scallion

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Originally, I named this salad “Summer Salad” when I prepared it in August. But now, summer has passed around here and we are in deep autumn. Most tree leaves have changed from bright green to a golden brown, and the temperatures at night have dropped to a chilly 5 °C .
However. I just skyped with my friends Carlos and Gladis in Buenos Aires, Argentina, where the temperature was a toasty 32 °C, the perfect temperature to enjoy this summer salad on the terrace overlooking the pool and garden. 🙂 To see more about Carlos’ and Gladis’ beautiful place, click here “My Trip To Argentina”
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In the meantime, enjoy this wonderful salad anywhere, anytime, and in any weather 🙂
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Bon Appétit ! Life is Good !
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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

Cheese , Scallion, Radish & Onion in Herb Vinaigrette

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Preparation :
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: dice 2 ea small onions and 12 oz gouda,, slice 1 lb heirloom tomatoes, 5 ea radishes and 1 ea scallion

: dress the gouda, onion, scallion and radish with herb vinaigrette

: marinate for one hour

: drizzle the sliced tomatoes with herb vinaigrettem top with the cheese salad ; serves 2 meincourse or 6 side salads or appetizer

: Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

: Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

: Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Pickled Tomatoes (トマトの酢漬け )

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How can you improve a perfect tomato? By pickling it !
Any salad, sandwich or any other dish that contains tomatoes will get an additional level of debt of flavor and texture, so, in my humble opinion, the extra few minutes of preparation will be well worth the time and effort. The recipe for the pickling liquid on this page is only a guideline, you can experiment with the length of marination, as well as the flavor of the marination, for example, omit the dashi, add garlic, increase or decrease the vinegar and sugar, etc, etc.
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Bon Appétit ! Life is Good !
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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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Preparation :
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: wash and crosscut ripe, sweet tomatoes

: blanch in salted water for 30 seconds

: remove the tomatoes to an ice bath

: peel the tomatoes

: place the tomatoes in a non-reactive container

: prepare the pickling liquid for 8 ea tomatoes by mixing • 1 cup dashi, 2 cup rice vinegar, 6 tblsp sugar, 3 tblsp soy sauce, kosher salt to taste

: cover the tomatoes with the pickling liquid, seal, pickle overnight

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

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Annelis Boat ( Curtesy of WORDSFROMANNELI )

Annelis boat ( Curtesy of WORDSFROMANNELI )

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Chinese Pork Dumplings In Tamarind Broth

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Chinese dumplings in soup – there must be a thousand and one variations. Different stuffings, different shapes, different wrappers to enclose the dumplings, dumplings without wrappers (spherical), different broths/soups, thick soups, clear soups, different vegetables to include in the soups, etc, etc, etc.
Then there are all the other Asian countries who have their own traditional versions of all of the above. So, basically, there is probably a MILLION and one recipes out there, one better than the other. 🙂
I have prepared many different ones myself over the decades, both while working in Asia and learning from the locals, as well as creating my own versions of some of the ones I learned to prepare over the years.
The point is, there are too many Asian dumpling soups to mention, but here I give you the most basic, delicious and quick version there is. Once you master this, you will be able to build on that knowledge and practice, preparing your own versions with the ingredients which are the most easy to obtain, the most affordable and the most delicious for your own preferred taste and texture. For this basic recipe, I suggest that you use store-bought wanton wrappers, ground pork and tamarind broth. Then, next time, move on to shrimp, lobster, scallops, chicken or whatever protein you prefer, then use any vegetables or mushrooms you have at hand, any broth/soup such as chicken, beef, fish, sour, spicy, with or without egg, thickened or clear, with or without garlic, with or without ginger, sesame oil, chili oil, fresh lime, calamansi, or – WHATEVER !
Just try to make the whole soup a harmonious combination of flavors and textures. 🙂
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Bon Appétit ! Life is Good !
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Click here for CHINESE NEW YEAR EGG DUMPLING SOUP ( 蛋饺 ) ( DAN JIAO ) on ChefsOpinion (Click here to read about : The Year of the Pig begins on Tuesday February 5, 2019)

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P.S.
To prepare the tamarind broth, season chicken beef, seafood or Vegetable broth with tamarind paste or granulated tamarind to taste
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Just a pretty set………

Pork Dumplings In Tamarind Broth

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Preparation :
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: 1 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste

: mix well until there are no lumps

: lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together

: raw dumpling

: cooked dumpling (always prepare and cook one dumpling before you finish the rest to make sure the texture and taste of the stuffing is proper)

: this is about 1/4 of the stuffing, enough for one main course or 4 appetizers (use the rest of the stuffing for another recipe, such as “Lions Heads”)

: simmer the dumplings in salted water until done (about 2-3 minutes, depending on the thickness of the stuffing) -again, check one dumpling by cutting it in the middle

: Just a pretty set………

: Pork Dumplings In Tamarind Broth

: Pork Dumplings In Tamarind Broth

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Gordon Bond

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Chicken & Potatoes – Boss Level

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Not much more can be said about a well-prepared chicken and potato dish that I haven’t said before on these pages (follow the 2 links below), except that, as usual, the method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other ( I just realize that this almost sounds dirty) 🙂 makes for a wonderful, delicious dish. (or a happy couple) 🙂
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Bon Appétit ! Life is Good !
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Chicken & Potatoes – Boss Level

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Preparation :
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: season 2 ea large bone-in chicken- or capon- legs to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: cut 2 ea large, peeled potatoes into slices, add 1 ea large coursely cut onion and 1 ea large, seeded, coursely cut red pepper, 2 tblsp chopped curley parsley, and 2 tblsp sliced scallions, season to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: add the veggies to the bottom of a baking dish or cast iron pan,

: top the potatoes with the marinated chicken – now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before serving

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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During my shopping trips to Foodtown Supermarket in Davie, about 5 minutes drive from my home, I usually go to their cooked food section, which has a great selection of Chinese roasted meat – Peking duck, cha siu, roast chicken, etc. I usually buy my dinner there, which I did a few days ago. As usual, my eyes were bigger than my stomach, resulting in leftover char siu for today. What better way to use leftover cha siu than in steamed buns or soup? Making steamed bun dough was out of the question because of ….. laziness :-), so soup was the order of today, and here is the result 🙂

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Bon Appétit ! Life is Good !
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Preparation :
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: cover 1 pack mung bean noodles with boiling water, let steep for 10 minutes, drain

: add 1 tblsp toasted sesame oil, coat

: cut 2 large onions into fine julienne, stir fry in 1/2 cup peanut oil until golden and crispy

: remove onions with a slotted spoon to absorbent paper

: in the remaining oil, stir fry 6 oz cooked ham, 1/2 tsp garlic paste, 1/4 tsp grated ginger and 4 ea cut scallion stalks, stir fry until fragrant

: add 6 oz shredded cha siu, 4 cup chicken stock, 1/4 cup hoisin sauce and 1 tsp chili paste, bring to a simmer for 2 minutes

: add 1 small head of nappa cabbage cut into 2 inch pieces, remove from heat, check/adjust seasoning

: add half the noodles to a soup bowl, add half the soup, top with half the onions; total recipe serves 2 maincourse or 4-6 appetizer

: Cha Siu, Cabbage And Noodle Soup

: Cha Siu, Cabbage And Noodle Soup

: Cha Siu, Cabbage And Noodle Soup

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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Seafood Fried Rice

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: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage

: season 4 large whole eggs with kosher salt and chili paste to taste, whisk

: heat 2 sblsp peanut oil

: cook the eggs until just set, remove

: season the seafood (without the mussels) with kosher salt and cayenne pepper to taste, stir fry until cooked halfway through, remove

: keep warm

: stir fry 1 ea large, finely diced onion 1/2 tsp grated ginger and 1 tblsp garlic pasete in 2 tblsp peanut oil until translucent

: add the diced cabbage, stir fry 1 minute

: add the rice, stir fry until the rice sterts to “pop”

: add 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste

: stir fry another minute

: add the seafood, scallions and the eggs, stir fry another minute

: check / adjust the seasoning, add the mussels, mix carefully one more time

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Preparation :
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: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Beef Neck And Vegetables Soup

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Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
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Bon Appétit ! Life is Good !
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Beef Neck And Vegetables Soup

Bella’s Portion

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Preparation :
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: simmer 3 lbs of beef neck in 4 qt of lightly salted water

: simmer until the meet is tender

: remove the beef from the soup, remove and discard the bones (at this point, there should be about 1 qt of stock left, if not, adjust by reducing the liquid or adding water

: cut the meat into bite size pieces

: add 4 small sliced carrots, simmer until the carrots are soft, add 1 ea diced avocado and 1 ea diced tomato to the soup, simmer for 1 minute, remove from heat, season with cayenne pepper and grated nutmeg to taste; check/adjust seasoning

: add blanched broccoli to a soup plate

: top with blanched cauliflower

: top with 1/4 of the meat, sprinkle with sliced scallions and grated parmesan (optional), place the plate with in a 200F degree oven to warm everything through (or use Microwave); to serve, add the piping hot soup; serves 4

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Bella’s Portion

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 🙂
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often. 🙂
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Bon Appétit ! Life is Good !
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P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
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P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Preparation :
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: to 2.5 qt of water add 2 lbs of cubed pork leg, 3 stalks of scallion, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp sugar, kosher salt and white pepper to taste, bring to a simmer, skim the foam from the top regulary until the meat is tender, about 2 to 2,5 hours

: meanwhile, mix 14 oz ground pork with 2 sliced scallions, 1 whole raw egg, garlic paste, grated ginger, five spice powder, salt and white pepper to taste

: mix well but do not overmix, otherwise the stuffing becomes dense

: whisk 10 whole eggs with chili paste and kosher salt to taste

: brush a moderately hot 4 inch pan lightly with peanut oil, , add 1/8th of the whisked eggs

: before the eggs have set, add 1/8th of the pork stuffing, fold-over half of the egg, remove to a flat surface

: let the dumpling rest until the egg has completely set

: egg dumplings

: when the cubed pork is almost tender, soak 8 oz of rice sticks in hot water for 30 minutes, drain

: when the pork cubes are tender, (there should be about 1,5 qt of stock left at this point, if not, add some chicken stock to make up the quantity), add the rice sticks, skim off the impurities one more time

: add 10 oz of nappa cabbage and 1 tblsp toasted sesame oil, stir, simmer for another minute or until the rice sticks have the proper texture, check/adjust seasoning

: top the soup with the egg dumplings cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: to serve, add the soup, pork and cabbage to a serving bowl

: top the soup with the dumplings

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3 lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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as well as its History and Evolution through the Centuries.
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
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: remove bone and skin (optional, I like the skin in my pork goulash) from a whole, medium size pork butt

: cut the meat in cubes

: saute the meat and bone (optional), together with 1/3 cup goulash seasoning (1 tblsp lemon peel, 1 tblsp caraway seeds and 1 tblsp thyme, all finely chopped) in 1 tblsp olive oil until the meat is seared

: meanwhile, chop 2 ea med size onions,1 ea large, de-seeded red, green and yellow bell peppers

: add the veggies to the meat, saute until the onions are translucent

: add 1 cup tomato paste, 1 cup sweet paprika, 1 tblsp curry powder, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute another minute, add 1 1/2 qt pork,- veggie- or,chicken stock

: bring to a simmer

: cover and slowly simmer until the meat is very tender but NOT falling apart

: meanwhile, cook 8 oz pearl pasta (Israeli couscous) until tender, drain, mix with 4 stalks finely sliced scallions, 2 tblsp melted butter and salt and pepper to taste

: saute banana peppers (optional) until lightly blistered, season with salt and pepper to taste

: saute 1 ea cup of mixed, diced bell peppers, season with salt and pepper to taste, add 2/3 into the goulash, simmer another 3 minutes, remove from heat, check/adjust seasoning