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Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

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Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit !   Life is Good !
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Roast Duck

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
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Confession Of An PT Addict

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I confess !
I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ………
I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or just by themselves with bread and condiments, as shown here.
For today’s lunch, one bucket of 5 lbs was the exact right amount for Bella and me to pig out (pun intended). Of course, there are a lot of bones, so the actual amount of meat is not really that excessive (well, maybe a little……).
One might call this a case of “PT Overdose” 🙂
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Excerpt from an article by  Chichi Wang  on  Serious Eats :
” I want to make the case that pigs’ tails contain everything desirable in the pig, and in exactly the right proportions. Unlike ox tail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
Fried or roasted, the skin of the tail is chewy and crisp, with a gelatinous layer underneath. Tail flesh is fork-tender like that of the neck bones, but meatier than trotters. There’s a modest amount of tendon around each bony hub–just enough to make the gnawing enjoyable, but not so much as to distract from the whole. All in all, a Pigs tail is a little porky universe unto itself. 
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– Looks like I am not the only “PT Addict” 🙂
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Bon Appétit !   Life is Good !
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Confession Of An PT Addict

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Confession Of An PT Addict

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serve with fresh pretzel bread (laugenstangen), hot and mild chilies and mustard (or fresh horseradish if available)

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Confession Of An PT Addict

a bucket of heaven……

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Preparation :
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Sliced Beef Shanks Braised In Merlot

Sliced Beef Shanks Braised In Merlot

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Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, braised whole, or, as shown here, braised sliced/cross-cut. But remember, no matter which dish or cooking method you choose, DO NOT overcook the meat. A big part of the appeal of shank is the superb texture of a tender, but NOT falling apart piece of muscle meat. Therefore, simmer the shank very slowly. It might take a long time, (after all the shank is pure muscle), but you will be rewarded with a spectacular texture and mouthfeel which no other cut of meat possesses 🙂
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Bon Appétit !   Life is Good !
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P.S.
Traditionally, the bone marrow is incorporated into the sauce.
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P.P.S.
But, also traditionally, the wise cook steals the bone marrow and prepares himself a great snack of “Bone Marrow On Toast” 🙂 .
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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Preparation :
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Crappy Weather Food – Beef, Beans And Other Stuff

Meanwhile, in Florida…….

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Hurricane season has finally arrived in Florida, and boy, has it ARRIVED 😦
While God has spared us a hurricane so far, we had constant rainstorms for the past two weeks, resulting in extensive flooding, turning many streets into rivers and parking lots into lakes.
Hearty food is the partial answer to that misery, making up for the fact that outside grilling and outside cooking in general, is suspended for the moment.
This beef stew with potatoes, tomatoes, onions, garbanzos, white beans, red beans and black beans is the perfect food to enjoy while looking out the window, watching the world drowning in rain and misery 😦
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Bon Appétit !   Life is Good !
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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Preparation :
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Malbec-Braised Pork Belly With Napa Potatoes

Malbec-Braised Pork Belly With Napa Potatoes

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For a long time, nobody around here would touch Pork belly with a ten-foot pole.
Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on every menu in town. While this could be a good development, the sad fact is that a tiny portion of pork belly now costs as much as a steak and most preparations leave a lot to be desired.
The smart solution? Cook it at home, naturally 🙂
I grew up with pork belly and most other secondary cuts, as well as offal, so I have been eating this stuff all my life and have a number of recipes for all of them.
Yesterday I prepared pork belly in one of the most simple yet also most delicious way:
Braised in red wine and veggies, served with mashed potatoes.
When I was a kid, my Mom used to mix the mashed potatoes with fresh cabbage to make a very hearty and tasty dish. Although I don’t remember the name of this dish, it stayed in my memory because my brother and I loved it, but my Dad hated it because in his opinion it was not traditional and therefore should not be served for a proper meal. This dish approximates the Italian “Lesso di Patate e Cavolo Verza” and the Irish “Colcannon”. Apparently, my Mom was right-on with her creation 🙂
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Bon Appétit !   Life is Good !
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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Preparation :
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Another Day, Another Wonderful Salad (Plus A Great Grilled Chicken Breast)

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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In my ongoing (and admittedly, so far not very successful) quest for a more healthful lifestyle, I do eat a lot more vegetables and salads.
Unfortunately, most of the time when I choose a healthy dish for one meal, I offset the good effect with a not so healthy dish for the following meal. But, I keep trying………
Today’s lunch was a rather salubrious choice, grilled lean meat, accompanied by a delicious vegetable salad with olive oil dressing and, for a bit of extra zing, a few pickled chilies and a herb-laden chimichurri.
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Bon Appétit !   Life is Good !
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Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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Red Beet/Broccoli Salad

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Preparation :
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit !   Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
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Sauteed Flounder Fillet “Grenobloise”

 

Scholle Gebraten (Whole Sauteed Flounder)

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Decades  ago, when I was about 19 years old, working as a commis de cuisine on the German Seaboard (Ostsee), in Timmendorfer Strand,  Hotel Seeschlösschen), this dish was one of the all time favorites on restaurant menus, either the whole fish or, for the less adventurous, fillets like I have used here.
Usually served “Meuniere” or “Grenobloise”, accompanied by “Kartoffel Salat” (potato salad) or “Dill Kartoffeln” (dill potatoes), “Scholle” (flounder) was abundant and therefore one of the most economic and popular fresh fish one could order in a restaurant.
How times have changed…………
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Bon Appétit !   Life is Good !
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Sauteed Flounder Fillet “Grenobloise”

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Sauteed Flounder Fillet “Grenobloise”

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Sauteed Flounder Fillet “Grenobloise”

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Preparation :
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Falscher Hase (Fake Rabbit)

“Meatloaf With Sautéed Cabbage, Horseradish Potatoes And Mushroom Cream”
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Falscher Hase (Fake Rabbit) (Meatloaf)

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There is a little story about the origin of the name Falscher Hase.
(Also: Hackbraten, Faschierter Braten, Heuchelhase)
(It might be funny now, but back then it was not funny at all, since it tried to cover-up the poverty and embarrassment of ordinary folks who were too poor to put a meal  on the table of which they could be proud of)
You see, not too long ago there was a time in Germany, Baden-Wuerttemberg in particular, when ground meat was not considered a proper entrée. It was ok for burgers (buletten), which were mostly consumed as a vesper (snack), served cold with bread and mustard.
But meatloaf was perceived as nothing to be proud of, an inferior dish only served when there was no money for a real cut of protein. Usually, it contained hard-boiled eggs in the center and sometimes blanched carrots, celery and bell peppers, not to make the meatloaf prettier but to further stretch the budget, since eggs and veggies were even cheaper than ground meat.
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So, in order to trick casual visitors or passersby to think there is a more prestigious piece of roast in the oven or on the table, “Hase” (Rabbit) was the usual answer to the question what smells so great at lunch or dinner time. This was a time before A/C and long notices before one went to visit one’s neighbor for a chat. Kitchen windows were always open, especially while cooking, everybody stopped by for a quick chat, either the passerby talking to the person inside or the person inside talking to the passerby. After all, before TV came along, leaning on the window and seeing the world go by was some of the choice entertainment as well as the main local news source – who walks with whom, who has new clothes, whose clothes are not properly ironed, how does this or that look……. 🙂
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Of course, everything has changed considerably since then (at least in our “advanced, modern” part of the world, what with tv, the internet, and so forth, a/c which requires closed windows and therefore less personal contact with our neighbors. etc…….. 😦
However, to get back to the dish at hand, if one is able to prepare a good meatloaf, one can and should be proud if this once “inferior” dish. Unfortunately, it is not easy to find a good meatloaf around here, neither in restaurants or in many homes.
Therefore,  I give you this recipe which has been in my repertoire for 50 years. It was one of the very first things I learned to cook as an apprentice when I was 14 years old and I have done it with minor variations ever since. 🙂
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Bon Appétit !   Life is Good !
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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase. Fake Rabbit. Meatloaf

Falscher Hase (Fake Rabbit) (Meatloaf)


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Preparation :
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P.S.
Each meatloaf serves 10-12.
Potatoes and cabbage – 5 servings each
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Convenient Food (Pansit/Pancit)

 

Convenient Food (Pansit / Pancit)

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Having visited the  Philippines  in the mid-to late 70’s often, and then lived and worked there for 4 years during the early 80’s, my eating habits have been strongly influenced by its wonderful food, especially the appreciation of fresh, well-seasoned vegetables and a myriad of exotic fruit.
While there are too many favorite dishes to mention, three groups of dishes stand out –
Roasted pork in its many forms,
Vegetable dishes with steamed rice in great variations,
– and, of course,
Pancit, in its countless, tasty incarnations. 🙂  (See a list of many different pancit at the bottom of this page)
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In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means “convenient food.” (Wiki excerpt)
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My version today is a typical “homestyle pansit”, in that one uses pansit noodles with some protein (optional) and some vegetables, whatever one finds in the market that day. (When I was living there, regular folks bought all food that was not dried, fresh in the market every day. Few working -class families could afford a fridge, never mind a freezer. By the way, it was the same when I was a small kid back in Germany, my mom got her first fridge when I was about 6 years old. We did, however, have a freezer, albeit only during winter time –  it was the shelf in front of our kitchen window which during the rest of the year held plants and flowers 🙂  
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The great convenience of pancit noodles is that you cook them right in the stock you are using. The noodles will keep their “al dente” texture even if you add a bit too much stock or if you cook them a minute longer as you should. They will soak-up all the stock and its flavor, as long as they have simmered for a few minutes and then rest in the stock until done. Convenience food ! 🙂
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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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

  • Buko Pancit (coconut strips are substituted for noodles, a specialty of Quezon province)
  • Pancit Abra (common in Northern Luzon particularly in the province of Abra)
  • Pancit Alanganin
  • Pancit ni Juli
  • Pancit Alahoy
  • Pancit Batchoy
  • Pancit Bato is local to the Bicol Region; especially the town of Bato in Camarines Sur.
  • Pancit Bihon Guisado
  • Pancit Bihongundoy
  • Pancit Cabagan
  • Pancit Canton (Lo mein and chow mein)
  • Pancit Canton Ilonggo
  • Pancit Chami (Lucena City, Quezon)
  • Pancit Estacion (Tanza, Cavite)
  • Pancit Habhab (Lucban, Quezon)
  • Pancit Kilawin (a variety pancit originated from Rosario, Cavite. In lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish)
  • Pancit Kinalas (Naga City, Camarines Sur)
  • Pancit Lanu (San Vicente Street in San Pedro, Laguna)
  • Pancit Lomi (Batangas)
  • Pancit Lucban
  • Pancit Luglog
  • Pancit Malabon
  • Pancit Mami (round egg noodles)
  • Pancit Mayaman (Guinayangan, Quezon)
  • Pancit Miki (round egg noodles)
  • Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
  • Pancit Olongapo (Pancit Miki with Sarsa sauce. Miki cooked in tradition added with sarsa a thickened chicken and pork broth, darkened a little with soy sauce of choice)
  • Pancit Molo (wonton soup with wonton wrappers added to the broth, serving as its “noodles”)
  • Pancit Moròng
  • Pancit Palabok
  • Pancit Pula (variation of Pancit Miki from Batangas City)
  • Pancit Pusit
  • Pancit Sotanghon
  • Pansit Sabaw (Pansit Miki with soup)
  • Pansit Tuguegarao or Batil Patong
  • Pansit Sinanta (also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto)

Pancit bihon (bijon)

Pancit bihon (aka bijon) is the type usually associated with the word “pancit“, very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone’s personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a pancit bihon.

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

  • Shrimp, (the size and shell-on or shell-off depending on preference)
  • Crushed or ground pork rind
  • Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
  • Tinapa (smoked fish) flakes
  • Freshly minced green onion

Pancit palabok/pancit luglog and pancit canton are communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

Pancit sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.

Batil patong is not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and “cara-beef” beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers, and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong literally “scrambled and placed on top” is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizos are also added on top.

Pancit Lomi Originally from Batangas, Pancit Lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now you will see different lomihans (eateries with just lomi) whipping up their own pancit lomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.

Seaweed pancit

Tiwi, Albay residents created a new pancit made from seaweed, which has health benefits. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara.

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