Chili pepper

Chili Beef, Pennoni Lisci & Peppers

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Great  lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)

Bon Appetit !   Life is Good !
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Chili Beef, Pennoni Lisci & Peppers

Chili Beef, Pennoni Lisci & Peppers

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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 🙂
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Chinese Pickled Cucumber

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Chinese  cucumber  salad.  涼拌黃瓜 (liáng bàn huáng guā)
This is a dish I make often at home. It is easy to prepare, economical , (say cheap if you want  :-). It holds up well in the fridge for a few day’s and I use it as appetizer, side dish or snack during any time of the day, but mostly late at night when I want something tasty, fresh and spicy.

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Ingredients :

Cucumbers,   cut into batons
White rice vinegar,
Garlic,   paste
Ginger,   grated
Chili ,   diced  (substitute peper flakes if you must)
Soy sauce,   just a small amount, so as not to discolor cucumbers
Sesame oil,
Kosher salt,
Sugar,

Method :

Salt the cucumbers, cover and let stand for 30 minutes. Discard the salty juices which have collected. Ad all other  ingredients, adjust seasoning if necessary.

Note: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with another vegetable such as radish, jicama, cabbage or Chinese cabbage.
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Arugula With Chorizo Stuffed Chilis

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A  quick and tasty dinner this evening.
I had pasta for breakfast and lunch ,
so I tried to lighten it up a bit for dinner  🙂
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Prep a small salad with arugula, grape tomatoes, shaved asiago cheese, onions and raspberry  vinaigrette.
Slit  chilis  on the side and remove ribs and seeds. Remove  chorizo  from casing. Stuff the chilis with the chorizo. Wrap top half of stuffed chili with bacon. Dust with cornstarch and saute until bacon is crisp and chilis are cooked. Serve with salad. Enjoy !

Bon Appetit !   Life is Good !
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Vietnamese Ginger / Caramel Chicken ( Ga Kho )

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I  remember when, many years ago, I got my first whiff of fermented  fish sauce. It was one of the most disgusting smells I had ever encountered in a kitchen and there was no way I would ever put something this vile into my food !
Forward a few years. Fish sauce  (and it’s cousin,  shrimp paste)  has become a permanent staple in my cup board. I use it for many of my favorite asian dishes, although I still don’t use it as a dipping sauce. In this dish, it is one of the three seasoning pillars . Fish sauce, caramel sauce and ginger play the major part, while garlic, salt and pepper play second fiddle. If you are not used to using fish sauce or shrimp paste, just don’t smell it before you cook it. Once you add it to your food and cook it for a while, it transforms itself into pure magic, giving the final product great flavor and debt.  ( Umami, if you must  🙂
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Ingredient’s :

Chicken,  thigh’s  slashed to the bone
Caramel sauce,  see below *
Pearl onion,  blanched
Chiles,  mixed colors, whole
Onions,  sliced
Cilandro,  coarsely chopped
Black pepper,  fresh ground
Chili flakes,
Fish sauce,
Rice vinegar,
Garlic,  paste
Ginger,  sliced
Kosher salt,
Peanut oil,  to saute

Method :

Season chicken with salt and black pepper and saute until golden brown on both sides. Remove onto absorbent paper. Saute  pearl onions and chilies. Remove to absorbent paper. Saute sliced onions, garlic and ginger until translucent. Add vinegar, caramel, and all seasoning. Add chicken and slowly simmer until chicken is cooked through and sauce has reduced enough to cover the chicken. If the sauce becomes too thick before he chicken is cooked all the way, add a bit of water. If the sauce is too thin when the chicken is done, remove chicken and reduce until desired texture is achieved. At this point, strain the sauce if you like it smooth, otherwise, serve it more rustic with all the bits and pieces still in the sauce. Now, return the chicken, whole chiles and pearl onions. Simmer for another minute while basting the chicken to make sure it is well covered in sauce. To serve, add chicken to plate, cover with remaining sauce, top with chilis, onions, cilantro and lime wedges.
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Bon Appetit !   Life is Good !
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*  Saute sugar until lightly browned. Add water. If you have not done this before – BE VERY CAREFUL ! This splashes easily and burns right throuhg your skin if you are not careful. I suggest to put the pot into the sink and open the waterspout just a bit while keeping your head as far away as possible  🙂 Stir until smooth and all sugar is desolved. You should now have a light brown liquid. If the sugar solidified, don’t worry. Just put it back on low heat, stir frequently and simmer until all solids are liquified.
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” Naan, Veal Ribs & Other Stuff “

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Last  night’s dinner made me realize that I eat a lot of comfort food which does
not necessarily fall into a specific group or cuisine. Sometimes, just raiding the
fridge without a grand plan and simply putting some stuff together on the fly
does produce some great dishes. This was one of them :
Naan with ribs, chilies, onions and yoghurt ”
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Ingredients :

Veal ribs,                  simmered, bones removed
Naan,                        Generously buttered and sprinkled with sea salt
Greek yoghurt,
Chilies,                     finely diced
Lime,                         juiced
Garlic,                       paste
Scallion,                   sliced
Onions,                    rings
Sesame seeds,
Oyster sauce,
Sriracha,
Soy sauce,
Teriyaki sauce,
Kosher salt,

Water,

Method :

Blend all ingredients except ribs and half of the chilies.
Put a bit of water into a small, rimmed pan, into which
the ribs just fit, one layer only. Add the ribs.
Cover ribs with the sauce, (the sauce should be very watery
at this point) cover airtight and bake in
a low heat oven until very tender, about 3.5 hours.
When the ribs are tender, the sauce should have thickened
and cling nicely to the ribs.
Arrange rib meat on hot naan, drizzle with yoghurt, add onion rings,
sprinkle with chilies, sesame seeds and scallions and serve with a
garnish of spinach salad and sliced lime.

Bon Appetit !   Life is Good !

” Teriayki Salmon & Garlic Noodles With Straw Mushrooms In Oyster Sauce “

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Garlic noodles with anything ! What’s not to like ?
For yesterday’s dinner, I added teriyaki glazed salmon, which
made for a great, healthy (the salmon :-), good looking dinner .
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Ingredient‘s

Salmon :
Salmon filet,                       trimmed, skinless
Teriyaki sauce,                   to taste
Salt,                                       to taste
Cayenne,                              to taste
Peanut oil,                           for sauteeing

Noodles :
Rice noodles,                      cooked, drained
Straw mushrooms,            canned, drained
Ginger,                                  grated
Garlic,                                   paste
Onions,                                julienned
Chilies,                                 sliced
Scallions,                             sliced
Sesame oil,                           to taste
Soy sauce,                             to taste
Chili oil,                                to taste
Oyster sauce,                       to taste
Sriracha,                               to taste
Peanut oil,                            for sauteeing

Method :
Salmon :

Season salmon with salt and pepper and sautee on skin side until golden.
Brush bottom side with teriyaki sauce, turn and brush skin side.
Put into 375 degree oven and cook for two minutes.
Brush again with teriaki sauce and return to oven.
Repeat until salmon has reached your preferred temperature and a shiny
glaze has formed.

Noodles :

Sautee onions, garlic and mushrooms until garlic starts to turn color .
Add all other ingredient’s and continue to sautee  (stir fry) until all
ingredient’s are well incorporated.
To serve, top noodles with salmon and juices which might have formed
while the salmon was resting. Garnish with lemon or lime and cilantro.

Bon Appetit !   Life is Good !
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