Ingredient

Easy Cream Biscuits

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This  is probably the easiest and fastest (best?) biscuit recipe there is.
Although I am not a big baking enthusiast, I make these often because of the ease and quality.
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Easy Cream Biscuits Ingredients

Easy Cream Biscuits Ingredients

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Easy Cream Biscuits

Easy Cream Biscuits

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Easy Cream Biscuit

Easy Cream Biscuit

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Ingredient’s :

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 dash of salt
1 1/2 cups heavy whipping cream

Method :

Stir together the flour, sugar, salt and cream and knead until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake  at 375F for 10 minutes, or until golden brown.
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Enjoy Y’all !  Life is Good !
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Parmesan Encrusted Pork Cutlet, Sauteed Potatoes & Chili Butter

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Merry  X-mas Everybody  🙂

After I jumped out of bed at 3.30am, thinking I’ll be late for work and realizing only after a quick shower and an even quicker breakfast (one banana and one cup of tea) that it is sunday and x-mas to boost, I took a long walk with Bella while pondering what to have for lunch. I was so hungry by mid morning that I had an early lunch  (late second breakfast ?,  or as we call it in southern Germany, “Vesper”)
Wonderful tasty breaded pork cutlet  with spicy sauted potatoes and  Scotch Bonnet & Garlic Compound Butter.
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Ingredient’s :

Pork cutlet,   seasoned with salt, cayenne pepper, roasted garlic paste and lime juice
AP flour,
Whole egg,   whisked
Bread crumbs,   mixed 50/50  with grated parmesan cheese
Peanut oil,   to saute
Butter whole,   to saute

Potatoes,   sliced, blanched
Red peppers,   diced
Scallions,   sliced
Kosher salt,
Cayenne pepper,
Peanut oil,   to saute
Butter whole,   to saute

Method :

Season pork cutlet, dust with flour, dip into egg wash and bread with bread crumb / parmesan mixture. Saute in oil until almost done and golden brown. Replace oil with butter and saute until pork chop reaches 162 0n the bone. Remove absorbent paper.
Saute potatoes in oil until light golden and crisp. Add diced peppers, salt and cayenne. Drain oil and replace with whole butter. Saute until butter starts to foam and slightly changes color. To serve, sprinkle potatoes with scallion and top chop with chili butter.

Bon Appetit !   Live is Good !
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” Fish & Chips ” In Rice Paper

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I  love  fish  and chips. Unfortunately, it’s relatively hard to come by around here. For a while I thought I found the perfect place, “the Pub” in  Pembroke Pines. Maria and I had fish & chips there a few times in a row and it was very good each time, juicy fish, not too much batter, very crispy on the outside. Then we took a bunch of friend’s there for dinner, recommending of course the fish & chips. Imagine my embarrassment when they served us soggy, tasteless doughy crap which we did not eat. A few weeks later Maria and I went again, ordering other food, which was good. We also ordered one portion of fish & chips, just to make sure. Same crap again. Time to look for another place.
So,  there you have it, I am a big fan of fish & chips.
Last night all I had in the fridge was tilapia, not usually a choice to make fish & chips. However, I also had rice papper sheets in the cup board, so here is what I came up with. Although it is not even close to the traditional version of fish & chips, it was nevertheless a great version . VERY light and crispy on the outside, the fish steamed perfectly on the inside, juicy and flaky. Served with  mushy peas  and baked chips.
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Ingredient’s :

Tilapia,  cut into wide strips
Rice paper  sheets,  soaked
Lime,  juiced
Kosher salt,
Sriracha,

Potatoes,  cut into fries shape, blanched in water
Kosher salt,

Green peas,  frozen
Green bell pepper,  diced
Roasted garlic paste,
Butter,
Kosher salt,
Sriracha,

Peanut oil,  to fry fish & chips

Method :

Bake potatoes in oven at 425 F until crispy and golden.
Sprinkle with salt.

Saute Peppers in butter, add peas, garlic and seasoning,
heat through. Blend with stick blender until coarsely pureed.

Season fish, roll tightly in rice paper and fry until golden and
crisp, about two minutes. Serve with lime and soy for the fish,
mayonnaise  for the chips.

P.S.
In case you ever wonder, yes,
I do eat those peppers and chilis I garnish my plates with   🙂

All about   FISH & CHIPS

Bon Appetit !   Life is Good !
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Cheeseburger , My Way

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On  the way home from work something extremely unusual happened : Burger craving !
Who would have thought. But, no ordinary burger would suffice.
Here is my concoction. Very simple, easy and fast to make, yet darn good and satisfying  🙂
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Ingredient’s :

Ground beef, 75 / 25 %
Sharp cheddar cheese, shredded
Jalapeno, finely diced
Garlic, paste
Chives, finely sliced
Kosher salt,
Scotch bonnet hot sauce,
Dijon mustard,

Black pepper, freshly ground
Whole egg, fried
Oil, to saute
Butterto finish

Method :

Mix first nine ingredients lightly, do not overwork !
Make a thin patty, cover center with generous amount of cheese,
cover with another thin patty of beef and shape burger.
Saute in oil until done to your liking. Discard oil, add butter and
fry egg. Serve on two slices of rye bread,
top with fried egg and garnish with tomato and pickle.

Bon Appetit !   Life is Good !
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” Saure Kutteln ” (For Offal Lover’s Only)

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Saure Kutteln  (Sour Tripe) with potato gratin.

I grew up eating this dish often, it used to be  a popular dish in southern Germany.
Eating habit’s have changed over the past few decades since I was growing up there,
so who knows, maybe , like so many other wonderful classic dishes, it too has
disappeared from today’s “modern” menus  😦
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Ingredient‘s :

Tripe
Tomato sauce
Demi Glace
Cider vinegar
Dark rum
Garlic paste
Caraway seed
Onions
Butter
Salt
Cayenne

Method :

Blanch the tripe, starting with cold, vinegared, salted water, twice. The third time, simmer until tender. Don’t overcook ! In my opinion, the tripe should still have a bit of a bite to it.
Strain, rinse. Saute the onion, garlic and caraway seed’s until fragrant. Deglace with rum, add demi glace, tomato sauce, vinegar, let simmer for 5 minutes. Add tripe and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve with pasta, potatoes or a rustic bread.

Bon Appetit ! Life is Good !
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” Healthy Mac & Cheese and Guacamole “

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“Healthy”  mac & cheese ?  Why not, it’s got veggies  🙂
Well, there you have it. It all depends on how you look at things.
But honestly, what’s wrong with a good meal of pasta, cheese, cream
and vegetables ? Nothing ! Just don’t do what I did :
Eating too much of it at one time. ( The pic’s of the individual portion
should indicate a proper portion for the health- and weight- conscious).
Everybody else : Just dig in and enjoy.

Life is too short to feel miserable about thing’s that make you feel good!
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Ingredient‘s :
Pasta:

Ziti,                          cooked al dente
Carrots,                   blanched
Broccoli,                 blanched
Celery,                     finely diced
Garlic,                     paste
Whip cream,
Whole egg,            whisked
Salame,                  diced
Sharp cheddar,    shredded
Parmesan,            shredded
Brie,                        finely diced
Salt,                        to taste
cayenne,                to taste
Chili flakes,          to taste
Maggi,                   to taste
Butter

Guacamole :

Avocado,               diced
Lime,                      juiced
Fresh chilis,         finely sliced
Cilantro,                coarsely chopped
Garlic,                    paste
Salt,                        to taste
Cayenne,               to taste

Method :
Pasta :

Butter a ovenproof casserole generously with butter.
Mix all ingredients except the chili flakes and half the parmesan.
Fill casserole to the rim, sprinkle with parmesan and chili flakes.
Bake until set and crust is golden. Serve with Guacamole.

Guacamole :

Mix all ingredients until guacamole has the texture you desire.
The more you stir, the more the avocado breaks down and the
guacamole becomes smoother, less chunky.

Bon Appetit !   Life is Good !
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” Smoked Pig’s Tail, Bow Ties & Vegetable Stew “

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In my opinion, pig‘s tails are the second best part of the whole pig,
right after the cheek’s. I prefere them brined and simmered, served
with a good mustard and sour dough bread. However, I found those
smoked ones at my neighbor hood store and what better way to enjoy
them then in a good stew  🙂
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Ingredient‘s :

Smoked pig’s tail’s,
Bow tie pasta,                    cooked, al dente
Cauliflower,                       blanched
Broccoli,                             blanched
Carrots,                               blanched
Scallions,                            sliced
Tomatoes,                          wedges
Ginger,                                grated
Garlic,                                 paste
Cilantro,                             chopped
Cayenne pepper,               to taste
Kosher salt,                       to taste
Maggi seasoning,             to taste

Method :

Simmer pig’s tail’s in lightly seasoned water until tender.
Add all other ingredients, simmer until heated through.
Serve with rustic sour dough bread.

Bon Appetit !   Life is Good !
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