hans sussers food

Easy Does it # 10 – Onion, Pear And Red Wine Marmalade

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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This savory marmalade is the perfect condiment to meats and vegetables. I also use it as a sandwich component when I make meat sandwiches. It is super easy to make and holds in the fridge for a good amount of time.

Bon Appetit ! Life is Good !
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Onion, Red Wine And Pear Marmalade

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saute garlic paste in its oil

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add onions, saute until translucent

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add peeled, sliced pears

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add red wine, small amount of kosher salt and cayenne pepper

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after most of the wine has evaporated, check /adjust seasoning

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Onion, Red Wine And Pear Marmalade

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Dear Friend’s, to help support this blog,
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Steamed Bay Scallops, Peppers And Green Peas

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While I love large sauteed scallops, my budget sometimes dictates my menu. So when I was thinking of getting some giant diverscallops for lunch today, I almost fainted when I saw the price ($ 46.00)
So I went for the next best thing, bay scallops. ( $ 16.00) Now here is the thing: When we think of scallops, we usually think of the beautiful pictures of seard scallops with their golden crust and juicy, opaque center. I don’t suggest you try this with tiny bay scallops, which are much more suited for breading or steaming. I wanted to enjoy the pure taste of the scallops, so I gently steamed them with some vegetables in white wine and butter. Absolutely delicious and easy and quick to prepare.

Bon Appetit ! Life is Good !

P.S.
Instead of eating them with a fork, use a spoon so you don’t miss out on the great sauce 🙂

Steamed Bay Scallops, Peppers And Green Peas

: saute confit garlic paste in its own oil

: add her butter and onion

: add white wine and scallops, add sea salt and cayenne pepper

: add peppers

: add frozen green peas, simmer until scallops are cooked half-way

: add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Breakfast Of Champions # 35 – Shrimp Salad Croissants & Smoked Salmon Croissants

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As the weather was not so beautiful this morning,
I needed something to compensate for the gloomy look outside.
This breakfast did the trick. All washed down with a refreshing Shanty (Radler).
Happy weekend everybody 🙂

Bon Appetit ! Life is Good !

Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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freshly baked croissants

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cut croissants in half

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top with garlic / herb boursin

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mix shrimps with mayo, horseradish, ketchupsalt, sriracha and a small shot of cognac

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Shrimp Salad Croissant

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Smoked Salmon & Boursin Croissant

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Smoked Salmon, Boursin & Shrimp Salad Croissant’s

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Easy Does it # 9 – Cauliflower/Potato Cream and Pumpkin/Carrot Cream

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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I was supposed to go up to Tampa on the weekend, but my friends had an emergency and had to fly to LA. We also had planned to meet next weekend for another event, so I hope that things work out for them and we will get together next week.
So, I have a lot of time on my hand and will be doing a lot of cooking for the next few day’s.
The first ting I did on Thursday afternoon was making soups for the weekend. I love to eat soup the whole day long, breakfast, lunch, dinner, snack, anytime. These simple soups are extremely easy to prepare , delicious to eat and light on the wallet. Just freeze what you think you will not consume within two days. You will be happy every time you don’t feel like cooking and just have to defrost and reheat these babies to enjoy a quick snack.

Bon Appetit ! Life is good !

the stove top of a soup fan 🙂

the goodies

Pumpkin & Carrot Cream

Cauliflower & Potato Cream

click HERE for tomato cream

Tomato Cream
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click HERE for tomato cream

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Cauliflower / Potato Cream

caulifower, potatoes, white onions, garlic paste, chicken stock, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

put back on heat, bring to a simmer

add heavy cream, check / adjust seasoning

Cauliflower & Potato Cream

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Pumkin / Carrot Cream
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pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, garam masala, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

add heavy cream, check / adjust seasoning

Pumpkin & Carrot Cream

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

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Tira De Asado – Argentinian Style Grilled Beef Ribs

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Unfortunately, most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the animal (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit ! Disfrutar de su Carne !
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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

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grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

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almost…..

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Tira De Asado

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Grilled Beef Ribs

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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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YEP 🙂

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Easy Does it # 8 – Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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While I am a big fan of creamed spinach, sauted spinach is one of my other favorite vegetables. Usually when I buy spinach, I buy a big bag which is about enough for a family of four. Since I live alone with Bella, I blanch the spinach and freeze what I don’t use emidiately. So, for this recipe you can either use fresh or blanched spinach, the result is the same. Also, I cut the onions and bacon in a rustic fashion fitting for this dish. If you prefer, dice the onions fine and slice the bacon fine.

Bon Appetit ! Life is Good !
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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Preparation :
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blanch spinach in salted boiling water

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shock in ice water, drain, squeeze dry

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saute bacon until fat is rendered and bacon crispy

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remove, reserve bacon

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saute onions and garlic paste in bacon fat

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add spinach, heat trough, season with kosher salt, nutmeg and cayenne pepper

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return bacon, mix

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put spinach into oven proof dish

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sprinkle with freshly grated parmigiano reggiano, gratinate until golden

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Sauteed Spinach With Garlic, Bacon, Onion And Parmesan

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Rib Eye With Himalayan Pink Salt (Bife Ancho)

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This large chunk of rib eye (bife ancho in Argentinian Spanish) cost me $40.00 at my Argentinian butcher.
I bet at Whole Foods or Publix that same piece would ring up for at least $70.00 to $80.00, and the quality of beef would not be as good.
Just goes to show…….
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Rib Eye With Himalayan Pink Salt

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: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Rib Eye (Bife Ancho)

: Himalayan Pink Salt

: smash into small pieces

: process in spice mill

: finely ground himalayan pink salt

: season steaks liberally with salt

: saute in cast iron pan until done to your preference

: almost 🙂

: Rib eye, garlic paste, trinidad moruga scorpion hot sauce

: cover with garlic and hot sauce, let rest for 15 minutes in warm place

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

: Rib Eye With Himalayan Pink Salt

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Calamare E Bucatini

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I love calamari, but I hate to clean them at home and it is hard to find good quality cleaned ones around here. But, yesterday I got lucky. I drove around a bit with Bella to see what’s out there and low and behold, I found a fishmonger I had not noticed before, even though I drove by there many times over the year’s. To my surprise, they have a great selection of fresh, quality seafood. I had to control myself not to go crazy and buy too much (I did anyway).
So, one of the first things on my list today were the calamari, simply prepared and served over Bucatini.

Bon Apetit ! Life is Good !
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Calamare E Bucatini

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mise en place

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season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

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saute in VERY hot peanut oil for less then a minute

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remove to absorbent paper

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add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

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bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit ! Life is Good !

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup 酸辣汤

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Jägerschnitzel Mit Nudeln Und Romaine (Hunter’s Schnitzel With Noodles And Romaine)

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Today was the first time in four year’s that something actually went my way, unconditionally and perfect. A feeling of relief not experienced for such a long time.
To celebrate, I prepped for myself this comforting, traditional Swabian dish of Jägerschnitzel, something I grew up with and although simple and down to earth, still gives me great pleasure and culinary satisfaction 🙂

Bon Appetit ! Life is Good !
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