hans sussers food

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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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
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Belgian Waffles Recipe :
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Ingredients :
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2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

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Method :
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In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Preparation :
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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Now that summer is almost over in Germany, I took the opportunity to buy some of the last garden-grown tomatoes and bell peppers from my neighbor down the road. (In a normal year, September provides the last locally grown tomatoes, while the season for bell peppers ends during October/November. As much as possible, I like to buy food that has been produced locally. My neighbor produces eggs, chicken, and lamb, as well as potatoes, tomatoes, capsicum, apples, blackberries, mirabelles, and strawberries.
Even the local supermarkets sell a lot of locally grown food-stuff, which makes one feel good about giving a little help to the local farmers. 🙂
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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4 lbs tomatoes, 1.5 lbs red peppers

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add 2 ea medium size onions, cut int chunks

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add kosher salt, sriracha, sugar and garlic paste to taste

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add 1 gallon chicken- or veggie – broth,, simmer until liquid has reduced to 2 quarts

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with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaves

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add 2 cup heavy cream, check/adjust flavor

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ?  🙂
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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
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Breakfast of Champions # 73 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Farmers Breakfast

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If you wonder what constitutes a “Farmers Breakfast”, the answer is simple – anything that farmers usually, or often, ate for breakfast.
Keep in mind that in times past, this more often than not was food which did not have to be bought in stores (there was little or no cash, people ate what their farm produced or what could be bartered in exchange for the farms products). It also had to be very substantial, because it was the meal that mostly gave you energy during the whole day, especially during harvest season, when the farmers left in the morning to tend the fields and/or the animals. These days mostly stretched from dusk ´til dawn, and the only other meal during that time would be a small vesper of bread, cheese, sausage, water, cider or wine and an apple or a pear.
So, bread or potatoes and some form of protein, such as homemade bacon, ham and/or sausage, eggs, milk, cheese and sometimes coffee was the standard. Also, very often a simple porridge of any grain with bread on the side had to suffice at least a few times a week.

One of the “Bauernfrühstück” which old-fashioned farts like myself still appreciate these days is the dish featured on this page. It can be done with any protein, meat or pickled fish. Fish, of course, would be likely for farmers (or fisherman) living close to the sea, where livestock was not as widespread as on farms which were situated further inland. And in case one is not a fan of “Blutwurst” (Whats wrong with you ??? 🙂 , one can substitute with liverwurst, which is the perfect substitute in my opinion), as well as beef hash, spam, or any other pate/sausage which disintegrates when heated.
This dish is so tasty that it features in many restaurants in Bavaria, Swabia and especially in Austria and Tirol, where its name is “Gröstl” (there, it is usually served with a fried egg on top). I personally prefer the eggs mixed-in, but hey – shoot me. 🙂
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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Preparation :
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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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How can you improve a perfect tomato? By pickling it !
Any salad, sandwich or any other dish that contains tomatoes will get an additional level of debt of flavor and texture, so, in my humble opinion, the extra few minutes of preparation will be well worth the time and effort. The recipe for the pickling liquid on this page is only a guideline, you can experiment with the length of marination, as well as the flavor of the marination, for example, omit the dashi, add garlic, increase or decrease the vinegar and sugar, etc, etc.
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Bon Appétit !   Life is Good !
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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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Preparation :
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Click here to connect to WORDSFROMANNELI

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Annelis Boat ( Curtesy of WORDSFROMANNELI )

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Annelis boat ( Curtesy of WORDSFROMANNELI )

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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While this soup might seem a bit in the style of Thai food, it actually isn´t, but rather, it is a combination of things I love to be in my food – juicy simmered or roasted chicken, coconut/chicken broth, ginger, garlic, Ichimi togarashi, furikake, cilantro, Thai sweet chili sauce, and udon noodles, items you can usually find at all times in my fridge and in my cup board.
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet. 🙂
In fact, if you already have leftover cooked (or roasted) chicken in your fridge, the whole process of assembling and finishing this dish will not take more than a few minutes 🙂
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Pls note :
Adjust the quantities and use of all the ingredients according to your own moods, taste buds and their availability.  🙂

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Preparation :
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the veal ).
The laws and regulations, and most importantly the government controls  concerning veal, are quite different in Europe and the US, and too complicated and confusing, so I suggest to anybody who has any interest in the matter should study it on official government websites of the different States in the US, as well as on the official government websites of the different countries in Europe.
However, the simple reason why I seldom bought  “VEAL” in Florida was because it was priced in the stratosphere and usually not real “VEAL” as we know it in Germany. There are even well-established categories (types) of veal, but again, that´s too complicated for most folks who never eat veal anyway.  😦
I don´t intend to sound negative about this, just an observation and the reason why you hardly ever saw a post about veal liver on ChefsOpinion while my home was in Florida.
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But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
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PS.
The quantities on this page serve one generous portion (as shown)
Two regular portions
Four appetizers (cut ea slice one more time so you have 4 ea small portions)
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

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Potato-Cucumber Salad

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Preparation :
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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This soup contains four of my most beloved food-ingredients :
Strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat.Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Serve the soup with the whole shank slice, bone-in (with the bone marrow), or, for convenience, remove the meat from the bone and cut into bit-size pieces, then remove the marrow from the bone and divide it between the soup plates, top with the rest of the ingredients and the broth.
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Preparation :
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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onions

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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I have made dozens, maybe even hundreds, of honest attempts to love the American Burger – unfortunately, most of the time, my honest attempts have failed miserably. 😦
This includes restaurants of all price points, even when, because of its simple nature, most burgers are consumed in simple joints. (I don´t want to go into the pitiful, sorry nonsense of the $100.00 or $1000.00 burger here)
While, in a long lifetime, I had a few spectacular good ones, lots of mediocre ones and, unfortunately, hundreds of lousy ones, generally the American burger is mostly a sorry excuse of a meal or snack. Most of the time, even when it starts out as a perfectly fine little disk of decent ground beef or other protein, most of the time it will then be mistreated every step of the way until it finally reaches the inside of your mouth where you´ll mostly experience a nasty mix of  grey, tasteless dry meat, inferior buns, stale raw onions and tomatoes, limp lettuce and a few squirts of the cheapest mayo and mustard available this side of Bangladesh.
While this may sound harsh, I fully stand behind these words as being the honest truth.
Now, on the other hand, why not take this precious ground meat (beef/ pork/ game/ turkey, seafood, etc, etc, and season it well, add some more ingredients to make it light, juicy, tasty and pretty, then pair it with proper condiments and sidings.
Not MORE, but BETTER ingredients, condiments, and sides, to give puck-shaped ground protein the respect it deserves  ! 🙂
Or, maybe try the ground meat patties the rest of the World enjoys in thousands of different variation, typically starting out with ground protein, adding interesting, good ingredients to make it BETTER and more APPEALING, then serve it with STUFF that tastes good, looks good and makes one feel good, such as the little gem on this page. 🙂
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divide the gnocchi/veggies onto 4 serving plates

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sprinkle with finely grated Parmigiano-Reggiano

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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top with a veal patty each, top the patty with 1 oz garlic/herb butter

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Preparation :
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