Food

Crispy Fried Duck With Dirty Rice Sticks

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Some of you might remember the roasted ducks I have prepared in the past. This recipe for a fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit ! Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

cover tight and steam for 2,5 hours

strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

Crispy Fried Duck

Crispy Fried Duck With Dirty Rice Sticks

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Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

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If this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit ! Life is Good !
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Mondongo A La Soupi

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: saute onions and garlic in olive oil

: add sliced chicken gizzards

: saute until onions and garlic starting to caramelize

: add triple – blanched tripe, diced tomato, caraway seed, bay leave, demi glace, salt, pepper and morcilla

: deglaze with red wine and vinegar

: simmer until tripe is tender

: add beans, potatoes and chilies

: add dark beer

: simmer until potatoes are cooked. Check/adjust seasoning

: Sprinkle with young basil. Serve with bread or rice

: Mondongo A La Soupi

: Oxtripe & Gizzards My Way

: Ox Tripe & Gizzard Stew

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Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

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After two days of turkey, tonight’s dinner required something more beefy. Only a large rib eye with lot’s of other goodies would do, so this is how I rolled:
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Gratinated Beef Rib Eye With Straw Mushrooms & Great Northern Beans

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Bon Appetit ! Life is Good !
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: season rib eye with sea salt and freshly ground black pepper. Grill until done to your liking

: meanwhile, saute onion and garlic in butter

: add straw mushroom, saute until heated through

: add great northern beans, salt and sriracha, saute until heated through

: Remove rib eye from grill, place on a baking tray

: top steak with bean/mushroom mixture

: add spicy tomato salsa

: top with appenzeller cheese

: gratinate, sprinkle with scallions

: Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

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NOT A Turkey Sandwich

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Now that normality has been restored in most home kitchens, it is time to attack the leftovers, hopefully without destroying our memories of a wonderful turkey feast by just slapping a few slices of meat in between two simple slices of bread and calling that a good way of using leftovers. Instead, I made this great turkey stew in a spicy cream sauce with grape tomatoes and parmigiano reggiano over pasta. Delicious, quick and easy 🙂
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Turkey Stew In Spicy Chili Cream Over Conchiglioni

: saute onions and garlic in olive oil

: add diced turkey and diced chilis, saute two minutes

: add cream, hoi sin sauce, sriracha, maggi and turkey sauce

: simmer and reduce to nape texture, add grape tomatoes, remove from heat. Check/adjust seasoning

: plate freshly cooked pasta

: top with turkey stew, sprinkle with cheese and sacallions

: Turkey Stew In Spicy Chili Cream

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Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

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Lettuce cups are widely used in Asia and are usually filled with plain, sesame oil coated rice-, egg- or cellophane- noodles amongst other goodies such as duck, shrimp, tofu, etc. I like my noodles to have a bit more taste and substance, so I usually use a stir fried mixture of noodles and other “stuff”. Here I used dirty rice sticks, along with spicy chicken and a wonderful tasty hoi sin dressing. The result was both eye-pleasing and tasty 🙂

Click here for Dirty Rice Sticks recipe
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Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: season diced chicken leg with five spice powder, salt, cayenne and soy sauce, saute until golden

: mix hoi sin, honey, ketchup, lime sauce, garlic paste, salt and pepper

: prep lettuce cups

: fill with dirty rice sticks

: top with chicken

: drizzle with hoi sin dressing, sprinkle with fresh coriander and sesame seeds

: Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

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Stir Fried Crimini & Bok Choy In Special Sauce

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The seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit ! Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

: stir fry crimini until starting to brown

: add onion and garlic puree, saute until fragrant

: add white part of bok choy, saute two minutes

: add bok choy leaves, red pepper julienne, sauce ingredients

: saute one minute, check/adjust seasoning

: serve with Chinese steamed rice, sprinkle with scallions and sesame seeds

: Stir Fried Crimini & Bok Choy In Special Sauce

: Stir Fried Crimini & Bok Choy In Special Sauce

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Grilled Pork Medallions, Chili/Herb Butter & Salad

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Fifteen minutes is all it takes to prepare this delightful meal. Just make sure you leave a wrapped stick of butter on the prep table in the kitchen when you leave the house in the morning so that you have pliable, soft butter when you start prepping in the afternoon.

Bon Appetit ! Life is Good !
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Grilled Pork Medallions, Chili/Herb Butter & Salad

season tenderloin medallions with kosher salt, cayenne pepper and granulated garlic. Saute until medium well. Rest for 5 minutes before serving.

mix soft butter, roasted garlic paste, salt, cayenne pepper, lime juice and chopped cilantro. Scoop out, top with chili flakes

season radishes and cucumbers with plenty of sea salt, marinate for 10 minutes

after 10 minutes, drain water, add eggs, ketchup, sriracha, chopped parsley, roasted garlic paste and olive oil, mix carefully so you don’t mush up the eggs

spicy salad of egg, cucumber and radish

Grilled Pork Medallions, Chili/Herb Butter & Salad

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Chicken Noodle Soup & Egg

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This is a remnant from a time when a chicken noodle soup was a remedy for just about anything – a bit of a cold, a bit of a sad day, a bit of exhaustion, not much Mom couldn’t fix with a bowl of chicken noodle soup with egg 🙂
To this day, it is still a dish which, in most of it’s infinite incarnations, will make me feel better, richer, healthier and just all around more alive. Here is one of my many different variations, this one with bone-in chicken, buccatini rice noodles, peppers, shiitake mushrooms, soft boiled eggs and lots of chopped cilantro, all swimming in a freshly made, extra strong chicken soup.

Bon Appetit ! Life is Good !
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Chicken Noodle Soup & Egg

rice buccatini underneath all the other goodies

Chicken Noodle Soup & Egg

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Beef Short Rib’s Braised In Merlot

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The other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit ! Life is Good !
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Beef Short Rib’s Braised In Merlot

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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: beef short ribs

: season with kosher salt and freshly ground black pepper

: when browned, remove ribs, saute carrots, onion and garlic until browned

: add chilis, tomatoes and fresh oregano

: fresh oregano in the living room 🙂

: deglaze with merlot

: add beef stock, salt and pepper

: return ribs to stock

: cover, SLOWLY simmer until tender

: remove ribs, set aside

: strain vegetables, making sure to press as much vegetables as possible through the strainer to thicken the sauce and add even more flavor. Simmer and reduce until “Nape “texture. Check/adjust taste

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccoli

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This made my day today.
Old fashioned, work and time intensive and probably a bit ridiculous to prepare for just one person, but oh so worth the trouble. Reminded me of my time as executive chef years ago, when chef’s and guest’s still valued real food and service and the world was a better place (Maybe? Maybe not) 🙂
The stuffed potato with sour cream, beets and diced apples was excellent, seemed to be a bit Scandinavian in it’s taste and appearance. Gratinated broccoli, what’s not to like! And anything in green peppercorn cream – Hello !
All in all a meal I can recommend to anybody who has a bit of time on he’s/her hand and values quality over the “in”-factor.

Bon Appetit ! Life is Good !
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roast pork tender loin

: Season pork tender with kosher salt and freshly ground black pepper, saute until medium well

: let rest for at least 15 minutes before slicing

: in same pan, saute diced onions and garlic cream, degaze with white wine and cocnac Careful- the alcohol will ignite! Add cream, simmer

: reduce by half, add salt and papper

: add demi glace, simmer one minute

: check seasoning, correct if necessary

: remove cooked baked potato from oven, cut in half, remove pulp, put through ricer

: add red beets, diced apples, egg yolk, salt & pepper

: mix well. If too loose, add a bit of mie de pain

: empty potato shell

: stuffed potato shell, ready to bake

: baked potato/beets, topped with sour cream and chives

: blanched broccoli florettes

: napped with sauce mornay

: baked until golden

: Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccoli

: roast pork tender loin

: roast pork tender loin

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