beans

Crappy Weather Food – Beef, Beans And Other Stuff

Meanwhile, in Florida…….

>
Hurricane season has finally arrived in Florida, and boy, has it ARRIVED 😦
While God has spared us a hurricane so far, we had constant rainstorms for the past two weeks, resulting in extensive flooding, turning many streets into rivers and parking lots into lakes.
Hearty food is the partial answer to that misery, making up for the fact that outside grilling and outside cooking in general, is suspended for the moment.
This beef stew with potatoes, tomatoes, onions, garbanzos, white beans, red beans and black beans is the perfect food to enjoy while looking out the window, watching the world drowning in rain and misery 😦
>
Bon Appétit ! Life is Good !
>
>
Click here for more Stew on ChefsOpinion
>
>
>

Crappy Weather Food – Beef, Beans And Other Stuff

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

: 2 lbs beef ribs

: blanche ribs for one minute, drain, rinse

: to 3 qt water add the ribs, 2 med white onions, large dice, 1 tblsp garlic paste, 1 pinch grated nutmeg, kosher salt and grd black pepper to taste, bring to a simmer

: simmer slowly until ribs are very tender but NOT falling apart

: remove ribs from stock, let cool enough to handle

: remove and discard bones, cut meat into bite size pieces

: the stock should be reduce to about 1 qt; if too much, simmer until 1 qt remains, if there is not enough, add some more water to reach 1 qt

: cut 1/2 ea red pepper, 1/2 ea yellow pepper and 1/2 ea green peppers into large dice; drain and rinse 10 oz kernel corn, 10 oz black beans, 10 oz white beans, 10 oz red beans, 10 oz diced tomatoes, 10 oz small cooked potatoes

: add the beef, all the veggies, 1 lb finely sliced beef sausage and 1/2 cup sliced scallions to the stock, simmer for 3 minutes

: check/adjust seasoning

: to serve, sprinkle with fresh grated Asiago cheese and 1/2 cup finely diced raw white onion, red pepper, green pepper, yellow pepper and scallion (optional, but in my opinion the raw veggies add a great “freshness” and texture)

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Meanwhile, in Florida…….

>
>
>
>

Shrimp And Octopus Stewed In Red Wine

Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
>
Bon Appétit ! Life is Good !
>
Click here for more Food and Memories of Portugal on ChefsOpinion
>
>
>

Shrimp And Octopus Stewed In Red Wine

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

: I got 10 packs, – made my day 🙂

: saute 2 med size chopped onions in 4 tblsp olive oil until transparent

: add 10 cloves of whole garlic confit, 5 bay leaves and 1 tblsp oregano, saute another minute

: add 1,5 lb octopus pieces

: add 1 tblsp tomato paste, 1 bottle of dry red wine, kosher salt and black pepper to taste

: simmer until octopus is tender, about two hours; add water if there is not enough liquid – there should be about 2 cups of liquid at this point

: add 1 lb of raw shrimp

: add two 10-oz can of white beans, 1 drained 10 oz can of diced tomato, 16 oz of small cooked potatoes and 2 tblsp chopped parsley

: simmer another 2 minutes or until shrimp are cooked through

: remove from heat, check/adjust seasoning; to serve, sprinkle with more chopped parsley and accompany with rice or rustic bread; serves 4

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

>
>
>
>

Romaine, Octopus And Bean Salad

>
>
Trying to end 2015 on a healthy note :-).
Well, BS, I just don’t feel like cooking today 😦
Anyway, I could eat this salad for no reason any day, anytime, anywhere…….
>
Bon Appetit ! Happy 2016 !
>
>

Romaine, Octopus And Bean Salad

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

: grape tomatoes, scallions, julienned peppers, julienned red onions, cooked beans

: saute garlic paste in olive oil until fragrant

: add cooked diced octopus

: add vegetables, saute 2 minutes, season with salt, fresh oregano and freshly ground black pepper

: remove to bowl, add lemon juice, check/adjust seasoning, let cool to room-temperature

: just a picture of a pretty salad bowl 🙂

: cover serving dish with romaine

: add octopus salad, drizzle dressing from octopus salad all over romaine leaves, sprinkle with honey roasted corn kernels for crunch and additional flavor

: Romaine, Octopus And Bean Salad

: Romaine, Octopus And Bean Salad

>
>
>
>
>

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
Today I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
>
Bon Appetit ! Life is good !
>
>
>

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
>

: blanch vegetables in salted water

: shock vegetables in ice water

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: squeeze out excess water, wrap airtight, freeze for up to 10 days

>
Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
>

>
>
On to today’s dinner:
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: slice skinlesss chicken breast into bitesize slivers

: marinade chicken with garlic paste, lime juice, soy sauce, kosher salt and cayenne pepper, add a few drops of peanut oil, mix well

: stir fry chicken on VERY high heat until lightly browned but still juicy

: remove chicken to a plate, set aside

: add a bit more oil, saute beans until lightly browned in spots

: add 2 tblsp chili/ bean paste, 2 tblsp soy sauce, 1 tblsp hoi sin sauce, 1 tblsp water, 1 tsp garlic paste, add corn, stir fry until corn is heated through, remove from heat

: add seafood-mushrooms

: return chicken to wok (or pan), mix well, check / adjust seasoning

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
>
>
>
>
>
>

Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

>
>
Like last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent standing rib roast with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s on one evening – no wonder my belly looks so muscular). 😦
Earlier, just before I left my home to go to dinner, my friend Curtis showed up with Christmas gifts. Among the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days 🙂 So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
>
Bon Appetit ! Life Is Good !
>
>

Click here for Guacamole Recipe
>

>
P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
>
P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for ” Hans’ Lighter Comfort Food “ in upcoming post’s. See you there 🙂

>
>
>
.
>

Roast Fresh Ham

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

: fresh ham

: score skin, salt generously with kosher salt, rest overnight in fridge

: onions, caraway seed, granulated garlic, chili flakes

: place ham on rack over onions, place in 420F oven, add water to baking pan, roast at 420F for 20 minutes, then 4 hurs at 320F, then another 20 minutes at 420F

: remove ham from oven, let rest for 15 minutes in a warm place before cutting

: Roast Fresh Ham

: Roast Fresh Ham

: Roast Fresh Ham + MY knife 🙂

: remove shank, reserve for another meal

: meanwhile, remove and reserve onions, strain jus, remove most fat, check / adjust seasoning

: Roast Fresh Ham

: Roast Fresh Ham

: pork jus, guacamole, braised onions, horseradish, grey poupon mustard

>
>
>
>
>
>

Stew Of Cornish Hen In Merlot With Beans And Vegetables

>
>
Cornish Hen has very tender meat and does not need to be stewed – it can be grilled, roasted , poached or sautéed.
However, once in a while I like to braise (stew) one because of the delicious sauce this cooking method will produce. So then, this is what I had for lunch today, accompanied by a tall glass of iced tea. (No more booze for me, at least for the moment 🙂

Bon Appetit ! Life is Good !
>

Stew Of Cornish Hen In Merlot With Beans And Vegetables

>
>
Preparation :
>
>

season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

add onions, saute until translucent

add chorizo, saute until starting to brown

add diced red peppers, garlic paste and scallions, saute one minute

deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

simmer until sauce sliightly thickens and chicken is cooked through, about 15 minutes

simmer until sauce slightly thickens and chicken is cooked through, about 15 minutes

add grated asiago cheese, check / adjust seasoning

to serve, sprinkle with chopped cilantro

Stew Of Cornish Hen In Merlot With Beans And Vegetables

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>

Breakfast Of Champions # 33 – Frittata

>
>
Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

>
>

>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>
>
>
>

Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

>
>
If this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit ! Life is Good !
>
>

Mondongo A La Soupi

>
>

: saute onions and garlic in olive oil

: add sliced chicken gizzards

: saute until onions and garlic starting to caramelize

: add triple – blanched tripe, diced tomato, caraway seed, bay leave, demi glace, salt, pepper and morcilla

: deglaze with red wine and vinegar

: simmer until tripe is tender

: add beans, potatoes and chilies

: add dark beer

: simmer until potatoes are cooked. Check/adjust seasoning

: Sprinkle with young basil. Serve with bread or rice

: Mondongo A La Soupi

: Oxtripe & Gizzards My Way

: Ox Tripe & Gizzard Stew

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>
>

Gratinated Beef, Beans & Potato Stew With Fried Onions

>
>
This must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
>

Bon Appetit ! Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>

” Dirty Dozen: EWG Reveals List Of Pesticide-Heavy Fruits And Veggies “

An Apple A Day……..

Excerpt from the HUFFPOST :

….. And while the list is comprehensive, the ranking doesn’t capture all information:
For example, though apples were ranked as the most contaminated overall,
imported nectarines had the unique distinction of having a full 100 percent
rate of positive pesticide test results, above any other product. Bell peppers
and grapes were both commonly contaminated with 15 different pesticides
in a single sample — the highest overall diversity of contamination.

Still, even the researchers who conducted the pesticide exposure studies
don’t recommend giving up the “Dirty Dozen” outright.

Read more HERE