Cayenne pepper

Today I Ate An Convertible………

Smoked Salmon, Avocado, And Pickled Onions Hoagie
( Convertible With Top Up / Convertible With Top Down )

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Hero,  sub, foot long, hoagie, garibaldi, spuckie, blimpie, torpedo, zeppelin, bomber, poor boy, wedge, or just plain old sandwich –
whatever you call a sandwich made of a long crusty roll split lengthwise and filled with meats/cheese/seafood/tomato/onion/lettuce/condiments and/or anything else from the kitchen sink, this here beauty surely ranks among the best you can find and/or imagine anywhere.
As for naming it “Convertible”  –
Obviously, it’s as good open, with the top down and eaten with a knife and fork; or closed, with the top up, eaten with both hands firmly locked around it  🙂
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Bon Appétit !   Life is Good !
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Click here for  Pickled Onions Recipe (Escabeche De Cebolla)

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Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagie

“The Convertible” Smoked Salmon, Pickled Onions And Avocado Hoagie

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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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Preparation :
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Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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So this is what happened last night –
I was working on this post for ChefsOpinion.
While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics).
Not only does it look like a heart, it also resembles two stylized swans heads and necks, an image we use often in food decoration.
What are the odds ?????
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Bon Appétit !   Love is Good !
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P.S.
It would have been even more awesome if it would have happened on the 14th (Valentines Day),
but then certainly nobody would have believed that it happened by happy chance 🙂 
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Spaghetti With Cabbage, Peppers And Gorgonzola

Spaghetti With Cabbage, Peppers, And Gorgonzola

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Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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Preparation :
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This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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This  Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
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Bon Appétit !   Life is Good !
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Click here for more about  Yuca (Cassava)
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Click here for  instruction on how to prepare  Collard Greens  on  ChefsOpinion
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Click here for instructions how to prepare  Yuca In Mojo
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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Preparation :
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London Broil

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While  you can use just about any flat cut of beef to prepare  London Broil,  “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
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Piri Piri Chicken With Portuguese Fried Rice

 

Piri Piri Chicken

Piri Piri Chicken

Here  we have two beloved Portuguese dishes which are not typically recognized as Portuguese staples (rice) and chicken (piri piri chicken).
Piri piri chicken is a favorite way of preparing chicken/poultry in most parts of Portugal, especially in Lisbon. I remember eating grilled chicken brushed with a spicy sauce in Lisbon way back in the seventies and then twenty five years later again, when I lived on Madeira with Maria, although I did not recall the “piri piri” part until I came across this video on my Portuguese friend’s Peter a few weeks ago (see link below) .
As for “Portuguese fried rice”, any cuisine in which rice features as a staple also has at least a few fried rice recipes, since everybody is used to reheat the leftover rice in a pan and adding “stuff” to it, usually in the form of other leftovers and/or veggies, seasoning, eggs, protein etc.
Grilling over an open fire is, of course, one of the best ways to cook chicken (or most other protein, no matter the country, style of cuisine or occasion. Brushing the meat when it almost ready to be served with a savory, spicy sauce and a squirt of fresh lemon or lime is all one needs to lift said protein (or vegetables) one more step up to reach culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Click here for more info about  Piri Piri Sauce
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Click here for a short video about  Piri Piri Chicken
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Click here for more info about  Food , Dining & Drinks In Portugal
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Pls note :
Piri piri sauce is prepared in a myriad of different ways, depending on the country, region, family preference, etc. The one essential common ingredient is the use of piri piri peppers. Also, the amount of piri piri you brush onto your food depends on your own preference. As you can see in the picture, I love to be generous with my thicker than usual  piri piri 🙂
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Hans’ Piri Piri Sauce Recipe :
4 tablespoons lemon juice, 5 tablespoons olive oil1cup vinegar, 1/4 cup sweet chili sauce (optional), 1 tablespoon garlic, minced, 1 tablespoon paprika, 1 teaspoon salt, 1 tablespoon piri piri peppers ;
Blend all ingredients in a blender until smooth.

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Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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Portuguese Fried Rice

Portuguese Fried Rice

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Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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Preparation :
To read instructions, hover over pictures
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Being a Chef.......
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Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

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When I got up this morning, I had a big craving for egg salad. During the day, in my head, I kept adding ingredients to the egg salad until finally, when it was time to prepare early dinner, this yummy concoction materialized 🙂
Very simple and straightforward, yet a real delicious and pretty dish that can be enjoyed either as a salad with bread on the side or, as I did, on top of toasted bread as a sandwich that left nothing to be desired for Bella’s and my dinner.
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Bon Appétit !   Life is Good !
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P.S.
Personally, I prefer Florida avocados over Haas avocados. Click here to read about the pros/contras of both 🙂
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Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

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Preparation :
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Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


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Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Bon Appétit !   Life is Good !
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Szegediner Gulasch

Szegediner Gulasch

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Szegediner Gulasch

Szegediner Gulasch

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Preparation :
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Poor Man’s Crab Meat Risotto – Kani Kama Risotto

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Residing  close to Hialeah means one can buy a lot of goodies by the roadside from “flying vendors”, who sell anything from the trunk of their cars, – electronics, Christmas decorations, clothes, steaks, flowers, fruit, churros, plants, mani, limes, and of course, “fresh seafood”.
I suspect that most of this stuff comes from a “fell off the truck supplier”, but who knows 🙂
My neighbor, Maribel, showed me some of the bargains she bought yesterday from a roadside seafood dealer and asked me if I can replicate one of her favorite dishes, crab meat risotto. Of course, I was happy to do this for her and her husband, as I do cook at least twice a month for them. I asked her to bring me the crab meat; I had the rest of the ingredients in my larder and fridge, so no problem. Well, to no surprise to me, the $10.00 pack of “crab meat” turned out to be Surimi (Kani Kama). To the seller’s credit, at least it was in good shape and smelled and felt very fresh when defrosted, so I explained to Maribel that I can make a seafood risotto for her and that it would be a great dish, although with a basic seafood taste instead of crabmeat taste. And so I did, using the surimi and clam juice for flavor, and the resulting risotto looked great, tasted great and, most important, it made my neighbors happy. (I assume the “crabmeat risotto” which they usually eat at their favorite restaurant in Hialeah is not exactly loaded with “real crabmeat” either 🙂
So there you have it – a wonderfully tasty and pretty dish for the price of a basic “fish and rice” meal. Mission accomplished! 🙂
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Bon Appétit !   Life is Good !
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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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Preparation :
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The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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Click here for Hans’ Homemade Buffalo Sauce  on  ChefsOpinion
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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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The  style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties,  we served this soup often and it was always a hit as part of a multi-course meal.
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Bon Appétit !   Life is Good !
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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Preparation :
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