Cayenne pepper

Seafood Salad

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This afternoon I went to my fishmonger with the intention to get a fresh trout or a small snapper for a light dinner of fish and salad. What I came away with instead were the following:
Caviar, snow crab legs, king crab legs, clams, mussels, shrimp and crayfish. A short trip to the grocer for some endive, iceberg, grissini and a lemon, then five minutes of preparation and BINGO ! – best meal of the month 🙂
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Bon Appetit ! Life is Good !
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P.S.
I got a bit carried away with the amount of pictures here, but this stuff is just too sexy and beautiful not to show off and drool over 🙂
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P.P.S.
If you wonder why there is no “fru fru” on this dish – I believe these beauties need no embellishment other than them self.
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Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Preparation :
To read instructions, hover over pictures
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: steam clams in white wine and butter with a bit of salt and cayenne pepper

: when clams start to open, add mussels, steam until mussels open, remove from heat

: season scallops and shrimp with kosher salt and cayenne pepper, saute in garlic oil, remove from heat

: dress endive and iceberg with vinaiggrette, butter sour dough bread with unsalted butter, top with caviar

: place all items in a pleasant arrangement, serve with fresh lemon

: the only utensil you need is a nutcracker for the crab legs, for everything else (including the greens), get your hands dirty………

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Peperonata & Chicken Parisienne

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Click here to link to “Hans’ Lighter, Healthier Comfort Food”
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Wednesday Dinner – Week Two
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While peperonata (peperonate) is a classic, well established Italian dish, this version is adapted to my personal preference of taste and texture.
I used the traditional olive oil, garlic, onions, tomato paste and basil, but instead of the usual mixture of different-colored bell peppers, I used a variety of chilis with different colors and various levels of spiciness, from sweet to very hot. Also, instead of cooking everything down to a soft mash, I left the vegetables with a bit of a bite to make the texture more pleasant. All in all, a successful, different and modern take of a classical dish 🙂
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Bon Appetit ! Life is Good !
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Preparation :
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: blend a/p flour with cayenne pepper, granulated garlic and kosher salt, pat chicken brest dry, dredge in flour mixture

: dip chicken breast in whisked egg

: saute in vegetable oil until golden and crisp

: saute diced white onions, sliced scallions and garlic paste in olive oil, add capsicum of your choice (bell peppers, chilis or combination thereof), add tomato paste, a bit of chicken stock, kosher salt and cayenne pepper, simmer for three minutes,, add fresh basil, check / adjust seasoning

: plate peperonata

: top with chicken parisienne

: Peperonata & Chicken Parisienne

: Peperonata & Chicken Parisienne

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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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If there is a heaven, ( I know for sure that there is a hell), I believe this dish will be served there at least once a month……….
Crispy fried noodles and braised pork belly – a match made in heaven, available for us sinners now – down here on earth, no less 🙂
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Bon Appetit ! Life is Good !
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Preparation :
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: season porkbelly with salt and saute until golden brown

: when brown, remove pork and set aside

: saute onions in garlic oil until lightly caramelized

: add hoisin sauce, grated ginger and garlic paste

: add oyster sauce

: add soy sauce

: add sriracha

: return pork to pan, add water

: simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

: braised pork, ready to be cut

: cut pork into bite-size pieces

: chinese egg noodles

: cook in boiling salt water, drain

: fry in peanut oil until crispy

: flip noodles, fry on the other side until crispy

: serving platter

: plate noodle pillow

: top noodles with generous amount of onion/sauce

: top with sliced belly

: sprinkle with sliced scallions

: Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Week Two – Tuesday Dinner

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Grilled ~~Roman~~ Romaine Feast
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Who on earth would object to lighter, healthier food if it comes prepared and presented like this mouth-watering salad ? ! 🙂
The grilled romaine salad is a marvel of taste and texture, just make sure you don’t overcook it on the grill. The outside should have nice grill mark’s, while the heart should still be crispy, Use a strong dressing, so it will not be overpowered by the charred taste of the salad’s outer leaves. As for the other veggies, use whatever you have available and you think will be enhanced by grilling. If smoked salmon is not your thing, use any other protein, grilled, smoked or sautéed.
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Bon Appetit ! Life is Good !
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Grilled Romaine Feast

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Preparation :
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: blanch asparagus and carrots in salted water, shock in ice water

: season all vegetables with kosher salt, cayenne pepper and garlic oil, grill until nicely marked and charred to your taste

: nicely going………..

: arrange grilled items on serving platter, drizzle with honey mustard vinaigrette

: drizzle all veggies generously with thai chili sauce, add guacamole and salsa mexicana for dipping

: add smoked salmon, drizzle with lime juice, sprinkle with capers and sliced scallions, top with grated horseradish

: Grilled Romaine Feast

: Grilled Romaine Feast

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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

there you go……..

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Preparation :
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: ground rib eye, most fat trimmed of

: seasoning for steak tartare

: egg yolk, anchovy paste, garlic paste, black pepper, onion, gherkins, capers, maggi, mustard, kosher salt, wasabi

: add seasonings to meat

: mix seasonings with meat

: cheddar/jalapeno bread

: grill bread, let cool to warm, spread generously with unsalted butter

: Steak Tartare

: Steak Tartare

: there you go……..

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Trottole Alla Fortunello

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Although this dish might not look very “light and healthy”, the small portion served makes it as promised – “Hans’ Lighter, Healthier Comfort Food”. (I share the portions pictured with one of my neighbors) 🙂
I have, contrary to classic cooking methods, omitted to saute the coppa ham, prosciutto ham and the salame. I rather love the taste and texture of the protein without sauteing them over piping hot pasta (make sure you slice the coppa, prosciutto and the salame paper-thin), but as usual, if you prefer to saute them, don’t hesitate to do so.

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Bon Appetit ! Life is Good !
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Trottole Alla Fortunello

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Preparation :
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To read instructions, hover over pictures
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: saute garlic paste in its own oil without browning

: add heavy cream, season with kosher salt, cayenne pepper and nutmeg

: simmer until thickened

: add blanched edamame and sweet corn, simmer one more minute

: add finely grated parmigiano reggiano

: plate pasta / vegetables

: top with paper-thin sliced salame

: add coppa ham, salame and prosciutto

: sprinkle with finely grated parmigiano reggiano and italian parsley

: Trottole Alla Fortunello

: Trottole Alla Fortunello

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Cauliflower Soup With Orzo & Shrimp Salad

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Today’s post on “Hans’ Lighter, Healthier Comfort Food”

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Week One – Thursday Dinner
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“Cauliflower Soup With Orzo & Shrimp Salad”
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Click here to see all pictures and Cooking Instructions
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At first I had planned to make a whole-baked cauliflower “Mornay“, but then I decided to prepare something a bit more exiting and I came up with this Beauty 🙂
I actually had it twice –
The first time, (inside, with the a/c blazing as usual) freshly prepared, with the slightly warm salad added to the piping hot soup .
The second time, (outside on the porch in the hot sun) both salad and soup chilled and refreshing.
Both versions were very tasty and satisfying, absolutely fit to be added to my list of all time-favorite soups.

Note: In order to be perfect, the soup must be blended until perfectly smooth and silky.
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Bon Appetit ! Life is Good !
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Cauliflower Soup With Orzo & Shrimp Salad

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Chili-Pork Rice Sticks

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If this dish looks too spicy for you – relax 🙂
– The amount of chilies you can see in the pictures are good for my personal palette, but you should add the type (heat level) and quantity you prefer. I suggest you add chilies which are slightly milder than you can tolerate, so that you can add more of them and get that rich, fruity capsicum taste which you can only get by biting into a whole, fried or sauteed chili.
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Bon Appetit ! Life is Good !
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Chili-Pork Rice Sticks

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Preparation :
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To read instructions, hover over pictures
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: season ground pork with five spice powder, salt and black pepper, saute in peanut oil

: add lots of sliced onions, stir fry until onions are translucent

: add chilies of your choice, garlic paste

: add ponzu seasoning, soy sauce

: add hoi sin sauce, oyster sauce

: add water, a dash of sugar, chopped cilantro, simmer for three minutes, check / adjust seasoning

: meanwhile, soak rice sticks in water for ten minutes, cook in boiling water for three minutes, drain, mix with sesame oil

: serving dish

: plate noodles

: top with chili-pork, sprinkle with cilantro

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

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Week One – Tuesday Dinner

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Today’s post on “Hans’ Lighter, Healthier Comfort Food”

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Week One – Tuesday Dinner
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Chicken Noodle Soup
(Cornish Hen, Whole Grain Pasta, Broccoli)
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Bon Appetit ! Enjoy a Healthy, Happy Life !
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Salad Tessinoise

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Preparation :
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To read instructions, hover over pictures
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: brush a large, thin slice of whole wheat bread with garlic oil, sprinkle with grated swiss cheese

: dress arugula with honey/mustard vinaigrette, plate

: add gratinated bread and sliced swiss cheese

: sprinkle generously with sliced radish, mixed diced dried fruits and toasted cashew nuts

: Salad Tessinoise

: Salad Tessinoise

: Salad Tessinoise

click here for an extensive list of natural sweeteners

click here for high fiber fruits (and other high fiber foods)

click here for a selection of leafy salad greens

click here for an extensive list of vegetables

click here for a selection of leafy salad greens
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Pierogi With Onions, Salami And Peas

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You might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
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Bon Appetit ! Life is Good !
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Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas “

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Pierogi With Onions, Salami And Peas

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Preparation :
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To read instructions, hover over pictures
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Below find my own pierogi recipe :
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Ingredients :

Potato / Cheese Filling
2 oz soft butter
medium small diced onion, sauteed
2 oz greek yoghurt
2 cups cold mashed potatoes
2 oz grated pepper jack cheese
salt & pepper to taste
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Pierogi Dough
3 large eggs
6 oz sour cream or greek yoghurt
3 cups all-purpose flour, sifted
1 tablespoon baking powder
salt to taste

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.

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