dinner

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

>
Link to : “Hans’ Lighter, Healthier Comfort Food ”
>

>
Baby bok choy – must be one of the best vegetables anywhere. I just love the looks, the taste and especially the texture. Of course, as far as the taste is concerned, there is not much of it’s own, so I usually add oyster sauce or fermented black bean sauce among other strong ingredients to bring out the best of these beauties 🙂
>
Bon Appetit ! Life is Good !
>
P.S.
In case you wonder why I did not toast the sesame seeds –
I sometimes prefer the taste of un-toasted sesame, it is milder as if you toast them, – just a personal preference 🙂
>
>

drizzle vegetables with oyster sauce mixture

top with chicken, sprinkle with sesame seeds and cilantro

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
>

: make a sauce by simmeringoyster sauce, hoi sin sauce and soy sauce with garlic paste, grated ginger and cayenne pepper until reduced by half

: season bok choy with kosher salt and cayenne pepper

: saute in peanut oil until leaves start to wilt, add oyster sauce mixture, cover, steam for ca 3 minutes or until bokchoy is heated through

: remove bok choy, from sauce, set aside, add beansprouts and radish julienne, steam until heated through, remove veggies from sauce, set aside

: meanwhile, season chicken breast with salt and pepper, grill, brush generously with sweet chili sauce

: serving platter….

: arrange vegetables on platter

: drizzle vegetables with oyster sauce mixture

: top with chicken, sprinkle with sesame seeds and cilantro

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

>
>
>
>
>
>

Corned Beef And Cabbage – Happy St Patrick’s Day

>
>
After a week of corned beef almost daily, (I bought too much meat, as usual), I am happy that today St Paddy’s day is finally here, the mountain of corned beef is devoured and we can move on to other goodies. 🙂
However, today’s dish, Corned Beef and Cabbage, has been served in so many different versions that most of it has become just a shadow of its former glory. I hope that I can help resurrect people’s interest in this lovely dish. My version is a simple one, yet pretty to look at and most important, VERY tasty and sumptuous.
>
Bon Appetit ! Life is Good !
>
Click Here For Corned Beef Recipe
>
>

Corned Beef And Cabbage

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: rainbow potatoes, onions, herb/garlic butter

: saute vegetables in herb/garlic butter

: add beef stock, simmer until potatoes are almost done

: add cabbage

: add corned beef, ladle butter/stock from the bottom of the pan over the meat and cabbage, cover, simmer until cabbage is done, about 15 to 25 minutes, depending on your preference of texture

: plate cabbage and potatoes

: top with beef, ladle stock / butter over the top, sprinkle with scallions

: Corned Beef And Cabbage

>
>
>
>
>

Greek Salad (Limburger Salad)

>
>
” ~~Greek~~ Limburger Salad “
>
When I decided to have a Greek salad for dinner I had to go to the store first to get the necessary ingredients. To my tremendous surprise and delight, I discovered a type of cheese in the dairy section which I had not encountered for at least 20 years and which I would never have expected to find here in Miami – Limburger Cheese. This was the favorite cheese of my dad when I was a kid, and as I got older, the taste (and smell) eventually grew on me and Limburger became one of my favorite cheeses as well 🙂
So of course, never mind the feta cheese, Limburger it had to be ! It pairs great with the fresh vegetables and vinaigrette of the original Greek salad and, for my palette at least, it is the perfect substitute for the feta cheese in the original Greek salad.
As usual, use any cheese which suits your taste and budget best.
>
Bon Appetit ! Life is Good !
>
>

Limburger Salad and Jalapapeno / Cheddar Bread

Limburger Salad and Jalapeno / Cheddar Bread

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: what cheese-dreams are made of……

: Limburger

: dice onions, cucumbers and peppers, add tomatoes, kosher salt, cayenne pepper, garlic paste, red wine vinegar, olive oil, fresh chives, fresh oregano and fresh basil

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

: Limburger Salad And Jalapeno / Cheddar Bread

>
>
>
>
>

Éirinn go Brách – Cál ceannann (Colcannon)………

>
>
Colcannon, Corned Beef & Horseradish Sauce
>
>
Cál ceannann (Colcannon) is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
>
Bon Appetit ! Life is Good !
>
Link to Horseradish Sauce Recipe
>
Link to Corned Beef Recipe
>
>

Colcannon, Corned Beef & Horseradish Sauce

>
>
>

: getting started with the colcannon…..

: dice leeks into fine brunoise, thinly slice scallions

: simmer leeks in cream until soft

: peel and slice potatoes, simmer in salted water until soft

: drain potatoes

: add a stick of butter, cayenne pepper, grated nutmeg

: add cream with leeks

: add scallions

: blend all into smooth puree

: to serve, place a portion of potatoes on plate next to sliced corned beef, make an indention, place a generous knob of butter in indention

: ladle horseradish sauce over corned beef

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

>
>
>
>
>

Corned Beef – Getting Ready For St Patrick’s Day

>
>
Here is the deal – you can of course buy corned beef ready-made :-(, – or you can make your own, which in most cases will leave you not only with a far superior product, but also with unbeatable bragging rights 🙂
Usually, you want to brine your brisket for about 10 days (depending on the size), but if you add the beef to a boiling brine, bring it back to a simmer for a few minutes, then cool it down in the brine, your beef should be ready after 4 – 6 day’s, again depending on the size of the brisket. (Cut it into smaller pieces if you are pressed on time, the brine will penetrate faster)
So, two weeks ago I bought 8 lbs of the finest brisket I could find – grass-fed, organic – no added hormones nor added antibiotics. At about $ 10.00 a lb, this was a sizable investment, but judging after the first test, well worth the Mula. Bella agreed, as you can see in the pic below 🙂 Then there was the waiting time for ten days until yesterday, when I cooked the meat for about 2,5 hours, (one more time – cooking time depends on the size of the brisket) and then, finally, corned beef wonderland !
Bella and I had some of it yesterday, the rest will be had for a variety of dishes for the next few days leading up to St Paddy’s day.
>
Bon Appetit ! Life Is Good !

Click here for Corned Beef Brine

Please note that I omitted the Saltpeter (potassium nitrate) in the brine of the corned beef. Saltpeter will turn the meat into the bright- red colored corned beef we are normally used to. However, I am trying to stay away from the stuff since my doctor has given me the news that all the medicine I am forced to take has messed up my kidney’s, most notably Metformin. Saltpeter is therefore not an ingredient I should use in my food. On top of that, if you want to use the stock from cooking the corned beef for a soup, you sure don’t want that soup to be laced with saltpeter ! After the corned beef is cooked, you want to strain the stock and reserve for further use for soup and/ or sauce. I will make a Velouté with some of the stock to make a horseradish sauce for my “Corned Beef With Horseradish Sauce And Colcannon“. (Upcoming post).

>
>

to serve, slice into 1’3 inch thick slices

Bella approves 🙂

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: After ten days, remove beef from marinade, discard brine, rinse meat well

: cover meat with cold water, add fresh ground black pepper and garlic paste, simmer until meat is tender but NOT ! falling apart

: meat can be stored in lightly salted water in refrigerator for up to seven days

: to serve, slice into 1’3 inch thick slices

: Bella loves it 🙂

>
>
>
>
>
>

Meal Plan-Week Three

Meal Plan – Week Three

>
>

Update after my own completion of Week Four of “ Hans’ Lighter, Healthier Comfort Food ” meal plan :
>
During the four weeks I have adhered (more or less 😦 ) strictly to my “Hans’ Lighter, Healthier Comfort Food” meal plan, I have lost a total of 24.5 lbs of weight. (From 286.5 lbs on January 19th, to 262 lbs on February 16th).
But most importantly for me, for the past 4 weeks (starting on February 11th), I do not have the need to inject myself twice a day with Insulin (I still take Metformin for my Diabetis). This is a decision I have made after monitoring my blood sugar levels 8 – 10 times a day and having an average blood sugar level of 100, compared with fluctuating levels of anywhere between 75 and 500 before starting “Hans’ Lighter, Healthier Comfort Food” meal plan.
,
However, please note that UNDER NO CIRCUMSTANCES should you change your medication without consulting your physician first, even getting a second or third opinion before considering any changes !!!
,
I am sure that other changes in my life style, such as more exercise, as well as alcohol abstinence and refraining from smoking have greatly contributed to my overall improvement of physical and mental well-being (gone are the sluggishness and low energy, depressions and dark moods)
After just one month, I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want, when I want and what I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions than I was used to).

>
Bon Appetit ! Life is Good !
>
>

Daily Breakfast – Fruit/Tea (fibrous fruit + unsweetened tea of your choice)
>

Daily Lunch – Energy bar/Fruits (fruits of your choice + energy bar of your choice)
(many different brands / types of Energy Bars are available – consult your doctor/nutritionist)
>
.

Daily Dinner –

Monday – “ Braised Turkey Leg With Peppers And Great Northern Beans ”
Tuesday – “ ~~Greek~~ Limburger Salad ”
Wednesday – “ Steamed Baby Bok Choy With Ginger Garlic Pork”
Thursday – “ Mama Tilly’s Quer Durch Den Garten Eintopf ”
Friday – “ Shrimp And Lap Cheong Fried Rice ”
Saturday – “ Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing ”
Sunday – “ Chicken In A Nest ”
>
______________________________________________________________________
>
>

Braised Turkey With Peppers And Great Northern Beans

(Limburger) Greek Salad

Steamed Baby Bok Choy With Ginger Garlic Pork

Mama Tilly’s Quer Durch Den Garten Eintopf

Shrimp And Lap Cheong Fried Rice

Panko Breaded Chicken Breast & Romain In Sun Dried Tomato Dressing

Chicken In A Nest

>
>
>
>
>
>

Salad Florentine

>
Link to Hans’ Lighter, Healthier Comfort Food
>
>
Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
>
Bon Appetit ! Live is Good !
>
>
P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding ! – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
>
>

Salad Florentine

serve with vegetable chips and dried fruits

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>

: clean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper

: saute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the inside

: remove to an absorbent paper

: add to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing

: serve with roasted vegetable chips and dried fruits

: Salad Florentine

: Salad Florentine

: Salad Florentine

: Salad Florentine

>
>
>
>
>

Karachi Butter Chicken

>
Link to Hans’ Lighter, Healthier Comfort Food

>
>
This dish of course got got its world wide fame from the omnipresent version sold in Indian restaurants all over the planet, and since India existed long before Pakistan, it is safe to say that Butter Chicken was born in India, not Pakistan.
However, the version I am featuring here is the version which my sous chef Said taught me while I was working and living in Karachi, Pakistan.
If you wonder – Pakistan was one of the most beautiful, interesting and fascinating places Maria and I have lived. We only met very nice, gracious, openhearted, kind people who wanted to have nothing to do with the stuff that has turned the world off to this wonderful place.
Sadly, as in many other areas around the world, ignorant, devilish minorities spoil the country and make it a hell for hardworking, straight, honest people who want to live their life in peace and harmony.
But – this is of course another subject for another time and place to discuss……
Ok now, back to happier, tastier thoughts:
The food in Pakistan’s larger cities is marvelous, varied and highly seasoned, mostly Indian in origin but with a great influx of Persian-, Chinese- and Afghan-cuisine among others. While I was living in Karachi, I was lucky to be able to learn a lot of home-style recipes from my cooks and sous chefs, (besides the commercial food we served in the hotel), who took special pride in showing me the great food their families had cooked for generations. The meals Maria and I had in Pakistan were truly among the best we were lucky to enjoy anywhere in the world 🙂
So many happy memories of gracious people, amazing food and wonderful friendships……….
>
Bon Appetit ! Life is Good !
>

Click here for more info about Pakistani Food
>
Link to Garam Masala

Link to Naan
>
>
>

Pakistani Butter Chicken

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: saute chillis and cinnamon sticks in ghee

: add finely diced onions, garlic paste, grated ginger, garam masala, turmeric, saute until fragrant, add finely chopped tomatoes,

: add tomato paste, saute another ninute, add coconut milk, simmer until thickened

: meanwhile, season chicken with kosher salt, turmeric, cayenne pepper and yoghurt, cook in very hot cast iron pan without fat

: cut into bite size pieces

: return chicken to simmering sauce, remove from heat, cover and let steep in sauce for 30 minutes

: meanwhile, cook white rice

: meanwhile, cook naan, brush with ghee, sprinkle with kosher salt

: to serve, add a dollop of yogurt and lots of cilantro

: Pakistani Butter Chicken

: Pakistani Butter Chicken

: Pakistani Butter Chicken

>
>
>
>
>
>
>

Mafaldine Alla Riccione

>
>
I dedicate this dish to the city of Riccione, where I had my first moment of culinary ecstasy.
When I was 16 years old and an cook-apprentice in the Black Forest of Germany, I thought life, and particular working life, was too hard for me to handle, so I decided to run away from it.
I hitchhiked through southern Germany to Austria and from there over the Brenner Pass in the Dolomiti Alps down to Riccione in Northern Italy in the hopes of finding happiness and love in a life of leisure on the beach (well, I was 16 years of age in an area before the internet – ignorance and naïveté prevailed in 16 year old’s at that time :-).
When I left Baden Baden for my adventure I had 26.00 German Marks to my name, most of which I spend the first night on steins of beer in the “Englisher Garten” in Munich. I remember I crossed the border from Austria into Italy with 6.00 DM in my pocket. After breakfast that day, it was four weeks of sleeping under the stars and asking (begging actually) shop owners and restaurant owners for donations to support, in the form of food and drink, my escape from a working life to the bohemian life of my dreams. These were different times altogether. I was a skinny kid without a home, and most people I met had pity and gave me a good meal, most often a sandwich and/or some fruit and soft drinks. Also, everyone offered a free smoke of the good stuff, which made a penny less life on the road so much brighter 🙂
However, I remember when I got to Riccione, on the first day I spend there, the chef in a seaside restaurant handed me a simple plate of pasta with shrimp. This was the first time I saw shrimp of that size and had a dish that was so exotic and wonderful, both in its taste and its looks. To this day I remember the awesomeness I felt by smelling this food, feasting on its looks with my eyes and then devouring it all in a happy flash.
After one month of some happy, some frightening but never boring moments, even skinnier than before I left, but maybe just a bit wiser, I crawled back to my apprenticeship at the Hotel Wiedenfelsen, finished it and became a professional cook, never again to regret my earlier decision to follow this lifelong, tough, underpaid, but in so many other way’s rewarding career path of a cook and chef.
>
Bon Appetit ! See you in Riccione 🙂
>
>riccione,

Mafaldine Alla Riccione

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: saute bread crumbs in olive oil or butter (according to your preference), season with kosher salt and cayenne pepper

: cook mafaldine in salted water, drain, toss in (according to your preference) garlic oil or melted butter with garlic paste, add a spritz of maggi

: almost………

: season shrimp with kosher salt and cayenne pepper, add to pangrattato, saute until shrimp are done and breadcrumbs are golden in color, add sliced scallions and chili flakes

: plate mafaldine

: top with shrimp / pangrattato-mix

: Mafaldine Alla Riccione

: Mafaldine Alla Riccione

>
>
>
>
>

Sauteed Pork Medallions With Mushrooms And Pasta

>
Link to : “Hans’ Lighter, Healthier Comfort Food”
>
>
This is a dish straight out of my childhood, yet after all these years, it still has the same appeal to me which it had then (or maybe even more) .
Everything just falls into place – pasta, tomato sauce, parmigiano reggiano, sautéed mushrooms, peppers, onions, juicy pork medallions nicely seared and seasoned with lots of black pepper – my oh my, anytime 🙂
It’s dishes like this which keep me from needing a lot of “fru fru” on my plate.
Simple, honest, beautiful ingredients, proper execution and flavors to match, THAT is what food should be all about !
>
Bon Appetit ! Life is Good !
>
>