spicy

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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While I was preparing tonight’s pratas (parathas, roti canai), my cravings for the final dish became so strong that I did not even bother to decorate the food a bit.
I just could not wait to dig in, as I remembered with great affection the tasty roti’s I had in India, Pakistan, Singapore, Malaysia, Indonesia and the Caribbean (mostly Jamaica, sorry Trinidad) 🙂
The accompanying salad of langustinos and eggs in curry mayonnaise might not sound very exotic, but it is definitely something you could find in any of the less traditional restaurant’s in Singapore or Kuala Lumpur, where fusion cuisine has become part of the daily culinary life.

Bon Appetit ! Life is Good !

Click for Roti recipe here
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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

: 印度煎饼

: Roti Prata

: Roti Paratha

: Roti Canai

: Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

: Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit ! Life is Good !

Fiery Lamb With Noodles And Vegetables

Saute Fine diced Onions, Garlic Paste And Grated Ginger

Add Lamb, Saute Until All Lumps Are Broken Up

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

Boil Egg Noodles, Drain, Mix With Sesame Oil

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Fiery Lamb With Noodles And Vegetables

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Entrecôte Au Poivre (Classic French Pepper Steak)

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When was the last time you have seen a classic steak au poivre on a restaurant menu outside of Europe?
The best you can usually find elsewhere is it’s poor cousin, a steak covered in green peppercorn sauce (Entrecote Au Poivre Vert).
While this can be excellent, it’s flavor and texture is far removed from a steak covered in freshly crushed black pepper and sauteed, then served in a sauce build from it’s very own pan drippings and some other goodies.
Last night I served this with my “special” fries. What makes them “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold peanut oil ( or better yet, duck or goose fat if available) 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. I season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt gives me the taste and crunchiness associated with sea salt.

Bon Appetit ! Life Is Good !
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Entrecôte Au Poivre

Hans’ “Special” Fries

: Rib Eye, Red Wine Jus, Cream, Whole Black Pepper CornSea Salt, Cognac

: 40 Oz Beauty

: Saute To Your Preferred Doneness

: Remove Steak, Set Aside. Deglaze With Cognac (Be Careful Of The Flare-Up !!!), Add cream And Reduce. Add Jus, Reduce To “Nape” Texture

: Pepper Steak

: Entrecôte Au Poivre

: Pepper Steak

: Hans’ “Special” Fries

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Angel Burger

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If mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
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Bon Appetit ! Life is Good !
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Angel Burger

: Mise En Place Angel Burger

: Saute Onions In Butter

: Add sliced Cabbage

: Season With Soy, Ginger, Garlic & Sriracha

: Saute Angel Hair

: Noodle Pillow

: Hoisin Sauce

: Vine Ripened Tomatoes

: Italian Sausage Burger

: Brie Cheese

: Top With Cabbage / Onion

: Top With Another Noodle Pillow & Scallions

: Angel Burger

: Angel Burger

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Asian Inspired Duck & Udon Soup

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This soup is my “to go to” soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit ! Life is Good !
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Asian Inspired Duck & Udon Soup

: Mise En Place

: Simmer Stock

: Strain Stock

: blanch vegetables

: Asian Inspired Duck & Udon Soup

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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Usually I prefer rice sticks or mung bean noodles in this kind of soup,
but last night rice seemed to tickle my fancy even more.
Quick and easy to prepare and oh so delicious 🙂

Bon Appetit ! Life is Good !
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Ingredient’s :

Chicken Drumsticks, (use any part of chicken you prefer)
Chicken stock,
Bok choy, blanched
Coconut milk,
Chili flakes,
Rice, cooked
Lemon grass, pounded
Scallions, finely sliced
Ginger, grated
Garlic, paste
Kosher salt,

Method :

Simmer chicken, garlic, ginger, lemongrass, chili and salt in chicken stock until tender but not falling appart. Remove chicken, set aside. Strain broth, add coconut milk and simmer for an additional 5 minutes. add bock choy and rice to heat through. Adjust seasoning if necessary.
To serve, add chicken to serving bowl, ladle sou on top. Sprinkle with and sliced scallions and more chili.
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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Cajun Shrimp & Cheese Grits

Totally had a craving for Cajun shrimp on my way home, so I stopped at the whole food market to get two pounds of these beauties. Expensive but so worth the dough 🙂

Cajun Shrimp & Cheese Grits

: Cajun Shrimp & Cheese Grits

Ingredients Shrimp :

Shrimp, peeled and deveined
Clam juice,
Tomato Paste,
Paprika,
Thyme,
Oregano,
Garlic, paste
Oregano,
Cayenne pepper,
Kosher salt,
Butter,

Method :

Season shrimp with salt and pepper. Saute in butter until halfway done. Remove shrimp, reserve. Saute more garlic in butter, add thyme, oregano, cayenne. Add tomato paste, saute another minute. Add clam juice and simmer until slightly thickened. A the reserved shrimp and heat through. Adjust the heat to your liking, adding as much hot sauce as you can muster.

Ingredients Cheese Grits :

Chicken stock,
Milk, (about 1/3 the amount of the stock)
Corn meal, coarse ground
Sharp cheddar, grated
Kosher salt,
Scotch bonnet sauce, (substitute with tabasco if you can’t stand the heat)
Butter, (splurge)

Method :

Bring the milk and stock to a boil and gradually whisk in the corn meal. lower the heat to a slow simmer and cook for 20 to 25 minutes or until mixture is creamy.
Remove from heat, add the hot sauce, cheese and butter, and whisk to combine.

To serve, top the grits with the shrimp and sprinkle with cilantro.

Bon Appetit ! Life is Good !
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Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

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Early evening dinner before going to sleep and back to another happy work week. (Do I have to mention I was NOT the lucky winner of the $ 6 million Jackpot ?)
I wonder, if I would have won, would I go to work tomorrow…………
Anyway, back to reality and a great meal. I used a shameful amount of roasted garlic puree to season the shrimps and I hope nobody wants a kiss before tomorrow 🙂
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Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

: Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

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Simmer un-peeled potatoes until done. Remove from water, let cool. Peel, slice into thin rounds. Mix with kosher salt, cayenne pepper, a bit of vinegar, mayonnaise, chopped cilantro, sliced scallions and dijon mustard.

Season the shrimp with sea salt, chili flakes and roasted garlic puree. Saute in butter until almost done. Squeeze one lime over brochettes, turn once and remove from pan.
To serve, spoon some of the lime butter over the shrimps and accompany with potato salad.

Bon Appetit ! Life is Good !
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Chickenbreast & Zitoni Tagliati In Spicy Red Wine & Mascarpone Cream

Sitting outside in the fresh air the whole evening and most of the night, having good conversations, listening to good music, drinking good wine and just having a great time for many hours has usually different results. Some folks get tipsy, some get tired, some get overly excited about the topics of the night. However, my friends and I usually can agree to one thing around the time midnight strikes: Time to eat ! And no matter how many times my buddies find their way to the fridge and the bar to get more drinks, somehow they always forget where I keep the raw food and the pots and pans.
So, as usual, friday night we all decided we had to have a substantial midnight snack.
Also, as usual, everybody decided that the only one “qualified and sober enough” to do the job of feeding us all would be me 🙂
Here is the crowd pleaser we wolfed down last night:
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Chickenbreast & Zitoni Tagliati In Spicy Red Wine & Mascarpone Cream

: Chickenbreast & Zitoni Tagliati In Spycy Red Wine & Mascarpone Cream

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Ingredients :

Chicken breast, cut into large “chunks”
Zitoni tagliati, cooked al dente, some cooking liquid reserved
Broccoli florettes, blanched
Onions, sliced (lots of them)
Tomatoes, sliced
Scallions, finely sliced
Pecorino romano, finely grated
Mascarpone,
Red wine, (use the one you are drinking)
Butter,
Kosher salt,
Sriracha, (lots of it)
Roasted garlic paste, (lots of it)

Method :

Saute chicken in butter until 160 F, remove , set aside (The carry-over heat and re-heating will take it to a safe 165F). Saute onions and garlic until onions are golden and garlic is fragrant. At this point your butter will have turned into “buurre noisette”, light brown with a nutty flavor. Add red wine and let reduce by half. Add chicken with its juices, vegetables, pasta and seasoning, saute until heated through. Add mascarpone and pecorino romano. Mix until a creamy sauce develops. If the sauce is too thin, add more cheese, If too thick, add some of the reserved cooking liquid and / or red wine. To serve, sprinkle with more pecorino and the sliced scallions.

Bon Appetit ! Life is Good !

Always value good friends, good conversations, good food, and good wine 🙂

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