Entrées

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 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 :
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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 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 :
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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

: top the potatoes with the medallions

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

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

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

: 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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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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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Preparation :
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: whisk 8whole eggs with fresk-crushed black pepper, sriracha and kosher salt to taste, scramble with 2 tblsp peanut oil until just set, remove and reserve

: saute julienne from 1 ea large white onion with 1 tblsp garlic paste and 1/2 tsp grated ginger in 2 tblsp peanut oil until onions are translucent

: add juliennes from 1 ea medium sized white cabbage, season with kosher salt to taste, 1 tblsp chili paste. 1 tblsp toasted sesame oil, 1 tblsp hoisin sauce and 1 tsp fresh grd black pepper corn, sautee until the cabbage starts to soften

: add 12 oz soaked rice stick and 2 cup chicken or vegetable stock, mix very well

: ,remove from heat, check/adjust seasoning (I added another tbls of chili paste , 1 tsp garlic paste and a bit more kosher salt)

: add the scrambled eggs, mix lightly ; serves 6

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

: Chinese Stir Fried Rice Sticks With Cabbage And Egg

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

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Preparation :
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: heat 1/2 cup EVO

: saute 1 tblsp chili flakes and 1 tblsp garlic paste until fragrant

: add 2 lbs deveined, shell-on tail-on shrimp, season with 2 tblsp lemon juice and kosher salt to taste, saute shrimp until almost cooked through (the carry-over heat will do the rest), remove from heat, add 1/2 cup chopped parsley or cilantro

: Peel & Eat Chili / Garlic Shrimp

: Peel & Eat Chili / Garlic Shrimp

: Peel & Eat Chili / Garlic Shrimp

: Peel & Eat Chili / Garlic Shrimp

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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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Haricots Verts En Salade

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Preparation :
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: blanche 1 pl cleaned beans in salted water, shock in ice water, drain

: cut 6 oz bacon into large pieces

: saute the bacon until fat has rendered and the bacon is crisp

: drain the bacon; use the fat for another recipe (such as sauteed potatoes)

: cut 1/2 ea red pepper, 1/2 ea yellow pepper and 1 ea red onion into julienne/rings

: poach 3 ea eggs to your preferred doneness

: dress the beans with 1/2 tsp chili paste, 1/2 tsp dijon mustard, 1 tblsp EVO, 1/2 tblsp red wine vinegar and kosher salt to taste

: plate the beans

: top with the onions/peppers

: top with the poached eggs, top with the crispy bacon

: Haricots Verts En Salade

: Haricots Verts En Salade

: Haricots Verts En Salade

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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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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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Baked Wild Sockeye Salmon With Baby Arugula

Bella’s Baked Wild Sockeye Salmon

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Preparation :
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: trim 1.5 lbs salmon filet, remove all pin bones with tweezers, remove skin

: season salmon filet on both sides with EVO, kosher salt, garlic paste, sriracha and lemon juice to taste, place on a wire rack

: I cut up the un-seasoned skin for Bella; put the rack into a 420F pre-heated oven

: cook until salmon is done to your liking ( I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness); meanwhile, dress 8 oz baby arugula with 2 tblsp dressing of your choice; serves 2

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Bella’s Baked Wild Sockeye Salmon

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

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

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Preparation :
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: simmer gizzards in lightly salted water until tender but not mushy, drain

: season gizzards with 2 tblsp chili paste (or to taste), 1 tblsp garlic paste, 1 tblsp honey, 2 tblsp say sauce, 1 tblsp hoisin sauce, add 2 tblsp corn starch, mix well

: stir fry gizzards in 380F peanut oil until crisp and golden

: when crisp and golden, remove gizzards to absorbent paper

: cut 1 small head of romaine lettuce into large pieces, add 1/2 medium size red onion, mix with 3 tblsp tarragon dressing, arrange on a serving plate, sprinkle with fresh-ground black pepper corn

: top the salad with the gizzards, mix 3 tblsp Greek yogurt with 1 tblsp organic honey and 1/2 tsp garlic past, drizzle over the gizzards

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

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

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

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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Pulpo a la Gallega (Galician Style Octopus)

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Preparation :
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: saute 1 ea large, diced onion with 1 tblsp garlic paste in 1 cup olive oil

: add 3 cup cooked, small potatoes, saute another minute

: add 1/3 cup chopped cilantro

: add 3 cup of the fines canned octopus/pulpo you can source , season with sea salt to taste, saute another minute or until octopus is heated through, remove from heat, add 1 tblsp smoked paprika, stir, check/adjust seasoning; to serve, drizzle with fresh lemon and dust with more smoked paprika

: Pulpo a la Gallega (Galician Style Octopus)

: Pulpo a la Gallega (Galician Style Octopus)

: Pulpo a la Gallega (Galician Style Octopus)

: Pulpo a la Gallega (Galician Style Octopus)

: Pulpo a la Gallega (Galician Style Octopus)

: Pulpo a la Gallega (Galician Style Octopus)

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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
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Stir Fried Beef And Spinach In Cherry-Peppers Sauce

Stir fried Beef And Spinach In Cherry- Peppers Sauce

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Marinated (pickled) Cherry Peppers (Cherry Chillies, Cherry Bomb Peppers), both whole and chopped, have become one of my favorite condiments and spices lately. The are both mild and hot, different brands usually have a different heat index. They also taste very fruity, so they make a great ingredient in sauces, as I have done here.
Other times, I like to spread them on sandwiches, steak, fish and seafood, even pasta and potato dishes. Because they are relatively mild, you can add a good amount to get the full flavor without having your mouth burst into flames. Good Stuff 🙂
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Bon Appétit ! Life is Good !

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Stir fried Beef And Spinach In Cherry- Peppers Sauce

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Preparation :
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: cut 12 oz of beef loin flap (vacio de res) into thin julienne

: add julienne of 1 ea large red pepper, 1 ea yellow pepper and 1 ea large onion

: season with 3 tbls chopped cherry peppers, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/3 cup soy sauce, 1 tblsp hoisin sauce, 1/4 cup corn starch, 2 tblsp rice wine and kosher salt to taste mix all ingredients well together, marinade at least one hour

: heat 1 cup peanut oil (substitute with vegetable oil if desired), saute the beef/veggies at 375F until the onions are golden, remove with a slotted spoon, discard fat

: add 1/3 cup chicken stock and 12 oz spinach to the wok/pan, season with kosher salt to taste, simmer briefly, remove from heat

: add the stir fried beef and veggies, ad 1 tsp toasted sesame oil, mix, check / adjust the seasoning; serve by itself or over glass noodles, egg noodles or rice

: Stir Fried Beef And Spinach In Cherry- Peppers Sauce

: Stir Fried Beef And Spinach In Cherry- Peppers Sauce

: Stir Fried Beef And Spinach In Cherry- Peppers Sauce

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Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette

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Usually, if you’d be so inclined and check my fridge, you would find at least one or two pickled/marinaded vegetables in there. Mostly cucumbers, cauliflower, broccoli, red beets and red or white cabbage, but sometimes artichokes, green or white asparagus, mushrooms, grilled carrots, or whatever else I took my fancy that week.
I love pickled vegetables at any time of the day, by themselves or to accompany a main course, or just simply with a slice of bread. Here I paired artichokes with a great grilled salmon – no starch, just the fish (admittedly, a large portion) and the veggies. A quick meal, (the veggies where already done and ready to be served) that took just a few minutes to prepare and tasted like a million bucks 🙂
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Bon Appétit ! Life is Good !
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