hans sussers comments

This Is Not A Post !!! (Pissaladière)

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pic-source: bon-appetit-box

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I was going to post about this wonderful dish I prepared for today’s dinner. But, unfortunately, I can’t !!!
Why not, you ask ?
Because just as I took the Pissaladière out of the oven, my friend and neighbor Rod rung the door bell. Upon entering, he mentioned the fabulous smell coming from the kitchen. One thing lead to another, and before I realized what happened, we had devoured the whole thing right there in the kitchen, eating it standing-up by the stove.
Only then did I realize that I forgot to take pictures of the finished Pissaladière 😦
So instead, I included this stock photo of a baked Pissaladière at the top of this page. It is not the prettiest of Pissaladière and certainly not as gorgeous as the one I prepared, but I included it anyway for folks who don’t know how a Pissaladière looks.
However, I believe the picks I took of the prep, up to the point (but not included) when I added black olives, will tell the tale of this dish sufficiently and will give you an idea of it’s soul 🙂
Again, for those who are not familiar with Pissaladière, I recommend it as a snack or meal accompanied by beer or wine, best served at a party or other happy occasion when hearty food is appropriate……
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Bon Appétit ! Life is Good !
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Click here for more pics of (not so pretty) Pissaladière
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Yeast dough for Pissaladière :

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 in 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 the dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with 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 Pissaladière will turn out superior if the dough is pulled.
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Pissaladière – Gone…….

Pissaladière, pre-baking

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 2 lbs julienned onions in 3 tblsp olive oil until lightly caramelized, season with 1 tblsp garlic paste, kosher salt and cayenne pepper to taste

: pull 1 lb dough (or more if you like your Pissaladière thicker) on a baking sheet sprinkled with corn meal,then sprinkle the top of the daugh with more corn meal

: spread the onions across the dough, leaving a small border

: add anchovies fillets to taste

: sprinkle with fresh cracked black pepper, top with black olives to taste, bake at 420 F until dough is cooked through, about 15 to 20 minutes; serves 4 main course or 12 appetizer/snacks

: Pissaladière – Gone…….

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The Ultimate (Faux) Tandoori Chicken

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Tandoori Chicken cooking in a Tandoor

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Excerpt from Wiki:
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” Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Malaysia, Singapore, Indonesia and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.^[5] It is traditionally cooked at high temperatures in a tandoor (clay oven).“

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Excerpt from a previous post on ChefsOpinion:
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” Some of my favorite food-memories are from my time living in Karachi, Pakistan, were my wife Maria and I had many wonderful dinners at the rooftop restaurant of our hotel, the ” Avari Towers, Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
At the time, the roof top was a very exclusive, local-fare only, restaurant, with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me🙂 .
Anyway, as far as the food was concerned, all the restaurants at the Avari Towers were in my opinion by far the best and safest places to enjoy a meal in all of Karachi and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me.
So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. ”
Although I don’t have access to a tandoor, this is as close as you can get to the real thing. “Faux”, maybe – but super delicious, definitely 🙂
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مزےکری ! maze karein ! زندگی اچھی ہے !

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P.S.
Usually tandoori chicken is cut into cubes and threaded on skewers before cooking. However, sometimes whole or split chicken are cooked, hanging on hooks and wires in the center of the tandoor.
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The Ultimate (Faux) Tandoori Chicken

let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

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

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: mix 1 cup greek yogurt, 2 tblsp curry powder, 1 tblsp garam masala, 1 tblsp turmeric, 1 tblsp garlic paste, 1 tsp cumin, kosher salt to taste

: wash and pat dry a 3 lbs chicken

: butterfly chicken, remove backbone if desired (I left it in)

: season chicken on both sides, using all the spice paste, place on a rack, keep uncovered in fridge overnight to dry overnight

: chicken, following day; the dry skin is essential to a super-crisp skin

: roast chicken at 430F for 30 to 45 minutes, depending on the size of the chicken, cover loosely with foil if it gets too dark; during the last 15 minutes, baste repeatedly with melted butter

: let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

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Pig’s Feet Souse ( Love It Or Hate It )

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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 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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Bon Appétit ! Life is Good !
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Click here for more Souse on Chefsopinion
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Click here for Escabeche on ChefsOpinion
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Click here for more Pigs Feet on ChefsOpinion
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Pig’s Feet Souse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut 1 large cucumber, 1 bunch chives, 2 large carrots, type and quantity of chilies of your choice, 5 ea red radishes, 1 large onion; make a dressing of 1 cup water, 4 small bay leaves, 1/2 cup white balsamic vinegar, kosher salt, grated ginger, maggi seasoning and garlic paste to taste, mix all except the carrots and bay leaves, set aside

: rinse 4 lbs pigs feet , cut into large pieces, cover with cold water, season with 1 cup white balsamic vinegar (or vinegar of your choice), 2 tplsp garlic paste, kosher salt and hot sauce to taste, simmer until tender but not falling apart, about two hours, add the sliced carrots and bay leaves, let cool to room temperature; drain the broth, add the vegetables with the dressing and serve either cold, at room temperature or hot; serves 4

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

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Potato Soup With Smoked Pork Shanks, Fried Shallots And BBQ’d Corn

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Am I the only one who wishes dishes like this would widely be available in restaurants??
I am getting so very tired of seeing the same, mostly mediocre food on most restaurant menus. Of course there are a few exceptions, but these are mostly very high-end and not within reach of most of us on a regular basis. Then there are the ethnic restaurants, but most of them serve the same, “Westernized or Americanized fare. Same steaks, same salads, same sandwiches, same pasta dishes, same stews, etc, etc, etc.
I long for “the good old times” of food service, when restaurants had personality and the menu was a mirror of the chef’s ideas, passion, culinary abilities and standards, as well as the seasons and regions offerings and the owners personal and professional pride.
Going to a new restaurant used to be about discovering new dishes, new ingredients, new pairings, new preparations, new presentations. Most of all, it was about food – how it looked, smelled, tasted. People used to eat not one monster-sized dish, but a menu consisting of dishes of different textures, colors, fragrance, taste and presentation, harmoniously presented in logical order and appreciated for the effort that went into it to be as perfect a meal as possible. Most of all, one was able to identify the food that was presented, by its looks, aroma and taste. Customers appreciated any food that was prepared to a high standard, no matter how expensive and rare or how simple and ordinary the raw ingredients were. What counted was the mastery with which raw ingredients were transformed into food that could be enjoyed for its own sake.
My point, you ask?
A few days ago I was invited to one of the most famous, most expensive, most “in” restaurants in Miami, situated in one of the very fancy and famous hotels down by the beach.
The surroundings were breathtakingly beautiful, the service excellent, the menu sounded exciting and alluring.
There were eight of us, mostly hospitality professionals and the host of our party who has traveled the world and is a food-fanatic. We ordered twelve appetizers,three different soups, twelve main courses, a variety of desserts and cheeses, all to be tasted and shared between us. Most folks had wine, a couple had beers and I had water. We had apéritif’s (OJ for me) and coffee.
The bill was $2330.00, plus tip.
While this seems reasonable for the location, the amount of food and the good wine, the quality of the food would have warranted a total bill of maybe $800.00 😦
While some of the dishes were complete misses, most of what we ate was decent and some of it was actually good, NONE of it was very good, let alone outstanding. Halfway through the meal we started talking longingly about really good food we had in other restaurants, cities and countries (none of it in Miami).
I have read numerous reviews about this place, some good, some bad, some so so. But my own experience at this place has once more convinced me that the main reason we have so many mediocre restaurants around here is because most of the clientele at such “modern, popular dining establishments” are not handicapped by good taste, experience or common sense but rather solely interested to see and to be seen by like-minded folks for which the quality of the food is secondary. Therefore so many “Chefs” who are less than qualified to be at the helm of a great restaurant are heading a bunch of restaurants who exist only because of huge sums of money spend on PR instead of being spend on talent in the service and the kitchen.
Well folks, I had to vent a bit here……….
So, back down to earth and to the dish at hand, which I and most of my fellow diners in our group would have gladly exchanged for the offerings we received at said restaurant 🙂
And there you have it.
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Bon Appétit ! Life is Good !
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P.S.
Please note that I am aware that there are many excellent restaurants to be found in this country (very few in Miami)
However, it usually takes a good amount of luck, insider knowledge and/or money to find and enjoy them.
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Click here for more Soup on ChefsOpinion
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Potato Soup With Smoked Pork Shanks, Fried Shallots And BBQ’d Corn

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: simmer 3 lbs smoked pork shanks in lightly salted water until tender, about 2 hours

: when the pork is tender but NOT falling apart, (there should be 2 qt of broth at this point), add 2 lbs diced potatoes, 1 tsp majoran 1 tsp thyme, 1 tblsp garlic paste, grated nutmeg, kosher salt, cayenne pepper and maggi seasoning to taste, simmer until potatoes are soft

: remove pork shanks

: remove and discard bones, cut meat into large cubes

: blend the soup in a blender or with a stick-blender until smooth

: add 2 cup heavy cream

: check/adjust seasoning

: to serve, ladle 1/4 of the soup in a soup plate or bowl, top with 1/4 of the meat, sprinkle with bbq corn, fried shallots and chopped cilantro; serves 4 main courses or 10 appetizers

: Potato Soup With Smoked Pork Shanks, Fried Shallots And BBQ’d Corn

: Potato Soup With Smoked Pork Shanks, Fried Shallots And BBQ’d Corn

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One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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When I posted “Eiskaffee” a few days ago, one of my linkedin readers mentioned “Spaghetti Eis”, which reminded me of this, another childhood favorite of mine (of every kid?)
When I was very little, on special occasions my parents used to take my brother and I to the “Eisdiele” (Ice Cream Parlor).
A few times, just when we were ready to order one of the ice cream wonders, my dad dampened the excitement by declaring that because we did not yet have lunch, instead of ice cream he would have to order the only main course available, spaghetti.
This caused a short moment of bitter disappointment, only to be replaced with euphoric jubilation when THIS dish arrived. (Because I was so young, they were able to pull this off more than once 🙂
So there you have it, another happy childhood food-memory 🙂
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Bon Appétit ! Life is Good !
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One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: vanilla ice cream, white chocolate, mint, raspberries, spaetzlepresse

: press the icecream through the spaetzlepresse, return “spaghetti” to the freezer

: mash the raspberries

: grate the chocolate

: top the icecream with the raspberries, sprinkle with mint chiffonade and white chocolate; serve hot (just kidding)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
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Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
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Bon Appétit !   Life is Good !
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Click here for more Gnocchi on ChefsOpinion
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Gnocchi Recipe:
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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
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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.
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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 1/4 cup sliced almonds in 2 tblsp clarified butter until golden brown

: ahhhhh, the aroma……..

: wash, clean and cut in half 1 lb brussels sprouts, blanch in salted water, shock, drain

: heat 4 oz butter until starting to brown (beurre noisette)

: add the brussel sprouts and 1 cup grape tomatoes and 1/2 tblsp garlic paste, saute until heated through

: add 16 oz fresh-cooked gnocchi, season with kosher salt, cayenne pepper and grated nutmeg to taste

: divide into 4 serving plates, sprinkle with the almonds and fresh-grated parmigiano reggiano

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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Going shopping at the grocery store involves ever bigger monetary transactions 😦 .
I used to enjoy shopping for food, usually buying way too much food and therefore giving away much of it in order to avoid waste.
Well, those times are nothing but happy memories. Whereas spending $200 a week was usually plenty enough to buy enough perishables, groceries and general household supplies for our family of 3 humans and 3 dogs just a few short years ago, the same amount now hardly covers the basic needs just for myself and Bella.
(Hearing the politicians in power tell the story, America is doing better all the time ???? – I wonder who really still believes this crap ?! )
Real income for the masses has actually decreased during the past decade, while cost of living has increased at an alarming rate, and a large part of the population can’t afford the basics anymore, such as good nutrition, healthcare, proper clothing, proper housing, transport etc. MANY people have to make a choice which essentials they will enjoy and which one’s to forgo, because a combination all of them together is out of their reach.
And now for the good news:
Cornish Hens are still one of the most affordable proteins, at around $ 4.00 a pop in most big city supermarkets 🙂 Even secondary cuts of other proteins usually cost at least the same or more. In this context it is great that most folks are not so familiar with cornish hens, which results in less demand and therefore keeps the price at an affordable level.
So, there you have it: A great quality protein at an affordable price 🙂
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Bon Appétit ! Life is Good !
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Click here for more Cornish Hen on ChefsOpinion
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Ginger And Soy Braised Cornish Hens With Cucumber Pickles

Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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

: cut cornish hens in half ( if you have guests for dinner, you might want to trim the legs and wings and remove the backbone; however, for a more informal meal, holding the hens with your hands and taking the meat of the bones with your teeth is part of the pleasure of eating poultry) 🙂

: season with 2 tblsp chili paste, 1/2 tblsp garlic paste, 1 tblsp soy sauce, 1 tblsp hoi sin sauce,1 tsp grated ginger and kosher salt to taste

: saute hens in 1 tblsp peanut oil on both sides until golden brown

: beauties …… 🙂

: add 1 cup chicken stock and 1/2 cup sherry, cover and simmer until cooked through and liquid has all but evaporated

: meanwhile, prepare the spicy cucumbers; cut 1 medium size cucumber on 4 sides, leaving and discarding the seedy center

: seedless cucumber batons

: season with 3 tbls sweet thai chili paste, 1 tblsp rice vinegar, 1 tsp garlic paste, 1/4 tsp grated ginger, 1 tsp sesame oil and dried chili flakes and kosher salt to taste

: Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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Eiskaffee

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During the past few very hot and very humid weeks I went to a couple of different establishments to get a cooling drink which I have had a huge craving for lately – “Eiskaffee“.
Today, after numerous unsuccessful attempts, I finally ended-up making it myself at home, because I could not get it anywhere 😦
Maybe it’s because German “eiskaffee” translates into English “Iced Coffee”???
At different places I was served various things, none of it even close to a Eiskaffee. Most versions were simple coffee with ice cubes, some contained added cream or condensed milk, some of them cold brewed coffee with ice cubes (why waste your time and $ on cold-brewed coffee when you water it down with ice??) but none of them was the original I was craving for.
You see, Eiskaffee is usually served at a Café (coffee shop), Eiscafé or Eisdiele (Ice Cream Parlor) in Germany. There you can order a huge variety of “Eisbecher“, different concoctions of ice cream, fresh or canned fruit, whipped cream, liquors, sweet wafers, coffee, chocolate, sprinkles, etc, etc, etc……..and one of the traditional Eisbecher is Eiskaffee. It’s simplicity is stunning, it’s wonderful taste and refreshingness even more so. Like all simple food and drinks, the secret in it’s greatness lies in the use of top-notch ingredients. Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top and, if used, good quality cognac or coffee liquor.
So simple! So Good !
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Bon Appétit ! Life is Good !
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Click here to see a large variety of Eisbecher
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Click here to see what’s NOT Eiskaffee
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Below see the real McCoy.
Two different presentations, same ingredients :
Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top.
Optional : A shot of good quality cognac or coffee liquor.
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Eiskaffee

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: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

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Quesadilla Con Frijoles Refrito

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Who say’s a Quickie can not satisfy………….
This one certainly will, and it takes but a few minutes to prepare and can be appreciated for breakfast, lunch, dinner, snack, or anytime between 🙂
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Bon Appétit ! Life is Good !
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Click here for more Quesadillas on Chefsopinion
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Quesadilla Con Frijoles Refrito

>Quesadilla Con Frijoles Refrito

Quesadilla Con Frijoles Refrito

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: toast two large flour tortillas on one side only

: spread the toasted side of one tortilla with 6 oz re-fried beans

: add 4 oz pickled banana peppers, 6 oz shredded mexican cheese mix and 1/4 cup chopped cilantro

: top with the second toasted tortilla, toasted side down, griddle on a comal or cast iron pan on low heat on both sides until golden and cheese melted

: remove quesadilla to a cutting board, cut into 6 wedges

: Quesadilla Con Frijoles Refrito

: Quesadilla Con Frijoles Refrito

: Quesadilla Con Frijoles Refrito

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Bratwurstsalat (Brat-Salad)

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Today I found some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit ! Life is Good !
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Click here for more Sausage on Chefsopinion
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Click here for more German Dishes on ChefsOpinion
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Bratwurstsalat (Brat-Salad)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper

: core and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chili

: to dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp “Maille Whole Grain Mustard”, 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4