meat

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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Kaninchenbraten Mit Hausgemachten Spätzle (Rabbit With Pasta)

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Last  week I bought myself a rabbit at my neighborhood supermarket. As I was about to prepare it, I started to think about the animal in my hand’s and about how we humans love and respect some animals, while we disregard the majority of most species as soulless, feelingless Beings, which have no other purpose in life as to serve us in any which way we want.
We humans like to think of ourself as getting tougher as we get older. For the first 50 years of my life this was mostly true for me. However, for the past few year’s I have realized that the process has started to reverse itself, at least when it comes to being tough to other beings. Truth is, I have gotten very tough to myself as life and circumstances have hardened me over the years, but when it comes to the way I treat and feel towards others, I’ve become a soft pussycat. To illustrate my point, here is a little story from my past, triggered by this little rabbit:

When I was about nine years old, I begged my dad to allow me to breed rabbit’s in our back yard, so I could sell them to our neighbors as sunday roast for 10 german marks a pop. My dad gave me permission under the condition that once he build the cages for me, the rest of the operation was to be my complete responsibility. This meant purchasing the first pair, gathering the food (cutting clover from behind our house) and feeding them, keeping the cages clean and –  butchering the animals. In these day’s, the way to do this was to hold the animal by it’s ear’s and whacking them in the neck with a honing steel to break the neck. Growing up in the country side, we kid’s saw animals being butchered up close all the time, so there was nothing unusual about it, no second thought’s. So I had this little business going for about a year, after which I became interested in other stuff and had no more time for my rabbit’s, which by that time had grown to a population of about 40, as they multiplied faster than I could sell them :-).
Later in life as a professional cook, butchering animals was a common task while I was younger, so again, not many second thought’s about it. However, during the past few year’s I have become a different person, with different feelings and opinions. Although I am still an advocate of the practice of eating meat and seafood, I am horrified of the way the livestock industry has developed. The way animals are raised, kept and butchered is for the most part a shameful, horrifying, mind boggling heartless, soul-less affair, for which everybody involved should be deeply ashamed.
So here is my point: While I had no problem as a kid to slaughter an animal with my bare hand’s, this would be completely out of the question now. I would sooner cry my eyes out before I could harm a helpless animal for my own gain. I have no illusions that I will give up meat and seafood consumption at this time in my life, but I pray everyday that the circumstances of breeding and butchering animals will improve to a level where we as humans don’t have to be ashamed anymore of the way we treat livestock, from it’s birth and trough it’s life until it’s (hopefully) merciful death.
I would appreciate some of your comments and opinions about this. If you do comment, please do so directly on the comment part of my blog, not trough Linkedin, FB or other links, so we can all share our thought’s in this important matter.
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Click here for “Hausgemachte Spätzle” recipe
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Braised Rabbit In Merlot/Sour Cream Sauce With Homemade Schwäbische Spätzle

Braised Rabbit In Merlot/Sour Cream Sauce With Homemade Schwäbische Spätzle

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There Is A Monster On My Plate !!!

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My  friend Peter was supposed to be here at 4.00pm for a late end of week lunch.
He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige.
As soon as I got home, I took care of Bella, took a shower and started with my food prep.
Ten minutes later Peter cancelled. Rather than being upset about the late cancelation,
I welcomed the chance to make a real monster of a cordon bleu out of the ingredients I had prepared for two regular portions. Of course, I omitted the side dishes (fries and salad) after I had a good look of the size of this baby.  Bella and I finished the whole thing and we were happy for it. Seems to me after all these year’s I finally figured out the proper size of a cordon bleu 🙂

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Bon Appetit !   Life is Good !
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Serve with Lime Or Lemon Wedges

Chicken Cordon Bleu

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Gratinated Beef, Beans & Potato Stew With Fried Onions

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This  must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
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Bon Appetit !   Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender,

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT'S Of Finely Grated Parmigiano Reggiano

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT'S Of Fried Onions

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

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Breakfast Of Champions # 28 – ”Steak & Eggs”

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This  morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
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Bon Appetit !   Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs

Breakfast Of Champions # 28 – ” Steak & Eggs”

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Saute Potao, Grill, Steak

saute potatoes, grill steak

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Duck Fat Sauteed Potatoes

Duck Fat Sauteed Potatoes

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Top With Sliced ptomatoes

top with sliced ttomatoes

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Top With Medium Rare Steak

top with medium-rare steak

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Top With Soft Boiled Eggs

Top with soft-boiled eggs

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Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

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Top With Fresh Basil

Top With Fresh Basil

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Breakfast Of Champions # 28 – ” Steak & Eggs

Breakfast Of Champions # 28 – ” Steak & Eggs”

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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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“Apollodoros” Steak Sandwich

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Just look at the ingredients and you’ll understand why I prefer this to another famous steak sandwich, named after a city I will not mention here.
Maybe it’s just me, but shredded  “Real” steak, pita bread, greek yoghurt, fresh vegetables, kosher salt, freshly ground black pepper and lot’s of roasted garlic puree !
Tell me if I am wrong, but in my opinion, this sandwich just rocks !

P.S.
Apollodoros means “gift of Apollo” from the name of the God APOLLO combined with Greek δωρον (doron) “gift”. Hey, I created it, I’ve got to name it 🙂
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“Apollodoros” Steak Sandwich

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Bone-In Rib Eye & “Stuff”

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What  a great early dinner today (I started work at 4.00 am, so dinner at 5.0 pm does not sound so ridiculously early, does it? )
This dish was very satisfying, from the potatoes to the beans to the steak. I Sauteed everything in duck fat with lot’s of roasted garlic and used some leftover duck jus to lightly mash the potatoes and beans with, for a great flavor and texture  🙂

“Sauteed bone-in rib eye , with habichuelas blancas (smal white beans), potatoes, tomatoes, scallions and Duck jus”.

Bon Appetit !   Life is Good !
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Bone-In Rib Eye

Bone-In Rib Eye

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Beef Ribs, My Way

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” Beef rib’s with fresh horseradish and cabbage, apple and avocado slaw”
Boiled  (simmered, actually)  beef  has a long tradition in many cultures.

Usually, we boil brisket, neck. shanks, cheeks, tail, and any other part
which is rich with fat and / or connective tissue. There is only one rule :
Slowly does it ! As far as I am concerned, the best condiment to go with
boiled beef is horseradish. The German traditional dish :
“Gekochte Rinderbrust mit Meerettich Sauce”,
(Boiled Beef Breast with Horseradish Sauce ) , usually served with steamed
white cabbage and steamed or roasted potatoes, is to die for. In my opinion,
the very best part of the animal for “boiling” are the ribs. The texture when
cooked right (very slow, very tender but NOT! overcooked) is just unequaled
by any other cut for this preparation. An added bonus is the rich beef stock
you get, which I usually have for breakfast the next two or three day’s
(See also :   Breakfast Of Champions # 11 ” Millefanti In Brodo Di Carne “  )

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Beef :

Ingredient’s :

Beef ribs,   cleaned of excess (but not all) fat
Black pepper corn,   crushed
Tomato,   fresh, crushed
Star anis,   crushed
Ginger,   sliced
Garlic,   sliced
Kosher salt,
Lime juice

Method :

Simmer all ingredients until beef is tender, but NOT overcooked.
Strain stock and reserve for other uses.

Slaw :

Ingredient’s :

Red cabbage,   finely sliced
Avocado,   sliced
Chilis,   sliced
Apple,  sliced,
Onion,   sliced
Apple vinegar,
Cayenne pepper,
Kosher salt,
Lime juice
Walnut oil,

Method :

Salt the cabbage and let rest for twenty minutes.
Squeeze and discard all salty juice. Add all other
ingredients and mix carefully so as not to break
up the apples and avocados.

Horseradish :

Grate finely and mix with a bit of limejuice ans kosher salt.

To finish dish, sprinkle with scallions or chives and drizzle with chili oil.
Serve with pretzel or rustic sour dough bread.

Bon Appetit !   Life is Good !
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Fried Beef Ribs

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Another  one to shock beef rib traditionalist’s,
who will never know what marvel they are missing  😦

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Simmer ribs.
Debone ribs.
Give bones to Bella and all her friend’s.
Season ribs with salt, pepper, lime.
Apply standard breading.
Fry.
Serve with salad, horseradish, chili sauce.
Eat.
Be happy.

Life is Good !
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