Olive oil

“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Arugula On Greek Bread

“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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Since I have moved from the US back to Germany a few months ago, I have re-discovered many food-items from my youth in Germany, which I had not seen for many decades. One of them is this Greek bread (Prosimi), which, way back then, our neighbor in Gechingen offered to us kids often. My Dad preferred “Black Forest Black Bread” (Which therefore automatically made that the bread of choice for the whole family), but we kids loved the white, mild and fluffy Greek bread, which was much more suited to a child´s palette. 🙂
Now, there is this great Greek vendor with a food truck outside my favorite supermarket, so whenever I go shopping there, I make sure I get a bunch of Goodies from his supplies. Besides the bread, he as a huge selection of cheese spreads and pickled veggies, which I also adore. Unfortunately, most of his offerings are the traditional Greek meze, namely feta cheese and various types of olives, both of which cause me to experience culinary horror 🙂 (I can´t stand neither, never have, never will) 😦
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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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Preparation :
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: cleaned and sliced rock oyster mushrooms, sliced onions, halved grape tomatoes, sliced bell peppers

: dust the onions with a/p flour, season with kosher salt and cayenne pepper to taste

: saute the mushrooms in 2 tblsp olive oil, season with garlic paste, kosher salt and cayenne pepper to taste, fry the onions in 2 cups of peanut oil

: add the tomatoes and peppers to the mushrooms, cook until heated through

: remove to a warm plate

: stir the onions constantly until golden brown and crisp

: remove to an absorbent paper

: brush the bread with olive oil, bake in a 375 F oven until golden and crisp

: aaahhhhhh………. 🙂

: cut the bread in half

: grill both halves on the inside

: cover both insides generously with sun dried tomato/Chili-cheese spread

: ready to eat 🙂

: cover the bottom half of the bread with vinaigrette-dressed baby arugula or frisse

: top with the veggies

: drizzle with tsatsiki

: sprinkle generously with the fried onions, top with the top half of the bread ; serves 2 main course or 4 appetizer / Snacks

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

: “The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!! Beans from a can ??? !!!!
How low can I sink….. ??? !!!! 😦 🙂
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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: mix 2 cup cooked beans of your choice with 1/2 cup chopped tomatoes, 2 tblsp chopped cilantro, 1 tblsp lime juice,1 tblsp veg.oil, kosher salt, garlic paste, cummin and hot sauce to taste

: check/adjust seasoning

: season 2 ea large shrimp with kosher salt , lime juice, garlic paste and hot sauce, add 1 tsp veg.oil, marinate for a few minutes ans

: cook in a hot cast iron pan or comal until just cooked through

: tostadas, salsa verde

: divide the beans between the tostadas

: top with shredded iceberg

: top with 2 ea shrimp and a generous amount of guacamole

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: should you have garnish leftover, combine it into a delicious side-salad

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: good stuff…….

: I´ve got too much Thyme on my hand………

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However, looking at the result and eating it, I have to admit that I could have done a lot worse.
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Bon Appétit ! Life is Good !
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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: slightly warm/reheat bread of your choice, such as flatbread, ,knäckebrot, pumpernickel, sourdough, etc

: spread generously with guacamole

: top with sliced pickled red beets, top with hard-boied eggs

: sprinkle with sea salt and fresh-ground black pepper, garnish with basil leaves

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

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Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
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Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Preparation :
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: to 1 cup cold salsa verde add 1 12 oz can of the very best octopus in olive oil you can find (include about 1 tblsp of the oil/marinade), add kosher salt and chili sauce to taste

: add a piece of thick-sliced watermelon divided into five equal sections, top with 2 cup cut iceberg salad, five ea grape tomatoes and some finely sliced red onion rings, all dressed in an oil and vinegar vinaigrette, top with the marinated octopus, sprinkle with chopped cilantro

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

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Chicken & Potatoes – Boss Level

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Not much more can be said about a well-prepared chicken and potato dish that I haven’t said before on these pages (follow the 2 links below), except that, as usual, the method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other ( I just realize that this almost sounds dirty) 🙂 makes for a wonderful, delicious dish. (or a happy couple) 🙂
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Chicken & Potatoes – Boss Level

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Preparation :
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: season 2 ea large bone-in chicken- or capon- legs to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: cut 2 ea large, peeled potatoes into slices, add 1 ea large coursely cut onion and 1 ea large, seeded, coursely cut red pepper, 2 tblsp chopped curley parsley, and 2 tblsp sliced scallions, season to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: add the veggies to the bottom of a baking dish or cast iron pan,

: top the potatoes with the marinated chicken – now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before serving

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

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Zuppa Di Pesce

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Zuppa Di Pesce (Fish Soup). It doesn’t sound very exciting, does it? But in many parts of Italy, fish soup rules, and rightfully so.
Since Italy is bordered by water on three sides, it’s not surprising that there are thousands of variations of zuppa di pesce throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.
In Genoa, fish soup is called burrida, a name residents got from their neighbors in France from the Provencal dialect bourrido (“to boil”). There, it’s a soup made of cuttlefish, angler and anchovies. In Tuscany, it’s called caciucco, and on the opposite side of Italy, along the Adriatic, it’s referred to as brodetto. Many Americans are familiar with the term “cioppino,” which is not an Italian word. It comes from the Ligurian immigrants in San Francisco and is based on their dialects name for the dish, ciuppin.
While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There’s a delicate balance to a good zuppa di pesce, so strong-flavored fish like salmon or snapper don’t work. No sole or flounder either–they’re too flaky. Use an ample supply of shellfish, whatever’s freshest is best. Finally, make sure you have a good loaf of bread to serve with the zuppa.
Some traditional preparations from Liguria do not add tomato,, as the original recipe calls for the full flavor of the sea to be maintained in the fish soup.
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Cioppino is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful of this delicious seafood stew. Because of the versatility of the ingredients, there are numerous recipes for it. Cioppino can be prepared with a dozen different kinds of fish and shellfish. It all depends on the day’s catch and/or your personal choice.
You will not believe how easy it is to make this Cioppino. The key to this recipe is experimentation. Be creative with this fish stew: Leave something out, or substitute something new. Serve cioppino with a glass of your favorite wine and warm sourdough bread.
History of Cioppino: This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s. Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf.
The origin of the word “cioppino” is something of a mystery, but many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called cioppin.

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Zuppa Di Pesce

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Preparation :
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: trim 1 lb fish fillet of your choice, chop 2 very rip, large tomatoes, set the trimmings aside

: cut the fish into large pieces, peel and devein 12 oc of medium sized shrimp, remove tails

: in 1/2 cup EVO saute 1 ea large, diced onion, the fish trimmings, shrimp shells, chopped tomatoes and 3 sprigs fresh thyme, add 1 qt of fish stock (or substitute with good quality canned clam juice), 1 cup sweet white wine, simmer for 20 minutes or until liquid has reduced to about 3/4 qt

: season with salt, cayenne pepper and garlic paste to taste, simmer another 2 minutes

: strain the solids from the stock, squeeze to extract all the stock/flavor

: fish stock

: add 1 cup peeled, diced tomatoes and 1 cup cooked, small potatoes (optional), simmer 3 minutes

: to the fish and shrimp addd 2 oz capers and 2 tblsp chopped parsley

: add to the fish soup, simmer 3 more minutes, remove from heat, check / adjust seasoning

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

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There are three pasta dishes I absolutely love for their simplicity and, if prepared with love and care, for their impeccable pure taste of just a few simple ingredients:
“PASTA CACIO E PEPE”, ”SPAGHETTI AGLIO E OLIO“, and today’s feature, “PASTA AL CAVIALE”.
As always, use the best ingredients you can afford to achieve the best result. Also, although many Italian recipes call for olive oil to toss the pasta with, as a caviar lover, I believe butter is the more appropriate ingredient to use for this dish.
And there you have it, all you need for this culinary wonder is good quality spaghetti, good quality butter, kosher salt, cayenne pepper and caviar of your choice.

Bon Appétit ! Life is Good

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SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side – and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice for me than regular breadcrumbs 🙂

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Bon Appétit ! Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Red Wine-Bucatini

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Preparation :
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: saute 1/2 cup panko with 1 stick butter until golden, season with kosher salt and cayenne pepper to taste (see the P.S. on this page for further options)

: pangrattato

: bring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain

: immediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoning

: peel and devein 3 or 4 ea head-on 24/27 size shrimp per person, season with kosher salt, granulated garlic and cayenne pepper to taste, thread on bamboo skewers, alternating with colored bell peppers

: brush the brochettes lightly with peanut butter

: grill on both sides until almost cooked through (the carry-over heat will do the rest)

: place the bucatini on a serving dish, sprinkle with most of the pangrattato, top with the brochettes, sprinkle the remaining pangrattato on top

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3 lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
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: remove bone and skin (optional, I like the skin in my pork goulash) from a whole, medium size pork butt

: cut the meat in cubes

: saute the meat and bone (optional), together with 1/3 cup goulash seasoning (1 tblsp lemon peel, 1 tblsp caraway seeds and 1 tblsp thyme, all finely chopped) in 1 tblsp olive oil until the meat is seared

: meanwhile, chop 2 ea med size onions,1 ea large, de-seeded red, green and yellow bell peppers

: add the veggies to the meat, saute until the onions are translucent

: add 1 cup tomato paste, 1 cup sweet paprika, 1 tblsp curry powder, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute another minute, add 1 1/2 qt pork,- veggie- or,chicken stock

: bring to a simmer

: cover and slowly simmer until the meat is very tender but NOT falling apart

: meanwhile, cook 8 oz pearl pasta (Israeli couscous) until tender, drain, mix with 4 stalks finely sliced scallions, 2 tblsp melted butter and salt and pepper to taste

: saute banana peppers (optional) until lightly blistered, season with salt and pepper to taste

: saute 1 ea cup of mixed, diced bell peppers, season with salt and pepper to taste, add 2/3 into the goulash, simmer another 3 minutes, remove from heat, check/adjust seasoning

: to plate, top the goulash with the sauteed peppers (and banana peppers if chosen)

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

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Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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And here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
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Bon Appétit ! Life is Good !
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P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

avocado, radish, and cucumber salad

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Preparation :
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: thinly sliced beef round, ciabatta, avocado, tomato, cucumber, radish, cilantro

: cut veggies into large dice, add garlic paste, lime juice, cayenne pepper, olive oil and kosher salt to taste, mix well; let marinade for 30 minutes, then add diced avocados and tomatoes, mix carefully