dinner

Cowboy Steak & Fried Onions

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This evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit ! Life is Good !
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Cowboy Steak & Fried Onions

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

season steak with salt and cayenne pepper, saute until done to your preference

let steak rest in warm place for ten minutes

top with freshly grated horseradish

top with fried onions and sliced scallions

Cowboy Steak & Fried Onions

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Potato Cream Soup With Apple, Chorizo And Mushroom

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While driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit ! Life is Good !
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Potato Cream Soup With Apple, Chorizo And Mushroom

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saute onions in duck fat

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add a good amount of garlic paste

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add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

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meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

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blend soup until smooth

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add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Duck “Oscar”

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I figure that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none. I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.

Bon Appetit ! Life is Good !

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remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

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baste duck every ten minutes for another half hour

baste the duck every ten minutes for another half hour

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: marinade duck with soy sauce, sriracha, kosher salt and granulated garlic

: roast on a rack above a pan with water at 375F for about two hours, depending on size of duck

: meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and sriracha

: baste duck every ten minutes for another half hour

: remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

: Duck “Oscar”

: Duck “Oscar”

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Easy Does It # 6 – Express Ramen

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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Steamed Pork Buns (Baozi)

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Today’s early dinner was so delicious, easy and fast to prepare. I now get my dumpling and bun dough fresh from my Chinese neighborhood restaurant, so dumplings and steamed buns are much more often to be found on my dinner table. To prep the stuffing only takes a few minutes, steaming the buns another 20 minutes or so. Great food in a snap 🙂
The stuffing for these buns was ground pork, finely chopped white cabbage, sesame oil, egg white, salt, pepper, garlic paste and grated ginger. Stuff the buns, arrange on oiled paper sheets in steamer, steam for twenty minutes and – bingo !

Bon Appetit ! Life is good !
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Steamed Pork Buns (Baozi), Sriracha, Wasabi

Steamed Pork Buns (Baozi)

Beautiful Charger

Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi),
drizzled with dipping sauce
( soy sauce, garlic paste, lime juice, chili oil)

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Sauteed Veal Liver “Hawaii”

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Here is how old I am:
When I got to name a new dish and it has pineapple in it, the first thing that comes to mind is “ala Hawaii”, just like in the good old day’s when everything was more simple and less complicated. What can I say, old habits die hard 🙂
However, this garnish of pineapple, tomato and scallion in red wine cream suited the veal liver perfectly and I thoroughly enjoyed it for tonight’s dinner.

Bon Appetit ! Life is Good !
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Sauteed Veal Liver “Hawaii”

: dust slices of veal liver with flour, saute in peanut oil until done to your liking. One minute before done, discard oil and replace with fresh butter, season with salt and pepper, remove liver to absorbent paper

: almost ……

: sauteed veal liver medium rare

: deglaze pan with red wine, add heavy cream and demi glace

: simmer until nape texture, check / adjust seasoning. Meanwhile, saute pineapples, tomatoes and scallion in butter

: veal liver in read wine cream

: Sauteed Veal Liver “Hawaii”

: Sauteed Veal Liver “Hawaii”

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Cream Of Asparagus, Potatoes & Mushrooms

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After a weekend of over eating and indolence I felt I had to scale down a bit on dinner tonight.
A bowl of soup seemed just right, so here is what I concocted:

Bon Appetit ! Life is Good !
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Cream Of Asparagus, Potatoes & Mushrooms

: saute garlic paste in butter

: add onions, saute until opaque

: deglaze with white wine

: add asparagus and potatoes

: add half chicken stock and half milk

: simmer until potatoes are soft

: saute mushrooms in butter, season with salt and pepper

: blend soup until smooth, strain through a fine mesh sieve

: add heavy cream, season with salt and pepper. To serve, add mushroom, sprinkle with chili flakes

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

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Sauteed Pickled Herring And Potato Patty (“Pommes De Terre Macaire” With A Twist)

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Once a regular item on a menu, I have not seen pommes macaire on a menu for many years. What a shame, since they are such a great dish and so easy to prepare. Another thing that baffles me is that whenever I ask folk’s if they like pickled herring, the answer is usually no. Then how come I see pickled herring and/or roll mops on just about every supermarket shelf? Somebody must be buying 🙂
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So when I had some leftover baked potatoes, I first thought of making another twice baked potato, but I cooked that often lately so I wanted to come up with something different and yummy, so here it is : Herring and potato patty, served with spicy potatoes and wasabi.

Bon Appetit ! Life is Good !
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Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

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potato, greek yogurt, horseradish, mustard, scallions, pickle juice, pickled onions, dijon mustard, salt, pepper, mix well, form into patties, dredge in panko

saute in clarified butter on both sides until golden, meanwhile, heat small cooked potatoes in tomato sauce seasoned with plenty of garlic paste and sriracha

almost done………

Sauteed Pickled Herring And Potato Patties

Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

Sauteed Pickled Herring And Potato Patties

Spicy Garlic Potatoes In Tomato Sauce

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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit ! An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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: pound a rib eye or strip until about 1/3 of an inch thick, season with salt and pepper, dust with flour and saute until done to your preference

: set steak aside, deglaze pan with caper jus and red wine

: add demi glace and capers, simmer one minute, season with salt and pepper

: meanwhile, fry very finely sliced onions in peanut oil until crispy, remove to absorbent paper, season with salt, pepper and granulated garlic

: Steak Frites

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

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