dinner

Bayrisches Kraut, Geräucherte Schweinehaxen Und Petersilien – Kartoffeln

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Cabbage is one of the most used vegetables, yet these day’s it has a less than stellar reputation. In my opinion the reason for this is that most cooks in this part of the world have no clue what to do with it, except maybe coleslaw or the crappy so called “Sauerkraut” they put on even crappier hot dogs. ( However, a properly prepared sauerkraut can be culinary heaven.
On the other hand, in Asia and Europe, all types of cabbage are highly valued players in a myriad of recipes were cabbage is either the main ingredient or one of many ingredients in a dish.
One of my favorite cabbage dishes is “Bayerishes Kraut”, (cabbage bavarian style).
It is very simple to prepare, yet it’s very tasty and unusual in its texture and flavors. The secret is to plan ahead and cook the cabbage one day before consumption, then reheating it after one day in the fridge. (Same goes for sauerkraut)
Served with smoked pork knuckles and sauteed parsley potatoes – aaaahhhhhh 🙂

Bon Appetit ! Life is Good !
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Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien – Kartoffeln

simmer smoked pork knuckles inwater seasoned with kosher salt and plenty of garlic, chili flakes

simmer smoked pork knuckles in water seasoned with kosher salt and plenty of garlic and chili flakes

Saute peanut oil and sugaruntil sugar turns light brown. Add salami (or bacon) and onions, deglace with white wine

Saute peanut oil and sugar until sugar turns light brown. Add salami (or bacon) and onions, deglaze with white wine

add white vinegar of your choice,

add some of the stock from the knuckles

add finely sliced white cabbage, bay leaves and caraway seeds

mix well, let simmer for approximately 20 minutes

after 20 minutes there should be very little liquid left. Add a small amount of corn starch slurry, simmer one more minutes

Once the pork knuckles are very tender without falling apart, remove from stock and bury in the cabbage. Let cool and store overnight in fridge. Next day, reheat and serve with sauteed parsley potatoes. Serve with mustard and horseradish

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien- Kartoffeln

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & sautéed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

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Roast Turkey (After-Thanksgiving Dinner)

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My friends had to work on thanksgiving until late at night, so they asked me to cook them a turkey today.
This is what I took over to their house this evening:

Bon Appetit ! Life is Good !
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Roasted Turkey

turkey roasting

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Chinese Style Ginger & Garlic Crabs

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Last night’s dinner was truly special.
Special food, special digestive (very old cognac) and most of all, special friends.
This is the first Chinese recipe I ever learned, way back in 1974 while working on Royal Viking Sky. My assistant was a Chinese fellow named Chang. Whenever we were in Vancouver, instead of going ashore, he took his fishing line and a few pieces of chopped up fish and went up to the aft deck to fish for crabs. In these days there were very few cruise ships and fewer still went to Alaska during the three months summer season. So, crabs and other seafood were still plentyful and as I remember from watching him fishing once, all it took for him was to lower the fishing line with a bit of fish on the hook into the water, wait maybe a minute, then pull it out with the biggest crab attached to it. It took him less then an hour to fill three buckets of the freshest, largest crabs you have ever seen. He kept them alive in the cooler until the next evening, then he cooked them for a few of us for a late dinner. He supplied the food, I supplied the beer – everybody happy 🙂

Bon Appetit ! Life is Good !
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Saute very finely slivered garlic and very finely julienned ginger in peanut oil until garlic starts to turn yellow. Deglace with sherry wine, add seafood stock or clam juice, sea salt and cayenne pepper. Add crabs, cover tigtly and steam until crabs are just done. Remove crab into serving dish. Thicken stock with corn starch slurry. Using a wire whisk, stir sauce slowly in one direction, add egg whites. Remove from heat, add sesame oil and scallions. Check/adjust seasoning. Ladle sauce over crabs. Enjoy 🙂
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Chinese Ginger & Garlic Crabs

Fresh Crabs

Gale, Junior and Moses

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Crispy Fried Duck With Dirty Rice Sticks

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Some of you might remember the roasted ducks I have prepared in the past. This recipe for a fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit ! Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

cover tight and steam for 2,5 hours

strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

Crispy Fried Duck

Crispy Fried Duck With Dirty Rice Sticks

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Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

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If this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit ! Life is Good !
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Mondongo A La Soupi

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: saute onions and garlic in olive oil

: add sliced chicken gizzards

: saute until onions and garlic starting to caramelize

: add triple – blanched tripe, diced tomato, caraway seed, bay leave, demi glace, salt, pepper and morcilla

: deglaze with red wine and vinegar

: simmer until tripe is tender

: add beans, potatoes and chilies

: add dark beer

: simmer until potatoes are cooked. Check/adjust seasoning

: Sprinkle with young basil. Serve with bread or rice

: Mondongo A La Soupi

: Oxtripe & Gizzards My Way

: Ox Tripe & Gizzard Stew

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Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

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After two days of turkey, tonight’s dinner required something more beefy. Only a large rib eye with lot’s of other goodies would do, so this is how I rolled:
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Gratinated Beef Rib Eye With Straw Mushrooms & Great Northern Beans

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Bon Appetit ! Life is Good !
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: season rib eye with sea salt and freshly ground black pepper. Grill until done to your liking

: meanwhile, saute onion and garlic in butter

: add straw mushroom, saute until heated through

: add great northern beans, salt and sriracha, saute until heated through

: Remove rib eye from grill, place on a baking tray

: top steak with bean/mushroom mixture

: add spicy tomato salsa

: top with appenzeller cheese

: gratinate, sprinkle with scallions

: Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

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NOT A Turkey Sandwich

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Now that normality has been restored in most home kitchens, it is time to attack the leftovers, hopefully without destroying our memories of a wonderful turkey feast by just slapping a few slices of meat in between two simple slices of bread and calling that a good way of using leftovers. Instead, I made this great turkey stew in a spicy cream sauce with grape tomatoes and parmigiano reggiano over pasta. Delicious, quick and easy 🙂
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Turkey Stew In Spicy Chili Cream Over Conchiglioni

: saute onions and garlic in olive oil

: add diced turkey and diced chilis, saute two minutes

: add cream, hoi sin sauce, sriracha, maggi and turkey sauce

: simmer and reduce to nape texture, add grape tomatoes, remove from heat. Check/adjust seasoning

: plate freshly cooked pasta

: top with turkey stew, sprinkle with cheese and sacallions

: Turkey Stew In Spicy Chili Cream

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Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

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Lettuce cups are widely used in Asia and are usually filled with plain, sesame oil coated rice-, egg- or cellophane- noodles amongst other goodies such as duck, shrimp, tofu, etc. I like my noodles to have a bit more taste and substance, so I usually use a stir fried mixture of noodles and other “stuff”. Here I used dirty rice sticks, along with spicy chicken and a wonderful tasty hoi sin dressing. The result was both eye-pleasing and tasty 🙂

Click here for Dirty Rice Sticks recipe
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Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: season diced chicken leg with five spice powder, salt, cayenne and soy sauce, saute until golden

: mix hoi sin, honey, ketchup, lime sauce, garlic paste, salt and pepper

: prep lettuce cups

: fill with dirty rice sticks

: top with chicken

: drizzle with hoi sin dressing, sprinkle with fresh coriander and sesame seeds

: Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

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Dirty Rice Sticks

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Here is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.

Bon Appetit ! Life is Good !
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Dirty Rice Sticks

: saute chopped duck liver and duck gizzard with onion, scallion, garlic paste and grated ginger in peanut oil

: add soaked rice sticks, a bit of duck stock to moisten the noodles, sesame oil, salt and cayenne pepper, saute until rice sticks heated through

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

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Stir Fried Crimini & Bok Choy In Special Sauce

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The seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit ! Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

: stir fry crimini until starting to brown

: add onion and garlic puree, saute until fragrant

: add white part of bok choy, saute two minutes

: add bok choy leaves, red pepper julienne, sauce ingredients

: saute one minute, check/adjust seasoning

: serve with Chinese steamed rice, sprinkle with scallions and sesame seeds

: Stir Fried Crimini & Bok Choy In Special Sauce

: Stir Fried Crimini & Bok Choy In Special Sauce

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