onion

PORK AND NOODLES IN TWO PARTS – “PART TWO”

: Crisp Yi Mein Noodle Pillow With Fiery Chile Pork

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Click here for “Pork And Noodles In Two Parts – Part One” on ChefsOpinion
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Well dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one, “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
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Bon Appétit ! Life is Good !
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P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
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Crisp Chinese Noodle Pillow With Chile Pork

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Preparation :
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: VERY slowly saute 0.5 lb yi mein noodles in 2 tblsp peanut oil without stirring until bottom is golden and crisp, turn, saute the other side until golden and crisp

: meanwhile, saute 1 lb of chopped pork leftovers with one large, diced onion in 1 tblsp peanut oil until onion and pork start to caramelize

: add 1/2 cut pok stock, chicken stock or water, 2 tblsp hoisin sauce, 2 tblsp soy sauce, 1 tblsp garlic paste, 1 tblsp grated ginger, 2 tblsp chopped cilantro, 4 tblsp ( !!! or to taste !!! ) chili paste, kosher salt to taste, 1 tsp sugar

: simmer for 2 minutes, check/adjust seasoning

: place the noodle pillow on a serving platter, top with the pork, sprinkle with more chopped cilantro

: Crisp Chinese Noodle Pillow With Chile Pork

: Crisp Chinese Noodle Pillow With Chile Pork

: Crisp Chinese Noodle Pillow With Chile Pork

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Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: PEPPER JACK STUFFED PIEROGIES WITH CHICHARRONES CORN RADISH And PEAS

: Potato And Onion Pierogi In Brown Butter

: PIEROGI WITH ONIONS, SALAMI AND PEAS

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Pierogi or Vareniki are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
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Bon Appétit ! Life is Good !
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Click here for more info on Pierogi, Vareniki and Pelmeni
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Click here for a link to the above pictured Pierogi on ChefsOpinion
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Click here for Beurre Noisette
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P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth, then saute the veggies and the pierogies.
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Ingredients :

Potato / Cheese Filling
2 oz soft butter
medium small diced onion, sauteed
2 oz greek yoghurt
2 cups cold mashed potatoes
2 oz grated pepper jack cheese
salt & pepper to taste
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Pierogi Dough
3 large egg
6 oz sour cream or greek yoghurt
3 cups all-purpose flour, sifted
1 tablespoon baking powder
salt to taste

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp.
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Preparation :
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: melt and brown 6 oz of unsalted butter

: almost………

: add 1 doz grape tomatoes and 2 tblsp sliced scallions to the butter

: add 1 doz pierogies (depending on size) and fresh-cracked black pepper

: add garlic paste and kosher salt to taste

: saute for 2 more minutes

: arrange on serving plate, sprinkle more sliced scallions and grated cheese of your choice (optional) serves 2

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

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Black Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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These pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂
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Bon Appétit ! Life is Good !
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Click here for Schwäbischer Kartoffelsalat (Swabian Potato Salad)
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Click here for a very different kind of Potato Salad on ChefsOpinion
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P.S.
For this dish I have used Argentinian style morcilla, which is widely available here in South Florida. A better fit would be Schwäbishe blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same.
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P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad.
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Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

> stard, fiery chilies, and th

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Preparation :
To read instructions, hover over pictures
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: potato salad, scallions, whole egg, onion, pre-made turnover dough sheets

: 4 ea small morcilla, to be peeled, skin discarded

: 2 whole eggs, whisked with sriracha and kosher salt to taste

: brush 1 dough sheet generously with egg wash

: spread-out 3 oz of potato salad, top with 1/2 ea morcilla, 2 tblsp smotthered or fried onions, 1 tsp mustard and 2 tblsp sliced scallions

: top with another sheet of dough, brush generously with egg wash, crimp the edges, place on buttered baking sheet

: bake turnovers at 375F until dough is cooked through and crisp; serve with a side of marinated chilies or a green salad; serves 8 snacks or appetizers (to enjoy as main course, double the amount of filling; serves 4)

: Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

: Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

: Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

: Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Insalata Di Gorgonzola

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I hope that you all will recreate this wonderful salad I have prepped today for my dinner and shared with Bella (She loves gorgonzola) 🙂
The key to the success of this dish are, as usual, the best quality ingredients you can find and afford.
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Bon Appétit ! Life is Good !
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P.S.
Please don’t shy back from the whole garlic cloves confit – they are slowly cooked in duck fat until VERY mild and VERY soft.
While eating, mash them with your fork or knife into the cheese and tomatoes (a bit of interaction there) 🙂
But, if you must, puree them into the dressing 😦
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Click here for more Salad on ChefsOpinion
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Insalata Di Gorgonzola

Jalapeno & Cheese Sour Dough Bread

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Preparation :
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: heirloom tomatoes, gorgonzola, avocados, onion, garlic confit

: saute whole garlic clove confit in it’s own oil until caramelized

: Jalapeno & Cheese Sour Dough Bread

: cut bread into slices

: brush bread with garlic paste

: grill bread until golden

: assemble salad as pictured in this and the following picture, drizzle with white balsamic vinaigrette, sprinkle with fresh-cracked black pepper

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This dish is one of my “go to” dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Pasta on ChefsOpinion
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Click here for more Curry on ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
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: whisk 4 ea whole eggs, season with kosher salt and cayenne pepper

: cook and drain 1 lb pasta of your choice

: saute 5 oz of mushroom in 4 tblsp clarified butter

: add 1 lb headless, tail-less, peeled and butterflied shrimp, season with kosher salt and cayenne pepper to taste

: remove shrimp and mushroom from pan, reserve

: in the remaining butter, saute 1 lb of fresh vegetables of your choice, season with 1 tsp garlic paste, kosher salt and cayenne pepper to taste, remove from pan, reserve

: add two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant

: add pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until set

: mix the scrambled eggs with the pasta

: add the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4

: (Sunshine On A Plate) Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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In case you wonder, it translates to:
“Sautéed Beef Tenderloin Tips In Paprika Cream With Garlicky Potato Puree”
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The other day I saw a food show on TV with Michelle Bernstein (I actually like this show, it reviews South Floridian Restaurants)
During the show, one of the “Foodies” commented that the restaurant in question actually serves “REAL” Mashed Potatoes”, meaning mashed potatoes made from scratch, using “REAL” potatoes instead of the powdered stuff.
This is how far the quality of the majority of average restaurants has sunk to. Mind you, they were not talking about fast food, but a restaurant with an average dinner expense of $60.00 per person before drinks and tip. Very sad indeed !
So today I decided to prepare one of the best, easiest, cheapest and one of the most satisfying side dishes there is : “REAL Potato Puree”, accompanied by an equally great protein dish. While the beef tender-tips I used today are relatively expensive, they can readily substituted with a more economic protein, such as a cheaper beef cut or an altogether different protein such as chicken or pork.
I do make mashed potatoes quite often, exactly for the reasons I mentioned earlier (economic, yummy, easy), usually in a great variety. They can be mashed, pureed or whipped, they can contain additional ingredients such as cheese, sour cream, butter-milk, heavy cream or whole-milk, protein such as bacon, crab meat, or corned beef, vegetables such as caramelized onions, green peas, sautéed leeks or caramelized carrots, herbs such as chives, parsley, oregano, marjoram or cilantro, seasoning such as sriracha, garlic, black pepper, horseradish, nutmeg, butter, olive oil, etc, etc, etc ……….
Why would anybody use the powdered stuff, which tastes disgusting at best and, besides a few extra minutes to cook the potatoes, is neither easier nor much faster than the “REAL” stuff ???
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Bon Appétit ! Life is Good !
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Click here for more Mashed Potatoes on ChefsOpinion
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Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

Garlicky Potato Puree With Green Peas

Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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

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: peel, dice and cook 2 lbs potatoes until soft, drain; add 8 oz fresh butter, 6 oz green peas, 1 cup heated heavy cream, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste

: mix well, check/adjust seasoning, cover and set aside

: cut 1 small red pepper, 1 small green pepper and i medium size white onion into julienne, set aside

: cut 2 lbs of beef tenderloin tips into thick batons, season with kosher salt and cayenne pepper to taste, saute in VERY hot peanut oil until browned on the outside but still rare on the inside, remove from pan, reserve

: saute the vegetables in 1 tblsp olive oil until just heated through

: add 2 cup heavy cream and 1/2 tblsp paprika powder

: simmer until reduced to 3/4 cup, add the tender-tips, mix well

: DO NOT SIMMER OR BOIL ANYMORE ! (this would toughen the protein); check/adjust seasoning

: place 1/4 of the puree on a plate

: make an indention

: place 1/4 of the sauteed tenderloin into the indention, sprinkle with chopped parsley or herb of your choice; serves 4

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

: Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree…..(Trust Me, It’s Good Stuff)

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This Is Not A Post !!! (Pissaladière)

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pic-source: bon-appetit-box

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I was going to post about this wonderful dish I prepared for today’s dinner. But, unfortunately, I can’t !!!
Why not, you ask ?
Because just as I took the Pissaladière out of the oven, my friend and neighbor Rod rung the door bell. Upon entering, he mentioned the fabulous smell coming from the kitchen. One thing lead to another, and before I realized what happened, we had devoured the whole thing right there in the kitchen, eating it standing-up by the stove.
Only then did I realize that I forgot to take pictures of the finished Pissaladière 😦
So instead, I included this stock photo of a baked Pissaladière at the top of this page. It is not the prettiest of Pissaladière and certainly not as gorgeous as the one I prepared, but I included it anyway for folks who don’t know how a Pissaladière looks.
However, I believe the picks I took of the prep, up to the point (but not included) when I added black olives, will tell the tale of this dish sufficiently and will give you an idea of it’s soul 🙂
Again, for those who are not familiar with Pissaladière, I recommend it as a snack or meal accompanied by beer or wine, best served at a party or other happy occasion when hearty food is appropriate……
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Bon Appétit ! Life is Good !
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Click here for more pics of (not so pretty) Pissaladière
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Yeast dough for Pissaladière :

Ingredients :
A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :
Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead the dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the Pissaladière will turn out superior if the dough is pulled.
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Pissaladière – Gone…….

Pissaladière, pre-baking

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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 2 lbs julienned onions in 3 tblsp olive oil until lightly caramelized, season with 1 tblsp garlic paste, kosher salt and cayenne pepper to taste

: pull 1 lb dough (or more if you like your Pissaladière thicker) on a baking sheet sprinkled with corn meal,then sprinkle the top of the daugh with more corn meal

: spread the onions across the dough, leaving a small border

: add anchovies fillets to taste

: sprinkle with fresh cracked black pepper, top with black olives to taste, bake at 420 F until dough is cooked through, about 15 to 20 minutes; serves 4 main course or 12 appetizer/snacks

: Pissaladière – Gone…….

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Pig’s Feet Souse ( Love It Or Hate It )

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Pig’s feet are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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Bon Appétit ! Life is Good !
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Click here for more Souse on Chefsopinion
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Click here for Escabeche on ChefsOpinion
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Click here for more Pigs Feet on ChefsOpinion
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Pig’s Feet Souse

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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: cut 1 large cucumber, 1 bunch chives, 2 large carrots, type and quantity of chilies of your choice, 5 ea red radishes, 1 large onion; make a dressing of 1 cup water, 4 small bay leaves, 1/2 cup white balsamic vinegar, kosher salt, grated ginger, maggi seasoning and garlic paste to taste, mix all except the carrots and bay leaves, set aside

: rinse 4 lbs pigs feet , cut into large pieces, cover with cold water, season with 1 cup white balsamic vinegar (or vinegar of your choice), 2 tplsp garlic paste, kosher salt and hot sauce to taste, simmer until tender but not falling apart, about two hours, add the sliced carrots and bay leaves, let cool to room temperature; drain the broth, add the vegetables with the dressing and serve either cold, at room temperature or hot; serves 4

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

: Pig’s Feet Souse

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Bratwurstsalat (Brat-Salad)

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Today I found some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit ! Life is Good !
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Click here for more Sausage on Chefsopinion
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Bratwurstsalat (Brat-Salad)

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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 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper

: core and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chili

: to dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp “Maille Whole Grain Mustard”, 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

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Nasi Goreng

Restaurant Version Nasi Goreng >

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Nasi Goreng can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
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Bon Appétit ! Life is Good !
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P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
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Click here for more Fried Rice on ChefsOpinion
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Nasi Goreng

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: stir fry 1 1/2 cup diced chicken and 1 1/2 cup peeled and deveined shrimp in 2 tblsp peanut oil, season with kosher salt and cayenne pepper to taste; add 2 sliced medium hot chilis, 1 small finely sliced onion 3 cups cooked rice, 1 tsp sambal olek, 1/2 tsp garlic paste, 2 tsp kecap manis, 1 tsp soy sauce

: add kosher salt and cayenne pepper to taste, stir fry until well mixed and the rice starts to “pop”, check/adjust seasoning; put the nasi goreng on a serving dish, sprinkle with fried shallots