https://chefsopinion.org/2020/05/24/today-at-chez-bella-sauteed-seabass-potato-salat/https://chefsopinion.org/wp-content/uploads/2020/05/bella-portrait-2.jpgbella-portrait-2Ma´ Girl..........https://chefsopinion.org/wp-content/uploads/2020/05/17.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/9-1.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/8-2.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/7-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/6-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/5-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/4-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/3-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Saladhttps://chefsopinion.org/wp-content/uploads/2020/05/2-3.jpgSauteed Sea Bass & Potato SaladSauteed Sea Bass & Potato Salad2023-07-31T14:09:21+00:00monthlyhttps://chefsopinion.org/2020/05/22/watchlover-snobs-need-not-apply/https://chefsopinion.org/wp-content/uploads/2020/05/1-3.jpgHans Susser Watch Collection - 50 %About half of my Collection https://chefsopinion.org/wp-content/uploads/2020/05/frederic-constantin.jpgFrederique Constant Worldtimer ManufactureFrederique Constant Worldtimer Manufacture2020-05-23T12:51:57+00:00monthlyhttps://chefsopinion.org/2020/05/15/today-at-chez-bella-boiled-beef-with-dill-potatoes-horseradish-sauce-gekochtes-rindfleisch-mit-meerrettich-sauce-dillkartoffeln/https://chefsopinion.org/wp-content/uploads/2020/05/sh.t-happens...-1.jpgShit Happens...https://chefsopinion.org/wp-content/uploads/2020/05/7-2.jpg7Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/6-2.jpg6Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/5-2.jpg5Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/4-2.jpg4Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/3-2.jpg3Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/2-2.jpg2Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/1-2.jpg1Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/00.jpg00Boiled Beef With Dill-Potatoes & Horseradish-Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/000.jpg000Boiled Beef With Dill-Potatoes & Horseradish-Sauce2020-05-18T12:31:34+00:00monthlyhttps://chefsopinion.org/2020/05/06/today-at-chez-bella-bucatini-with-no-cook-tomato-sauce/https://chefsopinion.org/wp-content/uploads/2020/05/13.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/8-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/7-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/6-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/5-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/4-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/3-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/2-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2020/05/1-1.jpgBucatini With No-Cook Tomato SauceBucatini With No-Cook Tomato Sauce2020-05-06T22:41:26+00:00monthlyhttps://chefsopinion.org/2020/05/03/today-at-chez-bella-scrambled-eggs-bread/https://chefsopinion.org/wp-content/uploads/2020/05/32-1.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/9.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/8d.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/8c.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/8b.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/8.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/7.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/6.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/5.jpgScrambled Eggs & BreadScrambled Eggs & Breadhttps://chefsopinion.org/wp-content/uploads/2020/05/4.jpgScrambled Eggs & BreadScrambled Eggs & Bread2020-05-04T21:48:44+00:00monthlyhttps://chefsopinion.org/2020/04/22/todays-lunch-at-chez-bella-seafood-soup-with-mee-noodles/https://chefsopinion.org/wp-content/uploads/2020/04/17-3.jpg17https://chefsopinion.org/wp-content/uploads/2020/04/7-2.jpg7https://chefsopinion.org/wp-content/uploads/2020/04/6-2.jpg6https://chefsopinion.org/wp-content/uploads/2020/04/5-2.jpg5https://chefsopinion.org/wp-content/uploads/2020/04/4-3.jpg4https://chefsopinion.org/wp-content/uploads/2020/04/3-4.jpg3https://chefsopinion.org/wp-content/uploads/2020/04/2-3.jpg2https://chefsopinion.org/wp-content/uploads/2020/04/1-3.jpg12020-04-23T14:10:35+00:00monthlyhttps://chefsopinion.org/2020/04/17/today-at-chez-bella-rhubarb-crumble-cake-disaster/https://chefsopinion.org/wp-content/uploads/2020/04/17-2.jpg17Respect others - wear a Maskhttps://chefsopinion.org/wp-content/uploads/2020/04/3-3.jpgRhubarb-Streusel-Cake "Disaster"Rhubarb-Streusel-Cake "Disaster"https://chefsopinion.org/wp-content/uploads/2020/04/2-2.jpgRhubarb-Streusel-Cake "Disaster"Rhubarb-Streusel-Cake "Disaster"https://chefsopinion.org/wp-content/uploads/2020/04/1-2.jpgRhubarb-Streusel-Cake "Disaster"Rhubarb-Streusel-Cake "Disaster"https://chefsopinion.org/wp-content/uploads/2020/04/0-1.jpgRhubarb-Streusel-Cake "Disaster"Rhubarb-Streusel-Cake "Disaster"2020-04-18T01:09:45+00:00monthlyhttps://chefsopinion.org/2020/04/15/today-at-chez-bella-breaded-chicken-breast-cutlet-paniertes-huhner-schnitzel/https://chefsopinion.org/wp-content/uploads/2020/04/38.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)Breaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)https://chefsopinion.org/wp-content/uploads/2020/04/36.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)Breaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)https://chefsopinion.org/wp-content/uploads/2020/04/34.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)Breaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)https://chefsopinion.org/wp-content/uploads/2020/04/32.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)Breaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)https://chefsopinion.org/wp-content/uploads/2020/04/21-1.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)plate the cutlets, drizzle with the browned butter and a few spritz of lemon juicehttps://chefsopinion.org/wp-content/uploads/2020/04/17-1.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)continue to cook until done and cutlets are golden.....https://chefsopinion.org/wp-content/uploads/2020/04/14-1.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)turn cutlets, discard the oil, add 4 oz whole butterhttps://chefsopinion.org/wp-content/uploads/2020/04/9-1.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)saute in 3 tblsp vegetable oil until goldenhttps://chefsopinion.org/wp-content/uploads/2020/04/8.jpg............................https://chefsopinion.org/wp-content/uploads/2020/04/7-1.jpgBreaded Chicken Breast Cutlet (Paniertes Hühner Schnitzel)...........2020-04-15T17:38:42+00:00monthlyhttps://chefsopinion.org/2020/04/13/today-at-chez-bella-pork-knuckle-schweins-haxe/https://chefsopinion.org/wp-content/uploads/2020/04/taco.jpgtacohttps://chefsopinion.org/wp-content/uploads/2020/04/7.jpg7Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/6.jpg6Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/5.jpg5Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/4-1.jpg4Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/3-1.jpg3Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/2.jpg2Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/1.jpg1Pork Knuckle (Schweinehaxe)https://chefsopinion.org/wp-content/uploads/2020/04/0.jpg2.5 hours later - donehttps://chefsopinion.org/wp-content/uploads/2020/04/00.jpg00water, salt, cayenne pepper, large pork nuckle2020-04-14T10:01:40+00:00monthlyhttps://chefsopinion.org/2020/04/09/today-at-chez-bella-bucatini-cooked-in-read-wine-buttered-broccoli/https://chefsopinion.org/wp-content/uploads/2020/04/21.jpg21https://chefsopinion.org/wp-content/uploads/2020/04/17.jpg17https://chefsopinion.org/wp-content/uploads/2020/04/14.jpg14https://chefsopinion.org/wp-content/uploads/2020/04/13.jpg13https://chefsopinion.org/wp-content/uploads/2020/04/12.jpg12https://chefsopinion.org/wp-content/uploads/2020/04/11.jpg11https://chefsopinion.org/wp-content/uploads/2020/04/10.jpg10https://chefsopinion.org/wp-content/uploads/2020/04/9.jpg9https://chefsopinion.org/wp-content/uploads/2020/04/4.jpg4https://chefsopinion.org/wp-content/uploads/2020/04/3.jpg32020-04-11T19:05:13+00:00monthlyhttps://chefsopinion.org/2020/04/02/it-is-time-to-change-chefsopinion/https://chefsopinion.org/wp-content/uploads/2020/04/hans-d.-susser.jpgHans D. Susserhttps://chefsopinion.org/wp-content/uploads/2020/04/bella-portrait-2.jpgBella Portrait 2https://chefsopinion.org/wp-content/uploads/2020/04/g.jpgghttps://chefsopinion.org/wp-content/uploads/2020/04/f.jpgfhttps://chefsopinion.org/wp-content/uploads/2020/04/e.jpgehttps://chefsopinion.org/wp-content/uploads/2020/04/d.jpgdhttps://chefsopinion.org/wp-content/uploads/2020/04/c.jpgchttps://chefsopinion.org/wp-content/uploads/2020/04/b.jpgbhttps://chefsopinion.org/wp-content/uploads/2020/04/a.jpga2020-04-09T16:50:03+00:00monthlyhttps://chefsopinion.org/2020/03/29/perfect-cacio-e-pepe/https://chefsopinion.org/wp-content/uploads/2020/03/13-1.jpg13PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/12-1.jpg12PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/11.jpg11PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/10.jpg10PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/9.jpg9PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/8.jpg8PERFECT Cacio e Pepehttps://chefsopinion.org/wp-content/uploads/2020/03/7-2.jpg7plate on warm plates, top with more cheese and pepper, serve at once (Pls only prep 2 portions at a time)https://chefsopinion.org/wp-content/uploads/2020/03/6-1.jpg6mix quickly, if needed, add a bit of pasta water to get a very CREAMY texturehttps://chefsopinion.org/wp-content/uploads/2020/03/5-1.jpg5move the pasta from the pot directly to the cheese/pepperhttps://chefsopinion.org/wp-content/uploads/2020/03/4-2.jpg4cook pasta until al dente2020-03-30T17:26:24+00:00monthlyhttps://chefsopinion.org/2012/09/07/spaghetti-aglio-e-olio/https://chefsopinion.org/wp-content/uploads/2012/09/18.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/26.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/35.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/46.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/56.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/64.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/76.jpg72020-03-29T19:42:37+00:00monthlyhttps://chefsopinion.org/2020/03/15/herring-salad-heringsalat-sillsallad-shuba-%d1%81%d0%b5%d0%bb%d0%b5%d0%b4%d0%ba%d0%b0-%d0%bf%d0%be%d0%b4-%d1%88%d1%83%d0%b1%d0%be%d0%b9/https://chefsopinion.org/wp-content/uploads/2020/03/26219447_10156108894978866_2246221571468334446_n.jpgboiling waterhttps://chefsopinion.org/wp-content/uploads/2020/03/21.jpg21Herring Salad - (Heringsalat) - (Sillsallad) - (Shuba - Селедка под шубой)https://chefsopinion.org/wp-content/uploads/2020/03/17-1.jpg17Herring Salad - (Heringsalat) - (Sillsallad) - (Shuba - Селедка под шубой)https://chefsopinion.org/wp-content/uploads/2020/03/15.jpg15Herring Salad - (Heringsalat) - (Sillsallad) - (Shuba - Селедка под шубой)https://chefsopinion.org/wp-content/uploads/2020/03/14.jpg14Herring Salad - (Heringsalat) - (Sillsallad) - (Shuba - Селедка под шубой)https://chefsopinion.org/wp-content/uploads/2020/03/13.jpg13Herring Salad - (Heringsalat) - (Sillsallad) - (Shuba - Селедка под шубой)https://chefsopinion.org/wp-content/uploads/2020/03/12.jpg12mix well, check/adjust seasoning ; flavor will be best if marinating overnight https://chefsopinion.org/wp-content/uploads/2020/03/4-1.jpg4add mayo and plain greek yogurthttps://chefsopinion.org/wp-content/uploads/2020/03/3-1.jpg3season with cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2020/03/2-1.jpg2dice all solid ingredients2020-03-16T11:50:22+00:00monthlyhttps://chefsopinion.org/2020/03/06/pimenton-en-crema-peppers-in-cream/https://chefsopinion.org/wp-content/uploads/2020/03/7-1.jpg7Pimentón En Crema (Peppers In Cream)https://chefsopinion.org/wp-content/uploads/2020/03/budget-sushi.jpgbudget sushiEasy Does It ........... 👍😎😃https://chefsopinion.org/wp-content/uploads/2020/03/17.jpg17Pimentón En Crema (Peppers In Cream)https://chefsopinion.org/wp-content/uploads/2020/03/7.jpg7Pimentón En Crema (Peppers In Cream)https://chefsopinion.org/wp-content/uploads/2020/03/6.jpg6Pimentón En Crema (Peppers In Cream)https://chefsopinion.org/wp-content/uploads/2020/03/5.jpg5Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2020/03/4.jpg4simmer until reduced by half and the peppers are soft but still with a bite, remove from heat, check / adjust seasoning, serve with starch of your choice (pasta, rice, bread, dumplings, potatoes, etc)https://chefsopinion.org/wp-content/uploads/2020/03/3.jpg3add 2 cup heavy creamhttps://chefsopinion.org/wp-content/uploads/2020/03/2.jpg2add 8 ea pimenton, season with kosher salt and cayenne pepper to taste, saute until starting to blisterhttps://chefsopinion.org/wp-content/uploads/2020/03/1.jpg1saute 2 oz garlic paste in 4 oz whole butter until fragrant2020-03-06T19:56:02+00:00monthlyhttps://chefsopinion.org/2020/02/26/caramelized-banana-chocolate-burrito-with-strawberry-preserve/https://chefsopinion.org/wp-content/uploads/2020/02/32.jpg32Caramelized Banana & Chocolate Burrito With Strawberry Preservehttps://chefsopinion.org/wp-content/uploads/2020/02/15-1.jpg15Caramelized Banana & Chocolate Burrito With Strawberry Preservehttps://chefsopinion.org/wp-content/uploads/2020/02/14-1.jpg14Caramelized Banana & Chocolate Burrito With Strawberry Preservehttps://chefsopinion.org/wp-content/uploads/2020/02/11.jpg11Caramelized Banana & Chocolate Burrito With Strawberry Preservehttps://chefsopinion.org/wp-content/uploads/2020/02/10.jpg10Caramelized Banana & Chocolate Burrito With Strawberry Preservehttps://chefsopinion.org/wp-content/uploads/2020/02/9.jpg9bake at 350F until caramelized, drizzle with strawberry preservepreservehttps://chefsopinion.org/wp-content/uploads/2020/02/8-1.jpg8fold as shown, dredge in sugarhttps://chefsopinion.org/wp-content/uploads/2020/02/7.jpg7add bananashttps://chefsopinion.org/wp-content/uploads/2020/02/6b.jpg6bspread the lightly heated tortillas (just to make them pliable) generously with Nutellahttps://chefsopinion.org/wp-content/uploads/2020/02/6-1.jpg6add the bananas, stir until coated, remove from heat2020-02-26T22:32:44+00:00monthlyhttps://chefsopinion.org/2020/02/14/grilled-cevapcici-beluga-salad/https://chefsopinion.org/wp-content/uploads/2020/02/21.jpg21JUICY........... :-) https://chefsopinion.org/wp-content/uploads/2020/02/20.jpg20JUICY........... :-) https://chefsopinion.org/wp-content/uploads/2020/02/12-1.jpgGrilled Cevapcici & Beluga SaladBeluga Saladhttps://chefsopinion.org/wp-content/uploads/2020/02/17.jpg17Grilled Cevapcici & Beluga Saladhttps://chefsopinion.org/wp-content/uploads/2020/02/15.jpg15Grilled Cevapcici & Beluga Saladhttps://chefsopinion.org/wp-content/uploads/2020/02/14.jpg14Grilled Cevapcici & Beluga Saladhttps://chefsopinion.org/wp-content/uploads/2020/02/13.jpg13Grilled Cevapcici & Beluga Saladhttps://chefsopinion.org/wp-content/uploads/2020/02/12.jpg12to serve, place some beluga salad on a leaf of lettuce, top with cevapcicihttps://chefsopinion.org/wp-content/uploads/2020/02/8.jpg8grill to medium-well or your own preferencehttps://chefsopinion.org/wp-content/uploads/2020/02/6.jpg6shape into round sausage shapes ((or shape with two wet knifes into edged sausages, as done here2020-02-17T11:59:33+00:00monthlyhttps://chefsopinion.org/recipes-by-name/https://chefsopinion.org/wp-content/uploads/2012/07/chefsopinion-archive.jpgChefsOpinion Archive2020-02-03T01:01:33+00:00weekly0.6https://chefsopinion.org/2020/01/27/escargot-catalan/https://chefsopinion.org/wp-content/uploads/2020/01/giving-up-drinking.jpggiving up drinkinghttps://chefsopinion.org/wp-content/uploads/2020/01/21.jpgEscargot CatalanEscargot Catalanhttps://chefsopinion.org/wp-content/uploads/2020/01/7-2.jpgEscargot CatalanEscargot Catalanhttps://chefsopinion.org/wp-content/uploads/2020/01/6-4.jpgEscargot CatalanEscargot Catalanhttps://chefsopinion.org/wp-content/uploads/2020/01/5-4.jpgEscargot CatalanEscargot Catalanhttps://chefsopinion.org/wp-content/uploads/2020/01/4-4.jpgEscargot Catalanadd 1/3 cup chopped cilantro and 1/3 cup chopped parsley, remove from heat, check/adjust seasoning, serve with reis, sauteed potatoes or rustic bread ; serves 1 main course or 4 appetizerhttps://chefsopinion.org/wp-content/uploads/2020/01/3-3.jpgEscargot Catalanadd 3 cups red wine and 1/3 cup pernod (optional), simmer slowly until liquid has reduced by halfhttps://chefsopinion.org/wp-content/uploads/2020/01/2-4.jpgEscargot Catalan1n 1/3 cup EVO saute all ingredients until the onions are translucent, add 1/2 tblsp garlic paste, saute another minute, add 1 tblsp chopped oregano and kosher salt and chili flakes to tastehttps://chefsopinion.org/wp-content/uploads/2020/01/1-4.jpgEscargot Catalan1 can 24 ea snails ; 2 ea stalks scallions, sliced ; 1 ea medium size sliced onion ; 1/2 cup sliced mild to hot chilies2020-01-28T08:05:38+00:00monthlyhttps://chefsopinion.org/2020/01/22/bombay-carrot-coconut-ginger-soup-with-salted-cucumbers/https://chefsopinion.org/wp-content/uploads/2020/01/funny-quote-i-wont-be-impressed-with-technology-until-i-can-download-food.jpgFunny-Quote-I-wont-be-impressed-with-technology-until-I-can-download-foodhttps://chefsopinion.org/wp-content/uploads/2020/01/10-1.jpg10Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbershttps://chefsopinion.org/wp-content/uploads/2020/01/9-1.jpg9Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbershttps://chefsopinion.org/wp-content/uploads/2020/01/8-1.jpg8Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbershttps://chefsopinion.org/wp-content/uploads/2020/01/7-1.jpg7check/adjust seasoning, serves 2 main course or 6 appetizershttps://chefsopinion.org/wp-content/uploads/2020/01/6-3.jpg6simmer for 10 minutes ; if the coconut milk has curdled, blend again until smooth, remove from heathttps://chefsopinion.org/wp-content/uploads/2020/01/5-3.jpg5add 8 oz coconut milkhttps://chefsopinion.org/wp-content/uploads/2020/01/4-3.jpg4season with 1/2 tblsp of ginger/garlic paste, 1 tblsp kosher salt, 2 tblsp honey, sriracha to taste, simmer until carrots and onions are soft, (at this point there should be about 1 qt liquid left, blend until smoothhttps://chefsopinion.org/wp-content/uploads/2020/01/3-2.jpg3add 2 qt chicken or veggies stockhttps://chefsopinion.org/wp-content/uploads/2020/01/2-3.jpg2cut 2 lb carrots and 2 ea medium size onions into pieces2020-01-23T23:47:01+00:00monthlyhttps://chefsopinion.org/2020/01/18/easy-does-it-39-tuna-salad/https://chefsopinion.org/wp-content/uploads/2020/01/6-2.jpgEasy Does it # 39 - "Tuna Salad"Easy Does it # 39 - "Tuna Salad"https://chefsopinion.org/wp-content/uploads/2020/01/5-2.jpgEasy Does it # 39 - "Tuna Salad"Easy Does it # 39 - "Tuna Salad"https://chefsopinion.org/wp-content/uploads/2020/01/4b.jpgEasy Does it # 39 - "Tuna Salad"Easy Does it # 39 - "Tuna Salad"https://chefsopinion.org/wp-content/uploads/2020/01/4-2.jpgEasy Does it # 39 - "Tuna Salad"check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2020/01/3-1.jpgEasy Does it # 39 - "Tuna Salad"mix everything with 1/3 cup herb vinaigrettehttps://chefsopinion.org/wp-content/uploads/2020/01/2-2.jpgEasy Does it # 39 - "Tuna Salad"season chilies with salt and granulated garlic to taste, saute in 1/2 tblsp olive oil until slightly brownedhttps://chefsopinion.org/wp-content/uploads/2020/01/1-2.jpgEasy Does it # 39 - "Tuna Salad"1 cup sliced iceberg,1 cup cooked white beans, 1 cup canned tuna, 1 ea diced avocado, 3 ea med chilies, whole; 5 ea red radishes, thinly sliced; 1/4 cup cilantro, chopped; 1 ea medium size red onion, juliennedhttps://chefsopinion.org/wp-content/uploads/2020/01/paris-hilton-cooking-show.jpgparis hilton cooking show2020-01-19T23:52:52+00:00monthlyhttps://chefsopinion.org/2020/01/10/red-curry-coconut-ramen-with-nappa-cabbage/https://chefsopinion.org/wp-content/uploads/2020/01/screenshot-de.images.search.yahoo_.com-2020.01.pngscreenshot-de.images.search.yahoo.com-2020.01more goodness........ :-) https://chefsopinion.org/wp-content/uploads/2020/01/17-1.jpgRed Curry/Coconut Ramen With Nappa CabbageRed Curry/Coconut Ramen With Nappa Cabbage https://chefsopinion.org/wp-content/uploads/2020/01/14-1.jpgRed Curry/Coconut Ramen With Nappa CabbageRed Curry/Coconut Ramen With Nappa Cabbage https://chefsopinion.org/wp-content/uploads/2020/01/6-1.jpgRed Curry/Coconut Ramen With Nappa CabbageRed Curry/Coconut Ramen With Nappa Cabbage https://chefsopinion.org/wp-content/uploads/2020/01/5-1.jpgRed Curry/Coconut Ramen With Nappa Cabbageadd 4 pck dried ramen noodles or the equivalent of fresh ramen, cook according to packaging, add 1 tsp garlic/ginger paste and some whole pickled chilies, add 6 ea med size napa cabbage leaves and 1/2 cup chopped cilantro, remove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2020/01/4-1.jpgRed Curry/Coconut Ramen With Nappa Cabbagelet simmer for 2 minuteshttps://chefsopinion.org/wp-content/uploads/2020/01/3.jpgRed Curry/Coconut Ramen With Nappa Cabbageadd 2 tblsp chili pastehttps://chefsopinion.org/wp-content/uploads/2020/01/2-1.jpgRed Curry/Coconut Ramen With Nappa Cabbageadd 1/2 qt coconut milkhttps://chefsopinion.org/wp-content/uploads/2020/01/1-1.jpgRed Curry/Coconut Ramen With Nappa Cabbagestrain 1 qt of strong stock of your choice (chicken/beef/veggies, bring to a simmerhttps://chefsopinion.org/wp-content/uploads/2020/01/00.jpgallspice2020-01-11T13:20:00+00:00monthlyhttps://chefsopinion.org/2020/01/03/capon-tacos/https://chefsopinion.org/wp-content/uploads/2020/01/13-1.jpgCapon TacosCapon Tacoshttps://chefsopinion.org/wp-content/uploads/2020/01/17.jpgCapon TacoCapon Tacoshttps://chefsopinion.org/wp-content/uploads/2020/01/16.jpgCapon TacoCapon Tacoshttps://chefsopinion.org/wp-content/uploads/2020/01/15.jpgCapon TacoCapon Tacoshttps://chefsopinion.org/wp-content/uploads/2020/01/14.jpgCapon TacoCapon Tacoshttps://chefsopinion.org/wp-content/uploads/2020/01/13.jpgCapon Tacotop with 2 tblsp guacamole and1 tsp chopped jalapenos; 1 tblsp of sour cream (optional)https://chefsopinion.org/wp-content/uploads/2020/01/12.jpgCapon Tacotop with 1/2 cup caponhttps://chefsopinion.org/wp-content/uploads/2020/01/11.jpgCapon Tacotop with 1/2 cup lettuce https://chefsopinion.org/wp-content/uploads/2020/01/10.jpg10top tortilla with 2 tblsp re-fried beanshttps://chefsopinion.org/wp-content/uploads/2020/01/9.jpgCapon Tacothe good stuff.......2020-01-04T13:14:15+00:00monthlyhttps://chefsopinion.org/2019/12/30/easy-does-it-38-slow-roast-crispy-duck-creamed-spinach-pommes-croquettes-red-wine-jus/https://chefsopinion.org/wp-content/uploads/2019/12/1-3.jpg1season duck inside and outside with kosher salthttps://chefsopinion.org/wp-content/uploads/2019/12/9-3.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jushttps://chefsopinion.org/wp-content/uploads/2019/12/3b-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jushttps://chefsopinion.org/wp-content/uploads/2019/12/32-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jushttps://chefsopinion.org/wp-content/uploads/2019/12/17-3.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusServing Suggestion # 2 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jushttps://chefsopinion.org/wp-content/uploads/2019/12/16-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusServing Suggestion # 1 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jushttps://chefsopinion.org/wp-content/uploads/2019/12/14-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine JusBellas wing at bottom left......https://chefsopinion.org/wp-content/uploads/2019/12/13-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jusbecause of its large size and plenty of side dishes, I only used 1 breast and one leg, the rest was for next day´s "Duck Soup With Noodles & Spinach" (post coming up)https://chefsopinion.org/wp-content/uploads/2019/12/9-2.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Juswell rested, ready to carvehttps://chefsopinion.org/wp-content/uploads/2019/12/8b.jpgEasy Does It # 38 - Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jusstrain the sauce, check/adjust the seasoning2019-12-31T05:20:16+00:00monthlyhttps://chefsopinion.org/2019/12/21/happy-holidays-2019-2020/https://chefsopinion.org/wp-content/uploads/2019/12/hans-1976.jpghans 1976https://chefsopinion.org/wp-content/uploads/2019/12/bella-xmas.jpgBella Xmashttps://chefsopinion.org/wp-content/uploads/2019/12/beautiful-happy-holidays-card.jpgBeautiful-Happy-Holidays-Card2019-12-24T06:36:12+00:00monthlyhttps://chefsopinion.org/2019/12/18/beef-goulash-bread-dumplings/https://chefsopinion.org/wp-content/uploads/2019/12/17-2.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/32-1.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/21.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/20.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/19-1.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/18-1.jpgBeef Goulash & Bread DumplingsBeef Goulash & Bread Dumplingshttps://chefsopinion.org/wp-content/uploads/2019/12/17-1.jpgBeef Goulash & Bread Dumplingsalmost............ :-)https://chefsopinion.org/wp-content/uploads/2019/12/16-1.jpgBeef Goulash & Bread Dumplingscheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/12/15-1.jpgBeef Goulash & Bread Dumplingswhen the carrots are tender, add 1 cup cooked, diced potatoes, 1/2 cup diced green peppershttps://chefsopinion.org/wp-content/uploads/2019/12/14-1.jpgBeef Goulash & Bread Dumplingssimmer until meat is almost tender and stock thickened, about 1 1/1 to 2 hours, depending on the meat, add 1 cup sliced or diced raw carrots2019-12-20T21:04:54+00:00monthlyhttps://chefsopinion.org/2019/12/08/not-your-mamas-chicken-noodle-soup-chicken-pho-pho-ga/https://chefsopinion.org/wp-content/uploads/2019/12/3-1.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/34.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/33.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/32.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/19.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/18.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)Not Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)https://chefsopinion.org/wp-content/uploads/2019/12/17.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)top with broth, sprinkle generously with cilantro https://chefsopinion.org/wp-content/uploads/2019/12/16.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)top with white meathttps://chefsopinion.org/wp-content/uploads/2019/12/15.jpgNot Your Mama´s Chicken/Noodle Soup - "Chicken Pho" (Phở Gà)add rice noodles to a bowl, https://chefsopinion.org/wp-content/uploads/2019/12/14.jpg14white meat, dark meat, neck, wings, skin2019-12-08T22:54:35+00:00monthlyhttps://chefsopinion.org/2019/11/28/hans-delicious-tandoori-chicken/https://chefsopinion.org/wp-content/uploads/2019/11/tandoor.jpgtandoorhttps://chefsopinion.org/wp-content/uploads/2019/11/tandoor-1.jpgtandoor-1https://chefsopinion.org/wp-content/uploads/2019/11/21.jpgHans' Delicious Tandoori ChickenHans' Delicious Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2019/11/17-2.jpgTandoori ChickenHans' Delicious Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2019/11/15-2.jpgTandoori ChickenHans' Delicious Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2019/11/14-3.jpgTandoori ChickenHans' Delicious Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2019/11/12-3.jpgTandoori ChickenHans' Delicious Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2019/11/10-3.jpgsteamed rice, Indian style tomato sauce, curried chick peas, spicy cucumber salad - this alone would be a great mealsteamed rice,tomato chutney, curried chick peas, spicy cucumber salad - this alone would be a great mealhttps://chefsopinion.org/wp-content/uploads/2019/11/9-3.jpgTandoori Chickenadd 1/2 tsp garlig paste, 1/4 tsp grated ginger, 1 tsp madras curry powder, 1 tsp kurkuma, 1/2 tsp garam masala, 174 cup cilantro, saute 1 minute, add 16 oz cooked chick peas and 2 tblsp water and kosher salt to taste, simmer one minutehttps://chefsopinion.org/wp-content/uploads/2019/11/8-3.jpgTandoori Chickensaute 1 ea medum size julienne onions in 4 oz butter2019-11-30T14:40:04+00:00monthlyhttps://chefsopinion.org/2019/11/20/cannellini-beans-ravioli-gratinated-in-chilli-tomato-cream/https://chefsopinion.org/wp-content/uploads/2019/11/micro-grating-cheese.jpgmicro grating cheeseCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamhttps://chefsopinion.org/wp-content/uploads/2019/11/16-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato CreamCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamhttps://chefsopinion.org/wp-content/uploads/2019/11/15-1.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato CreamCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamhttps://chefsopinion.org/wp-content/uploads/2019/11/c.jpgchttps://chefsopinion.org/wp-content/uploads/2019/11/14-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato CreamCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamhttps://chefsopinion.org/wp-content/uploads/2019/11/11a.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato CreamCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamhttps://chefsopinion.org/wp-content/uploads/2019/11/11-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamdrizzle with 2 tblsp EVO, gratinate until golden brown, ca 20 minutes at 360 F ; serves 2 - 4 main coursehttps://chefsopinion.org/wp-content/uploads/2019/11/10-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamspread the sliced ravioli/maultaschen slices atop the beans, sprinkle with freshly-grated Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2019/11/9-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamcut 4 ea ravioli/maultaschen into thick sliceshttps://chefsopinion.org/wp-content/uploads/2019/11/8-2.jpgCannellini Beans & Ravioli, Gratinated In Chilli/Tomato Creamsimmer another minute, check/adjust seasoning2019-11-21T09:51:31+00:00monthlyhttps://chefsopinion.org/2019/11/13/kalbs-haxe-semmelknodel-und-rosenkohl-mit-speck-whole-roast-veal-shank-brussels-sprouts-and-bread-dumplings/https://chefsopinion.org/wp-content/uploads/2019/11/17-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/16.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/15.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/14-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/11-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/10-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/9-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)https://chefsopinion.org/wp-content/uploads/2019/11/7-2.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)ready to carvehttps://chefsopinion.org/wp-content/uploads/2019/11/6-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)Veal Shank and Veal Jushttps://chefsopinion.org/wp-content/uploads/2019/11/5-1.jpgKalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck... (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)when the bacon is crisp, add 8 oz cooked brusseel sprouts, saute until heated through, check/;adjust seasoning2019-11-14T17:05:15+00:00monthlyhttps://chefsopinion.org/2019/11/11/salad-of-smoked-beef-gouda-egg-avocado-cucumber-and-tomato-in-herb-vinaigrette-served-with-taralli/https://chefsopinion.org/wp-content/uploads/2019/11/2-2.jpg2https://chefsopinion.org/wp-content/uploads/2019/11/12-2.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With TaralliSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Tarallihttps://chefsopinion.org/wp-content/uploads/2019/11/12-1.jpg12https://chefsopinion.org/wp-content/uploads/2019/11/11.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With TaralliSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Tarallihttps://chefsopinion.org/wp-content/uploads/2019/11/10.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With TaralliSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Tarallihttps://chefsopinion.org/wp-content/uploads/2019/11/8-1.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralliquarter the eggs, add them to the other ingredients, mix carefully ; check/adjust seasoning, plate, serve with taralli ; serves 3 main course or 6 appetizerhttps://chefsopinion.org/wp-content/uploads/2019/11/7-1.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralliadd 1/2 cup herb-vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/11/3-1.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Tarallidice everything to your preferred size https://chefsopinion.org/wp-content/uploads/2019/11/2-1.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli8 oz gouda, 6 oz smoked beef (räucherfleish), 1 ea med size onion, 1/2 cucumber, 1 ea large tomato, 1 ea haas avocadohttps://chefsopinion.org/wp-content/uploads/2019/11/1-2.jpgSalad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Tarallihard-boil 8 to 10 eggs (depending on size)2019-11-11T22:19:25+00:00monthlyhttps://chefsopinion.org/2019/11/06/sauteed-cubed-striploin-steak-with-potatoes-carrots-onions/https://chefsopinion.org/wp-content/uploads/2019/11/fish-tacos.jpgFish TacosFish Tacoshttps://chefsopinion.org/wp-content/uploads/2019/11/fish-tacos.jpegFish TacosFish Tacoshttps://chefsopinion.org/wp-content/uploads/2019/11/1-1.jpg1https://chefsopinion.org/wp-content/uploads/2019/11/17.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionshttps://chefsopinion.org/wp-content/uploads/2019/11/14.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionshttps://chefsopinion.org/wp-content/uploads/2019/11/12.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionshttps://chefsopinion.org/wp-content/uploads/2019/11/9.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionsadd 1 cup small, cooked carrots, 2 oz garlic/herb butter, saute another minute and 2 tblsp cilantro, add to the meat and mushrooms, mix, check/ adjust flavor ; serves 4https://chefsopinion.org/wp-content/uploads/2019/11/8.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionswhen browned, add 1/2 cup 1 inch scallions, saute another minutehttps://chefsopinion.org/wp-content/uploads/2019/11/7.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionssaute 2 cups small, cooked potatoes and 1/2 cup coarse´diced onions in 3 oz butter, season with thyme leaves, oregano, cayenne pepper and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2019/11/6b.jpgSautéed Cubed Striploin Steak, With Potatoes, Carrots & Onionsadd 1 cup demi-glace2019-11-08T21:34:52+00:00monthlyhttps://chefsopinion.org/2019/10/30/bouchee-a-la-reine-ragout-fin-vol-au-vent-konigin-pastete/https://chefsopinion.org/wp-content/uploads/2019/10/12-5.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/11-4.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/10-3.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/9-8.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/8-7.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/7-8.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/6-6.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)https://chefsopinion.org/wp-content/uploads/2019/10/5-9.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)add the chicken to the sauce supreme, mix, check/adjust the flavor, divide the ragout between 4 ea vol au venthttps://chefsopinion.org/wp-content/uploads/2019/10/4-9.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)sauce suprême is made with a 'Sauce Veloutée' , which is enriched with egg-yolks and heavy cream (Liaison), and finished with a dash of lemon juice. It is used with veal, and chicken dishes.https://chefsopinion.org/wp-content/uploads/2019/10/3b-2.jpg"BOUCHÉE À LA REINE RAGOUT FIN" (VOL-AU-VENT) (KÖNIGIN PASTETE)drain, rinse /reserve the stock for the "Sauce Suprême"2019-10-31T16:36:25+00:00monthlyhttps://chefsopinion.org/2019/10/26/cheese-tomato-salad-heirloom-tomatoes-gouda-radish-onion-basil-and-scallion-in-herb-vinaigrette/https://chefsopinion.org/wp-content/uploads/2019/10/5-8.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb VinaigretteCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/10/1-8.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb VinaigretteCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/10/9-7.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb VinaigretteCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/10/8-6.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb VinaigretteCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/10/7-7.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb VinaigretteCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/10/6-5.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettedrizzle the sliced tomatoes with herb vinaigrettem top with the cheese salad ; serves 2 meincourse or 6 side salads or appetizerhttps://chefsopinion.org/wp-content/uploads/2019/10/5-7.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettemarinate for one hourhttps://chefsopinion.org/wp-content/uploads/2019/10/4-8.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettedress the gouda, onion, scallion and radish with herb vinaigrette https://chefsopinion.org/wp-content/uploads/2019/10/1-7.jpgCheese & Tomato Salad - Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrettedice 2 ea small onions and 12 oz gouda,, slice 1 lb heirloom tomatoes, 5 ea radishes and 1 ea scallion2019-10-26T19:38:18+00:00monthlyhttps://chefsopinion.org/2019/10/25/pigs-trotters-part-1-caribbean-souse/https://chefsopinion.org/wp-content/uploads/2019/10/5-6.jpgCaribbean SouseCaribbean Sousehttps://chefsopinion.org/wp-content/uploads/2019/10/chefsopinion.jpgChefsOpinionhttps://chefsopinion.org/wp-content/uploads/2019/10/9-6.jpgCaribbean Souse"Pigs Trotters" (Part 1 - Caribbean Souse)https://chefsopinion.org/wp-content/uploads/2019/10/8-5.jpgCaribbean Souse"Pigs Trotters" (Part 1 - Caribbean Souse)https://chefsopinion.org/wp-content/uploads/2019/10/7-6.jpgCaribbean Souse"Pigs Trotters" (Part 1 - Caribbean Souse)https://chefsopinion.org/wp-content/uploads/2019/10/6-4.jpgCaribbean Souse"Pigs Trotters" (Part 1 - Caribbean Souse)https://chefsopinion.org/wp-content/uploads/2019/10/5-5.jpgCaribbean Souseadd the garnish, mix, let marinade overnighthttps://chefsopinion.org/wp-content/uploads/2019/10/4-7.jpgCaribbean Sousefor the garnish . lime or lemon (I prefer lemon, but original its lime), cilantro, onions, chillis, scallions, garlic pastehttps://chefsopinion.org/wp-content/uploads/2019/10/3-5.jpgCaribbean Souseput the trotters in a non-reactive bowl, add water, lime juice (I used lemon), kosher salt, cayenne pepper and garlic paste to taste (the flavor should resemble ceviche)https://chefsopinion.org/wp-content/uploads/2019/10/2-5.jpgpork brothhot, spicy pork broth with ginger and garlic - better than tea or coffee2019-10-25T17:47:48+00:00monthlyhttps://chefsopinion.org/about/https://chefsopinion.org/wp-content/uploads/2012/04/5-star.jpeg5-starhttps://chefsopinion.org/wp-content/uploads/2012/04/hans-fire1.jpghans firehttps://chefsopinion.org/wp-content/uploads/2012/04/hans-susser1.jpghans susser2019-10-25T16:42:53+00:00weekly0.6https://chefsopinion.org/2019/10/20/stir-fried-chili-black-tigers-with-cucumber-salsa-on-iceberg-hearts-in-lime-vinaigrette-tzatziki/https://chefsopinion.org/wp-content/uploads/2019/10/13-1.jpgzatzikiTzatzikihttps://chefsopinion.org/wp-content/uploads/2019/10/12-4.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, TzatzikiStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikihttps://chefsopinion.org/wp-content/uploads/2019/10/11-3.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, TzatzikiStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikihttps://chefsopinion.org/wp-content/uploads/2019/10/9-5.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, TzatzikiStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikihttps://chefsopinion.org/wp-content/uploads/2019/10/8b.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, TzatzikiStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikihttps://chefsopinion.org/wp-content/uploads/2019/10/8-4.jpg13drizzle with Lime Vinaigrette, to with the tigers ; Serves one mein course or 3 appetizershttps://chefsopinion.org/wp-content/uploads/2019/10/7-5.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikispread some iceberg hearts on a serving platehttps://chefsopinion.org/wp-content/uploads/2019/10/6-3.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikifor the salsa, mix 1/2 cup diced cucumbers with 1 tblsp chopped onions, 1 tblsp cilantro, chili flakes, garlic paste, kosher salt and lime or lemon juice to tastehttps://chefsopinion.org/wp-content/uploads/2019/10/5-4.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikiafter removing the cooked shrimp, I added a bit of chicken stock to deglaze the pan with the shellshttps://chefsopinion.org/wp-content/uploads/2019/10/4-6.jpgStir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatzikistir-fry in 2 tblsp very hot peanut oil until tigers are nearly cooked through, remove tigers, drizzle with lemon or lime juice (finish Bellas portion according to the instruction below)2019-10-20T20:35:26+00:00monthlyhttps://chefsopinion.org/2019/10/17/around-the-world-in-20-minutes-pork-neck-steak-chilies-onions-and-bucatini-with-herbs-parmigiano-reggiano/https://chefsopinion.org/wp-content/uploads/2019/10/16.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano ReggianoAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2019/10/15-1.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano ReggianoAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2019/10/14-3.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano ReggianoAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2019/10/12-3.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano ReggianoAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2019/10/5-3.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianotop the bucatini with more freshly grated parmigiano reggiano ; serves 4 portionhttps://chefsopinion.org/wp-content/uploads/2019/10/4-5.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianodrain the bucatini, mix with 2 tblsp EVO and 2 tblsp grated parmigiano reggiano, plate on a deep pasta platehttps://chefsopinion.org/wp-content/uploads/2019/10/3-3.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianoseason with 1 tblps mirin, 1 tblsp tomato paste, 1 tsp smoked paprika, 1 tblsp soy sause, 1 tblsp hoisin sauce, 1 dash of maggi seasoning, hot dried chili of your choice, 2 tblsp of cilantro, simmer for 30 seconds, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/10/2-3.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggianosaute the pork, chilies and onions in 2 tblsp arachis oil (peanut oil) until the pork is halfway cookedhttps://chefsopinion.org/wp-content/uploads/2019/10/1-4.jpgAround The World In 20 Minutes - Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano1 lb pork neck steak, cubed, seasoned with kosher salt and cayenne pepper to taste2019-10-17T20:10:40+00:00monthlyhttps://chefsopinion.org/2019/10/14/the-ultimate-mushroom-sandwich-sauteed-rock-oyster-mushrooms-with-grape-tomatoes-peppers-goat-cheese-spread-with-sun-dried-tomatoes-and-fried-onions-tsatsiki-cilantro-and-arugula-on-g/https://chefsopinion.org/wp-content/uploads/2019/10/17.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Breadhttps://chefsopinion.org/wp-content/uploads/2019/10/15.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Breadhttps://chefsopinion.org/wp-content/uploads/2019/10/14-2.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Breadhttps://chefsopinion.org/wp-content/uploads/2019/10/13b.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Bread"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Arugula On Greek Breadhttps://chefsopinion.org/wp-content/uploads/2019/10/13.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breadsprinkle generously with the fried onions, top with the top half of the bread ; serves 2 main course or 4 appetizer / Snackshttps://chefsopinion.org/wp-content/uploads/2019/10/12-2.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breaddrizzle with tsatsikihttps://chefsopinion.org/wp-content/uploads/2019/10/11-2.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breadtop with the veggieshttps://chefsopinion.org/wp-content/uploads/2019/10/10-2.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breadcover the bottom half of the bread with vinaigrette-dressed baby arugula or frissehttps://chefsopinion.org/wp-content/uploads/2019/10/9-4.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breadready to eat :)https://chefsopinion.org/wp-content/uploads/2019/10/8-3.jpg"The Ultimate Mushroom Sandwich" - Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Breadcover both insides generously with sun dried tomato/Chili-cheese spread2019-10-14T13:58:54+00:00monthlyhttps://chefsopinion.org/2019/10/12/salmon-fried-rice-%e9%ae%ad%e3%83%81%e3%83%a3%e3%83%bc%e3%83%8f%e3%83%b3/https://chefsopinion.org/wp-content/uploads/2019/10/0-1.jpghttps://chefsopinion.org/wp-content/uploads/2019/10/14-1.jpgSalmon Fried Rice - 鮭チャーハンSalmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/12-1.jpgSalmon Fried Rice - 鮭チャーハンSalmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/9-3.jpgSalmon Fried Rice - 鮭チャーハンSalmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/7-3.jpgSalmon Fried Rice - 鮭チャーハンsaute 1 cup of mixed red/green/ yellow peppers, scallion and onions in 1 tblsp peanut oil, season with 1 tsp mirin, 1/2 tsp garlic paste, soy sauce, white pepper and kosher salt to taste, add one cup day-old rice, 1 tblsp green peas, stir fry until the rice "pops", add the flaked salmon and the scrambled eggs, carefully fold together, check/adjust the seasoning ; - yields one main course portion or 2 to 3 appetizershttps://chefsopinion.org/wp-content/uploads/2019/10/4-3.jpgSalmon Fried Rice - 鮭チャーハンprep scrambled eggs (keep very moist) from 3 fresh, whisked eggs, seasoned with salt and pepper to taste)https://chefsopinion.org/wp-content/uploads/2019/10/14.jpg14Salmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/12.jpg12Salmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/9-2.jpg9Salmon Fried Rice - 鮭チャーハンhttps://chefsopinion.org/wp-content/uploads/2019/10/7-2.jpg7saute 1 cup of mixed red/green/ yellow peppers, scallion and onions in 1 tblsp peanut oil, season with 1 tsp mirin, 1/2 tsp garlic paste, soy sauce, white pepper and kosher salt to taste, add one cup day-old rice, stir fry until the rice "pops", add the flaked salmon and the scrambled eggs, carefully fold together, check/adjust the seasoning ; - yields one main course portion or 2 to 3 appetizers2019-10-18T11:18:01+00:00monthlyhttps://chefsopinion.org/2019/10/05/one-for-the-kids-8-dark-and-white-chocolate-mousse-cake/https://chefsopinion.org/wp-content/uploads/2019/10/11-1.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse CakeONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakehttps://chefsopinion.org/wp-content/uploads/2019/10/10b.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse CakeONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakehttps://chefsopinion.org/wp-content/uploads/2019/10/10-1.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse CakeONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakehttps://chefsopinion.org/wp-content/uploads/2019/10/9-1.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse CakeONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakehttps://chefsopinion.org/wp-content/uploads/2019/10/8-2.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakesprinkle the dark and white chocolate shavings on top (for a less formal appearance, use colored sugar sprinkles) https://chefsopinion.org/wp-content/uploads/2019/10/7-1.jpgONE FOR THE KIDS # 8– Dark and White Chocolate-Mousse Cakewith a spatula or spoon spread the chocolate mousse https://chefsopinion.org/wp-content/uploads/2019/10/6-1.jpgONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cakepour the dark mousse on top of the white moussehttps://chefsopinion.org/wp-content/uploads/2019/10/5-1.jpgONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake3 minutes of whisking - ready :-)https://chefsopinion.org/wp-content/uploads/2019/10/4-1.jpgONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Caketo the dark instant mix powder, I added heavy cream instead of milk (optional)https://chefsopinion.org/wp-content/uploads/2019/10/3b.jpgONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cakepour the white mousse onto the cake bottom, place into the fridge2019-10-05T22:31:45+00:00monthlyhttps://chefsopinion.org/2019/10/01/a-rare-occasion-entrecote-saignant-avec-salade-verte-a-la-francaise-rare-strip-steak-with-french-style-green-salad/https://chefsopinion.org/wp-content/uploads/2019/10/eggs-for-diet-are.jpgeggs for diet arehttps://chefsopinion.org/wp-content/uploads/2019/10/cut.jpgcuthttps://chefsopinion.org/wp-content/uploads/2019/10/8-1.jpgA Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad)A Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad) https://chefsopinion.org/wp-content/uploads/2019/10/eggs-for-diet.....jpgeggs for diet....https://chefsopinion.org/wp-content/uploads/2019/10/11.jpgA Rare Occassion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad)A Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad) https://chefsopinion.org/wp-content/uploads/2019/10/10.jpgA Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad)A Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad) https://chefsopinion.org/wp-content/uploads/2019/10/9.jpgA Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad)A Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad) https://chefsopinion.org/wp-content/uploads/2019/10/8.jpgA Rare Occasion - "Entrecôte Saignant, Avec Salade Verte À La Française" (Rare Strip Steak With French Style Green Salad)top the bread with the just sliced steak, sprinkle with sea salthttps://chefsopinion.org/wp-content/uploads/2019/10/7.jpgSalade verte à la françaiseSalade verte à la françaisehttps://chefsopinion.org/wp-content/uploads/2019/10/6.jpgSalade verte à la françaisetrim, wash and dry a small head of butter lettuce, add 1 tsp dijon mustard, a pinch of garlic paste,kosher salt, red wine vinegar and pepper to taste, 2 tblsp EVO, 1/2 small, finely julienned onion, 1 2 tblsp of chopped herbs (I used chives and parsley), whisk the dressing until emulsified before adding to the salad2019-10-01T22:59:41+00:00monthlyhttps://chefsopinion.org/2019/09/22/sauteed-king-oyster-mushrooms-with-pommes-dauphinoise-sautierte-krauterseitlinge-mit-kartoffel-gratin-pleurotes-du-panicaut/https://chefsopinion.org/wp-content/uploads/2019/09/img_8411.jpgIMG_8411https://chefsopinion.org/wp-content/uploads/2019/09/img_8410.jpgIMG_8410https://chefsopinion.org/wp-content/uploads/2019/09/17.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)https://chefsopinion.org/wp-content/uploads/2019/09/15-1.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)https://chefsopinion.org/wp-content/uploads/2019/09/14-1.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)https://chefsopinion.org/wp-content/uploads/2019/09/8-3.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)https://chefsopinion.org/wp-content/uploads/2019/09/7-6.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)https://chefsopinion.org/wp-content/uploads/2019/09/6-4.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut) saute in clarified butter on both sides, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2019/09/5-5.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)slice ea mushroom into 3 equally-thick slices, saute in clarified butter on both sides, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2019/09/4-5.jpgSautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Dauphinoise Kartoffeln (Pleurotes Du Panicaut)clean 5 ea large rock oyster mushrooms with a brush or moist towel2019-09-30T11:58:44+00:00monthlyhttps://chefsopinion.org/2019/09/29/fried-fish-dabbawalla-ocean-perch-curried-noodles-and-mint-yogurt/https://chefsopinion.org/wp-content/uploads/2019/09/its-not-stroganoff........jpgits not stroganoff.......https://chefsopinion.org/wp-content/uploads/2019/09/4-7.jpgCurried NoodlesCurried Noodleshttps://chefsopinion.org/wp-content/uploads/2019/09/21.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurt"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurthttps://chefsopinion.org/wp-content/uploads/2019/09/20.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurt"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurthttps://chefsopinion.org/wp-content/uploads/2019/09/19.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurt"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurthttps://chefsopinion.org/wp-content/uploads/2019/09/4-6.jpgcurried noodlesDivide the pasta between 2 serving plates, top with half the fillets, top with mint yogurt ; serves 2 to 3 main courses or 4 to 6 appetizerhttps://chefsopinion.org/wp-content/uploads/2019/09/3-6.jpgcurried noodlesmix well, check/adjust texture and flavorhttps://chefsopinion.org/wp-content/uploads/2019/09/2ffff.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurtadd 10 oz cooked pasta of your choicehttps://chefsopinion.org/wp-content/uploads/2019/09/2fff.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurtadd 2 tblsp coursly chopped cilandro, simmer 1 minutehttps://chefsopinion.org/wp-content/uploads/2019/09/2ff.jpg"Fried Fish Dabbawalla" - Ocean Perch, Curried Noodles, And Mint Yogurtadd 2 cup heavy cream2019-09-30T20:26:37+00:00monthlyhttps://chefsopinion.org/2019/09/16/red-wine-braised-veal-shank-slice-with-tagliatelle-yucatan-cebolla-en-escabeche-on-a-crispy-noodle-pillow/https://chefsopinion.org/wp-content/uploads/2019/09/7-5.jpgwhen the meat is tender, remove to a warm plate, strain the sauce, check/adjust the seasoninghttps://chefsopinion.org/wp-content/uploads/2019/09/7-4.jpg7https://chefsopinion.org/wp-content/uploads/2019/09/d.jpgYucatan Cebolla En EscabecheYucatan Cebolla En Escabechehttps://chefsopinion.org/wp-content/uploads/2019/09/b.jpgbmix well, marinade overnightthttps://chefsopinion.org/wp-content/uploads/2019/09/a.jpgaCut red onions into fine slices, add apple cider vinegar, bay leaves, grd gloves, Mexican oregano, cumin, galic paste, kosher salt and chili flakeshttps://chefsopinion.org/wp-content/uploads/2019/09/photo-shader-image.jpgCrispy Noodle Pillowsaute 1 1/2 cup cooked, dry noodles in 2 tblsp clarified butter, season with white pepper and kosher salt to taste, when crispy, repeat on other sidehttps://chefsopinion.org/wp-content/uploads/2019/09/13-3.jpg13Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2019/09/12-2.jpg12Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2019/09/11-2.jpg11nape with sauce, top with pickled onions and pickled chilies (optional)https://chefsopinion.org/wp-content/uploads/2019/09/10-2.jpg10top with osso buco2019-09-19T10:25:07+00:00monthlyhttps://chefsopinion.org/2019/09/14/breakfast-of-champions-74-belgian-waffles-with-caramelized-fruit/https://chefsopinion.org/wp-content/uploads/2019/09/15.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/14.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/13-2.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/12-1.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/11-1.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/10-1.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized FruitBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruithttps://chefsopinion.org/wp-content/uploads/2019/09/9-1.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruitspread-out the waffls on a heated serving platter, top with the fruit and sauce, sprinkle generously with castor-sugarhttps://chefsopinion.org/wp-content/uploads/2019/09/8-2.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruitadd the juice from the orange-carcasse, cook until slightly thickenedhttps://chefsopinion.org/wp-content/uploads/2019/09/7-2.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruitsaute until the fruits are lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2019/09/6-2.jpgBreakfast of Champions # 74 - Belgian Waffles With Caramelized Fruitadd the fruits and sugar to taste2019-09-14T16:03:53+00:00monthlyhttps://chefsopinion.org/2019/09/09/end-of-summer-celebration-creamy-tomato-bell-pepper-soup/https://chefsopinion.org/wp-content/uploads/2019/09/8-1.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"End Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"https://chefsopinion.org/wp-content/uploads/2019/09/7-1.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"End Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"https://chefsopinion.org/wp-content/uploads/2019/09/6-1.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"add 2 cup heavy cream, check/adjust flavorhttps://chefsopinion.org/wp-content/uploads/2019/09/5-2.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaveshttps://chefsopinion.org/wp-content/uploads/2019/09/4-2.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"add 1 gallon chicken- or veggie - broth,, simmer until liquid has reduced to 2 quartshttps://chefsopinion.org/wp-content/uploads/2019/09/3-2.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"add kosher salt, sriracha, sugar and garlic paste to tastehttps://chefsopinion.org/wp-content/uploads/2019/09/2-2.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"add 2 ea medium size onions, cut int chunkshttps://chefsopinion.org/wp-content/uploads/2019/09/1-2.jpgEnd Of Summer Celebration - "Creamy Tomato & Bell Pepper Soup"4 lbs tomatoes, 1.5 lbs red peppers2019-09-09T23:37:17+00:00monthlyhttps://chefsopinion.org/2019/09/07/%d0%b7%d0%b0%d0%bf%d0%b5%d1%87%d1%91%d0%bd%d0%bd%d0%b0%d1%8f-%d0%ba%d1%83%d1%80%d0%b8%d1%86%d0%b0-%d1%81-%d0%ba%d0%b0%d1%80%d1%82%d0%be%d1%84%d0%b5%d0%bb%d0%b5%d0%bc-%d0%bb%d1%83%d0%ba%d0%be%d0%bc/https://chefsopinion.org/wp-content/uploads/2019/09/13-1.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/12.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/11.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/10.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/9.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/8.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions) https://chefsopinion.org/wp-content/uploads/2019/09/7.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)braise in 375 F oven until the chicken are cooked through, about 45 minutes to 1 hour, depending on the size of the legshttps://chefsopinion.org/wp-content/uploads/2019/09/6.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)add to the casserole https://chefsopinion.org/wp-content/uploads/2019/09/5-1.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)score and season 4 ea chicken legs with kosher salt, granulated garlic and sriracha to tastehttps://chefsopinion.org/wp-content/uploads/2019/09/4-1.jpgЗапечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)add 1/2 qt chicken broth if you want the dish to be dry (meaning no or little liquid) when done, or 1 qt broth if you want enough liquid to serve as a "sauce" (see pictures)2019-09-07T17:08:35+00:00monthlyhttps://chefsopinion.org/2019/09/03/veggie-salad-with-chanterelles-poached-eggs/https://chefsopinion.org/wp-content/uploads/2019/09/32130467_2172331496329098_7203858588706537472_n.jpg32130467_2172331496329098_7203858588706537472_nhttps://chefsopinion.org/wp-content/uploads/2019/09/13.jpgVeggie Salad With Chanterelles & Poached EggsVeggie Salad With Chanterelles & Poached Eggshttps://chefsopinion.org/wp-content/uploads/2019/09/5.jpgVeggie Salad With Chanterelles & Poached EggsVeggie Salad With Chanterelles & Poached Eggshttps://chefsopinion.org/wp-content/uploads/2019/09/4.jpgVeggie Salad With Chanterelles & Poached EggsVeggie Salad With Chanterelles & Poached Eggshttps://chefsopinion.org/wp-content/uploads/2019/09/3.jpgVeggie Salad With Chanterelles & Poached Eggscut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)https://chefsopinion.org/wp-content/uploads/2019/09/2.jpgVeggie Salad With Chanterelles & Poached Eggspoach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paperhttps://chefsopinion.org/wp-content/uploads/2019/09/1.jpgVeggie Salad With Chanterelles & Poached Eggssaute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside2019-09-03T19:19:20+00:00monthlyhttps://chefsopinion.org/2019/08/28/beef-pork-stew-with-sausages-potatoes-spatzle-and-veggies/https://chefsopinion.org/wp-content/uploads/2019/08/e.jpgMooDonnaMooDonnahttps://chefsopinion.org/wp-content/uploads/2019/08/d.jpgMooDonnaMooDonnahttps://chefsopinion.org/wp-content/uploads/2019/08/c.jpgMooDonnaMooDonnahttps://chefsopinion.org/wp-content/uploads/2019/08/b.jpgMooDonnaMooDonnahttps://chefsopinion.org/wp-content/uploads/2019/08/a.jpgMooDonnaMooDonnahttps://chefsopinion.org/wp-content/uploads/2019/08/15-1.jpgBeef & Pork Stew with Sausage, Potatoes, Spätzle and VeggiesBeef & Pork Stew with Sausage, Potatoes, Spätzle and Veggieshttps://chefsopinion.org/wp-content/uploads/2019/08/14-1.jpgBeef & Pork Stew with Sausage, Potatoes, Spätzle and VeggiesBeef & Pork Stew with Sausage, Potatoes, Spätzle and Veggieshttps://chefsopinion.org/wp-content/uploads/2019/08/13-1.jpgBeef & Pork Stew with Sausage, Potatoes, Spätzle and VeggiesBeef & Pork Stew with Sausage, Potatoes, Spätzle and Veggieshttps://chefsopinion.org/wp-content/uploads/2019/08/12-3.jpgBeef & Pork Stew with Sausage, Potatoes, Spätzle and VeggiesBeef & Pork Stew with Sausage, Potatoes, Spätzle and Veggieshttps://chefsopinion.org/wp-content/uploads/2019/08/11-4.jpgBeef & Pork Stew with Sausage, Potatoes, Spätzle and VeggiesBeef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies2019-08-28T21:39:44+00:00monthlyhttps://chefsopinion.org/2012/12/06/arrogance-narcism-of-the-highest-order/https://chefsopinion.org/wp-content/uploads/2012/12/michel-bras-gargouillou-eater.jpgmichel-bras-gargouillou-eaterMichel Bras' gargouillou, which René Redzepi has called one of the most copied dishes of all time [Photo: Entre Les Bras/Facebook]2019-08-28T15:39:04+00:00monthlyhttps://chefsopinion.org/2019/08/25/breakfast-of-champions-73-schwabisches-bauernfruhstuck-swabian-farmers-breakfast/https://chefsopinion.org/wp-content/uploads/2019/08/19.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )Farmers Breakfasthttps://chefsopinion.org/wp-content/uploads/2019/08/10-5.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )Breakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )https://chefsopinion.org/wp-content/uploads/2019/08/8-6.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )Breakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )https://chefsopinion.org/wp-content/uploads/2019/08/12-2.jpg1Breakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )Breakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )https://chefsopinion.org/wp-content/uploads/2019/08/11-3.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )Breakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )https://chefsopinion.org/wp-content/uploads/2019/08/10-4.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )plate the bauernfrühstück, to with horseradish cream and chiveshttps://chefsopinion.org/wp-content/uploads/2019/08/8-5.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )remove from heat when the eggs are still moist and fluffy, check/adjust the seasoninghttps://chefsopinion.org/wp-content/uploads/2019/08/7-5.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )when the eggs start to set, mix all togetherhttps://chefsopinion.org/wp-content/uploads/2019/08/6-5.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )when the sausage is completely melted, move to the side, add the eggshttps://chefsopinion.org/wp-content/uploads/2019/08/5-5.jpgBreakfast of Champions # 75 - Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )season with kosher salt and fresh-ground black pepper to taste2019-08-26T14:37:10+00:00monthlyhttps://chefsopinion.org/2019/08/21/pickled-tomatoes-%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e9%85%a2%e6%bc%ac%e3%81%91/https://chefsopinion.org/wp-content/uploads/2019/08/annelis-boat-2.jpgAnnelis boat 2https://chefsopinion.org/wp-content/uploads/2019/08/annelis-boat-1.jpgAnnelis boat 1https://chefsopinion.org/wp-content/uploads/2019/08/11-2.jpgPickled Tomatoes トマトの酢漬けPickled Tomatoes (トマトの酢漬け )https://chefsopinion.org/wp-content/uploads/2019/08/10-3.jpgPickled Tomatoes トマトの酢漬けPickled Tomatoes (トマトの酢漬け )https://chefsopinion.org/wp-content/uploads/2019/08/9-3.jpgPickled Tomatoes トマトの酢漬けPickled Tomatoes (トマトの酢漬け )https://chefsopinion.org/wp-content/uploads/2019/08/8-4.jpgPickled Tomatoes トマトの酢漬けPickled Tomatoes (トマトの酢漬け )https://chefsopinion.org/wp-content/uploads/2019/08/7-4.jpgPickled Tomatoes トマトの酢漬けcover the tomatoes with the pickling liquid, seal, pickle overnighthttps://chefsopinion.org/wp-content/uploads/2019/08/6-4.jpgPickled Tomatoes トマトの酢漬けprepare the pickling liquid for 8 ea tomatoes by mixing • 1 cup dashi, 2 cup rice vinegar, 6 tblsp sugar, 3 tblsp soy sauce, kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2019/08/5-4.jpgPickled Tomatoes トマトの酢漬けplace the tomatoes in a non-reactive containerhttps://chefsopinion.org/wp-content/uploads/2019/08/4-4.jpgPickled Tomatoes トマトの酢漬けpeel the tomatoes2019-08-21T21:30:58+00:00monthlyhttps://chefsopinion.org/2019/08/18/chicken-and-udon-in-coconut-chili-soup/https://chefsopinion.org/wp-content/uploads/2019/08/6b.jpg6btop with the noodles from the soup, cover with the rest of the soup,sprinkle with more scallions, chilies and chili threadshttps://chefsopinion.org/wp-content/uploads/2019/08/6a.jpg6aadd the rest of the shredded chicken to a serving bowlhttps://chefsopinion.org/wp-content/uploads/2019/08/idaho-guac.pngIdaho guachttps://chefsopinion.org/wp-content/uploads/2019/08/8-3.jpgChicken And Udon In Coconut/Chili SoupChicken And Udon In Coconut/Chili Souphttps://chefsopinion.org/wp-content/uploads/2019/08/7-3.jpgChicken And Udon In Coconut/Chili SoupChicken And Udon In Coconut/Chili Souphttps://chefsopinion.org/wp-content/uploads/2019/08/6-3.jpgChicken And Udon In Coconut/Chili SoupChicken And Udon In Coconut/Chili Souphttps://chefsopinion.org/wp-content/uploads/2019/08/5-3.jpgChicken And Udon In Coconut/Chili Soupadd one portion (depending on your appetite and if the soup is an appetizer or main course) udon noodles and 1/2 of the chicken to the soup, heat through,, check/adjust seasoning, add 1/4 cup finely sliced scallions 1/4 cup coarsely chopped cilantro, and finely sliced chilies to taste; garnish with chili threadshttps://chefsopinion.org/wp-content/uploads/2019/08/4-3.jpgChicken And Udon In Coconut/Chili Soupsimmer until the chicken is tender, remove the chicken, let cool enough to handle, remove the meat from the bones, discard the bones; at this point, if you want the soup to be creamy and smooth, blend the soup with a blender to uncurl the coconut milk (optional, see picture of soup left as is)https://chefsopinion.org/wp-content/uploads/2019/08/3-2.jpgChicken And Udon In Coconut/Chili Soupgetting there..........https://chefsopinion.org/wp-content/uploads/2019/08/2-3.jpgChicken And Udon In Coconut/Chili Soupabout halfway through the cooking process (20 to 30 minutes), add 1 ea can of coconut milk and 2 tblsp sweet Thai chili sauce to the soup2019-08-19T12:21:22+00:00monthlyhttps://chefsopinion.org/2019/08/14/sauteed-veal-liver-with-thai-chili-vinegar-sauce-sauteed-oyster-mushrooms-scallions-and-grape-tomatoes-potato-cucumber-salad/https://chefsopinion.org/wp-content/uploads/2019/08/7b-1.jpg7bhttps://chefsopinion.org/wp-content/uploads/2019/08/x.jpgPotato-Cucumber Salad Potato-Cucumber Saladhttps://chefsopinion.org/wp-content/uploads/2019/08/17.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber SaladSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladhttps://chefsopinion.org/wp-content/uploads/2019/08/10-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber SaladSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape -Tomatoes & Potato-Cucumber Saladhttps://chefsopinion.org/wp-content/uploads/2019/08/9-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber SaladSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladhttps://chefsopinion.org/wp-content/uploads/2019/08/8-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber SaladSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape Tomatoes & Potato-Cucumber Saladhttps://chefsopinion.org/wp-content/uploads/2019/08/7b.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladplate the veggies, top with the liver, top with the sauce, serve with potato-cucumber salad (or salad of your choice) on the sidehttps://chefsopinion.org/wp-content/uploads/2019/08/7-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladremove from heat, add 1/3 cup thai chilli sauce and 1/2 tblsp white wine vinegar, turn the liver a couple of times in the saucehttps://chefsopinion.org/wp-content/uploads/2019/08/6-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladcook until almost reaching your preferred doneness https://chefsopinion.org/wp-content/uploads/2019/08/5-2.jpgSautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Saladmeanwhile, dust 5 oz sliced veal liver with a/p flour, sauté in 1 tblsp peanut oil on both sides2019-08-14T23:00:20+00:00monthlyhttps://chefsopinion.org/2019/08/08/beef-shank-soup-with-pasta-ravioli-rindersuppe-mit-schupfnudeln-maultaschen/https://chefsopinion.org/wp-content/uploads/2019/08/12-1.jpgBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/11-1.jpgBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)ef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & MaultaschenBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/13.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & MaultaschenBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/12.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & MaultaschenBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/10-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & MaultaschenBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/9-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & MaultaschenBeef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)https://chefsopinion.org/wp-content/uploads/2019/08/8-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & Maultaschenplace the beef on the bottom of a serving bowl, top with the soup, pasta and veggies, serves 2 when served as a main course, when removed from bone and cut, makes 4 generous appetizer portionshttps://chefsopinion.org/wp-content/uploads/2019/08/7-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & Maultaschenremove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/08/6-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & Maultaschenadd the cooked pasta and the grape tomatoes and scallionshttps://chefsopinion.org/wp-content/uploads/2019/08/5-1.jpgBeef Shank Soup With Pasta & Ravioli. Rindersuppe Mit Schupfnudeln & Maultaschenadd the carrots and onions to the broth, simmer until tender but NOT mushy2019-08-12T10:15:31+00:00monthlyhttps://chefsopinion.org/2019/08/03/german-veal-burger-with-garlic-herb-butter-gnocchi-peppers-onions/https://chefsopinion.org/wp-content/uploads/2019/08/15.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & OnionGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onionhttps://chefsopinion.org/wp-content/uploads/2019/08/14.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & OnionGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onionhttps://chefsopinion.org/wp-content/uploads/2019/08/10.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & OnionGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onionhttps://chefsopinion.org/wp-content/uploads/2019/08/9.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Oniontop with a veal patty each, top the patty with 1 oz garlic/herb butterhttps://chefsopinion.org/wp-content/uploads/2019/08/8.jpg8sprinkle with finely grated Parmigiano-Reggianohttps://chefsopinion.org/wp-content/uploads/2019/08/7.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Oniondivide the gnocchi/veggies onto 4 serving plateshttps://chefsopinion.org/wp-content/uploads/2019/08/6.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onionalmost..................https://chefsopinion.org/wp-content/uploads/2019/08/5.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onionadd 2 more tblsp EVO , 2 tblsp finely sliced scallions and 2 tblsp finely grated Parmigiano-Reggiano, season with kosher salt and cayenne pepper, saute another minute, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/08/4b.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Oniontransfer the gnocchi with a slotted spoon to the veggieshttps://chefsopinion.org/wp-content/uploads/2019/08/4.jpgGerman Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onioncook the gnocchi in lightly salted water until floating, saute the veggies in EVO until onons are translucent, about 3 minutes, saute veal patties until done to your liking2019-09-05T19:02:53+00:00monthlyhttps://chefsopinion.org/2019/07/30/beef-udon-niku-udon-%e8%82%89%e3%81%86%e3%81%a9%e3%82%93/https://chefsopinion.org/wp-content/uploads/2019/07/13-2.jpgBeef Udon (Niku Udon) 肉うどんBeef Udon (Niku Udon) 肉うどんhttps://chefsopinion.org/wp-content/uploads/2019/07/12-3.jpgBeef Udon (Niku Udon) 肉うどんBeef Udon (Niku Udon) 肉うどんhttps://chefsopinion.org/wp-content/uploads/2019/07/11-3.jpgBeef Udon (Niku Udon) 肉うどんBeef Udon (Niku Udon) 肉うどんhttps://chefsopinion.org/wp-content/uploads/2019/07/10-4.jpgBeef Udon (Niku Udon) 肉うどんadd the udon with the broth to a deep serving dish, top with the beef, sprinkle with finely sliced scallions ; makes two main courses or six appetizershttps://chefsopinion.org/wp-content/uploads/2019/07/9b.jpgBeef Udon (Niku Udon) 肉うどんadd the fresh-cooked udon noodles to the broth, check / adjust seasoning, - if neccessary, add Shichimi tougarashi for some extra heat https://chefsopinion.org/wp-content/uploads/2019/07/9-5.jpgBeef Udon (Niku Udon) 肉うどんwhen the meat is nicely browned, remove from heathttps://chefsopinion.org/wp-content/uploads/2019/07/8-7.jpgBeef Udon (Niku Udon) 肉うどんsaute over very high heat until the liquid has evaporatedhttps://chefsopinion.org/wp-content/uploads/2019/07/6-6.jpgBeef Udon (Niku Udon) 肉うどんadd the beefhttps://chefsopinion.org/wp-content/uploads/2019/07/5-5.jpgBeef Udon (Niku Udon) 肉うどんsaute 2 stalks of on the bias cut scallions in 1 tblsp peanut oil until starting to caramelizehttps://chefsopinion.org/wp-content/uploads/2019/07/4-7.jpgBeef Udon (Niku Udon) 肉うどんmeanwhile, heat 4 cups of dashi with 1 tblsp soy sauce, 1 tblsp sugar and 2 tblsp mirin, bring to a simmer, remove from heat2019-07-31T15:17:02+00:00monthlyhttps://chefsopinion.org/2012/06/30/spicy-yee-mee-soup-pork-vegetables/https://chefsopinion.org/wp-content/uploads/2012/06/811.jpg8https://chefsopinion.org/wp-content/uploads/2012/06/721.jpg7https://chefsopinion.org/wp-content/uploads/2012/06/621.jpg6https://chefsopinion.org/wp-content/uploads/2012/06/437.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/343.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/241.jpg2https://chefsopinion.org/wp-content/uploads/2012/06/152.jpg12019-07-29T12:25:12+00:00monthlyhttps://chefsopinion.org/2019/07/27/schwabishe-spazlepfanne-mit-pfifferlingen-swabian-pasta-chanterelle-mushrooms/https://chefsopinion.org/wp-content/uploads/2019/07/585009-420x280-fix-feldsalat-mit-pfifferlingen-und-karamellisierten-walnuessen.jpg585009-420x280-fix-feldsalat-mit-pfifferlingen-und-karamellisierten-walnuessenhttps://chefsopinion.org/wp-content/uploads/2019/07/semmelknoedel-mit-rahm-pfifferlingen-rezept.jpgsemmelknoedel-mit-rahm-pfifferlingen-rezepthttps://chefsopinion.org/wp-content/uploads/2019/07/19-1.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)https://chefsopinion.org/wp-content/uploads/2019/07/18-1.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)https://chefsopinion.org/wp-content/uploads/2019/07/17b.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)https://chefsopinion.org/wp-content/uploads/2019/07/17-2.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)https://chefsopinion.org/wp-content/uploads/2019/07/13-1.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)drizzle with demi glace and grated gouda cheese (Optional)https://chefsopinion.org/wp-content/uploads/2019/07/12-2.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)divide the chanterelles / spätzle between 4 serving plateshttps://chefsopinion.org/wp-content/uploads/2019/07/11-2.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)season with kosher salt and white pepper, mix well, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/07/9-4.jpgSchwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)add the chanterelles and 2 tblsp chopped parsley2019-07-28T21:15:29+00:00monthlyhttps://chefsopinion.org/2019/07/22/easy-does-it-37-homemade-gyozas-potstickers/https://chefsopinion.org/wp-content/uploads/2019/07/8-5.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )Easy Does It # 37 - Homemade Gyozas ( Potstickers )https://chefsopinion.org/wp-content/uploads/2019/07/7-5.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )Easy Does It # 37 - Homemade Gyozas ( Potstickers )https://chefsopinion.org/wp-content/uploads/2019/07/6-4.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )Easy Does It # 37 - Homemade Gyozas ( Potstickers )https://chefsopinion.org/wp-content/uploads/2019/07/5b.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )Easy Does It # 37 - Homemade Gyozas ( Potstickers )https://chefsopinion.org/wp-content/uploads/2019/07/5-3.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )remove the cover, saute another few seconds, plate and serve with dippings of your choice (I used Thay sweet chili sauce, wasabi, sriracha and yuzu/soy saucehttps://chefsopinion.org/wp-content/uploads/2019/07/4-5.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )carefully (splatter), add 1 /2 cup lightly salted water, cover tight and steam until the water has evaporated and the gyozas start to saute again (you´ll hear the sizzle)https://chefsopinion.org/wp-content/uploads/2019/07/3-7.jpgEasy Does It # 37 - Homemade Gyozas ( Potstickers )saute 10 ea gyozas in 1/2 tblsp peanut oil until lightly brownedhttps://chefsopinion.org/wp-content/uploads/2019/07/3-6.jpg3lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together (leave shape as is, or use fancy folding techniques), alternatively, use square wrappershttps://chefsopinion.org/wp-content/uploads/2019/07/2-6.jpg2mix well until there are no lumps https://chefsopinion.org/wp-content/uploads/2019/07/1-6.jpg11 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste2019-07-22T15:19:10+00:00monthlyhttps://chefsopinion.org/2019/07/02/eggs-in-a-glass/https://chefsopinion.org/wp-content/uploads/2019/07/7.jpgEggs In A GlassEggs In A Glasshttps://chefsopinion.org/wp-content/uploads/2019/07/8.jpg8Eggs In A Glasshttps://chefsopinion.org/wp-content/uploads/2019/07/4.jpg4season the egg with fresh ground black pepper and kosher salt to taste, top with a dollop of whole butter or garlic-herb butterhttps://chefsopinion.org/wp-content/uploads/2019/07/3.jpg3when the eggs are done to your preference, schock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively (more rustic, and authentic to what was served in my childhood home, cut them in half over the glass, then spoon the egg into the glasshttps://chefsopinion.org/wp-content/uploads/2019/07/2.jpg2for me personally, generously buttered raisin bread is the only way to go with eggs in a glass.....https://chefsopinion.org/wp-content/uploads/2019/07/1.jpginstead of boiling the eggs covered in water, steam them in a egg cooker or Chinese steamer; the steam lets you peel the soft eggs easier without breaking themhttps://chefsopinion.org/wp-content/uploads/2019/07/0.jpgEggs In A Glassbreakfast heaven - a good cup of strong coffee (Jacobs Krönung Gold)https://chefsopinion.org/wp-content/uploads/2019/07/c.jpgchttps://chefsopinion.org/wp-content/uploads/2019/07/a.jpgahttps://chefsopinion.org/wp-content/uploads/2019/07/b.jpgb2019-07-17T19:48:54+00:00monthlyhttps://chefsopinion.org/2019/07/16/beef-stew-with-potatoes-peppers-and-tomatoes/https://chefsopinion.org/wp-content/uploads/2019/07/16b.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/20.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/19.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/18.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/17-1.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/16.jpgBeef Stew With Potatoes, Peppers And TomatoesBeef Stew With Potatoes, Peppers And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/15.jpg15add the "garnish", simmer one more minute, check / adjust the seasoninghttps://chefsopinion.org/wp-content/uploads/2019/07/14.jpgBeef Stew With Potatoes, Peppers And Tomatoeswhen the beef is soft, add the potatoes, simmer slowly until potatoes are soft "BUT NOT FALLING APART"!https://chefsopinion.org/wp-content/uploads/2019/07/13.jpgBeef Stew With Potatoes, Peppers And Tomatoesfor the "garnish",, cut 4 stalks green onions, wash 2 cup grape tomatoes, add the diced peppershttps://chefsopinion.org/wp-content/uploads/2019/07/12-1.jpgBeef Stew With Potatoes, Peppers And Tomatoesmeanwhile, peel and dice 2 lbs 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CHOY W. SPICY SAUSAGE 1. CCIhttps://chefsopinion.org/wp-content/uploads/2012/08/bok-choy-w-spicy-sausage-3-cci.jpgBOK CHOY W. SPICY SAUSAGE 3. CCIhttps://chefsopinion.org/wp-content/uploads/2012/08/bok-choy-w-spicy-sausage-2-cci.jpgBOK CHOY W. SPICY SAUSAGE 2. CCI2019-07-15T01:12:22+00:00monthlyhttps://chefsopinion.org/2012/08/18/breakfast-of-champions-6-farmers-omelette/https://chefsopinion.org/wp-content/uploads/2012/08/110.jpg1https://chefsopinion.org/wp-content/uploads/2012/08/211.jpg2https://chefsopinion.org/wp-content/uploads/2012/08/312.jpg3https://chefsopinion.org/wp-content/uploads/2012/08/59.jpg5https://chefsopinion.org/wp-content/uploads/2012/08/69.jpg6https://chefsopinion.org/wp-content/uploads/2012/08/74.jpg7https://chefsopinion.org/wp-content/uploads/2012/08/82.jpg8https://chefsopinion.org/wp-content/uploads/2012/08/92.jpg92019-07-15T01:12:22+00:00monthlyhttps://chefsopinion.org/2012/08/20/dandanmian-chinese-noodles-ground-pork-vegetables/https://chefsopinion.org/wp-content/uploads/2012/08/111.jpg1https://chefsopinion.org/wp-content/uploads/2012/08/212.jpg2https://chefsopinion.org/wp-content/uploads/2012/08/313.jpg3https://chefsopinion.org/wp-content/uploads/2012/08/411.jpg4https://chefsopinion.org/wp-content/uploads/2012/08/510.jpg5https://chefsopinion.org/wp-content/uploads/2012/08/610.jpg62019-07-15T01:12:21+00:00monthlyhttps://chefsopinion.org/2012/08/21/china-is-building-an-army-of-noodle-making-robots/https://chefsopinion.org/wp-content/uploads/2012/08/chinese-robot-noodle-making-army.jpgchinese-robot-noodle-making-armyImage from "EATER"2019-07-15T01:12:21+00:00monthlyhttps://chefsopinion.org/2012/08/27/breakfast-of-champions-7-hearty-sandwiches/https://chefsopinion.org/wp-content/uploads/2012/08/sandwiches.jpgGEDSC DIGITAL CAMERA2019-07-15T01:12:21+00:00monthlyhttps://chefsopinion.org/2012/09/01/braised-pork-ribs-with-fermented-black-bean-sauce/https://chefsopinion.org/wp-content/uploads/2012/09/2.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/3.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/4.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/6.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/5.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/1.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/7.jpg7https://chefsopinion.org/wp-content/uploads/2012/09/x.jpgx2019-07-15T01:12:21+00:00monthlyhttps://chefsopinion.org/2012/09/03/breakfast-of-champions-8-tomato-flatbread-chorizo/https://chefsopinion.org/wp-content/uploads/2012/09/14.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/23.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/33.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/43.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/53.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/61.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/9.jpg9https://chefsopinion.org/wp-content/uploads/2012/09/71.jpg72019-07-15T01:12:21+00:00monthlyhttps://chefsopinion.org/2012/09/05/about-my-recipes/2019-07-15T01:05:20+00:00monthlyhttps://chefsopinion.org/2012/09/09/bauern-vesper/https://chefsopinion.org/wp-content/uploads/2012/09/110.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/66.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/37.jpg32019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/09/11/asiago-crusted-pork-chop-brussel-sprouts/https://chefsopinion.org/wp-content/uploads/2012/09/510.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/68.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/78.jpg7https://chefsopinion.org/wp-content/uploads/2012/09/112.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/29.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/3b.jpg3bhttps://chefsopinion.org/wp-content/uploads/2012/09/3a.jpg3a2019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/09/14/4101/https://chefsopinion.org/wp-content/uploads/2012/09/crazy-chef.jpegcrazy chefImage Source: Crazy Chefs2019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/10/04/borscht/https://chefsopinion.org/wp-content/uploads/2012/10/32.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/31.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/41.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/21.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/1.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/51.jpg5https://chefsopinion.org/wp-content/uploads/2012/10/62.jpg62019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/10/04/christopher-walkens-cooking-show-is-very-christopher-walken-y/https://chefsopinion.org/wp-content/uploads/2012/10/220px-christopherwalkenfeb08.jpg220px-ChristopherWalkenFeb08Image Source: Wikipedia2019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/10/07/bologna-asiago-salad/https://chefsopinion.org/wp-content/uploads/2012/10/34.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/43.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/12.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/23.jpg22019-07-15T01:05:19+00:00monthlyhttps://chefsopinion.org/2012/10/13/conchiglioni-portabellas-peppers-jalapenos/https://chefsopinion.org/wp-content/uploads/2012/10/56.jpg5https://chefsopinion.org/wp-content/uploads/2012/10/15.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/26.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/37.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/45.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/55.jpg5https://chefsopinion.org/wp-content/uploads/2012/10/64.jpg6https://chefsopinion.org/wp-content/uploads/2012/10/7.jpg72019-07-15T01:05:18+00:00monthlyhttps://chefsopinion.org/2012/10/25/canton-noodles-beef-vegetables-in-gingergarlic-broth/https://chefsopinion.org/wp-content/uploads/2012/10/118.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/219.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/319.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/417.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/519.jpg52019-07-15T01:05:18+00:00monthlyhttps://chefsopinion.org/2012/10/28/asian-inspired-baked-chicken/https://chefsopinion.org/wp-content/uploads/2012/10/120.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/221.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/322.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/418.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/4b.jpg4bhttps://chefsopinion.org/wp-content/uploads/2012/10/520.jpg52019-07-15T01:05:18+00:00monthlyhttps://chefsopinion.org/2012/11/02/spicy-coconut-soup-with-chicken-rice-vegetables/https://chefsopinion.org/wp-content/uploads/2012/11/1.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/5.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/4.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/3.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/2.jpg22019-07-15T01:05:18+00:00monthlyhttps://chefsopinion.org/2012/11/04/collard-greens-smoked-neck-bones/https://chefsopinion.org/wp-content/uploads/2012/11/14.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/23.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/34.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/43.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/51.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/6.jpg6https://chefsopinion.org/wp-content/uploads/2012/11/7.jpg7https://chefsopinion.org/wp-content/uploads/2012/11/8.jpg82019-07-15T01:05:18+00:00monthlyhttps://chefsopinion.org/2013/02/03/pollo-al-mojo-moros-y-cristianos/https://chefsopinion.org/wp-content/uploads/2013/02/52.jpg5https://chefsopinion.org/wp-content/uploads/2013/02/42.jpg4https://chefsopinion.org/wp-content/uploads/2013/02/21.jpg2Pollo Al Mojo & Moros Y Cristianoshttps://chefsopinion.org/wp-content/uploads/2013/02/12.jpg12019-07-15T01:05:17+00:00monthlyhttps://chefsopinion.org/2013/04/21/bauern-vesper-2/https://chefsopinion.org/wp-content/uploads/2013/04/214.jpgBauern VesperBauern Vesperhttps://chefsopinion.org/wp-content/uploads/2013/04/1a.jpgBauern VesperBauern Vesperhttps://chefsopinion.org/wp-content/uploads/2013/04/113.jpgBauern VesperBauern Vesper2019-07-15T01:05:17+00:00monthlyhttps://chefsopinion.org/2019/07/11/northern-wolf-fish-with-dill-mustard-sauce-garlic-potatoes-tsatsiki-seaweed-salad-with-trout-caviar/https://chefsopinion.org/wp-content/uploads/2019/07/11-1.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarNorthern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviarhttps://chefsopinion.org/wp-content/uploads/2019/07/10-2.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarSautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviarhttps://chefsopinion.org/wp-content/uploads/2019/07/9-2.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarSautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviarhttps://chefsopinion.org/wp-content/uploads/2019/07/8-3.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarNorthern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviarhttps://chefsopinion.org/wp-content/uploads/2019/07/7-3.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviarsaute another minute, check/adjust seasoning, plate with the fish, seaweed salad and tsatsiki with caviar, top the fish with dill/mustard saucehttps://chefsopinion.org/wp-content/uploads/2019/07/6-2.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviardiscard oil, add 2 oz garlic/herb butter, cook until the fish is cooked to your liking (I prefer internal temp of 160 F ) remove the fish, add cherry tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/07/5-1.jpgNorthern Wolf Fish With Dill-Honey Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviaradd cooked new potatoes, saute until lightly brownedhttps://chefsopinion.org/wp-content/uploads/2019/07/4-3.jpgNorthern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviarseason 1 lb fillet with kosher salt, lime juice and white pepper to taste, dust with A/P flour, saute in sunflour oil until internal temperatur reaches 145 degrees https://chefsopinion.org/wp-content/uploads/2019/07/3-3.jpgNorthern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarTsatsiki & Seaweed Salad with Trout Caviarhttps://chefsopinion.org/wp-content/uploads/2019/07/2-3.jpgNorthern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-CaviarNorthern Wolf Fish (Steinbeisser)2019-07-15T00:14:34+00:00monthlyhttps://chefsopinion.org/2019/07/09/pork-congee-%e7%8c%aa%e8%82%89%e7%b2%a5-pork-porridge/https://chefsopinion.org/wp-content/uploads/2019/07/the-men-u-please.jpgthe men u pleaseThe Men You Please.........https://chefsopinion.org/wp-content/uploads/2019/07/11.jpgPork Congee - (猪肉粥) - (Pork Porridge)Pork Congee - (猪肉粥) - (Pork Porridge)https://chefsopinion.org/wp-content/uploads/2019/07/10-1.jpgPork Congee - (猪肉粥) - (Pork Porridge)Pork Congee - (猪肉粥) - (Pork Porridge)https://chefsopinion.org/wp-content/uploads/2019/07/9-1.jpgPork Congee - (猪肉粥) - (Pork Porridge)Pork Congee - (猪肉粥) - (Pork Porridge)https://chefsopinion.org/wp-content/uploads/2019/07/8-2.jpgPork Congee - (猪肉粥) - (Pork Porridge)Pork Congee - (猪肉粥) - (Pork Porridge)https://chefsopinion.org/wp-content/uploads/2019/07/7-2.jpgPork Congee - (猪肉粥) - (Pork Porridge)Pork Congee - (猪肉粥) - (Pork Porridge)https://chefsopinion.org/wp-content/uploads/2019/07/6-1.jpgPork Congee - (猪肉粥) - (Pork Porridge)ladle the porridge into 4 deep bowls, top with the diced pork, drizzle with sesame oil, chili oil and soy sauce to taste, sprinkle with finely sliced scallions and the fried onionhttps://chefsopinion.org/wp-content/uploads/2019/07/4-2.jpgPork Congee - (猪肉粥) - (Pork Porridge)in the meantime, slice and fry 4 medium-size onions until crisp, remove to a absorbent paper https://chefsopinion.org/wp-content/uploads/2019/07/3-2.jpgPork Congee - (猪肉粥) - (Pork Porridge)add rice to the stock and cook until the porridge has the preferred texture. (The amount of rice and the cooking time depends on your preference - some folks like it thick, some like it watery, some like the rice falling apart, others prefer some bite, etc.......https://chefsopinion.org/wp-content/uploads/2019/07/2-2.jpgPork Congee - (猪肉粥) - (Pork Porridge)remove the meat from the stock, cut into bite-size pieces (there should be about 2 qt of stock at this point)2019-07-09T13:21:59+00:00monthlyhttps://chefsopinion.org/2019/07/05/german-burrito/https://chefsopinion.org/wp-content/uploads/2019/07/burrito.jpgGerman "Burrito"Original Burrito......... :-) https://chefsopinion.org/wp-content/uploads/2019/07/17.jpgGerman "Burrito"German "Burrito"https://chefsopinion.org/wp-content/uploads/2019/07/12.jpgGerman "Burrito"German "Burrito"https://chefsopinion.org/wp-content/uploads/2019/07/10.jpgGerman "Burrito"German "Burrito"https://chefsopinion.org/wp-content/uploads/2019/07/9.jpgGerman "Burrito"German "Burrito"https://chefsopinion.org/wp-content/uploads/2019/07/8-1.jpgGerman "Burrito"top with 1 or 2 bratwurst, fold-in the ends, then roll tighthttps://chefsopinion.org/wp-content/uploads/2019/07/7-1.jpgGerman "Burrito"top with carrot slaw, then with red cabbage slawhttps://chefsopinion.org/wp-content/uploads/2019/07/6.jpgGerman "Burrito"add finely sliced iceberg lettucehttps://chefsopinion.org/wp-content/uploads/2019/07/5.jpgGerman "Burrito"spread with creamed horseradish https://chefsopinion.org/wp-content/uploads/2019/07/4-1.jpgGerman "Burrito"toast/griddle a large flour tortilla2019-07-05T15:36:22+00:00monthlyhttps://chefsopinion.org/2019/06/29/the-idiots-guide-to-perfect-roast-goose/https://chefsopinion.org/wp-content/uploads/2019/06/b.jpgbhttps://chefsopinion.org/wp-content/uploads/2019/06/a.jpgahttps://chefsopinion.org/wp-content/uploads/2019/06/c.jpgThe Idiots Guide To Perfect Roast Goosepan jus on the left, the rendered fat on the right (use for roast potatoes, sauerkraut, etc)https://chefsopinion.org/wp-content/uploads/2019/06/14-2.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/13b-1.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/13-3.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/12c.jpg12cThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/12b.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/12a.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goosehttps://chefsopinion.org/wp-content/uploads/2019/06/12-4.jpgThe Idiots Guide To Perfect Roast GooseThe Idiots Guide To Perfect Roast Goose2019-07-01T19:41:34+00:00monthlyhttps://chefsopinion.org/2019/06/28/three-months-into-it-our-new-home-in-bad-pyrmont-germany-is-finally-complete/https://chefsopinion.org/wp-content/uploads/2019/06/img_20190408_181145.jpgIMG_20190408_181145https://chefsopinion.org/wp-content/uploads/2019/06/img_20190408_003323.jpgIMG_20190408_003323https://chefsopinion.org/wp-content/uploads/2019/06/img_20190328_160921.jpgIMG_20190328_160921https://chefsopinion.org/wp-content/uploads/2019/06/3-5.jpg3https://chefsopinion.org/wp-content/uploads/2019/06/img_6584.jpgIMG_6584https://chefsopinion.org/wp-content/uploads/2019/06/16.jpg16https://chefsopinion.org/wp-content/uploads/2019/06/15.jpg15https://chefsopinion.org/wp-content/uploads/2019/06/14-1.jpg14https://chefsopinion.org/wp-content/uploads/2019/06/13b.jpg13bhttps://chefsopinion.org/wp-content/uploads/2019/06/13a.jpg13a2019-07-01T22:09:43+00:00monthlyhttps://chefsopinion.org/2019/06/23/breakfast-of-champions-72-fried-eggs-and-bacon-with-currywurst-sauce/https://chefsopinion.org/wp-content/uploads/2019/06/12-1.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst SauceBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucehttps://chefsopinion.org/wp-content/uploads/2019/06/8-1.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst SauceBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucehttps://chefsopinion.org/wp-content/uploads/2019/06/7-1.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst SauceBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucehttps://chefsopinion.org/wp-content/uploads/2019/06/6-1.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst SauceBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucehttps://chefsopinion.org/wp-content/uploads/2019/06/5-2.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucehobby.... :-)https://chefsopinion.org/wp-content/uploads/2019/06/4-2.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucefind another https://chefsopinion.org/wp-content/uploads/2019/06/3-2.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucedish, one micght betterhttps://chefsopinion.org/wp-content/uploads/2019/06/2-2.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Saucea recipe for thishttps://chefsopinion.org/wp-content/uploads/2019/06/1-2.jpgBreakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst SauceIf one needs2019-06-24T21:59:13+00:00monthlyhttps://chefsopinion.org/2019/06/22/curried-pasta-with-cauliflower-and-crisp-lettuce/https://chefsopinion.org/wp-content/uploads/2019/06/14.jpgCurried Pasta With Cauliflower And Crisp LettuceCurried Pasta With Cauliflower And Crisp Lettucehttps://chefsopinion.org/wp-content/uploads/2019/06/13.jpgCurried Pasta With Cauliflower And Crisp LettuceCurried Pasta With Cauliflower And Crisp Lettucehttps://chefsopinion.org/wp-content/uploads/2019/06/12.jpgCurried Pasta With Cauliflower And Crisp LettuceCurried Pasta With Cauliflower And Crisp Lettucehttps://chefsopinion.org/wp-content/uploads/2019/06/11.jpgCurried Pasta With Cauliflower And Crisp LettuceCurried Pasta With Cauliflower And Crisp Lettucehttps://chefsopinion.org/wp-content/uploads/2019/06/10.jpgCurried Pasta With Cauliflower And Crisp LettuceCurried Pasta With Cauliflower And Crisp Lettucehttps://chefsopinion.org/wp-content/uploads/2019/06/9.jpgCurried Pasta With Cauliflower And Crisp Lettuceadd the cauliflower, mix well, check/adjust the sesoning; dress 2 cups of diced iceberg with fresh lemon juice, sunflower oil and salt and pepper to taste; devide the pasta between 2 plates, top with the salad, sprinkle with chives and basil; serves 2https://chefsopinion.org/wp-content/uploads/2019/06/8.jpgCurried Pasta With Cauliflower And Crisp Lettuceadd 1 cup diced fresh tomatoeshttps://chefsopinion.org/wp-content/uploads/2019/06/7.jpgCurried Pasta With Cauliflower And Crisp Lettuceadd the pasta and 3 whole eggs, stir and cook until the eggs start to sethttps://chefsopinion.org/wp-content/uploads/2019/06/6.jpgCurried Pasta With Cauliflower And Crisp Lettuceadd 1 cup half&halfhttps://chefsopinion.org/wp-content/uploads/2019/06/5-1.jpgCurried Pasta With Cauliflower And Crisp Lettuceadd 1 tblsp garam masala, 1 tblsp madras curry powder, 1 tsp turmeric and kosher salt to taste, saute until fragrant2019-06-23T10:14:00+00:00monthlyhttps://chefsopinion.org/2019/06/03/cobb-yogurt/https://chefsopinion.org/wp-content/uploads/2019/06/21.jpg"Cobb" Yogurt"Cobb" Yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/20.jpg"Cobb" Yogurt"Cobb" Yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/19.jpg"Cobb" Yogurt"Cobb" Yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/18.jpg"Cobb" Yogurt"Cobb" Yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/17.jpg"Cobb" Yogurt"Cobb" Yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/5.jpg"Cobb" Yogurtplate the yogurt in a flat bowl, arrange the rest of the berries in an attractive pattern (rows, as in a cobb salad)https://chefsopinion.org/wp-content/uploads/2019/06/4.jpg"Cobb" Yogurtmix togetherhttps://chefsopinion.org/wp-content/uploads/2019/06/3.jpg"Cobb" Yogurtadd plain Greek yogurthttps://chefsopinion.org/wp-content/uploads/2019/06/2.jpg"Cobb" Yogurtmash most of the berries coarsely, keep some whole ones to garnish the berries lightly, add honey to tastehttps://chefsopinion.org/wp-content/uploads/2019/06/1.jpg"Cobb" Yogurtstrawberries, raspberries, blueberries, blackberries, toroughly washed and dried2019-06-03T22:22:16+00:00monthlyhttps://chefsopinion.org/2019/05/26/tostadas-with-shrimp-black-bean-salsa-avocado/https://chefsopinion.org/wp-content/uploads/2019/05/way-too-much-thyme.......jpgway too much thyme......I´ve got too much Thyme on my hand.........https://chefsopinion.org/wp-content/uploads/2019/05/16-1.jpg16good stuff.......https://chefsopinion.org/wp-content/uploads/2019/05/15-2.jpg15Tostadas With Shrimp, Black Bean Salsa & Avocadohttps://chefsopinion.org/wp-content/uploads/2019/05/14-1.jpg14should you have garnish leftover, combine it into a delicious side-saladhttps://chefsopinion.org/wp-content/uploads/2019/05/13-1.jpg13Tostadas With Shrimp, Black Bean Salsa & Avocadohttps://chefsopinion.org/wp-content/uploads/2019/05/12-2.jpg12Tostadas With Shrimp, Black Bean Salsa & Avocadohttps://chefsopinion.org/wp-content/uploads/2019/05/10-2.jpg10Tostadas With Shrimp, Black Bean Salsa & Avocadohttps://chefsopinion.org/wp-content/uploads/2019/05/1-6.jpg1https://chefsopinion.org/wp-content/uploads/2019/05/9-3.jpg9Tostadas With Shrimp, Black Bean Salsa & Avocadohttps://chefsopinion.org/wp-content/uploads/2019/05/8-2.jpg8top with 2 ea shrimp and a generous amount of guacamole2019-05-27T09:04:51+00:00monthlyhttps://chefsopinion.org/2019/05/23/steak-salad-2153/https://chefsopinion.org/wp-content/uploads/2019/05/17-2.jpgSteak Salad # 2153Steak Salad # 2153https://chefsopinion.org/wp-content/uploads/2019/05/6-1.jpgSteak Salad # 2153Steak Salad # 2153https://chefsopinion.org/wp-content/uploads/2019/05/5-2.jpgSteak Salad # 2153Steak Salad # 2153https://chefsopinion.org/wp-content/uploads/2019/05/4b.jpgSteak Salad # 2153Steak Salad # 2153https://chefsopinion.org/wp-content/uploads/2019/05/4-2.jpg4plate the veggies, top with the meat, sprinkle with sliced scallionshttps://chefsopinion.org/wp-content/uploads/2019/05/3-3.jpgSteak Salad # 2153good enough to eat..........https://chefsopinion.org/wp-content/uploads/2019/05/2-3.jpgSteak Salad # 2153leftover steak, chopped parsley, sliced onions; dress with oil/vinegar vinaigrettehttps://chefsopinion.org/wp-content/uploads/2019/05/1-4.jpgSteak Salad # 2153fresh-grated carrots, romaine, tomatoes; dress with honey/mustard dressing2019-05-23T20:44:58+00:00monthlyhttps://chefsopinion.org/2019/05/20/flatbread-with-pickled-red-beets-guacamole-and-egg/https://chefsopinion.org/wp-content/uploads/2019/05/d.jpgFlatbread With Pickled Red Beets, Guacamole And Eggsprinkle with sea salt and fresh-ground black pepper, garnish with basil leaveshttps://chefsopinion.org/wp-content/uploads/2019/05/c.jpgFlatbread With Pickled Red Beets, Guacamole And Eggtop with sliced pickled red beets, top with hard-boied eggshttps://chefsopinion.org/wp-content/uploads/2019/05/b.jpgFlatbread With Pickled Red Beets, Guacamole And Eggspread generously with guacamolehttps://chefsopinion.org/wp-content/uploads/2019/05/a.jpgFlatbread With Pickled Red Beets, Guacamole And Eggslightly warm/reheat bread of your choice, such as flatbread, ,knäckebrot, pumpernickel, sourdough, etchttps://chefsopinion.org/wp-content/uploads/2019/05/3-2.jpgFlatbread With Pickled Red Beets, Guacamole And EggFlatbread With Pickled Red Beets, Guacamole And Egghttps://chefsopinion.org/wp-content/uploads/2019/05/2-2.jpgFlatbread With Pickled Red Beets, Guacamole And EggFlatbread With Pickled Red Beets, Guacamole And Egghttps://chefsopinion.org/wp-content/uploads/2019/05/1-3.jpgFlatbread With Pickled Red Beets, Guacamole And EggFlatbread With Pickled Red Beets, Guacamole And Egg2019-05-21T05:04:37+00:00monthlyhttps://chefsopinion.org/2019/05/11/pasta-e-fagioli-pasta-fazool-pasta-and-beans/https://chefsopinion.org/wp-content/uploads/2019/05/24.jpg24Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)https://chefsopinion.org/wp-content/uploads/2019/05/21.jpg21Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)https://chefsopinion.org/wp-content/uploads/2019/05/18.jpg18Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)https://chefsopinion.org/wp-content/uploads/2019/05/17-1.jpg17Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)https://chefsopinion.org/wp-content/uploads/2019/05/12-1.jpg12add 1 cup beans of your choice, cover with 1/4 of the broth, sprinkle generously with chopped parsley or cilantro, top with freshly-grated Parmigiano Reggiano, serves 4 main course or 10 appetizer / snackshttps://chefsopinion.org/wp-content/uploads/2019/05/9-2.jpg9add 1 cup pasta of your choicehttps://chefsopinion.org/wp-content/uploads/2019/05/7-1.jpg7plate 1/4 of the meat in a deep soup platehttps://chefsopinion.org/wp-content/uploads/2019/05/5-1.jpg5remove all the meat from the bones, cut into bite sized cubeshttps://chefsopinion.org/wp-content/uploads/2019/05/4-1.jpg4at this point, you should have 1 qt of broth, add 1/2 qt of pureed tomatoes, season with garlic paste and cayenne pepper, add 1/4 cup fresh chopped basill and 1 tsp fresh chopped oregano, simmer for another 10 minutes, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2019/05/3-1.jpg3remove the hocks from the broth, skim off most of the fat2019-05-11T22:29:20+00:00monthlyhttps://chefsopinion.org/2019/05/07/how-bella-and-i-celebrated-valentines-day-2019-terriyaki-ribeye-with-white-asparagus-mornay/https://chefsopinion.org/wp-content/uploads/2019/05/xxxxx-1.jpgxxxxxMy Happy Valentine :-) https://chefsopinion.org/wp-content/uploads/2019/05/xxxx-1.jpgxxxx7 seconds in.......https://chefsopinion.org/wp-content/uploads/2019/05/xxx-1.jpgxxx3 seconds in.....https://chefsopinion.org/wp-content/uploads/2019/05/xx-1.jpgxxstart......https://chefsopinion.org/wp-content/uploads/2019/05/x-1.jpgxfull portionhttps://chefsopinion.org/wp-content/uploads/2019/05/15-1.jpg15my half of the steak, all the asparagushttps://chefsopinion.org/wp-content/uploads/2019/05/13c-1.jpg13cBellas half of the steak, none of the asparagushttps://chefsopinion.org/wp-content/uploads/2019/05/xxxxx.jpgTeriyaki Ribeye With White Asparagus MornayMy Happy Valentine :-) https://chefsopinion.org/wp-content/uploads/2019/05/xxxx.jpgTeriyaki Ribeye With White Asparagus Mornay7 seconds in.......https://chefsopinion.org/wp-content/uploads/2019/05/xxx.jpgTeriyaki Ribeye With White Asparagus Mornay3 seconds in.....2019-05-08T08:07:35+00:00monthlyhttps://chefsopinion.org/2019/05/06/phoenix-claws-%e8%b1%89%e6%b1%81%e5%87%a4%e7%88%aa-braised-chicken-feet-in-fermented-black-bean-sauce/https://chefsopinion.org/wp-content/uploads/2019/05/11.jpg11" Phoenix Claws " 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)https://chefsopinion.org/wp-content/uploads/2019/05/10.jpg10" Phoenix Claws " 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)https://chefsopinion.org/wp-content/uploads/2019/05/9.jpg9" Phoenix Claws " 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)https://chefsopinion.org/wp-content/uploads/2019/05/8.jpg8" Phoenix Claws " 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)https://chefsopinion.org/wp-content/uploads/2019/05/7.jpg7" Phoenix Claws " 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)https://chefsopinion.org/wp-content/uploads/2019/05/6.jpg6add enough (about 1 tblsp) corn starch slurry to thicken the sauce lightly, stir, simmer a few seconds, remove from heat check/adjust seasoning ; to serve, sprinkle with pickled chillies and sliced scallionshttps://chefsopinion.org/wp-content/uploads/2019/05/5.jpg5add the chicken and stir fry until starting to change color, add 1 cup chicken stock, simmer for 1 minute or until 1 cup sauce remainshttps://chefsopinion.org/wp-content/uploads/2019/05/4.jpg4add 2 tblsp chilli paste, 1 tblsp oyster sauce, 1 tsp grated ginger,1 tblsp fermented black bean sauce, 2 tblsp fermented black beans , 1 tblsp hoi sin sauce and 2 tblsp soy sauce https://chefsopinion.org/wp-content/uploads/2019/05/3.jpg3for 1 cup sauce stir fry 1 tblsp crushed szechuan peppercorn in 2 tblsp peanut oil until fragranthttps://chefsopinion.org/wp-content/uploads/2019/05/2.jpg2simmer slowly until the skin is very tender, about 40 minutes, drain the stock, reserve for another dish (this is GREAT chicken broth), spread out the chicken, remove the star anise, cinnamon and chillies, let dry in the fridge for at least 2 hours, better overnight2019-05-06T15:44:46+00:00monthlyhttps://chefsopinion.org/2013/05/19/garlicky-shrimp-brochettes-potato-salad-in-dijon-mayonnaise/https://chefsopinion.org/wp-content/uploads/2013/05/76.jpg7https://chefsopinion.org/wp-content/uploads/2013/05/68.jpg6https://chefsopinion.org/wp-content/uploads/2013/05/48.jpgGarlicky Shrimp Brochettes & Potato Salad In Dijon MayonnaiseGarlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaisehttps://chefsopinion.org/wp-content/uploads/2013/05/38.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/29.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/110.jpg12019-05-04T16:56:07+00:00monthlyhttps://chefsopinion.org/2019/05/03/pork-nirvana-schweinebraten-mit-kartoffelsalat-bratensaft-roast-pork-with-potato-salad-jus/https://chefsopinion.org/wp-content/uploads/2019/04/23-1.jpg23Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/22-1.jpg22Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/21-1.jpg21Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/19-1.jpg19Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/18-1.jpg18Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/17-1.jpg17cut the roast as thick as you prefer, serve each portion with a few strips of crisp skin (chicharon)https://chefsopinion.org/wp-content/uploads/2019/04/23.jpgSchweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/22.jpgSchweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"Schweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"https://chefsopinion.org/wp-content/uploads/2019/04/21.jpgSchweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"drizzle with a bit of jus, serve with potato salad and mustard of your choice and / or grated horseradishhttps://chefsopinion.org/wp-content/uploads/2019/04/19.jpgSchweinebraten Mit Kartoffelsalat & Bratensaft - "Roast Pork With Potato Salad & Jus"nice and juicy..................2019-05-03T22:59:00+00:00monthlyhttps://chefsopinion.org/2019/04/22/salad-quintana-roo-octopus-in-salsa-verde-iceberg-grape-tomatoes-red-onion-watermelon/https://chefsopinion.org/wp-content/uploads/2019/04/7-2.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:Salad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelonhttps://chefsopinion.org/wp-content/uploads/2019/04/11-1.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:Salad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelonhttps://chefsopinion.org/wp-content/uploads/2019/04/10-1.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:Salad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelonhttps://chefsopinion.org/wp-content/uploads/2019/04/9-1.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:Salad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelonhttps://chefsopinion.org/wp-content/uploads/2019/04/7-1.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:add a piece of thick-sliced watermelon divided into five equal sections, top with 2 cup cut iceberg salad, five ea grape tomatoes and some finely sliced red onion rings, all dressed in an oil and vinegar vinaigrette, top with the marinated octopus, sprinkle with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2019/04/1-1.jpgSalad "Quintana Roo" - Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:to 1 cup cold salsa verde add 1 12 oz can of the very best octopus in olive oil you can find (include about 1 tblsp of the oil/marinade), add kosher salt and chili sauce to taste2019-04-22T16:37:10+00:00monthlyhttps://chefsopinion.org/2019/04/05/schweinehaxe-pork-knuckle/https://chefsopinion.org/wp-content/uploads/2019/04/6-1.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/3-1.jpgSchweinehaxe (Pork Knuckle)before roasting........https://chefsopinion.org/wp-content/uploads/2019/04/4-1.jpgSchweinehaxe (Pork Knuckle)during roasting........https://chefsopinion.org/wp-content/uploads/2019/04/11.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/10.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/9b.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/9.jpgSchweinehaxe (Pork Knuckle)after roasting..........https://chefsopinion.org/wp-content/uploads/2019/04/7.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/6.jpgSchweinehaxe (Pork Knuckle)Schweinehaxe (Pork Knuckle)https://chefsopinion.org/wp-content/uploads/2019/04/4.jpgSchweinehaxe (Pork Knuckle)season the meat with kosher salt, sriracha and a bit of soy sauce, roast at 375 F , turn often, cook until the skin is super-crisp and the meat still very juicy and tender ; serve with red-or white cabbage, roast potatoes or dumplings, or just rustic bread and a spicy condiment, such as mustard, vinegar with chopped chiies or grated horseradish2019-04-16T10:05:32+00:00monthlyhttps://chefsopinion.org/2019/03/26/calamares-al-ajillo-arroz-mexicana-y-frijoles-negro/https://chefsopinion.org/wp-content/uploads/2019/03/8-2.jpg8https://chefsopinion.org/wp-content/uploads/2019/03/9-2.jpg9https://chefsopinion.org/wp-content/uploads/2019/03/8-1.jpgCalamares al Ajillo, Arroz Mexicana Y Frijolez Negrocook 1 lb black beans according to link on this page, to serve, top with milk-thinned sour cream https://chefsopinion.org/wp-content/uploads/2019/03/14-2.jpgCalamares Al Ajillo, Arroz Mexicana Y Frijoles NegroCalamares Al Ajillo, Arroz Mexicana Y Frijoles Negrohttps://chefsopinion.org/wp-content/uploads/2019/03/13-3.jpgCalamares Al Ajillo, Arroz Mexicana Y Frijoles NegroCalamares Al Ajillo, Arroz Mexicana Y Frijoles Negrohttps://chefsopinion.org/wp-content/uploads/2019/03/12-2.jpgCalamares Al Ajillo, Arroz Mexicana Y Frijoles NegroCalamares Al Ajillo, Arroz Mexicana Y Frijoles Negrohttps://chefsopinion.org/wp-content/uploads/2019/03/11.jpgCalamares Al Ajillo, Arroz Mexicana Y Frijoles NegroCalamares Al Ajillo, Arroz Mexicana Y Frijoles Negrohttps://chefsopinion.org/wp-content/uploads/2019/03/10-1.jpgCalamares al Ajillo, Arroz Mexicana Y Frijolez NegroCalamares Al Ajillo, Arroz Mexicana Y Frijoles Negrohttps://chefsopinion.org/wp-content/uploads/2019/03/9-1.jpgCalamares al Ajillo, Arroz Mexicana Y Frijolez Negrocook 2 cup rice according to link on this page, put on a serving platter, place the calamari on top of the rice, add a few pickled cillies (optional) sprinkle with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2019/03/1-3.jpgCalamares al Ajillo, Arroz Mexicana Y Frijolez Negroseason 1 lb thick-cut calamari rings with sriracha, garlic paste, grd cumin, kosher salt and lemon juice to taste, add 2 tblsp vegetable oil, mix well, cook on a very hot griddle or cast iron pan without additional oil, about 45 seconds on each side2019-04-01T08:22:49+00:00monthlyhttps://chefsopinion.org/2013/09/10/curried-langostino-and-egg-salad-wrapped-in-roti-prata-%e5%8d%b0%e5%ba%a6%e7%85%8e%e9%a5%bc/https://chefsopinion.org/wp-content/uploads/2013/09/18.jpg1https://chefsopinion.org/wp-content/uploads/2013/09/28.jpg2 印度煎饼 https://chefsopinion.org/wp-content/uploads/2013/09/38.jpg3Roti Pratahttps://chefsopinion.org/wp-content/uploads/2013/09/48.jpg4Roti Parathahttps://chefsopinion.org/wp-content/uploads/2013/09/57.jpg5Roti Canaihttps://chefsopinion.org/wp-content/uploads/2013/09/64.jpg6Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )https://chefsopinion.org/wp-content/uploads/2013/09/75.jpg7Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )2019-03-24T21:39:57+00:00monthlyhttps://chefsopinion.org/2019/03/24/breakfast-of-champions-71-avocado-knackebrod/https://chefsopinion.org/wp-content/uploads/2019/03/13-2.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"BREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"https://chefsopinion.org/wp-content/uploads/2019/03/e.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"whole black pepperhttps://chefsopinion.org/wp-content/uploads/2019/03/d.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"maille whole grain mustardhttps://chefsopinion.org/wp-content/uploads/2019/03/c.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"knäckebrödhttps://chefsopinion.org/wp-content/uploads/2019/03/c1.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"tomatohttps://chefsopinion.org/wp-content/uploads/2019/03/b.jpgBREAKFAST OF CHAMPIONS # 71BREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"pomegranade seedshttps://chefsopinion.org/wp-content/uploads/2019/03/aaaa.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"pomegranade https://chefsopinion.org/wp-content/uploads/2019/03/aaa.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"avocadohttps://chefsopinion.org/wp-content/uploads/2019/03/aa.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"avocadohttps://chefsopinion.org/wp-content/uploads/2019/03/14-1.jpgBREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"BREAKFAST OF CHAMPIONS # 71 – "AVOCADO KNÄCKEBRÖD"2019-03-24T21:03:20+00:00monthlyhttps://chefsopinion.org/2019/03/22/one-for-the-kids-7-banana-cranberry-walnut-cake-with-fresh-strawberries-nutella-whipped-cream/https://chefsopinion.org/wp-content/uploads/2019/03/41250466_10218738050869515_712754152098234368_o.jpg41250466_10218738050869515_712754152098234368_ohttps://chefsopinion.org/wp-content/uploads/2019/03/6.jpg6One for the Kid´s # 7 - Banana/Cranberry/Walnut Cake With Fresh Strawberries, Nutella & Whipped Creamhttps://chefsopinion.org/wp-content/uploads/2019/03/5-1.jpg5One for the Kid´s # 7 - Banana/Cranberry/Walnut Cake With Fresh Strawberries, Nutella & Whipped Creamhttps://chefsopinion.org/wp-content/uploads/2019/03/4-1.jpg4One for the Kid´s # 7 - Banana/Cranberry/Walnut Cake With Fresh Strawberries, Nutella & Whipped Creamhttps://chefsopinion.org/wp-content/uploads/2019/03/3-2.jpg3top the ready whip with sliced strawberries, then top with more ready whiphttps://chefsopinion.org/wp-content/uploads/2019/03/2b.jpg2btop the Nutella with strawberry yogurt, then top the yogurt with ready whiphttps://chefsopinion.org/wp-content/uploads/2019/03/1b.jpg1bspread a generous amound of Nutella onto the sliced cakehttps://chefsopinion.org/wp-content/uploads/2019/03/1-2.jpg1fresh strawberries, strawberry yogurt, Nutella, ready whip, banana/cranberry/walnut cake2019-03-22T19:34:08+00:00monthlyhttps://chefsopinion.org/2019/03/16/breakfast-of-champions-70-smoked-salmon-fried-eggs-on-sourdough-bread/https://chefsopinion.org/wp-content/uploads/2019/03/012_home_wild-scottish-smoked-salmon1.jpg012_home_wild-scottish-smoked-salmon1https://chefsopinion.org/wp-content/uploads/2019/03/21.jpg21BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”https://chefsopinion.org/wp-content/uploads/2019/03/5.jpg5BREAKFAST OF CHAMPIONS # 70 – “Smoked Salmon & Fried Eggs On Sourdough Bread”https://chefsopinion.org/wp-content/uploads/2019/03/4.jpg4top with the fried eggs, sriracha and sliced chiveshttps://chefsopinion.org/wp-content/uploads/2019/03/3-1.jpg3add sliced raw onions, horseradish and lime or lemonhttps://chefsopinion.org/wp-content/uploads/2019/03/2-1.jpg2add as much as you desire of smoked salmon to the breadhttps://chefsopinion.org/wp-content/uploads/2019/03/1-1.jpg1spread a generous amount of mayo , cream cheese or bursin cheese on bread of your choicehttps://chefsopinion.org/wp-content/uploads/2019/03/0.jpgprepare as many fried eggs as you wish to comsume for breakfast2019-03-17T11:19:24+00:00monthlyhttps://chefsopinion.org/2019/03/15/from-our-new-home/https://chefsopinion.org/wp-content/uploads/2019/03/38075092141_a284b2875c_k.jpg38075092141_a284b2875c_khttps://chefsopinion.org/wp-content/uploads/2019/03/pppppppppppppp.jpgpppppppppppppphttps://chefsopinion.org/wp-content/uploads/2019/03/ppppp.jpgppppphttps://chefsopinion.org/wp-content/uploads/2019/03/ppp.jpgppphttps://chefsopinion.org/wp-content/uploads/2019/03/15.jpg15https://chefsopinion.org/wp-content/uploads/2019/03/13.jpg13https://chefsopinion.org/wp-content/uploads/2019/03/14.jpg14https://chefsopinion.org/wp-content/uploads/2019/03/10.jpg10https://chefsopinion.org/wp-content/uploads/2019/03/12.jpg12https://chefsopinion.org/wp-content/uploads/2019/03/9.jpg92019-03-19T13:40:53+00:00monthlyhttps://chefsopinion.org/2019/02/05/braised-beef-neck-in-merlot-mushroom-sauce-with-bread-dumpling-geschmorter-rindernacken-in-merlot-champignon-sose-und-semmelknodel/https://chefsopinion.org/wp-content/uploads/2019/02/17-1.jpg17https://chefsopinion.org/wp-content/uploads/2019/02/24.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)https://chefsopinion.org/wp-content/uploads/2019/02/23.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)https://chefsopinion.org/wp-content/uploads/2019/02/21.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)https://chefsopinion.org/wp-content/uploads/2019/02/19.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)https://chefsopinion.org/wp-content/uploads/2019/02/18.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)https://chefsopinion.org/wp-content/uploads/2019/02/17.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)place one dumpling into a deep plate, surround the dumpling with the meat, mushrooms and sauce (serves one)https://chefsopinion.org/wp-content/uploads/2019/02/16f.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)simmer in salted water until cooked through, about 25 minuteshttps://chefsopinion.org/wp-content/uploads/2019/02/16e.jpgBraised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)form tennis-ball size dumplings, cook 1 ea half-size dumpling first to check on taste and texture; if falling apart. add panko bread crumbs; if to dense, add milkhttps://chefsopinion.org/wp-content/uploads/2019/02/16d.jpg16dreturn the bread to the bowl, add the bacon and onions, 1 cup chopped curly parsley, 4 egg yolks, 2 whole eggs, kosher salt, grated nutmeg and grd white pepper to taste2019-02-15T05:03:11+00:00monthlyhttps://chefsopinion.org/2019/02/14/escargots-a-la-bourguignonne/https://chefsopinion.org/wp-content/uploads/2019/02/bella-eas-snails.jpgbella eats snailsFirst bite always goes to Bella :-)https://chefsopinion.org/wp-content/uploads/2019/02/7-5.jpg7on sea salthttps://chefsopinion.org/wp-content/uploads/2019/02/9-6.jpg9on dedicated porcelainhttps://chefsopinion.org/wp-content/uploads/2019/02/th.jpgthon metalhttps://chefsopinion.org/wp-content/uploads/2019/02/11-1.jpgsnail tweezer and forksnail tweezer and forkhttps://chefsopinion.org/wp-content/uploads/2019/02/9-5.jpg9on porcelainhttps://chefsopinion.org/wp-content/uploads/2019/02/8-3.jpg8https://chefsopinion.org/wp-content/uploads/2019/02/7-4.jpg7on salthttps://chefsopinion.org/wp-content/uploads/2019/02/escargots-2.jpgescargots 2https://chefsopinion.org/wp-content/uploads/2019/02/escargots-1.jpgCloseup of eating the fried snails with garlic buttertweezer and fork in action2019-02-18T01:12:51+00:00monthlyhttps://chefsopinion.org/2019/02/10/lions-head-soup-shr-za-tou-2/https://chefsopinion.org/wp-content/uploads/2019/02/b-1.jpgbhttps://chefsopinion.org/wp-content/uploads/2019/02/a.jpgahttps://chefsopinion.org/wp-content/uploads/2019/02/e-1.jpgehttps://chefsopinion.org/wp-content/uploads/2019/02/f.jpgfhttps://chefsopinion.org/wp-content/uploads/2019/02/e.jpgehttps://chefsopinion.org/wp-content/uploads/2019/02/d.jpgdhttps://chefsopinion.org/wp-content/uploads/2019/02/c.jpgchttps://chefsopinion.org/wp-content/uploads/2019/02/b.jpgbhttps://chefsopinion.org/wp-content/uploads/2019/02/17-2.jpg” LION’S HEAD SOUP ” ( SHR ZA TOU )” LION’S HEAD SOUP ” ( SHR ZA TOU )https://chefsopinion.org/wp-content/uploads/2019/02/14-2.jpg” LION’S HEAD SOUP ” ( SHR ZA TOU )” LION’S HEAD SOUP ” ( SHR ZA TOU )2019-02-11T07:19:59+00:00monthlyhttps://chefsopinion.org/2012/08/05/smorgasbord/https://chefsopinion.org/wp-content/uploads/2012/08/a.jpgaSmörgåsbordhttps://chefsopinion.org/wp-content/uploads/2012/08/b.jpgbMatjes Herring, Potatoes, Mayo, Yoghurt, & Chiveshttps://chefsopinion.org/wp-content/uploads/2012/08/c.jpgcMussels & Chili Oil Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2012/08/d.jpgdPickled Herring, Red Beets, Mayo, Yoghurt & Dillhttps://chefsopinion.org/wp-content/uploads/2012/08/e.jpgeSmoked Salmon, Onions & Capershttps://chefsopinion.org/wp-content/uploads/2012/08/f.jpgfMushrooms & Bell Pepper Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2012/08/h.jpghPickled Herring, Mustard, Mayo, Yoghurt & Dillhttps://chefsopinion.org/wp-content/uploads/2012/08/i.jpgiJarlsberg Cheesehttps://chefsopinion.org/wp-content/uploads/2012/08/g.jpggPickled Sardines & Onionshttps://chefsopinion.org/wp-content/uploads/2012/08/j.jpgjPickled Herring & Onions2019-02-09T01:32:14+00:00monthlyhttps://chefsopinion.org/2019/02/02/chinese-pork-dumplings-in-tamarind-broth/https://chefsopinion.org/wp-content/uploads/2019/02/9-2.jpg9https://chefsopinion.org/wp-content/uploads/2019/02/8-1.jpg8https://chefsopinion.org/wp-content/uploads/2019/02/7-1.jpg7https://chefsopinion.org/wp-content/uploads/2019/02/6-1.jpg6https://chefsopinion.org/wp-content/uploads/2019/02/5-2.jpg5https://chefsopinion.org/wp-content/uploads/2019/02/4-2.jpg4https://chefsopinion.org/wp-content/uploads/2019/02/3-2.jpg3https://chefsopinion.org/wp-content/uploads/2019/02/2-2.jpg2https://chefsopinion.org/wp-content/uploads/2019/02/1-2.jpg1https://chefsopinion.org/wp-content/uploads/2019/02/james-ramsay.jpgGordon BondGordon Bond2019-02-03T07:15:17+00:00monthlyhttps://chefsopinion.org/2019/02/01/poached-cod-fillet-with-whole-grain-mustard-sauce-and-pomegranate-pilaf/https://chefsopinion.org/wp-content/uploads/2019/02/14.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate PilafPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafhttps://chefsopinion.org/wp-content/uploads/2019/02/12.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate PilafPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafhttps://chefsopinion.org/wp-content/uploads/2019/02/9.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate PilafPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafhttps://chefsopinion.org/wp-content/uploads/2019/02/5.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafplate the fish and the rice, nape with the mustard sauce; serves 2 main course or 4 appetizerhttps://chefsopinion.org/wp-content/uploads/2019/02/4.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafto 2 cup fresh cooked pilaf, add 1/2 cup pomegranate seeds and 2 oz soft whole butter, lightly mixhttps://chefsopinion.org/wp-content/uploads/2019/02/3.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafseason with kosher salt and white pepper to taste, (if the sauce is to thick, thinnen with some of the poaching liquid)https://chefsopinion.org/wp-content/uploads/2019/02/2.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafadd 1/3 cup Maille whole grain mustardhttps://chefsopinion.org/wp-content/uploads/2019/02/1.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafmeanwhile, reduce 2 cup heavy cream until slightly thickenedhttps://chefsopinion.org/wp-content/uploads/2019/02/0.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafseason 2 cup water with kosher salt, white pepper and white wine to taste, steam the fish until just cooked throughhttps://chefsopinion.org/wp-content/uploads/2019/02/00.jpgPoached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilafcut a 2 lbs cod fillet into 3 pieces - belly flap, tail part and front part (belly for Bella)2019-02-02T02:39:02+00:00monthlyhttps://chefsopinion.org/2013/07/25/sauted-scallops-shrimp-in-whole-grain-mustard-cream/https://chefsopinion.org/wp-content/uploads/2013/07/711.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/613.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/517.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/421.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/322.jpg3Jacobsmuscheln und garnelen in senfsauce mit basmati reishttps://chefsopinion.org/wp-content/uploads/2013/07/224.jpg2Sauted Scallops & Shrimp In Whole Grain Mustard Creamhttps://chefsopinion.org/wp-content/uploads/2013/07/124.jpg12019-02-01T07:39:23+00:00monthlyhttps://chefsopinion.org/2014/12/13/sauteed-cod-filet-honey-glazed-carrots/https://chefsopinion.org/wp-content/uploads/2014/12/84.jpgcod filetSauteed Cod Filet & Honey-Glazed Carrotshttps://chefsopinion.org/wp-content/uploads/2014/12/30.jpgcod filetseason cod filets with granulated garlic, kosher salt and cayenne pepper, dust with rice flourhttps://chefsopinion.org/wp-content/uploads/2014/12/114.jpg11Sauteed Cod Filet & Honey-Glazed Carrotshttps://chefsopinion.org/wp-content/uploads/2014/12/102.jpg10Sauteed Cod Filet & Honey-Glazed Carrotshttps://chefsopinion.org/wp-content/uploads/2014/12/92.jpgSauteed Cod Filet & Honey-Glazed CarrotsSauteed Cod Filet & Honey-Glazed Carrotshttps://chefsopinion.org/wp-content/uploads/2014/12/83.jpgSauteed Cod Filet & Honey-Glazed Carrotsserve cod and carrots with fresh lemon wedge and thai chili saucehttps://chefsopinion.org/wp-content/uploads/2014/12/73.jpgsauteed cod filetalmost........https://chefsopinion.org/wp-content/uploads/2014/12/54.jpgcod filetsaute in butter until just done but not dryhttps://chefsopinion.org/wp-content/uploads/2014/12/43.jpg4saute carrots in the remaining butter until starting to caramelize, set asidehttps://chefsopinion.org/wp-content/uploads/2014/12/34.jpghoney glazed carrotsadd scallions, saute one more minute2019-01-31T07:10:32+00:00monthlyhttps://chefsopinion.org/2019/01/27/grilled-pork-belly-green-asparagus/https://chefsopinion.org/wp-content/uploads/2019/01/13-4.jpgGrilled Pork Belly & Green AsparagusGrilled Pork Belly & Green Asparagushttps://chefsopinion.org/wp-content/uploads/2019/01/12-5.jpgGrilled Pork Belly & Green AsparagusGrilled Pork Belly & Green Asparagushttps://chefsopinion.org/wp-content/uploads/2019/01/11-5.jpgGrilled Pork Belly & Green AsparagusGrilled Pork Belly & Green Asparagushttps://chefsopinion.org/wp-content/uploads/2019/01/10-5.jpgGrilled Pork Belly & Green Asparagusgrilled asparagus & chili relishhttps://chefsopinion.org/wp-content/uploads/2019/01/9-5.jpgGrilled Pork Belly & Green Asparagusgrill until heated through and there ar grill markshttps://chefsopinion.org/wp-content/uploads/2019/01/8-7.jpgGrilled Pork Belly & Green Asparagusrepeat the same procedure with the asparagus, make sure you use a new or properly cleaned platehttps://chefsopinion.org/wp-content/uploads/2019/01/7-7.jpgGrilled Pork Belly & Green Asparaguswhile the belly cooks, blanch, shock and drain fresh green asparagus, 8 oz per portionhttps://chefsopinion.org/wp-content/uploads/2019/01/6-8.jpgGrilled Pork Belly & Green Asparagusgrill until there are nice grill markshttps://chefsopinion.org/wp-content/uploads/2019/01/5-7.jpgGrilled Pork Belly & Green Asparagusto season the belly slices, mix 1 tblsp peanut oil with kosher salt, cayenne pepper and granulated garlic, coat both sides of the belly https://chefsopinion.org/wp-content/uploads/2019/01/4-7.jpgGrilled Pork Belly & Green Asparagus3-4 slices for one portion2019-01-28T16:23:01+00:00monthlyhttps://chefsopinion.org/2012/10/11/lions-head-soup-shr-za-tou/https://chefsopinion.org/wp-content/uploads/2012/10/14.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/25.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/36.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/44.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/54.jpg52019-01-26T21:44:41+00:00monthlyhttps://chefsopinion.org/2019/01/24/grilled-calamari-salad-with-frisee-and-israeli-couscous/https://chefsopinion.org/wp-content/uploads/2019/01/11-4.jpg11Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/10-4.jpg10Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/9-4.jpg9Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/8-6.jpg8Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/7-6.jpg7Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/6-7.jpg6Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/5-6.jpg5me enjoying the mahi sandwich, live rock, sunset and beerhttps://chefsopinion.org/wp-content/uploads/2019/01/4-6.jpg4Life is Good !https://chefsopinion.org/wp-content/uploads/2019/01/3-6.jpg3me enjoying the mahi sandwich, live rock, sunset and beerhttps://chefsopinion.org/wp-content/uploads/2019/01/2-6.jpg2Dieter enjoying his claws2019-01-25T03:01:45+00:00monthlyhttps://chefsopinion.org/2019/01/20/szechuan-beef-noodles/https://chefsopinion.org/wp-content/uploads/2019/01/17-2.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/16-2.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/15-2.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/14-2.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/13-3.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/12-4.jpgSzechuan Beef NoodlesSzechuan Beef Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/10c.jpgSzechuan Beef Noodlessprinkle with black sesame seeds, top with the szechuan beef ; serves 4https://chefsopinion.org/wp-content/uploads/2019/01/10b.jpgSzechuan Beef NoodlesThick Asian Noodleshttps://chefsopinion.org/wp-content/uploads/2019/01/10-2.jpgSzechuan Beef Noodlesadd the beef, 1 tsp chili oil and 1 tblsp toasted sesame oil, check / adjust seasoning. STEP 2 : (OPTIONAL) add chili oil and szechuan chili paste until you reach your (barely tolerable) heat limit :-) https://chefsopinion.org/wp-content/uploads/2019/01/9-2.jpgSzechuan Beef Noodlesadd the sauce, bring to a simmer, at once remove from heat2019-01-22T02:04:32+00:00monthlyhttps://chefsopinion.org/2019/01/15/sauteed-cod-fillet-with-cannellini-bean-salad/https://chefsopinion.org/wp-content/uploads/2019/01/xxx.jpgBella's Sauteed Cod Fillet & Cannellini/Bean SaladBella's Sautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/xx.jpgBella's Sauteed Cod Fillet & Cannellini/Bean SaladBella's Sautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/13-2.jpgSauteed Cod Fillet & Cannellini/Bean SaladSautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/12-3.jpgSauteed Cod Fillet & Cannellini/Bean SaladSautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/11-2.jpgSauteed Cod Fillet & Cannellini/Bean SaladSautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/10-1.jpgSauteed Cod Fillet & Cannellini/Bean SaladSautéed Cod Fillet With Cannellini Bean Saladhttps://chefsopinion.org/wp-content/uploads/2019/01/9-1.jpgSauteed Cod Fillet & Cannellini/Bean Saladwhen the butter starts to brown, pour over the garnish of the fish - serve at oncehttps://chefsopinion.org/wp-content/uploads/2019/01/8-3.jpgSautéed Cod Fillet With Cannellini Bean Saladtop the fish with slices of lime or lemon, top with coarsely chopped italian parsleyhttps://chefsopinion.org/wp-content/uploads/2019/01/7b.jpgSauteed Cod Fillet & Cannellini/Bean Saladdiscard the remaining oil from the pan, add 4 oz of whole butterhttps://chefsopinion.org/wp-content/uploads/2019/01/7-3.jpgSautéed Cod Fillet With Cannellini Bean Saladadd the fish2019-01-16T21:32:30+00:00monthlyhttps://chefsopinion.org/2012/04/24/from-cook-to-chef-a-long-rewarding-journey/2019-01-13T20:00:02+00:00monthlyhttps://chefsopinion.org/2019/01/12/breaded-chicken-sandwich-with-guacamole-sweet-chili-relish-fried-egg-accompanied-by-hummus-and-small-salad/https://chefsopinion.org/wp-content/uploads/2019/01/12-2.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Iceberghttps://chefsopinion.org/wp-content/uploads/2019/01/6-3.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Iceberghttps://chefsopinion.org/wp-content/uploads/2019/01/17-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALADhttps://chefsopinion.org/wp-content/uploads/2019/01/16-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALADhttps://chefsopinion.org/wp-content/uploads/2019/01/15-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALADhttps://chefsopinion.org/wp-content/uploads/2019/01/14-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and IcebergBREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALADhttps://chefsopinion.org/wp-content/uploads/2019/01/13-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Icebergtop chicken with guacamole. top quac with chili, top chili with fried egg, add top half of bunhttps://chefsopinion.org/wp-content/uploads/2019/01/12-1.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Icebergadd one chicken breasthttps://chefsopinion.org/wp-content/uploads/2019/01/10.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Icebergplate salad, hummus and bottom-half of bunhttps://chefsopinion.org/wp-content/uploads/2019/01/9.jpgBreaded Chicken Sandwich With Guacamole. Sweet Chili Relish. Fried Egg and Lettuce. accompanied by Hummus and Icebergtoast your buns or bread of your choice2019-01-15T02:24:25+00:00monthlyhttps://chefsopinion.org/2019/01/08/breakfast-of-champions-69-tortilla-with-chorizo/https://chefsopinion.org/wp-content/uploads/2019/01/11-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"Breakfast Of Champions # 69 - "Tortilla With Chorizo"https://chefsopinion.org/wp-content/uploads/2019/01/8-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"Breakfast Of Champions # 69 - "Tortilla With Chorizo"https://chefsopinion.org/wp-content/uploads/2019/01/7-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"Breakfast Of Champions # 69 - "Tortilla With Chorizo"https://chefsopinion.org/wp-content/uploads/2019/01/6-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"Breakfast Of Champions # 69 - "Tortilla With Chorizo"https://chefsopinion.org/wp-content/uploads/2019/01/5-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"Breakfast Of Champions # 69 - "Tortilla With Chorizo"https://chefsopinion.org/wp-content/uploads/2019/01/4-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"toast 2 ea pre-made tortillas per person, serve with finely sliced lettuce, sour cream, salsa verde and salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2019/01/3-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"This amount serves 8 tortillas (4 portions)https://chefsopinion.org/wp-content/uploads/2019/01/2-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"saute chorizo in peanut oil until cooked through, add 1 ea large, julienned onion , fresh sliced chilies and ground chipotle chili to taste, saute another 30 seconds, remove to a serving bowl, keep hothttps://chefsopinion.org/wp-content/uploads/2019/01/1-1.jpgBreakfast Of Champions # 69 - "Tortilla With Spicy Pork Sausage"cut 4 ea medium size chorizo into small pieces2019-01-10T00:58:54+00:00monthlyhttps://chefsopinion.org/2019/01/05/mediterranean-seafood-stew/https://chefsopinion.org/wp-content/uploads/2019/01/17.jpgMediterranean Seafood StewMediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/16b.jpgMediterranean Seafood StewMediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/16.jpgMediterranean Seafood StewMediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/15.jpgMediterranean Seafood StewMediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/14.jpgMediterranean Seafood StewMediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/13.jpgZARZUELA DE MARISCOS (Catalan Seafood Stew)Mediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/12.jpgZARZUELA DE MARISCOS (Catalan Seafood Stew)Mediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/11.jpgZARZUELA DE MARISCOS (Catalan Seafood Stew)https://chefsopinion.org/wp-content/uploads/2019/01/8.jpgZARZUELA DE MARISCOS (Catalan Seafood Stew)Mediterranean Seafood Stewhttps://chefsopinion.org/wp-content/uploads/2019/01/7.jpgZARZUELA DE MARISCOS (Catalan Seafood Stew)add the seafood, simmer one minute only, remove from heat, add 2 tblsp chopped cilantro, check/adjust seasoning, serve with sour dough or other rustic bread ; serves 8 appetizer or 4 main courses2019-01-07T06:05:20+00:00monthlyhttps://chefsopinion.org/2018/12/31/2018-ending-in-shameful-gluttony-at-chez-bella/https://chefsopinion.org/wp-content/uploads/2018/12/11-4.jpg11https://chefsopinion.org/wp-content/uploads/2018/12/13-3.jpg13https://chefsopinion.org/wp-content/uploads/2018/12/12-5.jpg12https://chefsopinion.org/wp-content/uploads/2018/12/11-3.jpg11https://chefsopinion.org/wp-content/uploads/2018/12/9-4.jpg9https://chefsopinion.org/wp-content/uploads/2018/12/8-5.jpg8https://chefsopinion.org/wp-content/uploads/2018/12/6-5.jpg6https://chefsopinion.org/wp-content/uploads/2018/12/5-6.jpg5https://chefsopinion.org/wp-content/uploads/2018/12/4-8.jpg4https://chefsopinion.org/wp-content/uploads/2018/12/3-6.jpg32019-01-02T23:58:42+00:00monthlyhttps://chefsopinion.org/2018/12/30/beef-ribs-braised-with-blueberries-and-merlot-served-with-mafaldine-pangrattato/https://chefsopinion.org/wp-content/uploads/2018/12/15-3.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/14-3.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/13-2.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/12-4.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/10-3.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/9-3.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & PangrattatoBeef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/8-4.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & Pangrattatoremove the meat, set aside covered, degrease and strain the sauce, check / adjust seasoning, serve with pasta, rice, or mashed potatoes , serves 4https://chefsopinion.org/wp-content/uploads/2018/12/7-5.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & Pangrattato3 hours later......https://chefsopinion.org/wp-content/uploads/2018/12/6-4.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & Pangrattatobring to a boil, turn down to a simmer and cook until the meat is very tender but does NOT fall off the bone (2-3 hours)https://chefsopinion.org/wp-content/uploads/2018/12/5-5.jpgBeef Ribs Braised With Blueberries And Merlot. Served With Mafaldine & Pangrattatoadd 2 cup blue berries, 1 cup sweet hungarian paprika, 7 ea star anis, 4 ea dry bay leaves, 5 ea cloves, 5 ea juniper berries, 2 tblsp sugar, 1 tblsp thyme, 1 tblsp oregano, 1/2 tblsp coriander, 1/2 tblsp cumin, 1/ 2 tsp ground black pepper and kosher salt to taste2018-12-30T20:11:27+00:00monthlyhttps://chefsopinion.org/2018/12/27/best-poached-eggs-ever/https://chefsopinion.org/wp-content/uploads/2018/12/17-1.jpgBest ! Poached Eggs ! Ever !Best ! Poached Eggs ! Ever !https://chefsopinion.org/wp-content/uploads/2018/12/15-2.jpgBest ! Poached Eggs ! Ever !Best ! Poached Eggs ! Ever !https://chefsopinion.org/wp-content/uploads/2018/12/14-2.jpgBest ! Poached Eggs ! Ever !Best ! Poached Eggs ! Ever !https://chefsopinion.org/wp-content/uploads/2018/12/13-1.jpgBest ! Poached Eggs ! Ever !add the eggs and sweet chili relish ; serves 1 to 3 :-) https://chefsopinion.org/wp-content/uploads/2018/12/12-3.jpgBest ! Poached Eggs ! Ever !plate the bread on top of the spinachhttps://chefsopinion.org/wp-content/uploads/2018/12/11-2.jpgCaramelized Onions SpinachCaramelized-Onions Spinachhttps://chefsopinion.org/wp-content/uploads/2018/12/7-4.jpgBest ! Poached Eggs ! Ever !add the amount of VERY FRESH eggs you want for your meal to simmering water, seasoned lightly with salt and vinegar, cook for 3 minutes (or as you prefer)https://chefsopinion.org/wp-content/uploads/2018/12/6-3.jpgBest ! Poached Eggs ! Ever !season with a pinch of grated nutmeg, 1 tblsp asiago cheese and kosher salt and cayenne pepper to taste, saute until the spinach starts to wilt, add to a warm serving dishhttps://chefsopinion.org/wp-content/uploads/2018/12/5-4.jpgBest ! Poached Eggs ! Ever !add 1/2 lb fresh spinachhttps://chefsopinion.org/wp-content/uploads/2018/12/4-6.jpgBest ! Poached Eggs ! Ever !meanwhile, saute 2 ea medium size onions in 4 oz whole butter2019-01-13T23:57:32+00:00monthlyhttps://chefsopinion.org/2018/12/22/seafood-salad-worthy-of-the-holidays/https://chefsopinion.org/wp-content/uploads/2018/12/4-5.jpgRomaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado SalsaI could eat just the salad on its own..........https://chefsopinion.org/wp-content/uploads/2018/12/10-2.jpgSeafood Salad (Worthy Of The Holidays)Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsahttps://chefsopinion.org/wp-content/uploads/2018/12/9-2.jpgSeafood Salad (Worthy Of The Holidays)Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsahttps://chefsopinion.org/wp-content/uploads/2018/12/8-3.jpgSeafood Salad (Worthy Of The Holidays)Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsahttps://chefsopinion.org/wp-content/uploads/2018/12/7-3.jpgSeafood Salad (Worthy Of The Holidays)Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsahttps://chefsopinion.org/wp-content/uploads/2018/12/6-2.jpgSeafood Salad (Worthy Of The Holidays)Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsahttps://chefsopinion.org/wp-content/uploads/2018/12/5-3.jpgSeafood Salad (Worthy Of The Holidays)add the seafood for 10 minutes, drainhttps://chefsopinion.org/wp-content/uploads/2018/12/4-4.jpgSeafood Salad (Worthy Of The Holidays)top with fruits, top with seafood, drizzle generously with avocado salsahttps://chefsopinion.org/wp-content/uploads/2018/12/3-3.jpgSeafood Salad (Worthy Of The Holidays)plate the saladhttps://chefsopinion.org/wp-content/uploads/2018/12/2-3.jpgSeafood Salad (Worthy Of The Holidays)dress romaine, tomatoes, cucumbers with honey/mustard vinaigrette2018-12-24T20:01:11+00:00monthlyhttps://chefsopinion.org/2018/12/21/clam-chowder/https://chefsopinion.org/wp-content/uploads/2018/12/21-1.jpgClam ChowderClam Chowderhttps://chefsopinion.org/wp-content/uploads/2018/12/19.jpgClam ChowderClam Chowderhttps://chefsopinion.org/wp-content/uploads/2018/12/15-1.jpgClam ChowderClam Chowderhttps://chefsopinion.org/wp-content/uploads/2018/12/14-1.jpgClam ChowderClam Chowderhttps://chefsopinion.org/wp-content/uploads/2018/12/12-2.jpgClam Chowderadd 2 cup heavy cream, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/12/8-2.jpgClam Chowderadd 2 lb fresh clams, bring to a simmer, remove from heat as soon as clams start to openhttps://chefsopinion.org/wp-content/uploads/2018/12/7-2.jpgClam Chowdermy oh my........https://chefsopinion.org/wp-content/uploads/2018/12/6-1.jpgClam Chowderadd 1 lb chopped clam meat with its juiceshttps://chefsopinion.org/wp-content/uploads/2018/12/5-2.jpgClam Chowderadd 2 ea large, peeled and diced potatoes, simmer until potatoes ar soft but NOT mushyhttps://chefsopinion.org/wp-content/uploads/2018/12/4-3.jpgClam Chowderadd 2 cup pinot grigio, whisk until the soup comes to a simmer, simmer for 5 minutes2019-02-05T00:14:20+00:00monthlyhttps://chefsopinion.org/2018/12/18/happy-holidays-4/https://chefsopinion.org/wp-content/uploads/2018/12/44-1.jpg44https://chefsopinion.org/wp-content/uploads/2018/12/4-2.jpg4https://chefsopinion.org/wp-content/uploads/2018/12/xx.jpgxxhttps://chefsopinion.org/wp-content/uploads/2018/12/x-1.jpgxhttps://chefsopinion.org/wp-content/uploads/2018/12/xmas-ch.brown_.jpgxmas ch.brown2018-12-24T19:51:00+00:00monthlyhttps://chefsopinion.org/2014/12/11/soupe-a-loignon-au-creme-creamy-french-onion-soup/https://chefsopinion.org/wp-content/uploads/2014/12/123.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/113.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/91.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/132.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/122.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/112.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)Soupe A L'Oignon Au Crème (Creamy French Onion Soup)https://chefsopinion.org/wp-content/uploads/2014/12/9.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)top with toasted almonds (center), sliced chives (middle ring) fried garlic chips (outer ring)https://chefsopinion.org/wp-content/uploads/2014/12/82.jpgSoupe A L'Oignon Au Crème (Creamy French Onion Soup)add souphttps://chefsopinion.org/wp-content/uploads/2014/12/72.jpg7add bread slices to serving bowl, sprinkle with grated parmesanhttps://chefsopinion.org/wp-content/uploads/2014/12/61.jpg6toast a few slices of bread of your choice, I used seeded reye2018-12-17T08:57:08+00:00monthlyhttps://chefsopinion.org/2018/12/16/toasted-focaccia-sandwich-with-veal-pickled-onions/https://chefsopinion.org/wp-content/uploads/2018/12/12-1.jpgToasted Focaccia Sandwich With Veal & Pickled OnionsToasted Focaccia Sandwich With Veal & Pickled Onionshttps://chefsopinion.org/wp-content/uploads/2018/12/11-1.jpgToasted Focaccia Sandwich With Veal & Pickled OnionsToasted Focaccia Sandwich With Veal & Pickled Onionshttps://chefsopinion.org/wp-content/uploads/2018/12/10-1.jpgToasted Focaccia Sandwich With Veal & Pickled OnionsToasted Focaccia Sandwich With Veal & Pickled Onionshttps://chefsopinion.org/wp-content/uploads/2018/12/9-1.jpgToasted Focaccia Sandwich With Veal & Pickled Onionscut sandwich into pieces, serve with salted radisheshttps://chefsopinion.org/wp-content/uploads/2018/12/8-1.jpgToasted Focaccia Sandwich With Veal & Pickled Onionsadd a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choicehttps://chefsopinion.org/wp-content/uploads/2018/12/7-1.jpgToasted Focaccia Sandwich With Veal & Pickled Onionsspread the veal on the bottom part of the focacciahttps://chefsopinion.org/wp-content/uploads/2018/12/5-1.jpgToasted Focaccia Sandwich With Veal & Pickled Onionscut into "chunks"https://chefsopinion.org/wp-content/uploads/2018/12/4-1.jpgToasted Focaccia Sandwich With Veal & Pickled Onionsremove all bones from the vealhttps://chefsopinion.org/wp-content/uploads/2018/12/3c.jpgToasted Focaccia Sandwich With Veal & Pickled Onionssprinkle with finely grated asiago cheesehttps://chefsopinion.org/wp-content/uploads/2018/12/3b.jpgToasted Focaccia Sandwich With Veal & Pickled Onionsbrush with plenty of good quality mustard2018-12-27T13:51:25+00:00monthlyhttps://chefsopinion.org/2018/12/12/geschmorte-kalbsbrust-braised-veal-breast/https://chefsopinion.org/wp-content/uploads/2018/12/44.jpgGeschmorte Kalbsbrust (Braised Veal Breast)the meat is done when you can pull-out the rib bones easilyhttps://chefsopinion.org/wp-content/uploads/2018/12/17.jpgGeschmorte Kalbsbrust (Braised Veal Breast)Geschmorte Kalbsbrust (Braised Veal Breast)https://chefsopinion.org/wp-content/uploads/2018/12/161.jpgGeschmorte Kalbsbrust (Braised Veal Breast)Geschmorte Kalbsbrust (Braised Veal Breast)https://chefsopinion.org/wp-content/uploads/2018/12/15.jpgGeschmorte Kalbsbrust (Braised Veal Breast)Geschmorte Kalbsbrust (Braised Veal Breast)https://chefsopinion.org/wp-content/uploads/2018/12/141.jpgGeschmorte Kalbsbrust (Braised Veal Breast)Geschmorte Kalbsbrust (Braised Veal Breast)https://chefsopinion.org/wp-content/uploads/2018/12/131.jpgGeschmorte Kalbsbrust (Braised Veal Breast)arang veal and pasta on serving platters, cover veal with sauce, serves 4-6https://chefsopinion.org/wp-content/uploads/2018/12/122.jpgGeschmorte Kalbsbrust (Braised Veal Breast)not how juicy the veal still is after 4 hours VERY SLOWLY braisinghttps://chefsopinion.org/wp-content/uploads/2018/12/10.jpgGeschmorte Kalbsbrust (Braised Veal Breast)cut the veal into 1 inch sliceshttps://chefsopinion.org/wp-content/uploads/2018/12/9.jpgGeschmorte Kalbsbrust (Braised Veal Breast)Ziti Longi, Sun Dried Tomatoes, Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/12/81.jpgGeschmorte Kalbsbrust (Braised Veal Breast)while the veal rests and after the sauce is to your liking, cook the pasta of your choice ( I LOVE Ziti Longhi )2018-12-29T20:52:06+00:00monthlyhttps://chefsopinion.org/2018/12/08/tillys-eierlikor-my-moms-eggnog/https://chefsopinion.org/wp-content/uploads/2018/12/zz.jpgEggnog Serving SuggestionEggnog Serving Suggestionhttps://chefsopinion.org/wp-content/uploads/2018/12/x.jpgEggnog Serving SuggestionEggnog Serving Suggestionhttps://chefsopinion.org/wp-content/uploads/2018/12/shoko-becher.jpgChocolate Shot "Glasses"Chocolate Shot "Glasses"https://chefsopinion.org/wp-content/uploads/2018/12/eier-liquoer.jpgEggnog Serving SuggestionEggnog Serving Suggestionhttps://chefsopinion.org/wp-content/uploads/2018/12/52.jpgEggnog Serving SuggestionEggnog Serving Suggestionhttps://chefsopinion.org/wp-content/uploads/2018/12/42.jpgEggnog Serving SuggestionEggnog Serving Suggestionhttps://chefsopinion.org/wp-content/uploads/2018/12/33.jpgEggnog Serving SuggestionEggnog Serving Suggestion2018-12-09T09:05:55+00:00monthlyhttps://chefsopinion.org/2012/08/01/paillard-of-beef-peperonata/https://chefsopinion.org/wp-content/uploads/2012/08/5.jpg5https://chefsopinion.org/wp-content/uploads/2012/08/4.jpg4https://chefsopinion.org/wp-content/uploads/2012/08/3.jpg3https://chefsopinion.org/wp-content/uploads/2012/08/2.jpg2https://chefsopinion.org/wp-content/uploads/2012/08/1.jpg1https://chefsopinion.org/wp-content/uploads/2012/08/paillard.jpgpaillard2018-12-09T08:59:58+00:00monthlyhttps://chefsopinion.org/2018/12/07/butterflied-grilled-chicken-breast-with-sauteed-onion/https://chefsopinion.org/wp-content/uploads/2018/12/16.jpgButterflied Grilled Chicken Breast With Sautéed OnionButterflied Grilled Chicken Breast With Sautéed Onionhttps://chefsopinion.org/wp-content/uploads/2018/12/13.jpgButterflied Grilled Chicken Breast With Sautéed OnionButterflied Grilled Chicken Breast With Sautéed Onionhttps://chefsopinion.org/wp-content/uploads/2018/12/121.jpgButterflied Grilled Chicken Breast With Sautéed OnionButterflied Grilled Chicken Breast With Sautéed Onionhttps://chefsopinion.org/wp-content/uploads/2018/12/111.jpg11cut 1 small onion per person into thick rings, saute until starting to caramelize, season with kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2018/12/71.jpgButterflied Grilled Chicken Breast With Sautéed Oniondrizzle with 1/2 tblsp lemon juice, turn chicken, repeat on the other side, cook until chicken is medium well, remove from grill, let rest in a warm place for 3-4 minutes to let the carry-over heat finish the cooking process and redistribute the juices; to serve, top with the onions and serve with salad of your choice https://chefsopinion.org/wp-content/uploads/2018/12/62.jpgButterflied Grilled Chicken Breast With Sauteed Onionmeanwhile, grill the chicken halfway throughhttps://chefsopinion.org/wp-content/uploads/2018/12/32.jpgButterflied Grilled Chicken Breast With Sauteed Onionadd soy sauce to both sideshttps://chefsopinion.org/wp-content/uploads/2018/12/22.jpgButterflied Grilled Chicken Breast With Sauteed Onionseason with salt and sriracha on both sideshttps://chefsopinion.org/wp-content/uploads/2018/12/1b.jpgButterflied Grilled Chicken Breast With Sauteed Onionflatten the breasts and score without cutting all the way throughhttps://chefsopinion.org/wp-content/uploads/2018/12/12.jpgButterflied Grilled Chicken Breast With Sauteed Onionnext day, butterfly the chicken breasts2018-12-09T02:32:00+00:00monthlyhttps://chefsopinion.org/2018/12/06/fusilli-lunghi-with-avocado-and-sambal/https://chefsopinion.org/wp-content/uploads/2018/12/7.jpgFusilli Lunghi With Avocado And SambalFusilli Lunghi With Avocado And Sambalhttps://chefsopinion.org/wp-content/uploads/2018/12/61.jpgFusilli Lunghi With Avocado And SambalFusilli Lunghi With Avocado And Sambalhttps://chefsopinion.org/wp-content/uploads/2018/12/51.jpgFusilli Lunghi With Avocado And Sambalmix well, check/adjust seasoning; if too dry, add some of the cooking water, top with more Pecorino Romano and Sambal Olek (optional)https://chefsopinion.org/wp-content/uploads/2018/12/41.jpgFusilli Lunghi With Avocado And Sambaladd 1/4 cup freshly grated Pecorino Romanohttps://chefsopinion.org/wp-content/uploads/2018/12/31.jpgFusilli Lunghi With Avocado And Sambalmix wellhttps://chefsopinion.org/wp-content/uploads/2018/12/21.jpgFusilli Lunghi With Avocado And Sambaladd 1 cup avocado preserve and 1 spritz maggi seasoninghttps://chefsopinion.org/wp-content/uploads/2018/12/11.jpgFusilli Lunghi With Avocado And Sambalcook 1/2 lb fusilli longhi (or pasta of your choice) al dente, drain, reserve 1 cup of the cooking water2018-12-24T19:47:59+00:00monthlyhttps://chefsopinion.org/2018/12/03/fresh-avocado-preserve/https://chefsopinion.org/wp-content/uploads/2018/12/florida-avocado.pngFlorida Choquette AvocadoFlorida Choquette Avocadohttps://chefsopinion.org/wp-content/uploads/2018/12/8.jpgFlorida Choquette AvocadoAvocado Preservehttps://chefsopinion.org/wp-content/uploads/2018/12/6.jpgFlorida Choquette AvocadoAvocado Preservehttps://chefsopinion.org/wp-content/uploads/2018/12/5.jpgFlorida Choquette AvocadoAvocado Preservehttps://chefsopinion.org/wp-content/uploads/2018/12/4.jpgFlorida Choquette AvocadoAvocado Preservehttps://chefsopinion.org/wp-content/uploads/2018/12/3.jpgFlorida Choquette AvocadoAvocado Preservehttps://chefsopinion.org/wp-content/uploads/2018/12/2.jpgFlorida Choquette Avocadohttps://chefsopinion.org/wp-content/uploads/2018/12/1.jpgFlorida Choquette Avocadoremove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste2018-12-24T20:09:51+00:00monthlyhttps://chefsopinion.org/2016/01/29/ultimate-beef-fried-rice/https://chefsopinion.org/wp-content/uploads/2016/01/20.jpgUltimate Beef Fried RiceUltimate Beef Fried Ricehttps://chefsopinion.org/wp-content/uploads/2016/01/191.jpgUltimate Beef Fried Ricehttps://chefsopinion.org/wp-content/uploads/2016/01/181.jpgUltimate Beef Fried RiceUltimate Beef Fried Ricehttps://chefsopinion.org/wp-content/uploads/2016/01/171.jpgUltimate Beef Fried RiceUltimate Beef Fried Ricehttps://chefsopinion.org/wp-content/uploads/2016/01/161.jpgUltimate Beef Fried RiceUltimate Beef Fried Ricehttps://chefsopinion.org/wp-content/uploads/2016/01/153.jpgUltimate Beef Fried Riceadd scrambled eggs, stir fry another minutehttps://chefsopinion.org/wp-content/uploads/2016/01/132.jpgUltimate Beef Fried Ricecheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/01/125.jpgUltimate Beef Fried Ricesushi rice, substitute with fan if preferredhttps://chefsopinion.org/wp-content/uploads/2016/01/115.jpgUltimate Beef Fried Riceadd beef and sauce to rice, stir fry until fragranthttps://chefsopinion.org/wp-content/uploads/2016/01/105.jpgUltimate Beef Fried Riceadd green peas, kernel corn, sliced scallion and chopped cilantro to sauce2018-11-27T09:13:48+00:00monthlyhttps://chefsopinion.org/2018/11/26/red-beet-pasta-with-mushroom-cream/https://chefsopinion.org/wp-content/uploads/2018/11/130_1000.jpg130_1000https://chefsopinion.org/wp-content/uploads/2018/11/64.jpgRed Beet "Pasta" With Mushroom CreamRed Beet "Pasta" With Mushroom Creamhttps://chefsopinion.org/wp-content/uploads/2018/11/54.jpgRed Beet "Pasta" With Mushroom CreamRed Beet "Pasta" With Mushroom Creamhttps://chefsopinion.org/wp-content/uploads/2018/11/45.jpgRed Beet "Pasta" With Mushroom Creamadd whole or sliced chilies, (optional), let steep in sauce for 4 minutes to soften; to serve, spoon sauce over "pasta" , makes 2 portionshttps://chefsopinion.org/wp-content/uploads/2018/11/3b.jpgRed Beet "Pasta" With Mushroom Creamadd 2 cup heavy cream, simmer until cream reaches "nappe" texture, remove from heat, season with kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2018/11/3a.jpgRed Beet "Pasta" With Mushroom Creamseason 4 cup quartered botton mushroomshttps://chefsopinion.org/wp-content/uploads/2018/11/35.jpgRed Beet "Pasta" With Mushroom Creamdrain "pasta", add whole butter or EVOhttps://chefsopinion.org/wp-content/uploads/2018/11/25.jpgRed Beet "Pasta" With Mushroom Creamsimmer in salted water until just perfect (check texture every minute)https://chefsopinion.org/wp-content/uploads/2018/11/17.jpgRed Beet "Pasta" With Mushroom Creamuse a spiralizer to cut red beets into thin, long strandshttps://chefsopinion.org/wp-content/uploads/2018/11/02.jpgRed Beet "Pasta" With Mushroom Creamwash 2 lbs fresh red beets, remove stems and leaves, reserve for another dish (see link on this page)2018-11-26T23:39:07+00:00monthlyhttps://chefsopinion.org/2018/11/23/turkey-soup-thanksgiving-leftovers/https://chefsopinion.org/wp-content/uploads/2018/11/48.jpg4https://chefsopinion.org/wp-content/uploads/2018/11/38.jpg3https://chefsopinion.org/wp-content/uploads/2018/11/28.jpg2https://chefsopinion.org/wp-content/uploads/2018/11/110.jpgTurkey Soup (Thanksgiving Leftovers)Turkey Soup (Thanksgiving Leftovers)2018-11-24T05:02:32+00:00monthlyhttps://chefsopinion.org/2018/11/22/turkey-for-singles/https://chefsopinion.org/wp-content/uploads/2018/11/114.jpg11Turkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/151.jpgTurkey For SinglesTurkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/141.jpgTurkey For SinglesTurkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/131.jpgTurkey For SinglesTurkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/122.jpg12Turkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/113.jpgTurkey For SinglesTurkey For Singleshttps://chefsopinion.org/wp-content/uploads/2018/11/104.jpgTurkey For SinglesOrzo Pasta With Cannellini Beans, Green Peas and Tomato Concasséhttps://chefsopinion.org/wp-content/uploads/2018/11/94.jpgTurkey For Singlessaute 1 more minute, season with kosher salt and cayenne pepper, check/adjust seasoning; to serve, sprinkle with Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2018/11/84.jpgTurkey For Singlesadd 2 cups freshly cooked hot orzohttps://chefsopinion.org/wp-content/uploads/2018/11/73.jpgTurkey For Singlesadd 1 cup green peas, 1 cup concasse and 2 cups cannellini, saute until heated through2018-11-23T17:55:34+00:00monthlyhttps://chefsopinion.org/2014/11/29/last-of-the-turkey-see-you-again-next-year/https://chefsopinion.org/wp-content/uploads/2014/11/611.jpgTurkey Salad CrostiniTurkey Salad Crostinihttps://chefsopinion.org/wp-content/uploads/2014/11/49.jpg4turkey saladhttps://chefsopinion.org/wp-content/uploads/2014/11/211.jpg2diced turkey, cucumber, cornichons, peppers, boiled eggs, dijon mustard, mayonnaise, sriracha, kosher salt, garlic pastehttps://chefsopinion.org/wp-content/uploads/2014/11/125.jpg1cucumber, peppers, eggs, cornichonshttps://chefsopinion.org/wp-content/uploads/2014/11/511.jpgTurkey Salad CrostiniTurkey Salad Crostini2018-11-22T08:11:58+00:00monthlyhttps://chefsopinion.org/2018/11/22/pork-belly-and-broccoli-in-chili-hoisin-sauce/https://chefsopinion.org/wp-content/uploads/2018/11/65.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/46.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/36.jpg3Pork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/2b.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/26.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/18.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/0aaaaaaaa.jpgPork Belly And Broccoli In Chili/Hoisin SaucePork Belly And Broccoli In Chili/Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2018/11/0aaaaaaa.jpgFan (Chinese steamed rice)Fan (Chinese steamed rice)https://chefsopinion.org/wp-content/uploads/2018/11/0aaaaaa.jpg0aaaaaaready to serve............https://chefsopinion.org/wp-content/uploads/2018/11/0aaaa.jpg0aaaasimmer for 3 minutes, check/adjust the seasoning2018-11-22T06:23:57+00:00monthlyhttps://chefsopinion.org/2012/06/29/pork-belly-tacos/2018-11-22T05:50:13+00:00monthlyhttps://chefsopinion.org/2018/11/18/the-complete-idiots-guide-to-the-very-best-blueberry-cake/https://chefsopinion.org/wp-content/uploads/2018/11/121.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/11b.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/11a.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/112.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/103.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/93.jpgThe Complete Idiot's Guide To The Very Best Blueberry CakeThe Very Best Blueberry Cakehttps://chefsopinion.org/wp-content/uploads/2018/11/83.jpgThe Complete Idiot's Guide To The Very Best Blueberry Cakewhen the cake is baked through, remove from the oven, let cool for 10 minutes before removing springform; to serve, sprinkle with castor sugar and more blueberries, serve with fresh whipped creamhttps://chefsopinion.org/wp-content/uploads/2018/11/72.jpgThe Complete Idiot's Guide To The Very Best Blueberry Cakebake in a preheated oven at 355F for 1 hourhttps://chefsopinion.org/wp-content/uploads/2018/11/44.jpgThe Complete Idiot's Guide To The Very Best Blueberry Cakemix the remaining 2/3 batter with 2 pint washed and dried blueberries, fill into the springformhttps://chefsopinion.org/wp-content/uploads/2018/11/34.jpgThe Complete Idiot's Guide To The Very Best Blueberry Cakeadd 1/3 of the batter mixture to the springform2018-11-18T06:43:09+00:00monthlyhttps://chefsopinion.org/2018/11/15/the-struggle-continues-but-i-still-feel-blessed-could-be-much-worse/https://chefsopinion.org/wp-content/uploads/2018/11/f-c.jpgf.... Chttps://chefsopinion.org/wp-content/uploads/2018/11/fighting-c.jpgfighting C2018-11-16T20:28:04+00:00monthlyhttps://chefsopinion.org/2018/11/14/suppli-al-telefono/https://chefsopinion.org/wp-content/uploads/2018/11/arancina.jpgarancinaArancinahttps://chefsopinion.org/wp-content/uploads/2018/11/63.jpgSuppli al TelefonoSuppli al Telefonohttps://chefsopinion.org/wp-content/uploads/2018/11/53.jpgSuppli al TelefonoSuppli al Telefonohttps://chefsopinion.org/wp-content/uploads/2018/11/43.jpgSuppli al TelefonoSuppli al Telefonohttps://chefsopinion.org/wp-content/uploads/2018/11/33.jpgSuppli al Telefonofry suppli in 365F fat until golden on the outside and the cheese in the center has melted; serve with spicy tomato sauce or dip of your choice (I use tonkatsu sauce)https://chefsopinion.org/wp-content/uploads/2018/11/23.jpgSuppli al Telefonoform into 4-8 patties, press each into one hand, add a cube or piece of mozzarella, close the disk and roll between two hands to form even balls; bread in standard breadinghttps://chefsopinion.org/wp-content/uploads/2018/11/15.jpgSuppli al Telefonoto 2 cups cooked rice add 1 ea whole egg, 1 tblsp tomato sauce, 1 dash hot sauce, kosher salt to taste and grated parmigiano reggiano as needed (to keep the rice balls from falling apart)https://chefsopinion.org/wp-content/uploads/2018/11/01.jpgTurducken2018-11-19T08:13:38+00:00monthlyhttps://chefsopinion.org/2018/11/11/sauerkraut-soup/https://chefsopinion.org/wp-content/uploads/2018/11/sauerkraut.jpgsauerkrautHengstenberg from Germany - one of my favoriteshttps://chefsopinion.org/wp-content/uploads/2018/11/111.jpgSauerkraut SoupSauerkraut Souphttps://chefsopinion.org/wp-content/uploads/2018/11/102.jpgSauerkraut SoupSauerkraut Souphttps://chefsopinion.org/wp-content/uploads/2018/11/92.jpgSauerkraut SoupSauerkraut Souphttps://chefsopinion.org/wp-content/uploads/2018/11/82.jpgSauerkraut SoupSauerkraut Souphttps://chefsopinion.org/wp-content/uploads/2018/11/71.jpgSauerkraut Souplet the soup come to a light simmer, check/adjust seasoning; serves 4 main course or 10/12 appetizerhttps://chefsopinion.org/wp-content/uploads/2018/11/62.jpgSauerkraut Soupwhen the potatoes are almost done, add heavy cream to your preference; I personally like my sauerkraut soup very creamy, but this is a matter of personal preference, so follow your tastehttps://chefsopinion.org/wp-content/uploads/2018/11/52.jpgSauerkraut Soupadd the cooked ham hocks and the raw potatoes, season with kosher salt, cayenne pepper and a dash of maggi, bring to a simmer again, simmer for 20 minutes or until potatoes are soft but not mushy: if necessary, adjust texture of soup during this timehttps://chefsopinion.org/wp-content/uploads/2018/11/42.jpgSauerkraut Soupadd 2 qt pork stock (or substitute with other good stock at hand, bring to a simmer, simmer for 20 minutes, if necessary, adjust texture of soup during this timehttps://chefsopinion.org/wp-content/uploads/2018/11/32.jpgSauerkraut Soupin 4 oz bacon fat saute 1 large sliced onion until translucent, add 20 oz drained, rinsed sauerkraut, add 1/2 cup a/p flour, saute 5 minutes more2018-11-12T08:03:36+00:00monthlyhttps://chefsopinion.org/2018/11/02/frittata-kind-of/https://chefsopinion.org/wp-content/uploads/2018/11/101.jpgFrittata (Kind Of...........)Frittata (Kind Of...........)https://chefsopinion.org/wp-content/uploads/2018/11/91.jpgFrittata (Kind Of...........)Frittata (Kind Of...........)https://chefsopinion.org/wp-content/uploads/2018/11/81.jpgFrittata (Kind Of...........)Frittata (Kind Of...........)https://chefsopinion.org/wp-content/uploads/2018/11/7.jpgFrittata (Kind Of...........)Frittata (Kind Of...........)https://chefsopinion.org/wp-content/uploads/2018/11/61.jpgFrittata (Kind Of...........)Frittata (Kind Of...........)https://chefsopinion.org/wp-content/uploads/2018/11/51.jpgFrittata (Kind Of...........)to serve, slide out of the pan as is on a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature, serve as snack, appetizer, or main coursehttps://chefsopinion.org/wp-content/uploads/2018/11/41.jpgFrittata (Kind Of...........)cover the pan and cook VERY slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute; alternatively, if you are using a cast iron pan, place uncovered in a 375F preheated oven until set, about 20 minuteshttps://chefsopinion.org/wp-content/uploads/2018/11/31.jpgFrittata (Kind Of...........)add the second half of the eggs, shake the pan to make sure everything is properly distributed and coatedhttps://chefsopinion.org/wp-content/uploads/2018/11/21.jpgFrittata (Kind Of...........)add the bean mix, spread out evenhttps://chefsopinion.org/wp-content/uploads/2018/11/13.jpgFrittata (Kind Of...........)add 2 tblsp EVO to a medium-hot cast iron or nonstick pan, add half of the whisked eggs, cook until the bottom of the eggs has just set, turn heat to low2018-11-11T19:43:58+00:00monthlyhttps://chefsopinion.org/2014/03/02/breakfast-of-champions-33-frittata/2018-11-02T07:16:58+00:00monthlyhttps://chefsopinion.org/2018/11/01/perfection-in-a-bowl-leftover-veggies-soup/https://chefsopinion.org/wp-content/uploads/2018/11/12.jpgPerfection In A Bowl - Leftover Veggies SoupPerfection In A Bowl - Leftover Veggies Souphttps://chefsopinion.org/wp-content/uploads/2018/11/11.jpgPerfection In A Bowl - Leftover Veggies SoupPerfection In A Bowl - Leftover Veggies Souphttps://chefsopinion.org/wp-content/uploads/2018/11/10.jpgPerfection In A Bowl - Leftover Veggies Souptransfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVOhttps://chefsopinion.org/wp-content/uploads/2018/11/9c.jpgPerfection In A Bowl - Leftover Veggies Soupadd 1 cup heavy cream, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/11/9b.jpgPerfection In A Bowl - Leftover Veggies Soupadd 6 oz sliced smoked sausage. simmer 2 more minuteshttps://chefsopinion.org/wp-content/uploads/2018/11/9.jpgPerfection In A Bowl - Leftover Veggies Soupadd the leek with it's stockhttps://chefsopinion.org/wp-content/uploads/2018/11/8.jpgPerfection In A Bowl - Leftover Veggies Soupstir in 2 tblsp finely grated asiago cheese, simmer for 2 more minutes while constantly stirringhttps://chefsopinion.org/wp-content/uploads/2018/11/6.jpgPerfection In A Bowl - Leftover Veggies Souptransfer the mix to a pot, season with garlic paste, dried oregano. 3 ea basil leaves, kosher salt and cayenne pepper to taste, simmer for 2 minuteshttps://chefsopinion.org/wp-content/uploads/2018/11/5.jpgPerfection In A Bowl - Leftover Veggies Soupadd 3 cup chicken stock to the broccoli/cauliflower, mix in a blender or with a hand mixer until very smooth, simmer for 2 minuteshttps://chefsopinion.org/wp-content/uploads/2018/11/4.jpgPerfection In A Bowl - Leftover Veggies Soupadd 2 cups chicken stock, simmer until leek is soft but not mushy2018-11-01T22:01:04+00:00monthlyhttps://chefsopinion.org/2018/10/30/black-mushrooms-seafood-mushrooms-bok-choy-in-oyster-sauce/https://chefsopinion.org/wp-content/uploads/2018/10/521.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauceblanch, shock, drain 6 ea small stalks of bok choy. cut into quartershttps://chefsopinion.org/wp-content/uploads/2018/10/181.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster SauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/171.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster SauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/161.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster SauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/151.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In OystersauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/141.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In OystersauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/121.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In OystersauceBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2018/10/111.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Saucebring the mushrooms and sauce to a simmer, add enough of the cornstarch slurry to lightly thicken, add the bock choy and seafood mushrooms, cover all in sauce, check / adjust texture and taste https://chefsopinion.org/wp-content/uploads/2018/10/10b.jpgChinese Steamed Rice Recipe (Fan)Chinese Steamed Rice Recipe (Fan)https://chefsopinion.org/wp-content/uploads/2018/10/10.jpgBlack Mushrooms, Seafood Mushrooms And Bok Choy In Oyster SauceMushrooms steeping in sauce, bok choy and seafood mushrooms heating, rice resting2018-11-01T22:10:20+00:00monthlyhttps://chefsopinion.org/2018/10/22/chicken-potatoes-boss-level/https://chefsopinion.org/wp-content/uploads/2018/10/9.jpgChicken & Potatoes - Boss LevelChicken & Potatoes - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2018/10/8.jpgChicken & Potatoes - Boss LevelChicken & Potatoes - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2018/10/71.jpgChicken & Potatoes - Boss LevelChicken & Potatoes - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2018/10/62.jpgChicken & Potatoes - Boss LevelChicken & Potatoes - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2018/10/52.jpgChicken & Potatoes - Boss LevelChicken & Potatoes - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2018/10/43.jpgChicken & Potatoes - Boss Leveltop the potatoes with the marinated chicken - now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before servinghttps://chefsopinion.org/wp-content/uploads/2018/10/32.jpgChicken & Potatoes - Boss Leveladd the veggies to the bottom of a baking dish or cast iron pan, https://chefsopinion.org/wp-content/uploads/2018/10/22.jpgChicken & Potatoes - Boss Levelcut 2 ea large, peeled potatoes into slices, add 1 ea large coursely cut onion and 1 ea large, seeded, coursely cut red pepper, 2 tblsp chopped curley parsley, and 2 tblsp sliced scallions, season to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix wellhttps://chefsopinion.org/wp-content/uploads/2018/10/17.jpg1season 2 ea large bone-in chicken- or capon- legs to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well2018-10-22T18:20:01+00:00monthlyhttps://chefsopinion.org/2018/10/21/black-plum-torte-with-caramelized-black-plum-compote-schwarze-pflaumen-kuchen-mit-karamelisiertem-schwarze-pflaumen-kompott/https://chefsopinion.org/wp-content/uploads/2018/10/21.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)https://chefsopinion.org/wp-content/uploads/2018/10/20.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)https://chefsopinion.org/wp-content/uploads/2018/10/18.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)https://chefsopinion.org/wp-content/uploads/2018/10/16.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)https://chefsopinion.org/wp-content/uploads/2018/10/131.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)https://chefsopinion.org/wp-content/uploads/2018/10/12g.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)black plum compotehttps://chefsopinion.org/wp-content/uploads/2018/10/12f.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)simmer until plums are heated through, about 2 minuteshttps://chefsopinion.org/wp-content/uploads/2018/10/12e.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)add the plumshttps://chefsopinion.org/wp-content/uploads/2018/10/12d.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)add 1 jigger grand marnier or other liquor of your choicehttps://chefsopinion.org/wp-content/uploads/2018/10/12c.jpgBlack Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)add 1 cup of heavy cream (CAREFUL, this will splatter) !!!, simmer until smooth2018-10-21T21:37:37+00:00monthlyhttps://chefsopinion.org/2018/10/19/cancer-free-for-now/https://chefsopinion.org/wp-content/uploads/2018/10/42.jpgPork Dumplings. Ramen Noodles And Nappa Cabbage in Garlicky Pork BrothPork Dumplings. Ramen Noodles And Nappa Cabbage in Garlicky Pork Brothhttps://chefsopinion.org/wp-content/uploads/2018/10/thumbs-up-orang.jpgthumbs up orang2018-11-07T19:56:09+00:00monthlyhttps://chefsopinion.org/2018/09/19/goan-tandoori-pork-ribs-with-aloo-palak/https://chefsopinion.org/wp-content/uploads/2018/09/191.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/181.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/17b.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/132.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/122.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/11b.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/112.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/10b.jpgGoan Tandoori Pork Ribs With Aloo PalakGoan Tandoori Pork Ribs With Aloo Palakhttps://chefsopinion.org/wp-content/uploads/2018/09/10a.jpgALOO PALAK (INDIAN POTATOES & SPINACH)Aloo Palak (Indian Potatoes & Spinach)https://chefsopinion.org/wp-content/uploads/2018/09/103.jpg10add the potatoes and 1/4 cup water, saute until spinach has wilted and the potatoes have heated through2018-10-18T06:57:23+00:00monthlyhttps://chefsopinion.org/2018/10/12/my-trip-to-costa-rica/https://chefsopinion.org/wp-content/uploads/2018/10/walkway-from-marina-to-the-beach-club-2.jpgWalkway from Marina to the Beach Club (2)Walkway from the Beach Club to the Marinahttps://chefsopinion.org/wp-content/uploads/2018/10/marriot-hotel-1-4.jpgMarriot Hotel 1 (4)https://chefsopinion.org/wp-content/uploads/2018/10/marriot-hotel-1-2.jpgMarriot Hotel 1 (2)https://chefsopinion.org/wp-content/uploads/2018/10/marina.jpgMarinahttps://chefsopinion.org/wp-content/uploads/2018/10/marina-beach-club-4.jpgMarina Beach Club (4)https://chefsopinion.org/wp-content/uploads/2018/10/anas-wonderful-_olla-de-res_-oxtail-plantains-carrots-yuka-zapote.jpgAna's wonderful _Olla de Res_, Oxtail, plantains, carrots, yuka, zapoteAna's super delicious "Olla de Res", Oxtail stew with exotic veggies .....https://chefsopinion.org/wp-content/uploads/2018/10/img_02053.jpgIMG_0205https://chefsopinion.org/wp-content/uploads/2018/10/img_01992.jpgIMG_0199https://chefsopinion.org/wp-content/uploads/2018/10/food-at-the-marina-bamboo-restaurant1.jpgFood at the Marina Bamboo RestaurantMy Lunch at "Bamboo", Asian Restaurant, Los Sueños Resort and Marina https://chefsopinion.org/wp-content/uploads/2018/10/photo-shader-image2.jpgPhoto Shader Image2Dinner at Los Sueños Resort and Marina - Italian Restaurant2018-10-14T16:49:55+00:00monthlyhttps://chefsopinion.org/2018/09/30/panierte-frikadelle-mit-schweizer-kase-breaded-meat-patties-with-swiss-cheese/https://chefsopinion.org/wp-content/uploads/2018/09/105.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)https://chefsopinion.org/wp-content/uploads/2018/09/95.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)https://chefsopinion.org/wp-content/uploads/2018/09/85.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)https://chefsopinion.org/wp-content/uploads/2018/09/75.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)https://chefsopinion.org/wp-content/uploads/2018/09/64.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)sautee in half olive oil and half whole butter until medium well, (the carry-over heat will do the rest), serve with griddled thick lemon slices and a small leaf saladhttps://chefsopinion.org/wp-content/uploads/2018/09/54.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)use standard breading methodhttps://chefsopinion.org/wp-content/uploads/2018/09/45.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)form 4 ea large pattieshttps://chefsopinion.org/wp-content/uploads/2018/09/35.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)add 6 oz diced swiss cheesehttps://chefsopinion.org/wp-content/uploads/2018/09/26.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)https://chefsopinion.org/wp-content/uploads/2018/09/115.jpgPanierte Frikadellen (Buletten) Mit Schweizer Käse (Breaded meat Patties With Swiss Cheese)mix 1 lb ground veal and 1 lb ground pork with2 ea whole eggs, 2 tblsp chopped parsley, 1 tblsp dijon mustard, 1 tblsp ketchup, 1 cup diced sauteed onionsm 1/4 cup panko bread crumbs, 2 tblsp sweet paprika and kosher salt and cayenne pepper to taste2018-10-05T20:24:49+00:00monthlyhttps://chefsopinion.org/2018/09/23/dak-bulgogi-korean-grilled-chicken/https://chefsopinion.org/wp-content/uploads/2018/09/123.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/114.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/104-1.jpg10https://chefsopinion.org/wp-content/uploads/2018/09/104.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/94.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/84.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/74.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/63.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/53.jpgDak Bulgogi (Korean Grilled Chicken)Dak Bulgogi (Korean Grilled Chicken)https://chefsopinion.org/wp-content/uploads/2018/09/44.jpgDak Bulgogi (Korean Grilled Chicken)when cooked, place in a serving dish, sprinkle withmore sesame seeds and sliced scallions, serve with crisp lettuce leaves (or other greens of your choice),fresh basil and cilantro, julienned carrots, cucumber sticks and Ssamjang dipping sauce, assemble all ingredients as shown......2018-09-24T07:26:37+00:00monthlyhttps://chefsopinion.org/2018/09/17/cha-siu-cabbage-and-noodle-soup/https://chefsopinion.org/wp-content/uploads/2018/09/spaghetti.jpgspaghettihttps://chefsopinion.org/wp-content/uploads/2018/09/121.jpgCha Siu, Cabbage And Noodle SoupCha Siu, Cabbage And Noodle Souphttps://chefsopinion.org/wp-content/uploads/2018/09/111.jpgCha Siu, Cabbage And Noodle SoupCha Siu, Cabbage And Noodle Souphttps://chefsopinion.org/wp-content/uploads/2018/09/102.jpgCha Siu, Cabbage And Noodle SoupCha Siu, Cabbage And Noodle Souphttps://chefsopinion.org/wp-content/uploads/2018/09/92.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPadd half the noodles to a soup bowl, add half the soup, top with half the onions; total recipe serves 2 maincourse or 4-6 appetizerhttps://chefsopinion.org/wp-content/uploads/2018/09/82.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPadd 1 small head of nappa cabbage cut into 2 inch pieces, remove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/09/72.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPadd 6 oz shredded cha siu, 4 cup chicken stock, 1/4 cup hoisin sauce and 1 tsp chili paste, bring to a simmer for 2 minuteshttps://chefsopinion.org/wp-content/uploads/2018/09/42.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPin the remaining oil, stir fry 6 oz cooked ham, 1/2 tsp garlic paste, 1/4 tsp grated ginger and 4 ea cut scallion stalks, stir fry until fragrant https://chefsopinion.org/wp-content/uploads/2018/09/32.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPremove onions with a slotted spoon to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2018/09/2b.jpgCHAR-SIU, CABBAGE AND NOODLE SOUPcut 2 large onions into fine julienne, stir fry in 1/2 cup peanut oil until golden and crispy 2018-09-17T05:27:34+00:00monthlyhttps://chefsopinion.org/2017/08/14/soupe-a-loignon-gratinee-french-onion-soup/2018-09-16T03:49:27+00:00monthlyhttps://chefsopinion.org/2018/09/13/salad-of-cracked-pepper-dusted-chicken-liver-nuggets-shredded-parmigiano-reggiano-romaine-mild-chillies-and-red-onions/https://chefsopinion.org/wp-content/uploads/2018/09/171.jpg17Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionshttps://chefsopinion.org/wp-content/uploads/2018/09/161.jpg16Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionshttps://chefsopinion.org/wp-content/uploads/2018/09/151.jpg15Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionshttps://chefsopinion.org/wp-content/uploads/2018/09/141.jpg14Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionshttps://chefsopinion.org/wp-content/uploads/2018/09/131.jpg13Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionshttps://chefsopinion.org/wp-content/uploads/2018/09/61.jpgSalad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionsremove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at oncehttps://chefsopinion.org/wp-content/uploads/2018/09/51.jpgSalad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionssautee in 375F peanut oil until crisp but still medium rare insidehttps://chefsopinion.org/wp-content/uploads/2018/09/41.jpgSalad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionsclean and cut chicken livers into bite size nuggets, season with kosher salt, finely chopped garlic and fresh cracked black pepper corn to taste, add cornstarch and sweet paprika, mix wellhttps://chefsopinion.org/wp-content/uploads/2018/09/31.jpgSalad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionsadd shredded parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2018/09/22.jpgSalad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onionsplate the salad2018-09-14T16:20:13+00:00monthlyhttps://chefsopinion.org/2018/08/17/how-my-bout-with-cancer-made-me-stronger-so-far/https://chefsopinion.org/wp-content/uploads/2018/08/hans-new-look.jpgHANS SUSSER after Chemo and Radiationhttps://chefsopinion.org/wp-content/uploads/2018/08/my-beard-before.jpgMy Beard before TreatmentMy Beard before treatmenthttps://chefsopinion.org/wp-content/uploads/2018/08/my-beard-after-after-most-fell-out-never-to-grow-back-2.jpgMy beard after after. Most fell out. Never to grow backMy beard after treatment. Most fell out. Never to grow backhttps://chefsopinion.org/wp-content/uploads/2018/08/cs-little-helper-makes-the-pain-at-least-bearable.jpgC's little helper. Makes the pain at least bearableC's little Helper. Makes the Pain at least bearablehttps://chefsopinion.org/wp-content/uploads/2018/08/emergency-ward-kidney-problems-from-chemo.jpgEmergency Ward. Kidney problems from chemoEmergency Ward. Kidney Problems from Chemohttps://chefsopinion.org/wp-content/uploads/2018/08/right-side-when-it-started-to-get-bad.jpgright side. when it started to get bad.......Left Side, Radiation Burns startinghttps://chefsopinion.org/wp-content/uploads/2018/08/left-side-when-it-started-to-get-bad-2.jpgleft side. when it started to get bad...... (2)Right side, Radiation Burns startinghttps://chefsopinion.org/wp-content/uploads/2018/08/weekly1.jpgDaily TreatmentDaily Treatmenthttps://chefsopinion.org/wp-content/uploads/2018/08/weekly.jpgDaily TreatmentDaily Treatmenthttps://chefsopinion.org/wp-content/uploads/2018/08/daily.jpgily TreatmentDaily Treatment2019-07-21T21:12:02+00:00monthlyhttps://chefsopinion.org/2018/09/08/yogurt-chocolate-mousse/https://chefsopinion.org/wp-content/uploads/2018/09/17.jpgYogurt/Chocolate MousseYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/16.jpgYogurt/Chocolate MousseYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/15.jpgYogurt/Chocolate MousseYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/14.jpgYogurt/Chocolate MousseYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/13.jpgYogurt/Chocolate MousseYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/101.jpgYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/91.jpgYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/81.jpgYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/71.jpgYogurt/Chocolate Moussehttps://chefsopinion.org/wp-content/uploads/2018/09/6.jpgYogurt/Chocolate Mousse2018-11-27T19:05:14+00:00monthlyhttps://chefsopinion.org/2013/04/16/best-fish-taco/2018-09-08T16:24:54+00:00monthlyhttps://chefsopinion.org/2018/09/07/roast-chicken-thighs-with-grape-tomatoes-in-yogurt-dressing/https://chefsopinion.org/wp-content/uploads/2018/09/11.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt DressingRoast Chicken Thighs With Grape Tomatoes In Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2018/09/10.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt DressingRoast Chicken Thighs With Grape Tomatoes In Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2018/09/9.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt DressingRoast Chicken Thighs With Grape Tomatoes In Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2018/09/8.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressingwhen cooked through, rest the chicken at least 10 minuts before cutting into ithttps://chefsopinion.org/wp-content/uploads/2018/09/7.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressingnext day, place the thighs on a baking rack over a tray with 1/3 inch water, bake in a 395 F preheated oven until cooked through, about 30 to 40 minutes, depending on the size of the chickenhttps://chefsopinion.org/wp-content/uploads/2018/09/2.jpg39 Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressingmarinade overnight 10 ea chicken thighs in 1/2 cup soy sauce, 1 tsp sriracha, 1 tblsp hoisin sauce and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2018/09/1.jpg12018-09-08T05:46:52+00:00monthlyhttps://chefsopinion.org/2013/08/05/italy-meets-sweden-copa-ham-janssons-frestelse/2018-09-06T06:04:20+00:00monthlyhttps://chefsopinion.org/2018/09/03/seafood-fried-rice/https://chefsopinion.org/wp-content/uploads/2018/08/181.jpgSeafood Fried RiceSeafood Fried Ricehttps://chefsopinion.org/wp-content/uploads/2018/08/162.jpgSeafood Fried RiceSeafood Fried Ricehttps://chefsopinion.org/wp-content/uploads/2018/08/156.jpgSeafood Fried RiceSeafood Fried Ricehttps://chefsopinion.org/wp-content/uploads/2018/08/146.jpgSeafood Fried RiceSeafood Fried Ricehttps://chefsopinion.org/wp-content/uploads/2018/08/13f.jpgSeafood Fried RiceSeafood Fried Ricehttps://chefsopinion.org/wp-content/uploads/2018/08/13e.jpgSeafood Fried Ricecheck / adjust the seasoning, add the mussels, mix carefully one more timehttps://chefsopinion.org/wp-content/uploads/2018/08/13d.jpgSeafood Fried Riceadd the seafood, scallions and the eggs, stir fry another minutehttps://chefsopinion.org/wp-content/uploads/2018/08/13c1.jpgSeafood Fried Ricestir fry another minutehttps://chefsopinion.org/wp-content/uploads/2018/08/13b1.jpgSeafood Fried Riceadd 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste https://chefsopinion.org/wp-content/uploads/2018/08/1212.jpg12add the rice, stir fry until the rice sterts to "pop"2018-09-23T17:38:12+00:00monthlyhttps://chefsopinion.org/2018/08/26/curried-beef-and-mushroom-buddha-bowl/https://chefsopinion.org/wp-content/uploads/2018/08/boneless-chicken1.jpgboneless chickenhttps://chefsopinion.org/wp-content/uploads/2018/08/155.jpgCurried Beef And Mushrooms Rice BowlCurried Beef And Mushroom Buddha Bowlhttps://chefsopinion.org/wp-content/uploads/2018/08/145.jpgCurried Beef And Mushrooms Rice BowlCurried Beef And Mushroom Buddha Bowlhttps://chefsopinion.org/wp-content/uploads/2018/08/1211.jpg12Curried Beef And Mushroom Buddha Bowlhttps://chefsopinion.org/wp-content/uploads/2018/08/1112.jpgCurried Beef And Mushrooms Rice BowlCurried Beef And Mushroom Buddha Bowlhttps://chefsopinion.org/wp-content/uploads/2018/08/106.jpgCurried Beef And Mushrooms Rice BowlCurried Beef And Mushroom Buddha Bowlhttps://chefsopinion.org/wp-content/uploads/2018/08/87.jpgCurried Beef And Mushrooms Rice Bowladd the mushrooms, 1/2 cup tomato sauce and 1/2 cup beef or chicken stock, bring to a simmer, remove from heat, check/adjust seasoning, spoon over rice, sprinkle with fried onions and chopped cilantro; serves 4 https://chefsopinion.org/wp-content/uploads/2018/08/78.jpgCurried Beef And Mushrooms Rice Bowlsaute until fragrant (about one minute)https://chefsopinion.org/wp-content/uploads/2018/08/612.jpgCurried Beef And Mushrooms Rice Bowladd 1 ea sliced med size onion, 2 tblsp curry pwd, 1 tblsp turmeric, 2 tblsp garam masala,2 tblsp chopped cilantro, 1 tsp cumin, 1 tsp garlic paste, kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2018/08/510.jpgCurried Beef And Mushrooms Rice Bowlsaute beef cubes in 2 tblsp ghee or EVO until nicely browned but still very rare2018-08-27T00:46:25+00:00monthlyhttps://chefsopinion.org/2018/08/24/tomato-gorgonzola-anchovies-and-onion-salad-in-white-balsamic-vinaigrette-ensalada-alla-via-candia/https://chefsopinion.org/wp-content/uploads/2018/08/134.jpg13Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/08/12b2.jpg12bmix all, top with gorgonzola, anchovies, scallion and basilhttps://chefsopinion.org/wp-content/uploads/2018/08/128.jpg12Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/08/310.jpg3tomato, scallion, onion & dressinghttps://chefsopinion.org/wp-content/uploads/2018/08/210.jpg2tomato & onionhttps://chefsopinion.org/wp-content/uploads/2018/08/127.jpg1tomato2018-08-25T02:34:08+00:00monthlyhttps://chefsopinion.org/2018/08/19/cannellini-and-potato-stew-with-ham-hocks/https://chefsopinion.org/wp-content/uploads/2018/08/69.jpgCannellini And Potato Stew With Ham HocksCannellini Beans Stew https://chefsopinion.org/wp-content/uploads/2018/08/schwein-eisbein.pngSchwein-Eisbeinhttps://chefsopinion.org/wp-content/uploads/2018/08/171.jpgCannellini And Potato Stew With Ham HocksCannellini And Potato Stew With Ham Hockshttps://chefsopinion.org/wp-content/uploads/2018/08/16b.jpgCannellini And Potato Stew With Ham HocksCannellini And Potato Stew With Ham Hockshttps://chefsopinion.org/wp-content/uploads/2018/08/161.jpgCannellini And Potato Stew With Ham HocksCannellini And Potato Stew With Ham Hockshttps://chefsopinion.org/wp-content/uploads/2018/08/125.jpgCannellini And Potato Stew With Ham HocksCannellini And Potato Stew With Ham Hockshttps://chefsopinion.org/wp-content/uploads/2018/08/75.jpgCannellini And Potato Stew With Ham Hockstop with 1/2 the ham hocks, (with or without the bones, as you prefer) top with mild or hot chili relish (optional)https://chefsopinion.org/wp-content/uploads/2018/08/68.jpgCannellini And Potato Soup With Ham Hocksfor 2 maincourses, plate half the beans in a deep serving plate or bowl https://chefsopinion.org/wp-content/uploads/2018/08/57.jpgCannellini And Potato Soup With Ham Hocksadd 8 oz cooked cannellini beans, 10 oz cooked potato wedges and 2 tblsp sliced scallion, bring to a simmer, cook for 2 more minutes; check / adjust seasoning; serves 2 main course or 4 appetizerhttps://chefsopinion.org/wp-content/uploads/2018/08/48.jpgCannellini And Potato Soup With Ham Hocksadd 1 tsp Maggi seasoning,1 tsp garlic paste, 1/3 cup parnesan cheese, a pinch of nutmeg, cayenne pepper and kosher salt to taste, blend all together in a tabletop blender or with a hand blender until very smooth, simmer 2 more minutes 2018-08-20T15:37:08+00:00monthlyhttps://chefsopinion.org/2018/08/15/shrimp-spinach/https://chefsopinion.org/wp-content/uploads/2018/08/39008932_10161484963755377_2347883278683340800_n.jpg39008932_10161484963755377_2347883278683340800_nhttps://chefsopinion.org/wp-content/uploads/2018/08/151.jpgShrimp & SpinachShrimp & Spinachhttps://chefsopinion.org/wp-content/uploads/2018/08/141.jpgShrimp & SpinachShrimp & Spinachhttps://chefsopinion.org/wp-content/uploads/2018/08/133.jpgShrimp & SpinachShrimp & Spinachhttps://chefsopinion.org/wp-content/uploads/2018/08/83.jpgShrimp & SpinachShrimp & Spinachhttps://chefsopinion.org/wp-content/uploads/2018/08/73.jpgShrimp & Spinachadd 1 /2 cup Thai sweet chili sauce and 2 tblsp fresh-squeezed lemon, cook another few seconds, remove from heat, check/adjust seasoning; serves 4 appetizer or 2 generous main courseshttps://chefsopinion.org/wp-content/uploads/2018/08/66.jpgShrimp & Spinachsaute shrimp in 2 oz whole butter until halfway cookedhttps://chefsopinion.org/wp-content/uploads/2018/08/55.jpgShrimp & Spinachdust 1 lb 21/24 size shrimp with 1 tblsp cornstarch, season with kosher salt, lemon juice and garlic paste to tastehttps://chefsopinion.org/wp-content/uploads/2018/08/46.jpgShrimp & Spinachplated spinachhttps://chefsopinion.org/wp-content/uploads/2018/08/36.jpgShrimp & Spinachplated spinach2018-08-15T17:29:19+00:00monthlyhttps://chefsopinion.org/2018/08/11/test/https://chefsopinion.org/wp-content/uploads/2018/08/friends-e1534041755714.jpgfriends2018-08-13T06:52:59+00:00monthlyhttps://chefsopinion.org/2018/08/12/easy-does-it-36-oreo-and-yogurt-pie-with-honey-fresh-berries/https://chefsopinion.org/wp-content/uploads/2018/08/123.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/115.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/102.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/92.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/82.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/72.jpgOreo And Yogurt Pie With Honey & Fresh BerriesOreo And Yogurt Pie With Honey & Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/6b.jpgOreo And Yogurt Pie With Honey & Fresh Berries serves 4-8https://chefsopinion.org/wp-content/uploads/2018/08/65.jpgEasy Does It # 36 - Oreo And Yogurt Pie With Fresh Berrieshttps://chefsopinion.org/wp-content/uploads/2018/08/54.jpgEasy Does It # 36 - Oreo And Yogurt Pie With Fresh Berries https://chefsopinion.org/wp-content/uploads/2018/08/45.jpgEasy Does It # 36 - Oreo And Yogurt Pie With Fresh Berries2018-08-13T02:12:07+00:00monthlyhttps://chefsopinion.org/2018/08/11/cork-screw-pasta-with-chicken-and-vegetables-in-curried-coconut-cream/https://chefsopinion.org/wp-content/uploads/2018/08/12c2.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut CreamCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/rites.jpgriteshttps://chefsopinion.org/wp-content/uploads/2018/08/132.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut CreamCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/12e.jpg12ehttps://chefsopinion.org/wp-content/uploads/2018/08/12d.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut CreamCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/12c1.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut CreamCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/12b1.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut CreamCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/122.jpg12Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamhttps://chefsopinion.org/wp-content/uploads/2018/08/64.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut Creamadd 1/2 lb cooked pasta. simmer until pasta is hot, check/adjust seasoning; (if the texture is too thisk at this point, thin with milk or yogurt)https://chefsopinion.org/wp-content/uploads/2018/08/5b1.jpgCork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream(this could be eaten as is, served over rice)2018-08-11T16:48:05+00:00monthlyhttps://chefsopinion.org/2018/08/06/pasta-pearls-bok-choy-mollejas-and-chillies-in-ginger-tamarind-broth/https://chefsopinion.org/wp-content/uploads/2018/08/131.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Broth Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Brothhttps://chefsopinion.org/wp-content/uploads/2018/08/121.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Broth Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Brothhttps://chefsopinion.org/wp-content/uploads/2018/08/112.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Broth Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Brothhttps://chefsopinion.org/wp-content/uploads/2018/08/101.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Brothhttps://chefsopinion.org/wp-content/uploads/2018/08/91.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothadd feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillieshttps://chefsopinion.org/wp-content/uploads/2018/08/81.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothbok choy and mollejas......https://chefsopinion.org/wp-content/uploads/2018/08/71.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothbok choy........https://chefsopinion.org/wp-content/uploads/2018/08/63.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothadd the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/08/52.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothcut bok choy lengthwise into quartershttps://chefsopinion.org/wp-content/uploads/2018/08/43.jpgPasta Pearls, Bok Choy, Mollejas And Chillies In GingerTamarind Brothremove the bok choy from the water, sqeeze out as much water as possible2018-08-08T00:24:12+00:00monthlyhttps://chefsopinion.org/2018/08/04/roast-pork-butt-sandwich-gebratene-spanferkelkeule-mit-brot/https://chefsopinion.org/wp-content/uploads/2018/08/x.jpgxhttps://chefsopinion.org/wp-content/uploads/2018/08/42.jpg4https://chefsopinion.org/wp-content/uploads/2018/08/32.jpg3https://chefsopinion.org/wp-content/uploads/2018/08/22.jpg2https://chefsopinion.org/wp-content/uploads/2018/08/110.jpg1https://chefsopinion.org/wp-content/uploads/2018/08/62.jpg6https://chefsopinion.org/wp-content/uploads/2018/08/61.jpg6Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)https://chefsopinion.org/wp-content/uploads/2018/08/5d.jpg5dRoast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)https://chefsopinion.org/wp-content/uploads/2018/08/5c.jpg5chttps://chefsopinion.org/wp-content/uploads/2018/08/5b.jpg5bRoast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)2018-08-05T16:29:48+00:00monthlyhttps://chefsopinion.org/2018/08/03/mango-pineapple-and-chocolate-chip-cake/https://chefsopinion.org/wp-content/uploads/2018/08/18.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/17.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/16.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/15.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/14.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/13c.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/13b.jpgMango, Pineapple And Chocolate Chip Cakedone......sprinkle generously with castor sugarhttps://chefsopinion.org/wp-content/uploads/2018/08/13.jpgMango, Pineapple And Chocolate Chip Caketop with butter flakes, bake in a preheated 395 F oven until cooked through, about one hour (the cake will feel solid to the touch after 30 minutes, but will still be raw in the center. To check for doneness, best cut a line in the center and carefully lift a bit to see if the center is cooked) https://chefsopinion.org/wp-content/uploads/2018/08/12c.jpgMango, Pineapple And Chocolate Chip CakeMango, Pineapple And Chocolate Chip Cakehttps://chefsopinion.org/wp-content/uploads/2018/08/12b.jpgMango, Pineapple And Chocolate Chip Cakedone .......sprinkle generously with castor sugar2018-08-05T02:39:12+00:00monthlyhttps://chefsopinion.org/2018/07/31/god-sends-meat-and-the-devil-sends-cooks/https://chefsopinion.org/wp-content/uploads/2018/07/0.jpg2018-08-04T01:47:36+00:00monthlyhttps://chefsopinion.org/2014/02/28/sauteed-veal-liver-hawaii/2018-07-30T06:27:15+00:00monthlyhttps://chefsopinion.org/2018/07/29/breakfast-of-champions-63-veal-blade-steak-with-poached-eggs-tzatsiki-pita/https://chefsopinion.org/wp-content/uploads/2018/07/poached-eggs.jpgpoached eggswhile the steak cooks, poach 3 eggs for 3 minutes, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2018/07/151.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/143.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/133.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/123.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/113.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/103.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & PitaBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitahttps://chefsopinion.org/wp-content/uploads/2018/07/94.jpgveal blade steaksauteed blade steakhttps://chefsopinion.org/wp-content/uploads/2018/07/82.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitasaute on both sides until medium well, remove to serving plate, top with poached eggs, serve with tzatziki (drizzled with plenty EVO) and warm pita https://chefsopinion.org/wp-content/uploads/2018/07/73.jpgBreakfast Of Champions # 63 - Veal Blade Steak With Poached Eggs, Tzatsiki & Pitaseason with kosher salt, cayenne pepper and sweet paprika powder to taste, dust in a/p flour 2018-07-30T17:21:46+00:00monthlyhttps://chefsopinion.org/2018/07/27/butter-lettuce-marinated-octopus/https://chefsopinion.org/wp-content/uploads/2018/07/no-onions.jpgno onionshttps://chefsopinion.org/wp-content/uploads/2018/07/142.jpgButter Lettuce & Marinated OctopusButter Lettuce & Marinated Octopushttps://chefsopinion.org/wp-content/uploads/2018/07/132.jpgButter Lettuce & Marinated OctopusButter Lettuce & Marinated Octopushttps://chefsopinion.org/wp-content/uploads/2018/07/122.jpgButter Lettuce & Marinated OctopusButter Lettuce & Marinated Octopushttps://chefsopinion.org/wp-content/uploads/2018/07/112.jpgButter Lettuce & Marinated OctopusButter Lettuce & Marinated Octopushttps://chefsopinion.org/wp-content/uploads/2018/07/102.jpgButter Lettuce & Marinated Octopusplate the dressed lettuce, top with the marinated octopushttps://chefsopinion.org/wp-content/uploads/2018/07/93.jpg9https://chefsopinion.org/wp-content/uploads/2018/07/26.jpgButter Lettuce & Marinated Octopusmake a dressing with lemon vinaigrette, green peas, chopped cilantro, red onions and chopped yellow bell peppers, add the cooked octopus, mix well https://chefsopinion.org/wp-content/uploads/2018/07/18.jpgButter Lettuce & Marinated Octopuswash and drain lettuce, pat dry with papertowels, dress with a simple lemon vinaigrette2018-07-28T05:59:41+00:00monthlyhttps://chefsopinion.org/2018/07/25/vacio-beef-loin-flap-sauteed-banana-peppers-cherrie-peppers-relish-and-mashed-avocado-with-peruvian-salsa-aji-amarillo/https://chefsopinion.org/wp-content/uploads/2018/07/63.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillohttps://chefsopinion.org/wp-content/uploads/2018/07/54.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají AmarilloVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillohttps://chefsopinion.org/wp-content/uploads/2018/07/44.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají AmarilloVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillohttps://chefsopinion.org/wp-content/uploads/2018/07/3c.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají AmarilloVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillohttps://chefsopinion.org/wp-content/uploads/2018/07/3b.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají AmarilloVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillohttps://chefsopinion.org/wp-content/uploads/2018/07/34.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillosaute steaks and peppers in 2 tblsp peanut oil until peppers are blistered and steaks are cooked according to your liking, serve with amashed avocados on the side, top the steaks with the cherrie peppers relishhttps://chefsopinion.org/wp-content/uploads/2018/07/25.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillocut 2 ea 8 oz steaks, season with kosher salt, cayenne pepper and granulated garlic, season 2 ea large banana peppers the same wayhttps://chefsopinion.org/wp-content/uploads/2018/07/15.jpgVacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají AmarilloFlap Steak2018-07-27T21:53:12+00:00monthlyhttps://chefsopinion.org/2018/07/24/beef-neck-and-vegetables-soup/https://chefsopinion.org/wp-content/uploads/2018/07/a.jpgBeef Neck And Vegetables SoupBella's Portionhttps://chefsopinion.org/wp-content/uploads/2018/07/141.jpgBeef Neck And Vegetables SoupBeef Neck And Vegetables Souphttps://chefsopinion.org/wp-content/uploads/2018/07/131.jpgBeef Neck And Vegetables SoupBeef Neck And Vegetables Souphttps://chefsopinion.org/wp-content/uploads/2018/07/10b.jpgBeef Neck And Vegetables SoupBeef Neck And Vegetables Souphttps://chefsopinion.org/wp-content/uploads/2018/07/101.jpgBeef Neck And Vegetables SoupBeef Neck And Vegetables Souphttps://chefsopinion.org/wp-content/uploads/2018/07/92.jpgBeef Neck And Vegetables Souptop with 1/4 of the meat, sprinkle with sliced scallions and grated parmesan (optional), place the plate with in a 200F degree oven to warm everything through (or use Microwave); to serve, add the piping hot soup; serves 4https://chefsopinion.org/wp-content/uploads/2018/07/53.jpgBeef Neck And Vegetables Souptop with blanched cauliflowerhttps://chefsopinion.org/wp-content/uploads/2018/07/43.jpgBeef Neck And Vegetables Soupadd blanched broccoli to a soup platehttps://chefsopinion.org/wp-content/uploads/2018/07/33.jpgBeef Neck And Vegetables Soupadd 4 small sliced carrots, simmer until the carrots are soft, add 1 ea diced avocado and 1 ea diced tomato to the soup, simmer for 1 minute, remove from heat, season with cayenne pepper and grated nutmeg to taste; check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/07/2c.jpgBeef Neck And Vegetables Soupcut the meat into bite size pieces2018-07-25T07:50:14+00:00monthlyhttps://chefsopinion.org/2018/07/21/poulpe-gratinee-horseradish-seasoned-potato-gratinated-octopus-stew-in-bordeaux/https://chefsopinion.org/wp-content/uploads/2018/07/17.jpg17Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/16.jpg16Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/12d.jpg12dPoulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/12b.jpg12bPoulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/121.jpg12Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/111.jpg11Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)https://chefsopinion.org/wp-content/uploads/2018/07/10.jpg10mix until well combined, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/07/91.jpg9add 1 ea whole egg, 4 ea finely sliced scallions, 1 tblsp grated horseradish, 2 ea tblsp EVO, 1/2 tsp dried majoram (optional), kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2018/07/81.jpg8meanwhile, remove flesh from 4 ea large baked potatoeshttps://chefsopinion.org/wp-content/uploads/2018/07/7f.jpg7fbake the gratin in a preheated 420F oven until the top is crisp and golden; serves 42018-10-22T06:25:41+00:00monthlyhttps://chefsopinion.org/2018/07/21/baked-atlantic-cod-fillet-cauliflower-sweet-cherry-peppers-and-capers-in-lemon-evo/https://chefsopinion.org/wp-content/uploads/2018/07/9.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOhttps://chefsopinion.org/wp-content/uploads/2018/07/8b.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOhttps://chefsopinion.org/wp-content/uploads/2018/07/8.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOhttps://chefsopinion.org/wp-content/uploads/2018/07/71.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOhttps://chefsopinion.org/wp-content/uploads/2018/07/61.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOtop with a few sprigs of fresh cilantro, top with the hot peppers, capers and butter (serves 2)https://chefsopinion.org/wp-content/uploads/2018/07/51.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOplate the fish and the cauliflowerhttps://chefsopinion.org/wp-content/uploads/2018/07/41.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOmeanwhile, saute 8 ea peppers, 2 tblsp capers, 1/2 tsp garlic paste, 4 oz whole butter and kosher salt until heated throughhttps://chefsopinion.org/wp-content/uploads/2018/07/31.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOplace the fish and the cauliflower on a rack, brush cauliflower with melted butter, sprinkle with kosher salt and grated parmesan to taste, bake in a pre-heated oven (400 F) until fish is cooked through (turn fish once), ca 15 - 20 minutes, depending on the thickness of the fillethttps://chefsopinion.org/wp-content/uploads/2018/07/22.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOseason 1 ea 20 oz fillet of cod with sriracha, lemon juice and kosher salt to taste, dip both sides in panko crumbshttps://chefsopinion.org/wp-content/uploads/2018/07/12.jpgBaked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVOblanche and drain one cleaned, quartered head of cauliflower 2018-07-22T16:25:56+00:00monthlyhttps://chefsopinion.org/2018/07/15/maybe-just-maybe/https://chefsopinion.org/wp-content/uploads/2018/07/21.jpg2https://chefsopinion.org/wp-content/uploads/2018/07/11.jpg12018-07-18T22:59:23+00:00monthlyhttps://chefsopinion.org/2018/07/02/agua-de-sandia/https://chefsopinion.org/wp-content/uploads/2018/07/7.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/6.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/5.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/4.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/3.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/2.jpgAgua De SandiaAgua De Sandiahttps://chefsopinion.org/wp-content/uploads/2018/07/1.jpgAgua De SandiaAgua De Sandia2018-07-03T09:27:18+00:00monthlyhttps://chefsopinion.org/2017/07/03/fourth-of-july-celebrating-the-first-brexit-of-1776-english-trifle/2018-06-29T15:08:53+00:00monthlyhttps://chefsopinion.org/2018/06/29/seafood-indulgence/https://chefsopinion.org/wp-content/uploads/2018/06/93.jpg9Seafood Indulgencehttps://chefsopinion.org/wp-content/uploads/2018/06/74.jpgSeafood IndulgenceSeafood Indulgencehttps://chefsopinion.org/wp-content/uploads/2018/06/64.jpgSeafood IndulgenceSeafood Indulgencehttps://chefsopinion.org/wp-content/uploads/2018/06/57.jpgSeafood Indulgenceplate seafood on a serving platter, drizzle with 4 oz melted butter and 2 cups of the seafood stock, serve with horseradish or Thai sweet chili sauce serves 4 appetizer or 1 generous main coursehttps://chefsopinion.org/wp-content/uploads/2018/06/46.jpgSeafood Indulgenceadd the shrimp and the simmering stock with a tongue carefully mix all together, https://chefsopinion.org/wp-content/uploads/2018/06/36.jpgSeafood Indulgenceadd 3 lbs crab legshttps://chefsopinion.org/wp-content/uploads/2018/06/26.jpgSeafood Indulgenceto a deep bowl add 2 lbs fresh, cooked crawfishhttps://chefsopinion.org/wp-content/uploads/2018/06/113.jpgSeafood Indulgencesimmer 2 lbs peeled, deveined, tail-on 21/24 shrimp in 2 tqt salted water, with 1 whole lemon sliced thin, 4 oz whole butter, 1 tblspn garlic paste and 1 tsp sriracha until half-way cooked (the shrimp will finish cooking while steeping with the other seafood)2018-06-29T05:09:40+00:00monthlyhttps://chefsopinion.org/2018/06/24/sauteed-chicken-thighs/https://chefsopinion.org/wp-content/uploads/2018/06/56.jpgSautéed  Chicken Thighspat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!! https://chefsopinion.org/wp-content/uploads/2018/06/45.jpgSautéed  Chicken Thighsalmost..........https://chefsopinion.org/wp-content/uploads/2018/06/35.jpgSautéed  Chicken ThighsSautéed  Chicken Thighshttps://chefsopinion.org/wp-content/uploads/2018/06/25.jpgSautéed  Chicken ThighsSeason Chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet overnighthttps://chefsopinion.org/wp-content/uploads/2018/06/112.jpg1Sautéed  Chicken Thighs2018-06-25T07:41:19+00:00monthlyhttps://chefsopinion.org/2018/06/21/zuppa-di-pesce/https://chefsopinion.org/wp-content/uploads/2018/06/172.jpgZuppa Di PesceZuppa Di Pescehttps://chefsopinion.org/wp-content/uploads/2018/06/162.jpgZuppa Di PesceZuppa Di Pescehttps://chefsopinion.org/wp-content/uploads/2018/06/151.jpgZuppa Di PesceZuppa Di Pescehttps://chefsopinion.org/wp-content/uploads/2018/06/143.jpgZuppa Di PesceZuppa Di Pescehttps://chefsopinion.org/wp-content/uploads/2018/06/102.jpgZuppa Di PesceZuppa Di Pescehttps://chefsopinion.org/wp-content/uploads/2018/06/92.jpgZuppa Di Pesceadd to the fish soup, simmer 3 more minutes, remove from heat, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/06/83.jpgZuppa Di Pesceto the fish and shrimp addd 2 oz capers and 2 tblsp chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2018/06/73.jpgZuppa Di Pesceadd 1 cup peeled, diced tomatoes and 1 cup cooked, small potatoes (optional), simmer 3 minuteshttps://chefsopinion.org/wp-content/uploads/2018/06/63.jpgZuppa Di Pescefish stockhttps://chefsopinion.org/wp-content/uploads/2018/06/55.jpgZuppa Di Pescestrain the solids from the stock, squeeze to extract all the stock/flavor2018-06-21T18:33:15+00:00monthlyhttps://chefsopinion.org/2018/06/17/tomato-parmigiano-reggiano-salad/https://chefsopinion.org/wp-content/uploads/2018/06/54.jpg5https://chefsopinion.org/wp-content/uploads/2018/06/142.jpgTomato & Parmigiano Reggiano SaladTomato & Parmigiano Reggiano Saladhttps://chefsopinion.org/wp-content/uploads/2018/06/12b.jpgTomato & Parmigiano Reggiano SaladTomato & Parmigiano Reggiano Saladhttps://chefsopinion.org/wp-content/uploads/2018/06/122.jpgTomato & Parmigiano Reggiano SaladTomato & Parmigiano Reggiano Saladhttps://chefsopinion.org/wp-content/uploads/2018/06/82.jpgTomato & Parmigiano Reggiano Saladgarnish with some greens and fresh basil (Spoon some of the dressing over the greens), drizzle the balsamic vinegar reduction over the cheesehttps://chefsopinion.org/wp-content/uploads/2018/06/72.jpgTomato & Parmigiano Reggiano Saladadd parmigiano Reggiano batonshttps://chefsopinion.org/wp-content/uploads/2018/06/62.jpgTomato & Parmigiano Reggiano Saladtop tomatoes with onion rings (optional), season with kosher salt, fresh ground black pepper, EVO and white balsamic vinegar, marinade for at least two hourshttps://chefsopinion.org/wp-content/uploads/2018/06/53.jpgTomato & Parmigiano Reggiano Saladlayer tomatoes in a bowlhttps://chefsopinion.org/wp-content/uploads/2018/06/43.jpgTomato & Parmigiano Reggiano Saladslice good quality, RIPE tomatoes into fine sliceshttps://chefsopinion.org/wp-content/uploads/2018/06/33.jpgTomato & Parmigiano Reggiano Saladbrush the slices gererously with garlic paste, bake until golden and crisp2018-06-19T03:23:07+00:00monthlyhttps://chefsopinion.org/2012/07/22/vietnamese-pork-mushroom-dumpling-soup-nam-rom-thit-heo/2018-06-17T16:06:36+00:00monthlyhttps://chefsopinion.org/2012/08/11/pork-ribs-soup-with-long-life-noodles/2018-06-17T16:05:49+00:00monthlyhttps://chefsopinion.org/2018/06/14/pork-beans/https://chefsopinion.org/wp-content/uploads/2018/06/download-1.jpgdownload (1)https://chefsopinion.org/wp-content/uploads/2018/06/download.jpgdownloadhttps://chefsopinion.org/wp-content/uploads/2018/06/images1.jpgimageshttps://chefsopinion.org/wp-content/uploads/2018/06/171.jpgPork & BeansPork & Beanshttps://chefsopinion.org/wp-content/uploads/2018/06/161.jpgPork & BeansPork & Beanshttps://chefsopinion.org/wp-content/uploads/2018/06/15.jpgPork & BeansPork & Beanshttps://chefsopinion.org/wp-content/uploads/2018/06/141.jpgPork & BeansPork & Beanshttps://chefsopinion.org/wp-content/uploads/2018/06/131.jpgPork & BeansPork & Beanshttps://chefsopinion.org/wp-content/uploads/2018/06/121.jpgPork & Beansadd the pork and sausages, simmer another 3 minutes, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/06/101.jpgPork & Beanssimmer for 3 minutes2018-06-18T07:49:24+00:00monthlyhttps://chefsopinion.org/2018/06/09/salad-days-are-here-to-stay-carlos-salvation/https://chefsopinion.org/wp-content/uploads/2018/06/19.jpgSalad Days Are Here Again.........."Carlo's Salvation"Salad Days Are Here To Stay.........."Carlo's Salvation"https://chefsopinion.org/wp-content/uploads/2018/06/18.jpgSalad Days Are Here Again..........Salad Days Are Here To Stay.........."Carlo's Salvation"https://chefsopinion.org/wp-content/uploads/2018/06/17.jpgSalad Days Are Here Again..........Salad Days Are Here To Stay.........."Carlo's Salvation"https://chefsopinion.org/wp-content/uploads/2018/06/16.jpgSalad Days Are Here Again..........Salad Days Are Here To Stay.........."Carlo's Salvation"https://chefsopinion.org/wp-content/uploads/2018/06/51.jpgSalad Days Are Here Again..........top with the bacon, add 9 oz gorgonzola; serves 2 main course or 6 appetizershttps://chefsopinion.org/wp-content/uploads/2018/06/41.jpgSalad Days Are Here Again..........add the avocadoshttps://chefsopinion.org/wp-content/uploads/2018/06/3b.jpgSalad Days Are Here Again..........plate the salad on a large serving platter, add 1 cup daikon radish sprouts, drizzle sprouts with EVO https://chefsopinion.org/wp-content/uploads/2018/06/31.jpgSalad Days Are Here Again..........render 6 slices of bacon until crisp but not dry, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2018/06/21.jpgSalad Days Are Here Again..........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 shellshttps://chefsopinion.org/wp-content/uploads/2018/06/13.jpgSalad Days Are Here Again..........2 cup spinach, 1/2 cup onion julienne, 2 cup halved grape tomatoes; dress with 1/2 cup raspberry vinaigrette2018-06-10T16:41:29+00:00monthlyhttps://chefsopinion.org/2018/06/03/parmesan-crusted-sauteed-pork-medallions-with-potatoes-bell-peppers-and-crimini/https://chefsopinion.org/wp-content/uploads/2018/06/12.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And CriminiParmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Criminihttps://chefsopinion.org/wp-content/uploads/2018/06/11.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And CriminiParmesan Crusted Sautéed Pork Medallions With Potatoes, Bell Peppers And Criminihttps://chefsopinion.org/wp-content/uploads/2018/06/10.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And CriminiParmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Criminihttps://chefsopinion.org/wp-content/uploads/2018/06/9.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And CriminiParmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Criminihttps://chefsopinion.org/wp-content/uploads/2018/06/8.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminiadd 2 tblsp of tomato sauce to each medallion, top with the sauteed veggieshttps://chefsopinion.org/wp-content/uploads/2018/06/7.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminitop the potatoes with the medallionshttps://chefsopinion.org/wp-content/uploads/2018/06/6.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminisaute 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 tastehttps://chefsopinion.org/wp-content/uploads/2018/06/5.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminiplate the potatoes on a serving dish, reserve the pork on a warm platehttps://chefsopinion.org/wp-content/uploads/2018/06/4.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminisaute 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 https://chefsopinion.org/wp-content/uploads/2018/06/3.jpgParmesan Crusted Sauteed Pork Médaillons, With Potatoes, Bell Peppers And Criminidip and press both sides of the medaillons into the mixture2018-06-03T16:49:15+00:00monthlyhttps://chefsopinion.org/2018/05/30/chinese-stir-fried-rice-sticks-with-cabbage-and-egg/https://chefsopinion.org/wp-content/uploads/2018/05/27.jpgChinese Stir Fried Rice Sticks With Cabbage And Eggsaute 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 translucenthttps://chefsopinion.org/wp-content/uploads/2018/05/142.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/153.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/141.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/133.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/123.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/115.jpg11Chinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/73.jpgChinese Stir Fried Rice Sticks With Cabbage And EggChinese Stir Fried Rice Sticks With Cabbage And Egghttps://chefsopinion.org/wp-content/uploads/2018/05/66.jpgChinese Stir Fried Rice Sticks With Cabbage And Eggadd the scrambled eggs, mix lightly ; serves 6https://chefsopinion.org/wp-content/uploads/2018/05/56.jpgChinese Stir Fried Rice Sticks With Cabbage And Egg,remove from heat, check/adjust seasoning (I added another tbls of chili paste , 1 tsp garlic paste and a bit more kosher salt)2018-06-01T05:19:44+00:00monthlyhttps://chefsopinion.org/2018/05/27/so-here-is-my-excuse/https://chefsopinion.org/wp-content/uploads/2018/05/bella-hans.jpgBella & Hans SusserBella & Hans2018-06-07T16:19:39+00:00monthlyhttps://chefsopinion.org/2018/05/22/peel-eat-chili-garlic-shrimp/https://chefsopinion.org/wp-content/uploads/2018/05/110.jpg1https://chefsopinion.org/wp-content/uploads/2018/05/72.jpgPeel & Eat Chili / Garlic ShrimpPeel & Eat Chili / Garlic Shrimphttps://chefsopinion.org/wp-content/uploads/2018/05/65.jpgPeel & Eat Chili / Garlic ShrimpPeel & Eat Chili / Garlic Shrimphttps://chefsopinion.org/wp-content/uploads/2018/05/55.jpgPeel & Eat Chili / Garlic ShrimpPeel & Eat Chili / Garlic Shrimphttps://chefsopinion.org/wp-content/uploads/2018/05/45.jpgPeel & Eat Chili / Garlic ShrimpPeel & Eat Chili / Garlic Shrimphttps://chefsopinion.org/wp-content/uploads/2018/05/35.jpgPeel & Eat Chili / Garlic Shrimpadd 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 cilantrohttps://chefsopinion.org/wp-content/uploads/2018/05/26.jpgPeel & Eat Chili / Garlic Shrimpsaute 1 tblsp chili flakes and 1 tblsp garlic paste until fragranthttps://chefsopinion.org/wp-content/uploads/2018/05/19.jpgPeel & Eat Chili / Garlic Shrimpheat 1/2 cup EVO2018-05-23T00:14:13+00:00monthlyhttps://chefsopinion.org/2018/05/20/haricots-verts-en-salade/https://chefsopinion.org/wp-content/uploads/2018/05/132.jpgHaricots Verts En SaladeHaricots Verts En Saladehttps://chefsopinion.org/wp-content/uploads/2018/05/113.jpgHaricots Verts En SaladeHaricots Verts En Saladehttps://chefsopinion.org/wp-content/uploads/2018/05/102.jpgHaricots Verts En SaladeHaricots Verts En Saladehttps://chefsopinion.org/wp-content/uploads/2018/05/93.jpgHaricots Verts En Saladetop with the poached eggs, top with the crispy baconhttps://chefsopinion.org/wp-content/uploads/2018/05/81.jpgHaricots Verts En Saladetop with the onions/peppershttps://chefsopinion.org/wp-content/uploads/2018/05/71.jpgHaricots Verts En Saladeplate the beanshttps://chefsopinion.org/wp-content/uploads/2018/05/64.jpgHaricots Verts En Saladedress 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 tastehttps://chefsopinion.org/wp-content/uploads/2018/05/54.jpgHaricots Verts En Saladepoach 3 ea eggs to your preferred donenesshttps://chefsopinion.org/wp-content/uploads/2018/05/44.jpgHaricots Verts En Saladecut 1/2 ea red pepper, 1/2 ea yellow pepper and 1 ea red onion into julienne/ringshttps://chefsopinion.org/wp-content/uploads/2018/05/34.jpgHaricots Verts En Saladedrain the bacon; use the fat for another recipe (such as sauteed potatoes)2018-05-20T16:27:29+00:00monthlyhttps://chefsopinion.org/2018/05/19/baked-wild-sockeye-salmon-with-baby-arugula/https://chefsopinion.org/wp-content/uploads/2018/05/171.jpgBella's Baked Wild Sockeye SalmonBella's Baked Wild Sockeye Salmonhttps://chefsopinion.org/wp-content/uploads/2018/05/161.jpgBaked Wild Sockeye Salmon With Baby ArugulaBaked Wild Sockeye Salmon With Baby Arugulahttps://chefsopinion.org/wp-content/uploads/2018/05/151.jpgBaked Wild Sockeye Salmon With Baby ArugulaBaked Wild Sockeye Salmon With Baby Arugulahttps://chefsopinion.org/wp-content/uploads/2018/05/131.jpgBaked Wild Sockeye Salmon With Baby ArugulaBaked Wild Sockeye Salmon With Baby Arugulahttps://chefsopinion.org/wp-content/uploads/2018/05/122.jpgBaked Wild Sockeye Salmon With Baby ArugulaBaked Wild Sockeye Salmon With Baby Arugulahttps://chefsopinion.org/wp-content/uploads/2018/05/112.jpgBaked Wild Sockeye Salmon With Baby ArugulaBaked Wild Sockeye Salmon With Baby Arugulahttps://chefsopinion.org/wp-content/uploads/2018/05/101.jpgBaked Wild Sockeye Salmon With Baby Arugulacook 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 2https://chefsopinion.org/wp-content/uploads/2018/05/92.jpgBaked Wild Sockeye Salmon With Baby ArugulaI cut up the un-seasoned skin for Bella; put the rack into a 420F pre-heated ovenhttps://chefsopinion.org/wp-content/uploads/2018/05/24.jpgBaked Wild Sockeye Salmon With Baby Arugulaseason salmon filet on both sides with EVO, kosher salt, garlic paste, sriracha and lemon juice to taste, place on a wire rackhttps://chefsopinion.org/wp-content/uploads/2018/05/17.jpgBaked Wild Sockeye Salmon With Baby Arugulatrim 1.5 lbs salmon filet, remove all pin bones with tweezers, remove skin2018-05-20T20:53:37+00:00monthlyhttps://chefsopinion.org/2018/05/16/salade-de-gesiers-romaine-and-red-onions-in-tarragon-vinaigrette-with-chili-gizzards-honey-garlic-yogurt/https://chefsopinion.org/wp-content/uploads/2018/05/111.jpgSalade 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)https://chefsopinion.org/wp-content/uploads/2018/05/91.jpgSalade 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)https://chefsopinion.org/wp-content/uploads/2018/05/8.jpgSalade 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)https://chefsopinion.org/wp-content/uploads/2018/05/7.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)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 gizzardshttps://chefsopinion.org/wp-content/uploads/2018/05/63.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)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 https://chefsopinion.org/wp-content/uploads/2018/05/53.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)when crisp and golden, remove gizzards to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2018/05/43.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)stir fry gizzards in 380F peanut oil until crisp and goldenhttps://chefsopinion.org/wp-content/uploads/2018/05/33.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)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 wellhttps://chefsopinion.org/wp-content/uploads/2018/05/23.jpgSalade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette With Chili Gizzards & Honey Garlic Yogurt)simmer gizzards in lightly salted water until tender but not mushy, drainhttps://chefsopinion.org/wp-content/uploads/2018/05/16.jpg12018-05-17T17:03:58+00:00monthlyhttps://chefsopinion.org/2018/05/10/pulpo-a-la-gallega-galician-style-octopus/https://chefsopinion.org/wp-content/uploads/2018/05/221.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/121.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/6b.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/62.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/52.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/4b.jpgPulpo a la Gallega (Galician Style Octopus)Pulpo a la Gallega (Galician Style Octopus)https://chefsopinion.org/wp-content/uploads/2018/05/42.jpgPulpo a la Gallega (Galician Style Octopus)add 1/3 cup chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2018/05/32.jpgPulpo a la Gallega (Galician Style Octopus)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 paprikahttps://chefsopinion.org/wp-content/uploads/2018/05/22.jpgPulpo a la Gallega (Galician Style Octopus)add 3 cup cooked, small potatoes, saute another minutehttps://chefsopinion.org/wp-content/uploads/2018/05/12.jpgPulpo a la Gallega (Galician Style Octopus)saute 1 ea large, diced onion with 1 tblsp garlic paste in 1 cup olive oil2019-04-23T06:55:14+00:00monthlyhttps://chefsopinion.org/2018/05/08/stir-fried-beef-and-spinach-in-cherry-peppers-sauce/https://chefsopinion.org/wp-content/uploads/2018/05/15.jpgStir Fried Beef And Spinach In Cherry- Peppers SauceStir Fried Beef And Spinach In Cherry- Peppers Saucehttps://chefsopinion.org/wp-content/uploads/2018/05/14.jpgStir Fried Beef And Spinach In Cherry- Peppers SauceStir Fried Beef And Spinach In Cherry- Peppers Saucehttps://chefsopinion.org/wp-content/uploads/2018/05/13.jpgStir Fried Beef And Spinach In Cherry- Peppers SauceStir Fried Beef And Spinach In Cherry- Peppers Saucehttps://chefsopinion.org/wp-content/uploads/2018/05/61.jpgStirfried Beef And Spinach In Cherry- Peppers Sauceadd 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 ricehttps://chefsopinion.org/wp-content/uploads/2018/05/51.jpgStirfried Beef And Spinach In Cherry- Peppers Sauceadd 1/3 cup chicken stock and 12 oz spinach to the wok/pan, season with kosher salt to taste, simmer briefly, remove from heathttps://chefsopinion.org/wp-content/uploads/2018/05/41.jpgStirfried Beef And Spinach In Cherry- Peppers Sauceheat 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 https://chefsopinion.org/wp-content/uploads/2018/05/31.jpgStirfried Beef And Spinach In Cherry- Peppers Sauceseason 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 hourhttps://chefsopinion.org/wp-content/uploads/2018/05/21.jpgStirfried Beef And Spinach In Cherry- Peppers Sauceadd julienne of 1 ea large red pepper, 1 ea yellow pepper and 1 ea large onionhttps://chefsopinion.org/wp-content/uploads/2018/05/11.jpgStirfried Beef And Spinach In Cherry- Peppers Saucecut 12 oz of beef loin flap (vacio de res) into thin julienne2018-05-09T18:56:41+00:00monthlyhttps://chefsopinion.org/2018/05/07/nicaragua-and-my-teeth/https://chefsopinion.org/wp-content/uploads/2018/05/safe_image.jpegsafe_imagehttps://chefsopinion.org/wp-content/uploads/2018/05/managua.jpegmanaguahttps://chefsopinion.org/wp-content/uploads/2018/05/living-in-managua.jpgliving-in-managuahttps://chefsopinion.org/wp-content/uploads/2018/05/img_1786.jpgIMG_1786https://chefsopinion.org/wp-content/uploads/2018/05/img_1780.jpgIMG_1780https://chefsopinion.org/wp-content/uploads/2018/05/img_1778.jpgIMG_1778https://chefsopinion.org/wp-content/uploads/2018/05/img_1777.jpgIMG_1777https://chefsopinion.org/wp-content/uploads/2018/05/img_1775.jpgIMG_1775https://chefsopinion.org/wp-content/uploads/2018/05/img_1774.jpgIMG_1774https://chefsopinion.org/wp-content/uploads/2018/05/img_1773.jpgIMG_17732018-05-12T23:52:09+00:00monthlyhttps://chefsopinion.org/2018/04/30/grilled-salmon-with-artichokes-red-onions-tomatoes-marinated-in-raspberry-vinaigrette/https://chefsopinion.org/wp-content/uploads/2018/04/b1.jpgbhttps://chefsopinion.org/wp-content/uploads/2018/04/b.jpgPickled Artichokes, Onion And TomatoesPickled Artichokes, Onion And Tomatoeshttps://chefsopinion.org/wp-content/uploads/2018/04/a.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigretteseason 10 ea artichoke hearts, 1/2 med size red onion and 6 oz peeled, seeded and diced tomatoes in 1/3 cup raspberry vinaigrette overnighthttps://chefsopinion.org/wp-content/uploads/2018/04/54.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry VinaigretteGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/43.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry VinaigretteGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/33.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry VinaigretteGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/23.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrettegrill together with halved limes until limes are caramelized and salmon is cooked to your likinghttps://chefsopinion.org/wp-content/uploads/2018/04/13.jpgGrilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigretteseason salmon fillets with kosher salt, cayenne pepper and lime juice to taste, brush with olive oil, grill together with halved limes until limes are caramelized and salmon is cooked to your liking2018-04-30T18:21:00+00:00monthlyhttps://chefsopinion.org/2018/04/24/sauteed-bone-in-ham-steak-with-onion-and-tomato/https://chefsopinion.org/wp-content/uploads/2018/04/10.jpgSauteed Bone-In Ham Steak With Onion And TomatoSautéed Bone-In Ham Steak With Onion And Tomatohttps://chefsopinion.org/wp-content/uploads/2018/04/9.jpgSauteed Bone-In Ham Steak With Onion And TomatoSautéed Bone-In Ham Steak With Onion And Tomatohttps://chefsopinion.org/wp-content/uploads/2018/04/81.jpgSauteed Bone-In Ham Steak With Onion And TomatoSautéed Bone-In Ham Steak With Onion And Tomatohttps://chefsopinion.org/wp-content/uploads/2018/04/71.jpgSauteed Bone-In Ham Steak With Onion And TomatoSautéed Bone-In Ham Steak With Onion And Tomatohttps://chefsopinion.org/wp-content/uploads/2018/04/53.jpgSauteed Bone-In Ham Steak With Onion And Tomatoadd 1/2 cup grape tomatoes, season with kosher salt and cayenne pepper, saute until tomatoes are heated throughhttps://chefsopinion.org/wp-content/uploads/2018/04/42.jpgSauteed Bone-In Ham Steak With Onion And Tomatoremove the steak to a warm platehttps://chefsopinion.org/wp-content/uploads/2018/04/32.jpgSauteed Bone-In Ham Steak With Onion And Tomatoturn the steak, cook until fully heated through, about 2 to 3 more minutes, depending on the thickness of the steak, without letting the onions getting too darkhttps://chefsopinion.org/wp-content/uploads/2018/04/22.jpgSauteed Bone-In Ham Steak With Onion And Tomatoadd the bone-in ham steak, cook on low heat for 3 minutes,https://chefsopinion.org/wp-content/uploads/2018/04/12.jpgSauteed Bone-In Ham Steak With Onion And Tomatoin 1 tblsp olive oil, saute 6 ea stalks of scallion, cut into 1/2 inch pieces, and 1 medium sixe onion, cut into julienne, until onions are lightly caramelized, turn down the heat of the pan to low2018-04-25T17:37:31+00:00monthlyhttps://chefsopinion.org/2018/04/21/crabmeat-baby-arugula-avocado-egg-and-grape-tomato-salad-in-honey-mustard-vinaigrette/https://chefsopinion.org/wp-content/uploads/2018/04/52.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/8.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/7.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/6.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/51.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/41.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard VinaigretteCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/04/31.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigretteplate the arugula firsthttps://chefsopinion.org/wp-content/uploads/2018/04/21.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrettedress all ingredients except the arugula with 1/4 cup dressing, dress the arugula seperately with 2 tblsp dressinghttps://chefsopinion.org/wp-content/uploads/2018/04/11.jpgCrabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette3 oz baby arugula, 1 ea haas avocado, 3 ea hardboiled eggs, 6 oz crabmeat, 8 ea grape tomatoes, honey/mustard dressing2018-04-21T19:08:53+00:00monthlyhttps://chefsopinion.org/2018/04/08/spaghetti-al-caviale-spaghetti-with-caviar/https://chefsopinion.org/wp-content/uploads/2018/04/5.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)https://chefsopinion.org/wp-content/uploads/2018/04/4.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)https://chefsopinion.org/wp-content/uploads/2018/04/3b.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)https://chefsopinion.org/wp-content/uploads/2018/04/3.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)https://chefsopinion.org/wp-content/uploads/2018/04/2.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)https://chefsopinion.org/wp-content/uploads/2018/04/1.jpgSPAGHETTI AL CAVIALE (Spaghetti With Caviar)SPAGHETTI AL CAVIALE (Spaghetti With Caviar)2018-04-09T06:23:25+00:00monthlyhttps://chefsopinion.org/2018/03/30/all-good-things-will-come-to-an-end-eventually/https://chefsopinion.org/wp-content/uploads/2018/03/let-it-go.jpglet it gohttps://chefsopinion.org/wp-content/uploads/2018/03/dont-cry.jpgdon't cry....https://chefsopinion.org/wp-content/uploads/2018/03/charlie-and-linus.jpgCharlie and LinusLinus: Nothing goes on forever. All good things mus come to an end. Charlie: When do the good things start ?https://chefsopinion.org/wp-content/uploads/2018/03/peanuts.jpgpeanuts2018-04-08T16:52:21+00:00monthlyhttps://chefsopinion.org/2018/03/20/chicken-noodle-soup-chicken-soup-with-carrot-noodles-green-beans/https://chefsopinion.org/wp-content/uploads/2018/03/x.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)Bella's Chicken Noodle Soup (She still ate half my wings and carrots) :-) https://chefsopinion.org/wp-content/uploads/2018/03/93.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)https://chefsopinion.org/wp-content/uploads/2018/03/83.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)https://chefsopinion.org/wp-content/uploads/2018/03/73.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)https://chefsopinion.org/wp-content/uploads/2018/03/64.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)place the wings and veggies / "noodles" in a deep serving bowl, cover with the chicken souphttps://chefsopinion.org/wp-content/uploads/2018/03/5c.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)carrot noodles and green beanshttps://chefsopinion.org/wp-content/uploads/2018/03/5b.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)trim and blanch 1 lbs green beans briefly, drain, shock in ice waterhttps://chefsopinion.org/wp-content/uploads/2018/03/5a.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)blanch the carrots briefly, drain, shock in ice waterhttps://chefsopinion.org/wp-content/uploads/2018/03/44.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)cut with a potato peeler or a mandoline into thin, long "noodles"https://chefsopinion.org/wp-content/uploads/2018/03/35.jpgChicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)wash and peel 1,5 lbs young carrots2018-03-21T04:53:19+00:00monthlyhttps://chefsopinion.org/2018/03/14/arugula-crab-salad-in-honey-mustard-dressing/https://chefsopinion.org/wp-content/uploads/2018/03/63.jpgArugula & Crab Salad In Honey-Mustard DressingArugula & Crab Salad In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2018/03/53.jpgArugula & Crab Salad In Honey-Mustard DressingArugula & Crab Salad In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2018/03/43.jpgArugula & Crab Salad In Honey-Mustard DressingArugula & Crab Salad In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2018/03/34.jpgArugula & Crab Salad In Honey-Mustard DressingArugula & Crab Salad In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2018/03/26.jpgArugula & Crab Salad In Honey-Mustard Dressingadd finely sliced red cabbage and Greek yogurt dressing, mix, serve with toasted bread and sliced carambolahttps://chefsopinion.org/wp-content/uploads/2018/03/114.jpgArugula & Crab Salad In Honey-Mustard Dressingbaby arugula, kani kama, sliced chilies (use chilies which are suited to the heatlevel you can tolerate) 2018-03-15T06:43:46+00:00monthlyhttps://chefsopinion.org/2018/03/14/black-pepper-soy-chicken-wings/https://chefsopinion.org/wp-content/uploads/2018/03/33.jpgBlack Pepper & Soy Chicken WingsBlack Pepper & Soy Chicken Wingshttps://chefsopinion.org/wp-content/uploads/2018/03/25.jpgBlack Pepper & Soy Chicken WingsBlack Pepper & Soy Chicken Wingshttps://chefsopinion.org/wp-content/uploads/2018/03/113.jpgBlack Pepper & Soy Chicken WingsBlack Pepper & Soy Chicken Wingshttps://chefsopinion.org/wp-content/uploads/2018/03/0.jpgBlack Pepper & Soy Chicken Wingsseason chicken wings with peanut oil, freshly-cracked black pepper, soy sauce, kosher salt, lemon juice, chili oil, granulated garilc, hoisin sauce and annatto powder to taste, cook on a rack in a pre-heated oven at 400F until cooked through, about 45 minutes, depending on the size of the wings 2018-03-14T21:03:34+00:00monthlyhttps://chefsopinion.org/2018/03/10/chicken-doner-kebab/https://chefsopinion.org/wp-content/uploads/2018/03/112.jpg1https://chefsopinion.org/wp-content/uploads/2018/03/110.jpg1https://chefsopinion.org/wp-content/uploads/2018/03/dc3b6ner-kebab-germany.jpgDöner Kebab, GermanyDöner Kebab, Sold At A Street Stand In Germanyhttps://chefsopinion.org/wp-content/uploads/2018/03/191.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/182.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/171.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/16b.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/16a.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/161.jpgChicken Döner KebabChicken Döner Kebabhttps://chefsopinion.org/wp-content/uploads/2018/03/92.jpgChicken Döner Kebabwhile the kekab is cooking, prepare a salad of shredded ilettuce or cabbage with chopped cilantro, julienned grilled red peppers, julienned onions and a yogurt dressing (or use any condiments/salad you might prefer)2018-03-11T05:22:01+00:00monthlyhttps://chefsopinion.org/2018/03/04/grilled-shrimp-and-peppers-brochette-with-red-wine-bucatini-and-pangrattato/https://chefsopinion.org/wp-content/uploads/2018/03/82.jpgRed Wine-BucatiniRed Wine-Bucatinihttps://chefsopinion.org/wp-content/uploads/2018/03/121.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And PangrattatoGrilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/03/111.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And PangrattatoGrilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/03/101.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And PangrattatoGrilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/03/91.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And PangrattatoGrilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2018/03/81.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And Pangrattatoplace the bucatini on a serving dish, sprinkle with most of the pangrattato, top with the brochettes, sprinkle the remaining pangrattato on tophttps://chefsopinion.org/wp-content/uploads/2018/03/71.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And Pangrattatogrill on both sides until almost cooked through (the carry-over heat will do the rest)https://chefsopinion.org/wp-content/uploads/2018/03/61.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And Pangrattatobrush the brochettes lightly with peanut butterhttps://chefsopinion.org/wp-content/uploads/2018/03/51.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And Pangrattatoimmediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2018/03/41.jpgGrilled Shrimp And Peppers Brochette With Red Wine Bucatini And Pangrattatobring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain2018-03-05T08:57:00+00:00monthlyhttps://chefsopinion.org/2018/03/01/chinese-new-year-egg-dumpling-soup-%e8%9b%8b%e9%a5%ba-dan-jiao/https://chefsopinion.org/wp-content/uploads/2018/03/181.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/36.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/22.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/21.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/20.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/19.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/18.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )to serve, add the soup, pork and cabbage to a serving bowlhttps://chefsopinion.org/wp-content/uploads/2018/03/17.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )top the soup with the dumplingshttps://chefsopinion.org/wp-content/uploads/2018/03/16.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )https://chefsopinion.org/wp-content/uploads/2018/03/14.jpgChinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing2018-03-02T18:12:33+00:00monthlyhttps://chefsopinion.org/2018/02/24/easy-does-it-35-italian-sausages-and-bell-peppers/https://chefsopinion.org/wp-content/uploads/2018/02/93.jpgEASY DOES IT # 35 – Italian Sausages And Bell PeppersEASY DOES IT # 35 – Italian Sausages And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2018/02/84.jpgEASY DOES IT # 35 – Italian Sausages And Bell PeppersEASY DOES IT # 35 – Italian Sausages And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2018/02/65.jpgEASY DOES IT # 35 – Italian Sausages And Bell PeppersEASY DOES IT # 35 – Italian Sausages And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2018/02/56.jpgEASY DOES IT # 35 – Italian Sausages And Bell PeppersEASY DOES IT # 35 – Italian Sausages And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2018/02/45.jpgEASY DOES IT # 35 – Italian Sausages And Bell Pepperstop with the sausage balls, add 1 cup water or unsalted chicken stock, bake in a 373F oven until sausage balls are cooked through but not dry, ca 20 minuteshttps://chefsopinion.org/wp-content/uploads/2018/02/35.jpgEASY DOES IT # 35 – Italian Sausages And Bell Peppers saute for 3 minuteshttps://chefsopinion.org/wp-content/uploads/2018/02/25.jpgEASY DOES IT # 35 – Italian Sausages And Bell Pepperscut 1 ea yellow/green and red peppers into 1" pieces, add to 1 tblsp olive oil in a medium hot pan, add 1 tblsp tomato paste, 1 tsp garlic paste, 1 tsp dry oregano,and kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2018/02/116.jpgEASY DOES IT # 35 – Italian Sausages And Bell Peppersshape 1 lb Italian Sausage meat into 9 balls2018-02-25T07:26:33+00:00monthlyhttps://chefsopinion.org/2018/02/19/sauteed-salmon-with-arugula-strawberries-walnuts-in-raspberry-vinaigrette/https://chefsopinion.org/wp-content/uploads/2018/02/55.jpgSauteed Salmon With Arugula, Strawberries & Walnuts In Raspberry VinaigretteSauteed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/124.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/115.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/103.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/92.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/82.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/73.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/64.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry VinaigretteSautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2018/02/54.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigretteto 1 cup baby arugula add 8 ea quartered strawberries, 1/2 cup very finely sliced red cabbage, 1/4 cup walnuts and 1/4 cup raspberry vinaigrette, mix, place salad on a serving plate, top the salad with the salmon filet, drizzle the salmon with the juice from a caramelized lemonhttps://chefsopinion.org/wp-content/uploads/2018/02/44.jpgSauteed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigretteturn the fish and skin, cook until 162F in the center (or less if you prefer, but please remember food-safe temperatures are strongly suggested for a reason, and required by law in commercial establishments ! )2018-02-19T18:33:14+00:00monthlyhttps://chefsopinion.org/2018/02/17/salad-of-endive-chili-chicken/https://chefsopinion.org/wp-content/uploads/2018/02/151.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/142.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/133.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/123.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/113.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/102.jpgSalad Of Endive & Chili ChickenSalad Of Endive & Chili Chickenhttps://chefsopinion.org/wp-content/uploads/2018/02/91.jpgSalad Of Endive & Chili Chickenmix the salad with 1/3 cup honey/mustard dressing, plate on a large serving dish, pull (or cut if you prefer) into bite-size pieces, place on top of the salad, garnish with fresh basilhttps://chefsopinion.org/wp-content/uploads/2018/02/81.jpg8https://chefsopinion.org/wp-content/uploads/2018/02/72.jpgSalad Of Endive & Chili Chickenadd 5 ea sliced raddishes, 1 medium sized, julienned onion and 2 tblsp chopped Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2018/02/63.jpg6wash and cut 1 large head of endive2018-02-19T04:42:50+00:00monthlyhttps://chefsopinion.org/2018/02/14/congee-with-mushroom-carrot-egg/https://chefsopinion.org/wp-content/uploads/2018/02/132.jpgCongee With Mushrooms. Carrots & EggCongee With Mushrooms. Carrots & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/122.jpgCongee With Mushrooms. Carrots & EggCongee With Mushroom, Carrot & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/11b.jpgCongee With Mushroom, Carrot & EggCongee With Mushroom, Carrot & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/112.jpgCongee With Mushroom, Carrot & EggCongee With Mushroom, Carrot & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/71.jpgCongee With Mushrooms. Carrots & EggCongee With Mushrooms. Carrots & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/62.jpgCongee With Mushrooms. Carrots & EggCongee With Mushroom, Carrot & Egghttps://chefsopinion.org/wp-content/uploads/2018/02/52.jpgCongee With Mushrooms. Carrots & Eggsprinkle with 1 tblsp sliced scallions, top with the sauteed mushroomshttps://chefsopinion.org/wp-content/uploads/2018/02/42.jpgCongee With Mushrooms. Carrots & Eggdrizzle with chili oil (optional)https://chefsopinion.org/wp-content/uploads/2018/02/32.jpgCongee With Mushrooms. Carrots & Eggwhen the congee has the desired texture, add 4 whole whisked eggs, simmer one minute, remove from heat, check/adjust seasoning, plate in a bowlhttps://chefsopinion.org/wp-content/uploads/2018/02/22.jpgCongee With Mushrooms. Carrots & Eggmeanwhile, saute 1 cup sliced mushroom of your choice in 1 tblsp peanut oil until lightly browned, season with kosher salt and cayenne pepper to taste, reserve2018-02-19T04:15:10+00:00monthlyhttps://chefsopinion.org/2018/02/08/hans-pork-goulash-with-peppers-pasta-pearls/https://chefsopinion.org/wp-content/uploads/2018/02/171.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/161.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/20.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/19.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/18.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/17.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/16.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/141.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/131.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearlshttps://chefsopinion.org/wp-content/uploads/2018/02/121.jpgHans' Pork Goulash With Peppers & Pasta PearlsHans' Pork Goulash With Peppers & Pasta Pearls2018-02-08T23:12:12+00:00monthlyhttps://chefsopinion.org/2018/02/03/chicken-tandoori-naan-sandwich/https://chefsopinion.org/wp-content/uploads/2018/02/13.jpgChicken Tandoori/Naan SandwichChicken Tandoori/Naan Sandwichhttps://chefsopinion.org/wp-content/uploads/2018/02/12.jpgChicken Tandoori/Naan SandwichChicken Tandoori/Naan Sandwichhttps://chefsopinion.org/wp-content/uploads/2018/02/11.jpgChicken Tandoori/Naan SandwichChicken Tandoori/Naan Sandwichhttps://chefsopinion.org/wp-content/uploads/2018/02/10.jpgChicken Tandoori/Naan SandwichChicken Tandoori/Naan Sandwichhttps://chefsopinion.org/wp-content/uploads/2018/02/6.jpgChicken Tandoori/Naan Sandwichwhile the chicken rests, prepare fresh naan or reheat good quality frozen naanhttps://chefsopinion.org/wp-content/uploads/2018/02/5.jpgChicken Tandoori/Naan Sandwichtondoori chicken at it's finest :-)https://chefsopinion.org/wp-content/uploads/2018/02/4.jpgChicken Tandoori/Naan Sandwichcrisp, juicy, golden - done......https://chefsopinion.org/wp-content/uploads/2018/02/3.jpgChicken Tandoori/Naan Sandwichnext day, place the chicken on a rack, roast at 450F until golden crisp and cooked through (35 to 45 min); however, the length of time depends on the size of the chicken, the type of oven, etc; if you have a food thermometer remove the chicken when it registers 162 at thickest part on the bone, remove the chicken, cover lightly and let rest for 5 minutes before servinghttps://chefsopinion.org/wp-content/uploads/2018/02/2.jpgChicken Tandoori/Naan Sandwichmix all ingredients well, add 3 ea deep-scored chicken thighs, mix, cover, keep in fridge over nighthttps://chefsopinion.org/wp-content/uploads/2018/02/1.jpgChicken Tandoori/Naan Sandwichmix 1 cup Greek yogurt (or strain your own yogurt overnight in a suspended cheesecloth)) with 1 tblsp garam masala, 1 tblsp turmeric, 1 tblsp sweet paprika (instead of the usual artificial food coloring), 1/2 tsp granulated garlic, 1/3 tsp granulated ginger, 1 tsp ground coriander, 1 tsp ground cumin, chili flakes and kosher salt to taste 2018-02-04T00:21:13+00:00monthlyhttps://chefsopinion.org/2018/01/30/my-trip-to-buenos-aires-argentina/https://chefsopinion.org/wp-content/uploads/2018/01/img_08xxxxxxxxxx80.jpgIMG_08xxxxxxxxxx80https://chefsopinion.org/wp-content/uploads/2018/01/images1.jpgimageshttps://chefsopinion.org/wp-content/uploads/2018/01/img_0998.jpgIMG_0998https://chefsopinion.org/wp-content/uploads/2018/01/img_0996.jpgIMG_0996https://chefsopinion.org/wp-content/uploads/2018/01/img_0950.jpgIMG_0950https://chefsopinion.org/wp-content/uploads/2018/01/img_0935.jpgIMG_0935https://chefsopinion.org/wp-content/uploads/2018/01/img_0931.jpgIMG_0931https://chefsopinion.org/wp-content/uploads/2018/01/img_0924.jpgIMG_0924https://chefsopinion.org/wp-content/uploads/2018/01/img_0923.jpgIMG_0923https://chefsopinion.org/wp-content/uploads/2018/01/img_0922.jpgIMG_09222018-01-31T04:26:23+00:00monthlyhttps://chefsopinion.org/2018/01/29/torta-de-milanesa-de-res-a-dainty-little-sandwich-not/2018-01-30T16:35:17+00:00monthlyhttps://chefsopinion.org/2018/01/22/banana-and-cranberry-salad-with-homemade-sugar-free-banana-ice-cream/2018-01-31T04:20:02+00:00monthlyhttps://chefsopinion.org/2018/01/21/cantonese-soy-sauce-chicken-see-yao-gai-%e9%85%b1%e6%b2%b9%e9%b8%a1/2018-01-24T23:39:17+00:00monthlyhttps://chefsopinion.org/2018/01/20/sauteed-hake-shrimp-potato/2018-01-22T02:12:17+00:00monthlyhttps://chefsopinion.org/2018/01/17/snails-and-gnocchi-in-white-wine-pernod-mustard-cream/2018-01-20T08:11:54+00:00monthlyhttps://chefsopinion.org/2018/01/16/buttermilk-pancake-with-merlot-poached-pears-and-merlot-cream/2018-01-22T09:57:16+00:00monthlyhttps://chefsopinion.org/2018/01/14/hoisin-chicken-with-sun-dried-tomato-pasta-and-cherry-bomb-peppers/2018-01-22T16:57:30+00:00monthlyhttps://chefsopinion.org/2017/12/24/see-you-again-in-2018/2018-01-01T23:51:25+00:00monthlyhttps://chefsopinion.org/2017/12/23/happy-holidays-to-all-friends-of-chefsopinion-bella-and-hans/2017-12-25T10:20:51+00:00monthlyhttps://chefsopinion.org/2017/12/16/braised-shrimp-leek-corn-and-chillies/2017-12-21T22:13:10+00:00monthlyhttps://chefsopinion.org/2017/12/05/fried-camembert-with-avocado-salad-salsa-verde-and-crisp-romaine-leaves/2017-12-05T23:41:53+00:00monthlyhttps://chefsopinion.org/2017/12/01/plasas-foo-foo-west-african-chicken-spinach-tomato-and-peanut-stew-with-cassava/2017-12-03T09:59:41+00:00monthlyhttps://chefsopinion.org/2017/11/28/vol-au-vent-aux-blancs-de-poulet/2017-11-29T06:58:14+00:00monthlyhttps://chefsopinion.org/2012/11/12/rinds-rouladen-semmel-knoedel-beef-roulade-bread-dumplings/2017-11-27T07:37:17+00:00monthlyhttps://chefsopinion.org/2017/11/26/pulled-hoisin-pork-ciabatta-sandwich/2017-11-27T02:32:40+00:00monthlyhttps://chefsopinion.org/2017/11/19/schwabischer-zwiebelkuchen-swabian-onion-tart-pie-cake/2017-11-21T10:18:45+00:00monthlyhttps://chefsopinion.org/2017/11/18/smithys-beef-rib-soup-with-spinach-and-pasta-rinder-suppe-von-der-rippe-mit-spinat-und-pasta/2017-11-20T08:27:26+00:00monthlyhttps://chefsopinion.org/2017/11/13/roast-cornish-hen-with-caramelized-onions-and-potatoes-best-potatoes-ever/2017-11-19T11:46:43+00:00monthlyhttps://chefsopinion.org/2017/11/11/easy-does-it-35-torrejas/2017-11-12T04:55:45+00:00monthlyhttps://chefsopinion.org/2017/11/06/escargots-a-la-bourguignonne-snails-in-garlic-herb-butter-in-the-style-of-the-bourguignon/2017-11-28T16:18:31+00:00monthlyhttps://chefsopinion.org/2017/11/05/whos-balls-are-prettier-than-mine-rice-bowl-with-spicy-meatballs-black-beans-garbanzo-stew/https://chefsopinion.org/wp-content/uploads/2017/11/171.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/161.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/151.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/141.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/131.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/123.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/113.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo StewRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewhttps://chefsopinion.org/wp-content/uploads/2017/11/103.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewtop 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 6https://chefsopinion.org/wp-content/uploads/2017/11/92.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewmix-in 2 tblsp of sliced chives, plate the bean stew on a serving dishhttps://chefsopinion.org/wp-content/uploads/2017/11/82.jpgRice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stewadd the meatballs, cover, simmer VERY slowly until cooked through, but NOT dry !!!2017-11-05T22:29:54+00:00monthlyhttps://chefsopinion.org/2017/11/03/piece-de-resistance-salade-litalien/https://chefsopinion.org/wp-content/uploads/2017/11/17.jpg"The Italian""The Italian"https://chefsopinion.org/wp-content/uploads/2017/11/15.jpg"The Italian""The Italian"https://chefsopinion.org/wp-content/uploads/2017/11/14.jpg"The Italian""The Italian"https://chefsopinion.org/wp-content/uploads/2017/11/122.jpg"The Italian""The Italian"https://chefsopinion.org/wp-content/uploads/2017/11/72.jpg"The Italian"grind black pepper to taste on top of "The Italian"https://chefsopinion.org/wp-content/uploads/2017/11/61.jpg"The Italian"top with 3 oz of shaved parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2017/11/51.jpg"The Italian"top salad with 4 oz finely sliced capocollohttps://chefsopinion.org/wp-content/uploads/2017/11/41.jpg"The Italian"arrange salad on a serving platterhttps://chefsopinion.org/wp-content/uploads/2017/11/3.jpg"The Italian"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 vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/11/21.jpg"The Italian"core and cut 1 ea golden delicious, toss with 1 tblsp lemon juice, reserve2017-11-04T16:48:42+00:00monthlyhttps://chefsopinion.org/2017/11/02/tonkatsu-with-cilantropomegranate-rice/https://chefsopinion.org/wp-content/uploads/2017/11/112.jpgTonkatsu With Cilantro/Pomegranate Ricehttps://chefsopinion.org/wp-content/uploads/2017/11/102.jpgTonkatsu With Cilantro/Pomegranate RiceTonkatsu With Cilantro/Pomegranate Ricehttps://chefsopinion.org/wp-content/uploads/2017/11/91.jpgTonkatsu With Cilantro/Pomegranate RiceTonkatsu With Cilantro/Pomegranate Ricehttps://chefsopinion.org/wp-content/uploads/2017/11/81.jpgTonkatsu With Cilantro/Pomegranate RiceCilantro/Pomegranate Ricehttps://chefsopinion.org/wp-content/uploads/2017/11/71.jpgTonkatsu With Cilantro/Pomegranate Ricewhile the tonkatsu are cooking, mix 4 cups freshly steamed rice with 4 oz butter, 4 tblsp chopped cilantro and 8 oz pomegranate seeds, mix carefully as not to mash-up the rice or the seedshttps://chefsopinion.org/wp-content/uploads/2017/11/6.jpgTonkatsu With Cilantro/Pomegranate Riceserve with lemon and scallion (optional); serves 4https://chefsopinion.org/wp-content/uploads/2017/11/5.jpgTonkatsu With Cilantro/Pomegranate Ricecook until golden on both sides, when almost cooked through, add 1/2 stick butter, finish cooking on bothe sideshttps://chefsopinion.org/wp-content/uploads/2017/11/4.jpg4bread the cutlets in a/p flour, whisked eggs and panko, season all three items with salt and pepperhttps://chefsopinion.org/wp-content/uploads/2017/11/2.jpgTonkatsu With Cilantro/Pomegranate Riceseason with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2017/11/1b.jpgTonkatsu With Cilantro/Pomegranate Ricepound ea fillet between 2 plastic sheets into 1/2 inch thick cutlets2017-11-03T16:27:27+00:00monthlyhttps://chefsopinion.org/2012/05/24/nasi-goreng/2017-11-02T15:41:04+00:00monthlyhttps://chefsopinion.org/2017/11/02/lunch-quickie-smoked-salmon-spicy-potato-salad-and-sunny-side-up-eggs/https://chefsopinion.org/wp-content/uploads/2017/11/101.jpg10spicy potato saladhttps://chefsopinion.org/wp-content/uploads/2017/11/121.jpg12https://chefsopinion.org/wp-content/uploads/2017/11/111.jpg11https://chefsopinion.org/wp-content/uploads/2017/11/12.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggstop the potatoes with sunny side up eggs (I used three eggs, because I usually don't give eggs to Bella. If you share this dish with another person, add another egg so the dish will serve 2 peoplehttps://chefsopinion.org/wp-content/uploads/2017/11/11.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggsarrange 10 oz smoked salmon on a serving platter, top with the potatoes, garnish with some pickled chilies (optional)https://chefsopinion.org/wp-content/uploads/2017/11/10.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggsadd 4 oz cebollas en escabeche, mix, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/11/9.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggstransfer potatoes to a bowl, toss with 1 tblsp sliced chives, 1 tblsp EVOO, 1 tblsp rice vinegar, salt and pepper to taste https://chefsopinion.org/wp-content/uploads/2017/11/8.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggsadd 10 oz cooked potatoes, season with kosher salt and cayenne pepper, saute until lightly brownedhttps://chefsopinion.org/wp-content/uploads/2017/11/7.jpgLunch Quickie - Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggsmelt 1 tblsp rendered duckfat in a hot pan2017-11-02T15:47:36+00:00monthlyhttps://chefsopinion.org/2017/10/31/grilled-pork-tenderloin-with-portabella-broccoli-and-tomato/https://chefsopinion.org/wp-content/uploads/2017/10/141.jpgGrilled Pork Tenderloin With Portobello, Broccoli And TomatoGrilled Pork Tenderloin With Portobello, Broccoli And Tomatohttps://chefsopinion.org/wp-content/uploads/2017/10/13b.jpgGrilled Pork Tenderloin With Portobello, Broccoli And TomatoGrilled Pork Tenderloin With Portobello, Broccoli And Tomatohttps://chefsopinion.org/wp-content/uploads/2017/10/131.jpgGrilled Pork Tenderloin With Portobello, Broccoli And TomatoGrilled Pork Tenderloin With Portobello, Broccoli And Tomatohttps://chefsopinion.org/wp-content/uploads/2017/10/122.jpgGrilled Pork Tenderloin With Portobello, Broccoli And TomatoGrilled Pork Tenderloin With Portobello, Broccoli And Tomatohttps://chefsopinion.org/wp-content/uploads/2017/10/94.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatoarrange the fillet on top of the vegetables, sprinkle with fresh-grated asiago cheese and sliced scallions; serves 2https://chefsopinion.org/wp-content/uploads/2017/10/82.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatoplate the broccoli, top with the portobelloshttps://chefsopinion.org/wp-content/uploads/2017/10/74.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatosaute broccoli and 1 ea diced, seeded tomato in 2 oz whole butter until heated through, season with kosher salt and grated nutmeg to taste, add 1 tblsp grated asiago https://chefsopinion.org/wp-content/uploads/2017/10/65.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatoblanche, shock and drain 10 oz fresh broccolihttps://chefsopinion.org/wp-content/uploads/2017/10/54.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatotoss sliced portabellos with kosher salt, cayenne pepper and olive oil, grill ontil lightly brownedhttps://chefsopinion.org/wp-content/uploads/2017/10/44.jpgGrilled Pork Tenderloin With Portobello, Broccoli And Tomatofinish in a preheated oven at 350F until cooked to your preferred temperature, remove from pan, let rest for 10 minutes2017-11-01T13:34:03+00:00monthlyhttps://chefsopinion.org/2017/10/28/grilled-seafood-salad-baby-octopus-squid-and-shrimp-on-romaine-in-honeylime-yogurt-dressing/https://chefsopinion.org/wp-content/uploads/2017/10/64.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/112.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/93.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/7b.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/73.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/6b1.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt DressingGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2017/10/63.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressingtop the salad with the grilled seafood, add some finely sliced jalapenos (optional), serves 4 appetizer or 1 generous main coursehttps://chefsopinion.org/wp-content/uploads/2017/10/53.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressingdrizzle with 2 tblsp lime juice and 2 tblsp EVO, tosshttps://chefsopinion.org/wp-content/uploads/2017/10/43.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressinggrill the seafood until just done but still moist on the insidehttps://chefsopinion.org/wp-content/uploads/2017/10/310.jpgGrilled Seafood Salad - Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressingmix 1/4 cup greek yogurt with 1 tblsp lime juice, 1 tblsp sliced chives and 1 tblsp organic honey, season with kosher salt and cayenne pepper to taste, toss with the salad, arrange on a serving platter2017-10-29T16:48:39+00:00monthlyhttps://chefsopinion.org/2017/10/27/__trashed-2/https://chefsopinion.org/wp-content/uploads/2017/10/181.jpg18the cleanest public bathrooms in the World (you pay 75 cents to get in, when you leave you get back 50 cents. The toilets clean and sanitize themself mechanicallyhttps://chefsopinion.org/wp-content/uploads/2017/10/001.jpg00daily breakfast spreadhttps://chefsopinion.org/wp-content/uploads/2017/10/40.jpg40and yes, you can smoke in some bars...https://chefsopinion.org/wp-content/uploads/2017/10/39.jpg39Yep.....https://chefsopinion.org/wp-content/uploads/2017/10/38.jpg38mixdrink- lemonade and "Ficken"https://chefsopinion.org/wp-content/uploads/2017/10/37.jpg37believe it or not - this is an actual schnapps you can by in barshttps://chefsopinion.org/wp-content/uploads/2017/10/1d.jpg1dcurry wurst mit kartoffelsalathttps://chefsopinion.org/wp-content/uploads/2017/10/1b.jpg1bhttps://chefsopinion.org/wp-content/uploads/2017/10/0.jpgBest breakfast dish ever - "Met" (raw pork)https://chefsopinion.org/wp-content/uploads/2017/10/00.jpg00daily breakfast breakfast at Gaby's and Ralf's2017-10-28T23:28:04+00:00monthlyhttps://chefsopinion.org/2017/10/22/a-sad-and-unfortunate-momentary-break-for-bella-myself-and-chefsopinion-slowly-getting-better/https://chefsopinion.org/wp-content/uploads/2017/10/91.jpg9Chicken Noodle Soup With Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2017/10/8.jpg8Chicken Noodle Soup With Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2017/10/71.jpg7Chicken Noodle Soup With Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2017/10/61.jpg6top the pasta with 1 ea chicken tigh and enough soup to cover the pasta, sprinkle with chopped cilantro and grated parmesan (optional) https://chefsopinion.org/wp-content/uploads/2017/10/51.jpg5add 1 raw eggyolk, 1/4 cup frozen peas and 1 1/2 cup pasta to a soup bowlhttps://chefsopinion.org/wp-content/uploads/2017/10/41.jpg4cut 1 medium sixe white cabbage and 8 ea med size carrots into bite size pieces, add to the soup together with 1 tblsp garlic paste and 1/2 tsp dry oregano, simmer until carrots are tender, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/10/31.jpg3meanwhile, cook 1 lb dry pasta of your choice, drainhttps://chefsopinion.org/wp-content/uploads/2017/10/21.jpg2add 4 qt of water with kosher salt and cayenne pepper to taste, bring to a simmer and cook until the chicken is cooked through. https://chefsopinion.org/wp-content/uploads/2017/10/11.jpg1rinse 10 ea chicken tighs under cold running waterhttps://chefsopinion.org/wp-content/uploads/2017/10/bella-portrait.jpgBella PortraitBella2017-11-13T22:36:43+00:00monthlyhttps://chefsopinion.org/2017/10/07/cauliflower-salad-madras/https://chefsopinion.org/wp-content/uploads/2017/10/151.jpgCauliflower Salad "Madras"Cauliflower Salad "Madras"https://chefsopinion.org/wp-content/uploads/2017/10/19.jpgCauliflower Salad "Madras"Cauliflower Salad "Madras"https://chefsopinion.org/wp-content/uploads/2017/10/18.jpgCauliflower Salad "Madras"Cauliflower Salad "Madras"https://chefsopinion.org/wp-content/uploads/2017/10/17.jpgCauliflower Salad "Madras"Cauliflower Salad "Madras"https://chefsopinion.org/wp-content/uploads/2017/10/16.jpgCauliflower Salad "Madras"Cauliflower Salad "Madras"https://chefsopinion.org/wp-content/uploads/2017/10/15.jpgCauliflower Salad "Madras" sprinkle with 12 ea small basil leaves, 2 ea finely sliced jalapenos, put the curry sauce in dollops over the dish; serves 2 main course or 6 appetizerhttps://chefsopinion.org/wp-content/uploads/2017/10/9.jpgCauliflower Salad "Madras"place the cauliflower onto a serving dishhttps://chefsopinion.org/wp-content/uploads/2017/10/7.jpgCauliflower Salad "Madras"marinade overnighthttps://chefsopinion.org/wp-content/uploads/2017/10/6.jpgCauliflower Salad "Madras"divide the cauliflower into rosettes, add to the vinaigrette, marinade overnighthttps://chefsopinion.org/wp-content/uploads/2017/10/5.jpgCauliflower Salad "Madras"prepare a vinaigrette by mixing 1/3 cup rice vinegar, 2/3 cup vegetable oil, 2 tblsp diced cucumber, 2 tblsp diced, seeded tomatoes, 1/2 diced white onion, 3 stalk sliced scallions, 1/2 tsp garlic paste, 1 tsp chopped cilantro and kosher salt and cayenne pepper to taste2017-10-08T10:54:33+00:00monthlyhttps://chefsopinion.org/2017/09/29/easy-does-it-34-angel-cake-with-vanilla-cream-and-blueberry-compote/https://chefsopinion.org/wp-content/uploads/2017/09/111.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/101.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/9b.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/92.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/82.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/72.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry CompoteEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotehttps://chefsopinion.org/wp-content/uploads/2017/09/63.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotefill the hole in the center of the cake with blue berry compote. If you value "Yummy" and abundance over beauty, pour more blueberries around the cake. Decorate with pomegranate seeds and a small bouquet of flowers. https://chefsopinion.org/wp-content/uploads/2017/09/52.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compoteadd 3 tblsp honey, 1 dash of organic vanilla essence and 1 tblsp lemon juice, stir to mix, check/adjust seasoning, let cool to room temperaturehttps://chefsopinion.org/wp-content/uploads/2017/09/43.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotemelt 4 oz of butter, add 4 cups of washed and dried, fresh blueberries, when simmering, add 1 tblsp corn starch slurry, simmer a few more seconds, remove from heathttps://chefsopinion.org/wp-content/uploads/2017/09/33.jpgEasy Does It # 34 - Angel Cake With Vanilla C And Blueberry Compotedivide 2 cups of vanilla cream between the bottom-two of the rings, re-assemble the cake2017-09-29T20:15:20+00:00monthlyhttps://chefsopinion.org/2012/07/30/3227/2017-09-27T23:04:03+00:00monthlyhttps://chefsopinion.org/2012/08/02/why-would-anyone-ever-ever-ever-use-those-crappy-pre-packaged-corn-taco-shells-yeesh/2017-09-27T22:54:58+00:00monthlyhttps://chefsopinion.org/2017/09/23/serrano-ham-morcilla-and-a-new-car/https://chefsopinion.org/wp-content/uploads/2017/09/img_0256.jpgIMG_0256My new baby...... :-) I have everything set. Just need to buy a new apartment and I am done. Let the new Life begin ........ :-)https://chefsopinion.org/wp-content/uploads/2017/09/img_0306.jpgIMG_03061/2 entire Serrano Ham - Less than $ 20.00 - Paradise :-)https://chefsopinion.org/wp-content/uploads/2017/09/img_0290.jpgIMG_0290Best Sausage - EVER ! 2017-09-26T13:29:21+00:00monthlyhttps://chefsopinion.org/2017/09/11/after-irma/https://chefsopinion.org/wp-content/uploads/2017/09/img_20170911_155413.jpgIMG_20170911_155413https://chefsopinion.org/wp-content/uploads/2017/09/img_6005.jpgIMG_6005https://chefsopinion.org/wp-content/uploads/2017/09/img_6004.jpgIMG_6004https://chefsopinion.org/wp-content/uploads/2017/09/img_6001.jpgIMG_6001https://chefsopinion.org/wp-content/uploads/2017/09/img_5999.jpgIMG_5999https://chefsopinion.org/wp-content/uploads/2017/09/img_5998.jpgIMG_5998https://chefsopinion.org/wp-content/uploads/2017/09/img_5997.jpgIMG_5997https://chefsopinion.org/wp-content/uploads/2017/09/img_5996.jpgIMG_5996https://chefsopinion.org/wp-content/uploads/2017/09/img_5995.jpgIMG_5995https://chefsopinion.org/wp-content/uploads/2017/09/img_5994.jpgIMG_59942017-09-19T17:41:38+00:00monthlyhttps://chefsopinion.org/2017/09/09/hopefully-this-is-to-a-new-beginning/https://chefsopinion.org/wp-content/uploads/2017/09/our-life.jpgour life in 3 bags......If Bella and I have to run because the house is destroyed, these bags contain our life. Medicine, passport, computer, tablet, $, ,change of clothes, toiletries, some goodies for Bella. Hope it does not come to that. God Bless.2017-09-19T17:51:01+00:00monthlyhttps://chefsopinion.org/2017/09/06/one-for-the-kids-6-bananawalnut-cake-with-figs-raspberry-jam-nutella/https://chefsopinion.org/wp-content/uploads/2017/09/10d.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & NutellaOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellahttps://chefsopinion.org/wp-content/uploads/2017/09/10c.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & NutellaOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellahttps://chefsopinion.org/wp-content/uploads/2017/09/10b.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & NutellaOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellahttps://chefsopinion.org/wp-content/uploads/2017/09/10a.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & NutellaOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellahttps://chefsopinion.org/wp-content/uploads/2017/09/62.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellaplace the cakes in the fridge for 30 minutes to set the nutella and jam/marmeladehttps://chefsopinion.org/wp-content/uploads/2017/09/51.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellamelt 4 oz of raspberry jam or marmelade, brush the figs evenlyhttps://chefsopinion.org/wp-content/uploads/2017/09/42.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellaarrange the figs on the nutella as shownhttps://chefsopinion.org/wp-content/uploads/2017/09/32.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellathoroughly wash, trim and quarter 10 ea medium size figshttps://chefsopinion.org/wp-content/uploads/2017/09/22.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellaspread generousely with nutellahttps://chefsopinion.org/wp-content/uploads/2017/09/110.jpgOne For The Kid's # 6 - Banana/Walnut Cake With Figs, Raspberry Jam & Nutellacut a medium size banana/walnut cake lengthwise in half2017-09-06T17:15:24+00:00monthlyhttps://chefsopinion.org/2017/06/03/one-for-the-kids-4-frozen-yogurt-bark/https://chefsopinion.org/wp-content/uploads/2017/06/83.jpgFrozen Yogurt BarkFrozen Yogurt Barkhttps://chefsopinion.org/wp-content/uploads/2017/06/161.jpgFrozen Yogurt BarkONE FOR THE KIDS # 5 – “Frozen Yogurt Bark"https://chefsopinion.org/wp-content/uploads/2017/06/151.jpgFrozen Yogurt BarkONE FOR THE KIDS # 5 – “Frozen Yogurt Bark"https://chefsopinion.org/wp-content/uploads/2017/06/141.jpgFrozen Yogurt BarkONE FOR THE KIDS # 5 – “Frozen Yogurt Bark"https://chefsopinion.org/wp-content/uploads/2017/06/131.jpgFrozen Yogurt BarkONE FOR THE KIDS # 5 – “Frozen Yogurt Bark"https://chefsopinion.org/wp-content/uploads/2017/06/101.jpgONE FOR THE KIDS # 4 – “Frozen Yogurt Bark"Frozen Yogurt Barkhttps://chefsopinion.org/wp-content/uploads/2017/06/9.jpgONE FOR THE KIDS # 4 – “Frozen Yogurt Bark"Frozen Yogurt Barkhttps://chefsopinion.org/wp-content/uploads/2017/06/82.jpgONE FOR THE KIDS # 4 – “Frozen Yogurt Bark"when the bark is frozen, remove plastic film and break into pieces the size of your preference (I like larger shards if served hand-held, smaller shards when served plated)https://chefsopinion.org/wp-content/uploads/2017/06/72.jpgONE FOR THE KIDS # 4 – “Frozen Yogurt Bark"cover the yogurts with clear plastic film and freeze for at least 4 hours, or overnighthttps://chefsopinion.org/wp-content/uploads/2017/06/62.jpgONE FOR THE KIDS # 4 – “Frozen Yogurt Bark"sprinkle the berries evenly on the strawberry yogurt; sprinkle the pomegranate seed, the pistachios and the chocolate dots evenly on the plain yogurt2017-09-05T06:41:23+00:00monthlyhttps://chefsopinion.org/2017/09/04/schnitzel-vom-schweinerucken-zigeuner-art/https://chefsopinion.org/wp-content/uploads/2017/09/28.jpgSchnitzel vom Schweinerücken „Zigeuner Art“Schnitzel vom Schweinerücken „Zigeuner Art“https://chefsopinion.org/wp-content/uploads/2017/09/27.jpgSchnitzel vom Schweinerücken „Zigeuner Art“Schnitzel vom Schweinerücken „Zigeuner Art“https://chefsopinion.org/wp-content/uploads/2017/09/91.jpgSchnitzel vom Schweinerücken „Zigeuner Art“Schnitzel vom Schweinerücken „Zigeuner Art“https://chefsopinion.org/wp-content/uploads/2017/09/81.jpgSchnitzel vom Schweinerücken „Zigeuner Art“Schnitzel vom Schweinerücken „Zigeuner Art“https://chefsopinion.org/wp-content/uploads/2017/09/71.jpgSchnitzel vom Schweinerücken „Zigeuner Art“according to your appetite, add 1 or 2 ea schnitzel, top with a generous amount of sauce/peppershttps://chefsopinion.org/wp-content/uploads/2017/09/61.jpgSchnitzel vom Schweinerücken „Zigeuner Art“add fresh-cooked pasta tossed with melted butter to a serving platehttps://chefsopinion.org/wp-content/uploads/2017/09/5.jpgSchnitzel vom Schweinerücken „Zigeuner Art“check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/09/41.jpgSchnitzel vom Schweinerücken „Zigeuner Art“add 1/4 cup heavy cream, simmer one minute, remove from heat, add 1 tblsp chopped parsley https://chefsopinion.org/wp-content/uploads/2017/09/31.jpgSchnitzel vom Schweinerücken „Zigeuner Art“add 1/2 cup demi glace and 1 tblsp sweet hungarian paprika, simmer for one minutehttps://chefsopinion.org/wp-content/uploads/2017/09/21.jpgSchnitzel vom Schweinerücken „Zigeuner Art“slice 1/2 ea medium size sliced onion and 1/2 ea seeded red/green and yellow peppers into julienne, saute in 2 oz whole butter until onions are translucent2017-09-06T22:24:39+00:00monthlyhttps://chefsopinion.org/2017/09/02/tlaxcaltotopochtl-y-ensalada-de-camaron-con-aguacate/https://chefsopinion.org/wp-content/uploads/2017/09/18.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con AguacateTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatehttps://chefsopinion.org/wp-content/uploads/2017/09/17.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con AguacateTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatehttps://chefsopinion.org/wp-content/uploads/2017/09/16.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con AguacateTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatehttps://chefsopinion.org/wp-content/uploads/2017/09/15.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con AguacateTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatehttps://chefsopinion.org/wp-content/uploads/2017/09/14.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con AguacateTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatehttps://chefsopinion.org/wp-content/uploads/2017/09/13.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatecheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/09/12.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacateadd the shrimp and incorporate check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/09/11.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatemix ingredients wellhttps://chefsopinion.org/wp-content/uploads/2017/09/10.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacateseason with 1/2 tsp garlic paste, 2 tblsp lime juice, 2 tblsp olive oil, 1 tblsp chopped cilantro, 1 pinch of cumin and kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/09/9.jpgTlaxcaltotopochtl Y Ensalada De Camaron Con Aguacatedice the flesh of one large avocado, 1/2 medium size red onion, 1/2 small cucumber and 1 ea seeded tomato2017-09-02T20:00:59+00:00monthlyhttps://chefsopinion.org/2017/08/28/cheese-and-potato-vareniki-with-spinach-bacon-and-tomato/https://chefsopinion.org/wp-content/uploads/2017/08/125.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/119.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/105.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/97.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/88.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/76.jpgCheese And Potato Vareniki, With Spinach, Bacon and TomatoCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/66.jpgCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/56.jpgCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/46.jpgCheese And Potato Vareniki, With Spinach, Bacon and Tomatohttps://chefsopinion.org/wp-content/uploads/2017/08/37.jpgCheese And Potato Vareniki, With Spinach, Bacon and Tomato2017-08-28T15:06:30+00:00monthlyhttps://chefsopinion.org/2017/08/24/faux-chicken-biryani/https://chefsopinion.org/wp-content/uploads/2017/08/tell-me.jpgtell me.......https://chefsopinion.org/wp-content/uploads/2017/08/20.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/191.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/181.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/173.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/16b.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/162.jpgFaux Chicken BiryaniFaux Chicken Biryanihttps://chefsopinion.org/wp-content/uploads/2017/08/152.jpgFaux Chicken Biryanitop the rice with the chicken, garnish with the cucumber and red onions, lemon wedges (optional) and more chillies (optional)https://chefsopinion.org/wp-content/uploads/2017/08/142.jpgFaux Chicken Biryaniplate the rice on a serving platterhttps://chefsopinion.org/wp-content/uploads/2017/08/134.jpg13marinade julienne of 1/4 large red onion and slices of 1/2 medium size cucumber in 1 tblsp cider vinegar and kosher salt and cayenne pepper to taste2017-09-19T17:20:35+00:00monthlyhttps://chefsopinion.org/2017/08/22/baby-octopus-in-black-beanoyster-sauce-on-a-crisp-egg-noodle-pillow/https://chefsopinion.org/wp-content/uploads/2017/08/172.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/171.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/161.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/151.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/141.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/133.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/123.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle PillowBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowhttps://chefsopinion.org/wp-content/uploads/2017/08/115.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowplate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chiveshttps://chefsopinion.org/wp-content/uploads/2017/08/103.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowcheck/adjust the flavorhttps://chefsopinion.org/wp-content/uploads/2017/08/9b.jpgBaby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillowadd the sauce mix, bring to a simmer, add the baby octopus, simmer for no more that 10 seconds (just to give the rice flour time to thicken but NOT to toughen the octopus), remove from heat2017-08-23T01:17:19+00:00monthlyhttps://chefsopinion.org/2017/08/22/august-21st-2017-a-historic-day-in-our-universe-total-eclipse-of-the-sun-in-the-kitchen/https://chefsopinion.org/wp-content/uploads/2017/08/20994089_10209274884401769_8811722832850084384_n.jpg20994089_10209274884401769_8811722832850084384_nhttps://chefsopinion.org/wp-content/uploads/2017/08/20993071_10212133448765016_7083517857541445932_n.jpg20993071_10212133448765016_7083517857541445932_nhttps://chefsopinion.org/wp-content/uploads/2017/08/20952914_10212133383283379_4067214926812535410_n.jpg20952914_10212133383283379_4067214926812535410_nhttps://chefsopinion.org/wp-content/uploads/2017/08/20915563_10213237210821298_2295770291740279590_n.jpg20915563_10213237210821298_2295770291740279590_nhttps://chefsopinion.org/wp-content/uploads/2017/08/20882962_10213237210061279_6239911100533741419_n.jpg20882962_10213237210061279_6239911100533741419_nhttps://chefsopinion.org/wp-content/uploads/2017/08/total-eclypse-of-the-sun-in-the-kitchen.jpgTotal Eclypse Of The Sun - In The KitchenTotal Eclypse Of The Sun - In The Kitchen2017-08-22T05:06:31+00:00monthlyhttps://chefsopinion.org/2017/08/12/vanilla-crepes-with-caramelized-blackberries-pomegranate-seeds/https://chefsopinion.org/wp-content/uploads/2017/08/93.jpgVANILLA CREPES WITH CARAMELIZED BLACKBERRIES & POMEGRANATE SEEDSVANILLA CREPES WITH CARAMELIZED BLACKBERRIES & POMEGRANATE SEEDShttps://chefsopinion.org/wp-content/uploads/2017/08/84.jpgVANILLA CREPES WITH CARAMELIZED BLACKBERRIES & POMEGRANATE SEEDSVanilla Crepes With Caramelized Blackberries & Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2017/08/83.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate SeedsVanilla Crepes With Caramelized Blackberries & Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2017/08/92.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate SeedsVanilla Crepes With Caramelized Blackberries & Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2017/08/72.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate SeedsVanilla Crepes With Caramelized Blackberries & Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2017/08/62.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate Seedstop the crepes with the caramelized berries, sprinkle with castor sugarhttps://chefsopinion.org/wp-content/uploads/2017/08/52.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate Seedsrepeat with the rest of the batterhttps://chefsopinion.org/wp-content/uploads/2017/08/4b.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate Seedsfold crepe in halfhttps://chefsopinion.org/wp-content/uploads/2017/08/42.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate Seedsremove crepe to a warm platterhttps://chefsopinion.org/wp-content/uploads/2017/08/33.jpgVanilla Crepes With Caramelized Blackberries & Pomegranate Seedscook this side until lightly browned2017-08-13T15:03:09+00:00monthlyhttps://chefsopinion.org/2017/08/10/steak-salad-recipe-1379/https://chefsopinion.org/wp-content/uploads/2017/08/131.jpgSteak Salad - Recipe # 1379Steak Salad - Recipe # 1379https://chefsopinion.org/wp-content/uploads/2017/08/121.jpgSteak Salad - Recipe # 1379Steak Salad - Recipe # 1379https://chefsopinion.org/wp-content/uploads/2017/08/11b.jpgSteak Salad - Recipe # 1379Steak Salad - Recipe # 1379https://chefsopinion.org/wp-content/uploads/2017/08/111.jpgSteak Salad - Recipe # 1379Steak Salad - Recipe # 1379https://chefsopinion.org/wp-content/uploads/2017/08/101.jpgSteak Salad - Recipe # 1379top the salad with the crumbled gorgonzola, the tarallini and the sliced chiveshttps://chefsopinion.org/wp-content/uploads/2017/08/91.jpgSteak Salad - Recipe # 1379place the avocado and romaine on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixturehttps://chefsopinion.org/wp-content/uploads/2017/08/81.jpgSteak Salad - Recipe # 1379mix all ingredients except the romaine, basil and avocado with 7/8 of a cup of raspberry vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/08/71.jpgSteak Salad - Recipe # 1379grill the msteakhttps://chefsopinion.org/wp-content/uploads/2017/08/61.jpgSteak Salad - Recipe # 1379grill the peppershttps://chefsopinion.org/wp-content/uploads/2017/08/51.jpgSteak Salad - Recipe # 1379cut the apple around the core into fine slices2017-08-13T22:11:30+00:00monthlyhttps://chefsopinion.org/2012/05/07/har-gow-steamed-shrimp-dumplings/2017-08-07T04:52:01+00:00monthlyhttps://chefsopinion.org/2017/08/03/curried-shrimp-with-potatoes-garbanzos/https://chefsopinion.org/wp-content/uploads/2017/08/18.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/17.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/16.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/15.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/13.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/12.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/11.jpgCurried Shrimp With Potatoes & GarbanzosCurried Shrimp With Potatoes & Garbanzoshttps://chefsopinion.org/wp-content/uploads/2017/08/10.jpgCurried Shrimp With Potatoes & Garbanzosplace the curry on a deep serving bowl, top with the fried jalapenos, basil leaves, sliced chives and pickled chilies (optional); serves 4https://chefsopinion.org/wp-content/uploads/2017/08/9.jpgCurried Shrimp With Potatoes & Garbanzosadd the stock and heavy cream (see the ingredients on this page), simmer 2 minutes, remove from heat, check/adjust the seasoning, add all the previously sauteed ingredients except the jalapenos, mix well,https://chefsopinion.org/wp-content/uploads/2017/08/8.jpgCurried Shrimp With Potatoes & Garbanzosadd 1 ea tblsp clarified butter to the pan, saute all spices and aromatics until fragrant (see the ingredients on this page) 2017-08-13T22:07:32+00:00monthlyhttps://chefsopinion.org/2017/07/31/blanquette-de-veau-and-please-dont-judge-me-by-the-color-of-my-pasta/https://chefsopinion.org/wp-content/uploads/2017/07/98.jpgBlanquette De VeauBlanquette De Veauhttps://chefsopinion.org/wp-content/uploads/2017/07/soup-of-the-day.jpgSoup of the dayhttps://chefsopinion.org/wp-content/uploads/2017/07/107.jpgBlanquette De VeauBlanquette De Veauhttps://chefsopinion.org/wp-content/uploads/2017/07/97.jpgBlanquette De VeauBlanquette De Veauhttps://chefsopinion.org/wp-content/uploads/2017/07/810.jpgBlanquette De VeauBlanquette De Veauhttps://chefsopinion.org/wp-content/uploads/2017/07/79.jpgBlanquette De Veauto the sauce supreme, add the veal, mushrooms and silver onions, mix wellhttps://chefsopinion.org/wp-content/uploads/2017/07/611.jpgBlanquette De Veauremove the sauce from the heat, whisk in the liaison, add 1 tsp lemon juice, check/adjust the seasoninghttps://chefsopinion.org/wp-content/uploads/2017/07/511.jpgBlanquette De Veaumake a liaison of 1 ea large egg yolk and 1/2 cup heavy cream, mix wellhttps://chefsopinion.org/wp-content/uploads/2017/07/4c.jpgBlanquette De Veaucook and drain 8 oz pasta of your choice (substitute with rice or potatoes if you prefer) https://chefsopinion.org/wp-content/uploads/2017/07/4b2.jpgBlanquette De Veaumeanwhile, saute 10 ea med size botton mushrooms and 10 ea blanched silver onions in 1 tblsp butter2017-08-03T07:52:57+00:00monthlyhttps://chefsopinion.org/2017/07/26/roast-duck-part-two-duck-soup-with-rice-sticks-and-baby-bok-choy/https://chefsopinion.org/wp-content/uploads/2017/07/251.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/241.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/231.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/218.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/192.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/182.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/172.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"Roast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"https://chefsopinion.org/wp-content/uploads/2017/07/143.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"top with 5 ea finely sliced red radish, the shredded duck meat and fresh cilantro, add the duck stockhttps://chefsopinion.org/wp-content/uploads/2017/07/13b1.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"place the noodles in a large serving bowlhttps://chefsopinion.org/wp-content/uploads/2017/07/137.jpgRoast Duck - Part Two - "Duck Soup With Rice Sticks And Baby Bok Choy"add 1 lb blanched, shocked and drained baby bok choy, simmer for 1 minute, remove from heat, check/adjust seasoning2017-07-26T14:04:54+00:00monthlyhttps://chefsopinion.org/2017/07/23/roast-duck-part-one-duck-with-dirty-noodles/https://chefsopinion.org/wp-content/uploads/2017/07/216.jpgRoast Duckfor recipe and instructions for "Roast Duck", click on the link on this pagehttps://chefsopinion.org/wp-content/uploads/2017/07/136.jpg13https://chefsopinion.org/wp-content/uploads/2017/07/20.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/191.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/181.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/171.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/161.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/153.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/142.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Roast Duck - Part One - "Duck With Dirty Noodles"https://chefsopinion.org/wp-content/uploads/2017/07/135.jpgRoast Duck - Part One - "Duck With Dirty Noodles"Dirty Noodles2017-07-24T09:27:30+00:00monthlyhttps://chefsopinion.org/2017/07/19/fried-chickenboursin-sandwich/https://chefsopinion.org/wp-content/uploads/2017/07/152.jpgFried Chicken&Boursin SandwichFried Chicken&Boursin Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/07/141.jpgFried Chicken&Boursin SandwichFried Chicken&Boursin Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/07/134.jpgFried Chicken&Boursin SandwichFried Chicken&Boursin Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/07/124.jpgFried Chicken&Boursin SandwichFried Chicken&Boursin Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/07/11c.jpgFried Chicken&Boursin Sandwichtop with the second slice of breadhttps://chefsopinion.org/wp-content/uploads/2017/07/11b1.jpgFried Chicken&Boursin Sandwichtop with one ea chicken breasthttps://chefsopinion.org/wp-content/uploads/2017/07/115.jpgFried Chicken&Boursin Sandwichtop with a layer of radish/cucumber saladhttps://chefsopinion.org/wp-content/uploads/2017/07/104.jpgFried Chicken&Boursin Sandwichtop one slice of bread with sliced tomato, season tomato with kosher salt and fresh-ground black pepperhttps://chefsopinion.org/wp-content/uploads/2017/07/94.jpgFried Chicken&Boursin Sandwichspread a generous layer of boursin on one each side of the bread sliceshttps://chefsopinion.org/wp-content/uploads/2017/07/87.jpgFried Chicken&Boursin Sandwichdipp ea breast first in the flour mix, then in the milk/yogurt mix (or buttermilk), fry or saute in fat of your choice until cooked through but not dry2017-07-20T04:47:19+00:00monthlyhttps://chefsopinion.org/2017/07/16/life-is-good-sunday-lunch-by-the-pool-grilled-shrimp-brochettes-on-honeyrum-macerated-fruits/https://chefsopinion.org/wp-content/uploads/2017/07/38.jpgHoney/Rum-Macerated FruitsHoney/Rum-Macerated Fruitshttps://chefsopinion.org/wp-content/uploads/2017/07/86.jpgLife is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"Life is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"https://chefsopinion.org/wp-content/uploads/2017/07/75.jpgLife is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"Life is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"https://chefsopinion.org/wp-content/uploads/2017/07/67.jpgLife is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"Life is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"https://chefsopinion.org/wp-content/uploads/2017/07/57.jpgLife is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"Life is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"https://chefsopinion.org/wp-content/uploads/2017/07/47.jpgLife is Good ! - Sunday Lunch By The Pool With Grilled Shrimp Brochettes On Honey/Rum-Macerated Tropical Fruitstop with the brochettes, sprinkle with pomegranate seeds and basil or mint leaveshttps://chefsopinion.org/wp-content/uploads/2017/07/37.jpgLife is Good ! - Sunday Lunch By The Pool With Grilled Shrimp Brochettes On Honey/Rum-Macerated Tropical Fruitsplate the fruitshttps://chefsopinion.org/wp-content/uploads/2017/07/213.jpgLife is Good ! - Sunday Lunch By The Pool With Grilled Shrimp Brochettes On Honey/Rum-Macerated Tropical Fruitsseason shrimp brochettes with kosher salt, cayenne pepper and lime juice to taste, grill on both sides on high heat until just cooked through, serve at oncehttps://chefsopinion.org/wp-content/uploads/2017/07/19.jpgLife is Good ! - Sunday Lunch By The Pool - "Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits"mix fruit of your choice with organic honey and lime juice to taste, macerate for one hour in the fridge (not longer, or the fruit becomes too soft)2017-07-17T04:20:32+00:00monthlyhttps://chefsopinion.org/2017/07/14/confession-of-an-pt-addict/https://chefsopinion.org/wp-content/uploads/2017/07/66.jpgConfession Of An PT AddictConfession Of An PT Addicthttps://chefsopinion.org/wp-content/uploads/2017/07/56.jpgConfession Of An PT AddictConfession Of An PT Addicthttps://chefsopinion.org/wp-content/uploads/2017/07/46.jpgConfession Of An PT AddictConfession Of An PT Addicthttps://chefsopinion.org/wp-content/uploads/2017/07/36.jpgConfession Of An PT Addictserve with fresh pretzel bread (laugen stangen), hot and mild chilies and mustard (or fresh horseradish if available)https://chefsopinion.org/wp-content/uploads/2017/07/212.jpgConfession Of An PT Addictrinse the tails overnight, simmer in fresh water, fresh-ground black pepper and onions until tender, usually between 2 and 3 hours; after one hour, check the water - if it is salty, drain and add new water, if needed, repeathttps://chefsopinion.org/wp-content/uploads/2017/07/18.jpgConfession Of An PT Addictone bucket of heaven......2017-07-14T08:12:11+00:00monthlyhttps://chefsopinion.org/2012/08/23/smoked-pigs-tail-bow-ties-vegetable-stew/2017-07-14T05:06:14+00:00monthlyhttps://chefsopinion.org/2012/12/04/congee-with-smoked-pigs-tails-vegetables/2017-07-14T05:02:42+00:00monthlyhttps://chefsopinion.org/2017/07/12/rosti-waffles-gravelax-and-poached-egg/https://chefsopinion.org/wp-content/uploads/2017/07/114.jpg11Rösti-Waffles, Gravlax And Poached Eggle with capers and finely sliced chiveshttps://chefsopinion.org/wp-content/uploads/2017/07/103.jpg10Rösti-Waffles, Gravlax And Poached Egghttps://chefsopinion.org/wp-content/uploads/2017/07/9c.jpg9cRösti-Waffles, Gravlax And Poached Egghttps://chefsopinion.org/wp-content/uploads/2017/07/9b1.jpg9bRösti-Waffles, Gravlax And Poached Egghttps://chefsopinion.org/wp-content/uploads/2017/07/85.jpg8Rösti-Waffles, Gravlax And Poached Egghttps://chefsopinion.org/wp-content/uploads/2017/07/74.jpg7add soft poached egg/(s), sprinkle with capers and finely sliced chiveshttps://chefsopinion.org/wp-content/uploads/2017/07/65.jpg6cover the center with finely sliced lettuce to form a "nest"https://chefsopinion.org/wp-content/uploads/2017/07/55.jpg5cover the roesti-waffle with smoked salmon or gravlaxhttps://chefsopinion.org/wp-content/uploads/2017/07/4b.jpg4bhttps://chefsopinion.org/wp-content/uploads/2017/07/45.jpg4rösti-waffle should be very crisp on the outside, soft and creamy on the inside; this recipe makes 8 ea rösti-waffles2017-08-28T04:14:33+00:00monthlyhttps://chefsopinion.org/2012/06/02/salmon-shrimp-burger/2017-07-12T17:38:05+00:00monthlyhttps://chefsopinion.org/2017/07/08/enjoy-a-super-delicious-dish-for-1-00/https://chefsopinion.org/wp-content/uploads/2017/07/14.jpgChicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/132.jpgChicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/122.jpgA Super-Delicious Meal For $ 1.00 ! Chicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/11b.jpgA Super-Delicious Meal For $ 1.00 ! Chicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/112.jpgA Super-Delicious Meal For $ 1.00 ! Chicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/10xxx.jpgChicken Liver MousseChicken Liver Moussehttps://chefsopinion.org/wp-content/uploads/2017/07/9b.jpgChicken Liver Mousseslice pretzel rolls or other bread of your choice, brush lightly with garlic paste (or plain butter if you prefer), toast one side only until golden; serve with condiments of your choicehttps://chefsopinion.org/wp-content/uploads/2017/07/93.jpgLaugen Broetchenlaugen broetchen (pretzel rolls)https://chefsopinion.org/wp-content/uploads/2017/07/8b.jpgChicken Liver Moussevoilà.........https://chefsopinion.org/wp-content/uploads/2017/07/83.jpgChicken Liver Moussefill mousse into a container, cover airtight, chill in refrigerator overnight 2017-07-10T13:13:16+00:00monthlyhttps://chefsopinion.org/2017/07/10/sliced-beef-shanks-braised-in-merlot/https://chefsopinion.org/wp-content/uploads/2017/07/16.jpgSliced Beef Shanks Braised In MerlotSliced Beef Shanks Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2017/07/151.jpgSliced Beef Shanks Braised In MerlotSliced Beef Shanks Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2017/07/14b.jpgSliced Beef Shanks Braised In MerlotSliced Beef Shanks Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2017/07/13b.jpgSliced Beef Shanks Braised In MerlotSliced Beef Shanks Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2017/07/133.jpgSliced Beef Shanks Braised In MerlotSliced Beef Shanks Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2017/07/123.jpgSliced Beef Shanks Braised In Merlotadd the sauce, top with the vegetables; serve with pasta, rice, potatoes or rustic breadhttps://chefsopinion.org/wp-content/uploads/2017/07/113.jpgSliced Beef Shanks Braised In Merlotplate the shanks in a deep serving dishhttps://chefsopinion.org/wp-content/uploads/2017/07/102.jpgSliced Beef Shanks Braised In Merlotmix 1 tblsp sliced scallions and 1 tsp cilantro with the vegetableshttps://chefsopinion.org/wp-content/uploads/2017/07/84.jpgSliced Beef Shanks Braised In Merlotwith a slotted spoom remove the vegetables from the sauce, reserve; strain the sauce through a fine mesh sive, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/07/73.jpgSliced Beef Shanks Braised In Merlotremove the marrow from ea shank bone, set aside. Remove the bone from ea slice without ripping the shanks apart2017-07-10T17:30:08+00:00monthlyhttps://chefsopinion.org/2017/07/08/grilled-veal-breast-sauteed-potatoes-chimichurri/https://chefsopinion.org/wp-content/uploads/2017/07/131.jpgGrilled Veal Breast, Sautéed Potatoes And ChimichurriGrilled Veal Breast, Sautéed Potatoes And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/07/121.jpgGrilled Veal Breast, Sautéed Potatoes And ChimichurriGrilled Veal Breast, Sautéed Potatoes And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/07/111.jpgGrilled Veal Breast, Sautéed Potatoes And ChimichurriGrilled Veal Breast, Sautéed Potatoes And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/07/101.jpgGrilled Veal Breast, Sautéed Potatoes And ChimichurriGrilled Veal Breast, Sautéed Potatoes And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/07/92.jpgGrilled Veal Breast, Sautéed Potatoes And ChimichurriGrilled Veal Breast, Sautéed Potatoes And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/07/82.jpgGrilled Veal Breast, Sautéed Potatoes And Chimichurridrizzle veal generously with chimichurri, serve with grilled chillies (optional)https://chefsopinion.org/wp-content/uploads/2017/07/72.jpgGrilled Veal Breast, Sautéed Potatoes And Chimichurriplace potatoes on serving dish, top with the veal https://chefsopinion.org/wp-content/uploads/2017/07/62.jpgGrilled Veal Breast, Sautéed Potatoes And Chimichurriseason potatoes with kosher salt and fresh-ground black pepper, saute in duck fat or clarified butter until golden and crisp; https://chefsopinion.org/wp-content/uploads/2017/07/52.jpgGrilled Veal Breast, Sautéed Potatoes And Chimichurrilet potatoes dry a few minutes, cut into sliceshttps://chefsopinion.org/wp-content/uploads/2017/07/42.jpgGrilled Veal Breast, Sautéed Potatoes And Chimichurriwhile the meat is cooking, cook 4 medium size potatoes in salted water until done, drain2017-07-10T08:19:36+00:00monthlyhttps://chefsopinion.org/2017/07/01/snow-crab-and-fusilli-lunghi-in-anchovybutter/https://chefsopinion.org/wp-content/uploads/2017/07/vampire-crab-2.jpgVampire CrabVampire Crabhttps://chefsopinion.org/wp-content/uploads/2017/07/vampire-crab-1.jpgVampire CrabVampire Crabhttps://chefsopinion.org/wp-content/uploads/2017/07/9.jpgSnow Crab And Fusilli Lunghi In Anchovy ButterSnow Crab And Fusilli Lunghi In Anchovy Butterhttps://chefsopinion.org/wp-content/uploads/2017/07/8.jpgSnow Crab And Fusilli Lunghi In Anchovy ButterSnow Crab And Fusilli Lunghi In Anchovy Butterhttps://chefsopinion.org/wp-content/uploads/2017/07/7.jpgSnow Crab And Fusilli Lunghi In Anchovy ButterSnow Crab And Fusilli Lunghi In Anchovy Butterhttps://chefsopinion.org/wp-content/uploads/2017/07/6.jpgSnow Crab And Fusilli Lunghi In Anchovy ButterSnow Crab And Fusilli Lunghi In Anchovy Butterhttps://chefsopinion.org/wp-content/uploads/2017/07/5b.jpgSnow Crab And Fusilli Lunghi In Anchovy Butteradd 1/4 lb fusilli lunghi, season with kosher salt to taste, mix, check/adjust seasoning; serve garnished with the pieces of crap and finely sliced scallionshttps://chefsopinion.org/wp-content/uploads/2017/07/5.jpgSnow Crab And Fusilli Lunghi In Anchovy Butteradd the picked crab meat and crab pieces to the butter, stir until all coated by the butterhttps://chefsopinion.org/wp-content/uploads/2017/07/4.jpgSnow Crab And Fusilli Lunghi In Anchovy Butterin 4 oz whole butter saute 1/3 tsp chili paste, 1/3 tsp garlic paste and 1/3 tsp anchovy paste until fragrant, remove from heathttps://chefsopinion.org/wp-content/uploads/2017/07/3.jpggrilled Lemonfor 1 portion, grill 2 half lemon2017-07-03T06:50:55+00:00monthlyhttps://chefsopinion.org/2017/06/30/stir-fried-chicken-and-vegetables/https://chefsopinion.org/wp-content/uploads/2017/06/13e.jpgStir Fried Chicken And VegetablesStir Fried Chicken And Vegetableshttps://chefsopinion.org/wp-content/uploads/2017/06/13d.jpgStir Fried Chicken And VegetablesStir Fried Chicken And Vegetableshttps://chefsopinion.org/wp-content/uploads/2017/06/13c.jpgStir Fried Chicken And VegetablesStir Fried Chicken And Vegetableshttps://chefsopinion.org/wp-content/uploads/2017/06/13a.jpgStir Fried Chicken And VegetablesStir Fried Chicken And Vegetableshttps://chefsopinion.org/wp-content/uploads/2017/06/311.jpgStir Fried Chicken And Vegetablesadd 1 cup ketsup manis and 1/4 cup water, bring to a simmer for one minute, remove from heat, check/adjust seasoning, serve with steamed rice (fan)https://chefsopinion.org/wp-content/uploads/2017/06/210.jpgStir Fried Chicken And Vegetablesadd the carrots and 2 ea scallions cut into 1 inch sticks, saute another minute, drain the fathttps://chefsopinion.org/wp-content/uploads/2017/06/127.jpgStir Fried Chicken And Vegetablessaute chicken in 1/3 cup peanut oil until cooked half-way done https://chefsopinion.org/wp-content/uploads/2017/06/0c.jpgStir Fried Chicken And Vegetablesslice 2 ea med size carrots into thin slices on the bias, blanche in lightly salted water, drainhttps://chefsopinion.org/wp-content/uploads/2017/06/0b.jpgStir Fried Chicken And Vegetablescut chicken into strips, season with kosher salt and cayenne pepper to taste, dust with one tsp cornstarch, mix wellhttps://chefsopinion.org/wp-content/uploads/2017/06/0a.jpgStir Fried Chicken And Vegetablesdebone 2 chicken legs (remove the skin if you prefer)2017-06-30T16:28:54+00:00monthlyhttps://chefsopinion.org/2017/06/24/roast-cornish-hen-with-hearty-veggies-560-dish/https://chefsopinion.org/wp-content/uploads/2017/06/146.jpgRoast Cornish Hen With Hearty VeggiesRoast Cornish Hen With Hearty Veggieshttps://chefsopinion.org/wp-content/uploads/2017/06/135.jpgRoast Cornish Hen With Hearty VeggiesRoast Cornish Hen With Hearty Veggieshttps://chefsopinion.org/wp-content/uploads/2017/06/126.jpgRoast Cornish Hen With Hearty VeggiesRoast Cornish Hen With Hearty Veggieshttps://chefsopinion.org/wp-content/uploads/2017/06/1110.jpgRoast Cornish Hen With Hearty Veggiestop with the braised vegetables, top with the roasted henhttps://chefsopinion.org/wp-content/uploads/2017/06/108.jpgRoast Cornish Hen With Hearty Veggiesplate the beans on a serving platehttps://chefsopinion.org/wp-content/uploads/2017/06/810.jpgRoast Cornish Hen With Hearty Veggiesstrain the braising liquid into the northern beanshttps://chefsopinion.org/wp-content/uploads/2017/06/78.jpgRoast Cornish Hen With Hearty Veggieswhen the hen is fully cooked (40 to 50 minutes, depending on size), remove from oven and set aside to rest for 5 minuteshttps://chefsopinion.org/wp-content/uploads/2017/06/58.jpgRoast Cornish Hen With Hearty Veggiestop the veggies with the hen, place on a rack and roast in a preheated 385F oven until the hen is fully cooked, 40 to 50 minuteshttps://chefsopinion.org/wp-content/uploads/2017/06/47.jpgRoast Cornish Hen With Hearty Veggieswash and pat dry one cornish hen per person, season with 1 pinch sweet paprika and kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/06/310.jpgRoast Cornish Hen With Hearty Veggiesto a ovenproof dish add 2 oz whole butter, 3/4 cup baby carrots, 1 small cubed onion and 8 ea grape tomatoes, season with kosher salt and cayenne pepper to taste2017-06-28T19:43:34+00:00monthlyhttps://chefsopinion.org/2017/06/22/gravlax/https://chefsopinion.org/wp-content/uploads/2017/06/107.jpggravlaxGravlaxhttps://chefsopinion.org/wp-content/uploads/2017/06/20.jpgGravlaxGravlaxhttps://chefsopinion.org/wp-content/uploads/2017/06/182.jpgGravlaxadd the salmon and onions (for a prettier presentation put the egg and capers together with the onions on top of the salmon, however, the way I did it here will keep the capers and egg from rolling off when you eat the sandwich)https://chefsopinion.org/wp-content/uploads/2017/06/173.jpgGravlaxtop the boursin with a bit of greens, 1/2 a hard boiled egg and capershttps://chefsopinion.org/wp-content/uploads/2017/06/163.jpgGravlaxfor these sandwiches, I used ciabatta rolls, herb and garlic boursin, hard boiled egg, capers, sliced onions and sweet chilli sauce; usually I use dill/mustard sauce with gravlax, but the ciabatta rolls are pretty rustic and can do with a bit of spicehttps://chefsopinion.org/wp-content/uploads/2017/06/145.jpgGravlaxGravlaxhttps://chefsopinion.org/wp-content/uploads/2017/06/134.jpgGravlaxGravlaxhttps://chefsopinion.org/wp-content/uploads/2017/06/124.jpgGravlaxGravlaxhttps://chefsopinion.org/wp-content/uploads/2017/06/119.jpgGravlaxeasy now, save some for the next day :-)https://chefsopinion.org/wp-content/uploads/2017/06/106.jpgGravlaxSlice the salmon as thin as possible2017-06-23T11:32:34+00:00monthlyhttps://chefsopinion.org/2017/06/20/pork-ribs-and-lotus-roots-in-tamarind-broth-sinigang-na-baboy/https://chefsopinion.org/wp-content/uploads/2017/06/95.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/88.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/76.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/67.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/57.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/46.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)https://chefsopinion.org/wp-content/uploads/2017/06/38.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)add 4 oz blanched chard, 4 oz cooked/sliced lotus root and 6 oz blanched green beans, simmer 1 minute, remove from heat, check/adjust seasoning, serve with a bowl of steamed rice and fish sauce and/or soy sauce to season the ricehttps://chefsopinion.org/wp-content/uploads/2017/06/27.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)simmer until ribs are tender but NOT falling apart, you should have about 1/2 qt of liquid left - add a bit of water if you don'thttps://chefsopinion.org/wp-content/uploads/2017/06/117.jpgPork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)to 1,5 qt of water add 2 lb single-cut pork ribs, 1 large onion cut into large dice, 2 ea scallion, 1 large tomato cut into thin wedges, add kosher salt, tamarind paste and hot chilies to taste (if you cook this dish for guests, you might want to blanch the pork first in order to have a cleaner broth) 2017-06-21T16:28:00+00:00monthlyhttps://chefsopinion.org/2017/06/20/breakfast-of-champions-62-baked-breakfast-wrap/https://chefsopinion.org/wp-content/uploads/2017/06/116.jpgBreakfast Of Champions # 62 - Baked Breakfast WrapBreakfast Of Champions # 62 - Baked Breakfast Wraphttps://chefsopinion.org/wp-content/uploads/2017/06/105.jpgBreakfast Of Champions # 62 - Baked Breakfast WrapBreakfast Of Champions # 62 - Baked Breakfast Wraphttps://chefsopinion.org/wp-content/uploads/2017/06/94.jpgBreakfast Of Champions # 62 - Baked Breakfast WrapBreakfast Of Champions # 62 - Baked Breakfast Wraphttps://chefsopinion.org/wp-content/uploads/2017/06/87.jpgBreakfast Of Champions # 62 - Baked Breakfast WrapBreakfast Of Champions # 62 - Baked Breakfast Wraphttps://chefsopinion.org/wp-content/uploads/2017/06/75.jpgBreakfast Of Champions # 62 - Baked Breakfast WrapBreakfast Of Champions # 62 - Baked Breakfast Wraphttps://chefsopinion.org/wp-content/uploads/2017/06/66.jpgBreakfast Of Champions # 62 - Baked Breakfast Wraptop with 1 raw egg, fold into a pouch, seams on the top; add another wrap, fold into a pouch, seams on the bottom; bake at 365f until the egg is cooked to your preferred doneness, 30 - 55 minutes (this one baked for 45 minutes, notice the egg is still moist)https://chefsopinion.org/wp-content/uploads/2017/06/56.jpgBreakfast Of Champions # 62 - Baked Breakfast Wrapadd grated sharp cheddarhttps://chefsopinion.org/wp-content/uploads/2017/06/45.jpgBreakfast Of Champions # 62 - Baked Breakfast Wrapadd one thick slice of firm, ripe tomato, sprinkle with grated parmesan and sliced scallionhttps://chefsopinion.org/wp-content/uploads/2017/06/37.jpgBreakfast Of Champions # 62 - Baked Breakfast Wraptop with cooked ham, sprinkle with grated parmesanhttps://chefsopinion.org/wp-content/uploads/2017/06/26.jpgBreakfast Of Champions # 62 - Baked Breakfast Wrapsprinkle grated parmesan in center of wrap2017-06-20T08:11:35+00:00monthlyhttps://chefsopinion.org/2017/06/17/spinach-tagliatelle-with-crayfish-in-garlicchili-butter/https://chefsopinion.org/wp-content/uploads/2017/06/93.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili ButterSpinach Tagliatelle With Crayfish In Garlic/Chili Butterhttps://chefsopinion.org/wp-content/uploads/2017/06/86.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili ButterSpinach Tagliatelle With Crayfish In Garlic/Chili Butterhttps://chefsopinion.org/wp-content/uploads/2017/06/74.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili ButterSpinach Tagliatelle With Crayfish In Garlic/Chili Butterhttps://chefsopinion.org/wp-content/uploads/2017/06/65.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili ButterSpinach Tagliatelle With Crayfish In Garlic/Chili Butterhttps://chefsopinion.org/wp-content/uploads/2017/06/55.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Butteradd 1 portion (4 oz raw) freshly cooked, drained tagliatelle together with 4 tblsp of the cooking water, mix, check/adjust seasoning; see pictures for serving suggestionhttps://chefsopinion.org/wp-content/uploads/2017/06/44.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Butteradd the whole crayfish and the tails to warmhttps://chefsopinion.org/wp-content/uploads/2017/06/36.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Butterstrain butter into another pothttps://chefsopinion.org/wp-content/uploads/2017/06/25.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Butteradd 6 oz whole butter, simmer until liquid has evaporatedhttps://chefsopinion.org/wp-content/uploads/2017/06/1b.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Butterremove the tails from the shells of 1 lb cooked crayfish (this is 1 generous potion), reserve 5 whole crayfish for garnishhttps://chefsopinion.org/wp-content/uploads/2017/06/110.jpgSpinach Tagliatelle With Crayfish In Garlic/Chili Buttersimmer the shells and legs in 1 qt water, 1/2 tsp garlic paste and 1/2 tsp sweet chili paste until reduced to 1/2 cup2017-06-18T02:01:14+00:00monthlyhttps://chefsopinion.org/2017/06/10/crappy-weather-food-beef-beans-and-other-stuff/https://chefsopinion.org/wp-content/uploads/2017/06/172.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/shark-in-the-street.jpgshark in the streetMeanwhile, in Florida.......https://chefsopinion.org/wp-content/uploads/2017/06/181.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/171.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/162.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/154.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/144.jpgCrappy Weather Food - Beef, Beans And Other StuffCrappy Weather Food - Beef, Beans And Other Stuffhttps://chefsopinion.org/wp-content/uploads/2017/06/123.jpgCrappy Weather Food - Beef, Beans And Other Stuffto serve, sprinkle with fresh grated Asiago cheese and 1/2 cup finely diced raw white onion, red pepper, green pepper, yellow pepper and scallion (optional, but in my opinion the raw veggies add a great "freshness" and texture) https://chefsopinion.org/wp-content/uploads/2017/06/114.jpgCrappy Weather Food - Beef, Beans And Other Stuffcheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/06/104.jpgCrappy Weather Food - Beef, Beans And Other Stuffadd the beef, all the veggies, 1 lb finely sliced beef sausage and 1/2 cup sliced scallions to the stock, simmer for 3 minutes2017-06-10T15:22:59+00:00monthlyhttps://chefsopinion.org/2017/06/07/tuna-steak-poached-in-olive-ol/https://chefsopinion.org/wp-content/uploads/2017/06/photo-shader-image.jpgTuna Steak Poached In Olive OilTuna Steak Poached In Olive Oilhttps://chefsopinion.org/wp-content/uploads/2017/06/113.jpg11https://chefsopinion.org/wp-content/uploads/2017/06/153.jpgTuna Steak Poached In Olive OilTuna Steak Poached In Olive Oilhttps://chefsopinion.org/wp-content/uploads/2017/06/143.jpgTuna Steak Poached In Olive OilTuna Steak Poached In Olive Oilhttps://chefsopinion.org/wp-content/uploads/2017/06/133.jpgTuna Steak Poached In Olive OilTuna Steak Poached In Olive Oilhttps://chefsopinion.org/wp-content/uploads/2017/06/122.jpgTuna Steak Poached In Olive OilTuna Steak Poached In Olive Oilhttps://chefsopinion.org/wp-content/uploads/2017/06/112.jpgTuna Steak Poached In Olive Ol5 ea grape tomatoes, 1 ea quintisho chile, 3 slices lemon; simmer lowly on low heat while basting with the oil until tuna is cooked to your preferred temperature; serve with a salad of your choicehttps://chefsopinion.org/wp-content/uploads/2017/06/103.jpgTuna Steak Poached In Olive Oil1 cup EVO, 2 ea garlic confit, 2 ea scallion, kosher salt and fresh-cracked pepper to taste2017-06-09T05:24:11+00:00monthlyhttps://chefsopinion.org/2017/06/06/malbec-braised-pork-belly-with-napa-potatoes/https://chefsopinion.org/wp-content/uploads/2017/06/19.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/15c.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/15b.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/152.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/142.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/132.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/121.jpgMalbec-Braised Pork Belly With Napa PotatoesMalbec-Braised Pork Belly With Napa Potatoeshttps://chefsopinion.org/wp-content/uploads/2017/06/11b.jpgMalbec-Braised Pork Belly With Napa Potatoesplate the potato puree, top with the pork belly and sauce or serve pork belly and sauce separate; serves 4https://chefsopinion.org/wp-content/uploads/2017/06/111.jpgMalbec-Braised Pork Belly With Napa Potatoeswhen the pork belly is tender, add 1/2 cup sliced scallions, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/06/10e.jpgMalbec-Braised Pork Belly With Napa Potatoescheck/adjust the seasoning2017-06-07T16:30:53+00:00monthlyhttps://chefsopinion.org/2012/06/05/bismarks/2017-06-05T22:24:24+00:00monthlyhttps://chefsopinion.org/2017/06/03/shrimp-egg-fried-rice/https://chefsopinion.org/wp-content/uploads/2017/06/15.jpgShrimp & Egg Fried RiceShrimp & Egg Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/06/14.jpgShrimp & Egg Fried RiceShrimp & Egg Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/06/13.jpgShrimp & Egg Fried RiceShrimp & Egg Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/06/12.jpgShrimp & Egg Fried Riceto serve, sprinkle with more scallion, add fried shallots and pickled mild chillies https://chefsopinion.org/wp-content/uploads/2017/06/10.jpgShrimp & Egg Fried Riceserve as a main dish for one or divide for two smaller portionshttps://chefsopinion.org/wp-content/uploads/2017/06/81.jpgShrimp & Egg Fried Ricecheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/06/71.jpgShrimp & Egg Fried Ricereturn the rice, onion and shrimp to the eggs, add 1 tsp sesame oil and 2 tblsp finely sliced scallions and stir fry until heated https://chefsopinion.org/wp-content/uploads/2017/06/61.jpgShrimp & Egg Fried Riceseason 3 whisked eggs with kosher salt and cayenne pepper to taste, scramble in 2 tblsp peanut oil until set https://chefsopinion.org/wp-content/uploads/2017/06/51.jpgShrimp & Egg Fried Riceremove rice from pan, reservehttps://chefsopinion.org/wp-content/uploads/2017/06/41.jpgShrimp & Egg Fried Ricestir fry 2 cup day old rice in 1 tblsp peanut oil until the rice make a popping sound, add 1/2 tsp garlic paste, 1/8 tsp ginger paste, chili paste and kosher salt to taste, mix well2017-06-03T05:12:53+00:00monthlyhttps://chefsopinion.org/2017/06/01/another-day-another-wonderful-salad-plus-a-great-grilled-chicken-breast/https://chefsopinion.org/wp-content/uploads/2017/06/31.jpgRed Beet/Broccoli SaladRed Beet/Broccoli Salad https://chefsopinion.org/wp-content/uploads/2017/06/8.jpgGrilled Chicken Breast With Red Beet/Broccoli Salad And ChimichurriGrilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/06/7.jpgGrilled Chicken Breast With Red Beet/Broccoli Salad And ChimichurriGrilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/06/6.jpgGrilled Chicken Breast With Red Beet/Broccoli Salad And ChimichurriGrilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/06/5.jpgGrilled Chicken Breast With Red Beet/Broccoli Salad And ChimichurriGrilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurrihttps://chefsopinion.org/wp-content/uploads/2017/06/4.jpg4season 2 ea chicken breasts and some scallions with kosher salt and cayenne pepper to taste, cook on a lightly oiled grill until cooked throughhttps://chefsopinion.org/wp-content/uploads/2017/06/3.jpg3Red Beet/Broccoli Saladhttps://chefsopinion.org/wp-content/uploads/2017/06/2.jpg2dress with 2 tblsp olive oil, 2 tblsp white balsmic vinegar and kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/06/1.jpg1cut 8 oz of cooked red beets, 6 oz of blanched broccoli, 1 small onion and 2 yellow mild chillis according to the pic2017-06-01T15:19:35+00:00monthlyhttps://chefsopinion.org/2017/05/30/salad-bread/https://chefsopinion.org/wp-content/uploads/2017/05/chili-garlic-pita.jpgChili Garlic PitaGarlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/145.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/137.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/128.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/1110.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/105.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/95.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita BreadSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadhttps://chefsopinion.org/wp-content/uploads/2017/05/87.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadmix the salad with the dressing; serves 1 main course or 2 to 4 appetizerhttps://chefsopinion.org/wp-content/uploads/2017/05/77.jpgSpinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Breadprepare a dressing from the collected grapefruit juice, 2 tblsp olive oil, 1 tblsp organic honey, 1 tblsp lime juice, kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/05/69.jpg6add grapefruit and avocado to 8 oz spinach, 8 ea grape tomatoes and 8 oz salad shrimp2017-05-30T19:29:26+00:00monthlyhttps://chefsopinion.org/2017/05/27/best-ribs-ever/https://chefsopinion.org/wp-content/uploads/2017/05/118.jpgBest ! Ribs ! Ever !Best ! Ribs ! Ever !https://chefsopinion.org/wp-content/uploads/2017/05/104.jpgBest ! Ribs ! Ever !Best ! Ribs ! Ever !https://chefsopinion.org/wp-content/uploads/2017/05/94.jpgBest ! Ribs ! Ever !Best ! Ribs ! Ever !https://chefsopinion.org/wp-content/uploads/2017/05/86.jpgBest ! Ribs ! Ever !Best ! Ribs ! Ever !https://chefsopinion.org/wp-content/uploads/2017/05/76.jpgBest ! Ribs ! Ever !cut the slab into individual ribs, sprinkle with the toasted sesame seeds and serve with pickled sweet and spicy chilieshttps://chefsopinion.org/wp-content/uploads/2017/05/68.jpgBest ! Ribs ! Ever !when the ribs are tender, remove the cover, raise the temperature to 400F and cook the ribs until nicely caramelized, about 15-20 minutes (save any leftover braising liquid for your next stir fry)https://chefsopinion.org/wp-content/uploads/2017/05/56.jpgBest ! Ribs ! Ever !cover braising pan air tight, bake at 375F until ribs are very tender but NOT falling apart, 2-3 hours, depending on the ribshttps://chefsopinion.org/wp-content/uploads/2017/05/48.jpgBest ! Ribs ! Ever !put ribs a in a braising pan, add 1 qt of water, pour marinade over the ribshttps://chefsopinion.org/wp-content/uploads/2017/05/39.jpgBest ! Ribs ! Ever !rib marinadehttps://chefsopinion.org/wp-content/uploads/2017/05/29.jpgBest ! Ribs ! Ever !mix 1 cup soy sauce, 2 tblsp peanut butter, 3 tblsp honey, 3 tblsp hoisin sauce, 2 tblsp plum sauce, 1 tblsp fermented beans, 1 tblsp sambal olek, 1 tblsp sesame oil and (not in Pic - 1 tblsp garlic paste and 1 tsp grated ginger)2017-05-28T02:50:48+00:00monthlyhttps://chefsopinion.org/2017/05/25/tacos-de-pescado-grilled-fish-tacos/https://chefsopinion.org/wp-content/uploads/2017/05/116.jpgTacos De Pescado (Grilled Fish Tacos)Tacos De Pescado (Grilled Fish Tacos)https://chefsopinion.org/wp-content/uploads/2017/05/103.jpgTacos De Pescado (Grilled Fish Tacos)Tacos De Pescado (Grilled Fish Tacos)https://chefsopinion.org/wp-content/uploads/2017/05/93.jpgTacos De Pescado (Grilled Fish Tacos)Tacos De Pescado (Grilled Fish Tacos)https://chefsopinion.org/wp-content/uploads/2017/05/85.jpgTacos De Pescado (Grilled Fish Tacos)Tacos De Pescado (Grilled Fish Tacos)https://chefsopinion.org/wp-content/uploads/2017/05/75.jpgTacos De Pescado (Grilled Fish Tacos)top with cod, add 1 dollop of sour cream, sprinkle with chopped cilantro and squeeze fresh lime over allhttps://chefsopinion.org/wp-content/uploads/2017/05/67.jpgTacos De Pescado (Grilled Fish Tacos)top tortilla with avocado and slawhttps://chefsopinion.org/wp-content/uploads/2017/05/55.jpgTacos De Pescado (Grilled Fish Tacos)place tortilla on serving platehttps://chefsopinion.org/wp-content/uploads/2017/05/4b.jpgTacos De Pescado (Grilled Fish Tacos)tortillas, grilled cod, sour cream, sliced avocado, limehttps://chefsopinion.org/wp-content/uploads/2017/05/47.jpgTacos De Pescado (Grilled Fish Tacos)warm flour tortillas until puffedhttps://chefsopinion.org/wp-content/uploads/2017/05/38.jpgTacos De Pescado (Grilled Fish Tacos)grilled cod fillets2017-05-26T03:28:48+00:00monthlyhttps://chefsopinion.org/2017/05/23/knusprige-schweinshaxe-mit-rotkrautsalat-roast-pork-knuckle-with-red-cabbage-slaw/https://chefsopinion.org/wp-content/uploads/2017/05/127.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/181.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/171.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/162.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/154.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/144.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/136.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)https://chefsopinion.org/wp-content/uploads/2017/05/126.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)remove alu-foil and roast until skin is golden and crisp (at this point the skin will be shattering into pieces when knocked with the back of the knife and the meat can easily be pulled apart with a fork and knifehttps://chefsopinion.org/wp-content/uploads/2017/05/37.jpgKnusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)Maillard Mustard / Grated Horseradishhttps://chefsopinion.org/wp-content/uploads/2017/05/27.jpgrotkraut saladRotkraut Salat / Red Cabbage Slaw2017-05-25T19:16:55+00:00monthlyhttps://chefsopinion.org/2017/05/21/breakfast-of-champions-61-chocolate-buttermilk-waffles-with-strawberries-in-honeyvanilla-cream/https://chefsopinion.org/wp-content/uploads/2017/05/153.jpg15BREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/14c.jpg14cBREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/14b.jpg14bBREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/143.jpg14BREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/135.jpg13BREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/12b.jpg12bBREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/125.jpg12BREAKFAST OF CHAMPIONS # 61 - Chocolate Waffles With Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/66.jpg6Spread a thin layer of waffle batter on a hot, buttered waffle iron, sprinkle with 1/4 cup "Ghirardelli Chocolate Bittersweet Baking Chips", top with another thin layer of waffle batter, bake waffle until crisp on the outside and chocolaty-melty on the inside; to serve, dust waffles with castor sugar, serve with the creamy strawberries, decorate with fresh strawberries https://chefsopinion.org/wp-content/uploads/2017/05/46.jpg4Strawberries In Honey And Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2017/05/36.jpg3simmer until heated through2017-05-21T04:20:03+00:00monthlyhttps://chefsopinion.org/2017/05/18/shrimp-and-ricotta-ravioli-with-pangrattato/https://chefsopinion.org/wp-content/uploads/2017/05/65.jpgShrimp And Ricotta Ravioli With PangrattatoShrimp And Ricotta Ravioli With Pangrattatohttps://chefsopinion.org/wp-content/uploads/2017/05/54.jpgShrimp And Ricotta Ravioli With PangrattatoShrimp And Ricotta Ravioli With Pangrattatohttps://chefsopinion.org/wp-content/uploads/2017/05/45.jpgShrimp And Ricotta Ravioli With PangrattatoShrimp And Ricotta Ravioli With Pangrattatohttps://chefsopinion.org/wp-content/uploads/2017/05/35.jpgShrimp And Ricotta Ravioli With Pangrattatoplate ravioli and shrimp butter, top with pangrattatohttps://chefsopinion.org/wp-content/uploads/2017/05/25.jpgShrimp And Ricotta Ravioli With Pangrattatoadd ravioli and parsleyhttps://chefsopinion.org/wp-content/uploads/2017/05/110.jpgShrimp And Ricotta Ravioli With Pangrattatosaute shrimp in butterhttps://chefsopinion.org/wp-content/uploads/2017/05/01.jpgShrimp And Ricotta Ravioli With Pangrattatoseason with kosher salt and cayenne pepper, saute until golden, remove from heathttps://chefsopinion.org/wp-content/uploads/2017/05/001.jpgShrimp And Ricotta Ravioli With Pangrattatoadd 1/2 cup breadcrumbs of your choice (regular crumbs or panko) to 4 oz melted butterhttps://chefsopinion.org/wp-content/uploads/2017/05/000.jpg0002017-05-19T06:15:19+00:00monthlyhttps://chefsopinion.org/2012/08/04/fish-dumpling-shrimp-ball-soup-with-poached-egg/2017-05-19T03:58:43+00:00monthlyhttps://chefsopinion.org/2012/05/20/raviolini-en-brodo/https://chefsopinion.org/wp-content/uploads/2012/05/126.jpg” RAVIOLINI EN BRODO “” RAVIOLINI EN BRODO “2017-05-19T03:41:02+00:00monthlyhttps://chefsopinion.org/2017/05/11/torta-de-camarones-lonche-mexican-shrimp-sandwich/https://chefsopinion.org/wp-content/uploads/2017/05/134.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)https://chefsopinion.org/wp-content/uploads/2017/05/124.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)https://chefsopinion.org/wp-content/uploads/2017/05/161.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)https://chefsopinion.org/wp-content/uploads/2017/05/152.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)https://chefsopinion.org/wp-content/uploads/2017/05/142.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)https://chefsopinion.org/wp-content/uploads/2017/05/133.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)serve tortas with assorted marinated chilieshttps://chefsopinion.org/wp-content/uploads/2017/05/123.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)top with the second half of the bread, cut into 3 individual servings; serve with assorted marinated chilieshttps://chefsopinion.org/wp-content/uploads/2017/05/112.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)top the shrimp with the remaining slaw, sprinkle with 1 tsp chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2017/05/102.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)top the slaw with the shrimphttps://chefsopinion.org/wp-content/uploads/2017/05/92.jpgTorta De Camarones (Lonche) (Mexican Shrimp Sandwich)top with 3/4 of the slaw2017-05-12T03:17:31+00:00monthlyhttps://chefsopinion.org/2017/05/09/sauteed-flounder-fillet-grenobloise/https://chefsopinion.org/wp-content/uploads/2017/05/0.jpgred beet saladclean 3 ea small red beets, cook in salted water until soft, cool, peel and slicehttps://chefsopinion.org/wp-content/uploads/2017/05/00.jpgreg beet salad1 lb fresh red beetshttps://chefsopinion.org/wp-content/uploads/2017/05/151.jpgSauteed Flounder Fillet "Grenobloise"Sauteed Flounder Fillet "Grenobloise"https://chefsopinion.org/wp-content/uploads/2017/05/141.jpgSauteed Flounder Fillet "Grenobloise"Sauteed Flounder Fillet "Grenobloise"https://chefsopinion.org/wp-content/uploads/2017/05/13b.jpgSauteed Flounder Fillet "Grenobloise"Sauteed Flounder Fillet "Grenobloise"https://chefsopinion.org/wp-content/uploads/2017/05/132.jpgSauteed Flounder Fillet "Grenobloise"pour the beurre noisette over the garnishhttps://chefsopinion.org/wp-content/uploads/2017/05/122.jpgSauteed Flounder Fillet "Grenobloise"top the fish with the lemon fillets, 2 tblsp capers and 2 tblsp chopped Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2017/05/91.jpgbeurre noisetteadd 6 oz of whole butter to the pan, heat until just starting to brown (beurre noisette)https://chefsopinion.org/wp-content/uploads/2017/05/83.jpgSauteed Flounder Fillet "Grenobloise"dredge the fillets in a/p flour, saute in olive oil until just cooked through but not dry, remove fillets to a serving platehttps://chefsopinion.org/wp-content/uploads/2017/05/73.jpgSauteed Flounder Fillet "Grenobloise"season 6 ea large flounder fillets with lemon juice, soy sauce, kosher salt and cayenne pepper to taste2017-05-10T06:05:21+00:00monthlyhttps://chefsopinion.org/2017/05/08/spinach-wrap-with-smoked-spicy-sausage-coleslaw-and-black-beans/https://chefsopinion.org/wp-content/uploads/2017/05/131.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beans Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beanshttps://chefsopinion.org/wp-content/uploads/2017/05/121.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beans Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beanshttps://chefsopinion.org/wp-content/uploads/2017/05/111.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beans Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beanshttps://chefsopinion.org/wp-content/uploads/2017/05/101.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beanswrap roll into alu-foil to re-heat at a later point (omit this step if you serve the wrap right away); If re-heated, serve with or without foil. If you serve with the foil, peel-back as you eat to avoid a mess :-)https://chefsopinion.org/wp-content/uploads/2017/05/9.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beansroll wrap tightlyhttps://chefsopinion.org/wp-content/uploads/2017/05/82.jpgSpinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beanssprinkle with 1 tsp chopped cilantro and hot sauce to tastehttps://chefsopinion.org/wp-content/uploads/2017/05/72.jpg7add 6 oz of black beans, 2 tblsp grated parmesan and 1/2 tsp garlic paste, mix well, add 2 oz finely sliced raw bell peppershttps://chefsopinion.org/wp-content/uploads/2017/05/63.jpgSpinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beansadd the sausage fillinghttps://chefsopinion.org/wp-content/uploads/2017/05/42.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beanssprinkle 1 large spinach tortilla with grated parmesanhttps://chefsopinion.org/wp-content/uploads/2017/05/32.jpgSpinach Wrap With Smoked Spicy Sausage, Cole Slaw And Black Beansadd 6 oz black beans, 2 tblsp grated parmesan, 1/2 tsp garlic paste and 2 oz finely sliced raw bell peppers2017-05-08T05:05:35+00:00monthlyhttps://chefsopinion.org/2017/05/03/sunshine-on-a-plate-penne-with-raw-tomato-and-basil-sauce/https://chefsopinion.org/wp-content/uploads/2017/05/62.jpgSunshine On A Plate - Penne With Raw Tomato And Basil SauceSunshine On A Plate - Penne With Raw Tomato And Basil Saucehttps://chefsopinion.org/wp-content/uploads/2017/05/81.jpgSunshine On A Plate - Penne With Raw Tomato And Basil SauceSunshine On A Plate - Penne With Raw Tomato And Basil Saucehttps://chefsopinion.org/wp-content/uploads/2017/05/71.jpgSunshine On A Plate - Penne With Raw Tomato And Basil SauceSunshine On A Plate - Penne With Raw Tomato And Basil Saucehttps://chefsopinion.org/wp-content/uploads/2017/05/6b.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Saucedrizzle with more EVO, sprinkle with grated Asiagohttps://chefsopinion.org/wp-content/uploads/2017/05/61.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Saucedivide into 4 serving plateshttps://chefsopinion.org/wp-content/uploads/2017/05/5b.jpg5badd 1 lbs hot, fresh cooked, drained pastahttps://chefsopinion.org/wp-content/uploads/2017/05/51.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Sauceadd 1 lb fresh-cooked, drained, hot pasta, 1 tblsp fresh-cracked black pepper and 4 tblsp EVO, mix allhttps://chefsopinion.org/wp-content/uploads/2017/05/41.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Saucemix and let steep for a minutehttps://chefsopinion.org/wp-content/uploads/2017/05/31.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Sauceadd 1 cup boiling pasta waterhttps://chefsopinion.org/wp-content/uploads/2017/05/21.jpgSunshine On A Plate - Penne With Raw Tomato And Basil Saucedice 4 large, very ripe tomatoes, add 1/2 tsp garlic paste, 20 medium size basil leaves, 1 tsp sriracha, 2 tblsp grated Asiago and kosher salt to taste2017-05-04T14:11:29+00:00monthlyhttps://chefsopinion.org/2017/05/02/hot-legs/https://chefsopinion.org/wp-content/uploads/2017/05/15.jpgHot Legsif serving the legs with steamed rice, use the pan drippings to pour over the rice; otherwise, reserve for stir fried noodleshttps://chefsopinion.org/wp-content/uploads/2017/05/14.jpgHot Legs" Hot Legs "https://chefsopinion.org/wp-content/uploads/2017/05/13.jpgHot Legs" Hot Legs "https://chefsopinion.org/wp-content/uploads/2017/05/12.jpgHot Legs" Hot Legs "https://chefsopinion.org/wp-content/uploads/2017/05/11.jpgHot Legs" Hot Legs "https://chefsopinion.org/wp-content/uploads/2017/05/10.jpgHot Legsremove legs from oven, brush with the remaining marinade on both sides, return to oven until done (162 on the thickest part on the bone); serve with steamed rice or flat bread https://chefsopinion.org/wp-content/uploads/2017/05/8.jpgHot Legshttps://chefsopinion.org/wp-content/uploads/2017/05/7b.jpgHot Legsbake at 420F for 20 minuteshttps://chefsopinion.org/wp-content/uploads/2017/05/7.jpgHot Legsput legs on a rack which is suspended above a baking sheet with 1 inch water(to prevent the drippings from burning), brush with half the marinade on both sideshttps://chefsopinion.org/wp-content/uploads/2017/05/6.jpgHot Legsincise on both sides all the way to the bone2017-05-03T06:41:18+00:00monthlyhttps://chefsopinion.org/2017/04/29/falscher-hase-fake-rabbit/https://chefsopinion.org/wp-content/uploads/2017/04/hackbraten-mit-ei-2.jpghackbraten mit ei 2https://chefsopinion.org/wp-content/uploads/2017/04/hackbraten-mit-ei-1.jpghackbraten mit ei 1https://chefsopinion.org/wp-content/uploads/2017/04/woman-talking.jpgwoman talkinghttps://chefsopinion.org/wp-content/uploads/2017/04/144.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/136.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/12b.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/128.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/11j.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/11i.jpgFalscher Hase (Fake Rabbit) (Meatloaf)Falscher Hase (Fake Rabbit) (Meatloaf)https://chefsopinion.org/wp-content/uploads/2017/04/11h.jpgFalscher Hase. Fake Rabbit. MeatloafFalscher Hase (Fake Rabbit) (Meatloaf)2017-04-30T06:27:17+00:00monthlyhttps://chefsopinion.org/2014/02/08/easy-does-it-4-garlic-confit-paste/2017-04-24T01:26:03+00:00monthlyhttps://chefsopinion.org/2017/04/23/grilled-tuna-steak-garlic-confit-with-black-olives-and-greens-in-raspberry-vinaigrette/https://chefsopinion.org/wp-content/uploads/2017/04/48.jpgGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry VinaigretteGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/04/39.jpgGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry VinaigretteGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/04/29.jpgGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry VinaigretteGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/04/120.jpgGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry VinaigretteGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/04/57.jpgGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry VinaigretteGrilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2017/04/17903771_722570061247261_9105660649287130577_n.jpg17903771_722570061247261_9105660649287130577_n2017-04-24T06:03:19+00:00monthlyhttps://chefsopinion.org/2017/04/20/shrimp-and-rice-stick-pillows-with-peanut-sauce-and-sweet-chili-sauce/https://chefsopinion.org/wp-content/uploads/2017/04/126.jpg12Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/135.jpg13Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/125.jpg12https://chefsopinion.org/wp-content/uploads/2017/04/1110.jpg11Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/105.jpg10recipe will produce 4 "fat" rolls or 8 thin rolls; serves 2https://chefsopinion.org/wp-content/uploads/2017/04/94.jpg9fold both sides over the top, then roll tighthttps://chefsopinion.org/wp-content/uploads/2017/04/8b2.jpg8btop with the saladhttps://chefsopinion.org/wp-content/uploads/2017/04/86.jpg8add a bit if peppers, cucumber and two half shrimphttps://chefsopinion.org/wp-content/uploads/2017/04/76.jpg7remove to a work surfacehttps://chefsopinion.org/wp-content/uploads/2017/04/66.jpg6soak 1 sheet at the time in warm water until pliable2017-04-21T03:57:13+00:00monthlyhttps://chefsopinion.org/2017/04/16/pork-chop-parisienne-with-orzo-al-pomodoro/https://chefsopinion.org/wp-content/uploads/2017/04/182.jpgPokchop "Parisienne" With Orzo Al PomodoroPork Chop "Parisienne" With Orzo Al Pomodorohttps://chefsopinion.org/wp-content/uploads/2017/04/172.jpgPokchop "Parisienne" With Orzo Al PomodoroPork Chop "Parisienne" With Orzo Al Pomodorohttps://chefsopinion.org/wp-content/uploads/2017/04/162.jpgPokchop "Parisienne" With Orzo Al PomodoroPork Chop "Parisienne" With Orzo Al Pomodorohttps://chefsopinion.org/wp-content/uploads/2017/04/152.jpgPok Chop "Parisienne" With Orzo Al PomodoroPork Chop "Parisienne" With Orzo Al Pomodorohttps://chefsopinion.org/wp-content/uploads/2017/04/143.jpgPokchop "Parisienne" With Orzo Al PomodoroPork Chop "Parisienne" With Orzo Al Pomodorohttps://chefsopinion.org/wp-content/uploads/2017/04/132.jpgPokchop "Parisienne" With Orzo Al Pomodoroadd 1 tblsp finely grated parmigiano reggiano, plate orzo in a deep plate, top with the pork chop and a few leaves of balsamic vinegar dressed endivehttps://chefsopinion.org/wp-content/uploads/2017/04/122.jpgPokchop "Parisienne" With Orzo Al Pomodoroseason with kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/04/114.jpgPokchop "Parisienne" With Orzo Al Pomodoroadd 1 1/2 cup cooked orzohttps://chefsopinion.org/wp-content/uploads/2017/04/102.jpgPokchop "Parisienne" With Orzo Al Pomodoroadd 1 cup seeded, diced tomatoes and 1/2 tsp garlic paste, saute until tomatoes start to break downhttps://chefsopinion.org/wp-content/uploads/2017/04/91.jpgPokchop "Parisienne" With Orzo Al Pomodorointo another pan add 2 tblsp EVO2017-04-17T16:47:02+00:00monthlyhttps://chefsopinion.org/2017/04/15/breakfast-of-champions-60-fruit-milk-and-some-interesting-reading/https://chefsopinion.org/wp-content/uploads/2017/04/34.jpg3https://chefsopinion.org/wp-content/uploads/2017/04/24.jpg2https://chefsopinion.org/wp-content/uploads/2017/04/112.jpg12017-04-15T14:30:31+00:00monthlyhttps://chefsopinion.org/2017/03/27/tomato-bisque-with-gorgonzola-crouton/https://chefsopinion.org/wp-content/uploads/2017/03/58.jpgTomato Bisque with Gorgonzola CroûtonTomato Bisque with Gorgonzola Croûtonhttps://chefsopinion.org/wp-content/uploads/2017/03/66.jpgTomato Bisque with Gorgonzola CroûtonTomato Bisque with Gorgonzola Croûtonhttps://chefsopinion.org/wp-content/uploads/2017/03/57.jpgTomato Bisque With Gorgonzola CroutonsTomato Bisque with Gorgonzola Croûtonhttps://chefsopinion.org/wp-content/uploads/2017/03/49.jpgTomato Bisque with Gorgonzola Croûtonclick on link on this page for Tomato Bisque Recipehttps://chefsopinion.org/wp-content/uploads/2017/03/37.jpgTomato Bisque with Gorgonzola Croûtonclick on link on this page for Tomato Bisque Recipehttps://chefsopinion.org/wp-content/uploads/2017/03/27.jpgTomato Bisque with Gorgonzola Croûtonclick on link on this page for Tomato Bisque Recipehttps://chefsopinion.org/wp-content/uploads/2017/03/110.jpgTomato Bisque with Gorgonzola Croûtonclick on link on this page for Tomato Bisque Recipe2017-04-13T06:01:41+00:00monthlyhttps://chefsopinion.org/2017/04/12/shrimp-cakes-avocado-salad-dill-yogurt-sauce/https://chefsopinion.org/wp-content/uploads/2017/04/151.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt SauceShrimp Cakes, Avocado Salad, Dill-Yogurt Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/142.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt SauceShrimp Cakes, Avocado Salad, Dill-Yogurt Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/131.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt SauceShrimp Cakes, Avocado Salad, Dill-Yogurt Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/121.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt SauceShrimp Cakes, Avocado Salad, Dill-Yogurt Saucehttps://chefsopinion.org/wp-content/uploads/2017/04/101.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt Saucesaute shrimp cakes in 1/ cup peanut oil until crisp and heated throughhttps://chefsopinion.org/wp-content/uploads/2017/04/82.jpg8https://chefsopinion.org/wp-content/uploads/2017/04/72.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt Saucemix 2 cup panko with 2 tblsp corn starch, divide shrimp into 7 oz patties, dredge in the panko/cornstarch mixhttps://chefsopinion.org/wp-content/uploads/2017/04/62.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt Saucemix ingredients, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/04/52.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt Sauce1 cup of Greek yogurt, 1 tblsp honey, juice of 1 lime, 1/4 tsp garlic paste, 2 tblsp dill leaves, kosher salt and white pepper to tastehttps://chefsopinion.org/wp-content/uploads/2017/04/43.jpgShrimp Cakes, Avocado Salad, Dill-Yogurt Sauceadd 3 tblsp EVO and the juice of 2 limes to the salad, mix all together, check/adjust the seasoning2017-11-10T03:49:02+00:00monthlyhttps://chefsopinion.org/2017/04/10/braised-beef-back-ribs-with-glazed-baby-rainbow-carrots/https://chefsopinion.org/wp-content/uploads/2017/04/201.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/19.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/181.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/171.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/16b.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/161.jpgBraised Beef Back Ribs With Glazed Baby Rainbow CarrotsBraised Beef Back Ribs With Glazed Baby Rainbow Carrotshttps://chefsopinion.org/wp-content/uploads/2017/04/141.jpgBraised Beef Back Ribs With Glazed Baby Rainbow Carrotsplate the ribs, cover with the sauce, top with the carrots and potatoes; serves 2https://chefsopinion.org/wp-content/uploads/2017/04/81.jpgBraised Beef Back Ribs With Glazed Baby Rainbow Carrotsadd the carrots, saute another minute until carrots are heated through, season with cayenne pepper and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2017/04/71.jpgBraised Beef Back Ribs With Glazed Baby Rainbow Carrotssaute 1/2 lb of small, cooked potatoes in 3 oz of whole butterhttps://chefsopinion.org/wp-content/uploads/2017/04/61.jpgBraised Beef Back Ribs With Glazed Baby Rainbow Carrotswhile the ribs are simmering, blanche 1 lb baby rainbow carrots in salted water, shock and drain2018-03-14T18:55:08+00:00monthlyhttps://chefsopinion.org/2017/04/05/cevapi-chevapchichi/https://chefsopinion.org/wp-content/uploads/2017/04/20.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/18.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/17.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/16.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/15.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/14.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/13.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/111.jpgĆevapi (Cevapcici)Ćevapi (Cevapcici)https://chefsopinion.org/wp-content/uploads/2017/04/5.jpgĆevapi (Cevapcici)form into 8 or 9 cigar shaped cevapcici, grill on TWO sides until medium (carry-over heat will take them to a perfect, juicy medium-wellhttps://chefsopinion.org/wp-content/uploads/2017/04/41.jpgĆevapi (Cevapcici)mix everything well, prepare a small sample to check/adjust the taste2017-04-08T13:22:54+00:00monthlyhttps://chefsopinion.org/2017/04/02/convenient-food-pansitpancit/https://chefsopinion.org/wp-content/uploads/2017/04/10.jpgConvenient Food (Pansit / Pancit)Convenient Food (Pansit / Pancit)https://chefsopinion.org/wp-content/uploads/2017/04/9.jpgConvenient Food (Pansit / Pancit)Convenient Food (Pansit / Pancit)https://chefsopinion.org/wp-content/uploads/2017/04/8.jpgConvenient Food (Pansit / Pancit)Convenient Food (Pansit / Pancit)https://chefsopinion.org/wp-content/uploads/2017/04/7.jpgConvenient Food (Pansit / Pancit)Convenient Food (Pansit / Pancit)https://chefsopinion.org/wp-content/uploads/2017/04/6b.jpgConvenient Food (Pansit / Pancit)remove from heat, check/adjust seasoning; by the time you have don this, all the moisture should be absorbed by the noodles; serves 4https://chefsopinion.org/wp-content/uploads/2017/04/6.jpgConvenient Food (Pansit / Pancit)add the shredded chicken, simmer all until almost all stock has been absorbed by the noodles, about 3 to 5 minuteshttps://chefsopinion.org/wp-content/uploads/2017/04/4.jpg4add the noodleshttps://chefsopinion.org/wp-content/uploads/2017/04/3.jpgConvenient Food (Pansit / Pancit)when the onions are translucent, add the stock, season with 1 tblsp oyster sauce, 1 tblsp hoisin sauce, 2 tblsp soy sauce, kosher salt and cayenne pepper to taste, bring to a simmerhttps://chefsopinion.org/wp-content/uploads/2017/04/2.jpgCConvenient Food (Pansit / Pancit)in 4 tblsp peanut oil saute 1 tblsp garlic paste, 1/2 cup finely sliced onion, 1/2 cup finely sliced carrots and 4 stalks of scallion, cut into 1 inch pieces (use any kind of veggie you like, cabbage, broccolini, zucchini, whatever you like and have on hand)https://chefsopinion.org/wp-content/uploads/2017/04/1.jpgConvenient Food (Pansit / Pancit)simmer 1 whole chicken with 4 stalks of scallion and 2 medium size cut onions with kosher salt and cayenne pepper until the meat is tender, about 40 minutes, depending on the size of the chicken and the quality; when the chicken is done, remove from stock, let cool enough to handle, remove all meat and skin (optional) from the bones, discard the bones, shred the meat, strain the stock; should you have more than 1 qt of stock, reduce to 1 qt2017-04-02T23:58:06+00:00monthlyhttps://chefsopinion.org/2017/03/29/bone-in-rib-eye-with-sauteed-potatoes-and-brussel-sprouts/https://chefsopinion.org/wp-content/uploads/2017/03/69.jpgCaramelized Onion Slicehttps://chefsopinion.org/wp-content/uploads/2017/03/173.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel SproutsBone-In Rib Eye With Sautéed Potatoes And Brussel Sproutshttps://chefsopinion.org/wp-content/uploads/2017/03/161.jpg1Bone-In Rib Eye With Sauteed Potatoes And Brussel SproutsBone-In Rib Eye With Sautéed Potatoes And Brussel Sproutshttps://chefsopinion.org/wp-content/uploads/2017/03/151.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel SproutsBone-In Rib Eye With Sautéed Potatoes And Brussel Sproutshttps://chefsopinion.org/wp-content/uploads/2017/03/141.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel SproutsBone-In Rib Eye With Sautéed Potatoes And Brussel Sproutshttps://chefsopinion.org/wp-content/uploads/2017/03/132.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel Sproutsadd the potatoes to the plate, top the potatoes with the Brussel sproutshttps://chefsopinion.org/wp-content/uploads/2017/03/123.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel Sproutstop the onion with tomato sliceshttps://chefsopinion.org/wp-content/uploads/2017/03/119.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel Sproutstop the steak with onion slicehttps://chefsopinion.org/wp-content/uploads/2017/03/104.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel Sproutsplate the steakhttps://chefsopinion.org/wp-content/uploads/2017/03/95.jpgBone-In Rib Eye With Sauteed Potatoes And Brussel Sproutsadd 1/2 tsp garlic paste and the Bruessel sprouts, saute until heated through2017-03-30T13:26:54+00:00monthlyhttps://chefsopinion.org/2012/07/05/my-4th-of-july-dinner/2017-03-28T06:07:27+00:00monthlyhttps://chefsopinion.org/2014/03/16/rib-eye-with-himalayan-pink-salt-bife-ancho/2017-03-28T06:00:14+00:00monthlyhttps://chefsopinion.org/2017/03/27/shrimp-and-black-beans-taco-bowl/https://chefsopinion.org/wp-content/uploads/2017/03/117.jpgShrimp And Black Beans Taco BowlShrimp And Black Beans Taco Bowlhttps://chefsopinion.org/wp-content/uploads/2017/03/103.jpgShrimp And Black Beans Taco BowlShrimp And Black Beans Taco Bowlhttps://chefsopinion.org/wp-content/uploads/2017/03/94.jpgShrimp And Black Beans Taco BowlShrimp And Black Beans Taco Bowlhttps://chefsopinion.org/wp-content/uploads/2017/03/85.jpgShrimp And Black Beans Taco BowlShrimp And Black Beans Taco Bowlhttps://chefsopinion.org/wp-content/uploads/2017/03/77.jpgShrimp And Black Beans Taco Bowlready to go...............serves 2https://chefsopinion.org/wp-content/uploads/2017/03/67.jpgShrimp And Black Beans Taco Bowldress a small amount of frisee salad or other greens of your choice with honey/lime dressinghttps://chefsopinion.org/wp-content/uploads/2017/03/59.jpgShrimp And Black Beans Taco Bowlmix one 10 oz can of drained black beans or other beans of your choice with 1 cup salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2017/03/410.jpgShrimp And Black Beans Taco Bowlsaeson 16 oz of med size, tail-on peeled shrimp with kosher salt, cayenne pepper and garlic paste, saute in 1 tblsp whole butter until cooked through, remove to cool to room tempereturehttps://chefsopinion.org/wp-content/uploads/2017/03/38.jpgShrimp And Black Beans Taco Bowlcool bowls before removing from moldshttps://chefsopinion.org/wp-content/uploads/2017/03/28.jpgShrimp And Black Beans Taco Bowllightly oil two molds of your choice with olive oil, drape wraps over them, bake at 350F until crisp2017-03-27T22:41:35+00:00monthlyhttps://chefsopinion.org/2014/01/04/easy-does-it-tomato-bisque-tomato-sauce/2020-02-28T15:29:24+00:00monthlyhttps://chefsopinion.org/2015/04/18/eggs-and-potato-baked-potato-and-caviar/2017-03-26T11:21:09+00:00monthlyhttps://chefsopinion.org/2014/03/21/tira-de-asado-argentinian-style-grilled-beef-ribs/2018-12-30T20:10:12+00:00monthlyhttps://chefsopinion.org/2017/03/20/easy-does-it-33-brie-and-capocollo-pie/https://chefsopinion.org/wp-content/uploads/2017/03/122.jpg12Easy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/114.jpgEasy Does It # 33 - Brie and Capocollo PieEasy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/102.jpgEasy Does It # 33 - Brie and Capocollo PieEasy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/9-51.jpg9-5https://chefsopinion.org/wp-content/uploads/2017/03/93.jpgEasy Does It # 33 - Brie and Capocollo PieEasy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/84.jpgEasy Does It # 33 - Brie and Capocollo PieEasy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/76.jpgEasy Does It # 33 - Brie and Capocollo PieEasy Does It # 33 - Brie and Capocollo Piehttps://chefsopinion.org/wp-content/uploads/2017/03/65.jpgEasy Does It # 33 - Brie and Capocollo Piedrizzle with EVOhttps://chefsopinion.org/wp-content/uploads/2017/03/56.jpgEasy Does It # 33 - Brie and Capocollo Pietop with finely sliced capocollohttps://chefsopinion.org/wp-content/uploads/2017/03/48.jpgEasy Does It # 33 - Brie and Capocollo Piebake at 400F until brie starts to melt, remove from oven2017-03-23T13:06:24+00:00monthlyhttps://chefsopinion.org/2017/03/19/old-fashioned-hoisin-glazed-grilled-tuna-steak/https://chefsopinion.org/wp-content/uploads/2017/03/47.jpgOld Fashioned Hoisin Glazed Grilled Tuna SteakOld Fashioned Hoisin Glazed Grilled Tuna Steakhttps://chefsopinion.org/wp-content/uploads/2017/03/64.jpg6Old Fashioned Hoisin Glazed Grilled Tuna Steakhttps://chefsopinion.org/wp-content/uploads/2017/03/55.jpg5Old Fashioned Hoisin Glazed Grilled Tuna Steakhttps://chefsopinion.org/wp-content/uploads/2017/03/46.jpgOld Fashioned Hoisin Glazed Grilled Tuna SteakOld Fashioned Hoisin Glazed Grilled Tuna Steakhttps://chefsopinion.org/wp-content/uploads/2017/03/35.jpgOld Fashioned Hoisin Glazed Grilled Tuna Steakplace the tuna on top of the rice, top the tuna with finely sliced scallion and salted radish-slivers https://chefsopinion.org/wp-content/uploads/2017/03/25.jpgOld Fashioned Hoisin Glazed Grilled Tuna Steaksprinkle steamed rice with fried shallotshttps://chefsopinion.org/wp-content/uploads/2017/03/18.jpgOld Fashioned Hoisin Glazed Grilled Tuna Steakgrill to desired doneness; when done, brush generously with hoisin sauce (or teriyaki if you prefer), broil until caramelizedhttps://chefsopinion.org/wp-content/uploads/2017/03/01.jpgOld Fashioned Hoisin Glazed Grilled Tuna Steakcut filet into 1 inch thick steaks (if you prefer, remove the dark part, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2017/03/00.jpgOld Fashioned Hoisin Glazed Grilled Tuna Steakthe good stuff.....2017-03-20T16:36:20+00:00monthlyhttps://chefsopinion.org/food-glossary/2017-03-19T02:25:14+00:00weekly0.6https://chefsopinion.org/2017/03/15/bellas-fault-everybody-can-turn-gold-into-crap-but-only-a-good-cook-can-turn-crap-into-gold/https://chefsopinion.org/wp-content/uploads/2017/03/45.jpgGreek Lamb SandwichGreek Lamb Sandwich.........https://chefsopinion.org/wp-content/uploads/2017/03/113.jpgGreek Lamb SandwichGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/101.jpgGreek Lamb SandwichGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/92.jpgGreek Lamb SandwichGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/83.jpgGreek Lamb Sandwichdrizzle sandwiches generously with EVO, top with sliced onions and a dollop of Greek yogurthttps://chefsopinion.org/wp-content/uploads/2017/03/75.jpgGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/63.jpgGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/54.jpgGreek Lamb Sandwichhttps://chefsopinion.org/wp-content/uploads/2017/03/44.jpgGreek Lamb Sandwichseason some green leaves with honey/yogurt dressing, toast 3 ea pita breads, slice 1 ea tomato and 1/2 red onion, assemble as shown in the following picshttps://chefsopinion.org/wp-content/uploads/2017/03/34.jpgGreek Lamb Sandwichwhen the meat is cooked, remove from foil, let cool until able to handle, pull into fine shreds, season with a dash of lemon juice, cayenne, kosher salt and granulated garlic to taste2017-03-17T02:29:27+00:00monthlyhttps://chefsopinion.org/2017/03/12/not-your-typical-poolside-snack/https://chefsopinion.org/wp-content/uploads/2017/03/131.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/121.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/112.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/10.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/91.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/82.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausagehttps://chefsopinion.org/wp-content/uploads/2017/03/74.jpgStir Fried Rice Flakes With Shrimp And Spicy SausageStir Fried Rice Flakes With Shrimp And Spicy Sausage2017-03-13T20:01:07+00:00monthlyhttps://chefsopinion.org/2017/03/10/grilled-pork-chop-caramelized-lemon-baked-potato-and-mast-o-klar/2017-03-11T04:44:16+00:00monthlyhttps://chefsopinion.org/2017/03/07/catalan-shrimp-mussels-stew/2017-03-08T17:03:33+00:00monthlyhttps://chefsopinion.org/2012/07/10/seafood-salad-2/2017-03-08T02:44:26+00:00monthlyhttps://chefsopinion.org/2017/03/06/a-regular-day-in-the-life-of-a-food-blogger/2017-03-08T00:46:19+00:00monthlyhttps://chefsopinion.org/2017/03/05/flaming-hot-chili-chicken-noodle-bowl-with-broccoli-and-straw-mushrooms/2017-03-06T17:31:27+00:00monthlyhttps://chefsopinion.org/2017/03/04/twice-baked-shepherds-potatoes/2017-03-05T08:52:57+00:00monthlyhttps://chefsopinion.org/2014/12/06/shrimp-loaded-twice-baked-potato-cucumber%ef%80%a2tomato-salad-in-lime-vinaigrette/2017-03-04T04:54:32+00:00monthlyhttps://chefsopinion.org/2017/02/26/and-the-oscar-goes-to-this-salad/2017-03-01T04:12:34+00:00monthlyhttps://chefsopinion.org/2017/02/22/gnocchi-with-creamed-leeks-and-grape-tomatoes/2017-03-05T09:28:31+00:00monthlyhttps://chefsopinion.org/2017/02/20/pork-sinigang-sinigang-na-baboy/2017-02-21T19:17:31+00:00monthlyhttps://chefsopinion.org/2017/02/15/shrimp-and-octopus-stewed-in-red-wine/https://chefsopinion.org/wp-content/uploads/2017/02/162.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/152.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/142.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/131.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/121.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/113.jpgShrimp And Octopus Stewed In Red WineShrimp And Octopus Stewed In Red Winehttps://chefsopinion.org/wp-content/uploads/2017/02/103.jpgShrimp And Octopus Stewed In Red Wineremove from heat, check/adjust seasoning; to serve, sprinkle with more chopped parsley and accompany with rice or rustic bread; serves 4https://chefsopinion.org/wp-content/uploads/2017/02/94.jpgShrimp And Octopus Stewed In Red Winesimmer another 2 minutes or until shrimp are cooked throughhttps://chefsopinion.org/wp-content/uploads/2017/02/83.jpgShrimp And Octopus Stewed In Red Wineadd two 10-oz can of white beans, 1 drained 10 oz can of diced tomato, 16 oz of small cooked potatoes and 2 tblsp chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2017/02/74.jpgShrimp And Octopus Stewed In Red Wineadd 1 lb of raw shrimp2017-02-20T23:19:52+00:00monthlyhttps://chefsopinion.org/2017/02/12/fajas-de-res/https://chefsopinion.org/wp-content/uploads/2017/02/93.jpg9https://chefsopinion.org/wp-content/uploads/2017/02/patty.jpgpattyhttps://chefsopinion.org/wp-content/uploads/2017/02/92.jpg9https://chefsopinion.org/wp-content/uploads/2017/02/82.jpg8https://chefsopinion.org/wp-content/uploads/2017/02/73.jpg7https://chefsopinion.org/wp-content/uploads/2017/02/64.jpg6https://chefsopinion.org/wp-content/uploads/2017/02/53.jpg5https://chefsopinion.org/wp-content/uploads/2017/02/23.jpg2https://chefsopinion.org/wp-content/uploads/2017/02/110.jpg12017-02-13T15:40:31+00:00monthlyhttps://chefsopinion.org/2017/02/10/today-i-ate-an-convertible/https://chefsopinion.org/wp-content/uploads/2017/02/72.jpg"The Convertible" Smoked Salmon, Pickled Onions And Avocado"The Convertible" Smoked Salmon, Pickled Onions And Avocado https://chefsopinion.org/wp-content/uploads/2017/02/1021.jpg"The Convertible" Smoked Salmon, Pickled Onions And Avocado"The Convertible" Smoked Salmon, Pickled Onions And Avocado https://chefsopinion.org/wp-content/uploads/2017/02/63.jpg"The Convertible" Smoked Salmon, Pickled Onions And Avocado"The Convertible" Smoked Salmon, Pickled Onions And Avocado https://chefsopinion.org/wp-content/uploads/2017/02/62.jpg6top with pickled onions (see recipe in link on this page); serve either as is, open faced, or put the two halves together to form a subhttps://chefsopinion.org/wp-content/uploads/2017/02/102.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagiehttps://chefsopinion.org/wp-content/uploads/2017/02/101.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagiehttps://chefsopinion.org/wp-content/uploads/2017/02/91.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagiehttps://chefsopinion.org/wp-content/uploads/2017/02/81.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagiehttps://chefsopinion.org/wp-content/uploads/2017/02/71.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagiehttps://chefsopinion.org/wp-content/uploads/2017/02/61.jpgSmoked Salmon, Pickled Onions And Avocado Hoagie"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagie2017-02-11T21:23:08+00:00monthlyhttps://chefsopinion.org/2013/08/08/hot-focaccia-sandwich-with-prosciutto-gorgonzola-avocado/https://chefsopinion.org/wp-content/uploads/2013/08/9c2.jpg9cHot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado https://chefsopinion.org/wp-content/uploads/2013/08/9b2.jpg9bHot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado https://chefsopinion.org/wp-content/uploads/2013/08/92.jpg9Hot Focaccia Sandwich With Prosciutto, Gorgonzola & Avocado https://chefsopinion.org/wp-content/uploads/2013/08/84.jpg8Grape Tomato, Scallion, Chili Flakeshttps://chefsopinion.org/wp-content/uploads/2013/08/78.jpg7Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2013/08/69.jpg6Prusciuttohttps://chefsopinion.org/wp-content/uploads/2013/08/510.jpg5Guacamolehttps://chefsopinion.org/wp-content/uploads/2013/08/49.jpg4Guacamolehttps://chefsopinion.org/wp-content/uploads/2013/08/310.jpg3Mustardhttps://chefsopinion.org/wp-content/uploads/2013/08/29.jpg2Focaccio Sauteed In Garlic Butter2017-02-11T06:10:32+00:00monthlyhttps://chefsopinion.org/2013/11/29/not-a-turkey-sandwich/https://chefsopinion.org/wp-content/uploads/2013/11/76.jpg7Turkey Stew In Spicy Chili Cream https://chefsopinion.org/wp-content/uploads/2013/11/68.jpg6top with turkey stew, sprinkle with cheese and sacallionshttps://chefsopinion.org/wp-content/uploads/2013/11/59.jpg5plate freshly cooked pastahttps://chefsopinion.org/wp-content/uploads/2013/11/49.jpg4simmer and reduce to nape texture, add grape tomatoes, remove from heat. Check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2013/11/38.jpg3add cream, hoi sin sauce, sriracha, maggi and turkey saucehttps://chefsopinion.org/wp-content/uploads/2013/11/29.jpg2add diced turkey and diced chilis, saute two minuteshttps://chefsopinion.org/wp-content/uploads/2013/11/117.jpg1saute onions and garlic in olive oil2017-02-11T06:07:49+00:00monthlyhttps://chefsopinion.org/2014/11/27/bragging-alert-best-turkey-leftovers-sandwich-ever/https://chefsopinion.org/wp-content/uploads/2014/11/1112.jpgBest Turkey Sandwich - Ever !Best Turkey Sandwich - Ever !https://chefsopinion.org/wp-content/uploads/2014/11/124.jpgBest Turkey Sandwich - Ever !Best Turkey Sandwich - Ever !https://chefsopinion.org/wp-content/uploads/2014/11/1111.jpg11drizzle with salsa de aji amarillo - careful, this is wickedly spicy :-)https://chefsopinion.org/wp-content/uploads/2014/11/108.jpg10top tzatziki with finely sliced onions and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2014/11/910.jpg9top slaw with tzatzikihttps://chefsopinion.org/wp-content/uploads/2014/11/813.jpg8top meat with slawhttps://chefsopinion.org/wp-content/uploads/2014/11/712.jpg7top naan with shredded turkey dark meat, drizzle with maggi seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/610.jpg6Naanhttps://chefsopinion.org/wp-content/uploads/2014/11/120.jpgcarrots and cabbage slawseason finely sliced cabbage and carrots with rice wine vinegar, peanut oil, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2014/11/136.jpgBest Leftover Turkey Sandwich - Ever !Best Leftover Turkey Sandwich - Ever !2017-02-11T06:04:49+00:00monthlyhttps://chefsopinion.org/2015/07/17/easy-does-it-griddle-ham-cheese-sandwich/https://chefsopinion.org/wp-content/uploads/2015/07/134.jpgGriddled Ham & Cheese SandwichGriddle Ham & Cheese Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/07/126.jpgGriddled Ham & Cheese SandwichGriddle Ham & Cheese Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/07/119.jpgGriddled Ham & Cheese SandwichGriddle Ham & Cheese Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/07/107.jpgGriddled Ham & Cheese Sandwichcover and cook VERY slowly until the cheese has melted, to serve, cut in half, serve with spicy ketchup and kosher pickleshttps://chefsopinion.org/wp-content/uploads/2015/07/97.jpgGriddled Ham & Cheese Sandwichgriddle sandwich on a VERY low heat griddle (or cast iron pan) until golden, turn, griddle the other sidehttps://chefsopinion.org/wp-content/uploads/2015/07/88.jpgGriddled Ham & Cheese Sandwichtop with another mayonnaise-covered, one side griddled bread, griddle side downhttps://chefsopinion.org/wp-content/uploads/2015/07/7b.jpgGriddled Ham & Cheese Sandwichtop with more cheddarhttps://chefsopinion.org/wp-content/uploads/2015/07/79.jpgGriddled Ham & Cheese Sandwichtop with more hamhttps://chefsopinion.org/wp-content/uploads/2015/07/67.jpgGriddled Ham & Cheese Sandwichtop with a slice of bread which has been smeared on both sides with dijon mustardhttps://chefsopinion.org/wp-content/uploads/2015/07/510.jpgGriddled Ham & Cheese Sandwichtop with more cheddar2017-02-11T05:57:26+00:00monthlyhttps://chefsopinion.org/2014/02/09/surf-turf-striploin-cod-filet-coconut-rice-and-curried-lentils/https://chefsopinion.org/wp-content/uploads/2014/02/20.jpg20Curried Lentilshttps://chefsopinion.org/wp-content/uploads/2014/02/19.jpg19Coconut Ricehttps://chefsopinion.org/wp-content/uploads/2014/02/18.jpg18Surf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/02/171.jpg17Surf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/02/161.jpg16Surf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/02/152.jpg15Surf & Turf - Striploin, Cod Filet, Coconut Rice And Curried Lentilshttps://chefsopinion.org/wp-content/uploads/2014/02/142.jpg14saute strip cutlets and cod filet's, dip all sides in seasoning oil https://chefsopinion.org/wp-content/uploads/2014/02/132.jpg13add lots of fresh corianderhttps://chefsopinion.org/wp-content/uploads/2014/02/122.jpg12add sea salt and freshly squeezed limehttps://chefsopinion.org/wp-content/uploads/2014/02/112.jpg11add black pepper2017-02-09T14:10:23+00:00monthlyhttps://chefsopinion.org/2017/02/07/pasta-love-love-pasta/https://chefsopinion.org/wp-content/uploads/2017/02/171.jpgPasta & Love / Love & PastaPasta & Love / Love & Pastahttps://chefsopinion.org/wp-content/uploads/2017/02/161.jpgPasta & Love / Love & PastaSpaghetti With Cabbage, Peppers And Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2017/02/151.jpgPasta & Love / Love & PastaSpaghetti With Cabbage, Peppers And Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2017/02/14c.jpg14cto serve, sprinkle with more parsley and coarse-crumbled gorgonzola; Serves 4https://chefsopinion.org/wp-content/uploads/2017/02/14b1.jpgSpaghetti With Cabbage, Peppers And Gorgonzolamix all ingredients, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/02/14a.jpgSpaghetti With Cabbage, Peppers And Gorgonzolatop the spaghetti with the sauteed sausage and veggies, add 3 tblsp fresh-grated asiago cheese and 3 tblsp chopped Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2017/02/141.jpgSpaghetti With Cabbage, Peppers And Gorgonzolaadd 1 lb al dente spaghetti to a bowlhttps://chefsopinion.org/wp-content/uploads/2017/02/51.jpgSpaghetti With Cabbage, Peppers And Gorgonzolasaute 1 minute or until cabbage has heated through but is still crisphttps://chefsopinion.org/wp-content/uploads/2017/02/42.jpgSpaghetti With Cabbage, Peppers And Gorgonzolaadd julienne of 1/2 head white cabbage and julienne of 1 large red bell pepper, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2017/02/31.jpgSpaghetti With Cabbage, Peppers And Gorgonzolasaute until the onions are lightly caramelized and the sausages are cooked through2017-02-07T21:05:17+00:00monthlyhttps://chefsopinion.org/2017/02/06/this-is-not-a-pretty-picture/https://chefsopinion.org/wp-content/uploads/2017/02/111.jpgSmoked Turkey Leg With Collard Greens And Yuca In MojoSmoked Turkey Leg With Collard Greens And Yuca In Mojohttps://chefsopinion.org/wp-content/uploads/2017/02/10.jpgSmoked Turkey Leg With Collard Greens And Yuca In MojoSmoked Turkey Leg With Collard Greens And Yuca In Mojohttps://chefsopinion.org/wp-content/uploads/2017/02/9.jpgSmoked Turkey Leg With Collard Greens And Yuca In MojoSmoked Turkey Leg With Collard Greens And Yuca In Mojohttps://chefsopinion.org/wp-content/uploads/2017/02/8.jpgSmoked Turkey Leg With Collard Greens And Yuca In MojoSmoked Turkey Leg With Collard Greens And Yuca In Mojohttps://chefsopinion.org/wp-content/uploads/2017/02/7.jpgSmoked Turkey Leg With Collard Greens And Yuca In Mojotransfer meat to collard greens (see recipe-link on this page), simmer another 20 minuteshttps://chefsopinion.org/wp-content/uploads/2017/02/6.jpgSmoked Turkey Leg With Collard Greens And Yuca In Mojoadd the mojo ingredients, simmer another minutehttps://chefsopinion.org/wp-content/uploads/2017/02/5.jpgSmoked Turkey Leg With Collard Greens And Yuca In Mojoadd 4 oz whole butter and 1 tsp chili flakes, simmer until liquid has evaporatedhttps://chefsopinion.org/wp-content/uploads/2017/02/41.jpgSmoked Turkey Leg With Collard Greens And Yuca In Mojoadd 1 cup of the stock from cooking the turkey to 3 lbs cooked yuca (see recipe-link on this page)https://chefsopinion.org/wp-content/uploads/2017/02/17.jpgSmoked Turkey Leg With Collard Greens And Yuca In Mojosaute julienne of 1/2 medium size onion in 2 oz whole butter until translucent, add smoked turkey leg, add 1 qt water, cover, simmer until meat is tender but NOT falling aparthttps://chefsopinion.org/wp-content/uploads/2017/02/11.jpg12017-02-06T21:19:27+00:00monthlyhttps://chefsopinion.org/2012/07/28/sadza-ne-nyama-ye-huku-zimbabwean-porridge-with-chicken-stew/2017-02-06T06:58:06+00:00monthlyhttps://chefsopinion.org/2017/02/04/london-broil/https://chefsopinion.org/wp-content/uploads/2017/02/16.jpgLondon BroilLondon Broilhttps://chefsopinion.org/wp-content/uploads/2017/02/15.jpgLondon BroilLondon Broilhttps://chefsopinion.org/wp-content/uploads/2017/02/14b.jpgLondon BroilLondon Broilhttps://chefsopinion.org/wp-content/uploads/2017/02/14.jpgLondon BroilLondon Broilhttps://chefsopinion.org/wp-content/uploads/2017/02/13.jpgLondon BroilLondon Broilhttps://chefsopinion.org/wp-content/uploads/2017/02/12.jpgLondon Broilslice the beef into 1/4 " slices, top the potatoes/asparagus with the sliced meat, drizzle with the pepper-butter; serves 4https://chefsopinion.org/wp-content/uploads/2017/02/4b.jpgLondon Broilto serve, sprinkle with chopped Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2017/02/4.jpgLondon Broilwhen potatoes are golden, discarg the oil, add the asparagus and 2 oz whole butter, saute until asparagus are heated throughhttps://chefsopinion.org/wp-content/uploads/2017/02/3.jpgLondon Broilsaute potatoes in olive oil until golde, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2017/02/2.jpgLondon Broilblanch, shock and drain 2 lb of potato slices2017-02-05T05:02:59+00:00monthlyhttps://chefsopinion.org/2012/10/21/three-schmucks-a-bbq/2017-02-02T05:44:46+00:00monthlyhttps://chefsopinion.org/2012/10/20/rigatoni-rustica/2017-02-02T05:26:48+00:00monthlyhttps://chefsopinion.org/2013/11/17/chili-beef-pennoni-lisci-peppers%ef%80%a8/https://chefsopinion.org/wp-content/uploads/2013/11/ddddddddd.jpgdddddddddChili Beef, Pennoni Lisci & Peppershttps://chefsopinion.org/wp-content/uploads/2013/11/dddddddd.jpgddddddddsprinkle freshly grated peccorinohttps://chefsopinion.org/wp-content/uploads/2013/11/ddddddd.jpgdddddddChili Beef, Pennoni Lisci & Peppershttps://chefsopinion.org/wp-content/uploads/2013/11/dddddd.jpgddddddChili Beef, Pennoni Lisci & Peppershttps://chefsopinion.org/wp-content/uploads/2013/11/ddddd.jpgdddddadd, freshly cooked pasta, beef, chopped parsley, salt and pepperhttps://chefsopinion.org/wp-content/uploads/2013/11/dddd.jpgdddddeglaze with red winehttps://chefsopinion.org/wp-content/uploads/2013/11/ddd.jpgdddadd peppers and roasted garlic purre, saute another minutehttps://chefsopinion.org/wp-content/uploads/2013/11/dd.jpgddsaute onion and chili's until fragranthttps://chefsopinion.org/wp-content/uploads/2013/11/d.jpgdcut beef tenderloin into strip's, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside2017-02-01T07:55:46+00:00monthlyhttps://chefsopinion.org/2017/01/29/piri-piri-chicken-with-portuguese-fried-rice/https://chefsopinion.org/wp-content/uploads/2017/01/107.jpgpiri piri chickenPiri Piri Chickenhttps://chefsopinion.org/wp-content/uploads/2017/01/161.jpgPiri Piri Chicken And Portuguese Fried RicePiri Piri Chicken And Portuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/152.jpgPiri Piri Chicken And Portuguese Fried RicePiri Piri Chicken And Portuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/143.jpgPiri Piri Chicken And Portuguese Fried RicePiri Piri Chicken And Portuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/133.jpgPiri Piri Chicken And Portuguese Fried RicePiri Piri Chicken And Portuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/122.jpgPiri Piri Chicken And Portuguese Fried RicePiri Piri Chicken And Portuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/118.jpgPiri Piri Chicken And Portuguese Fried Ricehello beauty !https://chefsopinion.org/wp-content/uploads/2017/01/106.jpgPiri Piri Chicken And Portuguese Fried Ricewhen the poultry is about 3/4 cooked, brush generously with piri piri sauce and 1 tblsp fresh lemon juice, return to oven; repeat this step every 5 minutes until poultry is cooked throughhttps://chefsopinion.org/wp-content/uploads/2017/01/97.jpgPiri Piri Chicken And Portuguese Fried RicePortuguese Fried Ricehttps://chefsopinion.org/wp-content/uploads/2017/01/88.jpgPiri Piri Chicken And Portuguese Fried RicePortuguese Fried Rice2017-01-31T15:20:34+00:00monthlyhttps://chefsopinion.org/2013/01/16/spiders-from-mars/https://chefsopinion.org/wp-content/uploads/2013/01/451.jpg4512017-01-28T03:26:37+00:00monthlyhttps://chefsopinion.org/2017/01/24/red-velvet-waffles-the-good-ones/https://chefsopinion.org/wp-content/uploads/2017/01/142.jpg14Good Red Velvet Waffleshttps://chefsopinion.org/wp-content/uploads/2017/01/132.jpg13Good Red Velvet Waffleshttps://chefsopinion.org/wp-content/uploads/2017/01/105.jpg10Good Red Velvet Waffleshttps://chefsopinion.org/wp-content/uploads/2017/01/96.jpg9bake on medium heat until golden and cooked through; serve with the sauteed pineapples and fresh whipped heavy creamhttps://chefsopinion.org/wp-content/uploads/2017/01/87.jpg8prepare batter according to recipe on this pagehttps://chefsopinion.org/wp-content/uploads/2017/01/77.jpg7 simmer until thickenedand most of the liquid has evaporated and the color has become dark-orangehttps://chefsopinion.org/wp-content/uploads/2017/01/67.jpg6add the reserved strawberry coulis to the pineapples simmer until thickenedhttps://chefsopinion.org/wp-content/uploads/2017/01/55.jpg5saute the pineapple cubes in 3 oz butter until lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2017/01/47.jpg4cut the pineapples into 1/2 " cubes https://chefsopinion.org/wp-content/uploads/2017/01/36.jpg3puree the strawberry/honey to a smooth coulis, remove 1 cup, set aside, reserve the rest for the sauteed pineapples2017-01-28T02:09:53+00:00monthlyhttps://chefsopinion.org/2016/04/17/blackberry-waffles-with-vanilla-cream/https://chefsopinion.org/wp-content/uploads/2016/04/66.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/56.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/4c1.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/4b.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/46.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/36.jpgBlackberry Waffles With Vanilla CreamBlackberry Waffles With Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/25.jpgBlackberry Waffles With Vanilla Creamstir chopped blackberries into waffle batter, (don't overwork) proceed with waffles as usual (see recipe-link)https://chefsopinion.org/wp-content/uploads/2016/04/18.jpgBlackberry Waffles With Vanilla Creamchop fresh blackberries coarsely, reserve a few whole ones for garnish2017-01-24T07:32:26+00:00monthlyhttps://chefsopinion.org/2017/01/16/salad-of-smoked-salmon-avocado-and-egg/https://chefsopinion.org/wp-content/uploads/2017/01/95.jpgSalad Of Smoked Salmon, Avocado And EggSalad Of Smoked Salmon, Avocado And Egghttps://chefsopinion.org/wp-content/uploads/2017/01/86.jpgSalad Of Smoked Salmon, Avocado And EggSalad Of Smoked Salmon, Avocado And Egghttps://chefsopinion.org/wp-content/uploads/2017/01/76.jpgSalad Of Smoked Salmon, Avocado And Eggtop the salad with additional smoked salmon and finely sliced onion rings (optional)https://chefsopinion.org/wp-content/uploads/2017/01/66.jpgSalad Of Smoked Salmon, Avocado And Eggtop bread with a generous helping of saladhttps://chefsopinion.org/wp-content/uploads/2017/01/46.jpgSalad Of Smoked Salmon, Avocado And Eggtoast bread of your choicehttps://chefsopinion.org/wp-content/uploads/2017/01/35.jpgSalad Of Smoked Salmon, Avocado And Eggcheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/01/25.jpgSalad Of Smoked Salmon, Avocado And Egg mix the dressing with10 ea hard-boiled eggs, 1 ea diced Florida avocado, 8 oz diced smoked salmon, 1 ea diced mild chili pepper and 20 ea grape tomatoeshttps://chefsopinion.org/wp-content/uploads/2017/01/115.jpgSalad Of Smoked Salmon, Avocado And Eggfor the dressing, mix 2 tblsp mayo, 1 tblsp Thai hot sauce, 1 tblsp dijon mustard and kosher salt to taste 2017-01-26T02:11:30+00:00monthlyhttps://chefsopinion.org/2016/01/15/allgauer-wurstsalat-mit-hornchen/https://chefsopinion.org/wp-content/uploads/2016/01/5-2015_02_12-02_47_08-utc2.jpgAllgauer Wurstsalat Mit HörnchenAllgauer Wurstsalat Mit Hörnchenhttps://chefsopinion.org/wp-content/uploads/2016/01/4-2015_02_12-02_47_08-utc1.jpgAllgauer Wurstsalat Mit HörnchenAllgauer Wurstsalat Mit Hörnchenhttps://chefsopinion.org/wp-content/uploads/2016/01/3-2015_02_12-02_47_08-utc1.jpgAllgauer Wurstsalat Mit HörnchenAllgauer Wurstsalat Mit Hörnchenhttps://chefsopinion.org/wp-content/uploads/2016/01/2-2015_02_12-02_47_08-utc1.jpgAllgauer Wurstsalat Mit Hörnchenfor the dressing, add ketchup, dijon, red wine vinegar, fresh ground black pepper, garlic paste, kosher salt, mix well, serve with warm hörnchenhttps://chefsopinion.org/wp-content/uploads/2016/01/1-2015_02_12-02_47_08-utc1.jpgAllgauer Wurstsalat Mit Hörnchenjulienned cheese, sausage, onions, sliced cornichons, sliced chives2017-01-15T13:18:08+00:00monthlyhttps://chefsopinion.org/2012/05/31/schweitzer-wurstsalat-swiss-style-sausage-salad/2017-01-15T13:15:14+00:00monthlyhttps://chefsopinion.org/2017/01/11/szegediner-gulasch-szekelykaposzta-szekelygulyas/https://chefsopinion.org/wp-content/uploads/2017/01/151.jpgSzegediner GulaschSzegediner Gulaschhttps://chefsopinion.org/wp-content/uploads/2017/01/141.jpgSzegediner GulaschSzegediner Gulaschhttps://chefsopinion.org/wp-content/uploads/2017/01/13b.jpgSzegediner GulaschSzegediner Gulaschhttps://chefsopinion.org/wp-content/uploads/2017/01/131.jpgSzegediner GulaschSzegediner Gulaschhttps://chefsopinion.org/wp-content/uploads/2017/01/12c.jpgSzegediner GulaschSzegediner Gulaschhttps://chefsopinion.org/wp-content/uploads/2017/01/12b.jpgSzegediner Gulaschadd side of your choice to a serving plate (pasta, potatoes, dumplings, bread, etc), add goulash, top wit a dollop of sour cream, sprinkle with chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2017/01/121.jpgSzegediner Gulaschmix well, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/01/114.jpgSzegediner Gulaschremove gulash from heat, add 1 cup sour creamhttps://chefsopinion.org/wp-content/uploads/2017/01/104.jpgSzegediner Gulaschadd 1 lb sauerkraut, simmer another 20 minuteshttps://chefsopinion.org/wp-content/uploads/2017/01/9b-bellas-price.jpgSzegediner Gulaschremove the bone (Bella's Price)2017-01-13T04:05:30+00:00monthlyhttps://chefsopinion.org/2014/01/11/picanha-rump-cap-with-sauteed-potatoes-morels-and-cognac-cream/https://chefsopinion.org/wp-content/uploads/2014/01/85.jpg8Rump Cap (Picanha) With Sauteed Potatoes, Morels And Cognac Creamhttps://chefsopinion.org/wp-content/uploads/2014/01/76.jpg7Picanha (Rump Cap) With Sauteed Potatoes, Morels And Cognac Creamhttps://chefsopinion.org/wp-content/uploads/2014/01/64.jpg6sauteed potatoes, morels, chilies and scallion on cognac cream saucehttps://chefsopinion.org/wp-content/uploads/2014/01/56.jpg5sauce mirrorhttps://chefsopinion.org/wp-content/uploads/2014/01/47.jpg4sauteed potatoes with morels, chili and scallionhttps://chefsopinion.org/wp-content/uploads/2014/01/37.jpg3sauteed potatoeshttps://chefsopinion.org/wp-content/uploads/2014/01/28.jpg2cognac cream saucehttps://chefsopinion.org/wp-content/uploads/2014/01/1a.jpg1acleaned picanha (rump cap)https://chefsopinion.org/wp-content/uploads/2014/01/18.jpg1Picanha (rump cap)2017-01-11T23:44:01+00:00monthlyhttps://chefsopinion.org/2017/01/08/not-the-prettiest-dish-of-the-day/https://chefsopinion.org/wp-content/uploads/2017/01/103.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/93.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/84.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/74.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/64.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/102.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/92.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/83.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/73.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Breadhttps://chefsopinion.org/wp-content/uploads/2017/01/63.jpgSerrano-Ham And Brie-Cheese BreadSerrano-Ham And Brie-Cheese Bread2017-01-09T21:48:44+00:00monthlyhttps://chefsopinion.org/2015/01/07/gebratene-schweinehaxe-saure-linsen-schnittlauchkartoffeln-roast-pork-hock-sour-lentils/https://chefsopinion.org/wp-content/uploads/2015/01/63.jpgGebratene Schweinehaxe (Roast pork Hock)Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)https://chefsopinion.org/wp-content/uploads/2015/01/iron-will-bella.jpgIron Will. BellaBella - Iron Will :-) Look but don't touch......https://chefsopinion.org/wp-content/uploads/2015/01/71.jpgGebratene Schweinehaxe,Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)https://chefsopinion.org/wp-content/uploads/2015/01/62.jpgGebratene Schweinehaxe,Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)https://chefsopinion.org/wp-content/uploads/2015/01/52.jpgGebratene Schweinehaxe,saute cooked small potatoes in olive oil , add sliced chives, season with kosher salt. To serve, add potatoes to lentils, brush pork with olive oilhttps://chefsopinion.org/wp-content/uploads/2015/01/42.jpgGebratene Schweinehaxe,add fully cooked pork hock to the lentils, brush generously with melted butter, cover and bake in oven until pork is heated on it's thickest part to 165Fhttps://chefsopinion.org/wp-content/uploads/2015/01/32.jpgGebratene Schweinehaxe,season with rice vinegar, kosher salt and cayenne pepper, simmer another 2 minutes, check/adjust the tastehttps://chefsopinion.org/wp-content/uploads/2015/01/23.jpgGebratene Schweinehaxe,saute chopped smoked hamehocks and diced onions in porkfat, add washed lentils and chickenstock, simmer slowly until tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2015/01/13.jpgGebratene Schweinehaxe,Roast Pork HockSaute diced onions and garlic paste in olive oil until fragrant, add tomato paste, saute until tomato paste starts to caramelize2017-01-08T02:14:54+00:00monthlyhttps://chefsopinion.org/2017/01/06/poor-mans-crab-meat-risotto-kani-kama-risotto/https://chefsopinion.org/wp-content/uploads/2017/01/111.jpgPoor Man's Crab Meat RisottoPoor Man's Crab Meat Risotto https://chefsopinion.org/wp-content/uploads/2017/01/101.jpgPoor Man's Crab Meat RisottoPoor Man's Crab Meat Risotto https://chefsopinion.org/wp-content/uploads/2017/01/91.jpgPoor Man's Crab Meat RisottoPoor Man's Crab Meat Risotto https://chefsopinion.org/wp-content/uploads/2017/01/82.jpgPoor Man's Crab Meat Risottodivide the risotto into 4 serving plates, top with the remaining kani kama and some more sliced scallions; serves 4https://chefsopinion.org/wp-content/uploads/2017/01/72.jpgPoor Man's Crab Meat Risottoadd 2/4 of the remaining kani kama and 2 tblsp sliced scallions, simmer until creamy, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2017/01/62.jpgPoor Man's Crab Meat Risottowhile continuously stirring, gradually add clam juice until the rice is almost done and most liquid has evaporated, add 4 oz whole butter and 1/4 cup heavy creamhttps://chefsopinion.org/wp-content/uploads/2017/01/52.jpgPoor Man's Crab Meat Risottoadd 1/4 of the kani kama, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2017/01/42.jpgPoor Man's Crab Meat Risottoadd the rice, saute until well covered in the oilhttps://chefsopinion.org/wp-content/uploads/2017/01/32.jpgPoor Man's Crab Meat Risottosaute julienne of one medium size onion in 3 tblsp olive oil until translucent, add 1 tblsp garlic paste https://chefsopinion.org/wp-content/uploads/2017/01/22.jpgPoor Man's Crab Meat Risottomeasure 2 cup arborio rice2017-01-10T05:00:45+00:00monthlyhttps://chefsopinion.org/2017/01/02/announcing-the-grand-prize-winner-of-the-2017-baked-stuffed-pasta-world-cup/https://chefsopinion.org/wp-content/uploads/2017/01/20.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/19.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner: "Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce"https://chefsopinion.org/wp-content/uploads/2017/01/18.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/17.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/16.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/15.jpgGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/14.jpgGrand Prize Winner At The 2017 Baked Stuffed Pasta World CupGrand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"https://chefsopinion.org/wp-content/uploads/2017/01/13.jpgGrand Prize Winner At The 2017 Baked Stuffed Pasta World Cupsprinkle with 2 cup panko bread crumbs, broil at low heat until crumbs are crisp and goldenhttps://chefsopinion.org/wp-content/uploads/2017/01/12.jpgGrand Prize Winner At The 2017 Baked Stuffed Pasta World Cupremove alu foilhttps://chefsopinion.org/wp-content/uploads/2017/01/11.jpgGrand Prize Winner At The 2017 Baked Stuffed Pasta World Cupcover with alu foil, bake at 350F for 45 minutes, until pasta is al dente and sausage is fully cooked2017-01-06T04:06:44+00:00monthlyhttps://chefsopinion.org/2017/01/03/pozole/https://chefsopinion.org/wp-content/uploads/2017/01/81.jpgPozolePozolehttps://chefsopinion.org/wp-content/uploads/2017/01/71.jpgPozolePozolehttps://chefsopinion.org/wp-content/uploads/2017/01/61.jpgPozolePozolehttps://chefsopinion.org/wp-content/uploads/2017/01/51.jpgPozolePozolehttps://chefsopinion.org/wp-content/uploads/2017/01/41.jpgPozoleaccording to your preference, add chopped tomatoes, sliced avocados, sliced chilies, shredded cabbage, chopped cilantro and chopped fresh oregano to the bowls, (or any other condiment mentioned in the intro), top with the chicken broth, serve with fresh limehttps://chefsopinion.org/wp-content/uploads/2017/01/31.jpgPozoledrain and rinse one 12 oz can of homini, add to the chickenhttps://chefsopinion.org/wp-content/uploads/2017/01/21.jpgPozoleremove meat from carcasse, shred and divide into 4 soup bowlshttps://chefsopinion.org/wp-content/uploads/2017/01/110.jpgPozolecook a whole med size chicken with 4 scallion stalks, 1 large peeled onion, kosher salt o taste and one tsp dried oregano in 2 qt water until chicken is tender, remove chicken and set aside; there should be 1 qt stock remaining - check/adjust seasoning2017-01-27T14:03:58+00:00monthlyhttps://chefsopinion.org/2016/12/30/duck-for-dummies/https://chefsopinion.org/wp-content/uploads/2016/12/115.jpgDuck For DummiesDuck For Dummieshttps://chefsopinion.org/wp-content/uploads/2016/12/104.jpgDuck For DummiesDuck For Dummieshttps://chefsopinion.org/wp-content/uploads/2016/12/96.jpgDuck For Dummiescarve duck according to your preference https://chefsopinion.org/wp-content/uploads/2016/12/89.jpgDuck For DummiesDuck For Dummieshttps://chefsopinion.org/wp-content/uploads/2016/12/78.jpgDuck For Dummiesduring her well earned rest...........https://chefsopinion.org/wp-content/uploads/2016/12/68.jpgDuck For Dummiesrendered duck fathttps://chefsopinion.org/wp-content/uploads/2016/12/510.jpgDuck For Dummiesrendered duck fathttps://chefsopinion.org/wp-content/uploads/2016/12/411.jpgDuck For Dummiesremove duck and let rest for 10 minutes before carving; strain rendered fat to be used for other recipes such as stir fries and sauteed potatoeshttps://chefsopinion.org/wp-content/uploads/2016/12/311.jpgDuck For Dummiesplace duck and excess fat on a wire rack, place rack on a sheet pan, cook according to the recipe on this pagehttps://chefsopinion.org/wp-content/uploads/2016/12/211.jpgDuck For Dummiesremove excess fat-flaps, prick skin/fat all over, season inside and out with salt2017-01-29T04:28:22+00:00monthlyhttps://chefsopinion.org/2013/03/13/whole-roasted-duck/2016-12-31T06:16:55+00:00monthlyhttps://chefsopinion.org/2013/07/22/enten-braten-roast-duck/https://chefsopinion.org/wp-content/uploads/2013/07/79.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/611.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/515.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/419.jpg4"Enten Braten" - Roast Duck In Orange Jushttps://chefsopinion.org/wp-content/uploads/2013/07/320.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/222.jpg2Duck Fathttps://chefsopinion.org/wp-content/uploads/2013/07/122.jpg12016-12-31T06:13:16+00:00monthlyhttps://chefsopinion.org/2014/03/03/duck-oscar/https://chefsopinion.org/wp-content/uploads/2014/03/939.png939https://chefsopinion.org/wp-content/uploads/2014/03/72.jpg7Duck "Oscar"https://chefsopinion.org/wp-content/uploads/2014/03/62.jpg6Duck "Oscar"https://chefsopinion.org/wp-content/uploads/2014/03/52.jpg5remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan saucehttps://chefsopinion.org/wp-content/uploads/2014/03/42.jpg4baste duck every ten minutes for another half hourhttps://chefsopinion.org/wp-content/uploads/2014/03/32.jpg3meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and srirachahttps://chefsopinion.org/wp-content/uploads/2014/03/23.jpg2roast on a rack above a pan with water at 375F for about two hours, depending on size of duckhttps://chefsopinion.org/wp-content/uploads/2014/03/13.jpg1marinade duck with soy sauce, sriracha, kosher salt and granulated garlic2016-12-31T06:07:58+00:00monthlyhttps://chefsopinion.org/2016/12/25/breakfast-of-champions-59-tamago-gohan/https://chefsopinion.org/wp-content/uploads/2016/12/88.jpgBreakfast Of Champions # 59 - Tamago GohanBreakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/59.jpgBreakfast Of Champions # 59 - Tamago GohanBreakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/410.jpgBreakfast Of Champions # 59 - Tamago GohanBreakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/310.jpgBreakfast Of Champions # 59 - Tamago GohanBreakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/87.jpg8Breakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/77.jpg7Breakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/67.jpg6Breakfast Of Champions # 59 - Tamago Gohanhttps://chefsopinion.org/wp-content/uploads/2016/12/58.jpg5top with the other ingredients, stir everything very well togetherhttps://chefsopinion.org/wp-content/uploads/2016/12/49.jpg4top rice with 2 oz SOFT butterhttps://chefsopinion.org/wp-content/uploads/2016/12/39.jpg3prepare per person 2 egg yolks or 1 whole egg, 2 tblsp soy sauce with 1 tblsp sliced scallion, 1 tblsp toasted sesame seeds, 1 bowl fresh-steamed rice2016-12-30T04:37:08+00:00monthlyhttps://chefsopinion.org/2016/12/23/merry-christmas-happy-holidays-and-a-wonderful-new-year-2/https://chefsopinion.org/wp-content/uploads/2016/12/xmas-wallpaper-2016_01_28-06_09_00-utc.jpgxmas-20162017-01-08T14:30:51+00:00monthlyhttps://chefsopinion.org/2016/12/22/the-buffalo-the-sandwich-that-puts-most-others-to-shame/https://chefsopinion.org/wp-content/uploads/2016/12/66.jpg6https://chefsopinion.org/wp-content/uploads/2016/12/191.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/181.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/171.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/161.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/151.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/141.jpgThe BuffaloThe Buffalohttps://chefsopinion.org/wp-content/uploads/2016/12/131.jpgThe Buffaloun-wrap bread and let rest for a few minutes before cutting; to serve, cut bread in half and serve with cabbage/radish salad; serves 4https://chefsopinion.org/wp-content/uploads/2016/12/121.jpgThe Buffaloroll bread tightly into foil, bake on a rack in center of a 350 F oven for 30 minutes or until bread is crisp on the outside and hot on the insidehttps://chefsopinion.org/wp-content/uploads/2016/12/112.jpgThe Buffalogenerously brush a sheet of alu foil with garlic paste2016-12-24T01:08:03+00:00monthlyhttps://chefsopinion.org/2016/12/21/arrachera-sobrebariga/https://chefsopinion.org/wp-content/uploads/2016/12/94.jpgArrachera. SobrebarrigaArrachera (Sobrebarriga)https://chefsopinion.org/wp-content/uploads/2016/12/85.jpgArrachera. SobrebarrigaArrachera (Sobrebarriga)https://chefsopinion.org/wp-content/uploads/2016/12/75.jpgArrachera. SobrebarrigaArrachera (Sobrebarriga)https://chefsopinion.org/wp-content/uploads/2016/12/64.jpgArrachera. SobrebarrigaArrachera (Sobrebarriga)https://chefsopinion.org/wp-content/uploads/2016/12/56.jpgArrachera. SobrebarrigaArrachera (Sobrebarriga)https://chefsopinion.org/wp-content/uploads/2016/12/47.jpgArrachera. Sobrebarrigaseason arrachera with kosher salt and black pepper, grill to your preferred donenesshttps://chefsopinion.org/wp-content/uploads/2016/12/37.jpgArrachera. SobrebarrigaMexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2016/12/28.jpgArrachera. SobrebarrigaTortillashttps://chefsopinion.org/wp-content/uploads/2016/12/19.jpgArrachera. SobrebarrigaTortilla2016-12-21T06:26:22+00:00monthlyhttps://chefsopinion.org/2016/12/17/curried-pumpkin-potato-and-coconut-soup/https://chefsopinion.org/wp-content/uploads/2016/12/xxx2.jpgCurried Pumpkin, Potato And Coconut SoupCurried Pumpkin, Potato And Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/12/xx2.jpgCurried Pumpkin, Potato And Coconut SoupCurried Pumpkin, Potato And Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/12/x2.jpgCurried Pumpkin, Potato And Coconut SoupCurried Pumpkin, Potato And Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/12/84.jpgCurried Pumpkin, Potato And Coconut Soupblend until smooth, check/adjust seasoning, serve in hollowed-out mini pumpkins or soup bowls; (if you use the pumpkin shells, submerge them in boiling water to sanitize for 1 minute); serves 4https://chefsopinion.org/wp-content/uploads/2016/12/74.jpgCurried Pumpkin, Potato And Coconut Soupplace soup in blender or bowl with magic stickhttps://chefsopinion.org/wp-content/uploads/2016/12/63.jpgCurried Pumpkin, Potato And Coconut Soupadd 8 oz coconut milk, simmer another 3 minuteshttps://chefsopinion.org/wp-content/uploads/2016/12/55.jpgCurried Pumpkin, Potato And Coconut Soupadd 8 oz chicken stock, simmer until potatoes and pumpkin are softhttps://chefsopinion.org/wp-content/uploads/2016/12/46.jpgCurried Pumpkin, Potato And Coconut Soupsaute until fragranthttps://chefsopinion.org/wp-content/uploads/2016/12/36.jpgCurried Pumpkin, Potato And Coconut Soupadd the flesh of 1 small pumpkin, 1 medium potato and 1 small banana, saute until the banana gets soft, add 3 tbslp curry powder, 1 pinch of ground cumin, kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2016/12/27.jpgCurried Pumpkin, Potato And Coconut Soupsaute julienne from 1 small onion in 3 oz whole butter2016-12-18T12:13:02+00:00monthlyhttps://chefsopinion.org/2012/05/11/mulligatawny/2016-12-18T04:19:50+00:00monthlyhttps://chefsopinion.org/2016/12/15/gnocchi-with-broccolini-and-mushrooms/https://chefsopinion.org/wp-content/uploads/2016/12/xxxxx.jpgGnocchi With Broccolini And MushroomsGnocchi With Broccolini And Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/12/xxxx1.jpgGnocchi With Broccolini And MushroomsGnocchi With Broccolini And Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/12/xxx1.jpgGnocchi With Broccolini And MushroomsGnocchi With Broccolini And Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/12/xx1.jpgGnocchi With Broccolini And Mushroomssprinkle with freshly grated parmesan and top with pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/12/x1.jpgGnocchi With Broccolini And Mushroomsplace pasta on serving dishhttps://chefsopinion.org/wp-content/uploads/2016/12/45.jpgGnocchi With Broccolini And Mushroomsadd 8 oz mixed fresh mushrooms and 8 oz blanched broccolini, season with kosher salt and cayenne pepper to taste, saute until heated through, about 2 minutes, add 1 lb freshly prepred gnocchi, carefully mix together, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/12/35.jpgGnocchi With Broccolini And Mushroomssaute julienne of 1 medium sized onion and 1/4 tblsp garlic paste (optional) in 1 tblsp butter until translucenthttps://chefsopinion.org/wp-content/uploads/2016/12/26.jpgGnocchi With Broccolini And Mushroomssaute until golden, remove from heat, reservehttps://chefsopinion.org/wp-content/uploads/2016/12/17.jpgGnocchi With Broccolini And Mushroomssaute 1/2 cup panko in 2 tblsp whole butter2016-12-17T22:54:06+00:00monthlyhttps://chefsopinion.org/2013/12/14/roasted-piglet/https://chefsopinion.org/wp-content/uploads/2013/12/85.jpg8freshly baked sour dough breadhttps://chefsopinion.org/wp-content/uploads/2013/12/75.jpg7roasted piglethttps://chefsopinion.org/wp-content/uploads/2013/12/64.jpg6roasted piglethttps://chefsopinion.org/wp-content/uploads/2013/12/57.jpg5roasted piglethttps://chefsopinion.org/wp-content/uploads/2013/12/47.jpg4https://chefsopinion.org/wp-content/uploads/2013/12/37.jpg3roasted piglethttps://chefsopinion.org/wp-content/uploads/2013/12/29.jpg2roasted piglethttps://chefsopinion.org/wp-content/uploads/2013/12/17.jpg1suckling pig2016-12-14T17:49:05+00:00monthlyhttps://chefsopinion.org/2016/12/14/mexican-treasures-guacamole-pickled-onions-and-salsa-mexicana/https://chefsopinion.org/wp-content/uploads/2016/12/102.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa MexicanaMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2016/12/93.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa MexicanaEscabeche De Cebollahttps://chefsopinion.org/wp-content/uploads/2016/12/83.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicanaonion, lime juice, cayenne pepper, cilantro, kosher salthttps://chefsopinion.org/wp-content/uploads/2016/12/73.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa MexicanaGuacamolehttps://chefsopinion.org/wp-content/uploads/2016/12/62.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicanaguacamolehttps://chefsopinion.org/wp-content/uploads/2016/12/54.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicanaguacamolehttps://chefsopinion.org/wp-content/uploads/2016/12/44.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicanaavocado, kosher salt, lime juice, cilantro, jalapeño, garlic (optional)https://chefsopinion.org/wp-content/uploads/2016/12/34.jpgMexican Treasures - Guacamole, Escabeche De Cebolla, Salsa MexicanaSalsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2016/12/25.jpgMexican Treasures - Guacamole, Pickled Onions And Salsa MexicanaSalsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2016/12/16.jpgMexican Treasures - Guacamole, Pickled Onions And Salsa Mexicanajalapeño, onions, garlic, lime juice, tomatoes (most seeds removed), cilantro, kosher salt2016-12-16T01:01:30+00:00monthlyhttps://chefsopinion.org/2016/12/12/balls-gallore/https://chefsopinion.org/wp-content/uploads/2016/12/01.jpgbiggest balls.......Balls Galore........https://chefsopinion.org/wp-content/uploads/2016/12/111.jpgBalls GaloreBalls Galorehttps://chefsopinion.org/wp-content/uploads/2016/12/101.jpgBalls GaloreBalls Galorehttps://chefsopinion.org/wp-content/uploads/2016/12/92.jpgBalls GaloreBalls Galorehttps://chefsopinion.org/wp-content/uploads/2016/12/82.jpgBalls GaloreBalls Galorehttps://chefsopinion.org/wp-content/uploads/2016/12/72.jpgBalls Galorechicken to the left, matzo to the right........https://chefsopinion.org/wp-content/uploads/2016/12/61.jpgBalls Galoreafter 20 minutes, add the chicken balls, simmer covered until cooked through but NOT dry, about 12 minutes; to serve, place 3 ea of chicken balls and matzo balls in a serving bowl, add chicken soup and sprinkle with finely sliced scallionshttps://chefsopinion.org/wp-content/uploads/2016/12/53.jpgBalls Galoremix 1 cup matzo meal, 3 eggs, 3 tblsp oil or rendered chicken fat 1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal) 3 tblsp finely chopped parsley (optional) Kosher salt and white pepper to taste; mix all wet ingredients together, then fold in matzo meal, salt and pepper and place in refrigerator for 15 minutes; shape into golf ball sized balls, drop into boiling water, cover, turn down to a simmer and cook for 20 minutes https://chefsopinion.org/wp-content/uploads/2016/12/43.jpgBalls Galoreadd 1 tpls finely sliced scallions, mix ingredients well but do NOT overwork or balls become dense :-) ; put in fridge for 30 minutes, then form into balls, return to fridgehttps://chefsopinion.org/wp-content/uploads/2016/12/33.jpgBalls Galoreadd 1 tblsp panko, 1 whole egg, 1/2 tblsp fresh-grated parmesan, kosher salt and cayenne pepper to taste (this was a small egg, if the eggs you are using are large, you might want to use only part of the egg)2016-12-13T19:01:10+00:00monthlyhttps://chefsopinion.org/2016/12/09/jagerschnitzel-vom-huhn-mit-pasta-und-schmelze-chicken-cutlet-hunter-style/https://chefsopinion.org/wp-content/uploads/2016/12/xxxx.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter StyleJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Stylehttps://chefsopinion.org/wp-content/uploads/2016/12/xxx.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter StyleJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Stylehttps://chefsopinion.org/wp-content/uploads/2016/12/xx.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter StyleJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Stylehttps://chefsopinion.org/wp-content/uploads/2016/12/x.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Styleplace schnitzel on serving plate with pasta and schmelze, top with 1/3 of the sauce, sprinkle with more parsley ; recipe serves 3https://chefsopinion.org/wp-content/uploads/2016/12/91.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Stylecheck/adjust seasoning, add 2 tblsp chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2016/12/81.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Styleadd 1/2 cup demi glace, simmer 1 minute https://chefsopinion.org/wp-content/uploads/2016/12/71.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Styleadd 1/2 cup heavy creamhttps://chefsopinion.org/wp-content/uploads/2016/12/52.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Styleadd 6 oz sliced button mushrooms, saute until lightly brownedhttps://chefsopinion.org/wp-content/uploads/2016/12/42.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Styleremove chicken breasts from pan, keep warm; saute julienne from 1/2 white onion until translucenthttps://chefsopinion.org/wp-content/uploads/2016/12/32.jpgJägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Stylede-bone and remove skin from 3 ea chicken breasts, pound thin between 2 plastic sheets, season with kosher salt and cayenne pepper to taste, dust lightly with a/p flour, saute in 1 tblsp peanut oil until cooked through2016-12-12T06:29:59+00:00monthlyhttps://chefsopinion.org/2014/12/27/roast-fresh-ham-with-caraway-jus-gebratene-schweinekeule-mit-kummelsose/https://chefsopinion.org/wp-content/uploads/2014/12/151.jpgRoast Fresh Ham - condiments / sidingspork jus, guacamole, braised onions, horseradish, grey poupon mustardhttps://chefsopinion.org/wp-content/uploads/2014/12/142.jpg14Roast Fresh Hamhttps://chefsopinion.org/wp-content/uploads/2014/12/134.jpg13Roast Fresh Hamhttps://chefsopinion.org/wp-content/uploads/2014/12/125.jpgRoast Fresh HamRoast Fresh Hamhttps://chefsopinion.org/wp-content/uploads/2014/12/1111.jpg11meanwhile, remove and reserve onions, strain jus, remove most fat, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/12/107.jpgRoast Fresh Hamremove shank, reserve for another mealhttps://chefsopinion.org/wp-content/uploads/2014/12/810.jpgRoast Fresh HamRoast Fresh Ham + MY knife :-)https://chefsopinion.org/wp-content/uploads/2014/12/79.jpgRoast Fresh HamRoast Fresh Hamhttps://chefsopinion.org/wp-content/uploads/2014/12/610.jpgRoast Fresh HamRoast Fresh Hamhttps://chefsopinion.org/wp-content/uploads/2014/12/511.jpgRoast Fresh Hamremove ham from oven, let rest for 15 minutes in a warm place before cutting2016-12-07T05:58:28+00:00monthlyhttps://chefsopinion.org/2014/12/28/breakfast-of-champions-46-huevos-revueltos-y-guacamole-con-queso-blanco-scrambled-eggs-guacamole-fresh-cheese/https://chefsopinion.org/wp-content/uploads/2014/12/108.jpgHuevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheeseBREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheesehttps://chefsopinion.org/wp-content/uploads/2014/12/96.jpgHuevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheeseBREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheesehttps://chefsopinion.org/wp-content/uploads/2014/12/811.jpgHuevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheesetop other half of bread with scrambled eggs, sprinkle with finely crumbled queso blanco and sliced chiveshttps://chefsopinion.org/wp-content/uploads/2014/12/710.jpgHuevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheeseadd some vinagrette dressed romaine, top half the bread and romaine with guacamolehttps://chefsopinion.org/wp-content/uploads/2014/12/611.jpgtoasted rye breadarrange bread on serving dishhttps://chefsopinion.org/wp-content/uploads/2014/12/412.jpgguacamoleGuacamolehttps://chefsopinion.org/wp-content/uploads/2014/12/313.jpgguacamoleremove avocado flesh, dice tomatoes, chop chilies, chop cilantro, add garlic paste, kosher salt, freshly squeezed lime juice and olive oil, mix wellhttps://chefsopinion.org/wp-content/uploads/2014/12/2a.jpgguacamoleguacamole ingredientshttps://chefsopinion.org/wp-content/uploads/2014/12/212.jpgchorizosaute chorizo, add whisked eggs and scramblehttps://chefsopinion.org/wp-content/uploads/2014/12/126.jpgrye breadtoast seeded rye bread or bread of your choice2016-12-07T05:55:44+00:00monthlyhttps://chefsopinion.org/2016/12/06/breakfast-of-champions-58-shrimp-croissant-and-fresh-fruits-with-kefir-and-honey/https://chefsopinion.org/wp-content/uploads/2016/12/c.jpgchttps://chefsopinion.org/wp-content/uploads/2016/12/b.jpgFresh Fruit With Kefir And HoneyFresh Fruit With Kefir And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/12/a.jpgFresh Fruit With Kefir And Honeymix fresh fruits of your choice with kefir and honeyhttps://chefsopinion.org/wp-content/uploads/2016/12/51.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And HoneyBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/12/4b.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And HoneyBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/12/41.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And HoneyBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/12/31.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeysprinkle with the radish and scallions from the marinade, top with second half croissanthttps://chefsopinion.org/wp-content/uploads/2016/12/22.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeyspread 1 tblsp tonkatsu sauce on 2 half croissants, arrange the shrimp on top of first half croissanthttps://chefsopinion.org/wp-content/uploads/2016/12/13.jpgBREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honeysteam 1 lb of headless, tailless, de-veined shrimp in 1/4 cup of water, seasoned with fresh lime juice and kosher salt to taste, remove from heat, let cool to room-temperature; add 1/2 tblsp fresh lemon juice, 1/2 tblsp olive oil, 1 pinch cayenne pepper, 3 ea finely chopped radishes (optional), 2 stalks finely sliced scallions2016-12-07T16:27:52+00:00monthlyhttps://chefsopinion.org/2013/05/06/sauted-strip-seak-cauliflowertortila-srirachagarlic-butter/https://chefsopinion.org/wp-content/uploads/2013/05/82.jpg8https://chefsopinion.org/wp-content/uploads/2013/05/71.jpg72016-12-05T06:25:32+00:00monthlyhttps://chefsopinion.org/2013/08/06/panko-breaded-skirt-steak-tonkatsu-sauce-gyu-katsu-%e7%89%9b%e3%82%ab%e3%83%84/https://chefsopinion.org/wp-content/uploads/2013/08/67.jpg6https://chefsopinion.org/wp-content/uploads/2013/08/57.jpg5Panko Breaded Skirt Steak & Tonkatsu Saucehttps://chefsopinion.org/wp-content/uploads/2013/08/46.jpg4Gyū katsu (牛カツhttps://chefsopinion.org/wp-content/uploads/2013/08/37.jpg3https://chefsopinion.org/wp-content/uploads/2013/08/27.jpg2https://chefsopinion.org/wp-content/uploads/2013/08/17.jpg12016-12-05T06:22:52+00:00monthlyhttps://chefsopinion.org/2012/10/01/steak-salad-bliss-beauty/2016-12-05T06:18:13+00:00monthlyhttps://chefsopinion.org/2016/12/04/steak-salad-recipe-91/https://chefsopinion.org/wp-content/uploads/2016/12/chefs-doctors-and-allergies.jpgchefs-doctors-and-allergieshttps://chefsopinion.org/wp-content/uploads/2016/12/sweet-bella.jpgsweet-bellaSweet Bellahttps://chefsopinion.org/wp-content/uploads/2016/12/scary-bella.jpgscary-bellaScary Bellahttps://chefsopinion.org/wp-content/uploads/2016/12/12.jpgSteak Salad Recipe # 91Steak Salad Recipe # 91https://chefsopinion.org/wp-content/uploads/2016/12/10.jpgSteak Salad Recipe # 91Steak Salad Recipe # 91https://chefsopinion.org/wp-content/uploads/2016/12/9.jpgSteak Salad Recipe # 91Steak Salad Recipe # 91https://chefsopinion.org/wp-content/uploads/2016/12/8.jpgSteak Salad Recipe # 91top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizershttps://chefsopinion.org/wp-content/uploads/2016/12/7.jpgSteak Salad Recipe # 91place the endive and pear into a serving bowlhttps://chefsopinion.org/wp-content/uploads/2016/12/6.jpgSteak Salad Recipe # 91mix 2/3 of the dressing with the pear, basil and endive, https://chefsopinion.org/wp-content/uploads/2016/12/5.jpgSteak Salad Recipe # 91mix 1/3 of the dressing with the shiitake, scallion and garlic2016-12-05T17:54:27+00:00monthlyhttps://chefsopinion.org/2012/06/25/i-read-this-half-assed-article-by-a-very-prominent-and-famous-tv-chef/2016-11-30T03:57:46+00:00monthlyhttps://chefsopinion.org/2016/11/28/comfort-in-a-bowl-lamb-peppers-onions-and-rice/https://chefsopinion.org/wp-content/uploads/2016/11/87.jpgComfort In A Bowl....Lamb, Peppers, Onions And RiceComfort In A Bowl.......Lamb, Peppers, Onions And Ricehttps://chefsopinion.org/wp-content/uploads/2016/11/79.jpgComfort In A Bowl....Lamb, Peppers, Onions And RiceComfort In A Bowl.......Lamb, Peppers, Onions And Ricehttps://chefsopinion.org/wp-content/uploads/2016/11/611.jpgComfort In A Bowl....Lamb, Peppers, Onions And RiceComfort In A Bowl.......Lamb, Peppers, Onions And Ricehttps://chefsopinion.org/wp-content/uploads/2016/11/510.jpgComfort In A Bowl....Lamb, Peppers, Onions And RiceComfort In A Bowl.......Lamb, Peppers, Onions And Ricehttps://chefsopinion.org/wp-content/uploads/2016/11/410.jpgComfort In A Bowl....Lamb, Peppers, Onions And Ricein a bowl place steamed rice, top with lamb sauce and, for a bit of crunch, crisp scallionshttps://chefsopinion.org/wp-content/uploads/2016/11/310.jpgComfort In A Bowl....Lamb, Peppers, Onions And Riceadd the lamb sauce, simmer 2 minutes, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/11/211.jpgComfort In A Bowl....Lamb, Peppers, Onions And Riceadd 1 ea med-size red and green peppers cut into julienne, saute for 1 minutehttps://chefsopinion.org/wp-content/uploads/2016/11/123.jpgComfort In A Bowl....Lamb, Peppers, Onions And Ricemeanwhile in another pot, in 1 tblsp peanut oil, saute 1 ea large onion cut in julienne until opaque https://chefsopinion.org/wp-content/uploads/2016/11/03.jpgComfort In A Bowl....Lamb, Peppers, Onions And Riceadd 1/4 cup hoisin sauce, 2 tblsp Thai chili sauce, 1/2 tblsp garlic paste, 1 tblsp soy sauce, 1/4 tsp grated ginger and 1 cup of chicken stock, simmer until meat is tender and sauce has reduced to coat the back of a spoonhttps://chefsopinion.org/wp-content/uploads/2016/11/00.jpgComfort In A Bowl....Lamb, Peppers, Onions And Riceadd 8 oz ground lamb, break apart all clusters, saute until lamb starts to brown2016-11-29T18:36:41+00:00monthlyhttps://chefsopinion.org/2016/11/25/not-your-traditional-thanksgiving-dinner-shrimp-and-potato-salad/https://chefsopinion.org/wp-content/uploads/2016/11/86.jpgNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato SaladNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/78.jpgNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato SaladNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/610.jpgNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato SaladNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/59.jpgShrimp And Potato SaladNot Your Traditional Thanksgiving Dinner ........Shrimp And Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/49.jpgThanksgiving Dinner, But Different............dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranatehttps://chefsopinion.org/wp-content/uploads/2016/11/39.jpgThanksgiving Dinner, But Different............add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperaturehttps://chefsopinion.org/wp-content/uploads/2016/11/120.jpgThanksgiving Dinner, But Different............bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste2016-11-26T04:32:58+00:00monthlyhttps://chefsopinion.org/2016/11/23/fried-chicken-with-potato-salad/https://chefsopinion.org/wp-content/uploads/2016/11/1110.jpgFried Chicken With Potato SaladFried Chicken With Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/106.jpgFried Chicken With Potato SaladFried Chicken With Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/95.jpgFried Chicken With Potato SaladFried Chicken With Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/85.jpgFried Chicken With Potato SaladFried Chicken With Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/77.jpgFried Chicken With Potato SaladFried Chicken With Potato Saladhttps://chefsopinion.org/wp-content/uploads/2016/11/69.jpgFried Chicken With Potato Saladbefore plating, let the chicken rest for a few minutes on absorbent paper, plot the top of chicken with absorbent paper as well; serve with potato salad, lemon wedges and Thai chili saucehttps://chefsopinion.org/wp-content/uploads/2016/11/58.jpgFried Chicken With Potato Saladalmost........https://chefsopinion.org/wp-content/uploads/2016/11/48.jpgFried Chicken With Potato Saladdip chicken into flour, then butter milk, then flour again, saute or fry until golden, crisp and cooked throughhttps://chefsopinion.org/wp-content/uploads/2016/11/38.jpgFried Chicken With Potato Saladseason 1 cup of a/p flour with granulated garlic, cayenne pepper and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/11/210.jpgFried Chicken With Potato Saladseason 1/2 cup of butter milk with chili paste and kosher salt to taste (substitute buttermilk with a mixture of 2/3 whole milk and 1/3 Greek yogurt if butter milk is not available2016-11-24T14:33:11+00:00monthlyhttps://chefsopinion.org/2014/03/14/jagerschnitzel-mit-nudeln-und-romaine-hunters-schnitzel-with-noodles-and-romaine/https://chefsopinion.org/wp-content/uploads/2014/03/893.png893https://chefsopinion.org/wp-content/uploads/2014/03/9b.jpg9bJägerschnitzel Mit Nudeln Und Romaine (Hunter's Schnitzel With Noodles And Romaine) https://chefsopinion.org/wp-content/uploads/2014/03/93.jpg9Jägerschnitzel Mit Nudeln Und Romaine (Hunter's Schnitzel With Noodles And Romaine) https://chefsopinion.org/wp-content/uploads/2014/03/84.jpg8Jägerschnitzel Mit Nudeln Und Romaine (Hunter's Schnitzel With Noodles And Romaine) https://chefsopinion.org/wp-content/uploads/2014/03/76.jpg7when medium well, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2014/03/67.jpg6season veal cutlets with salt and pepper, dust with flour, saute until medium wellhttps://chefsopinion.org/wp-content/uploads/2014/03/5b.jpg5bSchmelzehttps://chefsopinion.org/wp-content/uploads/2014/03/5a.jpg5asaute bread crumbs in butter, season with salt and pepperhttps://chefsopinion.org/wp-content/uploads/2014/03/58.jpg5simmer sauce for 10 minutes,. Meanwhile, cook pastahttps://chefsopinion.org/wp-content/uploads/2014/03/49.jpg4add cream and demi glace, salt and pepper2017-05-04T20:44:24+00:00monthlyhttps://chefsopinion.org/2016/11/21/end-of-the-month-noodles/https://chefsopinion.org/wp-content/uploads/2016/11/01.jpgcook rice flakes according to the instructions on this pagehttps://chefsopinion.org/wp-content/uploads/2016/11/76.jpgEnd Of The Month Noodleshttps://chefsopinion.org/wp-content/uploads/2016/11/68.jpgEnd Of The Month Noodlesdrizzle with ketsup manis to taste (optional)https://chefsopinion.org/wp-content/uploads/2016/11/57.jpgEnd Of The Month NoodlesEnd Of The Month Noodleshttps://chefsopinion.org/wp-content/uploads/2016/11/47.jpgEnd Of The Month Noodlesmix well, check / adjust seasoning; to serve, divide into 2 serving plates or bowls, sprinkle with chopped cilantro; serves 2https://chefsopinion.org/wp-content/uploads/2016/11/37.jpgEnd Of The Month Noodlesadd the rice flakes, add 1 tblsp chili oil and 1/2 tsp sugar, remove from heathttps://chefsopinion.org/wp-content/uploads/2016/11/29.jpgEnd Of The Month Noodlessaute 8 oz of reconstituted shiitake mushrooms and 1 large red pepper, cut into triangles, in 3 tblsp of peanut oil for 2 minutes, season with 1 tblsp garlic paste, 1/2 tsp grated ginger, 1 tblsp hoisin sauce, 1 tblsp soy sauce and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/11/118.jpg12016-11-22T06:06:22+00:00monthlyhttps://chefsopinion.org/2016/11/18/hans-panzanino/https://chefsopinion.org/wp-content/uploads/2016/11/67.jpgHans' Panzanella PaninoHans' Panzanella Paninohttps://chefsopinion.org/wp-content/uploads/2016/11/117.jpgHans' PanzaninoHans' Panzaninohttps://chefsopinion.org/wp-content/uploads/2016/11/105.jpgHans' Panzaninohttps://chefsopinion.org/wp-content/uploads/2016/11/94.jpgHans' PanzaninoHans' Panzaninohttps://chefsopinion.org/wp-content/uploads/2016/11/84.jpgHans' PanzaninoHans' Panzaninohttps://chefsopinion.org/wp-content/uploads/2016/11/75.jpgHans' PanzaninoHans' Panzaninohttps://chefsopinion.org/wp-content/uploads/2016/11/66.jpgHans.Panzanella Paninosalad and garlic bread......https://chefsopinion.org/wp-content/uploads/2016/11/56.jpgHans.Panzanella Paninogarlic bread........https://chefsopinion.org/wp-content/uploads/2016/11/46.jpgHans.Panzanella Paninotoast or grill bread on garlic-side until goldenhttps://chefsopinion.org/wp-content/uploads/2016/11/36.jpgHans.Panzanella Paninocut bread into thick slices, brush generously with garlic paste2016-11-21T22:21:45+00:00monthlyhttps://chefsopinion.org/2016/11/14/red-beet-grits-with-shrimp-in-garlicherb-butter-and-poached-egg/https://chefsopinion.org/wp-content/uploads/2016/11/104.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/11/132.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached EggRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/11/122.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached EggRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/11/115.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached EggRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/11/103.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggtop with shrimp and butter, top with poached egg, sprinkle with more chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/11/93.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggplate grits in center of a deep serving platehttps://chefsopinion.org/wp-content/uploads/2016/11/83.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggsaute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4https://chefsopinion.org/wp-content/uploads/2016/11/74.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggadd 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/11/65.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggmelt 4 oz of salted butterhttps://chefsopinion.org/wp-content/uploads/2016/11/55.jpgRed Beet Grits With Shrimp In Garlic/Herb Butter And Poached Eggpoach one egg per person2017-01-14T02:50:30+00:00monthlyhttps://chefsopinion.org/2016/11/11/movie-time-pizza-roll-time/https://chefsopinion.org/wp-content/uploads/2016/11/141.jpgMovie Time/Pizza Roll Timehttps://chefsopinion.org/wp-content/uploads/2016/11/131.jpgMovie Time/Pizza Roll TimeMovie Time/Pizza Roll Timehttps://chefsopinion.org/wp-content/uploads/2016/11/121.jpgMovie Time/Pizza Roll Timebake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaveshttps://chefsopinion.org/wp-content/uploads/2016/11/114.jpgMovie Time/Pizza Roll TimeMovie Time/Pizza Roll Timehttps://chefsopinion.org/wp-content/uploads/2016/11/102.jpg10sprinkle with 1/2 cup grated parmesanhttps://chefsopinion.org/wp-content/uploads/2016/11/92.jpg9cut into 1,5 inch slices, arrange tight in a oiled baking dishhttps://chefsopinion.org/wp-content/uploads/2016/11/82.jpg8brush generously with more EVOhttps://chefsopinion.org/wp-content/uploads/2016/11/73.jpg7drizzle with 1/3 cup EVO, roll into a tight rollhttps://chefsopinion.org/wp-content/uploads/2016/11/64.jpgMovie Time/Snack Time/Pizza-Roll Timetop generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarellahttps://chefsopinion.org/wp-content/uploads/2016/11/54.jpgMovie Time/Snack Time/Pizza-Roll Timeshred the sausages, add to tomatoes2016-11-30T03:56:11+00:00monthlyhttps://chefsopinion.org/2016/11/06/pork-and-noodles-in-two-parts-part-two/https://chefsopinion.org/wp-content/uploads/2016/11/101.jpgCrisp Chinese Noodle Pillow With Chile PorkCrisp Chinese Noodle Pillow With Chile Porkhttps://chefsopinion.org/wp-content/uploads/2016/11/91.jpgCrisp Chinese Noodle Pillow With Chile Porkhttps://chefsopinion.org/wp-content/uploads/2016/11/72.jpgCrisp Chinese Noodle Pillow With Chile PorkCrisp Chinese Noodle Pillow With Chile Porkhttps://chefsopinion.org/wp-content/uploads/2016/11/63.jpgCrisp Chinese Noodle Pillow With Chile PorkCrisp Chinese Noodle Pillow With Chile Porkhttps://chefsopinion.org/wp-content/uploads/2016/11/53.jpgCrisp Chinese Noodle Pillow With Chile Porkplace the noodle pillow on a serving platter, top with the pork, sprinkle with more chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/11/43.jpgCrisp Chinese Noodle Pillow With Chile Porksimmer for 2 minutes, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/11/33.jpgCrisp Chinese Noodle Pillow With Chile Porkadd 1/2 cut pok stock, chicken stock or water, 2 tblsp hoisin sauce, 2 tblsp soy sauce, 1 tblsp garlic paste, 1 tblsp grated ginger, 2 tblsp chopped cilantro, 4 tblsp ( !!! or to taste !!! ) chili paste, kosher salt to taste, 1 tsp sugarhttps://chefsopinion.org/wp-content/uploads/2016/11/24.jpgCrisp Chinese Noodle Pillow With Chile Porkmeanwhile, saute 1 lb of chopped pork leftovers with one large, diced onion in 1 tblsp peanut oil until onion and pork start to caramelizehttps://chefsopinion.org/wp-content/uploads/2016/11/112.jpgCrisp Chinese Noodle Pillow With Chile PorkVERY slowly saute 0.5 lb yi mein noodles in 2 tblsp peanut oil without stirring until bottom is golden and crisp, turn, saute the other side until golden and crisp2016-11-08T18:19:06+00:00monthlyhttps://chefsopinion.org/2016/11/05/pork-and-noodles-in-two-parts-part-one/https://chefsopinion.org/wp-content/uploads/2016/11/81.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein NoodlesGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodles https://chefsopinion.org/wp-content/uploads/2016/11/71.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein NoodlesGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodles https://chefsopinion.org/wp-content/uploads/2016/11/62.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodles https://chefsopinion.org/wp-content/uploads/2016/11/51.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodlesadd some pork, top with soup and veggies, add cilantrohttps://chefsopinion.org/wp-content/uploads/2016/11/41.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodleswhen meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/11/31.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodlesplace some noodles into bowlhttps://chefsopinion.org/wp-content/uploads/2016/11/22.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodlesto 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hourshttps://chefsopinion.org/wp-content/uploads/2016/11/110.jpgGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodlescook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oilhttps://chefsopinion.org/wp-content/uploads/2016/11/x.jpgYi Mein Noodle Pillow With Fiery Chile PorkCrisp Yi Mein Noodle Pillow With Fiery Chile Porkhttps://chefsopinion.org/wp-content/uploads/2016/11/61.jpgYi Mein Noodle Pillow With Fiery Chile PorkGinger/Garlic Pork Soup With Vegetables And Yi Mein Noodles 2016-11-08T17:41:14+00:00monthlyhttps://chefsopinion.org/2016/11/02/ricotta-cheese-cake-with-apples-and-cashews-served-with-greek-yogurt-and-pomegranate-seeds/https://chefsopinion.org/wp-content/uploads/2016/11/19.jpg1core, peel and finely slice 3 lbs of appleshttps://chefsopinion.org/wp-content/uploads/2016/11/18.jpgRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedslest you think Bella eats only steaks :-)https://chefsopinion.org/wp-content/uploads/2016/11/17.jpgRicotta Cheese Cake With Apples And Cashews. Served With GreekYogurt And PomegranateRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/16.jpgRicotta Cheese Cake With Apples And Cashews. Served With GreekYogurt And PomegranateRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/15.jpgRicotta Cheese Cake With Apples And Cashews. Served With GreekYogurt And PomegranateRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/14.jpgRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate SeedsRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/13.jpgRicotta Cheese Cake With Apples And Cashews. Served With GreekYogurt And PomegranateRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/12.jpgRicotta Cheese Cake With Apples And Cashews. Served With GreekYogurt And PomegranateRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/11.jpgRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate SeedsRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seedshttps://chefsopinion.org/wp-content/uploads/2016/11/10.jpgRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate SeedsRicotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds2016-11-05T12:53:47+00:00monthlyhttps://chefsopinion.org/2016/10/31/east-meets-west-sauteed-beef-with-bok-choy-onions-and-potatoes-in-hoisin-sauce/https://chefsopinion.org/wp-content/uploads/2016/10/princess-3.jpgprincess-3Princess enjoying beef with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/princess-2.jpgprincess-2Princess enjoying beef with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/princess-1.jpgprincess-1Princess enjoying beef with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/euginia.jpgeuginiaEugenia enjoying potatoes and bok choy with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/bella-2.jpgbella-2Bella enjoying beef with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/bella-1.jpgbella-1Bella enjoying beef with honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/a-food-for-the-rascals.jpga-food-for-the-rascalssaute beef trimmings, add a bit of honeyhttps://chefsopinion.org/wp-content/uploads/2016/10/171.jpgEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin SauceEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2016/10/162.jpgEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin SauceEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Saucehttps://chefsopinion.org/wp-content/uploads/2016/10/152.jpgEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin SauceEast Meets West - Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce2016-10-31T22:19:35+00:00monthlyhttps://chefsopinion.org/2012/07/20/can-a-classical-dish-be-altered-if-the-name-clearly-indicates-that-the-dish-is-in-the-style-of/2016-10-31T03:21:47+00:00monthlyhttps://chefsopinion.org/2016/10/28/potato-and-onion-pierogi-with-grape-tomatoes-and-cracked-black-pepper-in-beurre-noisette/https://chefsopinion.org/wp-content/uploads/2016/10/108.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre NoisettePotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettehttps://chefsopinion.org/wp-content/uploads/2016/10/98.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre NoisettePotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettehttps://chefsopinion.org/wp-content/uploads/2016/10/810.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre NoisettePotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettehttps://chefsopinion.org/wp-content/uploads/2016/10/711.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettearrange on serving plate, sprinkle more sliced scallions and grated cheese of your choice (optional) serves 2 https://chefsopinion.org/wp-content/uploads/2016/10/613.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettesaute for 2 more minuteshttps://chefsopinion.org/wp-content/uploads/2016/10/511.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisetteadd garlic paste and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/10/411.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisetteadd 1 doz pierogies (depending on size) and fresh-cracked black pepperhttps://chefsopinion.org/wp-content/uploads/2016/10/38.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisetteadd 1 doz grape tomatoes and 2 tblsp sliced scallions to the butterhttps://chefsopinion.org/wp-content/uploads/2016/10/211.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettealmost.........https://chefsopinion.org/wp-content/uploads/2016/10/116.jpgPotato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisettemelt and brown 6 oz of unsalted butter2016-10-30T06:04:03+00:00monthlyhttps://chefsopinion.org/2015/01/16/pierogi-with-onions-salami-and-peas/https://chefsopinion.org/wp-content/uploads/2015/01/84.jpgPierogi With Onions, Salami And PeasPierogi With Onions, Salami And Peashttps://chefsopinion.org/wp-content/uploads/2015/01/75.jpgPierogi With Onions, Salami And PeasPierogi With Onions, Salami And Peashttps://chefsopinion.org/wp-content/uploads/2015/01/66.jpgPierogi With Onions, Salami And Peastomato sauce with sauteed peppers and onionhttps://chefsopinion.org/wp-content/uploads/2015/01/56.jpgPierogi With Onions, Salami And Peasadd pierogies, saute until lighthly browned, add sliced scallionshttps://chefsopinion.org/wp-content/uploads/2015/01/46.jpgPierogi With Onions, Salami And Peasadd green peashttps://chefsopinion.org/wp-content/uploads/2015/01/37.jpgPierogi With Onions, Salami And Peasadd diced salamihttps://chefsopinion.org/wp-content/uploads/2015/01/27.jpgPierogi With Onions, Salami And Peassaute onions in butterhttps://chefsopinion.org/wp-content/uploads/2015/01/17.jpgPierogi With Onions, Salami And PeasCook pierogies, drain2016-10-29T05:33:58+00:00monthlyhttps://chefsopinion.org/2012/08/14/pepper-jack-stuffed-pierogies-corn-radish-peas/2016-10-29T05:32:08+00:00monthlyhttps://chefsopinion.org/2016/10/26/butter-lettuce-with-chicken-artichokes-and-grape-tomatoes-in-white-balsamic-vinaigrette/https://chefsopinion.org/wp-content/uploads/2016/10/03.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrettede-bone 2 chicken tighs or 2 chicken breastshttps://chefsopinion.org/wp-content/uploads/2016/10/001.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigretteremove skin (optional), cut meat into sliceshttps://chefsopinion.org/wp-content/uploads/2016/10/89.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic VinaigretteButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2016/10/710.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic VinaigretteButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2016/10/612.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrettetop with another layer of lettuce, then another layer of chicken, tomatoes and artichokes; serves 2https://chefsopinion.org/wp-content/uploads/2016/10/510.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigretteadd some of the chicken, grape tomatoes and artichoke heartshttps://chefsopinion.org/wp-content/uploads/2016/10/410.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigretteline a serving plate with layer of butter lettuce https://chefsopinion.org/wp-content/uploads/2016/10/37.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigretteto 1 large butter lettuce add the chicken, 1 cup grape tomatoes, 1 8 oz can drained artichoke hearts and vinaigrette to taste, mixhttps://chefsopinion.org/wp-content/uploads/2016/10/210.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrettesaute in olive oil until golden, let cool to room temperaturehttps://chefsopinion.org/wp-content/uploads/2016/10/115.jpgButter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigretteseason with kosher salt and cayenne pepper to taste, dust lightly with corn starch2016-10-27T04:12:54+00:00monthlyhttps://chefsopinion.org/2012/12/23/ziti-shrimp-asparagus-and-salame-in-garlic-cream-sauce/2016-10-25T06:00:44+00:00monthlyhttps://chefsopinion.org/2013/12/07/spicy-lamb-tortilla-wraps/https://chefsopinion.org/wp-content/uploads/2013/12/9e.jpg9eSpicy Lamb Tortilla Wrapshttps://chefsopinion.org/wp-content/uploads/2013/12/9d.jpg9dSpicy Lamb Tortilla Wrapshttps://chefsopinion.org/wp-content/uploads/2013/12/9c1.jpg9cserve with guacamole and salsa mexicanahttps://chefsopinion.org/wp-content/uploads/2013/12/9b1.jpg9broll into tight wraphttps://chefsopinion.org/wp-content/uploads/2013/12/92.jpg9add freshly grated extra sharp cheddar, top with sour creamhttps://chefsopinion.org/wp-content/uploads/2013/12/82.jpg8sprinkle diced peppers and chilieshttps://chefsopinion.org/wp-content/uploads/2013/12/72.jpg7add white cabbage and red onionshttps://chefsopinion.org/wp-content/uploads/2013/12/53.jpg5spread a good amount of meathttps://chefsopinion.org/wp-content/uploads/2013/12/43.jpg4hot tortillahttps://chefsopinion.org/wp-content/uploads/2013/12/34.jpg3add a bit of red wine, simmer until most liquid has evaporated. Check/adjust seasoning2016-10-25T05:48:45+00:00monthlyhttps://chefsopinion.org/2016/10/24/blood-pudding-and-potato-salad-turnovers-schwabishe-teigtaschen-mit-blutwurst-kartoffelsalat-und-rostzwiebeln/https://chefsopinion.org/wp-content/uploads/2016/10/114.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)https://chefsopinion.org/wp-content/uploads/2016/10/106.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)https://chefsopinion.org/wp-content/uploads/2016/10/97.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)https://chefsopinion.org/wp-content/uploads/2016/10/88.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)https://chefsopinion.org/wp-content/uploads/2016/10/79.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)bake turnovers at 375F until dough is cooked through and crisp; serve with a side of marinated chilies or a green salad; serves 8 snacks or appetizers (to enjoy as main course, double the amount of filling; serves 4)https://chefsopinion.org/wp-content/uploads/2016/10/611.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)top with another sheet of dough, brush generously with egg wash, crimp the edges, place on buttered baking sheet https://chefsopinion.org/wp-content/uploads/2016/10/59.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)spread-out 3 oz of potato salad, top with 1/2 ea morcilla, 2 tblsp smotthered or fried onions, 1 tsp mustard and 2 tblsp sliced scallionshttps://chefsopinion.org/wp-content/uploads/2016/10/49.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)brush 1 dough sheet generously with egg washhttps://chefsopinion.org/wp-content/uploads/2016/10/36.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)2 whole eggs, whisked with sriracha and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/10/28.jpgBlood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalad Und Röstzwiebeln)4 ea small morcilla, to be peeled, skin discarded2016-10-24T20:09:27+00:00monthlyhttps://chefsopinion.org/2016/10/21/insalata-di-gorgonzola/https://chefsopinion.org/wp-content/uploads/2016/10/105.jpgInsalata Di GorgonzolaInsalata Di Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/10/96.jpgInsalata Di GorgonzolaInsalata Di Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/10/87.jpgInsalata Di GorgonzolaInsalata Di Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/10/78.jpgInsalata Di GorgonzolaInsalata Di Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/10/610.jpgInsalata Di GorgonzolaInsalata Di Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/10/58.jpgInsalata Di Gorgonzolaassemble salad as pictured in this and the following picture, drizzle with white balsamic vinaigrette, sprinkle with fresh-cracked black pepperhttps://chefsopinion.org/wp-content/uploads/2016/10/48.jpgInsalata Di Gorgonzolagrill bread until goldenhttps://chefsopinion.org/wp-content/uploads/2016/10/35.jpgInsalata Di Gorgonzolabrush bread with garlic pastehttps://chefsopinion.org/wp-content/uploads/2016/10/27.jpgInsalata Di Gorgonzolacut bread into sliceshttps://chefsopinion.org/wp-content/uploads/2016/10/18.jpgJalapeno & Cheese Sour Dough BreadJalapeno & Cheese Sour Dough Bread2016-10-22T06:54:16+00:00monthlyhttps://chefsopinion.org/2016/10/19/oops-my-doc-gave-me-an-a-whooping-caramelized-apple-cobbler-with-twice-baked-chocolate-cookie-crumble/https://chefsopinion.org/wp-content/uploads/2016/10/133.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie CrumbleCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblehttps://chefsopinion.org/wp-content/uploads/2016/10/124.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie CrumbleCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblehttps://chefsopinion.org/wp-content/uploads/2016/10/113.jpgCaramelized Appe Cobbler With Twice Baked Chocolate Cookie CrumbleCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblehttps://chefsopinion.org/wp-content/uploads/2016/10/104.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie CrumbleCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblehttps://chefsopinion.org/wp-content/uploads/2016/10/95.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblebake at 375 until top has lightly caramelized, about 15 to 20 minutes, remove from oven to let cool slightly; to serve, dust with castor sugar; serve with ice cream and whipped cream; serves 10https://chefsopinion.org/wp-content/uploads/2016/10/86.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblecover with the remaining crumble, top with 8 oz butter flakeshttps://chefsopinion.org/wp-content/uploads/2016/10/77.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumbleadd the apple mixhttps://chefsopinion.org/wp-content/uploads/2016/10/69.jpgCaramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumblegenerously butter a baking dish or cast iron panhttps://chefsopinion.org/wp-content/uploads/2016/10/3b.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumbleremove from heat, add 1/5 of the crumble, mix wellhttps://chefsopinion.org/wp-content/uploads/2016/10/34.jpgCaramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumblesimmer until thickened2016-10-20T12:55:10+00:00monthlyhttps://chefsopinion.org/2016/10/18/curried-pasta-with-shrimp-mushrooms-veggies-and-egg/https://chefsopinion.org/wp-content/uploads/2016/10/baby-bella-shiitake-oyster.jpgbaby-bella-shiitake-oystersaute 5 oz of mushroom in 4 tblsp clarified butterhttps://chefsopinion.org/wp-content/uploads/2016/10/161.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And EggCurried Pasta With Shrimp, Mushrooms, Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2016/10/151.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And EggCurried Pasta With Shrimp, Mushrooms, Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2016/10/141.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And EggCurried Pasta With Shrimp, Mushrooms, Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2016/10/132.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And EggCurried Pasta With Shrimp, Mushrooms, Veggies And Egghttps://chefsopinion.org/wp-content/uploads/2016/10/123.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And Egg(Sunshine On A Plate) Curried Pasta With Shrimp, Mushrooms, Veggies And Egg https://chefsopinion.org/wp-content/uploads/2016/10/10b2.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And Eggadd the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4https://chefsopinion.org/wp-content/uploads/2016/10/103.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And Eggmix the scrambled eggs with the pastahttps://chefsopinion.org/wp-content/uploads/2016/10/94.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And Eggadd pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until sethttps://chefsopinion.org/wp-content/uploads/2016/10/85.jpgCurried Pasta With Shrimp, Mushrooms, Veggies And Eggadd two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant2016-10-19T23:43:11+00:00monthlyhttps://chefsopinion.org/2016/10/12/salad-of-chili-shrimp-chicoree-frisee-pear-and-sun-dried-tomato-or-is-it-a-taco/https://chefsopinion.org/wp-content/uploads/2016/10/gedc0041.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0039.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0038.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0037.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))https://chefsopinion.org/wp-content/uploads/2016/10/gedc0036.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0034.jpgSalad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0033.jpgSalad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)https://chefsopinion.org/wp-content/uploads/2016/10/gedc0031.jpgSalad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)top the salad with the shrimp and its juices; serves 2 main courses or 6 appetizershttps://chefsopinion.org/wp-content/uploads/2016/10/gedc0029.jpgSalad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)place the salad on a serving dishhttps://chefsopinion.org/wp-content/uploads/2016/10/gedc0028.jpgSalad Of Chili Shrimp, Endive, Pear And Sun-Dried Tomato (Or Is It A Taco ?)Flour Tortillas2016-10-13T00:43:52+00:00monthlyhttps://chefsopinion.org/2016/10/10/sautierte-rinderfiletspitzen-in-paprikarahm-mit-knoblauchkartoffel-puree-trust-me-its-good-stuff/https://chefsopinion.org/wp-content/uploads/2016/10/93.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel-Puree.....(Trust Me, It's Good Stuff)Garlicky Potato Puree With Green Peashttps://chefsopinion.org/wp-content/uploads/2016/10/10b1.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel-Puree.....(Trust Me, It's Good Stuff)Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel-Puree.....(Trust Me, It's Good Stuff)https://chefsopinion.org/wp-content/uploads/2016/10/131.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)https://chefsopinion.org/wp-content/uploads/2016/10/122.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)https://chefsopinion.org/wp-content/uploads/2016/10/112.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)Sautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)https://chefsopinion.org/wp-content/uploads/2016/10/10b.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)place 1/4 of the sauteed tenderloin into the indention, sprinkle with chopped parsley or herb of your choice; serves 4https://chefsopinion.org/wp-content/uploads/2016/10/102.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)make an indention https://chefsopinion.org/wp-content/uploads/2016/10/92.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel- Püree.....(Trust Me, It's Good Stuff)place 1/4 of the puree on a platehttps://chefsopinion.org/wp-content/uploads/2016/10/84.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel-Purree.....(Trust Me, It's Good Stuff)DO NOT SIMMER OR BOIL ANYMORE ! (this would toughen the protein); check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/10/76.jpgSautierte Rinderfiletspitzen In Paprikarahm Mit Knoblauch/Kartoffel-Purree.....(Trust Me, It's Good Stuff)simmer until reduced to 3/4 cup, add the tender-tips, mix well 2016-10-16T12:46:44+00:00monthlyhttps://chefsopinion.org/2013/11/12/beef-short-ribs-braised-in-merlot/https://chefsopinion.org/wp-content/uploads/2013/11/9i.jpg9iBeef Short Rib's Braised In Merlot With Garlicky Mashed Potatoeshttps://chefsopinion.org/wp-content/uploads/2013/11/9h.jpg9hBeef Short Rib's Braised In Merlot With Garlicky Mashed Potatoeshttps://chefsopinion.org/wp-content/uploads/2013/11/9g.jpg9gBeef Short Rib's Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2013/11/9e.jpg9eBeef Short Rib's Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2013/11/9d.jpg9dBeef Short Rib's Braised In Merlothttps://chefsopinion.org/wp-content/uploads/2013/11/9c.jpg9cremove ribs, set asidehttps://chefsopinion.org/wp-content/uploads/2013/11/9b.jpg9bstrain vegetables, making sure to press as much vegetables as possible through the strainer to thicken the sauce and add even more flavor. Simmer and reduce until "Nape "texture. Check/adjust tastehttps://chefsopinion.org/wp-content/uploads/2013/11/91.jpg9cover, SLOWLY simmer until tenderhttps://chefsopinion.org/wp-content/uploads/2013/11/81.jpg8return ribs to stockhttps://chefsopinion.org/wp-content/uploads/2013/11/72.jpg7add beef stock, salt and pepper2016-10-11T03:44:14+00:00monthlyhttps://chefsopinion.org/2013/11/16/short-rib-sandwich/https://chefsopinion.org/wp-content/uploads/2013/11/73.jpg7short rib sandwich with romaine and tomatoes in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/11/63.jpg6short rib sandwich with romaine and tomatoes in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/11/53.jpg5short rib sandwich with romaine and tomatoes in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/11/43.jpg4top kaiser roll with short rib mixturehttps://chefsopinion.org/wp-content/uploads/2013/11/32.jpg3shredded short ribs, chilis, scallions, scotch bonnet sauce, short rib sauce, garlic, onionshttps://chefsopinion.org/wp-content/uploads/2013/11/23.jpg2toasted kaiser rollhttps://chefsopinion.org/wp-content/uploads/2013/11/110.jpg1mise en place2016-10-11T03:40:30+00:00monthlyhttps://chefsopinion.org/2016/10/09/this-is-not-a-post-pissaladiere/https://chefsopinion.org/wp-content/uploads/2016/10/75.jpgPissaladièrePissaladière - Gone.......https://chefsopinion.org/wp-content/uploads/2016/10/66.jpgPissaladièresprinkle with fresh cracked black pepper, top with black olives to taste, bake at 420 F until dough is cooked through, about 15 to 20 minutes; serves 4 main course or 12 appetizer/snackshttps://chefsopinion.org/wp-content/uploads/2016/10/55.jpgPissaladièreadd anchovies fillets to taste https://chefsopinion.org/wp-content/uploads/2016/10/45.jpg4spread the onions across the dough, leaving a small borderhttps://chefsopinion.org/wp-content/uploads/2016/10/32.jpg3saute 2 lbs julienned onions in 3 tblsp olive oil until lightly caramelized, season with 1 tblsp garlic paste, kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2016/10/24.jpg2pull 1 lb dough (or more if you like your Pissaladière thicker) on a baking sheet sprinkled with corn meal,then sprinkle the top of the daugh with more corn meal https://chefsopinion.org/wp-content/uploads/2016/10/14.jpg1https://chefsopinion.org/wp-content/uploads/2016/10/pic-sourc-bon-appetit-box.jpgpic-source:bon-appetit-boxpic-source:bon-appetit-box2016-10-09T12:55:08+00:00monthlyhttps://chefsopinion.org/2016/10/05/the-ultimate-faux-tandoori-chicken/https://chefsopinion.org/wp-content/uploads/2016/10/74.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/65.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/121.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/111.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/101.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/91.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/83.jpgThe Ultimate (Faux) Tandoori ChickenThe Ultimate (Faux) Tandoori Chickenhttps://chefsopinion.org/wp-content/uploads/2016/10/73.jpgThe Ultimate (Faux) Tandoori Chickenlet chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 - 6https://chefsopinion.org/wp-content/uploads/2016/10/64.jpgThe Ultimate (Faux) Tandoori Chickenroast chicken at 430F for 30 to 45 minutes, depending on the size of the chicken, cover loosely with foil if it gets too dark; during the last 15 minutes, baste repeatedly with melted butterhttps://chefsopinion.org/wp-content/uploads/2016/10/54.jpgThe Ultimate (Faux) Tandoori Chickenchicken, following day; the dry skin is essential to a super-crisp skin2016-10-06T07:22:58+00:00monthlyhttps://chefsopinion.org/2016/10/04/pigs-feet-souse-love-it-or-hate-it/https://chefsopinion.org/wp-content/uploads/2016/10/72.jpgPig's Feet SousePig's Feet Sousehttps://chefsopinion.org/wp-content/uploads/2016/10/63.jpgPig's Feet SousePig's Feet Sousehttps://chefsopinion.org/wp-content/uploads/2016/10/53.jpgPig's Feet SousePig's Feet Sousehttps://chefsopinion.org/wp-content/uploads/2016/10/43.jpgPig's Feet SousePig's Feet Sousehttps://chefsopinion.org/wp-content/uploads/2016/10/22.jpgPig's Feet Sousecut 1 large cucumber, 1 bunch chives, 2 large carrots, type and quantity of chilies of your choice, 5 ea red radishes, 1 large onion; make a dressing of 1 cup water, 4 small bay leaves, 1/2 cup white balsamic vinegar, kosher salt, grated ginger, maggi seasoning and garlic paste to taste, mix all except the carrots and bay leaves, set asidehttps://chefsopinion.org/wp-content/uploads/2016/10/12.jpgPig's Feet Souserinse 4 lbs pigs feet , cut into large pieces, cover with cold water, season with 1 cup white balsamic vinegar (or vinegar of your choice), 2 tplsp garlic paste, kosher salt and hot sauce to taste, simmer until tender but not falling apart, about two hours, add the sliced carrots and bay leaves, let cool to room temperature; drain the broth, add the vegetables with the dressing and serve either cold, at room temperature or hot; serves 42016-10-07T20:11:11+00:00monthlyhttps://chefsopinion.org/2016/10/03/potato-soup-with-smoked-pork-shanks-fried-shallots-and-bbqd-corn/https://chefsopinion.org/wp-content/uploads/2016/10/81.jpgPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd CornPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd Cornhttps://chefsopinion.org/wp-content/uploads/2016/10/10.jpgPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd CornPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd Cornhttps://chefsopinion.org/wp-content/uploads/2016/10/9.jpgPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd CornPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd Cornhttps://chefsopinion.org/wp-content/uploads/2016/10/8.jpgPotato Soup With Smoked Pork Shanks, Fried Shallots And BBQ'd Cornto serve, ladle 1/4 of the soup in a soup plate or bowl, top with 1/4 of the meat, sprinkle with bbq corn, fried shallots and chopped cilantro; serves 4 main courses or 10 appetizershttps://chefsopinion.org/wp-content/uploads/2016/10/71.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Corncheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/10/62.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Cornadd 2 cup heavy creamhttps://chefsopinion.org/wp-content/uploads/2016/10/52.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Cornblend the soup in a blender or with a stick-blender until smoothhttps://chefsopinion.org/wp-content/uploads/2016/10/42.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Cornremove and discard bones, cut meat into large cubeshttps://chefsopinion.org/wp-content/uploads/2016/10/3.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Cornremove pork shankshttps://chefsopinion.org/wp-content/uploads/2016/10/21.jpgPotato Soup With Smoked Pork Shanks And BBQ'd Cornwhen the pork is tender but NOT falling apart, (there should be 2 qt of broth at this point), add 2 lbs diced potatoes, 1 tsp majoran 1 tsp thyme, 1 tblsp garlic paste, grated nutmeg, kosher salt, cayenne pepper and maggi seasoning to taste, simmer until potatoes are soft2016-10-07T02:37:19+00:00monthlyhttps://chefsopinion.org/2016/09/29/one-for-the-kids-4-spaghetti-bolognese-spaghetti-eis/https://chefsopinion.org/wp-content/uploads/2016/09/68.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)One For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)https://chefsopinion.org/wp-content/uploads/2016/09/58.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)One For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)https://chefsopinion.org/wp-content/uploads/2016/09/47.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)top the icecream with the raspberries, sprinkle with mint chiffonade and white chocolate; serve hot (just kidding)https://chefsopinion.org/wp-content/uploads/2016/09/38.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)grate the chocolatehttps://chefsopinion.org/wp-content/uploads/2016/09/27.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)mash the raspberrieshttps://chefsopinion.org/wp-content/uploads/2016/09/1b.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)press the icecream through the spaetzlepresse, return "spaghetti" to the freezer https://chefsopinion.org/wp-content/uploads/2016/09/17.jpgOne For The Kids # 4 - "Spaghetti Bolognese" (Spaghetti Eis)vanilla ice cream, white chocolate, mint, raspberries, spaetzlepresse2016-09-29T04:02:15+00:00monthlyhttps://chefsopinion.org/2016/09/27/gnocchi-brussels-sprouts-and-grape-tomatoes-almondine/https://chefsopinion.org/wp-content/uploads/2016/09/6e.jpgGnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"Gnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"https://chefsopinion.org/wp-content/uploads/2016/09/6d.jpgGnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"Gnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"https://chefsopinion.org/wp-content/uploads/2016/09/6c.jpgGnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"Gnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"https://chefsopinion.org/wp-content/uploads/2016/09/6b.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"Gnocchi, Brussels Sprouts And Grape Tomatoes "Almondine"https://chefsopinion.org/wp-content/uploads/2016/09/67.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"divide into 4 serving plates, sprinkle with the almonds and fresh-grated parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2016/09/5c.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"add 16 oz fresh-cooked gnocchi, season with kosher salt, cayenne pepper and grated nutmeg to tastehttps://chefsopinion.org/wp-content/uploads/2016/09/5b1.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"add the brussel sprouts and 1 cup grape tomatoes and 1/2 tblsp garlic paste, saute until heated throughhttps://chefsopinion.org/wp-content/uploads/2016/09/57.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"heat 4 oz butter until starting to brown (beurre noisette)https://chefsopinion.org/wp-content/uploads/2016/09/46.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"wash, clean and cut in half 1 lb brussels sprouts, blanch in salted water, shock, drainhttps://chefsopinion.org/wp-content/uploads/2016/09/37.jpgGnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"ahhhhh, the aroma........2016-09-27T18:20:25+00:00monthlyhttps://chefsopinion.org/2012/09/12/wiener-backhendl-im-nest/2016-09-27T04:08:14+00:00monthlyhttps://chefsopinion.org/2012/06/23/spatchcocked-cornish-hen/2016-09-27T03:59:48+00:00monthlyhttps://chefsopinion.org/2013/04/26/fried-cornish-hen-pommes-frites-baked-parmesan-tomato/2016-09-27T03:51:51+00:00monthlyhttps://chefsopinion.org/2016/09/26/ginger-and-soy-braised-cornish-hens-with-spicy-cucumber-pickles/https://chefsopinion.org/wp-content/uploads/2016/09/114.jpgGinger And Soy Braised Cornish Hens With Cucumber PicklesGinger And Soy Braised Cornish Hens With Cucumber Pickleshttps://chefsopinion.org/wp-content/uploads/2016/09/113.jpgGinger And Soy Braised Cornish Hens With Cucumber Picklesserve the cornish hens with a side of spicy cucumber pickles and sweet Thai chili sauce; recipe serves 2https://chefsopinion.org/wp-content/uploads/2016/09/131.jpgGinger And Soy Braised Cornish Hens With Cucumber PicklesGinger And Soy Braised Cornish Hens With Spicy Cucumber Pickleshttps://chefsopinion.org/wp-content/uploads/2016/09/122.jpgGinger And Soy Braised Cornish Hens With Cucumber PicklesGinger And Soy Braised Cornish Hens With Spicy Cucumber Pickleshttps://chefsopinion.org/wp-content/uploads/2016/09/11b.jpgGinger And Soy Braised Cornish Hens With Cucumber PicklesGinger And Soy Braised Cornish Hens With Spicy Cucumber Pickleshttps://chefsopinion.org/wp-content/uploads/2016/09/104.jpgGinger And Soy Braised Cornish Hens With Cucumber PicklesSpicy Cucumber Pickleshttps://chefsopinion.org/wp-content/uploads/2016/09/95.jpgGinger And Soy Braised Cornish Hens With Cucumber Picklesseason with 3 tbls sweet thai chili paste, 1 tblsp rice vinegar, 1 tsp garlic paste, 1/4 tsp grated ginger, 1 tsp sesame oil and dried chili flakes and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/09/85.jpgGinger And Soy Braised Cornish Hens With Cucumber Picklesseedless cucumber batonshttps://chefsopinion.org/wp-content/uploads/2016/09/74.jpg7meanwhile, prepare the spicy cucumbers; cut 1 medium size cucumber on 4 sides, leaving and discarding the seedy centerhttps://chefsopinion.org/wp-content/uploads/2016/09/66.jpgGinger And Soy Braised Cornish Hens With Cucumber Picklesadd 1 cup chicken stock and 1/2 cup sherry, cover and simmer until cooked through and liquid has all but evaporated2016-09-27T03:42:41+00:00monthlyhttps://chefsopinion.org/2016/09/23/eiskaffee/https://chefsopinion.org/wp-content/uploads/2016/09/103.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/94.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/84.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/73.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/65.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/55.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/44.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/35.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/24.jpgEiskaffeeEiskaffeehttps://chefsopinion.org/wp-content/uploads/2016/09/15.jpgEiskaffeeEiskaffee2016-09-23T05:29:18+00:00monthlyhttps://chefsopinion.org/2016/03/05/lahmacun/https://chefsopinion.org/wp-content/uploads/2016/03/x.jpgxhttps://chefsopinion.org/wp-content/uploads/2016/03/222.jpg22https://chefsopinion.org/wp-content/uploads/2016/03/221.jpgLahmacun (sun dried tomato wrap-base)Lahmacun (sun dried tomato wrap-base)https://chefsopinion.org/wp-content/uploads/2016/03/211.jpg21https://chefsopinion.org/wp-content/uploads/2016/03/20.jpg20https://chefsopinion.org/wp-content/uploads/2016/03/19.jpg19https://chefsopinion.org/wp-content/uploads/2016/03/18.jpg18https://chefsopinion.org/wp-content/uploads/2016/03/17.jpg17https://chefsopinion.org/wp-content/uploads/2016/03/16.jpg16https://chefsopinion.org/wp-content/uploads/2016/03/151.jpg152016-09-20T18:28:37+00:00monthlyhttps://chefsopinion.org/2016/09/18/shrimp-and-sardines-pie/https://chefsopinion.org/wp-content/uploads/2016/09/121.jpgShrimp And Sardines PieShrimp And Sardines Piehttps://chefsopinion.org/wp-content/uploads/2016/09/111.jpgShrimp And Sardines PieShrimp And Sardines Piehttps://chefsopinion.org/wp-content/uploads/2016/09/102.jpgShrimp And Sardines PieShrimp And Sardines Piehttps://chefsopinion.org/wp-content/uploads/2016/09/93.jpgShrimp And Sardines PieShrimp And Sardines Piehttps://chefsopinion.org/wp-content/uploads/2016/09/64.jpg6Shrimp And Sardines Piehttps://chefsopinion.org/wp-content/uploads/2016/09/5b.jpgShrimp And Sardines Pieafter 15-20 minutes........to serve, top individual slices generously with saladhttps://chefsopinion.org/wp-content/uploads/2016/09/4b.jpgShrimp And Sardines Piemeanwhile, prepare a small salad of greens and onions, dressed with olive oil, greek yogurt, lemmon juice, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2016/09/43.jpgShrimp And Sardines Piespread the seafood mixture evenly on the dough, leaving a 1/2 inch border; bake at 480 F until dough is cooked, about 15 - 20 minuteshttps://chefsopinion.org/wp-content/uploads/2016/09/34.jpgShrimp And Sardines Piepull 1 lb fresh pizza dough into rectangle (the size will depend on the thickness you prefer)https://chefsopinion.org/wp-content/uploads/2016/09/23.jpgShrimp And Sardines Pieseason with 2 tblsp harissa, 1 tblsp garlic paste, 1 tsp oregano, 2 tblsp EVO, a dash of maggi seasoning, kosher salt to taste, mix carefully without breaking-up the sardines2016-09-19T06:48:58+00:00monthlyhttps://chefsopinion.org/2016/09/14/mango-peach-and-yogurt-smoothie/https://chefsopinion.org/wp-content/uploads/2016/09/92.jpgMango, Peach And Yogurt SmoothieMango, Peach And Yogurt Smoothiehttps://chefsopinion.org/wp-content/uploads/2016/09/83.jpgMango, Peach And Yogurt SmoothieMango, Peach And Yogurt Smoothiehttps://chefsopinion.org/wp-content/uploads/2016/09/72.jpgMango, Peach And Yogurt SmoothieMango, Peach And Yogurt Smoothiehttps://chefsopinion.org/wp-content/uploads/2016/09/63.jpgMango, Peach And Yogurt SmoothieMango, Peach And Yogurt Smoothiehttps://chefsopinion.org/wp-content/uploads/2016/09/52.jpgMango, Peach And Yogurt SmoothieMango, Peach And Yogurt Smoothiehttps://chefsopinion.org/wp-content/uploads/2016/09/33.jpgMango, Peach And Yogurt Smoothieadd fruits to a blender, add 1 cup Greek yogurt, 2 tblsp organic honey (optional), 2 cup 2% milk and 10 ea ice cubes, blend until smoothhttps://chefsopinion.org/wp-content/uploads/2016/09/22.jpgMango, Peach And Yogurt Smoothiereally ripe, really sweet....https://chefsopinion.org/wp-content/uploads/2016/09/13.jpgMango, Peach And Yogurt Smoothiewash, peel and pit two very ripe mangoes and two ripe nectarines2016-09-17T16:47:58+00:00monthlyhttps://chefsopinion.org/2013/04/10/strawberry-wodka-chocolate-smoothie/2016-09-14T05:30:04+00:00monthlyhttps://chefsopinion.org/2016/09/10/quesadilla-con-frijoles-refrito/https://chefsopinion.org/wp-content/uploads/2016/09/101.jpgQuesadillas Con Frijoles RefritoQuesadilla Con Frijoles Refritohttps://chefsopinion.org/wp-content/uploads/2016/09/91.jpgQuesadillas Con Frijoles RefritoQuesadilla Con Frijoles Refritohttps://chefsopinion.org/wp-content/uploads/2016/09/82.jpgQuesadillas Con Frijoles RefritoQuesadilla Con Frijoles Refritohttps://chefsopinion.org/wp-content/uploads/2016/09/62.jpgQuesadillas Con Frijoles Refritoremove quesadilla to a cutting board, cut into 6 wedgeshttps://chefsopinion.org/wp-content/uploads/2016/09/42.jpgQuesadillas Con Frijoles Refritotop with the second toasted tortilla, toasted side down, griddle on a comal or cast iron pan on low heat on both sides until golden and cheese meltedhttps://chefsopinion.org/wp-content/uploads/2016/09/32.jpgQuesadillas Con Frijoles Refritoadd 4 oz pickled banana peppers, 6 oz shredded mexican cheese mix and 1/4 cup chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/09/2-copy.jpgQuesadillas Con Frijoles Refritospread the toasted side of one tortilla with 6 oz re-fried beanshttps://chefsopinion.org/wp-content/uploads/2016/09/1-copy.jpgQuesadilla Con Frijoles Refritotoast two large flour tortillas on one side only2016-10-07T16:28:12+00:00monthlyhttps://chefsopinion.org/2016/09/06/bratwurstsalat-brat-salad/https://chefsopinion.org/wp-content/uploads/2016/09/81.jpgBratwurstsalat (Brat-Salad)Bratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/71.jpgBratwurstsalat (Brat-Salad)Bratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/61.jpgBratwurstsalat (Brat-Salad)Bratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/51.jpgBratwurstsalat (Brat-Salad)Bratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/41.jpgBratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/31.jpgBratwurst SaladBratwurstsalat (Brat-Salad)https://chefsopinion.org/wp-content/uploads/2016/09/21.jpgBrat-Saladto dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp "Maille Whole Grain Mustard", 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4https://chefsopinion.org/wp-content/uploads/2016/09/12.jpgBratwurstsalatcore and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chilihttps://chefsopinion.org/wp-content/uploads/2016/09/0.jpgBratwurstsalat (Brat-Salad)saute 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper2016-09-06T16:49:50+00:00monthlyhttps://chefsopinion.org/2016/09/04/pasta-with-sun-dried-tomatocashew-pesto-and-ricotta/https://chefsopinion.org/wp-content/uploads/2016/09/11.jpgPasta With Sun-dried Tomato/Cashew Pesto And RicottaPasta With Sun-dried Tomato/Cashew Pesto And Ricottahttps://chefsopinion.org/wp-content/uploads/2016/09/10.jpgPasta With Sun-dried Tomato/Cashew Pesto And RicottaPasta With Sun-dried Tomato/Cashew Pesto And Ricottahttps://chefsopinion.org/wp-content/uploads/2016/09/9.jpgPasta With Sun-dried Tomato/Cashew Pesto And RicottaPasta With Sun-dried Tomato/Cashew Pesto And Ricottahttps://chefsopinion.org/wp-content/uploads/2016/09/8.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottasprinkle pasta with fresh-grated parmigiano reggiano, top with 2 oz ricotta, sprinkle with small basil leaves ; serves 4https://chefsopinion.org/wp-content/uploads/2016/09/7.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottadivide pasta onto four serving plateshttps://chefsopinion.org/wp-content/uploads/2016/09/6.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottamix pasta and pestohttps://chefsopinion.org/wp-content/uploads/2016/09/5.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottameanwhile, cook and drain 1 lb pasta, add 1/2 of the pesto (reserve left over pesto for other use)https://chefsopinion.org/wp-content/uploads/2016/09/4.jpgSundried Tomato/Cashew PestoSun-dried Tomato/Cashew Pestohttps://chefsopinion.org/wp-content/uploads/2016/09/3.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottaadd 1 cup tightly packed basil leaves and 1/2 cup grated parmigiano reggiano, pulse again until basil is coarsely chopped, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/09/2.jpgPasta With Sundried Tomato/Cashew Pesto And Ricottapulse with hand mixer until coarsely chopped2016-09-05T18:57:31+00:00monthlyhttps://chefsopinion.org/2016/08/31/steak-salad-recipe-2371/https://chefsopinion.org/wp-content/uploads/2016/08/1111.jpgSteak Salad Recipe # 2371Steak Salad Recipe # 2371https://chefsopinion.org/wp-content/uploads/2016/08/1012.jpg10Steak Salad Recipe # 2371https://chefsopinion.org/wp-content/uploads/2016/08/99.jpgSteak Salad Recipe # 2371Steak Salad Recipe # 2371https://chefsopinion.org/wp-content/uploads/2016/08/810.jpgSteak Salad Recipe # 2371Steak Salad Recipe # 2371https://chefsopinion.org/wp-content/uploads/2016/08/78.jpgSteak Salad Recipe # 2371divide salad onto 2 serving plates, top ea salad with half the sauteed meat each, garnish with more basil ; serves 2https://chefsopinion.org/wp-content/uploads/2016/08/611.jpgSteak Salad Recipe # 2371whisk 3 tblsp olive oil and chiffonade of 10 basil leaves with 1 tblsp white balsamic vinegar, kosher salt and fresh-ground black pepper to taste, mix with the salad https://chefsopinion.org/wp-content/uploads/2016/08/512.jpgSteak Salad Recipe # 2371saute beef in VERY HOT pan until browned on the outside but still rare on the insidehttps://chefsopinion.org/wp-content/uploads/2016/08/412.jpgBasil BushBasil Bushhttps://chefsopinion.org/wp-content/uploads/2016/08/311.jpgSteak Salad Recipe # 23714 ea hard boiled eggs, 1 ea yellow chilies, 1 ea avocado, peeled and cut into slices, salted radishes, 1 head endive, https://chefsopinion.org/wp-content/uploads/2016/08/212.jpgSteak Salad Recipe # 2371slice 10 ea medium sized red radishes into thick slices, add 2 tblsp kosher salt, mix and let rest to marinade for 20 minutes; squeeze-out excess water, discard water2016-09-01T03:27:41+00:00monthlyhttps://chefsopinion.org/2016/08/29/powidl-mit-pfirsich-plum-chutney-with-peaches/https://chefsopinion.org/wp-content/uploads/2016/08/f.jpgfVanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Saucehttps://chefsopinion.org/wp-content/uploads/2016/08/e.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Saucehttps://chefsopinion.org/wp-content/uploads/2016/08/c.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)add some more powidl, top with whipped cream and sweet plum sauce (mix 3 tblsp powidl with 1 tplsp heavy cream in blender until smooth)https://chefsopinion.org/wp-content/uploads/2016/08/b1.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)top powidl with vanilla ice creamhttps://chefsopinion.org/wp-content/uploads/2016/08/a1.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)add a generous amount of powidl to a serving bowlhttps://chefsopinion.org/wp-content/uploads/2016/08/135.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)Powidl Mit Pfirsich (Plum Chutney With Peaches)https://chefsopinion.org/wp-content/uploads/2016/08/126.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)Powidl Mit Pfirsich (Plum Chutney With Peaches)https://chefsopinion.org/wp-content/uploads/2016/08/1110.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)Powidl Mit Pfirsich (Plum Chutney With Peaches)https://chefsopinion.org/wp-content/uploads/2016/08/1011.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)top generously with warm powidlhttps://chefsopinion.org/wp-content/uploads/2016/08/98.jpgPowidl Mit Pfirsich (Plum Chutney With Peaches)spread croissants with salted butter2016-08-31T04:05:01+00:00monthlyhttps://chefsopinion.org/2016/08/26/cordon-brie/https://chefsopinion.org/wp-content/uploads/2016/08/b.jpgbEndive, Radish And Avocado Salad In Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2016/08/a.jpgapeel and cut 1 medium size avocado into bite-size pieces, cut 6 ea red radishes into wedges, add the heart of 1 small endive and 2 oz of yogurt dressinghttps://chefsopinion.org/wp-content/uploads/2016/08/118.jpg11Cordon Briehttps://chefsopinion.org/wp-content/uploads/2016/08/1010.jpg10Cordon Briehttps://chefsopinion.org/wp-content/uploads/2016/08/97.jpg9Cordon Briehttps://chefsopinion.org/wp-content/uploads/2016/08/88.jpg8Cordon Briehttps://chefsopinion.org/wp-content/uploads/2016/08/76.jpg7saute both cordon brie in 4 tblsp vegetable oil until almost done, discard oil, add 2 oz whole butter, finish cooking on both sides; serves 2 VERY large portions or 4 regular portions if cut in half before breadinghttps://chefsopinion.org/wp-content/uploads/2016/08/69.jpg6flour, egg mix, bread crumbshttps://chefsopinion.org/wp-content/uploads/2016/08/510.jpg5whisk two whole eggs with 2 tblsp shredded parmesan cheese, 1 tsp sriracha, 1/2 tsp garlic paste and kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/08/410.jpg4top both with the remaining two cutlets2016-08-27T13:03:30+00:00monthlyhttps://chefsopinion.org/2012/07/07/poor-mans-cordon-bleu/2016-08-27T02:19:32+00:00monthlyhttps://chefsopinion.org/2016/08/22/black-plum-bread-pudding/https://chefsopinion.org/wp-content/uploads/2016/08/142.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/134.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/116.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/109.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/96.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/87.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/75.jpgBread And Black Plum PuddingBread And Black Plum Puddinghttps://chefsopinion.org/wp-content/uploads/2016/08/68.jpgBread And Black Plum Puddingbake pudding at 375F until set and plums are soft and top is caramelized, about 45 minutes, remove from oven, let slightly cool; sprinkle with castor sugar and serve with whipped cream; serves 8https://chefsopinion.org/wp-content/uploads/2016/08/59.jpgBread And Black Plum Puddingadd the egg/milk mixture, press the bread and plums into the liquid until most of the mixture has been absorbed by the bread, sprinkle generously with sugar and top with butter flakeshttps://chefsopinion.org/wp-content/uploads/2016/08/49.jpgBread And Black Plum Puddingcut 10 THICK slices of day-old white bread into large cubes, mix with the plums, fill into ovenproof dish2016-08-23T03:44:02+00:00monthlyhttps://chefsopinion.org/2013/09/19/chinese-salt-pepper-scallops-with-egg-fried-rice/https://chefsopinion.org/wp-content/uploads/2013/09/69.jpg6Chinese Salt & Pepper Scallops With Egg Fried Ricehttps://chefsopinion.org/wp-content/uploads/2013/09/411.jpg4Chinese Salt & Pepper Scallops With Egg Fried Ricehttps://chefsopinion.org/wp-content/uploads/2013/09/314.jpg3Egg fried ricehttps://chefsopinion.org/wp-content/uploads/2013/09/214.jpg2https://chefsopinion.org/wp-content/uploads/2013/09/114.jpg1https://chefsopinion.org/wp-content/uploads/2013/09/512.jpg5Chinese Salt & Pepper Scallops With Egg Fried Rice2016-08-21T05:37:06+00:00monthlyhttps://chefsopinion.org/2013/02/12/imperial-fried-rice/https://chefsopinion.org/wp-content/uploads/2013/02/9d1.jpg9dImperial Fried Ricehttps://chefsopinion.org/wp-content/uploads/2013/02/9c1.jpg9chttps://chefsopinion.org/wp-content/uploads/2013/02/9b1.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/02/9a1.jpg9ahttps://chefsopinion.org/wp-content/uploads/2013/02/9.jpg9https://chefsopinion.org/wp-content/uploads/2013/02/83.jpg8https://chefsopinion.org/wp-content/uploads/2013/02/74.jpg7https://chefsopinion.org/wp-content/uploads/2013/02/64.jpg6https://chefsopinion.org/wp-content/uploads/2013/02/56.jpg5https://chefsopinion.org/wp-content/uploads/2013/02/46.jpg42016-08-21T05:35:13+00:00monthlyhttps://chefsopinion.org/2012/06/09/stir-fried-rice-noodles-gizzards-vegetables/2016-08-21T05:33:05+00:00monthlyhttps://chefsopinion.org/2012/05/25/japanese-vegetarian-fried-rice/2016-08-21T05:30:22+00:00monthlyhttps://chefsopinion.org/2016/08/20/nasi-goreng-2/https://chefsopinion.org/wp-content/uploads/2016/08/pic-source-culinary-gipsy.jpgRestaurant Version Nasi GorengRestaurant Version Nasi Gorenghttps://chefsopinion.org/wp-content/uploads/2016/08/58.jpgNasi GorengNasi Gorenghttps://chefsopinion.org/wp-content/uploads/2016/08/4b.jpgNasi GorengNasi Gorenghttps://chefsopinion.org/wp-content/uploads/2016/08/48.jpgNasi GorengNasi Gorenghttps://chefsopinion.org/wp-content/uploads/2016/08/37.jpgNasi Gorengtop nasi goreng with 3 fried eggs, sprinkle with chili flakes and sliced scallions; serves 3https://chefsopinion.org/wp-content/uploads/2016/08/28.jpgNasi Gorengadd kosher salt and cayenne pepper to taste, stir fry until well mixed and the rice starts to "pop", check/adjust seasoning; put the nasi goreng on a serving dish, sprinkle with fried shallotshttps://chefsopinion.org/wp-content/uploads/2016/08/114.jpgNasi Gorengstir fry 1 1/2 cup diced chicken and 1 1/2 cup peeled and deveined shrimp in 2 tblsp peanut oil, season with kosher salt and cayenne pepper to taste; add 2 sliced medium hot chilis, 1 small finely sliced onion 3 cups cooked rice, 1 tsp sambal olek, 1/2 tsp garlic paste, 2 tsp kecap manis, 1 tsp soy sauce2016-10-07T15:54:10+00:00monthlyhttps://chefsopinion.org/2016/08/17/pumpkin-ricotta-ravioli-in-tomato-sauce-aji-amarillo-and-pangrattato/https://chefsopinion.org/wp-content/uploads/2016/08/9-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc1.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And PangrattatoPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/08/11-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpg11 (2015_02_12 02_47_08 UTC) (2016_01_28 06_09_00 UTC)Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/08/10-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And PangrattatoPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/08/9-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatosprinkle with finely sliced chiveshttps://chefsopinion.org/wp-content/uploads/2016/08/8-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatosprinkle with pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/08/7-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatodrizzle with salsa aji amarillohttps://chefsopinion.org/wp-content/uploads/2016/08/6-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatodrizzle ravioli with more tomato sauce, sprinkle with parmigiano romanohttps://chefsopinion.org/wp-content/uploads/2016/08/5-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatoadd raviolihttps://chefsopinion.org/wp-content/uploads/2016/08/4-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatoboil ravioli until done, about 5-7 minutes, depending on thickness and amount of filling, drain, toss with 3 tblsp olive oilhttps://chefsopinion.org/wp-content/uploads/2016/08/3-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgPumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattatoadd tomato sauce to serving dish2016-08-18T14:53:17+00:00monthlyhttps://chefsopinion.org/2016/08/15/curried-garbanzo-and-potato-wrap-with-raita/https://chefsopinion.org/wp-content/uploads/2016/08/9b.jpgCurried Garbanzo And Potato Wrap With Raitaraitahttps://chefsopinion.org/wp-content/uploads/2016/08/20.jpgCurried Garbanzo And Potato Wrap With RaitaCurried Garbanzo And Potato Wrap With Raitahttps://chefsopinion.org/wp-content/uploads/2016/08/191.jpgCurried Garbanzo And Potato Wrap With RaitaCurried Garbanzo And Potato Wrap With Raitahttps://chefsopinion.org/wp-content/uploads/2016/08/181.jpgCurried Garbanzo And Potato Wrap With RaitaCurried Garbanzo And Potato Wrap With Raitahttps://chefsopinion.org/wp-content/uploads/2016/08/171.jpgCurried Garbanzo And Potato Wrap With RaitaCurried Garbanzo And Potato Wrap With Raitahttps://chefsopinion.org/wp-content/uploads/2016/08/161.jpgCurried Garbanzo And Potato Wrap With RaitaCurried Garbanzo And Potato Wraps With Raitahttps://chefsopinion.org/wp-content/uploads/2016/08/151.jpgCurried Garbanzo And Potato Wrap With Raitafold/roll wrap, secure with 2 picks; recipe serves 4https://chefsopinion.org/wp-content/uploads/2016/08/141.jpgCurried Garbanzo And Potato Wrap With Raitaadd 1/4 of the salad to the wraphttps://chefsopinion.org/wp-content/uploads/2016/08/133.jpgCurried Garbanzo And Potato Wrap With Raitaplace 1/4 of the romaine onto 1 wraphttps://chefsopinion.org/wp-content/uploads/2016/08/125.jpgCurried Garbanzo And Potato Wrap With Raitaslice 1 small head of romaine lettuce into julienne2016-08-17T02:14:47+00:00monthlyhttps://chefsopinion.org/2014/01/25/breakfast-of-champions-32-milanesa-mexicana/https://chefsopinion.org/wp-content/uploads/2014/01/89.jpg8top with sunny side up egg'shttps://chefsopinion.org/wp-content/uploads/2014/01/711.jpg7Milanesa Mexicanahttps://chefsopinion.org/wp-content/uploads/2014/01/610.jpg6top with sour creamhttps://chefsopinion.org/wp-content/uploads/2014/01/512.jpg5top with salsa mexicanahttps://chefsopinion.org/wp-content/uploads/2014/01/412.jpg4top with guacamolehttps://chefsopinion.org/wp-content/uploads/2014/01/313.jpg3milanesahttps://chefsopinion.org/wp-content/uploads/2014/01/214.jpg2meanwhile, prepare sunny side up'shttps://chefsopinion.org/wp-content/uploads/2014/01/120.jpg1saute breaded pork, veal, chicken or beef cutlets until golden and cooked to your desired donenesshttps://chefsopinion.org/wp-content/uploads/2014/01/domino-principle-1977.jpgdomino-principle-1977The Domino Principle, 19772016-08-14T04:25:01+00:00monthlyhttps://chefsopinion.org/2016/08/12/not-your-ordinary-balls/https://chefsopinion.org/wp-content/uploads/2016/08/107.jpgVeal Meatballs in Pesto Cream With Garlicky Spaghetti And ConcasseVeal Meatballs in Pesto Cream With Garlicky Spaghetti And Concassehttps://chefsopinion.org/wp-content/uploads/2016/08/124.jpgVeal Meatballs in Pesto Cream With Garlicky Spaghetti And ConcasseVeal Meatballs in Pesto Cream With Garlicky Spaghetti And Concassehttps://chefsopinion.org/wp-content/uploads/2016/08/106.jpgVeal Meatballs in Pesto Cream With Garlicky Spaghetti And Concassesprinkle with grated parmigiano romano; serves 2https://chefsopinion.org/wp-content/uploads/2016/08/94.jpgVeal Meatballs in Pesto Cream With Garlicky Spaghetti And Concassedivide the meatballs with the sauce between the 2 plateshttps://chefsopinion.org/wp-content/uploads/2016/08/85.jpgNot your Ordinary Ballsdivide pasta into 2 deep plateshttps://chefsopinion.org/wp-content/uploads/2016/08/73.jpgNot your Ordinary Ballsadd 8 oz cooked spaghetti, add kosher salt and cayenne pepper to taste, mix wellhttps://chefsopinion.org/wp-content/uploads/2016/08/66.jpgNot your Ordinary Ballsadd 1 cup peeled/diced tomatoes, saute another minutehttps://chefsopinion.org/wp-content/uploads/2016/08/56.jpgNot your Ordinary Ballssaute 1 tblsp garlic paste in 2 tblsp olive oil until fragranthttps://chefsopinion.org/wp-content/uploads/2016/08/46.jpgNot your Ordinary Ballsadd meatballs to saucehttps://chefsopinion.org/wp-content/uploads/2016/08/3b.jpgNot your Ordinary Ballsblend until smooth, check/adjust seasoning2016-08-13T11:09:16+00:00monthlyhttps://chefsopinion.org/2014/08/27/easy-does-it-16-veloute-white-cream-sauce/https://chefsopinion.org/wp-content/uploads/2014/08/76.jpg7white cream saucehttps://chefsopinion.org/wp-content/uploads/2014/08/64.jpg6add heavy cream, kosher salt and white pepper, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/08/54.jpg5make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainerhttps://chefsopinion.org/wp-content/uploads/2014/08/44.jpg4skim fat from surfacehttps://chefsopinion.org/wp-content/uploads/2014/08/34.jpg3strain stock through a fine sievehttps://chefsopinion.org/wp-content/uploads/2014/08/16.jpg1beef chuck roast or other braising cut root vegetables, water, bring to a simmer, cook until meat is tender, remove meat, set meat aside https://chefsopinion.org/wp-content/uploads/2014/08/img_4117.jpgIMG_4117Sauce Velouté2016-08-13T02:23:58+00:00monthlyhttps://chefsopinion.org/2016/08/10/berries-and-cream-pound-cake/https://chefsopinion.org/wp-content/uploads/2016/08/10b1.jpg10bhttps://chefsopinion.org/wp-content/uploads/2016/08/113.jpg11Berries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/105.jpg10https://chefsopinion.org/wp-content/uploads/2016/08/10b.jpg10bBerries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/104.jpg10https://chefsopinion.org/wp-content/uploads/2016/08/103.jpgBerries And Cream Pound CakeBerries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/93.jpgBerries And Cream Pound CakeBerries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/84.jpgBerries And Cream Pound CakeBerries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/65.jpgBerries And Cream Pound CakeBerries And Cream Pound Cakehttps://chefsopinion.org/wp-content/uploads/2016/08/55.jpgBerries And Cream Pound CakeBerries And Cream Pound Cake2016-08-10T16:08:54+00:00monthlyhttps://chefsopinion.org/2013/01/23/perciatelli-tomato-poached-egg/https://chefsopinion.org/wp-content/uploads/2013/01/612.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/514.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/312.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/2b.jpg2bhttps://chefsopinion.org/wp-content/uploads/2013/01/215.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/115.jpg12016-08-09T06:52:45+00:00monthlyhttps://chefsopinion.org/2013/01/21/so-loaded/https://chefsopinion.org/wp-content/uploads/2013/01/93.jpg9Twice Baked Potatohttps://chefsopinion.org/wp-content/uploads/2013/01/86.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/77.jpg7Twice Baked Potatoeshttps://chefsopinion.org/wp-content/uploads/2013/01/611.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/513.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/410.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/311.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/214.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/114.jpg12016-08-09T06:48:56+00:00monthlyhttps://chefsopinion.org/2013/01/20/obatzter/https://chefsopinion.org/wp-content/uploads/2013/01/92.jpg9https://chefsopinion.org/wp-content/uploads/2013/01/85.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/76.jpg7https://chefsopinion.org/wp-content/uploads/2013/01/610.jpg6Obatzterhttps://chefsopinion.org/wp-content/uploads/2013/01/512.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/49.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/310.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/213.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/113.jpg12016-08-09T06:46:37+00:00monthlyhttps://chefsopinion.org/2013/01/20/breakfast-of-champions-16-farmers-eggs/https://chefsopinion.org/wp-content/uploads/2013/01/69.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/511.jpg5Breakfast of Champions # 17https://chefsopinion.org/wp-content/uploads/2013/01/48.jpg42016-08-09T06:44:30+00:00monthlyhttps://chefsopinion.org/2013/01/17/gratinated-onion-soup/2016-08-09T06:42:17+00:00monthlyhttps://chefsopinion.org/2013/01/14/pigs-trotter-in-fermented-bean-sauce/2016-08-09T06:39:18+00:00monthlyhttps://chefsopinion.org/2013/01/13/pasta-chicken/2016-08-09T06:37:54+00:00monthlyhttps://chefsopinion.org/2013/01/12/carnitas-of-pork-belly/2016-08-09T06:34:16+00:00monthlyhttps://chefsopinion.org/2013/01/02/sauted-shirloin-steak-guacamole-scotch-bonnet-garlic-compound-butter/2016-08-09T06:26:37+00:00monthlyhttps://chefsopinion.org/2012/12/31/garlic-noodles-pickled-cucumbers/2016-08-09T06:23:31+00:00monthlyhttps://chefsopinion.org/2016/08/08/19863/https://chefsopinion.org/wp-content/uploads/2016/08/64.jpgChilled Spicy Cucumber And Avocado BisqueChilled Spicy Cucumber And Avocado Bisquehttps://chefsopinion.org/wp-content/uploads/2016/08/54.jpgChilled Spicy Cucumber And Avocado BisqueChilled Spicy Cucumber And Avocado Bisquehttps://chefsopinion.org/wp-content/uploads/2016/08/44.jpgChilled Spicy Cucumber And Avocado BisqueChilled Spicy Cucumber And Avocado Bisquehttps://chefsopinion.org/wp-content/uploads/2016/08/33.jpgChilled Spicy Cucumber And Avocado Bisqueblend all ingredients until smooth; if the texture is too thick for your preference, add milk until texture is to your liking, chill in refrigerator at least 3 hours, check/adjust seasoning; to serve, sprinkle with chili flakes; serves 4 https://chefsopinion.org/wp-content/uploads/2016/08/24.jpgChilled Spicy Cucumber And Avocado Bisqueadd the flesh of two very ripe avocados, 2 cup greek yogurt, a few sprigs of curly parsley, juice of 2 lemon, 1 tsp sriracha, 2 tblsp kosher salt, 1 tsp garlic paste and few drops of Maggi seasoninghttps://chefsopinion.org/wp-content/uploads/2016/08/17.jpgChilled Spicy Cucumber And Avocado Bisquegrate 2 large cucumbers2016-08-09T04:59:40+00:00monthlyhttps://chefsopinion.org/2013/08/15/blueberry-smoothie-with-limoncello-prosecco/https://chefsopinion.org/wp-content/uploads/2013/08/blueberry-smoothie-with-limonchello1.jpgBlueberry Smoothie With Limoncello & ProseccoBlueberry Delight With Limoncello & Proseccohttps://chefsopinion.org/wp-content/uploads/2013/08/blueberry-smoothie-with-limonchello.jpgBlueberry Smoothie With Limoncello & ProseccoBlueberry delight With Limoncello & Proseccohttps://chefsopinion.org/wp-content/uploads/2013/08/bella-thinks.jpgBella Think'sBella Think'shttps://chefsopinion.org/wp-content/uploads/2013/08/bella-checks.jpgBella Check'sBella Check'shttps://chefsopinion.org/wp-content/uploads/2013/08/bella-approves.jpgBella Want's !Bella Want's !2016-08-09T02:41:45+00:00monthlyhttps://chefsopinion.org/2016/08/05/goan-chicken-curry/https://chefsopinion.org/wp-content/uploads/2016/08/132.jpgGoan Chicken CurryGoan Chicken Curryhttps://chefsopinion.org/wp-content/uploads/2016/08/16.jpgGoan Chicken CurryGoan Chicken Curryhttps://chefsopinion.org/wp-content/uploads/2016/08/15.jpgGoan Chicken CurryGoan Chicken Curryhttps://chefsopinion.org/wp-content/uploads/2016/08/14.jpgGoan Chicken CurryGoan Chicken Curryhttps://chefsopinion.org/wp-content/uploads/2016/08/131.jpgGoan Chicken Curryto serve, sprinkle with toasted almonds (optional), chopped cilantro and top with a dollop of yogurthttps://chefsopinion.org/wp-content/uploads/2016/08/122.jpgGoan Chicken Currysimmer for another 10 minutes, add 4 oz grape tomatoes, check/adjust seasoning; serve with steamed rice or naan; serves 4https://chefsopinion.org/wp-content/uploads/2016/08/112.jpgGoan Chicken Curryadd 8 oz coconut milkhttps://chefsopinion.org/wp-content/uploads/2016/08/102.jpgGoan Chicken Curryadd 8 ea small cooked potatoes and 8 oz cooked garbanzoshttps://chefsopinion.org/wp-content/uploads/2016/08/92.jpgGoan Chicken Curryalmost......https://chefsopinion.org/wp-content/uploads/2016/08/83.jpgGoan Chicken Curryslowly simmer, covered, until chicken is cooked through, about 45 minutes2016-08-07T04:22:30+00:00monthlyhttps://chefsopinion.org/2013/05/14/paillard-of-chicken-with-broccoli-rabe-peppers-sun-dried-tomatoes/https://chefsopinion.org/wp-content/uploads/2013/05/73.jpg7https://chefsopinion.org/wp-content/uploads/2013/05/66.jpg6https://chefsopinion.org/wp-content/uploads/2013/05/55.jpgPaillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried TomatoesPaillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoeshttps://chefsopinion.org/wp-content/uploads/2013/05/45.jpg4https://chefsopinion.org/wp-content/uploads/2013/05/36.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/27.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/17.jpg12016-08-05T03:41:59+00:00monthlyhttps://chefsopinion.org/2016/08/03/breakfast-of-champions-57-chicken-spinach-and-potato-frittata/https://chefsopinion.org/wp-content/uploads/2016/08/121.jpgChicken, Spinach And Potato FrittataChicken, Spinach And Potato Frittatahttps://chefsopinion.org/wp-content/uploads/2016/08/111.jpgChicken, Spinach And Potato FrittataChicken, Spinach And Potato Frittatahttps://chefsopinion.org/wp-content/uploads/2016/08/101.jpgChicken, Spinach And Potato FrittataChicken, Spinach And Potato Frittatahttps://chefsopinion.org/wp-content/uploads/2016/08/91.jpgChicken, Spinach And Potato Frittatacook on low heat until eggs have set, flip eggs to other side, cook until lightly browned; serve with gherkins and small salad of greens and tomatoes in honey/yogurt dressing; serves 4https://chefsopinion.org/wp-content/uploads/2016/08/82.jpgChicken, Spinach And Potato Frittataadd 6 whole whisked eggshttps://chefsopinion.org/wp-content/uploads/2016/08/71.jpgChicken, Spinach And Potato Frittataadd 2 oz cleaned fresh spinach, saute for one minutehttps://chefsopinion.org/wp-content/uploads/2016/08/62.jpgChicken, Spinach And Potato Frittatareturn the chicken to the panhttps://chefsopinion.org/wp-content/uploads/2016/08/52.jpgChicken, Spinach And Potato Frittatasaute the potato slices in 1 tblsp olive oil until brownedhttps://chefsopinion.org/wp-content/uploads/2016/08/42.jpgChicken, Spinach And Potato Frittataremove chicken from pan, reservehttps://chefsopinion.org/wp-content/uploads/2016/08/32.jpgChicken, Spinach And Potato Frittatasaute the chicken in 1/2 tblsp olive oil until cooked through2016-08-07T03:18:24+00:00monthlyhttps://chefsopinion.org/2016/08/01/no-name-soup/https://chefsopinion.org/wp-content/uploads/2016/08/81.jpgNo Name SoupNo Name Souphttps://chefsopinion.org/wp-content/uploads/2016/08/10.jpgNo Name SoupNo Name Souphttps://chefsopinion.org/wp-content/uploads/2016/08/9.jpgNo Name SoupNo Name Souphttps://chefsopinion.org/wp-content/uploads/2016/08/8.jpgNo Name Souptop the noodles with 1/4 of the soup, garnish with fried shallots, chopped cilantro and 2/2 boiled eggs ; recipe serves 4https://chefsopinion.org/wp-content/uploads/2016/08/7.jpgNo Name Soupdivide the noodles between 4 soup plates or bowlshttps://chefsopinion.org/wp-content/uploads/2016/08/6.jpgNo Name Soupadd 1 qt beef broth, simmer 1 minutehttps://chefsopinion.org/wp-content/uploads/2016/08/5.jpgNo Name Soupadd 8 oz cubed white cabbage and 1/2 bunch chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/08/4.jpgNo Name Soupstir fry 6 oz sliced chinese sausages and 4 oz fresh shiitake mushroom in 1 tblsp peanut oil until sausage starts to brown at the edgeshttps://chefsopinion.org/wp-content/uploads/2016/08/3.jpgNo Name Souptoss egg noodles with 1 tblsp toasted sesame oilhttps://chefsopinion.org/wp-content/uploads/2016/08/2.jpgNo Name Soupmeanwhile, cook 8 0z egg noodles, drain, rinse2016-08-03T14:10:03+00:00monthlyhttps://chefsopinion.org/2016/07/30/dragon-waffles/https://chefsopinion.org/wp-content/uploads/2016/07/134.jpgDragon WafflesDragon Waffles With Mangoes In Honey/Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/07/127.jpgDragon Waffles With Mangoes In Honey/Vanilla CreamDragon Waffles With Mangoes In Honey/Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/07/11b.jpgDragon Waffles With Mangoes In Honey/Vanilla CreamDragon Waffles With Mangoes In Honey/Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/07/1111.jpgDragon Waffles With Mangoes In Honey/Vanilla CreamDragon Waffles With Mangoes In Honey/Vanilla Creamhttps://chefsopinion.org/wp-content/uploads/2016/07/108.jpgDragon Wafflestop with the dragon waffle wedges; serves 4https://chefsopinion.org/wp-content/uploads/2016/07/910.jpgDragon Wafflestop mngoes with a handful of dried cranberries for texturehttps://chefsopinion.org/wp-content/uploads/2016/07/810.jpgDragon Wafflesplace the creamed mangoes on a serving plate, garnish with dragon fruit wedgeshttps://chefsopinion.org/wp-content/uploads/2016/07/69.jpgDragon Waffles With Mangoes In Honey/Vanilla Creampeel and slice 3 medium sized mangoes, add to the cream, remove from heathttps://chefsopinion.org/wp-content/uploads/2016/07/511.jpgDragon Waffles With Mangoes In Honey/Vanilla Creambring 1/2 cup heavy cream, 1 dash organic vanilla extract and 2 tblsp organic honey to a simmer, reduce by halfhoney andhttps://chefsopinion.org/wp-content/uploads/2016/07/411.jpgDragon Waffles With Mangoes In Honey/Vanilla Creamcook waffles as usual2016-08-01T03:50:16+00:00monthlyhttps://chefsopinion.org/2016/07/28/braised-teriyaki-chicken-with-spicy-rice-sticks/https://chefsopinion.org/wp-content/uploads/2016/07/99.jpgBraisedTeriyaki Chicken With Spicy Rice SticksBraisedTeriyaki Chicken With Spicy Rice Stickshttps://chefsopinion.org/wp-content/uploads/2016/07/126.jpgBraisedTeriyaki Chicken With Spicy Rice SticksBraised Teriyaki Chicken With Spicy Rice Stickshttps://chefsopinion.org/wp-content/uploads/2016/07/1110.jpgBraised Teriyaki Chicken With Spicy Rice SticksBraised Teriyaki Chicken With Spicy Rice Stickshttps://chefsopinion.org/wp-content/uploads/2016/07/107.jpgBraised Teriyaki Chicken With Spicy Rice SticksBraised Teriyaki Chicken With Spicy Rice Stickshttps://chefsopinion.org/wp-content/uploads/2016/07/98.jpgBraised Teriyaki Chicken With Spicy Rice Stickstop with the chicken legs and the teriyaki braising sauce, garnish with herbs or sprouts of your choice ; serves 3https://chefsopinion.org/wp-content/uploads/2016/07/89.jpgBraisedTeriyaki Chicken With Spicy Rice Sticksplate the rice sticks on a serving platterhttps://chefsopinion.org/wp-content/uploads/2016/07/78.jpgBraisedTeriyaki Chicken With Spicy Rice Sticksadd the rice sticks, stir fry another minute, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/07/68.jpgBraisedTeriyaki Chicken With Spicy Rice Sticksmeanwhile, stir fry 1 cup finely sliced bell peppers with 1/3 cup finely sliced yellow onion in 2 tblsp peanut oil, season with1 tsp garlic paste and kosher salt to taste, stir fry another minutehttps://chefsopinion.org/wp-content/uploads/2016/07/510.jpgBraisedTeriyaki Chicken With Spicy Rice Sticksadd 1/3 cup teriyaki sauce and 1/3 cup chicken stock, simmer covered until chicken is cooked through, about 10 minutes; check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/07/410.jpgBraisedTeriyaki Chicken With Spicy Rice Stickssaute the chicken legs on both sides in 1 tblsp peanut oil2016-07-29T12:53:44+00:00monthlyhttps://chefsopinion.org/2016/07/25/salad-of-tomato-cucumber-alfalfa-sprouts-and-parmigiano-reggiano/https://chefsopinion.org/wp-content/uploads/2016/07/59.jpgSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano ReggianoSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2016/07/49.jpgSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano ReggianoSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2016/07/38.jpgSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggianoshave 6 oz of parmigiano reggiano on top of salad, drizzle with 2 tbslp olive oil and sprinkle with fresh-cracked black pepper to tastehttps://chefsopinion.org/wp-content/uploads/2016/07/29.jpgSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggianoslice 2 large, very ripe tomatoes and 1 medium size white onion into fine slices, arrange on serving platter, sprinkle with sea salt and fresh-cracked black pepper to taste, add 1/2 tray alfalfa sprouts, drizzle with 3 tblsp white balsamic vinegar and 3 tblsp olive oilhttps://chefsopinion.org/wp-content/uploads/2016/07/118.jpgSalad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggianoslice 2 large, very ripe tomatoes into fine slices, arrange on serving platter, sprinkle with sea salt to taste2016-07-26T02:34:08+00:00monthlyhttps://chefsopinion.org/2016/07/22/pearl-burgers/https://chefsopinion.org/wp-content/uploads/2016/07/d1.jpgAsian Flavored Pork BurgerAsian Flavored Pork Burgerhttps://chefsopinion.org/wp-content/uploads/2016/07/white.jpgwhitehttps://chefsopinion.org/wp-content/uploads/2016/07/c.jpgPearl Balls BurgersAsian Flavored Pork Burgerhttps://chefsopinion.org/wp-content/uploads/2016/07/b.jpgPearl Balls Burgerssaute the 2 plain patties on both sides in peanut oil until golden and cooked medium-well - (the carry-over heat will finish the cooking process) ; serves 2https://chefsopinion.org/wp-content/uploads/2016/07/88.jpgSteamed Pearl BurgerSteamed Pearl Burgerhttps://chefsopinion.org/wp-content/uploads/2016/07/67.jpgPearl Balls BurgersPearl Balls Burgerhttps://chefsopinion.org/wp-content/uploads/2016/07/58.jpg5place one ea of the pearl patties on a lightly oiled plate or parchment paper, steam in 2 steamer baskets (one above each other) until medium well - (the carry-over heat will finish the cooking process) ; serves 2https://chefsopinion.org/wp-content/uploads/2016/07/48.jpgPearl Balls Burgersdivide pork into 4 patties, dip 2 ea on both sides in the soaked ricehttps://chefsopinion.org/wp-content/uploads/2016/07/28.jpgPearl Balls Burgerssoak 1 cup long grain rice overnight in water; next day, drain rice and pat dryhttps://chefsopinion.org/wp-content/uploads/2016/07/117.jpgPearl Balls Burgersmix 2 lbs ground pork, 4 ea stalks sliced scallions, 1 tblsp sesame oil, 1 tblsp soy sauce, 1 tsp garlic paste, 1/2 tsp grated ginger, 1 tsp chili paste, kosher salt to taste and 1 cup water or unsalted chicken broth2016-07-23T14:06:52+00:00monthlyhttps://chefsopinion.org/2016/07/19/rice-pudding-with-fresh-berries-and-yogurt-arroz-con-leche/https://chefsopinion.org/wp-content/uploads/2016/07/97.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/9b1.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/10b.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/10a.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/106.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/9b.jpgRice Pudding With Fresh Berries And YogurtRice Pudding With Fresh Berries And Yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/96.jpgRice Pudding With Fresh Berries And Yogurttop the pudding with the berries in yogurt and 4 oz chocolate covered almonds (optional) ; serves 8https://chefsopinion.org/wp-content/uploads/2016/07/87.jpgRice Pudding With Fresh Berries And Yogurtplace the pudding in a serving bowlhttps://chefsopinion.org/wp-content/uploads/2016/07/66.jpgRice Pudding With Fresh Berries And Yogurtmix the berries with the pudding / yogurthttps://chefsopinion.org/wp-content/uploads/2016/07/57.jpgRice Pudding With Fresh Berries And Yogurtadd half of the berries to the pudding; to the other half of the berries, add 1 cup Greek yogurt2016-07-20T03:22:28+00:00monthlyhttps://chefsopinion.org/2016/07/17/corkscrews-shrimp-bok-choy-and-eggs/https://chefsopinion.org/wp-content/uploads/2016/07/116.jpgCorkscrews, Shrimp, Bok Choy and EggsCorkscrews, Shrimp, Bok Choy and Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/105.jpgCorkscrews, Shrimp, Bok Choy and EggsCorkscrews, Shrimp, Bok Choy and Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/86.jpgCorkscrews, Shrimp, Bok Choy and EggsCorkscrews, Shrimp, Bok Choy and Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/77.jpgCorkscrews, Shrimp, Bok Choy and EggsCorkscrews, Shrimp, Bok Choy and Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/56.jpgCorkscrews, Shrimp, Bok Choy and Eggsadd 4 whole whisked eggs, seasoned with kosher salt and cayenne pepper to taste, cook until eggs have set but are still moist; serves 2https://chefsopinion.org/wp-content/uploads/2016/07/46.jpgCorkscrews, Shrimp, Bok Choy and Eggsadd one 8 oz pack cooked corkscrew pasta, season all with kosher salt to tastehttps://chefsopinion.org/wp-content/uploads/2016/07/36.jpgCorkscrews, Shrimp, Bok Choy and Eggsadd 12 oz blanched baby bok choy, saute another minutehttps://chefsopinion.org/wp-content/uploads/2016/07/26.jpgCorkscrews, Shrimp, Bok Choy and Eggsadd 12 oz head-less, butterflied shrimp, season with fresh-ground black pepper, saute 1 minutehttps://chefsopinion.org/wp-content/uploads/2016/07/19.jpgCorkscrews, Shrimp, Bok Choy and Eggssaute 1 tblsp garlic paste in 1/3 stick butter until fragrant2016-07-17T23:34:21+00:00monthlyhttps://chefsopinion.org/2016/07/14/cheese-rosti-swiss-hash-browns-with-cheese/https://chefsopinion.org/wp-content/uploads/2016/07/181.jpgCheese Rösti (Swiss Hash Browns With Cheese)Cheese Rösti (Swiss Hash Browns With Cheese)https://chefsopinion.org/wp-content/uploads/2016/07/125.jpgCheese Rösti (Swiss Hash Browns With Cheese)Cheese Rösti (Swiss Hash Browns With Cheese)https://chefsopinion.org/wp-content/uploads/2016/07/171.jpgCheese Rösti (Swiss Hash Browns With Cheese)Cheese Rösti (Swiss Hash Browns With Cheese)https://chefsopinion.org/wp-content/uploads/2016/07/161.jpgCheese Rösti (Swiss Hash Browns With Cheese)Cheese Rösti (Swiss Hash Browns With Cheese)https://chefsopinion.org/wp-content/uploads/2016/07/151.jpgCheese Rösti (Swiss Hash Browns With Cheese)add the same amount (in volume) of diced iceberg lettuce, dress with ranch dressinghttps://chefsopinion.org/wp-content/uploads/2016/07/142.jpgCheese Rösti (Swiss Hash Browns With Cheese)add to a bowl containing lemon water (2 cup ice water, 2 tblsp lemon juice); when ready to mix the salad, drain the water, pat dry the apple slices https://chefsopinion.org/wp-content/uploads/2016/07/133.jpgCheese Rösti (Swiss Hash Browns With Cheese)while the rösti is cooking, peel, core and slice one large applehttps://chefsopinion.org/wp-content/uploads/2016/07/124.jpgCheese Rösti (Swiss Hash Browns With Cheese)to serve, cut rösti in half, top with two friied eggs, serve salad on the side; serves 2https://chefsopinion.org/wp-content/uploads/2016/07/115.jpgCheese Rösti (Swiss Hash Browns With Cheese)slide potatoes onto a plate, invert back into the pan, add 4 tblsp clarified butter, saute until golden and crisphttps://chefsopinion.org/wp-content/uploads/2016/07/104.jpgCheese Rösti (Swiss Hash Browns With Cheese)top with the second-half of the potatoes, spread evenly, cook until second side of rosti is golden and crisp2016-07-22T02:24:56+00:00monthlyhttps://chefsopinion.org/2016/07/11/grilled-chicken-salad-grilled-chicken-on-a-higher-level/https://chefsopinion.org/wp-content/uploads/2016/07/103.jpgGrilled Chicken SaladGrilled Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2016/07/132.jpgGrilled Chicken SaladGrilled Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2016/07/123.jpgGrilled Chicken SaladGrilled Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2016/07/114.jpgGrilled Chicken SaladGrilled Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2016/07/102.jpgGrilled Chicken Saladtop ea salad with 1 chicken thigh https://chefsopinion.org/wp-content/uploads/2016/07/94.jpgGrilled Chicken Saladsprinkle ea salad with 2 tblsp bbq kernel corn or grilled kernel cornhttps://chefsopinion.org/wp-content/uploads/2016/07/84.jpgGrilled Chicken Saladdivide salad between 2 plateshttps://chefsopinion.org/wp-content/uploads/2016/07/75.jpgGrilled Chicken Saladcut to your preference, - thick/thin/strips or cubeshttps://chefsopinion.org/wp-content/uploads/2016/07/64.jpgGrilled Chicken Saladwhen chicken is fully cooked, remove from grill (or grill pan), let rest for 10 minutes before cuttinghttps://chefsopinion.org/wp-content/uploads/2016/07/54.jpgGrilled Chicken Saladadd 1 cup tightly packed julienned white cabbage,1 cup tightly packed julienned white onions and 1 cup grape tomatoes, dress with 1/3 cup ranch dressing2016-07-14T06:46:17+00:00monthlyhttps://chefsopinion.org/2016/07/09/spicy-sausage-and-spinach-congee/https://chefsopinion.org/wp-content/uploads/2016/07/93.jpgSpicy Sausage And Spinach CongeeSpicy Sausage And Spinach Congeehttps://chefsopinion.org/wp-content/uploads/2016/07/83.jpgSpicy Sausage And Spinach CongeeSpicy Sausage And Spinach Congeehttps://chefsopinion.org/wp-content/uploads/2016/07/74.jpgSpicy Sausage And Spinach CongeeSpicy Sausage And Spinach Congeehttps://chefsopinion.org/wp-content/uploads/2016/07/63.jpgSpicy Sausage And Spinach CongeeSpicy Sausage And Spinach Congeehttps://chefsopinion.org/wp-content/uploads/2016/07/53.jpgSpicy Sausage And Spinach Congeemix all ingredients; to serve, sprinkle with fried scallions; serve with sesame oil, chili paste and soy sauce; season to your own preference; serves 4https://chefsopinion.org/wp-content/uploads/2016/07/44.jpgSpicy Sausage And Spinach Congeeadd 2 cup tighly packed fresh spinach, remove from heathttps://chefsopinion.org/wp-content/uploads/2016/07/34.jpgSpicy Sausage And Spinach Congeeadd the rice porridge to the sausage/onionshttps://chefsopinion.org/wp-content/uploads/2016/07/2b.jpgSpicy Sausage And Spinach Congeejust about.........https://chefsopinion.org/wp-content/uploads/2016/07/24.jpgSpicy Sausage And Spinach Congeemeanwhile, saute 12 oz spicy sausage cut into thick slices and 1 medium size onion cut into julienne in 1 tblsp peanut oil until sausage and onion start to brownhttps://chefsopinion.org/wp-content/uploads/2016/07/16.jpgSpicy Sausage And Spinach Congeecook 2 cup rice of your choice in lightly salted water until it has the texture of thin porridge and the rice is VERY soft2016-07-13T07:43:01+00:00monthlyhttps://chefsopinion.org/2012/06/09/chicken-congee-breakfast-of-champions/2016-07-09T04:49:07+00:00monthlyhttps://chefsopinion.org/2015/10/20/hospitality21s-top-10-chef-blogs/https://chefsopinion.org/wp-content/uploads/2015/10/team-hans-version-3.jpgChef Hans SusserChef Hans Susser2016-07-08T07:51:57+00:00monthlyhttps://chefsopinion.org/2015/10/22/lamb-stew-wiedenfelsen/https://chefsopinion.org/wp-content/uploads/2015/10/x.jpgBella - first bite as usual :-)Bella - first bite as usual :-)https://chefsopinion.org/wp-content/uploads/2015/10/171.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/161.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/151.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/141.jpgLamb Stew "Wiedenfelsen"serve stew over pasta, rice, mashed potato or cous coushttps://chefsopinion.org/wp-content/uploads/2015/10/131.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/123.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/1110.jpgLamb Stew "Wiedenfelsen"Lamb Stew "Wiedenfelsen"https://chefsopinion.org/wp-content/uploads/2015/10/105.jpgLamb Stew "Wiedenfelsen"add grape tomatoes, remove from heat, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/10/98.jpgLamb Stew "Wiedenfelsen"add diced bell peppers, simmer two more minutes2016-07-08T07:51:35+00:00monthlyhttps://chefsopinion.org/2015/10/24/easy-does-it-28-banana-walnut-cake-pudding/https://chefsopinion.org/wp-content/uploads/2015/10/910.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/132.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/125.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/11b.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/1111.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/106.jpgBanana-Walnut-Cake PuddingBanana-Walnut-Cake Puddinghttps://chefsopinion.org/wp-content/uploads/2015/10/99.jpgBanana-Walnut-Cake Puddingsprinkle with fresh raspberries and confectioners sugarhttps://chefsopinion.org/wp-content/uploads/2015/10/87.jpgBanana-Walnut-Cake Puddingbake until custard has just set and bottom has lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2015/10/77.jpgBanana-Walnut-Cake Puddingfill into ovenproof dish, top with butterflakes and sprinkle with sugarhttps://chefsopinion.org/wp-content/uploads/2015/10/68.jpgBanana-Walnut-Cake Puddingwhen most of the milk is absorbed by the cake, mix the rest of the milk with the eggs, carefull not to break-up the cake2016-07-08T07:51:20+00:00monthlyhttps://chefsopinion.org/2015/10/27/how-to-turn-radiators-into-a-delicious-dish/https://chefsopinion.org/wp-content/uploads/2015/10/88.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit CreamRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamhttps://chefsopinion.org/wp-content/uploads/2015/10/78.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit CreamRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamhttps://chefsopinion.org/wp-content/uploads/2015/10/69.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamplate on serving dish, sprinkle with freshly shredded parmesanhttps://chefsopinion.org/wp-content/uploads/2015/10/510.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamadd fresh cooked radiatori with a bit of the cooking water, mix wellhttps://chefsopinion.org/wp-content/uploads/2015/10/48.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamsimmer until cream starts to thicken, remove from heat, add grated parmesan, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/10/39.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamadd julienned sun-dried tomatoes and heavy cream, season with kosher salt and fresh-grated black pepperhttps://chefsopinion.org/wp-content/uploads/2015/10/213.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamadd salame julienne and onion julienne, saute until onions are translucenthttps://chefsopinion.org/wp-content/uploads/2015/10/126.jpgRadiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Creamsaute garlic in olive oil until just starting to change color2016-07-08T07:50:29+00:00monthlyhttps://chefsopinion.org/2015/10/29/crispy-pata-2/https://chefsopinion.org/wp-content/uploads/2015/10/129.jpgCrispy PataCrispy Patahttps://chefsopinion.org/wp-content/uploads/2015/10/152.jpgCrispy PataPork Soup With Pasta, Corn And Egghttps://chefsopinion.org/wp-content/uploads/2015/10/142.jpgCrispy PataCrispy Patahttps://chefsopinion.org/wp-content/uploads/2015/10/133.jpgCrispy PataCrispy Patahttps://chefsopinion.org/wp-content/uploads/2015/10/128.jpgCrispy Patadouse liberally with the chili-vinegar saucehttps://chefsopinion.org/wp-content/uploads/2015/10/1112.jpgCrispy Pataserve with atchara or avocadohttps://chefsopinion.org/wp-content/uploads/2015/10/107.jpgCrispy Patafry in 375F oil until the skin is very crisp and the meat is still moist and juicyhttps://chefsopinion.org/wp-content/uploads/2015/10/911.jpgCrispy Patachili-vinegar dipping saucehttps://chefsopinion.org/wp-content/uploads/2015/10/89.jpgCrispy Patachili-vinegar dipping saucehttps://chefsopinion.org/wp-content/uploads/2015/10/79.jpgCrispy Patameanwhile, mix chopped chilies, garlic paste, chopped onions and chopped cilantro with kosher salt and white vinegar2016-07-08T07:50:13+00:00monthlyhttps://chefsopinion.org/2015/10/31/stir-fried-boneless-beef-ribs-and-asparagus-in-hoi-sin-sauce/https://chefsopinion.org/wp-content/uploads/2015/10/1114.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin SauceStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2015/10/153.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin SauceStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2015/10/143.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin SauceStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2015/10/134.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin SauceStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2015/10/1210.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin SauceStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2015/10/1113.jpgStir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Saucesprinkle beef with lightly toasted sesame seeds, serve with steamed rice (Fan)https://chefsopinion.org/wp-content/uploads/2015/10/108.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin Sauceadd the beef, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/10/912.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin Sauceadd the mixed sauce, bring to a simmer, after one minute, remove from heathttps://chefsopinion.org/wp-content/uploads/2015/10/710.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin Sauceadd blanched asparagus and raw peppers to the remaining oil, saute until heated throughhttps://chefsopinion.org/wp-content/uploads/2015/10/610.jpgStir Fried Beef Ribs And Asparagus In Hoi Sin Sauceremove meat from oil, set aside2016-07-08T07:50:03+00:00monthlyhttps://chefsopinion.org/2015/11/01/downloadable-november-calendar-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/11/nov-cal-intern1.jpgNov.Cal.Intern.https://chefsopinion.org/wp-content/uploads/2015/11/nov-cal-intern.jpgNovember 2015 Calendar International Editionhttps://chefsopinion.org/wp-content/uploads/2015/11/noc-cal-us.jpgNovember 2015 Calendar US Edition2016-07-08T07:49:47+00:00monthlyhttps://chefsopinion.org/2015/11/03/stuffed-baked-potato-with-smoked-salmon-dragon-fruit-and-salad/https://chefsopinion.org/wp-content/uploads/2015/11/81.jpgBaked Potato With Smoked Salmon And SaladBaked Potato With Smoked Salmon And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/12.jpgBaked Potato With Smoked Salmon And SaladStuffed Baked Potato With Smoked Salmon, Dragon Fruit And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/11.jpgBaked Potato With Smoked Salmon And SaladStuffed Baked Potato With Smoked Salmon, Dragon Fruit And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/10.jpgBaked Potato With Smoked Salmon And SaladStuffed Baked Potato With Smoked Salmon, Dragon Fruit And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/9.jpgBaked Potato With Smoked Salmon And SaladStuffed Baked Potato With Smoked Salmon, Dragon Fruit And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/8b.jpgBaked Potato With Smoked Salmon And SaladStuffed Baked Potato With Smoked Salmon, Dragon Fruit And Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/8.jpgBaked Potato With Smoked Salmon And Saladarrange salad, dragon fruit slices and baked potatoes nicely on platter, sprinkle with pomegranate-seedshttps://chefsopinion.org/wp-content/uploads/2015/11/7.jpgBaked Potato With Smoked Salmon And Saladselect a pretty serving platter :-)https://chefsopinion.org/wp-content/uploads/2015/11/6.jpgBaked Potato With Smoked Salmon And Saladdress romaine lettuce, fresh spinach, sliced salted radishes, bean sprouts and tomatoes with honey/mustard dressing and fresh ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/11/5.jpgBaked Potato With Smoked Salmon And Saladmix the potatoes, salmon, greek yogurt, scallion, garlic paste, kosher salt and cayenne pepper, fill back into potato skins2016-07-08T07:49:33+00:00monthlyhttps://chefsopinion.org/2015/11/05/schwabisches-rotkraut-mit-kasseler-rippenspeer-und-knoblauchkartoffeln/https://chefsopinion.org/wp-content/uploads/2015/11/131.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und KnoblauchkartoffelnSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/11/121.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und KnoblauchkartoffelnSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/11/111.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und KnoblauchkartoffelnSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/11/101.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und KnoblauchkartoffelnSchwäbisches Rotkraut (Red Cabbage Swabian Style)https://chefsopinion.org/wp-content/uploads/2015/11/91.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnmeanwhile, saute small cooked potatoes in garlic oil, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/11/82.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnturn heat to lowest setting, add sliced kasseler (smoked pork loin), let meat heat through, about 4 minutes, depending on thicknesshttps://chefsopinion.org/wp-content/uploads/2015/11/71.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnsimmer another minute, check/adjust tastehttps://chefsopinion.org/wp-content/uploads/2015/11/51.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnadd a small amount of corn starch slurry, mix wellhttps://chefsopinion.org/wp-content/uploads/2015/11/41.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelngrate 1 unpeeled apple into the cabbage, add two cups of water or stock and simmer until the cabbage is tenderhttps://chefsopinion.org/wp-content/uploads/2015/11/31.jpgSchwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffelnadd sugar, kosher salt, cayenne pepper,2 bay leaves, 1 cinnamon stick2016-07-08T07:49:12+00:00monthlyhttps://chefsopinion.org/2015/11/07/easy-does-it-29-home-made-chile-oil/https://chefsopinion.org/wp-content/uploads/2015/11/x.jpgHome Made Chile OilHome Made Chile Oilhttps://chefsopinion.org/wp-content/uploads/2015/11/61.jpgHome Made Chile Oilstrain through fine mesh sievehttps://chefsopinion.org/wp-content/uploads/2015/11/52.jpgHome Made Chile Oilhttps://chefsopinion.org/wp-content/uploads/2015/11/42.jpgHome Made Chile Oillet steep overnighthttps://chefsopinion.org/wp-content/uploads/2015/11/32.jpgHome Made Chile Oilput oil with chiles in blender, blend until chiles are finely groundhttps://chefsopinion.org/wp-content/uploads/2015/11/22.jpgHome Made Chile Oilcook in peanut oil until starting to change color, remove from heathttps://chefsopinion.org/wp-content/uploads/2015/11/14.jpgHome Made Chile Oilremove stems from chiles2016-07-08T07:48:53+00:00monthlyhttps://chefsopinion.org/2015/11/07/wing-recipe-1001/https://chefsopinion.org/wp-content/uploads/2015/11/93.jpgWing Recipe # 1001Wing Recipe # 1001https://chefsopinion.org/wp-content/uploads/2015/11/123.jpgWing Recipe # 1001Wing Recipe # 1001https://chefsopinion.org/wp-content/uploads/2015/11/x1.jpgxhttps://chefsopinion.org/wp-content/uploads/2015/11/122.jpgbest chicken wingsWing Recipe # 1001https://chefsopinion.org/wp-content/uploads/2015/11/112.jpg11plate wings on serving dish, douse with more of the herb-lime seasoninghttps://chefsopinion.org/wp-content/uploads/2015/11/92.jpg9to serve, place on serving platter and douse with more of the herb-lime seasoninghttps://chefsopinion.org/wp-content/uploads/2015/11/83.jpgbest chicken wingsremove wings from oven, dredge in the herb-lime seasoninghttps://chefsopinion.org/wp-content/uploads/2015/11/72.jpgbest chicken wingsspread onions on top of wings, bake at 375F until onions are caramelizedhttps://chefsopinion.org/wp-content/uploads/2015/11/62.jpgbest chicken wingsmix olive oil, lime juice, chopped capers, chopped cilantro, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/11/53.jpgbest chicken wingsturn wings upside down2016-07-08T07:48:36+00:00monthlyhttps://chefsopinion.org/2015/11/11/tortilla-dulce/https://chefsopinion.org/wp-content/uploads/2015/11/162.jpgTortilla DulceTortilla Dulcehttps://chefsopinion.org/wp-content/uploads/2015/11/x2.jpgcreamy caramel saucecreamy caramel saucehttps://chefsopinion.org/wp-content/uploads/2015/11/19.jpgTortilla DulceTortilla Dulcehttps://chefsopinion.org/wp-content/uploads/2015/11/18.jpgTortilla DulceTortilla Dulcehttps://chefsopinion.org/wp-content/uploads/2015/11/17.jpgTortilla DulceTortilla Dulcehttps://chefsopinion.org/wp-content/uploads/2015/11/161.jpgTortilla Dulceserve tortillas with caramel saucehttps://chefsopinion.org/wp-content/uploads/2015/11/141.jpgTortilla Dulcegratinate tortillas under broiler until sugar caramelizes https://chefsopinion.org/wp-content/uploads/2015/11/132.jpgTortilla Dulceput tortillas on ovenproof dish, sprinkle with sugarhttps://chefsopinion.org/wp-content/uploads/2015/11/124.jpgTortilla Dulcealmost........https://chefsopinion.org/wp-content/uploads/2015/11/113.jpgTortilla Dulceroll tortilla2016-07-08T07:48:15+00:00monthlyhttps://chefsopinion.org/2015/11/12/hearts-on-fire/https://chefsopinion.org/wp-content/uploads/2015/11/96.jpgHearts on FireHearts on Firehttps://chefsopinion.org/wp-content/uploads/2015/11/xx.jpgHearts on Fireadd bok choy to sauce, simmer one minute until heated throughhttps://chefsopinion.org/wp-content/uploads/2015/11/0.jpgHearts on Fireblanch baby bok choy in salted water, shock in ice water, drainhttps://chefsopinion.org/wp-content/uploads/2015/11/114.jpgHearts on FireHearts on Firehttps://chefsopinion.org/wp-content/uploads/2015/11/103.jpgHearts on FireHearts on Firehttps://chefsopinion.org/wp-content/uploads/2015/11/95.jpgHearts on Fireserve hearts over bok choyhttps://chefsopinion.org/wp-content/uploads/2015/11/85.jpgHearts on Fireadd scallions and whole pickled chilieshttps://chefsopinion.org/wp-content/uploads/2015/11/74.jpgHearts on Firefry hearts at high heat until crisp on the outside but still juicy on the insidehttps://chefsopinion.org/wp-content/uploads/2015/11/64.jpgHearts on Firedust with corn starch, mix wellhttps://chefsopinion.org/wp-content/uploads/2015/11/55.jpgHearts on Fireseason hearts (or other protein) with kosher salt, soy sauce and granulated garlic2016-07-08T07:47:58+00:00monthlyhttps://chefsopinion.org/2015/11/17/red-lentil-soup-with-smoked-turkey-leg/https://chefsopinion.org/wp-content/uploads/2015/11/104.jpgRed Lentil Soup With Smoked Turkey LegRed Lentil Soup With Smoked Turkey Leghttps://chefsopinion.org/wp-content/uploads/2015/11/97.jpgRed Lentil Soup With Smoked Turkey LegRed Lentil Soup With Smoked Turkey Leghttps://chefsopinion.org/wp-content/uploads/2015/11/86.jpgRed Lentil Soup With Smoked Turkey Legremove turkey, dice, check / adjust seasoning of lentilshttps://chefsopinion.org/wp-content/uploads/2015/11/75.jpgRed Lentil Soup With Smoked Turkey Legalmost......https://chefsopinion.org/wp-content/uploads/2015/11/65.jpgRed Lentil Soup With Smoked Turkey Legsimmer until turkey leg is tender, about two hourshttps://chefsopinion.org/wp-content/uploads/2015/11/56.jpgRed Lentil Soup With Smoked Turkey Legadd the smoked turkey leghttps://chefsopinion.org/wp-content/uploads/2015/11/45.jpgRed Lentil Soup With Smoked Turkey Legadd chicken or vegetable stockhttps://chefsopinion.org/wp-content/uploads/2015/11/36.jpgRed Lentil Soup With Smoked Turkey Legadd red lentils, maggi seasoning, bay leave, kosher salt, cayenne pepper, ground cumin and dried oreganohttps://chefsopinion.org/wp-content/uploads/2015/11/25.jpgRed Lentil Soup With Smoked Turkey Legadd julienned onions, saute until lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2015/11/115.jpgRed Lentil Soup With Smoked Turkey Legsaute garlic paste in butter until fragrant2016-07-08T07:47:32+00:00monthlyhttps://chefsopinion.org/2015/11/19/japanese-pork-korean-rice-cakes-and-french-beans-teriyaki-feast/https://chefsopinion.org/wp-content/uploads/2015/11/182.jpgJapanese Pork, Korean Rice Cakes And French BeansJapanese Pork, Korean Rice Cakes And French Beanshttps://chefsopinion.org/wp-content/uploads/2015/11/241.jpgBella. Teriyaki Pork. First BiteFirst Bite :-)https://chefsopinion.org/wp-content/uploads/2015/11/221.jpgJapanese Pork, Korean Rice Cakes And French BeansJapanese Pork, Korean Rice Cakes And French Beanshttps://chefsopinion.org/wp-content/uploads/2015/11/211.jpgJapanese Pork, Korean Rice Cakes And French BeansJapanese Pork, Korean Rice Cakes And French Beanshttps://chefsopinion.org/wp-content/uploads/2015/11/20.jpgJapanese Pork, Korean Rice Cakes And French BeansJapanese Pork, Korean Rice Cakes And French Beanshttps://chefsopinion.org/wp-content/uploads/2015/11/191.jpgJapanese Pork, Korean Rice Cakes And French BeansJapanese Pork, Korean Rice Cakes And French Beanshttps://chefsopinion.org/wp-content/uploads/2015/11/181.jpgJapanese Pork, Korean Rice Cakes And French Beansnape generously with the teriyaki stock, sprinkle with scallionshttps://chefsopinion.org/wp-content/uploads/2015/11/171.jpgJapanese Pork, Korean Rice Cakes And French Beanstop with sliced pork and pork skinhttps://chefsopinion.org/wp-content/uploads/2015/11/163.jpgJapanese Pork, Korean Rice Cakes And French Beansplate the rice cakes and beanshttps://chefsopinion.org/wp-content/uploads/2015/11/151.jpgJapanese Pork, Korean Rice Cakes And French Beansadd rice cakes and blanched beans to the remaining teriyaki stock, simmer for 2 minutes, check / adjust seasoning2016-07-08T07:47:07+00:00monthlyhttps://chefsopinion.org/2015/11/21/salad-of-mussels-octopus-artichokes-potatoes-eggs-greens/https://chefsopinion.org/wp-content/uploads/2015/11/6b1.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens SaladSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/77.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens SaladSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/6b.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens SaladSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladhttps://chefsopinion.org/wp-content/uploads/2015/11/67.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladgarnish with tomatoes, sardines en escabeche, eggs and sliced scallionshttps://chefsopinion.org/wp-content/uploads/2015/11/58.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladplate salad with Cuban crackershttps://chefsopinion.org/wp-content/uploads/2015/11/47.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladadd octopus en escabeche, mussels en escabeche, olive oil, cider vinegar, garlic paste, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/11/38.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladadd marinated artichoke hearts and boiled eggshttps://chefsopinion.org/wp-content/uploads/2015/11/27.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladadd sliced peppers, shredded carrots and small potato wedgeshttps://chefsopinion.org/wp-content/uploads/2015/11/118.jpgSalad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Saladromaine lettuce and fresh spinach2016-07-08T07:45:07+00:00monthlyhttps://chefsopinion.org/2015/11/23/broiled-beef-ribs-with-chimichurri-and-hasselback-potato/https://chefsopinion.org/wp-content/uploads/2015/11/510.jpgBroiled Beef Ribs With Chimichurri And Hasselback PotatoBroiled Beef Ribs With Chimichurri And Hasselback Potatohttps://chefsopinion.org/wp-content/uploads/2015/11/78.jpgBroiled Beef Ribs With Chimichurri And Hasselback PotatoBroiled Beef Ribs With Chimichurri And Hasselback Potatohttps://chefsopinion.org/wp-content/uploads/2015/11/68.jpgBroiled Beef Ribs With Chimichurri And Hasselback PotatoBroiled Beef Ribs With Chimichurri And Hasselback Potatohttps://chefsopinion.org/wp-content/uploads/2015/11/59.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatoto serve, drizzle generously with chimichurrihttps://chefsopinion.org/wp-content/uploads/2015/11/39.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatobroil (or grill) on high heat on both sides until lightly charred but still medium rare and juicyhttps://chefsopinion.org/wp-content/uploads/2015/11/2d.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatospread ribs on oven rack, brush with olive oilhttps://chefsopinion.org/wp-content/uploads/2015/11/2c.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatoseason with soy sauce, kosher salt, cayenne pepper, granulated garlic, dried oregano and dried thymehttps://chefsopinion.org/wp-content/uploads/2015/11/2b.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatobeef ribs, cut thin across the boneshttps://chefsopinion.org/wp-content/uploads/2015/11/28.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatobrush the potato generously with butter or olive oil, then season with kosher salt and cayenne pepper, bake at 400F until done, about 45 minutes; while baking, brush often with more butter or olive oilhttps://chefsopinion.org/wp-content/uploads/2015/11/119.jpgBroiled Beef Ribs With Chimichurri And Hasselback Potatocut slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down but not all the way through the potato, so the slices stay connected at the bottom and don't fall apart2016-07-08T07:44:44+00:00monthlyhttps://chefsopinion.org/2015/11/26/beef-and-vegetable-soup-with-pistou/https://chefsopinion.org/wp-content/uploads/2015/11/1110.jpgBeef And Vegetable Soup With PistouBeef And Vegetable Soup With Pistouhttps://chefsopinion.org/wp-content/uploads/2015/11/106.jpgBeef And Vegetable Soup With PistouBeef And Vegetable Soup With Pistouhttps://chefsopinion.org/wp-content/uploads/2015/11/99.jpgBeef And Vegetable Soup With PistouBeef And Vegetable Soup With Pistouhttps://chefsopinion.org/wp-content/uploads/2015/11/88.jpgBeef And Vegetable Soup With Pistouserve soup with pistou and fresh grated parmigiano-reggianohttps://chefsopinion.org/wp-content/uploads/2015/11/79.jpgBeef And Vegetable Soup With Pistouwhen carrots are soft, add large diced cabbage, cooked potato wedges and return beef to the soup, cover, simmer until cabbage has wilted but is not mushy, about 3 minutes, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/11/69.jpgBeef And Vegetable Soup With Pistouadd raw baby carrots to the soup, simmer until carrots are tenderhttps://chefsopinion.org/wp-content/uploads/2015/11/511.jpgBeef And Vegetable Soup With Pistoucut meat into bitesize pieceshttps://chefsopinion.org/wp-content/uploads/2015/11/48.jpgBeef And Vegetable Soup With Pistouhttps://chefsopinion.org/wp-content/uploads/2015/11/310.jpgBeef And Vegetable Soup With Pistoumeanwhile, remove meat from bones, discard boneshttps://chefsopinion.org/wp-content/uploads/2015/11/29.jpgBeef And Vegetable Soup With Pistouwhen meat is tender, remove, set aside2016-07-08T07:44:31+00:00monthlyhttps://chefsopinion.org/2015/11/28/monthly-desktop-wallpaper-calendar-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/11/dec-us.jpgMonthly Desktop Wallpaper Calendar, US Edition and International Editionhttps://chefsopinion.org/wp-content/uploads/2015/11/dec-intern.jpgMonthly Desktop Wallpaper Calendar, US Edition and International Edition2016-07-08T07:44:15+00:00monthlyhttps://chefsopinion.org/2015/11/30/poulet-beaucoup-dail/https://chefsopinion.org/wp-content/uploads/2015/11/128.jpgPoulet Beaucoup D'AilPoulet Beaucoup D'Ailhttps://chefsopinion.org/wp-content/uploads/2015/11/152.jpgPoulet Beaucoup D'AilPoulet Beaucoup D'Ailhttps://chefsopinion.org/wp-content/uploads/2015/11/142.jpgPoulet Beaucoup D'AilPoulet Beaucoup D'Ailhttps://chefsopinion.org/wp-content/uploads/2015/11/134.jpgPoulet Beaucoup D'AilPoulet Beaucoup D'Ailhttps://chefsopinion.org/wp-content/uploads/2015/11/127.jpgPoulet Beaucoup D'Ailtop with the remaining olive oil and the garlic cloves, sprinkle with more basilhttps://chefsopinion.org/wp-content/uploads/2015/11/1111.jpgPoulet Beaucoup D'Ailtop with sliced chicken breasthttps://chefsopinion.org/wp-content/uploads/2015/11/107.jpggnocchi and black beansto serve, sprinkle with finely grated parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2015/11/910.jpgPoulet Beaucoup D'Ailadd chiffonade to bean/gnocchi mix, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/11/89.jpgbasil chiffonadechiffonade fresh basilhttps://chefsopinion.org/wp-content/uploads/2015/11/710.jpgPoulet Beaucoup D'Ailadd fresh cooked gnocchi, season with kosher salt and cayenne pepper2016-07-14T06:44:10+00:00monthlyhttps://chefsopinion.org/2015/12/08/salmon-rillette/https://chefsopinion.org/wp-content/uploads/2015/12/101.jpgSalmon RiletteSalmon Rilettehttps://chefsopinion.org/wp-content/uploads/2015/12/81.jpgSalmon RiletteSalmon Rilettehttps://chefsopinion.org/wp-content/uploads/2015/12/61.jpgSalmon RiletteSalmon Rilettehttps://chefsopinion.org/wp-content/uploads/2015/12/10.jpg10Salmon Riletteshttps://chefsopinion.org/wp-content/uploads/2015/12/9.jpg9Salmon Riletteshttps://chefsopinion.org/wp-content/uploads/2015/12/8.jpg8spread a generous amount of rillette on bread of your choicehttps://chefsopinion.org/wp-content/uploads/2015/12/7.jpgSalmon Rilettelet rilette reach room-temperature before servinghttps://chefsopinion.org/wp-content/uploads/2015/12/6.jpgSalmon Rilettefill rillette into serving dish, place in refrigerator overnighthttps://chefsopinion.org/wp-content/uploads/2015/12/4.jpgSalmon Riletteadd fresh dill leaveshttps://chefsopinion.org/wp-content/uploads/2015/12/3.jpgSalmon Rilettebreak salmon into chunks2017-10-25T11:42:16+00:00monthlyhttps://chefsopinion.org/2015/12/09/panko-coated-flounder-fillet-with-shrimp-and-cucumber-potato-salad/https://chefsopinion.org/wp-content/uploads/2015/12/82.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato SaladPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/71.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato SaladPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/62.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato SaladPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/5.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato SaladPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/41.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladserve with swabian potato-cucumber salad and lemon wedgeshttps://chefsopinion.org/wp-content/uploads/2015/12/31.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladdredge fish and shrimp in the panko mix, saute in olive oil on both sides until almost done, then add shrimp and cook both until cooked through but still juicy, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2015/12/21.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato Saladmix panko bread crums, finely diced peppers, sliced scallions and rice flour ((substitute with corn starch if rice flour is not available)https://chefsopinion.org/wp-content/uploads/2015/12/11.jpgPanko Coated Flounder Fillet With Shrimp And Cucumber/Potato SaladSeason fish and shrimp with lemon juice, cayenne pepper, granulated garlic and kosher salt2016-07-08T07:42:06+00:00monthlyhttps://chefsopinion.org/2015/12/10/steak-sandwich-boss-level/https://chefsopinion.org/wp-content/uploads/2015/12/14.jpgSteak Sandwich - Boss LevelSteak Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/12/13.jpgSteak Sandwich - Boss LevelSteak Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/12/121.jpgSteak Sandwich - Boss LevelSteak Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/12/9c.jpgSteak Sandwich - Boss LevelSteak Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/12/9b.jpgSteak Sandwich - Boss LevelSteak Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/12/91.jpgSteak Sandwich - Boss Leveltop fried eggs with second half of garlic/onion rollhttps://chefsopinion.org/wp-content/uploads/2015/12/83.jpgSteak Sandwich - Boss Leveltop caramelized onions with fried eggshttps://chefsopinion.org/wp-content/uploads/2015/12/72.jpgSteak Sandwich - Boss Leveltop guacamole with caramelized onionshttps://chefsopinion.org/wp-content/uploads/2015/12/6c.jpgSteak Sandwich - Boss Leveltop sliced steak with guacamolehttps://chefsopinion.org/wp-content/uploads/2015/12/63.jpgSteak Sandwich - Boss Leveltop bottom-half of roll with sliced steak2016-07-08T07:40:38+00:00monthlyhttps://chefsopinion.org/2015/12/14/breakfast-of-champions-50-salmon-rilette-and-fried-eggs/https://chefsopinion.org/wp-content/uploads/2015/12/65.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried EggsBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggshttps://chefsopinion.org/wp-content/uploads/2015/12/73.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried EggsBreakfast Of Champions # 50 - Salmon Rillette And Fried Eggshttps://chefsopinion.org/wp-content/uploads/2015/12/64.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried EggsBreakfast Of Champions # 50 - Salmon Rillette And Fried Eggshttps://chefsopinion.org/wp-content/uploads/2015/12/52.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggstop rillette with fried eggs, add a small saladhttps://chefsopinion.org/wp-content/uploads/2015/12/43.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggsfry eggs in clarified butter , season with kosher salt and chili flakeshttps://chefsopinion.org/wp-content/uploads/2015/12/33.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggstop bread with salmon rillettehttps://chefsopinion.org/wp-content/uploads/2015/12/23.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggsplate the breadhttps://chefsopinion.org/wp-content/uploads/2015/12/15.jpgBreakfast Of Champions # 50 - Salmon Rilette And Fried Eggsgrill sourdough bread on both sides2016-07-08T07:40:21+00:00monthlyhttps://chefsopinion.org/2015/12/17/easy-does-it-30-cinnamon-roll-and-fruit-pudding/https://chefsopinion.org/wp-content/uploads/2015/12/xxx.jpgEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGhttps://chefsopinion.org/wp-content/uploads/2015/12/x.jpgEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGhttps://chefsopinion.org/wp-content/uploads/2015/12/xx.jpgEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGEASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDINGhttps://chefsopinion.org/wp-content/uploads/2015/12/112.jpgCinnamon Roll And Fruit-PuddingCinnamon Roll And Fruit-Puddinghttps://chefsopinion.org/wp-content/uploads/2015/12/131.jpgCinnamon Roll And Fruit-PuddingCinnamon Roll And Fruit-Puddinghttps://chefsopinion.org/wp-content/uploads/2015/12/12b.jpgCinnamon Roll And Fruit-PuddingCinnamon Roll And Fruit-Puddinghttps://chefsopinion.org/wp-content/uploads/2015/12/122.jpgCinnamon Roll And Fruit-PuddingCinnamon Roll And Fruit-Puddinghttps://chefsopinion.org/wp-content/uploads/2015/12/111.jpgCinnamon Roll And Fruit-Puddingserve cinnamon roll pudding with whipped creamhttps://chefsopinion.org/wp-content/uploads/2015/12/102.jpgCinnamon Roll And Fruit-Puddingwhen top of pudding is golden brown and pudding has almost set, remove from oven, loosely cover and let rest for 15 minuteshttps://chefsopinion.org/wp-content/uploads/2015/12/92.jpgCinnamon Roll And Fruit-Puddingbake at 375F for about 1 hour2016-07-08T07:38:01+00:00monthlyhttps://chefsopinion.org/2015/12/21/merry-christmas-happy-holidays-and-a-wonderful-new-year/https://chefsopinion.org/wp-content/uploads/2015/12/121-merry-christmas-happy-new-year-free-vector.jpgmerry-christmas-happy-new-year2016-07-08T07:37:32+00:00monthlyhttps://chefsopinion.org/2015/12/22/beef-kebab-with-rainbow-puree/https://chefsopinion.org/wp-content/uploads/2015/12/104.jpgBeef Kebob With Rainbow PureeBeef Kebob With Rainbow Pureehttps://chefsopinion.org/wp-content/uploads/2015/12/11x.jpgBeef Kebab With Rainbow PureeBeef Kebab With Rainbow Pureehttps://chefsopinion.org/wp-content/uploads/2015/12/113.jpgBeef Kebab With Rainbow PureeBeef Kebab With Rainbow Pureehttps://chefsopinion.org/wp-content/uploads/2015/12/10x.jpgBeef Kebab With Rainbow PureeBeef Kebab With Rainbow Pureehttps://chefsopinion.org/wp-content/uploads/2015/12/103.jpgBeef Kebob With Rainbow Pureetop the rainbow puree with the kebab, serve with grated horseradishhttps://chefsopinion.org/wp-content/uploads/2015/12/85.jpgBeef Kebob With Rainbow Pureeplate the rainbow pureehttps://chefsopinion.org/wp-content/uploads/2015/12/67.jpgBeef Kebob With Rainbow Pureeto the potatoes add the peppers, tomatoes, chopped cilantro, grated horseradish, kosher salt, cayenne pepper, cream and butter, mix all together, check/adjust seasoning, https://chefsopinion.org/wp-content/uploads/2015/12/54.jpgBeef Kebob With Rainbow Pureesaute the peppers in garlic oilhttps://chefsopinion.org/wp-content/uploads/2015/12/45.jpgBeef Kebob With Rainbow Pureechop the peppers-trimmings into coarse pieces, chop oil-preserved sun-dried tomatoes coarsely https://chefsopinion.org/wp-content/uploads/2015/12/35.jpgBeef Kebob With Rainbow Pureewhile the kebabs are cooking, squeeze freshly cooked, drained potatoes through a potato-ricer2016-07-08T07:37:14+00:00monthlyhttps://chefsopinion.org/2015/12/27/shrimp-lo-mein-%e6%92%88%e9%ba%b5/https://chefsopinion.org/wp-content/uploads/2015/12/105.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/93.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/86.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/75.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/6b.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/68.jpgShrimp Lo Mein (撈麵)Shrimp Lo Mein (撈麵)https://chefsopinion.org/wp-content/uploads/2015/12/5b.jpgShrimp Lo Mein (撈麵)check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/12/55.jpgShrimp Lo Mein (撈麵)add chinese wheat noodles and sauce mix, stir fry until heated throughhttps://chefsopinion.org/wp-content/uploads/2015/12/46.jpgShrimp Lo Mein (撈麵)add shelled and deveined shrimp, stir fry another minutehttps://chefsopinion.org/wp-content/uploads/2015/12/36.jpgShrimp Lo Mein (撈麵)add baby bok choy, mild chilies, carrot julienne and onion julienne ,stir fry 1 more minute2016-07-08T07:36:48+00:00monthlyhttps://chefsopinion.org/2015/12/28/mac-cheese-boss-level/https://chefsopinion.org/wp-content/uploads/2015/12/114.jpgMac & Cheese - Boss LevelMac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/106.jpgMac & Cheese - Boss LevelMac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/94.jpgMac & Cheese - Boss LevelMac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/87.jpgMac & Cheese - Boss LevelMac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/76.jpg(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)Mac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/69.jpg(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)Mac & Cheese - Boss Level https://chefsopinion.org/wp-content/uploads/2015/12/56.jpg(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)sprinkle generously with grated parmesan, top with butterflakes, bake until top is golden and crisp, serve with pestohttps://chefsopinion.org/wp-content/uploads/2015/12/4b.jpg(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)place into an ovenproof dish (cast iron pan works fine for me)https://chefsopinion.org/wp-content/uploads/2015/12/47.jpg(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)mix whole-grain penne, beef, kosher salt, cayenne pepper, carrot julienne, sliced scallions, ketchup, sliced chilies, GARLIC PASTE, heavy cream, shredded pepper jack, grated parmesan and diced swiss https://chefsopinion.org/wp-content/uploads/2015/12/37.jpgSauted beef tenderloinseason with kosher salt, granulated garlic and cayenne pepper, sear in VERY hot pan until outside is browned but meat still rare2016-07-08T07:36:36+00:00monthlyhttps://chefsopinion.org/2015/12/31/romaine-octopus-and-bean-salad/https://chefsopinion.org/wp-content/uploads/2015/12/108.jpgRomaine, Octopus And Bean SaladRomaine, Octopus And Bean Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/89.jpgRomaine, Octopus And Bean SaladRomaine, Octopus And Bean Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/611.jpgRomaine, Octopus And Bean SaladRomaine, Octopus And Bean Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/95.jpgRomaine, Octopus And Bean SaladRomaine, Octopus And Bean Saladhttps://chefsopinion.org/wp-content/uploads/2015/12/88.jpgRomaine, Octopus And Bean Saladadd octopus salad, drizzle dressing from octopus salad all over romaine leaves, sprinkle with honey roasted corn kernels for crunch and additional flavorhttps://chefsopinion.org/wp-content/uploads/2015/12/77.jpgRomaine, Octopus And Bean Saladremove to bowl, add lemon juice, check/adjust seasoning, let cool to room-temperaturehttps://chefsopinion.org/wp-content/uploads/2015/12/610.jpgRomaine, Octopus And Bean Saladadd vegetables, saute 2 minutes, season with salt, fresh oregano and freshly ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/12/57.jpgRomaine, Octopus And Bean Saladadd cooked diced octopushttps://chefsopinion.org/wp-content/uploads/2015/12/48.jpgRomaine, Octopus And Bean Saladsaute garlic paste in olive oil until fragranthttps://chefsopinion.org/wp-content/uploads/2015/12/38.jpgRomaine, Octopus And Bean Saladgrape tomatoes, scallions, julienned peppers, julienned red onions, cooked beans2016-07-08T07:36:20+00:00monthlyhttps://chefsopinion.org/2016/01/02/beef-filet-mignon-with-sauteed-potatoes-shiitake-and-hoi-sin-delight/https://chefsopinion.org/wp-content/uploads/2016/01/71.jpgHoi Sin Delightmix 2 tblsp hoi sin, 1 tblsp ketchup, 2 tblsp soy, 2 tblsp water, 1 tsp chili sauce, 1 tsp garlic paste, 1/2 tsp lemon juice, simmer for one minutehttps://chefsopinion.org/wp-content/uploads/2016/01/11.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/10.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/9.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/8.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/7.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/6.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"https://chefsopinion.org/wp-content/uploads/2016/01/5.jpgFilet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"when mushrooms are heated through, add a generous dollop of butter and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/01/4.jpgFilet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"add reconstituted shiitake, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2016/01/3.jpgFilet Mignon With Sauted Potatoes, Shiitake And "Hoi Sin Delight"meanwhile, saute potatoes in garlic oil until golden2016-07-08T07:35:59+00:00monthlyhttps://chefsopinion.org/2016/01/07/delicious-quickie-bucatini-con-sarde/https://chefsopinion.org/wp-content/uploads/2016/01/41.jpg4https://chefsopinion.org/wp-content/uploads/2016/01/82.jpgBucatini Con SardeBucatini Con Sardehttps://chefsopinion.org/wp-content/uploads/2016/01/73.jpgBucatini Con SardeBucatini Con Sardehttps://chefsopinion.org/wp-content/uploads/2016/01/81.jpgBucatini Con SardeBucatini Con Sardehttps://chefsopinion.org/wp-content/uploads/2016/01/72.jpgBucatini Con Sardegarnish with reserved sardines and basil leaveshttps://chefsopinion.org/wp-content/uploads/2016/01/61.jpgBucatini Con Sardeplate bucatini, sprinkle with chopped italian parsleyhttps://chefsopinion.org/wp-content/uploads/2016/01/51.jpgBucatini Con Sardeadd fresh-cooked bucatini with some of the cooking liquid to the sauce, add a few dollops of whole butter, season with fresh ground black pepper and kosher salt, simmer for one minute, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/01/31.jpgBucatini Con Sardethe good stuff :-)https://chefsopinion.org/wp-content/uploads/2016/01/21.jpgBucatini Con Sardeadd canned sardines in tomato sauce (reserve 3 filets per portion), add chopped italian parsley and chopped oregano (or dry oregano), simmer until sardines are heated through and break into chunkshttps://chefsopinion.org/wp-content/uploads/2016/01/12.jpgBucatini Con Sardesaute onions, garlic paste and anchovy paste in olive oil until fragrant2017-08-02T14:15:07+00:00monthlyhttps://chefsopinion.org/2016/01/09/paniertes-rinderschnitzel-breaded-beef-cutlet-with-pickled-onions/https://chefsopinion.org/wp-content/uploads/2016/01/8b1.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)https://chefsopinion.org/wp-content/uploads/2016/01/c.jpgPickled OnionsPickled Onionshttps://chefsopinion.org/wp-content/uploads/2016/01/b.jpgPickled Onionsmarinade onions overnighthttps://chefsopinion.org/wp-content/uploads/2016/01/a.jpgPickled Onionsred onion julienne, chopped cilantro, grape tomatoes, mild chilies, kosher salt, cayenne pepper, garlic paste, cider vinegar, olive oilhttps://chefsopinion.org/wp-content/uploads/2016/01/101.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)https://chefsopinion.org/wp-content/uploads/2016/01/91.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)https://chefsopinion.org/wp-content/uploads/2016/01/8b.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)https://chefsopinion.org/wp-content/uploads/2016/01/83.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)to serve, top with pickled onionshttps://chefsopinion.org/wp-content/uploads/2016/01/74.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)rest for a minute on absorbent paperhttps://chefsopinion.org/wp-content/uploads/2016/01/62.jpgPaniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)saute in clarified butter2016-07-08T07:35:21+00:00monthlyhttps://chefsopinion.org/2016/01/14/midnight-snack-good-stuff-not-crappy-bags-of-nachos-salsa/https://chefsopinion.org/wp-content/uploads/2016/01/5-2015_02_12-02_47_08-utc1.jpgMidnight Snack - Coppa & Pecorino SandwichMidnight Snack - Coppa & Pecorino Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/01/7-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Naan-SandwichMidnight Snack - Coppa & Pecorino Naan-Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/01/6-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Naan-SandwichMidnight Snack - Coppa & Pecorino Naan-Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/01/5-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Naan-Sandwichadd thinly sliced pecorino and pickled chilieshttps://chefsopinion.org/wp-content/uploads/2016/01/4-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Sandwichadd thinly sliced tomatoes and a few drops of EVO, sprinkle with kosher salthttps://chefsopinion.org/wp-content/uploads/2016/01/3-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Sandwichsprinkle with black pepperhttps://chefsopinion.org/wp-content/uploads/2016/01/2-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Sandwichcover with coppa hamhttps://chefsopinion.org/wp-content/uploads/2016/01/1-2015_02_12-02_47_08-utc.jpgMidnight Snack - Coppa & Pecorino Naan-Sandwichgrill home made or store-bought naan until heated through2016-07-08T07:33:27+00:00monthlyhttps://chefsopinion.org/2016/01/17/beef-and-bean-burrito/https://chefsopinion.org/wp-content/uploads/2016/01/122.jpgBeef And Bean BurritoBeef And Bean Burritohttps://chefsopinion.org/wp-content/uploads/2016/01/15.jpgBeef And Bean BurritoBeef And Bean Burritohttps://chefsopinion.org/wp-content/uploads/2016/01/141.jpgBeef And Bean BurritoBeef And Bean Burritohttps://chefsopinion.org/wp-content/uploads/2016/01/121.jpgBeef And Bean BurritoBeef And Bean Burritohttps://chefsopinion.org/wp-content/uploads/2016/01/111.jpgBeef And Bean Burritofor a bit of a change of the usual suspects, serve burritos with marinated chilies and a crisp lettuce salad sprinkled with bbq'd korn kernelshttps://chefsopinion.org/wp-content/uploads/2016/01/102.jpgBeef And Bean Burritogriddle on lightly oiled cast iron pan or comal until flat part is crispy and golden and filling is heated throughhttps://chefsopinion.org/wp-content/uploads/2016/01/92.jpgBeef And Bean Burritoroll into burritoshttps://chefsopinion.org/wp-content/uploads/2016/01/84.jpgBeef And Bean Burritofill flour tortillashttps://chefsopinion.org/wp-content/uploads/2016/01/75.jpgBeef And Bean Burritoadd cooled-down meat, mix all ingredientshttps://chefsopinion.org/wp-content/uploads/2016/01/63.jpgBeef And Bean Burritoadd mexican four-cheese mix, kosher salt, cayenne pepper and garlic paste2016-07-08T07:32:44+00:00monthlyhttps://chefsopinion.org/2016/01/19/my-chefsopinion-about-new-york-times-food-critic-pete-wells-recently-published-devastating-review-of-thomas-kellers-manhattan-restaurant-per-se/https://chefsopinion.org/wp-content/uploads/2016/01/x.jpgA dish served in an egg shell at Thomas Keller's Per Se. Credit Rob Kim Getty Images for Starwood Preferred Guest Read more httpwww.mensjournal.comfood-drinkchefs-restaurantsamerican-fine-dining-isnt-for-you-per-se-20160115#ixzz3xj57Nxhr Follow us @mensjournal on Twitter MensJournal on FacebookA dish served in an egg shell at Thomas Keller's Per Se. Credit Rob Kim Getty Images for Starwood Preferred Guest2016-07-08T07:32:34+00:00monthlyhttps://chefsopinion.org/2016/01/20/when-life-gives-you-avocados/https://chefsopinion.org/wp-content/uploads/2016/01/44.jpgAvocado SpreadAvocado Spreadhttps://chefsopinion.org/wp-content/uploads/2016/01/34.jpgAvocado SpreadAvocado Spreadhttps://chefsopinion.org/wp-content/uploads/2016/01/24.jpgAvocado SpreadAvocado Spreadhttps://chefsopinion.org/wp-content/uploads/2016/01/16.jpgAvocado SpreadAvocado Spread2016-07-08T07:32:18+00:00monthlyhttps://chefsopinion.org/2016/01/22/breakfast-of-champions-51-blueberry-buttermilk-pancake-with-fresh-pomegranate-yogurt/https://chefsopinion.org/wp-content/uploads/2016/01/113.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate YoghurtBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurthttps://chefsopinion.org/wp-content/uploads/2016/01/151.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate YoghurtBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurthttps://chefsopinion.org/wp-content/uploads/2016/01/142.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate YoghurtBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurthttps://chefsopinion.org/wp-content/uploads/2016/01/131.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate YoghurtBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurthttps://chefsopinion.org/wp-content/uploads/2016/01/123.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate YoghurtBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurthttps://chefsopinion.org/wp-content/uploads/2016/01/112.jpg11dust generously with castor sugarhttps://chefsopinion.org/wp-content/uploads/2016/01/103.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurttop pancake with pomegranate yogurt, dust generously with castor sugarhttps://chefsopinion.org/wp-content/uploads/2016/01/93.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurtremove pancake to serving platterhttps://chefsopinion.org/wp-content/uploads/2016/01/85.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurtadd to a preheated, lightly buttered pan, cook until just set, flip and finish cooking in a 400F ovenhttps://chefsopinion.org/wp-content/uploads/2016/01/76.jpgBreakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurtadd washed, DRIED blueberries2016-07-08T07:31:56+00:00monthlyhttps://chefsopinion.org/2016/01/25/steak-salad-saigon/https://chefsopinion.org/wp-content/uploads/2016/01/144.jpgSteak Salad "Saigon"Steak Salad "Saigon"https://chefsopinion.org/wp-content/uploads/2016/01/152.jpgSteak Salad "Saigon"Steak Salad "Saigon"https://chefsopinion.org/wp-content/uploads/2016/01/143.jpgSteak Salad "Saigon"top with the other half of the steak, sprinkle with toasted garlichttps://chefsopinion.org/wp-content/uploads/2016/01/124.jpgSteak Salad "Saigon"top lettuce with the noodle saladhttps://chefsopinion.org/wp-content/uploads/2016/01/114.jpgSteak Salad "Saigon"spread some lettuce leaves on a serving dish, drizzle with a bit of the dressinghttps://chefsopinion.org/wp-content/uploads/2016/01/104.jpgSteak Salad "Saigon"almost..........https://chefsopinion.org/wp-content/uploads/2016/01/94.jpgSteak Salad "Saigon"tell your dog to be patient :-) https://chefsopinion.org/wp-content/uploads/2016/01/86.jpgSteak Salad "Saigon"mix half of the steak, the noodles and the vegetables with the dressinghttps://chefsopinion.org/wp-content/uploads/2016/01/77.jpgSteak Salad "Saigon"slice the steakhttps://chefsopinion.org/wp-content/uploads/2016/01/65.jpgSteak Salad "Saigon"make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar2016-07-08T07:31:31+00:00monthlyhttps://chefsopinion.org/2016/01/26/easy-does-it-31-mushroom-gorgonzola-loaded-twice-baked-potatoes/https://chefsopinion.org/wp-content/uploads/2016/01/6-2015_02_12-02_47_08-utc1.jpgMushroom & Gorgonzola Loaded Twice Baked PotatoesMushroom & Gorgonzola Loaded Twice Baked Potatoeshttps://chefsopinion.org/wp-content/uploads/2016/01/5-2015_02_12-02_47_08-utc3.jpgMushroom & Gorgonzola Loaded Twice Baked PotatoesMushroom & Gorgonzola Loaded Twice Baked Potatoeshttps://chefsopinion.org/wp-content/uploads/2016/01/4-2015_02_12-02_47_08-utc2.jpgMushroom & Gorgonzola Loaded Twice Baked Potatoessprinkle with grated asiago, bake until golden, sprinkle with sliced scallion and chili flakeshttps://chefsopinion.org/wp-content/uploads/2016/01/3-2015_02_12-02_47_08-utc2.jpgMushroom & Gorgonzola Loaded Twice Baked Potatoessaute mushrooms and diced onions in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shellshttps://chefsopinion.org/wp-content/uploads/2016/01/2-2015_02_12-02_47_08-utc2.jpgMushroom & Gorgonzola Loaded Twice Baked Potatoesbake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzolahttps://chefsopinion.org/wp-content/uploads/2016/01/1-2015_02_12-02_47_08-utc2.jpgMushroom & Gorgonzola Loaded Twice Baked Potatoespotato, mushrooms, onion, garlic, gorgonzola, asiago2016-07-08T07:31:09+00:00monthlyhttps://chefsopinion.org/2016/01/27/sexy-legs-glazed-honeysriracha-chicken-legs/https://chefsopinion.org/wp-content/uploads/2016/01/78.jpgSexy Legs - Glazed Honey/Sriracha Chicken LegsSexy Legs - Glazed Honey/Sriracha Chicken Legshttps://chefsopinion.org/wp-content/uploads/2016/01/66.jpgSexy Legs - Glazed Honey/Sriracha Chicken LegsSexy Legs - Glazed Honey/Sriracha Chicken Legshttps://chefsopinion.org/wp-content/uploads/2016/01/55.jpgSexy Legs - Glazed Honey/Sriracha Chicken LegsSexy Legs - Glazed Honey/Sriracha Chicken Legshttps://chefsopinion.org/wp-content/uploads/2016/01/47.jpgSexy Legs - Glazed Honey/Sriracha Chicken Legsplace on buttered rack, covered with alu-foil, bake at 385F for 50 minutes or until donehttps://chefsopinion.org/wp-content/uploads/2016/01/37.jpgSexy Legs - Glazed Honey/Sriracha Chicken Legsrub with the seasoninghttps://chefsopinion.org/wp-content/uploads/2016/01/27.jpgSexy Legs - Glazed Honey/Sriracha Chicken Legsscore the legs to the bonehttps://chefsopinion.org/wp-content/uploads/2016/01/18.jpgSexy Legs - Glazed Honey/Sriracha Chicken Legssoy sauce, sriracha, honey, granulated garlic, kosher salt2016-07-08T07:30:48+00:00monthlyhttps://chefsopinion.org/2016/02/01/pasta-salad-with-salmon-shrimp-and-pesto/https://chefsopinion.org/wp-content/uploads/2016/02/7.jpgPasta Salad With Salmon, Shrimp And PestoPasta Salad With Salmon, Shrimp And Pestohttps://chefsopinion.org/wp-content/uploads/2016/02/6.jpgPasta Salad With Salmon, Shrimp And PestoPasta Salad With Salmon, Shrimp And Pestohttps://chefsopinion.org/wp-content/uploads/2016/02/5.jpgPasta Salad With Salmon, Shrimp And PestoPasta Salad With Salmon, Shrimp And Pestohttps://chefsopinion.org/wp-content/uploads/2016/02/4.jpgPasta Salad With Salmon, Shrimp And PestoPasta Salad With Salmon, Shrimp And Pestohttps://chefsopinion.org/wp-content/uploads/2016/02/3.jpgPasta Salad With Salmon, Shrimp And Pestoadd pesto, white balsamic vinegar and a dash of maggi seasoning to fresh cooked pasta shells, mix, check / adjust seasoning, add grape tomatoes and seafoodhttps://chefsopinion.org/wp-content/uploads/2016/02/2.jpg2remove skin from salmon filets, season with kosher salt, cayenne pepper, garlic paste, lemon juice, saute in olive oil until almost done, add shrimp, saute another minute, remove from pan, break salmon into large pieceshttps://chefsopinion.org/wp-content/uploads/2016/02/1.jpgPasta Salad With Salmon, Shrimp And Pestobutterfly shrimp, devein, remove tails, season with kosher salt, cayenne pepper, garlic paste, lemon juice2016-07-08T07:30:13+00:00monthlyhttps://chefsopinion.org/2016/02/04/beef-and-glass-noodles-in-coconut-soup/https://chefsopinion.org/wp-content/uploads/2016/02/101.jpgBeef And Glass Noodles In Coconut SoupBeef And Glass Noodles In Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/02/12.jpgBeef And Glass Noodles In Coconut SoupBeef And Glass Noodles In Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/02/111.jpgBeef And Glass Noodles In Coconut SoupBeef And Glass Noodles In Coconut Souphttps://chefsopinion.org/wp-content/uploads/2016/02/10.jpgBeef And Glass Noodles In Coconut Souptop with finely sliced chili, cilantro and young basil leaveshttps://chefsopinion.org/wp-content/uploads/2016/02/9.jpgBeef And Glass Noodles In Coconut Soupadd soup and a few drops of chili oilhttps://chefsopinion.org/wp-content/uploads/2016/02/8.jpgBeef And Glass Noodles In Coconut Soupadd coconut milk, re-heat without letting soup boil. check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/02/71.jpgBeef And Glass Noodles In Coconut Soupsoup should be clear and goldenhttps://chefsopinion.org/wp-content/uploads/2016/02/61.jpgBeef And Glass Noodles In Coconut Soupstrain soup/broth through cheesecloth or paper filterhttps://chefsopinion.org/wp-content/uploads/2016/02/51.jpgBeef And Glass Noodles In Coconut Soupadd beefhttps://chefsopinion.org/wp-content/uploads/2016/02/41.jpgBeef And Glass Noodles In Coconut Soupplace freshly cooked glass noodles in serving dish2016-07-08T07:29:12+00:00monthlyhttps://chefsopinion.org/2016/02/08/my-japanese-comfort-food-chirashizushi-scattered-sushi-%e3%81%a1%e3%82%89%e3%81%97%e5%af%bf%e5%8f%b8/https://chefsopinion.org/wp-content/uploads/2016/02/82.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司https://chefsopinion.org/wp-content/uploads/2016/02/91.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司https://chefsopinion.org/wp-content/uploads/2016/02/8b.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司https://chefsopinion.org/wp-content/uploads/2016/02/8a.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司CHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司https://chefsopinion.org/wp-content/uploads/2016/02/81.jpg8add toasted seaweed, serve with wasabi and soy saucehttps://chefsopinion.org/wp-content/uploads/2016/02/72.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司sprinkle with sesame seedshttps://chefsopinion.org/wp-content/uploads/2016/02/62.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司add the shrimphttps://chefsopinion.org/wp-content/uploads/2016/02/52.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司top the rice with the fishhttps://chefsopinion.org/wp-content/uploads/2016/02/42.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司plate the ricehttps://chefsopinion.org/wp-content/uploads/2016/02/32.jpgCHIRASHIZUSHI (SCATTERED SUSHI) (ちらし寿司prepare the rice by following the instructions at the link for "sushi rice recipe"2016-07-08T07:28:40+00:00monthlyhttps://chefsopinion.org/2016/02/08/breakfast-of-champions%ef%bb%bf-52-gluttons-delight/https://chefsopinion.org/wp-content/uploads/2016/02/c.jpgBreakfast Of Champions # 52 – Glutton's Delightmix strawberries with greek yogurthttps://chefsopinion.org/wp-content/uploads/2016/02/b.jpgBreakfast Of Champions # 52 – Glutton's Delightchop strawberrieshttps://chefsopinion.org/wp-content/uploads/2016/02/a.jpgBreakfast Of Champions # 52 – Glutton's Delightwash strawberrieshttps://chefsopinion.org/wp-content/uploads/2016/02/112.jpgBreakfast Of Champions # 52 – Glutton's DelightBreakfast Of Champions # 52 – Glutton's Delighthttps://chefsopinion.org/wp-content/uploads/2016/02/102.jpgBreakfast Of Champions # 52 – Glutton's DelightBreakfast Of Champions # 52 – Glutton's Delighthttps://chefsopinion.org/wp-content/uploads/2016/02/92.jpgBreakfast Of Champions # 52 – Glutton's DelightBreakfast Of Champions # 52 – Glutton's Delighthttps://chefsopinion.org/wp-content/uploads/2016/02/83.jpgBreakfast Of Champions # 52 – Glutton's DelightBreakfast Of Champions # 52 – Glutton's Delighthttps://chefsopinion.org/wp-content/uploads/2016/02/73.jpgBreakfast Of Champions # 52 – Glutton's DelightBreakfast Of Champions # 52 – Glutton's Delighthttps://chefsopinion.org/wp-content/uploads/2016/02/63.jpgBreakfast Of Champions # 52 – Glutton's Delighttop with the strawberry yogurt, then repeat with second cake disc, then top first disc with second disc and finally with the third disc, decorate with whipped cream and whole strawberrieshttps://chefsopinion.org/wp-content/uploads/2016/02/53.jpgBreakfast Of Champions # 52 – Glutton's Delightcover with strawberry marmalade2016-07-08T07:28:24+00:00monthlyhttps://chefsopinion.org/2016/02/12/faux-lasagna/https://chefsopinion.org/wp-content/uploads/2016/02/20.jpgFaux LasagnaFaux Lasagnahttps://chefsopinion.org/wp-content/uploads/2016/02/19.jpgPotato And Meatballs "Lasagna"Faux Lasagnahttps://chefsopinion.org/wp-content/uploads/2016/02/18b.jpgPotato And Meatballs "Lasagna"Faux Lasagnahttps://chefsopinion.org/wp-content/uploads/2016/02/18.jpgFaux LasagnaFaux Lasagnahttps://chefsopinion.org/wp-content/uploads/2016/02/17.jpgFaux LasagnaFaux Lasagnahttps://chefsopinion.org/wp-content/uploads/2016/02/16.jpgPotato And Meatballs Lasagna:-)https://chefsopinion.org/wp-content/uploads/2016/02/151.jpgFaux Lasagnato serve at once, scoop out with a serving spoon, otherwise, let slightly cool and set, then cut with a knife and serve with a spatulahttps://chefsopinion.org/wp-content/uploads/2016/02/141.jpgPotato And Meatballs Lasagnaadd one cup of milk seasoned with kosher salt and cayenne pepper, bake at 320F for one hourhttps://chefsopinion.org/wp-content/uploads/2016/02/131.jpgPotato And Meatballs Lasagnaadd another layer of sausage, sauce, cheddar and parmesamhttps://chefsopinion.org/wp-content/uploads/2016/02/113.jpgPotato And Meatballs Lasagnadrizzle with tomato sauce and sprinkle with italian parsley2016-07-08T07:27:53+00:00monthlyhttps://chefsopinion.org/2016/02/15/need-me-some-vitamin-t-again/https://chefsopinion.org/wp-content/uploads/2016/02/133.jpg"Vitamin T" (T for Tacos)"Vitamin T" (T for Tacos)https://chefsopinion.org/wp-content/uploads/2016/02/191.jpgChipotle Chicken TacosChipotle Chicken Tacoshttps://chefsopinion.org/wp-content/uploads/2016/02/171.jpgChipotle Chicken TacosChipotle Chicken Tacoshttps://chefsopinion.org/wp-content/uploads/2016/02/161.jpgChipotle Chicken TacosChipotle Chicken Tacoshttps://chefsopinion.org/wp-content/uploads/2016/02/152.jpgChipotle Chicken TacosChipotle Chicken Tacoshttps://chefsopinion.org/wp-content/uploads/2016/02/142.jpg"Vitamin T" (T for Tacos)add cilantrohttps://chefsopinion.org/wp-content/uploads/2016/02/132.jpg"Vitamin T" (T for Tacos)sprinkle with shredded cheesehttps://chefsopinion.org/wp-content/uploads/2016/02/121.jpg"Vitamin T" (T for Tacos)add marinated onionshttps://chefsopinion.org/wp-content/uploads/2016/02/114.jpg"Vitamin T" (T for Tacos)add salsa mexicana , top with spicy tomatillo salsahttps://chefsopinion.org/wp-content/uploads/2016/02/104.jpg"Vitamin T" (T for Tacos)add chipotle chicken2016-07-08T07:26:05+00:00monthlyhttps://chefsopinion.org/2016/02/16/chicken-in-salt-crust/https://chefsopinion.org/wp-content/uploads/2016/02/921.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/8-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/7-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/6-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/5-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/4-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/3-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/2-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crusthttps://chefsopinion.org/wp-content/uploads/2016/02/1-2015_02_12-02_47_08-utc.jpgChicken In Salt CrustChicken In Salt Crust2016-07-08T07:25:27+00:00monthlyhttps://chefsopinion.org/2016/02/18/schalrippchen-mit-sauerkraut-und-bratkartoffeln-spareribs-with-sauerkraut-and-sauteed-potatoes/https://chefsopinion.org/wp-content/uploads/2016/02/144.jpgSchälrippchen Mit Sauerkraut Und BratkartoffelnSchälrippchen Mit Sauerkraut Und Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2016/02/192.jpgSchälrippchen Mit Sauerkraut Und BratkartoffelnBella's get's the first bite, as usual :-)https://chefsopinion.org/wp-content/uploads/2016/02/172.jpgSchälrippchen Mit Sauerkraut Und BratkartoffelnSchälrippchen Mit Sauerkraut Und Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2016/02/162.jpgSchälrippchen Mit Sauerkraut Und BratkartoffelnSchälrippchen Mit Sauerkraut Und Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2016/02/153.jpgSchälrippchen Mit Sauerkraut Und BratkartoffelnSchälrippchen Mit Sauerkraut Und Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2016/02/143.jpgSchälrippchen Mit Sauerkraut Und Bratkartoffelnserve with dijon or other good quality mustardhttps://chefsopinion.org/wp-content/uploads/2016/02/134.jpgSchälrippchen Mit Sauerkraut Und Bratkartoffelntop with the ribshttps://chefsopinion.org/wp-content/uploads/2016/02/122.jpgSchälrippchen Mit Sauerkraut Und Bratkartoffelnsauerkraut and bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2016/02/116.jpgSchälrippchen Mit Sauerkraut Und Bratkartoffelnsaute potatoes in pork- or duck fat until golden, season with kosher salt and fresh-ground black pepperhttps://chefsopinion.org/wp-content/uploads/2016/02/105.jpgSchälrippchen Mit Sauerkraut Und Bratkartoffelnmeanwhile, cut, blanche, schock and drain potatoes2017-05-04T20:43:11+00:00monthlyhttps://chefsopinion.org/2016/02/23/pho/https://chefsopinion.org/wp-content/uploads/2016/02/78.jpgPhoPhohttps://chefsopinion.org/wp-content/uploads/2016/02/106.jpgPhoPhohttps://chefsopinion.org/wp-content/uploads/2016/02/96.jpgPhoPhohttps://chefsopinion.org/wp-content/uploads/2016/02/87.jpgPhoPhohttps://chefsopinion.org/wp-content/uploads/2016/02/77.jpgPhogarnish with cilantro, chilies, basil leaves, scallions, fried garlic and scallionshttps://chefsopinion.org/wp-content/uploads/2016/02/67.jpgPholadle simmering stock over beefhttps://chefsopinion.org/wp-content/uploads/2016/02/57.jpgPhotop vermicelli with sliced beefhttps://chefsopinion.org/wp-content/uploads/2016/02/47.jpgPhoadd vermicelli to serving bowl, add a few drops of fish saucehttps://chefsopinion.org/wp-content/uploads/2016/02/37.jpgPhocook rice vermicelli, drain, rinsehttps://chefsopinion.org/wp-content/uploads/2016/02/26.jpgPhoseason beef stock with star anise, cinnamon bark, coriander seed, fennel seed, grated ginger, garlic paste, kosher salt and crushed black pepper, simmer until fragrant, strain, check / adjust seasoning2016-07-08T07:24:52+00:00monthlyhttps://chefsopinion.org/2016/02/23/i-once-was-a-sinner/https://chefsopinion.org/wp-content/uploads/2016/02/48.jpg4Bella's..........https://chefsopinion.org/wp-content/uploads/2016/02/38.jpg3Mine.....https://chefsopinion.org/wp-content/uploads/2016/02/27.jpg2Mine......https://chefsopinion.org/wp-content/uploads/2016/02/118.jpg1Ours.....2016-07-08T07:23:59+00:00monthlyhttps://chefsopinion.org/2016/02/24/belgian-endive-frissee-with-avocado-egg-japanese-broiled-eel-unagi-kaba-yaki/https://chefsopinion.org/wp-content/uploads/2016/02/310.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)Belgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)https://chefsopinion.org/wp-content/uploads/2016/02/68.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)https://chefsopinion.org/wp-content/uploads/2016/02/58.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)https://chefsopinion.org/wp-content/uploads/2016/02/49.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)https://chefsopinion.org/wp-content/uploads/2016/02/39.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)add sliced, salted radishes, egg, avocado and onion rings, top each piece of fish with grated horseradish, drizzle a bit of dressing over avocado and egghttps://chefsopinion.org/wp-content/uploads/2016/02/28.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)marinate frissee with raspberry vinaigrette or vinaigrette of your choice, top with eelhttps://chefsopinion.org/wp-content/uploads/2016/02/119.jpgBelgian Endive (Frissee) With Avocados, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)rinse the eel, pat dry, cut into pieces2016-07-08T07:23:24+00:00monthlyhttps://chefsopinion.org/2016/02/27/baked-cauliflower-confetti-shrimp/https://chefsopinion.org/wp-content/uploads/2016/02/1111.jpgBaked Cauliflower & Confetti ShrimpBaked Cauliflower & Confetti Shrimphttps://chefsopinion.org/wp-content/uploads/2016/02/154.jpgfood porn, food, PornMy Type Of Food Porn..........https://chefsopinion.org/wp-content/uploads/2016/02/145.jpgBaked Cauliflower & Confetti ShrimpBaked Cauliflower & Confetti Shrimphttps://chefsopinion.org/wp-content/uploads/2016/02/123.jpgBaked Cauliflower & Confetti ShrimpBaked Cauliflower & Confetti Shrimphttps://chefsopinion.org/wp-content/uploads/2016/02/1110.jpgBaked Cauliflower & Confetti Shrimpslice the cauliflower into thick slices, top with the shrimp and lots of butterhttps://chefsopinion.org/wp-content/uploads/2016/02/107.jpgBaked Cauliflower & Confetti Shrimpbake at 365 for 45 minutes or until golden and cooked al dentehttps://chefsopinion.org/wp-content/uploads/2016/02/97.jpgBaked Cauliflower & Confetti Shrimpwait for it.........https://chefsopinion.org/wp-content/uploads/2016/02/88.jpgBaked Cauliflower & Confetti Shrimpsaute peeled & deveined shrimp with garlic paste, diced peppers, kosher salt and cayenne peppershttps://chefsopinion.org/wp-content/uploads/2016/02/79.jpgBaked Cauliflower & Confetti Shrimpmeanwhile for the shrimp, melt a generous amount of butter (this will serve as a "sauce" for the inside of the cauliflower)https://chefsopinion.org/wp-content/uploads/2016/02/69.jpg6sprinkle with cheese of your choice, such as gorgonzola, cheddar, gruyere, asiago, etc (I used parmesan)2016-07-08T07:23:00+00:00monthlyhttps://chefsopinion.org/2016/02/29/easy-does-it-32-italian-style-sausage-and-peppers/https://chefsopinion.org/wp-content/uploads/2016/02/611.jpgEasy Does It # 32 - Italian-Style Sausage and PeppersEasy Does It # 32 - Italian-Style Sausage and Peppershttps://chefsopinion.org/wp-content/uploads/2016/02/89.jpgEasy Does It # 32 - Italian-Style Sausage and PeppersEasy Does It # 32 - Italian-Style Sausage and Peppershttps://chefsopinion.org/wp-content/uploads/2016/02/710.jpgEasy Does It # 32 - Italian-Style Sausage and PeppersEasy Does It # 32 - Italian-Style Sausage and Peppershttps://chefsopinion.org/wp-content/uploads/2016/02/610.jpgEasy Does It # 32 - Italian-Style Sausage and Peppersgrate more cheese on top of sausage/pepper stew https://chefsopinion.org/wp-content/uploads/2016/02/510.jpgEasy Does It # 32 - Italian-Style Sausage and Pepperstop with the sausage/pepper stewhttps://chefsopinion.org/wp-content/uploads/2016/02/411.jpgEasy Does It # 32 - Italian-Style Sausage and Peppersgrate Parmigiano Reggiano or other cheese of your choice over fresh cooked pasta, rice or sauteed potatoeshttps://chefsopinion.org/wp-content/uploads/2016/02/312.jpgEasy Does It # 32 - Italian-Style Sausage and Peppersadd GOOD QUALITY (preferably freshly made) tomato sauce, fresh basil and oregano, simmer for three minutes, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/02/29.jpgEasy Does It # 32 - Italian-Style Sausage and Peppersadd peppers, onion and garlic paste, saute until peppers and onions start to caramelize, add fresh basil and oreganohttps://chefsopinion.org/wp-content/uploads/2016/02/124.jpgEasy Does It # 32 - Italian-Style Sausage and Pepperssaute sliced Italian sausages in olive oil until nicely browned2016-07-08T07:22:30+00:00monthlyhttps://chefsopinion.org/2016/03/01/chilled-fruit-milk/https://chefsopinion.org/wp-content/uploads/2016/03/4.jpgFruit MilkFruit Milkhttps://chefsopinion.org/wp-content/uploads/2016/03/3.jpgFruit Milkblend until smoothhttps://chefsopinion.org/wp-content/uploads/2016/03/2.jpgFruit Milkadd milkhttps://chefsopinion.org/wp-content/uploads/2016/03/1.jpgFruit Milkbananas, raspberries and strawberry marmalade2016-07-08T07:21:10+00:00monthlyhttps://chefsopinion.org/2016/03/01/breakfast-of-champions-33-burrito-with-scrambled-eggs-re-fried-beans-and-avocado/https://chefsopinion.org/wp-content/uploads/2016/03/12.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And AvocadoBreakfast Of Champions # 53 - Burrito With Scrambled Eggs, Re-fried Beans And Avocadohttps://chefsopinion.org/wp-content/uploads/2016/03/111.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Re-fried Beans And AvocadoBreakfast Of Champions # 53 - Burrito With Scrambled Eggs, Re-fried Beans And Avocadohttps://chefsopinion.org/wp-content/uploads/2016/03/10.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Re-fried Beans And AvocadoBreakfast Of Champions # 53 - Burrito With Scrambled Eggs, Re-fried Beans And Avocadohttps://chefsopinion.org/wp-content/uploads/2016/03/9.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Re-fried Beans And AvocadoBreakfast Of Champions # 53 - Burrito With Scrambled Eggs, Re-fried Beans And Avocadohttps://chefsopinion.org/wp-content/uploads/2016/03/8.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Re-fried Beans And AvocadoBreakfast Of Champions # 53 - Burrito With Scrambled Eggs, Re-fried Beans And Avocadohttps://chefsopinion.org/wp-content/uploads/2016/03/7.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocadosaute burritos in lightly oiled pan until golden, to serve, top with sour cream and more scallions and pair with a small salad or fruitshttps://chefsopinion.org/wp-content/uploads/2016/03/6.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocadoroll tortillas into cylindershttps://chefsopinion.org/wp-content/uploads/2016/03/5.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocadoadd scrambled eggshttps://chefsopinion.org/wp-content/uploads/2016/03/41.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocadospread re-fried beans on flour tortilla (corn tortilla if you prefer), sprinkle with crumbled / grated cheese of your choicehttps://chefsopinion.org/wp-content/uploads/2016/03/31.jpgBreakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocadoready to eat...........2016-07-08T07:20:43+00:00monthlyhttps://chefsopinion.org/2016/03/07/gnocchi-gorgonzola-gratinati/https://chefsopinion.org/wp-content/uploads/2016/03/93.jpgGnocchi Gorgonzola Gratinatiadd gnocchi mixhttps://chefsopinion.org/wp-content/uploads/2016/03/171.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/161.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/152.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/141.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/132.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/122.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/113.jpgGnocchi Gorgonzola GratinatiGnocchi Gorgonzola Gratinatihttps://chefsopinion.org/wp-content/uploads/2016/03/102.jpgGnocchi Gorgonzola Gratinatitop with crumbled gorgonzola and a bit of bread crumbs, bake at 425F until bubbly and browned on top and bottomhttps://chefsopinion.org/wp-content/uploads/2016/03/91.jpgGnocchi Gorgonzola Gratinati2016-07-08T07:19:48+00:00monthlyhttps://chefsopinion.org/2016/03/10/spinach-potato-garlic-cream-soup/https://chefsopinion.org/wp-content/uploads/2016/03/7-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream SoupSpinach, Potato & Garlic Cream Souphttps://chefsopinion.org/wp-content/uploads/2016/03/6-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream SoupSpinach, Potato & Garlic Cream Souphttps://chefsopinion.org/wp-content/uploads/2016/03/5-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream Soupcheck / adjust seasoning, to serve, top soup with a dollop of Greek yogurt, sprinkle with chili flakes https://chefsopinion.org/wp-content/uploads/2016/03/4-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream Soupin a blender (or use a stick-blender) blend the stock/potatoes with fresh spinach and heavy creamhttps://chefsopinion.org/wp-content/uploads/2016/03/2-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream Soupadd diced potatoes, cover with chicken- or vegetable-stock, season with kosher salt, nutmeg and cayenne pepper, simmer until potatoes are softhttps://chefsopinion.org/wp-content/uploads/2016/03/1-2015_02_12-02_47_08-utc.jpgSpinach, Potato & Garlic Cream Soupsaute onions and lot's of chopped garlic in butter2016-07-08T07:19:28+00:00monthlyhttps://chefsopinion.org/2016/03/11/pork-medallions-teriyaki-with-rainbow-carrots-in-honeybutter/https://chefsopinion.org/wp-content/uploads/2016/03/6b1.jpgPork Medaillons Teriyaki With Rainbow-Carrots In HoneybutterPork Medaillons Teriyaki With Rainbow-Carrots In Honeybutterhttps://chefsopinion.org/wp-content/uploads/2016/03/103.jpgPork Medaillons Teriyaki With Rainbow-Carrots In HoneybutterPork Medallions Teriyaki With Rainbow-Carrots In Honeybutterhttps://chefsopinion.org/wp-content/uploads/2016/03/74.jpgPork Medaillons Teriyaki With Rainbow-Carrots In HoneybutterPork Medallions Teriyaki With Rainbow-Carrots In Honeybutterhttps://chefsopinion.org/wp-content/uploads/2016/03/6b.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybutterserve medallions with the carrots, Thai chili sauce and grilled lemon wedgeshttps://chefsopinion.org/wp-content/uploads/2016/03/53.jpgPork Medallions Teriyaki With Rainbow-Carrots In Honeybutterwhen medallions are 3/4 done, brush with teriyaki sauce, keep on cooking and brushing on both sides until meat is almost done, remove from grill, (carry-over heat will take it to 165) let meat rest at least 5 minutes before servinghttps://chefsopinion.org/wp-content/uploads/2016/03/44.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybuttergrill on both sides until 3/4 donehttps://chefsopinion.org/wp-content/uploads/2016/03/3c.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybuttersaute one minute in the honey-butter; to serve, add finely chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2016/03/3b.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybutterslowly simmer until carrots are cooked and water has evaporatedhttps://chefsopinion.org/wp-content/uploads/2016/03/3a.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybutterwhile Medallions are cooking, simmer covered baby-rainbow carrots with kosher salt, butter, water, and honeyhttps://chefsopinion.org/wp-content/uploads/2016/03/34.jpgPork Medaillons Teriyaki With Rainbow-Carrots In Honeybuttercut into medallions, flatten slightly, season with kosher salt, cayenne pepper and granulated garlick2016-07-08T07:19:04+00:00monthlyhttps://chefsopinion.org/2016/03/15/gulyasleves-hungarian-goulash-soup-hungarische-gulaschsuppe/https://chefsopinion.org/wp-content/uploads/2016/03/153.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)https://chefsopinion.org/wp-content/uploads/2016/03/142.jpgGulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)https://chefsopinion.org/wp-content/uploads/2016/03/133.jpgGulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)https://chefsopinion.org/wp-content/uploads/2016/03/12b.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)https://chefsopinion.org/wp-content/uploads/2016/03/123.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)Gulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)https://chefsopinion.org/wp-content/uploads/2016/03/116.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)add to soup, simmer slowly until patatoes are cooked, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/03/104.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)add chicken or beef stockhttps://chefsopinion.org/wp-content/uploads/2016/03/94.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)cut potatoes and peppers into dicehttps://chefsopinion.org/wp-content/uploads/2016/03/84.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)simmer until meat is very tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2016/03/75.jpgGulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)saute another minute, season with kosher salt and cayenne pepper or hot paprika powder2016-07-08T07:18:28+00:00monthlyhttps://chefsopinion.org/2016/03/16/st-patricks-day-goodies/https://chefsopinion.org/wp-content/uploads/2016/03/corned-beef-cabbage-and-potatoes.jpgCorned Beef, Cabbage And PotatoesCorned Beef, Cabbage And Potatoeshttps://chefsopinion.org/wp-content/uploads/2016/03/st-patrick.jpgSt.PatrickSt.Patrick2016-07-08T07:18:08+00:00monthlyhttps://chefsopinion.org/2016/03/18/strawberry-and-chocolate-pizza/https://chefsopinion.org/wp-content/uploads/2016/03/p1010013-2016_01_28-06_09_00-utc.jpgStrawberry and Pastry Cream PizzaStrawberry And Pastry Cream Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/p101d0012-2016_01_28-06_09_00-utc.jpgBanana And Strawberry Cream PizzaBanana And Strawberry Jam Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/162.jpgStrawberry and Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/154.jpgStrawberry and Chocolate PizzaStrawberry and Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/143.jpgStrawberry and Chocolate PizzaStrawberry and Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/134.jpgStrawberry and Chocolate PizzaStrawberry And Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/124.jpgStrawberry and Chocolate PizzaStrawberry And Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/118.jpgStrawberry and Chocolate Pizzato serve, dust with castor sugar, cut into slices and add a dollop of the sour cream mixture to each slicehttps://chefsopinion.org/wp-content/uploads/2016/03/105.jpgStrawberry and Chocolate Pizzahttps://chefsopinion.org/wp-content/uploads/2016/03/95.jpgStrawberry and Chocolate Pizzalet cool to room temperature, brush with melted strawberry preserve2016-07-08T07:17:35+00:00monthlyhttps://chefsopinion.org/2016/03/29/sandwich-cubano/https://chefsopinion.org/wp-content/uploads/2016/03/201.jpgcuban sandwichSandwich Cubanohttps://chefsopinion.org/wp-content/uploads/2016/03/191.jpgcuban sandwichSandwich Cubanohttps://chefsopinion.org/wp-content/uploads/2016/03/181.jpgcuban sandwichSandwich Cubanohttps://chefsopinion.org/wp-content/uploads/2016/03/172.jpgcuban sandwichserve by itself, with fries, a small salad or (my preference) with a side of pineapple or mangohttps://chefsopinion.org/wp-content/uploads/2016/03/163.jpgSandwich Cubanocook until crisp on the outside and hot on the insidehttps://chefsopinion.org/wp-content/uploads/2016/03/155.jpgSandwich Cubanocover with another heated cast iron panhttps://chefsopinion.org/wp-content/uploads/2016/03/144.jpgSandwich Cubanobutter both sides lightly,place on sandwich press, griddle or cast iron panhttps://chefsopinion.org/wp-content/uploads/2016/03/135.jpgSandwich Cubanocoverhttps://chefsopinion.org/wp-content/uploads/2016/03/1210.jpgSandwich Cubanoadd swiss cheesehttps://chefsopinion.org/wp-content/uploads/2016/03/1112.jpgSandwich Cubanoadd cooked ham2016-07-08T07:17:16+00:00monthlyhttps://chefsopinion.org/2016/03/21/salmon-in-beurre-noisette-with-bean-carrots-in-honey-mustard-dressing/https://chefsopinion.org/wp-content/uploads/2016/03/107.jpgSalmon In Brown Butter With Bean & Carrots In Honey-Mustard DressingSalmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2016/03/97.jpgSalmon In Brown Butter With Bean & Carrots In Honey-Mustard DressingSalmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2016/03/87.jpgSalmon In Brown Butter With Bean & Carrots In Honey-Mustard DressingSalmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2016/03/125.jpg12Madam looking scary.... :-)https://chefsopinion.org/wp-content/uploads/2016/03/1110.jpg11Bella patiently waiting for her salmon skin.... :-)https://chefsopinion.org/wp-content/uploads/2016/03/106.jpgSalmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressingnotice how juicy the inside of the fish, even minutes after platinghttps://chefsopinion.org/wp-content/uploads/2016/03/96.jpg9Salmon In Brown Butter With Beans & Carrots In Honey-Mustard Dressinghttps://chefsopinion.org/wp-content/uploads/2016/03/86.jpg8after salmon has rested and reached safe temperature, place on top of salad, drizzle a few drops of lemonjuice over salmon and top with remaining brown butter and parsley, serve with fresh-squeezed lemon juicehttps://chefsopinion.org/wp-content/uploads/2016/03/77.jpg7keep going until salmon has reached 161F to 162F, let rest in a warm place until temperature has reached but NEVER EXCEEDED 165Fhttps://chefsopinion.org/wp-content/uploads/2016/03/66.jpg6while the salmon finishes cooking, continuously ladle the parsley and brown butter over the fish2016-07-08T07:16:24+00:00monthlyhttps://chefsopinion.org/2016/03/22/best-snack-ever/https://chefsopinion.org/wp-content/uploads/2016/03/88.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/78.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/6b2.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/67.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/57.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/49.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/38.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/29.jpgChicharronesChicharroneshttps://chefsopinion.org/wp-content/uploads/2016/03/120.jpgChicharronesChicharrones2016-07-08T07:15:57+00:00monthlyhttps://chefsopinion.org/2016/03/24/gnochhi-alla-via-candia/https://chefsopinion.org/wp-content/uploads/2016/03/108.jpgGnocchi Alla Via CandiaGnocchi Alla Via Candiahttps://chefsopinion.org/wp-content/uploads/2016/03/98.jpgGnocchi Alla Via CandiaGnocchi Alla Via Candiahttps://chefsopinion.org/wp-content/uploads/2016/03/89.jpgGnocchi Alla Via CandiaGnocchi Alla Via Candiahttps://chefsopinion.org/wp-content/uploads/2016/03/79.jpgGnocchi Alla Via CandiaGnocchi Alla Via Candiahttps://chefsopinion.org/wp-content/uploads/2016/03/68.jpgGnocchi Alla Via Candiaadd diced Camoscio d'Oro (substitute with brie if not available), stir carefully until cheese has melted; to plate, sprinkle with thinly sliced scallionshttps://chefsopinion.org/wp-content/uploads/2016/03/58.jpgGnocchi Alla Via Candiaadd freshly cooked gnocchi https://chefsopinion.org/wp-content/uploads/2016/03/410.jpgGnocchi Alla Via Candiaadd green peas and kernel corn, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/03/39.jpgGnocchi Alla Via Candiaadd garlic paste, heavy cream, kosher salt and cayenne pepper, simmer until lightly thickenedhttps://chefsopinion.org/wp-content/uploads/2016/03/210.jpgGnocchi Alla Via Candiaadd whole butter, diced ham and diced onions, saute until onions are translucenthttps://chefsopinion.org/wp-content/uploads/2016/03/126.jpgGnocchi Alla Via Candiasaute mushrooms in olive oil until golden2016-07-08T07:15:32+00:00monthlyhttps://chefsopinion.org/2016/03/24/1000-chefsopinions-post-one-thousand/https://chefsopinion.org/wp-content/uploads/2016/03/1000-th.png1000 th2016-07-08T07:15:12+00:00monthlyhttps://chefsopinion.org/2016/03/27/shrimp-glass-noodle-salad/https://chefsopinion.org/wp-content/uploads/2016/03/99.jpgShrimp & Glass Noodle - SaladShrimp & Glass Noodle - Saladhttps://chefsopinion.org/wp-content/uploads/2016/03/810.jpgShrimp & Glass Noodle - SaladShrimp & Glass Noodle - Saladhttps://chefsopinion.org/wp-content/uploads/2016/03/710.jpgShrimp & Glass Noodle - SaladShrimp & Glass Noodle - Saladhttps://chefsopinion.org/wp-content/uploads/2016/03/69.jpgShrimp & Glass Noodle - Saladto serve, top noodle salad with the marinated shrimp, sprinkle with chopped salted red radish and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/03/59.jpgShrimp & Glass Noodle - Salad dress salad with kosher salt, cayenne, garlic paste, rice vinegar and olive oilhttps://chefsopinion.org/wp-content/uploads/2016/03/411.jpgShrimp & Glass Noodle - Saladadd beans, finely shredded red cabbage, carrots and onionshttps://chefsopinion.org/wp-content/uploads/2016/03/310.jpgShrimp & Glass Noodle - Saladseason cooked, deveined shrimp with kosher salt, cayenne, garlic paste, lime juice, chopped cilantro and olive oilhttps://chefsopinion.org/wp-content/uploads/2016/03/212.jpgShrimp & Glass Noodle - Saladcook, shock, drain glass noodleshttps://chefsopinion.org/wp-content/uploads/2016/03/127.jpgShrimp & Glass Noodle - Saladclean, blanch, shock, drain fresh green beans2016-07-08T07:14:23+00:00monthlyhttps://chefsopinion.org/2016/03/28/breakfast-of-champions-54-cheese-polenta-with-spicy-italian-sausage-and-poached-egg/https://chefsopinion.org/wp-content/uploads/2016/03/1111.jpgBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached EggBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/03/109.jpgBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached EggBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/03/910.jpgBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached EggBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/03/811.jpgCheese Polenta With Spicy Italian Sausage And Poached EggBREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/03/610.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggwhen sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2016/03/510.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggscore and saute spicy Italian Sausagehttps://chefsopinion.org/wp-content/uploads/2016/03/4b.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggmeanwhile, poach eggs (see recipe above)https://chefsopinion.org/wp-content/uploads/2016/03/412.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggpolentahttps://chefsopinion.org/wp-content/uploads/2016/03/311.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggadd grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/03/213.jpgCheese Polenta With Spicy Italian Sausage And Poached Eggadd cornmeal, simmer until corn meal is soft, about 40 minutes2016-07-08T07:13:59+00:00monthlyhttps://chefsopinion.org/2016/03/30/fajitas-de-res-beef-fajitas/https://chefsopinion.org/wp-content/uploads/2016/03/1211.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/1113.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/1011.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/912.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/813.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/712.jpgFajitas De Res (Beef Fajitas)Fajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/612.jpgFajitas De ResFajitas De Res (Beef Fajitas)https://chefsopinion.org/wp-content/uploads/2016/03/512.jpg5add julienned peppers and julienned onions, saute another minutehttps://chefsopinion.org/wp-content/uploads/2016/03/414.jpg4season beef with kosher salt and cayenne pepper, saute or griddle until browned but still rare https://chefsopinion.org/wp-content/uploads/2016/03/313.jpg3Slice flank steak, skirt steak or striploin into strips or slivers2016-07-08T07:13:39+00:00monthlyhttps://chefsopinion.org/2016/03/31/belgian-buttermilk-waffles-with-fresh-raspberries-yogurt-and-honey/https://chefsopinion.org/wp-content/uploads/2016/03/614.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And HoneyBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/03/1012.jpg10Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/03/913.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And HoneyBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeyhttps://chefsopinion.org/wp-content/uploads/2016/03/814.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeysprinkle with more cocoa powder, fresh raspberries and top with whipped creamhttps://chefsopinion.org/wp-content/uploads/2016/03/713.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeytop with another wafflehttps://chefsopinion.org/wp-content/uploads/2016/03/613.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeytop with the strawberry yogurt and a generous dollop of whipped creamhttps://chefsopinion.org/wp-content/uploads/2016/03/513.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeyplace first waffle on a warm plate, sprinkle with cocoa powderhttps://chefsopinion.org/wp-content/uploads/2016/03/415.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeybrush a hot waffle iron with melted butter, add waffle batterhttps://chefsopinion.org/wp-content/uploads/2016/03/314.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeyprepare waffle batterhttps://chefsopinion.org/wp-content/uploads/2016/03/216.jpgBelgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honeymix all ingredients and lightly break-up the berries2016-07-08T07:13:14+00:00monthlyhttps://chefsopinion.org/2016/03/31/oh-dear-is-this-the-end-of-the-chefs-profession/https://chefsopinion.org/wp-content/uploads/2016/03/the-end.jpgthe endImage property of enjoymediahttps://chefsopinion.org/wp-content/uploads/2016/03/the-end.gifthe end......2016-07-08T07:12:57+00:00monthlyhttps://chefsopinion.org/2016/04/05/the-other-kraut/https://chefsopinion.org/wp-content/uploads/2016/04/12.jpgBayerisches KrautEisbein Mit Bayerischem Kraut, Senf & Meerrettichhttps://chefsopinion.org/wp-content/uploads/2016/04/11.jpgBayerisches KrautEisbein Mit Bayerischem Kraut, Senf & Meerrettichhttps://chefsopinion.org/wp-content/uploads/2016/04/10.jpgBayerisches KrautEisbein Mit Bayerischem Kraut, Senf & Meerrettichhttps://chefsopinion.org/wp-content/uploads/2016/04/9.jpgBayerisches KrautEisbein Mit Bayerischem Kraut, Senf & Meerrettichhttps://chefsopinion.org/wp-content/uploads/2016/04/8.jpgBayerisches Krautadd stock from the eisbein to just cover the cabbage, simmer for 15 minutes, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/04/7.jpgBayerisches Krautgrate one small potato into the cabbagehttps://chefsopinion.org/wp-content/uploads/2016/04/6.jpgBayerisches Krautadd shredded cabbage, caraway seeds, kosher salt, white pepper and a dash of vinegarhttps://chefsopinion.org/wp-content/uploads/2016/04/5.jpgBayerisches Krautadd sliced onions, saute until translucenthttps://chefsopinion.org/wp-content/uploads/2016/04/4.jpgBayerisches Krautcaramelize sugar in pork fathttps://chefsopinion.org/wp-content/uploads/2016/04/3.jpgBayerisches Krauttwo hours later........2016-07-08T07:12:38+00:00monthlyhttps://chefsopinion.org/2016/04/07/parmesan-crusted-chicken-tights-with-potato-patty-and-cilantrolime-dressing/https://chefsopinion.org/wp-content/uploads/2016/04/7-2016_01_28-06_09_00-utc1.jpgParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime DressingParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressinghttps://chefsopinion.org/wp-content/uploads/2016/04/5-2016_01_28-06_09_00-utc1.jpgParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime DressingParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressinghttps://chefsopinion.org/wp-content/uploads/2016/04/xxxxx-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressingplate patty, nape with tomato sauce, sprinkle with parmesanhttps://chefsopinion.org/wp-content/uploads/2016/04/xxxx-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime Dressingpotato/parmesan pattyhttps://chefsopinion.org/wp-content/uploads/2016/04/xxx-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime Dressingsaute patties in olive oil until golden and heated throughhttps://chefsopinion.org/wp-content/uploads/2016/04/xx-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty Parmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime Dressingform potatoes into patties, press all sides ito panko bread crumbshttps://chefsopinion.org/wp-content/uploads/2016/04/x-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime Dressingmeanwhile, rise cooked potatoes, blend with egg yolk, garlic paste, parmesan cheese and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2016/04/7-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime DressingParmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressinghttps://chefsopinion.org/wp-content/uploads/2016/04/5-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tighs With Potato Patty And Cilantro/Lime Dressingdrizzle with cilantro/lime oilhttps://chefsopinion.org/wp-content/uploads/2016/04/4-2016_01_28-06_09_00-utc.jpgParmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressingtop wit two chicken thighs2016-07-08T07:11:08+00:00monthlyhttps://chefsopinion.org/2016/04/07/most-cooks-start-like-him-only-a-a-few-get-to-that-point/https://chefsopinion.org/wp-content/uploads/2016/04/bas.jpgbas2016-07-08T07:10:48+00:00monthlyhttps://chefsopinion.org/2016/04/07/chili-shrimp-waffles/https://chefsopinion.org/wp-content/uploads/2016/04/72.jpgChili-Shrimp WafflesChili-Shrimp Waffleshttps://chefsopinion.org/wp-content/uploads/2016/04/111.jpgChili-Shrimp Wafflesto serve, arrange waffles-wedges on plate, drizzle with chili-honey and top with reserved whole shrimp and chili-butterhttps://chefsopinion.org/wp-content/uploads/2016/04/91.jpgChili-Shrimp WafflesChili-Shrimp Waffleshttps://chefsopinion.org/wp-content/uploads/2016/04/81.jpgChili-Shrimp WafflesChili-Shrimp Waffleshttps://chefsopinion.org/wp-content/uploads/2016/04/71.jpgChili-Shrimp Wafflescook waffles until goldenhttps://chefsopinion.org/wp-content/uploads/2016/04/61.jpgChili-Shrimp Wafflesadd chopped shrimp and chopped cilantro to waffle batterhttps://chefsopinion.org/wp-content/uploads/2016/04/51.jpgChili-Shrimp Wafflesadd peeled, deveined shrimp, season with kosher salt, saute until heated through, remove 2/3 of the shrimp and chili-butter, set aside, remove tails from remaining shrimp, chop coarselyhttps://chefsopinion.org/wp-content/uploads/2016/04/41.jpgChili-Shrimp Wafflesmelt 1/2 stick of butter with 1 tsp chili oilhttps://chefsopinion.org/wp-content/uploads/2016/04/31.jpgChili-Shrimp Waffleschili-honeyhttps://chefsopinion.org/wp-content/uploads/2016/04/2.jpgChili-Shrimp Wafflesmix well, add chopped cilantro2016-07-08T07:10:23+00:00monthlyhttps://chefsopinion.org/2016/04/09/panzanella-grilled-pork-chops/https://chefsopinion.org/wp-content/uploads/2016/04/73.jpgPanzanella & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/62.jpgPanzanelle & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/52.jpgPanzanella & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/42.jpgPanzanella & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/32.jpgPanzanella & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/21.jpgPanzanella & Grilled Pork ChopPanzanella & Grilled Pork Chophttps://chefsopinion.org/wp-content/uploads/2016/04/14.jpgPanzanella & Grilled Pork Chopred onions, tomatoes, cucumbers, fresh basil, cubed sour dough bread; add dressing of olive oil, white balsamic vinegar, kosher salt, freshly ground black pepper, mix well, let sit 30 minutes before serving2016-07-08T07:09:40+00:00monthlyhttps://chefsopinion.org/2016/04/11/korean-inspired-beef-stew-galbijjim-kalbit%c9%95%cd%88im/https://chefsopinion.org/wp-content/uploads/2016/04/92.jpgKorean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)https://chefsopinion.org/wp-content/uploads/2016/04/82.jpgKorean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)https://chefsopinion.org/wp-content/uploads/2016/04/74.jpgKorean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)https://chefsopinion.org/wp-content/uploads/2016/04/63.jpgKorean Inspired Beef Stewadd cabbage, sliced scallions, beef and gochujang (or similar chili paste), check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/04/53.jpgKorean Inspired Beef Stewcut beef into bite-size pieceshttps://chefsopinion.org/wp-content/uploads/2016/04/43.jpgKorean Inspired Beef Stewremove ribs from soup, remove bones https://chefsopinion.org/wp-content/uploads/2016/04/33.jpgKorean Inspired Beef Stewadd whole, peeled potatoes, simmer until potatoes are tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2016/04/22.jpgKorean Inspired Beef Stewblanch beef ribs, drain and rinse, add cold water, chilies, scallions, kosher salt, grated ginger and garlic paste, simmer until ribs are tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2016/04/15.jpgKorean Inspired Beef Stewbeef ribs, nappa cabbage, potatoes, scallions and chilies2016-07-08T07:09:16+00:00monthlyhttps://chefsopinion.org/2016/04/13/sauteed-pork-chop-penne-in-mustard-cream/https://chefsopinion.org/wp-content/uploads/2016/04/93.jpgSauteed Pork Chop & Penne In Mustard CreamSauteed Pork Chops & Penne In Mustard Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/77.jpgSauteed Pork Chop & Penne In Mustard CreamSauteed Pork Chops & Penne In Mustard Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/64.jpgSauteed Pork Chop & Penne In Mustard CreamSauteed Pork Chops & Penne In Mustard Creamhttps://chefsopinion.org/wp-content/uploads/2016/04/5b.jpgSauteed Pork Chop & Penne In Mustard Creamto plate, place pasta on serving dish, top with pork chops, nape with mustard creamhttps://chefsopinion.org/wp-content/uploads/2016/04/54.jpgSauteed Pork Chop & Penne In Mustard Creammix well, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/04/44.jpgSauteed Pork Chop & Penne In Mustard Creamremove cream from heat, add dijon mustard and sweet bavarian mustard (or substitute both with whole grain mustard)https://chefsopinion.org/wp-content/uploads/2016/04/34.jpgSauteed Pork Chop & Penne In Mustard Creamwhen pork chops are done, remove from pan, keep warm; deglaze the pan with heavy cream, simmer until cream starts to thicken https://chefsopinion.org/wp-content/uploads/2016/04/23.jpgSauteed Pork Chop & Penne In Mustard Creammix freshly cooked penne with grapetomatoes, melted butter, grated parmesan, chopped italian parsley, a bit of the pasta cooking liquid , salt and pepperhttps://chefsopinion.org/wp-content/uploads/2016/04/16.jpgSauteed Pork Chop & Penne In Mustard Creamseason pork chops with kosher salt and cayenne pepper, saute in vegetable oilhttps://chefsopinion.org/wp-content/uploads/2016/04/76.jpgBreakfast: Blackberry WafflesDinner : Pork Chops2016-07-08T07:08:54+00:00monthlyhttps://chefsopinion.org/2016/07/06/19575/https://chefsopinion.org/wp-content/uploads/2016/07/73.jpgLazy UdonLazy Udonhttps://chefsopinion.org/wp-content/uploads/2016/07/62.jpgLazy UdonLazy Udonhttps://chefsopinion.org/wp-content/uploads/2016/07/52.jpgLazy Udonstir fry another minute, remove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/07/43.jpgLazy Udonadd the udon noodles and 1 cup kecap manishttps://chefsopinion.org/wp-content/uploads/2016/07/33.jpgLazy Udonstir fry 1/2 tblsp garlic paste in 1 tblsp peanut oil until fragrant, add 5 ea whole chilies and 3 ea sliced scallions, stir fry another minutehttps://chefsopinion.org/wp-content/uploads/2016/07/23.jpgLazy Udoncook 8 oz fresh udon noodles until done but still chewy, drain, toss with 1 tblsp sesame oilhttps://chefsopinion.org/wp-content/uploads/2016/07/15.jpgLazy Udonudon noodles, scallions. preserved chilies, kecap manis, garlic paste2016-07-07T07:56:28+00:00monthlyhttps://chefsopinion.org/2016/07/06/beef-medallions-gnocchi-and-truffled-eggs/https://chefsopinion.org/wp-content/uploads/2016/07/141.jpgBeef Medaillons, Gnocchi And Truffled EggsBeef Medaillons, Gnocchi And Truffled Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/131.jpgBeef Medaillons, Gnocchi And Truffled EggsBeef Medaillons, Gnocchi And Truffled Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/122.jpgBeef Medaillons, Gnocchi And Truffled EggsBeef Medaillons, Gnocchi And Truffled Eggshttps://chefsopinion.org/wp-content/uploads/2016/07/113.jpgBeef Medaillons, Gnocchi And Truffled Eggsplace two thick slices of tomato on the serving plate, salt generously; add the scrambled gnocchi, sprinkle with grated Parmegiano Reggianohttps://chefsopinion.org/wp-content/uploads/2016/07/101.jpgBeef Medaillons, Gnocchi And Truffled Eggsalmost...........https://chefsopinion.org/wp-content/uploads/2016/07/92.jpgBeef Medaillons, Gnocchi And Truffled Eggsadd eggs, saute until eggs are sethttps://chefsopinion.org/wp-content/uploads/2016/07/82.jpgBeef Medaillons, Gnocchi And Truffled Eggscook gnocchi in salted water until floating; drain, saute in 3 oz butter https://chefsopinion.org/wp-content/uploads/2016/07/72.jpgBeef Medaillons, Gnocchi And Truffled Eggswhisk 4 whole eggs with kosher salt and cayenne pepper to taste, add 4 ea stalks finely sliced scallions and truffle oil to taste (a few drops are enough for me)https://chefsopinion.org/wp-content/uploads/2016/07/51.jpgBeef Medaillons, Gnocchi And Truffled Eggsremove from pan, reservehttps://chefsopinion.org/wp-content/uploads/2016/07/42.jpgBeef Medaillons, Gnocchi And Truffled Eggssaute madallions in Very hot garlic oil to your preferred temperature (I love mine rare/med rare, depending on the thickness of the beef2016-07-06T18:54:34+00:00monthlyhttps://chefsopinion.org/2016/06/29/kecap-manis/https://chefsopinion.org/wp-content/uploads/2016/06/b.jpgKecap Maniswhile simmering, skim off all foam that rises to the top; cook sauce until it has the texture of syrup, let cool; it will then further thicken to the texture of thick molasseshttps://chefsopinion.org/wp-content/uploads/2016/06/a2.jpgKecap Manisbring sauce to a VERY SLOW simmer https://chefsopinion.org/wp-content/uploads/2016/06/a.jpgKecap Manismix 2 cup cane sugar with 2 cups soy saucehttps://chefsopinion.org/wp-content/uploads/2016/06/c.jpgKecap ManisKecap Manis2016-07-05T05:34:05+00:00monthlyhttps://chefsopinion.org/2016/04/14/gechinger-schnitzel-weckle/https://chefsopinion.org/wp-content/uploads/2016/04/gechingen.jpggechingenGechingen, Black Forrest, Germanyhttps://chefsopinion.org/wp-content/uploads/2016/04/84.jpgGechinger Schnitzel WeckleGechinger Schnitzel Wecklehttps://chefsopinion.org/wp-content/uploads/2016/04/121.jpgGechinger Schnitzel WeckleBella, waiting to dig inhttps://chefsopinion.org/wp-content/uploads/2016/04/112.jpgGechinger Schnitzel WeckleGechinger Schnitzel Wecklehttps://chefsopinion.org/wp-content/uploads/2016/04/94.jpgGechinger Schnitzel WeckleGechinger Schnitzel Wecklehttps://chefsopinion.org/wp-content/uploads/2016/04/83.jpgGechinger Schnitzel Weckleadd schnitzel, top with top-half of rollshttps://chefsopinion.org/wp-content/uploads/2016/04/78.jpgGechinger Schnitzel Weckleadd lettuce and pickleshttps://chefsopinion.org/wp-content/uploads/2016/04/65.jpgGechinger Schnitzel Weckleadd sliced tomatoes and onions, season with salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2016/04/55.jpgGechinger Schnitzel Wecklespread halved rolls with "Löwensenf" (if not available, substitute with dijon mustard)https://chefsopinion.org/wp-content/uploads/2016/04/45.jpgGechinger Schnitzel Weckledust with corn starch, saute until done2016-07-05T05:31:06+00:00monthlyhttps://chefsopinion.org/2016/04/19/shrimp-vegetables-salad-in-yogurthoney-dressing-with-grilled-jalapenogarlic-bread/https://chefsopinion.org/wp-content/uploads/2016/04/85.jpgShrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic BreadShrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2016/04/79.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic BreadShrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2016/04/67.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic BreadShrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2016/04/57.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic BreadShrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2016/04/47.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadslice sour dough/jalapeno bread thinly, brush with garlic paste, grill an both sideshttps://chefsopinion.org/wp-content/uploads/2016/04/37.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadadd dressing to other salad-ingredients, mix carefullyhttps://chefsopinion.org/wp-content/uploads/2016/04/26.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadfor the dressing, mix mayo, greek yogurt, honey, kosher salt, cayenne pepper and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2016/04/19.jpgShrimp & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Breadshrimp, cucumbers, tomatoes, romaine lettuce, hard-boiled eggs2016-07-05T05:30:11+00:00monthlyhttps://chefsopinion.org/2016/04/20/tomato-spaghetti-with-broccolini-crispy-fried-eggs-and-pangrattato-spaghetti-alla-soupi/https://chefsopinion.org/wp-content/uploads/2016/04/151.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And PangrattatoTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/04/14b.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And PangrattatoTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/04/141.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And PangrattatoTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/04/131.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And PangrattatoTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/04/122.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatosprinkle with grated asiago cheese and fresh basil leaveshttps://chefsopinion.org/wp-content/uploads/2016/04/113.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatotop pasta with the fried eggshttps://chefsopinion.org/wp-content/uploads/2016/04/101.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatoremove eggs to cutting board, cut into small pieceshttps://chefsopinion.org/wp-content/uploads/2016/04/95.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatofry eggs in very hot garlic oil until crisphttps://chefsopinion.org/wp-content/uploads/2016/04/86.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatosprinkle with pangrattatohttps://chefsopinion.org/wp-content/uploads/2016/04/710.jpgTomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattatoplate pasta on serving dish2016-07-05T05:29:38+00:00monthlyhttps://chefsopinion.org/2016/04/22/chicken-noodle-vegetable-soup-recipe-1001/https://chefsopinion.org/wp-content/uploads/2016/04/88.jpg8https://chefsopinion.org/wp-content/uploads/2016/04/712.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 1001https://chefsopinion.org/wp-content/uploads/2016/04/59.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 1001https://chefsopinion.org/wp-content/uploads/2016/04/410.jpg4https://chefsopinion.org/wp-content/uploads/2016/04/39.jpg3add carrots, simmer a few more minuteshttps://chefsopinion.org/wp-content/uploads/2016/04/28.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001chinese egg noodles, grape tomatoes, carrots, cabbage, scallionhttps://chefsopinion.org/wp-content/uploads/2016/04/87.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 1001https://chefsopinion.org/wp-content/uploads/2016/04/711.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 1001https://chefsopinion.org/wp-content/uploads/2016/04/69.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 1001https://chefsopinion.org/wp-content/uploads/2016/04/58.jpgChicken, Noodle & Vegetable Soup - Recipe # 1001Chicken, Noodle & Vegetable Soup - Recipe # 10012016-07-05T05:29:16+00:00monthlyhttps://chefsopinion.org/2016/04/26/stir-fried-squid-udon-noodles-and-bok-choy-in-oyster-sauce-yakiudon/https://chefsopinion.org/wp-content/uploads/2016/04/143.jpg14https://chefsopinion.org/wp-content/uploads/2016/04/142.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)https://chefsopinion.org/wp-content/uploads/2016/04/161.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)https://chefsopinion.org/wp-content/uploads/2016/04/152.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)https://chefsopinion.org/wp-content/uploads/2016/04/132.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)https://chefsopinion.org/wp-content/uploads/2016/04/123.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)https://chefsopinion.org/wp-content/uploads/2016/04/116.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)add udon and squid, check / adjust seasoning https://chefsopinion.org/wp-content/uploads/2016/04/102.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)add sauce mixhttps://chefsopinion.org/wp-content/uploads/2016/04/96.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minutehttps://chefsopinion.org/wp-content/uploads/2016/04/89.jpgStir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve2016-07-05T05:28:37+00:00monthlyhttps://chefsopinion.org/2016/05/09/cheese-coated-pork-chop-with-garlic-broccolini-and-charred-peppers/https://chefsopinion.org/wp-content/uploads/2016/05/74.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred PeppersCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppershttps://chefsopinion.org/wp-content/uploads/2016/05/64.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred PeppersCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppershttps://chefsopinion.org/wp-content/uploads/2016/05/54.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred PeppersCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppershttps://chefsopinion.org/wp-content/uploads/2016/05/44.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppersadd 8 oz of blanched broccolini, 3 oz of charred, pickled peppers, season with kosher salt and fresh-ground black pepper to taste, saute until vegetables are heated; serves onehttps://chefsopinion.org/wp-content/uploads/2016/05/34.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppersmeanwhile, saute lemon wedges in 2 tblsp of olive oil until caramelized, remove, reserve; add 4 gloves of finely slivered garlic to the same pan, saute until lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2016/05/24.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppersbread the pork chop with flour, egg and a 50/50 mixture of bread crumbs and grated parmesan cheese, saute in clarified butter until cooked through and golden and crisphttps://chefsopinion.org/wp-content/uploads/2016/05/113.jpgCheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppersseason pork chop with kosher salt and cayenne pepper to taste2016-07-05T05:28:18+00:00monthlyhttps://chefsopinion.org/2016/05/19/grilled-beef-tenderloin-with-parmesan-roasted-mushrooms/https://chefsopinion.org/wp-content/uploads/2016/05/132.jpgGrilled Beef Tenderloin With Parmesan-Roasted MushroomsGrilled Beef Tenderloin With Parmesan-Roasted Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/05/124.jpgGrilled Beef Tenderloin With Parmesan-Roasted MushroomsGrilled Beef Tenderloin With Parmesan-Roasted Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/05/119.jpgGrilled Beef Tenderloin With Parmesan-Roasted MushroomsGrilled Beef Tenderloin With Parmesan-Roasted Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/05/107.jpgGrilled Beef Tenderloin With Parmesan-Roasted MushroomsGrilled Beef Tenderloin With Parmesan-Roasted Mushroomshttps://chefsopinion.org/wp-content/uploads/2016/05/96.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomscontinue to roast the mushrooms in the oven until golden, sprinkle with chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2016/05/85.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomstop the mushrooms with the crumb/cheese mixturehttps://chefsopinion.org/wp-content/uploads/2016/05/78.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomsprepare a mixture of 2 tblsp panko bread crumbs and 2 tblsp grated parmesan cheese, season with kosher salt and cayenne pepper to tastehttps://chefsopinion.org/wp-content/uploads/2016/05/67.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomsroast in 375F oven for 15 minuteshttps://chefsopinion.org/wp-content/uploads/2016/05/57.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomsseason mushrooms with 1 tblsp soy sauce, granulated garlic, kosher salt and cayenne pepper to taste, add 1 tblsp olive oilhttps://chefsopinion.org/wp-content/uploads/2016/05/47.jpgGrilled Beef Tenderloin With Parmesan-Roasted Mushroomsmeanwhile, clean 6 oz of large botton mushrooms2016-07-05T05:28:03+00:00monthlyhttps://chefsopinion.org/2016/04/29/one-for-the-kids-banananutella-tortilla-roll-with-fresh-raspberries-and-blueberries/https://chefsopinion.org/wp-content/uploads/2016/04/124.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And BlueberriesOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberrieshttps://chefsopinion.org/wp-content/uploads/2016/04/119.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And BlueberriesOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberrieshttps://chefsopinion.org/wp-content/uploads/2016/04/103.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And BlueberriesOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberrieshttps://chefsopinion.org/wp-content/uploads/2016/04/98.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And BlueberriesOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberrieshttps://chefsopinion.org/wp-content/uploads/2016/04/811.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriesbroil until caramelized; to serve, cut into four eaqual pieces, plate with a good helping of the berries, sprinkle with castor sugarhttps://chefsopinion.org/wp-content/uploads/2016/04/715.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriessprinkle with sugarhttps://chefsopinion.org/wp-content/uploads/2016/04/612.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriesrepeathttps://chefsopinion.org/wp-content/uploads/2016/04/5b1.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriesroll tighthttps://chefsopinion.org/wp-content/uploads/2016/04/512.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriestop with a bananahttps://chefsopinion.org/wp-content/uploads/2016/04/413.jpgOne For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberriesspread nutella onto a flour tortilla2016-07-05T05:27:12+00:00monthlyhttps://chefsopinion.org/2016/05/02/breakfast-of-champions-55-cauliflower-and-beef-hash-with-piquant-poached-egg/https://chefsopinion.org/wp-content/uploads/2016/05/17.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached EggBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/05/16.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached EggBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/05/15.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached EggBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/05/14.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached EggBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/05/13.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached EggBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Egghttps://chefsopinion.org/wp-content/uploads/2016/05/12.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Eggplate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)https://chefsopinion.org/wp-content/uploads/2016/05/11.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Eggreturn beef to pan, mix without breaking up cauliflower, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/05/10.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Eggadd the cauliflower, season with salt and pepper, saute until starting to brown, remove from heathttps://chefsopinion.org/wp-content/uploads/2016/05/9.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Eggin the same pan, saute the onions and peppers until onions are caramelizedhttps://chefsopinion.org/wp-content/uploads/2016/05/8.jpgBreakfast Of Champions # 55 - Cauliflower And Beef Hash With Piquant Poached Eggseason beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve2016-07-05T05:26:44+00:00monthlyhttps://chefsopinion.org/2016/05/04/shrimp-and-potato-salad-in-honeyyogurt-dressing/https://chefsopinion.org/wp-content/uploads/2016/05/11b.jpgShrimp And Potato Salad In Honey/Yogurt DressingShrimp And Potato Salad In Honey/Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2016/05/91.jpgShrimp And Potato Salad In Honey/Yogurt Dressinggrill or toast bread of your choicehttps://chefsopinion.org/wp-content/uploads/2016/05/81.jpgShrimp And Potato Salad In Honey/Yogurt Dressingfor the dressing, mix1/3 cup mayo, 1/3 cup yogurt, 1 tblsp honey, kosher salt and cayenne pepper; stir until smootth, check/adjust seasoning, add all other ingredients, mixhttps://chefsopinion.org/wp-content/uploads/2016/05/71.jpgShrimp And Potato Salad In Honey/Yogurt Dressingremove tailshttps://chefsopinion.org/wp-content/uploads/2016/05/61.jpgShrimp And Potato Salad In Honey/Yogurt Dressing1 lb cooked, peeled and deveined shrimphttps://chefsopinion.org/wp-content/uploads/2016/05/51.jpgShrimp And Potato Salad In Honey/Yogurt Dressingdice 1/2 bunch scallions, 2 med-size tomatoes, 1 med- size cucumberhttps://chefsopinion.org/wp-content/uploads/2016/05/41.jpgShrimp And Potato Salad In Honey/Yogurt Dressingsimmer potatoes in salted water until done, drain, let cool to room temperaturehttps://chefsopinion.org/wp-content/uploads/2016/05/31.jpgShrimp And Potato Salad In Honey/Yogurt Dressingwash, peel and dice 2 lbs potatoeshttps://chefsopinion.org/wp-content/uploads/2016/05/21.jpgFresh raw organic honeyThe Good Stuff.....https://chefsopinion.org/wp-content/uploads/2016/05/18.jpgFresh raw organic honeyRaw Organic Honey2016-07-05T05:26:24+00:00monthlyhttps://chefsopinion.org/2016/05/06/swiss-melt-on-sourdough-bread-with-cucumber-and-tomato/https://chefsopinion.org/wp-content/uploads/2016/05/221.jpgSwiss Melt On Sourdough Bread With Cucumber And TomatoSwiss Melt On Sourdough Bread With Cucumber And Tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/211.jpgSwiss Melt On Sourdough Bread With Cucumber And TomatoSwiss Melt On Sourdough Bread With Cucumber And Tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/20b.jpgSwiss Melt On Sourdough Bread With Cucumber And TomatoSwiss Melt On Sourdough Bread With Cucumber And Tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/20.jpgSwiss Melt On Sourdough Bread With Cucumber And TomatoSwiss Melt On Sourdough Bread With Cucumber And Tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/181.jpgSwiss Melt On Sourdough Bread With Cucumber And TomatoSwiss Melt On Sourdough Bread With Cucumber And Tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/171.jpgSwiss Melt On Sourdough Bread With Cucumber And Tomatocut in half, serve with condiments of your choice and a small green saladhttps://chefsopinion.org/wp-content/uploads/2016/05/161.jpgSwiss Melt On Sourdough Bread With Cucumber And Tomatogolden........https://chefsopinion.org/wp-content/uploads/2016/05/151.jpgSwiss Melt On Sourdough Bread With Cucumber And Tomatoturn, cover and cook on the other side until golden and all cheese has melted.https://chefsopinion.org/wp-content/uploads/2016/05/141.jpgSwiss Melt On Sourdough Bread With Cucumber And Tomatogrill or griddle covered very slowly on one side until goldenhttps://chefsopinion.org/wp-content/uploads/2016/05/131.jpgSwiss Melt On Sourdough Bread With Cucumber And Tomatoready to be grilled/broiled.........2016-07-05T05:25:47+00:00monthlyhttps://chefsopinion.org/2016/05/07/german-italian-friendship-deutsch-italienische-freundschaft/https://chefsopinion.org/wp-content/uploads/2016/05/103.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)German-Italian Friendship (Deutsch-Italienische Freundschaft)https://chefsopinion.org/wp-content/uploads/2016/05/93.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)German-Italian Friendship (Deutsch-Italienische Freundschaft)https://chefsopinion.org/wp-content/uploads/2016/05/73.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)German-Italian Friendship (Deutsch-Italienische Freundschaft)https://chefsopinion.org/wp-content/uploads/2016/05/63.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)add 1 lb fresh-cooked spaghetti and one cup of the cooking liquid from the spaghetti, add 2 tblsp grated parmesan cheese, 1tblsp garlic paste and kosher salt and cayenne pepper to taste; to serve, sprinkle with more grated parmesanhttps://chefsopinion.org/wp-content/uploads/2016/05/53.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)add the tomatoes and scallions, saute until tomatoes are heated throughhttps://chefsopinion.org/wp-content/uploads/2016/05/43.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)saute onions in 2 oz whole butter until caramelizedhttps://chefsopinion.org/wp-content/uploads/2016/05/33.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)saute bratwurst in olive oil until browned, remove from pan, reservehttps://chefsopinion.org/wp-content/uploads/2016/05/23.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)2 lbs german bratwurst, slice on the biashttps://chefsopinion.org/wp-content/uploads/2016/05/110.jpgGerman-Italian Friendship (Deutsch-Italienische Freundschaft)2 tblsp finely sliced scallion, 1 whole red finely sliced onion, 2 medium size diced tomatoes2016-07-05T05:25:22+00:00monthlyhttps://chefsopinion.org/2016/05/12/braised-pork-belly-in-ginger-garlic-soy/https://chefsopinion.org/wp-content/uploads/2016/05/7-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & SoySteamed Rice (Fan)https://chefsopinion.org/wp-content/uploads/2016/05/6-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & Soyto serve, sprinkle with finely sliced scallions and accompany with steamed rice (Fan) ( P.S. - if you serve to guests and/or children, you might want to remove the star anis and cinnamon stick before serving)https://chefsopinion.org/wp-content/uploads/2016/05/5-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & SoyBraised Pork Belly In Ginger, Garlic & Soyhttps://chefsopinion.org/wp-content/uploads/2016/05/4-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & SoyBraised Pork Belly In Ginger, Garlic & Soyhttps://chefsopinion.org/wp-content/uploads/2016/05/3-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & Soysimmer until pork is tender but not falling apart and there is about 1/2 cup cooking liquid left (you might have to add more water during cooking); check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/05/2-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & Soybring all ingredients to a slow simmerhttps://chefsopinion.org/wp-content/uploads/2016/05/1-2015_02_12-02_47_08-utc-2016_01_28-06_09_00-utc.jpgBraised Pork Belly In Ginger, Garlic & Soy2 lbs pork belly cut into cubes, 1 stick cinnamon, star anis to taste, 1/2 cup soy sauce, 1 tsp sesame oil, 1 tsp garlic paste, 1/3 tsp grated ginger, 2 cup water, 3 ea sliced scallion (plus more for garnish), kosher salt and chili sauce to taste2016-07-05T05:23:59+00:00monthlyhttps://chefsopinion.org/2016/05/15/open-faced-chicken-sandwich/https://chefsopinion.org/wp-content/uploads/2016/05/76.jpgOpen-Faced Chicken SandwichOpen-Faced Chicken Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/05/55.jpgOpen-Faced Chicken Sandwichbrush generously with tonkatsu sauce , top with sliced tomatoes, season with kosher salt and freshly ground black pepperhttps://chefsopinion.org/wp-content/uploads/2016/05/115.jpgOpen-Faced Chicken SandwichOpen-Faced Chicken Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/05/104.jpgOpen-Faced Chicken SandwichOpen-Faced Chicken Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/05/94.jpgOpen-Faced Chicken SandwichOpen-Faced Chicken Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/05/83.jpgOpen-Faced Chicken SandwichOpen-Faced Chicken Sandwichhttps://chefsopinion.org/wp-content/uploads/2016/05/75.jpgOpen-Faced Chicken Sandwichtop each baguette-half with 5 half-thights, sprinkle with sliced scallionhttps://chefsopinion.org/wp-content/uploads/2016/05/65.jpgOpen-Faced Chicken Sandwichafter chicken is done, let rest for 15 minutes before slicing in halfhttps://chefsopinion.org/wp-content/uploads/2016/05/45.jpgOpen-Faced Chicken Sandwichmeanwhile, slice 1/2 of a baguette length-wise in halfhttps://chefsopinion.org/wp-content/uploads/2016/05/35.jpgOpen-Faced Chicken Sandwichbaste the chicken with the remaining marinade twice during cooking2016-07-05T05:23:31+00:00monthlyhttps://chefsopinion.org/2016/05/17/pork-cabbage-chili-noodles/https://chefsopinion.org/wp-content/uploads/2016/05/106.jpgPork, Cabbage & Chili NoodlesPork, Cabbage & Chili Noodleshttps://chefsopinion.org/wp-content/uploads/2016/05/123.jpgPork, Cabbage & Chili NoodlesPork, Cabbage & Chili Noodleshttps://chefsopinion.org/wp-content/uploads/2016/05/117.jpgPork, Cabbage & Chili NoodlesPork, Cabbage & Chili Noodleshttps://chefsopinion.org/wp-content/uploads/2016/05/105.jpgPork, Cabbage & Chili Noodlestop with the pork / cabbage stew, sprinkle with scallions and pickled chilieshttps://chefsopinion.org/wp-content/uploads/2016/05/95.jpgPork, Cabbage & Chili Noodlesplate noodles on serving dishhttps://chefsopinion.org/wp-content/uploads/2016/05/84.jpgPork, Cabbage & Chili Noodlesmeanwhile, cook and drain 1 lb Chinese egg noodles, add 2 tblsp sesame oil and 3 tblsp peanut oil, mixhttps://chefsopinion.org/wp-content/uploads/2016/05/77.jpgPork, Cabbage & Chili Noodlessimmer until cabbage starts to wilt, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/05/66.jpgPork, Cabbage & Chili Noodlesadd the sauce and 1 cup waterhttps://chefsopinion.org/wp-content/uploads/2016/05/56.jpgPork, Cabbage & Chili Noodlesadd 1 lb diced white cabbagehttps://chefsopinion.org/wp-content/uploads/2016/05/46.jpgPork, Cabbage & Chili Noodlesstir fry until onion is translucent2016-07-05T05:23:00+00:00monthlyhttps://chefsopinion.org/2016/05/22/souffle-chocolate-cheese-cake/https://chefsopinion.org/wp-content/uploads/2016/05/212.jpg21Souffle Chocolate Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2016/05/201.jpg20Souffle Chocolate Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2016/05/191.jpg19Souffle Chocolate Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2016/05/172.jpg17Souffle Chocolate Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2016/05/162.jpg16Souffle Chocolate Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2016/05/152.jpg15plain cakes on the left, chocolate filled on the right; whipped cream (pls don't mess this up by using ready-whip) :-(https://chefsopinion.org/wp-content/uploads/2016/05/142.jpg14cooling down...........https://chefsopinion.org/wp-content/uploads/2016/05/133.jpg13bake at 350F for 45 minutes (or until a inserted toothpick comes out clean); - pls note that cakes will rise like souffles, then, while cooling, deflate back to their original sizehttps://chefsopinion.org/wp-content/uploads/2016/05/12b.jpg12bfill molds to the rim, add filling if desiredhttps://chefsopinion.org/wp-content/uploads/2016/05/125.jpg12lightly spray molds with cooking spray (or brush with butter if preferred)2016-07-05T05:21:52+00:00monthlyhttps://chefsopinion.org/2016/05/23/portuguese-eggs/https://chefsopinion.org/wp-content/uploads/2016/05/192.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/182.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/173.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/163.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/153.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/143.jpgPortuguese Eggsto serve, place bread on bottom of serving dish, top with portuguese eggshttps://chefsopinion.org/wp-content/uploads/2016/05/134.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/127.jpgPortuguese EggsPortuguese Eggshttps://chefsopinion.org/wp-content/uploads/2016/05/1111.jpgPortuguese Eggsadd whole eggs to the stew, sprinkle eggs with kosher salt, simmer slowly until eggs are cooked the way you like them; if you like your eggs more cooked than I do, put them under the broiler for a couple of minutes, ; to serve, sprinkle with herbs of your choice; serves 4 or 5https://chefsopinion.org/wp-content/uploads/2016/05/109.jpgPortuguese Eggsadd the shrimp and 3 oz green peas to the tomatoes, mix, check/adjust seasoning2016-07-05T05:21:00+00:00monthlyhttps://chefsopinion.org/2016/05/25/chicken-and-waffles/https://chefsopinion.org/wp-content/uploads/2016/05/144.jpgChicken And WaffleChicken And Wafflehttps://chefsopinion.org/wp-content/uploads/2016/05/135.jpgChicken And WaffleChicken And Wafflehttps://chefsopinion.org/wp-content/uploads/2016/05/129.jpgChicken And WaffleChicken And Wafflehttps://chefsopinion.org/wp-content/uploads/2016/05/1112.jpgChicken And Waffletop one side of the waffle with a chicken breast, cover the other side of the waffle with smothered onions, sprinkle with more chopped cilantro and a pinch of smoked paprika (paprika optional) ; serves 3 https://chefsopinion.org/wp-content/uploads/2016/05/1010.jpgChicken And Waffleplace waffle on serving platehttps://chefsopinion.org/wp-content/uploads/2016/05/98.jpgChicken And Waffle1 done, 2 to go........https://chefsopinion.org/wp-content/uploads/2016/05/87.jpgChicken And Wafflecook the waffle about 2 minutes longer than usual to get a crisper waffle that can stand-up better to the smothered onions in cream https://chefsopinion.org/wp-content/uploads/2016/05/7b.jpgChicken And Wafflewhile the chicken is sauteeing, prepare the waffle batterhttps://chefsopinion.org/wp-content/uploads/2016/05/711.jpgChicken And Wafflesadd 3 tblsp finely chopped cilantro, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/05/510.jpgChicken And Wafflesadd 1 cup heavy cream and 1/2 cup lager beer, season with kosher salt and cayenne pepper, simmer for 2 minutes, remove from heat2016-07-05T05:20:16+00:00monthlyhttps://chefsopinion.org/2016/05/30/breakfast-of-champions-55-steak-and-egg/https://chefsopinion.org/wp-content/uploads/2016/05/13b1.jpgBreakfast Of Champions # 56 - Steak & EggBreakfast Of Champions # 56 - Steak & Egghttps://chefsopinion.org/wp-content/uploads/2016/05/18b.jpgSteak and EggBreakfast Of Champions # 56 - Steak & Egghttps://chefsopinion.org/wp-content/uploads/2016/05/183.jpgSteak and EggBreakfast Of Champions # 56 - Steak & Egghttps://chefsopinion.org/wp-content/uploads/2016/05/13b.jpgSteak and Eggsprinkle with finely sliced scallions; recipe serves twohttps://chefsopinion.org/wp-content/uploads/2016/05/136.jpgSteak and Eggnape (cover) egg with sauce mornay (cheese sauce)https://chefsopinion.org/wp-content/uploads/2016/05/1210.jpgSteak and Eggtop beef with one egghttps://chefsopinion.org/wp-content/uploads/2016/05/1113.jpgSteak and Eggtop potato with 1 beef filethttps://chefsopinion.org/wp-content/uploads/2016/05/1011.jpgSteak and Eggtop tomato with another slice of potatohttps://chefsopinion.org/wp-content/uploads/2016/05/99.jpgSteak and Eggtop potato with 1 slice tomatohttps://chefsopinion.org/wp-content/uploads/2016/05/88.jpgSteak and Eggto assemble the dish, place 1 slice potato on serving plate2016-07-05T05:19:33+00:00monthlyhttps://chefsopinion.org/2016/06/02/tostadas-al-pescado-fish-tostadas/https://chefsopinion.org/wp-content/uploads/2016/06/131.jpgTostadas Al Pescado (Fish Tostadas)Tostadas Al Pescado (Fish Tostadas)https://chefsopinion.org/wp-content/uploads/2016/06/71.jpgTostadas Al Pescado (Fish Tostadas)Tostadas Al Pescado (Fish Tostadas)https://chefsopinion.org/wp-content/uploads/2016/06/13.jpgTostadas Al Pescado (Fish Tostadas)top with sour cream and chili (chili optional)https://chefsopinion.org/wp-content/uploads/2016/06/12.jpgTostadas Al Pescado (Fish Tostadas)top with salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2016/06/11.jpgTostadas Al Pescado (Fish Tostadas)top with guacamolehttps://chefsopinion.org/wp-content/uploads/2016/06/10.jpgTostadas Al Pescado (Fish Tostadas)top with fish fillet, drizzle with lime juicehttps://chefsopinion.org/wp-content/uploads/2016/06/9.jpgTostadas Al Pescado (Fish Tostadas)top fried tortilla with slawhttps://chefsopinion.org/wp-content/uploads/2016/06/8.jpgTostadas Al Pescado (Fish Tostadas)ready to assemble.....https://chefsopinion.org/wp-content/uploads/2016/06/7.jpgTostadas Al Pescado (Fish Tostadas)Tostadas Al Pescado (Fish Tostadas)https://chefsopinion.org/wp-content/uploads/2016/06/6.jpgTostadas Al Pescado (Fish Tostadas)ahhhh.....2016-07-05T05:17:07+00:00monthlyhttps://chefsopinion.org/2016/06/04/chicken-matzo-ball-and-vegetables-soup-recipe-3731/https://chefsopinion.org/wp-content/uploads/2016/06/82.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731Chicken,Matzo Ball And Vegetable Soup - Recipe # 3731https://chefsopinion.org/wp-content/uploads/2016/06/121.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731Chicken, Matzo Ball And Vegetable Soup - Recipe # 3731https://chefsopinion.org/wp-content/uploads/2016/06/101.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731Chicken, Matzo Ball And Vegetable Soup - Recipe # 3731https://chefsopinion.org/wp-content/uploads/2016/06/91.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731Chicken, Matzo Ball And Vegetable Soup - Recipe # 3731https://chefsopinion.org/wp-content/uploads/2016/06/81.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731add the hot chicken souphttps://chefsopinion.org/wp-content/uploads/2016/06/72.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731divide the chicken and vegetables into 4 serving plates, add one matzo ball to each platehttps://chefsopinion.org/wp-content/uploads/2016/06/2b.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731cook matzo balls according to recipe (pls note that in the picture you see triple the recipe; I prepared triple the recipe because my neighbor requested that I prepare some for her families lunch)https://chefsopinion.org/wp-content/uploads/2016/06/21.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731prepare matzo balls according to recipe (pictured is triple the recipe )https://chefsopinion.org/wp-content/uploads/2016/06/1d.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731add carrots to broth, simmer until carrots are tender, about 4 minutes, remove from heat, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/06/1c.jpgChicken,Matzo Ball And Vegetable Soup - Recipe # 3731when the chicken is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces2016-07-05T05:16:41+00:00monthlyhttps://chefsopinion.org/2016/06/06/beef-paillard-and-chili-cheese-fries-boss-level/https://chefsopinion.org/wp-content/uploads/2016/06/103.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/14b.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/141.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/132.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/122.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/102.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/92.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)Beef Paillard And Chili-Cheese Fries (Boss Level)https://chefsopinion.org/wp-content/uploads/2016/06/83.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)sprinkle second-half of cheese-mixture and 1 tblsp of sliced scallions on top, put under broiler until cheese has melted, about 2 minutes, serve with lime and tonkatsu saucehttps://chefsopinion.org/wp-content/uploads/2016/06/73.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)top paillard with the frieshttps://chefsopinion.org/wp-content/uploads/2016/06/61.jpgBeef Paillard And Chili-Cheese Fries (Boss Level)add 1/2 of cheese mixture, mix well2016-07-05T05:16:14+00:00monthlyhttps://chefsopinion.org/2016/06/09/mongolian-beef/https://chefsopinion.org/wp-content/uploads/2016/06/75.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/x.jpgMongolian Beefgarlic confit for garlic confit paste in progress......unrelated to the mongolian beef, except that I used some of the oil for stirfrying.....https://chefsopinion.org/wp-content/uploads/2016/06/142.jpgMongolian Beef飯 – Fan (Chinese Steamed Rice)https://chefsopinion.org/wp-content/uploads/2016/06/133.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/123.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/111.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/104.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/93.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/84.jpgMongolian BeefMongolian Beefhttps://chefsopinion.org/wp-content/uploads/2016/06/74.jpgMongolian Beefbring to a simmer once, remove from heat, check/adjust seasoning, serve with rice or noodles; serves 22016-07-05T05:15:49+00:00monthlyhttps://chefsopinion.org/2016/06/13/ziti-pie/https://chefsopinion.org/wp-content/uploads/2016/06/86.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/144.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/135.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/113.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/105.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/94.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/85.jpgZiti PieZiti Piehttps://chefsopinion.org/wp-content/uploads/2016/06/76.jpgZiti Piegenerously butter a baking dish or cast iron pan, add the pasta mix, sprinkle with parmesan cheese and bake in a 375F preheated oven until golden and cooked through; serves 6; serve with green salad and tomato saucehttps://chefsopinion.org/wp-content/uploads/2016/06/63.jpgZiti Pieblend all ingredientshttps://chefsopinion.org/wp-content/uploads/2016/06/53.jpgZiti Pieadd the pasta to the eggs, then add 1 cup crumbled gorgonzola, 1/2 cup grated mozzarella, 1/4 cup grated parmesan and 4 stalks sliced scallions2016-07-05T05:15:24+00:00monthlyhttps://chefsopinion.org/2016/06/14/steak-salad-just-a-bit-different/https://chefsopinion.org/wp-content/uploads/2016/06/89.jpgSteak Salad - Just A bit DifferentSteak Salad - Just A bit Differenthttps://chefsopinion.org/wp-content/uploads/2016/06/78.jpgSteak Salad - Just A bit DifferentSteak Salad - Just A bit Differenthttps://chefsopinion.org/wp-content/uploads/2016/06/88.jpgSteak Salad - Just A bit DifferentSteak Salad - Just A bit Differenthttps://chefsopinion.org/wp-content/uploads/2016/06/45.jpgArtichoke & Legume SaladArtichoke & Legume Saladhttps://chefsopinion.org/wp-content/uploads/2016/06/106.jpgSteak Salad - Just A bit DifferentSteak Salad - Just A Bit Differenthttps://chefsopinion.org/wp-content/uploads/2016/06/87.jpgSteak Salad - Just A bit DifferentSteak Salad - Just A Bit Differenthttps://chefsopinion.org/wp-content/uploads/2016/06/77.jpgSteak Salad - Just A bit Differenttop each salad with one sliced steak; recipe serves 4https://chefsopinion.org/wp-content/uploads/2016/06/64.jpgSteak Salad - Just A bit Differentdivide the salad between 4 serving plateshttps://chefsopinion.org/wp-content/uploads/2016/06/54.jpg5mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/06/44.jpg4mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoning2016-07-15T01:28:24+00:00monthlyhttps://chefsopinion.org/2016/06/16/stir-fried-flower-mushrooms-bok-choi-and-carrots-in-hoi-sin-sauce/https://chefsopinion.org/wp-content/uploads/2016/06/710.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/124.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/114.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/10b.jpgStir Fried Flower Mushrooms, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/107.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Saucesteamed rice (Fan)https://chefsopinion.org/wp-content/uploads/2016/06/9b.jpgStir Fried Flower Mushrooms, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/95.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/810.jpgStir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin SauceStir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Saucehttps://chefsopinion.org/wp-content/uploads/2016/06/79.jpgStir Fried Flower Mushrooms, Bok Choi And Carrots In Hoi Sin Sauceadd 1 lb fresh/blanched bok choy and the carrot flowers, simmer another minute, add 1 tsp sesame oil, check/adjust seasoning; serves 2; serve with steamed rice or over rice noodleshttps://chefsopinion.org/wp-content/uploads/2016/06/55.jpgStir Fried Flower Mushrooms, Bok Choi And Carrots In Hoi Sin Sauceprepare a slurry of 1 tblsp cornstarch and 1/3 cup water, add to the mushrooms, bring to a simmer again2016-07-05T05:14:32+00:00monthlyhttps://chefsopinion.org/2016/06/21/whatapig-pork-peppers-on-baguette/https://chefsopinion.org/wp-content/uploads/2016/06/811.jpgWhatAPig - Pork & Peppers On Baguette"WhatAPig" - Pork & Peppers On Baguettehttps://chefsopinion.org/wp-content/uploads/2016/06/7b.jpg"WhatAPig" - Pork & Peppers On Baguettetop baguette with the sauteed pork, onions and peppershttps://chefsopinion.org/wp-content/uploads/2016/06/711.jpgWhatAPig - Pork & Peppers On Baguette"WhatAPig" - Pork & Peppers On Baguettehttps://chefsopinion.org/wp-content/uploads/2016/06/65.jpgWhatAPig - Pork & Peppers On Baguette"WhatAPig" - Pork & Peppers On Baguettehttps://chefsopinion.org/wp-content/uploads/2016/06/5b1.jpgWhatAPig - Pork & Peppers On Baguette"WhatAPig" - Pork & Peppers On Baguettehttps://chefsopinion.org/wp-content/uploads/2016/06/56.jpgWhatAPig - Pork & Peppers On Baguettespread baguette with 3 tblsp whole grain "Maille Dijon Mustard"https://chefsopinion.org/wp-content/uploads/2016/06/4b1.jpgWhatAPig - Pork & Peppers On Baguettecut 1/2 fresh french baguette lengthwise in half, leaving it attached in the center by the crusthttps://chefsopinion.org/wp-content/uploads/2016/06/47.jpgWhatAPig - Pork & Peppers On Baguetteadd 1/2 medium size red pepper 1/2 med size green pepper and 1/2 med size onion, all cut into fine julienne, season veggies with salt and pepper to taste, saute until heated throughhttps://chefsopinion.org/wp-content/uploads/2016/06/35.jpgWhatAPig - Pork & Peppers On Baguettesaute pork in 1 tblsp vegetable oil until browned and cooked throughhttps://chefsopinion.org/wp-content/uploads/2016/06/26.jpgWhatAPig - Pork & Peppers On Baguetteseason pork with kosher salt, cayenne pepper and granulated garlic to taste2016-07-05T05:14:05+00:00monthlyhttps://chefsopinion.org/2016/06/22/singapore-noodles-singapore-mei-fun-%e6%96%b0%e6%b4%b2%e7%b1%b3%e7%b2%89-%e6%98%9f%e6%b4%b2%e7%82%92%e7%b1%b3-%e6%98%9f%e6%b4%b2%e7%b1%b3%e7%b2%89/https://chefsopinion.org/wp-content/uploads/2016/06/20.jpgSingapore NoodlesSingapore Noodleshttps://chefsopinion.org/wp-content/uploads/2016/06/191.jpgSingapore NoodlesSingapore Noodleshttps://chefsopinion.org/wp-content/uploads/2016/06/181.jpgSingapore NoodlesSingapore Noodleshttps://chefsopinion.org/wp-content/uploads/2016/06/161.jpgSingapore NoodlesSingapore Noodleshttps://chefsopinion.org/wp-content/uploads/2016/06/151.jpgSingapore Noodlesstir fry another minute, check/adjust the seasoning https://chefsopinion.org/wp-content/uploads/2016/06/146.jpg14https://chefsopinion.org/wp-content/uploads/2016/06/137.jpg13https://chefsopinion.org/wp-content/uploads/2016/06/145.jpgSingapore Noodlesreturn the veggies, shrimp and chicken to the pan, add the seasoning/sauce, stir fry until all is well mixedhttps://chefsopinion.org/wp-content/uploads/2016/06/136.jpgSingapore Noodlesmix the eggs and rice sticks well, stir fry another two minutes, add 3 tblsp good quality curry powder, stir fry for another minute until well mixedhttps://chefsopinion.org/wp-content/uploads/2016/06/125.jpgSingapore Noodlesscramble the eggs until set2016-07-05T05:13:39+00:00monthlyhttps://chefsopinion.org/2016/06/24/ox-tripe-two-ways/https://chefsopinion.org/wp-content/uploads/2016/06/139.jpgCreamy Ox Tripe StewCreamy Ox Tripe Stewhttps://chefsopinion.org/wp-content/uploads/2016/06/98.jpgClear Ox Tripe StewClear Ox Tripe Stewhttps://chefsopinion.org/wp-content/uploads/2016/06/147.jpgOx Tripe Two Way'sCreamy Ox Tripe Stewhttps://chefsopinion.org/wp-content/uploads/2016/06/138.jpgOx Tripe Two Way'sto serve, drizzle with chili oil and sprinkle with finely sliced scallions and chopped cilantro https://chefsopinion.org/wp-content/uploads/2016/06/126.jpgOx Tripe Two Way'sCreamy Ox Tripe Stewhttps://chefsopinion.org/wp-content/uploads/2016/06/11b.jpgOx Tripe Two Way'sreturn mixture to the remaining 3/4 of the reserved stew, mix well, add reserved tripe, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/06/118.jpgOx Tripe Two Way'sadd 1 cup heavy cream, mixhttps://chefsopinion.org/wp-content/uploads/2016/06/109.jpgOx Tripe Two Way'sfor second recipe, blend 1/4 of reserved stew with 1 tblsp grated parmesan until smoothhttps://chefsopinion.org/wp-content/uploads/2016/06/97.jpgOx Tripe Two Way'sadd 1 half of the tripe to the stew; to serve, sprinkle with chopped cilantro, finely sliced scallions and grated parmesan cheese (optional)https://chefsopinion.org/wp-content/uploads/2016/06/813.jpgOx Tripe Two Way'sClear Oxtripe Stew2016-07-05T05:11:32+00:00monthlyhttps://chefsopinion.org/2016/06/27/a-pig-and-a-hoagie/https://chefsopinion.org/wp-content/uploads/2016/06/149.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/1311.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/128.jpgA Pig And A HoagieA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/1011.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/910.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/815.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/148.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/13b.jpgbraised pork bellyA Pig And A Hoagiehttps://chefsopinion.org/wp-content/uploads/2016/06/1310.jpgbraised pork bellytop ea hoagie with the reserved top halves of the hoagieshttps://chefsopinion.org/wp-content/uploads/2016/06/127.jpgbraised pork bellytop ea hoagie with half of the salsa2016-07-05T05:11:03+00:00monthlyhttps://chefsopinion.org/2016/06/30/cucumber-and-carrot-slaw-in-greek-yogurt-dressing/https://chefsopinion.org/wp-content/uploads/2016/06/911.jpgCucumber Carrot Slaw In Greek Yogurt DressingCucumber Carrot Slaw In Greek Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2016/06/816.jpgCucumber Carrot Slaw In Greek Yogurt DressingCucumber Carrot Slaw In Greek Yogurt Dressinghttps://chefsopinion.org/wp-content/uploads/2016/06/715.jpgCucumber Carrot Slaw In Greek Yogurt Dressingcheck/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2016/06/69.jpgCucumber Carrot Slaw In Greek Yogurt Dressingadd 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, mix all togetherhttps://chefsopinion.org/wp-content/uploads/2016/06/411.jpgCucumber Carrot Slaw In Greek Yogurt Dressingadd 1 lb freshly shredded raw carrotshttps://chefsopinion.org/wp-content/uploads/2016/06/39.jpgCucumber Carrot Slaw In Greek Yogurt Dressingafter 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquidhttps://chefsopinion.org/wp-content/uploads/2016/06/210.jpgCucumber Carrot Slaw In Greek Yogurt Dressingseason generously with 2 tblsp kosher salt, mix well, set aside for 15 minuteshttps://chefsopinion.org/wp-content/uploads/2016/06/120.jpgCucumber Carrot Slaw In Greek Yogurt Dressingslice 1 lb of cucumbers into thin slices2016-07-05T05:05:58+00:00monthlyhttps://chefsopinion.org/2016/07/01/one-for-the-kids-3-strawberry-and-chocolate-pudding-pockets/https://chefsopinion.org/wp-content/uploads/2016/07/7.jpgStrawberry And Chocolate Pudding PocketsStrawberry And Chocolate Pudding Pockethttps://chefsopinion.org/wp-content/uploads/2016/07/6.jpgStrawberry And Chocolate Pudding PocketsStrawberry And Chocolate Pudding Pockethttps://chefsopinion.org/wp-content/uploads/2016/07/4.jpgStrawberry And Chocolate Pudding PocketsStrawberry And Chocolate Pudding Pockethttps://chefsopinion.org/wp-content/uploads/2016/07/3.jpgStrawberry And Chocolate Pudding Pocketstop ea triangle with another triangle of dough, lightly press the edges to seal the dough, kake in a pre-heated oven at 350F until golden and crisp, about 20 to 30 minutes, depending on the amount and moisture of the filling; to serve, sprinkle with castor sugar, decorate with more strawberries and a whipped cream rosette (optional) ; serves 4https://chefsopinion.org/wp-content/uploads/2016/07/2.jpgStrawberry And Chocolate Pudding Pocketsadd 1 tblsp chocolate pudding to ea triangle (optional)https://chefsopinion.org/wp-content/uploads/2016/07/1.jpgStrawberry And Chocolate Pudding Pocketsunroll the dough and divide into it's 8 pre-cut triangles, place 4 of the triangles on a foil-lined, dry baking sheet (no grease), top ea triangle with 1/3 cup frseh strawberries2016-07-05T05:05:26+00:00monthlyhttps://chefsopinion.org/2016/07/02/bulalo-kansi-beef-bone-marrow-soup/https://chefsopinion.org/wp-content/uploads/2016/07/121.jpgBulaloBulalohttps://chefsopinion.org/wp-content/uploads/2016/07/112.jpgBulaloBulalohttps://chefsopinion.org/wp-content/uploads/2016/07/91.jpgBulaloBulalo https://chefsopinion.org/2016/07/02/bulalo-kansi-beef-bone-marrow-soup/https://chefsopinion.org/wp-content/uploads/2016/07/81.jpgBulaloBulalohttps://chefsopinion.org/wp-content/uploads/2016/07/13.jpgbella and bulalobulalo - madam's favorite too.........https://chefsopinion.org/wp-content/uploads/2016/07/12.jpgBulaloBulalohttps://chefsopinion.org/wp-content/uploads/2016/07/111.jpgBulalotop with beef stockhttps://chefsopinion.org/wp-content/uploads/2016/07/10.jpgBulalotop rice with veggies, beef, collagen and marrowhttps://chefsopinion.org/wp-content/uploads/2016/07/9.jpgBulaloserve bulalo with plain steamed ricehttps://chefsopinion.org/wp-content/uploads/2016/07/8.jpgBulaloto serve, sprinkle with fried shallots (optional) serves 22016-07-20T02:55:00+00:00monthlyhttps://chefsopinion.org/2012/05/08/nutella-banana-on-rye/2016-07-01T20:15:08+00:00monthlyhttps://chefsopinion.org/2013/07/17/gnocchi-prosciutto-asparagus-parmigiano-reggiano/https://chefsopinion.org/wp-content/uploads/2013/07/510.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/414.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/315.jpg3Gnocchi, Prosciutto, Asparagus & Parmigiano Reggianohttps://chefsopinion.org/wp-content/uploads/2013/07/217.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/117.jpg12016-06-25T21:55:46+00:00monthlyhttps://chefsopinion.org/2013/11/30/mondongo-a-la-soupi-ox-tripe-chicken-gizzard-my-way/https://chefsopinion.org/wp-content/uploads/2013/11/9c11.jpgMondongo A La SoupiMondongo A La Soupihttps://chefsopinion.org/wp-content/uploads/2013/11/9d1.jpg9dOx Tripe & Gizzard Stewhttps://chefsopinion.org/wp-content/uploads/2013/11/9c1.jpg9cOxtripe & Gizzards My Wayhttps://chefsopinion.org/wp-content/uploads/2013/11/9b2.jpg9bMondongo A La Soupihttps://chefsopinion.org/wp-content/uploads/2013/11/9a1.jpg9aSprinkle with young basil. Serve with bread or ricehttps://chefsopinion.org/wp-content/uploads/2013/11/93.jpg9simmer until potatoes are cooked. Check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2013/11/85.jpg8add dark beerhttps://chefsopinion.org/wp-content/uploads/2013/11/78.jpg7add beans, potatoes and chilieshttps://chefsopinion.org/wp-content/uploads/2013/11/610.jpg6simmer until tripe is tenderhttps://chefsopinion.org/wp-content/uploads/2013/11/511.jpg5deglaze with red wine and vinegar2016-06-24T21:04:08+00:00monthlyhttps://chefsopinion.org/2012/05/03/sauteed-salmon-trout/2016-06-12T05:15:26+00:00monthlyhttps://chefsopinion.org/2012/06/07/pumpkin-snow-peas-walnut-burger/2016-06-10T06:18:15+00:00monthlyhttps://chefsopinion.org/2015/09/20/schwabischer-zwiebelrostbraten-mit-bratkartoffeln-for-sam/https://chefsopinion.org/wp-content/uploads/2015/09/124.jpgSchwäbischer Zwiebelrostbraten Mit BratkartoffelnSchwäbischer Zwiebelrostbraten Mit Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/09/119.jpgSchwäbischer Zwiebelrostbraten Mit BratkartoffelnSchwäbischer Zwiebelrostbraten Mit Bratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/09/10b.jpgSchwäbischer Zwiebelrostbraten Mit Bratkartoffelntop with onionshttps://chefsopinion.org/wp-content/uploads/2015/09/103.jpgSchwäbischer Zwiebelrostbraten Mit Bratkartoffelnnapé steak and potatoes with red-wine saucehttps://chefsopinion.org/wp-content/uploads/2015/09/94.jpgSchwäbischer Zwiebelrostbraten Mit Bratkartoffelntop with rostbratenhttps://chefsopinion.org/wp-content/uploads/2015/09/87.jpgbratkartoffelnBratkartoffelnhttps://chefsopinion.org/wp-content/uploads/2015/09/6b2.jpgsautierte zwiebelnremove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2015/09/68.jpgsautierte zwiebelnin same pan, saute finely sliced onions, seasoned with kosher salt and cayenne pepper, until crisp and goldenhttps://chefsopinion.org/wp-content/uploads/2015/09/58.jpgSchwäbischer Zwiebelrostbraten Mit Bratkartoffelnsaute in clarified butter until medium, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2015/09/46.jpgSchwäbischer Zwiebelrostbraten Mit Bratkartoffelndust both sides in a/p flour2016-06-07T01:38:31+00:00monthlyhttps://chefsopinion.org/2012/09/02/beef-broth-with-matzoh-balls-veal-ribs/https://chefsopinion.org/wp-content/uploads/2012/09/42.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/13.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/22.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/32.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/52.jpg52016-06-04T03:11:38+00:00monthlyhttps://chefsopinion.org/2013/05/18/chickenbreast-zitoni-tagliati-in-spicy-red-wine-mascarpone-cream/https://chefsopinion.org/wp-content/uploads/2013/05/75.jpg7https://chefsopinion.org/wp-content/uploads/2013/05/67.jpg6https://chefsopinion.org/wp-content/uploads/2013/05/57.jpgChickenbreast & Zitoni Tagliati In Spycy Red Wine & Mascarpone CreamChickenbreast & Zitoni Tagliati In Spycy Red Wine & Mascarpone Creamhttps://chefsopinion.org/wp-content/uploads/2013/05/47.jpg4https://chefsopinion.org/wp-content/uploads/2013/05/37.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/28.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/19.jpg12016-05-26T03:00:25+00:00monthlyhttps://chefsopinion.org/2013/09/23/soup-sandwich-small-budget-big-taste/https://chefsopinion.org/wp-content/uploads/2013/09/9e2.jpg9eTomato bisque & jamón serrano sandwich with boursin cheese on pita breadhttps://chefsopinion.org/wp-content/uploads/2013/09/9d2.jpg9d"Soup & Sandwich" https://chefsopinion.org/wp-content/uploads/2013/09/9c3.jpg9cAdd a dollop of sour cream to tomato bisquehttps://chefsopinion.org/wp-content/uploads/2013/09/9b4.jpg9bTomato bisquehttps://chefsopinion.org/wp-content/uploads/2013/09/91.jpg9Add jamón serrano, top with radish and scallionshttps://chefsopinion.org/wp-content/uploads/2013/09/85.jpg8Add garlic & herb boursinhttps://chefsopinion.org/wp-content/uploads/2013/09/711.jpg7Pita breadhttps://chefsopinion.org/wp-content/uploads/2013/09/611.jpg6Add heavy cream, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2013/09/514.jpg5Blend until smoothhttps://chefsopinion.org/wp-content/uploads/2013/09/414.jpg4Simmer for 20 minutes, add merlot2016-05-17T16:38:23+00:00monthlyhttps://chefsopinion.org/2013/07/12/tonkatsu-dipping-sauce/https://chefsopinion.org/wp-content/uploads/2013/07/57.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/49.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/312.jpg3Tonkatsu & Dipping Saucehttps://chefsopinion.org/wp-content/uploads/2013/07/212.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/112.jpg12016-05-17T16:33:26+00:00monthlyhttps://chefsopinion.org/2012/12/24/parmesan-encrusted-pork-cutlet-sauteed-potatoes-chili-butter/https://chefsopinion.org/wp-content/uploads/2012/12/87.jpg8https://chefsopinion.org/wp-content/uploads/2012/12/79.jpg7https://chefsopinion.org/wp-content/uploads/2012/12/69.jpg6https://chefsopinion.org/wp-content/uploads/2012/12/512.jpg5https://chefsopinion.org/wp-content/uploads/2012/12/412.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/316.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/116.jpg12016-05-10T06:04:23+00:00monthlyhttps://chefsopinion.org/2012/12/27/curried-lentil-soup-with-pork-pork/https://chefsopinion.org/wp-content/uploads/2012/12/415.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/319.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/218.jpg2https://chefsopinion.org/wp-content/uploads/2012/12/119.jpg12016-05-10T06:02:00+00:00monthlyhttps://chefsopinion.org/2013/07/14/schweine-braten-roast-pork-butt/https://chefsopinion.org/wp-content/uploads/2013/07/9c.jpg9chttps://chefsopinion.org/wp-content/uploads/2013/07/9b.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/07/9a.jpg9ahttps://chefsopinion.org/wp-content/uploads/2013/07/83.jpg8https://chefsopinion.org/wp-content/uploads/2013/07/76.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/67.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/59.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/412.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/313.jpg3"Schweine Braten" (Roast Pork Butt)https://chefsopinion.org/wp-content/uploads/2013/07/215.jpg22016-05-10T05:59:55+00:00monthlyhttps://chefsopinion.org/2013/11/10/whole-roast-pork-filet-green-peppercorn-cream-twice-baked-beets-potato-gratinated-broccoli/https://chefsopinion.org/wp-content/uploads/2013/11/18.jpg18roast pork tender loinhttps://chefsopinion.org/wp-content/uploads/2013/11/17.jpg17roast pork tender loinhttps://chefsopinion.org/wp-content/uploads/2013/11/16.jpg16Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccolihttps://chefsopinion.org/wp-content/uploads/2013/11/15.jpg15baked until goldenhttps://chefsopinion.org/wp-content/uploads/2013/11/14.jpg14napped with sauce mornayhttps://chefsopinion.org/wp-content/uploads/2013/11/13.jpg13blanched broccoli floretteshttps://chefsopinion.org/wp-content/uploads/2013/11/12.jpg12baked potato/beets, topped with sour cream and chiveshttps://chefsopinion.org/wp-content/uploads/2013/11/111.jpg11stuffed potato shell, ready to bakehttps://chefsopinion.org/wp-content/uploads/2013/11/10.jpg10empty potato shellhttps://chefsopinion.org/wp-content/uploads/2013/11/9.jpg9mix well. If too loose, add a bit of mie de pain2016-05-10T05:57:03+00:00monthlyhttps://chefsopinion.org/2014/02/15/spicy-pork-rib-sousse/https://chefsopinion.org/wp-content/uploads/2014/02/76.jpg7Spicy Pork Rib Sousehttps://chefsopinion.org/wp-content/uploads/2014/02/64.jpg6Spicy Pork Rib Sousehttps://chefsopinion.org/wp-content/uploads/2014/02/56.jpg5Spicy Pork Rib Sousehttps://chefsopinion.org/wp-content/uploads/2014/02/46.jpg4Spicy Pork Rib Sousehttps://chefsopinion.org/wp-content/uploads/2014/02/36.jpg3when ribs are tender, transfer to a hot dressing made of vinegar, kosher salt, garlic paste, hot sauce, red onions, tomatoes and sliced chiles, let cool to room temparature, sprinkle with oregano and cilantrohttps://chefsopinion.org/wp-content/uploads/2014/02/26.jpg2Spicy Pork Rib Sousehttps://chefsopinion.org/wp-content/uploads/2014/02/110.jpg1simmer ribs in water seasoned with vinegar, hot sauce, kosher salt and lot's of garlic paste2016-05-10T05:54:52+00:00monthlyhttps://chefsopinion.org/2014/12/31/pork-soup-with-pork-leek-dumplings-baby-bok-choy-and-scallions/https://chefsopinion.org/wp-content/uploads/2014/12/xxx.jpgxxxPork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallionshttps://chefsopinion.org/wp-content/uploads/2014/12/414.jpg4https://chefsopinion.org/wp-content/uploads/2014/12/314.jpg3Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallionshttps://chefsopinion.org/wp-content/uploads/2014/12/413.jpg4Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallionshttps://chefsopinion.org/wp-content/uploads/2014/12/2b.jpg2bsimmer bok choy for no more than 2 minutes, to serve, add sliced scallionshttps://chefsopinion.org/wp-content/uploads/2014/12/213.jpgresearching and understanding the food labels of the foodseason broth with kosher salt, chili oil, sesame oil, grated ginger and garlic paste, ass bok choyhttps://chefsopinion.org/wp-content/uploads/2014/12/128.jpg1https://chefsopinion.org/wp-content/uploads/2014/12/127.jpgPork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallionsfor dumpling filling, mix ground pork, grated ginger, garlic paste, finely diced water chestnuts, salt, cayenne pepper and sesame oil, wrap with dumpling wrappers, simmer in pork broth until done, about 4 minutes2016-05-10T05:51:11+00:00monthlyhttps://chefsopinion.org/2012/06/23/sardine-sandwiches-on-knackebrod/https://chefsopinion.org/wp-content/uploads/2012/06/425.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/329.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/228.jpg2https://chefsopinion.org/wp-content/uploads/2012/06/135.jpg12016-05-07T05:22:45+00:00monthlyhttps://chefsopinion.org/2016/04/28/naan-pizza/https://chefsopinion.org/wp-content/uploads/2016/04/97.jpgNaan PizzaNaan Pizzahttps://chefsopinion.org/wp-content/uploads/2016/04/810.jpgNaan PizzaNaan Pizzahttps://chefsopinion.org/wp-content/uploads/2016/04/714.jpgNaan PizzaNaan Pizzahttps://chefsopinion.org/wp-content/uploads/2016/04/611.jpgNaan Pizzabake at 350F until cheese is melted and salami is heated through; naan should be crisp on the outside but still soft on the inside; to serve, sprinkle with fresh basil chiffonadehttps://chefsopinion.org/wp-content/uploads/2016/04/511.jpgNaan Pizzasprinkle with shredded mozzarellahttps://chefsopinion.org/wp-content/uploads/2016/04/412.jpgNaan Pizzaadd avocado and salamihttps://chefsopinion.org/wp-content/uploads/2016/04/311.jpgNaan Pizzaspread spicy salsa mexicana on naanhttps://chefsopinion.org/wp-content/uploads/2016/04/210.jpgNaan Pizzadice salami, remove avocado from shellhttps://chefsopinion.org/wp-content/uploads/2016/04/117.jpgNaan Pizzabrush naan with garlic confit paste on both sides2016-04-29T15:55:01+00:00monthlyhttps://chefsopinion.org/2012/06/05/pizza-declared-a-vegetable-by-congress/2016-04-28T06:44:08+00:00monthlyhttps://chefsopinion.org/2012/06/14/naan-brie-vegetable-pizza/2016-04-28T06:42:53+00:00monthlyhttps://chefsopinion.org/2013/03/09/asparagus-brie-pizza/https://chefsopinion.org/wp-content/uploads/2013/03/81.jpg8https://chefsopinion.org/wp-content/uploads/2013/03/71.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/62.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/55.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/4a.jpg4aPizzahttps://chefsopinion.org/wp-content/uploads/2013/03/46.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/36.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/26.jpg22016-04-28T06:41:56+00:00monthlyhttps://chefsopinion.org/2013/08/09/shrimp-anchovies-brie-cheese-pizza/https://chefsopinion.org/wp-content/uploads/2013/08/610.jpg6Shrimp. Anchovies & Brie Pizzahttps://chefsopinion.org/wp-content/uploads/2013/08/511.jpg5https://chefsopinion.org/wp-content/uploads/2013/08/410.jpg4https://chefsopinion.org/wp-content/uploads/2013/08/311.jpg3https://chefsopinion.org/wp-content/uploads/2013/08/210.jpg2https://chefsopinion.org/wp-content/uploads/2013/08/111.jpg1Mise En Place : Pizza Dough, Anchovies, Tomato, Brie Cheese, Cilantro, Oregano, Corn Meal, Chili Flakes.2016-04-28T06:39:05+00:00monthlyhttps://chefsopinion.org/2013/08/19/pizza-with-mushroom-gorgonzola-gruyere-tomato-onion-arugula/https://chefsopinion.org/wp-content/uploads/2013/08/617.jpg6Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugulahttps://chefsopinion.org/wp-content/uploads/2013/08/519.jpg5Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugulahttps://chefsopinion.org/wp-content/uploads/2013/08/419.jpg4Toss Arugula With Vinaigrette, Sprinkle Over Pizzahttps://chefsopinion.org/wp-content/uploads/2013/08/319.jpg3Top Pizza With Mushrooms , Tomato And Gorgonzola, Sprinkle With Grated Gruyere, Bakehttps://chefsopinion.org/wp-content/uploads/2013/08/219.jpg2Saute Mushroom In Olive Oil, Season With Garlic Paste, Salt And Pepperhttps://chefsopinion.org/wp-content/uploads/2013/08/120.jpg12016-04-28T06:37:43+00:00monthlyhttps://chefsopinion.org/2014/02/08/mushroom-pizza-with-edamame/https://chefsopinion.org/wp-content/uploads/2014/02/151.jpg15Mushroom Pizza With Edamamehttps://chefsopinion.org/wp-content/uploads/2014/02/141.jpg14top with hearts of romaine in garlic vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/02/131.jpg13Mushroom Pizza With Edamamehttps://chefsopinion.org/wp-content/uploads/2014/02/121.jpg12almost....https://chefsopinion.org/wp-content/uploads/2014/02/111.jpg11drizzle with chili oilhttps://chefsopinion.org/wp-content/uploads/2014/02/101.jpg10almost donehttps://chefsopinion.org/wp-content/uploads/2014/02/93.jpg9bake at 500 Fhttps://chefsopinion.org/wp-content/uploads/2014/02/83.jpg8top with mushroom mixture, sprinkle with freshly grated parmegiano reggianohttps://chefsopinion.org/wp-content/uploads/2014/02/74.jpg7roll pizza dough, place on cornmeal dusted sheetpan, sprinkle with mozzarellahttps://chefsopinion.org/wp-content/uploads/2014/02/54.jpg5add tomatoes and blanched edamame, season with oregano, salt and pepper2016-04-28T06:36:01+00:00monthlyhttps://chefsopinion.org/2012/12/25/more-udon/https://chefsopinion.org/wp-content/uploads/2012/12/610.jpg6https://chefsopinion.org/wp-content/uploads/2012/12/513.jpg5https://chefsopinion.org/wp-content/uploads/2012/12/413.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/317.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/216.jpg2https://chefsopinion.org/wp-content/uploads/2012/12/117.jpg12016-04-26T22:53:23+00:00monthlyhttps://chefsopinion.org/2012/05/28/yaki-udon/2016-04-26T22:45:35+00:00monthlyhttps://chefsopinion.org/2012/07/24/vegetarian-yaki-udon/https://chefsopinion.org/wp-content/uploads/2012/07/428.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/425.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/324.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/228.jpg2https://chefsopinion.org/wp-content/uploads/2012/07/129.jpg12016-04-26T22:44:30+00:00monthlyhttps://chefsopinion.org/2012/12/20/udon-seafood-bok-choy/https://chefsopinion.org/wp-content/uploads/2012/12/59.jpg5https://chefsopinion.org/wp-content/uploads/2012/12/49.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/313.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/213.jpg2https://chefsopinion.org/wp-content/uploads/2012/12/113.jpg12016-04-26T22:42:25+00:00monthlyhttps://chefsopinion.org/2013/09/07/%e7%89%9b%e8%82%89%e7%84%bc%e3%81%8d%e3%81%86%e3%81%a8%e3%82%99%e3%82%93-gyuniku-yakiudon-beef-yaki-udon/https://chefsopinion.org/wp-content/uploads/2013/09/73.jpg7牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udonhttps://chefsopinion.org/wp-content/uploads/2013/09/63.jpg6牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udonhttps://chefsopinion.org/wp-content/uploads/2013/09/55.jpg5牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udonhttps://chefsopinion.org/wp-content/uploads/2013/09/45.jpg4Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well. https://chefsopinion.org/wp-content/uploads/2013/09/35.jpg3Add blanched bok choy and bean sprouts, saute until heated through. https://chefsopinion.org/wp-content/uploads/2013/09/25.jpg2Add straw mushroom, saute another minute. https://chefsopinion.org/wp-content/uploads/2013/09/15.jpg1Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil. 2016-04-26T22:38:21+00:00monthlyhttps://chefsopinion.org/2013/07/24/asian-inspired-duck-udon-soup/https://chefsopinion.org/wp-content/uploads/2013/07/86.jpg8https://chefsopinion.org/wp-content/uploads/2013/07/710.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/612.jpg6Asian Inspired Duck & Udon Soup https://chefsopinion.org/wp-content/uploads/2013/07/516.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/420.jpg4blanch vegetableshttps://chefsopinion.org/wp-content/uploads/2013/07/321.jpg3Strain Stockhttps://chefsopinion.org/wp-content/uploads/2013/07/223.jpg2Simmer Stockhttps://chefsopinion.org/wp-content/uploads/2013/07/123.jpg1Mise En Place2016-04-26T22:35:38+00:00monthlyhttps://chefsopinion.org/2013/03/11/escargots-bourguignon-snails-in-garlic-herb-butter/https://chefsopinion.org/wp-content/uploads/2013/03/56.jpg5The Beast Devours Escargothttps://chefsopinion.org/wp-content/uploads/2013/03/47.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/38.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/28.jpg2 Escargot Bourguignonhttps://chefsopinion.org/wp-content/uploads/2013/03/17.jpg1https://chefsopinion.org/wp-content/uploads/2013/03/37.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/27.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/16.jpg12016-04-19T20:20:14+00:00monthlyhttps://chefsopinion.org/2012/07/13/cancun-cowboys/https://chefsopinion.org/wp-content/uploads/2012/07/76.jpg7https://chefsopinion.org/wp-content/uploads/2012/07/68.jpg6https://chefsopinion.org/wp-content/uploads/2012/07/58.jpg5https://chefsopinion.org/wp-content/uploads/2012/07/411.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/311.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/211.jpg2https://chefsopinion.org/wp-content/uploads/2012/07/112.jpg12016-04-06T02:47:37+00:00monthlyhttps://chefsopinion.org/2012/06/19/1298/https://chefsopinion.org/wp-content/uploads/2012/06/552774_423780041000702_1296400146_n.jpg552774_423780041000702_1296400146_nhttps://chefsopinion.org/wp-content/uploads/2012/06/538647_423780121000694_709192339_n.jpg538647_423780121000694_709192339_nhttps://chefsopinion.org/wp-content/uploads/2012/06/179584_423780007667372_30845849_n.jpg179584_423780007667372_30845849_nhttps://chefsopinion.org/wp-content/uploads/2012/06/165866_423780077667365_964488601_n.jpg165866_423780077667365_964488601_nhttps://chefsopinion.org/wp-content/uploads/2012/06/7960_423779941000712_790780635_n.jpg7960_423779941000712_790780635_nhttps://chefsopinion.org/wp-content/uploads/2012/06/7960_423779941000712_790780635_n-1.jpg7960_423779941000712_790780635_n (1)https://chefsopinion.org/wp-content/uploads/2012/06/518.jpg5https://chefsopinion.org/wp-content/uploads/2012/06/420.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/323.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/222.jpg22016-04-05T04:40:37+00:00monthlyhttps://chefsopinion.org/2012/06/15/rotkohl-salat-red-cabbage-slaw/https://chefsopinion.org/wp-content/uploads/2012/06/416.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/319.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/218.jpg2https://chefsopinion.org/wp-content/uploads/2012/06/123.jpg12016-04-05T04:16:59+00:00monthlyhttps://chefsopinion.org/2012/06/15/weisskraut-salat-white-cabbage-slaw/https://chefsopinion.org/wp-content/uploads/2012/06/417.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/320.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/219.jpg2https://chefsopinion.org/wp-content/uploads/2012/06/124.jpg12016-04-05T04:13:27+00:00monthlyhttps://chefsopinion.org/2013/01/18/gizzard-adobo/https://chefsopinion.org/wp-content/uploads/2013/01/111.jpg1https://chefsopinion.org/wp-content/uploads/2013/01/211.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/39.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/47.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/68.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/75.jpg7Chicken Gizzard Adobohttps://chefsopinion.org/wp-content/uploads/2013/01/84.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/510.jpg52020-03-31T02:24:21+00:00monthlyhttps://chefsopinion.org/2013/07/13/spicy-chicken-fajitas/https://chefsopinion.org/wp-content/uploads/2013/07/82.jpg8"Spicy Chicken Fajas"https://chefsopinion.org/wp-content/uploads/2013/07/75.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/66.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/58.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/410.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/213.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/113.jpg12016-03-31T02:47:46+00:00monthlyhttps://chefsopinion.org/2013/04/03/curried-gizzards-herbed-potatoes-frisse-in-honey-mustard-dressing/2016-03-21T04:35:09+00:00monthlyhttps://chefsopinion.org/2013/03/17/saint-patricks-day-breakfast-of-champions-19/https://chefsopinion.org/wp-content/uploads/2013/03/9b1.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/03/92.jpg9https://chefsopinion.org/wp-content/uploads/2013/03/8b.jpg8bSaint Patrick's Day Breakfast Of Championshttps://chefsopinion.org/wp-content/uploads/2013/03/84.jpg8https://chefsopinion.org/wp-content/uploads/2013/03/7a.jpg7ahttps://chefsopinion.org/wp-content/uploads/2013/03/74.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/65.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/59.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/410.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/312.jpg32016-03-16T05:00:09+00:00monthlyhttps://chefsopinion.org/2012/11/25/breakfast-of-champions-13-poached-eggs-florentine/https://chefsopinion.org/wp-content/uploads/2012/11/121.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/221.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/320.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/417.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/514.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/67.jpg62016-03-11T06:40:02+00:00monthlyhttps://chefsopinion.org/2012/11/24/flank-steak-sauted-potatoes-in-green-peppercorn-butter/https://chefsopinion.org/wp-content/uploads/2012/11/120.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/1a.jpg1ahttps://chefsopinion.org/wp-content/uploads/2012/11/220.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/319.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/3a1.jpg3ahttps://chefsopinion.org/wp-content/uploads/2012/11/416.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/76.jpg7https://chefsopinion.org/wp-content/uploads/2012/11/85.jpg8https://chefsopinion.org/wp-content/uploads/2012/11/94.jpg92016-03-11T06:37:23+00:00monthlyhttps://chefsopinion.org/2012/11/23/walnut-cranberry-stuffing/https://chefsopinion.org/wp-content/uploads/2012/11/119.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/219.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/318.jpg32016-03-11T06:34:47+00:00monthlyhttps://chefsopinion.org/2012/11/23/pork-medallion-allmondine/https://chefsopinion.org/wp-content/uploads/2012/11/118.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/317.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/3a.jpg3ahttps://chefsopinion.org/wp-content/uploads/2012/11/415.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/513.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/66.jpg6https://chefsopinion.org/wp-content/uploads/2012/11/75.jpg7https://chefsopinion.org/wp-content/uploads/2012/11/218.jpg22016-03-11T06:32:45+00:00monthlyhttps://chefsopinion.org/2012/11/19/fish-chips-in-rice-paper/https://chefsopinion.org/wp-content/uploads/2012/11/116.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/215.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/315.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/413.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/512.jpg52016-03-11T06:28:33+00:00monthlyhttps://chefsopinion.org/2012/11/18/spicy-squid-vegetables/https://chefsopinion.org/wp-content/uploads/2012/11/115.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/214.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/314.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/412.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/511.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/65.jpg62016-03-11T06:25:36+00:00monthlyhttps://chefsopinion.org/2012/11/16/phyllo-pork-cigars/https://chefsopinion.org/wp-content/uploads/2012/11/113.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/212.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/312.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/411.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/510.jpg5https://chefsopinion.org/wp-content/uploads/2012/11/64.jpg6https://chefsopinion.org/wp-content/uploads/2012/11/74.jpg7https://chefsopinion.org/wp-content/uploads/2012/11/84.jpg8https://chefsopinion.org/wp-content/uploads/2012/11/8b1.jpg8bhttps://chefsopinion.org/wp-content/uploads/2012/11/93.jpg92016-03-11T06:15:19+00:00monthlyhttps://chefsopinion.org/2012/05/19/what-differentiates-a-good-chef-from-a-bad-chef/2016-03-06T05:41:09+00:00monthlyhttps://chefsopinion.org/2012/09/22/roasted-pork-knuckle-gebratene-schweins-haxe/https://chefsopinion.org/wp-content/uploads/2012/09/92.jpg9https://chefsopinion.org/wp-content/uploads/2012/09/8b.jpg8bhttps://chefsopinion.org/wp-content/uploads/2012/09/1b.jpg1bhttps://chefsopinion.org/wp-content/uploads/2012/09/218.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/317.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/614.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/712.jpg7https://chefsopinion.org/wp-content/uploads/2012/09/415.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/518.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/82.jpg82016-02-12T08:39:27+00:00monthlyhttps://chefsopinion.org/2012/12/01/stir-fried-chicken-mandarins-walnuts-bok-choy/https://chefsopinion.org/wp-content/uploads/2012/12/11.jpg1https://chefsopinion.org/wp-content/uploads/2012/12/21.jpg2https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& Chocolate Chip Sponge Cake2016-01-29T07:51:17+00:00monthlyhttps://chefsopinion.org/2013/03/06/spaghetti-graubundner-style/https://chefsopinion.org/wp-content/uploads/2013/03/54.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/45.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/35.jpg3Spaghetti "Graubündner Style"https://chefsopinion.org/wp-content/uploads/2013/03/25.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/15.jpg12016-01-29T07:42:35+00:00monthlyhttps://chefsopinion.org/2013/03/03/mafaldine-striploin-mushrooms-chilis/https://chefsopinion.org/wp-content/uploads/2013/03/9.jpg9https://chefsopinion.org/wp-content/uploads/2013/03/8.jpg8https://chefsopinion.org/wp-content/uploads/2013/03/7.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/6a.jpgMafaldine, Striploin, Mushrooms & ChilisMafaldine, Striploin, Mushrooms & Chilishttps://chefsopinion.org/wp-content/uploads/2013/03/61.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/52.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/43.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/33.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/23.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/13.jpg12016-01-29T07:40:20+00:00monthlyhttps://chefsopinion.org/2013/03/02/breakfast-of-champions-18-smoked-salmon/https://chefsopinion.org/wp-content/uploads/2013/03/41.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/31.jpg3Smoked Salmonhttps://chefsopinion.org/wp-content/uploads/2013/03/21.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/11.jpg12016-01-29T07:38:10+00:00monthlyhttps://chefsopinion.org/2013/03/01/brotzeit/https://chefsopinion.org/wp-content/uploads/2013/03/6.jpg6Rettich Harmonikahttps://chefsopinion.org/wp-content/uploads/2013/03/5.jpg5Weisser Rettichhttps://chefsopinion.org/wp-content/uploads/2013/03/4.jpg4Snackhttps://chefsopinion.org/wp-content/uploads/2013/03/3.jpg3Daikonhttps://chefsopinion.org/wp-content/uploads/2013/03/2.jpg2Vesperhttps://chefsopinion.org/wp-content/uploads/2013/03/1.jpg1Brotzeit2016-01-29T07:37:00+00:00monthlyhttps://chefsopinion.org/2013/02/27/steak-salad-with-horseradish-dressing/https://chefsopinion.org/wp-content/uploads/2013/02/86.jpg8https://chefsopinion.org/wp-content/uploads/2013/02/78.jpg7https://chefsopinion.org/wp-content/uploads/2013/02/69.jpg6https://chefsopinion.org/wp-content/uploads/2013/02/512.jpg5Steak Saladhttps://chefsopinion.org/wp-content/uploads/2013/02/412.jpg4https://chefsopinion.org/wp-content/uploads/2013/02/313.jpg3https://chefsopinion.org/wp-content/uploads/2013/02/115.jpg12016-01-29T07:35:46+00:00monthlyhttps://chefsopinion.org/2013/02/24/arroz-con-pollo/https://chefsopinion.org/wp-content/uploads/2013/02/asopao.jpgASOPAOhttps://chefsopinion.org/wp-content/uploads/2013/02/9i.jpg9ihttps://chefsopinion.org/wp-content/uploads/2013/02/9h.jpg9hhttps://chefsopinion.org/wp-content/uploads/2013/02/9g.jpg9ghttps://chefsopinion.org/wp-content/uploads/2013/02/9f.jpg9fhttps://chefsopinion.org/wp-content/uploads/2013/02/9e1.jpg9ehttps://chefsopinion.org/wp-content/uploads/2013/02/9d2.jpg9dArroz Con Pollohttps://chefsopinion.org/wp-content/uploads/2013/02/9c2.jpg9chttps://chefsopinion.org/wp-content/uploads/2013/02/9b2.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/02/9a2.jpg9a2016-01-29T07:34:18+00:00monthlyhttps://chefsopinion.org/2013/01/26/mee-noodles-straw-mushroom-chicken-in-currycoconut-soup/https://chefsopinion.org/wp-content/uploads/2013/01/78.jpg7https://chefsopinion.org/wp-content/uploads/2013/01/613.jpg6Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Souphttps://chefsopinion.org/wp-content/uploads/2013/01/515.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/411.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/314.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/217.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/117.jpg12016-01-12T06:44:41+00:00monthlyhttps://chefsopinion.org/2013/01/27/potato-cheese-stuffed-pasta-carrots-tomato-salame-and-cream/https://chefsopinion.org/wp-content/uploads/2013/01/88.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/710.jpg7Potato & Cheese Stuffed Pasta https://chefsopinion.org/wp-content/uploads/2013/01/6b1.jpg6bhttps://chefsopinion.org/wp-content/uploads/2013/01/6a1.jpg6ahttps://chefsopinion.org/wp-content/uploads/2013/01/517.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/413.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/316.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/219.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/119.jpg12016-01-12T06:42:39+00:00monthlyhttps://chefsopinion.org/2013/01/31/spatchcocked-chicken-nildas-way/https://chefsopinion.org/wp-content/uploads/2013/01/9d.jpg9dhttps://chefsopinion.org/wp-content/uploads/2013/01/9b1.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/01/94.jpg9https://chefsopinion.org/wp-content/uploads/2013/01/810.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/712.jpg7https://chefsopinion.org/wp-content/uploads/2013/01/614.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/5b.jpg5bhttps://chefsopinion.org/wp-content/uploads/2013/01/519.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/415.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/317.jpg32016-01-12T06:39:27+00:00monthlyhttps://chefsopinion.org/2013/08/31/rabo-encendido-oxtail-stew/https://chefsopinion.org/wp-content/uploads/2013/08/624.jpg6Chacha, Dieter, Bella & Rabo Encendidohttps://chefsopinion.org/wp-content/uploads/2013/08/525.jpg5fusilli (corkscrew pasta) https://chefsopinion.org/wp-content/uploads/2013/08/425.jpg4Rabo Encendidohttps://chefsopinion.org/wp-content/uploads/2013/08/326.jpg3In Progresshttps://chefsopinion.org/wp-content/uploads/2013/08/226.jpg2In Progresshttps://chefsopinion.org/wp-content/uploads/2013/08/127.jpg1Rabo Encendido Mise En Place2016-01-12T06:35:06+00:00monthlyhttps://chefsopinion.org/2012/12/30/breakfast-of-champins-15-scrambled-eggs/https://chefsopinion.org/wp-content/uploads/2012/12/93.jpg9https://chefsopinion.org/wp-content/uploads/2012/12/88.jpg8https://chefsopinion.org/wp-content/uploads/2012/12/710.jpg7https://chefsopinion.org/wp-content/uploads/2012/12/612.jpg6https://chefsopinion.org/wp-content/uploads/2012/12/417.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/322.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/122.jpg12016-01-12T06:31:24+00:00monthlyhttps://chefsopinion.org/2014/03/28/calamari-rellenos-stuffed-fried-squid/https://chefsopinion.org/wp-content/uploads/2014/03/649.png649https://chefsopinion.org/wp-content/uploads/2014/03/6-copy.jpg6 - Copyhttps://chefsopinion.org/wp-content/uploads/2014/03/154.jpg15Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/143.jpg14Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/133.jpg13Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/1210.jpg12Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/1110.jpg11Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/103.jpg10Calamar Rellenos -Stuffed Fried Squidhttps://chefsopinion.org/wp-content/uploads/2014/03/99.jpg9remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2014/03/811.jpg8fry for two minutes on both sides2016-01-06T07:55:41+00:00monthlyhttps://chefsopinion.org/2013/12/13/almost-vegetarian/https://chefsopinion.org/wp-content/uploads/2013/12/84.jpg8almost vegetarianhttps://chefsopinion.org/wp-content/uploads/2013/12/74.jpg7sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potatohttps://chefsopinion.org/wp-content/uploads/2013/12/63.jpg6almost vegetarianhttps://chefsopinion.org/wp-content/uploads/2013/12/56.jpg5season asparagus with sea salt and black pepper. Grillhttps://chefsopinion.org/wp-content/uploads/2013/12/46.jpg4tonkatsu dipping saucehttps://chefsopinion.org/wp-content/uploads/2013/12/36.jpg3meanwhile, blanch asparagus in generously salted water. Shock in ice water, drainhttps://chefsopinion.org/wp-content/uploads/2013/12/28.jpg2season meat's and veggies with sea salt and black pepperhttps://chefsopinion.org/wp-content/uploads/2013/12/27.jpg22015-12-18T05:06:36+00:00monthlyhttps://chefsopinion.org/2013/12/18/donkatsu/https://chefsopinion.org/wp-content/uploads/2013/12/78.jpg7Donkatsuhttps://chefsopinion.org/wp-content/uploads/2013/12/67.jpg6Donkatsuhttps://chefsopinion.org/wp-content/uploads/2013/12/510.jpg5Donkatsuhttps://chefsopinion.org/wp-content/uploads/2013/12/410.jpg4Donkatsuhttps://chefsopinion.org/wp-content/uploads/2013/12/310.jpg3add sliced cutlet, eggs and orange wedgehttps://chefsopinion.org/wp-content/uploads/2013/12/212.jpg2add steamed rice to bowlhttps://chefsopinion.org/wp-content/uploads/2013/12/110.jpg1season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice2015-12-18T04:52:35+00:00monthlyhttps://chefsopinion.org/2014/12/01/turkey-season-is-over-let-the-steak-season-begin/https://chefsopinion.org/wp-content/uploads/2014/12/14.jpg14Broiled Flank Steak , Porcini In Cream And Pommes Friteshttps://chefsopinion.org/wp-content/uploads/2014/12/13.jpg13Broiled Flank Steak , Porcini In Cream And Pommes Friteshttps://chefsopinion.org/wp-content/uploads/2014/12/12.jpg12Broiled Flank Steak , Porcini In Cream And Pommes Friteshttps://chefsopinion.org/wp-content/uploads/2014/12/11.jpg11slice meathttps://chefsopinion.org/wp-content/uploads/2014/12/10.jpgBella and Flank SteakBella says: Thank you Lord, no turkey today :-)https://chefsopinion.org/wp-content/uploads/2014/12/8.jpgflank steakseason flank steak with kosher salt, fresh ground black pepper and granulated garlic, broil on both sides until done to your liking, rest meat for 10 minute before slicinghttps://chefsopinion.org/wp-content/uploads/2014/12/7.jpg7https://chefsopinion.org/wp-content/uploads/2014/12/6.jpg6top porcini sauce with potatoeshttps://chefsopinion.org/wp-content/uploads/2014/12/5.jpg5https://chefsopinion.org/wp-content/uploads/2014/12/4d.jpg4dwhen potatoes are golden brown, remove to absorbent paper, season with kosher salt2015-12-01T05:39:31+00:00monthlyhttps://chefsopinion.org/hans-lighter-healthier-comfort-food-chefsopinion/https://chefsopinion.org/wp-content/uploads/2015/11/pepperonata-chicken-parisienne.jpgPepperonata & Chicken ParisiennePepperonata & Chicken Parisiennehttps://chefsopinion.org/wp-content/uploads/2015/11/chirashizushi-unagi-kabayaki-ebi.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/11/lentil-salad-with-tandoori-style-chicken.jpgLentil Salad With Tandoori-Style ChickenLentil Salad With Tandoori-Style Chickenhttps://chefsopinion.org/wp-content/uploads/2015/11/shrimp-broccolini-and-ramen-noodles-in-ginger-garlic-broth.jpgShrimp, Broccolini And Ramen Noodles In Ginger-Garlic BrothShrimp, Broccolini And Ramen Noodles In Ginger-Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/11/curry-ribs.jpgCurry RibsCurry Ribshttps://chefsopinion.org/wp-content/uploads/2015/11/soup-de-chou-fleur-aux-orzo-et-petit-crevettes.jpgSoup De Chou Fleur Aux Orzo Et Petit Crevetteshttps://chefsopinion.org/wp-content/uploads/2015/11/steamed-baby-bok-choy-with-grilled-chicken-and-sweet-chile-sauce.jpgSteamed Baby Bok Choy With Grilled Chicken And Sweet Chile SauceSteamed Baby Bok Choy With Grilled Chicken And Sweet Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/11/braised-turkey-leg-with-peppers-and-great-northern-beans.jpgBraised Turkey Leg With Peppers And Great Northern Beans2015-11-18T04:11:00+00:00weekly0.6https://chefsopinion.org/2012/07/24/very-crispy-chicken-wings/https://chefsopinion.org/wp-content/uploads/2012/07/714.jpg7https://chefsopinion.org/wp-content/uploads/2012/07/617.jpg6https://chefsopinion.org/wp-content/uploads/2012/07/427.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/325.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/229.jpg2https://chefsopinion.org/wp-content/uploads/2012/07/130.jpg12015-11-08T07:44:47+00:00monthlyhttps://chefsopinion.org/2013/04/18/asian-style-chicken-wings-in-oyster-sauce/https://chefsopinion.org/wp-content/uploads/2013/04/85.jpg8https://chefsopinion.org/wp-content/uploads/2013/04/76.jpg7https://chefsopinion.org/wp-content/uploads/2013/04/67.jpgAsian Style Chicken WingsAsian Style Chicken Wingshttps://chefsopinion.org/wp-content/uploads/2013/04/511.jpg5https://chefsopinion.org/wp-content/uploads/2013/04/410.jpg4https://chefsopinion.org/wp-content/uploads/2013/04/312.jpg3https://chefsopinion.org/wp-content/uploads/2013/04/212.jpg2https://chefsopinion.org/wp-content/uploads/2013/04/111.jpg12015-11-08T07:41:59+00:00monthlyhttps://chefsopinion.org/2013/09/01/wings-glazed-with-fermented-black-bean-sauce/https://chefsopinion.org/wp-content/uploads/2013/09/7.jpg7https://chefsopinion.org/wp-content/uploads/2013/09/6.jpg6https://chefsopinion.org/wp-content/uploads/2013/09/5.jpg5Wings and dragon fruithttps://chefsopinion.org/wp-content/uploads/2013/09/4.jpg4Wings Glazed With Fermented Black Bean Saucehttps://chefsopinion.org/wp-content/uploads/2013/09/3.jpg3Bake at 385F for ninety minutes, baste with marinade oftenhttps://chefsopinion.org/wp-content/uploads/2013/09/2.jpg2Marinate for twenty four hourshttps://chefsopinion.org/wp-content/uploads/2013/09/1.jpg1Wings, fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic.2015-11-08T07:40:13+00:00monthlyhttps://chefsopinion.org/2015/07/09/carlos-veal-leek-soup/https://chefsopinion.org/wp-content/uploads/2015/07/152.jpgCarlo's Pork & Leek SoupCarlo's Veal & Leek Souphttps://chefsopinion.org/wp-content/uploads/2015/07/142.jpgCarlo's Pork & Leek SoupCarlo's Veal & Leek Souphttps://chefsopinion.org/wp-content/uploads/2015/07/131.jpgCarlo's Pork & Leek SoupCarlo's Veal & Leek Souphttps://chefsopinion.org/wp-content/uploads/2015/07/11b.jpgCarlo's Pork & Leek SoupCarlo's Veal & Leek Souphttps://chefsopinion.org/wp-content/uploads/2015/07/112.jpgCarlo's Pork & Leek Soupto serve, sprinkle with grated asiago cheese and Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2015/07/102.jpgCarlo's Pork & Leek Soupadd heavy cream and grated nutmeg, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/07/83.jpgCarlo's Pork & Leek Soupadd a small amount of a/p flourhttps://chefsopinion.org/wp-content/uploads/2015/07/74.jpgCarlo's Pork & Leek Soupadd chicken/or vegetable stock, simmer for twenty minutes, add small pre-cooked potatoes, simmer another ten minuteshttps://chefsopinion.org/wp-content/uploads/2015/07/55.jpgCarlo's Pork & Leek Soupsaute another minutehttps://chefsopinion.org/wp-content/uploads/2015/07/44.jpgCarlo's Pork & Leek Soupadd finely sliced leek2015-10-23T14:46:04+00:00monthlyhttps://chefsopinion.org/2015/10/19/shrimp-and-vegetable-salad-with-cheesegarlic-bread/https://chefsopinion.org/wp-content/uploads/2015/10/97.jpgShrimp And Vegetable Salad With Cheese/Garlic BreadShrimp And Vegetable Salad With Cheese/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2015/10/85.jpgShrimp And Vegetable Salad With Cheese/Garlic BreadShrimp And Vegetable Salad With Cheese/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2015/10/75.jpgShrimp And Vegetable Salad With Cheese/Garlic BreadShrimp And Vegetable Salad With Cheese/Garlic Breadhttps://chefsopinion.org/wp-content/uploads/2015/10/66.jpgShrimp And Vegetable Salad With Cheese/Garlic Breadtop veggie salad with shrimphttps://chefsopinion.org/wp-content/uploads/2015/10/57.jpgShrimp And Vegetable Salad With Cheese/Garlic Breadtop with veggie saladhttps://chefsopinion.org/wp-content/uploads/2015/10/36.jpgShrimp And Vegetable Salad With Cheese/Garlic Breaddrizzle some of the shrimp marinade over iceberg leaves https://chefsopinion.org/wp-content/uploads/2015/10/29.jpgShrimp And Vegetable Salad With Cheese/Garlic Breadmarinade shrimp with lime juice, finely chopped chilies, kosher salt, olive oil and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/10/1b.jpgShrimp And Vegetable Salad With Cheese/Garlic Breadmix vegetables with ranch dressinghttps://chefsopinion.org/wp-content/uploads/2015/10/119.jpgShrimp And Vegetable Saladsprinkle radish, cucumber, tomato and peppers with kosher salt, let rest for 10 minutes, discard excess liquidhttps://chefsopinion.org/wp-content/uploads/2015/10/0.jpgShrimp And Vegetable Salad With Cheese/Garlic BreadCheese&Garlic Bread2015-10-22T01:51:30+00:00monthlyhttps://chefsopinion.org/2015/10/15/petti-di-pollo-alla-fiorentina/https://chefsopinion.org/wp-content/uploads/2015/10/122.jpgPetti Di Pollo Alla FiorentinaBella eats Petti Di Pollo Alla Fiorentina :-)https://chefsopinion.org/wp-content/uploads/2015/10/118.jpgPetti Di Pollo Alla FiorentinaPetti Di Pollo Alla Fiorentina (notice how juicy the chicken breast is)https://chefsopinion.org/wp-content/uploads/2015/10/104.jpgPetti Di Pollo Alla FiorentinaPetti Di Pollo Alla Fiorentina https://chefsopinion.org/wp-content/uploads/2015/10/96.jpgPetti Di Pollo Alla FiorentinaPetti Di Pollo Alla Fiorentina https://chefsopinion.org/wp-content/uploads/2015/10/84.jpgPetti Di Pollo Alla Fiorentinatop with chicken, sprinkle with more cheese and basil leaveshttps://chefsopinion.org/wp-content/uploads/2015/10/74.jpgPetti Di Pollo Alla Fiorentinaplate the pasta, sprinkle with grated cheesehttps://chefsopinion.org/wp-content/uploads/2015/10/65.jpgPetti Di Pollo Alla Fiorentinameanwhile, saute freshly cooked penne in garlic-oil, add chopped tomatoes, grated parmesan, sriracha, kosher salt and maggi seasoning (optional), mix wellhttps://chefsopinion.org/wp-content/uploads/2015/10/56.jpgPetti Di Pollo Alla Fiorentinaalmost done............https://chefsopinion.org/wp-content/uploads/2015/10/45.jpgPetti Di Pollo Alla Fiorentinadust the breasts with flour, then dip into spinach/egg mixture, saute in olive oilhttps://chefsopinion.org/wp-content/uploads/2015/10/35.jpgPetti Di Pollo Alla Fiorentinamix equal parts of raw chopped spinach, grated parmesan cheese and whole eggs, season with kosher salt, garlic paste and cayenne pepper2015-10-18T14:45:02+00:00monthlyhttps://chefsopinion.org/disclaimer-copyright/2015-10-13T06:10:56+00:00weekly0.6https://chefsopinion.org/2015/10/12/huevos-rancheros/https://chefsopinion.org/wp-content/uploads/2015/10/55.jpgHuevos RancherosHuevos Rancheroshttps://chefsopinion.org/wp-content/uploads/2015/10/103.jpgHuevos RancherosHuevos Rancheroshttps://chefsopinion.org/wp-content/uploads/2015/10/95.jpgHuevos RancherosHuevos Rancheroshttps://chefsopinion.org/wp-content/uploads/2015/10/83.jpgHuevos RancherosHuevos Rancheroshttps://chefsopinion.org/wp-content/uploads/2015/10/64.jpgHuevos RancherosHuevos Rancheroshttps://chefsopinion.org/wp-content/uploads/2015/10/54.jpgHuevos Rancherostop with salsa mexicana, sprinkle with chopped cilantro and cheese of your choice https://chefsopinion.org/wp-content/uploads/2015/10/44.jpgHuevos Rancherosplate tortillas, top with eggs, sprinkle with chili flakeshttps://chefsopinion.org/wp-content/uploads/2015/10/34.jpgHuevos Rancherossaute eggs according to your preference (I like mine crispy for this dish), season with kosher salt and chili flakeshttps://chefsopinion.org/wp-content/uploads/2015/10/27.jpgHuevos Rancherosif not using queso fresco, grate asiago or parmesanhttps://chefsopinion.org/wp-content/uploads/2015/10/116.jpgHuevos RancherosHeat tortilla briefly in a hot pan or on a comal2015-10-13T04:12:27+00:00monthlyhttps://chefsopinion.org/2012/05/01/potlikker-pasta-with-bacon-smoked-sausages-chicken-greens/https://chefsopinion.org/wp-content/uploads/2012/05/5.jpg5https://chefsopinion.org/wp-content/uploads/2012/05/4.jpg4https://chefsopinion.org/wp-content/uploads/2012/05/3.jpg3https://chefsopinion.org/wp-content/uploads/2012/05/2.jpg2https://chefsopinion.org/wp-content/uploads/2012/05/1.jpg12015-10-11T06:09:43+00:00monthlyhttps://chefsopinion.org/2012/04/30/seafood-arugula-salad/https://chefsopinion.org/wp-content/uploads/2012/04/415.jpg4https://chefsopinion.org/wp-content/uploads/2012/04/319.jpg3https://chefsopinion.org/wp-content/uploads/2012/04/223.jpg2https://chefsopinion.org/wp-content/uploads/2012/04/122.jpg12015-10-11T06:07:43+00:00monthlyhttps://chefsopinion.org/2012/04/25/hans-baked-onion-potato-soup-2/https://chefsopinion.org/wp-content/uploads/2012/04/8.jpg8https://chefsopinion.org/wp-content/uploads/2012/04/7.jpg7https://chefsopinion.org/wp-content/uploads/2012/04/64.jpg6https://chefsopinion.org/wp-content/uploads/2012/04/59.jpg5https://chefsopinion.org/wp-content/uploads/2012/04/413.jpg4https://chefsopinion.org/wp-content/uploads/2012/04/317.jpg3https://chefsopinion.org/wp-content/uploads/2012/04/221.jpg2https://chefsopinion.org/wp-content/uploads/2012/04/119.jpg12015-10-11T06:05:08+00:00monthlyhttps://chefsopinion.org/2012/04/25/strawberry-banana-ice-cream-sandwich/https://chefsopinion.org/wp-content/uploads/2012/04/315.jpg3https://chefsopinion.org/wp-content/uploads/2012/04/219.jpg2https://chefsopinion.org/wp-content/uploads/2012/04/117.jpg12015-10-11T06:03:57+00:00monthlyhttps://chefsopinion.org/2015/10/07/pulled-pork-havana-loco/https://chefsopinion.org/wp-content/uploads/2015/10/havana.jpeghavanahttps://chefsopinion.org/wp-content/uploads/2015/10/201.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/222.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/231.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/114.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/113.jpg11https://chefsopinion.org/wp-content/uploads/2015/10/26.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/24.jpgPulled Pork "Havana Loco"Pulled Pork "Havana Loco"https://chefsopinion.org/wp-content/uploads/2015/10/221.jpgPulled Pork "Havana Loco"douse with cilantro, garlic and lime saucehttps://chefsopinion.org/wp-content/uploads/2015/10/211.jpgPulled Pork "Havana Loco"cover with top-half of bread, slice in half or quarters2015-10-10T19:46:50+00:00monthlyhttps://chefsopinion.org/2015/10/08/spinach-wrap-with-curried-garbanzos-and-shrimp/https://chefsopinion.org/wp-content/uploads/2015/10/115.jpgSpinach Wrap With Curried Garbanzos And ShrimpSpinach Wrap With Curried Garbanzos And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/10/102.jpgSpinach Wrap With Curried Garbanzos And ShrimpSpinach Wrap With Curried Garbanzos And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/10/94.jpgSpinach Wrap With Curried Garbanzos And ShrimpSpinach Wrap With Curried Garbanzos And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/10/82.jpgSpinach Wrap With Curried Garbanzos And Shrimpfill with garbanzo-shrimp mix, cucumbers and peppers, roll tighthttps://chefsopinion.org/wp-content/uploads/2015/10/73.jpgSpinach Wrap With Curried Garbanzos And Shrimpspread with hummushttps://chefsopinion.org/wp-content/uploads/2015/10/63.jpgSpinach Wrap With Curried Garbanzos And Shrimpspinach wraphttps://chefsopinion.org/wp-content/uploads/2015/10/53.jpgSpinach Wrap With Curried Garbanzos And Shrimpcut bell peppers and cucumbers into batons, season with lime juice, kosher salt and cayenne pepper, let marinade for 15 minuteshttps://chefsopinion.org/wp-content/uploads/2015/10/43.jpgSpinach Wrap With Curried Garbanzos And Shrimpcurried garbanzos and shrimphttps://chefsopinion.org/wp-content/uploads/2015/10/33.jpgSpinach Wrap With Curried Garbanzos And Shrimpadd shrimp, saute another minute, set asidehttps://chefsopinion.org/wp-content/uploads/2015/10/25.jpgSpinach Wrap With Curried Garbanzos And Shrimpsaute in butter or olive oil until they "pop"2015-10-08T22:51:58+00:00monthlyhttps://chefsopinion.org/2015/10/04/fiery-midnight-snack-chilli-noodles-with-seafood-and-egg/https://chefsopinion.org/wp-content/uploads/2015/10/12.jpgChilli-Noodles With Seafood And EggChili-Noodles With Seafood And Egghttps://chefsopinion.org/wp-content/uploads/2015/10/111.jpgChili-Noodles With Seafood And EggChili-Noodles With Seafood And Egghttps://chefsopinion.org/wp-content/uploads/2015/10/10.jpgChili-Noodles With Seafood And EggChili-Noodles With Seafood And Egghttps://chefsopinion.org/wp-content/uploads/2015/10/92.jpgChili-Noodles With Seafood And Eggcheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/10/8.jpgChili-Noodles With Seafood And Eggadd seafood, stir to mixhttps://chefsopinion.org/wp-content/uploads/2015/10/71.jpgChili-Noodles With Seafood And Eggadd noodles, kosher salt, chili paste and chili oil, stir to mixhttps://chefsopinion.org/wp-content/uploads/2015/10/61.jpgChili-Noodles With Seafood And Eggcook eggs until sethttps://chefsopinion.org/wp-content/uploads/2015/10/51.jpgChili-Noodles With Seafood And Eggpush vegetables to the side of the pan, add eggshttps://chefsopinion.org/wp-content/uploads/2015/10/41.jpgChili-Noodles With Seafood And Eggwhisk whole eggs with kosher salthttps://chefsopinion.org/wp-content/uploads/2015/10/31.jpgChili-Noodles With Seafood And Eggadd garlic paste, grated ginger, fresh chillies, scallions, saute until fragrant2015-10-05T01:33:59+00:00monthlyhttps://chefsopinion.org/2015/02/04/beef-shiitake-and-and-mung-bean-noodles-in-gingergarlic-broth/https://chefsopinion.org/wp-content/uploads/2015/02/91.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic BrothBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/11.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic BrothBeef , Shiitake And Mung Bean Noodles In Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/10.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic BrothBeef , Shiitake And Mung Bean Noodles In Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/9.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothadd broth, sprinkle with more chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/02/8.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothadd beef, some lime wedges and a few chilieshttps://chefsopinion.org/wp-content/uploads/2015/02/7.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothplate noodles, top with mushroomshttps://chefsopinion.org/wp-content/uploads/2015/02/6.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothcook mung bean noodles (cellophane noodles), drain, coat with sesame oil, add lots of chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/02/5.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothremove stems, discard stemshttps://chefsopinion.org/wp-content/uploads/2015/02/4.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothremove shiitakes from soaking liquidhttps://chefsopinion.org/wp-content/uploads/2015/02/3.jpgBeef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Brothcut beef into bite size pieces2015-10-04T06:36:20+00:00monthlyhttps://chefsopinion.org/2015/10/03/tostadas-de-chorizo/https://chefsopinion.org/wp-content/uploads/2015/10/91.jpgTostadas De ChorizoTostadas De Chorizohttps://chefsopinion.org/wp-content/uploads/2015/10/21.jpgTostadas De ChorizoTostadas De Chorizohttps://chefsopinion.org/wp-content/uploads/2015/10/9.jpg9top with sour cream and cilantrohttps://chefsopinion.org/wp-content/uploads/2015/10/7.jpg7top with salsa mexicanahttps://chefsopinion.org/wp-content/uploads/2015/10/6.jpgTostadas De Chorizotop with onionhttps://chefsopinion.org/wp-content/uploads/2015/10/5.jpgTostadas De Chorizotop with chorizohttps://chefsopinion.org/wp-content/uploads/2015/10/4.jpgTostadas De Chorizotop with guacamolehttps://chefsopinion.org/wp-content/uploads/2015/10/2.jpgTostadas De Chorizoserve fried tortillas with sauted chorizo, shredded iceberg, salsa mexicana, guacamole, sour cream and finely sliced red onionshttps://chefsopinion.org/wp-content/uploads/2015/10/1.jpgTostadas De Chorizoremove casing from chorizo, break into small pieces, saute with garlic paste and garlic oil until brownedhttps://chefsopinion.org/wp-content/uploads/2015/10/3.jpg3top fried tortilla with shredded lettuce2015-10-03T04:49:16+00:00monthlyhttps://chefsopinion.org/2013/01/02/guacamole/https://chefsopinion.org/wp-content/uploads/2013/01/31.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/21.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/11.jpg12015-10-03T04:33:03+00:00monthlyhttps://chefsopinion.org/2013/07/11/seafood-pizza-salsa-mexicana/https://chefsopinion.org/wp-content/uploads/2013/07/91.jpg9https://chefsopinion.org/wp-content/uploads/2013/07/81.jpg8Seafood Pizza & Salsa Mexicanahttps://chefsopinion.org/wp-content/uploads/2013/07/74.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/65.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/56.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/48.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/311.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/211.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/111.jpg1https://chefsopinion.org/wp-content/uploads/2013/07/73.jpg72015-10-03T04:31:01+00:00monthlyhttps://chefsopinion.org/2015/10/01/downloadable-october-calendar-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/10/oct-intern.jpgCalendar Octoberhttps://chefsopinion.org/wp-content/uploads/2015/10/oct-us.jpgCalendar Octoberhttps://chefsopinion.org/wp-content/uploads/2015/10/oct.jpgCalendar Octoberhttps://chefsopinion.org/wp-content/uploads/2015/10/october-us.jpgDOWNLOADABLE SEPTEMBER CALENDAR – US EDITIONhttps://chefsopinion.org/wp-content/uploads/2015/10/october-intern.jpgDOWNLOADABLE SEPTEMBER CALENDAR – US EDITION AND INTERNATIONAL EDITION2015-10-01T05:54:17+00:00monthlyhttps://chefsopinion.org/2015/09/30/chicken-noodle-soup-with-spicy-sausage-and-napa-cabbage/https://chefsopinion.org/wp-content/uploads/2015/09/1211.jpgChicken-Noodle Soup With Spicy Sausage And Napa CabbageChicken-Noodle Soup With Spicy Sausage And Napa Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/09/1114.jpgChicken-Noodle Soup With Spicy Sausage And Napa CabbageChicken-Noodle Soup With Spicy Sausage And Napa Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/09/107.jpgChicken-Noodle Soup With Spicy Sausage And Napa CabbageChicken-Noodle Soup With Spicy Sausage And Napa Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/09/98.jpgChicken-Noodle Soup With Spicy Sausage And Napa CabbageChicken-Noodle Soup With Spicy Sausage And Napa Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/09/812.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbagetop with the soup, top with the caramelized onions, sprinkle with more cilantrohttps://chefsopinion.org/wp-content/uploads/2015/09/712.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbageplate freshly cooked casarecce pasta to soup plate, sprinkle with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/09/514.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbageadd sliced napa cabbage, finely sliced peppers and chopped cilantro, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/09/412.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbageadd shredded carrots to the soup, simmer one minute, remove from heathttps://chefsopinion.org/wp-content/uploads/2015/09/313.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbagemeanwhile, saute finely sliced onions with garlic paste in olive oil until onions are caramelized, reservehttps://chefsopinion.org/wp-content/uploads/2015/09/214.jpgChicken-Noodle Soup With Spicy Sausage And Napa Cabbageadd diced spicy Italian sausage and chicken stock, season with grated ginger, kosher salt and cayenne pepper, simmer until sausage and chicken is cooked through, about 4 minutes2015-09-30T06:32:57+00:00monthlyhttps://chefsopinion.org/2015/07/01/july-calendar-downloadable-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/06/july-2015-us.jpgJuly 2015 Downloadable Calendar US Editionhttps://chefsopinion.org/wp-content/uploads/2015/06/july-2015-intern.jpgJuly 2015 Downloadable Calendar International Edition2015-09-30T04:57:28+00:00monthlyhttps://chefsopinion.org/2015/05/30/june-downloadable-monthly-calendar-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/05/june-us-calendar.jpgJune US Calendarhttps://chefsopinion.org/wp-content/uploads/2015/05/june-internationalcalendar.jpgJune International Calendar2015-09-30T04:56:35+00:00monthlyhttps://chefsopinion.org/2015/07/30/august-calendar-downloadable-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/07/august-us.jpgAugust Calendar UShttps://chefsopinion.org/wp-content/uploads/2015/07/august-international.jpgAugust Calendar2015-09-30T04:53:53+00:00monthlyhttps://chefsopinion.org/2015/09/27/breakfast-of-champions-49-dutch-buttermilk-pancake-with-fresh-raspberries/https://chefsopinion.org/wp-content/uploads/2015/09/135.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh RaspberriesBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberrieshttps://chefsopinion.org/wp-content/uploads/2015/09/1210.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh RaspberriesBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries https://chefsopinion.org/wp-content/uploads/2015/09/1113.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh RaspberriesBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberrieshttps://chefsopinion.org/wp-content/uploads/2015/09/106.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh RaspberriesBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberrieshttps://chefsopinion.org/wp-content/uploads/2015/09/97.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh RaspberriesBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberrieshttps://chefsopinion.org/wp-content/uploads/2015/09/811.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberriestop with the raspberries, dust with castor sugar, sprinkle with mint leaveshttps://chefsopinion.org/wp-content/uploads/2015/09/711.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberriesput pancake on a serving dishhttps://chefsopinion.org/wp-content/uploads/2015/09/613.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberriesadd fresh raspberries, stir JUST ONCE carefully in order to avoid mashing the fragile raspberrieshttps://chefsopinion.org/wp-content/uploads/2015/09/513.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberrieswhen caramelized, remove from heathttps://chefsopinion.org/wp-content/uploads/2015/09/411.jpgBREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberriesmeanwhile, saute 1 tblsp sugar or castor sugar in 1 tblsp of clarified butter2017-05-04T20:44:45+00:00monthlyhttps://chefsopinion.org/2015/09/26/meat-and-potatoes/https://chefsopinion.org/wp-content/uploads/2015/09/1112.jpgMeat And PotatoesMeat And Potatoeshttps://chefsopinion.org/wp-content/uploads/2015/09/134.jpgMeat And PotatoesMeat And Potatoeshttps://chefsopinion.org/wp-content/uploads/2015/09/129.jpgMeat And PotatoesMeat And Potatoeshttps://chefsopinion.org/wp-content/uploads/2015/09/1111.jpgMeat And Potatoesarrange sliced steak on top of veggies and pureehttps://chefsopinion.org/wp-content/uploads/2015/09/105.jpgMeat And Potatoestop potato puree with the sauteed veggieshttps://chefsopinion.org/wp-content/uploads/2015/09/96.jpgMeat And Potatoesput potato puree on serving platehttps://chefsopinion.org/wp-content/uploads/2015/09/810.jpgMeat And Potatoesmeantime, season steak of your choice with kosher salt and freshly cracked black pepper, cook to the doneness you prefer, remove steak, set aside to rest in a warm placehttps://chefsopinion.org/wp-content/uploads/2015/09/710.jpgMeat And Potatoesadd tomatoes ans scallions, season with kosher salt and cayenne pepper, saute until heatedhttps://chefsopinion.org/wp-content/uploads/2015/09/612.jpgMeat And Potatoesin same pan, add mushrooms, saute until lightly brownedhttps://chefsopinion.org/wp-content/uploads/2015/09/512.jpgMeat And Potatoesremove from heat, add potatoes, season with kosher salt and cayenne pepper, mix well2015-09-27T03:00:35+00:00monthlyhttps://chefsopinion.org/2015/09/26/obatzda-cheese-sandwich-boss-level/https://chefsopinion.org/wp-content/uploads/2015/09/79.jpgObatzda(Cheese Sandwich - Boss Level)Obatzda (Bavarian Cheese Sandwich - Boss Level)https://chefsopinion.org/wp-content/uploads/2015/09/5a.jpgObatzda(Cheese Sandwich - Boss Level)Obatzda (Bavarian Cheese Sandwich - Boss Level)https://chefsopinion.org/wp-content/uploads/2015/09/511.jpgObatzda(Cheese Sandwich - Boss Level)Obatzda (Bavarian Cheese Sandwich - Boss Level)https://chefsopinion.org/wp-content/uploads/2015/09/49.jpgObatzda(Cheese Sandwich - Boss Level)spread cheese mixture generously on the bread, sprinkle with caraway seed, chives and sliced onions, accompany with sliced tomato or radishhttps://chefsopinion.org/wp-content/uploads/2015/09/211.jpgObatzda(Cheese Sandwich - Boss Level)grill a thick slice of sour dough bread, brush with garlic-confit paste (not original, but oh so yummy)https://chefsopinion.org/wp-content/uploads/2015/09/127.jpgObatzda(Cheese Sandwich - Boss Level)mix 2/3 camembert, 1/3 butter, diced onions, cayenne pepper and paprika powder2015-09-26T06:00:46+00:00monthlyhttps://chefsopinion.org/2015/09/24/salade-lyonnaise/https://chefsopinion.org/wp-content/uploads/2015/09/171.jpgSalade LyonnaiseSalade Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/09/161.jpgSalade LyonnaiseSalade Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/09/151.jpgSalade LyonnaiseSalade Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/09/142.jpgSalade Lyonnaisetop with poached eggshttps://chefsopinion.org/wp-content/uploads/2015/09/133.jpgSalade Lyonnaisetop with bacon lardonshttps://chefsopinion.org/wp-content/uploads/2015/09/126.jpgSalade Lyonnaisetop salad with croutonshttps://chefsopinion.org/wp-content/uploads/2015/09/1110.jpgSalade Lyonnaisearrange salad on serving dishhttps://chefsopinion.org/wp-content/uploads/2015/09/104.jpgfrisée saladmarinade frisée (endive) with a simple vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/09/95.jpgpoached eggspoach eggs to your preferred donenesshttps://chefsopinion.org/wp-content/uploads/2015/09/89.jpgcroutonssaute until golden, set aside2015-09-29T03:39:26+00:00monthlyhttps://chefsopinion.org/2013/03/24/dim-sum-sunday-at-home-good-stuff/https://chefsopinion.org/wp-content/uploads/2013/03/513.jpg5Har Gow, Siew Mai & Dipping Saucehttps://chefsopinion.org/wp-content/uploads/2013/03/414.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/317.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/216.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/116.jpg12015-09-22T04:23:53+00:00monthlyhttps://chefsopinion.org/2013/03/26/simple-cooking-perfect-meal/https://chefsopinion.org/wp-content/uploads/2013/03/710.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/611.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/516.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/417.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/320.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/219.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/119.jpg1https://chefsopinion.org/wp-content/uploads/2013/03/79.jpgCowboy Steak, Spinach & Chili ButterCowboy Steak, Spinach & Chili Butterhttps://chefsopinion.org/wp-content/uploads/2013/03/610.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/515.jpg52015-09-22T04:22:19+00:00monthlyhttps://chefsopinion.org/2013/03/30/bucatini-bologna-tomato-asiago-egg-midnight-snack-in-simpleland/https://chefsopinion.org/wp-content/uploads/2013/03/419.jpg4 " Bucatini, Bologna, Tomato, Asiago & Egg " https://chefsopinion.org/wp-content/uploads/2013/03/322.jpg3 " Bucatini, Bologna, Tomato, Asiago & Egg " https://chefsopinion.org/wp-content/uploads/2013/03/221.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/121.jpg12015-09-22T04:19:02+00:00monthlyhttps://chefsopinion.org/2012/11/03/guacamole-salame-pita/https://chefsopinion.org/wp-content/uploads/2012/11/33.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/22.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/13.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/11.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/21.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/32.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/41.jpg42015-09-22T03:55:47+00:00monthlyhttps://chefsopinion.org/2014/02/23/pork-and-spinach-dumplings-with-bok-choy-and-straw-mushrooms-in-chili-broth/https://chefsopinion.org/wp-content/uploads/2014/02/98.jpg9Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Brothhttps://chefsopinion.org/wp-content/uploads/2014/02/89.jpg8Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Brothhttps://chefsopinion.org/wp-content/uploads/2014/02/711.jpg7Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Brothhttps://chefsopinion.org/wp-content/uploads/2014/02/610.jpg6strain dumplings, put in bowl, top with soup, drizzle with sesame oil, sprinkle with fried garlichttps://chefsopinion.org/wp-content/uploads/2014/02/511.jpg5meanwhile, cook dumplings in salted waterhttps://chefsopinion.org/wp-content/uploads/2014/02/411.jpg4add bok choy, drizzle with sesame oilhttps://chefsopinion.org/wp-content/uploads/2014/02/311.jpg3add grated ginger, let simmer 15 minuteshttps://chefsopinion.org/wp-content/uploads/2014/02/211.jpg2add chicken broth, pricked chilis and straw mushroomhttps://chefsopinion.org/wp-content/uploads/2014/02/118.jpg1saute garlic paste in peanut oil2015-09-22T03:51:51+00:00monthlyhttps://chefsopinion.org/2014/02/17/shrimp-chili-broth-with-rice-bucatini-broccolini-shrimp-and-wood-ear-mushroom%ef%80%a8/https://chefsopinion.org/wp-content/uploads/2014/02/68.jpg6to serve, sprinkle with fried onions and accompany with lime wedgeshttps://chefsopinion.org/wp-content/uploads/2014/02/59.jpg5Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroomhttps://chefsopinion.org/wp-content/uploads/2014/02/49.jpg4Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroomhttps://chefsopinion.org/wp-content/uploads/2014/02/39.jpg3add shrimp,cooked bucatini, blanched broccolini, blanched wood ears and roasted chilis to simmering brothhttps://chefsopinion.org/wp-content/uploads/2014/02/29.jpg2shrimp stock made from shells, heads, garlic paste, scallions, ginger, sea salt and scotch bonnet hot saucehttps://chefsopinion.org/wp-content/uploads/2014/02/116.jpg1:-)2015-09-22T03:49:39+00:00monthlyhttps://chefsopinion.org/2014/02/17/fussili-col-buco-with-venison-bolognese-vodka-and-gorgonzola/https://chefsopinion.org/wp-content/uploads/2014/02/124.jpg12Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2014/02/115.jpg11top with gorgonzolahttps://chefsopinion.org/wp-content/uploads/2014/02/103.jpg10top with venisonhttps://chefsopinion.org/wp-content/uploads/2014/02/97.jpg9fussili col bucohttps://chefsopinion.org/wp-content/uploads/2014/02/87.jpg8meanwhile, cook fussili col bucohttps://chefsopinion.org/wp-content/uploads/2014/02/79.jpg7simmer until meat is tender, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/02/67.jpg6add vodka, garlic paste, oregano, kosher salt and freshly ground black pepperhttps://chefsopinion.org/wp-content/uploads/2014/02/58.jpg5saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy creamhttps://chefsopinion.org/wp-content/uploads/2014/02/123.jpg12top with shredded scallions2015-09-22T03:48:36+00:00monthlyhttps://chefsopinion.org/2015/09/21/lobster-balls-and-mung-bean-noodles-soup/https://chefsopinion.org/wp-content/uploads/2015/09/610.jpgLobsterballs And Mung Bean-Noodles SoupLobsterballs And Mung Bean-Noodles Souphttps://chefsopinion.org/wp-content/uploads/2015/09/88.jpgLobsterballs And Mung Bean-Noodles SoupLobster-Balls And Mung Bean-Noodles Souphttps://chefsopinion.org/wp-content/uploads/2015/09/77.jpgLobsterballs And Mung Bean-Noodles SoupLobster-Balls And Mung Bean-Noodles Souphttps://chefsopinion.org/wp-content/uploads/2015/09/69.jpgLobsterballs And Mung Bean-Noodles Soupadd lobster balls and soup, serve with lime wedgeshttps://chefsopinion.org/wp-content/uploads/2015/09/59.jpgcellophane noodles with cilantrosprinkle generously with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/09/47.jpgcellophane noodlesplace noodles in serving bowlhttps://chefsopinion.org/wp-content/uploads/2015/09/39.jpgLobsterballs And Mung Bean-Noodles Soupsimmer lobster balls in soup until done, about 3-4 minuteshttps://chefsopinion.org/wp-content/uploads/2015/09/29.jpgcellophane noodlesdrain noodles, toss with a bit of sesame oilhttps://chefsopinion.org/wp-content/uploads/2015/09/120.jpg1cook mung bean noodles (Cellophane noodles) in salted water2015-09-23T01:27:07+00:00monthlyhttps://chefsopinion.org/2014/02/16/schwabischer-zwiebelrostbraten-mit-pommes-frites-swabian-style-rib-eye-fries/https://chefsopinion.org/wp-content/uploads/2014/02/96.jpg9Swabian Style Rib Eye & Frieshttps://chefsopinion.org/wp-content/uploads/2014/02/86.jpg8Schwäbischer Zwiebelrostbraten Mit Pommes Friteshttps://chefsopinion.org/wp-content/uploads/2014/02/78.jpg7Swabian Style Rib Eye & Frieshttps://chefsopinion.org/wp-content/uploads/2014/02/66.jpg6Schwäbischer Zwiebelrostbraten Mit Pommes Friteshttps://chefsopinion.org/wp-content/uploads/2014/02/57.jpg5Steak Friteshttps://chefsopinion.org/wp-content/uploads/2014/02/48.jpg4meanwhile, fry very finely sliced onions in peanut oil until crispy, remove to absorbent paper, season with salt, pepper and granulated garlichttps://chefsopinion.org/wp-content/uploads/2014/02/38.jpg3add demi glace and capers, simmer one minute, season with salt and pepperhttps://chefsopinion.org/wp-content/uploads/2014/02/28.jpg2set steak aside, deglaze pan with caper jus and red winehttps://chefsopinion.org/wp-content/uploads/2014/02/114.jpg1pound a rib eye or strip until about 1/3 of an inch thick, season with salt and pepper, dust with flour and saute until done to your preference2015-09-21T00:07:00+00:00monthlyhttps://chefsopinion.org/2012/10/31/famous-food-quotes/https://chefsopinion.org/wp-content/uploads/2012/10/sofia-loren-11.jpgSofia Loren 112015-09-20T15:32:24+00:00monthlyhttps://chefsopinion.org/2012/10/28/zuppa-pavese/https://chefsopinion.org/wp-content/uploads/2012/10/122.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/222.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/323.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/419.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/521.jpg5https://chefsopinion.org/wp-content/uploads/2012/10/613.jpg6https://chefsopinion.org/wp-content/uploads/2012/10/78.jpg7https://chefsopinion.org/wp-content/uploads/2012/10/86.jpg82015-09-20T15:30:40+00:00monthlyhttps://chefsopinion.org/2012/10/27/breakfast-of-champions-11-brodo-mille-fanti/https://chefsopinion.org/wp-content/uploads/2012/10/321.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/119.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/220.jpg22015-09-20T15:27:43+00:00monthlyhttps://chefsopinion.org/2012/12/22/beef-ribs-my-way/https://chefsopinion.org/wp-content/uploads/2012/12/85.jpg8https://chefsopinion.org/wp-content/uploads/2012/12/510.jpg5https://chefsopinion.org/wp-content/uploads/2012/12/410.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/314.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/214.jpg2https://chefsopinion.org/wp-content/uploads/2012/12/114.jpg12015-09-20T06:34:57+00:00monthlyhttps://chefsopinion.org/2013/04/07/braised-beef-ribs-in-red-wine/https://chefsopinion.org/wp-content/uploads/2013/04/72.jpg7https://chefsopinion.org/wp-content/uploads/2013/04/62.jpg6https://chefsopinion.org/wp-content/uploads/2013/04/54.jpg5Braised Beef Ribs In Red Winehttps://chefsopinion.org/wp-content/uploads/2013/04/44.jpg4https://chefsopinion.org/wp-content/uploads/2013/04/34.jpg3https://chefsopinion.org/wp-content/uploads/2013/04/24.jpg2https://chefsopinion.org/wp-content/uploads/2013/04/14.jpg12015-09-20T06:33:08+00:00monthlyhttps://chefsopinion.org/2013/04/13/breakfast-of-champions-21-shrimp-vegetable-and-potato-bowl/https://chefsopinion.org/wp-content/uploads/2013/04/9b.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/04/93.jpg9https://chefsopinion.org/wp-content/uploads/2013/04/83.jpg8Breakfast Of Champions # 21 Shrimp, Vegetables and Potato Bowlhttps://chefsopinion.org/wp-content/uploads/2013/04/74.jpg7https://chefsopinion.org/wp-content/uploads/2013/04/65.jpg6https://chefsopinion.org/wp-content/uploads/2013/04/58.jpg5https://chefsopinion.org/wp-content/uploads/2013/04/47.jpg4https://chefsopinion.org/wp-content/uploads/2013/04/38.jpg3https://chefsopinion.org/wp-content/uploads/2013/04/28.jpg2https://chefsopinion.org/wp-content/uploads/2013/04/17.jpg12015-09-20T06:31:23+00:00monthlyhttps://chefsopinion.org/2013/04/12/pork-ribs-rice-noodles-soup/https://chefsopinion.org/wp-content/uploads/2013/04/64.jpg6https://chefsopinion.org/wp-content/uploads/2013/04/57.jpg5 Kluay Teaw Moo Toon ( "Variation Of A Thai Pork Spareribs Noodle Soup" )https://chefsopinion.org/wp-content/uploads/2013/04/46.jpg4https://chefsopinion.org/wp-content/uploads/2013/04/37.jpg3https://chefsopinion.org/wp-content/uploads/2013/04/27.jpg2https://chefsopinion.org/wp-content/uploads/2013/04/16.jpg12015-09-20T06:30:22+00:00monthlyhttps://chefsopinion.org/2015/09/19/hans-buffalo-ribs/https://chefsopinion.org/wp-content/uploads/2015/09/76.jpgHans' Buffalo RibsHans' Buffalo Ribshttps://chefsopinion.org/wp-content/uploads/2015/09/67.jpgHans' Buffalo RibsHans' Buffalo Ribshttps://chefsopinion.org/wp-content/uploads/2015/09/57.jpgBuffalo RibsHans' Buffalo Ribshttps://chefsopinion.org/wp-content/uploads/2015/09/45.jpgBuffalo Ribsto serve, sprinkle with crushed pistachioshttps://chefsopinion.org/wp-content/uploads/2015/09/37.jpgBuffalo Ribscover dish tightly with aluminum foil, bake until ribs are tender but NOT falling apart, about 1,5 hours (about 2,5 hours for beef ribs), when tender, uncover, baste with more "HANS’ HOMEMADE BUFFALO SAUCE" and cook another 15 minutes or until nicely glazedhttps://chefsopinion.org/wp-content/uploads/2015/09/27.jpgBuffalo Ribsplace ribs and additional "HANS’ HOMEMADE BUFFALO SAUCE" in a heat-proof dish, add waterhttps://chefsopinion.org/wp-content/uploads/2015/09/117.jpgBuffalo Ribsseason ribs with a "HANS’ HOMEMADE BUFFALO SAUCE"2015-09-20T06:28:25+00:00monthlyhttps://chefsopinion.org/2013/07/29/seafood-in-whole-grain-mustard-cream/https://chefsopinion.org/wp-content/uploads/2013/07/714.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/615.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/521.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/327.jpg3Seafood In Whole Grain Mustard Creamhttps://chefsopinion.org/wp-content/uploads/2013/07/229.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/129.jpg1Lobster, Crayfish, Octopus, Cuttlefish, Mussels, King Crab.2015-09-20T04:55:53+00:00monthlyhttps://chefsopinion.org/2013/07/30/toast-soupi/https://chefsopinion.org/wp-content/uploads/2013/07/99b.jpg99bToast "Soupi"https://chefsopinion.org/wp-content/uploads/2013/07/95.jpg9Toast "Soupi"https://chefsopinion.org/wp-content/uploads/2013/07/88.jpg8Toast "Soupi"https://chefsopinion.org/wp-content/uploads/2013/07/715.jpg7Gratinatehttps://chefsopinion.org/wp-content/uploads/2013/07/616.jpg6Asiago, Scallion, Chilihttps://chefsopinion.org/wp-content/uploads/2013/07/522.jpg5Swisshttps://chefsopinion.org/wp-content/uploads/2013/07/426.jpg4Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2013/07/328.jpg3Peachhttps://chefsopinion.org/wp-content/uploads/2013/07/230.jpg2Hamhttps://chefsopinion.org/wp-content/uploads/2013/07/130.jpg1Peaches, Gorgonzola, Asiago, Swiss, Bagels, Butter, Scallions, Chili Flakes.2015-09-20T04:54:57+00:00monthlyhttps://chefsopinion.org/2013/08/01/pulpo-a-la-plancha-griddled-octopus/https://chefsopinion.org/wp-content/uploads/2013/08/7.jpg7https://chefsopinion.org/wp-content/uploads/2013/08/6.jpg6https://chefsopinion.org/wp-content/uploads/2013/08/5.jpg5Griddled Octopushttps://chefsopinion.org/wp-content/uploads/2013/08/4.jpg4Pulpo A La Planchahttps://chefsopinion.org/wp-content/uploads/2013/08/3.jpg3https://chefsopinion.org/wp-content/uploads/2013/08/2.jpg2https://chefsopinion.org/wp-content/uploads/2013/08/1.jpg12015-09-20T04:52:16+00:00monthlyhttps://chefsopinion.org/2012/07/01/quesadillas/https://chefsopinion.org/wp-content/uploads/2012/07/9d.jpg9dhttps://chefsopinion.org/wp-content/uploads/2012/07/9c.jpg9chttps://chefsopinion.org/wp-content/uploads/2012/07/9b.jpg9bhttps://chefsopinion.org/wp-content/uploads/2012/07/9.jpg9https://chefsopinion.org/wp-content/uploads/2012/07/8.jpg8https://chefsopinion.org/wp-content/uploads/2012/07/7.jpg7https://chefsopinion.org/wp-content/uploads/2012/07/6.jpg6https://chefsopinion.org/wp-content/uploads/2012/07/4.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/3.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/2.jpg22015-09-16T04:00:49+00:00monthlyhttps://chefsopinion.org/2012/09/25/tortellini-en-brodo-shrimp-dumplings-in-broth/https://chefsopinion.org/wp-content/uploads/2012/09/120.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/219.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/416.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/3b2.jpg3bhttps://chefsopinion.org/wp-content/uploads/2012/09/318.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/b.jpgbImage Source: BrowsingRomehttps://chefsopinion.org/wp-content/uploads/2012/09/a.jpgaImage Source: BrowsingRome2015-09-16T03:53:25+00:00monthlyhttps://chefsopinion.org/2012/09/29/rinderherz-spieschen-beef-heart-schaschlik/https://chefsopinion.org/wp-content/uploads/2012/09/screen-capture1.pngscreen-captureImage Source: Unknown ( can anybody help out ? )https://chefsopinion.org/wp-content/uploads/2012/09/220.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/121.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/417.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/519.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/319.jpg32015-09-16T03:52:16+00:00monthlyhttps://chefsopinion.org/2012/09/29/breakfast-of-champions-9-quesadillas/https://chefsopinion.org/wp-content/uploads/2012/09/screen-capture-1.pngscreen-capture-1Image Source: Unknown ( can anybody help out ? )https://chefsopinion.org/wp-content/uploads/2012/09/418.jpg4https://chefsopinion.org/wp-content/uploads/2012/09/520.jpg5https://chefsopinion.org/wp-content/uploads/2012/09/615.jpg6https://chefsopinion.org/wp-content/uploads/2012/09/122.jpg1https://chefsopinion.org/wp-content/uploads/2012/09/221.jpg2https://chefsopinion.org/wp-content/uploads/2012/09/320.jpg3https://chefsopinion.org/wp-content/uploads/2012/09/0.jpg2015-09-16T03:50:56+00:00monthlyhttps://chefsopinion.org/2015/09/15/breakfast-of-champions-48-egg-quesadilla/https://chefsopinion.org/wp-content/uploads/2015/09/141.jpg14Breakfast Of Champions # 48 - Egg-Quesadilla With Boursinhttps://chefsopinion.org/wp-content/uploads/2015/09/132.jpg13Breakfast Of Champions # 48 - Egg-Quesadilla With Boursinhttps://chefsopinion.org/wp-content/uploads/2015/09/123.jpg12Breakfast Of Champions # 48 - Egg-Quesadillahttps://chefsopinion.org/wp-content/uploads/2015/09/116.jpg11slide onto cutting board, cut into wedgeshttps://chefsopinion.org/wp-content/uploads/2015/09/8b.jpg8bslide back into pan and cook again until bottom tortilla is lightly browned and crisp and cheese has meltedhttps://chefsopinion.org/wp-content/uploads/2015/09/86.jpgBreakfast Of Champions # 48 - Egg - Quesadillatop with a plate, inverthttps://chefsopinion.org/wp-content/uploads/2015/09/75.jpgBreakfast Of Champions # 48 - Egg - Quesadillatop with another tortilla, cook until bottom-tortilla is lightly browned and crisphttps://chefsopinion.org/wp-content/uploads/2015/09/6b1.jpgBreakfast Of Champions # 48 - Egg - Quesadillatop with more cheesehttps://chefsopinion.org/wp-content/uploads/2015/09/66.jpgBreakfast Of Champions # 48 - Egg - Quesadillatop with egg pattyhttps://chefsopinion.org/wp-content/uploads/2015/09/56.jpgBreakfast Of Champions # 48 - Egg - Quesadillasprinkle generously with grated cheese of your choice (I used four-cheese mix), top with crumbled avocado2015-09-17T05:13:22+00:00monthlyhttps://chefsopinion.org/2013/12/31/spatchcocked-sauteed-cornish-hen-with-arugula-in-honey-mustard-vinaigrette/https://chefsopinion.org/wp-content/uploads/2013/12/515.jpg5Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/12/415.jpg4Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/12/316.jpg3Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2013/12/218.jpg2cut hen in half, remove back bone, season with kosher salt and cayenne pepper, saute in garlic oil until cooked through but not dry https://chefsopinion.org/wp-content/uploads/2013/12/117.jpg1Cornish Hen2015-09-15T18:19:18+00:00monthlyhttps://chefsopinion.org/2014/01/01/my-new-years-dinner-steak-farfalle-fried-cuttlefish-arugula-strawberry-shortcake/https://chefsopinion.org/wp-content/uploads/2014/01/121.jpg12https://chefsopinion.org/wp-content/uploads/2014/01/112.jpg11https://chefsopinion.org/wp-content/uploads/2014/01/102.jpg10https://chefsopinion.org/wp-content/uploads/2014/01/93.jpg9https://chefsopinion.org/wp-content/uploads/2014/01/81.jpg8https://chefsopinion.org/wp-content/uploads/2014/01/7a1.jpg7ahttps://chefsopinion.org/wp-content/uploads/2014/01/72.jpg7https://chefsopinion.org/wp-content/uploads/2014/01/62.jpg6https://chefsopinion.org/wp-content/uploads/2014/01/52.jpg5https://chefsopinion.org/wp-content/uploads/2014/01/43.jpg42015-09-15T18:16:06+00:00monthlyhttps://chefsopinion.org/2014/01/04/tomato-bisque-morcilla-dumplings-pasta/https://chefsopinion.org/wp-content/uploads/2014/01/113.jpg11Tomato Bisque, Morcilla Dumplings & Pastahttps://chefsopinion.org/wp-content/uploads/2014/01/104.jpg10sprinkle scallionshttps://chefsopinion.org/wp-content/uploads/2014/01/95.jpg9add dumplingshttps://chefsopinion.org/wp-content/uploads/2014/01/83.jpg8add tomato bisquehttps://chefsopinion.org/wp-content/uploads/2014/01/74.jpg7add pasta to platehttps://chefsopinion.org/wp-content/uploads/2014/01/63.jpg6simmer dumplings in salted water until floatinghttps://chefsopinion.org/wp-content/uploads/2014/01/54.jpg5remove morcilla from casing, add egg yolk, dijon, cayenne, scallions, chilies, panko, mix well, shape into small roundshttps://chefsopinion.org/wp-content/uploads/2014/01/45.jpg4https://chefsopinion.org/wp-content/uploads/2014/01/35.jpg3https://chefsopinion.org/wp-content/uploads/2014/01/26.jpg22015-09-15T18:13:20+00:00monthlyhttps://chefsopinion.org/2014/01/11/steamed-cod-with-caraway-potatoes-lima-beans-and-tomato-sauce/https://chefsopinion.org/wp-content/uploads/2014/01/115.jpg11https://chefsopinion.org/wp-content/uploads/2014/01/114.jpg11Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2014/01/105.jpg10Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Saucehttps://chefsopinion.org/wp-content/uploads/2014/01/96.jpg9top with steamed fish, sprinkle with finely diced chilies and finely sliced scallionshttps://chefsopinion.org/wp-content/uploads/2014/01/84.jpg8add potato/lima bean mixturehttps://chefsopinion.org/wp-content/uploads/2014/01/75.jpg7cover bottom of deep plate with tomato saucehttps://chefsopinion.org/wp-content/uploads/2014/01/55.jpg5when potatoes start to brown, add lima beans and scallions, season with salt, pepper, roasted garlic paste and caraway seed, saute until beans are heatedhttps://chefsopinion.org/wp-content/uploads/2014/01/46.jpg4meanwhile, saute blanched potatoes in clarified butter https://chefsopinion.org/wp-content/uploads/2014/01/36.jpg3add lemon juice and white wine, cover, steam VERY slowly for about 12 minuteshttps://chefsopinion.org/wp-content/uploads/2014/01/27.jpg2Season with sea salt and white pepper, add to melted butter2015-09-15T18:10:56+00:00monthlyhttps://chefsopinion.org/2014/01/12/breakfast-of-champions-31-shrimp-and-lap-chee-fried-rice/https://chefsopinion.org/wp-content/uploads/2014/01/97.jpg9Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Ricehttps://chefsopinion.org/wp-content/uploads/2014/01/86.jpg8 Shrimp And Lap Chee Fried Ricehttps://chefsopinion.org/wp-content/uploads/2014/01/77.jpg7Breakfast Of Champions # 31 https://chefsopinion.org/wp-content/uploads/2014/01/65.jpg6stir fry until eggs are sethttps://chefsopinion.org/wp-content/uploads/2014/01/57.jpg5add salt and pepper seasoned eggshttps://chefsopinion.org/wp-content/uploads/2014/01/48.jpg4season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2014/01/38.jpg3add lap chee, shrimp and scallionshttps://chefsopinion.org/wp-content/uploads/2014/01/29.jpg2add diced onions, chopped garlic and grated ginger, saute until fragranthttps://chefsopinion.org/wp-content/uploads/2014/01/19.jpg1saute rice in peanut oil until it makes a popping sound2015-09-15T18:07:48+00:00monthlyhttps://chefsopinion.org/2014/01/23/steer-neck-soup/https://chefsopinion.org/wp-content/uploads/2014/01/118.jpg11Steer Neck Soup With Egg And Horseradishhttps://chefsopinion.org/wp-content/uploads/2014/01/106.jpg10Steer Neck Soup With Egg And Horseradishhttps://chefsopinion.org/wp-content/uploads/2014/01/99.jpg9top meat with horseradishhttps://chefsopinion.org/wp-content/uploads/2014/01/87.jpg8for individual portions, add a fresh egg yolkhttps://chefsopinion.org/wp-content/uploads/2014/01/79.jpg7Steer Neck Souphttps://chefsopinion.org/wp-content/uploads/2014/01/67.jpg6to serve, sprinkle with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2014/01/510.jpg5bring to a simmer again, remove from heat, add sriracha, salt and maggi seasoning to tastehttps://chefsopinion.org/wp-content/uploads/2014/01/411.jpg4cook until potatoes are tender, add tomatoes, red peppers, bok choy and white cabbagehttps://chefsopinion.org/wp-content/uploads/2014/01/311.jpg3simmer until meat is tender, about two hours more, remove scallions, add small potatoeshttps://chefsopinion.org/wp-content/uploads/2014/01/212.jpg2after one hour, add scallions, a small amount of tomato paste, star anis, lime juice, garlic paste and grated ginger2015-09-15T18:05:23+00:00monthlyhttps://chefsopinion.org/2014/02/02/chicken-cordon-bleu-ala-kiev/https://chefsopinion.org/wp-content/uploads/2014/02/12.jpg12Chicken Cordon Bleu Ala Kievhttps://chefsopinion.org/wp-content/uploads/2014/02/11.jpg11Chicken Cordon Bleu Ala Kievhttps://chefsopinion.org/wp-content/uploads/2014/02/10.jpg10serve with small salad and lemonhttps://chefsopinion.org/wp-content/uploads/2014/02/9.jpg9Chicken Cordon Bleu Ala Kievhttps://chefsopinion.org/wp-content/uploads/2014/02/8.jpg8saute in peanut oil, replace oil with butter for the last minute of cookinghttps://chefsopinion.org/wp-content/uploads/2014/02/7.jpg7top with another breast, tuck ends under, bread with flour, egg and bread crumbshttps://chefsopinion.org/wp-content/uploads/2014/02/6.jpg6fold the endshttps://chefsopinion.org/wp-content/uploads/2014/02/5.jpg5roll the ham and cheese around the butterhttps://chefsopinion.org/wp-content/uploads/2014/02/4.jpg4top with herb/garlic butterhttps://chefsopinion.org/wp-content/uploads/2014/02/3.jpg3top with edam or gruyere2015-09-15T18:01:51+00:00monthlyhttps://chefsopinion.org/2014/02/03/fried-fried-fried-fried-fried/https://chefsopinion.org/wp-content/uploads/2014/02/91.jpg9Fried, Fried, Fried, Fried & Friedhttps://chefsopinion.org/wp-content/uploads/2014/02/81.jpg8Fried, Fried, Fried, Fried & Friedhttps://chefsopinion.org/wp-content/uploads/2014/02/72.jpg7Fried, Fried, Fried, Fried & Friedhttps://chefsopinion.org/wp-content/uploads/2014/02/61.jpg6Fried, Fried, Fried, Fried & Friedhttps://chefsopinion.org/wp-content/uploads/2014/02/51.jpg5remove all items to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2014/02/41.jpg4almost........https://chefsopinion.org/wp-content/uploads/2014/02/31.jpg3while frying, remove all loose crumbs swimming in the fryerhttps://chefsopinion.org/wp-content/uploads/2014/02/21.jpg2season everything with salt, pepper and granulated garlic, coat with standard breading, fry until golden and cooked throughhttps://chefsopinion.org/wp-content/uploads/2014/02/13.jpg1Mise en placehttps://chefsopinion.org/wp-content/uploads/2014/02/71.jpg72015-09-15T17:59:50+00:00monthlyhttps://chefsopinion.org/2014/02/08/hans-gnocchi-strip/https://chefsopinion.org/wp-content/uploads/2014/02/92.jpg9Hans' Gnocchi & Striphttps://chefsopinion.org/wp-content/uploads/2014/02/82.jpg8top with strip, top with wasabihttps://chefsopinion.org/wp-content/uploads/2014/02/73.jpg7Hans' Gnocchi & Striphttps://chefsopinion.org/wp-content/uploads/2014/02/62.jpg6sprinkle with freshly grated parmesanhttps://chefsopinion.org/wp-content/uploads/2014/02/52.jpg5add gnocchihttps://chefsopinion.org/wp-content/uploads/2014/02/42.jpg4add bok choyhttps://chefsopinion.org/wp-content/uploads/2014/02/32.jpg3add garlic paste, onions and red peppershttps://chefsopinion.org/wp-content/uploads/2014/02/22.jpg2meanwhile, saute mushroom in peanut oilhttps://chefsopinion.org/wp-content/uploads/2014/02/14.jpg1season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness 2015-09-15T17:58:09+00:00monthlyhttps://chefsopinion.org/2015/09/14/executioners-stew/https://chefsopinion.org/wp-content/uploads/2015/09/131.jpgExecutioners StewExecutioners Stew With "Pa Amb Tomà Quet"https://chefsopinion.org/wp-content/uploads/2015/09/122.jpgExecutioners StewExecutioners Stew With "Pa Amb Tomà Quet"https://chefsopinion.org/wp-content/uploads/2015/09/102.jpgExecutioners Stewcheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/09/93.jpgExecutioners Stewadd diced tomatoes, sliced cooke potatoes, cooked white beans and plenty of chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/09/85.jpgExecutioners Stewadd chillies, carrot julienne, white cabbage and chorizo, simmer for three more minuteshttps://chefsopinion.org/wp-content/uploads/2015/09/74.jpgExecutioners Stewwhen pigs-feet are almost tender, add chicken gizzards, simmer until gizzards are tender but still possess a bit of a bitehttps://chefsopinion.org/wp-content/uploads/2015/09/65.jpgExecutioners Stewadd green sofrito, cayenne pepper, garlic pastehttps://chefsopinion.org/wp-content/uploads/2015/09/55.jpgExecutioners Stewduring simmering, remove all impurities that rise to the surface with a small mesh-strainerhttps://chefsopinion.org/wp-content/uploads/2015/09/35.jpgExecutioners Stewadd pigs-feet to cold, salted water, bring to a simmer, cook until tender but not falling apart https://chefsopinion.org/wp-content/uploads/2015/09/2b.jpgExecutioners Stewa thing of beauty 2015-09-14T19:03:14+00:00monthlyhttps://chefsopinion.org/2015/09/10/pa-amb-toma-quet/https://chefsopinion.org/wp-content/uploads/2015/09/e.jpgehttps://chefsopinion.org/wp-content/uploads/2015/09/c.jpgcdrizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)https://chefsopinion.org/wp-content/uploads/2015/09/b1.jpgbrub tomato on freshly grilled breadhttps://chefsopinion.org/wp-content/uploads/2015/09/a1.jpgsour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil2015-09-10T21:06:38+00:00monthlyhttps://chefsopinion.org/2013/08/04/surf-turf/https://chefsopinion.org/wp-content/uploads/2013/08/75.jpg7Bella & Darrylhttps://chefsopinion.org/wp-content/uploads/2013/08/65.jpg6Darrylhttps://chefsopinion.org/wp-content/uploads/2013/08/55.jpg5Garlic/Herb Butter, Wasabihttps://chefsopinion.org/wp-content/uploads/2013/08/44.jpg4Sauteed To Perfectionhttps://chefsopinion.org/wp-content/uploads/2013/08/35.jpg3Grilled To Perfectionhttps://chefsopinion.org/wp-content/uploads/2013/08/15.jpg1Steak, Shrimp, Mushroom, Potatoes, Grape Tomatoes, Garlic.https://chefsopinion.org/wp-content/uploads/2013/08/25.jpg2Surf & Turf2015-09-10T16:55:49+00:00monthlyhttps://chefsopinion.org/2013/08/04/breakfast-of-champions-27-smoked-salmon-sandwich/https://chefsopinion.org/wp-content/uploads/2013/08/breakfast-of-champions-27-e28093-e2809d-smoked-salmon-sandwich-e2809c.jpgBreakfast Of Champions # 27 – ” Smoked Salmon Sandwich “Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “https://chefsopinion.org/wp-content/uploads/2013/08/9.jpg9Diced Marinated Cucumbershttps://chefsopinion.org/wp-content/uploads/2013/08/82.jpg8Caviarhttps://chefsopinion.org/wp-content/uploads/2013/08/74.jpg7Hard Boiled Egghttps://chefsopinion.org/wp-content/uploads/2013/08/64.jpg6Onion Ringshttps://chefsopinion.org/wp-content/uploads/2013/08/54.jpg5Salmonhttps://chefsopinion.org/wp-content/uploads/2013/08/34.jpg3Herbed Boursin Cheesehttps://chefsopinion.org/wp-content/uploads/2013/08/24.jpg2Sour Dough Bread, Sautéed In Garlic Butterhttps://chefsopinion.org/wp-content/uploads/2013/08/14.jpg1Sour Dough Bread, Sautéed In Garlic Butter2015-09-10T16:53:30+00:00monthlyhttps://chefsopinion.org/2015/09/10/gochujang-blade-steaks-with-musaengchae-spicy-korean-radish-salad/https://chefsopinion.org/wp-content/uploads/2015/09/64.jpgGochujang Blade Steaksmarinade pork-blade steaks overnight with gochujang, ginger paste, garlic paste, kosher salt, scallions, peanut oil, mirin and sakehttps://chefsopinion.org/wp-content/uploads/2015/09/113.jpgGochujang Blade SteaksGochujang Blade Steakshttps://chefsopinion.org/wp-content/uploads/2015/09/92.jpgGochujang Blade SteaksGochujang Blade Steakshttps://chefsopinion.org/wp-content/uploads/2015/09/84.jpgGochujang Blade SteaksGochujang Blade Steakshttps://chefsopinion.org/wp-content/uploads/2015/09/73.jpgGochujang Blade Steaksgrill or broil until pork skin is very crispyhttps://chefsopinion.org/wp-content/uploads/2015/09/korean-radish.jpgKorean Radishkorean radish (pic source: maangchi)https://chefsopinion.org/wp-content/uploads/2015/09/54.jpgMusaengchaeMusaengchaehttps://chefsopinion.org/wp-content/uploads/2015/09/34.jpgMusaengchaeadd black sesame seeds, white toasted sesame seeds, gochujang, garlic paste, ginger paste, white vinegar and scallions, mix carefully in order to not break-up the radish juliennehttps://chefsopinion.org/wp-content/uploads/2015/09/24.jpgMusaengchaetoast sesame seeds until goldenhttps://chefsopinion.org/wp-content/uploads/2015/09/110.jpgMusaengchaepeel radish, then cut into fine julienne, season with kosher salt, let stand for 10 minutes, squeeze out excess water2015-09-10T16:23:47+00:00monthlyhttps://chefsopinion.org/2015/08/13/fried-tomato-noodles-pillow/https://chefsopinion.org/wp-content/uploads/2015/08/78.jpgFried Tomato-Noodles PillowFried Tomato-Noodles Pillowhttps://chefsopinion.org/wp-content/uploads/2015/08/68.jpgFried Tomato-Noodles PillowFried Tomato-Noodles Pillowhttps://chefsopinion.org/wp-content/uploads/2015/08/58.jpgFried Tomato-Noodles PillowFried Tomato-Noodles Pillowhttps://chefsopinion.org/wp-content/uploads/2015/08/48.jpgFried Tomato-Noodles Pillowdipping sauce: mix 2 tblsp soy sauce, 2 tblsp hoi sin sauce, 2 tblsp water, 1 tblsp ketchup, 1 tsp lime juice, season with grated ginger, garlic paste, sesame oil and chili oil, to serve, sprinkle with chopped cilantro and sesame seeds https://chefsopinion.org/wp-content/uploads/2015/08/29.jpgFried Tomato-Noodles Pillowspread pasta in hot peanut oil to even thickness, saute on both sides until crisp and goldenhttps://chefsopinion.org/wp-content/uploads/2015/08/116.jpgFried Tomato-Noodles Pillowleftover pasta with tomato sauce2015-09-09T16:07:51+00:00monthlyhttps://chefsopinion.org/2015/09/08/tandoori-style-chicken-drumsticks-with-pickled-onions-and-naan/https://chefsopinion.org/wp-content/uploads/2015/09/83.jpgTandori-Style Chicken Tighs With Pickled OnionsTandori-Style Chicken Tighs With Pickled Onionshttps://chefsopinion.org/wp-content/uploads/2015/09/b.jpgpickled onionsPickled Onionshttps://chefsopinion.org/wp-content/uploads/2015/09/a.jpgpickled onionsmix onions, peppers, garlic paste, scallions, white vinegar, kosher salt and garlic oil, let marinade at least 2 hourshttps://chefsopinion.org/wp-content/uploads/2015/09/112.jpgTandori-Style Chicken Tighs with Pickled OnionsTandoori-Style Chicken Drumsticks With Pickled Onions And Naanhttps://chefsopinion.org/wp-content/uploads/2015/09/101.jpgTandori-Style Chicken Tighs with Pickled OnionsTandoori-Style Chicken Drumsticks With Pickled Onions And Naanhttps://chefsopinion.org/wp-content/uploads/2015/09/91.jpgTandori-Style Chicken Tighs with Pickled OnionsTandoori-Style Chicken Drumsticks With Pickled Onions And Naanhttps://chefsopinion.org/wp-content/uploads/2015/09/82.jpgTandori-Style Chicken Tighs with Pickled Onionstop chicken with the marinated onionshttps://chefsopinion.org/wp-content/uploads/2015/09/72.jpgTandori-Style Chicken Tighs with Pickled Onionsplate chicken with freshly baked naan and crisp iceberghttps://chefsopinion.org/wp-content/uploads/2015/09/63.jpgTandori-Style Chicken Tighs with Pickled Onionsdone.....https://chefsopinion.org/wp-content/uploads/2015/09/53.jpgTandori-Style Chicken Tighs with Pickled Onionsturn chicken, brush generously with more of the marinade, cook until cooked through, about another 15 - 20 minutes, depending on the size of the drumsticks2015-09-15T18:32:00+00:00monthlyhttps://chefsopinion.org/2015/09/07/words-to-ponder-2/https://chefsopinion.org/wp-content/uploads/2015/09/what-i-said.jpg2015-09-09T04:56:07+00:00monthlyhttps://chefsopinion.org/2015/09/06/stir-fried-chicken-and-vegetables-in-black-bean-chile-sauce/https://chefsopinion.org/wp-content/uploads/2015/09/121.jpgStir Fried Chicken And Vegetables In Black-Bean Chile SauceStir Fried Chicken And Vegetables In Black-Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/09/111.jpgStir Fried Chicken And Vegetables In Black-Bean Chile SauceStir Fried Chicken And Vegetables In Black-Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/09/81.jpgStir Fried Chicken And Vegetables In Black-Bean Chile SauceStir Fried Chicken And Vegetables In Black-Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/09/7b.jpgStir Fried Chicken And Vegetables In Black-Bean Chile SauceStir Fried Chicken And Vegetables In Black-Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/09/71.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Saucereturn chicken to wok (or pan), mix well, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/09/6b.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Sauceadd seafood-mushroomshttps://chefsopinion.org/wp-content/uploads/2015/09/62.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Sauceadd 2 tblsp chili/ bean paste, 2 tblsp soy sauce, 1 tblsp hoi sin sauce, 1 tblsp water, 1 tsp garlic paste, add corn, stir fry until corn is heated through, remove from heathttps://chefsopinion.org/wp-content/uploads/2015/09/52.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Sauceadd a bit more oil, saute beans until lightly browned in spotshttps://chefsopinion.org/wp-content/uploads/2015/09/42.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Sauceremove chicken to a plate, set asidehttps://chefsopinion.org/wp-content/uploads/2015/09/32.jpgStir Fried Chicken And Vegetables In Black-Bean Chile Saucestir fry chicken on VERY high heat until lightly browned but still juicy2015-09-16T11:21:52+00:00monthlyhttps://chefsopinion.org/2015/09/03/chipotle-chicken-quesadilla/https://chefsopinion.org/wp-content/uploads/2015/09/17.jpgChipotle-Chicken QuesadillaChipotle-Chicken Quesadillahttps://chefsopinion.org/wp-content/uploads/2015/09/16.jpgChipotle-Chicken QuesadillaChipotle-Chicken Quesadillahttps://chefsopinion.org/wp-content/uploads/2015/09/15.jpgChipotle-Chicken QuesadillaChipotle-Chicken Quesadillahttps://chefsopinion.org/wp-content/uploads/2015/09/14.jpgChipotle-Chicken QuesadillaChipotle-Chicken Quesadillahttps://chefsopinion.org/wp-content/uploads/2015/09/12.jpgChipotle-Chicken Quesadillaslide back into pan (or comal), cook very slowly to give the cheese time to melt without burning the tortillahttps://chefsopinion.org/wp-content/uploads/2015/09/11.jpgChipotle-Chicken Quesadillatop tortilla with a plate, invert, https://chefsopinion.org/wp-content/uploads/2015/09/10.jpgChipotle-Chicken Quesadillatop with another one-side-toasted tortilla, toasted side downhttps://chefsopinion.org/wp-content/uploads/2015/09/9.jpgChipotle-Chicken Quesadillatop with more cheese and mashed avocadohttps://chefsopinion.org/wp-content/uploads/2015/09/8.jpgChipotle-Chicken Quesadillatop with chopped tomatoes and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/09/7.jpgChipotle-Chicken Quesadillatop with chicken2015-09-04T03:15:47+00:00monthlyhttps://chefsopinion.org/2015/08/28/beef-stroganoff-not/https://chefsopinion.org/wp-content/uploads/2015/08/814.jpg8https://chefsopinion.org/wp-content/uploads/2015/08/109.jpgBeef StroganoffBeef Stroganoffhttps://chefsopinion.org/wp-content/uploads/2015/08/912.jpgBeef StroganoffBeef Stroganoffhttps://chefsopinion.org/wp-content/uploads/2015/08/813.jpgBeef StroganoffBeef Stroganoffhttps://chefsopinion.org/wp-content/uploads/2015/08/715.jpgBeef StroganoffBeef Stroganoffhttps://chefsopinion.org/wp-content/uploads/2015/08/615.jpgBeef Stroganoffto serve, top with more sour cream and parsleyhttps://chefsopinion.org/wp-content/uploads/2015/08/517.jpgBeef Stroganoffcheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/08/416.jpgBeef Stroganoffreturn meat to pan, add grape tomatoes and chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2015/08/315.jpgBeef Stroganoffadd butter, sliced julienned peppers, onions, pickles and whole botton mushrooms, saute one minute, add heavy cream, reduce until nape, remove from heat, add dijon mustard and sour creamhttps://chefsopinion.org/wp-content/uploads/2015/08/217.jpgBeef Stroganoffsaute beef in very hot oil until browned but still rare, remove meat from pan, set meat aside, discard oil2015-09-04T02:14:25+00:00monthlyhttps://chefsopinion.org/2012/11/10/caldo-verde/https://chefsopinion.org/wp-content/uploads/2012/11/17.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/26.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/36.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/46.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/55.jpg52015-09-01T17:30:57+00:00monthlyhttps://chefsopinion.org/2013/09/02/grilled-portuguese-sardines/https://chefsopinion.org/wp-content/uploads/2013/09/gatc3a3o-vinho-verde.jpgGatão Vinho VerdeGatão Vinho Verdehttps://chefsopinion.org/wp-content/uploads/2013/09/71.jpg7Remnants Of A Great Dinnerhttps://chefsopinion.org/wp-content/uploads/2013/09/61.jpg6Grilled Portuguese Sardineshttps://chefsopinion.org/wp-content/uploads/2013/09/52.jpg5Grilled Portuguese Sardineshttps://chefsopinion.org/wp-content/uploads/2013/09/42.jpg4Served With Sauteed Potatoes And Greenshttps://chefsopinion.org/wp-content/uploads/2013/09/32.jpg3Grillhttps://chefsopinion.org/wp-content/uploads/2013/09/22.jpg2Season With Sea Salthttps://chefsopinion.org/wp-content/uploads/2013/09/12.jpg1Portuguese Sardineshttps://chefsopinion.org/wp-content/uploads/2013/09/51.jpg5https://chefsopinion.org/wp-content/uploads/2013/09/41.jpg42015-09-01T17:29:33+00:00monthlyhttps://chefsopinion.org/2015/08/29/16080/https://chefsopinion.org/wp-content/uploads/2015/08/1783461-bigthumbnail.jpgGuilin/ChinaGuilin/Chinahttps://chefsopinion.org/wp-content/uploads/2015/08/bean.jpgBeanBlack Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/08/x2.jpgAccord Asian Food. ChefsOpinionAccord Asian Food. ChefsOpinionhttps://chefsopinion.org/wp-content/uploads/2015/08/6d.jpgAccord Asian Food. ChefsOpinionvegetarian soup with szechuan style chile oilhttps://chefsopinion.org/wp-content/uploads/2015/08/6c.jpgAccord Asian Food. ChefsOpinionvegetarian soup without szechuan style chile oilhttps://chefsopinion.org/wp-content/uploads/2015/08/6b1.jpgAccord Asian Food. ChefsOpinionvegetarian souphttps://chefsopinion.org/wp-content/uploads/2015/08/6a.jpgAccord Asian Food. ChefsOpinionSzechuan Style Chile Oil * * * * *https://chefsopinion.org/wp-content/uploads/2015/08/616.jpgAccord Asian Food. ChefsOpinionVegetarian Seasoning / Soup Base * * * * * https://chefsopinion.org/wp-content/uploads/2015/08/5d.jpgAccord Asian Food. ChefsOpinionBlack Bean Chile Saucehttps://chefsopinion.org/wp-content/uploads/2015/08/5c.jpgAccord Asian Food. ChefsOpinionBlack Bean Chile Sauce2015-09-01T17:06:45+00:00monthlyhttps://chefsopinion.org/2012/12/07/vietnamese-ginger-caramel-chicken-ga-kho/https://chefsopinion.org/wp-content/uploads/2012/12/8e.jpg8ehttps://chefsopinion.org/wp-content/uploads/2012/12/8d.jpg8dhttps://chefsopinion.org/wp-content/uploads/2012/12/8c.jpg8chttps://chefsopinion.org/wp-content/uploads/2012/12/8b.jpg8bhttps://chefsopinion.org/wp-content/uploads/2012/12/8a.jpg8ahttps://chefsopinion.org/wp-content/uploads/2012/12/82.jpg8https://chefsopinion.org/wp-content/uploads/2012/12/65.jpg6https://chefsopinion.org/wp-content/uploads/2012/12/54.jpg5https://chefsopinion.org/wp-content/uploads/2012/12/35.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/25.jpg22015-08-30T04:23:59+00:00monthlyhttps://chefsopinion.org/2015/08/29/downloadable-september-calendar-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/08/september-calendar-us-chefsopinion.jpgSeptember Calendar US ChefsOpinionhttps://chefsopinion.org/wp-content/uploads/2015/08/september-calendar-intern-chefsopinion.jpgSeptember Calendar Intern. ChefsOpinion2017-05-04T20:41:49+00:00monthlyhttps://chefsopinion.org/2013/01/29/frisee-salad-coppa-ham-gorgonzola-cheese/https://chefsopinion.org/wp-content/uploads/2013/01/89.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/711.jpg7https://chefsopinion.org/wp-content/uploads/2013/01/518.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/414.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/3b.jpg3bhttps://chefsopinion.org/wp-content/uploads/2013/01/3a.jpg3ahttps://chefsopinion.org/wp-content/uploads/2013/01/220.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/120.jpg12015-08-29T17:43:04+00:00monthlyhttps://chefsopinion.org/2015/08/27/chocolate-panna-cotta-with-rum-macerated-rambutan-vanilla-panna-cotta-with-blueberries/https://chefsopinion.org/wp-content/uploads/2015/08/613.jpgPanna CottaPanna Cotta With Rum-Macerated Rambutanhttps://chefsopinion.org/wp-content/uploads/2015/08/515.jpgPanna CottaPanna Cotta With Blueberries And Whipped Creamhttps://chefsopinion.org/wp-content/uploads/2015/08/713.jpgPanna CottaPanna Cotta With Rum-Macerated Rambutanhttps://chefsopinion.org/wp-content/uploads/2015/08/612.jpgPanna CottaPanna Cotta With Blueberries And Whipped Creamhttps://chefsopinion.org/wp-content/uploads/2015/08/514.jpgPanna Cottatop vanilla panna cotta with whipped cream and blueberrieshttps://chefsopinion.org/wp-content/uploads/2015/08/414.jpgPanna Cottaplace cups into fridge until set, 3-4 hours or overnighthttps://chefsopinion.org/wp-content/uploads/2015/08/313.jpgPanna Cottaremove half the mixture and fill into cups, add instant coco to other half of mixture, fill into cupshttps://chefsopinion.org/wp-content/uploads/2015/08/215.jpgPanna Cottaadd 6 tblsp of water to 3 envelope of gelatin, let bloom, warm over low heat until desolved, add to milk / cream mixturehttps://chefsopinion.org/wp-content/uploads/2015/08/127.jpgPanna CottaSweeten 6 cup heavy cream and 3 cup half&half with 1/2 cup of honey, add a few drops of organic vanilla extract, bring to a simmer, remove from heat2015-08-28T01:52:25+00:00monthlyhttps://chefsopinion.org/2015/08/25/watch-jacques-la-merdes-cheeky-tasting-menu-poke-fun-at-high-end-dining/https://chefsopinion.org/wp-content/uploads/2015/08/chefjacqueslamerde-instagram-chef-whois-0-0.jpgSteve Russell/Getty ImagesSteve Russell/Getty Images2015-08-26T03:59:00+00:00monthlyhttps://chefsopinion.org/2015/08/24/bucatini-alle-acciughe/https://chefsopinion.org/wp-content/uploads/2015/08/910.jpgBucatini alle AcciugheBucatini alle Acciughehttps://chefsopinion.org/wp-content/uploads/2015/08/107.jpgBucatini alle AcciugheBucatini alle Acciughehttps://chefsopinion.org/wp-content/uploads/2015/08/99.jpgBucatini alle Acciugheto serve, top with whole anchovies, fresh ground black pepper corn, more chopped parsley and a sprig of fresh basilhttps://chefsopinion.org/wp-content/uploads/2015/08/811.jpgBucatini alle Acciugheadd schmelze and chopped italian parsleyhttps://chefsopinion.org/wp-content/uploads/2015/08/712.jpgBucatini alle Acciugheadd bucatini, mix well. check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/08/611.jpgBucatini alle Acciugheseason with cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/08/513.jpgBucatini alle Acciughesaute anchovies in olive oil with equal amount of garlic paste until fragrant and anchovies disintegratedhttps://chefsopinion.org/wp-content/uploads/2015/08/413.jpgBucatini alle Acciugheschmelze.....https://chefsopinion.org/wp-content/uploads/2015/08/312.jpgBucatini alle Acciughemeanwhile, saute 1/4 cup of panko bread crumbs in 4 oz butter until golden, season with kosher salt, cayenne pepper and garlic pastehttps://chefsopinion.org/wp-content/uploads/2015/08/214.jpgBucatini alle Acciughechop 6 med size anchovies, reserve 4 whole ones for garnish 2015-08-25T18:34:30+00:00monthlyhttps://chefsopinion.org/2013/08/23/8885/2015-08-23T14:48:09+00:00monthlyhttps://chefsopinion.org/2015/08/22/buffalo-poussin/https://chefsopinion.org/wp-content/uploads/2015/08/810.jpgBuffalo PoussinBuffalo Poussinhttps://chefsopinion.org/wp-content/uploads/2015/08/711.jpgBuffalo PoussinBuffalo Poussinhttps://chefsopinion.org/wp-content/uploads/2015/08/512.jpgBuffalo PoussinBuffalo Poussinhttps://chefsopinion.org/wp-content/uploads/2015/08/412.jpgBuffalo Poussinwhen poussin is cooked through, brush one final time with buffalo saucehttps://chefsopinion.org/wp-content/uploads/2015/08/311.jpgHans' homemade buffalo sauceduring cooking time, brush poussin every 15 minutes with buffalo saucehttps://chefsopinion.org/wp-content/uploads/2015/08/213.jpgBuffalo Poussinroast poussin at 375F oven until done, about 50-60 minuteshttps://chefsopinion.org/wp-content/uploads/2015/08/125.jpgBuffalo Poussinmarinade poussin overnight in buffalo sauce2015-08-22T22:57:02+00:00monthlyhttps://chefsopinion.org/2012/11/12/breakfast-of-champions-12-bistec-empanizado-cuban-breaded-steak/https://chefsopinion.org/wp-content/uploads/2012/11/111.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/210.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/310.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/410.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/59.jpg52015-08-22T14:10:52+00:00monthlyhttps://chefsopinion.org/2015/08/20/fritto-misto/https://chefsopinion.org/wp-content/uploads/2015/08/310.jpgFritto MistoFritto Mistohttps://chefsopinion.org/wp-content/uploads/2015/08/610.jpgFritto MistoFritto Mistohttps://chefsopinion.org/wp-content/uploads/2015/08/511.jpgFritto MistoFritto Mistohttps://chefsopinion.org/wp-content/uploads/2015/08/411.jpgFritto MistoFritto Mistohttps://chefsopinion.org/wp-content/uploads/2015/08/212.jpgFritto Mistoremove to absorbent paper, serve at oncehttps://chefsopinion.org/wp-content/uploads/2015/08/120.jpgFritto Mistofry in VERY hot oil to ensure crisp and juicy seafood2015-08-20T17:52:09+00:00monthlyhttps://chefsopinion.org/2015/06/13/shrimp-sliders/https://chefsopinion.org/wp-content/uploads/2015/06/86.jpgShrimp SlidersShrimp Slidershttps://chefsopinion.org/wp-content/uploads/2015/06/76.jpgShrimp SlidersShrimp Slidershttps://chefsopinion.org/wp-content/uploads/2015/06/6b.jpg6bShrimp Slidershttps://chefsopinion.org/wp-content/uploads/2015/06/66.jpgShrimp Sliderstop sliders with sauteed shrimphttps://chefsopinion.org/wp-content/uploads/2015/06/56.jpgShrimp Sliderssaute one minutehttps://chefsopinion.org/wp-content/uploads/2015/06/46.jpgShrimp Slidersadd shrimp, dijon mustard, horseradish, sriracha and kosher salthttps://chefsopinion.org/wp-content/uploads/2015/06/36.jpgShrimp Slidersadd peppers and scallionshttps://chefsopinion.org/wp-content/uploads/2015/06/26.jpgShrimp Sliderssaute onions and garlic paste in olive oilhttps://chefsopinion.org/wp-content/uploads/2015/06/120.jpgShrimp Sliderstoast sliders on both sides2015-08-20T03:22:46+00:00monthlyhttps://chefsopinion.org/2013/02/08/cream-of-broccoli-bella/https://chefsopinion.org/wp-content/uploads/2013/02/daily-cooking-and-eating-with-my-dog-bella-in-miami.jpgDaily cooking and eating with my dog Bella in MiamiBellahttps://chefsopinion.org/wp-content/uploads/2013/02/9e.jpg9ehttps://chefsopinion.org/wp-content/uploads/2013/02/9d.jpg9dhttps://chefsopinion.org/wp-content/uploads/2013/02/9c.jpg9chttps://chefsopinion.org/wp-content/uploads/2013/02/9b.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/02/9a.jpg9ahttps://chefsopinion.org/wp-content/uploads/2013/02/81.jpg8https://chefsopinion.org/wp-content/uploads/2013/02/71.jpg7https://chefsopinion.org/wp-content/uploads/2013/02/61.jpg6https://chefsopinion.org/wp-content/uploads/2013/02/53.jpg52015-08-19T03:55:47+00:00monthlyhttps://chefsopinion.org/2015/08/18/jerk-chicken-stuffed-matzo-balls/https://chefsopinion.org/wp-content/uploads/2015/08/135.jpgJerk Chicken-Stuffed Matzo Ball SoupJerk Chicken-Stuffed Matzo Ball Souphttps://chefsopinion.org/wp-content/uploads/2015/08/144.jpgJerk Chicken-Stuffed Matzo Ball SoupJerk Chicken-Stuffed Matzo Ball Souphttps://chefsopinion.org/wp-content/uploads/2015/08/134.jpgJerk Chicken-Stuffed Matzo Ball Soupserve matzo ball in chicken soup, sprinkle with finely sliced scallion or chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2015/08/124.jpgJerk Chicken-Stuffed Matzo Ball Soupalmost......https://chefsopinion.org/wp-content/uploads/2015/08/1110.jpgJerk Chicken-Stuffed Matzo Ball Soupsimmer in lightly salted water until cooked through and trippled in size, about 40 minuteshttps://chefsopinion.org/wp-content/uploads/2015/08/106.jpgJerk Chicken-Stuffed Matzo Ball Soupcover filling completely with matzo, shape into ball againhttps://chefsopinion.org/wp-content/uploads/2015/08/98.jpgJerk Chicken-Stuffed Matzo Ball Soupadd chicken fillinghttps://chefsopinion.org/wp-content/uploads/2015/08/89.jpgJerk Chicken-Stuffed Matzo Ball Soupflatten into dischttps://chefsopinion.org/wp-content/uploads/2015/08/710.jpgJerk Chicken-Stuffed Matzo Ball Soupform matzo into ballshttps://chefsopinion.org/wp-content/uploads/2015/08/69.jpgJerk Chicken-Stuffed Matzo Ball Soupsee link above for matzo ball recipe2015-08-18T06:42:12+00:00monthlyhttps://chefsopinion.org/2013/02/14/chicken-noodle-soup/https://chefsopinion.org/wp-content/uploads/2013/02/75.jpg7https://chefsopinion.org/wp-content/uploads/2013/02/65.jpg6https://chefsopinion.org/wp-content/uploads/2013/02/57.jpg5https://chefsopinion.org/wp-content/uploads/2013/02/47.jpg4" Chicken / Noodle Soup "https://chefsopinion.org/wp-content/uploads/2013/02/38.jpg3https://chefsopinion.org/wp-content/uploads/2013/02/28.jpg2https://chefsopinion.org/wp-content/uploads/2013/02/19.jpg12015-08-18T06:24:40+00:00monthlyhttps://chefsopinion.org/2013/08/17/breakfast-of-champions-28-steak-eggs/https://chefsopinion.org/wp-content/uploads/2013/08/95.jpg9Top With Fresh Basilhttps://chefsopinion.org/wp-content/uploads/2013/08/89.jpg8Breakfast Of Champions # 28 – ” Steak & Eggs"https://chefsopinion.org/wp-content/uploads/2013/08/713.jpg7Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallionshttps://chefsopinion.org/wp-content/uploads/2013/08/616.jpg6Top With Soft Boiled Eggshttps://chefsopinion.org/wp-content/uploads/2013/08/517.jpg5Top With Medium Rare Steakhttps://chefsopinion.org/wp-content/uploads/2013/08/417.jpg4Top With Sliced ptomatoeshttps://chefsopinion.org/wp-content/uploads/2013/08/318.jpg3Duck Fat Sauteed Potatoeshttps://chefsopinion.org/wp-content/uploads/2013/08/217.jpg2Saute Potao, Grill, Steakhttps://chefsopinion.org/wp-content/uploads/2013/08/118.jpg1Bone In Rib Eye, Potato, Duck Fat, Scallion, Eggs, Black Pepper, Vine Ripened Tomato,Chili Oil, 2015-08-17T16:10:57+00:00monthlyhttps://chefsopinion.org/2015/08/15/ribs-bok-choy-shiitake-and-noodles-in-spicy-gingergarlic-broth/https://chefsopinion.org/wp-content/uploads/2015/08/143.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic BrothShort Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/08/133.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic BrothShort Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/08/123.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic BrothShort Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/08/118.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic BrothShort Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/08/105.jpgShort Ribs, Bok Choy And Noodles In Ginger.Garlic Brothto serve, place cooked noodles, blanched bok choy, finely sliced cooked shiitake and beef in serving bowl, sprinkle with more chili flakes and fill with beef brothhttps://chefsopinion.org/wp-content/uploads/2015/08/97.jpgShort Ribs, Bok Choy And Noodles In Ginger.Garlic Brothremove and discard bones, cut meat into bite-size cubeshttps://chefsopinion.org/wp-content/uploads/2015/08/88.jpgShort Ribs, Bok Choy And Noodles In Ginger.Garlic Brothremove ribs, strain broth through fine mesh or cheese cloth, add a few drops of sesame oil, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/08/79.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Brothdone...https://chefsopinion.org/wp-content/uploads/2015/08/59.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Brothafter one hour, add kosher salt, chili flakes, cinnamon stick, garlic paste and grated ginger, simmer until ribs are tender but NOT falling apart https://chefsopinion.org/wp-content/uploads/2015/08/49.jpgShort Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Brothstart ribs again with cold water, bring to a slow simmer, during simmering skim of foam and scum frequently 2015-08-16T01:47:22+00:00monthlyhttps://chefsopinion.org/2015/08/13/burritos-de-carne-de-res/https://chefsopinion.org/wp-content/uploads/2015/08/142.jpgBurritos De Carne De ResBurritos De Carne De Reshttps://chefsopinion.org/wp-content/uploads/2015/08/132.jpgBurritos De Carne De ResBurritos De Carne De Reshttps://chefsopinion.org/wp-content/uploads/2015/08/122.jpgBurritos De Carne De ResBurritos De Carne De Reshttps://chefsopinion.org/wp-content/uploads/2015/08/115.jpgBurritos De Carne De ResBurritos De Carne De Reshttps://chefsopinion.org/wp-content/uploads/2015/08/104.jpgBurritos De Carne De ResBurritos De Carne De Reshttps://chefsopinion.org/wp-content/uploads/2015/08/96.jpgBurritos De Carne De Resbrush tamal, griddle or pan with a small amount of corn oil, saute burritos on both sides until golden and heated throughhttps://chefsopinion.org/wp-content/uploads/2015/08/87.jpgBurritos De Carne De Resready to sautéhttps://chefsopinion.org/wp-content/uploads/2015/08/77.jpgBurritos De Carne De Resroll burritos tightlyhttps://chefsopinion.org/wp-content/uploads/2015/08/67.jpgBurritos De Carne De Restop re-fried beans with beefhttps://chefsopinion.org/wp-content/uploads/2015/08/57.jpgBurritos De Carne De Resspread a generous amount of re-fried beans on tortilla2015-08-13T16:24:51+00:00monthlyhttps://chefsopinion.org/2013/03/24/breakfast-of-champions-20-mascarpone-and-banana-filled-french-toast-caramelized-pomello/https://chefsopinion.org/wp-content/uploads/2013/03/9d.jpg9dMascarpone And Banana Filled French Toast, Caramelized Pomello, Strawberry Yogurthttps://chefsopinion.org/wp-content/uploads/2013/03/9c.jpg9chttps://chefsopinion.org/wp-content/uploads/2013/03/9b2.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/03/94.jpg9https://chefsopinion.org/wp-content/uploads/2013/03/86.jpg8https://chefsopinion.org/wp-content/uploads/2013/03/7b.jpg7bhttps://chefsopinion.org/wp-content/uploads/2013/03/78.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/69.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/5a.jpg5aBreakfast of Champions # 20https://chefsopinion.org/wp-content/uploads/2013/03/514.jpg52015-08-12T05:59:41+00:00monthlyhttps://chefsopinion.org/2014/12/19/breakfast-of-champions-45-pan-perdu-arme-ritter-french-toast/https://chefsopinion.org/wp-content/uploads/2014/12/105.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/88.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/117.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/104.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/94.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/87.jpgpan perdu - french toastBreakfast Of Champions # 45 - Pan Perdu (Arme Ritter)https://chefsopinion.org/wp-content/uploads/2014/12/76.jpgpan perdu - french toastalmost......https://chefsopinion.org/wp-content/uploads/2014/12/66.jpgpan perdu - french toastsaute at low heathttps://chefsopinion.org/wp-content/uploads/2014/12/57.jpg5mix milk egg, castor sugar and a dash of vanilla extract, soak cake for a few minutes in mixturehttps://chefsopinion.org/wp-content/uploads/2014/12/48.jpgchocolate pound cakecut chocolate poundcake into thick slices2015-08-12T05:57:01+00:00monthlyhttps://chefsopinion.org/2015/08/11/easy-does-it-27-strawberry-croissant/https://chefsopinion.org/wp-content/uploads/2015/08/66.jpgStrawberry CroissantsStrawberry Croissantshttps://chefsopinion.org/wp-content/uploads/2015/08/56.jpgStrawberry CroissantsStrawberry Croissantshttps://chefsopinion.org/wp-content/uploads/2015/08/46.jpgStrawberry Croissantstop with other halves, sprinkle with castor sugarhttps://chefsopinion.org/wp-content/uploads/2015/08/36.jpgStrawberry Croissantstop bottom halves with strawberrieshttps://chefsopinion.org/wp-content/uploads/2015/08/27.jpgStrawberry Croissantscut in half, spread with choccolate pudding or nutellahttps://chefsopinion.org/wp-content/uploads/2015/08/110.jpgStrawberry Croissantscroissants2015-08-13T02:00:38+00:00monthlyhttps://chefsopinion.org/2015/08/10/hans-poutine/https://chefsopinion.org/wp-content/uploads/2015/08/103.jpgHans' PoudineHans' Poudinehttps://chefsopinion.org/wp-content/uploads/2015/08/95.jpgHans' PoudineHans' Poudinehttps://chefsopinion.org/wp-content/uploads/2015/08/86.jpgHans' PoudineHans' Poudinehttps://chefsopinion.org/wp-content/uploads/2015/08/76.jpgHans' Poudineladle tomato sauce over cheese and fries, top with more cheesehttps://chefsopinion.org/wp-content/uploads/2015/08/6b.jpgHans' Poudinetop with gorgonzolahttps://chefsopinion.org/wp-content/uploads/2015/08/65.jpgHans' Poudineplate the frieshttps://chefsopinion.org/wp-content/uploads/2015/08/55.jpgHans' Poudineremove fries to absorbent paper, sprinkle with kosher salthttps://chefsopinion.org/wp-content/uploads/2015/08/45.jpgHans' Poudinealmost....https://chefsopinion.org/wp-content/uploads/2015/08/35.jpgHans' Poudinestart fries in cold duck fathttps://chefsopinion.org/wp-content/uploads/2015/08/26.jpgHans' Poudinecrumble gorgonzola into medium chhunks2015-08-11T03:41:47+00:00monthlyhttps://chefsopinion.org/2015/08/09/salmon-grits-in-garliclime-butter/https://chefsopinion.org/wp-content/uploads/2015/08/113.jpgcrispy salmon skinCrispy Salmon Skinhttps://chefsopinion.org/wp-content/uploads/2015/08/102.jpgSalmon & Grits In Garlic/Lime ButterSalmon & Grits In Garlic/Lime Butter https://chefsopinion.org/wp-content/uploads/2015/08/94.jpgSalmon & Grits In Garlic/Lime ButterSalmon & Grits In Garlic/Lime Butter https://chefsopinion.org/wp-content/uploads/2015/08/85.jpgSalmon & Grits In Garlic/Lime ButterSalmon & Grits In Garlic/Lime Butter https://chefsopinion.org/wp-content/uploads/2015/08/75.jpgSalmon & Grits In Garlic/Lime ButterSalmon & Grits In Garlic/Lime Butter https://chefsopinion.org/wp-content/uploads/2015/08/64.jpgSalmon & Grits In Garlic/Lime Butterladle the garlic/lime butter over both the salmon and the grits, top with finely sliced iceberg and red onion, dressed with Greek yogurt, cayenne, kosher salt and lime juicehttps://chefsopinion.org/wp-content/uploads/2015/08/54.jpgSalmon & Grits In Garlic/Lime Butteradd the salmon, skin side uphttps://chefsopinion.org/wp-content/uploads/2015/08/44.jpgSalmon & Grits In Garlic/Lime Butteradd garlic confit paste, saute until fragrant, add juice from one lime https://chefsopinion.org/wp-content/uploads/2015/08/34.jpgSalmon & Grits In Garlic/Lime Butterplate the gritshttps://chefsopinion.org/wp-content/uploads/2015/08/25.jpgSalmon & Grits In Garlic/Lime Buttersaute in clarified butter until med/well, remove from pan, let rest a few minutes2015-08-11T03:59:00+00:00monthlyhttps://chefsopinion.org/2013/07/01/cajun-shrimp-cheese-grits/https://chefsopinion.org/wp-content/uploads/2013/07/6.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/5.jpg5Cajun Shrimp & Cheese Gritshttps://chefsopinion.org/wp-content/uploads/2013/07/4.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/3.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/2.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/1.jpg12015-08-09T01:54:00+00:00monthlyhttps://chefsopinion.org/2012/07/17/sauteed-whiting-filets-shrimps-grits-mango-caper-butter/https://chefsopinion.org/wp-content/uploads/2012/07/9d1.jpg9dhttps://chefsopinion.org/wp-content/uploads/2012/07/9c3.jpg9chttps://chefsopinion.org/wp-content/uploads/2012/07/9a.jpg9ahttps://chefsopinion.org/wp-content/uploads/2012/07/84.jpg8https://chefsopinion.org/wp-content/uploads/2012/07/79.jpg7https://chefsopinion.org/wp-content/uploads/2012/07/610.jpg6https://chefsopinion.org/wp-content/uploads/2012/07/510.jpg5https://chefsopinion.org/wp-content/uploads/2012/07/414.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/216.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/1b.jpg22015-08-09T01:52:18+00:00monthlyhttps://chefsopinion.org/2012/07/03/sauteed-cod-filet-cheese-chili-grits/https://chefsopinion.org/wp-content/uploads/2012/07/43.jpg4https://chefsopinion.org/wp-content/uploads/2012/07/33.jpg3https://chefsopinion.org/wp-content/uploads/2012/07/23.jpg2https://chefsopinion.org/wp-content/uploads/2012/07/13.jpg12015-08-09T01:49:49+00:00monthlyhttps://chefsopinion.org/2013/05/11/pigs-tail-and-potato-curry-naan-cucumber-raita/https://chefsopinion.org/wp-content/uploads/2013/05/9b1.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/05/9a.jpg9ahttps://chefsopinion.org/wp-content/uploads/2013/05/83.jpg8https://chefsopinion.org/wp-content/uploads/2013/05/72.jpg7https://chefsopinion.org/wp-content/uploads/2013/05/64.jpgPigs Tail And Potato Curry, Naan & Cucumber RaitaPigs Tail And Potato Curry, Naan & Cucumber Raitahttps://chefsopinion.org/wp-content/uploads/2013/05/53.jpg5https://chefsopinion.org/wp-content/uploads/2013/05/43.jpg4https://chefsopinion.org/wp-content/uploads/2013/05/33.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/24.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/14.jpg12015-08-09T01:29:47+00:00monthlyhttps://chefsopinion.org/2015/08/07/beef-satays/https://chefsopinion.org/wp-content/uploads/2015/08/63.jpgBeef Satay'sBeef Satay'shttps://chefsopinion.org/wp-content/uploads/2015/08/84.jpgBeef Satay'sBeef Satay'shttps://chefsopinion.org/wp-content/uploads/2015/08/74.jpgBeef Satay'sBeef Satay'shttps://chefsopinion.org/wp-content/uploads/2015/08/62.jpgBeef Satay'sserve satay's with thai chili sauce, pickled cucumbers and lime/scallion ricehttps://chefsopinion.org/wp-content/uploads/2015/08/53.jpgchinese style pickled cucumbersadd chili flakes, sesame oil and a spritz of lime juicehttps://chefsopinion.org/wp-content/uploads/2015/08/43.jpgchinese style pickled cucumberspreviously, generously salt cucumber batons, let stand for 30 minutes, squeeze out excess liquid, discard liquidhttps://chefsopinion.org/wp-content/uploads/2015/08/33.jpgBeef Satay'sgrill or broil satay's until med/wellhttps://chefsopinion.org/wp-content/uploads/2015/08/24.jpgBeef Satay'sskewer meat onto pre-soaked skewershttps://chefsopinion.org/wp-content/uploads/2015/08/17.jpgBeef Satay'sseason finely sliced strip steak with garlic paste, soy sauce, sugar, grd coriander, grd cumin, cayenne pepper and lime juice , let marinade at least two hours2015-08-07T05:43:53+00:00monthlyhttps://chefsopinion.org/2015/08/05/chicken-fried-steak/https://chefsopinion.org/wp-content/uploads/2015/08/x1.jpgCFSdip steak into flour againhttps://chefsopinion.org/wp-content/uploads/2015/08/141.jpgChicken Fried SteakChicken Fried Steakhttps://chefsopinion.org/wp-content/uploads/2015/08/16.jpgChicken Fried SteakChicken Fried Steakhttps://chefsopinion.org/wp-content/uploads/2015/08/15.jpgChicken Fried SteakChicken Fried Steakhttps://chefsopinion.org/wp-content/uploads/2015/08/14.jpgChicken Fried Steaktop with steaks and gravyhttps://chefsopinion.org/wp-content/uploads/2015/08/131.jpgChicken Fried Steakplate the cabbagehttps://chefsopinion.org/wp-content/uploads/2015/08/12b.jpgChicken Fried Steakcheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/08/121.jpgChicken Fried Steakadd sliced white cabbage, season with kosher salt and cayenne pepper, add a cup of chicken stock, cover, simmer until cabbage is heated through but still crisphttps://chefsopinion.org/wp-content/uploads/2015/08/112.jpgChicken Fried Steaksaute until onions are translucenthttps://chefsopinion.org/wp-content/uploads/2015/08/101.jpgChicken Fried Steakwhile gravy simmers, saute diced chorizo, sliced onions and garlic paste in chicken or duck fat2015-08-06T02:20:25+00:00monthlyhttps://chefsopinion.org/2015/08/02/easy-does-it-26-char-siu-bao/https://chefsopinion.org/wp-content/uploads/2015/08/x.jpgBella and Char Siu Baofirst bite, of course..... :-)https://chefsopinion.org/wp-content/uploads/2015/08/12.jpgChar Siu BaoChar Siu Baohttps://chefsopinion.org/wp-content/uploads/2015/08/111.jpgChar Siu BaoChar Siu Baohttps://chefsopinion.org/wp-content/uploads/2015/08/10.jpgChar Siu BaoChar Siu Baohttps://chefsopinion.org/wp-content/uploads/2015/08/92.jpgChar Siu BaoChar Siu Baohttps://chefsopinion.org/wp-content/uploads/2015/08/82.jpgChar Siu BaoChar Siu Baohttps://chefsopinion.org/wp-content/uploads/2015/08/72.jpgChar Siu Baomeanwhile, prepare the dipping sauce by mixing soy sauce with grated ginger, garlic paste, lime juice, sugar, sesame oil, chili oil and sliced scallionshttps://chefsopinion.org/wp-content/uploads/2015/08/51.jpgChar Siu Baocover the pot with a lid, bring the water to a boil, steam until the center of the dumplings reach 162Fhttps://chefsopinion.org/wp-content/uploads/2015/08/41.jpg4top with the basket tophttps://chefsopinion.org/wp-content/uploads/2015/08/31.jpgChar Siu Baoadd another four buns2015-08-03T02:11:45+00:00monthlyhttps://chefsopinion.org/2015/08/01/what-features-of-restaurants-and-hotels-have-almost-completely-vanished-a-trip-down-memory-lane/2015-08-02T01:24:56+00:00monthlyhttps://chefsopinion.org/2015/08/01/fresh-corn-and-arugula-salad-with-chorizo/https://chefsopinion.org/wp-content/uploads/2015/08/21.jpgsauteed fresh corn with garlic paste and cracked black peppersauteed fresh corn with garlic paste and cracked black pepperhttps://chefsopinion.org/wp-content/uploads/2015/08/91.jpgHot NaanNaanhttps://chefsopinion.org/wp-content/uploads/2015/08/81.jpgFresh Corn And Arugula Salad With ChorizoFresh Corn And Arugula Salad With Chorizohttps://chefsopinion.org/wp-content/uploads/2015/08/71.jpg7Fresh Corn And Arugula Salad With Chorizohttps://chefsopinion.org/wp-content/uploads/2015/08/9.jpgFresh Corn And Arugula Salad With Chorizoserve with hot naanhttps://chefsopinion.org/wp-content/uploads/2015/08/8.jpgFresh Corn And Arugula Salad With ChorizoFresh Corn And Arugula Salad With Chorizohttps://chefsopinion.org/wp-content/uploads/2015/08/7.jpgFresh Corn And Arugula Salad With Chorizotop with avocado and finely sliced chorizo, garnish with fresh basil and pickled chilihttps://chefsopinion.org/wp-content/uploads/2015/08/6.jpgFresh Corn And Arugula Salad With Chorizoplate the salathttps://chefsopinion.org/wp-content/uploads/2015/08/5.jpgFresh Corn And Arugula Salad With Chorizoadd to salad, add honey mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/08/4.jpgFresh Corn And Arugula Salad With Chorizocut kernels off the cob2015-08-02T01:03:03+00:00monthlyhttps://chefsopinion.org/2012/12/29/afternoon-coffee-on-the-terrace-life-is-good/https://chefsopinion.org/wp-content/uploads/2012/12/x.jpgxNO ! I am NOT affiliated with Organo in any way.https://chefsopinion.org/wp-content/uploads/2012/12/611.jpg6https://chefsopinion.org/wp-content/uploads/2012/12/416.jpg4https://chefsopinion.org/wp-content/uploads/2012/12/321.jpg3https://chefsopinion.org/wp-content/uploads/2012/12/220.jpg2https://chefsopinion.org/wp-content/uploads/2012/12/121.jpg12015-07-31T06:02:41+00:00monthlyhttps://chefsopinion.org/2015/07/30/latkes-with-caramelized-nectarines/https://chefsopinion.org/wp-content/uploads/2015/07/kartoffel-puffer-kiosk.jpgKartoffelpuffer KioskTypical German "Latke Kiosk"https://chefsopinion.org/wp-content/uploads/2015/07/1112.jpgLatkes With Caramelized NectarinesCaramelized Nectarineshttps://chefsopinion.org/wp-content/uploads/2015/07/1010.jpgLatkes With Caramelized NectarinesLatkeshttps://chefsopinion.org/wp-content/uploads/2015/07/911.jpgLatkes With Caramelized NectarinesLatkes With Caramelized Nectarineshttps://chefsopinion.org/wp-content/uploads/2015/07/812.jpgLatkes With Caramelized NectarinesLatkes With Caramelized Nectarineshttps://chefsopinion.org/wp-content/uploads/2015/07/714.jpgLatkes With Caramelized Nectarinessaute until cooked through and crisphttps://chefsopinion.org/wp-content/uploads/2015/07/611.jpg6saute until golden, flip to other sidehttps://chefsopinion.org/wp-content/uploads/2015/07/514.jpgLatkes With Caramelized Nectarinessaute the potato batter in vegetable oilhttps://chefsopinion.org/wp-content/uploads/2015/07/412.jpgLatkes With Caramelized Nectarineswhen caramelized, remove from heat, ad a dash of lemon juice and a few drops of organic vanilla extracthttps://chefsopinion.org/wp-content/uploads/2015/07/312.jpgLatkes With Caramelized Nectarinessaute nectarines on low heat in butter, add a small amount of brown sugar2015-08-01T06:43:46+00:00monthlyhttps://chefsopinion.org/2015/07/27/cornmeal-dusted-sauteed-pork-ribs/https://chefsopinion.org/wp-content/uploads/2015/07/1111.jpgCornmeal Dusted Sauteed Pork RibsCornmeal Dusted Sauteed Pork Ribshttps://chefsopinion.org/wp-content/uploads/2015/07/109.jpgCornmeal Dusted Sauteed Pork RibsCornmeal Dusted Sauteed Pork Ribshttps://chefsopinion.org/wp-content/uploads/2015/07/910.jpgCornmeal Dusted Sauteed Pork RibsCornmeal Dusted Sauteed Pork Ribshttps://chefsopinion.org/wp-content/uploads/2015/07/811.jpgCornmeal Dusted Sauteed Pork RibsCornmeal Dusted Sauteed Pork Ribshttps://chefsopinion.org/wp-content/uploads/2015/07/713.jpgCornmeal Dusted Sauteed Pork Ribsremove ribs to absorbent paper, let rest for a minutehttps://chefsopinion.org/wp-content/uploads/2015/07/610.jpgCornmeal Dusted Sauteed Pork Ribsmeanwhile, prepare the potato salad from cooked, warm sliced potatoes and cucumbers (see link for instructions)https://chefsopinion.org/wp-content/uploads/2015/07/513.jpgCornmeal Dusted Sauteed Pork Ribssaute in peanut oil until golden and crisphttps://chefsopinion.org/wp-content/uploads/2015/07/411.jpgCornmeal Dusted Sauteed Pork Ribscoat with a mixture of corn starch and corn meal ( 50/50)https://chefsopinion.org/wp-content/uploads/2015/07/311.jpgCornmeal Dusted Sauteed Pork Ribsseason with dijon mustard, sriracha, kosher salt , oregano and granulated garlichttps://chefsopinion.org/wp-content/uploads/2015/07/212.jpgCornmeal Dusted Sauteed Pork Ribssimmer ribs in salted water until tender but NOT falling apart, drain2015-07-28T16:12:09+00:00monthlyhttps://chefsopinion.org/2012/12/16/breakfast-of-champions-14-ham-cheese-sandwich/https://chefsopinion.org/wp-content/uploads/2012/12/9f.jpg9fhttps://chefsopinion.org/wp-content/uploads/2012/12/9e.jpg9ehttps://chefsopinion.org/wp-content/uploads/2012/12/9d.jpg9dhttps://chefsopinion.org/wp-content/uploads/2012/12/9c.jpg9chttps://chefsopinion.org/wp-content/uploads/2012/12/9b.jpg9bhttps://chefsopinion.org/wp-content/uploads/2012/12/9a.jpg9ahttps://chefsopinion.org/wp-content/uploads/2012/12/92.jpg9https://chefsopinion.org/wp-content/uploads/2012/12/84.jpg8https://chefsopinion.org/wp-content/uploads/2012/12/76.jpg7https://chefsopinion.org/wp-content/uploads/2012/12/68.jpg62015-07-27T21:30:19+00:00monthlyhttps://chefsopinion.org/2015/07/25/tortilla-espanola-tortilla-de-patatas/https://chefsopinion.org/wp-content/uploads/2015/07/712.jpgTortilla EspagnolaTortilla Espagnolahttps://chefsopinion.org/wp-content/uploads/2015/07/99.jpgTortilla EspagnolaTortilla Española (Tortilla De Patatas) (Spanish Omelette)https://chefsopinion.org/wp-content/uploads/2015/07/810.jpgTortilla EspagnolaTortilla Española (Tortilla De Patatas) (Spanish Omelette)https://chefsopinion.org/wp-content/uploads/2015/07/711.jpgTortilla Espagnolato serve, sprinkle with freshly grated manchego cheese and chopped cilantro, serve hot or at room temperature https://chefsopinion.org/wp-content/uploads/2015/07/69.jpgTortilla Espagnolaslide on a plate, flip onto other side and continue to cook in oven until set and golden brown but still moist on the insidehttps://chefsopinion.org/wp-content/uploads/2015/07/512.jpgTortilla Espagnolaadd egg mixture, put into 350F oven until sethttps://chefsopinion.org/wp-content/uploads/2015/07/410.jpgTortilla Espagnolaadd diced chorizo and sliced scallions ( I also added a bit of leftover mortadela I had in the fridge), saute until sausages start to brownhttps://chefsopinion.org/wp-content/uploads/2015/07/310.jpgTortilla Espagnolawhen potatoes are lightly browned, add diced onions, saute until onions are translucenthttps://chefsopinion.org/wp-content/uploads/2015/07/211.jpgTortilla Espagnolasaute diced potatoes in olive oil, season with kosher salt and fresh ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/07/127.jpgTortilla Espagnolawhisk whole eggs with kosher salt, granulated garlic and hot sauce2015-07-29T19:12:03+00:00monthlyhttps://chefsopinion.org/2013/08/03/pork-blade-steak-gratinated-with-white-asparagus-spicy-asiago-yoghurt-fresh-horse-radish/https://chefsopinion.org/wp-content/uploads/2013/08/81.jpg8https://chefsopinion.org/wp-content/uploads/2013/08/73.jpg7Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radishhttps://chefsopinion.org/wp-content/uploads/2013/08/63.jpg6https://chefsopinion.org/wp-content/uploads/2013/08/53.jpg5https://chefsopinion.org/wp-content/uploads/2013/08/43.jpg4https://chefsopinion.org/wp-content/uploads/2013/08/33.jpg3https://chefsopinion.org/wp-content/uploads/2013/08/23.jpg2https://chefsopinion.org/wp-content/uploads/2013/08/13.jpg12015-07-23T11:59:40+00:00monthlyhttps://chefsopinion.org/2015/07/13/pasta-cacio-e-pepe/https://chefsopinion.org/wp-content/uploads/2015/07/124.jpgPasta Cacio E PepePasta Cacio E Pepehttps://chefsopinion.org/wp-content/uploads/2015/07/115.jpgPasta Cacio E PepePasta Cacio E Pepehttps://chefsopinion.org/wp-content/uploads/2015/07/105.jpgPasta Cacio E PepePasta Cacio E Pepehttps://chefsopinion.org/wp-content/uploads/2015/07/95.jpgPasta Cacio E Pepemix ingredients well until a creamy sauce formshttps://chefsopinion.org/wp-content/uploads/2015/07/86.jpgPasta Cacio E Pepeadd some of the reserved cooking liquidhttps://chefsopinion.org/wp-content/uploads/2015/07/77.jpgPasta Cacio E Pepeadd fresh ground black pepper and finely grated caciocavallo cheesehttps://chefsopinion.org/wp-content/uploads/2015/07/65.jpgPasta Cacio E Pepedrain, reserve some of the cooking liquidhttps://chefsopinion.org/wp-content/uploads/2015/07/58.jpgPasta Cacio E Pepecook pasta in lightly salted water until al dentehttps://chefsopinion.org/wp-content/uploads/2015/07/36.jpgRomaine, Radiccio Rosso, Red Radish and Bresola with Prepared HorseradishRomaine, Radiccio Rosso and Bresola with Prepared Horseradish In Raspberry Vinegar Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/07/27.jpgRomaine, Radiccio Rosso, Red Radish and Bresola with Prepared HorseradishRomaine, Radiccio Rosso and Bresola with Prepared Horseradish In Raspberry Vinegar Vinaigrette2015-07-23T11:53:09+00:00monthlyhttps://chefsopinion.org/2015/07/21/udon-noodles-with-tenderloin-tips-and-bell-peppers/https://chefsopinion.org/wp-content/uploads/2015/07/1110.jpgUdon With Tender TipsUdon Noodles With Tenderloin Tips And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2015/07/108.jpgUdon With Tender TipsUdon Noodles With Tenderloin Tips And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2015/07/98.jpgUdon With Tender TipsUdon Noodles With Tenderloin Tips And Bell Peppershttps://chefsopinion.org/wp-content/uploads/2015/07/89.jpgUdon With Tender Tipsmix wellhttps://chefsopinion.org/wp-content/uploads/2015/07/710.jpgUdon With Tender Tipsadd cooked udon and stir fried beef tipshttps://chefsopinion.org/wp-content/uploads/2015/07/68.jpgUdon With Tender Tipssimmer for one minute, remove from heat, add a few drops of chili oil and a few drops of sesame oil, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/07/511.jpgUdon With Tender Tipsadd 4 tblsp water, 3 tblsp soy sauce, 2 tblsp oyster sauce, 2 tblsp hoi sin sauce, 1 tblsp ketchup https://chefsopinion.org/wp-content/uploads/2015/07/49.jpgUdon With Tender Tipsadd finely sliced bell peppers, stir fry another minute https://chefsopinion.org/wp-content/uploads/2015/07/39.jpgUdon With Tender Tipsin the remaining oil, stir fry sliced onions and garlic paste until fragranthttps://chefsopinion.org/wp-content/uploads/2015/07/210.jpgUdon With Tender Tipsstir fry in very hot peanut oil until nicely browned but still rare, remove to absorbent paper, discard most of the oil2015-07-21T14:21:09+00:00monthlyhttps://chefsopinion.org/2015/07/15/ahlbecker-meeresfruchte-suppe-ahlbeck-style-seafood-soup/https://chefsopinion.org/wp-content/uploads/2015/07/c.jpgBella's Salmon StewHappy Bella :-)https://chefsopinion.org/wp-content/uploads/2015/07/b1.jpgBella's Salmon Stewspoil her to smithereens, :-)https://chefsopinion.org/wp-content/uploads/2015/07/a2.jpgBella's Salmon StewBellas Salmon Stew :-)https://chefsopinion.org/wp-content/uploads/2015/07/a1.jpgBella's Salmon Stewfor your four-legged friend (dog or cat), simmer the salmon trimmings in a bit of waterhttps://chefsopinion.org/wp-content/uploads/2015/07/154.jpgAhlbecker Meeresfrüchte SuppeAhlbecker Meeresfrüchte Suppehttps://chefsopinion.org/wp-content/uploads/2015/07/145.jpgAhlbecker Meeresfrüchte SuppeAhlbecker Meeresfrüchte Suppehttps://chefsopinion.org/wp-content/uploads/2015/07/133.jpgAhlbecker Meeresfrüchte SuppeAhlbecker Meeresfrüchte Suppehttps://chefsopinion.org/wp-content/uploads/2015/07/125.jpgAhlbecker Meeresfrüchte Suppeladle the hot soup over the seafoodhttps://chefsopinion.org/wp-content/uploads/2015/07/117.jpgAhlbecker Meeresfrüchte Suppeplate the warm seafood, sprinkle with chopped parsley or dillhttps://chefsopinion.org/wp-content/uploads/2015/07/106.jpgAhlbecker Meeresfrüchte Suppeadd heavy cream, check / adjust seasoning2015-07-22T05:20:49+00:00monthlyhttps://chefsopinion.org/2012/05/06/sauted-pork-chops-potatoes-mushrooms-salad/https://chefsopinion.org/wp-content/uploads/2012/05/72.jpg7https://chefsopinion.org/wp-content/uploads/2012/05/63.jpg6https://chefsopinion.org/wp-content/uploads/2012/05/54.jpg5https://chefsopinion.org/wp-content/uploads/2012/05/44.jpg4https://chefsopinion.org/wp-content/uploads/2012/05/34.jpg3https://chefsopinion.org/wp-content/uploads/2012/05/24.jpg2https://chefsopinion.org/wp-content/uploads/2012/05/14.jpg12015-07-18T14:31:03+00:00monthlyhttps://chefsopinion.org/2012/05/06/pork-rib-vegetable-stew/https://chefsopinion.org/wp-content/uploads/2012/05/h1.jpghhttps://chefsopinion.org/wp-content/uploads/2012/05/g1.jpgghttps://chefsopinion.org/wp-content/uploads/2012/05/f1.jpgfhttps://chefsopinion.org/wp-content/uploads/2012/05/e1.jpgehttps://chefsopinion.org/wp-content/uploads/2012/05/d1.jpgdhttps://chefsopinion.org/wp-content/uploads/2012/05/c1.jpgchttps://chefsopinion.org/wp-content/uploads/2012/05/b1.jpgbhttps://chefsopinion.org/wp-content/uploads/2012/05/a1.jpga2015-07-18T14:29:07+00:00monthlyhttps://chefsopinion.org/2012/06/05/pork-vegetables-noodle-soup/https://chefsopinion.org/wp-content/uploads/2012/06/44.jpg4https://chefsopinion.org/wp-content/uploads/2012/06/36.jpg3https://chefsopinion.org/wp-content/uploads/2012/06/26.jpg2https://chefsopinion.org/wp-content/uploads/2012/06/16.jpg12015-07-18T14:27:55+00:00monthlyhttps://chefsopinion.org/2013/05/04/jamaican-black-bean-soup-flour-dumplings-a-light-saturday-lunch/https://chefsopinion.org/wp-content/uploads/2013/05/81.jpg8https://chefsopinion.org/wp-content/uploads/2013/05/6.jpg6https://chefsopinion.org/wp-content/uploads/2013/05/31.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/21.jpgJamaican Black Bean Soup & DumplingsJamaican Black Bean Soup & Dumplingshttps://chefsopinion.org/wp-content/uploads/2013/05/11.jpg12015-07-16T06:45:58+00:00monthlyhttps://chefsopinion.org/2013/08/17/green-lip-mussels-lai-fen-rice-sticks-and-chopped-broccoli-rabe-in-red-curry-coconut-soup/https://chefsopinion.org/wp-content/uploads/2013/08/416.jpg4https://chefsopinion.org/wp-content/uploads/2013/08/317.jpg3https://chefsopinion.org/wp-content/uploads/2013/08/216.jpg2Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Souphttps://chefsopinion.org/wp-content/uploads/2013/08/117.jpg12015-07-16T06:44:10+00:00monthlyhttps://chefsopinion.org/2015/07/11/steak-salad-sandwich/https://chefsopinion.org/wp-content/uploads/2015/07/94.jpgSteak Salad SandwichSteak Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/07/123.jpgBella and SteakMadam first, as usual.....https://chefsopinion.org/wp-content/uploads/2015/07/104.jpgSteak Salad SandwichSteak Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/07/93.jpgSteak Salad Sandwichtop with steakshttps://chefsopinion.org/wp-content/uploads/2015/07/85.jpgSteak Salad Sandwichplate bread and saladhttps://chefsopinion.org/wp-content/uploads/2015/07/76.jpgSteak Salad Sandwichseason steaks with kosher salt, grill until rare, remove meat from pan, let rest for 5 minuteshttps://chefsopinion.org/wp-content/uploads/2015/07/64.jpgSteak Salad Sandwichmix iceberg lettuce with radish and vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/07/57.jpgSteak Salad Sandwichthinly slice red radishes, season generously with kosher salt, let marinade for 15 minutes, then squeeze out excess moisturehttps://chefsopinion.org/wp-content/uploads/2015/07/46.jpgSteak Salad Sandwichlet bread cool, smear with garlic/herb boursinhttps://chefsopinion.org/wp-content/uploads/2015/07/26.jpgSteak Salad Sandwichgrill a thick slice of sourdough bread2015-07-13T10:50:00+00:00monthlyhttps://chefsopinion.org/2015/07/10/raspberry-cheese-blintzes/https://chefsopinion.org/wp-content/uploads/2015/07/153.jpgRaspberry / Cheese BlintzesRaspberry / Cheese Blintzeshttps://chefsopinion.org/wp-content/uploads/2015/07/144.jpg14https://chefsopinion.org/wp-content/uploads/2015/07/143.jpgRaspberry / Cheese BlintzesRaspberry / Cheese Blintzeshttps://chefsopinion.org/wp-content/uploads/2015/07/13b.jpgRaspberry / Cheese Blintzessaute both sides until outside is golden and filling is heated throughhttps://chefsopinion.org/wp-content/uploads/2015/07/132.jpgRaspberry / Cheese Blintzesfold into pocketshttps://chefsopinion.org/wp-content/uploads/2015/07/122.jpgRaspberry / Cheese Blintzesfill each pancake with a generous amount of fillinghttps://chefsopinion.org/wp-content/uploads/2015/07/113.jpgRaspberry / Cheese Blintzeslet slightly cool for easier handlinghttps://chefsopinion.org/wp-content/uploads/2015/07/103.jpgRaspberry / Cheese Blintzesturn and cook on other sidehttps://chefsopinion.org/wp-content/uploads/2015/07/92.jpgRaspberry / Cheese Blintzescook until starting to brownhttps://chefsopinion.org/wp-content/uploads/2015/07/84.jpgRaspberry / Cheese Blintzesmake pancakes in non-stick pan2015-07-11T14:14:08+00:00monthlyhttps://chefsopinion.org/2015/07/09/rosti-with-mushrooms-in-cream/https://chefsopinion.org/wp-content/uploads/2015/07/g.jpgRösti With Creamy Mushroomshttps://chefsopinion.org/wp-content/uploads/2015/07/f.jpgRösti With Creamy Mushroomshttps://chefsopinion.org/wp-content/uploads/2015/07/d.jpgRösti With Creamy Mushroomscook until crispy on one side, turn, cook on other side until crispyhttps://chefsopinion.org/wp-content/uploads/2015/07/b.jpgRösti With Creamy Mushroomsseason with kosher salt and cayenne pepper, saute in duck fat (substitute with clarified butter if duck fat is not available)https://chefsopinion.org/wp-content/uploads/2015/07/a.jpgRösti With Creamy Mushroomsgrate potatoes coarselyhttps://chefsopinion.org/wp-content/uploads/2015/07/17.jpgRösti With Creamy MushroomsBaby Arugula & Vine-Ripened Tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/07/151.jpgRösti With Creamy MushroomsCreamy Mushroomhttps://chefsopinion.org/wp-content/uploads/2015/07/141.jpgRösti With Creamy MushroomsRöstihttps://chefsopinion.org/wp-content/uploads/2015/07/101.jpgRösti With Creamy Mushroomsdone.......https://chefsopinion.org/wp-content/uploads/2015/07/91.jpgRösti With Creamy Mushroomsshape into patty2015-07-16T07:53:14+00:00monthlyhttps://chefsopinion.org/2014/01/20/caviar-frites/https://chefsopinion.org/wp-content/uploads/2014/01/98.jpg9Caviar & Frieshttps://chefsopinion.org/wp-content/uploads/2014/01/78.jpg7Caviar & Frieshttps://chefsopinion.org/wp-content/uploads/2014/01/66.jpg6Caviar & Frieshttps://chefsopinion.org/wp-content/uploads/2014/01/58.jpg5top with greek yogurt and caviarhttps://chefsopinion.org/wp-content/uploads/2014/01/49.jpg4toss with sea salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2014/01/39.jpg3transfer to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2014/01/210.jpg2cook until golden, crispy on the out side, creamy on the insidehttps://chefsopinion.org/wp-content/uploads/2014/01/110.jpg1start cooking fries in cold duck fat2015-07-09T17:04:54+00:00monthlyhttps://chefsopinion.org/2012/05/02/emince-de-veau-zuricher-geschnetzeltes/https://chefsopinion.org/wp-content/uploads/2012/05/zuricher-2.jpgZuricher 2https://chefsopinion.org/wp-content/uploads/2012/05/emince.jpgOLYMPUS DIGITAL CAMERA2015-07-08T04:20:34+00:00monthlyhttps://chefsopinion.org/2015/07/02/choucroute-garnie-kleine-schlachtplatte/https://chefsopinion.org/wp-content/uploads/2015/07/15.jpgChoucroute Garnie (Kleine Schlachtplatte)Choucroute Garnie (Kleine Schlachtplatte)https://chefsopinion.org/wp-content/uploads/2015/07/14.jpgChoucroute Garnie (Kleine Schlachtplatte)Choucroute Garnie (Kleine Schlachtplatte)https://chefsopinion.org/wp-content/uploads/2015/07/13.jpgChoucroute Garnie (Kleine Schlachtplatte)Choucroute Garnie (Kleine Schlachtplatte)https://chefsopinion.org/wp-content/uploads/2015/07/121.jpgChoucroute Garnie (Kleine Schlachtplatte)Choucroute Garnie (Kleine Schlachtplatte)https://chefsopinion.org/wp-content/uploads/2015/07/111.jpgChoucroute Garnie (Kleine Schlachtplatte)Choucroute Garnie (Kleine Schlachtplatte)https://chefsopinion.org/wp-content/uploads/2015/07/10.jpgKuemmel Kartoffelnmeanwhile, saute small cooked potatoes in bacon fat with caraway seeds, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/07/9.jpgChoucroute Garnie (Kleine Schlachtplatte)add smoked pork chops, blood sausages (morcilla) and the knuckles, cover and simmer for another 20 minutes, stirring occasionally to make sure the sauerkraut does not burn at the bottomhttps://chefsopinion.org/wp-content/uploads/2015/07/81.jpgChoucroute Garnie (Kleine Schlachtplatte)add a bit of corn starch slurry to bind the juiceshttps://chefsopinion.org/wp-content/uploads/2015/07/72.jpg7check / adjust the seasoninghttps://chefsopinion.org/wp-content/uploads/2015/07/62.jpg6simmer sauerkraut until most of the liquid has evaporated, about 30 minutes2015-07-20T00:08:07+00:00monthlyhttps://chefsopinion.org/2015/07/02/shannons-spinach-fruit-smoothie/https://chefsopinion.org/wp-content/uploads/2015/07/71.jpgSpinach & Fruit SmoothieShannon Hewlett with my very own "Spinach & Fruit Smoothie"https://chefsopinion.org/wp-content/uploads/2015/07/61.jpgSpinach & Fruit SmoothieSpinach & Fruit Smoothiehttps://chefsopinion.org/wp-content/uploads/2015/07/52.jpgSpinach & Fruit SmoothieSpinach & Fruit Smoothiehttps://chefsopinion.org/wp-content/uploads/2015/07/41.jpgSpinach & Fruit Smoothieblend at high speed until smoothhttps://chefsopinion.org/wp-content/uploads/2015/07/31.jpgSpinach & Fruit Smoothieadd ice and waterhttps://chefsopinion.org/wp-content/uploads/2015/07/21.jpgSpinach & Fruit Smoothieput all ingredients in blenderhttps://chefsopinion.org/wp-content/uploads/2015/07/11.jpgSpinach & Fruit Smoothieraw spinach, mango, banana, lime (with peel), pineapple (including core) 2015-07-02T20:23:20+00:00monthlyhttps://chefsopinion.org/2015/07/02/red-rubies-salad/https://chefsopinion.org/wp-content/uploads/2015/07/51.jpgRed Rubies SaladRed Rubies Saladhttps://chefsopinion.org/wp-content/uploads/2015/07/8.jpgRed Rubies SaladRed Rubies Saladhttps://chefsopinion.org/wp-content/uploads/2015/07/7.jpgRed Rubies SaladRed Rubies Saladhttps://chefsopinion.org/wp-content/uploads/2015/07/6.jpgRed Rubies SaladRed Rubies Saladhttps://chefsopinion.org/wp-content/uploads/2015/07/5.jpgRed Rubies Saladdrizzle with buttermilk dressing, top with "red Rubies"https://chefsopinion.org/wp-content/uploads/2015/07/4.jpgRed Rubies Saladtop with batons of italian salami, bologna and sharp aged cheddarhttps://chefsopinion.org/wp-content/uploads/2015/07/3.jpg3arrange salad on serving dish, top with marinated artichokeshttps://chefsopinion.org/wp-content/uploads/2015/07/2.jpgRed Rubies Saladdress with italian vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/07/1.jpgRed Rubies Saladromaine, baby arugula, sliced vine-ripened tomatoes, radiccio rosso, yellow grape tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/07/0.jpgRed Rubiesmix diced red beets (red rubies) with Italian vinaigrette and diced onions2015-07-02T08:35:07+00:00monthlyhttps://chefsopinion.org/2013/05/20/port-wine-beaujolais-poached-bartlett-pears/https://chefsopinion.org/wp-content/uploads/2013/05/69.jpg6https://chefsopinion.org/wp-content/uploads/2013/05/58.jpg5https://chefsopinion.org/wp-content/uploads/2013/05/49.jpgPort Wine & Beoujolais Poached PearsPort Wine & Beoujolais Poached Pearshttps://chefsopinion.org/wp-content/uploads/2013/05/39.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/210.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/111.jpg12015-07-01T05:18:48+00:00monthlyhttps://chefsopinion.org/2015/06/28/hungarian-beef-goulash/https://chefsopinion.org/wp-content/uploads/2015/06/221.jpg22Hungarian Beef Goulashhttps://chefsopinion.org/wp-content/uploads/2015/06/214.jpg21Pasta With Schmelzehttps://chefsopinion.org/wp-content/uploads/2015/06/20.jpg20Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/191.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/174.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/165.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/154.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/146.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/138.jpgBeef Goulash With Pasta & SaladHungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/11c.jpgSchmelze saute until crumbs are browned2015-06-30T18:19:57+00:00monthlyhttps://chefsopinion.org/2013/09/27/kaninchenbraten-mit-hausgemachten-spatzle-rabbit-with-pasta/https://chefsopinion.org/wp-content/uploads/2013/09/9d3.jpg9dBraised Rabbit In Merlot/Sour Cream Sauce With Homemade Schwäbische Spätzlehttps://chefsopinion.org/wp-content/uploads/2013/09/9c5.jpg9cBraised Rabbit In Merlot/Sour Cream Sauce With Homemade Schwäbische Spätzlehttps://chefsopinion.org/wp-content/uploads/2013/09/9b6.jpg9bBraised Rabbit In Merlot/Sour Cream Sauce With Homemade Schwäbische Spätzlehttps://chefsopinion.org/wp-content/uploads/2013/09/9a4.jpg9aHomemade spätzlehttps://chefsopinion.org/wp-content/uploads/2013/09/93.jpg9Add sour cream, simmer for one minute. Strain, adjust seasoning if necessaryhttps://chefsopinion.org/wp-content/uploads/2013/09/87.jpg8Simmer very slowly until rabbit is tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2013/09/713.jpg7Add chicken stock, kosher salt and cayenne pepper, return rabbit to the pothttps://chefsopinion.org/wp-content/uploads/2013/09/613.jpg6Add red wine https://chefsopinion.org/wp-content/uploads/2013/09/516.jpg5Saute one minute, careful not to burn the paprikahttps://chefsopinion.org/wp-content/uploads/2013/09/416.jpg4Add tomatoes,oregano, basil and sweet paprika2017-04-18T01:58:41+00:00monthlyhttps://chefsopinion.org/2013/12/15/tomaten-kase-spatzle-south-german-tomatocheese-pasta/https://chefsopinion.org/wp-content/uploads/2013/12/141.jpg14lettuce, grape tomatoes and honey/herb vinaygrettehttps://chefsopinion.org/wp-content/uploads/2013/12/131.jpg13Tomato/Kaese Spaetzlehttps://chefsopinion.org/wp-content/uploads/2013/12/121.jpg12Tomaten - Käse Spätzlehttps://chefsopinion.org/wp-content/uploads/2013/12/111.jpg11add second layer schmelze, top with chiveshttps://chefsopinion.org/wp-content/uploads/2013/12/10.jpg10add second layer emmentalerhttps://chefsopinion.org/wp-content/uploads/2013/12/94.jpg9add second layer spaetzlehttps://chefsopinion.org/wp-content/uploads/2013/12/86.jpg8add schmelzehttps://chefsopinion.org/wp-content/uploads/2013/12/76.jpg7add emmentalerhttps://chefsopinion.org/wp-content/uploads/2013/12/65.jpg6https://chefsopinion.org/wp-content/uploads/2013/12/58.jpg5first layer spaetzle2015-06-28T04:11:51+00:00monthlyhttps://chefsopinion.org/2014/03/29/schwabischer-sauerbraten-mit-mafaldine-und-schmelze-braised-beef-in-red-wine-vinegar-sauce/https://chefsopinion.org/wp-content/uploads/2014/03/662-1.png662 (1)https://chefsopinion.org/wp-content/uploads/2014/03/9f.jpg9fSchwäbischer Sauerbratenhttps://chefsopinion.org/wp-content/uploads/2014/03/9e.jpg9eSchwäbischer Sauerbratenhttps://chefsopinion.org/wp-content/uploads/2014/03/9c.jpg9cSchwäbischer Sauerbratenhttps://chefsopinion.org/wp-content/uploads/2014/03/9b2.jpg9bSchwäbischer Sauerbraten https://chefsopinion.org/wp-content/uploads/2014/03/9a.jpg9aremove bay leaves and cinnamon stick from sauce, blend until smooth, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/03/910.jpg9remove beef, slice into thick sliceshttps://chefsopinion.org/wp-content/uploads/2014/03/812.jpg8add beef, simmer until very tender but NOT falling aparthttps://chefsopinion.org/wp-content/uploads/2014/03/716.jpg7add marinadehttps://chefsopinion.org/wp-content/uploads/2014/03/619.jpg62017-01-02T02:31:43+00:00monthlyhttps://chefsopinion.org/2013/04/01/schwabische-spatzle-mit-schmelze-swabian-noodles/https://chefsopinion.org/wp-content/uploads/2013/03/420.jpg4Schwäbische Spätzle Mit Schmelzehttps://chefsopinion.org/wp-content/uploads/2013/03/323.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/2b.jpg2bhttps://chefsopinion.org/wp-content/uploads/2013/03/222.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/122.jpg12015-06-28T04:08:10+00:00monthlyhttps://chefsopinion.org/2015/06/25/summer-feast-salad/https://chefsopinion.org/wp-content/uploads/2015/06/413.jpgSummer Feast SaladSummer Feast Saladhttps://chefsopinion.org/wp-content/uploads/2015/06/612.jpgSummer Feast SaladSummer Feast Saladhttps://chefsopinion.org/wp-content/uploads/2015/06/512.jpgSummer Feast SaladSummer Feast Saladhttps://chefsopinion.org/wp-content/uploads/2015/06/412.jpgSummer Feast Saladtop with tarallini and fresh basilhttps://chefsopinion.org/wp-content/uploads/2015/06/312.jpgSummer Feast Saladsprinkle with toasted cashew nutshttps://chefsopinion.org/wp-content/uploads/2015/06/212.jpgSummer Feast Saladtop with gorgonzola, avocado and nectarineshttps://chefsopinion.org/wp-content/uploads/2015/06/136.jpgSummer Feast Saladdress arugula and thinly sliced vine-ripened tomatoes with apple cider vinaigrette2015-06-26T06:09:08+00:00monthlyhttps://chefsopinion.org/2015/06/22/dwaeji-bulgogi-tteokbokki-korean-spicy-marinated-pork-spicy-korean-rice-cake-stew/https://chefsopinion.org/wp-content/uploads/2015/06/x.jpgxsaute finely sliced onions, garlic paste, gochujang and grated ginger in peanut oil, add soy sauce, a bit of sugar, a dash of rice vinegar, sesame oil and waterhttps://chefsopinion.org/wp-content/uploads/2015/06/108.jpg10https://chefsopinion.org/wp-content/uploads/2015/06/164.jpgDwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)Dwaeji Bulgogi, Tteokbokki And Kimchihttps://chefsopinion.org/wp-content/uploads/2015/06/181.jpgBella dining on Dwaeji BulgogiBella dining on Dwaeji Bulgogihttps://chefsopinion.org/wp-content/uploads/2015/06/173.jpgDwaeji Bulgogi & Tteokbokki (Korean grilled Pork &Spicy Korean Rice Cake Stew)Dwaeji Bulgogi, Tteokbokki And Kimchihttps://chefsopinion.org/wp-content/uploads/2015/06/163.jpgDwaeji Bulgogi & Tteokbokki (Korean grilled Pork &Spicy Korean Rice Cake Stew)Bella dining on Dwaeji Bulgogihttps://chefsopinion.org/wp-content/uploads/2015/06/153.jpgDwaeji Bulgogi & Tteokbokki (Korean grilled Pork &Spicy Korean Rice Cake Stew)Dwaeji Bulgogihttps://chefsopinion.org/wp-content/uploads/2015/06/145.jpgDwaeji Bulgogi & Tteokbokki (Korean grilled Pork &Spicy Korean Rice Cake Stew)done grilling........https://chefsopinion.org/wp-content/uploads/2015/06/1210.jpgDwaeji Bulgogi & Tteokbokki (Korean grilled Pork &Spicy Korean Rice Cake Stew)Tteokbokki https://chefsopinion.org/wp-content/uploads/2015/06/1111.jpgkimchiKimchi2015-06-25T04:58:31+00:00monthlyhttps://chefsopinion.org/2015/06/20/open-faced-octopus-salad-sandwich/https://chefsopinion.org/wp-content/uploads/2015/06/5b1.jpg5bOpen Faced Octopus Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/06/89.jpgOpen Faced Octopus Salad SandwichOpen Faced Octopus Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/06/79.jpgOpen Faced Octopus Salad SandwichOpen Faced Octopus Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/06/69.jpgOpen Faced Octopus Salad SandwichOpen Faced Octopus Salad Sandwichhttps://chefsopinion.org/wp-content/uploads/2015/06/5b.jpgOpen Faced Octopus Salad Sandwichtop with octopus saladhttps://chefsopinion.org/wp-content/uploads/2015/06/59.jpgOpen Faced Octopus Salad Sandwichtop with lettucehttps://chefsopinion.org/wp-content/uploads/2015/06/49.jpgOpen Faced Octopus Salad Sandwichplate bread on serving dishhttps://chefsopinion.org/wp-content/uploads/2015/06/39.jpgOpen Faced Octopus Salad Sandwichadd tomatoes, onions, scallions, cucumbers, garlic paste, raspberry vinegar, kosher salt and fresh ground black pepper and a spritz of maggi seasoninghttps://chefsopinion.org/wp-content/uploads/2015/06/29.jpgOpen Faced Octopus Salad Sandwichcut octopus into bite size pieceshttps://chefsopinion.org/wp-content/uploads/2015/06/128.jpgOpen Faced Octopus Salad SandwichToast THICK CUT sour dough bread2015-06-24T03:13:14+00:00monthlyhttps://chefsopinion.org/2015/06/20/pied-de-cochon/https://chefsopinion.org/wp-content/uploads/2015/06/172.jpgPied De Cochon Pied De Cochonhttps://chefsopinion.org/wp-content/uploads/2015/06/162.jpgPied De Cochonhttps://chefsopinion.org/wp-content/uploads/2015/06/152.jpgPied De Cochon Pied De Cochonhttps://chefsopinion.org/wp-content/uploads/2015/06/144.jpgPied De Cochon Pied De Cochonhttps://chefsopinion.org/wp-content/uploads/2015/06/127.jpgPied De Cochonladle soup over all ingredientshttps://chefsopinion.org/wp-content/uploads/2015/06/1110.jpgPied De Cochonadd pigs feet, rice cake and lotus rootshttps://chefsopinion.org/wp-content/uploads/2015/06/106.jpgPied De Cochonadd bok choy and chili paste (optional) to serving platehttps://chefsopinion.org/wp-content/uploads/2015/06/88.jpgPied De Cochonsimmer slowly until pigs feed are done,, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/06/78.jpgPied De Cochondrainhttps://chefsopinion.org/wp-content/uploads/2015/06/68.jpgPied De Cochonshock in ice water2015-06-20T05:38:55+00:00monthlyhttps://chefsopinion.org/2015/06/16/jamaican-jerk-chicken/https://chefsopinion.org/wp-content/uploads/2015/06/87.jpgJamaican Jerk ChickenJamaican Jerk Chickenhttps://chefsopinion.org/wp-content/uploads/2015/06/77.jpgJamaican Jerk ChickenJamaican Jerk Chickenhttps://chefsopinion.org/wp-content/uploads/2015/06/67.jpgJamaican Jerk ChickenJamaican Jerk Chickenhttps://chefsopinion.org/wp-content/uploads/2015/06/57.jpgJamaican Jerk Chickenbake in oven at 350 F until cooked through but still juicyhttps://chefsopinion.org/wp-content/uploads/2015/06/47.jpgJamaican Jerk Chickengrill chicken on both sides, set on a few chopped scallions, coverhttps://chefsopinion.org/wp-content/uploads/2015/06/37.jpgseason with soy sauce and your own jerk seasoning mixturehttps://chefsopinion.org/wp-content/uploads/2015/06/27.jpgJamaican Jerk Chickenmake a few incisions all the way to the boneshttps://chefsopinion.org/wp-content/uploads/2015/06/125.jpgJamaican Jerk Chickencut a fresh chicken in half2015-06-16T20:10:28+00:00monthlyhttps://chefsopinion.org/2013/07/18/shell-less-apple-pear-pie/https://chefsopinion.org/wp-content/uploads/2013/07/69.jpg6https://chefsopinion.org/wp-content/uploads/2013/07/511.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/415.jpg4Shell-Less Apple & Pear "Pie"https://chefsopinion.org/wp-content/uploads/2013/07/316.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/218.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/118.jpg12015-06-12T05:55:57+00:00monthlyhttps://chefsopinion.org/2015/06/11/crustless-no-bake-cheese-cake-dessert/https://chefsopinion.org/wp-content/uploads/2015/06/143.jpgCrustless No Bake Cheese CakeCrustless No Bake Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2015/06/135.jpgCrustless No Bake Cheese CakeCrustless No Bake Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2015/06/118.jpgCrustless No Bake Cheese CakeCrustless No Bake Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2015/06/104.jpgCrustless No Bake Cheese CakeCrustless No Bake Cheese Cakehttps://chefsopinion.org/wp-content/uploads/2015/06/94.jpgCrustless No Bake Cheese CakeCrustless No Bake Cheese Cake Dessert https://chefsopinion.org/wp-content/uploads/2015/06/84.jpgCrustless No Bake Cheese Caketop with the molded cheese cake creamhttps://chefsopinion.org/wp-content/uploads/2015/06/74.jpgCrustless No Bake Cheese Cakeadd a generous amount of strawberries to a serving dishhttps://chefsopinion.org/wp-content/uploads/2015/06/64.jpgCrustless No Bake Cheese Cakemix chopped strawberries with honey and a spritz of fresh lemonhttps://chefsopinion.org/wp-content/uploads/2015/06/54.jpgCrustless No Bake Cheese Cakechop fresh strawberries https://chefsopinion.org/wp-content/uploads/2015/06/44.jpgCrustless No Bake Cheese Cakeplace one ea doughnut of your choice on the bottom of two cups, fill with cheese cake filling, freeze cups for one hour to ease the clean removal of the cream from the cups. Fill rest of cheese cake filling into glass, chill2015-06-15T06:01:34+00:00monthlyhttps://chefsopinion.org/2015/06/11/casarecce-gorgonzola/https://chefsopinion.org/wp-content/uploads/2015/06/105.jpgCasarecce GorgonzolaCasarecce Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2015/06/95.jpgCasarecce GorgonzolaCasarecce Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2015/06/85.jpgCasarecce GorgonzolaCasarecce Gorgonzolahttps://chefsopinion.org/wp-content/uploads/2015/06/75.jpgCasarecce Gorgonzolamix until pasta is well coated with gorgonzola sauce, if sauce is too thick, add a bit of the cooking liquid from the pasta, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/06/65.jpgCasarecce Gorgonzolaadd casarecce pastahttps://chefsopinion.org/wp-content/uploads/2015/06/55.jpgCasarecce Gorgonzolaadd freshly ground black pepper and scallionshttps://chefsopinion.org/wp-content/uploads/2015/06/45.jpgCasarecce Gorgonzolaadd quartered artichoke heartshttps://chefsopinion.org/wp-content/uploads/2015/06/35.jpgCasarecce Gorgonzolaadd heavy cream, simmer until gorgonzola is meltedhttps://chefsopinion.org/wp-content/uploads/2015/06/25.jpgCasarecce Gorgonzolaadd gorgonzola cheesehttps://chefsopinion.org/wp-content/uploads/2015/06/119.jpgCasarecce Gorgonzolasaute onions, salame, chillies and garlic paste in olive oil2015-06-12T03:59:17+00:00monthlyhttps://chefsopinion.org/2015/06/08/chicken-tostada/https://chefsopinion.org/wp-content/uploads/2015/06/142.jpgChicken TostadasChicken Tostadashttps://chefsopinion.org/wp-content/uploads/2015/06/134.jpgChicken TostadasChicken Tostadashttps://chefsopinion.org/wp-content/uploads/2015/06/124.jpgChicken TostadasChicken Tostadashttps://chefsopinion.org/wp-content/uploads/2015/06/116.jpgChicken TostadasChicken Tostadashttps://chefsopinion.org/wp-content/uploads/2015/06/103.jpg10Chicken Tostadashttps://chefsopinion.org/wp-content/uploads/2015/06/93.jpgChicken Tostadasflour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chilihttps://chefsopinion.org/wp-content/uploads/2015/06/83.jpgChicken Tostadasboneless chicken, cilantro addedhttps://chefsopinion.org/wp-content/uploads/2015/06/73.jpgChicken Tostadastomato, red onion, cilantro, olive oil, garlic paste, white vinegar, kosher salt, cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/06/63.jpgChicken Tostadasmake sure you eat enough veggies :-)https://chefsopinion.org/wp-content/uploads/2015/06/53.jpgChicken Tostadaschicken should be soft enough to be easily removed from bones2015-06-09T05:50:30+00:00monthlyhttps://chefsopinion.org/2015/01/12/tostados-de-camarones/https://chefsopinion.org/wp-content/uploads/2015/01/54.jpgShrimp TostadaShrimp Tostadahttps://chefsopinion.org/wp-content/uploads/2015/01/35.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/102.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/92.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/82.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/73.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/44.jpgShrimp TostadasShrimp Tostadashttps://chefsopinion.org/wp-content/uploads/2015/01/34.jpgShrimp Tostadasserve shrimp and salad with fried tortillas (totopos), sour cream Thai chili saucehttps://chefsopinion.org/wp-content/uploads/2015/01/25.jpgShrimp Tostadasmarinade cooked, shelled and deveined shrimp with garlic paste, olive oil, kosher salt and lime juicehttps://chefsopinion.org/wp-content/uploads/2015/01/1b.jpgShrimp TostadasSalad2015-06-07T23:47:10+00:00monthlyhttps://chefsopinion.org/2015/06/03/mushrooms-and-udon-noodles-in-oyster-sauce/https://chefsopinion.org/wp-content/uploads/2015/06/115.jpgMushrooms And Udon Noodles In Oyster SauceMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/171.jpgMushrooms And Udon Noodles In Oyster SauceMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/161.jpgMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/151.jpgMushrooms And Udon Noodles In Oyster SauceMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/141.jpgMushrooms And Udon Noodles In Oyster SauceMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/133.jpgMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/123.jpgMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/114.jpgMushrooms And Udon Noodles In Oyster Saucefor a bit of crunch, top with scallions and mung bean sproutshttps://chefsopinion.org/wp-content/uploads/2015/06/102.jpgMushrooms And Udon Noodles In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/06/132.jpgMushrooms And Udon Noodles In Oyster SauceMushrooms And Udon Noodles In Oyster Sauce2015-06-04T16:15:08+00:00monthlyhttps://chefsopinion.org/2015/06/01/tandoory-style-cod-filet-with-potato-onion-mash/https://chefsopinion.org/wp-content/uploads/2015/06/112.jpgTandoory Style Cod Filet With Potato-Onion MashTandoory Style Cod Filet With Potato-Onion Mashhttps://chefsopinion.org/wp-content/uploads/2015/06/131.jpgTandoory Style Cod Filet With Potato-Onion MashTandoory Style Cod Filet With Potato-Onion Mashhttps://chefsopinion.org/wp-content/uploads/2015/06/121.jpgTandoory Style Cod Filet With Potato-Onion MashTandoory Style Cod Filet With Potato-Onion Mashhttps://chefsopinion.org/wp-content/uploads/2015/06/111.jpgTandoory Style Cod Filet With Potato-Onion Mashtop lettuce with potatoes, top potatoes with cod filethttps://chefsopinion.org/wp-content/uploads/2015/06/91.jpgTandoory Style Cod Filet With Potato-Onion Mashplate a bed of lettuce dressed with your favorite vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/06/81.jpgTandoory Style Cod Filet With Potato-Onion Mashcombine everything, check / adjust seasoning, cover, keep hothttps://chefsopinion.org/wp-content/uploads/2015/06/71.jpgTandoory Style Cod Filet With Potato-Onion Mashadd plenty of butter, sriracha, garlic paste, greek yogurt and kosher salt to potatoeshttps://chefsopinion.org/wp-content/uploads/2015/06/61.jpgTandoory Style Cod Filet With Potato-Onion Mashcook without fat in a very hot cast iron panhttps://chefsopinion.org/wp-content/uploads/2015/06/51.jpg5https://chefsopinion.org/wp-content/uploads/2015/06/41.jpgTandoory Style Cod Filet With Potato-Onion Mashmeanwhile, marinade cod filet in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt2015-06-02T02:10:20+00:00monthlyhttps://chefsopinion.org/2015/05/21/the-bollywood/https://chefsopinion.org/wp-content/uploads/2015/05/93.jpgThe BollywoodThe Bollywoodhttps://chefsopinion.org/wp-content/uploads/2015/05/85.jpgThe BollywoodThe Bollywoodhttps://chefsopinion.org/wp-content/uploads/2015/05/75.jpgThe BollywoodThe Bollywoodhttps://chefsopinion.org/wp-content/uploads/2015/05/64.jpgThe BollywoodThe Bollywoodhttps://chefsopinion.org/wp-content/uploads/2015/05/56.jpgThe Bollywoodnaan, tandoori chicken, tomato/cucumber/yogurt saladhttps://chefsopinion.org/wp-content/uploads/2015/05/48.jpgThe Bollywoodnaan, tandoori chicken, tomato/cucumber/yogurt saladhttps://chefsopinion.org/wp-content/uploads/2015/05/35.jpgThe Bollywoodnaan, tandoori chicken, tomato/cucumber/yogurt saladhttps://chefsopinion.org/wp-content/uploads/2015/05/26.jpgThe Bollywoodtoast naan, brush with butter or ghee, sprinkle with kosher salthttps://chefsopinion.org/wp-content/uploads/2015/05/16.jpgThe Bollywoodmeanwhile, make a salad with halved grapetomatoes, diced seeded cucumbers, diced chillies, chopped parsley, garlic paste, yogurt, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/05/0b.jpgThe Bollywoodbake chicken on a rack at 425F until cooked through (165F in the center on the bone)2015-06-02T02:09:32+00:00monthlyhttps://chefsopinion.org/2015/06/01/pasta-salad-with-squid-and-sun-dried-tomatoes/https://chefsopinion.org/wp-content/uploads/2015/06/15.jpgPasta Salad With Squid And Sundried TomatoesPasta Salad With Squid And Sun-Dried Tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/06/14.jpgPasta Salad With Squid And Sundried TomatoesPasta Salad With Squid And Sun-Dried Tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/06/13.jpgPasta Salad With Squid And Sundried TomatoesPasta Salad With Squid And Sun-Dried Tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/06/12.jpgPasta Salad With Squid And Sundried Tomatoestop with squidhttps://chefsopinion.org/wp-content/uploads/2015/06/11.jpgPasta Salad With Squid And Sundried Tomatoestop with pasta saladhttps://chefsopinion.org/wp-content/uploads/2015/06/10.jpgPasta Salad With Squid And Sundried Tomatoesadd lettuce in honey/mustard dressing https://chefsopinion.org/wp-content/uploads/2015/06/9.jpgPasta Salad With Squid And Sundried Tomatoeslove this serving dish :-)https://chefsopinion.org/wp-content/uploads/2015/06/8.jpgPasta Salad With Squid And Sundried Tomatoespasta of your choice (I used casarecce), add veggies and honey/mustard dressinghttps://chefsopinion.org/wp-content/uploads/2015/06/7.jpgPasta Salad With Squid And Sundried Tomatoescapers, sun dried tomatoes, corn, grape tomatoes, peppers, scallions, https://chefsopinion.org/wp-content/uploads/2015/06/6.jpgPasta Salad With Squid And Sundried Tomatoesremove to absorbent paper, sprinkle with chopped cilantro2015-06-01T07:04:35+00:00monthlyhttps://chefsopinion.org/2013/08/25/entrecote-au-poivre-classic-french-pepper-steak/https://chefsopinion.org/wp-content/uploads/2013/08/98.jpg9Hans' "Special" Frieshttps://chefsopinion.org/wp-content/uploads/2013/08/717.jpg7Pepper Steakhttps://chefsopinion.org/wp-content/uploads/2013/08/621.jpg6Entrecôte Au Poivrehttps://chefsopinion.org/wp-content/uploads/2013/08/522.jpg5Pepper Steakhttps://chefsopinion.org/wp-content/uploads/2013/08/422.jpg4Remove Steak, Set Aside. Deglaze With Cognac (Be Careful Of The Flare-Up !!!), Add cream And Reduce. Add Jus, Reduce To "Nape" Texturehttps://chefsopinion.org/wp-content/uploads/2013/08/323.jpg3Saute To Your Preferred Donenesshttps://chefsopinion.org/wp-content/uploads/2013/08/223.jpg240 Oz Beautyhttps://chefsopinion.org/wp-content/uploads/2013/08/124.jpg1Rib Eye, Red Wine Jus, Cream, Whole Black Pepper CornSea Salt, Cognac2015-05-30T23:47:09+00:00monthlyhttps://chefsopinion.org/2015/05/30/filet-au-poivre-avec-pommes-de-terre-lyonnaise/https://chefsopinion.org/wp-content/uploads/2015/05/114.jpgFilet Au Poivre Avec Pommes De Terre LyonnaiseFilet Au Poivre Avec Pommes De Terre Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/05/105.jpgFilet Au Poivre Avec Pommes De Terre LyonnaiseFilet Au Poivre Avec Pommes De Terre Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/05/97.jpgFilet Au Poivre Avec Pommes De Terre LyonnaiseFilet Au Poivre Avec Pommes De Terre Lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/05/89.jpg8drizzle with pepper saucehttps://chefsopinion.org/wp-content/uploads/2015/05/79.jpgFilet Au Poivre Avec Pommes De Terre Lyonnaiseplate potatoes, sprinkle with sliced chiveshttps://chefsopinion.org/wp-content/uploads/2015/05/68.jpgFilet Au Poivre Avec Pommes De Terre Lyonnaiseadd a dollop of tomato sauce, simmer another minute, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/05/510.jpgFilet Au Poivre Avec Pommes De Terre Lyonnaisemeanwhile, deglace pan with heavy cream, reduce until slightly thickenedhttps://chefsopinion.org/wp-content/uploads/2015/05/39.jpgPommes de terre lyonnaisehttps://chefsopinion.org/wp-content/uploads/2015/05/29.jpgFilet Au Poivre Avec Pommes De Terre Lyonnaisesaute sliced blanched potatoes in duck fat until golden, add sliced onion, garlic paste, kosher salt and cayenne pepper, continue sauteeing until onions caramelize https://chefsopinion.org/wp-content/uploads/2015/05/110.jpgFilet Au Poivre Avec Pommes De Terre LyonnaiseSeason a 8 oz beef tenderloin steak with kosher salt and freshly cracked black pepper, saute in garlic oil until rare, remove from pan and let rest (carry-over heat will continue to cook the meat until medium rare)2015-05-30T17:15:36+00:00monthlyhttps://chefsopinion.org/2015/05/27/hans-giant-balls/https://chefsopinion.org/wp-content/uploads/2015/05/113.jpgitalian meatballsHans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burrohttps://chefsopinion.org/wp-content/uploads/2015/05/104.jpgitalian meatballsHans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burrohttps://chefsopinion.org/wp-content/uploads/2015/05/96.jpgitalian meatballsadd tomato sauce, sprinkle with finely grated parmesanhttps://chefsopinion.org/wp-content/uploads/2015/05/88.jpgitalian meatballstop with meatballhttps://chefsopinion.org/wp-content/uploads/2015/05/78.jpgspaghetti aglio e burroplate spaghetti aglio e burrohttps://chefsopinion.org/wp-content/uploads/2015/05/67.jpgitalian meatballssimmer covered until meatballs are fully cookedhttps://chefsopinion.org/wp-content/uploads/2015/05/59.jpgspaghetti aglio e burroadd al dente spaghetti and chopped Italian parsley, season with kosher salt, mix wellhttps://chefsopinion.org/wp-content/uploads/2015/05/411.jpgitalian meatballssaute garlic paste and chili flakes in butterhttps://chefsopinion.org/wp-content/uploads/2015/05/3b.jpgitalian meatballsadd the meatballs to the saucehttps://chefsopinion.org/wp-content/uploads/2015/05/38.jpgitalian meatballssaute garlic paste in olive oil, add chopped tomatoes, kosher salt and cayenne pepper2015-05-30T06:39:34+00:00monthlyhttps://chefsopinion.org/2015/01/03/pollo-en-escabeche-fried-chicken-in-vinegar-and-white-wine/https://chefsopinion.org/wp-content/uploads/2015/01/22.jpg2https://chefsopinion.org/wp-content/uploads/2015/01/61.jpgPollo En EscabechePollo En Escabechehttps://chefsopinion.org/wp-content/uploads/2015/01/51.jpgPollo En EscabechePollo En Escabechehttps://chefsopinion.org/wp-content/uploads/2015/01/41.jpgPollo En EscabechePollo En Escabechehttps://chefsopinion.org/wp-content/uploads/2015/01/31.jpgPollo En Escabechemeanwhile, mix 1/3 water, 1'3 white vinegar and 1/3 white wine, olive oil, kosher salt, cayenne pepper, garlic paste, bay leaves, sliced peppers and onions, bring to a boil, add chicken, remove from heat and let cool to room temperaturehttps://chefsopinion.org/wp-content/uploads/2015/01/21.jpgPollo En Escabechewhen chicken is fully cooked, remove to absorbent paperhttps://chefsopinion.org/wp-content/uploads/2015/01/12.jpgPollo En Escabecheseason chicken parts with kosher salt, cayenne pepper and granulated garlic, dust in flour and fry until internal temperature reaches 165F2015-05-26T07:07:55+00:00monthlyhttps://chefsopinion.org/2015/05/25/sauteed-smoked-salmon-patty/https://chefsopinion.org/wp-content/uploads/2015/05/95.jpg"Simpleton Potato Salad""Simpleton Potato Salad"https://chefsopinion.org/wp-content/uploads/2015/05/87.jpgSautéed Smoked Salmon PattySautéed Smoked Salmon Pattyhttps://chefsopinion.org/wp-content/uploads/2015/05/77.jpgSautéed Smoked Salmon PattySautéed Smoked Salmon Pattyhttps://chefsopinion.org/wp-content/uploads/2015/05/66.jpgSautéed Smoked Salmon Pattysaute patties in olive oilhttps://chefsopinion.org/wp-content/uploads/2015/05/58.jpgSautéed Smoked Salmon Pattycoat patties in panko bread crumbshttps://chefsopinion.org/wp-content/uploads/2015/05/410.jpgSautéed Smoked Salmon Pattymix well, form pattieshttps://chefsopinion.org/wp-content/uploads/2015/05/37.jpgSautéed Smoked Salmon Pattydiced smoked salmon, panko bread crumbs, mayo, sliced scallions, diced peppers, ketchup, cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/05/27.jpg"Simpleton Potato Salad"Mix all ingredients, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/05/18.jpg"Simpleton Potato Salad"diced cooked potatoes, diced cucumbers, mayo, dijon mustard, sriracha, garlic paste, kosher salt2015-05-26T03:58:57+00:00monthlyhttps://chefsopinion.org/2013/07/27/breakfast-of-champions-25-shrimp-bok-choy-congee/https://chefsopinion.org/wp-content/uploads/2013/07/519.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/423.jpg4https://chefsopinion.org/wp-content/uploads/2013/07/324.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/226.jpg2https://chefsopinion.org/wp-content/uploads/2013/07/126.jpg12015-05-24T15:05:53+00:00monthlyhttps://chefsopinion.org/2015/05/22/grilled-tenderloin-with-mushrooms-and-cannellini-beans/https://chefsopinion.org/wp-content/uploads/2015/05/112.jpgGrilled Tenderloin With Mushrooms And Cannellini Beansfirst bite for Bella, as usual :-)https://chefsopinion.org/wp-content/uploads/2015/05/103.jpgGrilled Tenderloin With Mushrooms And Cannellini BeansGrilled Tenderloin With Mushrooms And Cannellini Beanshttps://chefsopinion.org/wp-content/uploads/2015/05/94.jpgGrilled Tenderloin With Mushrooms And Cannellini BeansGrilled Tenderloin With Mushrooms And Cannellini Beanshttps://chefsopinion.org/wp-content/uploads/2015/05/86.jpgGrilled Tenderloin With Mushrooms And Cannellini BeansGrilled Tenderloin With Mushrooms And Cannellini Beanshttps://chefsopinion.org/wp-content/uploads/2015/05/76.jpgGrilled Tenderloin With Mushrooms And Cannellini BeansGrilled Tenderloin With Mushrooms And Cannellini Beanshttps://chefsopinion.org/wp-content/uploads/2015/05/65.jpgGrilled Tenderloin With Mushrooms And Cannellini Beansadd a few scallions (seasoned with salt, garlic oil and chili oil) during the last few minutes of cooking the steakhttps://chefsopinion.org/wp-content/uploads/2015/05/57.jpgGrilled Tenderloin With Mushrooms And Cannellini Beansadd cannellini, garlic paste, sriracha, kosher salt, a dash of maggi and a small amount of grated asiago cheese, simmer one minute, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/05/49.jpgGrilled Tenderloin With Mushrooms And Cannellini Beanssaute mushrooms in olive oilhttps://chefsopinion.org/wp-content/uploads/2015/05/36.jpgGrilled Tenderloin With Mushrooms And Cannellini Beansgrill in a very hot grill pan until marked on one side, turn and finish in a 325F oven until medium rarehttps://chefsopinion.org/wp-content/uploads/2015/05/17.jpgGrilled Tenderloin With Mushrooms And Cannellini Beansseason tenderloin with kosher salt and rub with chili oil and garlic oil2015-05-27T05:16:19+00:00monthlyhttps://chefsopinion.org/2015/05/18/guilt-free-banana-icecream/https://chefsopinion.org/wp-content/uploads/2015/05/92.jpgBanana Ice CreamGuilt Free Banana Ice Cream With Sugar-Free Whipped Cream And Sugar-Free Strawberry Coulishttps://chefsopinion.org/wp-content/uploads/2015/05/84.jpgBanana Ice CreamGuilt Free Banana Ice Cream With Sugar-Free Whipped Cream And Sugar-Free Strawberry Coulishttps://chefsopinion.org/wp-content/uploads/2015/05/74.jpgBanana Ice CreamGuilt Free Banana Ice Creamhttps://chefsopinion.org/wp-content/uploads/2015/05/63.jpgBanana Ice CreamGuilt Free Banana Ice Creamhttps://chefsopinion.org/wp-content/uploads/2015/05/55.jpgBanana Ice Creamafter 4,5 hours - ready to servehttps://chefsopinion.org/wp-content/uploads/2015/05/47.jpgBanana Ice Creamfreeze in a shallow container, stir with a fork every 1,5 hourshttps://chefsopinion.org/wp-content/uploads/2015/05/34.jpgBanana Ice Creammix with chopped bananashttps://chefsopinion.org/wp-content/uploads/2015/05/25.jpgBanana Ice Creamblend 1 large banana with 1 cup organic peach nectar (or any other organic fruit nectar), 1 cup cream cheese, 1/2 cup greek yogurt, 1/2 cup heavy cream, a dash of organic vanilla extract and 2 tablespoon organic honeyhttps://chefsopinion.org/wp-content/uploads/2015/05/15.jpgBanana Ice Creamchop 4 large bananashttps://chefsopinion.org/wp-content/uploads/2015/05/bananas.jpgBananasImage by pkgbranding2015-05-20T06:34:31+00:00monthlyhttps://chefsopinion.org/2015/05/18/curried-lentil-salad-with-tandory-style-chicken/https://chefsopinion.org/wp-content/uploads/2015/05/102.jpgTandoori Chicken SaladTandoori Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/x.jpgTandoori Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/121.jpgTandoori Chicken SaladTandoori Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/111.jpgTandoori Chicken SaladTandoori Chicken Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/101.jpgTandoori Chicken Saladtop with a dollop of greek yogurt, sprinkle with chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/05/91.jpgTandoori Chicken Saladtop with chicken breasthttps://chefsopinion.org/wp-content/uploads/2015/05/83.jpgTandoori Chicken Saladadd lentil saladhttps://chefsopinion.org/wp-content/uploads/2015/05/73.jpgTandoori Chicken Saladdress lettuce with vinaigrette of your choicehttps://chefsopinion.org/wp-content/uploads/2015/05/62.jpgTandoori Chicken Saladadd chicken to VERY HOT cast Iron pan, cook for about 3 minutes on one sidehttps://chefsopinion.org/wp-content/uploads/2015/05/54.jpgTandoori Chicken Saladturn chicken, turn down temperature a bit, cook until cooked through2015-05-19T03:09:50+00:00monthlyhttps://chefsopinion.org/2015/05/15/curry-ribs/https://chefsopinion.org/wp-content/uploads/2015/05/11-2015_02_12-02_47_08-utc.jpgCurry RibsCurry Ribshttps://chefsopinion.org/wp-content/uploads/2015/05/10-2015_02_12-02_47_08-utc.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/Curry Ribshttps://chefsopinion.org/wp-content/uploads/2015/05/9-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/Curry Ribshttps://chefsopinion.org/wp-content/uploads/2015/05/8-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/Curry Ribshttps://chefsopinion.org/wp-content/uploads/2015/05/7-2015_02_12-02_47_08-utc2.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/freshly baked naanhttps://chefsopinion.org/wp-content/uploads/2015/05/6-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/if sauce is too thick, add more liquid, if sauce is too thin, remove ribs and let sauce reduce to preferred texturehttps://chefsopinion.org/wp-content/uploads/2015/05/5-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/cover, simmer until ribs are tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2015/05/4-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/0https://chefsopinion.org/2014/04/03/easy-does-it-11-curry/add single-cut pork ribshttps://chefsopinion.org/wp-content/uploads/2015/05/3-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/add water or stock of your choicehttps://chefsopinion.org/wp-content/uploads/2015/05/2-2015_02_12-02_47_08-utc1.jpghttps://chefsopinion.org/2014/04/03/easy-does-it-11-curry/add curry sauce/base2015-05-15T18:15:58+00:00monthlyhttps://chefsopinion.org/2013/07/19/bone-in-rib-eye-naan-with-gorgonzola-tomato-walnut/2015-05-15T05:24:10+00:00monthlyhttps://chefsopinion.org/2012/10/16/naan-veal-ribs-other-stuff/https://chefsopinion.org/wp-content/uploads/2012/10/18.jpg1https://chefsopinion.org/wp-content/uploads/2012/10/29.jpg2https://chefsopinion.org/wp-content/uploads/2012/10/310.jpg3https://chefsopinion.org/wp-content/uploads/2012/10/48.jpg4https://chefsopinion.org/wp-content/uploads/2012/10/59.jpg5https://chefsopinion.org/wp-content/uploads/2012/10/66.jpg62015-05-15T05:22:35+00:00monthlyhttps://chefsopinion.org/2013/03/23/gorgonzola-gratinated-skirt-steak-tomato-aparagus-on-naan/https://chefsopinion.org/wp-content/uploads/2013/03/93.jpg9https://chefsopinion.org/wp-content/uploads/2013/03/85.jpg8Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naanhttps://chefsopinion.org/wp-content/uploads/2013/03/77.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/68.jpg6https://chefsopinion.org/wp-content/uploads/2013/03/512.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/413.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/316.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/215.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/115.jpg12015-05-15T05:20:22+00:00monthlyhttps://chefsopinion.org/2012/07/26/i-dont-like-sushi-i-adore-sushi-rice/https://chefsopinion.org/wp-content/uploads/2012/07/sushi21.jpgsushi22015-05-12T05:33:24+00:00monthlyhttps://chefsopinion.org/2015/05/12/chirashizushi-unagi-kabayaki-ebi/https://chefsopinion.org/wp-content/uploads/2015/05/12-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/11-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/10-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/9-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/8b-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/8-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/7-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/05/6-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & Ebinotice the sheen and all rice kernels are individual and wholehttps://chefsopinion.org/wp-content/uploads/2015/05/5-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & Ebithe good stuff.....https://chefsopinion.org/wp-content/uploads/2015/05/4-2015_03_03-23_25_18-utc.jpgChirashizushi -Unagi Kabayaki & Ebiincorporate shar-zu2015-05-12T05:31:38+00:00monthlyhttps://chefsopinion.org/2015/05/10/happy-mothers-day-2/https://chefsopinion.org/wp-content/uploads/2015/05/download1.jpghappy mothers dayImage property of :decodingannieparkerfilm2015-05-11T01:39:06+00:00monthlyhttps://chefsopinion.org/2013/07/27/chirashizushi-scattered-sushi-%e3%81%a1%e3%82%89%e3%81%97%e5%af%bf%e5%8f%b8/https://chefsopinion.org/wp-content/uploads/2013/07/9b1.jpg9bhttps://chefsopinion.org/wp-content/uploads/2013/07/9a2.jpg9ahttps://chefsopinion.org/wp-content/uploads/2013/07/94.jpg9https://chefsopinion.org/wp-content/uploads/2013/07/713.jpg7https://chefsopinion.org/wp-content/uploads/2013/07/520.jpg5https://chefsopinion.org/wp-content/uploads/2013/07/424.jpg4Chirashizushi (Scattered Sushi) (ちらし寿司https://chefsopinion.org/wp-content/uploads/2013/07/325.jpg3https://chefsopinion.org/wp-content/uploads/2013/07/227.jpg2In Progresshttps://chefsopinion.org/wp-content/uploads/2013/07/127.jpg1Scattered Mise En Place :-)2015-05-09T00:57:17+00:00monthlyhttps://chefsopinion.org/2013/10/03/crab-stuffed-twice-baked-potato/https://chefsopinion.org/wp-content/uploads/2013/10/9.jpg9Crab - Stuffed Twice Baked Potatohttps://chefsopinion.org/wp-content/uploads/2013/10/8.jpg8Sprinkle with cilantrohttps://chefsopinion.org/wp-content/uploads/2013/10/7.jpg7Bake until heated through and crispyhttps://chefsopinion.org/wp-content/uploads/2013/10/6.jpg6Sprinkle with panko bread crumb'shttps://chefsopinion.org/wp-content/uploads/2013/10/5.jpg5Blend all ingredients, stuff back into potato skin'shttps://chefsopinion.org/wp-content/uploads/2013/10/41.jpg4Add lunp crab meat, roasted garlic pastesour cream, salt, sriracha, egg yolk, scallions, grated parmesanhttps://chefsopinion.org/wp-content/uploads/2013/10/31.jpg3Mash up into coarse bit's.https://chefsopinion.org/wp-content/uploads/2013/10/21.jpg2let cool, remove fleshhttps://chefsopinion.org/wp-content/uploads/2013/10/11.jpg1Bake large potatoes at 400F for two hours2015-05-08T00:49:27+00:00monthlyhttps://chefsopinion.org/2013/10/31/ungarischer-rinder-gulasch-hungarian-beef-goulash/https://chefsopinion.org/wp-content/uploads/2013/10/9f.jpg9fGemelli & Schmelzehttps://chefsopinion.org/wp-content/uploads/2013/10/9e.jpg9eGoulash & Gemellihttps://chefsopinion.org/wp-content/uploads/2013/10/9d.jpg9dUngarisher Gulaschhttps://chefsopinion.org/wp-content/uploads/2013/10/9c.jpg9cHungarian Goulashhttps://chefsopinion.org/wp-content/uploads/2013/10/9a.jpg9agoulash with pasta, schmelze and yogurt / dill cucumber saladhttps://chefsopinion.org/wp-content/uploads/2013/10/91.jpg9add beef stock, simmer until meat is very tender but not falling aparthttps://chefsopinion.org/wp-content/uploads/2013/10/81.jpg8saute for about two minuteshttps://chefsopinion.org/wp-content/uploads/2013/10/71.jpg7add chopped tomatoes, chilies, sweet paprika, small amount of kosher salthttps://chefsopinion.org/wp-content/uploads/2013/10/61.jpg6saute until lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2013/10/5b.jpg5bcover, steam until all liquid has evaporated 2015-05-08T00:41:12+00:00monthlyhttps://chefsopinion.org/2015/05/07/steak-and-pasta-salad-with-pickled-onions/https://chefsopinion.org/wp-content/uploads/2015/05/82.jpgSteak & Pasta SaladSteak & Pasta Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/9.jpgSteak & Pasta SaladSteak And Pasta Salad With Pickled Onionshttps://chefsopinion.org/wp-content/uploads/2015/05/81.jpgSteak & Pasta Saladtop with onionshttps://chefsopinion.org/wp-content/uploads/2015/05/72.jpgSteak & Pasta Saladtop with steakhttps://chefsopinion.org/wp-content/uploads/2015/05/61.jpgSteak & Pasta Saladtop with vinaigrette-dressed pasta and cucumber saladhttps://chefsopinion.org/wp-content/uploads/2015/05/53.jpgSteak & Pasta Saladplate vinaigrette-dressed iceberg saladhttps://chefsopinion.org/wp-content/uploads/2015/05/45.jpgSteak & Pasta Saladsear in a VERY hot pan on both sides (no additional oil required) until browned but still rarehttps://chefsopinion.org/wp-content/uploads/2015/05/33.jpgSteak & Pasta Saladmarinade sliced striploin with soy sauce, garlic oil and srirachahttps://chefsopinion.org/wp-content/uploads/2015/05/23.jpgSteak & Pasta Saladmix ingredients and let marinade for at least 2 hourshttps://chefsopinion.org/wp-content/uploads/2015/05/13.jpgSteak & Pasta Saladonions, chilies, chili flakes, rice vinegar, kosher salt, peanut oil, cilantro2015-05-08T00:26:08+00:00monthlyhttps://chefsopinion.org/2013/05/22/apollodoros-steak-sandwich/https://chefsopinion.org/wp-content/uploads/2013/05/59.jpg5https://chefsopinion.org/wp-content/uploads/2013/05/410.jpg"Apollodoros" Steak Sandwich"Apollodoros" Steak Sandwichhttps://chefsopinion.org/wp-content/uploads/2013/05/310.jpg3https://chefsopinion.org/wp-content/uploads/2013/05/211.jpg2https://chefsopinion.org/wp-content/uploads/2013/05/112.jpg12015-05-07T14:35:17+00:00monthlyhttps://chefsopinion.org/2015/01/15/easy-does-it-21-blueberry-delight/https://chefsopinion.org/wp-content/uploads/2015/01/93.jpgHans' Blueberry DelightHans' Blueberry Delighthttps://chefsopinion.org/wp-content/uploads/2015/01/83.jpgHans' Blueberry DelightHans' Blueberry Delighthttps://chefsopinion.org/wp-content/uploads/2015/01/74.jpgHans' Blueberry DelightHans' Blueberry Delight & Hot Cocohttps://chefsopinion.org/wp-content/uploads/2015/01/65.jpgHans' Blueberry DelightHans' Blueberry Delighthttps://chefsopinion.org/wp-content/uploads/2015/01/55.jpgBlueberries & Blueberry YogurtBlueberries & Blueberry Yogurthttps://chefsopinion.org/wp-content/uploads/2015/01/45.jpgBlueberriesBlueberrieshttps://chefsopinion.org/wp-content/uploads/2015/01/36.jpgHershey'sHershey'shttps://chefsopinion.org/wp-content/uploads/2015/01/26.jpgPound CakePound Cakehttps://chefsopinion.org/wp-content/uploads/2015/01/16.jpgPound CakePound Cake2015-05-06T05:53:26+00:00monthlyhttps://chefsopinion.org/2015/05/05/breakfast-of-champions-47-smoked-salmon-on-naan/https://chefsopinion.org/wp-content/uploads/2015/05/44.jpgBreakfast of Champions # 48 - Smoked Salmon On NaanBreakfast of Champions # 48 - Smoked Salmon On Naanhttps://chefsopinion.org/wp-content/uploads/2015/05/71.jpgBreakfast of Champions # 48 - Smoked Salmon On NaanBreakfast of Champions # 48 - Smoked Salmon On Naanhttps://chefsopinion.org/wp-content/uploads/2015/05/6.jpgBreakfast of Champions # 48 - Smoked Salmon On NaanBreakfast of Champions # 48 - Smoked Salmon On Naanhttps://chefsopinion.org/wp-content/uploads/2015/05/52.jpgBreakfast of Champions # 48 - Smoked Salmon On NaanBreakfast of Champions # 48 - Smoked Salmon On Naanhttps://chefsopinion.org/wp-content/uploads/2015/05/43.jpgBreakfast of Champions # 48 - Smoked Salmon On Naanadd boiled eggs, lemon slices, basil and dollops of greek yogurt, https://chefsopinion.org/wp-content/uploads/2015/05/32.jpgBreakfast of Champions # 48 - Smoked Salmon On Naanadd freshly ground black pepper, onion rings and capershttps://chefsopinion.org/wp-content/uploads/2015/05/22.jpgBreakfast of Champions # 48 - Smoked Salmon On Naantop generously with smoked salmonhttps://chefsopinion.org/wp-content/uploads/2015/05/12.jpgBreakfast of Champions # 48 - Smoked Salmon On NaanBrush hot naan with butter, sprinkle with kosher salt2015-05-07T03:59:17+00:00monthlyhttps://chefsopinion.org/2015/05/05/come-together/https://chefsopinion.org/wp-content/uploads/2015/05/10.jpgspicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettespicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/05/8.jpgspicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettespicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/05/7.jpgspicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettespicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/05/51.jpgnew york strip with pickled broccolini, pickled cauliflower and potato saladhttps://chefsopinion.org/wp-content/uploads/2015/05/42.jpgnew york strip with pickled broccolini, pickled cauliflower and potato saladnew york strip with pickled broccolini, pickled cauliflower and potato saladhttps://chefsopinion.org/wp-content/uploads/2015/05/31.jpgnew york strip with pickled broccolini, pickled cauliflower and potato saladnew york strip with pickled broccolini, pickled cauliflower and potato saladhttps://chefsopinion.org/wp-content/uploads/2015/05/21.jpgnew york strip with pickled broccolini, pickled cauliflower and potato saladnew york strip with pickled broccolini, pickled cauliflower and potato saladhttps://chefsopinion.org/wp-content/uploads/2015/05/11.jpg1New York Strip2015-05-05T05:26:41+00:00monthlyhttps://chefsopinion.org/2015/05/05/easy-does-it-23-potato-salad/https://chefsopinion.org/wp-content/uploads/2015/05/41.jpg4https://chefsopinion.org/wp-content/uploads/2015/05/5.jpgCreamy Potato SaladPotato Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/4.jpgPotato SaladCreamy Potato Saladhttps://chefsopinion.org/wp-content/uploads/2015/05/3.jpg3add warm, freshly cooked potatoes, horseradish, kosher salt, cayenne pepper, a small dash of ketchup, mayonnaise and a dollop of yogurthttps://chefsopinion.org/wp-content/uploads/2015/05/2.jpg2add tomatoes, parsley and scallionhttps://chefsopinion.org/wp-content/uploads/2015/05/1.jpg1Slice and salt cucumbers, let rest for 20 minutes, squeeze out water2015-05-05T05:01:52+00:00monthlyhttps://chefsopinion.org/2015/05/02/creamy-potato-and-carrot-soup-with-salami-and-shrimp/https://chefsopinion.org/wp-content/uploads/2015/05/7-2015_02_12-02_47_08-utc1.jpgCreamy Potato And Carrot Soup With Salami And ShrimpCreamy Potato And Carrot Soup With Salami And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/05/8-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And ShrimpCreamy Potato And Carrot Soup With Salami And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/05/7-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpladle soup into serving bowl, top with shrimp/salami mixturehttps://chefsopinion.org/wp-content/uploads/2015/05/6-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpadd heavy cream or tufu, blend again until smooth and silky, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/05/5-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpblend vegetables with stock until smoothhttps://chefsopinion.org/wp-content/uploads/2015/05/4-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpmeanwhile, saute salami julienne, small shrimp and scallions in butter, season with kosher salt and cayenne pepper, set asidehttps://chefsopinion.org/wp-content/uploads/2015/05/3-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpadd chicken- or vegetable stock, kosher salt and cayenne pepper, simmer until vegetables are softhttps://chefsopinion.org/wp-content/uploads/2015/05/2-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpadd diced potatoes and diced carrotshttps://chefsopinion.org/wp-content/uploads/2015/05/1-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And Shrimpsaute onion and garlic in butterhttps://chefsopinion.org/wp-content/uploads/2015/05/9-2015_02_12-02_47_08-utc.jpgCreamy Potato And Carrot Soup With Salami And ShrimpCreamy Potato And Carrot Soup With Salami And Shrimp2015-05-03T03:16:39+00:00monthlyhttps://chefsopinion.org/2015/05/01/14580/https://chefsopinion.org/wp-content/uploads/2015/05/hans-retirement-2015.jpgHans' Retirement 2015Cheers ! Happy Retirement . May 2015https://chefsopinion.org/wp-content/uploads/2015/05/download.jpgHans'RetirementPicture Property: www.backgrinder.com2015-05-04T18:43:50+00:00monthlyhttps://chefsopinion.org/2015/04/30/vanilla-pudding-chock-full-with-berries/https://chefsopinion.org/wp-content/uploads/2015/04/1112.jpgVanilla Pudding Chuckfull With BerriesVanilla Pudding Chuckfull With Berrieshttps://chefsopinion.org/wp-content/uploads/2015/04/134.jpgVanilla Pudding Chuckfull With BerriesVanilla Pudding Chuckfull With Berrieshttps://chefsopinion.org/wp-content/uploads/2015/04/125.jpg12Vanilla Pudding Chock-Full With Berrieshttps://chefsopinion.org/wp-content/uploads/2015/04/1111.jpg11top with sugar-free whipped heavy cream, sugar-free fruit purre and top with fresh strawberryhttps://chefsopinion.org/wp-content/uploads/2015/04/1010.jpg10to serve, add pudding to serving platehttps://chefsopinion.org/wp-content/uploads/2015/04/97.jpg9pour into bowl or individual cups, cover with plastic film to prevent skin, chill overnighthttps://chefsopinion.org/wp-content/uploads/2015/04/811.jpg8add fresh blueberries, blackberries and raspberries, fold in carefullyhttps://chefsopinion.org/wp-content/uploads/2015/04/710.jpg7return egg mixture to pudding, mix well, simmer another minutehttps://chefsopinion.org/wp-content/uploads/2015/04/611.jpg6add some pudding to the egg yolks to temperhttps://chefsopinion.org/wp-content/uploads/2015/04/511.jpg5add slurry and butter to milk, simmer one minute2015-05-01T01:53:14+00:00monthlyhttps://chefsopinion.org/2015/04/29/easy-does-it-23-pickled-cauliflower-and-pickled-broccolini/https://chefsopinion.org/wp-content/uploads/2015/04/1110.jpgPickled CauliflowerPickled Cauliflowerhttps://chefsopinion.org/wp-content/uploads/2015/04/610.jpgPickled CauliflowerPickled Cauliflowerhttps://chefsopinion.org/wp-content/uploads/2015/04/510.jpgPickled CauliflowerPickled Cauliflowerhttps://chefsopinion.org/wp-content/uploads/2015/04/49.jpgPickled Caulifloweradd sliced scallions, diced onions, fresh cracked black pepper, kosher salt, olive oil, garlic pasteapple cider vinegar, mix, marinade at least 24 hours https://chefsopinion.org/wp-content/uploads/2015/04/39.jpgPickled Cauliflowerblanche in salted water, shock in ice water, drainhttps://chefsopinion.org/wp-content/uploads/2015/04/28.jpgPickled Cauliflowercut into floretteshttps://chefsopinion.org/wp-content/uploads/2015/04/120.jpgPickled Cauliflowerraw beauty............https://chefsopinion.org/wp-content/uploads/2015/04/79.jpgPickled BroccoliniPickled Broccolinihttps://chefsopinion.org/wp-content/uploads/2015/04/69.jpgPickled BroccoliniPickled Broccolinihttps://chefsopinion.org/wp-content/uploads/2015/04/59.jpgPickled Broccolini2015-04-30T03:55:57+00:00monthlyhttps://chefsopinion.org/2015/01/23/chili-pork-rice-sticks/https://chefsopinion.org/wp-content/uploads/2015/01/105.jpgChili-Pork Rice SticksChili-Pork Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/01/131.jpg13Chili-Pork Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/01/122.jpgChili-Pork Rice SticksChili-Pork Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/01/112.jpg11Chili-Pork Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/01/104.jpg10top with chili-pork, sprinkle with cilantrohttps://chefsopinion.org/wp-content/uploads/2015/01/94.jpg9plate noodleshttps://chefsopinion.org/wp-content/uploads/2015/01/86.jpg8serving dishhttps://chefsopinion.org/wp-content/uploads/2015/01/77.jpg7add water, a dash of sugar, chopped cilantro, simmer for three minutes, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/01/68.jpg6add hoi sin sauce, oyster saucehttps://chefsopinion.org/wp-content/uploads/2015/01/58.jpg5add ponzu seasoning, soy sauce2015-04-29T05:25:55+00:00monthlyhttps://chefsopinion.org/2015/03/31/easter-lamb-roast/https://chefsopinion.org/wp-content/uploads/2015/03/132.jpgRoast Leg Of LambRoast Leg Of Lambhttps://chefsopinion.org/wp-content/uploads/2015/03/127.jpgRoast Leg Of LambRoast Leg Of Lambhttps://chefsopinion.org/wp-content/uploads/2015/03/1111.jpgEaster Lamb Roastadd onion marmalade and a few dollops of greek yogurthttps://chefsopinion.org/wp-content/uploads/2015/03/108.jpgEaster Lamb Roastplate lamb and potatoeshttps://chefsopinion.org/wp-content/uploads/2015/03/914.jpgEaster Lamb Roastadd guinnes beer and simmer until onions are very soft but not mushy, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/03/814.jpgEaster Lamb Roastadd the juices which have collected from the resting lamb leg to the onions https://chefsopinion.org/wp-content/uploads/2015/03/717.jpgEaster Lamb Roastsaute sliced onions in duck fat, season with salt and pepperhttps://chefsopinion.org/wp-content/uploads/2015/03/617.jpgEaster Lamb Roastsaeson with kosher salt and cayenne pepper, saute in duckfathttps://chefsopinion.org/wp-content/uploads/2015/03/517.jpgEaster Lamb Roastmeanwhile,blanch potatoes in salted water, drainhttps://chefsopinion.org/wp-content/uploads/2015/03/421.jpgEaster Lamb Roastslice according to your preference (I like mine about 1/3 of an inch thick)2015-04-29T05:11:47+00:00monthlyhttps://chefsopinion.org/2013/03/28/fondue-au-fromage-sec/https://chefsopinion.org/wp-content/uploads/2013/03/95.jpg9https://chefsopinion.org/wp-content/uploads/2013/03/87.jpg8https://chefsopinion.org/wp-content/uploads/2013/03/711.jpg7https://chefsopinion.org/wp-content/uploads/2013/03/612.jpg6Fondue Au Fromage "Sec"https://chefsopinion.org/wp-content/uploads/2013/03/517.jpg5https://chefsopinion.org/wp-content/uploads/2013/03/4b.jpg4bFondue Au Fromage "Sec"https://chefsopinion.org/wp-content/uploads/2013/03/418.jpg4https://chefsopinion.org/wp-content/uploads/2013/03/321.jpg3https://chefsopinion.org/wp-content/uploads/2013/03/220.jpg2https://chefsopinion.org/wp-content/uploads/2013/03/120.jpg12015-04-29T05:03:56+00:00monthlyhttps://chefsopinion.org/2015/04/28/downloadable-monthly-desktop-calendar-april-2015-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/04/calendar-may-2015-intern.jpgCalendar May 2015 International EditionCalendar May 2015 International Editionhttps://chefsopinion.org/wp-content/uploads/2015/04/calendar-may-2015-us.jpgCalendar May 2015 US EditionCalendar May 2015 US Edition2015-04-29T02:46:32+00:00monthlyhttps://chefsopinion.org/2015/04/27/bombay-vegetable-omelette/https://chefsopinion.org/wp-content/uploads/2015/04/7-2015_04_01-04_09_24-utc1.jpgBombay Vegetable OmeletteBombay Vegetables https://chefsopinion.org/wp-content/uploads/2015/04/11-2015_04_01-04_09_24-utc.jpgBombay Vegetable OmeletteBombay Vegetable Omelettehttps://chefsopinion.org/wp-content/uploads/2015/04/10-2015_04_01-04_09_24-utc.jpgBombay Vegetable OmeletteBombay Vegetable Omelettehttps://chefsopinion.org/wp-content/uploads/2015/04/9-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omeletteplace egg atop of veggie-curry, add a small dollop of greek yogurt and more chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/04/8-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omelettetransform eggs into omelette :-)https://chefsopinion.org/wp-content/uploads/2015/04/7b-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omelettewhisk whole eggs with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/04/7-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omeletteplate veggie-curryhttps://chefsopinion.org/wp-content/uploads/2015/04/6-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omeletteadd plenty of chopped cilantro, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/04/5-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omeletteadd spinach leaves and a dollop of greek yogurthttps://chefsopinion.org/wp-content/uploads/2015/04/4-2015_04_01-04_09_24-utc.jpgBombay Vegetable Omeletteadd curry sauce (see link to"easy does it - curry)2015-04-27T08:06:49+00:00monthlyhttps://chefsopinion.org/2015/03/27/shrimp-and-lap-chea-fried-rice/https://chefsopinion.org/wp-content/uploads/2015/03/shrimp-and-lap-cheong-fried-rice.jpgShrimp And Lap Cheong Fried RiceShrimp And Lap Cheong Fried Ricehttps://chefsopinion.org/wp-content/uploads/2015/03/1110.jpgShrimp And Lap Chea Fried RiceShrimp And Lap Cheong Fried Ricehttps://chefsopinion.org/wp-content/uploads/2015/03/913.jpgShrimp And Lap Chea Fried Riceadd sliced scallions, stir fry for another few minutes, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/03/813.jpgShrimp And Lap Chea Fried Ricemix all previously stir fried ingredients with rice / egs, add sesame oil and a few drops of chili oilhttps://chefsopinion.org/wp-content/uploads/2015/03/716.jpgShrimp And Lap Chea Fried Ricemix rice and eggs, season with salt, pepperhttps://chefsopinion.org/wp-content/uploads/2015/03/615.jpgShrimp And Lap Chea Fried Ricemove rice to one side of wok / pan, add more peanut oil, stir fry whisked eggs until scrambled https://chefsopinion.org/wp-content/uploads/2015/03/515.jpgShrimp And Lap Chea Fried Riceadd day-old cooked rice to oil, stir fry until rice makes popping soundhttps://chefsopinion.org/wp-content/uploads/2015/03/419.jpgShrimp And Lap Chea Fried Riceadd shrimp, lap cheong and peppers, season with kosher salt and cayenne pepper, remove from oil, set asidehttps://chefsopinion.org/wp-content/uploads/2015/03/316.jpgShrimp And Lap Chea Fried Ricestir fry finely diced onions, grated ginger and garlic paste in peanut oilhttps://chefsopinion.org/wp-content/uploads/2015/03/124.jpgShrimp And Lap Chea Fried Riceshrimp, lap cheong, peppers2015-04-27T06:27:56+00:00monthlyhttps://chefsopinion.org/2015/03/05/pakistani-butter-chicken/https://chefsopinion.org/wp-content/uploads/2015/03/13.jpgPakistani Butter ChickenPakistani Butter Chickenhttps://chefsopinion.org/wp-content/uploads/2015/03/12.jpgPakistani Butter ChickenPakistani Butter Chickenhttps://chefsopinion.org/wp-content/uploads/2015/03/111.jpgPakistani Butter ChickenPakistani Butter Chickenhttps://chefsopinion.org/wp-content/uploads/2015/03/102.jpgPakistani Butter Chickento serve, add a dollop of yogurt and lots of cilantrohttps://chefsopinion.org/wp-content/uploads/2015/03/93.jpgPakistani Butter Chickenmeanwhile, cook naan, brush with ghee, sprinkle with kosher salthttps://chefsopinion.org/wp-content/uploads/2015/03/72.jpgPakistani Butter Chickenmeanwhile, cook white ricehttps://chefsopinion.org/wp-content/uploads/2015/03/5a.jpgPakistani Butter Chickenreturn chicken to simmering sauce, remove from heat, cover and let steep in sauce for 30 minuteshttps://chefsopinion.org/wp-content/uploads/2015/03/51.jpgPakistani Butter Chickencut into bite size pieceshttps://chefsopinion.org/wp-content/uploads/2015/03/42.jpgPakistani Butter Chickenadd tomato paste, saute another ninute, add coconut milk, simmer until thickenedhttps://chefsopinion.org/wp-content/uploads/2015/03/31.jpgPakistani Butter Chickenmeanwhile, season chicken with kosher salt, turmeric, cayenne pepper and yoghurt, cook in very hot cast iron pan without fat 2017-01-27T03:13:47+00:00monthlyhttps://chefsopinion.org/2015/04/24/bologna-cheddar-sandwich-boss-level/https://chefsopinion.org/wp-content/uploads/2015/04/171.jpgBologna & Cheddar Sandwich - Boss LevelBologna & Cheddar Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/04/161.jpgBologna & Cheddar Sandwich - Boss LevelBologna & Cheddar Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/04/151.jpgBologna & Cheddar Sandwich - Boss LevelBologna & Cheddar Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/04/142.jpgBologna & Cheddar Sandwich - Boss LevelBologna & Cheddar Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/04/132.jpgBologna & Cheddar Sandwich - Boss LevelBologna & Cheddar Sandwich - Boss Levelhttps://chefsopinion.org/wp-content/uploads/2015/04/122.jpgBologna & Cheddar Sandwich - Boss Levelcover sandwich , keep cooking SLOWLY until cheese starts to melt. Meanwhile, make a salad with tomato, cucumber and vinaigrette, serve with sandwichhttps://chefsopinion.org/wp-content/uploads/2015/04/115.jpgBologna & Cheddar Sandwich - Boss Levelsaute or griddle bread on both sides until goldenhttps://chefsopinion.org/wp-content/uploads/2015/04/106.jpgBologna & Cheddar Sandwich - Boss Levelput both breads together, brush both slices with garlic oilhttps://chefsopinion.org/wp-content/uploads/2015/04/95.jpgBologna & Cheddar Sandwich - Boss Leveltop with sliced tomato, add horseradish to other slice of breadhttps://chefsopinion.org/wp-content/uploads/2015/04/88.jpgBologna & Cheddar Sandwich - Boss Leveltop with sliced mortadella2015-04-24T15:35:09+00:00monthlyhttps://chefsopinion.org/2013/12/28/milanesa-breaded-pork-cutlet-bucatini-hans-special-pasta-sauce/https://chefsopinion.org/wp-content/uploads/2013/12/171.jpg17Ham& Cheese Stuffed Pork Cutlethttps://chefsopinion.org/wp-content/uploads/2013/12/161.jpg16Breaded Pork Chop "Milanese"https://chefsopinion.org/wp-content/uploads/2013/12/151.jpg15Breaded Pork Cutlet, Bucatini & Hans' Special Pasta Saucehttps://chefsopinion.org/wp-content/uploads/2013/12/142.jpg14Schweinesteak Mailänder Arthttps://chefsopinion.org/wp-content/uploads/2013/12/132.jpg13Milanesahttps://chefsopinion.org/wp-content/uploads/2013/12/122.jpg12saute cutlets in peanut oil until almost done, discard oil, finish with fresh butterhttps://chefsopinion.org/wp-content/uploads/2013/12/116.jpg11add freshly cooked bucatini and a small amount of grated parmesan, mix well, check/adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2013/12/101.jpg10add heavy cream, oregano, sea salt and cayenne pepper, simmer until reduced by halfhttps://chefsopinion.org/wp-content/uploads/2013/12/95.jpg9deglaze with red wine, reduce to almost dryhttps://chefsopinion.org/wp-content/uploads/2013/12/88.jpg8meanwhile, saute grape tomatoes and garlic in butter2015-04-24T14:26:12+00:00monthlyhttps://chefsopinion.org/2015/04/23/salade-de-pates/https://chefsopinion.org/wp-content/uploads/2015/04/7-2015_03_31-07_02_20-utc1.jpg7 (2015_03_31 07_02_20 UTC)serve with carambola and kiwi (or other fruit of your choice)https://chefsopinion.org/wp-content/uploads/2015/04/9-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De PâtesPasta Salad. Salade De Pâteshttps://chefsopinion.org/wp-content/uploads/2015/04/8-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De PâtesPasta Salad. Salade De Pâteshttps://chefsopinion.org/wp-content/uploads/2015/04/7b-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De PâtesPasta Salad. Salade De Pâteshttps://chefsopinion.org/wp-content/uploads/2015/04/7-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtesserve with carambola and kiwi (or other fruit of your choice)https://chefsopinion.org/wp-content/uploads/2015/04/6b-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtesmix all ingredients, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/04/6-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtesadd COLD pasta, garlic paste, apple cider vinegar, mayo, mustard, ketchup, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/04/5-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtesradish, cucumber, asparagus, swiss, bolognahttps://chefsopinion.org/wp-content/uploads/2015/04/4-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtesslice bologna and swiss cheese into julienne(or other protein / cheese of your choice)https://chefsopinion.org/wp-content/uploads/2015/04/3-2015_03_31-07_02_20-utc.jpgPasta Salad. Salade De Pâtescook pasta, drain2015-04-23T15:30:03+00:00monthlyhttps://chefsopinion.org/2015/04/22/chicken-noodle-soup-with-broccoli-rabe-tomatoes/https://chefsopinion.org/wp-content/uploads/2015/04/5-2015_02_12-02_47_08-utc.jpgChicken Noodle Soup With Whole Grain Pasta And VegetablesChicken Noodle Soup With Whole Grain Pasta And Vegetableshttps://chefsopinion.org/wp-content/uploads/2015/04/4-2015_02_12-02_47_08-utc.jpgChicken Noodle Soup With Whole Grain Pasta And VegetablesChicken Noodle Soup With Whole Grain Pasta And Vegetableshttps://chefsopinion.org/wp-content/uploads/2015/04/3-2015_02_12-02_47_08-utc.jpgChicken Noodle Soup With Whole Grain Pasta And VegetablesChicken Noodle Soup With Whole Grain Pasta And Vegetableshttps://chefsopinion.org/wp-content/uploads/2015/04/2-2015_02_12-02_47_08-utc.jpgChicken Noodle Soup With Whole Grain Pasta And VegetablesChicken Noodle Soup With Whole Grain Pasta And Vegetableshttps://chefsopinion.org/wp-content/uploads/2015/04/1-2015_02_12-02_47_08-utc.jpg1 (2015_02_12 02_47_08 UTC)wings, garlic, ginger, blanched broccoli rabe, mild chilies, scsllions, whole grain spaghetti, hot sauce, say sauce, sesame oil2015-04-22T04:15:09+00:00monthlyhttps://chefsopinion.org/2015/04/18/salad-with-irish-cheddar/https://chefsopinion.org/wp-content/uploads/2015/04/87.jpg8https://chefsopinion.org/wp-content/uploads/2015/04/105.jpgSalad And Irish CheddarSalad And Irish Cheddarhttps://chefsopinion.org/wp-content/uploads/2015/04/94.jpgSalad And Irish CheddarSalad And Irish Cheddarhttps://chefsopinion.org/wp-content/uploads/2015/04/86.jpgSalad And Irish CheddarSalad And Irish Cheddarhttps://chefsopinion.org/wp-content/uploads/2015/04/75.jpgSalad And Irish CheddarSalad And Irish Cheddarhttps://chefsopinion.org/wp-content/uploads/2015/04/65.jpgSalad And Irish Cheddarto serve, add vegetables and shaved cheddar, sprinkle with fresh basil, fresh cilantro and fresh ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/04/54.jpgSalad And Irish Cheddarlettuce julienne with honey/mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/04/44.jpgSalad And Irish Cheddarfresh herbs, always at hand.....https://chefsopinion.org/wp-content/uploads/2015/04/35.jpgSalad And Irish Cheddarsliced cucumbers, onions, radish. mild chilies, halved rainbow tomatoes, dressed in honey/mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/04/25.jpgSalad And Irish Cheddarrainbow tomatoes, radish. mild chilies2015-04-18T15:41:41+00:00monthlyhttps://chefsopinion.org/2015/04/17/mondongo/https://chefsopinion.org/wp-content/uploads/2015/04/112.jpgmondongo. tripe. kuttelnMondongohttps://chefsopinion.org/wp-content/uploads/2015/04/104.jpgmondongo. tripe. kuttelnMondongohttps://chefsopinion.org/wp-content/uploads/2015/04/93.jpgmondongo. tripe. kuttelnMondongohttps://chefsopinion.org/wp-content/uploads/2015/04/8a.jpgmondongo. tripe. kuttelnMondongohttps://chefsopinion.org/wp-content/uploads/2015/04/84.jpgmondongo. tripe. kuttelnadd grape tomatoes, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/04/73.jpgmondongo. tripe. kuttelnadd cooked potatoes, corn, chick peas, chives and white beans, simmer another 5 minuteshttps://chefsopinion.org/wp-content/uploads/2015/04/63.jpgmondongo. tripe. kuttelnadd heavy cream, kosher salt, cayenne pepper and tripe, simmer for 10 minuteshttps://chefsopinion.org/wp-content/uploads/2015/04/52.jpgmondongo. tripe. kuttelnadd chicken stock, simmer for 10 minuteshttps://chefsopinion.org/wp-content/uploads/2015/04/42.jpgmondongo. tripe. kuttelnsaute onions, garlic paste and bay leaves in olive oilhttps://chefsopinion.org/wp-content/uploads/2015/04/33.jpgmondongo. tripe. kuttelnblanche 2 more times, drain, rinse2015-04-17T15:25:26+00:00monthlyhttps://chefsopinion.org/2015/04/13/chiliduck-rice-sticks/https://chefsopinion.org/wp-content/uploads/2015/04/19.jpgChili/Duck Rice SticksChili/Duck Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/04/18.jpgChili/Duck Rice SticksChili/Duck Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/04/17.jpgChili/Duck Rice SticksChili/Duck Rice Stickshttps://chefsopinion.org/wp-content/uploads/2015/04/16.jpgChili/Duck Rice Stickssprinkle with crispy garlichttps://chefsopinion.org/wp-content/uploads/2015/04/15.jpgChili/Duck Rice Sticksadd onionshttps://chefsopinion.org/wp-content/uploads/2015/04/141.jpgChili/Duck Rice Stickssprinkle with more scallionshttps://chefsopinion.org/wp-content/uploads/2015/04/131.jpgChili/Duck Rice Sticksplate noodles on a deep plate or bowlhttps://chefsopinion.org/wp-content/uploads/2015/04/121.jpgChili/Duck Rice Sticksalmost there...........https://chefsopinion.org/wp-content/uploads/2015/04/111.jpgChili/Duck Rice Sticksadd bean sprouts and scallionshttps://chefsopinion.org/wp-content/uploads/2015/04/103.jpgChili/Duck Rice Sticksmix all ingredients well, add a dash of sesame oil, check / adjust seasoning2015-04-13T15:50:42+00:00monthlyhttps://chefsopinion.org/2015/04/07/buttermilk-pancakes-with-caramelized-black-plums/https://chefsopinion.org/wp-content/uploads/2015/04/102.jpg10Buttermilk Pancakes With Caramelized Black Plumshttps://chefsopinion.org/wp-content/uploads/2015/04/13.jpgButtermilk Pancakes With Caramelized Black PlumsButtermilk Pancakes With Caramelized Black Plumshttps://chefsopinion.org/wp-content/uploads/2015/04/12.jpgButtermilk Pancakes With Caramelized Black PlumsButtermilk Pancakes With Caramelized Black Plumshttps://chefsopinion.org/wp-content/uploads/2015/04/11.jpgButtermilk Pancakes With Caramelized Black PlumsButtermilk Pancakes With Caramelized Black Plumshttps://chefsopinion.org/wp-content/uploads/2015/04/101.jpgButtermilk Pancakes With Caramelized Black Plumsto serve, sprinkle pancakes with castor sugar, serve with caramelized plums and unsweetened whipped creamhttps://chefsopinion.org/wp-content/uploads/2015/04/91.jpgButtermilk Pancakes With Caramelized Black Plumsflip and cook on other sidehttps://chefsopinion.org/wp-content/uploads/2015/04/82.jpgButtermilk Pancakes With Caramelized Black Plumscook pancake in clarified butterhttps://chefsopinion.org/wp-content/uploads/2015/04/71.jpgButtermilk Pancakes With Caramelized Black Plumswhisk self rising flour, whole eggs, honey, buttermilk and a drop of vanilla extract into a smooth batterhttps://chefsopinion.org/wp-content/uploads/2015/04/61.jpgButtermilk Pancakes With Caramelized Black Plumsahhhh......https://chefsopinion.org/wp-content/uploads/2015/04/51.jpgButtermilk Pancakes With Caramelized Black Plumssaute until caramelized and released juices have formed a syrup2015-04-08T05:47:42+00:00monthlyhttps://chefsopinion.org/2015/04/06/meal-plan-week-4-hans-lighter-healthier-comfort-food/https://chefsopinion.org/wp-content/uploads/2015/04/7-sunday-curried-lentil-salad-with-tandory-style-chicken.jpgLentil/Yogurt Salad With Tandory-Style ChickenLentil/Yogurt Salad With Tandory-Style Chickenhttps://chefsopinion.org/wp-content/uploads/2015/04/6-saturday-curry-ribs.jpgCurry Ribs & NaanCurry Ribs & Naanhttps://chefsopinion.org/wp-content/uploads/2015/04/5-friday-chirashizushi-unagi-kabayaki-ebi.jpgChirashizushi -Unagi Kabayaki & EbiChirashizushi -Unagi Kabayaki & Ebihttps://chefsopinion.org/wp-content/uploads/2015/04/4-thursday-potato-and-carrot-soup-with-salami-and-shrimp.jpgPotato And Carrot Soup With Salami And ShrimpPotato And Carrot Soup With Salami And Shrimphttps://chefsopinion.org/wp-content/uploads/2015/04/3-wednesday-omelette-veggie-curry.jpgBombay Vegetable OmeletteBombay Vegetable Omelettehttps://chefsopinion.org/wp-content/uploads/2015/04/2-tuesday-salade-de-pc3a2tes.jpgSalade De PâtesSalade De Pâteshttps://chefsopinion.org/wp-content/uploads/2015/04/1-monday-special-chicken-noodle-soup.jpgMonday Special Chicken Noodle SoupSpecial Chicken Noodle Soup2015-04-07T03:18:00+00:00monthlyhttps://chefsopinion.org/2015/04/04/chicken-in-a-nest/https://chefsopinion.org/wp-content/uploads/2015/04/81.jpgChicken In A NestChicken In A Nesthttps://chefsopinion.org/wp-content/uploads/2015/04/10.jpgChicken In A NestChicken In A Nesthttps://chefsopinion.org/wp-content/uploads/2015/04/9.jpgChicken In A NestChicken In A Nesthttps://chefsopinion.org/wp-content/uploads/2015/04/8b.jpgChicken In A NestChicken In A Nesthttps://chefsopinion.org/wp-content/uploads/2015/04/8.jpgChicken In A Nestadd avocado slices, drizzle with lemon juice and olive oilhttps://chefsopinion.org/wp-content/uploads/2015/04/7.jpgChicken In A Nestadd chicken to avocado shell, sprinkle with black sesame seedshttps://chefsopinion.org/wp-content/uploads/2015/04/6.jpgChicken In A Nestsaute chicken in very hot peanut oil, add scallionshttps://chefsopinion.org/wp-content/uploads/2015/04/5a.jpgChicken In A Nestseason diced chicken breast with kosher salt, sriracha, garlic paste and soy saucehttps://chefsopinion.org/wp-content/uploads/2015/04/5.jpgChicken In A Nestplace avocado shell on salad nesthttps://chefsopinion.org/wp-content/uploads/2015/04/3.jpgChicken In A Nestslice half an avocado, reserve shell2015-04-05T03:51:07+00:00monthlyhttps://chefsopinion.org/2015/03/30/panko-breaded-chicken-breast-romaine-leaves-in-sun-dried-tomato-dressing/https://chefsopinion.org/wp-content/uploads/2015/03/616.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato DressingPanko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressinghttps://chefsopinion.org/wp-content/uploads/2015/03/516.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato DressingPanko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressinghttps://chefsopinion.org/wp-content/uploads/2015/03/420.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressingdress romaine leaves with a dressing of finely chopped sundried tomatoes, lime juice, olive oil, kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2015/03/3a.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato DressingPanko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressinghttps://chefsopinion.org/wp-content/uploads/2015/03/317.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressingalmost........https://chefsopinion.org/wp-content/uploads/2015/03/214.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressingsaute in clarified butterhttps://chefsopinion.org/wp-content/uploads/2015/03/125.jpgPanko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressingseason chicken breasts with kosher salt and black pepper, bread in flour/egg/panko2015-03-30T21:28:36+00:00monthlyhttps://chefsopinion.org/2015/03/26/downloadable-monthly-desktop-calendar-april2015-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/03/calendar-april-international.jpgCalendar April Internationalhttps://chefsopinion.org/wp-content/uploads/2015/03/calendar-april-us.jpgCalendar April US2015-03-26T18:33:59+00:00monthlyhttps://chefsopinion.org/2012/11/06/seafood-pasta-salad/https://chefsopinion.org/wp-content/uploads/2012/11/15.jpg1https://chefsopinion.org/wp-content/uploads/2012/11/24.jpg2https://chefsopinion.org/wp-content/uploads/2012/11/35.jpg3https://chefsopinion.org/wp-content/uploads/2012/11/3b.jpg3bhttps://chefsopinion.org/wp-content/uploads/2012/11/44.jpg4https://chefsopinion.org/wp-content/uploads/2012/11/52.jpg52015-03-26T18:06:49+00:00monthlyhttps://chefsopinion.org/2015/03/26/90-salad-splurge/https://chefsopinion.org/wp-content/uploads/2015/03/418.jpgCrab And Shrimp SaladCrab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/812.jpgCrab And Shrimp SaladStone Crab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/715.jpgCrab And Shrimp SaladStone Crab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/614.jpgCrab And Shrimp SaladStone Crab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/514.jpgCrab And Shrimp SaladStone Crab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/417.jpgCrab And Shrimp SaladCrab And Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/416.jpgCrab And Shrimp Saladsprinkle salad with pomegranate seeds, top with crab meat and shrimp, drizzle with fresh lemon juicehttps://chefsopinion.org/wp-content/uploads/2015/03/315.jpgCrab And Shrimp Saladplate salad and avocado wedgeshttps://chefsopinion.org/wp-content/uploads/2015/03/213.jpgCrab And Shrimp Saladmix endive, tomato, cucumber and ranch dressinghttps://chefsopinion.org/wp-content/uploads/2015/03/123.jpgCrab And Shrimp SaladStone Crab Legs & Shrimp2015-03-27T14:50:47+00:00monthlyhttps://chefsopinion.org/2013/01/13/breakfast-of-champions-17-strammer-max/https://chefsopinion.org/wp-content/uploads/2013/01/63.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/55.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/43.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/26.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/16.jpg12015-03-25T14:47:22+00:00monthlyhttps://chefsopinion.org/2015/03/23/adana-kebab-kiyma-kebabi-turkish-lamb-skewer/https://chefsopinion.org/wp-content/uploads/2015/03/107.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/912.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/811.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/714.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/613.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/513.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/415.jpgTurkish Adana KebabTurkish Adana Kebabhttps://chefsopinion.org/wp-content/uploads/2015/03/314.jpgTurkish Adana Kebabserve with flatbread, olives, pickled chilies, sun dried tomatoes, yogurt, hummus, onions, tomatoes, avocado, drizzle all with extra virgin olive oil, sprinkle with black pepper and chopped cilantrohttps://chefsopinion.org/wp-content/uploads/2015/03/120.jpgTurkish Adana Kebabseason ground lamb with sumac, cinnamon, cumin, paprika, grd coriander seeds, oregano, chili flakes, chopped onions, garlic paste, kosher salt, mix well, form into 8 oz balls, thread around skewers, grill until medium2015-03-24T05:56:39+00:00monthlyhttps://chefsopinion.org/2015/03/21/mama-tillys-quer-durch-den-garten-eintopf/https://chefsopinion.org/wp-content/uploads/2015/03/911.jpgMama Tillys Quer Durch Den Garten Eintopf Mama Tillys "Quer Durch Den Garten" Eintopfhttps://chefsopinion.org/wp-content/uploads/2015/03/810.jpgMama Tillys Quer Durch Den Garten Eintopfto serve, add freshly grated swiss cheese ( mama tilly's original) or parmesan cheesehttps://chefsopinion.org/wp-content/uploads/2015/03/7a.jpgMama Tillys Quer Durch Den Garten EintopfMama Tillys "Quer Durch Den Garten" Eintopfhttps://chefsopinion.org/wp-content/uploads/2015/03/713.jpgMama Tillys Quer Durch Den Garten Eintopf Mama Tillys "Quer Durch Den Garten" Eintopfhttps://chefsopinion.org/wp-content/uploads/2015/03/612.jpgMama Tillys Quer Durch Den Garten Eintopf Mama Tillys "Quer Durch Den Garten" Eintopfhttps://chefsopinion.org/wp-content/uploads/2015/03/512.jpgMama Tillys Quer Durch Den Garten Eintopfcheck / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2015/03/414.jpgMama Tillys Quer Durch Den Garten Eintopfbring back to a simmer, add gnocchi, simmer until gnocchi floathttps://chefsopinion.org/wp-content/uploads/2015/03/313.jpgMama Tillys Quer Durch Den Garten Eintopfsimmer all vegetables in chicken stock until almost done, add meathttps://chefsopinion.org/wp-content/uploads/2015/03/212.jpgMama Tillys Quer Durch Den Garten Eintopfchicken, kilbasa, tomatoes, broccoli stemshttps://chefsopinion.org/wp-content/uploads/2015/03/119.jpg12015-03-23T02:48:14+00:00monthlyhttps://chefsopinion.org/2013/01/07/foie-de-veau-berlinoise/https://chefsopinion.org/wp-content/uploads/2013/01/9.jpg9https://chefsopinion.org/wp-content/uploads/2013/01/8.jpg8https://chefsopinion.org/wp-content/uploads/2013/01/7.jpg7https://chefsopinion.org/wp-content/uploads/2013/01/61.jpg6https://chefsopinion.org/wp-content/uploads/2013/01/51.jpg5https://chefsopinion.org/wp-content/uploads/2013/01/41.jpg4https://chefsopinion.org/wp-content/uploads/2013/01/32.jpg3https://chefsopinion.org/wp-content/uploads/2013/01/22.jpg2https://chefsopinion.org/wp-content/uploads/2013/01/12.jpg12015-03-21T15:38:07+00:00monthlyhttps://chefsopinion.org/2015/03/21/steamed-bok-choy-in-oyster-sauce-grilled-chicken-breast-in-sweet-chili-sauce/https://chefsopinion.org/wp-content/uploads/2015/03/118.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili SauceSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/106.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili SauceSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/910.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili SauceSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/89.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucetop with chicken, sprinkle with sesame seeds and cilantrohttps://chefsopinion.org/wp-content/uploads/2015/03/7b.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucedrizzle vegetables with oyster sauce mixturehttps://chefsopinion.org/wp-content/uploads/2015/03/712.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucemeanwhile, season chicken breast with salt and pepper, grill, brush generously with sweet chili saucehttps://chefsopinion.org/wp-content/uploads/2015/03/611.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucearrange vegetables on platter https://chefsopinion.org/wp-content/uploads/2015/03/511.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauceserving platter....https://chefsopinion.org/wp-content/uploads/2015/03/413.jpg4remove bok choy, from sauce, set aside, add beansprouts and radish julienne, steam until heated through, remove veggies from sauce, set asidehttps://chefsopinion.org/wp-content/uploads/2015/03/312.jpgSteamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Saucesaute in peanut oil until leaves start to wilt, add oyster sauce mixture, cover, steam for ca 3 minutes or until bokchoy is heated through2015-03-21T04:45:49+00:00monthlyhttps://chefsopinion.org/2015/03/19/seafood-snack/https://chefsopinion.org/wp-content/uploads/2015/03/610.jpgSeafood SnackBella loves Seafood :-)https://chefsopinion.org/wp-content/uploads/2015/03/412.jpgSeafood SnackSeafood Snackhttps://chefsopinion.org/wp-content/uploads/2015/03/311.jpgSeafood SnackSeafood Snackhttps://chefsopinion.org/wp-content/uploads/2015/03/210.jpgSeafood SnackSeafood Snackhttps://chefsopinion.org/wp-content/uploads/2015/03/116.jpgSeafood SnackSeafood Snack2015-03-19T16:10:02+00:00monthlyhttps://chefsopinion.org/2015/03/17/corned-beef-and-cabbage-happy-st-patrick-day/https://chefsopinion.org/wp-content/uploads/2015/03/711.jpgCorned Beef And CabbageCorned Beef And Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/03/88.jpgCorned Beef And CabbageCorned Beef And Cabbagehttps://chefsopinion.org/wp-content/uploads/2015/03/710.jpgCorned Beef And Cabbagetop with beef, ladle stock / butter over the top, sprinkle with scallionshttps://chefsopinion.org/wp-content/uploads/2015/03/69.jpgCorned Beef And Cabbageplate cabbage and potatoeshttps://chefsopinion.org/wp-content/uploads/2015/03/510.jpgCorned Beef And Cabbageadd corned beef, ladle butter/stock from the bottom of the pan over the meat and cabbage, cover, simmer until cabbage is done, about 15 to 25 minutes, depending on your preference of texturehttps://chefsopinion.org/wp-content/uploads/2015/03/411.jpgCorned Beef And Cabbageadd cabbagehttps://chefsopinion.org/wp-content/uploads/2015/03/310.jpgCorned Beef And Cabbageadd beef stock, simmer until potatoes are almost donehttps://chefsopinion.org/wp-content/uploads/2015/03/115.jpgCorned Beef And Cabbagesaute vegetables in herb/garlic butterhttps://chefsopinion.org/wp-content/uploads/2015/03/0.jpgCorned Beef And Cabbagerainbow potatoes, onions, herb/garlic butter2015-03-19T03:48:35+00:00monthlyhttps://chefsopinion.org/2015/03/16/matzoball-corned-beef-soup/https://chefsopinion.org/wp-content/uploads/2015/03/79.jpgMatzoball & Corned Beef SoupMatzoball & Corned Beef Souphttps://chefsopinion.org/wp-content/uploads/2015/03/87.jpgMatzoball & Corned Beef SoupMatzoball & Corned Beef Souphttps://chefsopinion.org/wp-content/uploads/2015/03/78.jpgMatzoball & Corned Beef Soupadd stock to matzo ball and meathttps://chefsopinion.org/wp-content/uploads/2015/03/68.jpgMatzoball & Corned Beef Soupadd matzoball to beefhttps://chefsopinion.org/wp-content/uploads/2015/03/59.jpgMatzoball & Corned Beef Soupsame matzoballs, 30 minutes laterhttps://chefsopinion.org/wp-content/uploads/2015/03/410.jpgMatzoball & Corned Beef Soupmatzoballs, starting to simmerhttps://chefsopinion.org/wp-content/uploads/2015/03/39.jpgMatzoball & Corned Beef Soupplace corned beef and finely sliced chives in serving dishhttps://chefsopinion.org/wp-content/uploads/2015/03/29.jpgMatzoball & Corned Beef Soupcut corned beef into cubeshttps://chefsopinion.org/wp-content/uploads/2015/03/114.jpgMatzoball & Corned Beef Soupfollow link for Matzo Ball Recipe2015-03-16T18:09:23+00:00monthlyhttps://chefsopinion.org/2013/09/21/chicken-soup-with-root-vegetables-and-matzo-balls/https://chefsopinion.org/wp-content/uploads/2013/09/710.jpg7https://chefsopinion.org/wp-content/uploads/2013/09/513.jpg5https://chefsopinion.org/wp-content/uploads/2013/09/4c.jpg4chttps://chefsopinion.org/wp-content/uploads/2013/09/4b.jpg4bhttps://chefsopinion.org/wp-content/uploads/2013/09/412.jpg4Chicken Soup With Root Vegetables And Matzo Ballshttps://chefsopinion.org/wp-content/uploads/2013/09/315.jpg3https://chefsopinion.org/wp-content/uploads/2013/09/215.jpg2https://chefsopinion.org/wp-content/uploads/2013/09/115.jpg12015-03-16T17:10:50+00:00monthlyhttps://chefsopinion.org/2015/03/16/greek-salad-limburger-salad/https://chefsopinion.org/wp-content/uploads/2015/03/105.jpg10 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/99.jpg9 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/86.jpg8 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/77.jpg7 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/67.jpg6 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/58.jpg5 Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/49.jpgLimburger Limburger Salad And Jalapeno / Cheddar Breadhttps://chefsopinion.org/wp-content/uploads/2015/03/38.jpgLimburgerdice onions, cucumbers and peppers, add tomatoes, kosher salt, cayenne pepper, garlic paste, red wine vinegar, olive oil, fresh chives, fresh oregano and fresh basilhttps://chefsopinion.org/wp-content/uploads/2015/03/1b.jpgLimburgerLimburger https://chefsopinion.org/wp-content/uploads/2015/03/110.jpgLimburgerwhat cheese-dreams are made of......2015-03-16T07:15:49+00:00monthlyhttps://chefsopinion.org/2015/03/15/eirinn-go-brach-cal-ceannann-colcannon/https://chefsopinion.org/wp-content/uploads/2015/03/141.jpg14Colcannon, Corned Beef & Horseradish Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/131.jpg13Colcannon, Corned Beef & Horseradish Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/122.jpg12Colcannon, Corned Beef & Horseradish Saucehttps://chefsopinion.org/wp-content/uploads/2015/03/113.jpg11ladle horseradish sauce over corned beefhttps://chefsopinion.org/wp-content/uploads/2015/03/104.jpg10to serve, place a portion of potatoes on plate next to sliced corned beef, make an indention, place a generous knob of butter in indentionhttps://chefsopinion.org/wp-content/uploads/2015/03/98.jpg9blend all into smooth pureehttps://chefsopinion.org/wp-content/uploads/2015/03/85.jpg8add scallionshttps://chefsopinion.org/wp-content/uploads/2015/03/76.jpg7add cream with leekshttps://chefsopinion.org/wp-content/uploads/2015/03/66.jpg6add a stick of butter, cayenne pepper, grated nutmeghttps://chefsopinion.org/wp-content/uploads/2015/03/57.jpg5drain potatoes2015-03-18T15:39:10+00:00monthlyhttps://chefsopinion.org/2015/03/14/braised-turkey-leg-with-bell-peppers-and-great-northern-beans/https://chefsopinion.org/wp-content/uploads/2015/03/braised-turkey-with-peppers-and-great-northern-beans.jpgBraised Turkey With Peppers And Great Northern BeansBraised Turkey With Bell Peppers And Great Northern Beanshttps://chefsopinion.org/wp-content/uploads/2015/03/121.jpgBraised Turkey With Bell Peppers And Great Northern BeansAaahhhhhhhttps://chefsopinion.org/wp-content/uploads/2015/03/112.jpgBraised Turkey With Bell Peppers And Great Northern BeansBraised Turkey With Peppers And Great Northern Beanshttps://chefsopinion.org/wp-content/uploads/2015/03/103.jpgBraised Turkey With Bell Peppers And Great Northern Beanstop with turkey leg, sprinkle with chopped italian parsleyhttps://chefsopinion.org/wp-content/uploads/2015/03/97.jpgBraised Turkey With Bell Peppers And Great Northern Beansplate vegetables in deep platehttps://chefsopinion.org/wp-content/uploads/2015/03/84.jpgBraised Turkey With Bell Peppers And Great Northern Beansadd canned, drained northern beans, simmer another 2 minutes, check / adjust seasoning, return turkey to heat throughhttps://chefsopinion.org/wp-content/uploads/2015/03/75.jpgBraised Turkey With Bell Peppers And Great Northern Beansremove legs, set asidehttps://chefsopinion.org/wp-content/uploads/2015/03/65.jpgBraised Turkey With Bell Peppers And Great Northern Beansalmost there.......https://chefsopinion.org/wp-content/uploads/2015/03/56.jpgBraised Turkey With Bell Peppers And Great Northern Beanssimmer covered until turkey legs are done, about 20 minuteshttps://chefsopinion.org/wp-content/uploads/2015/03/47.jpgBraised Turkey With Bell Peppers And Great Northern Beansadd fresh chopped thyme ,oregano, garlic paste and diced tomatoes, saute another minute, cover vegetables with chicken stock2015-03-14T15:50:02+00:00monthlyhttps://chefsopinion.org/2015/03/14/freeze-your-bananas/https://chefsopinion.org/wp-content/uploads/2015/03/96.jpg9Guilt Free Sweet Pleasure: Banana / Strawberry Smoothiehttps://chefsopinion.org/wp-content/uploads/2015/03/95.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieserve in chilled glasshttps://chefsopinion.org/wp-content/uploads/2015/03/83.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieblend all until smoothhttps://chefsopinion.org/wp-content/uploads/2015/03/74.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieadd honey or fruit nectarhttps://chefsopinion.org/wp-content/uploads/2015/03/64.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieadd fat free milkhttps://chefsopinion.org/wp-content/uploads/2015/03/55.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieadd more frozen fruit of your choicehttps://chefsopinion.org/wp-content/uploads/2015/03/46.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieadd fruit of your choicehttps://chefsopinion.org/wp-content/uploads/2015/03/35.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieto prepare smoothie, place greek yogurt into blenderhttps://chefsopinion.org/wp-content/uploads/2015/03/26.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothieplace in ziplock bag, freezehttps://chefsopinion.org/wp-content/uploads/2015/03/17.jpgGuilt Free Sweet Pleasure. Banana Strawberry Smoothiecut bananas2015-03-14T15:46:30+00:00monthlyhttps://chefsopinion.org/2015/03/12/corned-beef-getting-ready-for-st-patricks-day/https://chefsopinion.org/wp-content/uploads/2015/03/x.jpgCorned BeefBella loves it :-)https://chefsopinion.org/wp-content/uploads/2015/03/54.jpgCorned Beefstrain stock for further usehttps://chefsopinion.org/wp-content/uploads/2015/03/45.jpgCorned Beefto serve, slice into 1'3 inch thick sliceshttps://chefsopinion.org/wp-content/uploads/2015/03/34.jpgCorned Beefmeat can be stored in lightly salted water in refrigerator for up to seven dayshttps://chefsopinion.org/wp-content/uploads/2015/03/25.jpgCorned Beefcover meat with cold water, add fresh ground black pepper and garlic paste, simmer until meat is tender but NOT ! falling aparthttps://chefsopinion.org/wp-content/uploads/2015/03/16.jpgCorned BeefAfter ten days, remove beef from marinade, discard brine, rinse meat well2015-03-12T06:35:12+00:00monthlyhttps://chefsopinion.org/2015/03/09/meal-plan-week-three/https://chefsopinion.org/wp-content/uploads/2015/03/wednesday-steamed-baby-bok-choy-with-ginger-garlic-pork.jpgSteamed Baby Bok Choy With Ginger Garlic PorkSteamed Baby Bok Choy With Ginger Garlic Porkhttps://chefsopinion.org/wp-content/uploads/2015/03/tuesday-limburger-greek-salad.jpgLimburger Greek Salad(Limburger) Greek Saladhttps://chefsopinion.org/wp-content/uploads/2015/03/thursday-mama-tillys-quer-durch-den-garten-eintopf.jpgMama Tilly's Quer Durch Den Garten EintopfMama Tilly's Quer Durch Den Garten Eintopfhttps://chefsopinion.org/wp-content/uploads/2015/03/sunday-chicken-in-a-nest.jpgChicken In A NestChicken In A Nesthttps://chefsopinion.org/wp-content/uploads/2015/03/saturday-panko-breaded-chicken-breast-romain-in-sun-dried-tomato-dressing.jpgPanko Breaded Chicken Breast & Romain In Sun Dried Tomato DressingPanko Breaded Chicken Breast & Romain In Sun Dried Tomato Dressinghttps://chefsopinion.org/wp-content/uploads/2015/03/monday-braised-turkey-with-peppers-and-great-northern-beans.jpgBraised Turkey With Peppers And Great Northern BeansBraised Turkey With Peppers And Great Northern Beanshttps://chefsopinion.org/wp-content/uploads/2015/03/friday-shrimp-and-lap-cheong-fried-rice.jpgShrimp And Lap Cheong Fried RiceShrimp And Lap Cheong Fried Rice2015-03-11T00:53:07+00:00monthlyhttps://chefsopinion.org/2015/03/08/easy-does-it-22-quiche-lorraine/https://chefsopinion.org/wp-content/uploads/2015/03/63.jpgQuiche LorraineQuiche Lorrainehttps://chefsopinion.org/wp-content/uploads/2015/03/53.jpgQuiche LorraineQuiche Lorrainehttps://chefsopinion.org/wp-content/uploads/2015/03/44.jpgQuiche LorraineQuiche Lorrainehttps://chefsopinion.org/wp-content/uploads/2015/03/33.jpgQuiche LorraineQuiche Lorrainehttps://chefsopinion.org/wp-content/uploads/2015/03/24.jpgQuiche LorraineQuiche Lorrainehttps://chefsopinion.org/wp-content/uploads/2015/03/15.jpgromain salad and red onionssoak finely sliced red onions and romaine hearts in ice water for 20 minutes, drain, pat dry, dress with lime vinaigrette2015-03-08T05:09:07+00:00monthlyhttps://chefsopinion.org/2015/03/06/salad-florentine/https://chefsopinion.org/wp-content/uploads/2015/03/94.jpgSalad Florentine Salad Florentinehttps://chefsopinion.org/wp-content/uploads/2015/03/82.jpgSalad Florentine Salad Florentinehttps://chefsopinion.org/wp-content/uploads/2015/03/73.jpgSalad Florentine Salad Florentinehttps://chefsopinion.org/wp-content/uploads/2015/03/62.jpgSalad Florentine Salad Florentinehttps://chefsopinion.org/wp-content/uploads/2015/03/52.jpgSalad Florentineserve with roasted vegetable chips and dried fruitshttps://chefsopinion.org/wp-content/uploads/2015/03/43.jpgSalad Florentineadd to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing https://chefsopinion.org/wp-content/uploads/2015/03/32.jpgchicken liversremove to an absorbent paperhttps://chefsopinion.org/wp-content/uploads/2015/03/23.jpgchicken liverssaute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the insidehttps://chefsopinion.org/wp-content/uploads/2015/03/14.jpgchicken liversclean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper2015-03-16T01:47:03+00:00monthlyhttps://chefsopinion.org/2015/03/03/mafaldine-alla-riggione/https://chefsopinion.org/wp-content/uploads/2015/03/101.jpgMafaldine Alla RiccioneMafaldine Alla Riccionehttps://chefsopinion.org/wp-content/uploads/2015/03/92.jpgMafaldine Alla RiccioneMafaldine Alla Riccionehttps://chefsopinion.org/wp-content/uploads/2015/03/81.jpgMafaldine Alla Riccionetop with shrimp / pangrattato-mixhttps://chefsopinion.org/wp-content/uploads/2015/03/71.jpgmafaldineplate mafaldinehttps://chefsopinion.org/wp-content/uploads/2015/03/61.jpgMafaldine Alla Riccioneseason shrimp with kosher salt and cayenne pepper, add to pangrattato, saute until shrimp are done and breadcrumbs are golden in color, add sliced scallions and chili flakeshttps://chefsopinion.org/wp-content/uploads/2015/03/41.jpgPangrattatoalmost.........https://chefsopinion.org/wp-content/uploads/2015/03/3.jpg3cook mafaldine in salted water, drain, toss in (according to your preference) garlic oil or melted butter with garlic paste, add a spritz of maggihttps://chefsopinion.org/wp-content/uploads/2015/03/21.jpgPangrattatosaute bread crumbs in olive oil or butter (according to your preference), season with kosher salt and cayenne pepper2015-03-06T14:04:25+00:00monthlyhttps://chefsopinion.org/2015/03/02/sauteed-pork-medallions-with-mushrooms-and-pasta/https://chefsopinion.org/wp-content/uploads/2015/03/91.jpgSauteed Pork Meaillions With Mushrooms And PastaSauteed Pork Meaillions With Mushrooms And Pastahttps://chefsopinion.org/wp-content/uploads/2015/03/10.jpgSauteed Pork Meaillions With Mushrooms And PastaSautéed Pork Medallions With Mushrooms And Pastahttps://chefsopinion.org/wp-content/uploads/2015/03/9b.jpgSauteed Pork Meaillions With Mushrooms And PastaSautéed Pork Medallions With Mushrooms And Pastahttps://chefsopinion.org/wp-content/uploads/2015/03/9.jpgSauteed Pork Meaillions With Mushrooms And Pastatop with sauteed mushrooms, sprinkle with chiveshttps://chefsopinion.org/wp-content/uploads/2015/03/8.jpgSauteed Pork Meaillions With Mushrooms And Pastatop with medallionshttps://chefsopinion.org/wp-content/uploads/2015/03/7.jpgSauteed Pork Meaillions With Mushrooms And Pastadrizzle pasta with a bit of tomato sauce, sprinkle with grated parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2015/03/6.jpgSauteed Pork Meaillions With Mushrooms And Pastaplate pasta in center of platehttps://chefsopinion.org/wp-content/uploads/2015/03/5.jpgSauteed Pork Meaillions With Mushrooms And Pastameanwhile, cook pasta of your choice, drain, mix with garlic paste, salt and a spritz of maggihttps://chefsopinion.org/wp-content/uploads/2015/03/4b.jpgSauteed Pork Meaillions With Mushrooms And Pastalecker......https://chefsopinion.org/wp-content/uploads/2015/03/4.jpgSauteed Pork Meaillions With Mushrooms And Pastain same pan, saute onions and mushrooms until starting to brown, add diced peppers, season with kosher salt, cayenne pepper and garlic paste2015-06-15T20:40:45+00:00monthlyhttps://chefsopinion.org/2015/02/18/fruit-whats-not-to-love/https://chefsopinion.org/wp-content/uploads/2015/02/xxx.jpgFruit & BerriesFresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berrieshttps://chefsopinion.org/wp-content/uploads/2015/02/xx.jpgFruit & BerriesFresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berrieshttps://chefsopinion.org/wp-content/uploads/2015/02/x.jpgFresh Fruit & Grilled Fruit and Dried Fruit & Nuts & BerriesFresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berrieshttps://chefsopinion.org/wp-content/uploads/2015/02/aaaaaa.jpgFruit & Berriesp; Sugar Free/Fat Free Mango Sherbet, Sugar Free Vanilla Wafershttps://chefsopinion.org/wp-content/uploads/2015/02/aaaaa.jpgFruit & BerriesFruit & Berries & Sugar Free/Fat Free Mango Sherbet, Sugar Free Vanilla Wafershttps://chefsopinion.org/wp-content/uploads/2015/02/aaaa.jpgFruit & BerriesFruit & Berries & Sugarfree/Fatfree Mango Sherbet, Sugar Free Vanilla Wafershttps://chefsopinion.org/wp-content/uploads/2015/02/aaa.jpgFruit & BerriesFruit & Berries & Fatfree/sugardree yogurthttps://chefsopinion.org/wp-content/uploads/2015/02/aa.jpgFruit & BerriesFruit & Berries & Fat free/Sugar Free Yogurthttps://chefsopinion.org/wp-content/uploads/2015/02/a.jpgFruit & BerriesFruit & Berries & Fat free/sugar free yogurthttps://chefsopinion.org/wp-content/uploads/2015/02/86.jpgFruit & Berries2015-03-02T05:40:50+00:00monthlyhttps://chefsopinion.org/2015/02/25/red-beet-delight/https://chefsopinion.org/wp-content/uploads/2015/02/610.jpg6https://chefsopinion.org/wp-content/uploads/2015/02/710.jpgRed Beet DelightRed Beet Delighthttps://chefsopinion.org/wp-content/uploads/2015/02/69.jpgRed Beet DelightRed Beet Delighthttps://chefsopinion.org/wp-content/uploads/2015/02/58.jpgRed Beet Delightgarnish soup with steamed broccoli florets and a dollop of greek yogurthttps://chefsopinion.org/wp-content/uploads/2015/02/49.jpgRed Beet Delightpure goodness.......https://chefsopinion.org/wp-content/uploads/2015/02/39.jpgRed Beet Delightblend with stock (add additional vegetable stock if too thick), season with cayenne pepper, kosher salt and a healthy dose of garlic pastehttps://chefsopinion.org/wp-content/uploads/2015/02/110.jpg1simmer beets in salted water until soft, drain, peel (reserve beet stock)https://chefsopinion.org/wp-content/uploads/2015/02/0.jpgRed Beet Delightwash beets thoroughly, reserve leaves for sauteeing2015-03-02T04:28:12+00:00monthlyhttps://chefsopinion.org/2015/03/01/downloadable-monthly-desktop-calendar-march-2015-us-edition-and-international-edition/https://chefsopinion.org/wp-content/uploads/2015/03/march-2015-calendar-intern.jpgMarch 2015 Calendar Intern.https://chefsopinion.org/wp-content/uploads/2015/03/march-2015-calendar-us.jpgMarch 2015 Calendar US2015-03-01T10:26:00+00:00monthlyhttps://chefsopinion.org/2015/02/24/seafood-salad-3/https://chefsopinion.org/wp-content/uploads/2015/02/182.jpgcaviar on sour doughSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/172.jpgscallopsSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/161.jpgmusselsSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/152.jpgclamsSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/142.jpgcrayfishSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/132.jpgking crab, snow crab, crayfishSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/122.jpgking crab, snow crab, crayfishSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/113.jpgsteamed musselsSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/106.jpgSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopsSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopshttps://chefsopinion.org/wp-content/uploads/2015/02/98.jpgSeafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallopsthe only utensil you need is a nutcracker for the crab legs, for everything else (including the greens), get your hands dirty.........2015-02-24T06:01:11+00:00monthlyhttps://chefsopinion.org/2015/02/23/peperonata-chicken-parisienne/2015-02-23T16:24:56+00:00monthlyhttps://chefsopinion.org/2015/02/20/crispy-fried-noodle-pillow-with-braised-pork-belly-in-oyster-sauce/https://chefsopinion.org/wp-content/uploads/2015/02/212.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster SauceCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/02/221.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster SauceCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucehttps://chefsopinion.org/wp-content/uploads/2015/02/211.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucesprinkle with sliced scallionshttps://chefsopinion.org/wp-content/uploads/2015/02/20.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucetop with sliced bellyhttps://chefsopinion.org/wp-content/uploads/2015/02/181.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucetop noodles with generous amount of onion/saucehttps://chefsopinion.org/wp-content/uploads/2015/02/171.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauceplate noodle pillowhttps://chefsopinion.org/wp-content/uploads/2015/02/151.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauceserving platterhttps://chefsopinion.org/wp-content/uploads/2015/02/141.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauceflip noodles, fry on the other side until crispyhttps://chefsopinion.org/wp-content/uploads/2015/02/131.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucefry in peanut oil until crispyhttps://chefsopinion.org/wp-content/uploads/2015/02/121.jpgCrispy Fried Noodle Pillow With Braised Pork Belly In Oyster Saucecook in boiling salt water, drain2015-02-20T07:30:30+00:00monthlyhttps://chefsopinion.org/2015/02/17/week-two-tuesday-dinner/https://chefsopinion.org/wp-content/uploads/2015/02/66.jpgGrilled Romaine FeastGrilled Romaine Feasthttps://chefsopinion.org/wp-content/uploads/2015/02/85.jpgGrilled Roman Romaine FeastGrilled Romaine Feasthttps://chefsopinion.org/wp-content/uploads/2015/02/76.jpgGrilled Roman Romaine FeastGrilled Romaine Feasthttps://chefsopinion.org/wp-content/uploads/2015/02/65.jpgGrilled Romaine Feastadd smoked salmon, drizzle with lime juice, sprinkle with capers and sliced scallions, top with grated horseradishhttps://chefsopinion.org/wp-content/uploads/2015/02/55.jpgGrilled Roman Romaine Feastdrizzle all veggies generously with thai chili sauce, add guacamole and salsa mexicana for dippinghttps://chefsopinion.org/wp-content/uploads/2015/02/45.jpgGrilled Roman Romaine Feastarrange grilled items on serving platter, drizzle with honey mustard vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/02/35.jpgGrilled Roman Romaine Feastnicely going...........https://chefsopinion.org/wp-content/uploads/2015/02/25.jpgGrilled Roman Romaine Feastseason all vegetables with kosher salt, cayenne pepper and garlic oil, grill until nicely marked and charred to your tastehttps://chefsopinion.org/wp-content/uploads/2015/02/16.jpgGrilled Romaine Feastblanch asparagus and carrots in salted water, shock in ice water2015-02-17T16:27:14+00:00monthlyhttps://chefsopinion.org/2015/02/16/steak-tartare/https://chefsopinion.org/wp-content/uploads/2015/02/104.jpgSteak Tartarethere you go........https://chefsopinion.org/wp-content/uploads/2015/02/96.jpgSteak TartareSteak Tartarehttps://chefsopinion.org/wp-content/uploads/2015/02/84.jpgSteak TartareSteak Tartarehttps://chefsopinion.org/wp-content/uploads/2015/02/75.jpgGrilled Cheddar/Jalapeno Breadgrill bread, let cool to warm, spread generously with unsalted butterhttps://chefsopinion.org/wp-content/uploads/2015/02/64.jpgCheddar/Jalapeno Breadcheddar/jalapeno breadhttps://chefsopinion.org/wp-content/uploads/2015/02/54.jpgSteak Tartaremix seasonings with meathttps://chefsopinion.org/wp-content/uploads/2015/02/44.jpgSteak Tartareadd seasonings to meathttps://chefsopinion.org/wp-content/uploads/2015/02/34.jpgSteak Tartareegg yolk, anchovy paste, garlic paste, black pepper, onion, gherkins, capers, maggi, mustard, kosher salt, wasabihttps://chefsopinion.org/wp-content/uploads/2015/02/24.jpgSteak Tartareseasoning for steak tartarehttps://chefsopinion.org/wp-content/uploads/2015/02/15.jpgSteak Tartareground rib eye, most fat trimmed of2015-02-19T16:07:12+00:00monthlyhttps://chefsopinion.org/2015/02/16/shrimp-broccolini-and-ramen-noodles-in-gingergarlic-broth/https://chefsopinion.org/wp-content/uploads/2015/02/103.jpgShrimp, Broccolini And Ramen Noodles In Ginger.Garlic BrothShrimp, Broccolini And Ramen Noodles In Ginger.Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/95.jpgShrimp, Broccolini And Ramen Noodles In Ginger.Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/8a.jpgShrimp, Broccolini And Ramen Noodles In Ginger.Garlic BrothShrimp, Broccolini And Ramen Noodles In Ginger.Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/83.jpgShrimp, Broccolini And Ramen Noodles In Ginger.Garlic BrothShrimp, Broccolini And Ramen Noodles In Ginger.Garlic Brothhttps://chefsopinion.org/wp-content/uploads/2015/02/74.jpgShrimp, Broccolini And Ramen Noodles In Ginger.Garlic BrothShrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth2015-02-16T18:05:59+00:00monthlyhttps://chefsopinion.org/2015/02/14/the-italianator/https://chefsopinion.org/wp-content/uploads/2015/02/94.jpgThe ItalianatorThe Italianatorhttps://chefsopinion.org/wp-content/uploads/2015/02/112.jpgThe ItalianatorThe Italianatorhttps://chefsopinion.org/wp-content/uploads/2015/02/102.jpgThe ItalianatorThe Italianatorhttps://chefsopinion.org/wp-content/uploads/2015/02/93.jpgThe Italianatorseason cucumber and radish julienne with italian vinaigrette, sprinkle generously on top of sandwichhttps://chefsopinion.org/wp-content/uploads/2015/02/82.jpgThe Italianatorbake sandwich until cheese is meltedhttps://chefsopinion.org/wp-content/uploads/2015/02/73.jpgThe Italianatortop ham with thick slices of gorgonzola, sprinkle with fresh cracked black pepperhttps://chefsopinion.org/wp-content/uploads/2015/02/63.jpgThe Italianatortop broccoli with prosciutto cottohttps://chefsopinion.org/wp-content/uploads/2015/02/53.jpgThe Italianatortop bread with broccolihttps://chefsopinion.org/wp-content/uploads/2015/02/43.jpgThe Italianatorseason broccoli florettes with kosher salt, fresh ground black pepper and garlic oilhttps://chefsopinion.org/wp-content/uploads/2015/02/33.jpgThe Italianatorgrill bread until golden, then brush with garlic oil2015-02-15T02:47:08+00:00monthlyhttps://chefsopinion.org/2015/02/13/13652/https://chefsopinion.org/wp-content/uploads/2015/02/karachi-butter-chicken.jpgKarachi Butter ChickenKarachi Butter Chickenhttps://chefsopinion.org/wp-content/uploads/2015/02/grilled-roman-romaine-feast.jpgGrilled Roman Romaine FeastGrilled Romaine Feasthttps://chefsopinion.org/wp-content/uploads/2015/02/hlhcf-logo.jpgH'LHCF Logo2015-02-14T01:28:00+00:00monthlyhttps://chefsopinion.org/2015/02/13/bone-in-rib-eye-pasta-in-peanut-sauce/https://chefsopinion.org/wp-content/uploads/2015/02/111.jpgBone-In Rib Eye & Pasta In Peanut SauceBone-In Rib Eye & Pasta In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2015/02/101.jpgBone-In Rib Eye & Pasta In Peanut SauceBone-In Rib Eye & Pasta In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2015/02/92.jpgBone-In Rib Eye & Pasta In Peanut SauceBone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping saucehttps://chefsopinion.org/wp-content/uploads/2015/02/81.jpgBone-In Rib Eye & Pasta In Peanut SauceBone-In Rib Eye & Pasta In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2015/02/72.jpgBone-In Rib Eye & Pasta In Peanut Saucetop pasta with sliced steak, sprinkle with sesame seedshttps://chefsopinion.org/wp-content/uploads/2015/02/62.jpgBone-In Rib Eye & Pasta In Peanut Sauceplate pasta on a warm serving dishhttps://chefsopinion.org/wp-content/uploads/2015/02/52.jpgBone-In Rib Eye & Pasta In Peanut Sauceadd freshly cooked pasta, return to heat, simmer for one minutehttps://chefsopinion.org/wp-content/uploads/2015/02/42.jpgBone-In Rib Eye & Pasta In Peanut Sauceadd raw spinach and VERY finely sliced red peppers, remove from heat, check/adjust tastehttps://chefsopinion.org/wp-content/uploads/2015/02/32.jpgBone-In Rib Eye & Pasta In Peanut Saucedeglaze pan with mirin, add a bit of water, lime juice, sugar, garlick paste, soy sauce, sriracha and peanut butter, simmer for one minutehttps://chefsopinion.org/wp-content/uploads/2015/02/22.jpgBone-In Rib Eye & Pasta In Peanut Sauceseason bone-in rib eye generously with kosher salt, cayenne pepper and granulated garlic, after steak is done to your preferred temperature, let rest in a warm place for at least 5 minutes before slicing2015-02-13T22:48:22+00:00monthlyhttps://chefsopinion.org/2015/02/05/salad-portuguese/https://chefsopinion.org/wp-content/uploads/2015/02/71.jpgSalad PortugueseSalad Portuguesehttps://chefsopinion.org/wp-content/uploads/2015/02/61.jpgSalad PortugueseSalad Portuguesehttps://chefsopinion.org/wp-content/uploads/2015/02/51.jpgSalad PortugueseSalad Portuguesehttps://chefsopinion.org/wp-content/uploads/2015/02/41.jpgSalad Portuguesetop with potatoes, grape tomatoes, onions and olives, sprinkle with fresh chervil or italian parsleyhttps://chefsopinion.org/wp-content/uploads/2015/02/31.jpgSalad Portuguesedrizzle with remaining tomato sauce from can https://chefsopinion.org/wp-content/uploads/2015/02/21.jpgSalad Portuguesetop frisee with sardines in tomato sauce, (PLEASE use a top notch product), sprinkle with freshly ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/02/12.jpgSalad Portuguesedress frisee salad with mustard/honey vinaigrette, then dress cooked potato wedges, grape tomatoes, sliced onions and stuffed olives SEPERATELY inmustard/honey vinaigrettehttps://chefsopinion.org/wp-content/uploads/2015/02/salad-portuguese.jpgSalad PortugueseSalad Portuguese2015-02-06T05:42:47+00:00monthlyhttps://chefsopinion.org/2015/02/04/roti-de-porc-avec-sauce-au-cepe-porcini/2015-02-04T23:09:02+00:00monthlyhttps://chefsopinion.org/2015/01/30/hier-gehts-zur-deutschen-seite/2015-01-30T15:01:59+00:00monthlyhttps://chefsopinion.org/2015/01/28/trottole-alla-fortunello/https://chefsopinion.org/wp-content/uploads/2015/01/96.jpg9https://chefsopinion.org/wp-content/uploads/2015/01/114.jpgTrottole Alla FortunelloTrottole Alla Fortunellohttps://chefsopinion.org/wp-content/uploads/2015/01/106.jpgTrottole Alla FortunelloTrottole Alla Fortunellohttps://chefsopinion.org/wp-content/uploads/2015/01/87.jpgTrottole Alla Fortunelloadd coppa ham, salame and prosciuttohttps://chefsopinion.org/wp-content/uploads/2015/01/78.jpgTrottole Alla Fortunellotop with paper-thin sliced salamehttps://chefsopinion.org/wp-content/uploads/2015/01/69.jpgTrottole Alla Fortunelloplate pasta / vegetableshttps://chefsopinion.org/wp-content/uploads/2015/01/59.jpgTrottole Alla Fortunelloadd finely grated parmigiano reggianohttps://chefsopinion.org/wp-content/uploads/2015/01/49.jpgTrottole Alla Fortunelloadd blanched edamame and sweet corn, simmer one more minutehttps://chefsopinion.org/wp-content/uploads/2015/01/310.jpgTrottole Alla Fortunellosimmer until thickenedhttps://chefsopinion.org/wp-content/uploads/2015/01/210.jpgTrottole Alla Fortunelloadd heavy cream, season with kosher salt, cayenne pepper and nutmeg2015-01-29T06:04:54+00:00monthlyhttps://chefsopinion.org/2015/01/26/downloadable-desktop-calendar-february-2015/https://chefsopinion.org/wp-content/uploads/2015/01/february-calendar-intern.jpgFebruary Calendar Intern.https://chefsopinion.org/wp-content/uploads/2015/01/february-calendar-us.jpgFebruary Calendar US2015-01-27T02:57:50+00:00monthlyhttps://chefsopinion.org/2015/01/24/cauliflower-soup-with-orzo-shrimp-salad/https://chefsopinion.org/wp-content/uploads/2015/01/132.jpgCauliflower Soup With Orzo & Shrimp SaladCauliflower Soup With Orzo & Shrimp Saladhttps://chefsopinion.org/wp-content/uploads/2015/01/123.jpgCauliflower Soup With Orzo & Shrimp SaladCauliflower Soup With Orzo & Shrimp Salad2015-01-26T23:39:12+00:00monthlyhttps://chefsopinion.org/2015/01/22/sauteed-red-beet-leaves-with-steamed-swai-filet-aji-amarillo-sauce-parmesan-shavings-scallions/https://chefsopinion.org/wp-content/uploads/2015/01/garlicky-red-beet-leaves-with-steamed-swai-and-aji-amarillo.jpgSauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & ScallionsSauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallionshttps://chefsopinion.org/wp-content/uploads/2015/01/103.jpgSauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & ScallionsSauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions2015-01-23T05:16:14+00:00monthlyhttps://chefsopinion.org/2015/01/19/week-one-tuesday-dinner/2015-01-19T23:51:08+00:00monthlyhttps://chefsopinion.org/2015/01/19/grilled-bone-in-rib-eye-lentil-salad-and-herbed-garlic-yogurt/https://chefsopinion.org/wp-content/uploads/2015/01/67.jpgGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-YogurtGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurthttps://chefsopinion.org/wp-content/uploads/2015/01/57.jpgGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-YogurtGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurthttps://chefsopinion.org/wp-content/uploads/2015/01/47.jpgGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-YogurtGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurthttps://chefsopinion.org/wp-content/uploads/2015/01/38.jpgyogurtgreek yogurt, fresh basil, cilantro, salt, cayenne pepper, garlic pastehttps://chefsopinion.org/wp-content/uploads/2015/01/28.jpglentil saladcooked lentils, cider vinegar, olive oil, garlic paste, ketchup, dijon mustard, chilies, peppershttps://chefsopinion.org/wp-content/uploads/2015/01/19.jpgGrilled Bone-In Rib Eye, Lentil Salad And Herbed Garlic-Yogurtseason rib eye with kosher salt and fresh ground black pepper, grill to your preferred temperature2015-01-19T07:46:43+00:00monthlyhttps://chefsopinion.org/2015/01/17/chicken-noodle-soup-cornish-hen-whole-grain-pasta-broccoli/https://chefsopinion.org/wp-content/uploads/2015/01/hlhcf-logo.jpgH'LHCF Logohttps://chefsopinion.org/wp-content/uploads/2015/01/85.jpgChicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli) Chicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli)https://chefsopinion.org/wp-content/uploads/2015/01/76.jpgChicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli) Chicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli)https://chefsopinion.org/wp-content/uploads/2015/01/18.jpgChicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli) Chicken Noodle Soup (Cornish hen, Whole Grain Pasta, Broccoli)2015-01-19T07:07:13+00:00monthlyhttps://chefsopinion.org/2014/11/22/easy-does-it-19-mushroom-veggy-curry/https://chefsopinion.org/wp-content/uploads/2014/11/79.jpgMushroom / Veggy CurryMushroom / Veggy Curryhttps://chefsopinion.org/wp-content/uploads/2014/11/97.jpgMushroom / Veggy CurryMushroom / Veggy Curryhttps://chefsopinion.org/wp-content/uploads/2014/11/810.jpgMushroom / Veggy CurryMushroom / Veggy Curryhttps://chefsopinion.org/wp-content/uploads/2014/11/78.jpgMushroom / Veggy Curryto serve, Put steamed basmati rice in center, add curry, sprinkle with chiveshttps://chefsopinion.org/wp-content/uploads/2014/11/67.jpgcoconut milkadd coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/58.jpg5add half Hans' Easy Does It curry sauce" (see link on this page) and half vegetable stock, simmer until vegetables are cookedhttps://chefsopinion.org/wp-content/uploads/2014/11/37.jpggaram masalaadd garam masala (see link on this page)https://chefsopinion.org/wp-content/uploads/2014/11/28.jpg2add onions and peppers (or other veggies of your choice)https://chefsopinion.org/wp-content/uploads/2014/11/110.jpgmushroomssaute mushroom in ghee or butter until starting to lightly brown2015-01-16T02:41:25+00:00monthlyhttps://chefsopinion.org/2015/01/10/the-slammer/https://chefsopinion.org/wp-content/uploads/2015/01/121.jpgThe Slammertop whith second, thin slice of grilled breadhttps://chefsopinion.org/wp-content/uploads/2015/01/111.jpgThe SlammerThe Slammerhttps://chefsopinion.org/wp-content/uploads/2015/01/101.jpgThe SlammerThe Slammerhttps://chefsopinion.org/wp-content/uploads/2015/01/91.jpgThe Slammertop with radishhttps://chefsopinion.org/wp-content/uploads/2015/01/81.jpg8top with sliced chickenhttps://chefsopinion.org/wp-content/uploads/2015/01/72.jpgThe Slammertop with parmigiano reggiano shavingshttps://chefsopinion.org/wp-content/uploads/2015/01/64.jpgThe Slammertop with cucumber shavingshttps://chefsopinion.org/wp-content/uploads/2015/01/53.jpgThe S;ammeradd the sliced tomatoeshttps://chefsopinion.org/wp-content/uploads/2015/01/43.jpgThe Slammeradd sliced avocado tothe thicker slice of bread, drizzle with olive oil and lemon juice, sprinkle with kosher salt and fresh cracked pepperhttps://chefsopinion.org/wp-content/uploads/2015/01/33.jpgThe Slammerspread both slices of bread on one side with Hans'Homemade Buffalo Sauce2015-01-14T07:11:33+00:00monthlyhttps://chefsopinion.org/tip-jar/https://chefsopinion.org/wp-content/uploads/2014/12/tip-jar2.pngtip jar2https://chefsopinion.org/wp-content/uploads/2014/12/tip-jar1-e1419097273502.pngtip jarhttps://chefsopinion.org/wp-content/uploads/2014/12/tip-jar.pngtip jar2015-01-11T05:15:54+00:00weekly0.6https://chefsopinion.org/2014/09/06/easy-does-it-17-buffalo-sauce/https://chefsopinion.org/wp-content/uploads/2014/09/32.jpgEasy Does It # 17 Hans' Buffalo SauceEasy Does It # 17 Hans' Buffalo Saucehttps://chefsopinion.org/wp-content/uploads/2014/09/22.jpgEasy Does It # 17 Hans' Buffalo SauceEasy Does It # 17 Hans' Buffalo Saucehttps://chefsopinion.org/wp-content/uploads/2014/09/17.jpgEasy Does It # 17 Hans' Buffalo SauceEasy Does It # 17 - Hans' Buffalo Sauce2015-01-10T19:46:30+00:00monthlyhttps://chefsopinion.org/2015/01/02/the-german-dip/https://chefsopinion.org/wp-content/uploads/2015/01/11.jpg"The German Dip""The German Dip"https://chefsopinion.org/wp-content/uploads/2015/01/10.jpg"The German Dip""The German"https://chefsopinion.org/wp-content/uploads/2015/01/9.jpg"The German Dip""The German Dip"https://chefsopinion.org/wp-content/uploads/2015/01/8.jpg"The German Dip"heat in 400F oven until outside of sandwich is hot and crispyhttps://chefsopinion.org/wp-content/uploads/2015/01/7.jpg"The German Dip"top with German salamihttps://chefsopinion.org/wp-content/uploads/2015/01/6.jpg"The German Dip"top with sliced bavarian cheese (allgäuer bergkäse)https://chefsopinion.org/wp-content/uploads/2015/01/5.jpg"The German Dip"top with red cabbage salad (rotkraut salat)https://chefsopinion.org/wp-content/uploads/2015/01/4.jpg"The German Dip"add sliced roast pork (schweinebraten), sprinkle with freshly ground black pepperhttps://chefsopinion.org/wp-content/uploads/2015/01/3.jpg"The German Dip"add sliced cooked ham, sliced cucumber, sprinkle cucumber with kosher salthttps://chefsopinion.org/wp-content/uploads/2015/01/2.jpg"The German Dip"smear one half with "Löwensenf", the other half with horseradish2015-01-07T02:41:17+00:00monthlyhttps://chefsopinion.org/2015/01/01/downloadable-january-calendar/https://chefsopinion.org/wp-content/uploads/2015/01/chefsopinion-january-calendar-us-edition.jpgChefsOpinion January Calendar. US Editionchefsopinion-january-calendar-us-editionhttps://chefsopinion.org/wp-content/uploads/2015/01/chefsopinion-january-calendar-international-edition.jpgChefsOpinion January Calendar. International Editionchefsopinion-january-calendar-international-edition2015-01-01T06:42:42+00:00monthlyhttps://chefsopinion.org/2014/12/23/pear-crumble/https://chefsopinion.org/wp-content/uploads/2014/12/69.jpgpear crumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/133.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/124.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/1110.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/106.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/95.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/89.jpgPear Crumbleserve with whipped cream, dust with cinnamon https://chefsopinion.org/wp-content/uploads/2014/12/78.jpgPear CrumblePear Crumblehttps://chefsopinion.org/wp-content/uploads/2014/12/68.jpgPear Crumbleremove crumble from oven, let set in a warm place for 30 minutes before servinghttps://chefsopinion.org/wp-content/uploads/2014/12/510.jpgwalnutswhen crumble top is brown and bubbly, sprinkle with crashed walnuts, let cook for another few minutes until walnuts start to be lightly toasted2014-12-24T14:56:20+00:00monthlyhttps://chefsopinion.org/2014/12/04/no-cook-octopus-salad/https://chefsopinion.org/wp-content/uploads/2014/12/51.jpgOctopus SaladNo Cook Octopus Saladhttps://chefsopinion.org/wp-content/uploads/2014/12/4.jpgOctopus SaladNo Cook Octopus Saladhttps://chefsopinion.org/wp-content/uploads/2014/12/31.jpgOctopus SaladNo Cook Octopus Saladhttps://chefsopinion.org/wp-content/uploads/2014/12/21.jpgcanned octopus marinated octopus, diced onions, boiled cubed potatoes, sliced romaine, garlic/lime vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/12/15.jpglettuce & potatoboiled cubed potatoes, sliced romaine2014-12-24T03:50:07+00:00monthlyhttps://chefsopinion.org/2014/12/14/curried-beef-pasta/https://chefsopinion.org/wp-content/uploads/2014/12/115.jpgCurried Beef & PastaCurried Beef & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/103.jpgCurried Beef & PastaCurried Beef & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/93.jpgCurried Beef & PastaCurried Beef & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/85.jpgCurried Beef & PastaCurried Beef & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/74.jpglasagna sheetsadd pasta of your choice (I love broken lasagna sheets)https://chefsopinion.org/wp-content/uploads/2014/12/62.jpg6remove from heat, add beef, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/12/44.jpgsaute peppersadd sliced peppers and scallion sticks, season with one table spoon garam masala and one table spoon curry powder, add half cup of heavy cream, simmer one minutehttps://chefsopinion.org/wp-content/uploads/2014/12/35.jpgsaute onionssaute onions in garlic oilhttps://chefsopinion.org/wp-content/uploads/2014/12/25.jpgsaute skirtcut skirt into strips, season with kosher salt and fresh ground black pepper, saute in VERY hot garlic oil until rare, remove to absorbent paper, set asidehttps://chefsopinion.org/wp-content/uploads/2014/12/19.jpgskirtskirt steak2014-12-24T03:36:46+00:00monthlyhttps://chefsopinion.org/2014/12/17/tomato-soup-with-spicy-sausage-pasta/https://chefsopinion.org/wp-content/uploads/2014/12/64.jpgTomato Soup With Spicy Sausage & PastaTomato Soup With Spicy Sausage & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/86.jpgTomato Soup With Spicy Sausage & PastaTomato Soup With Spicy Sausage & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/75.jpgTomato Soup With Spicy Sausage & PastaTomato Soup With Spicy Sausage & Pastahttps://chefsopinion.org/wp-content/uploads/2014/12/63.jpgTomato Soup With Spicy Sausage & Pastatop with tomato souphttps://chefsopinion.org/wp-content/uploads/2014/12/55.jpg5sprinkle with sliced scallions and grated parmesanhttps://chefsopinion.org/wp-content/uploads/2014/12/45.jpg4top with sausagehttps://chefsopinion.org/wp-content/uploads/2014/12/36.jpgelbow maccaroniplate machttps://chefsopinion.org/wp-content/uploads/2014/12/26.jpg2defrost / heat or freshly prepare tomato soup, saute spicy italian sausage, cook elbow maccaronihttps://chefsopinion.org/wp-content/uploads/2014/12/110.jpgTomato soupfollow link to tomato soup recipe2014-12-24T03:34:52+00:00monthlyhttps://chefsopinion.org/2014/12/18/surf-turf-2/https://chefsopinion.org/wp-content/uploads/2014/12/grilled-sour-dough-bread.jpggrilled sour dough breadmeanwhile, grill sour dough breadhttps://chefsopinion.org/wp-content/uploads/2014/12/65.jpg6https://chefsopinion.org/wp-content/uploads/2014/12/47.jpgSurf & TurfSurf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/12/38.jpgSurf & TurfSurf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/12/56.jpgSurf & TurfSurf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/12/46.jpgSurf & TurfSurf & Turfhttps://chefsopinion.org/wp-content/uploads/2014/12/37.jpgSurf & Turftop steak with shrimp and garlic / herb butterhttps://chefsopinion.org/wp-content/uploads/2014/12/27.jpgSurf & Turfarrange steak on top of toasted breadhttps://chefsopinion.org/wp-content/uploads/2014/12/116.jpgSurf & Turfseason rib eye and shrimp with kosher salt and fresh grated black pepper, saute in garlic oil, meanwhile dress romaine with raspberry vinaigrette2014-12-24T03:33:00+00:00monthlyhttps://chefsopinion.org/2014/12/20/chile-kissed-chicken-cutlet-with-couscous/https://chefsopinion.org/wp-content/uploads/2014/12/59.jpgchicken cutletsChile-Kissed Chicken Cutlet With Couscoushttps://chefsopinion.org/wp-content/uploads/2014/12/77.jpg7Chili-Kissed Chicken Cutlets With Couscoushttps://chefsopinion.org/wp-content/uploads/2014/12/67.jpgchicken cutletsChili-Kissed Chicken Cutlets With Couscoushttps://chefsopinion.org/wp-content/uploads/2014/12/58.jpgchicken cutletstop couscous with chicken cutlets and chilis, drizzle with good quality olive oil and a few spritz of fresh limehttps://chefsopinion.org/wp-content/uploads/2014/12/49.jpgcoucousplate couscoushttps://chefsopinion.org/wp-content/uploads/2014/12/310.jpgchicken cutletsmeanwhile, season chicken cutlets with kosher salt, cayenne pepper and garlic paste, dredge in half panko breadcrumbs and half corn starch, saute in butter l with chilishttps://chefsopinion.org/wp-content/uploads/2014/12/29.jpgcoucousadd diced bell peppers and couscous, stir, cover, remove from heat, set aside, after 10 minutes, fluff with a forkhttps://chefsopinion.org/wp-content/uploads/2014/12/118.jpgcoucousbring salted water, butter, garlic paste and sriracha to a simmer2014-12-24T01:28:29+00:00monthlyhttps://chefsopinion.org/2014/12/23/happy-holidays-3/https://chefsopinion.org/wp-content/uploads/2014/12/holliday-splatter.jpgChefsOpinion Holliday's2014-12-29T23:44:12+00:00monthlyhttps://chefsopinion.org/2014/12/21/downloadable-monthly-calendar-us-edition-and-international-edition-january-2015/2014-12-22T04:21:53+00:00monthlyhttps://chefsopinion.org/2014/12/02/epic-shrimp-fry/2014-12-06T04:20:03+00:00monthlyhttps://chefsopinion.org/2014/11/29/downloadable-chefsopinion-desktop-calendar/https://chefsopinion.org/wp-content/uploads/2014/11/chefsopinion-calendar-international-edition1.jpgChefsOpinion Calendar International EditionChefsOpinion Calendar December 2014, International Editionhttps://chefsopinion.org/wp-content/uploads/2014/11/httpwww-calendarlabs-comwallpaper2.jpghttpwww.calendarlabs.comwallpaperChefsOpinion Calendar December 2014, US Edition2014-12-01T19:55:14+00:00monthlyhttps://chefsopinion.org/2014/11/18/korv-med-potatis-mos-swedish-sausage-potato-puree/https://chefsopinion.org/wp-content/uploads/2014/11/141.jpgKorv Med MosKorv Med Moshttps://chefsopinion.org/wp-content/uploads/2014/11/133.jpgfinal inspection....final inspection.....https://chefsopinion.org/wp-content/uploads/2014/11/115.jpgKorv Med MosKorv Med Moshttps://chefsopinion.org/wp-content/uploads/2014/11/96.jpg9fill indention with vegetables, top with sausage, drizzle liquid from vegetables over sausagehttps://chefsopinion.org/wp-content/uploads/2014/11/89.jpg8plate mashed potatoes, make indention in the centerhttps://chefsopinion.org/wp-content/uploads/2014/11/77.jpg7add garlic paste, horseradish, heavy cream, kosher salt, cayenne pepper and lots of butter, wiskhttps://chefsopinion.org/wp-content/uploads/2014/11/57.jpg5saute until heated through but vegetables are still crispyhttps://chefsopinion.org/wp-content/uploads/2014/11/47.jpg4add peppers and cabbagehttps://chefsopinion.org/wp-content/uploads/2014/11/36.jpg3saute onions and sausage in garlic oil, remove sausage when donehttps://chefsopinion.org/wp-content/uploads/2014/11/27.jpg2add soy sauce, garlic paste, cayenne pepper and a bit of chicken stock to caramelized onions2014-11-24T02:39:29+00:00monthlyhttps://chefsopinion.org/2014/11/23/german-chocolate-pancake-caramel-sauce-with-peaches-and-bananas/https://chefsopinion.org/wp-content/uploads/2014/11/153.jpg15German Chocolate Pancake & Fruit Caramel Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/143.jpg14German Chocolate Pancake & Fruit Caramel Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/152.jpgGerman chocolate pancake with caramelized fruitGerman Chocolate Pancake & Fruit Caramel Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/142.jpgGerman chocolate pancake with caramelized fruittop pancake with fruit saucehttps://chefsopinion.org/wp-content/uploads/2014/11/134.jpg13to serve, sprinkle pancake generously with castor sugarhttps://chefsopinion.org/wp-content/uploads/2014/11/122.jpgpancake batter with chocolate chipsspread some more batter on top to cover chocolate chips, bake pancake at 375F until set, turn pancake and cook on other side for another 3 minutes or until golden brownhttps://chefsopinion.org/wp-content/uploads/2014/11/117.jpgpancake batter with chocolate chipssprinkle top of batter with chocolate chipshttps://chefsopinion.org/wp-content/uploads/2014/11/106.jpgpancake batterpour pancake batter into medium-hot , buttered panhttps://chefsopinion.org/wp-content/uploads/2014/11/98.jpgpancake batterlightly fold egg whites into batterhttps://chefsopinion.org/wp-content/uploads/2014/11/811.jpgwhisked egg whiteswhisk egg whites to a stiff peak2015-01-13T01:53:26+00:00monthlyhttps://chefsopinion.org/2014/11/16/breakfast-of-champions-44-asparagus-omelette/https://chefsopinion.org/wp-content/uploads/2014/11/76.jpgAsparagus OmeletteAsparagus Omelettehttps://chefsopinion.org/wp-content/uploads/2014/11/66.jpgAsparagus OmeletteAsparagus Omelettehttps://chefsopinion.org/wp-content/uploads/2014/11/56.jpgAsparagus Omelettehttps://chefsopinion.org/wp-content/uploads/2014/11/46.jpg4Asparagus Omelettehttps://chefsopinion.org/wp-content/uploads/2014/11/35.jpg3make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold asparagus into omelettehttps://chefsopinion.org/wp-content/uploads/2014/11/26.jpg2saute blanched potatoes in garlic oilhttps://chefsopinion.org/wp-content/uploads/2014/11/18.jpgWhite Asparagusseason white asparagus spears with kosher salt and freshly ground black pepper (I usually don't use black pepper on light food, but here it belongs), when warm, remove and reserve2014-11-17T02:24:12+00:00monthlyhttps://chefsopinion.org/2014/11/15/sauteed-skirt-steak-onion-tomato-peppers/https://chefsopinion.org/wp-content/uploads/2014/11/88.jpgSauteed Skirt Steak, Onion, Tomato & PeppersSauteed Skirt Steak, Onion, Tomato & Peppershttps://chefsopinion.org/wp-content/uploads/2014/11/95.jpgSauteed Skirt Steak, Onion, Tomato & PeppersSauteed Skirt Steak, Onion, Tomato & Peppershttps://chefsopinion.org/wp-content/uploads/2014/11/87.jpgsauteed skirt and vegetablestop with sauteed skirt and vegetableshttps://chefsopinion.org/wp-content/uploads/2014/11/75.jpggrilled sour dough breadplate a thick slice of grilled sour dough breadhttps://chefsopinion.org/wp-content/uploads/2014/11/65.jpgsauteed skirt and vegetablesadd grape tomatoes, saute until tomatoes are heated through, add skirt, remove from panhttps://chefsopinion.org/wp-content/uploads/2014/11/55.jpg5saute onion, scallion and chilies in garlic oil, season with kosher salt and fresh ground black pepperhttps://chefsopinion.org/wp-content/uploads/2014/11/45.jpgsauteeingsaute in garlic oil until rare, remove meat from pan, reservehttps://chefsopinion.org/wp-content/uploads/2014/11/34.jpg3then cut ACROSS the grain, season with kosher salt and fresh ground black pepperhttps://chefsopinion.org/wp-content/uploads/2014/11/25.jpgSkirt Steakcut trimmed skirt into squares2014-11-15T17:12:24+00:00monthlyhttps://chefsopinion.org/2014/11/09/salad-thats-it/https://chefsopinion.org/wp-content/uploads/2014/11/105.jpgSalad with asiago cheese and bologna in dijon vinaigretteSalad with asiago cheese and bologna in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/11/86.jpgSalad with asiago cheese and bologna in dijon vinaigretteSalad with asiago cheese and bologna in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/11/104.jpgSaladhttps://chefsopinion.org/wp-content/uploads/2014/11/94.jpg9Salad with asiago cheese and bologna in dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/11/85.jpg8top with julienned bologna, asiago and scallionshttps://chefsopinion.org/wp-content/uploads/2014/11/74.jpg7top greens with potato saladhttps://chefsopinion.org/wp-content/uploads/2014/11/64.jpg6add greens of your choice with dijon vinaigrettehttps://chefsopinion.org/wp-content/uploads/2014/11/54.jpgmexican platechoose a pretty serving dish :-)https://chefsopinion.org/wp-content/uploads/2014/11/44.jpg4mix with potato saladhttps://chefsopinion.org/wp-content/uploads/2014/11/24.jpg2season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid2014-11-10T02:30:24+00:00monthlyhttps://chefsopinion.org/2014/11/07/metzelsuppe-mit-grieskloschen/https://chefsopinion.org/wp-content/uploads/2014/11/84.jpgMetzelsuppe Mit GrießklößchenMetzelsuppe Mit Grießklößchenhttps://chefsopinion.org/wp-content/uploads/2014/11/103.jpgMetzelsuppe Mit GrießklößchenMetzelsuppe Mit Grießklößchenhttps://chefsopinion.org/wp-content/uploads/2014/11/93.jpgMetzelsuppe Mit Grießklößchenhttps://chefsopinion.org/wp-content/uploads/2014/11/83.jpg8add soup, sprinkle with chopped parsleyhttps://chefsopinion.org/wp-content/uploads/2014/11/73.jpgGrießklößchenplate dumplingshttps://chefsopinion.org/wp-content/uploads/2014/11/63.jpg6almost........https://chefsopinion.org/wp-content/uploads/2014/11/53.jpgGrießklößchensimmer dumplings in salted water until done, about 40 minutes, depending on sizehttps://chefsopinion.org/wp-content/uploads/2014/11/43.jpgGrießklößchen Massemake semolina dumplings https://chefsopinion.org/wp-content/uploads/2014/11/33.jpgMetzelsuppeadd sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/23.jpg2liverwurst, blood wurst, pork wurst - remove casing, crumble2014-11-08T02:29:29+00:00monthlyhttps://chefsopinion.org/2014/11/06/steamed-cod-filet-with-red-beet-risotto-and-sugar-peas/https://chefsopinion.org/wp-content/uploads/2014/11/132.jpgSteamed Cod Filet With Red Beet Risotto And PeasSteamed Cod Filet With Red Beet Risotto And Peashttps://chefsopinion.org/wp-content/uploads/2014/11/151.jpg15https://chefsopinion.org/wp-content/uploads/2014/11/17.jpg17Bella say's : Let's dig in...https://chefsopinion.org/wp-content/uploads/2014/11/15.jpgSteamed Cod Filet With Red Beet Risotto And PeasSteamed Cod Filet With Red Beet Risotto And Peashttps://chefsopinion.org/wp-content/uploads/2014/11/14.jpgSteamed Cod Filet With Red Beet Risotto And PeasSteamed Cod Filet With Red Beet Risotto And Peashttps://chefsopinion.org/wp-content/uploads/2014/11/131.jpg13top cod with green peashttps://chefsopinion.org/wp-content/uploads/2014/11/121.jpg12top risotto with steamed codhttps://chefsopinion.org/wp-content/uploads/2014/11/113.jpgred beet risottoplate risottohttps://chefsopinion.org/wp-content/uploads/2014/11/102.jpg10add parmigiano-reggiano, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/92.jpg9when rice is almost al dente, add the diced beets and heavy cream, simmer until rice is al dente2014-11-07T21:33:14+00:00monthlyhttps://chefsopinion.org/2014/11/02/breakfast-of-champions-43-rib-eye-mushrooms/https://chefsopinion.org/wp-content/uploads/2014/11/91.jpgRib Eye & Mushrooms In CreamRib Eye & Mushrooms In Creamhttps://chefsopinion.org/wp-content/uploads/2014/11/112.jpgrib eyeRib Eye & Mushrooms In Creamhttps://chefsopinion.org/wp-content/uploads/2014/11/101.jpgRib Eye & Mushrooms In CreamRib Eye & Mushrooms In Creamhttps://chefsopinion.org/wp-content/uploads/2014/11/9.jpgRib Eye & Mushrooms In Creamtop with mushrooms, sprinkle with more scallionshttps://chefsopinion.org/wp-content/uploads/2014/11/81.jpg8plate steaks and rustic bread to mop up the sauce and juiceshttps://chefsopinion.org/wp-content/uploads/2014/11/71.jpgmushrooms in creamsimmer until cream has reduce to desired texture, add scallions, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/61.jpg6add heavy cream, salt and pepperhttps://chefsopinion.org/wp-content/uploads/2014/11/51.jpg5add drained mushrooms and garlic pastehttps://chefsopinion.org/wp-content/uploads/2014/11/41.jpgsauteing onionsin same pan, saute onions until lightly caramelizedhttps://chefsopinion.org/wp-content/uploads/2014/11/31.jpgrib eyesaute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest2014-11-02T19:44:26+00:00monthlyhttps://chefsopinion.org/2014/11/01/spicy-octopus-and-rice-noodles-in-peanut-sauce/https://chefsopinion.org/wp-content/uploads/2014/11/111.jpgSpicy Octopus And Rice Noodles In Peanut SauceSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/9b1.jpgSpicy Octopus And Rice Noodles In Peanut SauceSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/11.jpgSpicy Octopus And Rice Noodles In Peanut SauceSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/10.jpgSpicy Octopus And Rice Noodles In Peanut SauceSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/9b.jpg9bSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/9a.jpgSpicy Octopus And Rice Noodles In Peanut SauceSpicy Octopus And Rice Noodles In Peanut Saucehttps://chefsopinion.org/wp-content/uploads/2014/11/8.jpgoctopus sashimi and peanut noodlesplate noodles on serving dish, top with octopus, sprinkle with chives and sesame seedshttps://chefsopinion.org/wp-content/uploads/2014/11/7.jpg7stir fry for another minute, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/11/6.jpg6add peanut sauce, mix wellhttps://chefsopinion.org/wp-content/uploads/2014/11/5.jpg5put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry2014-11-02T03:41:15+00:00monthlyhttps://chefsopinion.org/2014/10/30/grilled-pork-tenderloin-caramelized-apples-and-walnuts/https://chefsopinion.org/wp-content/uploads/2014/10/126.jpgGrilled Pork Tenderloin, Caramelized Apples And WalnutsGrilled Pork Tenderloin, Caramelized Apples And Walnutshttps://chefsopinion.org/wp-content/uploads/2014/10/1114.jpgGrilled Pork Tenderloin, Caramelized Apples And WalnutsGrilled Pork Tenderloin, Caramelized Apples And Walnutshttps://chefsopinion.org/wp-content/uploads/2014/10/125.jpgGrilled Pork Tenderloin, Caramelized Apples And WalnutsGrilled Pork Tenderloin, Caramelized Apples And Walnutshttps://chefsopinion.org/wp-content/uploads/2014/10/1113.jpgGrilled Pork Tenderloin, Caramelized Apples And WalnutsGrilled Pork Tenderloin, Caramelized Apples And Walnutshttps://chefsopinion.org/wp-content/uploads/2014/10/108.jpgGrilled Pork Tenderloin, Caramelized Apples And Walnutstop with apples and nuts, sprinkle with chiveshttps://chefsopinion.org/wp-content/uploads/2014/10/914.jpg9top with steakhttps://chefsopinion.org/wp-content/uploads/2014/10/812.jpg8make an indention, add red wine saucehttps://chefsopinion.org/wp-content/uploads/2014/10/713.jpgpork tenderloinplate potatoeshttps://chefsopinion.org/wp-content/uploads/2014/10/6b.jpg6bseason with kosher salt and black pepper, grill to your preferred donenesshttps://chefsopinion.org/wp-content/uploads/2014/10/6a.jpg6atrim tenderloin, cut and flatten into steaks2014-10-31T19:28:35+00:00monthlyhttps://chefsopinion.org/2014/10/24/breakfast-of-champions-42-brandade/https://chefsopinion.org/wp-content/uploads/2014/10/131.jpgBrandadeBrandadehttps://chefsopinion.org/wp-content/uploads/2014/10/122.jpgBrandadeBrandadehttps://chefsopinion.org/wp-content/uploads/2014/10/1112.jpgBrandadeBrandadehttps://chefsopinion.org/wp-content/uploads/2014/10/107.jpgBrandadebake until golden and crisphttps://chefsopinion.org/wp-content/uploads/2014/10/912.jpgBrandadeBrandadehttps://chefsopinion.org/wp-content/uploads/2014/10/810.jpg8sprinkle with bread crumbs and grated asiago cheesehttps://chefsopinion.org/wp-content/uploads/2014/10/711.jpg7put mixture in buttered baking dishhttps://chefsopinion.org/wp-content/uploads/2014/10/69.jpg6almost....https://chefsopinion.org/wp-content/uploads/2014/10/510.jpg5add blanched spinch and diced smoked salmonhttps://chefsopinion.org/wp-content/uploads/2014/10/412.jpg4mix well2014-10-28T01:34:40+00:00monthlyhttps://chefsopinion.org/2014/10/26/breakfast-of-champions-43-eggs-eggs/https://chefsopinion.org/wp-content/uploads/2014/10/611.jpgBREAKFAST OF CHAMPIONS # 43 – Eggs & EggsBREAKFAST OF CHAMPIONS # 43 – Eggs & Eggshttps://chefsopinion.org/wp-content/uploads/2014/10/eggs-eggs.jpgEggs & EggsEggs & Eggshttps://chefsopinion.org/wp-content/uploads/2014/10/913.jpgEggs & EggsEggs & Eggshttps://chefsopinion.org/wp-content/uploads/2014/10/811.jpgEggs & EggsEggs & Eggshttps://chefsopinion.org/wp-content/uploads/2014/10/712.jpgEggs & EggsEggs & Eggshttps://chefsopinion.org/wp-content/uploads/2014/10/610.jpg6Sprinkle with fresh chiveshttps://chefsopinion.org/wp-content/uploads/2014/10/511.jpg5top with caviar of your choice (and wallet) :-)https://chefsopinion.org/wp-content/uploads/2014/10/413.jpg4top naan with fried eggs, drizzle with srirachahttps://chefsopinion.org/wp-content/uploads/2014/10/39.jpg3fry eggs in garlic oil, season with kosher salthttps://chefsopinion.org/wp-content/uploads/2014/10/123.jpg1Naan2014-10-26T14:01:49+00:00monthlyhttps://chefsopinion.org/2014/10/26/northstar-pickles/https://chefsopinion.org/wp-content/uploads/2014/10/new-spears.jpgNew SpearsNew Spearshttps://chefsopinion.org/wp-content/uploads/2014/10/half-sours.jpgHalf SoursHalf Sourshttps://chefsopinion.org/wp-content/uploads/2014/10/green-deli-tomatoes.jpgGreen Deli TomatoesGreen Deli Tomatoeshttps://chefsopinion.org/wp-content/uploads/2014/10/deli-spears.jpgDeli SpearsDeli Spearshttps://chefsopinion.org/wp-content/uploads/2014/10/burger-chips.jpgBurger ChipsBurger Chipshttps://chefsopinion.org/wp-content/uploads/2014/10/baby-dills.jpgBaby DillsBaby Dillshttps://chefsopinion.org/wp-content/uploads/2014/10/north-star-pickles.jpgNorthStar PicklesNorthStar Pickles2014-10-27T02:31:06+00:00monthlyhttps://chefsopinion.org/2014/10/23/gratinated-breaded-beef-scallops-brie-tomato/https://chefsopinion.org/wp-content/uploads/2014/10/1111.jpg11Gratinated Breaded Beef Scallops, Brie & Tomatohttps://chefsopinion.org/wp-content/uploads/2014/10/911.jpg9sprinkle with fresh chiveshttps://chefsopinion.org/wp-content/uploads/2014/10/1110.jpg11Gratinated Breaded Beef Scallops, Brie & Tomatohttps://chefsopinion.org/wp-content/uploads/2014/10/106.jpgGratinated Breaded Beef Scallops, Brie & TomatoGratinated Breaded Beef Scallops, Brie & Tomatohttps://chefsopinion.org/wp-content/uploads/2014/10/910.jpg9Gratinated Breaded Beef Scallops, Brie & Tomatohttps://chefsopinion.org/wp-content/uploads/2014/10/89.jpg8Gratinated Breaded Beef Scallops, Brie & Tomatohttps://chefsopinion.org/wp-content/uploads/2014/10/710.jpg7:-) :-) :-)https://chefsopinion.org/wp-content/uploads/2014/10/68.jpg6gratinate under broiler until cheese meltshttps://chefsopinion.org/wp-content/uploads/2014/10/59.jpg5top with sliced briehttps://chefsopinion.org/wp-content/uploads/2014/10/411.jpg4put scallops on a rack, top with seasoned (salt, granulated garlic and pepper)2014-10-26T02:27:50+00:00monthlyhttps://chefsopinion.org/2014/10/19/spinach-linguini-with-mushrooms-in-white-wine-and-cream/https://chefsopinion.org/wp-content/uploads/2014/10/88.jpg8Spinach Linguini With Mushrooms In White Wine And Creamhttps://chefsopinion.org/wp-content/uploads/2014/10/118.jpg11Spinach Linguini With Mushrooms In White Wine And Creamhttps://chefsopinion.org/wp-content/uploads/2014/10/105.jpg10Spinach Linguini With Mushrooms In White Wine And Creamhttps://chefsopinion.org/wp-content/uploads/2014/10/99.jpg9Spinach Linguini With Mushrooms In White Wine And Creamhttps://chefsopinion.org/wp-content/uploads/2014/10/87.jpg8top pasta with mushroom ragouthttps://chefsopinion.org/wp-content/uploads/2014/10/79.jpg7cook spinach linguini al dente, drain, toss with olive oil https://chefsopinion.org/wp-content/uploads/2014/10/67.jpg6add white wine and heavy cream, simmer one minute, remove from heat, season with kosher salt and white pepperhttps://chefsopinion.org/wp-content/uploads/2014/10/58.jpg5add mushrooms according to their cooking timehttps://chefsopinion.org/wp-content/uploads/2014/10/410.jpg4add mushrooms according to their cooking timehttps://chefsopinion.org/wp-content/uploads/2014/10/36.jpg3add mushrooms according to their cooking time2014-10-20T15:23:35+00:00monthlyhttps://chefsopinion.org/2014/10/19/morcilla-and-garbanzos/https://chefsopinion.org/wp-content/uploads/2014/10/morcilla-sausage.jpgMorcilla SausageMorcilla Image property of : La Course à la Saucissehttps://chefsopinion.org/wp-content/uploads/2014/10/57.jpgMorcilla And GarbanzosMorcilla And Garbanzoshttps://chefsopinion.org/wp-content/uploads/2014/10/56.jpg5top with sauteed potatoes, top potatoes with crispy onions and scallionshttps://chefsopinion.org/wp-content/uploads/2014/10/49.jpg4top with morcilla https://chefsopinion.org/wp-content/uploads/2014/10/35.jpg3add two generous slices of avocado to hot serving platehttps://chefsopinion.org/wp-content/uploads/2014/10/26.jpg2saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepperhttps://chefsopinion.org/wp-content/uploads/2014/10/116.jpg1saute dice onions in garlic oil, add morcilla, saute until sausages disolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heted through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper2014-10-19T17:55:14+00:00monthlyhttps://chefsopinion.org/2014/10/04/easy-does-it-19-cheese-sandwich-paratha-with-emmentaler-tomato-and-cucumber/https://chefsopinion.org/wp-content/uploads/2014/10/84.jpg8Paratha With Emmentaler, Tomato and Cucumberhttps://chefsopinion.org/wp-content/uploads/2014/10/95.jpg9Paratha With Emmentaler, Tomato and Cucumberhttps://chefsopinion.org/wp-content/uploads/2014/10/62.jpg6plate salad (romaine in honey/mustard dressing), sprinkle with passion fruit seedshttps://chefsopinion.org/wp-content/uploads/2014/10/73.jpg7Paratha With Emmentaler, Tomato And Cucumber2014-10-15T15:11:48+00:00monthlyhttps://chefsopinion.org/2014/10/14/asian-style-glazed-pork-ribs-with-fermented-bean-sauce/https://chefsopinion.org/wp-content/uploads/2014/10/66.jpgGEDSC DIGITAL CAMERAAsian Style Glazed Pork Ribs With Fermented Bean Saucehttps://chefsopinion.org/wp-content/uploads/2014/10/78.jpgGEDSC DIGITAL CAMERAto serve, sprinkle with finely sliced scallinshttps://chefsopinion.org/wp-content/uploads/2014/10/77.jpgGEDSC DIGITAL CAMERAAsian Style Glazed Pork Ribs With Fermented Bean Saucehttps://chefsopinion.org/wp-content/uploads/2014/10/65.jpgGEDSC DIGITAL CAMERAAsian Style Glazed Pork Ribs With Fermented Bean Saucehttps://chefsopinion.org/wp-content/uploads/2014/10/55.jpgGEDSC DIGITAL CAMERAwhen nicely caramelized, remove from oven, sprinkle with sesame seedshttps://chefsopinion.org/wp-content/uploads/2014/10/48.jpgGEDSC DIGITAL CAMERAbaste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize againhttps://chefsopinion.org/wp-content/uploads/2014/10/3b.jpgGEDSC DIGITAL CAMERAbasting saucehttps://chefsopinion.org/wp-content/uploads/2014/10/3a.jpg3ameanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oilhttps://chefsopinion.org/wp-content/uploads/2014/10/25.jpgGEDSC DIGITAL CAMERAremove tender ribs from oven, heat oven to 420 Fhttps://chefsopinion.org/wp-content/uploads/2014/10/115.jpg1season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs2014-10-15T01:08:27+00:00monthlyhttps://chefsopinion.org/2014/10/11/diverxo-perversion-of-the-good-kind/https://chefsopinion.org/wp-content/uploads/2014/10/diverxo.jpgDiverXOImage Property of DiverXO2014-10-12T23:54:47+00:00monthlyhttps://chefsopinion.org/2014/10/11/breakfast-of-champions-41-copa-ham-prosciutto-ham-and-croissants/https://chefsopinion.org/wp-content/uploads/2014/10/47.jpg Croissants Croissantshttps://chefsopinion.org/wp-content/uploads/2014/10/34.jpgBreakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissants 3Breakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissantshttps://chefsopinion.org/wp-content/uploads/2014/10/24.jpgBreakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissants 2Breakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissantshttps://chefsopinion.org/wp-content/uploads/2014/10/114.jpgBreakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissants 1Breakfast Of Champions # 41 - Copa Ham, Prosciutto Ham And Croissants2014-10-11T15:24:06+00:00monthlyhttps://chefsopinion.org/2014/10/10/scallops-shrimp-in-herb-and-garlic-butter-with-penne-rigate-and-pangrattato/https://chefsopinion.org/wp-content/uploads/2014/10/98.jpg9top with seafood, sprinkle with chopped Italian parsleyhttps://chefsopinion.org/wp-content/uploads/2014/10/76.jpg7top pasta with a generous amount of pangrattatohttps://chefsopinion.org/wp-content/uploads/2014/10/103.jpg10Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2014/10/97.jpg9Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattatohttps://chefsopinion.org/wp-content/uploads/2014/10/86.jpg8https://chefsopinion.org/wp-content/uploads/2014/10/75.jpg7Penne Rigate With Pangrattatohttps://chefsopinion.org/wp-content/uploads/2014/10/64.jpg6plate freshly cooked, al dente penne rigate https://chefsopinion.org/wp-content/uploads/2014/10/54.jpg5add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoninghttps://chefsopinion.org/wp-content/uploads/2014/10/46.jpg4melt garlic/herb butterhttps://chefsopinion.org/wp-content/uploads/2014/10/33.jpg3saute until golden, keep warm2014-10-15T23:53:05+00:00monthlyhttps://chefsopinion.org/2014/10/05/chinese-beef-tripe-and-egg-noodle-soup-with-bok-choy-and-chili-mondongo-chino-kuttelsuppe-mit-nudeln/https://chefsopinion.org/wp-content/uploads/2014/10/102.jpg10Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)https://chefsopinion.org/wp-content/uploads/2014/10/121.jpg12Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)https://chefsopinion.org/wp-content/uploads/2014/10/112.jpg11Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)https://chefsopinion.org/wp-content/uploads/2014/10/101.jpg10to serve, top noodles with broth, tripe and scallionshttps://chefsopinion.org/wp-content/uploads/2014/10/96.jpg9beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish saucehttps://chefsopinion.org/wp-content/uploads/2014/10/85.jpg8top with blanched bok choyhttps://chefsopinion.org/wp-content/uploads/2014/10/74.jpg7place in serving bowlhttps://chefsopinion.org/wp-content/uploads/2014/10/63.jpg6cook in saltwater for about two minutes, strain, toss with sesame oilhttps://chefsopinion.org/wp-content/uploads/2014/10/53.jpg5chinese egg noodleshttps://chefsopinion.org/wp-content/uploads/2014/10/45.jpg4finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot2014-10-05T22:15:42+00:00monthlyhttps://chefsopinion.orgdaily1.02023-07-31T14:09:21+00:00