nevertheless

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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While Bella and I eat pork shank/knuckle/trotter quite often, veal shank, because of it´s price, is more of a “once in a while” treat.
As I mentioned before one these pages, veal named “Milk Veal” in Germany can only be from an up to 6 months old calf, therefore it carries a hefty price tag.
Nevertheless, at my age, there are not that many treats left to enjoy or afford, so this one seemed well worth the price. (Bella agrees fully.) 🙂
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Bon Appétit ! Life is Good !
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Click here for Bread Dumpling Recipe on ChefsOpinion
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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 4 lb veal shank

: season with kosher salt, sriracha and granulated garlic to taste

: roast at 320 F for 4 hours, baste every 20 minutes with beer of your choice

: deglaze the roasting dish/pan with red wine, strain the jus, check7&adjust the flavor

: saute 4 oz of sliced bacon in 2 oz garlic/herb butter

: when the bacon is crisp, add 8 oz cooked brusseel sprouts, saute until heated through, check/;adjust seasoning

: Veal Shank and Veal Jus

: ready to carve

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
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Bon Appétit ! Life is Good !
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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

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Faux Chicken Biryani

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It looks like biryani.
It tastes like biryani.
It smells like biryani.
Alas, it’s not biryani.
As usual when I cook for Bella and myself, a few days ago I cooked too much jasmin rice. The next day, my usual train of thought at first led me to either one of two leftover dishes – fried rice or congee. But I did not really feel like either one of those, so my next choice was this very easy to prepare “faux biryani”.
While a “real biryani is easy enough to prepare, this one was even easier and of course, with the pre-cooked rice at hand, this was the perfect way to utilize the rice and at the same time get a dish that is wonderful, flavorful and beautiful. Naturally, the texture of the rice was different from the real deal, (not inferior, just different), but nevertheless, the dish was a great success, fully enjoyed by Bella and myself 🙂
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Bon Appétit ! Life is Good !
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P.S.
Usually, one would steep the saffron in ghee, but because of the relatively high-fat content of the chicken skin which will render into the dish, I replaced the ghee with milk.
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Faux Chicken Biryani

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: marinade 8 ea chicken thighs in 1 cup yogurt, 1 tblsp garam masala and 1 tsp turmeric overnight

: steep 1 gram of “superior Spanish saffron” treads in 1/4 cup warm milk

: marinade julienne of 1/4 large red onion and slices of 1/2 medium size cucumber in 1 tblsp cider vinegar and kosher salt and cayenne pepper to taste

: saute julienne of 1 large white onion in 2 tblsp ghee or peanut oil

: add 8 oz diced tomatoes, 1/2 cinnamon stick, 3 ea chilies, 1 ea bay leaf, 1 tblsp grd cumin, 1 tblsp grd coriander, saute until fragrant

: add the chicken, season with kosher salt to taste

: cover and cook SLOWLY for 15 minutes

: turn the chicken

: cover, cook SLOWLY for another 15 minutes

: at this point, check the chicken for doneness, the temperature should be at 155F on the bone

: top with 2 cups cooked rice

: drizzle with half the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves, repeat with another 2 cups of cooked rice, the other half of the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves

: cover and cook SLOWLY for another 5 minutes or until the rice is heated to proper temperature, let the dish rest, covered, for another 5 minutes before serving

: plate the rice on a serving platter

: top the rice with the chicken, garnish with the cucumber and red onions, lemon wedges (optional) and more chillies (optional)

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit ! Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

3tablespoons dried rosemary
2tablespoons ground cumin
2tablespoons ground coriander
1tablespoon dried oregano
2teaspoons ground cinnamon
¹⁄₂teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Click here for Garlic Confit on ChefsOpinion
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