ethnic recipes

Breakfast Of Champions # 33 – Frittata

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Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

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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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Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

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Guess what I found this morning at publix – smoked pork shank ! Oh happy day 🙂
It made for the perfect Sunday dinner and a great end to a relaxing weekend.

Bon Appetit ! Life is Good !
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Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

simmer smoked pork shank in salted water until tender, about 2,5 hours. Meanwhile, saute onions and chorizo in duck fat

add cabbage wedges, chicken broth, salt and pepper, cover and simmer until cabbage is soft, about 20 minutes

meanwhile, saute blanched potato slices in duck fat, season with salt and pepper

meanwhile, saute blanched potato slices in duck fat, season with garlic paste, salt and pepper

serve with dijon mustard

Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit ! Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

: saute garlic paste in peanut oil

: add chicken broth, pricked chilis and straw mushroom

: add grated ginger, let simmer 15 minutes

: add bok choy, drizzle with sesame oil

: meanwhile, cook dumplings in salted water

: strain dumplings, put in bowl, top with soup, drizzle with sesame oil, sprinkle with fried garlic

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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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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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Today’s late breakfast consisted of some of my favorite ingredients:
Bucatini, shrimp, fried onions, broccolini and wood ear’s.
Used in one single dish made for a superior concoction I could eat any time of the day, seven day’s a week 🙂

Bon Appetit ! Life is Good !
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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

: 🙂

: shrimp stock made from shells, heads, garlic paste, scallions, ginger, sea salt and scotch bonnet hot sauce

: add shrimp,cooked bucatini, blanched broccolini, blanched wood ears and roasted chilis to simmering broth

: to serve, sprinkle with fried onions and accompany with lime wedges

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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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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