ethnic recipes

” Porcini Crusted Pork Chop “

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Yesterday’s dinner – simple,  yet soooo satisfying.
Pork & Porcini, a match made in food lover’s haven
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Season pork chop with salt and cayenne pepper,
Dip into finely chopped dry porcini, sautee in olive oil on
low heat until center reaches 162 F.
Let chop rest for five minutes before serving.
Meanwhile, saute onion and garlic in olive oil, add broccoli, tomatoes and chili.
Season with salt, pepper and a dash of Maggi.

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“ Quer durch den Garten “ ( Across the Garden)

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When I was a kid, during the summer and the harvest season my mother, usually at least twice a month on a saturday, made a stew she called “quer durch den garten”, which literally translates into “across the garden”. It was never the exact same stew because she used whatever fresh vegetables were available that day and usually a stew-cut of beef, sometimes sausages or chicken.The starch was either potatoes, pasta or rice, depending on what was leftover in the fridge or readily available from the cupboard. When we sat down to the table we never knew which vegetables, starch or protein to expect. Traditionally, most folk’s  don’t put egg into the stew, but I like the added richness when you mix it with the broth. However, there was always an abundance of fresh vegetables and herbs. I believe this is the dish which has installed  my livelong love for stew’s of any kind in me .


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P.S.
The combination of beef, vegetables, spaetzle, herbs and fried onion  is called “ Geisburger Marsch”

Bon Appetit ! Life is Good !
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” Breakfast Of Champions ” # 3

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” Congee With Spicy Sausage “
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I just love any type of congee,
be it with seafood, meat, vegetables or any combination thereof.
Although is is traditionally eaten for breakfast, I usually make
a big pot so I can snack on it a few times during the day.
Today I used spicy, non-smoked chinese sausage,
which is not only very spicy but also sweet.
If you dont like raw egg, use cooked egg or omit the egg altogether.
Good eat’n  🙂
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Basic Congee recipe
In a large pot, bring water or stock and rice to a boil.
When the rice is boiling, turn the heat down to a slow simmer.
Place cover the pot, allowing steam to escape
Simmer until the rice has the thick, creamy texture of porridge.
Add the salt, taste and other seasonings as desired.
Serve with garnishes such as crushed peanuts, scallions, fried onions, etc.
You can also make this a sweet dish by adding
rock candy, brown sugar, fresh and/ or dried fruits.

Bon Appetit !    Life is Good !
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” Vegetarian Spaghetti Bolognese “

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Today I did not feel for meat or seafood for lunch,
so a vegetarian bolognese over pasta seemed just fine. 
Pasta and sauce ! What could be wrong ? Nothing  🙂
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Cook the spaghetti until al dente, strain.
Sautee carrots, celery, onion, garlic and oregano in butter,
add crushed tomato, salt, cayenne pepper, maggi seasoning
and simmer until veggies ar done.
Add pasta, generous amounts of butter and grated parmesan cheese.
mix until a light sauce coats your pasta. The texture should be such
that when you plate your pasta there should be no water separating
from the sauce.
(Alternatively, top pasta with sauce as in picture)
If consistency is too liquid, add parmesan cheese.
If too consistency is too thick, add pasta cooking water.

Below find a link to a cooking video of mine where I cooked “Fusilli Bolognese”

Fusilli Cooking Video
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Bon Appetit ! Life is Good !
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” Bibimbap “

Tonight’s wonderful. simple dinner,
shared with my friend Leo and my baby Bella     🙂
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Korean mixed rice bowl / mixed meal.

Koreans love bibimbap, and this simple rice dish is often used as a tasty way of
using up leftovers.
A generous helping of steamed rice is placed in serving bowls, topped with a
variety of meat and vegetables and topped with a strong fermented soybean paste
called gochujang.
Just prior to eating, you mix everything together —
bibimbap means roughly “mixed up rice” or ” mixes meal”,  and the whole,
wonderful mess is eaten with gusto. Gochujang paste can be found online
and in Korean and other Asian markets.
Season with soy sauce  if you can’t find gochujang.

 

Ingredients:

  • Steamed sticky rice
  • Prepared meat, beef,seafood or poultry
  • Seasoned vegetables
  • Eggs, cooked sunny-side up
  • Gochujang paste (optional)

Condiments:

Kimchi
Sesame oil
Tangy chili sauce

Bon Appettit !   Life is Good !
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” Conchiglie A La Mode Du Hans “

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Last night’s midnight snack.
I guess that was one pound straight to the rib’s  😦
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Boil pasta shell’s until al dente, drain, reserve some of the cooking water.
Sautee steak cubes in very hot oil until still rare in center. Remove from pot, reserve.
Sautee vegetables in olive oil very briefly. Remove from pot, reserve.
Deglaze pot with red wine and let it slightly reduce.
Add pasta, beef, veggies, all the accumulated juices from the beef and veggies, a good amount of soft (not melted) butter, plenty of grated parmesan cheese and some of the cooking water from the pasta. Mix all until the sauce coats the pasta lightly.
If consistency seems too thin, add more cheese. If consistency seems too thick, add more pasta water.
To serve, sprinkle with crumbled gorgonzola and scallions.
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Bon Appetit !   Life is Good !
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” Cook The Opossum, Spare The Bear “

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I usually don’t like to re-post other folk’s stuff, but this one deserves to be shared  🙂
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From : eatocracy, CNN

Barbecue Digest: Cook the opossum, spare the bear

Editor’s note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

Today’s barbecue joints tend to serve just one or two kinds of meats, with pork predominate in the Carolinas and Georgia and beef the star out in Texas and Kansas City. Not so in the old days.

Back when barbecues were large-scale community affairs, the meat served was whatever people had on hand and could donate to the cause. Lists like the following, from a description of an 1868 barbecue in Spartanburg, South Carolina, were par for the course: “beef, mutton, pork, and fowls were provided in superabundance.”

At the largest events, the menus could be eye-popping. Perhaps the most extensive is the selection served at the 1923 inauguration of Oklahoma governor Jack Walton. The event was held in January, and just before Christmas, Walton sent out a call to Oklahoma farmers to donate animals for the event.

And donate they did. The final tally, as printed in the Dallas Morning News, included thousands of cows, hogs, sheep, and chickens plus 103 turkeys, 1,363 rabbits, 26 squirrels, 134 opossums, 113 geese, 34 ducks, 15 deer, 2 buffalo, and 2 reindeer that had been “shipped in from the North.”

A man from Sayre, Oklahoma, captured a live bear and offered him to the cause, too. But the bear won the sympathy of Oklahoma school children, who pooled their pocket change, bought him for $119.66, and donated him to the Wheeler Park Zoo. The bear was a crowd favorite for more than a decade.

The rest of the animals weren’t so lucky.

Today’s installment comes courtesy of Robert Moss, a food writer and restaurant critic for the Charleston City Paper and author of “Barbecue: the History of an American Institution”. Follow him on Twitter at @mossr.

Delve into more barbecue goodness from the Southern Foodways Alliance blog

Previously – In praise of pork rinds and Give squirrel a whirl and Burgoo with a smidge of squirrel
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” Salad Of Vine Ripened Tomato, Avocado & Pepper Jack Cheese “

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A simple salad, two way’s :

1)   Food fotografie.
2)   As I serve it to myself in front of the tv  🙂
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Salad ingredient‘s :

Rey bread, avocado, tomato, pepper jack cheese, onion.

Dressing ingredient’s :

Olive oil, basil, garlic, lemon juice, balsamic vinegar, kosher salt, cayenne pepper.

Related articles :

Happy Bastille Day France ! (Coq au Vin )

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Let’s celebrate the day with a classic  ” Coq Au Vin “.
But first :
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” Bastille Day is the name given in English-speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called La Fête Nationale (The National Celebration) and commonly Le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.”
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To help you celebrate at home (or just to have a great meal because it is saturday
or whatever day     🙂 ,
here is one of my old standby’s for a hearty meal.  And just because there is a lot
of wine in the marinade and sauce does not mean you should not make the meal
even better with another bottle of grat red wine.
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                                                          Photo Credit: Hans D. Susser

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Marinade :

Chicken 1200 gr , 8 cut, Bone in
Bay Leaves                                    5 ea
Thyme Sprig                                 2 ea
Rosemary Sprig                           1 ea
Cloves                                            5 ea
Mirepoix                                       1 lb
Garlic chopped                            5 Gloves
Burgundy Red                              1 ½ qt

Preperation:

Olive Oil                                       2 oz
Tomato Paste                              2 oz
Sweet  Paprika Powder             1 oz
AP Flour                                       3 oz
Salt & Black Pepper                   to Taste

For the Garnish :

Butter                                             1 oz
Bacon                                             3 oz
Button Mushrooms                     5 oz
Silver Onions, parboiled           3 oz
Parsley, chopped                         1 oz
Salt & Black Pepper                     to Taste
Heart shaped toasted bread wedges

Method :

In a stainless steel container combine the chicken and the marinade
ingredients for 24 hours.
Remove the chicken, pat dry and season liberally with salt and freshly
ground black pepper.
In a heavy cast iron pan, sauté the chicken in the olive oil until mahagony brown.
Remove the chicken, add flour and sauté until dark brown roux forms.
Return the chicken together with the stock, mirepoix , cloves, bay leaves, herbs and cover.
Place in a 300* oven until chicken is tender, approx. 30-40 minutes.
Remove chicken and strain the sauce in a saucepan. If necessary,
simmer and reduce the sauce until it reaches the desired consistency.

Garnish:

Render the bacon until crispy. Remove the bacon , add the butter, mushroom and onion and sauté for one minute. Add parsley, salt and pepper to taste.

To serve :

Place the chicken on a platter, cover with sauce , garnish with mushroom and onion and top with toast’s.
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Cancun Cowboys

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Chorizo Sliders and spicy Slaw
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Tonights dinner  were these terrific sliders with caramelized onions and gorgonzola,
with a slaw of cabbage, corn, radish, cilantro and ranch dressing.
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Sliders :
Take chorizo mix and shape into small, thick burgers.
Cook until cooked through but still juicy.
In another pan, saute onions until caramelized.
At the same time, brush buns lightly with olive oil and
toast under broiler until golden.
Arrange pickle, scallion, cheese and chili on top bun.
Put a dollop uf greek yoghurt on bottom bun, top with
chorizo patty and caramelized onion.
To eat, put to top and bottom buns together and enjoy
the heck out of it   🙂    
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Slaw :
Season Cabbage and radishes wit salt and lime juice and let stand
for 30 minutes. Squeeze to remove all moisture, add diced avocados,
cooked corn, cilantro and ranch. Mix.
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Bon Appetit !   Life is Good !