Sautéing

Corkscrews, Shrimp, Bok Choy and Eggs

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I recently came across an article which proclaimed “Pasta actually makes you lose Weight”.
Unfortunately, I don’t believe that ANY food I love (I love most 🙂 ) will make me loose weight, especially pasta. Why? Because if I love something, I consume it in excess quantities.
But then, a lot of food which falls into the category of “food I love”, will never make me fat, for the simple reason that it is too expensive to become fattening – caviar, lobster, fresh stone crab claws, foie gras, chanterelle, matsutake, wagyu (the real McCoy), and a bunch of other stuff I had the privilege to eat plenty of in the 70’s, when most of these delicacies were still affordable in their countries of origin.
I used to have a few cans of caviar in my fridge when we did black sea cruises in the mid-seventies, when one was able to exchange a pair of used jeans in St Petersburg’s black market for 1 kg of caviar. Matsutake and wagyu was expensive in Yokohama and Kobe, but not excessively so. Chanterelles in Germany in the 70’s and 80’s when I went home on vacation – same thing, not cheap but affordable. And so it was with most of these specialties at the time – not cheap but within reach, at least for me and my friends who traveled the world, loved good food and after visiting a place a couple of times, knew where to get a bargain.
But now let me get back to pasta.
Fortunately, pasta is one of the most affordable food stuffs which have a special place in my heart (and stomach).
Consequently, I eat it too often, and usually way too much, packing 2 or 3 portions into one meal – which is good for my happiness 🙂 , bad for my weight 😦 .
So there you have it – while pasta “does not actually make me lose weight”, it does actually makes me happy .
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Bon Appétit ! Life is Good !
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P.S.
All the food you see on ChefsOpinion is cooked and served in my home, usually just for myself and Bella. I like to pick and hold the shrimp by their tail (Bella just eats the whole shrimp, tail and all, including the tails from my shrimps). If you are not comfortable with the tails on the plate, just remove them before adding the shrimp to the dish 🙂
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Corkscrews, Shrimp, Bok Choy and Eggs

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Preparation :
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: saute 1 tblsp garlic paste in 1/3 stick butter until fragrant

: add 12 oz head-less, butterflied shrimp, season with fresh-ground black pepper, saute 1 minute

: add 12 oz blanched baby bok choy, saute another minute

: add one 8 oz pack cooked corkscrew pasta, season all with kosher salt to taste

: add 4 whole whisked eggs, seasoned with kosher salt and cayenne pepper to taste, cook until eggs have set but are still moist; serves 2

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

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Beef Medallions, Gnocchi And Truffled Eggs

Raw Bubenspitzle

Cooked And Sauteed Bubenspitzle

Raw Gnocchi

Cooked And Sauteed Gnocchi

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Gnocchi, in a slightly different shape as the Italian version, are very popular in Germany, especially in the south – namely, in Baden-Württemberg and Bayern.
Our “Gnocchi” consist of the same basic ingredients, potatoes, flour and egg, but they are slightly different in shape -more elongated than the Italian version.
We prepare them savory or sweet. We use rye or wheat flour, add eggs or not, add potatoes or not, fry them or simmer them, saute them after simmering or not, and do basically whatever we want to do with them 🙂 (Unlike our Italian friends, who are pretty set on how to do their own gnocchi).
As for the name given to our versions, we are pretty flexible as well: Schupfnudel, Fingernudel, Baunzen, Dradewixpfeiferl, Erdepfebaunkerl, Schopperla, Bauchstecherla, and even “Bubenspitzle“, which literally translates into “little boys’ willies” – look at the pic and you’ll understand 🙂
Btw- If you wonder about the rather unrefined addition of a couple of slices of tomatoes- the texture and fresh taste of the tomatoes compliment the gnocchi, eggs and beef perfectly.
The entire recipe below serves 2 big eaters, or 4 with a smaller appetite…..
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Bon Appétit !   Life is Good !
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P.S.
Jamaican Dumplings – Sinkers (round) or Spinners (bubenspitzle shape) are another, even more distant version -made mostly of flour and water; they are fried (Jonny Cakes), simmered, or first simmered and then fried. Add cornmeal, baking powder and sugar, then fry them and you have Festival.
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Preparation :
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: clean a beef tenderloin from fat and silver skin

: cut 4 ea 5 oz medallions

: season with kosher salt and fresh-cracked black pepper

: saute madallions in Very hot garlic oil to your preferred temperature (I love mine rare/med rare, depending on the thickness of the beef

: remove from pan, reserve

: whisk 4 whole eggs with kosher salt and cayenne pepper to taste, add 4 ea stalks finely sliced scallions and truffle oil to taste (a few drops are enough for me)

: cook gnocchi in salted water until floating; drain, saute in 3 oz butter

: add eggs, saute until eggs are set

: almost………..

: place two thick slices of tomato on the serving plate, salt generously; add the scrambled gnocchi, sprinkle with grated Parmegiano Reggiano

: Beef Medaillons, Gnocchi And Truffled Eggs

: Beef Medaillons, Gnocchi And Truffled Eggs

: Beef Medaillons, Gnocchi And Truffled Eggs

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A Pig And A Hoagie

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There you have it – a pig at it’s finest……..

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This meal started out to become a traditional Asian-style braised pork belly dish, served with steamed rice and some kind of green vegetables.
However, after starting the belly, I changed my mind and decided to go with another sandwich, because…….why not ? 🙂
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Bon Appétit ! Life is Good !
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A Pig And A Hoagie

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Preparation :
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: season a 20 oz piece of pork belly with kosher salt, saute until browned on all sides

: add 3 large sliced onions, 1 tblsp five spice powder, 2 tblsp garlic paste, 1 tblsp chili paste, 2 tblsp kecup manis, 1 tsp grated ginger, 1/2 cup soy sauce and 3 cup chicken or pork stock

: bring to a slow simmer, cover and cook until very tender but NOT falling apart, about 2 hours

: remove belly to a cutting board, with a slotted spoon remove braised onions, reserve; keep sauce for another dish (great to mix with noodles)

: there you have it ……..

: slice belly into 6 thick pieces

: meanwhile, make a salad from 8 ea halved cherry tomatoes, 3 tblsp marinated banana peppers, 1/3 bunch chives and 2 tblsp simple vinaigrette; make a salsa from 3 ea sliced scallions, 3 ea chopped chilies, 1/2 tsp garlic paste, lime juice and kosher salt to taste

: cut 2 day-old hoagies lenghtwise (there are a lot of juices, so you don’t want the bread to be too soft), reserve the top halves

: drain the salad, divide between the 2 bottom-halves of the hoagies

: top each hoagie with half the sliced pork

: top each hoagie with half the braised onions

: top ea hoagie with half of the salsa

: top ea hoagie with the reserved top halves of the hoagies

: A Pig And A Hoagie

: A Pig And A Hoagie

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Ox Tripe Two Way’s

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: Creamy Ox Tripe Stew

: Clear Oxtripe Stew

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Even though ox tripe is not everybody’s cup of tea, I myself am an incurable fan of it.
Originally classified as “Poor Man’s Food”, it has lately become more widely used, especially since the “Head To Tail” movement has become popular and it is now “in” to classify former “Poor Man’s Food” as “Comfort Food 🙂 .
Well, I grew up loving this type of food, so for today’s lunch, I made two versions, one for lunch and one to be re-heated at dinner.
Of course, there are a million recipes for ox tripe from around the world and I love most of them. But these two versions of (almost) the same recipe are without a doubt on the very top of my list. Great looks, super taste and outstanding texture lift them to the level of excellence the humble ox tripe deserves.
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Bon Appétit ! Life is Good !
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Click here for more Oxtripe recipes on ChefsOpinion ( Mondongo/ Beef Tripe/ Kutteln/ 牛百叶/ 牛百葉/ Goto/ Tripa/ требуха/ أمعاء, شىء تافه )
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Clear Ox Tripe Stew

Creamy Ox Tripe Stew

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Preparation :
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: blanch 2 lbs tripe in lightly salted and vinegared water (one tblsp ea salt and vinegar per qt of water), repeat

: drain, rinse

: cut into thick strips, simmer in lightly salted and vinegared water (one tblsp ea salt and vinegar per qt of water) until soft but not mushy, drain, set aside

: drain one 14 oz can diced tomatoes, one 14 oz can drained northern beans, one 14 oz can red kidney beans, one 14 oz can kernel corn

: saute julienne of 2 med sized onions in 1 tblsp olive oil until translucent, add 1 tblsp garlic paste, saute until fragrant

: add the diced tomatoes, northern beans, red kidney beans, kernel corn, 8 oz shredded carrots, 1 bunch chopped cilantro and 1 qt beef stock, season with kosher salt and cayenne pepper to taste

: simmer stew for 2 minutes, check/adjust seasoning, divide stew in half, reserve one half for recipe # 2

: add 1 half of the tripe to the stew; to serve, sprinkle with chopped cilantro, finely sliced scallions and grated parmesan cheese (optional)

: Clear Oxtripe Stew

: for second recipe, blend 1/4 of reserved stew with 1 tblsp grated parmesan until smooth

: add 1 cup heavy cream, mix

: return mixture to the remaining 3/4 of the reserved stew, mix well, add reserved tripe, check/adjust seasoning

: to serve, drizzle with chili oil and sprinkle with finely sliced scallions and chopped cilantro

: Creamy Ox Tripe Stew

: Creamy Ox Tripe Stew

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“WhatAPig” – Pork & Peppers On Baguette

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Every so often, a quick sandwich is all I need to satisfy my culinary cravings.
The range of sandwiches I enjoy is wide and spans from a simple ham & cheese sandwich to the most elaborate lobster roll, foie gras on toast and anything in-between.
Today I feasted on such a typical “in-between” sandwich : The “WhatAPig”.
Although quick and easy to prepare, it does not lack in substance, taste and appearance and is a great meal for any occasion when sophistication is not required to impress 🙂
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Bon Appétit ! Life is Good !
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“WhatAPig” – Pork & Peppers On Baguette

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Preparation :
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: slice 12 oz of pork tenderloin into 1/4 in slices

: season pork with kosher salt, cayenne pepper and granulated garlic to taste

: saute pork in 1 tblsp vegetable oil until browned and cooked through

: add 1/2 medium size red pepper 1/2 med size green pepper and 1/2 med size onion, all cut into fine julienne, season veggies with salt and pepper to taste, saute until heated through

: cut 1/2 fresh french baguette lengthwise in half, leaving it attached in the center by the crust

: spread baguette with 3 tblsp whole grain “Maille Dijon Mustard”

: top baguette with the sauteed pork, onions and peppers

: “WhatAPig” – Pork & Peppers On Baguette

: “WhatAPig” – Pork & Peppers On Baguette

: “WhatAPig” – Pork & Peppers On Baguette

: “WhatAPig” – Pork & Peppers On Baguette

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Steak Salad – Just A Bit Different

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We have come to expect a steak salad to be mostly beef and greens, usually with an afterthought of a few cucumbers, tomatoes and onions thrown in. (Myself – guilty) 🙂 😦
So today I went into a different direction, with a salad of pickled artichokes, sliced red onions, diced tomatoes, black beans and garbanzos in a delicious sweet chili, garlic confit and cilantro vinaigrette .
The result was a spectacular dish, outstanding in looks, taste and texture.
Definitely a permanent addition to my personal repertoir.
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Bon Appétit ! Life is Good !
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Sweet Chili, Garlic Confit And Cilantro Vinaigrette Recipe :
Mix 1/2 cup olive oil with 10 cloves of garlic confit, 1 tblsp sweet thai chili sauce, 1 tblsp chopped cilantro, 2 tblsp rice vinegar and kosher salt to taste.
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Steak Salad – Just A Bit Different

Artichoke & Legumes Salad

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Preparation :
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: trimm four 10 oz strip steaks of all skin and fat, season with kosher salt and grd black pepper, saute or grill until done to your preference, let steaks rest at least 10 minutes before slicing

: prepare the dressing (see recipe)

: mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoning

: mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoning

: divide the salad between 4 serving plates

: top each salad with one sliced steak; recipe serves 4

: Steak Salad – Just A Bit Different

: Steak Salad – Just A Bit Different

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Beef Paillard And Chili Cheese Fries (Boss Level)

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Beef Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or chicken paillard or veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
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Bon Appétit ! Life is Good !
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Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
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P.S.
Please make the effort to serve this dish with tonkatsu sauce instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
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Tonkatsu sauce (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Beef Paillard And Chili-Cheese Fries (Boss Level)

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Preparation :
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: mix 1/3 cup grated parmesan, 1/3 cup grated cheddar, 1/3 cup grated mozzarella with 2 stalk finely sliced scallions and 1 tsp chili flakes

: chili/cheese mixture

: 3 large baking potatoes

: peel potatoes

: cut potatoes into lardons, pat dry

: fry potatoes in fat of your choice

: meanwhile, trim a 10 oz tenderloin of all silver-skin

: place fillet between twoo sheets of plastic, pound to a thin scallop

: season beef scallop with kosher salt and cayenne pepper, dredge in corn starch and saute in garlic oil to desired doneness

: cut paillard in half, place on serving dish

: remove crisp-fried potatoes to absorbent paper

: season with salt of your choice (see recipe)

: add 1/2 of cheese mixture, mix well

: top paillard with the fries

: sprinkle second-half of cheese-mixture and 1 tblsp of sliced scallions on top, put under broiler until cheese has melted, about 2 minutes, serve with lime and tonkatsu sauce

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

: Beef Paillard And Chili-Cheese Fries (Boss Level)

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BREAKFAST OF CHAMPIONS # 56 – Steak And Egg

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If you feel you need a breakfast that will prepare you for a special day ahead, be it a tough work-day or a fun play-day, this tasty beauty will probably fit the bill. Even if you are a vegetarian, just omit the steak and you will still have a dish that is full of flavor and texture, pretty and just – yummy 🙂
Good morning and have a great day !
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Bon Appétit ! Life is Good !
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Click here for Sauce Mornay Recipe
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Note: Although only 2 eggs are needed for this recipe, I usually cook one extra egg, just in case one breaks……(better safe than sorry)
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Breakfast Of Champions # 56 – Steak & Egg

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Preparation :
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: peel one large baking potato

: trim the ends and discard, cut the remaining potato into four 1/2 ” slices

: simmer slices in salted water until soft but not falling apart

: meanwhile, season two 8 oz beef tenderloins with kosher salt and cayenne pepper to taste, saute or grill until cooked to your preferred internal temperature, reserve

: saute potatoes in duck fat until golden and crisp, season with kosher salt and cayenne pepper to taste

: season 2 thick slices of beefsteak tomatoes with kosher salt and fresh-ground black pepper to taste, finely slice 2 ea scallions

: dust tomato slices with a/p flour, saute in duck fat until golden

: poach three eggs to your desired doneness in 1/2 qt of water that has been seasoned with 1 tsp white vinegar and 1 tsp kosher salt

: to assemble the dish, place 1 slice potato on serving plate

: top potato with 1 slice tomato

: top tomato with another slice of potato

: top potato with 1 beef filet

: top beef with one egg

: nape (cover) egg with sauce mornay (cheese sauce)

: sprinkle with finely sliced scallions; recipe serves two

: Breakfast Of Champions # 56 – Steak & Egg

: Breakfast Of Champions # 56 – Steak & Egg

: Breakfast Of Champions # 56 – Steak & Egg

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Chicken And Waffles

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Chicken And Waffles are deeply rooted in the American south and have become a staple Soul Food item. More commonly made with fried chicken and served with gravy or honey and butter, I never really understood the attraction of the dish. However, my own version presented here, with very crisp waffles, sautéed boneless chicken breast and smothered onions in cream sauce has fully won my heart and will be a new standby in my home-kitchen repertoire.
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Bon Appétit ! Life is Good !
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Click here for Waffle Recipe

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Click here to learn how to cook Perfectly Juicy, Tasty Chicken Breast
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Chicken And Waffle

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Preparation :
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: butterfly 3 boneless chicken breasts

: season with kosher salt, granulated garlic and cayenne pepper, saute in butter (or vegetable oil if you prefer) until just done but not dry

: while the chicken is sauteeing, prepare the waffle batter

: cook the waffle about 2 minutes longer than usual to get a crisper waffle that can stand-up better to the smothered onions in cream

: 1 done, 2 to go……..

: when cooked, remove chicken and reserve

: in the same pan/fat, saute two medium sized, sliced onions until lightly caramelized

: add 1 cup heavy cream and 1/2 cup lager beer, season with kosher salt and cayenne pepper, simmer for 2 minutes, remove from heat

: add 3 tblsp finely chopped cilantro, check/adjust seasoning

: place waffle on serving plate

: top one side of the waffle with a chicken breast, cover the other side of the waffle with smothered onions, sprinkle with more chopped cilantro and a pinch of smoked paprika (paprika optional) ; serves 3

: Chicken And Waffle

: Chicken And Waffle

: Chicken And Waffle

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Portuguese Eggs

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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Portuguese Eggs

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Preparation :
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: tomatoes, potato, shrimp, onion, peas, basil

: peel, dice and simmer 1 large potato in salted water until soft but not falling apart, drain

: slice one medium onion, saute in 1 tblsp olive oil until translucent

: add 2 lbs halved tomatoes, season with salt and cayenne papper, broil until starting to caramelize

: add 2 cup water and 1 tsp garlic paste, simmer until tomatoes have broken down and a sauce has developed, about 20 minutes (add more water if sauce becomes too thick)

: add potatoes, simmer 5 minutes

: season 10 oz shrimp with fresh-ground black pepper, kosher salt, garlic paste and olive oil (if you prefer, remove the tails before adding them to the stew)

: add the shrimp and 3 oz green peas to the tomatoes, mix, check/adjust seasoning

: add whole eggs to the stew, sprinkle eggs with kosher salt, simmer slowly until eggs are cooked the way you like them; if you like your eggs more cooked than I do, put them under the broiler for a couple of minutes, ; to serve, sprinkle with herbs of your choice; serves 4 or 5