hans sussers food

Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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(Sautierter Steinbeißer mit Dill-Honig Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar)
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Northern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout Caviar

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When you look at the cooked fillet in this post, you might think that the fish is way overcooked, because the longer you cook certain fish, the more of this white gunk will come to the surface.
However, this particular fish loses a lot of the stuff even when just hot on the surface, way before it is cooked through (so does salmon).
This totally harmless, but to some folks wholly unappetizing white gunk that seeps out of fish fillets as they cook is just coagulated protein, also known as albumin. (To clarify, the correct spelling is albumin with an “i.” You may have also heard of albumen, with an “e,” but albumen is the term for egg whites. They’re two different things.) This sounds bad, but it’s absolutely safe. Albumin gets pushed out of the muscle fibers of fish as it cooks, coagulating at the surface. This will happen to most fish/protein, no matter what you do. It has been hypothesized that the way you cook fish – how fast and how long – causes albumin, but this is only true to some extent and protein.
So, next time you see albumin,  just blot it off with absorbent paper and you´re good. (As long as you don´t overcook the fish, but that´s another story 🙂

Bon Appétit !   Life is Good !
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Click here for  Tsatsiki Recipe
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Click here for  Seaweed Salad Recipe Recipe
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Pls note :
Dill-mustard sauce ( HOVMÄSTARSÅS ) is actually a cold sauce, used mainly as a condiment for Gravlax in Sweden/Scandinavia  (Click here for more gravlax and dill-mustard sauce on ChefsOpinion)
However, I that find it also perfectly compliments sauteed white-fleshed fish fillets.

INGREDIENTS
Dijon mustard — 1/4 cup
White or red wine vinegar -1 tablespoon
Sugar – 1 tablespoon
Salt and pepper – to taste
Vegetable oil – 1/2 cup
Fresh dill, chopped – 3 tablespoons

METHOD

Mix the mustard, vinegar, sugar, salt, and pepper together well in a medium-sized bowl. Slowly whisk in the oil.
Stir in the chopped dill, check/adjust seasoning

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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Tsatsiki & Seaweed Salad

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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

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German “Burrito”

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Original Burrito……… 🙂

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Burritos are a traditional food of Ciudad Juárez, a city bordering El PasoTexas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheesechile rajas, or chile relleno. Other ingredients may include: barbacoamolerefried beans and cheese (a “bean and cheese” burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina (“wheat flour tacos”) in Central Mexico and Southern Mexico, and burritas (the feminine variation with ‘a’) in “northern-style” restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.

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Bon Appétit !   Life is Good !
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Click here to read all about  Burritos
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P.S.
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to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill

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I used to grill/saute most of my food in the garden to avoid the fat-filled steam that escapes the pan to set on all kitchen surfaces. Now, in my new home, although I have a big balcony, I prefer to do this on the kitchens open window sill, which is easier because I don´t have to bring the food and utensils through the hallway and living room. 
And there you have it – no more greasy surfaces in the kitchen ! 🙂 
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German “Burrito”

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German “Burrito”

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German “Burrito”

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German “Burrito”

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Preparation :
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Eggs In A Glass

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This is  THE  breakfast classic of Viennese coffeehouses, where it has been served for many generations. Usually, it is being served in a stemmed champagne cup, which originally invited the immature nonsense of comparing its appearance with the male anatomy.
Although the two eggs with the long stem of the glass can invoke sexual imagery, it is the egg lover who loves this simple dish most, for the ease it provides to eat soft boiled eggs, without the trouble of peeling them or chopping the top off with a butter knife 😉 .
However, my love for this dish leads all the way back to my childhood, when my mother served the soft eggs in regular glasses for all the family, sprinkled with fresh ground black pepper,  a pinch of salt and a dollop of fresh butter, with some hearty farmers bread to soak up the yolk from the bottom of our glasses. To this day, nothing has dimmed my love for eggs in a glass, except that the 2 eggs my mom served me have nowadays grown into 5 or six eggs. 🙂
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Bon Appétit !   Life is Good !

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Click here for more  Eggs  on  ChefsOpinion

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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When I was a young kid, roast goose was my fathers culinary pride.
He would order one from the neighbors (nearly all were farmers) once or twice a year, then he would roast it on a Sunday morning in the wood-fired oven in our kitchen, basting it with it´s own juices for hours on end.
He would also prepare all the sidings himself, not letting my Mom near the kitchen while all this was going on. We would typically eat at around 1.00 pm, enjoying a feast fit for kings 🙂  
While I was living in Florida, I came across frozen geese at the supermarket once in a while, but they cost usually around $ 60.00, which was a bit steep for Bella and myself for a meal just for the two of us, so I usually bought a duck instead.
When I saw this 10 lbs duck for less then € 10.00 at the local supermarket near my new home, I jumped at the opportunity to have the first roast goose in many years, and what a wonderful meal it was. (as usual, the breasts for Bella, the rest for myself 🙂
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Bon Appétit !   Life is Good !
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Click here for Roast Duck  on  ChefsOpinion
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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The spoils go to the cook………. 🙂 
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About 1 hour into the cooking, the highly appreciated roasted innards where enjoyed by Bella and myself 🙂

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Preparation :
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Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people.  🙂
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Bon Appétit !   Life is Good !
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Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
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Click here for  Currywurst  on  ChefsOpinion
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Click here for more  Breakfast Of Champions  on  ChefsOpinion
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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Preparation :
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion   
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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“Cobb” Yogurt

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“Cobb” Yogurt

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Fresh fruit yogurt is a dish I love to eat for breakfast, lunch, dinner, snack and …….just about any time of the day.
Which brings up the question  – why would anybody buy the crappy ready-made stuff when this is so much better !?
I make this all the time, using whatever fruit is available, changing often so as to have a great variety of what is basically the easiest dish out there to prepare from scratch. Most of the time when good fruit is avilable, it is sweet enough that I don´t even have to add honey to the mix. The pictued amount is usually what I eat during a single day, either in addition to, or in place of, a regular meal. After years of eating this 4 to 5 times a week, I still do not get tired of it and I believe I never will. 🙂
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Bon Appétit !   Life is Good !
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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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Preparation :
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!!  Beans from a can ??? !!!!
How low can I sink…..  ??? !!!!  😦   🙂
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Bon Appétit !   Life is Good !
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Cick here for more  Tostadas  on  ChefsOpinion
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Click here for  Guacamole  on  ChefsOpinion
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However,  looking at the result and eating it, I have to admit that I could have done a lot worse.
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Bon Appétit !   Life is Good !
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Click here for more  Sandwiches  on  ChefsOpinion

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Bon Appétit !   Life is Good !
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

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


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