capers

Panzanella & Grilled Pork Chops

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If  you never tried  Panzanella, chances are that a dish using stale bread is on the bottom of your “must try this” list.
After all, nowadays stale bread is usually used either for bread pudding, bread dumplings, or, most likely of all – thrown into the garbage bin.
Now, I have to admit that most bread you can buy is best thrown away after a few days, since it was nothing special to begin with. But if you are a fan of really good bread, it would pain you to throw away some of it just because it has survived a few more days than usual and has become a bit stale. If this happens in my kitchen, I usually slice the bread thick and grill it, which will revive it beautifully and will give a loaf at least another 4 days of good use.
Or, surprise surprise – I’ll make  Panzanella.
The first written recipe for  Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern  Panzanella through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalists still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
If I prepare  Panzanella as a main dish, I usually add boiled eggs, anchovy fillets, capers, garlic paste, roasted marinated peppers and lots of chives and fresh basil and oregano. I don’t soak my Panzanella  in water but rather in a generous amount of dressing of good olive oil, white balsamic vinegar, kosher salt and freshly ground black pepper. I let the salad sit for at least 30 minutes before I dig into it, by which time the dressing has been soaked up by the bread. Usually, I over-eat on this stuff because once I start, I can’t stop until it’s all gone 😦 🙂
However, since I had grilled pork chops with this one, I kept it simple and used only bread, onions, cucumbers, tomatoes, basil and dressing. What a wonderful meal this was…….
So, I hope that next time you have some good, rustic bread which has seen better days, you will give this delicious dish a try 🙂
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Bon Appétit !   Life is Good !
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Panzanella & Grilled Pork Chop

Panzanella & Grilled Pork Chop

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Panzanella & Grilled Pork Chop

Panzanella & Grilled Pork Chop

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Wing Recipe # 1001

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Seems  like everybody and their mother has  THE BEST  recipe for chicken wings, and, I have to admit, I myself have a few of them.
Now this one is definitely among the very best and I hope you will give it a shot.
Maybe you will even agree with me that these wings are among the very best, if not THE BEST OF THE BEST ? 🙂
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Bon Appetit !   Wings Fly !
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More  Wings  on ChefsOpinion
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Wing Recipe # 1001

Wing Recipe # 1001

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Wing Recipe # 1001

Wing Recipe # 1001

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional  wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit !   Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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

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Steak Tartare” –  unfortunately, nowadays it seems that this classic dish is shunned by most people, even if they never tried it.
The obvious reasons are health concerns and the thought of eating a pile of raw meat, even when most folks don’t think twice of eating a rare cooked steak or burger. (What about raw seafood ?!!!)
The truth is,
it can be very dangerous to eat any food raw if it is  not properly sourced and handled.
Therefore, I suggest to eat Steak Tartare only at a place which you can fully trust of impeccable food-safety procedures and an absolutely trustworthy food-source. I personally also eat only Steak Tartare from grass-fed, all organic beef, using only organic, cage free chicken eggs.
But then, when you can be absolutely sure of the proper, safe ingredients, Steak Tartare is a true marvel of classic cuisine.
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Bon Appetit !   Life is Good !
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Steak Tartare

Steak Tartare

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Steak Tartare

Steak Tartare

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there you go........

there you go……..

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sautéed Swai Filet In Brown Caper Butter



This  evening  I tried a new type of fish which I never had before:  Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by  fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit !   Life is Good !

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter



Preparation :

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

add tomatoes, season with salt and pepper

add tomatoes, season with salt and pepper

transfer potatoes to serving dish

transfer potatoes to serving dish

top with fish

top potatoes with fish filets

top fish filets with peeled, sliced lemon

top fish filets with peeled, sliced lemon

add capers to hot brown butter, saute for a few seconds

add capers to hot brown butter, saute for a few seconds

top lemon slices with chopped italian parsley, top wit brown caper butter

top lemon slices with chopped italian parsley, top wit brown caper butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter



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Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One  of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit !   An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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TV Snack – Way Better Than Crappy Chips And Canned Salsa

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Smoked  salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.
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TV Snack-Way Better Than Crappy Chips And Canned Salsa

TV Snack-Way Better Than Crappy Chips And Canned Salsa

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Smoked salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.

Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.

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Smoked salmon, sour dough bread, garlic butter,  sliced onion, capers, basil leaves, guacamole.

Smoked salmon, sour dough bread, garlic butter, sliced onion, capers, basil leaves, guacamole.

Bon Appetit !   Life is Good !

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Breakfast Of Champions # 24 – German Style Breakfast / Vesper

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8.30 am.  These goodies, a huge glass of iced milk and a movie ( Tampopo ). Good stuff 🙂
Happy fourth of July !

Bon Appetit !   Life is Good !
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Breakfast Of Champions # 24 - German Style Breakfast : Boursin, Gorgonzola, Liver Pate, Asiago, Smoked Salmon, Vine Ripened Tomatoes, Capers, Bread.

Breakfast Of Champions # 24 – German Style Breakfast : Boursin, Gorgonzola, Liver Pate, Asiago, Smoked Salmon, Vine Ripened Tomatoes, Capers, Bread.

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” Smoked Goodies ” – Artisanal Smoked Fish

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I  recently run into an old buddy of mine from the cruise ship day’s.
Much to my surprise, Greg is now following his dream of many years,
running a comercial  ” Smoke Shack “.
On the weekend he surprised me with a few (too few  🙂 samples of his
selection and I was amazed by it’s taste and quality.
Unfortunately, his website is not up to the quality of his food, so as soon as
I have the time I will be helping him with it.
In the meantime, here are some of his delicacies which I enjoyed saturday
and sunday :
(Sides are : Sauteed potatoes, onion bread, wasabi, horseradish cream,
onions, grape tomatoes, boiled eggs, scallion, capers, chilies, radish, lettuce)

Captain Greg’s Smoke Shack

Smoked Fish Selection

Smoked Fish Selection

Smoked Fish Selection

Smoked Marlin

Smoked Marlin

Smoked Marlin

Smoked Salmon Filet

Smoked Salmon, Served Warm

Smoked Salmon, Served Warm

Smoked Salmon, Sliced

Smoked Salmon, Sliced

Smoked Salmon, Sliced

Wahoo Filet

Wahoo Filet, Served Warm

Wahoo Filet, Served Warm

Whitefish Dip

Whitefish Dip

Whitefish Dip

Bon Appetit !   Life is Good !
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