hans sussers food

Imperial Fried Rice

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Time to get excited about fried rice 🙂
No, not the cabbage and soy sauce laden one you get for two bucks at your corner chinese restaurant. No, I am talking about my treasure chest of a fried rice which has a whole bunch of goodies in it. Each one (shrimp,chicken, lap cheong, ham, eggs, vegetables), fried on it’s own with rice would make a good fried rice, but here the combination of all of this stuff together makes it a truly memorable dish.
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Imperial Fried Rice

: Imperial Fried Rice

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Ingredient’s :

Fan (飯),   day old chinese steamed rice (Recipe Here)
Chicken,   cubed
Shrimp,   peeled, tail on
Ham,   diced
Lap cheong, fresh, unsmoked
Scallion,   sliced
Bean sprouts,
Red/green bell peppers,   diced
Onions,   diced
Kernel corn,   blanched
Green peas,   blanched
Eggs,   whisked
Garlic,   paste
Ginger,   grated
Kosher salt,
Cayenne pepper,
Sesame oil,
Peanut oil,   to stir fry

Method :

Season protein and vegetables with salt and cayenne pepper. Saute (stir fry) chicken in oil until medium, remove chicken. Saute shrimp, ham and sausage until shrimp are 3/4 cooked, remove. Saute vegetables, ginger and garlic until fragrant, add rice, fry until rice starts to puff a bit. Form a whole in the center, add more peanut oil, add the eggs. Styr fry until the eggs have set, return proteins to the rice and stir fry until rice starts to pop again. Add bean sprouts, season with sesame oil, salt and pepper. To serve, sprinkle with scallions and more bean sprouts.

Bon Appetit ! Life is Good !
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” Small Plates “

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I don’t know what the fuss about “small plates” is all about?
As you can see, at my house they were alway’s ” in ” 🙂
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Bon Appetit ! Life is Good !
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Spinach Pappardelle, Ham & Bell Pepper Ragout

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What a great meal a bit of ham, peppers, pasta
and a good amount of love for all things pasta can make.
( As you can see, Madam agrees 🙂

Sharing a meal with a loved should count as one of life’s most precious moment’s. Even if not all of them can be there physically, they are alway’s there in spirit.
All my loved ones love food, – coincidence ?
And not all are as big-bellied as I am, thankfully 🙂

Bon Appetit ! Life is Good !
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Spinach Pappardelle & Ham And Bell Pepper Ragout

: Spinach Pappardelle & Ham And Bell Pepper Ragout

Pasta. Basta !

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Pasta !
Sometimes, in our quest to create ever more complicated, fancy, elaborate, inventive, trendsetting dishes, we tend to forget why we fell in love with a food item in the first place. In most cases because in it’s true form and simplicity, it is perfect and can’t be much improved. It can be altered, changed, made more fancy, more colorful, spicier, fattier, more unrecognizable, deconstructed, more expensive (yep) or whatever, but in its original form, texture, and flavor it will alway’s be the star it has originally been. Without a doubt pasta is one of these food items. If properly prepared, it needs little or no embellishment to satisfy most senses. “Pasta Aglio E Olio” or, my personal favorite, Pasta Aglio E Burro” are the most basic dishes which, when prepared with love and knowledge, will produce the most satisfying meal or separate course in a meal. Here we have another basic, “Bucatini Pomodoro”

Cook pasta about 3/4 to doneness, drain, reserve some of the cooking water. Saute roasted garlic paste in butter or olive oil, add chopped peeled tomatoes, add a few sprigs of basil, simmer until tomatoes break down. Remove basil sprigs, blend tomatoes with a stick blender. Season with kosher salt and cayenne pepper. Add pasta, some of the cooking water, butter and finely grated pecorino and simmer until pasta is al dente. Add more water during the simmering if needed. To serve, sprinkle with more cheese.

Buon Appetito ! Life is Good !
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Pasta Pommodoro

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Pollo Al Mojo & Moros Y Cristianos

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” Cuban Style Mojo Chicken with rice and beans and lettuce /avocado salad in honey & lime vinaigrette ”
Here is a dish which is very popular in Cuba and because of that, it is popular here in Miami as well 🙂
It is prepared in many different variations, since each region, family and restaurant have their very own special recipe for “Mojo”

Pollo Al Mojo & Moros Y Cristianos

: Pollo Al Mojo & Moros Y Cristianos

Ingredient’s :

2 teaspoons cumin seed
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
3/4 cup olive oil
3 tablespoons sour orange juice
3 tablespoons fresh lime juice
6 chicken legs
kosher salt to taste

Method :

Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Add chicken to marinade; turn to coat. Cover chicken and refrigerate over night.
Put chicken on a baking rack an roast until internal temperature has reached 160 F, all the while basting with the marinade. When done, remove from oven, let rest for 15 minutes. Carry-over heat will take the temperature to a safe 165 F, while leaving the chicken very moist and tender. Serve with avocado and lettuce salad and “Moros & Cristianos“.
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Bon Provecho ! Life is Good !
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” Schweine Sülze “

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” Pork in Aspic “
While most folks have heard of head cheese ( Schweinskopf Sulze ), many are put off by the thought of eating pig’s head, although it contains without doubt the best parts of the pig, such as the snout, ears, tongue and, best of all, the cheeks. So here is the “tamer” version , “Schweine Sulze “, made entirely from the shoulder of the pig with no head or feet in sight. However, while the taste is the same, it lack’s some of the wonderful texture you get by using the head and / or feet. I did not omit the head because I don’t like it, but rather because for some strange reason I was not able to find a pig’s head in any shop around here for nearly six weeks. Not even pig’s feet, which make a great substitute for the head. Now they are available again in the neighborhood. Go figure.
Thank you Lord ! (And You, dear pigs 🙂
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Ingredient’s :

Pork shoulder, excess fat removed, diced
Chicken stock,
Carrots, finely sliced
Banana peppers, pickled, sliced
Eggs, hard boiled, sliced
Scallions, sliced
Radishes, finely sliced
Dill pickles, cubed
Onion, sliced
Kosher salt,
Cayenne pepper,
White wine vinegar,
Garlic paste,
Gelatine, powdered

Method :

Simmer diced pork and carrots in seasoned chicken stock. Simmer until very tender, but not falling apart. Add vegetables, bring to a simmer and remove from heat at once. Take a bit of the hot stock to dissolve the gelatin. Return to the stock, add vinegar and adjust seasoning. Keep in mind that once the aspic has cooled and solidified, the seasoning will have nearly disappeared. So make sure that you “over season “a bit , especially with the vinegar, to compensate for this effect. Place meat into serving dish or mold, top with sliced eggs and ladle stock and vegetables to cover. Place into refrigerator and let set. When the top has solidified, add some more stock to completely cover the meat, eggs and vegetables. Let set overnight. Serve with sauce gribiche or a vinaigrette with lots of onions and sautéed potatoes or a rustic bread. Cold milk will not do as accompaniment to this beauty, I recommend a good beer (or two 🙂

Bon Appetit ! Prost !
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Killer LO

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( Killer left overs 🙂
Yesterdays leftover potatoes from the Spatchcocked Chicken “Nilda’s Way” made for a terrific breakfast this morning. The potatoes were super flavorful from all the chicken fat / juices and the liver gave it some extra debt. All in all a dish wich is great without the special potatoes, but outstanding if you have special ones on hand as I did from yesterday’s leftovers 🙂

Saute your leftover potatoes and thinly sliced Argentinian Sopresata until sausage start’s to lightly brown at the edges, add whisked eggs, kosher salt, freshly ground black pepper and cook until eggs are set to your liking. To serve, sprinkle with cilantro and finely grated parmigiano reggiano.

Bon Appetit ! Have a great Day !
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Enjoy Spatchkocking ! Life is Good !
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Spatchcocked Chicken “Nilda’s Way”

Spatchcocked Chicken

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When my mother in law , Nilda, was still healthy and living with us, she made roast chicken over potatoes and onions at least once a month. She did not spatchcock (what a funny word to say and write) the chicken, but rather left it whole to cook on top of the potatoes. I on the other hand, feel that to spatchcock the bird will give a superior result, both for the chicken and the potatoes. It will allow the potatoes to soak up all the juices and flavor from the chicken during the cooking process and at the same time it allows the chicken to cook very evenly, cooking all the way through but leaving both the legs and breast’s very juicy. Since the coarse salt will not all run down the side of the chicken as when you roast it whole, it will give the skin a unique texture, rather like a chinese style pepper & salt preparation. I used the same spice mix for the chicken and the potatoes / vegetables – kosher salt, sriracha, melted butter, granulated garlic. Mix the seasoning and butter with the potatoes and vegetables. Rub the chicken on both sides with a generous amount of butter and seasoning. Place the potato / vegetable mix on a rack which sit’s on a baking sheet, filled with half water and half red wine. Cook in the center of the oven at 390 F for approximately two hours. My chicken was VERY big, so it took two hours to reach a internal temperature of 16o F. After removing the chicken from the oven and letting it rest for another 15 minutes, the carry-over heat will take the temperature to a safe 165. This will leave the chicken safe to eat and the meat, including the breast, very moist and tender.
Finally, strain the jus from the sheet pan and adjust the seasoning if necessary. Serving suggestion : See pictures 🙂
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Marc Osten on culinary-compass : Spatchcooking
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Bon Appetit ! Life is Good !
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Frisée Salad, Coppa Ham & Gorgonzola Cheese

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Lately, more and more often, I fancy to having just a nice salad for dinner. With a glass (or two) of your favorite merlot. Of course the salad must be substantial and can not be boring, otherwise I will raid the fridge two hours later. This salad however did not make me go back for more food and it definitely did note bore me. On the contrary, what a great combination of flavors and textures, completely satisfying as a full meal.
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Ingredient’s:

Frisse salad, dark green parts removed
Coppa ham, thinly sliced
Gorgonzola, wedges
Avocado, wedges
Tomatoes, wedges
Great northern beans, canned, rinsed
Onions, finely sliced
Radishes, finely sliced
Dijon vinaigrette –
( Raspberry vinegar, olive oil, kosher salt, freshly grated black pepper, dash of lime juice, dijon mustard, roasted garlic paste )

Method :

Mix all ingredients except ham and gorgonzola with the vinaigrette. Plate, drape with the coppa and gorgonzola, garnish with fresh basil. Serve with your favorite wine and bread 🙂

Bon Appetit ! Cheers ! Life is Good !
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Potato Stuffed Pasta In Red Wine Cream

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Sunday lunch should be special. I feel that this dish did the trick 🙂
“Potato & Cheese Stuffed Pasta, Carrots, Tomato, Salame And Red Wine Cream”
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Potato & Cheese Stuffed Pasta

: Potato & Cheese Stuffed Pasta

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Ingredient’s:

Pasta: Flour, Egg, Salt

Filling: Boiled mashed potatoes, cream, egg, grated cheese, salt, cayenne pepper, roasted garlic paste

Sauce: Butter, diced onions, garlic paste, finely chopped tomato, julienned salame, red wine, heavy cream, blanched baby carrots, salt, black pepper

Method:

Pasta: Mix all ingredients, then knead into a pasta dough.

Filling: Mix ingredients lightly without overworking the filling or it will become gooey.

Sauce: Saute onions in butter until translucent. Add Salame and garlic, saute until fragrant. Add chopped tomatoes, and cream. Simmer until reduced and starting to thicken. Add wine, a bit of grated cheese and carrots, simmer for another few minutes. Season with salt and black pepper. Add pasta, carefully mix. To serve, sprinkle with grated cheese and chopped parsley.

Bon Appetit ! Life is Good !
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