recipes

Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Rib Eye Steak – suberb !
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Herbed Garlic Yogurt – delightful !!
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Lentil Salad – best EVER !!!!!!!
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A few day’s back I had some leftover lentils (see cooking instructions here). The next morning I added some olive oil, cider vinegar , lot’s of garlic paste and a bit of ketchup and dijon mustard. Today I added some diced chilies and peppers. Let me tell you, taste and texture were out of this world.
A typical example of how leftovers, when treated properly, can make a whole new great dish, sometimes even better than the original. The combination of the steak, salad and yogurt was truly outstanding. Simple food at it’s best :-).
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Bon Appetit ! Life is Good !
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Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Preparation :
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To read instructions, hover over pictures
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: season rib eye with kosher salt and fresh ground black pepper, grill to your preferred temperature

: cooked lentils, cider vinegar, olive oil, garlic paste, ketchup, dijon mustard, chilies, peppers

: greek yogurt, fresh basil, cilantro, salt, cayenne pepper, garlic paste

: Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

: Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

: Grilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurt

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Chicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli)

Click Picture To Link To “Hans’ Lighter, Healthier Comfort Food”

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Week One, Monday.
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Click here to see all pictures and Cooking Instructions
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Bon Appetit ! Enjoy a Healthy, Happy Life !
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Chicken Noodle Soup (Cornish Hen, Whole Grain Pasta, Broccoli)

Chicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli)

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Pierogi With Onions, Salami And Peas

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You might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
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Bon Appetit ! Life is Good !
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Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas “

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Pierogi With Onions, Salami And Peas

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Preparation :
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To read instructions, hover over pictures
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Below find my own pierogi recipe :
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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 eggs
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 yoghurt,
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.

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: Cook pierogies, drain

: saute onions in butter

: add diced salami

: add green peas

: add pierogies, saute until lighthly browned, add sliced scallions

: tomato sauce with sauteed peppers and onion

: Pierogi With Onions, Salami And Peas

: Pierogi With Onions, Salami And Peas

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EASY DOES IT # 21 – Blueberry Delight

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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Yesterday when I was shopping for groceries on my way home from work, a wicked craving for sweets took possession of my body and mind 😦
When I got home, I found these things in my shopping bags –
Fresh blueberries, blueberry yogurt, pound cake, dried apricots, whipping cream and chocolate sauce.
I quickly put these little sweet buggers together and enjoyed this lazy no-cook dessert with a glass of hot chocolate and a great dose of guilt 😦
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Bon Appetit ! Repent !!! 🙂
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Link to more “ Easy Does It ”
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Hans’ Blueberry Delight & Hot Coco

Hans’ Blueberry Delight

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Preparation :
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To read instructions, hover over pictures
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: Pound Cake

: Pound Cake

: Hershey’s

: Blueberries

: Blueberries & Blueberry Yogurt

: Hans’ Blueberry Delight & Hot Coco

: Hans’ Blueberry Delight

: Hans’ Blueberry Delight

: Hans’ Blueberry Delight

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Tostadas De Camarones

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I am not sure if I should call the this dish “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail”.
It is actually all of the above, so pick the name that best suits you 🙂
All I know is that this was a great dinner after a long day at work , followed by a few hours of running errand’s.
Since I was very hungry and it was already late when I got home, something quick and light was appropriate. After all, at 3.00 am the alarm will sound again and I’ll have to be ready for another long, hard day. I already have started to have my breakfast and lunch according to the “Hans’Lighter, Healthier Comfort Food” Plan, which will start in full on Monday, January 19th. If you are interested, you might want to go to “Hans’ Lighter, Healthier Comfort Food” for more details. These “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail” would be a typical example of a dinner Item on my monthly “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit ! Life is Good !
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Shrimp Tostadas

Shrimp Tostada

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Preparation :
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: Make a salad of lettuce, baby corn, chilies, radish, onion, cilantro, salt, garlic paste, olive oil and lemon juice

: Salad

: marinade cooked, shelled and deveined shrimp with garlic paste, olive oil, kosher salt and lime juice

: serve shrimp and salad with fried tortillas (totopos), sour cream Thai chili sauce

: Shrimp Tostada

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

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The Slammer

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It is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
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Bon Appetit ! Life is Good !
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Link to Hans’ Homemade Buffalo Sauce
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The Slammer

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Preparation :
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To read instructions, hover over pictures
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: grill a thick and a thin slice of whole wheat bread which you generously brushed with garlic paste

: spread both slices of bread on one side with Hans’Homemade Buffalo Sauce

: season chicken breast with kosher salt, cayenne pepper, soy sauce and granulated garlic, saute in canola oil

: slice tomamto and radish, season with kosher salt and cayenne pepper

: add sliced avocado tothe thicker slice of bread, drizzle with olive oil and lemon juice, sprinkle with kosher salt and fresh cracked pepper

: add the sliced tomatoes

: top with cucumber shavings

: top with parmigiano reggiano shavings

: top with sliced chicken

: top with radish

: top whith second, thin slice of grilled bread

: The Slammer

: The Slammer

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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock & Sour Lentils)

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This was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) 🙂
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
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Bon Appetit ! Life is Good !
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Link to original dish – ROAST FRESH HAM WITH CARAWAY JUS
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Link to the first leftover dish – RÔTI DE PORC AVEC SAUCE AU CÈPE PORCINI
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Link to the second leftover dish – THE GERMAN DIP
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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

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Preparation:
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To read instructions, hover over pictures
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: saute chopped smoked hamehocks and diced onions in porkfat, add washed lentils and chickenstock, simmer slowly until tender but not falling apart

: season with rice vinegar, kosher salt and cayenne pepper, simmer another 2 minutes, check/adjust the taste

: add fully cooked pork hock to the lentils, brush generously with melted butter, cover and bake in oven until pork is heated on it’s thickest part to 165F

: saute cooked small potatoes in olive oil , add sliced chives, season with kosher salt. To serve, add potatoes to lentils, brush pork with olive oil

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Bella – Iron Will 🙂 Look but don’t touch……

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Pollo En Escabeche (Fried Chicken In Vinegar And White Wine)

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Like so many other “classical / original dishes, there is a million and one ways to prepare “en escabeche”, which in Spanish simply means marinated or pickled.
As usual, I have picked my favorite one to be featured on ChefsOpinion.
Of course you can also do vegetables, seafood, and other proteins “en escabeche”. (For my German-speaking friends, how about “Brathering 🙂
But today we are going to savor one of the goodies which I used to serve many times in our house to my family and friends in times past.
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Bon Appetit ! Life is Good !
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Click here for more on Escabeche
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Pollo En Escabeche

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Preparation:
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To read instructions, hover over pictures
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: season chicken parts with kosher salt, cayenne pepper and granulated garlic, dust in flour and fry until internal temperature reaches 165F

: when chicken is fully cooked, remove to absorbent paper

: meanwhile, mix 1/3 water, 1’3 white vinegar and 1/3 white wine, olive oil, kosher salt, cayenne pepper, garlic paste, bay leaves, sliced peppers and onions, bring to a boil, add chicken, remove from heat and let cool to room temperature

: Pollo En Escabeche

: Pollo En Escabeche

: Pollo En Escabeche

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“The German Dip”

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This is the second dish I prepared with the leftovers from the roast pork ham I prepared on the 25th. It turned out to become a masterstroke of a sandwich, and since I have not heard of a national German sandwich, I hereby declare this sandwich the “Official German Sandwich”, also known as “The German Dip”.
(Without the dipping jus, it shall simply be known as “The German”).
You are welcome Germany, glad to help 🙂
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Guten Appetit ! Das Leben Ist Wunderbar !
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“The German Dip”

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Preparation :
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Link : Löwensenf
Link : Allgäuer Bergkäse
Link : Rotkohlsalat
Link : Schweinebraten

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: brush halved rye sub liberally with melted garlic butter, toast on both sides

: smear one half with “Löwensenf”, the other half with horseradish

: add sliced cooked ham, sliced cucumber, sprinkle cucumber with kosher salt

: add sliced roast pork (schweinebraten), sprinkle with freshly ground black pepper

: top with red cabbage salad (rotkraut salat)

: top with sliced bavarian cheese (allgäuer bergkäse)

: top with German salami

: heat in 400F oven until outside of sandwich is hot and crispy

: “The German Dip”

: “The German”

: “The German Dip”

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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This will be my last meal in 2014. It fit’s the occasion of a New Years Eve Diner well for me, since I adore pork dumplings in soup and it is the perfect dish to devour while watching TV . Bella and I are spending the evening watching movies and every hour on the hour the fireworks from around the world. It started of with Sidney a couple of hours ago, which, as usual, had one of the most spectacular displays. Later when the clock strikes midnight here in Florida, we’ll go outside and watch the fireworks at the nearby airport live from our backyard. Not as glamorous as the one in Sidney, but………..
After that we will enjoy a night cup of hot chocolate and doughnut holes with caramelized pineapple and banana.
Boy, how things have changed for me from just a few years back :-).
Nowadays, I leave the wild partying to the kid’s and the kid’s at heart. Strangely enough, I don’t miss the partying a bit. (Yet?)
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Happy New Year ! God Bless !

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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Preparation :
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To read instructions, hover over picture
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: for dumpling filling, mix ground pork, grated ginger, garlic paste, finely diced water chestnuts, salt, cayenne pepper and sesame oil, wrap with dumpling wrappers, simmer in pork broth until done, about 4 minutes