hans sussers food

Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

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Lettuce cups are widely used in Asia and are usually filled with plain, sesame oil coated rice-, egg- or cellophane- noodles amongst other goodies such as duck, shrimp, tofu, etc. I like my noodles to have a bit more taste and substance, so I usually use a stir fried mixture of noodles and other “stuff”. Here I used dirty rice sticks, along with spicy chicken and a wonderful tasty hoi sin dressing. The result was both eye-pleasing and tasty 🙂

Click here for Dirty Rice Sticks recipe
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Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: season diced chicken leg with five spice powder, salt, cayenne and soy sauce, saute until golden

: mix hoi sin, honey, ketchup, lime sauce, garlic paste, salt and pepper

: prep lettuce cups

: fill with dirty rice sticks

: top with chicken

: drizzle with hoi sin dressing, sprinkle with fresh coriander and sesame seeds

: Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

: Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

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Dirty Rice Sticks

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Here is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.

Bon Appetit ! Life is Good !
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Dirty Rice Sticks

: saute chopped duck liver and duck gizzard with onion, scallion, garlic paste and grated ginger in peanut oil

: add soaked rice sticks, a bit of duck stock to moisten the noodles, sesame oil, salt and cayenne pepper, saute until rice sticks heated through

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

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Stir Fried Crimini & Bok Choy In Special Sauce

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The seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit ! Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

: stir fry crimini until starting to brown

: add onion and garlic puree, saute until fragrant

: add white part of bok choy, saute two minutes

: add bok choy leaves, red pepper julienne, sauce ingredients

: saute one minute, check/adjust seasoning

: serve with Chinese steamed rice, sprinkle with scallions and sesame seeds

: Stir Fried Crimini & Bok Choy In Special Sauce

: Stir Fried Crimini & Bok Choy In Special Sauce

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Grilled Pork Medallions, Chili/Herb Butter & Salad

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Fifteen minutes is all it takes to prepare this delightful meal. Just make sure you leave a wrapped stick of butter on the prep table in the kitchen when you leave the house in the morning so that you have pliable, soft butter when you start prepping in the afternoon.

Bon Appetit ! Life is Good !
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Grilled Pork Medallions, Chili/Herb Butter & Salad

season tenderloin medallions with kosher salt, cayenne pepper and granulated garlic. Saute until medium well. Rest for 5 minutes before serving.

mix soft butter, roasted garlic paste, salt, cayenne pepper, lime juice and chopped cilantro. Scoop out, top with chili flakes

season radishes and cucumbers with plenty of sea salt, marinate for 10 minutes

after 10 minutes, drain water, add eggs, ketchup, sriracha, chopped parsley, roasted garlic paste and olive oil, mix carefully so you don’t mush up the eggs

spicy salad of egg, cucumber and radish

Grilled Pork Medallions, Chili/Herb Butter & Salad

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Chili Beef, Pennoni Lisci & Peppers

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Great lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)

Bon Appetit ! Life is Good !
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Chili Beef, Pennoni Lisci & Peppers

: cut beef tenderloin into strip’s, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside

: saute onion and chili’s until fragrant

: add peppers and roasted garlic purre, saute another minute

: deglaze with red wine

: add, freshly cooked pasta, beef, chopped parsley, salt and pepper

: Chili Beef, Pennoni Lisci & Peppers

: Chili Beef, Pennoni Lisci & Peppers

: sprinkle freshly grated peccorino

: Chili Beef, Pennoni Lisci & Peppers

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Short Rib Sandwich

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Often when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit ! Life is Good !
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top kaiser roll with short rib mixture

: mise en place

: toasted kaiser roll

: shredded short ribs, chilis, scallions, scotch bonnet sauce, short rib sauce, garlic, onions

: top kaiser roll with short rib mixture

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

: short rib sandwich with romaine and tomatoes in dijon vinaigrette

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Beef Short Rib’s Braised In Merlot

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The other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit ! Life is Good !
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Beef Short Rib’s Braised In Merlot

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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: beef short ribs

: season with kosher salt and freshly ground black pepper

: when browned, remove ribs, saute carrots, onion and garlic until browned

: add chilis, tomatoes and fresh oregano

: fresh oregano in the living room 🙂

: deglaze with merlot

: add beef stock, salt and pepper

: return ribs to stock

: cover, SLOWLY simmer until tender

: remove ribs, set aside

: strain vegetables, making sure to press as much vegetables as possible through the strainer to thicken the sauce and add even more flavor. Simmer and reduce until “Nape “texture. Check/adjust taste

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

: Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccoli

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This made my day today.
Old fashioned, work and time intensive and probably a bit ridiculous to prepare for just one person, but oh so worth the trouble. Reminded me of my time as executive chef years ago, when chef’s and guest’s still valued real food and service and the world was a better place (Maybe? Maybe not) 🙂
The stuffed potato with sour cream, beets and diced apples was excellent, seemed to be a bit Scandinavian in it’s taste and appearance. Gratinated broccoli, what’s not to like! And anything in green peppercorn cream – Hello !
All in all a meal I can recommend to anybody who has a bit of time on he’s/her hand and values quality over the “in”-factor.

Bon Appetit ! Life is Good !
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roast pork tender loin

: Season pork tender with kosher salt and freshly ground black pepper, saute until medium well

: let rest for at least 15 minutes before slicing

: in same pan, saute diced onions and garlic cream, degaze with white wine and cocnac Careful- the alcohol will ignite! Add cream, simmer

: reduce by half, add salt and papper

: add demi glace, simmer one minute

: check seasoning, correct if necessary

: remove cooked baked potato from oven, cut in half, remove pulp, put through ricer

: add red beets, diced apples, egg yolk, salt & pepper

: mix well. If too loose, add a bit of mie de pain

: empty potato shell

: stuffed potato shell, ready to bake

: baked potato/beets, topped with sour cream and chives

: blanched broccoli florettes

: napped with sauce mornay

: baked until golden

: Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccoli

: roast pork tender loin

: roast pork tender loin

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Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch (Paprika Goulash or Hungarian Goulash).
While there are many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important : Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit ! Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

: mise en place

: cubed beef

: saute onions and garlic in olive oil

: cover, steam until onions break down

: add beef

: saute until lightly caramelized

: add chopped tomatoes, chilies, sweet paprika, small amount of kosher salt

: saute for about two minutes

: add beef stock, simmer until meat is very tender but not falling apart

: goulash with pasta, schmelze and yogurt / dill cucumber salad

: Hungarian Goulash

: Ungarisher Gulasch

: Goulash & Gemelli

: Gemelli & Schmelze

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Crab-Stuffed Twice Baked Potato

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This is my answer to a few request’s I received for unusual potato dishes.
If you use extra large potatoes as I have, I suggest that you bake them for two hours at 410 F. They will have browned slightly inside the skin and have a very different taste and texture than if you cook them only for the usual one hour.

Bon Appetit ! Life is Good !

Crab – Stuffed Twice Baked Potato

: Bake large potatoes at 400F for two hours

: let cool, remove flesh

: Mash up into coarse bit’s.

: Add lunp crab meat, roasted garlic pastesour cream, salt, sriracha, egg yolk, scallions, grated parmesan

: Blend all ingredients, stuff back into potato skin’s

: Sprinkle with panko bread crumb’s

: Bake until heated through and crispy

: Sprinkle with cilantro

: Crab – Stuffed Twice Baked Potato

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