tender

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Pork knuckles are without a doubt one of the most loved comfort food by those in the know.
No matter if roasted, braised,  soused , served whole or cut-up in stew’s, prepared any which way – pork knuckles rock ! 🙂
The one featured today is probably the most simple, yet also the best version.
Seasoned with only kosher salt, then braised until very tender and finally roast until super crisp, it is a perfect example of how a great ingredient can easily be transformed into a world-class dish with just a little time and a lot of love 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Poulet Beaucoup D’Ail

 

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Chicken  breast has gotten a bad rap for a long time.
However, you can safely say that’s not the chicken breast’s fault, but the fault of the cooks who do not know how to properly prepare it.
(It is the same dilemma with fish, veal, pork and most other protein besides red meat – the taste and texture of properly cooked protein is so wonderful yet so elusive in most restaurants these days).
I remember when I was a teacher and I showed my students how incredibly juicy and tasty a breast of chicken can be when cooked in a professional manner. Before the demo, I always asked “why do we prefer chicken leg over chicken breast” and the answer was always: “because breast are dry and tasteless”. How very surprised they all were when I proved them wrong. 🙂
So, the way to do it is to cook it to 160F to 162 F depending on the type and thickness of the protein, then let the carry-over heat do its magic; after a short rest, the protein should reach between 164F and 165F the moment it reaches the guest, but it must never exceed that temperature or it will be dry !!! During my time and before that, cooks would never think of using a thermometer to check the doneness of food – everything was dictated by the experience we garnered over many years of real cooking. Now imagine, some of our successors are not even able to find the center of the protein to get the temperature right (no kidding). And of course, if cooked too fast, protein will also end up less than stellar.
Having said all that, you might understand that I would never order a chicken breast in a restaurant these days, because the absolute majority of cooks nowadays does not know how to do a chicken breast justice. (Again, the same holds true with pork, fish and other protein which are so wonderful tasty, tender and juicy when handled with expertise).
Unfortunately, because of lack of cooking skills, the new “experts” will make you believe that only protein which is under-cooked or raw will be juicy 😦
Ok, ok,  so I vented a bit, I beg your pardon…..
As of today’s dish, I resorted sheepishly to the habit of naming the dish in french, since “Poulet Beaucoup D’Ail” sounds so much better than “Chicken With Lot’s Of Garlic“. ( Or maybe “Pollo Con Un Monton De Ajo” anyone ?) 🙂
And for those of you who do not believe in lots of garlic, just replace the garlic with botton-mushrooms. As for the gnocchi with black beans, lately I have prepared that combination often and in many different variations – gnocchi with butter beans, gnocchi with chick peas, gnocchi with edamame etc, all sautéed in herb butter, pesto, tomato sauce, chili oil, cheese sauce and so forth. The added texture of the beans make the gnocchi even more enjoyable than just plain with butter or sauce.
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Bon Appetit !   Life is Good !
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Poulet Beaucoup D'Ail

Poulet Beaucoup D’Ail

 

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Poulet Beaucoup D'Ail

Poulet Beaucoup D’Ail

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Beer Braised Turkey Leg’s “

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Last night’s dinner brought out the very best one can get from turkey legs’s:
Tender, juicy, loaded with flavor, accompanied by a wonderful herbed rice.
In my opinion, turkey doesn’t get much better than that  🙂
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Turkey :

Ingredients :

Turkey legs,                bone in
Morcilla,                     diced
Beer,                             a bottle or two of your favorite
Bell peppers,              diced
Onions,                       diced
Garlic,                          paste
Scallions,                    sliced
Oregano                      “Litehouse” freeze dried
Basil                             “Litehouse” freeze dried
Chives                          “Litehouse” freeze dried
Maggi
Grape tomatoes
Tomato sauce            canned
Oil,                               to sautee

Method :

Saute legs in oil until golden, remove and reserve.
Sautee peppers, remove, reserve.
Sautee onions and garlic until translucent, add Morcilla, tomato sauce
and beer, return leg’s and half the peppers to the sauce.
Add salt and pepper and simmer until legs are tender. Shortly before the
end of the cooking process, carefully remove legs into another pot.
Strain sauce onto legs, add remaining peppers, tomatoes and chives.
Bring back to simmer for one more minute and serve.

Rice :

Ingredients :

Jasmin Rice,             soaked for two hours, washed repeatedly
Butter                          melted
Herbs                         fresh or freeze dried
Salt & cayenne pepper to taste

Method :

Cook rice in boiling plain water for approximately 4 minute, or until tender but not mushy (Polo Method)
Strain rice and with a fork mix in the butter, seasoning and herb’s.
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Bon Appetit !   Life is Good !
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” Pork Belly Tacos “

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Híjole ! Que sabroso !    🙂 

This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orangejuice together with olive oil and salt and pepper for the salad dressing.

Bon Appetit ! Life is Good !
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