Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Once in a while, my neighborhood fishmonger receives an overnight delivery of fresh-caught, never frozen salmon. He usually leaves me an e-mail message the same morning, so by noon I’ll have salmon in my kitchen which happily swam in the ocean or stream just one or maybe a couple of days before that. Ahhh, the wonders of our modern times 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salmon  on  ChefsOpinion
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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette


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Preparation :
To read instructions, hover over pictures
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Salad Of Endive & Chili Chicken

 

Salad Of Endive & Chili Chicken

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This was such a pleasant salad to enjoy early in the day.
The colors, flavors and lightness of its ingredients brightened the rest of my day and gave me a wonderful, guilt-free lunch. (I am still working on losing some of the many pounds I added while in Argentina.
So far it’s going well, 13 lbs in about one month, while always eating good and plenty. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Preparation :
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P.S.
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This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Congee With Mushroom, Carrot & Egg

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Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
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Excerpt from a previous post of  Congee  on ChefsOpinion :
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” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. .
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Bon Appétit !   Life is Good !
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Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
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Click here for more  Congee  on  ChefsOpinion
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Click here to read all about  Congee
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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3  lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.

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Click here for  Hungarian Beef Goulash  on  ChefsOpinion
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Click here for   Goulash Soup  on  ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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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 Tandoori/Naan Sandwich

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Chicken Tandoori/Naan Sandwich

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This tandoori chicken sandwich needed no simple or fancy condiment to elevate it. The chicken was very juicy, very tender and VERY tasty. Usually, I would serve this with raita, sliced onions, sliced tomato, sliced cucumber, a few spritz of fresh lime, plain yogurt, finely sliced cabbage slaw, or any other addition to moisten the sandwich, elevate the texture or the flavor. But on this sandwich, that would have been a wasted effort, since it was perfect, in every aspect, the way it was.
(If I would serve this in a restaurant, I would of course “improve” the presentation to make it seem fancier and justify a higher selling price, but since this was at “Chez Bella” (our home), I did not deem this a requirement. 🙂
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Bon Appétit !   Life is Good !
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P.S.
I prefer to cook the chicken bone-in and tear the meat from the bones at the table. For a less messy way, you can, of course, use boneless thighs and knife and fork 😦
P.P.S.
Because I am a huge Stones fan, for obvious reasons I almost called this sandwich “Sticky Fingers”, but then something (good sense?) advised me against it.  🙂
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Garam Masala Recipe:
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You will need :
Coriander seeds, black cardamom pods, cumin seeds, mustard seeds, bay leaves, peppercorn, a small amount of cinnamon bark. Dry roast in a pan on low heat until fragrant, about one minute. Put in spice blender until powder-fine. Remove to a jar, cover airtight.
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Click here for  Naan Recipe  on  ChefsOpinion
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Chicken Tandoori/Naan Sandwich

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Chicken Tandoori/Naan Sandwich

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Chicken Tandoori/Naan Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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My Trip To Buenos Aires, Argentina

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On December 19th 2017, after eighteen years of absence, I finally returned to Argentina to spend a month with my “adopted family” and friends in Buenos Aires, where I lived and worked for nearly five years during the nineties.
I visited Buenos Aires for the first time in the seventies and had an immediate affection for the city, the country, the people and the great food.
Great food in Argentina means mostly meat, pasta, empanadas and salad, although modern public relations, foodies hype, young wannabe food stars and wannabe food critics will try to have you think otherwise. Granted, there is a small (very small) movement to make modern? Argentinian cuisine play a role in the world of modern food, but in reality, it is just a tiny movement, confined to very few, mostly insignificant restaurants in the big cities.
On the other hand, traditional food is as good or even better as it ever was 😊
Argentinian meat, especially beef, is legendary around the world, and pork, lamb, and poultry are not far behind.
Pasta is second only to what you find in the best kitchens in Italy, Argentine empanadas are second to none, and yes, even the salads are in a class of their own, thanks to the fact that most produce you’ll find in either small groceries or big markets, in small villages or big cities, usually travels only a few miles from down the road, having been harvested that very morning from some local farmers vegetable patch. Same with all fresh food ingredients, eggs, cheese, fruit, etc, and of course most meat that’s available to you either in a shop or restaurant; most of it is local, never frozen, and as fresh as can be.
After one month, I have a books-worth of impressions of Buenos Aires and Argentina. However, I have decided that I will not say anything negative about this country I love so much. Argentina and its people have a lot of bad crap to deal with, but most of this information is readily available elsewhere to the folks who are interested in it, so there is no need for me to wallow in it on my blog.
On the positive side, I am happy to report that the majority of all people of Argentina are extremely friendly, generous, loving, big-hearted and the most gracious host’s one could wish for. They make the most of what they have, and friends and family is their greatest treasure. After the month I spent this time, it was hard for me to leave my friends and Family behind and I hope we will all reunite soon again 😊
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Click here to read  “All About Argentina”

 

Here are some random pictures of the beauty of this country.
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Click here for many more  Beautiful Vistas Of     “Argentina”

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Click here for more  Beautiful Vistas Of    “Buenos Aires”
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First Day Welcome Dinner .
Dinner with my “Family”: Carlos, Gladis, Dana, Lara, and Jorge, at a great Parrilla restaurant in Ezeiza, just outside of Buenos Aires

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Of course, on Christmas and on New Year’s Eve, which we celebrated with just a few close members of the family at the house, the featured main attraction was, what else, Asado (parrilla).
There were also many other “goodies”, such as hors d’oeuvres, salads, pasta, empanadas, artisanal cheese, cakes, pudding, bread, etc, all in great varieties and all very delicious.
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Another dinner, another Asado (parrilla), this time in the Argentinian countryside. This was on January 3rd. Of course, right after the Holidays, not many folks spend money in restaurants, also it was pretty early, about 8.30 PM, which is too early to have dinner for most Argentinians, so we had the place to ourselves.
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Dana, Carlos’ and Gladis’ younger daughter loves to prepare gnocchi and on this day she came to the house early to prepare lunch for us (early lunch – ca 3.30 PM) ………..
! Best ! gnocchi I ever had 😊

Auntie, Gladis, me, Dana

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My farewell dinner was combined with the birthday party of a family member. There were family and friends, monstrous platters of food (we all ordered a la carte) many bottles of red wine and a great party. (Below is a link to the FB site of this restaurant).
Do yourself a favor when you visit Buenos Aires – visit this place for at least one dinner, it will be well worth your time 😊
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Yes, this is one portion ! All Mine. 🙂 Each of the platters of food below contains one single portion !

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Click here for a link to the restaurants FB Page
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Before I started my trip, I made it clear to Carlos and the family that I was not keen to travel around at all. Because I lived in Buenos Aires for so long, there was not really much I hadn’t seen while I was there, so there was no great lure for me to spend my days traveling. The traffic is usually horrendous in and around Buenos Aires and it was also way too hot to spend hours on the road. Outside of Buenos Aires, many roads are not paved, so when it has not rained for a while, the dust in the air is brutal.
I just wanted to visit Recoleta, where Maria and I rented a wonderful Apartment while we lived in BA. This is by far the nicest and most beautiful part of the city, and the cost of living is accordingly. (Twenty years ago, our apartments rent was about US $ 3500.00 a month, which should give you an idea about the exclusivity of Recoletta.
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   A short video of our street…..
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Click here for more impressions of Recoleta
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So, during my month there, we stayed mostly at home, had great conversations, played with the animals, enjoyed too much great food and too much great wine and other great spirits. Lots of milanesas, pasta, beef, fiambres, empanadas, salads and what not.
Never a dull moment, lots of happiness and love in the air.
Aaahhhhh, the good life 😊
(And yes, I gained twenty pounds ! Dammmn ! )
– I am in the progress of shedding those extra pounds now, but it’s not as fun and easy as putting them on. I also still carry a few extra pounds from September/October, when I enjoyed the same excesses in Germany and Spain) ☹
Life can be soooo tough !
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Even the housing for the dead is exclusive in Recoleta……….(Eva Peron resides here…..
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The other side……………
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The Family…
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More Family…..
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The House (La Casa)
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The Guest House (La Casita)
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And there you have it – four weeks Argentina.
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On my way back to Miami……….
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Life is Good !
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Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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And  here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
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Bon Appétit !   Life is Good !
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P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
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Click here to read all about  Mexican Torta  on  ChefsOpinion
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Click here to see more  Original Sandwiches  on  ChefsOpinion
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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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avocado, radish, and cucumber salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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If you are prepared, life (cooking) is easy ! 🙂
I usually have some sort of frozen dessert in my freezer for my (too frequently happening) sweets-craving-attacks.
More often than not, it’s some sort of frozen banana dessert, as it was this afternoon. I always have fresh bananas and dried cranberries in my cupboard, so this dish was an easy decision, and thanks to the ice cream in the freezer, a matter of a few minutes to execute 🙂
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Bon Appétit !   Life is Good !
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P.S.
Obviously, there is natural fruit sugar in the ice cream and the banana/cranberry salad, but, besides the organic honey, there is no added sugar.
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P.P.S.
The ratios of fructose and glucose are pretty much the same in both fruit and table sugar.
Generally, there’s no advantage to substituting honey for sugar in a diabetes eating plan. Both honey and sugar will affect your blood sugar level. Honey is sweeter than granulated sugar, so you might use  a smaller amount of honey  for sugar in some recipes.
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Click here for  Sugar Free Banana Ice Cream Recipe   on  ChefsOpinion
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Click here for more  Lighter, Healthier Food  on  ChefsOpinion
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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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note the juiciness of the chicken breast ……..

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Preparation :
To read instructions, hover over pictures
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Here is what I did the next day with the leftover chicken and sauce :
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Leftover Soy Chicken

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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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Comfort Food ! 🙂
We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, etc.
This featured dish is much different, but in its final stage, it represents comfort food just as well as the aforementioned dishes. Although its main ingredients consist of delicate fish filet and juicy shrimp, the generous use of butter and the comforting method of sauteeing all to a golden crisp will make this without a doubt a worthy contender of comfort food at it’s finest 🙂
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Bon Appétit !   Life is Good !
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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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