Shrimp Sliders

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After having a monstrous burger with all the trimmings at Fuddrucker for lunch, dinner was a bit more quaint.
The attraction of these sliders is the flavorful butter in which the shrimps are sauteed. Lots of garlic paste, horseradish and sriracha make these sliders exceptional and extraordinary.
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Bon Appetit !  Life is Good !
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Shrimp Sliders

Shrimp Sliders

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top sliders with sauteed sheimp

top sliders with sauteed shrimp

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Casarecce Gorgonzola

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I was  going to make a quick salami and gorgonzola sandwich, when I realized that I felt I had to treat myself to a better lunch than a simple sandwich, so I checked the larder for a few available goodies and the following is what I came up with. By the time the pasta was cooked al dente, I had all the other ingredients prepped and it took only about another five minutes to complete the dish. While I love a good sandwich, this dish was a far more rewarding lunch and it took only slightly more time to prepare.
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Bon Appetit !   Life is Good !
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Casarecce Gorgonzola

Casarecce Gorgonzola

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Casarecce Gorgonzola

Casarecce Gorgonzola

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Crustless No Bake Cheese Cake Dessert

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My  intention was to prepare a healthy, no refined-sugar containing, tasty and simple to prepare dessert. I started out on track, replacing the sugar in the cheese-cream filling with organic honey. But then, after I plated the first half of the cheese cake cream in a glass, topped it with honey-enriched strawberries and sugar-free whipped cream, I slipped and piled on the sugar in the form of a oh-so delicious, strawberry-jam filled, sugar-coated doughnut. Now, I will surely go to diet hell for this, but it was absolutely worth it !
And by the way, this particular cream cheese cake filling is the bomb, best I ever had.
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Bon Appetit !  See You In (Dessert) Hell  :-( :-)
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Link to Crustless Apple & Pear Pie
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Crustless No Bake Cheese Cake Dessert

Crustless No Bake Cheese Cake Dessert


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Crustless No Bake Cheese Cake

Crustless No Bake Cheese Cake

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Crustless No Bake Cheese Cake

Crustless No Bake Cheese Cake

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chicken Tostada

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I used  to eat tostadas two or even three times a week when I was living in Cancun.
There was this small bar/restaurant on the beach of the lagoon across from where I lived, about a five minute walk away. (I believe it was on Blvd. Kukulcán KM 21 – I wonder if the place still exists?) On one side of the road is the ocean, on the other side, less than five hundred yards across the street, was this tiny place on the beach of the lagoon with a wooden pier protruding about thirty yards into the lake. Many a night I gave the waiter a small tip to set up a table for me at the end of the pier, to enjoy the night and a few drinks and snacks all by myself, usually while on the phone for a while with Maria who was back in Miami, taking care of things there. On most nights I had shrimp or chicken tostadas and a few “Negra Modelo” .
Happy times ! Aaahhhh, the memories :-)
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Bon Appetit !   Live is Good !
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Link to Salsa Mexicana
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Link to Guacamole
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Link to Tostadas De Camarones
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Chicken Tostadas

Chicken Tostadas

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flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

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Mushrooms And Udon Noodles In Oyster Sauce

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It seems  to me that the biggest return (culinary bliss and satisfaction) for the smallest investment (time, money and work) was, is and always will be, the preparation of food.
While there are of course very expensive, time-consuming, complicated and labor intensive dishes to be had, the majority of great food can be prepared in a snap. The following is just one of these dishes. All ingredients can be had for a few bucks and the actual prep and cooking time is only about 15 minutes.
So folks, please don’t say you don’t have time to cook. Just face your demon’s and admit that you don’t like to cook :-) :-( .
On the other hand, if you don’t know how to cook, that’s a whole different story. For you I have a simple solution to that malady : Follow my blog and get inspiration for simple dishes and instructions how to prepare them- this will be the first step to help you overcome the biggest hurdle, because most of the instructions on  ChefsOpinion  are dead-simple and require only the most basic culinary knowledge to produce great results.
First step – start trying………. :-)
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Bon Appetit !   You Can Do It !!!
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More Udon dishes on ChefsOpinion
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Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

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Mushrooms And Udon Noodles In Oyster Sauce
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Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tandoory Style Cod Filet With Potato-Onion Mash

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When  you first lay your eyes on the pictures of this dish you might think that the cod filet is the star of the show. While this might be so for some folks, for me the star was the potato-onion mash. Seldom have I experienced a richer, tastier and more scrumptious potato dish than this one. Even by itself it would have completely satisfied my requirements for an excellent lunch. Of course, adding the salad and fish made it just more perfect and rounded out the meal. Great lunch experience and one which I will definitely repeat soon.
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Bon Appetit !   Life is Good !
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P.S.
Looks like lettuce with honey/mustard dressing has become my go-to green side dish.
(Could be worse) :-)
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Tandoory Style Cod Filet With Potato-Onion Mash

Tandoory Style Cod Filet With Potato-Onion Mash

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Tandoory Style Cod Filet With Potato-Onion Mash

Tandoory Style Cod Filet With Potato-Onion Mash

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional  wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I :-)
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit !   Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference :-)
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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Filet Au Poivre Avec Pommes De Terre Lyonnaise

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The  plan was to prepare a traditional pepper steak when I realized that I had no demi glace in the freezer for a proper pepper sauce. I usually have demi glace, tomato sauce and curry base/sauce in the freezer, but today I was out of luck with the demi glace. So there were four options to choose from :

– sit down and cry,
– prep a new batch of demi glace which will take a couple of hours
– use the curry sauce,
– use the tomato sauce.

I decided to go with the tomato sauce and the result was excellent. Very little different from the demi glace version, just as creamy and tasty as a “proper”, traditional pepper sauce. Great lunch in no time :-)

(Have to prepare a batch of demi glace now )
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Bon Appetit !   Life is Good !
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Traditional Pepper Steak (Steak Au Poivre)
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More Steak @ ChefsOpinion
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Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre Lyonnaise

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Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre 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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June Downloadable Monthly Calendar, US Edition And International Edition

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To display the calendar on your computer screen :
> download the calendar of your choice to your desktop,
> right-click on the image,
> choose the option that says, “Set as Desktop Background”, (exact wording will depend on the browser you use).

If the image does not fit your desktop background neatly, you may have to go to your preference panel :
> Control Panel
> Display
> Desktop) and choose “Fit to screen” as the display mode of your background image. (Mac users will have to use different commands to the same effect).

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June   2015 :

Click here for Tostadas De Camarones
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June 2015, International Edition:
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June International Calendar
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June 2015, US Edition:
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June US Calendar
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Hans’ Giant Balls

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My  plan for today was to prepare a couple of burgers on the grill since the weather was really nice this afternoon and I had planned to spend some time outside reading. But as usual, it was just too hot and steamy for Bella and I, so I decided to stay inside and change the menu to meatballs with spaghetti aglio e burro.
When I used to live and travel in Italy many years ago, I never came across giant meatballs like you find them in the US. More likely than not this is an American invention, like so many other “Italian” dishes you find in your run of the mill Italian/American restaurant.
Nevertheless, I enjoyed this version and will definitely prepare it again.
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Bon Appetit !   Life is Good !
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Link to : Spaghetti Aglio E Burro
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Link to : All About Meatballs
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Hans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burro

Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro

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Hans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burro

Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro

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