kosher salt

Pork, Cabbage & Chili Noodles

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Ahhh, the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
“as spicy as one can handle” ! (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food –
“It should kick like a lady, not like a mule” 🙂
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Bon Appétit ! Life is Good !
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Pork, Cabbage & Chili Noodles

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Preparation :
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: prepare a sauce of 1/2 cup soy sauce, 1/4 cup bean sauce, 1/4 cup hoi sin sauce and 1 tblsp sesame oil

: season 1 lb ground pork with chili paste, kosher salt and granulated garlic to taste, add 2 tblsp peanut oil

: mix well

: stir fry in 2 tblsp peanut oil until pork starts to brown, add 1 medium sliced red onion

: stir fry until onion is translucent

: add 1 lb diced white cabbage

: add the sauce and 1 cup water

: simmer until cabbage starts to wilt, check/adjust seasoning

: meanwhile, cook and drain 1 lb Chinese egg noodles, add 2 tblsp sesame oil and 3 tblsp peanut oil, mix

: plate noodles on serving dish

: top with the pork / cabbage stew, sprinkle with scallions and pickled chilies

: Pork, Cabbage & Chili Noodles

: Pork, Cabbage & Chili Noodles

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Open-Faced Chicken Sandwich

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There are chicken sandwiches – and then there is THIS chicken sandwich ! 🙂
When I made the sandwich, I almost stopped after adding the tonkatsu sauce and the sliced tomatoes to the baguette, because that by itself already looked good enough to eat. (Next time I crave a tomato sandwich, this will be the way I’ll prepare it). But then I went on to add the chicken and some scallions and the result was without a doubt the best chicken sandwich I ever laid my eyes on.
The combination of the crusty baguette, generously seasoned/very ripe tomatoes, the mouthwatering tonkatsu sauce and the crispy, juicy chicken comes together for a sandwich which is easy to prepare and hard to beat in looks, texture and taste 🙂
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Bon Appétit ! Life is Good !
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Open-Faced Chicken Sandwich

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Preparation :
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: score the skin of 5 chicken thighs, season with1/3 cup soy sauce, 1/2 tsp granulated garlic, 1 tblsp sriracha, 1 tsp honey and 1 tsp kosher salt

: place thighs on a wire rack, bake in a 375F oven for 45 minutes or until cooked through

: baste the chicken with the remaining marinade twice during cooking

: after chicken is done, let rest for 15 minutes before slicing in half

: meanwhile, slice 1/2 of a baguette length-wise in half

: brush generously with tonkatsu sauce , top with sliced tomatoes, season with kosher salt and freshly ground black pepper

: top each baguette-half with 5 half-thights, sprinkle with sliced scallion

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

: Open-Faced Chicken Sandwich

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Braised Pork Belly In Ginger, Garlic & Soy

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Braised pork belly – one of the finest culinary blessings God has bestowed upon us 🙂
I like to prepare pork belly in many different versions, both Western style and Asian style (one of them being the famous Hong Shao Rou), but one of my most-loved variation is the one featured here. It resembles Hong Shao Rou a bit, but I keep the sauce more liquid and spicy, without adding rock sugar, red coloring, shaoxing wine or tofu puffs. The outcome is a much lighter, less complex version which I sometimes enjoy better than the more complicated and heavy Hong Shao Rou, especially when pairing with rice. On the other hand, if I forgo starch and pair the pork belly with vegetables such as bok choy, cabbage or broccoli only, I prefer to accompany it with Hong Shao Rou, since it’s thicker sauce is more suitable. Aren’t we fortunate that we can choose? 🙂
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Braised Pork Belly In Ginger, Garlic & Soy

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Preparation :
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: 2 lbs pork belly cut into cubes, 1 stick cinnamon, star anis to taste, 1/2 cup soy sauce, 1 tsp sesame oil, 1 tsp garlic paste, 1/3 tsp grated ginger, 2 cup water, 3 ea sliced scallion (plus more for garnish), kosher salt and chili sauce to taste

: bring all ingredients to a slow simmer

: simmer until pork is tender but not falling apart and there is about 1/2 cup cooking liquid left (you might have to add more water during cooking); check / adjust seasoning

: to serve, sprinkle with finely sliced scallions and accompany with steamed rice (Fan) ( P.S. – if you serve to guests and/or children, you might want to remove the star anis and cinnamon stick before serving)

: Braised Pork Belly In Ginger, Garlic & Soy

: Braised Pork Belly In Ginger, Garlic & Soy

: Steamed Rice (Fan)

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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Today’s lunch proved once again that the old adage “simple is better” still holds the truth. (If done right) .
The clean, fresh taste of the broccolini, supported by the sweetness of the caramelized garlic and the light acidity of the pickled, charred peppers makes this a side dish well worth it’s praise. Combine with some grilled lemon and a sumptuous, parmesan-crusted pork chop and a simple, easy and quick to prepare lunch is elevated to wonderful, happy culinary bliss 🙂
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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Preparation :
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: season pork chop with kosher salt and cayenne pepper to taste

: bread the pork chop with flour, egg and a 50/50 mixture of bread crumbs and grated parmesan cheese, saute in clarified butter until cooked through and golden and crisp

: meanwhile, saute lemon wedges in 2 tblsp of olive oil until caramelized, remove, reserve; add 4 gloves of finely slivered garlic to the same pan, saute until lightly caramelized

: add 8 oz of blanched broccolini, 3 oz of charred, pickled peppers, season with kosher salt and fresh-ground black pepper to taste, saute until vegetables are heated; serves one

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

: Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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I have prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and ~~cheap~~ – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
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Bon Appétit ! Life is Good !
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German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Preparation :
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: 2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes

: saute bratwurst in olive oil until browned, remove from pan, reserve

: saute onions in 2 oz whole butter until caramelized

: add the tomatoes and scallions, saute until tomatoes are heated through

: add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesan

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

: German-Italian Friendship (Deutsch-Italienische Freundschaft)

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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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While not every cheese melt deserves its own post, this one certainly does.
It is a bit more labor intensive than the usual culprit of a couple of slices of cheese slapped between two slices of wonderbread, but the extra few minutes it takes to prepare are absolutely worth it 🙂
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Bon Appétit ! Life is Good !
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P.S.
Please scroll to the bottom of this page for detailed recipe and instructions
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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: grate 10 oz swiss cheese

: Toast two slices of the bread on one side only

: Toast one slice bread on both sides

: spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only; spread mustard on both sides of the bread with was toasted on both sides

: brush garlic oil on the two toasted sides of the bread which were toasted on one side only

: slice 1/2 medium-size cucumber and 2 small vine-ripened tomato thinly, season to taste with kosher salt and cayenne pepper

: To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface, add a generous amount of grated cheese

: add the cucumber slices, sprinkle with grated cheese

: add the tomato slices, sprinkle with grated cheese

: top with the slice of bread with the mustard on both sides

: add a generous amount of grated cheese

: top with the second slice of the bread with the mayo and garlic, mayo side up

: ready to be grilled/broiled………

: grill or griddle covered very slowly on one side until golden

: turn, cover and cook on the other side until golden and all cheese has melted.

: golden……..

: cut in half, serve with condiments of your choice and a small green salad

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

: Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Toast two slices of the bread on one side only.

Spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only.

Brush garlic oil on the two toasted sides of the bread which were toasted on one side only.

Toast one slice bread on both sides.

Spread mustard on both sides of the bread with was toasted on both sides.

Slice the cucumber and tomato thinly, season with kosher salt and cayenne pepper.

To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface.

Add a generous amount of grated cheese.

Add the cucumber slices, sprinkle with grated cheese.

Add the tomato slices, sprinkle with grated cheese.

Top with the slice of bread with the mustard on both sides.

Add a generous amount of grated cheese.

Top with the second slice of the bread with the mayo and garlic, mayo side up.

Grill or griddle very slowly on one side until golden, turn, cover and cook on the other side until golden and all cheese has melted.
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Shrimp And Potato Salad In Honey/Yogurt Dressing

Raw Organic Honey With Comb

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Once in a while my friends honor me with gift’s of food 🙂
The gift of choice used to be booze, but nowadays I don’t drink alcohol, so the generosity now manifests itself with gifts of special, sometimes hard to come-by food 🙂
Last week Dieter brought me two bags with original German-made weisswurst and bratwurst.
Yesterday, Rubelio and his wife Maria gave me fresh organic raw honey from their own bee hives, honey comb and all.
So, thinking like any normal person, the first dish to prepare with fresh honey that came to my mind was shrimp/potato salad 🙂
Maybe a bit unusual, I admit – but I like to make this great dressing with mayo, yogurt and honey, so there it was – my honey-segway.
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Shrimp And Potato Salad In Honey/Yogurt Dressing

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Preparation :
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: The Good Stuff…..

: wash, peel and dice 2 lbs potatoes

: simmer potatoes in salted water until done, drain, let cool to room temperature

: grill or toast bread of your choice

: 1 lb cooked, peeled and deveined shrimp

: remove tails

: dice 1/2 bunch scallions, 2 med-size tomatoes, 1 med- size cucumber

: for the dressing, mix1/3 cup mayo, 1/3 cup yogurt, 1 tblsp honey, kosher salt and cayenne pepper; stir until smootth, check/adjust seasoning, add all other ingredients, mix

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Shrimp And Potato Salad In Honey/Yogurt Dressing

: Raw Organic Honey

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Bon Appétit ! Life is Good !
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit ! Life is Good !
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
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: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning