onion

Smoked Pork Shank

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I cooked this beauty yesterday for two hours, then let it cool in the stock overnight.
Served today for lunch with german potato salad, horseradish, dijon, pickled tomatoes and rustic Italian garlic bread.
Simple, but oh so good 🙂

Bon Appetit ! Life is Good !
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Click here for German Potato Salad recipe
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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Preparation :
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simmer pork shank in salted water with lots of chopped raw garlic, onion and plenty of hot sauce, after two hours, remove from heat and let cool in stock

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grill italian garlic bread

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pickle tomatoes by pricking with toothpick all over, marinade overnight in balsamic vinegar, cayenne pepper and kosher salt

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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Smoked Pork Shank, German Potato Salad, Pickled Tomatoes, Grilled Italian Garlic Bread, Dijon Mustard, Fresh Horseradish

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Smoked Pork Shank

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Caribbean Shrimp & Coconut Soup

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Usually, when we think of the combination of shrimp and coconut, Asian food is foremost in our mind. Lately, every publication seems to have a preference for food with an Asian origin or at least an Asian influence. While I am a huge fan of Asian food, I am also very fond of the food from our closest neighbor, the Caribbean. Here now is a shrimp and coconut soup I had first put on the menu while I was working in Negril, Jamaica in the late 80’s. (How time flies when you look back)

Bon Appetit ! Iree, Mon !
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Caribbean Shrimp & Coconut Soup

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Caribbean Shrimp & Coconut Soup

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Preparation :
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to split the coconut, saw a small inision around the outside of the coco, then crack it with the back of a large chefsknife or machete (I live in Florida where it is normal to have a machete in the house) :-)

to split the coconut, saw a small incision around the outside of the coco, then crack it with the back of a large chef’s knife or machete (I live in Florida where it is normal to have a machete in the house) 🙂

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good job

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saute finely diced onions in coco oil

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season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

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add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

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remove shrimp, reserve

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deglaze pan with cocnac (careful, it might ignite)

deglaze pan with dark caribbean rum (careful, it might ignite)

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add white wine

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add coconut water from coco, two small can of coconut milk, one small can of clam juice

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season with sea salt and cayenne pepper, simmer until slightly thickened

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add diced cooked potatoes, corn and shrimp, heat through and remove from heat, dont let it simmer or the shrimp will toughen and get dry

add diced cooked potatoes, corn and shrimp, heat through and remove from heat, don’t let it simmer again or the shrimp will get dry and tough

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spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro

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Caribbean Shrimp & Coconut Soup

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my portion 🙂

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Caribbean Shrimp & Coconut Soup

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Caribbean Shrimp & Coconut Soup

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Pork Blade Steak

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If you are on a budget but still like to have more than a tiny steak for dinner, you might want to try this cut. While not overly popular, probably because folks don’ know how to prepare it, it is a great piece of meat, tender, juicy and very economic (meaning bloody cheap 🙂 ) The three steaks in the picture were just $ 4.20, so the whole meal was under six buck’s. Even if you are not on a budget, these steaks make for a great, tasty meal. I guess that most people would have had enough with just one steak (which would then be about $ 2.50 per portion, including the salad), but since I did not prepare any starch, the three of them with a small salad were just the right sized portion for me. And of course, Bella had a few bites too.

Bon Appetit ! Life is Good !
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Pork Blade Steak & Arugula In White Balsamic Vinaigrette

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

arugula with radish and onions in white balsamic vinaigrette

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Preparation :
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season sliced onions and sliced radishes with kosher salt, set aside

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season blade steaks with kosher salt, granulated garlic and cayenne pepper, dredge in flour, saute in peanut oil

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first one done, two to go…..

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two done, last one on the way

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saute grape tomatoes in garlic/olive oil, season with salt and pepper, just before serving add fresh chives

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meanwhile, squeeze and discard excess juice from radish and onions, add arugula, white balsamic vinegar, freshly ground white pepper, garlic/olive oil and a splash of maggi seasoning

arrange steaks on serving platter, top with sauteed tomatoes and chives

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Pork Blade Steak & Arugula

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Pork Blade Steak

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

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Crispy Pata

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Crispy pata – pork at it’s finest.
Here is my own version of this great dish from the Philippines.
It is very easy to prepare and will alway’s hit the spot when the munchies call late at night 🙂
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Bon Appetit ! Ang Sarap !
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Crispy Patta

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whole pork butt (shoulder)

simmer butt in salted water until tender but NOT falling apart, rest on rack and store in fridge overnight to dry out skin

simmer butt in salted water until tender, but NOT falling apart, rest on a rack and store in fridge overnight to dry out skin

cut into small pieces and fry until VERY CRIPY, remove to absorbent paper

cut into small pieces and fry until VERY CRISPY, remove to absorbent paper

for dipping sauce, chop lot’s of very hot chilies and lot’s of onions, add vinegar, kosher salt, a dash of soy sauce, a dash of patis, lots of garlic paste and a bit of grated ginger

Crispy Patta

Fried Pork Leg With Spicy Dipping Sauce

Crispy Patta

Fried Pork Leg With Spicy Dipping Sauce

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Chicken Curry, Roti, Raita & Rice

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This is my “GO TO” curry dish.
As I mentioned before, I usually have some containers with curry sauce in the freezer, so by the time the naan, raita and rice (polo) are done, the curry is also ready.
I also alway’s have uncooked naan in the freezer. Just cook it on a griddle or cast iron pan from frozen.

Great, complete meal in half an hour 🙂
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Bon Appetit ! Life is Good !
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Click here for Naan recipe
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Click here for POLO Recipe
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Click here for Curry Sauce/Base recipe ““
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Chicken Curry, Roti, Raita & Rice

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Chicken Curry

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saute chicken tigh's in garlic oil until golden

saute chicken thighs in garlic oil until golden

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add curry sauce/base, lots of chopped cilantro and a bit of water

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simmer covered until chicken is cooked through, check/adjust seasoning

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meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

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after 10 minutes, squeeze out all waterfrom cucumbers, discard

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season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

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Raita

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cook naan on griddle or cast iron pan, brush with ghee, sprinkle with kosher salt

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Chicken Curry

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Chicken Curry, Roti, Raita & Rice

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Easy Does it # 10 – Onion, Pear And Red Wine Marmalade

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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This savory marmalade is the perfect condiment to meats and vegetables. I also use it as a sandwich component when I make meat sandwiches. It is super easy to make and holds in the fridge for a good amount of time.

Bon Appetit ! Life is Good !
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Onion, Red Wine And Pear Marmalade

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saute garlic paste in its oil

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add onions, saute until translucent

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add peeled, sliced pears

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add red wine, small amount of kosher salt and cayenne pepper

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after most of the wine has evaporated, check /adjust seasoning

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Onion, Red Wine And Pear Marmalade

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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

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Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit ! Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten – Käse Spätzle

: cook Spaetzle

: remove to ice water, strain

: saute diced onions in butter until golden

: add spaetzle, chopped parsley, kosher salt and black pepper

: first layer spaetzle

: add emmentaler

: add schmelze

: add second layer spaetzle

: add second layer emmentaler

: add second layer schmelze, top with chives

: Tomaten – Käse Spätzle

: Tomato/Kaese Spaetzle

: lettuce, grape tomatoes and honey/herb vinaygrette

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Roasted Piglet

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Once in a while I like to roast a whole pig. When Maria was still alive and we had once or twice a month a party at the house for 30 or 40 friend’s, I usually cooked two 45 pounder. Last night I only had one friend over for dinner at 9.30 pm and another one at 1.00 am, so 25 lbs seemed just fine.
I seasoned the pig with sea salt, sriracha and soy sauce on the inside, then stuffed the cavity with lots of garlic, cilantro, orange wedges, lemon wedges and onion wedges. The outside got sea salt, sriracha, granulated garlic and soy sauce. Roast for half an hour at 425F, then 4 hours at 275F, then the last half hour at 425 again. Basting the little darling every 15 minutes with beer is the secret to the beautiful skin and great taste. After removing the piglet from oven, let it sit for 30 minutes before carving. The result: Perfectly crisp on the outside, juicy and tender on the inside, extremely flavorful. Accompanied by sour dough bread, cornichons, horseradish, mustard and sea salt mixed with freshly ground black pepper. A couple of Stella Artois during the meal and a couple of shot’s of Chivas afterwards. Aaahhhhhhh…. 🙂
Bella and I had the last little bits and pieces for lunch today.

Bon Appetit ! Life is Good !
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: suckling pig

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: freshly baked sour dough bread

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Creamed Spinach

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Like so much other comfort food, creamed spinach is hardly found on menus (or homes, for that matter) anymore, with the exception of steakhouses where it usually is one of the standard side dishes. I just love spinach, no matter how it is prepared, but the price goes without a doubt to creamed spinach. Following is the simple instruction how to prepare this great dish.

Bon Appetit ! Life is Good !
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Creamed Spinach

blanch spinach in generously salted water.

shock in ice water ( screaming BOOOOO does not work )

saute onions and garlic in butter

add flour (ratio butter flour = one to one)

add half milk and half heavy cream, season with salt, pepper and nutmeg. Simmer for five minutes. sauce must be VERY thick, chopped spinach contains lot’s of water

chop blanched spinach to the texture you prefer

add to sauce. simmer for 5 minutes. check/adjust seasoning

add to sauce. Simmer for five minutes. check/adjust seasoning

Creamed Spinach

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