texture

Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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Easy now with the German tongue breaker – it’s just red cabbage with smoked pork loin and garlic potatoes, jawohl 🙂
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The secret to a good red cabbage (as well as sauerkraut) is to cook it long enough and to bind the juices, two simple steps that most cooks ignore. Unlike some other recipes steeped in a long tradition, in my opinion, this one does NOT improve with modernisation or simplification. It is a very straightforward preparation which will be rewarded with a great dish, wonderful in taste, texture and presentation.
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Bon Appetit ! Life is Good !
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P.S.
Although this dish does not really need a sauce, I am a typical “Schwoab“, who loves sauce with everything.
So I made a sauce with the drippings from the kasseler, some finely chopped tomatoes and a shot of red wine 🙂
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Sauerkraut on ChefsOpinion
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Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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Preparation :
To read instructions, hover over pictures
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: saute sliced onions in a generous amount of duck or pork fat until translucent, add finely sliced cabbage

: to one pound of cabbage, add 1/2 cup red-wine-vinegar and 1 cup red wine

: add sugar, kosher salt, cayenne pepper,2 bay leaves, 1 cinnamon stick

: grate 1 unpeeled apple into the cabbage, add two cups of water or stock and simmer until the cabbage is tender

: add a small amount of corn starch slurry, mix well

: simmer another minute, check/adjust taste

: turn heat to lowest setting, add sliced kasseler (smoked pork loin), let meat heat through, about 4 minutes, depending on thickness

: meanwhile, saute small cooked potatoes in garlic oil, season with kosher salt and cayenne pepper

: Schwäbisches Rotkraut (Red Cabbage Swabian Style)

: Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

: Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

: Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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My original intention for breakfast this morning was to just pile some smoked salmon on a slice of bread and wait for lunchtime to come around for a more substantial meal. But then I saw the pomegranate and bean sprouts in the fridge, as well as an open container with Greek yogurt. Needless to say, I couldn’t stop there and all of a sudden, breakfast started to morph into what became this great brunch.
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Bon Appetit ! Life is Good !
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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bake potatoes at 375F until done, let cool slightly

: season sliced radishes with kosher salt, let stand for 15 minutes

: cut top off of the potatoes

: remove “flesh” from “skin”

: coarsely chop smoked salmon

: mix the potatoes, salmon, greek yogurt, scallion, garlic paste, kosher salt and cayenne pepper, fill back into potato skins

: dress romaine lettuce, fresh spinach, sliced salted radishes, bean sprouts and tomatoes with honey/mustard dressing and fresh ground black pepper

: select a pretty serving platter 🙂

: arrange salad, dragon fruit slices and baked potatoes nicely on platter, sprinkle with pomegranate-seeds

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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Crispy Pata

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This super tasty and crispy dish is one of my all-time favorite Pinoy dishes. Usually it is made with a whole pork leg, but I also like it just the way I was introduced to it many years ago while living in the Philippines, with the cheapest cut of the leg, the feet.
The first time I had this dish was in Manila, when the maid I employed offered to share some of the food she cooked for herself and her husband that day. She was a bit shy to offer, since she thought the food might not be good enough for me, what with all the bones and stuff. She also used only the Feet, since she could not afford to buy the whole pork leg. I remember how happy and proud she was when I loved her cooking. After that, I had her cook for me this and other local specialties often, which we usually shared on the rooftop terrace which was a big deal for her and her husband. (This was in the early 80’s – a maid used to make $20-$30 a month, even less in the countryside. My maid’s husband was the caretaker at our apartment-building of 6 apartments, he made about the same salary. But, to their luck, they were allowed to sleep under the staircase on the ground floor, which they closed off with cardboard and a curtain and therefore considered them self fairly safe, comfortable and overall lucky with their living accommodations.)
Thankfully, times have changed, but there is still way too much poverty around the world and too many people must endure this kind of poverty or, sadly, worse 😦
But thinking about food should be a happy occasion, so back to the present and our Crispy Pata. While it is easy to prepare, you might want to do the frying outside if you can (think deep-fried turkey) In any case,be extremely careful when frying the feet or the whole leg in deep fat, because the moist meat tend’s to splatter a lot. A covered fryer will give some protection but still – use the utmost care !!!
Serve with atchara or avocado.
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Bon Appetit ! Kainan na !
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Click here for Atchara
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More Crispy Pata on ChefsOpinion
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More Pigs Feet on ChefsOpinion
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P.S.
Don’t even think about discarding the pork stock! It will make a very flavorful soup, as you can see below.
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Crispy Pata

Pork Soup With Pasta, Corn And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pigs feet

: score the skin

: simmer the feet with kosher salt, chili flakes, a dash of lime juice and lots of garlic paste

: meanwhile, mix chopped chilies, garlic paste, chopped onions and chopped cilantro with kosher salt and white vinegar

: chili-vinegar dipping sauce

: chili-vinegar dipping sauce

: skim the scum and most of the fat during simmering

: strain the stock, check / adjust the seasoning, add pasta, kernel corn, scallions and egg yolk to serve as an appetizer to the crispy pata

: when the feet are very ! tender but NOT falling apart, remove the feet from the stock, let dry for at least one hour

: fry in 375F oil until the skin is very crisp and the meat is still moist and juicy

: serve with atchara or avocado

: douse liberally with the chili-vinegar sauce

: Crispy Pata

: Crispy Pata

: Pork Soup With Pasta, Corn And Egg

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Easy Does It # 28 – Banana-Walnut-Cake Pudding

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So I am walking down the “forbidden” cake-isle at Publix, heroically ignoring every sweet temptation that beckons, almost reaching the end of the line and – BANG – there it was, the most delicious looking banana-walnut cake loaf you can imagine. Now, from my ( past 🙂 ) experiences with the Publix bakery department, their baked goods are pretty good, at least at the location I am shopping close to my home. I have been a huge fan of banana – walnut cake (and banana bread) ever since I had my first taste in the Caribbean many years ago. Sadly, I have not encountered many good versions over the years, with most of them being too sweet, too heavy, too dry and /or lacking strong banana taste or all of the above. Not so the one I got at Publix. Like so many of their baked goods, it was absolutely delicious. Very light, bursting with banana flavor and chock-full of walnuts, all for a very reasonable price.
(NO – I am not being endorsed by Publix, although maybe I should be 🙂 )
As soon as I got home, I dug into the first loaf, almost ate the whole thing and was a very happy camper (Probably shaved a day off of my life right there 😦 )
So the next day I had one more loaf and a bit from the first one. I decided to improve on a perfect thing and prepare “Banana-Walnut-Cake Pudding”.
Originally, bread pudding (or cake pudding) was prepared to utilize stale bread or cake and revitalize it with the additional moisture from the egg/milk custard. Nowadays, people are usually less frugal. However, bread pudding and cake pudding have proven to be a popular dessert in countless variations, made with any kind of savory bread or sweet baked goods, from cake to doughnuts to cinnamon rolls and so forth, and with a great assortment of different custards and different nuts, fruits, dried fruits etc. There are fantastic versions out there, impeccably prepared and a pure delight to eat. Unfortunately, as with many other such simple concoctions, a vast sea of less than stellar bread puddings and cake puddings can and will be found, ruining the reputation of this wonderful dish. Too often, it is dry, tasteless and overly sweet and the bread or cake used would have seen a more honorable end to itself by being tossed straight into the garbage.
Not so the baby you see below. It was very light, very moist, with a superb thin, crisp, caramelized crust on the bottom, not too sweet and with the added goodness of vanilla and Greek-yogurt.
All in all, definitely the very best cake pudding I have ever tasted.
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Bon Appetit ! Life is Good !
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P.S.
The usual practice of whisking the milk and eggs together before soaking the bread or cake results in a more firm (dry?) version, which is more suitable for a commercial application where one lets the pudding cool down a bit before cutting it into perfect shapes.
My way of soaking the cake in the milk first, then adding the eggs and mixing it all carefully to avoid the cake pieces to break up results in a much more moist cake, encased in a light custard, which together form a marvel of perfectly textured pudding ; There – I said it – perfect 🙂
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P.P.S.
Because of the moist and almost creamy texture of the pudding, I decided not to turn the raspberries into a sauce as I originally had intended, which turned out to be a wise decision.
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Banana-Walnut-Cake Pudding

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: banana-walnut cake

: brush a ovenproof dish generously with butter

: whisk 3 cups of milk, 1 cup of greek yogurt, 1 tblsp sugar and a dash of organic vanilla extract

: cut the cake into large pieces, soak in the milk

: whisk 3 small eggs with a dash of organic vanilla extract and 1 tblsp of sugar or honey

: when most of the milk is absorbed by the cake, mix the rest of the milk with the eggs, carefull not to break-up the cake

: fill into ovenproof dish, top with butterflakes and sprinkle with sugar

: bake until custard has just set and bottom has lightly caramelized

: sprinkle with fresh raspberries and confectioners sugar

: Banana-Walnut-Cake Pudding

: Banana-Walnut-Cake Pudding

: Banana-Walnut-Cake Pudding

: Banana-Walnut-Cake Pudding

: Banana-Walnut-Cake Pudding

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Lamb Stew “Wiedenfelsen”

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Image: Property of Panoramio

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Click here for a short Video of Hotel Wiedenfelsen
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It seems about time that I dedicate a dish and name it for the place which started it all for me, the wonderful, elegant and classy “Hotel Wiedenfelsen” in the Black Forrest in Germany.
Before and during the time I was lucky to be am apprentice in this gem of a hotel, the tourist industry in Germany was dominated by hotels like this.
Medium in size, family-owned hotels and restaurants which were the pride of families which, in many cases, had operated these hotels and restaurants for generations. Sadly, because of changing demands, the industry took a sharp turn during the 70’s and many of these wonderful places became obsolete in a fast changing landscape of mostly chain-operated hotels. Only the strongest and the luckiest survived, while the rest gave way to cookie-cutter operations without charm and soul, or they just ceased to exist (including Hotel Wiedenfelsen). It has since seen various attempts to re-invent itself under different ownership, but has never managed to come even near it’s former glory).
Things were of course very different during the hotels heydays, the time during which I had the fortune to be accepted for a three-year apprenticeship under the tight and competent leadership of the Executive Chef (and son in law of the then-owners) Karl Mueller. Karl was a generous and warm person, taking care of us apprentices as if we were family. He was also extremely professional, strict and a severe applier of high culinary standards.
Although ours was a relatively small hotel (about 70 rooms, two restaurants and one banquet space), the standards with which our hotel operated were very high and impeccable indeed.
It was mostly because of these high standards of the whole family who owned and operated “Hotel Wiedenfelsen” that I have become the person I am and the chef I was for nearly five decades. Admittedly, it took an iron hand, a (seemingly at the time) short leash and not a few “fresh ones” to shape me (and a bunch of other apprentices) into the professional I became, but, looking back today, I am grateful to the Mehr family and the Mueller family to have never given up on me and guided me into the right professional and personal direction.
All of this (and more) went through my head yesterday while I was cooking this dish which was the first lamb dish Chef Mueller taught me so many years ago………..
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Thanks Karl, Uschi, Herr und Frau Mehr. God Bless ! 🙂
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Lamb Stew “Wiedenfelsen”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove excess fat from a de-boned lamb leg

: cut into cubes, season with kosher salt and cayenne pepper

: saute lamb in olive oil until browned

: add sliced onions and garlic paste

: add tomato sauce, diced tomatoes and same amount (volume) of water (or red wine if you prefer)

: season with finely chopped fresh rosemary, kosher salt, cayenne pepper, a dash of ground cumin and a dash of dried or fresh oregano

: simmer slowly until lamb is tender but NOT falling apart

: add cooked chickpeas and small raw carrots

: simmer until carrots are tender

: add diced bell peppers, simmer two more minutes

: add grape tomatoes, remove from heat, check / adjust seasoning

: Lamb Stew “Wiedenfelsen”

: Lamb Stew “Wiedenfelsen”

: Lamb Stew “Wiedenfelsen”

: serve stew over pasta, rice, mashed potato or cous cous

: Lamb Stew “Wiedenfelsen”

: Lamb Stew “Wiedenfelsen”

: Lamb Stew “Wiedenfelsen”

: Bella – first bite as usual 🙂

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Pulled Pork “Havana Loco”

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For most of my life I detested the very idea of pulled pork. My professional training as a cook had taught me that if something falls apart, it is overcooked and therefore non grata. In addition, the pulled pork I was introduced to during my early years in the USA was almost always smoked for many hours, then completely inundated in (most of the time crappy) “bbq sauce”.
The whole thing seemed to me to have the texture and taste of some lousy half-smoked cigars mashed-up and mixed with ketchup and vinegar, more often than not served on a limp, tasteless burger bun. As a result, for many years I stayed away from pulled pork.
This changed when I got to travel in Latin America and in Latin American-circles, where pulled pork took on a very different dimension, one which I was finally able to wholeheartedly embrace. Usually braised in the oven for hours, with lots of cilantro, lime, garlic, various citrus juices and sometimes the addition of onions and/or chilies, the pork tastes lively and fresh, not at all heavy or greasy or overly sweet. Usually, it is served with white rice and yucca or a simple salad and most of the time with some kind of spicy, vinegar based condiment.
Below find my own take on pulled pork, as I imagine I would serve it at my imaginary, popular nightspot in a Havana of long-gone times, with hot girls dancing to the Rumba, Mojitos flowing freely and eating, drinking, dancing, making love and enjoying life being the only thing on everybody’s mind……………..
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Bon Appetit ! Life is Good !
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Pulled Pork “Havana Loco”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: whole porkbutt, shank removed

: cut pork butt in half, reserve one half for another recipe, score skin of porkbutt in a criss-cross pattern

: orange, lime, kosher salt, chili flakes, garlic paste

: mix the juices from the fruit, 2 tblsp salt, 1 tsp chili flakes, 2 tblsp garlic paste with 2 pints of water, pour into pan with porkbutt, lightly cover with alu-foil, cook at 350F for 4 hours or until pork falls apart when lightly squeezed

: meanwhile, make sauce by blending with a beurre-mixer or in food processor : lime juice, garlic paste, cayenne pepper, cilantro, kosher salt and olive oil

: almost……..

: cilantro, garlic and lime sauce

: season fresh spinach leaves and thinly sliced radish with kosher salt and cayenne pepper

: sour dough bread (use your own choice of bread)

: cut in half, remove some of the soft part (don’t throw away, this is great to dunk into the pork juices)

: after 4 hours at 350F….

: put pork into a bowl, remove chicharones (crispy skin), reserve chicharones

: chicharones

: remove bone from meat, give bone to Bella 🙂

: shredd the pork with 2 forks or tongs

: add the pork juices from the pan to the meat (make it VERY moist without drowning it)

: put some spinach on the bottom half of the bread

: top with meat, thinly sliced red onions, radish and more spinach leaves

: pile it on………

: douse with cilantro, garlic and lime sauce

: cover with top-half of bread, slice in half or quarters

: Pulled Pork “Havana Loco”

: Pulled Pork “Havana Loco”

: Pulled Pork “Havana Loco”

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Salade Lyonnaise

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Here we have another classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
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P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to 1,5 minutes to the cooking time of soft-poached egg)
P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
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Bon Appetit ! Life is Good !
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Salade Lyonnaise

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: fresh bacon

: cut bacon into lardons

: simmer bacon in salted water until tender

: drain bacon

: saute bacon until crisp

: drain bacon, reserve fat for other use (pommes lyonnaise)

: saute croutons in garlic oil, season with kosher salt and cayenne pepper

: saute until golden, set aside

: poach eggs to your preferred doneness

: marinade frisée (endive) with a simple vinaigrette

: arrange salad on serving dish

: top salad with croutons

: top with bacon lardons

: top with poached eggs

: Salade Lyonnaise

: Salade Lyonnaise

: Salade Lyonnaise

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Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

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Some of my favorite food-memories from my time living in Karachi, Pakistan, were the many wonderful dinners Maria and I had at the rooftop restaurant of our hotel, the ” Avari Towers,Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
However, at the time, the roof top was a very exclusive local-fare only restaurant with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me 🙂 .
Anyway, as far as the food was concerned, the restaurants at the Avari were in my opinion by far the best and safest places to enjoy a meal in all of Karachi and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me. So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. Such was the case again yesterday, when I prepared these delicious chicken drumsticks.
For the lack of an tandoori oven, I cooked the drumsticks under high heat under the broiler, which resulted in acceptable taste and texture.
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مزےکری ! maze karein ! زندگی اچھی ہے !
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Tandoori–Style Chicken Thighs With Pickled Onions And Naan

Tandoori-Style Chicken Tighs With Pickled Onions

Tandori-Style Chicken Tighs With Pickled Onions

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cross-score each drumstick through the flesh, all the way to the bone, marinate overnight in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt

: mix onions, peppers, garlic paste, scallions, white vinegar, kosher salt and garlic oil, let marinade at least 2 hours

: remove chicken from marinade, simmer remaining marinade for 3 minutes, use to baste chicken during broiling

: place chicken on wire rack

: broil chicken on one side for 15 minutes

: turn chicken, brush generously with more of the marinade, cook until cooked through, about another 15 – 20 minutes, depending on the size of the drumsticks

: done…..

: plate chicken with freshly baked naan and crisp iceberg

: top chicken with the marinated onions

: Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

: Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

: Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

: Pickled Onions

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Fried Tomato-Noodles Pillow

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I did not intend to post this dish when I started preparing it. After all, what can be so special about some re-heated leftover tomato pasta. But then I thought maybe I am on to something. So, instead of just re-heating the pasta with a bit of butter and a few drops of stock or cream (or both), I proceeded to make a non-traditional noodle pillow. Noodle pillows are of course widely eaten in Asian cuisine, but the pasta is never mixed with tomato sauce before frying/sautéing. I am happy to report that this version was super delicious and the tomato taste added to the overall flavor and gave a hint of Unami. Absolutely a new addition to my repertoire of simple comfort food, either eaten as a snack by itself with the addition of a bit of sauce drizzled over it as shown here, or as tasty side dish which will add extra flavor and texture to a variety of dishes.
Next noodle pillow up: Noodle pillow made from curried noodles. I’ll let you know of the result 🙂
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Bon Appetit ! Life is Good !
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Fried Tomato-Noodles Pillow

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More “Noodle Pillow’s” on ChefsOpinion
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: leftover pasta with tomato sauce

: spread pasta in hot peanut oil to even thickness, saute on both sides until crisp and golden

: dipping sauce: mix 2 tblsp soy sauce, 2 tblsp hoi sin sauce, 2 tblsp water, 1 tblsp ketchup, 1 tsp lime juice, season with grated ginger, garlic paste, sesame oil and chili oil, to serve, sprinkle with chopped cilantro and sesame seeds

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

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Hans’ Poutine

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When I was a small kid, french fries were a VERY special treat for me. At the time, restaurant visits were a seldom enjoyed occasion and therefore happened only once in a while. But whenever we did visit a restaurant, French Fries, or”Fritten” as they are called in many parts of Germany, were one of the highlights to look forward to. The most common dish served to kids was “Schnitzel with Fritten”, a small veal or pork scallop with french fries and sauce. Thus, french fries doused in sauce or gravy is one of my earliest and fondest restaurant memories. Imagine my delight many years later when I visited Quebec/Canada the first time and ordered Poutine. As the waiter explained it to me, this seemed to be the most ideal food in the world – french fries doused in sauce and topped with soft cheese.
But, my oh my, what a disappointment I got served: Crappy fries with crappy sauce and crappy cheese :-(.
(Sorry my dear Canadian friends, but this is how it appeared to me at the time.
I am of course talking about my very own, personal taste and opinion when I talk about this much beloved Canadian dish, but it is what it is – to this day I don’t like it in its original form. To make a point, have a look at a cross-section of Poutine on this Link, then tell me the majority of it does not look, to put it mildly, less than appetizing. On the other hand, If you love cheese curds…….
So, I was pondering this the other day and I decided to improve my Poutine experience, thinking of the possibilities which proper fries with proper sauce and proper cheese (meaning cheese I personally prefer to cheese curds, which I can’t stand), could provide and I came up with this version, which I absolutely love.
I understand that nowadays, there are many different versions of Poutine available and popular, so my version is probably not as alienating to my dear Canadian friends as it would have been 40 years ago when I first encountered this culinary Canadian icon.
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Bon Appetit ! Life is Good !
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Hans’ Poudine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Link to how to prepare great Tomato Sauce
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How to prepare great French Fries:
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Peel large baking potatoes and cut them into even size fries. Add to COLD duck fat and set on medium-high heat. Carefully stir fries once in a while so they cook evenly. Once they are golden brown, they will be crispy on the outside and creamy on the inside. Remove to absorbent paper, then toss in a bowl with sea salt and cayenne pepper. Enjoy 🙂
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