tasty

Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people.  🙂
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Bon Appétit !   Life is Good !
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Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Preparation :
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Bon Appétit !   Life is Good !
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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“Cobb” Yogurt

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“Cobb” Yogurt

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Fresh fruit yogurt is a dish I love to eat for breakfast, lunch, dinner, snack and …….just about any time of the day.
Which brings up the question  – why would anybody buy the crappy ready-made stuff when this is so much better !?
I make this all the time, using whatever fruit is available, changing often so as to have a great variety of what is basically the easiest dish out there to prepare from scratch. Most of the time when good fruit is avilable, it is sweet enough that I don´t even have to add honey to the mix. The pictued amount is usually what I eat during a single day, either in addition to, or in place of, a regular meal. After years of eating this 4 to 5 times a week, I still do not get tired of it and I believe I never will. 🙂
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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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“Cobb” Yogurt

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Preparation :
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However,  looking at the result and eating it, I have to admit that I could have done a lot worse.
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

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Preparation :
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take  a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t  ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good.  There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Preparation :
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Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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This was such a down to earth, yet wonderfully delicious meal. Well-prepared rice and beans are something I enjoy at least twice a week. But not just the simple black beans and white rice common here in the Caribbean, South America and South Florida, but many, many combinations of different rice and different beans (or peas)
Add a simple protein, such as steak, schnitzel, roast pork, braised pork, fish, seafood, sausages, eggs or other veggies and you have a meal fit for a (Latin) king 🙂
As for the rice and beans, there are the same endless possibilities of variations – curry rice and fried chickpeas, white rice and black eye beans, risi e bisi, curried chickpeas with wild rice, succotash and white rice, rice porridge (congee) with beans or peas, sautéed rice patties with hummus, etc, etc. Just make sure you season these dishes to be fragrant with fresh herbs, chilies, cumin, garlic, a bit of soy sauce and/or Maggi seasoning. If left bland, rice and beans are a sorry excuse for a multicultural/multinational staple, but when properly prepared, they will be exciting and satisfying 🙂
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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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Arroz Mexicana

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Frijoles Negro

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Preparation :
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Escargots à la Bourguignonne

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Escargots À La Bourguignonne

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The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.”
But the main event are the escargots’ tender texture and clean, woodsy flavor.
When I was an apprentice back in the mid-sixties, preparing FRESH snails was a most hated assignment, taking hours to remove the snails from the shells and then cleaning and cooking them, then cleaning and sterilizing the shells. I don’t want to go into the less than pretty details, but it was not a pleasant task and as a young kid of 14 years old I thought I would never in my life eat something as shocking as snails.
Boy, was I wrong 🙂
Nowadays snails are among my favorite appetizers in the World and I order them whenever I see them on a menu, which, sadly, becomes rarer every year. 😦
Luckily, I found that canned snails work just as well and turn this appetizer into one that can be whipped up quickly, economical, anytime. I usually buy a case online which lasts me for about a year.
Traditionally,  Escargots à la Bourguignonne  are served 6 ea or 12 ea in their shells on a special metal or porcelain dish, or, if these are not available, on a heat-proof dish covered with sea salt into which indentions the size of the shells have been pressed to avoid the shells to move or topple over and spill their butter. I would not shy off to buy these dishes for my home, plus the special tweezers to hold them and the tiny two-pronged forks to remove the snails from their shells, but the fact is 6 or 12 snails will not do it for me and the whole ritual makes no sense for me at home alone. So I always serve them in a bowl with lots of the traditional toasted bread on the side.
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snail tweezer and fork

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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Escargots À La Bourguignonne

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first bite always goes to Bella 🙂

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Preparation :
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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Cod –
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Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂
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Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, looked good and was widely available.
It could be found  at least  once a month on Fridays in private homes, in restaurants on “Daily Specials”, as a choice in school- and factory cafeterias and everywhere else where people did not eat meat on a Friday because of religious reasons, or simply because they loved the dish and welcomed it as a change from the usual daily meat or vegetable offerings.
I would love to eat cod at least 3 times a week, breaded, poached, sautéed, grilled, in tacos or sandwiches, plain or with sauce or condiments, and so forth. However, the exuberant pricing of at least $ 10 a pound prevents me from enjoying cod more often. 😦
But once in a while I spoil myself and Bella and go all out, no matter the cost. 🙂


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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Preparation :
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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet,  a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy  (and Expensive).   🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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Preparation :
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And of course, Madam’s meal 🙂
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