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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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While the old standby of fried calamari can be a wonderful dish, what one usually gets in a run of the mill restaurant are rubbery, underseasoned, overbreaded,  tasteless poor cousins of the real deal. On the other hand, grilling them is much easier, less labor intensive, less costly (all the frying fat) and, let’s be honest, damn near impossible to screw up by a normal person with even just a tiny bit of talent for cooking. Grilled squid/calamari are also a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both. 🙂
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Bon Appétit !   Life is Good !
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P.S.
Read about my lunch in the Key’s last Sunday at the bottom of this page 🙂
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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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Grilled Calamari Salad With Frisee And Israeli Couscous

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

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This is what Florida / Miami living is all about
We want fresh seafood – let’s take a quick trip to have lunch in the Keys.
First stop Key Largo for stone crab claws appetizer at the “Key Largo Fisheries”, then on to Isla Morada for a beautiful sunset and blackened mahi mahi main course, washed down with a couple of brewsky’s while listening to live rock music right on the beach at my favorite Florida beach bar, “Loreley”.
Life is Good !
If you think seafood is cheap around here –
10 claws on paper baskets (only self service) = $ 120.00, sauce and tax extra 
Paradise sure has its price 

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2),  in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Beef  on  ChefsOpinion
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Click here for more  Noodles  on  ChefsOpinion
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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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

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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet,  a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy  (and Expensive).   🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Fillet  on  ChefsOpinion
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Click here for more  Fish on  ChefsOpinion
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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean Salad

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Sautéed Cod Fillet With Cannellini Bean 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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And of course, Madam’s meal 🙂
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Breaded Chicken Sandwich With Guacamole, Sweet Chili Relish & Fried Egg, accompanied by Hummus and Small Salad

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Usually, I have a variation of breaded or grilled chicken sandwich at least once a week, always accompanied by some easily prepared salad. As for the chili relish and hummus, I usually make them fresh at home, but I also sometimes use store-bought items. Nowadays, many grocery stores have such great quality conserves that it does not always make sense to prepare them oneself, not so much because of the work involved but because of the limited space in the fridge. Since I have prepared all this stuff a thousand times from scratch, I sure know how to do it and don’t have to be embarrassed to admit to store-bought items, at least once in a while 🙂
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Bon Appétit !   Life is Good !

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Click here for Hummus Recipe
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Click here for more  Chicken on  ChefsOpinion
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Click here for more  Sandwiches  on  ChefsOpinion
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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL 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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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Today was a very special day for me and there was a possibility that the day would not end as I had planned for the past year and a half.
Because of that and the resulting tension, I was not able to sleep last night and the night before, so by the time 7:00AM rolled around, I was up and awake since 48 hours. Having to be at an appointment at 2:PM and still in the process of setting up a few things, I realized that I needed a very substantial breakfast that would get me through the day. Not feeling like eggs or bread with nutella or marmalade, I first thought of prepping a congee which involves little prep, but then I saw some tortillas and chorizo in the fridge and decided that would be the perfect pick-me-up for the moment. It took only a few minutes to prepare, since I had some leftover salsa verde and salsa Mexicana in the fridge as well. The result was a quick, satisfying, and delicious breakfast that energized me throughout the rest of the day.
And best of all, the day ended as I hoped it would 🙂
Tonight I’ll probably (hopefully) sleep for 12 hours – at least…………….
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Bon Appétit !   Life is Good !
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Click here for more  Tortillas  on  ChefsOpinion
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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Spicy Pork Sausage”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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Breakfast Of Champions # 69 – “Tortilla With Chorizo”

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

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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Why this  Mediterranean Seafood Stew  may be the best seafood stew on Earth ……… 🙂

Quite obviously, this Seafood Stew bears a close family resemblance to France’s  Bouillabaisse  and Spain’s  Zarzuela de Mariscos, both of which are known all over the Globe and are considered by many in the know as  the best of the best.
This shouldn’t come as a surprise at all.
The Catalan coast of Spain, where the  Zarzuela de Mariscos calls home, borders the Mediterranean coast of France. (Barcelona is a mere 500 km from Marseilles). Both Spain’s Zarzuela de Mariscos, as well as France’s/Marseille’s Bouillabaisse are profiting from an abundance of seafood treasures available in and around the Mediterranean coast of this area.
They’re practically neighbors, and they’ve been making fisherman’s stews out of fish and other seafood that comes from the same sea for hundredths, if not thousands, of years. (The fish-only version is called Zarzuela de Pescado ). They both have their own rules, ingredients and accompaniments, most notably the  ground almonds  in the Zarzuela of Spain and the  baguette with rouille  with the Bouillabaisse of France. However, todays stew has added white beans and potatoes, which turn this fish stew into a full, satisfying meal which leaves nothing to be desired.
The Best seafood stew on Earth ? – maybe sometimes, depending what you crave in that particular moment.
ONE  of the three Best Seafood Stews on Earth ? – ab-so-lutely 🙂
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Bon Appétit !   Life is Good !

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Click here for more  Stew  on  ChefsOpinion

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Click here for more  Seafood  on  ChefsOpinion

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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Mediterranean Seafood Stew

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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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2018 Ending In Shameful Gluttony At Chez Bella …………………

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New Years Eve Dinner at
“Chez Bella”
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“Rib Eye On Toasted Sour Doug Bread With Creamed Mushrooms”
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2018  ending in shameful Gluttony ………..😎

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Happy New Year !!!
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I will post the recipe / method in a few days 🙂
(Reverse Sear Method)

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Blueberries in a beef-braise?
If I didn’t know better, I would probably have rejected that idea too.
But of course, I’ve cooked a similar dish before, so I am familiar with it. The reason blueberries are being used in a beef sauce is that when you need a good amount of sauce with great color and great flavor, but you have only a small amount of beef, you are in a hurry and you have no proper stock at hand and not enough root vegetables – if all that comes together, you need some kind of a solution to give debt of flavor and color to the dish.
Well, here is the solution to the problem – blueberries  will do the trick 🙂
This sauce tastes different from your typical beef sauce, very rich – almost like game sauce, but the flavor is absolutely unique, lovely and delicious 🙂
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Bon Appétit !   Life is Good
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Click here for more  Beef Ribs  on  ChefsOpinion
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Click here for more  Blueberries  on  ChefsOpinion
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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & 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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Best ! Poached Eggs ! Ever !

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Best ! Poached Eggs ! Ever !

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Some folks will cry out about the title of this dish, and (maybe) rightfully so.
We don’t all prefer the same version of a dish, and even if we do, sometimes we long for a different rendition. So, pronouncing a dish the best is obviously very biased and only correct when applied to our own tastes and preferences.
Alas, I can truthfully say that this particular combination is my all-time favorite.
As I cut into the egg and its soft yolk mixes with the spinach and the crisp bread while the overall mild flavor gets a kick from the relish, something almost magical happens and I find the result wonderfully delicious with a flavor and texture that’s just heavenly and unique 🙂
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Bon Appétit !   Life is Good !

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Best ! Poached Eggs ! Ever !

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Caramelized-Onions Spinach

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Best ! Poached Eggs ! Ever !

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

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Seafood Salad….(Worthy Of The Holidays)

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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

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Before I went to get some last-minute shopping done this morning, I contemplated my probable food-intake for the next two days. It downed on me that if I don’t want to gain at least 10 lbs over the holidays, I must offset the gluttony with sensible breakfasts and luncheons, so I started today with this simple and light salad;
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“Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa”
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P.S.
For seafood salads, I always like to “refresh” refrigerated seafood in a mixture of room temperature-water, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in liquid for ten minutes)
For all hot dishes, I like to “refresh” refrigerated seafood in a mixture of room temperature-whole butter, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in butter for ten minutes)
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Bon Appétit !   Life is Good !
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Mix romaine lettuce, cucumbers and rainbow grape tomatoes with a simple honey/mustard vinaigrette, plate on serving platter.
Top with pomegranate seeds, blueberries and mango, refresh seafood according to instruction on this page.
Top with seafood.
Drizzle with avocado dressing/salsa.
Serves – well, that depends entirely on you.  🙂   (This one was just the perfect sized meal for Bella and me)
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Avocado Salsa/Dressing Recipe:
In a food processor, blend 1 cup honey/mustard vinaigrette and juice from 1 lime with meat from 1 to 2 ea Hass(Haas) Avocado (depending on size) until smooth, stir-in 1 tblsp finely chopped cilantro.
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Seafood  on  ChefsOpinion
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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

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I could eat just the salad on its own……….

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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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