texture

Salmon & Grits In Garlic/Lime Butter

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I prepare grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .
Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.
While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂
All around, a very delicious lunch, easy to prepare and full of flavor and different textures.
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Bon Appetit ! Live is Good !
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All about Grits
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More Grits on ChefsOpinion
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Watch my friend Mark Dowling prepare “Instant Cheese Grits”
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P.S.
Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)
But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

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Salmon & Grits In Garlic/Lime Butter

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: season salmon fillets with kosher salt and cayenne pepper, dust in flour

: saute in clarified butter until med/well, remove from pan, let rest a few minutes

: add garlic confit paste, saute until fragrant, add juice from one lime

: plate the grits

: add the salmon, skin side up

: ladle the garlic/lime butter over both the salmon and the grits, top with finely sliced iceberg and red onion, dressed with Greek yogurt, cayenne, kosher salt and lime juice

: Salmon & Grits In Garlic/Lime Butter

: Salmon & Grits In Garlic/Lime Butter

: Salmon & Grits In Garlic/Lime Butter

: Salmon & Grits In Garlic/Lime Butter

: Crispy Salmon Skin

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Latkes With Caramelized Nectarines

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Latkes, kartoffelpuffer, reibekuchen, potato pancakes, bramborák, draniki – a hundred different countries, a hundred different names for the same amazing potato dish. Jewish in origin, it has found its way into a myriad of other cuisines were it has become a beloved dish of longstanding tradition.
Potato pancakes are very popular in Europe and particularly in Germany, where you can find “Puffer Kiosk”s on many streets, at fairs and festivals and of course in many restaurants and in many homes, were they will be served by themself as snack, or accompanied by fruits, or part of savory dishes, with bacon, fish or other proteins.
I have eaten and loved “Kartoffelpuffer ” ever since I had the first ones at our home, lovingly prepared by my mom. At our home they were always served with apple sauce, no exception.
Tilly was not the world’s greatest cook, but she made the best potato pancakes – period. Memories…….. 🙂
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Bon Appetit ! Life is Good !
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More about ” Latkes ”
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More “Latkes” on ChefsOpinion
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Latkes Recipe
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Typical German “Latke Kiosk”

Latkes With Caramelized Nectarines

Latkes

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Preparation :
To read instructions, hover over pictures
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: pitaya (dragon fruit) and nectarines

: saute nectarines on low heat in butter, add a small amount of brown sugar

: when caramelized, remove from heat, ad a dash of lemon juice and a few drops of organic vanilla extract

: saute the potato batter in vegetable oil

: saute until golden, flip to other side

: saute until cooked through and crisp

: Latkes With Caramelized Nectarines

: Latkes With Caramelized Nectarines

: Latkes

: Caramelized Nectarines

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Cornmeal-Dusted Sauteed Pork Ribs

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So who decided that the only good ribs are BBQ’d Ribs ?!
Once you have tried these here knock-out babies, you might be hooked on this very different spin on one of Americas favorite pork cut’s.
I for one prefer this preparation to the traditional way of barbequing ribs. This way you will actually be able to taste the rib meat, as well as enjoy the unique texture of the ribs, all of which is lost after hours of grilling, smoking and then drowning in a bucket-load of bbq sauce.
Of course, there are some great bbq’d ribs out there, but in my own humble opinion, they are few and far between.
So here we go, great ribs served with a wonderful German potato and cucumber salad.
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Bon Appetit ! Life is Good !
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German Potato Salad
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Cornmeal Dusted Sauteed Pork Ribs

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Preparation :
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: single-cut pork ribs

: simmer ribs in salted water until tender but NOT falling apart, drain

: season with dijon mustard, sriracha, kosher salt , oregano and granulated garlic

: coat with a mixture of corn starch and corn meal ( 50/50)

: saute in peanut oil until golden and crisp

: meanwhile, prepare the potato salad from cooked, warm sliced potatoes and cucumbers (see link for instructions)

: remove ribs to absorbent paper, let rest for a minute

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

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Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

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While a Spanish tortilla is steeped in tradition and has it’s long-standing recipes (usually just thinly sliced potatoes and eggs,) I like to make my own, more elaborate versions by adding “stuff”, such as ham, bacon, vegetables, mushrooms, shrimp, or any other ingredient I find suitable to a dish I love but would find boring after a while had it only the two original ingredients. I justify calling these versions “Tortilla Española” because of the fact that while I was traveling in Spain, I encountered many such versions with different ingredients, all the same called “Tortilla Española”. As for browning the potatoes in the version containing diced potatoes instead of thinly sliced potatoes, this just seems to result in a different texture (better, in my opinion) than if using potatoes without a crispy crust.
I hope the Tortilla Española Purist’s out there will forgive me and everybody else will experiment until they find their own favorite version of this great dish 🙂
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Bon Appetit ! Life is Good !
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Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

Tortilla Espagnola

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Preparation :
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: whisk whole eggs with kosher salt, granulated garlic and hot sauce

: saute diced potatoes in olive oil, season with kosher salt and fresh ground black pepper

: when potatoes are lightly browned, add diced onions, saute until onions are translucent

: add diced chorizo and sliced scallions ( I also added a bit of leftover mortadela I had in the fridge), saute until sausages start to brown

: add egg mixture, put into 350F oven until set

: slide on a plate, flip onto other side and continue to cook in oven until set and golden brown but still moist on the inside

: to serve, sprinkle with freshly grated manchego cheese and chopped cilantro, serve hot or at room temperature

: Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

: Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

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Shannons “Spinach & Fruit Smoothie”

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When I started to watch my nutrition some time ago, one of the first thing I tried were healthy smoothies. Usually bright green and healthy looking, with all kind of supposedly healthy ingredients, I had tried many of them in many different places. One thing they all had in common – they smelled and tasted awful 😦
So when I met Shannon the other day, I was naturally pessimistic, especially since she was selling a blender for a considerable sum of money which made me even more suspicious of the quality and taste of the free smoothie’s she handed out. I am not an expert on kitchen blenders and their prices and I think you usually get what you pay for, so I will leave the verdict for the actual blender to the experts of such equipment. I am however an expert on food-taste and -texture and can therefore wholeheartedly attest to the exceptionally great taste, color and smell of the featured smoothie. It is a recipe which will be a welcome addition to my “Hans’ Lighter, Healthier Comfort Food” meal plan.

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Cheers ! Life is Good !
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Link to “Hans’ Lighter, Healthier Comfort Food”
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Spinach & Fruit Smoothie

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Preparation :
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: raw spinach, mango, banana, lime (with peel), pineapple (including core)

: put all ingredients in blender

: add ice and water

: blend at high speed until smooth

: Spinach & Fruit Smoothie

: Spinach & Fruit Smoothie

: Shannon Hewlett with my very own “Spinach & Fruit Smoothie”

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Hungarian Beef Goulash

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Today I combined breakfast, lunch and dinner all into one fabulous meal.
(I did however have a few fruits throughout the day).
Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite different from other beef stews. There is now flour to thicken the sauce as in most other stews (the collagen in the beef will take care of that) and there are much more onions and sweet paprika to give the goulash its characteristic taste and color. Goulash is usually reddish in color and it’s heat level can be high, depending on the amount of hot chili or chili powder added (if any). To obtain the original flavor of good goulash, season with equal parts of finely chopped lemon peel, thyme and caraway seeds.
I usually prefer my goulash to be accompanied by Knödel (dumplings) or Spätzle, but frankly, today this was too much effort for me and I substituted the Knödel or Spätzle with pasta 🙂
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Bon Appetit ! Life Is Good !
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All about Goulash
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All about Knödel
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More ChefsOpinion on Spätzle
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Hungarian Beef Goulash

Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine Salad In Vinaigrette

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Preparation :
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: diced beef brisket

: saute diced onions in olive oil (covered and simmered slowly until onions are broken down and very soft)

: add beef, cover again, saute until liquid is evaporated and meet starts to brown

: add garlic paste and water

: add paprika and chopped tomatoes

: add salt and cayenne pepper

: cover and simmer slowly until meat is tender but NOT falling apart, about 1.5 – 2 hours

: almost…..

: when meat is tender, check / adjust seasoning

: while the meat simmers, cook, drain and strain the pasta, add a bit of butter, keep warm, start the schmelze

: to make the schmelze for the pasta, melt butter, add bread crumbs, season with salt and pepper

: saute until crumbs are browned

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Romaine In Vinaigrette

: Pasta With Schmelze

: Hungarian Beef Goulash

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Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit ! Life is Good !
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Dwaeji Bulgogi

Tteokbokki

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
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: 1,5 lbs fresh bacon, thinly sliced and 1,5 lbs pork loin, thinly sliced

: fresh bacon, porkloin, onion, scallion

: marinade overnight with 3 tablespoons Korean red chili pepper paste (gochujang) 1 tablespoon Korean red chili pepper flakes (gochugaru) 2 tablespoons soy sauce 2 tablespoons rice wine (or mirin)2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon garlic paste, 1 tablespoon grated ginger

: soak sliced ricecake for 15 minutes in cold water, drain

: cook rice cakes in lightly salted water until done, about 15 minutes, drain, rinse

: saute finely sliced onions, garlic paste, gochujang and grated ginger in peanut oil, add soy sauce, a bit of sugar, a dash of rice vinegar, sesame oil and water

: simmer for one minute, add rice cakes, simmer for another minute, check / adjust seasoning

: grill marinated meat on very high heat

: when most of the meat is done, grill the vegetables

: done grilling……..

: Dwaeji Bulgogi, Tteokbokki And Kimchi

: Dwaeji Bulgogi, Tteokbokki And Kimchi

: Dwaeji Bulgogi

: Tteokbokki

: Kimchi

: Bella dining on Dwaeji Bulgogi

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Pied De Cochon

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ANYTHING sounds better in french ?! 🙂
I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt.
Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one of my all time favorite second cuts.
Pigs trotters are very versatile, they are great fried, steamed, braised, and pickled.
The following dish was created today in my kitchen and, I must say, it was absolutely delicious (and pretty to look at, to boost).
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Bon Appetit ! Life is Good !
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More “Pig’s Goodies” on ChefsOpinion
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Wiki on Pigs Trotters
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More about Pigs Trotters
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Pied De Cochon

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Preparation :
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: poach pigs feet in salted water, drain, rinse, cover with salted water, simmer until very tender but NOT falling apart (about two hours)

: meanwhile, blanch baby bok choy

: shock in ice water

: drain

: after 1 1/2 hours, add kosher salt, chili paste, garlic paste, grated ginger, sliced onions to the soup

: after 2 hours, add fresh shiitake mushrooms

: also add blanched, rinsed sliced rice cakes and blanched, sliced lotus roots

: simmer slowly until pigs feed are done,, check / adjust seasoning

: add bok choy and chili paste (optional) to serving plate

: add pigs feet, rice cake and lotus roots

: ladle soup over all ingredients

: Pied De Cochon

: Pied De Cochon

: Pied De Cochon

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Sautéed Smoked Salmon Patty

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If you love smoked salmon as I do, but are a bit weary of it on toast or bagel for the ‘thousand’s time, you might want to try this dish. Different, super easy to prepare, very tasty, great texture and not too shabby looking either. Accompanied by “simpleton potato salad”, romaine lettuce in honey/mustard dressing and a dip of spicy ranch dressing. (3/4 ranch, 1/4 sriracha and a good dose of garlic paste)
Bon Appetit ! Life is Good !
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Sautéed Smoked Salmon Patty

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Preparation :
To read instructions, hover over pictures
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: diced cooked potatoes, diced cucumbers, mayo, dijon mustard, sriracha, garlic paste, kosher salt

: Mix all ingredients, check / adjust seasoning

: diced smoked salmon, panko bread crumbs, mayo, sliced scallions, diced peppers, ketchup, cayenne pepper

: mix well, form patties

: coat patties in panko bread crumbs

: saute patties in olive oil

: Sautéed Smoked Salmon Patty

: Sautéed Smoked Salmon Patty

: “Simpleton Potato Salad”

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Guilt Free Banana Icecream

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Image by pkgbranding

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Guilt Free Banana Ice Cream

Guilt Free Banana Ice Cream With Sugar-Free Whipped Cream And Sugar-Free Strawberry Coulis

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Since I have started to live a healthier life style, my one problem is how to satisfy my sweet tooth without feeling guilty. The solution to my dilemma are sweets without refined or artificial sugar/sweetener, which are increasingly hard to find. So I took to thinking about new recipes which will make me happy with their natural sweetness and are not too offensive to my diabetic restrictions. The following one is definitely a keeper ! 🙂
An added bonus to this recipe is that you don’t need an ice cream machine for its preparation. I used to have one, but I threw it away after a while because the churning cylinder took up too much space in the freezer department of my fridge.
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P.S. :
This Ice cream is ready for consumption after about 4.5 hours in the freezer. If you freeze it longer or overnight, you might want to put it from the freezer into the cooler for 15 -20 minutes to facilitate easier spooning (That’s spooning of the ice cream kind, not the other one – although….. 🙂 )
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P.P.S. :
If I would still drink alcohol, I would have added a shot of brandy or dark rum to this baby 🙂
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: chop 4 large bananas

: blend 1 large banana with 1 cup organic peach nectar (or any other organic fruit nectar), 1 cup cream cheese, 1/2 cup greek yogurt, 1/2 cup heavy cream, a dash of organic vanilla extract and 2 tablespoon organic honey