Sautéing

Pork Blade Steak

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If you are on a budget but still like to have more than a tiny steak for dinner, you might want to try this cut. While not overly popular, probably because folks don’ know how to prepare it, it is a great piece of meat, tender, juicy and very economic (meaning bloody cheap 🙂 ) The three steaks in the picture were just $ 4.20, so the whole meal was under six buck’s. Even if you are not on a budget, these steaks make for a great, tasty meal. I guess that most people would have had enough with just one steak (which would then be about $ 2.50 per portion, including the salad), but since I did not prepare any starch, the three of them with a small salad were just the right sized portion for me. And of course, Bella had a few bites too.

Bon Appetit ! Life is Good !
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Pork Blade Steak & Arugula In White Balsamic Vinaigrette

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

arugula with radish and onions in white balsamic vinaigrette

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Preparation :
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season sliced onions and sliced radishes with kosher salt, set aside

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season blade steaks with kosher salt, granulated garlic and cayenne pepper, dredge in flour, saute in peanut oil

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first one done, two to go…..

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two done, last one on the way

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saute grape tomatoes in garlic/olive oil, season with salt and pepper, just before serving add fresh chives

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meanwhile, squeeze and discard excess juice from radish and onions, add arugula, white balsamic vinegar, freshly ground white pepper, garlic/olive oil and a splash of maggi seasoning

arrange steaks on serving platter, top with sauteed tomatoes and chives

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Pork Blade Steak & Arugula

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Pork Blade Steak

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Pork Blade Steak

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arugula with radish and onions in balsamic vinaigrette

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Living in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà – Mushrooms Galore 🙂
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Bon Appetit ! Life is Good !
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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Preparation :
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boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

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saute diced onions and fresh mushrooms in butteruntil onions are opaque

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add garlic paste and re-hydrated mushrooms, saute until dry

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almost….

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add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

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simmer until nape texture is reached, check / ajust seasoning

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add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Chicken Sandwich On A Pretzel Roll

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Sometimes, in our quest to make evermore beautiful, innovative, stunning, different food, we forget that a simple sandwich, if done well, can give enormous culinary satisfaction if it hit’s the right spot at the right time.
This afternoon was the right time for me to just have a sandwich, a cold beer and a good movie 🙂
The sandwich was a scrumptious Chicken Sandwich, the brewskies were Negra Modelo’s and the movie was Reservoir Dogs.

Bon Appetit ! Life is Good !
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Click here for Garam Masala recipe
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Chicken Sandwich On A Pretzel Roll

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Preparation :
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score the top of a skinless chicken breast crosswise, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to catting board, let rest for 5 minutes

score the top of a skinless chicken breast across, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to cutting board, let rest for 5 minutes

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cut 2 bretzel rolls in half, reserve 2 top parts, top with romaine leaf and garlic aioli

cut 2 bretzel rolls in half, reserve 2 top parts, top bottom parts with romaine leaf and garlic aioli

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top with marinated red peppers

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top with cucumbers, sprinkle liberally with kosher salt and cayenne pepper

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top with marinated red peppers

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top with garlic aioli

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slice chicken breast in thick slices

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top with garlic aioli ( notice how juicy the chicken breast is ! )

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Chicken Sandwich On A Pretzel Roll

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Chicken Sandwich On A Pretzel Roll

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Chicken Sandwich On A Pretzel Roll

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Dear Friend’s, to help support this blog,
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Gratinated Chicken Salpicon In Pineapple

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In the late sixties and early seventies, this presentation of salpicon was at the forefront of culinary extravagance in Europe. Not because of the use of the salpicon, but because of the pineapple.
At that time,while everybody (most everybody) in Europe was familiar with canned pineapples, few had eaten a fresh one, simply because it was prohibitively expensive to fly in fresh fruit from the tropics or anywhere else for that matter. I remember having my first California strawberry outside of Germany’s strawberry season when I was 15 years old. We had a lot of food imports at the time, but most was carried in by truck or boat from other European countries and therefore more affordable. Even today, you will still find this pineapple presentation in many countries that cater to the less wealthy tourist’s. Often the chicken is replaced with seafood for an even more “exotic” dish.
So, many of my readers will probably enjoy this presentation for two different reasons:
One, because it is so old-fashioned that you don’t see it anymore,
or two, because they will remember it from “the old times”.
Either way, enjoy !

P.S.
Even without the pineapple presentation, who does not enjoy a chicken, veal or seafood salpicon once in a while? 🙂

Bon Appetit ! Life is Good !
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Click here for Chicken Velouté recipe
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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple With Rice

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Preparation:
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soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

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cover airtight and let steam another five minutes, fluff with fork

cover airtight and let steam for another five minutes, fluff with fork

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meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half-cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

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fill hollowed half pineapple with salpicon

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sprinkle with panko bread crumbs and finely grated parmesan

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bake until golden

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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple

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to serve rice, sprinkle with chili flakes and black sesame seeds

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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple With Rice

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Dear Friend’s, to help support this blog,
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Chicken Parmigiana

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This post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit ! Life is Good !
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Click here for Tomato Sauce recipe
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Chicken Parmigiana

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season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

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saute in butter until 3/4 cooked through, remove to baking rack

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sprinkle with grated parmesan, cover with tomato sauce

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covered in tomato sauce

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sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

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sprinkle bucatini with fresh basil

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bucatini in creamy tomato sauce

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Chicken Parmigiana

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Finkenwerder Meeresfrüchte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder is part of Hamburg/Germany, famous (culinary wise) for its seafood restaurants. When I was a young cook back in the seventies, I worked part time in one of them (the name escapes me now) The restaurant was very elegant, expensive and beautiful. I remember many of the specialties we cooked there but the one outstanding dish I remember in particular was the
“Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style”
A creamy soup made of roux, a bit of tomato paste, seafood stock, cognac and lots of cream, chock-full of mussels, shrimp, cockles( herzmuscheln) and scallops. Pure heaven in a bowl for seafood lovers, then and now 🙂
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Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with sea salt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat. to serve, sprinkle with fresh dill leaves

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Chicken Curry, Roti, Raita & Rice

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This is my “GO TO” curry dish.
As I mentioned before, I usually have some containers with curry sauce in the freezer, so by the time the naan, raita and rice (polo) are done, the curry is also ready.
I also alway’s have uncooked naan in the freezer. Just cook it on a griddle or cast iron pan from frozen.

Great, complete meal in half an hour 🙂
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Bon Appetit ! Life is Good !
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Click here for Naan recipe
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Click here for POLO Recipe
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Click here for Curry Sauce/Base recipe ““
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Chicken Curry, Roti, Raita & Rice

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Chicken Curry

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saute chicken tigh's in garlic oil until golden

saute chicken thighs in garlic oil until golden

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add curry sauce/base, lots of chopped cilantro and a bit of water

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simmer covered until chicken is cooked through, check/adjust seasoning

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meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

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after 10 minutes, squeeze out all waterfrom cucumbers, discard

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season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

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Raita

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cook naan on griddle or cast iron pan, brush with ghee, sprinkle with kosher salt

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Chicken Curry

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Chicken Curry, Roti, Raita & Rice

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Dear Friend’s, to help support this blog,
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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Botton mushrooms don’t have much taste by themself, but if you simmer them in red wine, they soak up all the richness from the wine and take on a whole new personality 🙂

Bon Appetit ! Life is Good !
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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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mise en place

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porcini powder

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saute diced onions and garlic paste with mushrooms in butter. Meanwhile, cook fusili col buco

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add red wine, porcini powder, sea salt and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

add red wine, porcini powder, sea salt, hot sauce, grey poupon and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Schwäbischer Sauerbraten Mit Mafaldine Und Schmelze – Braised Beef In Red Wine & Vinegar Sauce

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I had this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.

Bon Appetit ! Lasst’s Euch Schmecken !

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Schwäbischer Sauerbraten

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: Marinade beef in red wine (3/4), red wine winegar (1/4), cinamon stick, bay leaves, cracked peppercorn, star anis and mirepoix for one week

: strain marinade, reserve vegetables and marinade

: season beef with salt and pepper, saute until dark brown, remove from pot, reserve

: saute mirepoix until caramelized

: add garlic paste, tomato paste, paprika powder, salt and pepper, saute one minute

: add marinade

: add beef, simmer until very tender but NOT falling apart

: remove beef, slice into thick slices

: remove bay leaves and cinnamon stick from sauce, blend until smooth, check / adjust seasoning

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

: Schwäbischer Sauerbraten

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Dear Friend’s, to help support this blog,
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Easy Does it # 10 – Onion, Pear And Red Wine Marmalade

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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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This savory marmalade is the perfect condiment to meats and vegetables. I also use it as a sandwich component when I make meat sandwiches. It is super easy to make and holds in the fridge for a good amount of time.

Bon Appetit ! Life is Good !
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