Month: June 2018

Seafood Indulgence

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In that perfect world we’re all longing for, we would all have neverending access to fresh-caught, properly handled and expertly prepared seafood, plentiful and for a reasonable price……….. 🙂
Yet, for most of us, this is but a dream.
However, thanks for modern technology improvements in transport, handling and distribution, there is abundant flash-frozen seafood available in specialty markets, top-tier seafood suppliers and even the internet.
But, in order to get the most out of this seafood, it has to be properly defrosted, cooked (if raw) and seasoned. While I want to keep my seafood chilled at all times, at the very last moment before consumption, I like to submerge my seafood in hot cooking liquid from the just cooked shrimp (and crawfish and crab if applicable), just for a minute or two.
This treatment will bring the flavor and texture of the seafood to a whole new level, far improved from chilled seafood fresh out of the fridge.
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Bon Appétit ! Life is Good !

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Click here for more Seafood on ChefsOpinion
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Seafood Indulgence

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add the shrimp and the simmering stock with a tongue carefully mix all together,

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

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: simmer 2 lbs peeled, deveined, tail-on 21/24 shrimp in 2 tqt salted water, with 1 whole lemon sliced thin, 4 oz whole butter, 1 tblspn garlic paste and 1 tsp sriracha until half-way cooked (the shrimp will finish cooking while steeping with the other seafood)

: to a deep bowl add 2 lbs fresh, cooked crawfish

: add 3 lbs crab legs

: add the shrimp and the simmering stock with a tongue carefully mix all together,

: plate seafood on a serving platter, drizzle with 4 oz melted butter and 2 cups of the seafood stock, serve with horseradish or Thai sweet chili sauce serves 4 appetizer or 1 generous main course

: Seafood Indulgence

: Seafood Indulgence

: Seafood Indulgence

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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Sautéed Chicken Thighs

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Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony…………. 😦 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken on ChefsOpinion
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season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

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Sautéed Chicken Thighs

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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: Season Chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet overnight

: pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

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: Sautéed Chicken Thighs

: Sautéed Chicken Thighs

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Zuppa Di Pesce

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Zuppa Di Pesce (Fish Soup). It doesn’t sound very exciting, does it? But in many parts of Italy, fish soup rules, and rightfully so.
Since Italy is bordered by water on three sides, it’s not surprising that there are thousands of variations of zuppa di pesce throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.
In Genoa, fish soup is called burrida, a name residents got from their neighbors in France from the Provencal dialect bourrido (“to boil”). There, it’s a soup made of cuttlefish, angler and anchovies. In Tuscany, it’s called caciucco, and on the opposite side of Italy, along the Adriatic, it’s referred to as brodetto. Many Americans are familiar with the term “cioppino,” which is not an Italian word. It comes from the Ligurian immigrants in San Francisco and is based on their dialects name for the dish, ciuppin.
While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There’s a delicate balance to a good zuppa di pesce, so strong-flavored fish like salmon or snapper don’t work. No sole or flounder either–they’re too flaky. Use an ample supply of shellfish, whatever’s freshest is best. Finally, make sure you have a good loaf of bread to serve with the zuppa.
Some traditional preparations from Liguria do not add tomato,, as the original recipe calls for the full flavor of the sea to be maintained in the fish soup.
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Cioppino is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful of this delicious seafood stew. Because of the versatility of the ingredients, there are numerous recipes for it. Cioppino can be prepared with a dozen different kinds of fish and shellfish. It all depends on the day’s catch and/or your personal choice.
You will not believe how easy it is to make this Cioppino. The key to this recipe is experimentation. Be creative with this fish stew: Leave something out, or substitute something new. Serve cioppino with a glass of your favorite wine and warm sourdough bread.
History of Cioppino: This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s. Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf.
The origin of the word “cioppino” is something of a mystery, but many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called cioppin.

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Bon Appétit ! Life is Good !
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Click here for more Soup on ChefsOpinion
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Zuppa Di Pesce

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

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: trim 1 lb fish fillet of your choice, chop 2 very rip, large tomatoes, set the trimmings aside

: cut the fish into large pieces, peel and devein 12 oc of medium sized shrimp, remove tails

: in 1/2 cup EVO saute 1 ea large, diced onion, the fish trimmings, shrimp shells, chopped tomatoes and 3 sprigs fresh thyme, add 1 qt of fish stock (or substitute with good quality canned clam juice), 1 cup sweet white wine, simmer for 20 minutes or until liquid has reduced to about 3/4 qt

: season with salt, cayenne pepper and garlic paste to taste, simmer another 2 minutes

: strain the solids from the stock, squeeze to extract all the stock/flavor

: fish stock

: add 1 cup peeled, diced tomatoes and 1 cup cooked, small potatoes (optional), simmer 3 minutes

: to the fish and shrimp addd 2 oz capers and 2 tblsp chopped parsley

: add to the fish soup, simmer 3 more minutes, remove from heat, check / adjust seasoning

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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Tomato & Parmigiano Reggiano Salad

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Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan). 🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Tomato & Parmigiano Reggiano 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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: bring 1/3 cup of balsamic vinegar to a simmer

: reduce until slightly thickened, set aside

: cut a French baguette lengthwise into three equal slices

: brush the slices gererously with garlic paste, bake until golden and crisp

: slice good quality, RIPE tomatoes into fine slices

: layer tomatoes in a bowl

: top tomatoes with onion rings (optional), season with kosher salt, fresh ground black pepper, EVO and white balsamic vinegar, marinade for at least two hours

: add parmigiano Reggiano batons

: garnish with some greens and fresh basil (Spoon some of the dressing over the greens), drizzle the balsamic vinegar reduction over the cheese

: Tomato & Parmigiano Reggiano Salad

: Tomato & Parmigiano Reggiano Salad

: Tomato & Parmigiano Reggiano Salad

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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Pork & Beans

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If the mention of “Pork & Beans” stirs up a picture in your head like the one above, you might be ready to move on to the wonderful “Pork & Beans” I’d like to introduce to you today.
Admittedly, there were times when during my (much) younger years, after a night of too much booze and too many other spoils of the wild life, many times the final straw was a cold can of baked beans, straight off the cupboard and out of the can, washed down with the last couple of beers of the day. Ahhhh, the sophistication of youth. 🙂
Nowadays, at least for myself, enjoying pork and beans requires slightly more effort, better quality ingredients, and flavor and texture more geared towards grown-ups. The reward is a dish I always and often enjoy to the fullest, any time of the day, either as a snack, appetizer or outsized main course 🙂

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Bon Appétit ! Life is Good !
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Click here for more Pork on ChefsOpinion
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Pork & Beans

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

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: 2 lbs pork ribs or belly

: simmer pork with 2 ea scallions,1 peeled onion, 1 tblsp garlic paste, 1 tblsp tomato paste and kosher salt and cayenne pepper to taste

: simmer pork until very tender, but not falling apart There should be about 1 qt stock remaining, if not, adjust

: remove pork to a cutting board, remove and discard bones, cut into bite size pieces

: add 1 lb smoked pork sausage, cut into cubes

: add 1 ea 12 oz can of cooked, rinsed, drained white beans

: blend until smooth

: add 1 can each rinsed, drained diced tomatoes, 1 ea black beans, one ea white beans, 1 ea red kidney beans and 3 ea sliced scallions

: simmer for 3 minutes

: add the pork and sausages, simmer another 3 minutes, check/adjust seasoning

: Pork & Beans

: Pork & Beans

: Pork & Beans

: Pork & Beans

: Pork & Beans

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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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A couple of days ago I skype’d with my friend Carlos in Argentina. He informed me that he has decided to practice a healthier life style from here on.
As part of his new lifestyle, he intends to be eating lot’s of veggies and salads. However, he’s big worry is that salads and veggies are “boring” and “not real meals”.
Well, I put his mind at ease and we talked for nearly an hour about the huge variety of veggies and salads, the myriad of recipes, different ways of preparation and the endless number of combinations possible.

I also reminded him that a salad or vegetable dish can include healthy options of protein, such as poultry, seafood, game, any kind of lean meat, etc, etc.
I further reminded him that if he fancy’s a dish that he likes which has an ingredient he’d rather not eat (bacon?), he can either just substitute it with something more to his liking, or just omit it.
Furthermore, for a large variety of healthy suggestions and inspirations, there is always
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Click here for Raspberry Vinaigrette Recipe
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Salad Days Are Here To Stay……….”Carlo’s Salvation”

plate the salad on a large serving platter, add 1 cup daikon radish sprouts, drizzle sprouts with EVO

Salad Days Are Here To Stay……….”Carlo’s Salvation”

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

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: 2 cup spinach, 1/2 cup onion julienne, 2 cup halved grape tomatoes; dress with 1/2 cup raspberry vinaigrette

: mix the flesh of 1 ea avocado with kosher salt, lime juice, olive oil and half a finely chopped red chili (or to taste)’; return to the empty shells

: render 6 slices of bacon until crisp but not dry, remove to absorbent paper

: plate the salad on a large serving platter, add 1 cup daikon radish sprouts, drizzle sprouts with EVO

: add the avocados

: top with the bacon, add 9 oz gorgonzola; serves 2 main course or 6 appetizers

: Salad Days Are Here To Stay……….”Carlo’s Salvation”

: Salad Days Are Here To Stay……….”Carlo’s Salvation”

: Salad Days Are Here To Stay……….”Carlo’s Salvation”

: Salad Days Are Here To Stay……….”Carlo’s Salvation”

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂
However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare.
Besides the obvious health risk, medium or rare-cooked pork has a horrible texture. But then, maybe that’s just old-fashioned me ?
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Bon Appétit ! Life is Good !
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(The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest).
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Click here for more Pork on ChefsOpinion
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Click here for Tomato Sauce Recipe on ChefsOpinion
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top the potatoes with the medallions

add 2 tblsp of tomato sauce to each medallion, top with the sautéed veggies

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut the head and the tip off of 2 ea porktenderloin. (Reserve the heads and tips for another dish), flatten the remaining 4 pieces into madaillons

: mix 1/2 cup shredded parmesan and 1/4 cup of corn starch, season with cayenne pepper and granulated garlic to taste

: dip and press both sides of the medaillons into the mixture

: saute the medaillons together with 16 ea small, blanched potatoes in EVO until the pork is cooked to your liking and the potatoes are golden and crisp

: plate the potatoes on a serving dish, reserve the pork on a warm plate

: saute 1/4 red/green/ and red pepper julienne together with 1/2 medium sliced onion and 6 ea small crimini in 1 tblsp EVO, season with kosher salt and cayenne pepper to taste