shrimp

Pasta Salad With Salmon, Shrimp And Pesto

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This  flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between.
(The leftovers from today will probably serve as late breakfast tomorrow morning).
The warm salmon in the salad makes all the difference. If you will serve leftovers of this, make sure you let it reach room temperature before serving, so remove from the fridge at least one hour before service to make sure that the flavors and texture can be fully appreciated.
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Bon Appetit !   Life is Good !
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P.S.
Whatever you do, don’t overcook the salmon !!! :-(
It should be nicely browned on the outside but still moist and flaky on the inside ! :-)
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Pasta Salad With Salmon, Shrimp And Pesto

Pasta Salad With Salmon, Shrimp And Pesto

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Pasta Salad With Salmon, Shrimp And Pesto

Pasta Salad With Salmon, Shrimp And Pesto

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Preparation :
To read instructions, hover over pictures
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Steak Salad “Saigon”

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The  foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit !   Life is Good !
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Click here for more  Pasta Salad
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Steak Salad "Saigon"

Steak Salad “Saigon”

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Steak Salad "Saigon"

Steak Salad “Saigon”

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Preparation :
To read instructions, hover over pictures
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Shrimp And Vegetable Salad With Cheese/Garlic Bread

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Last  night proved to be one of these dreary nights when I am not able to sleep, so at 5.00 am I decided to give it up, get up and start the day. I had my usual breakfast of two bananas and a glass of ice-cold, reduced fat milk, which usually carries me for a few hours until the early afternoon or even early evening. Not so today. At 10.30 am I decided I needed something a bit more substantial, which lead me to prepare this great concoction. Because of the delicious but very filling large amount of  garlic/cheese bread I devoured,  I’ll be fine for the rest of the day and will probably just have a few fruits for dinner :-) :-(
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Bon Appetit !   Life is Good !
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Shrimp And Vegetable Salad With Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

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Shrimp And Vegetable Salad With Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

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Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

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

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It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then ) :-)

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
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Buen Apetito !   Viva Italia !
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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Preparation :
To read instructions, hover over 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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Chirashizushi -Unagi Kabayaki & Ebi

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Chirashizushi . In my book, sushi does not get better than that!
I am of course aware of the fact that I am in the absolute minority with this opinion, but I just can’t get myself to join the millions of fans of raw fish, so this version of Chirashizushi is my very own ticket to sushi heaven :-)
Great quality / perfectly cooked sushi-rice with smoked eel , poached shrimp and a chili-soy-yuzu dipping sauce – there you go, baby, sushi perfection without the fuss and sky-high price tag of “the other perfect sushi”.
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Please note that some Chirashizushi dishes contain raw fish.
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Bon Appetit !   Life is Good !
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How to prepare perfect Sushi Rice
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More Chirashizushi
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Chirashizushi -Unagi Kabayaki & Ebi

Chirashizushi -Unagi Kabayaki & Ebi

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Chirashizushi -Unagi Kabayaki & Ebi

Chirashizushi -Unagi Kabayaki & Ebi

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Preparation :
To read instructions, hover over pictures
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Salade De Pâtes

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A simple  pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense :-)
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Bon Appetit !   Life is good !
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P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
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More Pasta Salad
Even more Pasta Salad
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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Preparation :
To read instructions, hover over pictures
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$ 90 Salad Splurge …………….

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How do you justify an $90 salad for one?
I do by arguing that if I go to a restaurant and spend the same amount or even more, especially here in South Florida, my food will most likely not be as good and most certainly not as ample and luxurious. Three lbs of stone crab claws ($75) is a generous portion but not excessive. Add the shrimp, avocado and the other ingredients and you reach an eye-watering $90 bucks- definitely not something you want to do often, but once in a while for a special occasion ………….  so today I was celebrating my upcoming birthday (December 2nd !) :-)
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Bon Appetit !   Live a Little ! :-)
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Crab And Shrimp Salad

Stone Crab And Shrimp Salad

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Crab And Shrimp Salad

Stone Crab And Shrimp Salad

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Crab And Shrimp Salad

Stone Crab And Shrimp Salad

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Preparation :
To read instructions, hover over pictures
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Mafaldine Alla Riccione

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I dedicate  this dish to the city of  Riccione, where I had my first moment of culinary ecstasy.
When I was 16 years old and an cook-apprentice in the  Black Forest  of Germany, I thought life, and particular working life, was too hard for me to handle, so I decided to run away from it.
I hitchhiked through southern Germany to Austria and from there over the  Brenner Pass  in the Dolomiti Alps down to Riccione in Northern Italy in the hopes of finding happiness and love in a life of leisure on the beach (well, I was 16 years of age in an area before the internet – ignorance and naïveté prevailed in 16 year old’s at that time :-).
When I left  Baden Baden  for my adventure I had 26.00 German Marks to my name, most of which I spend the first night on  steins of beer  in the “Englisher Garten”  in Munich. I remember I crossed the border from Austria into Italy with 6.00 DM in my pocket. After breakfast that day, it was four weeks of sleeping under the stars and asking (begging actually) shop owners and restaurant owners for donations to support, in the form of food and drink, my escape from a working life to the bohemian life of my dreams. These were different times altogether. I was a skinny kid without a home, and most people I met had pity and gave me a good meal, most often a sandwich and/or some fruit and soft drinks. Also, everyone offered a free smoke of the good stuff, which made a penny less life on the road so much brighter :-)
However, I remember when I got to Riccione, on the first day I spend there, the chef in a seaside restaurant handed me a simple plate of pasta with shrimp. This was the first time I saw shrimp of that size and had a dish that was so exotic and wonderful, both in its taste and its looks. To this day I remember the awesomeness I felt by smelling this food, feasting on its looks with my eyes and then devouring it all in a happy flash.
After one month of some happy, some frightening but never boring moments, even skinnier than before I left, but maybe just a bit wiser, I crawled back to my apprenticeship at the Hotel Wiedenfelsen, finished it and became a professional cook, never again to regret my earlier decision to follow this lifelong, tough, underpaid, but in so many other  way’s  rewarding career path of a cook and chef.
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Bon Appetit !  See you in Riccione :-)
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>riccione, 

Mafaldine Alla Riccione

Mafaldine Alla Riccione

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Mafaldine Alla Riccione

Mafaldine Alla Riccione

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Preparation :
To read instructions, hover over pictures
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Seafood Salad

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This  afternoon I went to my fishmonger with the intention to get a fresh trout or a small snapper for a light dinner of fish and salad. What I came away with instead were the following:
Caviar, snow crab legs, king crab legs, clams, mussels, shrimp and crayfish. A short trip to the grocer for some endive, iceberg, grissini and a lemon, then five minutes of preparation and BINGO ! – best meal of the month :-)
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Bon Appetit !   Life is Good !
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P.S.
I got a bit carried away with the amount of pictures here, but this stuff is just too sexy and beautiful not to show off and drool over :-)
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P.P.S.
If you wonder why there is no “fru fru” on this dish – I believe these beauties need no embellishment other than them self.
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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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