All Food Posts

Tomato & Parmigiano Reggiano Salad

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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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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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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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Pork & Beans

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Pork & Beans

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Pork & Beans

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

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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”

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

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

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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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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

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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

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

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

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

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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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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Sometimes, when I followed my daily cravings for seafood and meat for a while, a meat-less-and seafood-less dish is all I require for a proper meal.
This dish ticks all the right boxes for me for a satisfying meal – Noodles/Cabbage/Eggs/Chili/Hoisin and Garlic, it’s all there, propped-up with a healthy dose of fresh-cracked black peppercorn, and pronto, I am ready to dig-in, enjoy and be happy. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Rice Sticks  on  Chefsopinion
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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And 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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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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Peel & Eat Chili / Garlic Shrimp

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Peel & Eat Chili / Garlic Shrimp

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Attention !!!   Bib and lot’s of paper towels required   🙂 
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Peel & Eat Chili / Garlic Shrimp

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Peel & Eat Chili / Garlic Shrimp

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Peel & Eat Chili / Garlic Shrimp

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

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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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Haricots Verts En Salade

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Haricots Verts En Salade

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There is “Bean Salad” – and then, there is THIS “Bean Salad”!  🙂
Whether enjoyed as a snack, appetizer or main course – this bean salad ticks off all the marks for a wonderful salad: Beautiful, tasty and satisfying.
What else could you ask for from a salad? 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Haricots Verts En Salade

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Haricots Verts En Salade

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Haricots Verts En Salade

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

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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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Baked Wild Sockeye Salmon With Baby Arugula

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Baked Wild Sockeye Salmon With Baby Arugula

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Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you 🙂
Total prep time – 5 minutes
Total time from start to end – 15 to 20 minutes, depending on the thickness of the filet and your preference of doneness of the fish (internal temperature).
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Bon Appétit !   Life is Good !
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Click here for more  Salmon  on  ChefsOpinion
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Baked Wild Sockeye Salmon With Baby Arugula

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Baked Wild Sockeye Salmon With Baby Arugula

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Baked Wild Sockeye Salmon With Baby Arugula

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Baked Wild Sockeye Salmon With Baby Arugula

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Bella’s Baked Wild Sockeye Salmon

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

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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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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

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As loyal readers of ChefsOpinion, by now you know of my love of innards and lesser cuts of animals – feet, heart, necks, liver, tails, kidneys, tripe, marrow, tongue,etc.
I fully understand that not everybody is a fan, but on the other hand, many people are.
Today’s featured salad contains chicken gizzards, which are always a special treat for me. (If you prefer another part of the chicken, such as breast or leg, go right ahead – the taste will be nearly the same, but of course you’ll loose-out on the texture). The length of the cooking time of gizzards is VERY important – too short and thy will be too tough to enjoy, too long, and the wonderful texture will be gone and you will be left with hopeless crap. Usually, they will need about one to two hours of simmering or braising before frying or sauteing (Or saute them first, then braise one to two hours). Either way, if you are one of the many folks who love them, the time and effort is well worth the time 🙂
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Bon Appétit !   Life is Good !
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Click here for  Tarragon Vinaigrette Recipe
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Click here for more  Gizzards  on  ChefsOpinion
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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette. With Chili Gizzards & Honey Garlic Yogurt)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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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Pulpo a la Gallega (Galician Style Octopus)

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Pulpo a la Gallega (Galician Style Octopus)

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A Coruña La Coruña ) is a city which I have often visited when I was a young man, about forty years ago.
Sabela, one of my friends from this other life, lived on the outskirts of the city with her parents, who at the time, probably imagined I’d be their future son in law 🙂
However, Sabela’s mom was a wonderful cook, and I remember many great meals in their house. The one dish that to this day still stands out in my mind is “Pulpo a la Gallega”.
This was a dish that I enjoyed in a much simpler version on a daily base, whenever Sabela and I hit the tapas bars, pulpo being one of my all-time favorite tapas. In the bar’s, “Pulpo a la Gallega” was simply octopus cooked until tender, then doused with olive oil and sprinkled with sea salt and smoked paprika. However, at Sabela’s home, her mother turned this into a full main course, which is the dish I present here. It contains the basic ingredients – pulpo, olive oil, sea salt and smoked paprika, but then, onions, potatoes, garlic, chilies and cilantro are added. And there you have it – pulpo heaven on earth 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Octopus  on  ChefsOpinion
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Click here for more  Pulpo  on  ChefsOpinion
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Pulpo a la Gallega (Galician Style Octopus)

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Pulpo a la Gallega (Galician Style Octopus)

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Pulpo a la Gallega (Galician Style Octopus)

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

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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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