ChefsOpinion’s Sabbatical



Dear Friend’s,

Due to personal circumstances I have to take a break from ChefsOpinion for the next four to six weeks.
This is mostly because next week I will  move from the home I shared for fifteen years with my beloved wife Maria  into a small (but very nice) apartment. During the move I will for some time be without internet access and it will also take me a while to set up my new kitchen. As you can imagine, there are many things involved with a life changing  move like that, especially when one has to do it all by oneself.

Anyway, I will try to get everything sorted out as soon as possible and hope to be back again during the middle or end of July :-)

In the meantime, you can go back to earlier post’s to get inspiration for your daily meals or to simply drool over some mouthwatering food pictures -

simply click on this link :


ChefsOpinion Archive

 ‘

or simply click on this link :
:

ChefsOpinion Pictures

I am hoping to see you all back soon on ChefsOpinion so we can continue our journey through  real food and real opinions :-)

Ciao !  Life is Good !


Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !











 

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Coconut Soup With Silkened Chicken & Snow Peas



While  a genuine Thai, Indonesian, Indian or any other “genuine” coconut soup can be wonderful if properly prepared, sometimes it is impractical to go to the full length of dozens of ingredients just to have a quick, flavorful and economic soup. If you find yourself in such a situation, you might want to try this simple preparation, which can be enjoyed after no more than fifteen minutes from start to finish. Of course, I am all for authentic recipes and I believe we must make an effort to make sure that under normal circumstances and whenever practical, we don’t make unnecessary short cuts because we are lazy.  But sometimes, if you want something tasty and can’t do the big production for whatever reason ………., well, I am sure you’ve got the point :-)



Bon Appetit !   Life is Good !


Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



Preparation :

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

cook pasta of your choice, drain, blanch snow peas, shock in icewater, drain,  heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

cook pasta of your choice, drain, blanch snow peas, shock in ice water, drain, heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

add coconut milk, simmer for three minutes

add coconut milk, simmer for three minutes

after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add pasta and snow peas to serving bowl

add drained pasta and snow peas to serving bowl

ladle soup with chicken and shiitake on top of pasta and snow peas

ladle soup with chicken and shiitake on top of pasta and snow peas

sprinkle with chili flakes and chopped cilantro

sprinkle with chili flakes and chopped cilantro

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



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THE ULTIMATE! Fried Chicken & Angry Potatoes (Papas Bravas)



Let  me warn you – if you don’t like spicy food………. ahhh, don’t worry, if you don’t like spicy, just replace all the cayenne pepper with mild smoked paprika and you’ll be fine.
But if you do like spicy, this recipe is addictive, especially if you combine the  Papas Bravas  (my own version of this Spanish classic)  with the chicken as I have done here. It might take a bite or two to get used to the heat, but then……Heaven :-)

Bon Appetit !   Life is Good !

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

juicy lucy.......

juicy lucy…….



Preparation :

chicken tighs and breast

chicken tighs and breast

add peeled, raw potatoes, season with kosher salt, cayenne pepper, smoked paprika and granulated garlic

add peeled, raw potatoes, season with kosher salt, cayenne pepper, smoked paprika and granulated garlic

eggwash :   whole eggs, greek yougurt, sriracha, cayenne pepper, granulated garlic

eggwash : whole eggs, greek yougurt, sriracha, cayenne pepper, granulated garlic

whisk eggwash until smooth

whisk eggwash until smooth

seasoned flour :   a/p flour, granulated garlic, cayenne pepper, smoked paprika, kosher salt

seasoned flour : a/p flour, granulated garlic, cayenne pepper, smoked paprika, kosher salt

dredge chicken in seasoned flour

dredge chicken in seasoned flour

coat floured chicken with eggwash

coat floured chicken with eggwash

dredge flour dredged, eggwash coated chicken once more in seasoned flour, shake off excess flour, fry at 325F for about 20 minutes, depending on size of chicken

dredge flour dredged, eggwash coated chicken once more in seasoned flour, shake off excess flour, fry at 325F for about 20 minutes, depending on size of chicken

after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside Bout 15 more minutes, during the last 5 minutes, ingrease the temperature of the oil to 375F

after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside, about 15 more minutes; during the last 5 minutes, ingrease the temperature of the oil to 375F

when potatoes and chicken are done, remove to absorbent paper

when potatoes and chicken are done, remove to absorbent paper

seasoning dip :   cayenne pepper, scotch bonnet hot sauce, garlic paste, lime juice, kosher salt, garlic oil

seasoning dip : cayenne pepper, scotch bonnet hot sauce, garlic paste, lime juice, kosher salt, garlic oil

ready to add the fried chicken and potatoes to seasoning dip

ready to add the fried chicken and potatoes to seasoning dip

toss chicken and potatoes in seasoning dip

toss chicken and potatoes in seasoning dip

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

Juicy Lucy .......

Juicy Lucy …….



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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Here  is another hearty recipe of wonderful comfort food.
Many folks are familiar with Jamaican dumplings and some have become addicted to them like I have.  Although in their most basic form they are made of  just flour, water and salt, as part of a soup or stew they can be mind-boggling great because of their unique texture. As for the taste, I usually add garlic paste and cayenne pepper to give them a bit of extra umph :-)
The traditional shape of Jamaican dumplings is a thick disk shape with an indention in the center. Spinners are made of the same dough, but they are “spinned” between your hands to shape them into tapered tubes, which is the shape I prefer.
As for the protein in the bean soup, use whatever you like and/or have at hand. Chicken, pork, salt beef, fresh beef, even seafood or just root vegetables. Of course, smoked ham hocks are the price in today’s lunch’ version, which could not have been more tasty and delicious.


Bon Appetit !  Irie, Mon !

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Preparation :

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

when ham hocks are tender, remove from stock, reserve

when ham hocks are tender, remove from stock, reserve

ham hocks

smoked ham hocks


remove bones from ham hocks, give one each to your dog and his/her friends :-)

remove bones from ham hocks, give one each to your dog and his/her friends :-)

dice meat and skin into bite size cubes

dice meat and skin into bite size cubes


add canned, strained black beans, quartered onions,  a small amount of curry powder and turmeric and coconut milk to stock, simmer for another 45 minutes

add canned, strained black beans, quartered onions, a small amount of curry powder, turmeric and coconut milk to stock, simmer for another 45 minutes

blend in electric blender until smooth, check / adjust seasoning

blend in electric blender until smooth, check / adjust seasoning

make a dough of a/p flour, water and salt, knead until the dough looks like this

make a dough of a/p flour, water, garlic paste, hot sauce and salt, knead until the dough is smooth

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

almost...........

almost………..

add meat to soup to heat through

add meat to soup to heat through

plate soup in serving dish

plate soup in serving dish

top with spinners

top with spinners

sprinkle with scallions and/or herbs of your choice

sprinkle with scallions and/or herbs of your choice

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



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Old Fashioned Shrimp Roll



After being sick as a dog for the past few day’s, today I can at least walk again without fear of falling on my behind because my legs could not hold me up. So, as any sane person would do, the first thing to do was to prep a meal that would make me feel better. Shrimp and mayo might not seem very smart as a first solid meal in three day’s, but I am happy to report that three hours later I am still ok :-)
(In case you wonder how I posted the last post about the fish in black bean sauce:
I usually have one or two post’s on stand-by for situations like this and all it needs is the push of a button, the rest takes care of itself)
Anyway, I hope my recovery is going to last for a good time to come and things will be back to normal, at least healthwise.
So here we go, today’s early, delicious lunch:

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



Preparation :

mise en place

mise en place

shrimp, green peas, golden grpe tomatoes, radish, scallion

shrimp, green peas, golden grape tomatoes, radish, scallion

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

slice italian garlic roll in half (toasting optional)

slice italian garlic roll in half (toasting optional)

top with romaine leaves in  lime vinaigrette

top with romaine leaves in lime vinaigrette

top with generaos amount of shrimp salad

top with generous amount of shrimp salad, garnish with fennel leaves

serve with lime wedges and arugula in french dressing

serve with lime wedges and arugula in french dressing

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



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Stir Fried Sea Bass In Black Bean Sauce



This  particular fish, Corvina Sea Bass, is,  according to the seller, legally caught fish, in contrast to Chilean Sea Bass (Patagonian Tooth Fish).
I have enjoyed Chilean Sea Bass many times while I was living in Argentina in the 90’s, when the fish was still abundant and cheap. Unfortunately, due to overfishing, the fish is now rare and endangered and should only be bought from sources which can proof that their fish was legally harvested .
When properly cooked, sea bass is wonderfully moist and flaky, which lends itself to a variety of cooking methods and recipes.
Following  is one of my all time favorites :-)


Bon Appetit !   Life is Good !


Click here for Chinese Steamed Rice (Fan)   recipe

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce



Preparation :

cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

saute whole chilies for a second or two, remove, reserve

saute whole chilies for a second or two in sesame oil to flavor, remove chilies, reserve

saute onions until translucent, add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

saute onions until translucent

add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

reserved sauted onions, peppers, scallions and chilies

reserved sauted onions, peppers, scallions and chilies

saute sea bass in peanut oil until golden, remove from wok, reserve

saute sea bass in peanut oil until golden, remove from wok, reserve

add soy sauce, black bean sauce, chili sauce and rice wine to wok, simmer for one minute

add soy sauce, black bean sauce, chili sauce, sesame oil and rice wine to wok, simmer for one minute

return fish to wok, simmer until fish is almost cooked through, about one minute

return fish to wok, simmer until fish is almost cooked through, about one minute

remove from heat, return vegetables to sauce, mix well, check/adjust seasoning seasoning

remove from heat, return vegetables to sauce, mix well, check/adjust seasoning

Stir Fried Sea Bass In Black Bean Sauce With Fan

Stir Fried Sea Bass In Black Bean Sauce With Fan

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Fan & Black Sesame Seeds

Fan & Black Sesame Seeds



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