Cayenne pepper

Shrimp And Lap Cheong Fried Rice

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Leftover rice –
soup, congee or fried rice ? – that was the question ! 🙂
Well, this time the decision came easy because I also had a few slices of cooked ham and a few small shrimp in my fridge, along with some peppers and fresh eggs. And besides, I’ll have a good fried rice anytime 🙂
This version is very simple and only takes a couple of minutes to prep and execute. Just make sure you use day-old rice – fresh cooked rice is too moist and will not result in good fried rice !
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Bon Appetit ! Live is Good !
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Shrimp And Lap Cheong Fried Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: shrimp, lap cheong, peppers

: stir fry finely diced onions, grated ginger and garlic paste in peanut oil

: add shrimp, lap cheong and peppers, season with kosher salt and cayenne pepper, remove from oil, set aside

: add day-old cooked rice to oil, stir fry until rice makes popping sound

: move rice to one side of wok / pan, add more peanut oil, stir fry whisked eggs until scrambled

: mix rice and eggs, season with salt, pepper

: mix all previously stir fried ingredients with rice / egs, add sesame oil and a few drops of chili oil

: add sliced scallions, stir fry for another few minutes, check / adjust seasoning

: Shrimp And Lap Cheong Fried Rice

: Shrimp And Lap Cheong Fried Rice

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Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Link to : “Hans’ Lighter, Healthier Comfort Food ”
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Baby bok choy – must be one of the best vegetables anywhere. I just love the looks, the taste and especially the texture. Of course, as far as the taste is concerned, there is not much of it’s own, so I usually add oyster sauce or fermented black bean sauce among other strong ingredients to bring out the best of these beauties 🙂
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Bon Appetit ! Life is Good !
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P.S.
In case you wonder why I did not toast the sesame seeds –
I sometimes prefer the taste of un-toasted sesame, it is milder as if you toast them, – just a personal preference 🙂
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drizzle vegetables with oyster sauce mixture

top with chicken, sprinkle with sesame seeds and cilantro

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Preparation :
To read instructions, hover over pictures
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: make a sauce by simmeringoyster sauce, hoi sin sauce and soy sauce with garlic paste, grated ginger and cayenne pepper until reduced by half

: season bok choy with kosher salt and cayenne pepper

: saute in peanut oil until leaves start to wilt, add oyster sauce mixture, cover, steam for ca 3 minutes or until bokchoy is heated through

: remove bok choy, from sauce, set aside, add beansprouts and radish julienne, steam until heated through, remove veggies from sauce, set aside

: meanwhile, season chicken breast with salt and pepper, grill, brush generously with sweet chili sauce

: serving platter….

: arrange vegetables on platter

: drizzle vegetables with oyster sauce mixture

: top with chicken, sprinkle with sesame seeds and cilantro

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Matzoball & Corned Beef Soup

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Today’s lunch pay’s homage to the fact that tomorrow is St Paddy’s day and to the fact that corned beef is not really Irish in origin but has its roots in the Jewish community 🙂
(Before you scream at me, you might want to read the article below)

Is Corned Beef Really Irish?
The rise and fall and rise of the traditional St. Patrick’s Day meal
By Shaylyn Esposito, smithsonian.com , March 15, 2013

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Besides that, look at the pictures of this culinary knockout! If you are a soup lover, you won’t be able to resist this sexy, curvy beauty 🙂
I prepare this dish and many variations of it many times during the year, although usually I use regular beef, chicken or vegetable broth.
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Bon Appetit ! B’taya Von ! Gow dty vee dty fondagh ! Go raibh an bia blasta !
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Click Here For Corned Beef & Corned Beef Soup Recipes
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Click Here for Matzo Ball Recipe
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Click Here For More St Paddy’s Day Recipes
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Matzoball & Corned Beef 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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: follow link for Matzo Ball Recipe

: cut corned beef into cubes

: place corned beef and finely sliced chives in serving dish

: matzoballs, starting to simmer

: same matzoballs, 30 minutes later

: add matzoball to beef

: add stock to matzo ball and meat

: Matzoball & Corned Beef Soup

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Éirinn go Brách – Cál ceannann (Colcannon)………

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Colcannon, Corned Beef & Horseradish Sauce
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Cál ceannann (Colcannon) is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
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Bon Appetit ! Life is Good !
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Link to Horseradish Sauce Recipe
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Link to Corned Beef Recipe
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Colcannon, Corned Beef & Horseradish Sauce

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: getting started with the colcannon…..

: dice leeks into fine brunoise, thinly slice scallions

: simmer leeks in cream until soft

: peel and slice potatoes, simmer in salted water until soft

: drain potatoes

: add a stick of butter, cayenne pepper, grated nutmeg

: add cream with leeks

: add scallions

: blend all into smooth puree

: to serve, place a portion of potatoes on plate next to sliced corned beef, make an indention, place a generous knob of butter in indention

: ladle horseradish sauce over corned beef

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

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Braised Turkey Leg With Bell Peppers And Great Northern Beans

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Week Three – Monday Dinner – “Hans’ Lighter, Healthier Comfort Food” meal plan
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While most folks think Turkey is only appropriate as a thanksgiving meal, I enjoy turkey all year-long. Braised turkey legs, turkey giblet adobo, grilled turkey hearts and turkey neck soup are some of my favorite dishes, while the whole turkey serves mostly as a showpiece for family celebration on thanksgiving.
Turkey legs are a lean cut, so they fit perfectly into my meal plan at “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit ! Life is Good !
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Braised Turkey With Bell Peppers And Great Northern Beans

Aaahhhhhh

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Preparation :
To read instructions, hover over pictures
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: season turkey leg with kosher salt, cayenne pepper and granulated garlic, saute in olive oil on both sides until golden

: add diced onions, sliced chilies and peppers

: saute veggies until fragrant

: add fresh chopped thyme ,oregano, garlic paste and diced tomatoes, saute another minute, cover vegetables with chicken stock

: simmer covered until turkey legs are done, about 20 minutes

: almost there…….

: remove legs, set aside

: add canned, drained northern beans, simmer another 2 minutes, check / adjust seasoning, return turkey to heat through

: plate vegetables in deep plate

: top with turkey leg, sprinkle with chopped italian parsley

: Braised Turkey With Bell Peppers And Great Northern Beans

: Braised Turkey With Peppers And Great Northern Beans

: Aaahhhhhh

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Salad Florentine

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Link to Hans’ Lighter, Healthier Comfort Food
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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit ! Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding ! – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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Salad Florentine

serve with vegetable chips and dried fruits

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: clean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper

: saute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the inside

: remove to an absorbent paper

: add to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing

: serve with roasted vegetable chips and dried fruits

: Salad Florentine

: Salad Florentine

: Salad Florentine

: Salad Florentine

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Karachi Butter Chicken

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Link to Hans’ Lighter, Healthier Comfort Food

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This dish of course got got its world wide fame from the omnipresent version sold in Indian restaurants all over the planet, and since India existed long before Pakistan, it is safe to say that Butter Chicken was born in India, not Pakistan.
However, the version I am featuring here is the version which my sous chef Said taught me while I was working and living in Karachi, Pakistan.
If you wonder – Pakistan was one of the most beautiful, interesting and fascinating places Maria and I have lived. We only met very nice, gracious, openhearted, kind people who wanted to have nothing to do with the stuff that has turned the world off to this wonderful place.
Sadly, as in many other areas around the world, ignorant, devilish minorities spoil the country and make it a hell for hardworking, straight, honest people who want to live their life in peace and harmony.
But – this is of course another subject for another time and place to discuss……
Ok now, back to happier, tastier thoughts:
The food in Pakistan’s larger cities is marvelous, varied and highly seasoned, mostly Indian in origin but with a great influx of Persian-, Chinese- and Afghan-cuisine among others. While I was living in Karachi, I was lucky to be able to learn a lot of home-style recipes from my cooks and sous chefs, (besides the commercial food we served in the hotel), who took special pride in showing me the great food their families had cooked for generations. The meals Maria and I had in Pakistan were truly among the best we were lucky to enjoy anywhere in the world 🙂
So many happy memories of gracious people, amazing food and wonderful friendships……….
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Bon Appetit ! Life is Good !
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Click here for more info about Pakistani Food
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Link to Garam Masala

Link to Naan
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Pakistani Butter Chicken

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute chillis and cinnamon sticks in ghee

: add finely diced onions, garlic paste, grated ginger, garam masala, turmeric, saute until fragrant, add finely chopped tomatoes,

: add tomato paste, saute another ninute, add coconut milk, simmer until thickened

: meanwhile, season chicken with kosher salt, turmeric, cayenne pepper and yoghurt, cook in very hot cast iron pan without fat

: cut into bite size pieces

: return chicken to simmering sauce, remove from heat, cover and let steep in sauce for 30 minutes

: meanwhile, cook white rice

: meanwhile, cook naan, brush with ghee, sprinkle with kosher salt

: to serve, add a dollop of yogurt and lots of cilantro

: Pakistani Butter Chicken

: Pakistani Butter Chicken

: Pakistani Butter Chicken

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Mafaldine Alla Riccione

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I dedicate this dish to the city of Riccione, where I had my first moment of culinary ecstasy.
When I was 16 years old and an cook-apprentice in the Black Forest of Germany, I thought life, and particular working life, was too hard for me to handle, so I decided to run away from it.
I hitchhiked through southern Germany to Austria and from there over the Brenner Pass in the Dolomiti Alps down to Riccione in Northern Italy in the hopes of finding happiness and love in a life of leisure on the beach (well, I was 16 years of age in an area before the internet – ignorance and naïveté prevailed in 16 year old’s at that time :-).
When I left Baden Baden for my adventure I had 26.00 German Marks to my name, most of which I spend the first night on steins of beer in the “Englisher Garten” in Munich. I remember I crossed the border from Austria into Italy with 6.00 DM in my pocket. After breakfast that day, it was four weeks of sleeping under the stars and asking (begging actually) shop owners and restaurant owners for donations to support, in the form of food and drink, my escape from a working life to the bohemian life of my dreams. These were different times altogether. I was a skinny kid without a home, and most people I met had pity and gave me a good meal, most often a sandwich and/or some fruit and soft drinks. Also, everyone offered a free smoke of the good stuff, which made a penny less life on the road so much brighter 🙂
However, I remember when I got to Riccione, on the first day I spend there, the chef in a seaside restaurant handed me a simple plate of pasta with shrimp. This was the first time I saw shrimp of that size and had a dish that was so exotic and wonderful, both in its taste and its looks. To this day I remember the awesomeness I felt by smelling this food, feasting on its looks with my eyes and then devouring it all in a happy flash.
After one month of some happy, some frightening but never boring moments, even skinnier than before I left, but maybe just a bit wiser, I crawled back to my apprenticeship at the Hotel Wiedenfelsen, finished it and became a professional cook, never again to regret my earlier decision to follow this lifelong, tough, underpaid, but in so many other way’s rewarding career path of a cook and chef.
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Bon Appetit ! See you in Riccione 🙂
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>riccione,

Mafaldine Alla Riccione

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute bread crumbs in olive oil or butter (according to your preference), season with kosher salt and cayenne pepper

: cook mafaldine in salted water, drain, toss in (according to your preference) garlic oil or melted butter with garlic paste, add a spritz of maggi

: almost………

: season shrimp with kosher salt and cayenne pepper, add to pangrattato, saute until shrimp are done and breadcrumbs are golden in color, add sliced scallions and chili flakes

: plate mafaldine

: top with shrimp / pangrattato-mix

: Mafaldine Alla Riccione

: Mafaldine Alla Riccione

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Sauteed Pork Medallions With Mushrooms And Pasta

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Link to : “Hans’ Lighter, Healthier Comfort Food”
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This is a dish straight out of my childhood, yet after all these years, it still has the same appeal to me which it had then (or maybe even more) .
Everything just falls into place – pasta, tomato sauce, parmigiano reggiano, sautéed mushrooms, peppers, onions, juicy pork medallions nicely seared and seasoned with lots of black pepper – my oh my, anytime 🙂
It’s dishes like this which keep me from needing a lot of “fru fru” on my plate.
Simple, honest, beautiful ingredients, proper execution and flavors to match, THAT is what food should be all about !
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Bon Appetit ! Life is Good !
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Sauteed Pork Meaillions With Mushrooms And Pasta

Sautéed Pork Medallions With Mushrooms And Pasta

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Preparation :
To read instructions, hover over pictures
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: trim pork tenderloin of all silver skin, cut, flatten into medallions, season with kosher salt and freshly ground black pepper

: saute in garlic oil until medium well (carry-over heat will do the rest and leave the medallions done but juicy), remove medallions, set aside

: in same pan, saute onions and mushrooms until starting to brown, add diced peppers, season with kosher salt, cayenne pepper and garlic paste

: lecker……

: meanwhile, cook pasta of your choice, drain, mix with garlic paste, salt and a spritz of maggi

: plate pasta in center of plate

: drizzle pasta with a bit of tomato sauce, sprinkle with grated parmigiano reggiano

: top with medallions

: top with sauteed mushrooms, sprinkle with chives

: Sautéed Pork Medallions With Mushrooms And Pasta

: Sautéed Pork Medallions With Mushrooms And Pasta

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Red Beet Delight

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Link to : “Hans’ Lighter, Healthier Comfort Food”
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Like most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions :-(.
My Mom used to bribe me sometimes (When my dad didn’t catch it) with 10 pfennig, or about a nickel, to eat the onions, which I otherwise sorted out and pushed to the side 🙂
Of course, things have changed, like so many other Issues ( I went from skinny to fat, from handsome to rugged?, from long-haired to bald and from a vegetable hater to a vegetable lover) 🙂
I have prepared red beet soup for many years, but as it is tradition, I usually included a (un)- healthy dose of heavy cream to lighten the color and to smoothen the texture. Not this time. This beauty is pure red beets, liquefied with vegetable stock and enriched with a topping of steamed broccoli and a bit of Greek yogurt.
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Bon Appetit ! Life is Good !
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