Sandwiches

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 

>
>

>
>
>
>
>

Advertisements

Breaded Chicken Sandwich With Guacamole, Sweet Chili Relish & Fried Egg, accompanied by Hummus and Small Salad

>

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

>
>
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 🙂
>
Bon Appétit !   Life is Good !

>
>
Click here for Hummus Recipe
>
Click here for more  Chicken on  ChefsOpinion
>
Click here for more  Sandwiches  on  ChefsOpinion
>
>

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

>

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

>

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

>

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

>

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

>
>

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

>
>
>

>
>
>
>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>
>
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…………….
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Tortillas  on  ChefsOpinion
>
>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>

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

>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>

Breakfast Of Champions # 69 – “Tortilla With Chorizo”

>

>
>
>

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

>
>
>

>
>
>
>

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the  braised veal breast  from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it.  🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit !   Life is Good !

.

.

Click here for more  Veal  on  ChefsOpinion

Click here for more  Sandwiches  on  ChefsOpinion

.

Click here for  Pickled Onions (Cebolla En Escabeche)  on  ChefsOpinion

.

.

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

cut sandwich into pieces, serve with salted radishes

.

add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

.

.

.

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

.

.

.

.

.

.

.

 

Dak Bulgogi (Korean Grilled Chicken)

>

Dak Bulgogi (Korean Grilled Chicken)

>

Dak Bulgogi (Korean Grilled Chicken)

Dak Bulgogi (Korean Grilled Chicken)

>

Dak Bulgogi (Korean Grilled Chicken)

>
A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂 

>
Bon Appétit !   Life is Good !
>
>
Click here for more  Korean Dishes  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here to read all about  Capon
>
>

>

>

>

>
>
>

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

>
>
>
>

Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

>
>
This  sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain),  crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Sandwiches  on  ChefsOpinion
>
Click here for more  Pulled Pork  on  ChefsOpinion
>
>
>
>

>
>
>

 

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

 

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

lightly toasted sourdough bread, whole grain Maillard mustard

>
>
>

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

>
>
>

>
>
>
>

Chicken Döner Kebab

>

Döner Kebab, Sold At A Street Stand In Germany

>
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. 🙂
>

Bon Appétit !   Life is Good !
>
>
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)
>
>
Click here to read all about  Kebab
>
Click here for more  Kebab  on  ChefsOpinion 
>
>
>

>

Chicken Döner Kebab

>

Chicken Döner Kebab

>

Chicken Döner Kebab

>

Chicken Döner Kebab

>

Chicken Döner Kebab

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

>
>
>
>

Chicken Tandoori/Naan Sandwich

>

Chicken Tandoori/Naan Sandwich

>
>
This tandoori chicken sandwich needed no simple or fancy condiment to elevate it. The chicken was very juicy, very tender and VERY tasty. Usually, I would serve this with raita, sliced onions, sliced tomato, sliced cucumber, a few spritz of fresh lime, plain yogurt, finely sliced cabbage slaw, or any other addition to moisten the sandwich, elevate the texture or the flavor. But on this sandwich, that would have been a wasted effort, since it was perfect, in every aspect, the way it was.
(If I would serve this in a restaurant, I would of course “improve” the presentation to make it seem fancier and justify a higher selling price, but since this was at “Chez Bella” (our home), I did not deem this a requirement. 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
I prefer to cook the chicken bone-in and tear the meat from the bones at the table. For a less messy way, you can, of course, use boneless thighs and knife and fork 😦
P.P.S.
Because I am a huge Stones fan, for obvious reasons I almost called this sandwich “Sticky Fingers”, but then something (good sense?) advised me against it.  🙂
>
Garam Masala Recipe:
.
You will need :
Coriander seeds, black cardamom pods, cumin seeds, mustard seeds, bay leaves, peppercorn, a small amount of cinnamon bark. Dry roast in a pan on low heat until fragrant, about one minute. Put in spice blender until powder-fine. Remove to a jar, cover airtight.
>
Click here for  Naan Recipe  on  ChefsOpinion
>
Click here for more  Tandoori  on  ChefsOpinion
>
Click here for more  Sandwich  on  ChefsOpinion
>
>
>

Chicken Tandoori/Naan Sandwich

>

Chicken Tandoori/Naan Sandwich

>

Chicken Tandoori/Naan Sandwich

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

>
>
>
>

Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

>

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

>
>
And  here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
>
Bon Appétit !   Life is Good !
>
P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
>
>
Click here to read all about  Mexican Torta  on  ChefsOpinion
>
Click here to see more  Original Sandwiches  on  ChefsOpinion
>
>
>

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

>

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

>

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

>

avocado, radish, and cucumber salad

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

 

>
>
>
>

See you again in 2018……….

>
Dear Friends,
>
.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 🙂
>
Bon Appétit !   Life is Good !
>
>
>

>
>
>
>