ideas

Beef Paillard And Chili Cheese Fries (Boss Level)

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Beef Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or chicken paillard or veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
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Bon Appétit ! Life is Good !
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Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
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P.S.
Please make the effort to serve this dish with tonkatsu sauce instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
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Tonkatsu sauce (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Preparation :
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: mix 1/3 cup grated parmesan, 1/3 cup grated cheddar, 1/3 cup grated mozzarella with 2 stalk finely sliced scallions and 1 tsp chili flakes

: chili/cheese mixture

: 3 large baking potatoes

: peel potatoes

: cut potatoes into lardons, pat dry

: fry potatoes in fat of your choice

: meanwhile, trim a 10 oz tenderloin of all silver-skin

: place fillet between twoo sheets of plastic, pound to a thin scallop

: season beef scallop with kosher salt and cayenne pepper, dredge in corn starch and saute in garlic oil to desired doneness

: cut paillard in half, place on serving dish

: remove crisp-fried potatoes to absorbent paper

: season with salt of your choice (see recipe)

: add 1/2 of cheese mixture, mix well

: top paillard with the fries

: sprinkle second-half of cheese-mixture and 1 tblsp of sliced scallions on top, put under broiler until cheese has melted, about 2 minutes, serve with lime and tonkatsu sauce

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

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Soufflé Chocolate Cheese Cake

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Way back when I was a chef and young cooks asked me for suggestions and advise what to cook during competitions or job-interviews, the most difficult suggestion was usually the dessert course.
Most young cooks (and many old chefs) are not very skilled in pastry, so a quick, easy, foolproof, yet impressing and delicious dessert is usually a problem.
(When I was judging applicants both for sous chef positions and for chef instructor positions, 99 out of 100 desserts presented was crème brûlée) 😦
As for myself, although during my 3.5 year apprentice ship I was schooled for 6 months in classic french pastry, preparing the stuff was never something I enjoyed a lot.
(On the other hand, eating it is a whole different story) 🙂
The following little gem – Soufflé Chocolate Cheese Cake is a wonderful solution to the dilemma and it helped many of the cooks I mentored to be able to serve a dessert that could stand up to the rest of their presentation. It is so simple and quick to prepare that to this day I prepare it often for myself at home. Besides being easy to prepare, it also lends itself to variations, such as adding fruit, dark chocolate instead of white, or eliminating the chocolate altogether and replacing it with condensed milk. You can also use a spring mold instead of muffin cups to make it into a super-light, regular-sized cake. Because I had a bit of leftover chocolate pudding in the fridge from yesterday, I added it to 3 of the 6 mini-cakes.
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Bon Appétit ! Life is Good !
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Souffle Chocolate Cheese Cake

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Preparation :
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: melt 8oz chocolate in double boiler

: melted chocolate

: to 8 oz cream cheese add the chocolate

: divide 6 eggs into yolks and whites (make sure the bowls are absolutely clean and free of fat)

: completely incorporate the chocolate into the cream cheese

: add the egg yolks, incorporate

: stir until smooth

: whisk the egg whites to stiff peaks

: add 1/4 of the egg-whites to the cream cheese /chocolate/egg yolk mixture, stir until smooth

: fold-in the rest of the egg-whites

: ready to fill into molds

: lightly spray molds with cooking spray (or brush with butter if preferred)

: fill molds to the rim, add filling if desired

: bake at 350F for 45 minutes (or until a inserted toothpick comes out clean); – pls note that cakes will rise like souffles, then, while cooling, deflate back to their original size

: cooling down………..

: plain cakes on the left, chocolate filled on the right; whipped cream (pls don’t mess this up by using ready-whip) 😦

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

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St Patrick’s Day Goodies

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ÉIRINN GO BRÁCH * Lá Fhéile Pádraig

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St.Patrick

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Believe it or not – it’s not all about the green beer, although having some fun while honoring a Saint might not be so bad…… 🙂
But besides the traditional free flow of booze for some, here are a few great culinary suggestions on how to treat yourself and your loved-ones on this special day:
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Bon Appetit ! Life is Good !
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All about St Patrick’s Day
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SAINT PATRICK’S DAY “BREAKFAST OF CHAMPIONS” # 19

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CORNED BEEF – GETTING READY FOR ST PATRICK’S DAY

CORNED BEEF AND CABBAGE
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CÁL CEANNANN (COLCANNON)

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MATZOBALL & CORNED BEEF SOUP

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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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This is a typical meal as I prepare it at least twice a week lately – lot’s of veggies and fruits, some protein and as little starch and refined sugar as possible. It is all in the balance, so some days a small amount of sugar and starch versus some days with none of it……
It took me a bit to get used to it, but trying to live a healthier (and hopefully longer) life takes some effort 🙂
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Bon Appetit ! Life is Good !
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Pork Medaillons Teriyaki With Rainbow-Carrots In Honeybutter

Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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Preparation :
To read instructions, hover over pictures
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: whole pork tenderloin

: cut off head and tip, reserve for another dish, remove silver-skin, discard

: cut into medallions, flatten slightly, season with kosher salt, cayenne pepper and granulated garlick

: grill on both sides until 3/4 done

: while Medallions are cooking, simmer covered baby-rainbow carrots with kosher salt, butter, water, and honey

: slowly simmer until carrots are cooked and water has evaporated

: saute one minute in the honey-butter; to serve, add finely chopped parsley

: when medallions are 3/4 done, brush with teriyaki sauce, keep on cooking and brushing on both sides until meat is almost done, remove from grill, (carry-over heat will take it to 165) let meat rest at least 5 minutes before serving

: serve medallions with the carrots, Thai chili sauce and grilled lemon wedges

: Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

: Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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Steak Salad “Saigon”

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The foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit ! Life is Good !
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Steak Salad “Saigon”

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Preparation :
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: season new york strip with kosher salt, cayenne pepper and granulated garlic, saute or grill to your desired temperature, set steak aside and let rest at least 10 minutes before slicing

: cook, shock in icewater and drain rice sticks

: make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar

: fresh basil

: sliced basil, red peppers, iceberg lettuce, red onions, shredded carrots (if you plan to keep this for more than a few hours, replace the iceberg with cabbage)

: slice the steak

: mix half of the steak, the noodles and the vegetables with the dressing

: tell your dog to be patient 🙂

: almost……….

: spread some lettuce leaves on a serving dish, drizzle with a bit of the dressing

: top lettuce with the noodle salad

: top with the other half of the steak, sprinkle with toasted garlic

: Steak Salad “Saigon”

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Wing Recipe # 1001

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Seems like everybody and their mother has THE BEST recipe for chicken wings, and, I have to admit, I myself have a few of them.
Now this one is definitely among the very best and I hope you will give it a shot.
Maybe you will even agree with me that these wings are among the very best, if not THE BEST OF THE BEST ? 🙂
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Bon Appetit ! Wings Fly !
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More Wings on ChefsOpinion
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Wing Recipe # 1001

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Preparation :
To read instructions, hover over pictures
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: mix julienned red onions with soy sauce, garlic paste, lime juice and sriracha

: mix olive oil, lime juice, chopped capers, chopped cilantro, kosher salt and cayenne pepper

: season wings with kosher salt, granulated garlic and sriracha, fry until crisp on the outside but not completely cooked through, remove from fat, blot dry, season with soy sauce, sriracha and garlic paste

: place on wire rack, bake at 375 until browned

: when top of wings are browned and crisp, remove from oven

: turn wings upside down

: spread onions on top of wings, bake at 375F until onions are caramelized

: remove wings from oven, dredge in the herb-lime seasoning

: plate wings on serving dish, douse with more of the herb-lime seasoning

: Wing Recipe # 1001

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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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My original intention for breakfast this morning was to just pile some smoked salmon on a slice of bread and wait for lunchtime to come around for a more substantial meal. But then I saw the pomegranate and bean sprouts in the fridge, as well as an open container with Greek yogurt. Needless to say, I couldn’t stop there and all of a sudden, breakfast started to morph into what became this great brunch.
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Bon Appetit ! Life is Good !
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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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Preparation :
To read instructions, hover over pictures
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: bake potatoes at 375F until done, let cool slightly

: season sliced radishes with kosher salt, let stand for 15 minutes

: cut top off of the potatoes

: remove “flesh” from “skin”

: coarsely chop smoked salmon

: mix the potatoes, salmon, greek yogurt, scallion, garlic paste, kosher salt and cayenne pepper, fill back into potato skins

: dress romaine lettuce, fresh spinach, sliced salted radishes, bean sprouts and tomatoes with honey/mustard dressing and fresh ground black pepper

: select a pretty serving platter 🙂

: arrange salad, dragon fruit slices and baked potatoes nicely on platter, sprinkle with pomegranate-seeds

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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Buffalo Poussin

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While I am a big fan of buffalo chicken wings, I am even more fond of other proteins cooked-with or doused-in buffalo sauce. I prepare ribs, fish, seafood and even vegetables “buffalo style”, using my own home made buffalo sauce
Here is what I concocted today.
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Bon Appetit ! Life is Good !
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All about Poussin
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Easy does it # 17 – Hans’ Homemade Buffalo Sauce

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Buffalo Poussin

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Preparation :
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: marinade poussin overnight in buffalo sauce

: roast poussin at 375F oven until done, about 50-60 minutes

: during cooking time, brush poussin every 15 minutes with buffalo sauce

: when poussin is cooked through, brush one final time with buffalo sauce

: Buffalo Poussin

: Buffalo Poussin

: Buffalo Poussin

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Fried Tomato-Noodles Pillow

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I did not intend to post this dish when I started preparing it. After all, what can be so special about some re-heated leftover tomato pasta. But then I thought maybe I am on to something. So, instead of just re-heating the pasta with a bit of butter and a few drops of stock or cream (or both), I proceeded to make a non-traditional noodle pillow. Noodle pillows are of course widely eaten in Asian cuisine, but the pasta is never mixed with tomato sauce before frying/sautéing. I am happy to report that this version was super delicious and the tomato taste added to the overall flavor and gave a hint of Unami. Absolutely a new addition to my repertoire of simple comfort food, either eaten as a snack by itself with the addition of a bit of sauce drizzled over it as shown here, or as tasty side dish which will add extra flavor and texture to a variety of dishes.
Next noodle pillow up: Noodle pillow made from curried noodles. I’ll let you know of the result 🙂
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Bon Appetit ! Life is Good !
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Fried Tomato-Noodles Pillow

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More “Noodle Pillow’s” on ChefsOpinion
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: leftover pasta with tomato sauce

: spread pasta in hot peanut oil to even thickness, saute on both sides until crisp and golden

: dipping sauce: mix 2 tblsp soy sauce, 2 tblsp hoi sin sauce, 2 tblsp water, 1 tblsp ketchup, 1 tsp lime juice, season with grated ginger, garlic paste, sesame oil and chili oil, to serve, sprinkle with chopped cilantro and sesame seeds

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

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Easy Does It # 27 – Strawberry Croissant

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While I was shopping early this afternoon, I was nostalgically remembering the old German tradition of “Kaffee und Kuchen”.
In Germany and Austria, between lunch and dinner, there is traditionally a short break for a social gathering around a piece of cake or two (or any other Pastry) and a hot steaming cup of coffee, hot chocolate or tea. This ritual is referred to as Kaffee und Kuchen, Kaffeetrinken, or Kaffeeklatsch. Even these days, it is still quite common to get together with friends and family on Sunday afternoon between 3:00 and 5:00 p.m. to share some cake/pastry and good conversation. Well, I was certainly not going to run home and start baking a cake just for my self, but I had an idea for a simple solution for my craving, so I bought a couple of freshly baked croissants, two small cups of sugar-free chocolate pudding and some fresh strawberries. To assemble these sexy beauties took only about as long as it took to brew a cup of strong Java and both the Java and the pastries were absolutely delightful. I was even able to enjoy the added bonus of having my Kaffee und Kuchen outside by the pool, since the sun was behind dark clouds and there was a nice breeze blowing, keeping the temperature pleasant 🙂
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Bon Appetit ! Live is Good !
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More Kaffee und Kuchen
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More Easy Does It
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