Month: December 2017

See you again in 2018……….

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Dear Friends,
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.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
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Bon Appétit ! Life is Good !
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: Shrimp & Spinach

: Shrimp & Spinach

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Tomato & Cheese Salad

: Tomato & Cheese Salad

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Snails And Gnochi In Pernod & Mustard Cream

: Snails And Gnochi In Pernod & Mustard Cream

: Seafood Platter

: Seafood Platter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Salad Days Are Here Again

: Salad Days Are Here Again

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Pulpo En Escabeche

: Pulpo En Escabeche

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Hoisin Chicken With Pasta

: Hoisin Chicken With Pasta

: Haricots Verts En Salade

: Haricots Verts En Salade

: Shrimp and Cork Screws

: Shrimp and Cork Screws

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Gizzard Adobo With Pearl Pasta

: Gizzard Adobo With Pearl Pasta

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Pulpo a la Gallega

: Pulpo a la Gallega

: Gnocchi In Mushroom Cream

: Gnocchi In Mushroom Cream

: Endive & Chili Chicken

: Endive & Chili Chicken

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Corned Beef Hash For Pasta Lovers

: Corned Beef Hash For Pasta Lovers

: Cheese And Veggie Pie

: Cheese And Veggie Pie

: Corditas De Cerdo Y Panza

: Corditas De Cerdo Y Panza

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushrooms. Carrots & Egg

: Carnitas

: Carnitas

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

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

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Char-Siu And Cabbage Noodle Soup

: Char-Siu And Cabbage Noodle Soup

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

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Happy Holidays To All Friends Of ChefsOpinion, Bella And Hans

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Dear Friends,

As 2017 draws to a close I would like to thank you all for the
time you have spent with me on ChefsOpinion during this eventful 2017.
I wish everyone the most Happy Holidays,
and a healthy, wonderful and prosperous 2018,
filled with love and blessings.
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The best wishes from Bella and me to all of you,

Hans Susser
(Soupi)
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God Bless
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Braised Shrimp, Leek, Corn And Chillies

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Stock-braised or cream-braised leek are traditional recipes which, in my opinion, deserve to be revived to show up more often on our dining tables. 🙂
They can be simple comfort food, as well as elegant, scrumptious side dishes which are ideal to be served with most grilled or sautéed proteins.
In this featured dish, I have transformed simple cream-braised leek into a rich, delicious and beautiful meal by adding kernel corn and fresh shrimp.
The result turned out to be super yummy and a snap to prepare, suited for both a rich appetizer or a festive main course 🙂
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Bon Appétit ! Life is Good !
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P.S.
As usual, use the largest shrimp you can afford and the hottest chilies you can stomach (Anywhere from sweet to very hot).
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Click here for more Shrimp on ChefsOpinion
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Braised Shrimp, Leek, Corn And Chillies

Braised Shrimp, Leek, Corn And Chilies

Braised Shrimp, Leek, Corn And Chillies

Braised Leeks, Corn And Chillies

almost there………..

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Saute 1 ea med size onion cut into julienne in 2 oz whole butter until translucent

: add 1 ea medium size leek stalk cut into julienne, saute until soft

: add 1/2 cup heavy cream, kosher salt and cayenne pepper to taste, simmer until cream has slightly thickened (nappe)

: add 1 cup kernel corn, 6 ea small chillies and 1 lb of large shrimp, season with kosher salt and pepper to taste, stir, cover, simmer slowly until shrimp are just cooked through (2 to 4 minutes, depending on the size of the shrimp), check/adjust the seasoning

: plate the veggies on a deep serving plate, top with the shrimp; makes 6 appetizer or 2 main course

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chilies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦 ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: chop 1 lbs tomatillos

: to the tomatillos, add 1 med size chopped onion, 4 cloves garlic, 4 tblsp cilantro, 1 tblsp seeded jalapenos, kosher salt to taste (if you prefer your salsa verde creamy, add 1/2 avocado

: blend until smooth, check / adjust the seasoning

: salsa verde

: dice 1 ea avocado, 1/2 red pepper and 1/2 yellow pepper, add 1 tblsp lime juice, 2 tblsp olive oil, kosher salt and cayenne pepper to taste

: the good stuff……….

: to 2 whole eggs add 1 tblsp sriracha, kosher salt to taste

: cut 10 oz chilled french camembert into cubes or slices, bread twice with flour, egg mixture and panko bread crumbs (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating) (replace the camembert with brie for a creamier texture)

: fry the cheese at 375F until crisp and golden, serve with the salsa, avocado and vinaigrette dressed romaine; serves 4 appetizer or snacks, 2 main course

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Foo Foo
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Click here to read all about Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly