Entrées

See you again in 2018……….

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Dear Friends,
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.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
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Bon Appétit ! Life is Good !
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: Shrimp & Spinach

: Shrimp & Spinach

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Tomato & Cheese Salad

: Tomato & Cheese Salad

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Snails And Gnochi In Pernod & Mustard Cream

: Snails And Gnochi In Pernod & Mustard Cream

: Seafood Platter

: Seafood Platter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Salad Days Are Here Again

: Salad Days Are Here Again

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Pulpo En Escabeche

: Pulpo En Escabeche

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Hoisin Chicken With Pasta

: Hoisin Chicken With Pasta

: Haricots Verts En Salade

: Haricots Verts En Salade

: Shrimp and Cork Screws

: Shrimp and Cork Screws

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Gizzard Adobo With Pearl Pasta

: Gizzard Adobo With Pearl Pasta

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Pulpo a la Gallega

: Pulpo a la Gallega

: Gnocchi In Mushroom Cream

: Gnocchi In Mushroom Cream

: Endive & Chili Chicken

: Endive & Chili Chicken

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Corned Beef Hash For Pasta Lovers

: Corned Beef Hash For Pasta Lovers

: Cheese And Veggie Pie

: Cheese And Veggie Pie

: Corditas De Cerdo Y Panza

: Corditas De Cerdo Y Panza

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushrooms. Carrots & Egg

: Carnitas

: Carnitas

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Char-Siu And Cabbage Noodle Soup

: Char-Siu And Cabbage Noodle Soup

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

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Braised Shrimp, Leek, Corn And Chillies

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Stock-braised or cream-braised leek are traditional recipes which, in my opinion, deserve to be revived to show up more often on our dining tables. 🙂
They can be simple comfort food, as well as elegant, scrumptious side dishes which are ideal to be served with most grilled or sautéed proteins.
In this featured dish, I have transformed simple cream-braised leek into a rich, delicious and beautiful meal by adding kernel corn and fresh shrimp.
The result turned out to be super yummy and a snap to prepare, suited for both a rich appetizer or a festive main course 🙂
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Bon Appétit ! Life is Good !
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P.S.
As usual, use the largest shrimp you can afford and the hottest chilies you can stomach (Anywhere from sweet to very hot).
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Click here for more Shrimp on ChefsOpinion
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Braised Shrimp, Leek, Corn And Chillies

Braised Shrimp, Leek, Corn And Chilies

Braised Shrimp, Leek, Corn And Chillies

Braised Leeks, Corn And Chillies

almost there………..

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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 ea med size onion cut into julienne in 2 oz whole butter until translucent

: add 1 ea medium size leek stalk cut into julienne, saute until soft

: add 1/2 cup heavy cream, kosher salt and cayenne pepper to taste, simmer until cream has slightly thickened (nappe)

: add 1 cup kernel corn, 6 ea small chillies and 1 lb of large shrimp, season with kosher salt and pepper to taste, stir, cover, simmer slowly until shrimp are just cooked through (2 to 4 minutes, depending on the size of the shrimp), check/adjust the seasoning

: plate the veggies on a deep serving plate, top with the shrimp; makes 6 appetizer or 2 main course

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chilies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

: Braised Shrimp, Leek, Corn And Chillies

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦 ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: chop 1 lbs tomatillos

: to the tomatillos, add 1 med size chopped onion, 4 cloves garlic, 4 tblsp cilantro, 1 tblsp seeded jalapenos, kosher salt to taste (if you prefer your salsa verde creamy, add 1/2 avocado

: blend until smooth, check / adjust the seasoning

: salsa verde

: dice 1 ea avocado, 1/2 red pepper and 1/2 yellow pepper, add 1 tblsp lime juice, 2 tblsp olive oil, kosher salt and cayenne pepper to taste

: the good stuff……….

: to 2 whole eggs add 1 tblsp sriracha, kosher salt to taste

: cut 10 oz chilled french camembert into cubes or slices, bread twice with flour, egg mixture and panko bread crumbs (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating) (replace the camembert with brie for a creamier texture)

: fry the cheese at 375F until crisp and golden, serve with the salsa, avocado and vinaigrette dressed romaine; serves 4 appetizer or snacks, 2 main course

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Foo Foo
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Click here to read all about Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly

: add 1 qt chicken stock

: return the chicken to the pan

: simmer the chicken until cooked through, about 40 minutes

: add 10 oz raw spinach, simmer 1 minute, check/adjust seasoning

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava) <

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Foo Foo

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Vol Au Vent Aux Blancs De Poulet

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About a week ago I read in a “respected” magazine that one should NEVER eat Sauce Hollandaise or one of its derivatives in a restaurant because hollandaise is NEVER made fresh to order, but rather before the service and then kept warm during the whole service.
What a load of crap !!! 😦
Admittedly, some restaurants may do this, but many restaurants who have one or two dishes with hollandaise on the menu will not waste the ingredients if there is no order for a particular service. It takes a professional cook or chef maybe 1 or 2 minutes to produce 2 portions of fresh hollandaise, so to do it “a la minute” (to order) is no problem at all.
When I was an apprentice and later as a young cook, we ALWAYS made hollandaise a la minute during a la carte service.
– The moral of this? always double-check before you take a story/advise for granted. 🙂
– Also, hollandaise is one of the easiest and quickest sauces to prepare.
– Have I mentioned that Sauce Hollandaise is one of the French mother sauces?
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When I prepare a whole roasted whole chicken for Bella and myself, I usually eat both tights and all the scraps from the bones, including the neck, wings, and back, while Madam enjoys the two breasts (one per day). However, yesterday she kept begging for food while the chicken was still a while before being done, so I gave her a full portion of her own food (usually she gets only half that amount because she’ll eat some of my food later).
After I ate my usual part of the chicken, I removed all the skin and bones from the breasts, submerged it in salted water and kept it in the fridge until today, when I used it to prepare this Vol Au Vent Aux Blancs De Poulet.
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P.S.
Please note that both mushrooms and sauce hollandaise are optional in this classic dish.
P.P.S.
Nowadays, in most commercial venues, because of safety issues, hollandaise is made from powder or ready-made from a can, which eliminates the danger of eggs served at unsafe temperatures.
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Bon Appétit ! Life is Good !
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Vol Au Vent Aux Blancs De Poulet

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bake 6 small frozen puff pastry shells according to package instructions

: meanwhile, reduce 1 cup of heavy cream until thickened

: add 1/3 cup sauce veloute

: cut the breast meat into cubes

: add the chicken, heat through

: melt 1/2 stick butter (clarify the butter if you prefer, otherwise, when you pour the butter into the egg, just leave the milk solids on the bottom of the pot behind)

: while the chicken heats up and the butter melts, (see next step), whisk 1 egg yolk, 1 tblsp water, 1 tsp lemon juice (or vinegar), white pepper (I prefer sriracha, so you could call this a “Sriracha Hollandaise), and kosher salt to taste in a water bath until the egg mixture becomes creamy

: add the warm butter in tiny increments; if the sauce becomes too thick, add more water, if the sauce is too thin, add more butter

: check/adjust seasoning

: remove the top of the pastry shells,, fill the cavities with the chicken salpicon, serve with a small salad (optional) ; makes 6 appetizer or 2 main course

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

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Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial, but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit ! Life is Good !
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drizzle generously with Thai chili sauce

Pulled Hoisin-Pork Ciabatta Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Prepare the amount of pork butt you need

: I used half of the butt, bone-in, and reserved the other half for another dish

: score the skin into1 inch squares, with kosher salt, cayenne pepper and granulated garlic to taste, place in a roasting or cast iron pan, add 2 cups water, braise in a pre-heated 375F oven until very tender, 2 to 3 hours

: yes please………

: remove to a schallow dish

: remove the bone, discard (or give to your dog),

: remove the skin and chop, shred the meat with two forks

: while the pork butt is braising, prepare the BBQ-hoisin sauce; mix 1/3 cup hoisin sauce, 1/3 cup soy sauce, 1/3 cup ketchup, 1 tblsp chili sauce, 1 tblsp honey, 1 tsp five spice pwd, 1 tsp mustard pwd, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp toasted sesame oil

: mix the BBQ hoisin sauce with the schredded meat and the chopped chicharrones

: slice ciabatta (large enough to make 4 portions) horizontally in two halves

: remove top of ciabatta

: cover bread with crisp romaine hearts

: top with the shredded pork

: slice 1/2 medium size onion, 3 ea scallions, 1/2 red pepper into fine julienne, add 1 tblsp chopped cilantro and salt to taste, mix and arrange even over the shredded pork

: drizzle generously with Thai chili sauce

: return the top of the ciabatta

: cut into sandwich size portions

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy) 🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit ! Life is Good !
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Click here for more soup on ChefsOpinion
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Click here for more beef on ChefsOpinion
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 4 lbs beef ribs

: in a large pot, add the ribs, 4 qt water, 1 lg quartered peeled onion, 4 ea med carrots, cut into lg pieces, kosher salt and grd black pepper to taste, cook until ribs are soft but NOT falling apart, remove ribs; you should have 1 qt stock remaining; meanwhile, cook 8 oz pasta of your choice (here, I used linguini)

: remove the meat from the bones

: strain the broth, add a splash of Maggi seasoning, check/adjust the seasoning

: add 8 oz fresh spinach to the hot broth, stir, let steep 2 minutes

: to serve, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth ; recipe serves 2 main course or 6 appetizer

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

: Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock) is added, topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit ! Life is Good !
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Click here for more Cornish Hen on ChefsOpinion
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Roast Cornish Hen With Caramelized Onions And Potatoes

Best Potatoes EVER?

Roast Cornish Hen With Caramelized Onions And Potatoes

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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 2 medium size peeled potatoes and 1 medium size white onion into medium sized cubes

: coat the onions and potatoes in 2 tblsp duck fat, season with freshly cracked black pepper and kosher salt to taste

: roast the potatoes in the oven at 375F , turning the potatoes and onions often; when the potatoes are golden and the onions caramelized, add 2 large rosemary sprigs, cook another 10 minutes, add 1 cup duck stock or chicken stock

: meanwhile, season 2 Cornish Hen’s inside and out with 2 tblsp soy sauce, spanish smoked paprika, cayenne pepper and kosher salt to taste

: place the hen’s on top of the potatoes, roast (braise) the hen’s at 375F until cooked through but still jucy

: at this point, most of the liquid will be evaporated, leaving the potatoes firm on the outside, creamy soft on the inside and tasting heavenly

: divide the potatoes onto 2 serving plates, sprinkle with chopped parsley

: place 1 ea Cornish hen on top of the potatoes; serve with a simple green salad; whole recipe serves 2

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Best Potatoes EVER?

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Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Not all meatballs are created equal. Some are different from others, some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure! Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
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Bon Appétit ! Life is Good !
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Click here for more Balls on ChefsOpinion
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Garlic & Herb Yogurt recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo 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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: 2 lbs ground pork

: mix pork with 2 whole eggs, 1 tsp granulated garlic, 1 tsp smoked spanish paprika, 1 tsp cumin, 3 tsp sriracha, 1 tblsp ketchup. 1 tblsp dijon mustard, 1 tblsp dried oregano, 1 tblsp chopped cilantro, 1 tblsp sliced chives and 1/2 cup panko, mix well but don’t overwork or the texture will become too dense

: shape into 6 large balls, brown in 2 tblsp EVOO on all sides

: meanwhile, saute 1 tblsp garlic paste in 2 oz EVOO

: add 1 ea 8 oz can of drained diced tomatoes and 7 large basil leaves, saute 1 minute

: add 1 ea 10 0z can of drained garbanzos and 1 ea 10 0z can of drained black beans, 1 cup of chicken-, beef- or veggie-stock, season with cumin, oregano, cayenne pepper and kosher salt to taste

: add the meatballs, cover, simmer VERY slowly until cooked through, but NOT dry !!!

: mix-in 2 tblsp of sliced chives, plate the bean stew on a serving dish

: top the beans with the meatballs, top with the garlic/herb yogurt; to serve, plate 1/2 cup steamed rice on a plate, surround the rice with bean stew, top with 1 meatball and spoon some of the garlic/herb yogurt on top; serves 6

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Pièce De Résistance – Salade “l’Italien”

“The Italian”

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During the past three weeks, I have lost the 15 lbs I had gained during my trip to Europe. Although I eat what I want every day, my choices are guided by common sense. I do eat starch and protein, but the portions are a lot smaller than one would usually find on my table. On the other hand, I eat LOT’S of fruit, veggies and of course, salad.
Usually, when we think of salad, a wedge of lettuce or some tossed leaves come to mind. But, if the salad is the mainstay of a day’s worth of nutrition, it has to be more complex, filling and satisfying, such as this here beauty 🙂
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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 Italian Vinaigrette Recipe
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“The Italian”

top with 3 oz of shaved Parmigiano Reggiano

grind black pepper to taste on top of “The Italian”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: clean and quarter 6 ea red radishes, toss with 1 tsp kosher salt, reserve

: core and cut 1 ea golden delicious, toss with 1 tblsp lemon juice, reserve

: wash and clean 1/2 endive, wash and quarter 10 ea rainbow grape tomatoes, add the radishes and apples, toss with 1 tblsp sliced chives and 1/4 cup Italian vinaigrette