hans sussers food

Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

JUICY ! grilled pork chop, cooked all the way 🙂

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To all the wannabe “Chefs” out there who insist that pork, poultry and fish has to be undercooked to be juicy – look at this piece of well-cooked pork, then please go back to school/apprenticeship and let a REAL chef teach you how to cook !!!
As Chef Susser used to say:
Cooking is easy – IF you know how to do it 🙂
(However, if you just happen to like the awful texture of undercooked pork – pls go ahead and enjoy) 😦
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Bon Appétit ! Life is Good !
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Click here for more Pork on ChefsOpinion
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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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season 2 ea pork chops with kosher salt and cayenne pepper to taste, grill until cooked through but still juicy at 161F, the carry-over heat will take it to a perfect 164, when chops are about 3/4 done, add 2/2 lemon to the grill and cook until well caramelized but not burned

bake two washed baking potatoes at 400F until cooked through, about 50 minutes, depending on size

for the Mast-o klar, cut 2 small cucumbers around the seeds, discard seeds, cut flesh into small dice, add 1 tsp grated onion, 1 pinch grated garlic, 1/2 tsp finely sliced dill leaves, 1/3 cup Greek yogurt, season with cayenne pepper, kosher salt and ground cumin to taste, mix well, check/adjust seasoning; serve as a side dish or topping for the baked potatoes

Mast-O Klar

Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

JUICY ! grilled pork chop, cooked all the way 🙂

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Catalan Shrimp & Mussels Stew

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Chances are that if you love seafood and have traveled in Spain, especially in the provinces of Barcelona, Girona, Lleida, and Tarragona, you have at one point or another had an encounter with the dish featured here. It represents the philosophy of both old and new cooking styles one finds all over this area and in fact, in most parts of the Mediterranean coastline – a few first-class ingredients cooked without fuss and pronto- Life is Good !
A wonderful meal, ideally shared with great company and a glass (or two) of the local wine, and, if on top of that you are lucky enough to sit in a cozy little restaurant by the sea, life is as good as it gets.
Somebody gifted me with a small bag of mussels on Sunday, which by itself would have made a great appetizer. But because I always have shrimp in the freezer (today I had two different types, small/ peeled,/ tail-off and large/ tail-on), and because I wanted to have something a bit more substantial for dinner, I thought this seafood stew would do the trick. And indeed, it did 🙂
Great taste, easy on the eyes and a snap to prepare, both Bella and I were completely happy with the way this turned out 🙂
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Bon Appétit ! Life is Good !
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P.S.
Since I don’t drink/use alcohol, I have started to use apple cider as a substitute where wine is called for.
Works out great for most dishes, both in the food and with the food 🙂 Cheers !
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Click here for more Seafood on ChefsOpinion
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Catalan Shrimp & Mussels Stew

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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 ea large diced onion and 9 ea whole garlic cloves (confit) in 4 tblsp olive oil

: when the onions are translucent, add 1/2 cup blanched diced celery stalkes and 1/2 cup diced bell peppers, saute another minute

: add 2 lbs raw shrimp, season with kosher salt and cayenne pepper to taste

: saute shrimp until halfway-cooked

: add 2 cup tomato sauce, 1 tblsp chopped toasted almonds, 1 tblsp chili flakes, 2 tblsp sweet Spanish paprika and a few threads of saffron

: add two lbs of well-cleaned mussels, 1 bunch chopped parsley, 1/4 cup sherry (or substitude) and 1 cup clam juice

: bring stew to a simmer, turn off heat, cover and let steep for 5 minutes, check, adjust seasoning, remove and discard any unopened mussels, sprinkle with more chopped parsley and small capers; serve with pita bread or grilled sour dough bread, serves 2

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

: Catalan Shrimp & Mussels Stew

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A Regular Day In The Life Of A Food Blogger

Here is how my usual day-off’s look like. (I still work part-time)
I don’t go out, I don’t smoke, I don’t drink, and my conversations with Bella are usually pretty one-sided.
Movies and reading a few hours a day.
The rest of the time is usually spent prepping, cooking and eating.
(Bella only helps with the eating).
.So here is what we’ve enjoyed today:
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Breakfast – Dutch pancake with caramelized fruits
Lunch – Porkchop “Parisienne” with tomato/garlic orzo
Dinner – Sautéed bone-in rib eye with potato and Brussels sprouts
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All in all, a day as any other., nothing exciting, but great food 🙂
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( Post’s to follow soon)
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Breakfast – Dutch pancake with caramelized fruits

Lunch – Porkchop “Parisienne” with tomato/garlic orzo

Dinner – sautéed bone-in rib eye with potato and Brussels sprouts

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile – in Florida……….BBQ Floridian Style

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OK, while you let this sink in, let’s move on to today’s featured dish :
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If you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
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Bon Appétit ! Life is Good !
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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: soak 1 pck rice noodles in boiling hot water until soft

: drain noodles, mix with 1 tblsp sesame oil

: de-bone 4 large chicken breasts, remove skin, slice thin, dust with 2 tblsp riceflour, season with kosher salt and cayenne pepper to taste

: stir fry chicken in 4 tblsp peanut oil until golden and half-cooked, remove from oil, set aside

: in the remaining oil, stir fry 8 cloves of garlic confit and julienne of 1 large white oinion until onions are translucent

: add 7 ea hot chilies, 1 can drained straw mushrooms and 16 oz blanched broccolini

: add 4 tbslp chili sauce, 1 tblsp hoisin sauce, 1/2 tsp grated ginger. 1/2 cup soy sauce and 1/2 water, simmer for one minute

: add the noodles and the chicken with its juices, mix well, check/adjust seasoning; serves 4

: Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

: Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

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Twice Baked Shepherd’s Potatoes

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Shepherds Pie is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth, using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
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Bon Appétit ! Life is Good !
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Click here for more Twice-Baked Potatoes on ChefsOpinion
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Twice Baked Shepherd’s Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: in a 400F oven, bake 2 large russet potatoes until cooked through, remove from oven, cut -off the tops, remove the flesh, discard the empty tops

: saute 1 cup sliced onions, 1/2 cup diced bell peppers and 1 cup ground beef in 4 oz whole butter

: when onions are translucent and all meat is seperated, add 1 cup tomato sauce, 1/2 tsp garlic paste and kosher salt and cayenne pepper to taste

: simmer until most of the liquid has evaporated

: coarsely break-up the potato flesh, add the meat sauce, 2 tblsp fres-grated asiago cheese, 1/2 tsp sriracha, 1 eggyolk and kosher salt to taste

: mix until all ingredients are incorporated but make sure the potatoes remain coarse

: fill the stuffing into the half-shells

: sprinkle generously with asiago cheese, bake in a 350F oven until the to is golden crisp

: serves 2 appetizers or one main course; serve with greens on the side

: Twice Baked Shepherd’s Potatoes

: Twice Baked Shepherd’s Potatoes

: Twice Baked Shepherd’s Potatoes

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And The Oscar Goes To …………This Salad

Salade Oscar

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No – I did not watch the Oscars tonight.
In fact, although I am a huge movie fan who watches at least one movie per day, often two and sometimes three, I stopped watching the once glamorous and exciting Oscars years ago, when it had become a boring, extremely drawn-out and pointless parody of its former glory.
So, in order to have my own little oscar celebration, I created my personal version in form of a great dinner, replacing the little statue with the best dish of the night.
While avocados, nectarines, red onions and pears in a dressing of lemon juice and sweet Thai chili sauce might not seem to be nominees that fit into the same (salad) category, here they share the top honors for my new favorite salad 🙂
For obvious reasons, I’ll call this salad “Salade Oscar”
Best supporting actor – bone-in rib eye steak 🙂
In the end, a great (show) dinner, lots of applause (Bella, for the steak) and I walking away with yet another trophy (salad) 🙂
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Bon Appétit ! Life is Good !
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Click here for last years “Oscar” on ChefsOpinion
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Salade Oscar . Bone-In Rib Eye Steak

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Preparation :
To read instructions, hover over pictures
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: season bone-in rib eye with kosher salt and cayenne pepper, grill to your preferred internal temperature

: 1 ea Florida avocado, 2 ea bosc pears, 1 ea nectarine, 1/2 ea red onion

: cut fruit and onion, dress with 3 tblsp fresh-squeezed lemon juice, a pinch of kosher salt, 4 tblsp extra virgin olive oil and 4 tblsp Thai sweet chili sauce; serves 4

: Salade Oscar

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

: Salade Oscar . Bone-In Rib Eye Steak

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Gnocchi With Creamed Leeks And Grape Tomatoes

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I always wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very ~~cheap~~ economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
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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 eggs, 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 a strainer. Saute in melted butter.
Serves four.
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Gnocchi With Creamed Leeks And Grape Tomatoes

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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 med size onions in 4 oz whole butter, when onions are translucent, add 3 tightly packed cups of julienned leeks, saute another 3-4 minutes

: when leaks are soft, add 1 tsp garlic paste, season with kosher salt and cayenne pepper to taste

: add 2 cups of heavy cream, simmer until cream slightly thickens

: check/adjust seasoning, remove from heat

: add 20 ea grape tomatoes

: divide veggies into 4 deep serving plates or bowls, top each plate/bowl with 1/4 of the gnocchi, sprinkle with fresh-grated parmigiano reggiano and chopped Italian parsley

: Gnocchi With Creamed Leeks And Grape Tomatoes

: Gnocchi With Creamed Leeks And Grape Tomatoes

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Pork Sinigang (Sinigang na Baboy)

Yesterday I had a long-standing wish fulfilled 🙂
(Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through)
For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one that I know of within a few miles around, and frankly, that one sucks!
I don’t want to go into details, but believe me, if it would be halfway decent I would still go there. I have tried it three times, but all three times it was VERY disappointing, so I stopped going there and gave up hope. Whenever I needed a Pinoy food-fix, I had to prepare it myself.
So yesterday I went to do some errands in a close-by shopping center to which I have been going for more than 15 years. Much to my surprise, I saw a “new” restaurant named Manila Grill&BBQ tucked away in a corner. (I asked an employee how long they’ve been open and he said more than two years)
I had never noticed it before, maybe because what sticks out on the sign is Grill & BBQ, so one does not quickly associate this with Pinoy food………..
The place is very clean, simply but nicely appointed and the employees are very friendly, attentive and professional.
The food, THE FOOD 🙂 – it was absolutely delightful, very authentic, nicely presented and wonderfully tasty. The prices are moderate and overall, it was one of the best lunch experiences I had in any restaurant in Miami in years.
You can read more about it here: Manila Grill & BBQ, Pembroke Pines, Florida
So now, back to the dish at hand, Sinigang Na Baboy
Sinigang is a sour soup native to the Philippines. Beef, pork, shrimp, fish, and even chicken (sinampalukang manok) can be used. The one featured here today uses pork as the main ingredient. One can use boneless pork, though bony parts of the pig known as “buto-buto” are usually preferred. Neck bones, spare ribs, baby back ribs, and pork belly all can be used.
The most common vegetables used are egglant, okra, onion, green beans, tomato and taro root.
The most common souring agent is tamarind juice, (sampalog), but if not available, you can use calamansi, lime, lemon, guava, bilimbi (kamias), green mango, pineapple, and wild mangosteen (santol) To go an even easier route, you can buy instant “Sinigang Mix” ready to add to the stock while cooking. (For my personal taste this is too salty and not sour enough)
Today I went to look-up the sinigang I posted before on ChefsOpinion, but much to my surprise I could not find a single post, although I cook sinigang quite often. I then checked my folder of unpublished posts and low and behold, there was a bunch of pics of a sinigang I cooked about 6 years ago but never published. Looking at the quality of the pics I understand why I hesitated, but what the heck, here it is:
Sinigang na baboy from the distant past 🙂
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Masaya Ang Buhay ! Kainan Na !
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Sinigang Na Baboy (Pork Sinigang)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pork-cut of your choice (I love pigs-tails), kosher salt and hot chillies to taste

: add sliced ginger, onions, scallions, tomatoes and garlic

: simmer all until pork is tender but NOT falling apart, remove pork, set aside, strain soup into a new pot, season the soup with the souring agent of your choice (I used tamarind juice), add the pork back into the soup, add the vegetables of your choice

: (I added cabbage, radish, scallion and tomato) , simmer for 1 minute, remove from heat, check/adjust seasoning, serve with steamed rice and patis (fish sauce)

: Sinigang Na Baboy (Pork Sinigang)

: Sinigang Na Baboy (Pork Sinigang)

: Sinigang Na Baboy (Pork Sinigang)

: Sinigang Na Baboy (Pork Sinigang)

: Sinigang Na Baboy (Pork Sinigang)

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Shrimp And Octopus Stewed In Red Wine

Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit ! Life is Good !
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Click here for more Food and Memories of Portugal on ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: I got 10 packs, – made my day 🙂

: saute 2 med size chopped onions in 4 tblsp olive oil until transparent

: add 10 cloves of whole garlic confit, 5 bay leaves and 1 tblsp oregano, saute another minute

: add 1,5 lb octopus pieces

: add 1 tblsp tomato paste, 1 bottle of dry red wine, kosher salt and black pepper to taste

: simmer until octopus is tender, about two hours; add water if there is not enough liquid – there should be about 2 cups of liquid at this point

: add 1 lb of raw shrimp

: add two 10-oz can of white beans, 1 drained 10 oz can of diced tomato, 16 oz of small cooked potatoes and 2 tblsp chopped parsley

: simmer another 2 minutes or until shrimp are cooked through

: remove from heat, check/adjust seasoning; to serve, sprinkle with more chopped parsley and accompany with rice or rustic bread; serves 4

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

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Fajas De Res

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To prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ?? Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
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Bon Appétit ! Viva Mexico !
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Click here for Salsa Mexicana Recipe and Guacamole Recipe on Chefsopinion
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For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
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