great taste

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Traditionally, in Southern Germany (Swabia and Bavaria), we serve our classic Ravioli (Maultaschen) in beef broth, with potato salad on the side. Then, if there are leftovers, we saute them the next day in butter with onions and eggs, accompanied by leaf salad.
Since I moved back to Germany, I have Maultaschen three to four times a month. They are easy to prepare at home and even available frozen in most supermarkets, nowadays the majority of brands a VERY good quality. ( I usually make my own, since I love a bit of veal liver in my stuffing – the ones on these pages are homemade). Alas, I buy them just as often ready made.  🙂
This time, when I was ready to reheat or saute the leftover Maultaschen from the previous day, I did not feel to go with the usual suspect of a recipe, so I came up with this wonderful variation. It is so good and delicious that it is now one of my standard recipe for leftover Maultaschen (and other types of ravioli)
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Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Preparation :
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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Here we have another “empty out the fridge salad” that could have not been more delicious, pretty and appetizing, even if I tried  🙂
Its been said a million times, yet it still holds the truth :
When you cook, the most important ingredients for a dish are a bit of knowledge and a lot of love, the rest will take care of itself  🙂 
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Bon Appétit !   Life is Good !
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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

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Preparation :
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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Originally, I named this salad “Summer Salad” when I prepared it in August. But now, summer has passed around here and we are in deep autumn. Most tree leaves have changed from bright green to a golden brown, and the temperatures at night have dropped to a chilly 5 °C .
However. I just skyped with my friends Carlos and Gladis in Buenos Aires, Argentina, where the temperature was a toasty 32 °C, the perfect temperature to enjoy this summer salad on the terrace overlooking the pool and garden. 🙂  To see more about Carlos’ and Gladis’ beautiful place, click here “My Trip To Argentina”
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In the meantime, enjoy this wonderful salad anywhere, anytime, and in any weather 🙂
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Bon Appétit !   Life is Good !
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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese , Scallion, Radish & Onion in Herb Vinaigrette

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Preparation :
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“Pigs Trotters” (Part 1 – Caribbean Souse)


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Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any which way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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“Pigs Trotters” (Part 1 – Caribbean Souse)

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“Pigs Trotters” (Part 1 – Caribbean Souse)

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“Pigs Trotters” (Part 1 – Caribbean Souse)

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Caribbean Souse

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Preparation :
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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Now that I am back in Germany, seafood is much harder to come by for me than back in Miami, and the variety does not even come close. At least, some of the folks who complained in the past about too much seafood on  ChefsOpinion  can now be more entertained with a wider variety of meat dishes, since the variety of dishes prepared with meat is so much larger here than there 🙂
However, just like I lusted over the past few Decades for familiar meat dishes from my original home, I now miss the seafood that was so readily available to me on my travels through the Caribbean, South East Asia, South America, the Orient, Alaska, Florida and so many other places along or close to the coasts´ of the World, especially at my other home Florida, where one can always count on ones friendly ?? neighborhood Asian market with their endless fresh/ live seafood selections.
So now, every so often, I will still splurge on a big portion of good-quality seafood for Bella and me, to make sure we don´t lose our touch with that part of happy eating.  🙂
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Bon Appétit !   Life is Good !
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Click here for  Tzatziki Recipe
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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Tzatziki

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Bellas Portion
Initial portion I should say, of course she got more of my tigers  (and lettuce with tzatziki, which she loves)   🙂
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Preparation :
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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs & Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Fusion cooking at it´s finest and most delicious :
Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland and Chiles from Mexico.
Prep time, including pasta, 20 minutes.
As for the Napkin ring, old, sterilized tomato paste cans are my idea of witty, pretty and cheap economical tools/deco.  🙂
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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Preparation :
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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Arugula On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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Since I have moved from the US back to Germany a few months ago, I have re-discovered many food-items from my youth in Germany, which I had not seen for many decades. One of them is this Greek bread (Prosimi), which, way back then, our neighbor in Gechingen offered to us kids often. My Dad preferred “Black Forest Black Bread” (Which therefore automatically made that the bread of choice for the whole family), but we kids loved the white, mild and fluffy Greek bread, which was much more suited to a child´s palette. 🙂
Now, there is this great Greek vendor with a food truck outside my favorite supermarket, so whenever I go shopping there, I make sure I get a bunch of Goodies from his supplies. Besides the bread, he as a huge selection of cheese spreads and pickled veggies, which I also adore. Unfortunately, most of his offerings are the traditional Greek meze, namely feta cheese and various types of olives, both of which cause me to experience culinary horror 🙂 (I can´t stand neither, never have, never will) 😦
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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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Preparation :
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Salmon Fried Rice – 鮭チャーハン

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stylish………. 🙂

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If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon.
With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. And, as you can see from the pictures on this page, it is the perfect protein for a light, tasty and healthy Japanese fried rice.
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P.S.
Lately, I have fallen in love with all kinds of different Asian bowls for rice, soup and noodles. But, at 40.00 to 100.00 bucks a pop, I have to slow down a bit with my Amazon late-night ordering.  🙂  Nevertheless, the collection keeps growing……… 🙂
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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Preparation :
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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin  (Pleurotes Du Panicaut)

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I feel so lucky to be in Germany during the mushroom season. Mushrooms are so affordable right now, you can buy them by the basket for a few € and really pig-out without putting a dent into your wallet.
I prepare different varieties at least three times a week, and still, I don´t get tired of them.  🙂
As usual with fresh, quality produce, most of the time, simple is best. Most mushrooms just need to be sauteed in butter or EVO with a bit of salt and pepper and voilà – a meal fit for a king and queen can be had in minutes.
And potato gratin of any type – well, not much needs to be said about that. It makes a great side dish, or just served by itself with a few leaves of green by its side, it will be a wonderful meal on its own. 🙂
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Bon Appétit !   Life is Good !
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P.S.
This amount of mushrooms serves 2 main courses, while the Dauphinoise serve 10 portions. You can, of course, scale up the mushrooms to feed up to 10 pax. However, the dauphinoise heat up great and can also be served at room temperature, so when the next meal time comes around, you´ll be glad you prepared more of it. 🙂
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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Pommes Dauphinoise

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Preparation :
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Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please  ………. 🙂
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche.  🙂
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Preparation :
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