the filling, overlap the edges with the dough
sprinkle generously with sugar, bake at 350F until an inserted needle comes out dry and clean
let cool to room temperature, dust with castor sugar
to transfer to a serving dish, turn the cake/pie upside down on a plate, then turn upside down again onto a serving dish; serve with Greek yogurt and pomegranate seeds (optional)
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
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
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
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
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> 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) >
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. > Bon Appétit ! Life is Good ! > 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 🙂 > > Click here to see the most popular Chinese Potato Dish > Click her to see “Beef Stroganoff: (NOT?) on ChefsOpinion > 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 > > > >
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
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East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
2 lbs of sliced top round
trim of all fat and grizzle
keep trimmings for the “dish” at the bottom of this page 🙂
slice beef thinly
marinade the beef with 6 tblsp soy sauce, 4 tblsp hoisin sauce, 1 tblsp garlic paste, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp sugar, 2 tblsp sesame oil, 1 tblsp rice starch, mix well, cover, let marinade overnight – the salt in the sauce will break down the fibers of the protein, thereby tenderize it
remove the beef from the marinade, add 1/2 cup water or stock to the marinade, reserve; saute (stir fry) the beef in 3 tblsp peanut oil at very high temperature, about 30 seconds
remove beef from pan (wok), set aside
add another tblsp peanut oil, saute 1 lb of cut and cooked potatoes until starting tp brown at the edges
add the cut whites of 1 lbs bok choy and julienne of 1 large onion, saute until onions are translucent
add the sauce (reserved marinade), simmer for a few seconds, remove from heat
add the greens of 1 lb bok choy, mix
add the beef with it’s collected juices, mix, check/adjust seasoning
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
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
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > “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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