dinner

Beef Paillard And Chili Cheese Fries (Boss Level)

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Beef Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or chicken paillard or veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
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Bon Appétit ! Life is Good !
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Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
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P.S.
Please make the effort to serve this dish with tonkatsu sauce instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
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Tonkatsu sauce (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Preparation :
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: mix 1/3 cup grated parmesan, 1/3 cup grated cheddar, 1/3 cup grated mozzarella with 2 stalk finely sliced scallions and 1 tsp chili flakes

: chili/cheese mixture

: 3 large baking potatoes

: peel potatoes

: cut potatoes into lardons, pat dry

: fry potatoes in fat of your choice

: meanwhile, trim a 10 oz tenderloin of all silver-skin

: place fillet between twoo sheets of plastic, pound to a thin scallop

: season beef scallop with kosher salt and cayenne pepper, dredge in corn starch and saute in garlic oil to desired doneness

: cut paillard in half, place on serving dish

: remove crisp-fried potatoes to absorbent paper

: season with salt of your choice (see recipe)

: add 1/2 of cheese mixture, mix well

: top paillard with the fries

: sprinkle second-half of cheese-mixture and 1 tblsp of sliced scallions on top, put under broiler until cheese has melted, about 2 minutes, serve with lime and tonkatsu sauce

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

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Chicken And Waffles

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Chicken And Waffles are deeply rooted in the American south and have become a staple Soul Food item. More commonly made with fried chicken and served with gravy or honey and butter, I never really understood the attraction of the dish. However, my own version presented here, with very crisp waffles, sautéed boneless chicken breast and smothered onions in cream sauce has fully won my heart and will be a new standby in my home-kitchen repertoire.
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Bon Appétit ! Life is Good !
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Chicken And Waffle

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Preparation :
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: butterfly 3 boneless chicken breasts

: season with kosher salt, granulated garlic and cayenne pepper, saute in butter (or vegetable oil if you prefer) until just done but not dry

: while the chicken is sauteeing, prepare the waffle batter

: cook the waffle about 2 minutes longer than usual to get a crisper waffle that can stand-up better to the smothered onions in cream

: 1 done, 2 to go……..

: when cooked, remove chicken and reserve

: in the same pan/fat, saute two medium sized, sliced onions until lightly caramelized

: add 1 cup heavy cream and 1/2 cup lager beer, season with kosher salt and cayenne pepper, simmer for 2 minutes, remove from heat

: add 3 tblsp finely chopped cilantro, check/adjust seasoning

: place waffle on serving plate

: top one side of the waffle with a chicken breast, cover the other side of the waffle with smothered onions, sprinkle with more chopped cilantro and a pinch of smoked paprika (paprika optional) ; serves 3

: Chicken And Waffle

: Chicken And Waffle

: Chicken And Waffle

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Grilled Beef Tenderloin With Parmesan-Roasted Mushrooms

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Usually, I don’t eat beef tenderloin anymore. It has become prohibitively expensive and most of the time I prefer the texture of bone-in rib eye anyway. However, yesterday was my time of the month (to go to my Argentine butcher). One of the specials he offered was the most beautifully aged, grass-fed beef tenderloin for a great price, so I snapped up a couple of pounds.
Here now is the first steak I prepared (out of four I bought), accompanied by mushrooms only. Nothing else to distract from the marvel of this wonderful, tender, tasty chunk of meat ! (The mushrooms were not too shabby either) 🙂
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Bon Appétit ! Life is Good !
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Grilled Beef Tenderloin With Parmesan-Roasted Mushrooms

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Preparation :
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: season 16 oz tenderloin with kosher salt

: grill steak until done to your preference (med-rare for me )

: let steak rest for 10 minutes before cutting

: meanwhile, clean 6 oz of large botton mushrooms

: season mushrooms with 1 tblsp soy sauce, granulated garlic, kosher salt and cayenne pepper to taste, add 1 tblsp olive oil

: roast in 375F oven for 15 minutes

: prepare a mixture of 2 tblsp panko bread crumbs and 2 tblsp grated parmesan cheese, season with kosher salt and cayenne pepper to taste

: top the mushrooms with the crumb/cheese mixture

: continue to roast the mushrooms in the oven until golden, sprinkle with chopped parsley

: Grilled Beef Tenderloin With Parmesan-Roasted Mushrooms

: Grilled Beef Tenderloin With Parmesan-Roasted Mushrooms

: Grilled Beef Tenderloin With Parmesan-Roasted Mushrooms

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Pork, Cabbage & Chili Noodles

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Ahhh, the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
“as spicy as one can handle” ! (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food –
“It should kick like a lady, not like a mule” 🙂
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Bon Appétit ! Life is Good !
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Pork, Cabbage & Chili Noodles

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Preparation :
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: prepare a sauce of 1/2 cup soy sauce, 1/4 cup bean sauce, 1/4 cup hoi sin sauce and 1 tblsp sesame oil

: season 1 lb ground pork with chili paste, kosher salt and granulated garlic to taste, add 2 tblsp peanut oil

: mix well

: stir fry in 2 tblsp peanut oil until pork starts to brown, add 1 medium sliced red onion

: stir fry until onion is translucent

: add 1 lb diced white cabbage

: add the sauce and 1 cup water

: simmer until cabbage starts to wilt, check/adjust seasoning

: meanwhile, cook and drain 1 lb Chinese egg noodles, add 2 tblsp sesame oil and 3 tblsp peanut oil, mix

: plate noodles on serving dish

: top with the pork / cabbage stew, sprinkle with scallions and pickled chilies

: Pork, Cabbage & Chili Noodles

: Pork, Cabbage & Chili Noodles

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Open-Faced Chicken Sandwich

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There are chicken sandwiches – and then there is THIS chicken sandwich ! 🙂
When I made the sandwich, I almost stopped after adding the tonkatsu sauce and the sliced tomatoes to the baguette, because that by itself already looked good enough to eat. (Next time I crave a tomato sandwich, this will be the way I’ll prepare it). But then I went on to add the chicken and some scallions and the result was without a doubt the best chicken sandwich I ever laid my eyes on.
The combination of the crusty baguette, generously seasoned/very ripe tomatoes, the mouthwatering tonkatsu sauce and the crispy, juicy chicken comes together for a sandwich which is easy to prepare and hard to beat in looks, texture and taste 🙂
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Bon Appétit ! Life is Good !
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Open-Faced Chicken Sandwich

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Preparation :
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: score the skin of 5 chicken thighs, season with1/3 cup soy sauce, 1/2 tsp granulated garlic, 1 tblsp sriracha, 1 tsp honey and 1 tsp kosher salt

: place thighs on a wire rack, bake in a 375F oven for 45 minutes or until cooked through

: baste the chicken with the remaining marinade twice during cooking

: after chicken is done, let rest for 15 minutes before slicing in half

: meanwhile, slice 1/2 of a baguette length-wise in half

: brush generously with tonkatsu sauce , top with sliced tomatoes, season with kosher salt and freshly ground black pepper

: top each baguette-half with 5 half-thights, sprinkle with sliced scallion

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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I have prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and ~~cheap~~ – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
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Bon Appétit ! Life is Good !
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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Preparation :
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: 2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes

: saute bratwurst in olive oil until browned, remove from pan, reserve

: saute onions in 2 oz whole butter until caramelized

: add the tomatoes and scallions, saute until tomatoes are heated through

: add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesan

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Bon Appétit ! Life is Good !
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit ! Life is Good !
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit ! Life is Good !
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Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
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: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

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This pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
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Bon Appétit ! Life is Good !
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