beautiful food

Beef And Glass Noodles In Coconut Soup

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Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan and southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Even in non-tropical cuisines around the world, thanks to canning, dehydrating and freezing, coconut milk has become a widely used ingredient in a myriad of dishes, both sweet and savory. I use coconut milk mostly for curries and soups, as well as the occasional dessert. When using it for soups, I usually prepare a Thai or Thai-inspired soup. Today however, I did not make my usual tom-kha-gai (Thai chicken/coconut soup), but rather a simple, tasty beef/coconut soup. No fancy herbs, seasoning or other hard-to find ingredients, just simple items which you’ll regularly find in my cupboard and chiller.
Nevertheless, the strong beef flavor combined beautifully with the coconut milk and made for a great lunch 🙂
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Bon Appetit ! Live is Good !
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P.S.
Although I usually don’t find it necessary to strain soups through a fine paper or cheese cloth when cooking for one-self at home, I recommend it in this case. If you don’t, the coagulated impurities from the broth show up clearly as dark spots in the light-colored soup once you have added the coconut milk.
While not a flavor or textural problem, it just looks better when strained 🙂
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Beef And Glass Noodles In Coconut Soup

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Preparation :
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Click here for more Noodle Soups on ChefsOpinion
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: simmer cubed beef brisket with kosher salt, cayenne pepper, grated ginger and garlic paste until meat is tender, about one hour, remove beef, set aside

: strain soup/broth through cheesecloth or paper filter

: soup should be clear and golden

: add coconut milk, re-heat without letting soup boil. check / adjust seasoning

: place freshly cooked glass noodles in serving dish

: add beef

: add soup and a few drops of chili oil

: top with finely sliced chili, cilantro and young basil leaves

: Beef And Glass Noodles In Coconut Soup

: Beef And Glass Noodles In Coconut Soup

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Pasta Salad With Salmon, Shrimp And Pesto

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This flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between.
(The leftovers from today will probably serve as late breakfast tomorrow morning).
The warm salmon in the salad makes all the difference. If you will serve leftovers of this, make sure you let it reach room temperature before serving, so remove from the fridge at least one hour before service to make sure that the flavors and texture can be fully appreciated.
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Bon Appetit ! Life is Good !
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P.S.
Whatever you do, don’t overcook the salmon !!! 😦
It should be nicely browned on the outside but still moist and flaky on the inside ! 🙂
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Pasta Salad With Salmon, Shrimp And Pesto

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Preparation :
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: butterfly shrimp, devein, remove tails, season with kosher salt, cayenne pepper, garlic paste, lemon juice

: remove 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 pieces

: add pesto, white balsamic vinegar and a dash of maggi seasoning to fresh cooked pasta shells, mix, check / adjust seasoning, add grape tomatoes and seafood

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

: Pasta Salad With Salmon, Shrimp And Pesto

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Ultimate Beef Fried Rice

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Yes. I’ve said it – The Ultimate ! The Best ! # 1 !
Some of you might not agree with me, but I can tell you, chances are that this is the best beef fried rice you will ever come across. Period 🙂
It will certainly be different from the fried rice you’ll get at your neighborhood joint and most probably will come close to what you will get in the best of Chinese restaurants or maybe even be better than that. Arrogant I am not. 🙂 But honestly, this was by far the tastiest, best textured fried rice I ever prepared or tasted anywhere, including Asia.
To be real, I know there is better out there, but I myself was not able to find it (Yet).
Maybe the fact that I used leftover sushi rice from yesterday’s chirashi sushi dinner made the big difference. It made it possible to add more moisture to the rice as is normally done while keeping its great texture and not get mushy. Using beef tenderloin was also different, as well as using more than usual egg in the rice. Whatever it was, it worked and made for a simple yet spectacular enjoyable lunch.
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Bon Appetit ! Life is Good !
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Click here for Fan Recipe
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Click here for Sushi Rice Recipe
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Ultimate Beef Fried Rice

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Ultimate Beef Fried Rice

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Preparation :
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: sushi rice, substitute with fan if preferred

: cut beef tenderloin head and tips into dice

: season with soy sauce, granulated garlic, chili paste and cornstarch, let marinade for at least four hours

: soy sauce, chili paste, grated ginger, garlic paste, sugar, sesame oil

: add green peas, kernel corn, sliced scallion and chopped cilantro to sauce

: whisk whole eggs, season with kosher salt

: cook to soft texture, set aside

: saute beef in very hot peanut oil until browned on the outside but still rare on the inside, set aside

: stir fry rice until starting to “pop”

: add beef and sauce to rice, stir fry until fragrant

: check / adjust seasoning

: add scrambled eggs, stir fry another minute

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

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Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Yesterday I was at the supermarket at 4.00 pm considering what to buy to prepare dinner when I realized I did not feel like cooking dinner but just have a sandwich or fried chicken from the take-out counter.
As I was standing in line for the chicken, it dawned to me what a fool I was, to consider that sorry-looking fried chicken in front of me for dinner. It obviously had been sitting there for hours, greasy, tasteless and with dried-out meat under the too-thick breading, costing $10.00 bucks for a small cardboard box of legs and breast.
After I came to my senses, I went to the frozen chicken section of the store and bought a pack of 5 ea large, plumb legs for $ 8.00. Waiting at the checkout I felt better already, trying to decide how to prepare the legs and deciding on the most simple but tasty preparation, “Glazed Honey/Sriracha Chicken Legs”.
I still did not feel like getting a big production going, so I decided to omit any side dish and just make do with the chicken by itself.
When I got home I put the legs in running cold water and went for a walk in the rain with Bella. Upon return, I made a few cuts to the legs, all the way down to the bone, island style :-).
Then I mixed half a cup sriracha with half a cup of honey, added soy sauce, kosher salt and granulated garlic and brushed that seasoning generously all over the legs and into the cut crevices. Onto a buttered alu-foil they went and into an 385F oven for 50 minutes.
(The cooking time depends on the size of the legs, make sure they are cooked all the way through to the bone on the thickest part and on the joint’s) !
No side dishes diminished my enjoyment of those chicken legs. Four legs for me, one for Bella – just the right size portion for the both of us.
And renewed proof that a fresh-cooked meal is always worth the extra few minutes it takes to prepare it 🙂
Actual prep time – less than 5 minutes. Cooking time – about 50 minutes. Total time – approximately 1 hour !
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Bon Appetit ! Life is Good !
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Sexy Legs – Glazed Honey/Sriracha Chicken Legs

soy sauce, sriracha, honey, granulated garlic, kosher salt

score the legs to the bone

rub with the seasoning

place on buttered rack, covered with alu-foil, bake at 385F for 50 minutes or until done

Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Easy does it # 31 – Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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And the award for best twice-baked potatoes goes to…………
No need to explain the virtues of this dish, just look at it and imagine
it would be in front of you right now
(anyone for a steaming, hot beauty ?)……….. 🙂
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Bon Appetit ! Life is Good !
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Mushroom & Gorgonzola Loaded Twice Baked Potatoes

potato, mushrooms, onion, garlic, gorgonzola, asiago

bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

saute mushrooms in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

saute mushrooms and diced onions in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion and chili flakes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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Steak Salad “Saigon”

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The foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit ! Life is Good !
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Click here for more Pasta Salad
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Click here for more Steak Salad
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Steak Salad “Saigon”

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Preparation :
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: season new york strip with kosher salt, cayenne pepper and granulated garlic, saute or grill to your desired temperature, set steak aside and let rest at least 10 minutes before slicing

: cook, shock in icewater and drain rice sticks

: make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar

: fresh basil

: sliced basil, red peppers, iceberg lettuce, red onions, shredded carrots (if you plan to keep this for more than a few hours, replace the iceberg with cabbage)

: slice the steak

: mix half of the steak, the noodles and the vegetables with the dressing

: tell your dog to be patient 🙂

: almost……….

: spread some lettuce leaves on a serving dish, drizzle with a bit of the dressing

: top lettuce with the noodle salad

: top with the other half of the steak, sprinkle with toasted garlic

: Steak Salad “Saigon”

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Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

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Getting out of bed in the morning sucks ! 😦
Getting out of bet in the morning to this sweet beauty sucks less 🙂
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Bon Appetit ! Have A Wonderful Day 🙂
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More “Breakfast Of Champions”
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More “Pancakes”
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Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yoghurt

Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

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Preparation :
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: cut fresh pomegranate in half

: remove all seeds

: mix with Greek yogurt, sugar and vanilla extract

: mix well, keep in fridge until serving-time

: mix one cup of flour with four egg-yolk, one tspn sugar, half tspn vanilla essence and enough buttermilk to form a batter, whisk the egg-whites with one tblsp sugar to stiff peaks

: fold the egg whites into the batter

: add washed, DRIED blueberries

: add to a preheated, lightly buttered pan, cook until just set, flip and finish cooking in a 400F oven

: remove pancake to serving platter

: top pancake with pomegranate yogurt, dust generously with castor sugar

: Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

: Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

: Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

: Breakfast Of Champions # 51 – Blueberry Buttermilk Pancake With Fresh Pomegranate Yogurt

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My ChefsOpinion About New York Times Food Critic Pete Wells Recently Published Devastating Review Of Thomas Keller’s Manhattan Restaurant Per Se

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A dish served in an egg shell at Thomas Keller’s Per Se.
Credit Rob Kim Getty Images for Starwood Preferred Guest

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New York Times food critic Pete Wells recently published a devastating review of Thomas Keller’s Manhattan restaurant Per Se.
While I personally respect professionals like Thomas Keller for their skills, media savvy and good luck, NOBODY is infallible.
And please, never forget the other thousands of equally great chefs around the world who serve equally great food (at least) on a daily basis without being recognized on the monumental scale that some (very few) other chefs have had the good fortune to receive. Not for nothing, the saying goes – “The higher they fly, the deeper they fall”
Remember, there are only a handful of artists in any medium whose work will command millions, while an ocean of others will produce innumerable masterpieces which will wither unrecognized and are never seen by more than a handful of lucky patrons. The same goes for food, service and other masterpieces of our hospitality industry.
Those of us who don’t make it big will just have to suck it up and take the reward to which we are accustomed best – a decent salary (mostly) and the happy faces of our guest’s on their way out 🙂
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And yes, sometimes, even the best of us screw up and we need to be told about it in order to be able to make corrections !
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Read more: http://www.mensjournal.com/food-drink/chefs-restaurants/american-fine-dining-isnt-for-you-per-se-20160115#ixzz3xj4XDwH7

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I have just posted a review of this article on my FB site, which resulted in the following comment :
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Larry Campbell :
“Haters… I believe this is an art and some of us are better then others. Don’t hate respect.”
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To which I replied :
“To be a great chef means you are a top craftsman, not an artist.
Our professional label is “COOK”. Chef is a title.
While it is nice to be admired in ones profession, one should not lose sight of reality. Fine dining, at any level is just food, service and environment elevated to the next level. Not magic – just professionals doing their job. The point is that so few folks nowadays have any idea what good food, great service and sublime dining-environment is and are therefore fascinated with the new element of their dining experience and thereby mistake that for extraordinary quality 😦
Food like this has been served in restaurants around the world for ages. Most Americans have never been exposed to any high quality dining experience and are therefore smitten with old hats.
This is not to take away from Per Se and especially not from Thomas Keller, but great dining has been around forever and will continue in thousands of restaurants around the word.
Ballyhoo and/or crappy reviews will not change that.
Gourmets, Bon Vivants and Hospitality-Professionals will make sure that superb dining experiences will live-on, no matter if they are the “In” thing of the moment or not ……..”
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Comments Welcome 🙂
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Beef And Bean Burrito

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Nowadays, most folks are familiar with burritos. International cuisine with its many variations has come to the farthest corners of the world and that’s a great thing. Not so great is the fact that most of the ethnic food has been bastardized to the point of no return. I am not talking about changing and improving the originals, which is fine as long as you can still figure out the origin behind the dish. No, I am talking about replacing good, simple, honest ingredients with cheap crap, third-rate fillers which have the sole purpose to make a buck. When it comes to burritos, I have come across some incredible bad, tasteless excuses for the real thing lately in a variety of “Mexican” eateries here in South Florida. The filling usually has consisted of mainly rice and shredded lettuce wrapped in a tortilla, then re-heated in an oven and served with the usual condiments for laughable prices. Seems that instead of burritos on the plate, there are burros in the kitchen ? ! 😦
I prepare burritos often at home and the one thing they all have in common is the quality of ingredients I use for the filling and the fact that I cook them on a Comal or cast-iron pan to get that great crispy outside so essential to a great burrito (In my Opinion, anyway :-).
As long as you use a great filling, burritos are easy, quick and they ROCK 🙂
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Bon Appetit ! Life is Good !
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More Beef Burritos Here

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Beef And Bean Burrito

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Preparation :
To read instructions, hover over pictures
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: trim a strip stak of all fat and silver skin

: cut into 1/2 inch cubes, season with kosher salt, cayenne pepper and granulated garlic

: saute in a VERY hot pan, add sliced onions, cook until meat is browned on the outside and still very rare on the inside

: remove meat, spread out, let cool to room-temperature

: beans, grape tomatoes, chopped cilantro

: add mexican four-cheese mix, kosher salt, cayenne pepper and garlic paste

: add cooled-down meat, mix all ingredients

: fill flour tortillas

: roll into burritos

: griddle on lightly oiled cast iron pan or comal until flat part is crispy and golden and filling is heated through

: Beef And Bean Burrito

: Beef And Bean Burrito

: Beef And Bean Burrito

: for a bit of a change of the usual suspects, serve burritos with marinated chilies and a crisp lettuce salad sprinkled with bbq’d korn kernels

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Allgäuer Wurstsalat Mit Hörnchen

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Hörnchen means “Little Horns” in German. They are such a wonderful pastry when properly prepared. Unfortunately, to find good Hörnchen (Croissants, Media Luna’s) is increasingly difficult and in some areas downright impossible.
A good hörnchen is as light as a feather, with dozens of air-seperated layers of buttery pastry. Most of the stuff you can buy these days are mass-produced, previously frozen concoctions which have only a faint visual resemblance to a real hörnchen and none of the flavor and texture qualities of the genuine article. Some are not even made with puff pastry 😦
However, there is a silver lining – in my opinion, that stuff is perfectly suitable for a good sandwich or as an accompaniment to a rustic salad.
For today’s lunch I had these babies from a commercial bakery close-by, to share the honors of being my lunch with a “lecker” allgäuer wurstsalat.
Eaten together with the salad, dunked in the rich dressing, they served their purpose as “side bread” well.
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Bon Appetit ! Life is Good !
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Click here for more Hörnchen

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P.S.
If you don’t have access to Fleischwurst (German Bologna) and Allgäuer Bergkäse, you can replace them with Swiss Cheese and American style Bologna
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Allgauer Wurstsalat Mit Hörnchen

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Preparation :
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: julienned cheese, sausage, onions, sliced cornichons, sliced chives

: for the dressing, add ketchup, dijon, red wine vinegar, fresh ground black pepper, garlic paste, kosher salt, mix well, serve with warm hörnchen