beautiful food

Shrimp & Spinach

>

Shrimp & Spinach

>
>
Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
>

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

Shrimp & Spinach

>

Shrimp & Spinach

>

Shrimp & Spinach

>

>
>
>

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

>
>
>

>
>

>
>

 

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>
>

Advertisements

Easy Does It # 36 – Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>
>

Dear  Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals who visit here and are subscribed via LinkedIn, there is also a large segment of direct subscribers via wordpress who are just starting to enjoy cooking on a basic or slightly higher than basic level.
I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes (and even partially pre-cooked dishes) which otherwise might seem too complicated to some beginners.
I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !

>
>
The header of this post could also be  “One For The Kid’s” – Oreo And Yogurt Pie With Honey & Fresh Berries,  because most kid’s with a knack to help in the kitchen could do this delicious pie all by themself, especially with a pre-baked orio crust as I have used here (or with any pre-baked pie crust for that matter).  🙂
Although as simple and easy to prepare as can be, the flavor of this pie is exquisite, not too sweet and a bit tart at the same time, and the yogurt filling is as light, smooth and creamy as no other.
Very special indeed.

>
Bon Appétit !   Life is Good !
>
>
Click here for more  “Easy Does It”  on  ChefsOpinion
>
Click here for “One For The Kids”  on  ChefsOpinion
>
Click here for more  Pie  on  ChefsOpinion
>
>
P.S.
See the full recipe at the bottom of this page…..
>
>
>
>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>
>
>

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

>
>
>

 

>
>

 

Oreo And Yogurt Pie With Honey & Fresh Berries Recipe :
>

Crust
Store-bought orio crust
>

Filling
3 large eggs
1/2 tablespoon honey
1 teaspoon pure vanilla extract
1 1/2cups full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt
>
Garnish
Honey, to taste
Whipped cream
Berries or other fruit of your choice
Chocolate powder to dust
Castor sugar to dust
>

Prep
First – whisk the eggs and vanilla.
Then – whisk in the yogurt.
Brush the bottom of the crust thinly with a beaten egg yolk (moisture-proofing)
Bake the crust 3 minutes ( setting the egg for moisture proofing)
Add the filling to the crust
Place the pie into a pre-heated 375F oven and bake until the filling is set around the edges, but, when the pan is nudged, still quivers like soft Jell-O in the center, 15 to 20 minutes.
Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.
Cool the tart on a rack.
Garnish as pictured or use your own imagination and/or personal preference 😊

>
>
>
>

 

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>
>
Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Curried Dishes  on  ChefsOpinion
>
Click here for more Chicken  on  ChefsOpinion
>
Click here for more Pasta on  ChefsOpinion
>
>

>

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>

>
>
>

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

>
>
>

>
>

>
>
>
>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>
>
Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit !   Life is Good !
>
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for more  Mollejas  on  ChefsOpinion
>
>
>

 

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

>
>
>

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

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

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

>
>
>

 

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

 

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

lightly toasted sourdough bread, whole grain Maillard mustard

>
>
>

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

>
>
>

>
>
>
>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>
>
The  beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Veal  on  ChefsOpinion
>
Click here for more  Breakfast of Champoins  on  ChefsOpinion
>
>
>

sauteed blade steak

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>
>
>

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

>
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

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

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

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce

>
>
>

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

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

>

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

>
>

Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
.
Vasio
, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

Related image
>
>
Bon Appétit !   Life is Good !
>
>
P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
>
>

Click here to see another South American favorite of mine, the  Picanha
>
Click here for an extensive list of  Beef Cuts from around the World
>
Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
>
>
Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
>
>
>

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

>

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

>

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

>

>
>
>

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

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>
>
Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for more  Beef  on  ChefsOpinion
>
>
>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Bella’s Portion

>
>
>

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

>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>
>
When I was growing up in the  Black Forest  in Germany, there were only two species of fish I experienced – the native Trout ( Bach Forelle ), which was available fresh in nearly every single restaurant, and  Cod , which was the most affordable ocean fish, available fresh at most fish shops in the bigger towns and cities. Since trout was local and inexpensive, it was not really a treat for the kids, also, because it was usually served whole, head, skin and bones, it was something the parents ate, while the kids sticked to fish fingers made of cod fillet, served with plenty of sauce remoulade. 🙂
Once I became an apprentice and then during my many years of cooking (and eating) around the world, fish and seafood in it’s endless varieties became some of my favorite food.
For years,  Turbot  and  Chilean Sea Bass  (“Pacific Sea Bass” / “South American Sea Bass” / Merluza Negra / Patagonian Toothfish) , topped the list of my most beloved fish species. Then, surprise surprise, slowly but surely my preference wandered back to the simple Cod, where is stayed until today. Sadly, because it has lost it’s “inferior” reputation, the once very reasonably priced cod now costs the same prohibitive $-amount as any other good quality fish on the market.
>
Bon Appétit !   Life is Good !
>
>
>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>
>
>

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

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>