Avocado

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

>

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

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

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

>

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

>

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

>

avocado, radish, and cucumber salad

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

 

>
>
>
>

Advertisements

Pozole

Pozole

Pozole

>
>
Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
.
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

>
Bon Appétit !   Life is Good !
>
>
>

Pozole

Pozole

>

Pozole

Pozole

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


>
>
>
>

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

>
>
So  here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not  in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
>
Bon Appétit !   Life is Good !
>
>
>

 

Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

>

Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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


>
>
>
>

Steak Salad Recipe # 2371

>
>
Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
>
Bon Appetit !   Life is Good !
>
>
Click here for more  Steak Salad  on  ChefsOpinion
>
>
>

Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

>

Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

>

Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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


>
>
>
>

Cordon Brie

>
I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live  ” Cordon Bleu Brie !
>
Bon Appétit !   Life is Good !
>
>
P.S.
If you are a light eater, you might want to cut each cordon brie into half  before breading  to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
>
>
Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
>
>
Click here for more  Cordon Bleu  on  ChefsOpinion
>
>
>

Cordon Brie

Cordon Brie

>

Cordon Brie

Cordon Brie

>

Cordon Brie

Cordon Brie

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


>
>
>
>

Naan “Pizza”

>
>
I love  to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pizza  at  ChefsOpinion
>
Click here for  Garlic Confit Paste  recipe
>
Click here for more  Naan  dishes on ChefsOpinion
>
Click here for  Naan  recipe
>
>
>

Naan Pizza

Naan Pizza

>

Naan Pizza

Naan Pizza

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


>
P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
>
>
>
>

Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

>
>
Today’s  breakfast – another winner, easily whipped up in minutes.  (Assuming you have some leftover re-fried beans at hand).
If you don’t, just replace the re-fried beans with sautéed red beans, black beans or even chick peas (garbanzos), seasoned with cumin, kosher salt cayenne, garlic paste and diced onion,
which will only just add a few extra minutes to the preparation.
>
Bon Appetit !   Life is Good !
>
>
More  Burritos  on  ChefsOpinion
>
>

Breakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocado

Breakfast Of Champions # 33 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

>

Breakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocado

Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

>

Breakfast Of Champions # 33 - Burrito With Scrambled Eggs, Refried Beans And Avocado

Breakfast Of Champions # 53 – Burrito With Scrambled Eggs, Re-fried Beans And Avocado

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


>
>
>
>
>

Crispy Pata

>
>
This  super tasty and crispy dish is one of my all-time favorite Pinoy dishes. Usually it is made with a whole pork leg, but I also like it just the way I was introduced to it many years ago while living in the Philippines, with the cheapest cut of the leg, the feet.
The first time I had this dish was in Manila, when the maid I employed offered to share some of the food she cooked for herself and her husband that day. She was a bit shy to offer, since she thought the food might not be good enough for me, what with all the bones and stuff. She also used only the Feet, since she could not afford to buy the whole pork leg. I remember how happy and proud she was when I loved her cooking. After that, I had her cook for me this and other local specialties often, which we usually shared on the rooftop terrace which was a big deal for her and her husband. (This was in the early 80’s – a maid used to make $20-$30 a month, even less in the countryside. My maid’s husband was the caretaker at our apartment-building of 6 apartments, he made about the same salary. But, to their luck, they were allowed to sleep under the staircase on the ground floor, which they closed off with cardboard and a curtain and therefore considered them self fairly safe, comfortable and overall lucky with their living accommodations.)
Thankfully, times have changed, but there is still way too much poverty around the world and too many people must endure this kind of poverty or, sadly, worse 😦
But thinking about food should be a happy occasion, so back to the present and our Crispy Pata. While it is easy to prepare, you might want to do the frying outside if you can (think deep-fried turkey) In any case,be extremely careful when frying the feet or the whole leg in deep fat, because the moist meat tend’s to splatter a lot. A covered fryer will give some protection but still – use the utmost care !!!
Serve with atchara or avocado.
>
Bon Appetit !   Kainan na !
<
Click here for Atchara
>

More Crispy Pata on ChefsOpinion
>
More Pigs Feet on ChefsOpinion
>
P.S.
Don’t even think about discarding the pork stock! It will make a very flavorful soup, as you can see below.
>

>
>

Crispy Pata

Crispy Pata

>

Crispy Pata

Crispy Pata

>

Crispy Pata

Crispy Pata

>

Pork Soup With Corn And Egg

Pork Soup With Pasta, Corn And Egg

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


>
>
>
>
>
>

Fresh Corn And Arugula Salad With Chorizo

>
>

sauteed fresh corn with garlic paste and cracked black pepper

sauteed fresh corn with garlic paste and cracked black pepper

>
>

When  I sautéed the corn in preparation for this salad, I could hardly resist to eat the corn just of the cob, it smelled and looked so appetizing. But alas, I was able to resist and finish the salad first, then enjoyed the whole concoction together.
Great salad, great lunch 🙂
>
Bon Appetit !   Life is Good !
>
>

Fresh Corn And Arugula Salad With Chorizo

Fresh Corn And Arugula Salad With Chorizo

>

Fresh Corn And Arugula Salad With Chorizo

Fresh Corn And Arugula Salad With Chorizo

>

Naan

Naan

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


>
>
>
>
>

Summer Feast Salad

>
>
Today  the temperature was hovering around 100F and the humidity was almost unbearable.
So what, you say; You have A/C, you say….
Well, we do, but Bella and I spend half a day  at the Topeekeegee Yugnee Park, which is just a few miles up the road from our house. It was very relaxing and beautiful, but oh so hot.
So when we got home, a light meal was in order and what better than a salad and a pool of iced tea to cool a scorched body down 🙂
>
Bon Appetit !   Life is Good !
>
P.S.
I usually don’t use much fruit in my salads, but the firm, slightly tart nectarines perfectly complimented the cheese, salad and nuts.
P.P.S.
Instead of croutons I used tarallini (Small  Taralli , (sometimes marketed as “Italian Love Knots”)

>
>

>

Summer Feast Salad

Summer Feast Salad

>

Summer Feast Salad

Summer Feast Salad

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

>


>
>
>
>
>
>
>