ethnic recipes

Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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While this soup might seem a bit in the style of Thai food, it actually isn´t, but rather, it is a combination of things I love to be in my food – juicy simmered or roasted chicken, coconut/chicken broth, ginger, garlic, Ichimi togarashi, furikake, cilantro, Thai sweet chili sauce, and udon noodles, items you can usually find at all times in my fridge and in my cup board.
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet. 🙂
In fact, if you already have leftover cooked (or roasted) chicken in your fridge, the whole process of assembling and finishing this dish will not take more than a few minutes 🙂
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Pls note :
Adjust the quantities and use of all the ingredients according to your own moods, taste buds and their availability.  🙂

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Preparation :
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the veal ).
The laws and regulations, and most importantly the government controls  concerning veal, are quite different in Europe and the US, and too complicated and confusing, so I suggest to anybody who has any interest in the matter should study it on official government websites of the different States in the US, as well as on the official government websites of the different countries in Europe.
However, the simple reason why I seldom bought  “VEAL” in Florida was because it was priced in the stratosphere and usually not real “VEAL” as we know it in Germany. There are even well-established categories (types) of veal, but again, that´s too complicated for most folks who never eat veal anyway.  😦
I don´t intend to sound negative about this, just an observation and the reason why you hardly ever saw a post about veal liver on ChefsOpinion while my home was in Florida.
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But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
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PS.
The quantities on this page serve one generous portion (as shown)
Two regular portions
Four appetizers (cut ea slice one more time so you have 4 ea small portions)
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

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Potato-Cucumber Salad

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Preparation :
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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This soup contains four of my most beloved food-ingredients :
Strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat.Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Serve the soup with the whole shank slice, bone-in (with the bone marrow), or, for convenience, remove the meat from the bone and cut into bit-size pieces, then remove the marrow from the bone and divide it between the soup plates, top with the rest of the ingredients and the broth.
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Preparation :
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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onions

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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I have made dozens, maybe even hundreds, of honest attempts to love the American Burger – unfortunately, most of the time, my honest attempts have failed miserably. 😦
This includes restaurants of all price points, even when, because of its simple nature, most burgers are consumed in simple joints. (I don´t want to go into the pitiful, sorry nonsense of the $100.00 or $1000.00 burger here)
While, in a long lifetime, I had a few spectacular good ones, lots of mediocre ones and, unfortunately, hundreds of lousy ones, generally the American burger is mostly a sorry excuse of a meal or snack. Most of the time, even when it starts out as a perfectly fine little disk of decent ground beef or other protein, most of the time it will then be mistreated every step of the way until it finally reaches the inside of your mouth where you´ll mostly experience a nasty mix of  grey, tasteless dry meat, inferior buns, stale raw onions and tomatoes, limp lettuce and a few squirts of the cheapest mayo and mustard available this side of Bangladesh.
While this may sound harsh, I fully stand behind these words as being the honest truth.
Now, on the other hand, why not take this precious ground meat (beef/ pork/ game/ turkey, seafood, etc, etc, and season it well, add some more ingredients to make it light, juicy, tasty and pretty, then pair it with proper condiments and sidings.
Not MORE, but BETTER ingredients, condiments, and sides, to give puck-shaped ground protein the respect it deserves  ! 🙂
Or, maybe try the ground meat patties the rest of the World enjoys in thousands of different variation, typically starting out with ground protein, adding interesting, good ingredients to make it BETTER and more APPEALING, then serve it with STUFF that tastes good, looks good and makes one feel good, such as the little gem on this page. 🙂
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divide the gnocchi/veggies onto 4 serving plates

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sprinkle with finely grated Parmigiano-Reggiano

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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top with a veal patty each, top the patty with 1 oz garlic/herb butter

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Preparation :
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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Caramelized Beef only

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Udon in Broth only

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Preparation :
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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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There are three Chanterelle dishes for which I would leave just about any dish in the World behind (At least for a day or two 🙂  ) :

“Chanterelles in Cream with Bread Dumplings” (Pfifferlinge in Sahnesauce mit Semmelknödel)
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“Chanterelles with Lamb´s Lettuce and Crispy Bacon” (Pfifferlinge mit Feldsalat und Knusprigem Speck)
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“Chanterelles with Spatzle” (Schwäbishe Späzlepfanne Mit Pfifferlingen), as featured on this page 🙂

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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:Preparation :
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Easy Does It # 37 – Homemade Gyozas (Potstickers)

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Gyōza (Japan), Potstickers (USA), Jiǎozi (China), Mandu (Korea), Maultaschen (Germany),  Pierogi (Eastern Europe), Pelmeni (Russia), Ravioli (Italy) are just a few names for stuffed dumplings/dough pockets which are served around the World.
Nearly all cuisines have at least one variation of these delicious marvels. Some are eaten as snacks, others as appetizers or main courses, they are served dry or in soup, boiled, steamed, sauteed, fried or a combination of these cooking methods, some are big while others are small, some are sweet, some are savory.
Fillings can consist of almost anything you can think of, such as seafood, pork, veggies, fresh fruits, candied fruits, even soup (Xiao Long Bao— Chinese Soup Dumplings), etc, etc, etc.
Here you have a very simple, easy and quick version of Gyozas/Potstickers. The pork can be substituted with chopped shrimp for a different taste, or you can mix 2/3 of pork with 1/3 of shrimp, or cab meat, veggies, and so forth.
As for the folding, as usual, practice makes the master – but if you just want the dumplings without too much headache about complicated folding, just flip one side of the wrapper over into a half-moon, or, if you use square wrappers, fold into a triangle -done 🙂
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“Easy Does It” Dumpling Stuffing Recipe :
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Click here for different Asian Dumpling Shapes
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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Preparation :
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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did not have any desire to go shopping at the moment, I came up with this concoction, which, although different from goulash, turned out to be just as delicious and satisfying.  🙂
It contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce 🙂
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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Preparation :
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German “Burrito”

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Original Burrito……… 🙂

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Burritos are a traditional food of Ciudad Juárez, a city bordering El PasoTexas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheesechile rajas, or chile relleno. Other ingredients may include: barbacoamolerefried beans and cheese (a “bean and cheese” burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina (“wheat flour tacos”) in Central Mexico and Southern Mexico, and burritas (the feminine variation with ‘a’) in “northern-style” restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.

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P.S.
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to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill

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I used to grill/saute most of my food in the garden to avoid the fat-filled steam that escapes the pan to set on all kitchen surfaces. Now, in my new home, although I have a big balcony, I prefer to do this on the kitchens open window sill, which is easier because I don´t have to bring the food and utensils through the hallway and living room. 
And there you have it – no more greasy surfaces in the kitchen ! 🙂 
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German “Burrito”

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German “Burrito”

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German “Burrito”

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German “Burrito”

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Preparation :
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Eggs In A Glass

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This is  THE  breakfast classic of Viennese coffeehouses, where it has been served for many generations. Usually, it is being served in a stemmed champagne cup, which originally invited the immature nonsense of comparing its appearance with the male anatomy.
Although the two eggs with the long stem of the glass can invoke sexual imagery, it is the egg lover who loves this simple dish most, for the ease it provides to eat soft boiled eggs, without the trouble of peeling them or chopping the top off with a butter knife. 🙂
However, my love for this dish leads all the way back to my childhood, when my mother served the soft eggs in regular glasses for all the family, sprinkled with fresh ground black pepper,  a pinch of salt and a dollop of fresh butter, with some hearty farmers bread to soak up the yolk from the bottom of our glasses. To this day, nothing has dimmed my love for eggs in a glass, except that the 2 eggs my mom used to serve me have nowadays grown into five or six eggs. 🙂
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