BREAKFAST OF CHAMPIONS # 39 – Steak & Eggs #2

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After  a work week (getting up at 4.00 am daily) of two bananas and a glass of iced tea for breakfast, I always welcome the time and leisure the weekend affords me to have a more elaborate but nevertheless easy and fast to prepare meal to start off the day. So here is what I had for breakfast today :-)
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Bon Appetit !   Life is Good !
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Steak & Eggs

Steak & Eggs



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Steak & Eggs

Steak & Eggs

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Preparation :
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season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

season rib eye with kosher salt and freshly ground black pepper, brush with garlic oil and grill to your desired doneness, set aside

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season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

season blanched green asparagus with kosher salt and cayenne pepper, coat in garlic oil, grill until heated through

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plate asparagus

plate asparagus

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top with rib eye

top with rib eye

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top with hard boiled eggs and herb butter

top with hard boiled (waxy) eggs and herb butter, sprinkle eggs with salt and chili flakes

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Steak & Eggs

Steak & Eggs

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Steak & Eggs

Steak & Eggs

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Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

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Here  is a recipe sure to tempt you if you like to have a  tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained  this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores,  cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes :-)
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Bon Appetit !   Life is Good !
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For Peanut Sauce Recipe Click Here
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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Preparation :
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saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

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add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

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add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

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meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

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ready to plate...

ready to plate…

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plate bok choy and a small side dish with peanut sauce for dipping

plate bok choy and a small side dish with peanut sauce for dipping

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arrange glazed pork medaillons on bok choy

arrange glazed pork medaillons on bok choy

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Potato And Carrot Cream With Spicy Octopus

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This  started out with the plan to make a simple potato cream soup with bacon. Soon I realized that I had no bacon in the house, so I tried to figure out another approach. Checking the cupboard revealed Spanish octopus in virgin olive oil. I also had a bunch of nice, sweet carrots. This might at first seems like an odd combination, but when you think about it – seafood, potatoes and root vegetables – surely a match made in heaven :-) The result was even more delicious and balanced as I had expected, so this dish will definitely be a new standby for me, either as a substantial main course or a small appetizer :-)
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Bon Appetit !   Life is Good !
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Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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Preparation :
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saute onions and garlic paste in olive oil

saute onions and garlic paste in olive oil

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add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

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add the potatoes

add the potatoes

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add white wine and chicken stock, season with kosher salt and cayenne pepper

add white wine and chicken stock, season with kosher salt and cayenne pepper

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simmer until carrots and potatoes are soft

simmer until carrots and potatoes are soft

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blend until very smooth

blend until very smooth

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add heavy cream

add heavy cream

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add sriracha and maggi seasoning, check / adjust taste

add sriracha and maggi seasoning, check / adjust taste

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season drained octopus pieces with kosher with garlic paste, salt and cayenne pepper, saute in olive oil until heated, add finely sliced scallion

season drained octopus pieces with kosher with garlic paste, salt and a good amount of cayenne pepper, saute in olive oil until heated, add finely sliced scallion

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plate potato / carrot cream

plate potato / carrot cream

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top soup with the octopus

garnish the soup with octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Cornish Hen  has very tender meat and does not need to be stewed – it can be grilled, roasted , poached or sautéed.
However, once in a while I like to braise (stew) one because of the delicious sauce this cooking method will produce. So then, this is what I had for lunch today, accompanied by a tall  glass of  iced tea. (No more booze for me, at least for the moment :-)

Bon Appetit !   Life is Good !
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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Preparation :
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season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

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add onions, saute until translucent

add onions, saute until translucent

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add chorizo, saute until starting to brown

add chorizo, saute until starting to brown

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add diced red peppers, garlic paste and scallions, saute one minute

add diced red peppers, garlic paste and scallions, saute one minute

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deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

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simmer until sauce sliightly thickens and chicken is cooked through, about 15 minutes

simmer until sauce slightly thickens and chicken is cooked through, about 15 minutes

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 add grated asiago cheese, check / adjust seasoning

add grated asiago cheese, check / adjust seasoning

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to serve, sprinkle with chopped cilantro

to serve, sprinkle with chopped cilantro

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)
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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

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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 !











 

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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please be so kind and click on the video below.  Thank you :-)