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Chili-Kissed Chicken Cutlets With Couscous

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Chili-kissed you ask ?
Well, who wouldn’t like to be kissed by something hot and spicy once in a while (or maybe often). Certainly these chicken cutlets, which are transformed from ordinary to divine by the addition of fresh chili and plenty of garlic-confit paste. Tasty couscous with lots of bell peppers and sriracha add more flavor and a good quality olive oil, drizzled over the finished dish, rounds out this light and flavorful dinner, which I enjoyed after an extensive walk around the lake with madam, marveling at all the beautiful Christmas and Holiday decorations.
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Bon Appetit ! Life is Good !
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Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: bring salted water, butter, garlic paste and sriracha to a simmer

: add diced bell peppers and couscous, stir, cover, remove from heat, set aside, after 10 minutes, fluff with a fork

: meanwhile, season chicken cutlets with kosher salt, cayenne pepper and garlic paste, dredge in half panko breadcrumbs and half corn starch, saute in butter l with chilis

: plate couscous

: top couscous with chicken cutlets and chilis, drizzle with good quality olive oil and a few spritz of fresh lime

: Chili-Kissed Chicken Cutlets With Couscous

: Chili-Kissed Chicken Cutlets With Couscous

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Sauteed Cod Filet & Honey-Glazed Carrots

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Cod used to be the cheapest fish you can buy – but look at it now : 4 pieces for $ 38.00 at the fishmonger ! 😦
But once in a while I have to splurge a bit and this cod just fit the bill 🙂
Tomorrow we’ll have dry bread again……
Not really, but I really wish basic food items would be priced a bit more affordable. Shops get fancier all the time, advertising cost’s millions and all these costs have to be covered by the food we consume.
But then again, we are blessed to have this abundance available to us, unlike many (most?) folks in the world who consider them self lucky just to fill their belly every (some) day with whatever scraps they can find.
So with that in mind, on to last nights feast –

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Bon Appetit ! Live is Good (For some of us at least, blessed as we are)

P.S.
if you wonder what happened to the other 3 pieces of fish – Bella had one and I had three 🙂
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Sauteed Cod Filet & Honey-Glazed Carrots

Sautéed Cod Filet & Honey-Glazed Carrots

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: Carrots & Scallions

: season cod filets with granulated garlic, kosher salt and cayenne pepper, dust with rice flour

: saute in butter until just done but not dry

: meanwhile, simmer carrots in perrier water and butter with a bit of sugar, kosher salt and cayenne pepper until perrier has evaporated

: saute carrots in the remaining butter until starting to caramelize, set aside

: add scallions, saute one more minute

: almost……..

: serve cod and carrots with fresh lemon wedge and thai chili sauce

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

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Metzelsuppe Mit Grießklößchen

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Of the thousands of readers and followers of ChefsOpinion, I am sure only a small handful will be familiar with this dish. To all others, I highly recommend this if you are a lover of hearty fare, especially now during the winter months.
Metzelsuppe, Schlachtsuppe, Metzel Supp, Kesselsuppe – the proper translation would be Slaughter Soup or Butcher Soup, which does not exactly sound politically correct these days. Sausage soup would be a more palatable name, although it would not give you the proper idea what this dish is all about.
When I was a kid, I grew up in Gechingen, a small village in the Black Forrest in Southern Germany (Baden Wuerttemberg). Most of our neighbors were farmers. Once or twice a year, they slaughtered one of the pigs which most of them raised at the back of the house in the Schweinestall ( Pigsty). It was a time honored tradition to bring the friends and neighbors which had no pigs of their own, each a pair of liver wurst, a pair of blood wurst, a small piece of boiled belly and a small amount of Metzelsupp. This soup was the stock which resulted by cooking all the sausages, belly, head, feet and tail of the pig in one large Cauldron. Some of the sausages burst during the cooking. This, together with all the flavor from the meat and fat, as well as from the herbs and seasoning used in all the sausages, made for the most flavorful soup you can imagine. My Mom usually served it either with Spaetzle or Grießklößchen as Einlage (garnish).
Later, when I was an cook apprentice, we also raised pigs at the back of the hotel (as did many other hotels and restaurants at the time who were lucky enough to have the space to do so).
As a price, everybody who helped with the slaughtering got to share the head as soon as it was boiled, served sprinkled with coarse salt and accompanied by sour dough bread and a cup of Metzelsupp. Life sure was good then……..

Now, I did not slaughter a pig on my patio yesterday so I had to resort to some other methods and ingredients to come as close as possible to the Metzelsupp of my youth.
To be sure it was not as rich and mind-blowing good as the real deal, but it came darn close and made me real happy 🙂
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An Guata Wönsch I Eich Älle !
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Click here for Semolina Dumpling Recipe

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Metzelsuppe Mit Grießklößchen

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Preparation :
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liverwurst, blood wurst, pork wurst - remove casing, crumble

liver sausage, blood sausage, pork sausage – remove casing, crumble

add sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

add sausages, thyme, oregano, sage, majoram, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

semolina dumpling massa

simmer dumplings in salted water until done, about 40 minutes, depending on size

almost……..

plate dumplings

add soup, sprinkle with chopped parsley

Metzelsuppe Mit Grießklößchen

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Steamed Cod Filet With Red Beet Risotto And Sugar Peas

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Risotto is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer for ca 25 minutes while stirring constantly, it might be called tedious but hardly labor intensive. It also has the advantage of being the perfect dish for a dinner party if done by the “restaurant method” – cooking the risotto about 2/3’s and then cooling off, later finishing the cooking process for just a few more minutes right before service time. (That’s how you get your risotto served on time in restaurants, otherwise too much time would pass from the time you order to the time you get served). Just remember to have the texture of your risotto slightly more liquid when you remove it from the stove top then you actually prefer the risotto when eating it, since the rice will continue to cook and absorb liquid between the time you stop cooking and the time you’ll have your first spoonful.
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Bon Appetit ! Life is Good !
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Steamed Cod Filet With Red Beet Risotto And Peas

Bella say’s : Let’s dig in…

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Preparation :
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season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate to slowly cook through

simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

set diced beets aside, return beet stock to a simmer, season with garlic paste and cayenne pepper

saute onions and garlic paste in butter

add arborio rice and saute another minute

add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

almost……..

when rice is almost al dente, add the diced beets and heavy cream, simmer while stirring until rice is al dente

add blanched green peas to the poaching liquid of the fish, let heat through for another minute

add blanched green peas to the poaching liquid of the fish, cover again, let heat through for another minute

add parmigiano-reggiano, check / adjust seasoning

add parmigiano-reggiano to the risotto, check / adjust seasoning

plate risotto

top risotto with steamed cod

top cod with green peas

Steamed Cod Filet With Red Beet Risotto And Peas

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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……, the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep 🙂
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms 🙂
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Bon Appetit ! Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

meanwhile, season steaks with kosher salt and fresh ground black pepper

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

in same pan, saute onions until lightly caramelized

add drained mushrooms and garlic paste

add heavy cream, salt and pepper

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

plate steaks and rustic bread to mop up the sauce and juices

top with mushrooms, sprinkle with more scallions

Rib Eye & Mushrooms In Cream

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Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday, on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects. Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦 ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit ! Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

saute onion, green peppers and red chilies in garlic oil

add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

add peanut sauce, mix well

stir fry for another minute, check / adjust seasoning

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

Spicy Octopus And Rice Noodles In Peanut Sauce

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here, if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit ! Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanche tripe in saltwater 3 times

beautiful 🙂

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

chinese egg noodles

cook in saltwater for about two minutes, strain, toss with sesame oil

place noodles in serving bowl

top with blanched bok choy

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Hickory Smoked, Panko Crusted Bone-In Ham Steak

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Here we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with simple ingredients should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things, in variation.
Well, there you have it : Another ChefsOpinion 🙂
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Bon Appetit ! Life is Good !

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Preparation :
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mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

almost……

saute onions in butter until lightly caramelized, add garlic confit paste

add cabbage and peppers, saute until cabbage starts to wilt

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

plate cabbage on serving dish

top with ham steak

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

Hickory Smoked Panko Crusted Bone-In Ham Steak

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EASY DOES IT # 17 – Hans’ Homemade Buffalo Sauce

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While buffalo sauce is most famously used for chicken wings, I use my recipe for many other dishes, such as steak sauce, light coating for sautéed shrimp, sautéed vegetables, sautéed potatoes, etc, as well as fried foods such as chicken hearts, duck gizzards, chicken wings ( pictured below). I also use it as a spicy dipping sauce for french fries and whatever else needs a bit of a pick-up 🙂
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Bon Appetit ! Life is Good !
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Recipe :
Melted butter 1/2 cup
Sriracha 1/2 cup
Green tabasco 1 tablespoon
Confit garlic paste 1 tablespoon
White vinegar 1 tablespoon
Honey 1 tablespoon
Maggi seasoning to taste
Kosher salt to taste
Mix all ingredients well, check / adjust taste

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Easy Does It # 17 – Hans’ Buffalo Sauce

Easy Does It # 17 Hans’ Buffalo Sauce

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Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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One of the reasons I miss Europe so much is the fact that dishes like this are practically impossible to find on a restaurant menu here (or in any home, for that matter). Simple, delicious, real food one can eat with gusto. Mind you, I would not want this every day, but once in a while…….
So, as usual, if you want the best, you might as well learn to prepare it yourself 🙂
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Bon Appetit ! Life is Good !
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Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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Preparation :
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beef chuck roast or other braising cut root vegetables, water, bring to a simmer, cook until meat is tender, remove meat, set meat aside

beef chuck roast (or other braising cut), root vegetables, water, small amount of salt, bring to a simmer, cook until meat is tender, remove meat, set aside