Schwäbischer Sauerbraten Mit Mafaldine Und Schmelze – Braised Beef In Red Wine & Vinegar Sauce

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I had this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.

Bon Appetit ! Lasst’s Euch Schmecken !

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Schwäbischer Sauerbraten

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: Marinade beef in red wine (3/4), red wine winegar (1/4), cinamon stick, bay leaves, cracked peppercorn, star anis and mirepoix for one week

: strain marinade, reserve vegetables and marinade

: season beef with salt and pepper, saute until dark brown, remove from pot, reserve

: saute mirepoix until caramelized

: add garlic paste, tomato paste, paprika powder, salt and pepper, saute one minute

: add marinade

: add beef, simmer until very tender but NOT falling apart

: remove beef, slice into thick slices

: remove bay leaves and cinnamon stick from sauce, blend until smooth, check / adjust seasoning

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

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Midnight Snack (No Crappy Chips With Crappy Salsa)

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What’s a man got to do when brutal hunger strikes at 2.00am ?
– How about this little snack I whipped up last night.
Accompanied by a nice bottle of merlot.
Happily shared with Bella (the snack, not the wine 🙂

Bon Appetit ! Life is Good !

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antique Delft ware. One of a pair

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sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tamato

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tamato

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sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

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sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

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Calamari Rellenos – Stuffed Fried Squid

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The first time I ate this dish was in 1974 in Vigo, Spain. I was in Spain for the very first time and I fell head over heels in love with the country, the food, the wine, the culture, the music and, of course, the women 🙂 I remember many things from these first visit’s to this beautiful, fascinating country. However, what stands out from all these memories is my first lunch with friends at a small restaurant on the pier in the port of Vigo. Most of my friends had fried calamari, the way we were all familiar with, fried breaded rings which are probably the most widely known calamari dish of all. I however wanted to try something I never had before, so I ordered the “Calamar Relleno”.
To this day I can recall the platter that was served to me and how much I admired the dish, so much richer and tasty compared to the fried rings I was used to. They were served with a simple salad and lemon wedges. No fancy sauce, garnish or other fru fru that would have destracted from the wholesomeness of this amazing dish.

Buen Provecho ! La Vida es Buena! Viva España !

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Calamar Rellenos -Stuffed Fried Squid

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Calamar Rellenos -Stuffed Fried Squid

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: mise en place

: saute garlic paste in its own oil

: add diced onion

: add coarsrly chopped squid tentacles and coarsely chopped shrimps, saute briefly

: mix shrimp and tentacles with kosher salt, cayenne pepper, egg, chopped herbs and panko, fill mixture into tubes, close with bammboo skewer

: mix flour, paprika, sea salt and cayenne, mix well

: dredge squid in flour mixture

: fry for two minutes on both sides

: remove to absorbent paper

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

: Calamar Rellenos -Stuffed Fried Squid

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Coppa Ham, Prosciutto Ham & Lingue Di Suocera (Mother In Law Tongues)

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Type 1 or type 2 ?

– Which of the two pictures represent’s your kind of food porn?
– If you had a choice,which one of the food types would you go for right now?
The one on the left is lentil hummus, the one on the right is coppa, prosciutto and lingue de suocera.
Please participate in the poll below 🙂

( Guess which one of the two I prefer and had for dinner a little while ago ? ) 🙂

Lentil Hummus. Image property of foodieahh

Coppa Ham, Prosciutto Ham & Lingue Di Suocera (Mother In Law Tongues)

Bon Appetit ! Life is God !

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Below is tonight’s dinner at my house 🙂
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Coppa Ham, Prosciutto Ham & Lingue Di Suocera (Mother In Law Tongues)

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Lentil Hummus – Image property of foodieahh
Coppa, prosciutto & lingue di suocera – Image property of ChefsOpinion
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Easy Does it # 10 – Onion, Pear And Red Wine Marmalade

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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This savory marmalade is the perfect condiment to meats and vegetables. I also use it as a sandwich component when I make meat sandwiches. It is super easy to make and holds in the fridge for a good amount of time.

Bon Appetit ! Life is Good !
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Onion, Red Wine And Pear Marmalade

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saute garlic paste in its oil

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add onions, saute until translucent

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add peeled, sliced pears

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add red wine, small amount of kosher salt and cayenne pepper

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after most of the wine has evaporated, check /adjust seasoning

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Onion, Red Wine And Pear Marmalade

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Dear Friend’s, to help support this blog,
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Steamed Bay Scallops, Peppers And Green Peas

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While I love large sauteed scallops, my budget sometimes dictates my menu. So when I was thinking of getting some giant diverscallops for lunch today, I almost fainted when I saw the price ($ 46.00)
So I went for the next best thing, bay scallops. ( $ 16.00) Now here is the thing: When we think of scallops, we usually think of the beautiful pictures of seard scallops with their golden crust and juicy, opaque center. I don’t suggest you try this with tiny bay scallops, which are much more suited for breading or steaming. I wanted to enjoy the pure taste of the scallops, so I gently steamed them with some vegetables in white wine and butter. Absolutely delicious and easy and quick to prepare.

Bon Appetit ! Life is Good !

P.S.
Instead of eating them with a fork, use a spoon so you don’t miss out on the great sauce 🙂

Steamed Bay Scallops, Peppers And Green Peas

: saute confit garlic paste in its own oil

: add her butter and onion

: add white wine and scallops, add sea salt and cayenne pepper

: add peppers

: add frozen green peas, simmer until scallops are cooked half-way

: add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

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Breakfast Of Champions # 35 – Shrimp Salad Croissants & Smoked Salmon Croissants

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As the weather was not so beautiful this morning,
I needed something to compensate for the gloomy look outside.
This breakfast did the trick. All washed down with a refreshing Shanty (Radler).
Happy weekend everybody 🙂

Bon Appetit ! Life is Good !

Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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freshly baked croissants

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cut croissants in half

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top with garlic / herb boursin

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mix shrimps with mayo, horseradish, ketchupsalt, sriracha and a small shot of cognac

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Shrimp Salad Croissant

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Smoked Salmon & Boursin Croissant

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Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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Easy Does it # 9 – Cauliflower/Potato Cream and Pumpkin/Carrot Cream

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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I was supposed to go up to Tampa on the weekend, but my friends had an emergency and had to fly to LA. We also had planned to meet next weekend for another event, so I hope that things work out for them and we will get together next week.
So, I have a lot of time on my hand and will be doing a lot of cooking for the next few day’s.
The first ting I did on Thursday afternoon was making soups for the weekend. I love to eat soup the whole day long, breakfast, lunch, dinner, snack, anytime. These simple soups are extremely easy to prepare , delicious to eat and light on the wallet. Just freeze what you think you will not consume within two days. You will be happy every time you don’t feel like cooking and just have to defrost and reheat these babies to enjoy a quick snack.

Bon Appetit ! Life is good !

the stove top of a soup fan 🙂

the goodies

Pumpkin & Carrot Cream

Cauliflower & Potato Cream

click HERE for tomato cream

Tomato Cream
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click HERE for tomato cream

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Cauliflower / Potato Cream

caulifower, potatoes, white onions, garlic paste, chicken stock, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

put back on heat, bring to a simmer

add heavy cream, check / adjust seasoning

Cauliflower & Potato Cream

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Pumkin / Carrot Cream
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pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, garam masala, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

add heavy cream, check / adjust seasoning

Pumpkin & Carrot Cream

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Dear Friend’s, to help support this blog,
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Pasta NOT Carbonara

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While I am a great fan of “real” pasta carbonara, I can only enjoy it completely when the egg’s are free range and completely fresh.
Not what I had in my fridge today, nor did I have the required guanciale and pecorino . Also, in it’s original form, it is most often made with spaghetti.
So what I prepared today for lunch is only a distant cousin of carbonara, although in my humble opinion, it is at least as good if not better 🙂

Bon Appetit ! Life is Good !
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Pasta “NOT Carbonara”

saute bucatini until slightly crisp, season with kosher salt and freshly ground black pepper

top with very thinly sliced capicola (copa ham)

add eggs, mixed with finely grated asiago cheese

cook until eggs are set

Remove to serving dish, sprinkle with more black pepper and asiago

drizzle with a bit of tomato sauce

Pasta “NOT Carbonara”

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Tira De Asado – Argentinian Style Grilled Beef Ribs

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Unfortunately, most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the animal (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit ! Disfrutar de su Carne !
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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

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grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

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almost…..

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Tira De Asado

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Grilled Beef Ribs

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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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YEP 🙂

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