mustard

Hans’ Pastrami & Sauerkraut On Chiabata

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Here  you see  the  lunch I enjoyed today, which must be one of the most satisfying sandwiches I have ever prepared  (Or maybe I was just very hungry).
In any case, I had these ingredients at home and just put together what I found in the fridge and in the larder.
However, in the future I will go out and buy these ingredients on purpose in order to recreate this lovely beast 🙂

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Bon Appetit !   Life is Good !
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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Preparation :
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toast two halves of a ciabatta roll, cover the inside of one half with mustard

toast two halves of a ciabatta roll, cover the inside of one half with mustard

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cover the other half with grated horseradish

cover the other half with grated horseradish

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top with fine quality, cooked sauerkraut

top with fine quality, cooked sauerkraut

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top with finely sliced pastrami

top with finely sliced pastrami

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drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

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top with the other half of the ciabatta, slice in half

top with the other half of the ciabatta, slice in half

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Rigatoni rigate,  smoked salmon and a creamy velouté – nearly impossible not to like this combination ! 🙂
After we have learned how to make a velouté in my last post, (click here for recipe), and hopefully have a few small containers in the freezer to use at short notice (just defrost in the microwave), wonderful dishes like this one take only a few minutes from start to finish.
The reward for this relatively small effort is a dish which oozes flavor, presentation, elegance and class 🙂 All in a mere few minutes of preparation and cooking time.
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Bon Appetit !   Life is Good !

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Preparation :
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Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal veloutéwill be just fine), add cooking liquid from pasta if too thick

Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal velouté will be just fine), add cooking liquid from pasta if too thick

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add diced smoked salmon and grated horseraddish

add diced smoked salmon and grated horseradish

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add dijon mustard

add dijon mustard

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simmer for one minute

simmer for one minute

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add freshly cooked, al dente pasta and sliced scallions

add freshly cooked, al dente pasta and sliced scallions

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mix well, careful not to mash-up the salmon, check seasoning

mix well, careful not to mash-up the salmon, check seasoning

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to serve, sprinkle with more diced salmon and sliced scallions

to serve, sprinkle with more diced salmon and sliced scallions

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In HorseradishMustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you 🙂
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Roasted Suckling Pig

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Leftover  suckling pig from last night, re-heated, sprinkled with kosher salt and freshly ground black pepper and served for today’s lunch with mustard, horseradish, sour dough bread and a couple of Negra Modelo 🙂

Bon Appetit !   Life is Good !

Roasted Suckling Pig

Roasted Suckling Pig

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Roasted Suckling Pig

Spanferkel

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Roasted Suckling Pig

Lechon Asado

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Roasted Suckling Pig

Cochon De Lait

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Roasted Suckling Pig

Roasted Suckling Pig

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Seafood In Whole Grain Mustard Cream

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After  yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes.
Now this was a dish worth paying for 🙂

Season raw seafood  with sea salt and sriracha sauce and saute in whole butter until halfway cooked,  add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine,  heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
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Seafood In Whole Grain Mustard Cream

Seafood In Whole Grain Mustard Cream

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Late Night Snack: Romaine, Tomatoes, Eggs & Seafood

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What  a great, tasty snack last night at 1.00 am.
Just about three minutes of preparation,
but a great, very enjoyable meal  🙂
If you use canned food, just make sure it is of
very good quality, a few extra $ will make a
big difference in taste, texture and appearance.

I used a simple Dijon mustard vinaigrette,
grape tomatoes, hard-boiled eggs, romaine
lettuce, octopus, mussels, sesame grissini
and sprinkled some Chili flakes on top.
Voila ! Good eat’n !
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Bon Appetit !  Life is Good !
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” 4.00AM. How To Build A Sandwich “

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Just because it is 4.00am should not mean your food suck’s 🙂

This is happy belly sandwich, not impress they neighbor sandwich 🙂
Remember, it’s 4.00 am 🙂
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Good Sandwiches rock !    Life is Good !
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” Leo’s Flank Steak “

So I am standing in my kitchen cooking dinner ( “Quer durch den Garten)
when my friend Leo rings the door bell. I open and there he is with this
wonderful steak for me. Normally he would have called me over for BBQ
and drinks, but today he did not want to drink but still wanted to share his
steak’s with me. Good to have a few precious, real friend’s left 🙂

P.S.
Added some mustard and fried onion, put it on some italian bread to soak
up all the juices and, voila !

Life is Good !