recipes

Fried Chicken With Potato Salad

>
>
This dish does not need a lengthy, flowery introduction, ’cause, what could be more familiar, appetizing and, at the same time, easier to prepare than fried chicken. Especially when it’s done the American way as opposed to the European way.
Classically and in the European style, fried chicken is breaded with a simple breading procedure: Flour, egg wash, bread crumbs.
Following the American procedure, coat the chicken in flour, then dip it in buttermilk, then coat it in flour again.
(This method is also used for “Chicken Fried Steak”)
So there you have it, fried chicken done the American way. Dare I say: The better way ? 🙂
Well, of course both way’s can be excellent (and will be, assuming it’s done right). However, the American way turns out more crisp (again, IF ! properly prepared), so it is slightly ahead on my preference-scale of fried chicken 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for Chicken Fried Steak on ChefsOpinion
>
Click here for more Potato Salad on ChefsOpinion
>
>
>

Fried Chicken With Potato Salad

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

: Potato/Cucumber Salad In Bacon/Scallion-Vinaigrette

: debone and remove skin (optional) from 4 chicken thighs

: season 1/2 cup of butter milk with chili paste and kosher salt to taste (substitute buttermilk with a mixture of 2/3 whole milk and 1/3 Greek yogurt if butter milk is not available

: season 1 cup of a/p flour with granulated garlic, cayenne pepper and kosher salt to taste

: dip chicken into flour, then butter milk, then flour again, saute or fry until golden, crisp and cooked through

: almost……..

: before plating, let the chicken rest for a few minutes on absorbent paper, plot the top of chicken with absorbent paper as well; serve with potato salad, lemon wedges and Thai chili sauce

: Fried Chicken With Potato Salad

: Fried Chicken With Potato Salad

: Fried Chicken With Potato Salad

: Fried Chicken With Potato Salad

: Fried Chicken With Potato Salad

>
>
>
>

End Of The Month Noodles

>
>
While we like to believe that most folks nowadays can afford any food they like, this could not be further from the truth.
Since the beginning of time, providing nourishment for oneself and ones family has always been and still is an important part and often a struggle of the majority of people around the world, although we usually are ashamed of admitting that it can be hard to feed our-self and our loved ones on a level we would love to maintain at all times, especially the good folks who live on a monthly income. Sometimes, towards the end of the month, it can be a bit difficult to keep the excitement for the next meal going, when the purses get lighter and lighter and the freezer, fridge and cupboards are getting emptier and emptier as the month stretches toward the next payday. Many will just give-up at this point, believing that a meal without meat or seafood is substandard and not worth being happy about. This opinion is of course absolutely misguided, especially since there are many food groups besides meat and seafood which are full of protein and nutrition, which can be prepared to be most attractive and yummy.
However, there are also lots of people out there who really love any type of food, no matter what its consists of, as long as it is great to look at, tasty, filling and nutritious. And sometimes, one just gets tired of the usual stuff and opts for something like the meatless dish featured here (as I did today).
To prepare such a meal is super easy, all you need is love, fantasy and “the spirit”, especially in a time when you can search for anything on the net and get a variety of answers within a split second. For a good example, please click on the “Mamapedia” link below)
To prepare a successful “End Of The Month Dish”, you can use any kind of pasta/noodles/starch, any kind of vegetables, mushrooms or no mushrooms, any type of seasoning (curry, tomato sauce, reduced chicken stock, hoisin, etc), any thing you have available or anything which is economic to purchase, as long as it comes together as a wholesome meal.
And of course, you don’t have to be broke to enjoy a tasty dish like this!
But then, as the end of the month draws closer…………… 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more End Of The Month Tips on Mamapedia
>
Click here for Non-Meat/Seafood Protein Sources
>
Click here for more Noodles on ChefsOpinion
>
P.S.
IF you have a sense of humor, you might want to click here to see how they make ketchup on another planet 🙂
>
>
>

End Of The Month Noodles

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

: cook rice flakes according to the instructions on this page

: saute 8 oz of reconstituted shiitake mushrooms and 1 large red pepper, cut into triangles, in 3 tblsp of peanut oil for 2 minutes, season with 1 tblsp garlic paste, 1/2 tsp grated ginger, 1 tblsp hoisin sauce, 1 tblsp soy sauce and kosher salt to taste

: add the rice flakes, add 1 tblsp chili oil and 1/2 tsp sugar, remove from heat

: mix well, check / adjust seasoning; to serve, divide into 2 serving plates or bowls, sprinkle with chopped cilantro; serves 2

: drizzle with ketsup manis to taste (optional)

: End Of The Month Noodles

>
>

Rice Noodles

Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking.

Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.

Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they’re cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.

Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away.

More Tips:

If the noodles will be used in a stir-fry dish like Pad Thai, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry. Trust us, we’ve done that more times than we can count!
If you’re making a soup, you can cook the noodles directly in the broth. Add them just before serving and monitor closely to make sure they don’t over-cook.
Even with a bit of sesame oil, the noodles still tend to clump up after you drain them. They will loosen again once you mix the noodles into your dish .

>
>
>
>

Hans’ Panzanino

>
>
The first written recipe for Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
<
The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂
<
Here now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
.
Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzanino in Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great Hans’ Panzanino you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it :
>
“”” Hans’ Panzanino “”””
(As in Panzanella / Panino)
>
And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for Panzanella on ChefsOpinion
>
>
>

Hans’ Panzanino

Hans’ Panzanino

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

>
>

: cucumber, onion,red radishes, scallion, parmigiano reggiano, salami, sour dough bread

: dice all ingredients, dress with EVO, red wine vinegar, kosher salt, garlic paste and fresh cracked black pepper

: mix all ingredients, check/adjust seasoning

: cut bread into thick slices, brush generously with garlic paste

: toast or grill bread on garlic-side until golden

: garlic bread……..

: salad and garlic bread……

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

>
>
>
>

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>
>
While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Grits on ChefsOpinion
>
Click here for more Red Beets on ChefsOpinion
>
Click here for a recipe using Red Beet Leaves on ChefsOpinion
>
>
>

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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

: wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )

: cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice

: strain stock through a cheesecloth into a pot; you should have about 3 cups

: add the required amount of grits, depending on the type of grits you use (check the package for measurements)

: fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning

: poach one egg per person

: melt 4 oz of salted butter

: add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste

: saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4

: plate grits in center of a deep serving plate

: top with shrimp and butter, top with poached egg, sprinkle with more chopped cilantro

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

: Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>
>
>
>

Movie Time – Pizza Roll Time

>
>
Yesterday evening, looking forward to binge-watch the final four episodes of season one of “The Crown” on Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
>
Bon Appétit ! Life is Good !
>
>
More Snacks on ChefsOpinion
>
More Pizza on ChefsOpinion
>
>
Pizza Dough Recipe:

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 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 pizza will turn out superior if the dough is pulled.

>
>
>

Movie Time/Pizza Roll Time

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

: italian parsley, 2 ea italian spicy sausage (skin removed), 15 ea cherry tomatoes, sriracha to taste

: stretch or roll the dough as thin as possible, sprinkle with corn meal

: sprinkle with chopped parsley and drizzle with sriracha to taste, sprinkle with 1/3 cup grated parmesan

: cut tomatoes in half, add into the center-line of the dough, season with kosher salt and granulated garlic to taste

: shred the sausages, add to tomatoes

: top generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarella

: drizzle with 1/3 cup EVO, roll into a tight roll

: brush generously with more EVO

: cut into 1,5 inch slices, arrange tight in a oiled baking dish

: sprinkle with 1/2 cup grated parmesan

: bake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaves

: Movie Time/Pizza Roll Time

: Movie Time/Pizza Roll Time

>
>
>
>

PORK AND NOODLES IN TWO PARTS – “PART TWO”

: Crisp Yi Mein Noodle Pillow With Fiery Chile Pork

>
>
Click here for “Pork And Noodles In Two Parts – Part One” on ChefsOpinion
<

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 🙂
>
Bon Appétit ! Life is Good !
>
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.
>
>
>

Crisp Chinese Noodle Pillow With Chile Pork

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

: 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

>
>
>
>

Pork And Noodles In Two Parts – “Part One”

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

: Crisp Yi Mein Noodle Pillow With Fiery Chile Pork

>
>
Usually , I prepare one dish with enough ingredients to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦
So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be Eugene’s meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow, what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post : Pork And Noodles In Two Parts – “Part Two”
>
Bon Appétit ! Life is Good !
>
Click here for more Noodles on ChefsOpinion
>
Click here for more Soup on ChefsOpinion
>
Click here for more Pork on ChefsOpinion
>
>
>

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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

: cook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oil

: to 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hours

: when meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoning

: place some noodles into bowl

: add some pork, top with soup and veggies, add cilantro

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

>
>
>
>

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

>
>
Looks like the devil is trying hard to get me off my sensible eating habits again.
Since I decided (once again) not to eat anymore sweets, (or at least just the tiniest amounts), the cravings to do so are getting stronger and stronger 😦
The only way for me to fight this is to actually prepare a sweet dish, set a tiny piece aside for Bella and I and get the rest of it off to the neighbor as quick as possible.
So far this works, hopefully for some time to come.
Yesterday, I had to fight the demons again………
I had some apples, ricotta and cashews at hand and in the back of my mind I was playing with different dessert-options, until they finally crystallized into this delicious pie/cake. And, to appease my conscience, I added some “healthy” elements by serving it with a bit of tart Greek yogurt and crunchy pomegranate seeds.
>
Final Score – Myself: Happy; Bella: Happy; Neighbor: Happiest !
>
>
Bon Appétit ! Life is Good !

>
>

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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

: core, peel and finely slice 3 lbs of apples

: to the apples add 1/4 cup cashew nuts, 1 cup cottage cheese, 4 whole eggs, 3 tbls sugar, 1 tblsp grd cinnamon, 2 tblsp lemon juice, 1/2 tblsp vanilla extract

: mix all ingredients

: line a baking dish or cast iron pan with a thin sheet of pie dough

: bake at 375F for 15 minutes

: as you can see, the dough shrunk more than I anticipated, so I added a few strips of additional pie dough between the side of the pan and the crust (if you want to use less filling, you can omit this step)

: add the filling, overlap the edges with the dough

: sprinkle generously with sugar, bake at 350F until an inserted needle comes out dry and clean

: let cool to room temperature, dust with castor sugar

: to transfer to a serving dish, turn the cake/pie upside down on a plate, then turn upside down again onto a serving dish; serve with Greek yogurt and pomegranate seeds (optional)

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: lest you think Bella eats only steaks 🙂

>
>
>

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

>
>
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 .
>
Bon Appétit ! Life is Good !
<
<
Click here for more info on Pierogi, Vareniki and Pelmeni
>
Click here for a link to the above pictured Pierogi on ChefsOpinion
>
Click here for Beurre Noisette
>
>
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.
>
>

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
>
>
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.
>
>

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

: 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

>
>
>
>

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

>
>
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. 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for Schwäbischer Kartoffelsalat (Swabian Potato Salad)
>
Click here for a very different kind of Potato Salad on ChefsOpinion
>
>
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.
>
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.
>
>
>

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)

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

: 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)