guacamole

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese)

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Today’s  breakfast would most certainly not qualify for my new  ” Hans’ Lighter Comfort Food “  type of food, at least not the portion size. But we are still in 2014, so I am hell-bound to enjoy the last few days of eating large portions of everything tasty 🙂
Nothing wrong with this dish itself, I’ll  just have to cut the portion by 75%, replace the rye bread with something lighter and use less fat. Doesn’t sound so bad 🙂
But, we are still in the year of plenty, so here we go :
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Bon Appetit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco  ( Scrambled eggs, Guacamole, fresh cheese)

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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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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

Roast Fresh Ham

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Roast Fresh Ham

Roast Fresh Ham

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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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Milanesa Mexicana



Playing with food 🙂
Green
, white and red –
very easy to come up with a real Mexican dish using the  mexican flag  colors.

 ¡ Buen Provecho !    ¡ Viva México!


Click here for  Guacamole  recipe

Click here for  Salsa Mexicana  recipe


Mexican Flag (without the eagle)

Milanesa Mexicana

Milanesa Mexicana

Milanesa Mexicana

Milanesa Mexicana



Preparation :

mise en place

mise en place

season veal cutlet with kosher salt and cayenne pepper, bread with flour, egg and breadcrumbs, saute in olive oil and butter until golden and cooked medium well, remove to absorbent paper

season thinly pounded veal cutlet with mustard, kosher salt and cayenne pepper, bread with flour, egg and breadcrumbs, saute in olive oil and butter until golden and cooked medium well, remove to absorbent paper

place onto serving platter, drizzle with lime juice, top with guacamole, sour cream and salsa mexicana, sprinkle with chives or cilantro

place onto serving platter, drizzle with lime juice, top with guacamole, sour cream and salsa mexicana, sprinkle with chives or cilantro (however, there is already plenty cilantro in the guacamole)

Milanesa Mexicana

Milanesa Mexicana

Milanesa Mexicana

Milanesa Mexicana



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Breakfast Of Champions # 32 – Milanesa Mexicana

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This  exact dish was my daily breakfast staple for a few months back in 1975, when I spend extended time vacationing in Puerto Vallarta, Mexico.
At that time, Puerto Vallarta was still a smallish, sleepy city with few hotels and minimal night life. Puerto Vallarta became internationally famous after American director John Huston filmed his 1963 film The Night of the Iguana in Mismaloya, a small town just south of Puerto Vallarta. I still have a photo from 1975 which I took on the beach where Elizabeth Taylor and Richard Burton were having their “sexy” beach scenes. It was basically a deserted piece of beach where only a few hippies and locals hung out. In the shot I took, there are as many pigs as people roaming the beach.
Times and Puerto Vallarta sure have changed since then 😦
However, at the time, the group of friend’s I spent most night’s with was a show band from Ireland named “Los Irlandeses”. They performed at the night club of the only 5-star hotel in town, the Westin Hotel, located on a small beach just outside of town. Their show started at around 11.00pm five times a week and that’s when and where I usually started my evening. They made sure to talk to me from the stage when I got there during the show and treated me as if I were a VIP. Since this was the hottest place in town, this little game made sure that by the time the show ended at around 1.00 am, there were already a few groupies sitting on my table, ready to party with the guy’s from the band and I.
We usually partied until 6.00 or 7.00 am (we were very young and sleeping during the day when it was hot made sense. Only the tourists came for a tan 🙂
So, at that time of the day, we usually went to a restaurant/bar in an area close to the beach which served great food (all food was good at that time of day). Almost all the time my best friend at the time who was the drummer of the band and I ended up ordering the same dish, day after day – Milanesa, accompanied by guacamole, salsa mexicana and fried egg’s, washed down with a few Dos Equis beers.
This was the usual daily before going to bed ritual. The Getting out of bed ritual in the late afternoon usually involved  a couple of dos equis and a mexican style chicken and lime soup, containing shredded chicken, rice, vegetables and lots of cilantro.
So there you have it : Milanesa Mexicana and a few memories 🙂

Bon Appetit !   Viva Mexico !

Guacamole Recipe Link
Salsa Mexicana Link
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The Domino Principle, 1977

The Domino Principle, 1977

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Milanesa Mexicana

Milanesa Mexicana

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saute breaded pork, veal,  chicken or beef cutlets until golden and cooked to your desired doneness

saute breaded pork, veal, chicken or beef cutlets until golden and cooked to your desired doneness

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meanwhile, prepare sunny side up's

meanwhile, prepare sunny side up egg’s

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milanesa

milanesa

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top with guacamole

top with guacamole

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top with salsa mexicana

top with salsa mexicana

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top with sour cream

top with sour cream

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top with sunny side up egg's

top with sunny side up egg’s

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Milanesa Mexicana

Milanesa Mexicana

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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Spicy Lamb Tortilla Wraps

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These  lamb wraps are even tastier than they look.
Twice ground lamb, lots of seasoning and good salsa, a few squirts of lime and fresh guacamole made this a great, quick, economic ( we don’t say cheap 🙂  ) lunch.

Bon Appetit !   Life is Good !

Guacamole Recipe

Salsa Mexicana Recipe
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serve with guacamole and salsa mexicana

serve with guacamole and salsa mexicana

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Spicy Lamb Tortilla Wraps

Spicy Lamb Tortilla Wraps

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂

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TV Snack – Way Better Than Crappy Chips And Canned Salsa

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Smoked  salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.
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TV Snack-Way Better Than Crappy Chips And Canned Salsa

TV Snack-Way Better Than Crappy Chips And Canned Salsa

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Smoked salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.

Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.

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Smoked salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.

Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.

Bon Appetit !   Life is Good !

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Breakfast Of Champions # 18 Smoked Salmon

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If  this breakfast doesn’t get you going, nothing ever will ! 🙂
Smoked salmon, sautéed garlic potatoes, Guacamole, onion, freshly grated horseradish with lime.

Bon Appetit !   Have A Wonderful Day !
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Smoked Salmon

Smoked Salmon


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Arroz Con Pollo

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Arroz con Pollo
In my opinion this is one of the most widly and often prepared dishes in the whole world.
“Hans, have you gone nuts?”, you probably think when you read this statement.
But what I am talking about is the actual Concoction, not the dish named “Arroz con Pollo”.
“Arroz con Pollo” simply translates into “Rice with Chicken”. Now, it is my firm believe that anywhere in the world where you have rice, and where you also have chicken, sooner or later folks threw the two, plus another bunch of stuff, together and made it a one dish meal, calling it “Rice and Chicken” or, surprise surprise, “Chicken and Rice”.

I would like to ask my readers to please give us the name of your country’s or region’s dish containing chicken and rice and other stuff   🙂
Also, any other dish containing these ingredients, be it from your own country or region or any other you might be aware of. Descriptions or pictures even more welcome.
I am looking forward to your input in the comment section. Thank’s.
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Arroz Con Pollo

Arroz Con Pollo

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Ingredient’s :

Chicken,   preferably dark meat
Rice,   rinsed repeatedly to get rid of all excess starch
Chorizo,   sliced
Peppers,   diced
Chilis,   diced, use your preferred heat level
Onions,   diced
Garlic,   paste
Saffran,   or substitute with turmeric (I used both for a brighter color and taste)
Oregano,   freeze dried or fresh
White wine,   substitute with beer if preferred
Chicken stock,    substitute with vegetable stock if preferred
Kosher salt,
Cayenne pepper,
Olive oil,   to saute

Method :

Saute chicken until golden, add onions and chorizo, saute until onions are translucent. Add garlic, peppers and chilis and saute until garlic is fragrant. Remove chicken, set aside. Remove 1/4 of the vegetables to use as brightly colored garnish. Add rice and saute until each corn of rice is covered with olive oil. Add wine (or beer, or both) and stock, season with salt and pepper. Return chicken, bake at 385F in center of oven until moisture has been absorbed by rice and rice is done. Sprinkle with reserved vegetables and chopped cilantro.
My meal yesterday had also a nice glass of chilled chardonnay (same as which went into the dish) and what I call “avocado cream” . (mashed avocado, seasoned with lime juice, cayenne pepper, kosher salt, roasted garlic paste and cilantro). Not quite guacamole, but even less prep and equally good  🙂
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Note : Some folks like their arroz con pollo very moist, others less so. If you like it more moist, simply add more liquid while cooking until the rice is done, giving you more of the texture of an “Asopao”.
Note : Some folks like their arroz con pollo more “heavy “, some like it more “light and fluffy”. This will depend on the amount of fat used in the dish.
I usually like my arroz con pollo dry but heavy, so I use less liquid and a bit more fat 🙂
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ASOPAO

“Asopao”
Image Source : http://www.cynical-c.com

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 Buen Provecho !   Life is Good !

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Sauted Shirloin Steak, Guacamole, Scotch Bonnet & Garlic Compound Butter

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A good bread to soak up the juices from a nice cut of meat.
Sadly, an old practice which seemingly got lost some time ago, maybe even never experienced by folk’s who don’t deem it to be fancy enough for their (sophisticated ?) eating habits 😦
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Guacamole Recipe : CLICK HERE

Scotch Bonnet & Garlic Compound Butter Recipe :  CLICK HERE

Marinade  steaks overnight in  soy sauce, garlic powder, dijon mustard and cayenne pepper . Next day, wipe off excess marinade, season with kosher salt and saute in peanut oil to your preferred temperature. While steaks are cooking, spread butter and roasted garlic puree onto sourdough bread and toast until golden brown. To serve, top bread with steak and Scotch Bonnet & Garlic Compound Butter.
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Bon Appetit !   Live is Good !
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Guacamole

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Guacamole  
Ingredient’s :

Avocado,   diced
Lime,   juiced
Fresh chilis,    diced
Cilantro,   coarsely chopped
Garlic,   paste
Salt,

Method :

Mix all ingredients until guacamole has the texture you desire.
The more you stir, the more the avocado breaks down and the
guacamole becomes smoother, less chunky.

Bon Appetit !   Life is Good !
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Note: For a  slightly different version, add diced totatoes.
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