Cayenne pepper

Cowboy Steak & Fried Onions

>
<
This evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit ! Life is Good !
>
>

Cowboy Steak & Fried Onions

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

season steak with salt and cayenne pepper, saute until done to your preference

let steak rest in warm place for ten minutes

top with freshly grated horseradish

top with fried onions and sliced scallions

Cowboy Steak & Fried Onions

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

>
>
>
>
>

Potato Cream Soup With Apple, Chorizo And Mushroom

>
>
While driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit ! Life is Good !
>
“

Potato Cream Soup With Apple, Chorizo And Mushroom

“

saute onions in duck fat

“

add a good amount of garlic paste

“

add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

“

meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

“

blend soup until smooth

“

add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

“

Potato Cream Soup With Apple, Chorizo And Mushroom

“

Potato Cream Soup With Apple, Chorizo And Mushroom

“
“
“
“
“
“

“
“
“
“

Cream Of Asparagus, Potatoes & Mushrooms

>
>
After a weekend of over eating and indolence I felt I had to scale down a bit on dinner tonight.
A bowl of soup seemed just right, so here is what I concocted:

Bon Appetit ! Life is Good !
>

Cream Of Asparagus, Potatoes & Mushrooms

: saute garlic paste in butter

: add onions, saute until opaque

: deglaze with white wine

: add asparagus and potatoes

: add half chicken stock and half milk

: simmer until potatoes are soft

: saute mushrooms in butter, season with salt and pepper

: blend soup until smooth, strain through a fine mesh sieve

: add heavy cream, season with salt and pepper. To serve, add mushroom, sprinkle with chili flakes

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

>
>
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 🙂

>
>
>
>
>

“Easy Does It” # 5 – Cucumber, Dill & Sour Cream Salad

>
>
Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
>
>
Salad made with cucumbers, sour cream or yogurt and dill is served in many countries, of course under many different names but with basically the same ingredients. I grew up in Swabia in Southern Germany, were gurkensalat was part of many meals, either served as part of a mixed salad (salat teller) or by itself as accompaniment to a main dish. It is made with cucumbers (any type), salt, pepper, a dash of sugar, vinegar and either sour cream or yogurt, .

Bon Appetit ! Life is Good !
>

Cucumber, Dill & Sour Cream Salad

wash cucumbers, pat dry

peel cucumbers, slice thin

season generously with kosher salt, mix well, let sit for 30 minutes

squeeze as much moisture from cucumbers as possible, discard liquid

add sour cream or greek yoghurt, granulated garlic, cayenne papper and lots of dill. mix well

add sour cream or greek yogurt, granulated garlic, cayenne pepper and lots of dill, mix well

Cucumber, Dill & Sour Cream Salad

>
>

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 🙂
>
>
>
>
>

Hans’ Gnocchi & Strip

>
>
This dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit ! Life is Good !
>

For Gnocchi Recipe Click Here
>

Hans’ Gnocchi & Strip

: season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness

: meanwhile, saute mushroom in peanut oil

: add garlic paste, onions and red peppers

: add bok choy

: add gnocchi

: sprinkle with freshly grated parmesan

: top with strip, top with wasabi

: Hans’ Gnocchi & Strip

: Hans’ Gnocchi & Strip

>
>
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 🙂
>
>
>
>
>

Boiled Pork And Shrimp Dumplings

>
>
Boiled dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit ! Live is Good !

Pork And Shrimp Dumplings

boiling pork and shrimp dumplings

?
>
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 🙂
?
>
>
>

Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

>
>
This is one of my easy stand-by recipe’s. Whenever I have leftover rice from the previous day, it usually becomes breakfast the next morning. It takes about ten minutes to prepare, so it’s no sweat at all in the morning 🙂

Bon Appetit ! Have A Great Sunday !
>

Breakfast Of Champions # 31

: saute rice in peanut oil until it makes a popping sound

: add diced onions, chopped garlic and grated ginger, saute until fragrant

: add lap chee, shrimp and scallions

: season with kosher salt and cayenne pepper

: add salt and pepper seasoned eggs

: stir fry until eggs are set

: Breakfast Of Champions # 31

: Shrimp And Lap Chee Fried Rice

: Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

>
>
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 🙂
>
>
>
>
>

Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

>
>
Cod used to be one of the cheapest and most widely used fish. How times have changed. Today I paid $ 11.00 for these two small pieces of fish at my local fishmonger. How sad 😦
However, I am glad I spend the dough, the dish was excellent and well worth the cost ( about $ 15.00 for everything, one portion. Imagine I wanted to sell this in a restaurant at 20% food cost – $ 75.00 sales price ! No wonder the portions of real food in restaurants are getting smaller by the day. And never mind feeding a family of four on a average salary with food like this 😦

Bon Appetit ! Life is Good ! (For most of us, anyway 🙂 )

Recipe Easy Tomato Sauce Link
>

Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

: Cod Filet

: Season with sea salt and white pepper, add to melted butter

: add lemon juice and white wine, cover, steam VERY slowly for about 12 minutes

: meanwhile, saute blanched potatoes in clarified butter

: when potatoes start to brown, add lima beans and scallions, season with salt, pepper, roasted garlic paste and caraway seed, saute until beans are heated

: cover bottom of deep plate with tomato sauce

: add potato/lima bean mixture

: top with steamed fish, sprinkle with finely diced chilies and finely sliced scallions

: Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

: Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

>
>
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 🙂
>
>
>
>
>
>

Tomato Bisque , Morcilla Dumplings & Pasta

>
>
Morcilla lovers – this dish is a knock-out !
As far as morcilla dishes go, it does not get much better, I can assure you 🙂
I know that not everybody shares my love for morcilla, but for those who do, this soup is magic.

Morcilla –
(blood pudding, blutwurst, boudin noir, sanguinaccio, blodkorv, boldpølse, kaszanka).

If you do re-create this dish, make sure the dumplings are as light as possible but holding their shape. The should easily fall apart when lightly pressed with a spoon.
If you are not a fan of morcilla, you can use any other protein such as fish, seafood, veal, game, pork or even finely diced vegetables.

Bon Appetit ! Life is Good !

Tomato Bisque, Morcilla Dumplings & Pasta

: tomato bisque – quartered tomatoes, celery, onions, sauteed garlic, red wine, small amount of diced potato, sea salt, cayenne pepper, sugar, water or tomato juice

: bring to boil, turn down to simmer, simmer for 2,5 hours

: put into blender and blend until smooth. The small amount of potato will make the texture silken and keep the liquid from separating from the solids. Check/adjust seasoning

: add heavy cream

: tomato bisque

: remove morcilla from casing, add egg yolk, dijon, cayenne, scallions, chilies, panko, mix well, shape into small rounds

: simmer dumplings in salted water until floating

: add pasta to plate

: add tomato bisque

: add dumplings

: sprinkle scallions

: Tomato Bisque, Morcilla Dumplings & Pasta

>
>
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 🙂
>
>
>
>
>

“Milanesa” – Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

>
>
When I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However, while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a “Schweinesteak Mailänder Art” :
>
>
Bon Appetit ! Life is Good !
>
>

Breaded Pork Chop “Milanese”

Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

Milanesa

Ham& Cheese Stuffed Pork Cutlet

>
>

: mise en place

: cut a large pocket into cutlet

: roll one slice of swiss with one slice of ham

: ham& cheese

: stuff into cutlet, bread with flour, egg wash and half breadcrumbs, half grated parmesan

: meanwhile, saute grape tomatoes and garlic in butter

: deglaze with red wine, reduce to almost dry

: add heavy cream, oregano, sea salt and cayenne pepper, simmer until reduced by half

: add freshly cooked bucatini and a small amount of grated parmesan, mix well, check/adjust seasoning

: saute cutlets in peanut oil until almost done, discard oil, finish with fresh butter

: Milanesa

: Schweinesteak Mailänder Art

: Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

: Breaded Pork Chop “Milanese”

: Ham& Cheese Stuffed Pork Cutlet

>
>

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 🙂
>
>
>
>
>
>