. . ” Dandanmian ” or ” Dan Dan Mian ” or “Dandan Noodles “.
There are many variations of this most simple dish, which originated as
street peddlers dish. Basic ingredients are ground pork, noodles,
spicy sauce with or without peanut- or sesame – paste.
Here is the Dandan I prepared for dinner yesterday
( I too do many variations of this dish) : . .
Saute pork in peanut oil until starting to brown.
Add garlic and ginger, saute until translucent.
Add chicken stock and all seasoning, simmer until
meat is soft. Add cabbage and peppers, simmer for
one minute. Add Noodles, mix well.
To serve, sprinkle with cilantro and drizzle with Chili oil.
. . I just love my little stove top grill. No-fuss grilling for one person.
It does not give me the deep grillmarks a larger, hotter grill would give me,
but the texture and taste are all their own 🙂 . . Marinade all items with the pictured spices according to your own preferences 🙂
Lettuce, julienne Red onion, julienne
Yellow peppers julienne
Chilis, julienne Cilantro chopped
Mayo Greek yoghurt
Salt,
Scotch bonnet hot sauce
Blend all ingredients, season to taste.
Assembly :
Fill tacos ¾ with lettuce salad. Top with shrimp salad.
Garnish each taco with one whole shrimp.
Drizzle with yoghurt / mayo / hot sauce mix, Sprinkle with Cilantro.
these days’ the word BBQ means different things to different people.
I have lately come to the conclusion that to the majority of folk’s BBQ describes a social gathering of one or more people, the main purpose is to cook out in the open, enjoy the weather, food and company. (Even BBQ restaurant’s used to cook their food outside).
Since each region, restaurant, family and grill cook swears that their version (smoking, grilling, open fire, covered grill, etc) is the gospel, describing BBQ as a cooking method seems rather futile to me .
However, I had many a chef getting his / her knickers in a twist discussing what BBQ actually and REALLY means, so I just accept whatever is the explanation of the day.
( Even the origin of the word Barbecue seems to have different proponents ).
If I take my classical french training into consideration, you have the cooking methods :
Grilling (never covered), Smoking (always covered) Jerking ( a combination cooking metod, since we grill, smoke and steam at the same time) and “the way of Life BBQ”, where we use any cooking method traditionally employed in our area and / or backyard, invite a bunch of friend’s and family over and have smoked, grilled, jerked food, maybe a barrel of beer and lot’s of fun.
BBQ – happy cooking outside, whichever way, as long as you are having fun ! 🙂
Please give us your opinion in the poll below.
Beef and Corn on a Charcoal BBQ grill (Photo credit: Wikipedia)
Some chicken, pork and corn in the barbeque (Photo credit: Wikipedia)
English: a typical offset bbq smoker (Photo credit: Wikipedia)
English: Image of a propane smoker in use. Diagrams the elements. (Photo credit: Wikipedia)
English: Preparing grill for grilling, grill with flames and cones. Česky: Příprava grilu pro grilování, gril s plameny a šiškami. (Photo credit: Wikipedia)
English: Chicken wings being cooked slowly over charcoal ashes. (Photo credit: Wikipedia)
English: “Little Chief” food smoker, popular in the Pacific Northwest for home smoking of fish and meat (Photo credit: Wikipedia)
Pork steaks cooking over a charcoal fire (Photo credit: Wikipedia)
English: A barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and “drunken chicken”. (Photo credit: Wikipedia)
Can’t claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)
This is a traditional asado. The picture shows ribs grilled in the traditional Argentinean way. The meat is on top of the grill and the charcoal or wood at low fire under the grill. (Photo credit: Wikipedia)
Deutsch: Bratwürste auf einem Grill (Photo credit: Wikipedia)
Español: Cocinando carne para hamburguesa al grill. (Photo credit: Wikipedia)
Barbecue (Photo credit: Johann Richard)
The smoking setup – left (Photo credit: ntang)
Pork ribs being smoked (Photo credit: Wikipedia)
Cooks remove racks of herring from a traditional smokehouse (Heringsräucherei) (Photo credit: drakegoodman)
. . ChorizoSliders and spicy Slaw . Tonights dinner were these terrific sliders with caramelized onions and gorgonzola,
with a slaw of cabbage, corn, radish, cilantro and ranch dressing. . .
. .
Sliders :
Take chorizo mix and shape into small, thick burgers.
Cook until cooked through but still juicy.
In another pan, saute onions until caramelized.
At the same time, brush buns lightly with olive oil and
toast under broiler until golden.
Arrange pickle, scallion, cheese and chili on top bun.
Put a dollop uf greek yoghurt on bottom bun, top with
chorizo patty and caramelized onion.
To eat, put to top and bottom buns together and enjoy
the heck out of it 🙂 .
Slaw : Season Cabbage and radishes wit salt and lime juice and let stand
for 30 minutes. Squeeze to remove all moisture, add diced avocados,
cooked corn, cilantro and ranch. Mix. . Bon Appetit ! Life is Good !
. . Friend’s, by now you have probably realized that some of my recipes and / or pictures
are of food which is a bit outside the mainstream. ( Some of my articles as well ? )
Yesterday I came across this article in the huffpost which reminded me again how
far most of our young “colleagues” and their guest’s / client’s in the culinary world
have moved away from the well rounded professionals we oldtimers were trained to be.
It praised the new generation of inventive and adventurous and oh so clever chef’s for
using the whole animal. WOW!
When I apprenticed in the sixties back in Germany, we were used to getting delivered
the whole animal, or if this was impractical because of it’s size and weight, a half (veal,
pig, stag, boar) or a quarter (beef). Fresh game was always dropped off whole by
the village hunter, and two four times a year we slaughtered our own pig’s which we
raised mostly on food scrap’s from the restaurant. So, on most restaurant’s menu’s
you wood find cut’s from ALL part of the animals. From snout to huff and tail and just
about anything in between was used for a well rounded menu, at small country inn’s
all the way up to five star restaurants.
So, in this spirit, here is my take on Gizzards :
” Fried Spicy Gizzard’s, Guacamole & Totopos ” .
. .
Simmer the cleaned gizzards in red wine, garlic, salt and cayenne pepper until tender. Strain, dry.
Season with salt, cayenne pepper and garlic powder and fry until the edges become crisp.
Don’t fry too long or they become dry and tough. Season and fry the onions the same way.
To serve, sprinkle with cilantro and chili flakes.
Because I served these with guacamole, I did not need a dipping sauce .
If you want to use a dipping sauce, try this:
Soy sauce with scallions, lime juice, sriracha and a bit of rice wine and sugar. 🙂 . .
.
Although when we hear Asia we don’t automatically think of Parmesan Cheese and Maggi Seasoning, you would be surprised
how many of our western ingredient’s have found their way to Asia
for the asian version of fusion cooking.
Especially Malaysia and the Philippines have become culinary melting
pot’s, not only in restaurants in business and tourist areas, but also
in ordinary homes. You can omit the cheese and maggi in this dish to
be more authentic asian, but you will miss out on a lot of flavor and texture.
There are a million variations of this dish, this is one of my favorites 🙂
Parmesan cheese, grated (1 heaping tablespoon) . > Method :Boil pasta i salted water, strain, reserving some of the pasta water.
Melt butter, sautee chili flakes, add pasta, add all other seasoning and cheese.
If texture is too dry, add pasta water ’til you reach the proper consistency > >
Bon Appetit ! Life is Good ! . . .
Mix all ingredients except the tofu and oil. Shape into ball’s, make an indent and fill with tofu.
Sprinkle lightly with additional bread crumb’s and sauté until golden and heated through
Raita
Grated cucumbers greek yoghurt, garlic powder, cilantro, salt, pepper.
Use quantities according to your preferences.
ChefsOpinion 