delicious

Pied De Cochon

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ANYTHING sounds better in french ?! 🙂
I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt.
Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one of my all time favorite second cuts.
Pigs trotters are very versatile, they are great fried, steamed, braised, and pickled.
The following dish was created today in my kitchen and, I must say, it was absolutely delicious (and pretty to look at, to boost).
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Bon Appetit ! Life is Good !
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More “Pig’s Goodies” on ChefsOpinion
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Wiki on Pigs Trotters
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More about Pigs Trotters
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Pied De Cochon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: poach pigs feet in salted water, drain, rinse, cover with salted water, simmer until very tender but NOT falling apart (about two hours)

: meanwhile, blanch baby bok choy

: shock in ice water

: drain

: after 1 1/2 hours, add kosher salt, chili paste, garlic paste, grated ginger, sliced onions to the soup

: after 2 hours, add fresh shiitake mushrooms

: also add blanched, rinsed sliced rice cakes and blanched, sliced lotus roots

: simmer slowly until pigs feed are done,, check / adjust seasoning

: add bok choy and chili paste (optional) to serving plate

: add pigs feet, rice cake and lotus roots

: ladle soup over all ingredients

: Pied De Cochon

: Pied De Cochon

: Pied De Cochon

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Seafood Snack

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Your choice:
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$ 3.95 – 1 pack of crappy “Nachos”
$ 4.50 – 1 small tub of crappy “Salsa”
$ 3.50 – 1 small can of crappy “Cheese Dip”

Total: $ 11.95 for a crappy snack 😦
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OR !!!
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$ 11.00 – 1,5 lbs snow crab legs
$ 6.00 – 0.5 lb eat & peel shrimp
$ 1.00 for some Thai sweet & spicy chili sauce
$ 0.50 half a lemon
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Total: 18.50 for a delicious, healthy, beautiful snack 🙂
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You be the judge !

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Bon Appetit ! (Either way) 🙂
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: Seafood Snack

: Seafood Snack

: Seafood Snack

: Seafood Snack

: Bella loves Seafood 🙂

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Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Versatile is an understatement when describing this dish.
Tasty, great, satisfying, lecker , delicious and wonderful on the other hand are highly accurate.
Because of the large amount of shrimps added to the potatoes, there is fair amount of stuffing left over. You can shape this into patties (2 ounces for hors d’oeuvres, 4 oz for appetizers, 6 oz for main course) and freeze them between oiled plastic film (airtight) for at least one month, then just saute them in butter until heated through and golden. Or, you could forgo the whole stuffed potato thing and transform all of it into patties :-).
Either way, I am sure whether you are a novice in the kitchen or a seasoned veteran, you will love and appreciate this simple yet sophisticated dish.
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Bon Appetit ! Life is Good !
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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

Baked Potato Patty & Cucumber/Tomato Salad In Lime Vinaigrette With Aji Amarillo Sauce

Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: baked idaho potato

: let potato cool, cut off top 1/3

: scrape out potato flesh, mash, not to smooth

: add greek yogurt, cooked shrimp, sriracha, garlic paste, kosher salt, mix

: add lots of sliced chives

: spoon back into potato shells

: spray with melted butter, sprinkle with panko and parmesan

: shape patty with leftover stuffing, spray with melted butter, place with stuffed potato in pan or baking dish

: ready to bake

: mix cucumber and grape tomatoes with chili flakes, kosher salt, olive oil, garlic paste and lime juice

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

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Hans’ Pork Buns (Not David Chang’s Pork Buns)

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David Chang’s pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge 🙂
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Bon Appetit ! Life is Good !
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Hans’ Pork Belly Bun

top pork with cucumber/radish and coarsely chopped cilantro

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Preparation :
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season porkbelly with salt and saute until golden brown

when brown, remove pork and set aside

saute onions in garlic oil until lightly caramelized

add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

add oyster sauce

add soy sauce

add sriracha

return pork to pan, add water

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

cut pork into bite-size pieces

cut kaiser rolls in half, toast lightly

top both halves of buns with onion sauce

add pork to bottom half of bun

top pork with cucumber/radish and coarsely chopped cilantro

Hans’ Pork Belly Bun

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Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
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Hans’ Pork Belly Bun
The actual dinner portion 🙂 😦

Hans’ Pork Belly Bun

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” Stir Fried Vegetables & Longevity Noodles “

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Light, tasty, healthy, delicious.
Life is Good !
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” Braised Chicken, Garbanzos & Potatoes “

Enjoying a light, delicious and healthy soup for lunch.
Cream cheese & parmesan raviolini, spicy veal meatballs,
shrimp and broccoli rabe in chicken broth.
Life is Good ! 🙂