cooking

Crappy Weather Food – Beef, Beans And Other Stuff

Meanwhile, in Florida…….

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Hurricane season has finally arrived in Florida, and boy, has it ARRIVED 😦
While God has spared us a hurricane so far, we had constant rainstorms for the past two weeks, resulting in extensive flooding, turning many streets into rivers and parking lots into lakes.
Hearty food is the partial answer to that misery, making up for the fact that outside grilling and outside cooking in general, is suspended for the moment.
This beef stew with potatoes, tomatoes, onions, garbanzos, white beans, red beans and black beans is the perfect food to enjoy while looking out the window, watching the world drowning in rain and misery 😦
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Bon Appétit ! Life is Good !
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Crappy Weather Food – Beef, Beans And Other Stuff

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Preparation :
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: 2 lbs beef ribs

: blanche ribs for one minute, drain, rinse

: to 3 qt water add the ribs, 2 med white onions, large dice, 1 tblsp garlic paste, 1 pinch grated nutmeg, kosher salt and grd black pepper to taste, bring to a simmer

: simmer slowly until ribs are very tender but NOT falling apart

: remove ribs from stock, let cool enough to handle

: remove and discard bones, cut meat into bite size pieces

: the stock should be reduce to about 1 qt; if too much, simmer until 1 qt remains, if there is not enough, add some more water to reach 1 qt

: cut 1/2 ea red pepper, 1/2 ea yellow pepper and 1/2 ea green peppers into large dice; drain and rinse 10 oz kernel corn, 10 oz black beans, 10 oz white beans, 10 oz red beans, 10 oz diced tomatoes, 10 oz small cooked potatoes

: add the beef, all the veggies, 1 lb finely sliced beef sausage and 1/2 cup sliced scallions to the stock, simmer for 3 minutes

: check/adjust seasoning

: to serve, sprinkle with fresh grated Asiago cheese and 1/2 cup finely diced raw white onion, red pepper, green pepper, yellow pepper and scallion (optional, but in my opinion the raw veggies add a great “freshness” and texture)

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Crappy Weather Food – Beef, Beans And Other Stuff

: Meanwhile, in Florida…….

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Shrimp & Egg Fried Rice

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This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
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Bon Appétit ! Life is Good !
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to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

Shrimp & Egg Fried Rice

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Preparation :
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: stir fry fine julienne of 1 med onion in 1 tblsp peanut oil until translucent

: add 2 cup small shrimp and stir fry until pink

: remove shrimp and onions, reserve

: stir fry 2 cup day old rice in 1 tblsp peanut oil until the rice make a popping sound, add 1/2 tsp garlic paste, 1/8 tsp ginger paste, chili paste and kosher salt to taste, mix well

: remove rice from pan, reserve

: season 3 whisked eggs with kosher salt and cayenne pepper to taste, scramble in 2 tblsp peanut oil until set

: return the rice, onion and shrimp to the eggs, add 1 tsp sesame oil and 2 tblsp finely sliced scallions and stir fry until heated

: check/adjust seasoning

: serve as a main dish for one or divide for two smaller portions

: to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Pork knuckles are without a doubt one of the most loved comfort food by those in the know.
No matter if roasted, braised, soused , served whole or cut-up in stew’s, prepared any which way – pork knuckles rock ! 🙂
The one featured today is probably the most simple, yet also the best version.
Seasoned with only kosher salt, then braised until very tender and finally roast until super crisp, it is a perfect example of how a great ingredient can easily be transformed into a world-class dish with just a little time and a lot of love 🙂
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Bon Appétit ! Life is Good !
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Preparation :
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: slice 1/2 med size red cabbage and 1 large white onion into fine julienne, season with 1/3 cup red wine vinegar, 3 tblsp peanut oil, 1 tsp sugar and kosher salt and cayenne pepper to taste, mix well

: Rotkraut Salat / Red Cabbage Slaw

: Maillard Mustard / Grated Horseradish

: season pork knuckle generously with kosher salt, place in a roasting dish, add 1/2 inch water, cover tightly with alu-foil and braise in a 375F oven until very tender but NOT ! falling apart, between 2.5 and 3.5 hours, depending on size of knuckle(s)

: remove alu-foil and roast until skin is golden and crisp (at this point the skin will be shattering into pieces when knocked with the back of the knife and the meat can easily be pulled apart with a fork and knife

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

: Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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BREAKFAST OF CHAMPIONS # 61 – Chocolate Buttermilk Waffles With Strawberries In Honey/Vanilla Cream

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

Today was the first time that I remember getting up at 7.00pm without a reason other than trying this new lifestyle, where I get up early and go to sleep early (Midnight), without any compelling reason other than that’s the conventional thing to do.
Let’s see how long THAT last’s………
So, getting up that early and having nothing planned to do, I treated myself to this wonderful breakfast.  Before I retired fully (last Sunday), I only ever had a full breakfast on a day off, so this was breakfast virgin territory to me. I must say, with a good breakfast under the hood, the day turned out very different from what I am used to. No food-craving until the late afternoon (I did share a few grapes and cashews with Bella at around 2:00 pm), and only had a very small dinner at 8:00 pm. Feels very good and of course, I know that this is far healthier than my usual monstrously sized dinners after 10:00 pm 🙂
Let’s hope I can keep this up and become used to this healthier way of life, where the most important meal is breakfast and/or lunch and dinner is small, healthy and (mostly) sensible 🙂
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Bon Appétit !   Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold in whisked egg whites
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BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

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Preparation :
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: simmer 1 cup heavy cream until reduced by half, add 2 tblsp organic honey and 1/4 tsp organic vanilla extract

: add 8 oz cleaned/quartered strawberries

: simmer until heated through

: Strawberries In Honey And Vanilla Cream

: Spread a thin layer of waffle batter on a hot, buttered waffle iron, sprinkle with 1/4 cup “Ghirardelli Chocolate Bittersweet Baking Chips”, top with another thin layer of waffle batter, bake waffle until crisp on the outside and chocolaty-melty on the inside; to serve, dust waffles with castor sugar, serve with the creamy strawberries, decorate with fresh strawberries

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

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Shrimp And Ricotta Ravioli With Pangrattato

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Preparing your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki, it will be wise to invest a few dollars in a ravioli mold/press/cutter, which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
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Bon Appétit ! Life is Good !
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Pasta Dough :
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Ingredients :
2 ¹⁄₂cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
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Method :
Coarsely chop the shrimp, add all other ingredients, mix well
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Shrimp Butter :
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Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
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Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
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Shrimp And Ricotta Ravioli With Pangrattato

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Preparation :
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: add 1/2 cup breadcrumbs of your choice (regular crumbs or panko) to 4 oz melted butter

: season with kosher salt and cayenne pepper, saute until golden, remove from heat

: saute shrimp in butter

: add ravioli and parsley

: plate ravioli and shrimp butter, top with pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

: Shrimp And Ricotta Ravioli With Pangrattato

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
“Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche“ by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

Torta de jamón, ham-filled torta
Torta de aguacate, avocado-filled torta
Torta de adobada, adobo meat-filled torta
Torta de huevo, scrambled eggs-filled torta
Torta de milanesa, milanesa meat-filled torta
Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit ! Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
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: marinade 1/2 cup finely sliced red cabbage, 1/2 cup finely sliced white onion and 1/4 cup finely sliced green bell peppers with 1 tblsp vinegar, 1 tblsp olive oil and kosher salt and cayenne pepper to taste

: season 16 oz medium size headless and tailless shrimp with kosher salt and lime juice to taste

: grill on a oil-brushed, very hot surface on both sides until cooked through

: when done, remove to a bowl with 4 tblsp sweet chili sauce

: add 1 tblsp chopped cilantro

: let marinade for 20 minutes

: meanwhile, cut a baguette or other bread of your choice lenghtwise in half

: spread both halves generously with refried beans

: top with 3/4 of the slaw

: top the slaw with the shrimp

: top the shrimp with the remaining slaw, sprinkle with 1 tsp chopped cilantro

: top with the second half of the bread, cut into 3 individual servings; serve with assorted marinated chilies

: serve tortas with assorted marinated chilies

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Sauteed Flounder Fillet “Grenobloise”

Scholle Gebraten (Whole Sauteed Flounder)

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Decades ago, when I was about 19 years old, working as a commis de cuisine on the German Seaboard (Ostsee), in Timmendorfer Strand, Hotel Seeschlösschen), this dish was one of the all time favorites on restaurant menus, either the whole fish or, for the less adventurous, fillets like I have used here.
Usually served “Meuniere” or “Grenobloise”, accompanied by “Kartoffel Salat” (potato salad) or “Dill Kartoffeln” (dill potatoes), “Scholle” (flounder) was abundant and therefore one of the most economic and popular fresh fish one could order in a restaurant.
How times have changed…………
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Bon Appétit ! Life is Good !
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Sauteed Flounder Fillet “Grenobloise”

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Preparation :
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: clean 3 ea small red beets, cook in salted water until soft, cool, peel and slice

: add 1 small finely diced onion, 1 tblsp apple cider vinegar, 1 tblsp olive oil, kosher salt and cayenne pepper to taste

: peel, cook and cut in half 1 lb small potatoes, drain

: saute potatoes in 2 tblsp butter until hot, season with kosher salt and cayenne pepper to taste, remove from heat, add 1 tblsp sliced fresh dill

: dill potatoes and red beet salad

: fillet 2 ea lemon, reserve fillets, use juice from lemon carcasse to season the fish

: season 6 ea large flounder fillets with lemon juice, soy sauce, kosher salt and cayenne pepper to taste

: dredge the fillets in a/p flour, saute in olive oil until just cooked through but not dry, remove fillets to a serving plate

: add 6 oz of whole butter to the pan, heat until just starting to brown (beurre noisette)

: top the fish with the lemon fillets, 2 tblsp capers and 2 tblsp chopped Italian parsley

: pour the beurre noisette over the garnish

: Sauteed Flounder Fillet “Grenobloise”

: Sauteed Flounder Fillet “Grenobloise”

: Sauteed Flounder Fillet “Grenobloise”

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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

Before I started this post today, I googled “Wrap”, to see some comparison to what I had prepared for dinner.
To tell you the truth, almost all of them, especially the ones from food chains, look absolutely gorgeous – well balanced with equal amounts of protein, lettuce and other “Stuff” 🙂
The problem???
Almost all these wraps are very different from the real thing you can purchase in restaurants and deli’s. While there are a few exceptions, most commercial places serve you these monster wraps, huge and beautiful to look at. But upon closer inspection, one finds mostly shredded lettuce and chopped tomatoes, sprinkled sparsely with the other ingredients listed on the menu. Even when there seems to be a lot of the goodies, the maker of the wrap usually places most of the goodies in the very center of the wrap, so when it is cut for presentation, it shows an abundance of it at the displayed center cut, while the rest of the roll contains mostly the cheap shredded lettuce. This would not be such a problem if the prices would not be so outrageous for what is actually being served (mostly lettuce) 😦
Good restaurants are usually an altogether different animal, although many serve you the same “lettuce wrap with a bit of other stuff”.
By now you will know what’s the solution – yep, make your own and pack it with the good stuff ! 🙂
Here we go:
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Bon Appétit ! Life is Good !
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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Preparation :
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: cut 8 oz of your favorite sausage into medium size pieces

: saute sausages with 1/2 medium size onion until onion is lightly caramelized

: add 6 oz black beans, 2 tblsp grated parmesan, 1/2 tsp garlic paste and 2 oz finely sliced raw bell peppers

: sprinkle 1 large spinach tortilla with grated parmesan

: add the sausage filling

: sprinkle with 1 tsp chopped cilantro and hot sauce to taste

: roll wrap tightly

: wrap roll into alu-foil to re-heat at a later point (omit this step if you serve the wrap right away); If re-heated, serve with or without foil. If you serve with the foil, peel-back as you eat to avoid a mess 🙂

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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To prepare a successful raw “Tomato Sauce”, it is essential that the tomatoes are VERY ripe, sweet and soft.
Other than that, there is not much wizardry to be employed, just make sure that the pasta is cooked perfectly, your basil is fresh, young and sweet, the olive oil is of great quality and the cheese you use is the best you can afford. (Any hard, fresh-grated cheese you prefer will do).
The result will proof once again that if prepared with love and gusto, bringing together a few simple, good quality ingredients will add up to a wonderful meal (Even if the sunshine is lacking) 🙂
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Bon Appétit ! Life is Good !
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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Preparation :
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: basil plant

: dice 4 large, very ripe tomatoes, add 1/2 tsp garlic paste, 20 medium size basil leaves, 1 tsp sriracha, 2 tblsp grated Asiago and kosher salt to taste

: add 1 cup boiling pasta water

: mix and let steep for a minute

: add 1 lb fresh-cooked, drained, hot pasta, 1 tblsp fresh-cracked black pepper and 4 tblsp EVO, mix all

: divide into 4 serving plates

: drizzle with more EVO, sprinkle with grated Asiago

: Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

: Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Hot Legs

Easy, peasy, but soooo delicious 🙂
When you don’t feel like spending lots of time in the kitchen, but you want to have a great, hot meal just the same, these beautiful, juicy, spicy and wonderful delicious babies can come to the rescue.
5 minutes prep time (max), 45 minutes total time, – voilà !
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Bon Appétit ! Life is Good !
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” Hot Legs “

” Hot Legs “

” Hot Legs “

” Hot Legs “

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Preparation :
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: 2 tblsp organic honey

: 3 tblsp sriracha

: 2 tblsp say sauce

: 1 tblsp garlic paste; mix well

: 4 large chicken legs

: incise on both sides all the way to the bone

: put legs on a rack which is suspended above a baking sheet with 1 inch water(to prevent the drippings from burning), brush with half the marinade on both sides

: bake at 420F for 20 minutes

: remove legs from oven, brush with the remaining marinade on both sides, return to oven until done (162 on the thickest part on the bone); serve with steamed rice or flat bread