Salads

Tostadas With Shrimp, Black Bean Salsa & Avocado

:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:
:
Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!!  Beans from a can ??? !!!!
How low can I sink…..  ??? !!!!  😦   🙂
:
Bon Appétit !   Life is Good !
:
:
Cick here for more  Tostadas  on  ChefsOpinion
:
Cick here for more  Shrimp  on  ChefsOpinion
:
Click here for  Guacamole  on  ChefsOpinion
:
:
:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:

:
:
:

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

:
:
:

:
:
:
:
:

Advertisements

Steak Salad # 2153

:

Steak Salad # 2153

:
:
While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD)  I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food”  ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home.  🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day.  😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete.  😦
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Steak Salad  on  ChefsOpinion
:
Click here for  Seafood Salad  on  ChefsOpinion
:
Click here for some great and some not so great Steak Salads on the Net
:
Click here for some great and some not so great Seafood Salads on the Net
:
:
P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat.  🙂
:
:
:

Steak Salad # 2153

:

Steak Salad # 2153

:

Steak Salad # 2153

:

Steak Salad # 2153

:
:
:

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

:
:
:

:
:
:
:

Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  ChefsOpinion
:
Click here for more  Melon  on  ChefsOpinion
:
Click here for more  Octopus  on  ChefsOpinion
:
Click here for  Salsa Verde Recipe (Fresh)  on  ChefsOpinion

:
:

Click here for Pictures of  Quintana Roo:
:
:
:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
:

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

:
:
:

:
:
:
:

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
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. 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
Read about my lunch in the Key’s last Sunday at the bottom of this page 🙂
>
>
>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
>

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

>
>
>

>
>

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 

>
>

>
>
>
>
>

Seafood Salad….(Worthy Of The Holidays)

>

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

>
>
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;
.
“Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa”
>
>
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)
>
Bon Appétit !   Life is Good !
>
>
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)
>
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.
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Seafood  on  ChefsOpinion
>
>
>

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

>

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

>

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

>

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

>

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

>
>
>

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

>
>
>

>
>

P.S.
.
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

>
>
>
>

Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>
>
The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
.
P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Liver  on  ChefsOpinion
>
>
>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>
>
>

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

>
>

P.S.
.
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

>
>
>
>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette (Ensalada alla Via Candia)

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>
>
And suddenly,  Ensalada Caprese  has strong competition …….. !!!
(The clear winner in my book :  Ensalada alla Via Candia ) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Gnocchi alla Via Candia  on  ChefsOpinion
>
Click here for more  Salad  on  ChefsOpinion
>
<
White Balsamic Vinaigrette Recipe And Serving Suggestion:
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, a dash of Maggi seasoning, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.

>
>

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>
>
>

Preparation :
Please follow the visual instruction.
To enlarge pictures and read instructions, click on pictures.

>
>
>

>
>

P.S.
.
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

>
>
>
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>
>
Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
>

>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Octopus  on  ChefsOpinion
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce

>
>
>

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

>
>
>

 

>
>

P.S.
.
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

>
>
>
>

Tomato & Parmigiano Reggiano Salad

>

Tomato & Parmigiano Reggiano Salad

>
>
Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan).  🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Tomato & Parmigiano Reggiano Salad

>

Tomato & Parmigiano Reggiano Salad

>


>
>
>

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

>
>
>

 

>
>

P.S.
.
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

>
>
>
>
>

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

>

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

>
>
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” 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
Click here for  Raspberry Vinaigrette Recipe
>
>
>

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”

>

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

>
>
>

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

>
>
>

 

>
>

P.S.
.
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

>
>
>
>