Grab Bag

Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

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Like last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent standing rib roast with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s on one evening – no wonder my belly looks so muscular). 😦
Earlier, just before I left my home to go to dinner, my friend Curtis showed up with Christmas gifts. Among the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days 🙂 So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
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Bon Appetit ! Life Is Good !
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Click here for Guacamole Recipe
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P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
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P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for ” Hans’ Lighter Comfort Food “ in upcoming post’s. See you there 🙂

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Roast Fresh Ham

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Preparation :
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To read instructions, hover over picture
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: fresh ham

: score skin, salt generously with kosher salt, rest overnight in fridge

: onions, caraway seed, granulated garlic, chili flakes

: place ham on rack over onions, place in 420F oven, add water to baking pan, roast at 420F for 20 minutes, then 4 hurs at 320F, then another 20 minutes at 420F

: remove ham from oven, let rest for 15 minutes in a warm place before cutting

: Roast Fresh Ham

: Roast Fresh Ham

: Roast Fresh Ham + MY knife 🙂

: remove shank, reserve for another meal

: meanwhile, remove and reserve onions, strain jus, remove most fat, check / adjust seasoning

: Roast Fresh Ham

: Roast Fresh Ham

: pork jus, guacamole, braised onions, horseradish, grey poupon mustard

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Pear Crumble

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If you have not yet decided on a stunning dessert for your holiday party, you might want to strongly consider this one. It is easy to make, can be made in advance and looks and tastes like a million bucks. Otherwise, promise yourself that you’ll prepare this as soon as sanity has returned to your kitchen after the holidays. I am sure it’s ease of preparation, as well as it’s deliciousness, will make it one of your standby’s, just as it has become one of mine. When you prepare this, make sure you let the crumble rest at least 30 minutes in a warm place to let it set. If you want to re-heat it, give it enough time to get warm in low heat (about 20 minutes at 300F), then a bit under the broiler to re-crisp the crust. – You’re welcome 🙂 >
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Bon Appetit ! Life is Good !
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Pear Crumble

Pear Crumble (My kind of food porn – no tweezers required)

Pear Crumble

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Preparation :
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To read instructions, hover over picture
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: use very ripe pears (but not mushy) for best result

: peel, core and dice pears

: simmer pears briefly in simple syrup with a good dash of rum or brandy, thicken with cornstarch slurry

: mix 1/3 a/p flour, 1/3 castor sugar, 1/3 stoneground oats, fill pears into buttered baking dish, top with crumble mixture, add a generous amount of butter, bake at 400F until brown

: when crumble top is brown and bubbly, sprinkle with crashed walnuts, let cook for another few minutes until walnuts start to be lightly toasted

: remove crumble from oven, let set in a warm place for 30 minutes before serving

: serve with whipped cream, dust with cinnamon

: Pear Crumble

: Pear Crumble

: Pear Crumble

: Pear Crumble

: Pear Crumble

: Pear Crumble

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Chili-Kissed Chicken Cutlets With Couscous

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Chili-kissed you ask ?
Well, who wouldn’t like to be kissed by something hot and spicy once in a while (or maybe often). Certainly these chicken cutlets, which are transformed from ordinary to divine by the addition of fresh chili and plenty of garlic-confit paste. Tasty couscous with lots of bell peppers and sriracha add more flavor and a good quality olive oil, drizzled over the finished dish, rounds out this light and flavorful dinner, which I enjoyed after an extensive walk around the lake with madam, marveling at all the beautiful Christmas and Holiday decorations.
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Bon Appetit ! Life is Good !
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Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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Preparation :
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To read instructions, hover over picture
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: bring salted water, butter, garlic paste and sriracha to a simmer

: add diced bell peppers and couscous, stir, cover, remove from heat, set aside, after 10 minutes, fluff with a fork

: meanwhile, season chicken cutlets with kosher salt, cayenne pepper and garlic paste, dredge in half panko breadcrumbs and half corn starch, saute in butter l with chilis

: plate couscous

: top couscous with chicken cutlets and chilis, drizzle with good quality olive oil and a few spritz of fresh lime

: Chili-Kissed Chicken Cutlets With Couscous

: Chili-Kissed Chicken Cutlets With Couscous

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Surf & Turf

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For most folks with ordinary disposable income, it used to be that “Surf & Turf ” was a “special occasion dish”, something you ordered on your anniversary or birthday at that special place you went to once or maybe twice a year. As for myself, ditto, – plus I would not normally think of cooking meat and seafood at home for one dish, it is usually Either – Or .
It just so happened tonight that I had a craving for shrimp and steak. Since I live alone with Bella, it felt okay to just serve everything at once, instead of eating it divided into three courses, as would be more traditional and “proper”.
So, instead of the menu being:

“Sautéed Shrimp In Garlic Butter”
“Hearts of Romaine Lettuce In Raspberry Vinaigrette”
“Aged Rib Eye Steak With Spicy Herb Butter And Toasted Sour Dough Bread”

It was rather simply :

“Surf & Turf”

What a feast, all prepared quickly, served quickly and devoured even more quickly 🙂
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Bon Appetit ! Life is Good !
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Click here for Garlic/Herb Butter Recipe
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Surf & Turf

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Preparation :
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To read instructions, hover over picture
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: season rib eye and shrimp with kosher salt and fresh grated black pepper, saute in garlic oil, meanwhile dress romaine with raspberry vinaigrette

: meanwhile, grill sour dough bread

: arrange steak on top of toasted bread

: top steak with shrimp and garlic / herb butter

: Surf & Turf

: Surf & Turf

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Tomato Soup With Spicy Sausage & Pasta

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Comfort food – the moniker say’s it all – it gives you comfort and leaves you in a better state than you were before you consumed it.
And the best thing about it is that not only does it make you feel good and satisfied, it usually is also uncomplicated and easy on the wallet.
I have included spicy Italian sausage “meatballs” here since I had leftovers from yesterdays dinner. Frozen tomato soup is a staple in my freezer, since I usually make a large batch and freeze whatever I don’t eat right away. ( Empty” Crystal Light” containers are perfect and free for this). So all that was needed for this beauty of a soup was to cook the pasta, heat the soup and saute the sliced sausages in garlic oil.
Voilà – instant great comfort and happiness 🙂
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Bon Appetit ! Life is Good !
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Click here for Tomato Soup Recipe
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Tomato Soup With Spicy Sausage & Pasta

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Preparation :
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: follow link to tomato soup recipe

: defrost / heat or freshly prepare tomato soup, saute spicy italian sausage, cook elbow maccaroni

: plate mac

: top with sausage

: sprinkle with sliced scallions and grated parmesan

: top with tomato soup

: Tomato Soup With Spicy Sausage & Pasta

: Tomato Soup With Spicy Sausage & Pasta

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Curried Beef & Pasta

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Sunday lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
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Curried Beef & Pasta

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Preparation :
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To read instructions, hover over picture
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Click here for Garam Masala Instructions
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: skirt steak

: cut skirt into strips, season with kosher salt and fresh ground black pepper, saute in VERY hot garlic oil until rare, remove to absorbent paper, set aside

: saute onions in garlic oil

: add sliced peppers and scallion sticks, season with one table spoon garam masala and one table spoon curry powder, add half cup of heavy cream, simmer one minute

: remove from heat, add beef, check / adjust seasoning

: add pasta of your choice (I love broken lasagna sheets)

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

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Sauteed Cod Filet & Honey-Glazed Carrots

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Cod used to be the cheapest fish you can buy – but look at it now : 4 pieces for $ 38.00 at the fishmonger ! 😦
But once in a while I have to splurge a bit and this cod just fit the bill 🙂
Tomorrow we’ll have dry bread again……
Not really, but I really wish basic food items would be priced a bit more affordable. Shops get fancier all the time, advertising cost’s millions and all these costs have to be covered by the food we consume.
But then again, we are blessed to have this abundance available to us, unlike many (most?) folks in the world who consider them self lucky just to fill their belly every (some) day with whatever scraps they can find.
So with that in mind, on to last nights feast –

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Bon Appetit ! Live is Good (For some of us at least, blessed as we are)

P.S.
if you wonder what happened to the other 3 pieces of fish – Bella had one and I had three 🙂
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Sauteed Cod Filet & Honey-Glazed Carrots

Sautéed Cod Filet & Honey-Glazed Carrots

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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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: Carrots & Scallions

: season cod filets with granulated garlic, kosher salt and cayenne pepper, dust with rice flour

: saute in butter until just done but not dry

: meanwhile, simmer carrots in perrier water and butter with a bit of sugar, kosher salt and cayenne pepper until perrier has evaporated

: saute carrots in the remaining butter until starting to caramelize, set aside

: add scallions, saute one more minute

: almost……..

: serve cod and carrots with fresh lemon wedge and thai chili sauce

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

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Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Versatile is an understatement when describing this dish.
Tasty, great, satisfying, lecker , delicious and wonderful on the other hand are highly accurate.
Because of the large amount of shrimps added to the potatoes, there is fair amount of stuffing left over. You can shape this into patties (2 ounces for hors d’oeuvres, 4 oz for appetizers, 6 oz for main course) and freeze them between oiled plastic film (airtight) for at least one month, then just saute them in butter until heated through and golden. Or, you could forgo the whole stuffed potato thing and transform all of it into patties :-).
Either way, I am sure whether you are a novice in the kitchen or a seasoned veteran, you will love and appreciate this simple yet sophisticated dish.
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Bon Appetit ! Life is Good !
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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

Baked Potato Patty & Cucumber/Tomato Salad In Lime Vinaigrette With Aji Amarillo Sauce

Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: baked idaho potato

: let potato cool, cut off top 1/3

: scrape out potato flesh, mash, not to smooth

: add greek yogurt, cooked shrimp, sriracha, garlic paste, kosher salt, mix

: add lots of sliced chives

: spoon back into potato shells

: spray with melted butter, sprinkle with panko and parmesan

: shape patty with leftover stuffing, spray with melted butter, place with stuffed potato in pan or baking dish

: ready to bake

: mix cucumber and grape tomatoes with chili flakes, kosher salt, olive oil, garlic paste and lime juice

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

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No Cook Octopus Salad

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Please forgive me for the slight misnomer of this dish, “No-Cook Octopus Salad”.
Of course, the potatoes have been pre-cooked and so has the octopus.
But since I had leftover potatoes from yesterday and the octopus came out of a can (Vigo Brand, which is one of my favorite canned seafood brands), all I had to do today for this quick and tasty dinner is to mix the cubed potatoes and drained octopus with sliced romaine, diced onions and a garlic/lime vinaigrette (lime juice, olive oil, garlic paste,cayenne pepper and kosher salt).
Voilà, minimum time and effort for maximum taste and satisfaction 🙂
With the salad I had a freshly baked warm french bread and a glass of iced peach tea.
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Bon Appetit ! Life is Good !
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No Cook Octopus Salad

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: boiled cubed potatoes, sliced romaine

: marinated octopus, diced onions, boiled cubed potatoes, sliced romaine, garlic/lime vinaigrette

: No Cook Octopus Salad

: No Cook Octopus Salad

: No Cook Octopus Salad

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Turkey Season Is Over – Let The Steak Season Begin

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Turkey anybody ? Thank you, me neither 🙂
So now that things are finally back to normal (for a short while anyway, Xmas is looming around the corner, ready to attack), I had this wonderful dinner yesterday. The only sour note was that I had no duck fat in my larder to fry the potatoes, so I had to use olive oil. Same crispness and really good taste, but not as divine as when cooked in duck fat. (Got a tub on my way home from work today) 🙂
So, without further ado, I give you :

“Broiled Flank Steak , Porcini In Cream And Pommes Frites”
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Bon Appetit ! Life is Good !
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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: season flank steak with kosher salt, fresh ground black pepper and granulated garlic, broil on both sides until done to your liking, rest meat for 10 minute before slicing