meat

Tostadas Al Pescado (Fish Tostadas)

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When  you decide to make tostadas, the biggest decision will be if you want to prepare  your own tortillas and fry them to a flat crisp or buy packaged tostada shells, which you can buy in any supermarket nowadays’, most of excellent quality. After that, the most sensible thing is to put the tostadas on a platter in the center of the table, arrange all the toppings in bowls around them and let everybody assemble their own favorite. Traditionally, refried beans, cotija cheese, a simple salsa and sometimes seafood are the main ingredients/toppings.
But, as you can imagine, tostadas, like most other dishes with a long culinary history, have evolved and advanced to be more adventurous and varied. Anything you fancy is allowed to grace your tostada, as long as it is delicious and makes you smile 🙂
Refried beans, shredded lettuce, sour cream, any cheese, any seafood, sausage, meat, grilled vegetables, any salsa, guacamole, etc, etc.
I happened to have some fresh Swai fillets at hand as well as white cabbage for a tasty cabbage slaw.  Added some guacamole, salsa Mexicana and a bit of sour cream and BINGO ! – exiting lunch served in a snap 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Swai  on  Chefsopinion
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Click here for more  Tostadas  on  Chefsopinion
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Click here for  Guacamole Recipe  on  ChefsOpinion
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Salsa Mexicana Recipe:
2 medium tomatoes- diced; 1 med white onion- diced, 3 jalapeños- chopped, 1/3 cup cilantro- chopped; lime juice and kosher salt- to taste; combine, check/adjust seasoning.
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Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

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Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Soup!  – God’s gift to comfort food 🙂
I wonder how many different soups I have eaten in my life and how many different noodle soups in particular. And still, I never get tired of preparing and eating yet another version of this wonderful food category. Soup, to me,  never get’s old. To the contrary, I can never get enough of it, be it cream soup, purred soup, clear soup, soup made of meat, seafood, vegetables, fruit or any combination thereof, hot or cold. So without further ado, here is my latest concoction:
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Bon Appetit !   Life is good !
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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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“Milanesa” – Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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When  I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However,  while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a  “Schweinesteak Mailänder Art” :
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Bon Appetit !   Life is Good !
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Breaded Pork Chop

Breaded Pork Chop “Milanese”

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Breaded Pork Cutlet, Bucatini & Hans' Special Pasta Sauce

Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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Milanesa

Milanesa

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Ham& Cheese Stuffed Pork Cutlet

Ham& Cheese Stuffed Pork Cutlet

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Hoisin Grilled Chicken Leg’s

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Many  a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit !   Life is Good !

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hoi sin grilled chicken leg's with simple salad in white balsamic vinaigrette

hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

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grilling chicken

grilling chicken

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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simple salad in white balsamic vinaigrette

simple salad in white balsamic vinaigrette

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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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Crispy Fried Duck With Dirty Rice Sticks

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Some  of you might remember the roasted ducks I have prepared in the past. This recipe for a  fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit !   Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt
cover tight and steam for 2,5 hours

cover tight and steam for 2,5 hours

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strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

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fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

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After  two days of turkey, tonight’s dinner required something more beefy. Only a large rib eye with lot’s of other goodies would do, so this is how I rolled:
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Gratinated Rib Eye With Straw Mushrooms & Great Northern Beans

Gratinated Beef Rib Eye With Straw Mushrooms & Great Northern Beans

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Bon Appetit !   Life is Good !
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Short Rib Sandwich

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Often  when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit !   Life is Good !
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top kaiser roll with short rib mixture

top kaiser roll with short rib mixture

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Beef Short Rib’s Braised In Merlot

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The  other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit !   Life is Good !
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Beef Short Rib's Braised In Merlot

Beef Short Rib’s Braised In Merlot

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Beef Short Rib's Braised In Merlot With Garlicky Mashed Potatoes

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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Kümmelbraten ( Caraway Pork Roast )

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I wish  I would have been able to get a pork neck for this dish, but I couldn’t, so I used the next best thing, a pork butt (shoulder). For pork steaks and roast, I prefer the neck, because in my opinion the flavor and texture is far superior to any other cut of the pig. However, the butt is also a great cut to roast or braise, so at the end I was happy with what I got.
This dish is very common in the south of Germany where I grew up, so whenever I prepare this dish it alway’s brings back happy memories of a more simple time in my life. But on Friday when I cooked this, I had Daryl and Leo over for dinner, so it was a happy meal after all.  (Some wine and rum also made sure of that) 🙂

Bon Appetit !   Life is Good !
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Kümmelbraten  (roast caraway pork)

Kümmelbraten (caraway pork roast)

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Pork butt (shoulder)

Pork butt (shoulder)

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Pork butt (shoulder)

Pork butt (shoulder)

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Pork butt, knuckle removed

Pork butt, knuckle removed

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Knuckle

Knuckle

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Seasoned with mustard, thyme, kosher salt, cayenne pepper, granulated garlic, granulated onion and caraway seed

Seasoned with mustard, thyme, kosher salt, cayenne pepper, granulated garlic, granulated onion and caraway seed

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Place on a rack above red wine and beer, add chilies, scallions and tomatoes, roast at 420 F for 30 minutes, turn down to 270F cook for three hours

Place on a rack above red wine and beer, add chilies, scallions and tomatoes, roast at 420 F for 30 minutes, turn down to 270F cook, for three hours

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Add potatoes, cook for another hour or until potatoes are soft. Remove meat, cover lightly and let rest thirty minutes

Add potatoes, cook for another hour or until potatoes are soft. Remove meat, cover lightly and let rest thirty minutes

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Meanwhile, remove sauce, potatoes and vegetables to a small pot, add tomato paste and simmer for fifteen minutes.

Meanwhile, transfer sauce, potatoes and vegetables to a small pot, add tomato paste and simmer for fifteen minutes. Check/adjust seasoning and texture of sauce

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Kümmelbraten  (roast caraway pork)

Kümmelbraten (caraway pork roast)

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Kümmelbraten  (roast caraway pork)

Kümmelbraten (caraway pork roast)

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