Food

Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch (Paprika Goulash or Hungarian Goulash).
While there are many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important : Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit ! Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

: mise en place

: cubed beef

: saute onions and garlic in olive oil

: cover, steam until onions break down

: add beef

: saute until lightly caramelized

: add chopped tomatoes, chilies, sweet paprika, small amount of kosher salt

: saute for about two minutes

: add beef stock, simmer until meat is very tender but not falling apart

: goulash with pasta, schmelze and yogurt / dill cucumber salad

: Hungarian Goulash

: Ungarisher Gulasch

: Goulash & Gemelli

: Gemelli & Schmelze

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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

The secret for the success of this dish is in the seasoned flour/bread crumbs in which to dredge the seafood, as well as frying it in small batches in very hot peanut oil. Mix 1/3 of panko bread crumbs, 1/3 of regular bread crumbs and 1/3 of corn starch. Season with plenty of smoked paprika and cayenne pepper, kosher salt, granulated garlic and grated lemon peel. Fry for about one minute only or until the coating has turned golden brown. Remember, this is NOT breaded seafood, so you don’t have to worry if the seafood is not completely covered by the coating. The flour mixture serves to give color, taste and texture. I served this with creamed spinach and tonkatsu sauce, but a green salad and remoulade sauce will fit just as well. Just make sure that you squeeze the lemon on one piece of seafood at a time, so by the time each bite reaches your mouth, the crumbs will still be crispy 🙂

Bon Appetit ! Life is Good !
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tonkatsu sauce recipe click here
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creamed spinach recipe click here
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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

Fried Seafood, Creamed Spinach & Tonkatsu Sauce >>>>

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Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

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Egg’s and smoked salmon – alway’s a winning combination in my book.
This morning I needed something that could re-vitalize me after a sleepless night, so this easy to prepare beauty was just the right thing. Three minutes of preparation, two minutes of cooking time and voilà – ready for breakfast and a movie, accompanied by a large pot of peppermint tea and a nice pork leg bone (for Bella ) 🙂

Bon Appetit ! Happy Saturday !
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Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

Garlic bread – Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

Breakfast Of Champions # 30 – ”Smoked Salmon & Scrambled Egg’s With Truffle Oil”

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Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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The beauty of this dish is that although your taste bud’s will almost go numb after an initial shock of extreme heat, the excitement of the spiciness will linger in your mouth for some time to come and will leave you with an hour-long satisfaction of your taste senses.
Tuesday dinner – a hot affair 🙂
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Bon Appetit ! Life is Good !

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Click here for “Fan” Recipe
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Szechuan style stir fried beef

Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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: Marinate the beef overnight in soy sauce, ground szechuan pepper, five spice and granulated garlic

: Saute chilies in peanut oil until fragrant

: Remove chilies, reserve

: Add rice wine and corn starch to the beef, stir fry at high heat, remove, reserve

: Stir fry onions, garlic slivers, crushed szechuan peppercorns and ginger julienne until fragrant

: Add Whiskey or sherry

: Add chicken stock and reserved chilies, simmer for one minute

: Add beef, simmer one minute

: Check / adjust seasoning

: Szechuan style stir fried beef

: Szechuan style stir fried beef

: Szechuan style stir fried beef

: Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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Chicken Soup With Root Vegetables And Matzo Balls

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Last night’s dinner was perfect for the crappy weather and I hope it helped me to defend myself from what feels like an oncoming nasty influenza.
And besides, matzo ball soup – anytime for me 🙂
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Bon Appetit ! Life is Good !
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Click here for Matzo Ball recipe
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Chicken Soup With Root Vegetables And Matzo Balls

: Chicken Soup With Root Vegetables And Matzo Balls

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“Choripán Mariposa”

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South America’s culinary addition to the world of sandwiches, the Choripán, is without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho ! Life is Good !
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Choripan

Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Choripan

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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Ziti Lunga

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Sunday’s lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂

Bon Appetit ! Life is Good !
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To serve, top pasta with octopus. Sprinkle with chopped italian parsley.

Cook octopus in salted water until tender, but still with a bit of bite. Drain.

Saute in olive oil until starting to change color.

Add finely diced onions and garlic paste. Saute until fragrant.

Add diced bell peppers, saute one minute.

Add diced tomatoes and sliced scallions. Saute for one minute.

Add diced tomatoes, oregano and sliced scallions. Saute for one minute.

Deglaze with Salice Salentino or other robust red wine, add kpsher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning

Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.

Meanwhile, cook the lunga ziti al dente.

To serve, top pasta with octopus. Sprinkle with chopped italian parsley

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce Over Lunga Ziti

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti

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Duo Of Spinach Cream

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When I was a Kid, the only vegetable I hated more than onions was spinach.
Now, a few short years later, Onion soup (cream or french) and spinach soup
are some of my great favorites, be it as a soup course, main course or snack.
Tonight, cream of spinach was calling and I answered 🙂

Bon Appetit ! Life is Good !
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To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp

: blanch spinach in salted water

: shock in ice water

: drain

: saute onions and garlic in butter

: add potatoes

: deglaze with white wine

: add chicken or vegetable stock, simmer until potatoes are soft

: add spinach, kosher salt, cayenne pepper, fresh;y grated nutmeg, maggi seasoning, bring back to simmer

: add heavy cream

: blend with stick blender until smooth

: To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp

: Cream of spinach with shrimp

: cream of spinach with chicharones (crispy pork rind)

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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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I am sick as a dog today, hope that tomorrow I’ll be better. Had a doc appointment at 2.00pm. As I was parking in front of the doc’s office, they called me to tell me that the doc had an emergency and that I’ll be re-scheduled. What a bummer.
Obviously I was not in shape to cook today, so this little shrimp cocktail had to do for dinner. I added some extra cognac into the cocktail sauce as a pick me up. It kinda worked, at least I found the energy to post this 🙂

Bon Appetit ! Life is Good ! (Mostly, Anyway)
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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Breakfast Of Champions # 29 – ”Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower”

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I Didn’t get much sleep last night, so I needed a light but satisfying breakfast at 6.00am.
At first I wanted to add some potatoes, but then decided against it in order leave room for later when a nice lunch was called for 🙂

Bon Appetit ! Life is Good !
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Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

Saute italian sausage in olive oil

Add garlic paste and onion julienne

Add bok choy and blanched cauliflower, season with kosher salt and sriracha. To plate, sprinkle with chili flakes

Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

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