kosher salt

Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people.  🙂
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Bon Appétit !   Life is Good !
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Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Preparation :
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Bon Appétit !   Life is Good !
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!!  Beans from a can ??? !!!!
How low can I sink…..  ??? !!!!  😦   🙂
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However,  looking at the result and eating it, I have to admit that I could have done a lot worse.
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

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Preparation :
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take  a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t  ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good.  There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Bon Appétit !   Life is Good !
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Preparation :
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Pork Nirvana – “Schweinebraten Mit Kartoffelsalat & Bratensaft” – (Roast Pork With Potato Salad & Jus)

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words –  Pork Nirvana. 🙂

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Preparation :
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Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Preparation :
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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Pork knuckles have many fans and admirers around the world, yet, despite so many folks loving to eat them in restaurants (especially German restaurants or, if the opportunity presents itself, at the most famous “Knucklefest” of them all, Munich’s Oktoberfest 🙂 , very few people prepare them at home, especially in the US.
I assume the reason for this reservation is the fear of doing something wrong when preparing a rather underused and underappreciated part of the animal with which most cooks have never cooked.
While it can be daunting if one does not know how to do it right and there is a lack of proper guidance and hands-on experience, the following recipe it is nearly impossible to screw it up, therefore I hope it will serve to have more folks preparing this wonderful dish at home.
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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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before roasting……..

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during roasting……..

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after roasting……….

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Preparation :
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Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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This was such a down to earth, yet wonderfully delicious meal. Well-prepared rice and beans are something I enjoy at least twice a week. But not just the simple black beans and white rice common here in the Caribbean, South America and South Florida, but many, many combinations of different rice and different beans (or peas)
Add a simple protein, such as steak, schnitzel, roast pork, braised pork, fish, seafood, sausages, eggs or other veggies and you have a meal fit for a (Latin) king 🙂
As for the rice and beans, there are the same endless possibilities of variations – curry rice and fried chickpeas, white rice and black eye beans, risi e bisi, curried chickpeas with wild rice, succotash and white rice, rice porridge (congee) with beans or peas, sautéed rice patties with hummus, etc, etc. Just make sure you season these dishes to be fragrant with fresh herbs, chilies, cumin, garlic, a bit of soy sauce and/or Maggi seasoning. If left bland, rice and beans are a sorry excuse for a multicultural/multinational staple, but when properly prepared, they will be exciting and satisfying 🙂
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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Arroz Mexicana

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Frijoles Negro

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Preparation :
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