ethnic recipes

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
“Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche“ by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

Torta de jamón, ham-filled torta
Torta de aguacate, avocado-filled torta
Torta de adobada, adobo meat-filled torta
Torta de huevo, scrambled eggs-filled torta
Torta de milanesa, milanesa meat-filled torta
Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit ! Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
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: marinade 1/2 cup finely sliced red cabbage, 1/2 cup finely sliced white onion and 1/4 cup finely sliced green bell peppers with 1 tblsp vinegar, 1 tblsp olive oil and kosher salt and cayenne pepper to taste

: season 16 oz medium size headless and tailless shrimp with kosher salt and lime juice to taste

: grill on a oil-brushed, very hot surface on both sides until cooked through

: when done, remove to a bowl with 4 tblsp sweet chili sauce

: add 1 tblsp chopped cilantro

: let marinade for 20 minutes

: meanwhile, cut a baguette or other bread of your choice lenghtwise in half

: spread both halves generously with refried beans

: top with 3/4 of the slaw

: top the slaw with the shrimp

: top the shrimp with the remaining slaw, sprinkle with 1 tsp chopped cilantro

: top with the second half of the bread, cut into 3 individual servings; serve with assorted marinated chilies

: serve tortas with assorted marinated chilies

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

: Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Sauteed Flounder Fillet “Grenobloise”

Scholle Gebraten (Whole Sauteed Flounder)

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Decades ago, when I was about 19 years old, working as a commis de cuisine on the German Seaboard (Ostsee), in Timmendorfer Strand, Hotel Seeschlösschen), this dish was one of the all time favorites on restaurant menus, either the whole fish or, for the less adventurous, fillets like I have used here.
Usually served “Meuniere” or “Grenobloise”, accompanied by “Kartoffel Salat” (potato salad) or “Dill Kartoffeln” (dill potatoes), “Scholle” (flounder) was abundant and therefore one of the most economic and popular fresh fish one could order in a restaurant.
How times have changed…………
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Sauteed Flounder Fillet “Grenobloise”

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Preparation :
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: clean 3 ea small red beets, cook in salted water until soft, cool, peel and slice

: add 1 small finely diced onion, 1 tblsp apple cider vinegar, 1 tblsp olive oil, kosher salt and cayenne pepper to taste

: peel, cook and cut in half 1 lb small potatoes, drain

: saute potatoes in 2 tblsp butter until hot, season with kosher salt and cayenne pepper to taste, remove from heat, add 1 tblsp sliced fresh dill

: dill potatoes and red beet salad

: fillet 2 ea lemon, reserve fillets, use juice from lemon carcasse to season the fish

: season 6 ea large flounder fillets with lemon juice, soy sauce, kosher salt and cayenne pepper to taste

: dredge the fillets in a/p flour, saute in olive oil until just cooked through but not dry, remove fillets to a serving plate

: add 6 oz of whole butter to the pan, heat until just starting to brown (beurre noisette)

: top the fish with the lemon fillets, 2 tblsp capers and 2 tblsp chopped Italian parsley

: pour the beurre noisette over the garnish

: Sauteed Flounder Fillet “Grenobloise”

: Sauteed Flounder Fillet “Grenobloise”

: Sauteed Flounder Fillet “Grenobloise”

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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

Before I started this post today, I googled “Wrap”, to see some comparison to what I had prepared for dinner.
To tell you the truth, almost all of them, especially the ones from food chains, look absolutely gorgeous – well balanced with equal amounts of protein, lettuce and other “Stuff” 🙂
The problem???
Almost all these wraps are very different from the real thing you can purchase in restaurants and deli’s. While there are a few exceptions, most commercial places serve you these monster wraps, huge and beautiful to look at. But upon closer inspection, one finds mostly shredded lettuce and chopped tomatoes, sprinkled sparsely with the other ingredients listed on the menu. Even when there seems to be a lot of the goodies, the maker of the wrap usually places most of the goodies in the very center of the wrap, so when it is cut for presentation, it shows an abundance of it at the displayed center cut, while the rest of the roll contains mostly the cheap shredded lettuce. This would not be such a problem if the prices would not be so outrageous for what is actually being served (mostly lettuce) 😦
Good restaurants are usually an altogether different animal, although many serve you the same “lettuce wrap with a bit of other stuff”.
By now you will know what’s the solution – yep, make your own and pack it with the good stuff ! 🙂
Here we go:
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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Preparation :
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: cut 8 oz of your favorite sausage into medium size pieces

: saute sausages with 1/2 medium size onion until onion is lightly caramelized

: add 6 oz black beans, 2 tblsp grated parmesan, 1/2 tsp garlic paste and 2 oz finely sliced raw bell peppers

: sprinkle 1 large spinach tortilla with grated parmesan

: add the sausage filling

: sprinkle with 1 tsp chopped cilantro and hot sauce to taste

: roll wrap tightly

: wrap roll into alu-foil to re-heat at a later point (omit this step if you serve the wrap right away); If re-heated, serve with or without foil. If you serve with the foil, peel-back as you eat to avoid a mess 🙂

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

: Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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To prepare a successful raw “Tomato Sauce”, it is essential that the tomatoes are VERY ripe, sweet and soft.
Other than that, there is not much wizardry to be employed, just make sure that the pasta is cooked perfectly, your basil is fresh, young and sweet, the olive oil is of great quality and the cheese you use is the best you can afford. (Any hard, fresh-grated cheese you prefer will do).
The result will proof once again that if prepared with love and gusto, bringing together a few simple, good quality ingredients will add up to a wonderful meal (Even if the sunshine is lacking) 🙂
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Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Preparation :
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: basil plant

: dice 4 large, very ripe tomatoes, add 1/2 tsp garlic paste, 20 medium size basil leaves, 1 tsp sriracha, 2 tblsp grated Asiago and kosher salt to taste

: add 1 cup boiling pasta water

: mix and let steep for a minute

: add 1 lb fresh-cooked, drained, hot pasta, 1 tblsp fresh-cracked black pepper and 4 tblsp EVO, mix all

: divide into 4 serving plates

: drizzle with more EVO, sprinkle with grated Asiago

: Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

: Sunshine On A Plate – Penne With Raw Tomato And Basil Sauce

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Hot Legs

Easy, peasy, but soooo delicious 🙂
When you don’t feel like spending lots of time in the kitchen, but you want to have a great, hot meal just the same, these beautiful, juicy, spicy and wonderful delicious babies can come to the rescue.
5 minutes prep time (max), 45 minutes total time, – voilà !
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” Hot Legs “

” Hot Legs “

” Hot Legs “

” Hot Legs “

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Preparation :
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: 2 tblsp organic honey

: 3 tblsp sriracha

: 2 tblsp say sauce

: 1 tblsp garlic paste; mix well

: 4 large chicken legs

: incise on both sides all the way to the bone

: put legs on a rack which is suspended above a baking sheet with 1 inch water(to prevent the drippings from burning), brush with half the marinade on both sides

: bake at 420F for 20 minutes

: remove legs from oven, brush with the remaining marinade on both sides, return to oven until done (162 on the thickest part on the bone); serve with steamed rice or flat bread

: ” Hot Legs “

: ” Hot Legs “

: ” Hot Legs “

: ” Hot Legs “

: if serving the legs with steamed rice, use the pan drippings to pour over the rice; otherwise, reserve for stir fried noodles

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Falscher Hase (Fake Rabbit)

“Meatloaf With Sautéed Cabbage, Horseradish Potatoes And Mushroom Cream”
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Falscher Hase (Fake Rabbit) (Meatloaf)

There is a little story about the origin of the name Falscher Hase.
(Also: Hackbraten, Faschierter Braten, Heuchelhase)
(It might be funny now, but back then it was not funny at all, since it tried to cover-up the poverty and embarrassment of ordinary folks who were too poor to put a meal on the table of which they could be proud of)
You see, not too long ago there was a time in Germany, Baden-Wuerttemberg in particular, when ground meat was not considered a proper entrée. It was ok for burgers (buletten), which were mostly consumed as a vesper (snack), served cold with bread and mustard.
But meatloaf was perceived as nothing to be proud of, an inferior dish only served when there was no money for a real cut of protein. Usually, it contained hard-boiled eggs in the center and sometimes blanched carrots, celery and bell peppers, not to make the meatloaf prettier but to further stretch the budget, since eggs and veggies were even cheaper than ground meat.
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So, in order to trick casual visitors or passersby to think there is a more prestigious piece of roast in the oven or on the table, “Hase” (Rabbit) was the usual answer to the question what smells so great at lunch or dinner time. This was a time before A/C and long notices before one went to visit one’s neighbor for a chat. Kitchen windows were always open, especially while cooking, everybody stopped by for a quick chat, either the passerby talking to the person inside or the person inside talking to the passerby. After all, before TV came along, leaning on the window and seeing the world go by was some of the choice entertainment as well as the main local news source – who walks with whom, who has new clothes, whose clothes are not properly ironed, how does this or that look……. 🙂
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Of course, everything has changed considerably since then (at least in our “advanced, modern” part of the world, what with tv, the internet, and so forth, a/c which requires closed windows and therefore less personal contact with our neighbors. etc…….. 😦
However, to get back to the dish at hand, if one is able to prepare a good meatloaf, one can and should be proud if this once “inferior” dish. Unfortunately, it is not easy to find a good meatloaf around here, neither in restaurants or in many homes.
Therefore, I give you this recipe which has been in my repertoire for 50 years. It was one of the very first things I learned to cook as an apprentice when I was 14 years old and I have done it with minor variations ever since. 🙂
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Bon Appétit ! Life is Good !
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Falscher Hase (Fake Rabbit) (Meatloaf)

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Preparation :
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: saute julienne of 2 onions in 2 oz whole butter until translucent

: add 8 oz sliced button mushroom, saute until lightly browned

: add 2 cups heavy cream, simmer until reduced by half

: add 2 cup demi glace, simmer one minute

: season with kosher salt and cayenne pepper to taste, reserve

: saute 6 once coarsely diced chorizo and 1 ea coarsly diced onion in 4 oz EVO until onions are translucent

: add 2 lbs large diced white cabbage, season with kosher salt and fresh-cracked black pepper to taste

: saute until cabbage starts to soften, add 4 stalks 1 inch cut scallions, check/adjust seasoning, reserve

: peel, cut and cook 2 lbs potatoes until soft, drain, add 6 oz whole butter, 2 oz grated horseradish, kosher salt to taste and 4 tblsp heavy cream, mash until purre texture is achived (add more cream if needed)

: check/adjust taste, reserve

: soak 4 cups of panko crumbs in enough cold milk to cover until bread is soft, squeeze bread dry

: saute 3 diced onion in 2 oz butter until lightly caramelized, place in refrigerator until cold

: mix 3 lbs ground porkm 3 lbs ground beef or veal, 6 whole eggs, 1/4 cup chopped parsley with stems, 1/4 cup ketchup, 1/4 cup dijon mustard, 1/4 cup sweet paprika pwd, the soaked bread and the onions, cayenne pepper and kosher salt to taste

: mix well so everything is distributed evenly

: make a small sample-patty to check the taste and texture

: shape into two logs, bake at 375 until center has reached 160F, remove from oven and let rest, tented loosely with alu-foil for 15 minutes before cutting/serving

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

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P.S.
Each meatloaf serves 10-12.
Potatoes and cabbage – 5 servings each
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit ! Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

3tablespoons dried rosemary
2tablespoons ground cumin
2tablespoons ground coriander
1tablespoon dried oregano
2teaspoons ground cinnamon
¹⁄₂teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link: ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
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Hans’ Peanut Sauce

This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.

3/4 cup creamy peanut butter

1/2 cup plus 2 tablespoons water

3 tablespoons hoisin sauce

2 tablespoons freshly squeezed lime juice

4 1/2 teaspoons soy sauce

1 tablespoon sugar

2 1/4 teaspoons chili paste

½ teaspoon garlic paste

1/4 teaspoon toasted sesame oil

Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Preparation :
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slice 1 lb medium size cooked shrimp in halves

soak 8 oz rice sticks in hot water until soft, drain, mix with the shrimp (reserve 12 halves for garnish, 2 inside the rool and one on top), fine julienne of 1/4 red pepper and 1/4 yellow pepper, fine julienne of 1/4 red onion and 3 ea finely sliced basil leaves, dress with rice vinegar, fish sauce, chili pepper, kosher salt and sesame oil to taste

prepare the peanut sauce according to the recipe on this page

the good stuff……

rice peper sheets

soak 1 sheet at the time in warm water until pliable

remove to a work surface

add a bit if peppers, cucumber and two half shrimp

top with the salad

fold both sides over the top, then roll tight

recipe will produce 4 “fat” rolls or 8 thin rolls; serves 2

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1: Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2: Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Preparation :
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: butterfly 1 pork chop to the bone

: season with kosher salt and cayenne pepper to taste

: dredge in 2 tblsp a/p flour

: mix 3 tblsp grated asiago cheese, 2 small eggs, 1 tblsp finely sliced scallion, kosher salt and cayenne pepper to taste

: mix well

: dredge the chop in the egg mixture

: saute chop in 2 tblsp clarified butter

: saute until golden and cooked to 163F on the bone

: into another pan add 2 tblsp EVO

: add 1 cup seeded, diced tomatoes and 1/2 tsp garlic paste, saute until tomatoes start to break down

: add 1 1/2 cup cooked orzo

: season with kosher salt and cayenne pepper to taste

: add 1 tblsp finely grated parmigiano reggiano, plate orzo in a deep plate, top with the pork chop and a few leaves of balsamic vinegar dressed endive

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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All chef’s, once in a while :
WTF did I come in here for ??? 🙂

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Once in a while, I come across an unbelievable food bargain that I just MUST buy; these ribs are a typical example.
I had to go downtown Miami this morning, so on the way back home, I stopped at my Argentinian butcher in Hialeah to get some empanadas for lunch. There I saw these beautiful beef ribs for $ 3.95, which is less than a pack of chicken wings of equal weight will cost me at my neighborhood grocery store – go figure 😦
So, I had the empanadas for lunch, then started the ribs for a full-fledged, big and yummy dinner 🙂
(My butcher’s empanadas are as close to Argentinian empanadas as can be, nothing like the crappy ones one can usually get around here. After all, he is Argentinian)
But now let’s talk a bit about today’s beef rib dinner.
If you look at the pics of the preparation below, you might notice that the ratio of onions to meat is very high, about 2 to 1 in quantity. The reason is that since I usually don’t use red wine (or any other alcohol) in my cooking anymore, I like to add additional flavor and color by increasing the amount of caramelized onions and add some apple cider. It does not replace the red wine taste, but rather substitute one great flavor with another one. Also, instead of using flour to thicken the sauce, once the meat is tender, I remove it and set it aside, then push the onions through a fine mesh sieve and simmer the sauce another few minutes to thicken it.
And there you have it – another day, another wonderful meal 🙂
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Bon Appétit ! Life is Good !
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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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Preparation :
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: season beef ribs with cracked pepper and kosher salt to taste

: saute ribs in 2 tblsp peanut oil

: saute on all sides until nicely browned (maillard reaction)

: add 3 large corse-chopped onions, saute until onions are well caramelized

: add 1 qt of beef stock and 2 cup apple cider, 2 tblsp sweet paprika, 2 tblsp tomato paste, 2 bay leaves, 1 tblsp dried thyme, 1 tsp garlic paste, kosher salt and cayenne pepper to taste, simmer covered until meat is very tender but NOT falling apart, about 2,3 to 3 hours

: remove ribs into another pot

: strain sauce and push onions through a fine mesh sieve on top of the ribs, simmer another 5 minutes (if the sauce is too thick, add a bit of beef stock), check/adjust seasoning