garlic

Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

>
>

Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
>
Bon Appétit !   Life is Good !
>
>
Click here for more Goulash on ChefsOpinion
>
>
>

Szegediner Gulasch

>
>
>

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

: for a small side-salat, dice 10 ea cherry tomatoes, 1 med size onion, 4 oz Austrian bergkaese, (Austrian mountain cheese) and 3 scallion stalks

: make a dressing of 1 tblsp raspberry vinegar, 2 tblsp walnut oil and kosher salt and cayenne pepper to taste

: add the dressing to the salad, mix well

: remove skin and bones from 1 ea pork butt

: cut meat and skin into large cubes

: saute 4 sliced large red onions in 2 tblsp pork fat until caramelized

: add 1 cup sweet paprika pwd, 1/2 tblsp chopped caraway seeds and 2 tblsp garlic paste

: add the meat, skin and bone, add 2 qt of water, kosher salt and cayenne pepper to taste

: simmer until meat is tender but NOT falling apart

: remove the bone (Bella’s Price)

: add 1 lb sauerkraut, simmer another 20 minutes

: remove gulash from heat, add 1 cup sour cream

: mix well, check/adjust seasoning

: add side of your choice to a serving plate (pasta, potatoes, dumplings, bread, etc), add goulash, top wit a dollop of sour cream, sprinkle with chopped parsley

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

>
>
>
>

NOT !!! The Prettiest Dish Of The Day –

>
– but without a doubt one of the tastiest dishes of the day 🙂
>

Serrano-Ham And Brie-Cheese Bread

>
Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Pizza on ChefsOpinion
>
Click here for Lahmacun and Shrimp & Sardines Pie on ChefsOpinion
>

Pizza Dough Recipe:

Ingredients :

A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix into the yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared a bowl; turn dough in the bowl to coat with oil. Cover bowl with a moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
>
>

Serrano-Ham And Brie-Cheese Bread

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

: 1 lb pizza dough, 4 oz very finely sliced jamon serrano, fresh basil chiffonade, a handful of grape tomatoes, 10 oz diced brie cheese, 4 stalk sliced scallions, 1/2 tsp dried oregano

: mix all ingredients on a flour-dusted board until well incorporated

: roll dough into a oblong shape, as thick as you prefer, place on a hot, oiled rack

: brush generously with olive oil, bake at 430F until almost cooked through, about 12 minutes (depending on the thickness you chose), remove from oven

: brush with garlic paste, sprinkle with 1/2 cup grated parmigiano reggiano and 3 stalks sliced scallions, return to 430F oven until cooked through, about 5 minutes; serve with greens in balsamic vinaigrette; serves ??? (up to you, Bella and I ate the whole thing in one sitting))

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

>
>
>
>

Poor Man’s Crab Meat Risotto – Kani Kama Risotto

>
>
Residing close to Hialeah means one can buy a lot of goodies by the roadside from “flying vendors”, who sell anything from the trunk of their cars, – electronics, Christmas decorations, clothes, steaks, flowers, fruit, churros, plants, mani, limes, and of course, “fresh seafood”.
I suspect that most of this stuff comes from a “fell off the truck supplier”, but who knows 🙂
My neighbor, Maribel, showed me some of the bargains she bought yesterday from a roadside seafood dealer and asked me if I can replicate one of her favorite dishes, crab meat risotto. Of course, I was happy to do this for her and her husband, as I do cook at least twice a month for them. I asked her to bring me the crab meat; I had the rest of the ingredients in my larder and fridge, so no problem. Well, to no surprise to me, the $10.00 pack of “crab meat” turned out to be Surimi (Kani Kama). To the seller’s credit, at least it was in good shape and smelled and felt very fresh when defrosted, so I explained to Maribel that I can make a seafood risotto for her and that it would be a great dish, although with a basic seafood taste instead of crabmeat taste. And so I did, using the surimi and clam juice for flavor, and the resulting risotto looked great, tasted great and, most important, it made my neighbors happy. (I assume the “crabmeat risotto” which they usually eat at their favorite restaurant in Hialeah is not exactly loaded with “real crabmeat” either 🙂
So there you have it – a wonderfully tasty and pretty dish for the price of a basic “fish and rice” meal. Mission accomplished! 🙂
>
Bon Appétit ! Life is Good !
>
>
Click her for more Risotto on ChefsOpinion
>
Click her for more Seafood on ChefsOpinion
>
>
>

Poor Man’s Crab Meat Risotto

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

: rinse 1 lb kani kama in cold water, squeeze dry, saute in 2 tblsp butter until warm, reserve

: measure 2 cup arborio rice

: saute julienne of one medium size onion in 3 tblsp olive oil until translucent, add 1 tblsp garlic paste

: add the rice, saute until well covered in the oil

: add 1/4 of the kani kama, season with kosher salt and cayenne pepper

: while continuously stirring, gradually add clam juice until the rice is almost done and most liquid has evaporated, add 4 oz whole butter and 1/4 cup heavy cream

: add 2/4 of the remaining kani kama and 2 tblsp sliced scallions, simmer until creamy, check/adjust seasoning

: divide the risotto into 4 serving plates, top with the remaining kani kama and some more sliced scallions; serves 4

: Poor Man’s Crab Meat Risotto

: Poor Man’s Crab Meat Risotto

: Poor Man’s Crab Meat Risotto

>
>
>
>

The Buffalo – The Sandwich That Puts Most Others To Shame……….

>
>
Yes friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles, or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

>
Bon Appétit ! Life is Good !
>
>
Click here for Hans’ Homemade Buffalo Sauce on ChefsOpinion
>
Click here for more Sandwiches on ChefsOpinion
>
Click here for more Ribs on ChefsOpinion
>
>
>

The Buffalo

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

: finely sliced onion, white cabbage, red radish, red cabbage

: season white cabbage and onions separately from the radish and red cabbage with kosher salt, cayenne pepper, cider vinegar and olive oil, let marinade for at least one hour; mix together white/cabbage/onions and radish/red cabbage just before serving (this prevents coloring the salad pink)

: cook 4 lbs pork ribs in salted water until tender

: drain ribs, let cool, remove and shredd meat, discard bones

: to the shredded pork add 1 medium size diced cucumber, 5 stalks sliced scallion, 1 tblsp panko, 2 tblsp shredded parmigiano reggiano and /2 cup Hans’s homemade buffalo sauce, mix together cup

: Italian five grain bread

: hollow-out bread without damaging crust

: tightly fill bread with the pork mixture

: almost……

: generously brush a sheet of alu foil with garlic paste

: roll bread tightly into foil, bake on a rack in center of a 350 F oven for 30 minutes or until bread is crisp on the outside and hot on the inside

: un-wrap bread and let rest for a few minutes before cutting; to serve, cut bread in half and serve with cabbage/radish salad; serves 4

: The Buffalo

: The Buffalo

: The Buffalo

: The Buffalo

: The Buffalo

: The Buffalo

>
>
>
>

Curried Pumpkin, Potato And Coconut Soup

>
>
The style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties, we served this soup often and it was always a hit as part of a multi-course meal.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Curry on ChefsOpinion
>
>

Curried Pumpkin, Potato And Coconut Soup

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

: pumpkin, onion, potato, cumin, curry powder, coconut milk

: saute julienne from 1 small onion in 3 oz whole butter

: add the flesh of 1 small pumpkin, 1 medium potato and 1 small banana, saute until the banana gets soft, add 3 tbslp curry powder, 1 pinch of ground cumin, kosher salt and cayenne pepper to taste

: saute until fragrant

: add 8 oz chicken stock, simmer until potatoes and pumpkin are soft

: add 8 oz coconut milk, simmer another 3 minutes

: place soup in blender or bowl with magic stick

: blend until smooth, check/adjust seasoning, serve in hollowed-out mini pumpkins or soup bowls; (if you use the pumpkin shells, submerge them in boiling water to sanitize for 1 minute); serves 4

: Curried Pumpkin, Potato And Coconut Soup

: Curried Pumpkin, Potato And Coconut Soup

: Curried Pumpkin, Potato And Coconut Soup

>
>
>
>

Gnocchi With Broccolini And Mushrooms

>
>
Here is another simple, hearty and delicious dish that I prepare often, since gnocchi and broccolini are some of my favorite ingredients to a happy meal.
Add cheese, mushrooms, butter and pangrattato and you’ll end up with the dish pictured here 🙂
However, if you are not a fan of any of these ingredients – just nix any one of them, or replace them with something you prefer to the original – shrimp instead of mushroom, another pasta instead of gnocchi , another vegetable instead of the broccolini, etc.
Let your imagination, wallet and available time be the guide to your pasta of the day, while using the one featured here as your inspiration 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Gnocchi on ChefsOpinion
>
Click here for more Broccolini on ChefsOpinion
>
Click here for more Pasta on ChefsOpinion
>

>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
>
>
>

Gnocchi With Broccolini And Mushrooms

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

: saute 1/2 cup panko in 2 tblsp whole butter

: saute until golden, remove from heat, reserve

: saute julienne of 1 medium sized onion and 1/4 tblsp garlic paste (optional) in 1 tblsp butter until translucent

: add 8 oz mixed fresh mushrooms and 8 oz blanched broccolini, season with kosher salt and cayenne pepper to taste, saute until heated through, about 2 minutes, add 1 lb freshly prepred gnocchi, carefully mix together, check/adjust seasoning

: place pasta on serving dish

: sprinkle with freshly grated parmesan and top with pangrattato

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

>
>
>
>

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>
>
For me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
>
Bon Appétit ! Life is Good !
>
>
P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
>
>
>

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

Salsa Mexicana

Guacamole

Escabeche De Cebolla

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

: jalapeño, onions, garlic, lime juice, tomatoes (most seeds removed), cilantro, kosher salt

: Salsa Mexicana

: Salsa Mexicana

: avocado, kosher salt, lime juice, cilantro, jalapeño, garlic (optional)

: guacamole

: guacamole

: Guacamole

: onion, lime juice, cayenne pepper, cilantro, kosher salt

: Escabeche De Cebolla

: Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>
>
>
>

Balls Galore

Balls Galore……..

>
>
“Chicken Soup With Matzo Balls And Chicken Dumplings”
>
If you love balls (pun intended?), this soup will make you happy. In my own opinion, these chicken balls (ok then, dumplings ! 🙂 ) and these Matzo Ba… Dumplings 🙂 are some of the best dumplings you can find .
I have previously published quite a few dishes with matzo balls, but this is the first time I combine them with chicken dumplings.
One would think that chicken dumplings are nothing special, but these certainly are an exception to the sea of mediocre or even outright nasty stuff usually being served as chicken dumplings these days.
Very light and full of flavor, they are a far cry from the stuff which many “cooks” will serve you. How do I know that? Because I have been served so much crap labeled as chicken dumplings that I usually don’t order them in restaurants anymore. Mostly they contain less than fresh meat, lots of fillers and they look and taste as if somebody want’s to punish you by making you eat them.
Not these here baby’s !
Prepared from fresh chicken meat with no fillers, tasty and pretty to look at, accompanied by another gift to comfort food in the form of fluffy matzo balls and served in a strong, delicious chicken broth, this is comfort food as wonderful as it can get 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Matzo Balls on ChefsOpinion
>
Click here for more Soup on ChefsOpinion
>
Click here for Chicken Soup Recipe on ChefsOpinion
Pls note that this chicken soup recipe is just one version of many 🙂
>
>
>

Balls Galore

notice how juicy the chicken dumplings are………..

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

: de-bone 2 ea 6 oz fresh (not frozen if possible) chicken breasts

: dice into very fine cubes

: add 1 tblsp panko, 1 whole egg, 1/2 tblsp fresh-grated parmesan, kosher salt and cayenne pepper to taste (this was a small egg, if the eggs you are using are large, you might want to use only part of the egg)

: add 1 tpls finely sliced scallions, mix ingredients well but do NOT overwork or balls become dense 🙂 ; put in fridge for 30 minutes, then form into balls, return to fridge

: mix 1 cup matzo meal, 3 eggs, 3 tblsp oil or rendered chicken fat 1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal) 3 tblsp finely chopped parsley (optional) Kosher salt and white pepper to taste; mix all wet ingredients together, then fold in matzo meal, salt and pepper and place in refrigerator for 15 minutes; shape into golf ball sized balls, drop into boiling water, cover, turn down to a simmer and cook for 20 minutes

: after 20 minutes, add the chicken balls, simmer covered until cooked through but NOT dry, about 12 minutes; to serve, place 3 ea of chicken balls and matzo balls in a serving bowl, add chicken soup and sprinkle with finely sliced scallions

: chicken to the left, matzo to the right……..

: Balls Galore

: Balls Galore

: Balls Galore

: Balls Galore

>
>
>
>

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

>
>
I just have come across some debates about what constitutes a “true” Jägerschnitzel, so I’d like to put that to rest, right now, right here, with some authority on the subject (easy now !) 🙂
After all, I grew up in Swabia in Southern Germany, where, during my youth, schnitzel were one of the most commonly served animal proteins, served a few times a month at home and more often than not during special occasions, such as restaurant visits, birthdays, weddings or funerals or any other gathering where “decent” food was served for a reasonable price.
Traditionally, a Jägerschnitzel is a thin-pounded veal or pork cutlet, dusted with flour and sauteed, then covered with mushroom sauce, to which sometimes cream and parsley or chives are added, and accompanied by pasta (mostly, but not exclusively Spaetzle), roast potatoes (Bratkartoffeln) or dumplings (Knödel).
A “TRUE” Jägerschnitzel is “NEVER” breaded (never cover anything breaded with sauce, one of the basics in classic cooking – after all, you bread it to be crisp, so why soften it by covering it with moisture ?!!) And yes, I know, like always in cooking, there are a few exceptions, but they do NOT pertain to schnitzel.
Then there are Jägerschnitzel made of chicken or turkey. While less traditional, they have become popular lately because of changing eating-habits and because the meat is more affordable than pork and veal, (especially milk-veal), which has been priced out of reach for most folks.
So there you have it – the end of the Jägerschnitzel Debate.
You are welcome 🙂
>
Guten Appetit ! Life is Good !
>
>
Click here for more Spätzle on ChefsOpinion
>
Click here for more Bratkartoffeln on ChefsOpinion
>
Click here for more Knödel on ChefsOpinion
>
>
>

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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

: for the schmelze, saute 2 tblsp panko bread crumbs in 1 tblsp whole butter until crisp and golden, season with kosher salt and cayenne pepper to taste

: de-bone and remove skin from 3 ea chicken breasts, pound thin between 2 plastic sheets, season with kosher salt and cayenne pepper to taste, dust lightly with a/p flour, saute in 1 tblsp peanut oil until cooked through

: remove chicken breasts from pan, keep warm; saute julienne from 1/2 white onion until translucent

: add 6 oz sliced button mushrooms, saute until lightly browned

: add 1/2 cup heavy cream

: add 1/2 cup demi glace, simmer 1 minute

: check/adjust seasoning, add 2 tblsp chopped parsley

: place schnitzel on serving plate with pasta and schmelze, top with 1/3 of the sauce, sprinkle with more parsley ; recipe serves 3

: Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

: Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

: Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

>
>
>
>

Steak Salad Recipe # 91

>
>
Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Salad on ChefsOpinion
>
Click here for more Steak and Steak Salad on ChefsOpinion
>
>
>

Steak Salad Recipe # 91

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

: 2 ea Entraña (top of “faux hanger steak”)

: 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)

: season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing

: 8 oz fresh shiitake, stems removed

: saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside

: in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning