garlic

Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth

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New Post on ” Hans’ Lighter, Healthier Comfort food ” :
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Week Two – Monday Dinner:

Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth
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Bon Appetit ! Life is Good !
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To see all pictures and instructions, click HERE
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: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

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The Italianator

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Sometimes, a simple sandwich can satisfy all my culinary needs, as long as it is interesting, tasty and – yes – as long as it looks great and appetizing!
When a slice of dry turkey and sandwich spread between two slices of wonder bread won’t do, (which, for me, is NEVER!), a sexy beauty like “The Italianator” will surely ring the bells of culinary bliss and lets me forget steaks and lobsters, at least for the moment.
– And on top of it, getting to name these creations is much fun in itself. 🙂
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Bon Appetit ! Life is Good !
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The Italianator

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Rustic Italian Sourdough Bread

: slice bread into thick (dare I say monstrous) slices

: grill bread until golden, then brush with garlic oil

: season broccoli florettes with kosher salt, fresh ground black pepper and garlic oil

: top bread with broccoli

: top broccoli with prosciutto cotto

: top ham with thick slices of gorgonzola, sprinkle with fresh cracked black pepper

: bake sandwich until cheese is melted

: season cucumber and radish julienne with italian vinaigrette, sprinkle generously on top of sandwich

: The Italianator

: The Italianator

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Bone-In Rib Eye & Pasta In Peanut Sauce

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Since I am on a set meal plan for the time being, I am cooking a lot of goodies like this one for my very appreciative neighbor who, together with his wife and kid, loves good food but is (not yet) very successful in the kitchen, although this starts to change a bit since I am guiding him/them whenever I have the time 🙂
(I taste all of what I cook for them, but I can not eat any of it) 😦
This one was a great hit, especially the pasta . I had spaghetti in my larder and used those, but if you want the dish to be a bit more Asian in appearance, you might want to use cellophane/ or rice-noodles instead.
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Bon Appetit ! Life is Good !
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Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

Bone-In Rib Eye & Pasta In Peanut Sauce

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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Japanese Plate And Serving Platter

: season bone-in rib eye generously with kosher salt, cayenne pepper and granulated garlic, after steak is done to your preferred temperature, let rest in a warm place for at least 5 minutes before slicing

: deglaze pan with mirin, add a bit of water, lime juice, sugar, garlick paste, soy sauce, sriracha and peanut butter, simmer for one minute

: add raw spinach and VERY finely sliced red peppers, remove from heat, check/adjust taste

: add freshly cooked pasta, return to heat, simmer for one minute

: plate pasta on a warm serving dish

: top pasta with sliced steak, sprinkle with sesame seeds

: Bone-In Rib Eye & Pasta In Peanut Sauce

: Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

: Bone-In Rib Eye & Pasta In Peanut Sauce

: Bone-In Rib Eye & Pasta In Peanut Sauce

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Rôti De Porc Avec Sauce Au Cèpe Porcini

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Rôti De Porc Avec Sauce Au Cèpe Porcini
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This was the first “leftovers” dish I prepared from the “ROAST FRESH HAM WITH CARAWAY JUS” a few weeks back.
Remember, to make this dish “lighter and healthier comfort food”, you must cut back on the portion size big time – the pictured portion should serve three people 🙂

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Bon Appetit ! Life is Good !
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Link to Lattkes (Potato Pancakes) (Kartoffelpuffer)
Link to Apple Sauce (Apfelmus)
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Link to original dish Roast Fresh Ham With Caraway Jus
Link to the second leftover dish The German Dip
Link to the third leftover dish Gebratene Schweinehaxe

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Rôti De Porc Avec Sauce Au Cèpe Porcini

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Preparation :
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To read instructions, hover over pictures
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: soak porcini in hot water for 20 minutes

: saute chopped onions and garlic paste in olive oil

: add porcini and heavy cream, add kosher salt and cayenne papper, simmer

: Meanwhile, slice leftover cold pork, add to a pan with a bit of salted water and brush with butter, cover and VERY SLOWLY reheat, without simmering (too hot – it will dry out and toughen the meat

: reduced cream and mushrooms

: add demi glace

: simmer for another minute, check / adjust texture and taste

: cook the latkes in peanut oil

: almost……

: serve with greens and apple sauce, sprinkle with fresh herbs

: Rôti De Porc Avec Sauce Au Cèpe Porcini

: Rôti De Porc Avec Sauce Au Cèpe Porcini

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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! – ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit ! Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: simmer beef with chilies garlic paste, grated ginger, kosher salt and fresh ground black pepper and a dash of five spice powder

: remove beef, set aside, strain broth through a fine mesh strainer, check / adjust seasoning

: cut beef into bite size pieces

: remove shiitakes from soaking liquid

: remove stems, discard stems

: cook mung bean noodles (cellophane noodles), drain, coat with sesame oil, add lots of chopped cilantro

: plate noodles, top with mushrooms

: add beef, some lime wedges and a few chilies

: add broth, sprinkle with more chopped cilantro

: Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

: Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Trottole Alla Fortunello

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Although this dish might not look very “light and healthy”, the small portion served makes it as promised – “Hans’ Lighter, Healthier Comfort Food”. (I share the portions pictured with one of my neighbors) 🙂
I have, contrary to classic cooking methods, omitted to saute the coppa ham, prosciutto ham and the salame. I rather love the taste and texture of the protein without sauteing them over piping hot pasta (make sure you slice the coppa, prosciutto and the salame paper-thin), but as usual, if you prefer to saute them, don’t hesitate to do so.

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Bon Appetit ! Life is Good !
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Trottole Alla Fortunello

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute garlic paste in its own oil without browning

: add heavy cream, season with kosher salt, cayenne pepper and nutmeg

: simmer until thickened

: add blanched edamame and sweet corn, simmer one more minute

: add finely grated parmigiano reggiano

: plate pasta / vegetables

: top with paper-thin sliced salame

: add coppa ham, salame and prosciutto

: sprinkle with finely grated parmigiano reggiano and italian parsley

: Trottole Alla Fortunello

: Trottole Alla Fortunello

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Chili-Pork Rice Sticks

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If this dish looks too spicy for you – relax 🙂
– The amount of chilies you can see in the pictures are good for my personal palette, but you should add the type (heat level) and quantity you prefer. I suggest you add chilies which are slightly milder than you can tolerate, so that you can add more of them and get that rich, fruity capsicum taste which you can only get by biting into a whole, fried or sauteed chili.
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Bon Appetit ! Life is Good !
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Chili-Pork Rice Sticks

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season ground pork with five spice powder, salt and black pepper, saute in peanut oil

: add lots of sliced onions, stir fry until onions are translucent

: add chilies of your choice, garlic paste

: add ponzu seasoning, soy sauce

: add hoi sin sauce, oyster sauce

: add water, a dash of sugar, chopped cilantro, simmer for three minutes, check / adjust seasoning

: meanwhile, soak rice sticks in water for ten minutes, cook in boiling water for three minutes, drain, mix with sesame oil

: serving dish

: plate noodles

: top with chili-pork, sprinkle with cilantro

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

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Tostadas De Camarones

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I am not sure if I should call the this dish “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail”.
It is actually all of the above, so pick the name that best suits you 🙂
All I know is that this was a great dinner after a long day at work , followed by a few hours of running errand’s.
Since I was very hungry and it was already late when I got home, something quick and light was appropriate. After all, at 3.00 am the alarm will sound again and I’ll have to be ready for another long, hard day. I already have started to have my breakfast and lunch according to the “Hans’Lighter, Healthier Comfort Food” Plan, which will start in full on Monday, January 19th. If you are interested, you might want to go to “Hans’ Lighter, Healthier Comfort Food” for more details. These “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail” would be a typical example of a dinner Item on my monthly “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit ! Life is Good !
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Shrimp Tostadas

Shrimp Tostada

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Make a salad of lettuce, baby corn, chilies, radish, onion, cilantro, salt, garlic paste, olive oil and lemon juice

: Salad

: marinade cooked, shelled and deveined shrimp with garlic paste, olive oil, kosher salt and lime juice

: serve shrimp and salad with fried tortillas (totopos), sour cream Thai chili sauce

: Shrimp Tostada

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock & Sour Lentils)

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This was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) 🙂
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
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Bon Appetit ! Life is Good !
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Link to original dish – ROAST FRESH HAM WITH CARAWAY JUS
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Link to the first leftover dish – RÔTI DE PORC AVEC SAUCE AU CÈPE PORCINI
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Link to the second leftover dish – THE GERMAN DIP
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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute chopped smoked hamehocks and diced onions in porkfat, add washed lentils and chickenstock, simmer slowly until tender but not falling apart

: season with rice vinegar, kosher salt and cayenne pepper, simmer another 2 minutes, check/adjust the taste

: add fully cooked pork hock to the lentils, brush generously with melted butter, cover and bake in oven until pork is heated on it’s thickest part to 165F

: saute cooked small potatoes in olive oil , add sliced chives, season with kosher salt. To serve, add potatoes to lentils, brush pork with olive oil

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Bella – Iron Will 🙂 Look but don’t touch……

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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This will be my last meal in 2014. It fit’s the occasion of a New Years Eve Diner well for me, since I adore pork dumplings in soup and it is the perfect dish to devour while watching TV . Bella and I are spending the evening watching movies and every hour on the hour the fireworks from around the world. It started of with Sidney a couple of hours ago, which, as usual, had one of the most spectacular displays. Later when the clock strikes midnight here in Florida, we’ll go outside and watch the fireworks at the nearby airport live from our backyard. Not as glamorous as the one in Sidney, but………..
After that we will enjoy a night cup of hot chocolate and doughnut holes with caramelized pineapple and banana.
Boy, how things have changed for me from just a few years back :-).
Nowadays, I leave the wild partying to the kid’s and the kid’s at heart. Strangely enough, I don’t miss the partying a bit. (Yet?)
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Happy New Year ! God Bless !

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: for dumpling filling, mix ground pork, grated ginger, garlic paste, finely diced water chestnuts, salt, cayenne pepper and sesame oil, wrap with dumpling wrappers, simmer in pork broth until done, about 4 minutes