ethnic recipes

Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Today’s lunch proved once again that the old adage “simple is better” still holds the truth. (If done right) .
The clean, fresh taste of the broccolini, supported by the sweetness of the caramelized garlic and the light acidity of the pickled, charred peppers makes this a side dish well worth it’s praise. Combine with some grilled lemon and a sumptuous, parmesan-crusted pork chop and a simple, easy and quick to prepare lunch is elevated to wonderful, happy culinary bliss 🙂
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Bon Appétit ! Life is Good !
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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Preparation :
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: season pork chop with kosher salt and cayenne pepper to taste

: bread the pork chop with flour, egg and a 50/50 mixture of bread crumbs and grated parmesan cheese, saute in clarified butter until cooked through and golden and crisp

: meanwhile, saute lemon wedges in 2 tblsp of olive oil until caramelized, remove, reserve; add 4 gloves of finely slivered garlic to the same pan, saute until lightly caramelized

: add 8 oz of blanched broccolini, 3 oz of charred, pickled peppers, season with kosher salt and fresh-ground black pepper to taste, saute until vegetables are heated; serves one

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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I have prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and ~~cheap~~ – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
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Bon Appétit ! Life is Good !
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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Preparation :
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: 2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes

: saute bratwurst in olive oil until browned, remove from pan, reserve

: saute onions in 2 oz whole butter until caramelized

: add the tomatoes and scallions, saute until tomatoes are heated through

: add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesan

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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While not every cheese melt deserves its own post, this one certainly does.
It is a bit more labor intensive than the usual culprit of a couple of slices of cheese slapped between two slices of wonderbread, but the extra few minutes it takes to prepare are absolutely worth it 🙂
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Bon Appétit ! Life is Good !
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P.S.
Please scroll to the bottom of this page for detailed recipe and instructions
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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: grate 10 oz swiss cheese

: Toast two slices of the bread on one side only

: Toast one slice bread on both sides

: spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only; spread mustard on both sides of the bread with was toasted on both sides

: brush garlic oil on the two toasted sides of the bread which were toasted on one side only

: slice 1/2 medium-size cucumber and 2 small vine-ripened tomato thinly, season to taste with kosher salt and cayenne pepper

: To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface, add a generous amount of grated cheese

: add the cucumber slices, sprinkle with grated cheese

: add the tomato slices, sprinkle with grated cheese

: top with the slice of bread with the mustard on both sides

: add a generous amount of grated cheese

: top with the second slice of the bread with the mayo and garlic, mayo side up

: ready to be grilled/broiled………

: grill or griddle covered very slowly on one side until golden

: turn, cover and cook on the other side until golden and all cheese has melted.

: golden……..

: cut in half, serve with condiments of your choice and a small green salad

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Toast two slices of the bread on one side only.

Spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only.

Brush garlic oil on the two toasted sides of the bread which were toasted on one side only.

Toast one slice bread on both sides.

Spread mustard on both sides of the bread with was toasted on both sides.

Slice the cucumber and tomato thinly, season with kosher salt and cayenne pepper.

To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface.

Add a generous amount of grated cheese.

Add the cucumber slices, sprinkle with grated cheese.

Add the tomato slices, sprinkle with grated cheese.

Top with the slice of bread with the mustard on both sides.

Add a generous amount of grated cheese.

Top with the second slice of the bread with the mayo and garlic, mayo side up.

Grill or griddle very slowly on one side until golden, turn, cover and cook on the other side until golden and all cheese has melted.
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Shrimp And Potato Salad In Honey/Yogurt Dressing

Raw Organic Honey With Comb

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Once in a while my friends honor me with gift’s of food 🙂
The gift of choice used to be booze, but nowadays I don’t drink alcohol, so the generosity now manifests itself with gifts of special, sometimes hard to come-by food 🙂
Last week Dieter brought me two bags with original German-made weisswurst and bratwurst.
Yesterday, Rubelio and his wife Maria gave me fresh organic raw honey from their own bee hives, honey comb and all.
So, thinking like any normal person, the first dish to prepare with fresh honey that came to my mind was shrimp/potato salad 🙂
Maybe a bit unusual, I admit – but I like to make this great dressing with mayo, yogurt and honey, so there it was – my honey-segway.
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Bon Appétit ! Life is Good !
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Shrimp And Potato Salad In Honey/Yogurt Dressing

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Preparation :
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: The Good Stuff…..

: wash, peel and dice 2 lbs potatoes

: simmer potatoes in salted water until done, drain, let cool to room temperature

: grill or toast bread of your choice

: 1 lb cooked, peeled and deveined shrimp

: remove tails

: dice 1/2 bunch scallions, 2 med-size tomatoes, 1 med- size cucumber

: for the dressing, mix1/3 cup mayo, 1/3 cup yogurt, 1 tblsp honey, kosher salt and cayenne pepper; stir until smootth, check/adjust seasoning, add all other ingredients, mix

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Raw Organic Honey

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Bon Appétit ! Life is Good !
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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One For The Kids # 2 – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Yesterday afternoon my friend Ralf came by with his four-year old son Justin.
Ralf and I had some Chili Noodles which were fantastic, but would have been way too spicy for a four-year old, so I made this dish for him. I made this for him before, so I knew he would love it. Heck, so did Ralf and I. (Of course I prepared way too much, so we ate the rest) 🙂
While this is a simple, quick and easy dessert or snack, it is yummy and pretty enough to serve on any informal occasion.
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Bon Appétit ! Life is Good !
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One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Preparation :
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: wash raspberries and blueberries, pat dry

: mix 1 cup vanilla cream with 1/2 cup greek yogurt, 2 tblsp honey and a dash of organic vanilla extract (either yogurt or vanilla cream by itself will also work just fine)

: spread nutella onto a flour tortilla

: top with a banana

: roll tight

: repeat

: sprinkle with sugar

: broil until caramelized; to serve, cut into four eaqual pieces, plate with a good helping of the berries, sprinkle with castor sugar

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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P.S.
I just know that somebody out there will be inspired by the look of these tortillas and serve a variation of them as a whimsy “Marrow Bone Dessert” 🙂
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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit ! Life is Good !
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit ! Life is Good !
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Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
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: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

: Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

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This pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
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Bon Appétit ! Life is Good !
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Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Preparation :
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: saute breadcrumbs in butter

: saute until golden and crispy

: saute garlic paste in butter until fragrant

: add blanched broccolini

: add tomato spaghetti, season with kosher salt and cayenne pepper, check/adjust seasoning

: plate pasta on serving dish

: sprinkle with pangrattato

: fry eggs in very hot garlic oil until crisp

: remove eggs to cutting board, cut into small pieces

: top pasta with the fried eggs

: sprinkle with grated asiago cheese and fresh basil leaves

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

: Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit ! Life is Good !
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