Black Pepper

BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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This dish once again proofs that you don´t have to be a professional chef in order to serve a wonderful, beautiful, delicious and healthy dish 🙂
Just throw together a bit of love and a few good quality ingredients, make sure that the different flavors don´t “bite” each other and there is an interesting contrast of textures and colors, and – voilà, great food in a minute, without fuss or deep pockets. And there you have it 🙂
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Bon Appétit !  Life is Good !
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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Preparation :
To read instructions, hover over pictures
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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet,  a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy  (and Expensive).   🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Bon Appétit !   Life is Good !
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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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Preparation :
To read instructions, hover over pictures
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And of course, Madam’s meal 🙂
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Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
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P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
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Bon Appétit !   Life is Good !
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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Preparation :
To read instructions, hover over pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
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Bon Appétit !   Life is Good !
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Preparation :
To read instructions, hover over pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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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)

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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.
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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.
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Bon Appétit !   Life is Good !
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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

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

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

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Preparation :
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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Caramelized Onions And Potatoes

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Best Potatoes EVER?

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Roast Cornish Hen With Caramelized Onions And Potatoes

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Preparation :
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Remembering  the “Good Old Times”, when I went to Germany I was looking forward to enjoy escargot as often as possible, since in the not so distant past, escargot was one of the dishes which one could find on the dinner menu of most restaurants, usually prepared “A La Bourguignonne” and served in their own shells, but also frequently as soup or in puff pastry.
I was disappointed to find that escargots have mostly gone the way of so many other delicacies ( Tortue “Lady Curzon,  Foie Gras, Duck a la PresseTurtle Steaks, Turtle Stews, Abalone Meunière,  Sole Véronique,  Crab Louie,  Trout Almondine,  Canard à l’Orange, just to mention a few…….
I did manage to find snails on two occasions on the menu, but sadly, both were but a shameful rendition of the once glorious dish (One was escargots a la Bourguignonne, which were burned on top and completely tasteless, the other was escargots in puff pastry, which was served in a soggy puff pastry shell, bound with a tasteless white sauce, deprived of even the slightest bit of the de rigueur Pernod, which is supposed to grace the sauce of escargots in cream.
So, as usual, in order to satisfy my craving, I had to prepare it myself at home. In the past, I have tried to find escargots in the grocery stores around here and sometimes scored, but in the past few years I was not able to find them anywhere anymore 😦 . Thank you Lord for the internet 🙂 . I ordered one dozen cans, which arrived a few days later and made me a happy man indeed.
Here now is the first version of Escargot I prepared…….
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Bon Appétit !   Life is Good !
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato


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I have to confess – I cheated when I prepared these Vareniki 😦
Instead of preparing the vareniki/pierogi dough fresh and rolling it into thin sheets before cutting, filling, folding and sealing it, I used 1 lb store-bought fresh pasta sheets and my trusted ravioli/pierogi-mold. Not necessarily because I am lazy (well, sometimes I am), but mainly because my counter space is tiny and making fresh pasta dough and stuffed dumpling always results in a huge mess, with flour everywhere, requiring a lot of time to get the kitchen spick and span again.
(However, I do know how to make the dough fresh. 🙂
I have made it a hundred times and I am therefore not embarrassed to admit to the store-bought sheets and the mold) 🙂
The rest of the dish is as easy and quick as 1-2-3. Cook the pasta, saute everything in butter and done !
Here is the recipe for the filling and the final dish :
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Ingredients and method for filling:

Saute onions in butter until translucent.
Stir in the 2 cup mashed potatoes, grated cheese and yogurt, season with salt and cayenne pepper, mix well. Check/adjust seasoning.
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Ingredients and method for the rest of the dish:

Cut the dough sheets into rounds corresponding to the size of your ravioli/pierogi-cutter.
Top each round of dough with 1 tblsp cheese/potato filling, add ea round to the ravioli/pierogi-mold.
Moisten the dough’s edges with water, fold over, and press together to seal.
Repeat procedure with the remaining dough and filling.
Cook in boiling salted water until the dough is done, about 3 to 4 minutes, depending on the thickest part of the dough.
Remove with a slotted spoon, drain.
Saute 2 oz chopped bacon, 1 tsp garlic paste, julienne of 1/2 onion, 6 oz fresh spinach in 2 oz butter, add 8 oz fresh spinach and 1/3 cup heavy cream, simmer 1 minute, remove from heat, add julienne of one medium size onion, 1 ea seeded and julienned tomato and the freshly cooked vareniki, check/adjust seasoning. to serve, sprinkle with grated pepper-jack.
Serves 4 appetizers or 2 main courses.
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Bon Appétit !   Life is Good !
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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
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Bon Appétit !   Life is Good !
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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

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Steak Salad – Recipe # 1379

Paintings below, including all the paintings displayed in the living room, are by Hans Susser (Soupi)
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Since I got old, occasionally my mind starts wandering aimlessly all over the place, sometimes I’ll get these “WOW” moments, when I realize the obvious………. 🙂 .
Such as this bonbon :
“When I create a dish I have not seen, prepared or eaten previously, it feels nearly the same as when I used to create a beautiful painting”.
I utilized canvas (the serving dish), paints (the ingredients), garnish/final-touch (the varnish) and, most important, a picture of a finished painting in my mind (a picture of a finished dish in my mind).
And there you have it – creativity, skills, and experience, applied to very different mediums 🙂
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(I used to paint in my spare time and was rather successful at selling my art for rather good $$$. Maria used to gold-, silver- and bronze-leaf the raw-wood frames for these paintings, as well as bespoke frames for other artist’s paintings.
For a few years, this provided us with a handsome, additional income, until I started my web business and, later on, this blog). 🙂
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But back to the present time and the dish at hand.
This steak salad recipe makes for a super delicious entrée for lunch or dinner, a light snack or anything else you want it to be (Buffet, anybody?).

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Bon Appétit !   Life is Good !
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P.S.
Instead of the more traditional croutons, I used tarallini  (Small  Taralli , (sometimes marketed as “Italian Love Knots”)

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

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