Lamb

Sliced Beef Shanks Braised In Merlot

Sliced Beef Shanks Braised In Merlot

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Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, braised whole, or, as shown here, braised sliced/cross-cut. But remember, no matter which dish or cooking method you choose, DO NOT overcook the meat. A big part of the appeal of shank is the superb texture of a tender, but NOT falling apart piece of muscle meat. Therefore, simmer the shank very slowly. It might take a long time, (after all the shank is pure muscle), but you will be rewarded with a spectacular texture and mouthfeel which no other cut of meat possesses 🙂
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Bon Appétit !   Life is Good !
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Click here for  Bulalo  on  ChefsOpinion
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Click here for more  Shank  on  ChefsOpinion
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Click here for more  Beef  on  ChefsOpinion
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P.S.
Traditionally, the bone marrow is incorporated into the sauce.
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P.P.S.
But, also traditionally, the wise cook steals the bone marrow and prepares himself a great snack of “Bone Marrow On Toast” 🙂 .
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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Lately, some chefs, food bloggers and food-writers would like us to believe that a  “Rice Bowl” is the latest, newly invented, “IN” thing. Nothing could be further from reality. A rice bowl is a very old, very traditional thing, born out of necessity, at least in many parts of the world.
In all my travels around the globe, the most widespread food staple I encountered was rice. In most places where the majority of the population gets most of their daily nourishment from rice, which is the main food-staple of the land, a large bowl of rice, topped with “stuff”, (aka a “Rice bowl”), will have to do on most days as the single meal available.
The “stuff” can be anything – a single egg, a small amount of vegetables of any type, a tiny bit of animal protein, or just a flavorful, starch-thickened sauce.
I used to live in places where a single chicken wing was a great addition to a rice bowl (Philippines) ; In other places I met families who had to share a single fish head (Indonesia); Places where workers came in on their day off because the rice bowl contained chicken back stew (literally only the backbones),(Grenada); Or rice and beans (literally just rice and beans only), (Jamaica).
Of course, all these rice bowls are interchangeable from one country to another, and to this day can still be found in large parts of the world, where balanced nutrition and a better way of life has not trickled down to the general populace, even in the twenty-first century. Unfortunately, sometimes we forget that to obtain basic nutrition is still a daily struggle for many millions of people around the world, sometimes closer to home as we can and want to imagine, so a basic rice bowl is most appreciated in more places than we want to acknowledge.
I guess you’ve got the idea – a rice bowl can be a lifesaver because it constitutes the only meal of the day and the main source of nutrition.
On the other hand and on a happier note, a rice bowl can be a real culinary delight, as in the dish featured here today.
As with all other rice bowls mentioned above, it consist mostly of rice, topped with simple, filling and tasty “stuff” 🙂
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Bon Appétit !   Life is Good !
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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Lamb Stew “Wiedenfelsen”

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Image - Property of Panoramio

Image: Property of Panoramio

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Click here for a short Video of Hotel Wiedenfelsen
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It  seems about time that I dedicate a dish and name it for the place which started it all for me, the wonderful, elegant and classy “Hotel Wiedenfelsen” in the  Black Forrest  in  Germany.
Before and during the time I was lucky to be am apprentice in this gem of a hotel, the tourist industry in Germany was dominated by hotels like this.
Medium in size, family-owned hotels and restaurants which were the pride of families which, in many cases, had operated these hotels and restaurants for generations. Sadly, because of changing demands, the industry took a sharp turn during the 70’s and many of these wonderful places became obsolete in a fast changing landscape of mostly chain-operated hotels. Only the strongest and the luckiest survived, while the rest gave way to cookie-cutter operations without charm and soul, or they just ceased to exist (including Hotel Wiedenfelsen). It has since seen various attempts to re-invent itself under different ownership, but has never managed to come even near it’s former glory).
Things were of course very different during the hotels heydays, the time during which I had the fortune to be accepted for a three-year apprenticeship under the tight and competent leadership of the Executive Chef (and son in law of the then-owners) Karl Mueller. Karl was a generous and warm person, taking care of us apprentices as if we were family. He was also extremely professional, strict and a severe applier of high culinary standards.
Although ours was a relatively small hotel (about 70 rooms, two restaurants and one banquet space), the standards with which our hotel operated were very high and impeccable indeed.
It was mostly because of these high standards of the whole family who owned and operated “Hotel Wiedenfelsen” that I have become the person I am and the chef I was for nearly five decades. Admittedly, it took an iron hand,  a (seemingly at the time) short leash and not a few “fresh ones” to shape me (and a bunch of other apprentices) into the professional I became, but, looking back today, I am grateful to the Mehr family and the Mueller family to have never given up on me and guided me into the right professional and personal direction.
All of this (and more) went through my head yesterday while I was cooking this dish which was the first lamb dish Chef Mueller taught me so many years ago………..
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Thanks Karl, Uschi, Herr und Frau Mehr. God Bless ! 🙂
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Lamb Stew

Lamb Stew “Wiedenfelsen”

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Lamb Stew

Lamb Stew “Wiedenfelsen”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

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Last  month my friend Curtis introduced me to a store which I have been missing all my cooking  life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂  – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of  other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on  MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
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B
on Appetit !   Life is Good !

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Preparation :
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cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

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cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

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saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

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add chilies and sliced scallions

add chilies and sliced scallions

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add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

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remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

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plate pasta, leaving a well in the center

plate pasta, leaving a well in the center

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add lamb meatballs and harissa / tomato sauce

add lamb meatballs and harissa / tomato sauce

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sprinkle with finely crumbled feta cheese and sliced scallions

sprinkle with finely crumbled feta cheese and sliced scallions

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Spicy Lamb Tortilla Wraps

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These  lamb wraps are even tastier than they look.
Twice ground lamb, lots of seasoning and good salsa, a few squirts of lime and fresh guacamole made this a great, quick, economic ( we don’t say cheap 🙂  ) lunch.

Bon Appetit !   Life is Good !

Guacamole Recipe

Salsa Mexicana Recipe
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serve with guacamole and salsa mexicana

serve with guacamole and salsa mexicana

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Spicy Lamb Tortilla Wraps

Spicy Lamb Tortilla Wraps

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(You don’t have to watch it, just click once)   Thank you 🙂

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This  is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You  could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy  limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit !   Life is Good !

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Fiery Lamb With Noodles And Vegetables

Fiery Lamb With Noodles And Vegetables

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Saute Fine diced Onions, Garlic Paste And Grated Ginger

Saute Fine diced Onions, Garlic Paste And Grated Ginger

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Add Lamb, Saute Until All Lumps Are Broken Up

Add Lamb, Saute Until All Lumps Are Broken Up

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Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

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Add vegetables, Simmer For One Minute

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

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Boil Egg Noodles, Drain, Mix With Sesame Oil

Boil Egg Noodles, Drain, Mix With Sesame Oil

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Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

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Fiery Lamb With Noodles And Vegetables

Fiery Lamb With Noodles And Vegetables

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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