potato

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon-Soße Und Semmelknödel)

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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The texture of beef neck is absolutely stunning. I wish I’d be able to buy just a slab of the meat, without the bones. That would make the perfect goulash or braised roast. In the meantime, I’ll just have to make do with the neck bones and the meat on them. They are of course the same wonderful texture and flavor as a large boneless slab would be, but naturally, the presentation suffers a bit.  😦
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Bon Appétit !   Life is Good !
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Click here for more  Beef Neck  on  ChefsOpinion
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P.S.
These bread dumplings are a typical example of the fact that most savory recipe measurements are at best guidelines. In this case, there are too many possible variables for the ingredients to use ANY measurements. Rather, the measurements are loose guidelines. For dumplings especially, experience is the key to a successful dumpling. As I mentioned in previous posts, most young (or old) cooks and chefs have never perfected the art/craft of proper dumplings for that particular reasons  – one needs experience and  “feeling” to get the ratios of the ingredients just right. Dumplings of any type (fish, meat, liver, potato, bread, lobster and so forth must be very light without falling apart while cooking. By just following measurements, because of the many and large variables, this is impossible to achieve. One needs practice, practice and practice – THEN one needs feeling, feeling and feeling. I believe the reason why we hardly see dumplings on menus anymore is the same as the reason why most cooks embraced the idiotic habit of eating fish, pork vegetables and other food items “seared on the outside, raw on the inside”, – any moron can achieve that without any skills, knowledge or experience 😦
Anyway, don’t be discouraged if by the first try you don’t succeed, – just put in lots of practice, lots of love and lots of feeling, and soon you too will be able to enjoy homemade dumplings (and properly cooked protein) as often as you crave it 🙂

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

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Semmelknödel – Bread Dumpling

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

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Caribbean Shrimp & Coconut Soup



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 !

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup



Preparation :

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) 🙂

good job

good job

aaute finely diced onions in coco oil

saute finely diced onions in coco oil

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

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

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

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

remove shrimp, reserve

remove shrimp, reserve

deglaze pan with cocnac (careful, it might ignite)

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

add white wine

add white wine

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

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

simmer soup until slightly thickened

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

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

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

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

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

my portion :-)

my portion 🙂

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup







Almost Vegetarian

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Yesterday’s  dinner plan was simple enough – just a few grilled vegetables and some tonkatsu dipping sauce. But when I started grilling and looked what was cooking, I felt I had to add a few little things, namely a New York strip steak, pork chop, morcilla and chorizo.  Now I had a meal 🙂
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Bon Appetit !   Life is Good !

Tonkatsu Dipping Sauce Recipe

grilled strip steak, pork chop, morcilla, chorizo, tomato, asparagus, tomato

sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

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Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

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If  this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit !   Life is Good !
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Mondongo A La Soupi

Mondongo A La Soupi

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Mondongo A La Soupi

Mondongo A La Soupi

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Crab-Stuffed Twice Baked Potato

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This  is my answer to a few request’s I received for unusual potato dishes.
If you use extra large potatoes as I have, I suggest that you bake them for two hours at 410 F. They will have browned slightly inside the skin and have a very different taste and texture than if you cook them only for the usual one hour.

Bon Appetit !   Life is Good !

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Crab - Stuffed Twice Baked Potato

Crab – Stuffed Twice Baked Potato

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Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The  steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work.  But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of  “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste  and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit !   Life is Good !

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato





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Stew Of Black Beans, Chicken & Baby Rainbow Carrots

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After  a hearty, early breakfast today, I skipped lunch, so at 4.00 pm hunger was knocking strongly and I felt like having something rustic to eat.
It was too late to soak dried beans of any kind, so I opened a can of black beans, peeled some potatoes, cleaned a few baby rainbow carrots and chopped up and seasoned a chicken I bought the day before. After only about 15 minutes prep and another 45 minutes of cooking time, this beautiful, tasty dish was on the table :
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Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

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Ingredient’s :

Chicken stock
Potatoes,   cut into wedges, cooked, tossed in butter and parsley
Black beans,   canned, rinsed
Chicken,   cut into 16 pieces
Baby rainbow carrots,
Onion,   finely diced
Scallion,   sliced
Garlic,   paste,
Tomato paste,
Scotch bonnet hot sauce,
Apple cider vinegar,
Red wine,
Kosher salt,
Black pepper corn,   freshly ground
Thyme,
Bay leaf,
Olive oil,
Butter,
Parsley,   chopped

Method :

Season chicken with salt and black pepper, saute in olive oil until golden brown, add onions and garlic, continue to saute until fragrant, add tomato paste, deglaze with wine. Add stock, thyme, bay leaf and carrots and simmer until chicken and carrots are done, about twenty minutes. Adjust salt and pepper if necessary, add a bit of vinegar and scotch bonnet sauce to taste. Finaly, add potatoes and sprinkle with scallions.

Bon Appetit !   Life is Good !
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Chicken Fricasse & Potato Dumplings

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Although  chicken and pasta any style  is one of my favorite dishes, this afternoon I gave myself a choice between hausgemachte spätzle and kartoffelknödel.
Kartoffelknödel (potato dumplings) won today, so I will probably make some hausgemachte spätzle  (small flour dumplings)  in the coming few days.

Bon Appetit !   Live is Good ! 
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Potato Dumpling Recipe – Click Here

Hausgemachte Spätzle Recipe – Click Here
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Chicken Fricasse & Potato Dumplings

Chicken Fricasse & Potato Dumplings With Scallion And Fried Onions

Step by step instructions below :
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Saute Onions & Mushrooms in Olive Oil

Saute Onions & Mushrooms in Olive Oil

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Remove From Pan, Reserve

Remove From Pan, Reserve

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Saute Salt & Pepper Seasoned Chicken

Saute Salt & Pepper Seasoned Chicken

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Add Merlot

Add Merlot

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Add Diced Tomatoes

Add Diced Tomatoes

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Add Porcini Powder

Add Porcini Powder

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Add Brown Chicken Stock, Simmer Until Tender. Check Seasoning

Add Brown Chicken Stock, Simmer Until Tender, Add Mushrooms And Onions, Check / Adjust Seasoning

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Chicken Fricasse & Potato Dumplings

Chicken Fricasse & Potato Dumplings

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Chicken Stew

Chicken Stew

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Potato Dumplings

Potato Dumplings With Scallions & Fried Onions

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Chicken Friccasse & Potato Dumplings

Chicken Friccasse & Potato Dumplings

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Fricasse Vom Huhn mit Kartoffelknoedeln

Fricasse Vom Huhn mit Kartoffelknoedeln

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Seafood In Whole Grain Mustard Cream

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After  yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes.
Now this was a dish worth paying for 🙂

Season raw seafood  with sea salt and sriracha sauce and saute in whole butter until halfway cooked,  add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine,  heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
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Seafood In Whole Grain Mustard Cream

Seafood In Whole Grain Mustard Cream

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Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Sunday  dinner was simple today. I did not feel like spending too much time in the kitchen cooking and cleaning up, so it was a simple stew with biscuits. Nevertheless, it tasted and looked wonderful and the chicken was especially well received by Bella 🙂
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Chicken In Saffran Broth, Vegetables & Cream Biscuits

Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Ingredient’s :

Chicken drumsticks,
Corn on the cob,   shucked, cut into pieces
Cauliflower,   rosettes, blanched
Potatoes,   peeled, diced
Shiitake mushrooms,   stem removed, quartered
Leeks,   sliced
Onions,   diced
Chilis,   select for your favorite heat level
Garlic,   paste
Ginger,   grated
Cilantro,   chopped
Saffran threads,
Kosher salt,
Cayenne pepper,
Chicken stock,

Method :

Simmer chicken, garlic, and ginger in lightly seasoned stock for 10 minutes. Add corn and simmer for another 15 minutes, Add all other vegetables and potatoes and simmer for 15 minutes. Remove from heat, add saffran and let steep for another 20 minutes. Return to heat until hot. Adjust seasoning if necessary. Sprinkle with cilantro and serve with cream biscuits on the side.
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Cream Biscuit Recipe Click Here
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Bon Appetit !   La vie est bien !

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