Cayenne pepper

Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

>
>
Today’s breakfast – another winner, easily whipped up in minutes. (Assuming you have some leftover re-fried beans at hand).
If you don’t, just replace the re-fried beans with sautéed red beans, black beans or even chick peas (garbanzos), seasoned with cumin, kosher salt cayenne, garlic paste and diced onion,
which will only just add a few extra minutes to the preparation.
>
Bon Appetit ! Life is Good !
>
>
More Burritos on ChefsOpinion
>
>

Breakfast Of Champions # 33 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

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

: season eggs with garlic paste, kosher salt and cayenne pepper

: scramble eggs in med-hot pan with butter or olive oil, when starting to set, add diced peppers, avocado and sliced scallions

: ready to eat………..

: spread re-fried beans on flour tortilla (corn tortilla if you prefer), sprinkle with crumbled / grated cheese of your choice

: add scrambled eggs

: roll tortillas into cylinders

: saute burritos in lightly oiled pan until golden, to serve, top with sour cream and more scallions and pair with a small salad or fruits

: Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

: Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

: Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

: Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

: Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

>
>
>
>
>

Pho

>
>
While Pho comes in many variations and can be served with a plethora of sides, such as finely sliced onions, chili peppers, culantro, lime, bean sprouts, Thai basil, etc, I kept today’s lunch relatively simple but nevertheless very rich and delicious. Preparation was lightning quick, since I had a strong beef stock leftover from yesterday’s “beef and vegetable stew”.
If you prefer your beef paper-thin, you might want to put it in the freezer for a few hours before slicing, but I prefer the texture of the beef the way I sliced it, slightly thicker than usual and thus with a bit more bite to it. Certainly not “original”, but, in my kitchen, cooking for myself and Bella – anything goes. (Well, almost anything 🙂 )
>
Bon Appetit ! Life is Good !
>
All about Pho
>
More Pho on ChefsOpinion
>
>
>

Pho

Pho

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

: slice beef tenderloin into thin slices

: season beef stock with star anise, cinnamon bark, coriander seed, fennel seed, grated ginger, garlic paste, kosher salt and crushed black pepper, simmer until fragrant, strain, check / adjust seasoning

: cook rice vermicelli, drain, rinse

: add vermicelli to serving bowl, add a few drops of fish sauce

: top vermicelli with sliced beef

: ladle simmering stock over beef

: garnish with cilantro, chilies, basil leaves, scallions, fried garlic and scallions

: Pho

: Pho

: Pho

>
>
>
>

Schälrippchen Mit Sauerkraut Und Bratkartoffeln- Spareribs With Sauerkraut And Sauteed Potatoes

>
>
I will not tell you how wonderful, tasty, scrumptious, delicious, ambrosial, appetizing, dainty, delectable, delish, flavorful, flavorsome, luscious, lush, mouth-watering, palatable, savory , sumptuous, succulent, tasteful, tasty, toothsome, toothy, yummy and just far-out super this dish is 🙂
Why not, you ask? Because, if you look at the pictures below and you don’t see it, words can’t help, and convincing won’t work 😦
For the ones who see, enjoy the pics and find the time to prepare this dish and you will find yourself superbly rewarded 🙂
Schälrippchen mit sauerkraut und bratkartoffeln is a typical dish from Swabia, the area in Southern Germany where I grew up. Typically eaten on a Saturday, it was looked upon as a very simple, down to earth dish, enjoyed only with family and not fancy enough to share with guests.
Schälrippchen mit sauerkraut und bratkartoffeln is one of those dishes which turn back the time for me, stimulating me to vividly remember times more simple and happy…….
>
Guten Appetit ! Das Leben Ist Schön !
>
All about Spare Ribs
>
More Bratkartoffeln
>
All about Sauerkraut

Pictures of Swabia
>
P.S.
Traditionally, the brine for the ribs contains “Pökelsalz” which contains Nitrite and turns the ribs pinkish.
At home I use regular kosher salt instead, which will result in the same taste without the pink coloring of the meat.
>
P.P.S.
This is food which tastes even better when re-heated 🙂
If you can manage, eat just a bit after just finished cooking, then bury the ribs in the sauerkraut, top with the potatoes and keep in the fridge overnight. The next day, gently reheat.
>
>
>

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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

: pork spare ribs

: cut ribs into one-rib pieces

: make a brine of 2.5 qt water and 1 lb kosher salt, 5 cloves, 2 bay leaves, 1 tblsp crashed black pepper, cover ribs with brine, store in fridge for 4-6 days

: after brining, remove ribs from brine, rinse, discard brine, simmer in lightly salted water until tender but NOT falling apart

: use good quality sauerkraut, this one is one of my favorites

: rinse the kraut , squeeze dry

: saute onions in generous amount of pork or duck fat until translucent

: add the kraut, one tblsp sugar and enough cooking-liquid from the ribs to cover the kraut, cover with a lid and very slowly simmer for at least 45 minutes. ( stir often, if too dry, add a bit more stock)

: bind the sauerkraut with a bit of potato-or cornstarch slurry

: meanwhile, cut, blanche, schock and drain potatoes

: saute potatoes in pork- or duck fat until golden, season with kosher salt and fresh-ground black pepper

: sauerkraut and bratkartoffeln

: top with the ribs

: serve with dijon or other good quality mustard

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Bella’s get’s the first bite, as usual 🙂

>
>
>
>

Faux Lasagna

>
>
A good Lasagna is a wonderful dish. Ideally it is very flavorful and dripping with the goodness of rich ingredients. It is a sumptuous and satisfying dish that usually leaves nothing to be desired – unless you are looking for texture. After all, besides the crispy corners of the baked marvel, there is just one texture in lasagna – SOFT.
Now, while there is nothing wrong with soft, as a singular texture of a meal it can be a bit boring. So I decided to try something a bit different today for lunch and boy! was I happy I did.
Although not real meatballs (I used spicy Italian sausage) nor real lasagna (which by definition contains sheets of pasta) nor ricotta (I used cheddar instead), this dish knocked it out of the park and although I am a certified pasta lover, I would substitute this one for a real lasagna at any time, hands down 🙂
While the taste ranked with the best I ever had, the texture and taste of the potatoes was something else again and made this the very best “(Faux) Lasagna” I ever had 🙂
>
Bon Appetit ! Life is Good !
>
>

Faux Lasagna

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

: cut large baking potatoes into planks, blanch in salted water, drain, shock in ice water

: grate good quality cheddar and parmigiano reggiano

: spicy italian sausage

: cut sausages into small pieces (no need to remove the skin

: saute sausages in garlic oil until cooked

: coat baking dish with garlic paste and garlic oil

: sprinkle grated parmesan and sliced onions

: add tomato sauce

: top with a layer of potatoes. sprinkle with parmesan

: add sliced onions, grated cheddar and half of the sausages

: drizzle with tomato sauce and sprinkle with italian parsley

: add another layer of sausage, sauce, cheddar and parmesam

: add one cup of milk seasoned with kosher salt and cayenne pepper, bake at 320F for one hour

: to serve at once, scoop out with a serving spoon, otherwise, let slightly cool and set, then cut with a knife and serve with a spatula

: 🙂

: Faux Lasagna

: Faux Lasagna

: Faux Lasagna

: Faux Lasagna

: Faux Lasagna

>
>
>
>

My Japanese Comfort Food – Chirashizushi (Scattered Sushi) ちらし寿司

>
>
While sushi is a popular favorite around the world these days, most folks outside of Japan or Korea shy away from making it at home because they think it is too difficult and time-consuming. What’s more, really fresh, high quality seafood is not widely accessible or affordable for many people, so for the majority of us sushi has been and will remain a “Restaurant Treat”.
Chirashizushi to the rescue !!! 🙂
You will need sushi rice, any raw, cooked or otherwise preserved protein and / or vegetables, maybe some seaweed and sesame seeds thrown-in and you are ready to go. You can prepare the most simple combination as shown here, or the most beautiful, complicated, exquisite concoction you can muster. Your fantasy, skill and wallet are the only limits.
No need to make perfect rolls, or other shapes which are the common restaurant staples. Just rice in a bowl, everything else neatly arranged on top and voilà – sushi heaven without the sweat 🙂
The only difficulty one needs to be able to skillfully execute is the preparation of the sushi rice. But, considering the reward of a great sushi rice, learning to prepare it on a decent level is well worth the trouble. And while you might never be a sushi rice master, after a bunch of trials (and errors) you should be fine and able to wow yourself, friends and family with sushi rice that is well on its way to perfection – and probably far better than the crap most cheap eateries pass-on as sushi rice 🙂
>
>
Bon Appetit ! Life is Good !
>
>
Sushi Rice Recipe
>
More Chirashizushi on ChefsOpinion
>
More about Sushi and Chirashizushi
>
>

CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司

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

: prepare the shari-zu by following the instructions at the link for “sushi rice recipe”

: prepare the rice by following the instructions at the link for “sushi rice recipe”

: plate the rice

: cut cod filets into sticks, season with lemon juice, kosher salt and chili paste, dust with rice flour, saute in peanut oil on all sides, when almost done, add similar-seasoned shrimp and cook together until both are almost cooked through, remove to absorbent paper

: top the rice with the fish

: add the shrimp

: sprinkle with sesame seeds

: add toasted seaweed, serve with wasabi and soy sauce

: CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司

: CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司

: CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司

>
>
>
>

Beef And Glass Noodles In Coconut Soup

>
>
Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan and southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Even in non-tropical cuisines around the world, thanks to canning, dehydrating and freezing, coconut milk has become a widely used ingredient in a myriad of dishes, both sweet and savory. I use coconut milk mostly for curries and soups, as well as the occasional dessert. When using it for soups, I usually prepare a Thai or Thai-inspired soup. Today however, I did not make my usual tom-kha-gai (Thai chicken/coconut soup), but rather a simple, tasty beef/coconut soup. No fancy herbs, seasoning or other hard-to find ingredients, just simple items which you’ll regularly find in my cupboard and chiller.
Nevertheless, the strong beef flavor combined beautifully with the coconut milk and made for a great lunch 🙂
>
>
Bon Appetit ! Live is Good !
>
>
P.S.
Although I usually don’t find it necessary to strain soups through a fine paper or cheese cloth when cooking for one-self at home, I recommend it in this case. If you don’t, the coagulated impurities from the broth show up clearly as dark spots in the light-colored soup once you have added the coconut milk.
While not a flavor or textural problem, it just looks better when strained 🙂
>
>

Beef And Glass Noodles In Coconut Soup

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
Click here for more Noodle Soups on ChefsOpinion
>
>

: simmer cubed beef brisket with kosher salt, cayenne pepper, grated ginger and garlic paste until meat is tender, about one hour, remove beef, set aside

: strain soup/broth through cheesecloth or paper filter

: soup should be clear and golden

: add coconut milk, re-heat without letting soup boil. check / adjust seasoning

: place freshly cooked glass noodles in serving dish

: add beef

: add soup and a few drops of chili oil

: top with finely sliced chili, cilantro and young basil leaves

: Beef And Glass Noodles In Coconut Soup

: Beef And Glass Noodles In Coconut Soup

>
>
>
>
>
>
>

Pasta Salad With Salmon, Shrimp And Pesto

>
>
This flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between.
(The leftovers from today will probably serve as late breakfast tomorrow morning).
The warm salmon in the salad makes all the difference. If you will serve leftovers of this, make sure you let it reach room temperature before serving, so remove from the fridge at least one hour before service to make sure that the flavors and texture can be fully appreciated.
>
Bon Appetit ! Life is Good !
>
>
P.S.
Whatever you do, don’t overcook the salmon !!! 😦
It should be nicely browned on the outside but still moist and flaky on the inside ! 🙂
>
>
>

Pasta Salad With Salmon, Shrimp And Pesto

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

: butterfly shrimp, devein, remove tails, season with kosher salt, cayenne pepper, garlic paste, lemon juice

: remove skin from salmon filets, season with kosher salt, cayenne pepper, garlic paste, lemon juice, saute in olive oil until almost done, add shrimp, saute another minute, remove from pan, break salmon into large pieces

: add pesto, white balsamic vinegar and a dash of maggi seasoning to fresh cooked pasta shells, mix, check / adjust seasoning, add grape tomatoes and seafood

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

>
>
>
>
>

Easy does it # 31 – Mushroom & Gorgonzola Loaded Twice Baked Potatoes

>
>
And the award for best twice-baked potatoes goes to…………
No need to explain the virtues of this dish, just look at it and imagine
it would be in front of you right now
(anyone for a steaming, hot beauty ?)……….. 🙂
>
Bon Appetit ! Life is Good !
>
>

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

potato, mushrooms, onion, garlic, gorgonzola, asiago

bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

saute mushrooms in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

saute mushrooms and diced onions in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion and chili flakes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

>
>
>

Steak Salad “Saigon”

>
>
The foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
>
Bon Appetit ! Life is Good !
>
>
Click here for more Pasta Salad
>
Click here for more Steak Salad
>
>

Steak Salad “Saigon”

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

: season new york strip with kosher salt, cayenne pepper and granulated garlic, saute or grill to your desired temperature, set steak aside and let rest at least 10 minutes before slicing

: cook, shock in icewater and drain rice sticks

: make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar

: fresh basil

: sliced basil, red peppers, iceberg lettuce, red onions, shredded carrots (if you plan to keep this for more than a few hours, replace the iceberg with cabbage)

: slice the steak

: mix half of the steak, the noodles and the vegetables with the dressing

: tell your dog to be patient 🙂

: almost……….

: spread some lettuce leaves on a serving dish, drizzle with a bit of the dressing

: top lettuce with the noodle salad

: top with the other half of the steak, sprinkle with toasted garlic

: Steak Salad “Saigon”

>
>
>
>
>

When Life Gives You Avocados……..

>
>
Somebody : “When life gives you lemons, make lemonade”
Hans : “When life gives you avocados, make avocado spread” 🙂
<
So, I had this huge Florida avocado sitting there for a few days and today I felt like having a quick and tasty snack…………..
Coarsely mash avocado, add grape tomatoes, olive oil, lime juice, chili paste, kosher salt, garlic paste, a few drops of maggi seasoning and chopped cilantro, mix and serve on/with whatever tickles your fancy 🙂
>
Bon Appetit ! Live is Good !
<
<