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SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

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There are three pasta dishes I absolutely love for their simplicity and, if prepared with love and care, for their impeccable pure taste of just a few simple ingredients:
“PASTA CACIO E PEPE”, ”SPAGHETTI AGLIO E OLIO“, and today’s feature, “PASTA AL CAVIALE”.
As always, use the best ingredients you can afford to achieve the best result. Also, although many Italian recipes call for olive oil to toss the pasta with, as a caviar lover, I believe butter is the more appropriate ingredient to use for this dish.
And there you have it, all you need for this culinary wonder is good quality spaghetti, good quality butter, kosher salt, cayenne pepper and caviar of your choice.

Bon Appétit ! Life is Good

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SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

All Good things Will Come To An End (Eventually……….)

Linus: Nothing goes on forever. All good things must come to an end.
Charlie: When do the good things start ?

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Dear Friends of ChefsOpinion,
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After Posting 1245 posts on ChefsOpinion, I have decided that it is finally time to slowly but surely hang up my apron and put away my pen.
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Just before I fully retired last year (I partially retired a couple of years earlier and only worked a few days a week during the last two years of my professional life), my health has deteriorated to the point where producing this blog has become a chore instead of the pure joy it was for many years.
Also, when I started doing this (before I started ChefsOpinion, I owned and ran a culinary/hospitality website together with my wife Maria before she passed away), there was much greater interest in culinary sites/blogs than there is now, and if you have been following different blogs and sites, you’ll know that a great many have given up long ago, as public interest has shifted from real food to more sensationalistic and bombastic topics within the food world, rather than embracing beautiful, rich tasting food in general. At the same time, in a world where there are more and more Chicken Wing Festivals, Burger Festivals and other such “Food Festivals” glorifying fast food of often questionable quality, real food, real cooking, love for proper food and the joy of lovingly preparing a wonderful meal from scratch has mostly disappeared in many homes, blogs like ChefsOpinion have mostly given way to commercial websites. That’s just the way the cookie crumbles and bloggers like me will have to accept the fact that nothing goes on forever, especially not blogs about “Real Food” 🙂
At the hight of ChefsOpinion’s popularity, there were usually between 500 and 1000 clicks a day from direct subscribers alone, and about another 200 to 500 from other links, such as Foodspotting, Flickr, LinkedIn, etc. This has shifted to a point were ChefsOpinion directly now gets about 100 to 300 clicks a day, while LinkedIn accounts to anywhere from 400 to 2000 clicks and other links about another 100 to 200 per day for ChefsOpinion.
While any clicks are satisfying, the only ones that are counted for (a tiny) monetary reward are the ones from direct ChefOpinion subscribers “IF” they click on an advertisement, which means although ChefsOpinion still gets a total of about 20000 to 30000 visits a month, the financial reward has dwindled to a point where ChefsOpinion is barely financially self-sustaining.
From the very beginning, I did not run ChefsOpinion for monetary gain but welcomed the fact that the single advertisement I allowed on my blog was covering at least the cost of running it. To run ChefsOpinion costs about $500.00 per month. Lately, I have to finance this more and more from my own pocket. This was fine as long as I enjoyed doing the work involved, which amounts to at least about 3-4 hours a day.
But when I realized that while most folks enjoy the pics and recipes, the inspiration and the stories, I also realized that most folks, after a while, don’t appreciate stuff they can get for free, so even a split-second effort to click the “like” button is too much of an effort for most readers to reward the work and money spent for ChefsOpinion. (Of course, there are exceptions – you know who you are 🙂 .
So, I have decided to let ChefsOpinion come to a slow but steady end. At this point, I have about 100 Posts on standby, with the photos all done but awaiting the writing of the recipes. I will do this in the weeks and months to come, at a leisurely pace and with no false sense of urgency. I might even add a few new pics and recipes, mainly for my own pleasure and the pleasure of a few diehard fans of ChefsOpinion.
I want to thank all the folks who have stayed with ChefsOpinion over the years and want you all to know how much I enjoyed being part of your culinary life.
ChefsOpinion will stay online for the time being, so if anyone is still looking for inspiration from “Real Food and Real Opinions”, there will still be posts of the past to draw from.
For now, this is not yet a goodbye, but rather notice that ChefsOpinion will not be updated as frequently as it has in the past and eventually, in the near future, will cease to exist.
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Life is Good !
Hans 🙂
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Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

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Thanks to its ease of preparation and its wonderful taste and texture, chicken noodle soup in its never-ending varieties is one of the dishes I prepare at least once every week. 🙂
I remember the noodle soups from my youth, which had the same flaw as all other pasta dishes at the time in the “old country” – the pasta was nearly always overcooked. Not just in the home I grew up in, but in all homes and restaurants.
To cook pasta al dente became only common after the influx of Italian Immigrants and the explosion of Italian restaurants in Germany in the late 60’s and early 70’s.
Unfortunately, nowadays, the original Italian patrons of these restaurants have mostly retired. Their (German-educated) kid’s, and more often than not, new immigrants from countries such as Turkey, Albania, Rumania, etc have taken over these restaurants and unfortunately, the cuisine has been watered down to an unfortunate mix of second-class Italian and third-class German cooking style, including in many cases, overcooked pasta. Sadly, when I visited Germany last September, it was nearly impossible for me to find decent pasta, pizza, and other traditional Italian food of good quality ( see also “My trip to Germany and Spain“)

However, let’s get back to the “Chicken Noodle Soup” at hand.
No danger of overcooked pasta to be found here, although, there is the (slight?) possibility to overcook the carrot noodles and/or the beans, so if you decide to prep this dish, please keep the veggies bright in color and of proper texture. 🙂
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Bon Appétit ! Life is Good !
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Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

Bella’s Chicken Noodle Soup (She still ate half my wings and carrots) 🙂

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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 tendon’s of 1 doz wings and tips to keep them straight during cooking (optional)

: simmer the wings in 2 qt of water, seasoned with kosher salt, cayenne pepper, sliced fresh ginger and garlic paste to taste, cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup (there should be 1 qt of soup left at this point), let 2 ea medium size diced tomatoes steep in the soup for a couple of minutes before serving

: wash and peel 1,5 lbs young carrots

: cut with a potato peeler or a mandoline into thin, long “noodles”

: blanch the carrots briefly, drain, shock in ice water

: trim and blanch 1 lbs green beans briefly, drain, shock in ice water

: carrot noodles and green beans

: place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Bella’s Chicken Noodle Soup (She still ate half my wings and carrots) 🙂

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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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Arugula & Crab Salad In Yogurt Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Lately, I eat a lot of salad as a main course, any time of the day, even for breakfast if I have leftovers from the previous day.
The key to a great leftover salad to enjoy the following day is to look at the total quantity of all ingredients BEFORE you add the green leaves and dressing, then set them aside separately, cover airtight and store in the fridge overnight, so that the leaves will not wilt and the salad does not get soggy. Only mix and add the finishing touches to the salad you can actually eat for the one meal you’re about to have.
Seems logical enough, but sometimes when everything looks so tempting and delicious, the eyes are bigger than the stomach and we are stuck with a beautiful salad that will turn messy in just a short while 🙂
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Bon Appétit ! Life is Good !
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P.S.
Use any type of crabmeat that suits your taste buds and wallet, or substitute crabmeat with lobster, crayfish, shrimp or scallops.
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Yogurt Dressing Recipe :

2 tablespoons fresh lemon juice
1/2 teaspoons sugar
1/4 teaspoon garlic paste
1/2 cup plain whole milk Greek yogurt
1/4 cup EVO
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon chopped oregano (or 1 pinch dried oregano)

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Combine all of the ingredients in a bowl and whisk ’til smooth.

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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

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: baby arugula, kani kama, sliced chilies (use chilies which are suited to the heatlevel you can tolerate)

: add finely sliced red cabbage and Greek yogurt dressing, mix, serve with toasted bread and sliced carambola

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

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Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂 Cheers !
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on ChefsOpinion
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season chicken wings with peanut oil, freshly-cracked black pepper, soy sauce, kosher salt, lemon juice, chili oil, granulated garilc, hoisin sauce and annatto powder to taste, cook on a rack in a pre-heated oven at 400F until cooked through, about 45 minutes, depending on the size of the wings

: Black Pepper & Soy Chicken Wings

: Black Pepper & Soy Chicken Wings

: Black Pepper & Soy Chicken Wings

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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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Chicken Döner Kebab

Döner Kebab, Sold At A Street Stand In Germany

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One of the first Exotic” dishes that had established itself in Germany after the mass-migration of millions of “Gastarbeiter” (Guest-Workers) from Italy, Turkey, Greece, and Yugoslavia in the 60’s, was the Turkish “Döner” (Doner Kebab).

It was unlike any other dish we had seen before, a huge spear of layered meat and fat, slowly spun and roasted on an upright grill, seasoned heavenly and served on a fluffy, tasty flatbread (Pita), with additions which generally contained salad or vegetables, such as tomato, lettuce, cabbage, and onions, with sumac, fresh or pickled cucumber, chili’s, and various types of sauces (often just plain yogurt). Little has changed in the preparation and the ingredients through the following decades and “Döner” has become as widespread in Germany as bratwurst and sauerkraut. 🙂
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Bon Appétit ! Life is Good !
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P.S.
Traditionally, Döner is sliced very thin and served wrapped in flatbread, such as pita. However, when I prepare it with chicken and at home, I prefer to slice the meat a bit thicker and serve the sandwich open-faced. If I have company, we can use fork and knife, or rip small pieces of the bread and top it with meat and condiments in individual bites (As I love to do)
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Chicken Döner Kebab

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: skin and debone 12 ea chicken thighs

: 2 tbsp olive oil, zest of 1/2 lemon, juice of 1 lemon, 2 tblsp garlic paste, 1 tblsp sweet paprika pwd, 2 tblsp kosher salt 1/2 tsp chili flakes 1 tblsp coriander 1 tblsp oregano, 1 tsp cumin, 2 tblsp chopped cilantro, 3 cup of Greek yogurt

: mix together ingredients

: add the meat and skin, mix well, cover and chill overnight

: next day, seperate the skin fromm the meat

: cut a large onion in half, skewer with a long bamboo or metal skewer

: impale half the skins first, then top with all the meat

: finish by skewering the second half of the skins on top

: place in a preheated 400F oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160F, remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat

: while the kekab is cooking, prepare a salad of shredded ilettuce or cabbage with chopped cilantro, julienned grilled red peppers, julienned onions and a yogurt dressing (or use any condiments/salad you might prefer)

: Chicken Döner Kebab

: Chicken Döner Kebab

: Chicken Döner Kebab

: Chicken Döner Kebab

: Chicken Döner Kebab

: Chicken Döner Kebab

: Döner Kebab, Sold At A Street Stand In Germany

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side – and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice for me than regular breadcrumbs 🙂

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Bon Appétit ! Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Red Wine-Bucatini

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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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 1/2 cup panko with 1 stick butter until golden, season with kosher salt and cayenne pepper to taste (see the P.S. on this page for further options)

: pangrattato

: bring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain

: immediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoning

: peel and devein 3 or 4 ea head-on 24/27 size shrimp per person, season with kosher salt, granulated garlic and cayenne pepper to taste, thread on bamboo skewers, alternating with colored bell peppers

: brush the brochettes lightly with peanut butter

: grill on both sides until almost cooked through (the carry-over heat will do the rest)

: place the bucatini on a serving dish, sprinkle with most of the pangrattato, top with the brochettes, sprinkle the remaining pangrattato on top

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 🙂
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often. 🙂
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Bon Appétit ! Life is Good !
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P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
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P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: to 2.5 qt of water add 2 lbs of cubed pork leg, 3 stalks of scallion, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp sugar, kosher salt and white pepper to taste, bring to a simmer, skim the foam from the top regulary until the meat is tender, about 2 to 2,5 hours

: meanwhile, mix 14 oz ground pork with 2 sliced scallions, 1 whole raw egg, garlic paste, grated ginger, five spice powder, salt and white pepper to taste

: mix well but do not overmix, otherwise the stuffing becomes dense

: whisk 10 whole eggs with chili paste and kosher salt to taste

: brush a moderately hot 4 inch pan lightly with peanut oil, , add 1/8th of the whisked eggs

: before the eggs have set, add 1/8th of the pork stuffing, fold-over half of the egg, remove to a flat surface

: let the dumpling rest until the egg has completely set

: egg dumplings

: when the cubed pork is almost tender, soak 8 oz of rice sticks in hot water for 30 minutes, drain

: when the pork cubes are tender, (there should be about 1,5 qt of stock left at this point, if not, add some chicken stock to make up the quantity), add the rice sticks, skim off the impurities one more time

: add 10 oz of nappa cabbage and 1 tblsp toasted sesame oil, stir, simmer for another minute or until the rice sticks have the proper texture, check/adjust seasoning

: top the soup with the egg dumplings cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: to serve, add the soup, pork and cabbage to a serving bowl

: top the soup with the dumplings

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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“Sausage & Peppers” seem to be an American/Italian thing that most of us fail to enjoy and/or appreciate.
And of course, there is a good reason…….
Sausage and peppers are usually just an afterthought on Italian/American restaurant menus, often using inferior/leftover/stale ingredients, and therefore being treated as food for the fools 😦 .
While traveling and living in Italy, I never came across anything similar in any restaurant, although in private homes, using leftovers and whatever the fridge and/or cupboard provided, could occasionally provide a similar dish………
When I first encountered this dish here in the US a few decades ago, I ordered it a few times and also saw it on plates my fellow diners ordered.
Frankly, more often than not, it was less than appealing, to say it in a nice way.
So, for many years it never occurred to me to prep this dish at home, until it just so happened that Italian sausage meat and peppers were the only things I found in my fridge before going to stock-up my supplies.
Long story, short solution – just look at the pics in this post to see what you can do with these most basic ingredients if you put a bit of love and feeling in the preparation of this so often abused and massacred dish 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you ever had this dish in a typical Italian/American restaurant, it was probably prepared with sliced Italian sausages, instead of the plain Italian sausage stuffing, shaped into balls, as I did here.
The texture will be very different, but the taste will be the same (Assuming you use “first-class ingredients”) 🙂
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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: shape 1 lb Italian Sausage meat into 9 balls

: cut 1 ea yellow/green and red peppers into 1″ pieces, add to 1 tblsp olive oil in a medium hot pan, add 1 tblsp tomato paste, 1 tsp garlic paste, 1 tsp dry oregano,and kosher salt and cayenne pepper to taste

: saute for 3 minutes

: top with the sausage balls, add 1 cup water or unsalted chicken stock, bake in a 373F oven until sausage balls are cooked through but not dry, ca 20 minutes

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

: EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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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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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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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: from a side of salmon, cut a 8 oz portion

: remove the skin (if you plan to eat the skin, scrape it clean of all fat and meat particles; this one was for Bella, so I omitted this step)

: season with salt and cayenne pepper, saute in peanut oil until golden on one side, about 4 minutes

: turn the fish and skin, cook until 162F in the center (or less if you prefer, but please remember food-safe temperatures are strongly suggested for a reason, and required by law in commercial establishments ! )

: to 1 cup baby arugula add 8 ea quartered strawberries, 1/2 cup very finely sliced red cabbage, 1/4 cup walnuts and 1/4 cup raspberry vinaigrette, mix, place salad on a serving plate, top the salad with the salmon filet, drizzle the salmon with the juice from a caramelized lemon