:-)

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:
:
When you read the title of this post and then see the final dish, you might wonder – whats easy about this ? 🙂
Let me assure you, everything is ! 🙂
The total preparation time is only about 20 minutes, although the total cooking time is more like 4.5 hours, give or take a few minutes.
How can this be, you ask ?
Well, I prepared this meal on Christmas day just for Bella and myself, so I took some shortcuts which I usually might not have taken, namely using frozen creamed spinach, which I enhanced with some additional heavy cream and a pinch of nutmeg. The result was VERY yummy.
I also used frozen pommes croquettes, which turned out surprisingly delicious, especially when paired with the wonderful duck sauce. (I always have demi glace of pork, poultry and veal in my freezer, so it is easy to produce excellent sauce in a relatively short time. 🙂
Actual prep time was approximately :
10 Minutes – unpacking, washing, drying, salting the duck, and, at the end, portioning the duck.
5 Minutes – unpacking the spinach, adding to a small sauteuse, adding cream and nutmeg.
3 Minutes – unpacking the croquettes, placing on the grill in the oven.
The most difficult thing was to wait for all these hours until we could finally dig-in, while the aroma coming from the kitchen made us hungrier by the minute. Of course, I started the duck for dinner right after lunch, so it was bearable for me, while Bella experienced four hours of nearly going nuts in front of the oven 🙂
I, on the other hand, had things to do, so, for me, the time went by fast.
At the end, this was a superb meal with very little effort. Bella and I loved all of it. I am sure that if we would have had visitors, they would have been impressed by all the skills and effort and hard work I have spend for them with this dish. 🙂 🙂 🙂
:
Bon Appétit ! Life is Good !
:
:
:
Click here for Pommes Croquettes Recipe
:
Click here for more Duck on Chefsopinion
:
Click here for Creamed Spinach Recipe on Chefsopinion
:
:
:

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

Serving Suggestion #1 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

Serving Suggestion #2 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: Large Raw Duck

: Demi Glace

: Frozen Creamed Spinach ( 20 oz)

: Frozen Croquettes

: season duck inside and outside with kosher salt

: place on a rack over a rimmed tray (to catch the fat and juices, place into a 400F (205 C) degree oven, turn down temperature to 300F (150C), roast for 3 Hours/45 Minutes, turning every 30 Minutes

: after 3 H/45 M, turn the temperature to 420F (215 C) remove the duck with the rack to another tray (I used a cast Iron pan) roast breast-side up for another 20 to 30 minutes or until the skin is very crisp and golden brown, remove from oven and let rest for 10 Minutes before carving

: resting pretty………

: add 1/2 cup heavy cream and a pinch of nutmeg to the spinach, simmer until thick and creamy

: add the croquettes to the oven, bake according to the package instructions

: pls note that, because of the low temperature, even without adding any liquid during roasting, the fond is dark brown and not burned

: add 2 cups good quality red wine, simmer until all the fond has loosened from the bottom of the tray

: add 1 cup demi glace, simmer another minute

: strain the sauce, check/adjust the seasoning

: well rested, ready to carve

: because of its large size and plenty of side dishes, I only used 1 breast and one leg, the rest was for next day´s “Duck Soup With Noodles & Spinach” (post coming up)

: Bellas wing at bottom left……

: Serving Suggestion # 1 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

: Serving Suggestion # 2 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

: Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

: Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

: Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:
:
:
:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:
:
Now that I am back in Germany, seafood is much harder to come by for me than back in Miami, and the variety does not even come close. At least, some of the folks who complained in the past about too much seafood on ChefsOpinion can now be more entertained with a wider variety of meat dishes, since the variety of dishes prepared with meat is so much larger here than there 🙂
However, just like I lusted over the past few Decades for familiar meat dishes from my original home, I now miss the seafood that was so readily available to me on my travels through the Caribbean, South East Asia, South America, the Orient, Alaska, Florida and so many other places along or close to the coasts´ of the World, especially at my other home Florida, where one can always count on ones friendly ?? neighborhood Asian market with their endless fresh/ live seafood selections.
So now, every so often, I will still splurge on a big portion of good-quality seafood for Bella and me, to make sure we don´t lose our touch with that part of happy eating. 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for Tzatziki Recipe
:
:
:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

Tzatziki

:
:
Bellas Portion
Initial portion I should say, of course she got more of my tigers (and lettuce with tzatziki, which she loves) 🙂
:

: after removing the cooked shrimp, I added a bit of chicken stock to deglaze the pan with the shells

: to serve, she got another tiger on top of the shells

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: 16 oz headless fresh black tigers

: peel (tail on), remove black vein,

: season with sweet Thai chili sauce, garlic paste, kosher salt to taste

: stir-fry in 2 tblsp very hot peanut oil until tigers are nearly cooked through, remove tigers, drizzle with lemon or lime juice (finish Bellas portion according to the instruction below)

: for the salsa, mix 1/2 cup diced cucumbers with 1 tblsp chopped onions, 1 tblsp cilantro, chili flakes, garlic paste, kosher salt and lime or lemon juice to taste

: spread some iceberg hearts on a serving plate

: drizzle with Lime Vinaigrette, to with the tigers ; Serves one mein course or 3 appetizers

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Tzatziki

: after removing the cooked shrimp, I added a bit of chicken stock to deglaze the pan with the shells

: to serve, she got another tiger on top of the shells

:
:
:
:

Veggie Salad With Chanterelles & Poached Eggs

:
:
BUT FIRST, THIS :
.

:
:
One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for more Salad on ChefsOpinion
:
:
Click here for more Chanterelles on ChefsOpinion
:
:
Click here for more Poached Eggs on ChefsOpinion
:
:
:

Veggie Salad With Chanterelles & Poached Eggs

:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

:
:
:
:

Beef & Pork Stew with Sausages, Potatoes, Spätzle and Veggies

MooDonna

:
:
I LOVE soups and stew of any kind, but served from a pretty serving dish like this will bring even the most simple soup or stew to a higher level 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here to read about ARROGANCE & NARCISSISM OF THE HIGHEST ORDER ? on ChefsOpinion

:
:
:

Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: simmer 5 lbs bone-in pork (use the part you prefer for soup), 2 lbs boneless beef (use the part you prefer for soup) in 5 qt of water, lightly seasoned to taste with kosher salt, sriracha, grated garlic and ginger, until the meat is tender but not falling apart; (check the meat individually for doneness), during the simmering, remove the foam from the top frequently to ensure a clean/clear broth

: after you remove the meat from the soup, there should be 3 qt of stock left – if not, adjust accordingly

: remove the bones from the meat, cover with kitchen paper so the top does not dry out while cooling down before cutting into bite-size pieces, cut 6 ea sausages of your choice into bite size pieces (here I used German bratwurst)

: 1 ea small white cabbage, 2 ea onion, 2 ea tomatoes, 1 ea red and yellow peppers, 1 lb carrots

: 1,5 lbs cooked potatoes

: add the carrots and onions to the soup, simmer until the carrots are soft

: add the rest of the veggies and the potatoes

: add the the meat, sausages and 1/2 cup chopped parsley, cilantro or chives (or a combination there-off)

: bring to a simmer, remove from heat, check/adjust the seasoning, heat 10 oz of pasta of your choice (here, I used spätzle); serves six main courses

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: MooDonna

:
:

MooDonna

:
:
:
:
:

Steak Salad # 2153

:
:
While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD) I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food” ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home. 🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day. 😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete. 😦
:
Bon Appétit ! Life is Good !
:
:
Click here for more Steak Salad on ChefsOpinion
:
Click here for Seafood Salad on ChefsOpinion
:
Click here for some great and some not so great Steak Salads on the Net
:
Click here for some great and some not so great Seafood Salads on the Net
:
:
P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat. 🙂
:
:
:

Steak Salad # 2153

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: fresh-grated carrots, romaine, tomatoes; dress with honey/mustard dressing

: leftover steak, chopped parsley, sliced onions; dress with oil/vinegar vinaigrette

: good enough to eat……….

: plate the veggies, top with the meat, sprinkle with sliced scallions

: Steak Salad # 2153

: Steak Salad # 2153

: Steak Salad # 2153

: Steak Salad # 2153

:
:
:
:

Chinese Pork Dumplings In Tamarind Broth

>
>
Chinese dumplings in soup – there must be a thousand and one variations. Different stuffings, different shapes, different wrappers to enclose the dumplings, dumplings without wrappers (spherical), different broths/soups, thick soups, clear soups, different vegetables to include in the soups, etc, etc, etc.
Then there are all the other Asian countries who have their own traditional versions of all of the above. So, basically, there is probably a MILLION and one recipes out there, one better than the other. 🙂
I have prepared many different ones myself over the decades, both while working in Asia and learning from the locals, as well as creating my own versions of some of the ones I learned to prepare over the years.
The point is, there are too many Asian dumpling soups to mention, but here I give you the most basic, delicious and quick version there is. Once you master this, you will be able to build on that knowledge and practice, preparing your own versions with the ingredients which are the most easy to obtain, the most affordable and the most delicious for your own preferred taste and texture. For this basic recipe, I suggest that you use store-bought wanton wrappers, ground pork and tamarind broth. Then, next time, move on to shrimp, lobster, scallops, chicken or whatever protein you prefer, then use any vegetables or mushrooms you have at hand, any broth/soup such as chicken, beef, fish, sour, spicy, with or without egg, thickened or clear, with or without garlic, with or without ginger, sesame oil, chili oil, fresh lime, calamansi, or – WHATEVER !
Just try to make the whole soup a harmonious combination of flavors and textures. 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for CHINESE NEW YEAR EGG DUMPLING SOUP ( 蛋饺 ) ( DAN JIAO ) on ChefsOpinion (Click here to read about : The Year of the Pig begins on Tuesday February 5, 2019)

Click here for more Dumplings on ChefsOpinion

>
P.S.
To prepare the tamarind broth, season chicken beef, seafood or Vegetable broth with tamarind paste or granulated tamarind to taste
>
>
>

Just a pretty set………

Pork Dumplings In Tamarind Broth

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

: 1 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste

: mix well until there are no lumps

: lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together

: raw dumpling

: cooked dumpling (always prepare and cook one dumpling before you finish the rest to make sure the texture and taste of the stuffing is proper)

: this is about 1/4 of the stuffing, enough for one main course or 4 appetizers (use the rest of the stuffing for another recipe, such as “Lions Heads”)

: simmer the dumplings in salted water until done (about 2-3 minutes, depending on the thickness of the stuffing) -again, check one dumpling by cutting it in the middle

: Just a pretty set………

: Pork Dumplings In Tamarind Broth

: Pork Dumplings In Tamarind Broth

>
>

Gordon Bond

>
>
>
>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>
>
Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
>
>
Click here for more Soup on ChefsOpinion
>
Click here for more Mollejas on ChefsOpinion
>
>
>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

>
>
>
>

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

>
When all else fails, this soup will make you feel better………(Just ask Smithy) 🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
.
P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
>
Bon Appétit ! Life is Good !
>
>
Click here for more soup on ChefsOpinion
>
Click here for more beef on ChefsOpinion
>
>
>

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: 4 lbs beef ribs

: in a large pot, add the ribs, 4 qt water, 1 lg quartered peeled onion, 4 ea med carrots, cut into lg pieces, kosher salt and grd black pepper to taste, cook until ribs are soft but NOT falling apart, remove ribs; you should have 1 qt stock remaining; meanwhile, cook 8 oz pasta of your choice (here, I used linguini)

: remove the meat from the bones

: strain the broth, add a splash of Maggi seasoning, check/adjust the seasoning

: add 8 oz fresh spinach to the hot broth, stir, let steep 2 minutes

: to serve, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth ; recipe serves 2 main course or 6 appetizer

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

>
>
>
>

Strawberry And Chocolate Pizza

>
>

Strawberry And Chocolate Pizza

>
>
Some years back I run a few hotels as Executive Chef in Mexico. One of our hotels had three beach restaurants, one of them a sandwich shop which I converted into a pizza restaurant. Pizzas right on the beach were of course a great hit, especially at night. Two of the menu-options consisted of “Fruit Pizza”, which turned out to be bestsellers, despite their novelty. (See the pic’s below). When you think about it, many simple pies originally used a yeast dough similar to pizza dough, so why not. The texture is of course totally different from the crumbly shells we are now used to, but I always have been a fan of the less sweet, more sturdy yeast dough shells or bottoms. Besides, if you have a frozen pizza shell as a standby in your freezer, the whole affair takes only a few minutes to prepare which makes it a great solution for the munchies that sometimes attack late at night 🙂
>
Bon Appetit ! Life is Good !
>
>
Many years ago in Mexico……..
>