chef cook

Pork Chop “Parisienne” With Orzo Al Pomodoro

Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
.
Please note:
#1:
  Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2:  Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pork  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Pork Chop “Parisienne” With Orzo Al Pomodoro

>

Pork Chop “Parisienne” With Orzo Al Pomodoro

>

Pork Chop “Parisienne” With Orzo Al Pomodoro

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


>
>
>
>

Advertisements

Bella’s Fault ! (“Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold”)

Greek Lamb Sandwich

>
>
So  today, at around noon, I seasoned and seared this wonderful boneless leg of lamb I bought earlier, then put it in the oven to roast it slowly until rare, let it rest a bit, then serve with a nice salad for a great lunch.
Well, THAT did not happen ! 😦
As soon as I’d put the meat in the oven, Bella insisted that we go for a walk. I thought to myself ok, just around the corner, then back to take care of lunch.
But, as soon as we started our walk, she pulled me towards the park by the lake and I forgot all about the lamb in the oven. Needless to say, when we got back 1.5 hours later, the meat was well done. After kicking myself (mentally), I cut the leg into smaller, flat pieces, wrapped them in alu-foil and put it back into the oven at 375F for another 2,5 hours, at which point the meat was very tender and almost falling apart. I let it cool off a bit, then pulled it into fine shreds with two forks, seasoned it with olive oil, kosher salt, cumin, cayenne, oregano and voilà – the perfect topping for a Greek sandwich.
When I was an apprentice, my chef, Herr Mueller, used to say about cooking:
.
” Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold. “
.
And there you have it ! 🙂
.
Bon Appétit !   Life is Good !
>
>
Click here for more  Lamb  on  ChefsOpinion
>
>
>

Greek Lamb Sandwich

>

Greek Lamb Sandwich

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


>
>
>
>

Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

>
>
I always  wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very cheap economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Gnocchi  on  ChefsOpinion
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method :
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
>
>
>

Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

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


>
>
>
>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

>
>
This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>
Click here for more  Curry  on  ChefsOpinion
>
>
>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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


>
>
>
>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

>
>
Since  I don’t have an outside grill anymore, I “grill” (broil) all my grill dishes in my oven under the broiler on high heat.
Cooking for myself only, this works great for me, it gives me the sought-after “Maillard Reaction”, requires no lengthy grill preparation and on top of all, saves a lot of cleaning effort 🙂
Today I had some delicious beef ribs and a hearty hasselback potato, accompanied by some leftover chimichurri from my last steak dinner. Life is Good !
>
Bon Appetit !   ¡buen provecho!
>
>

More about  Chimichurri
>
More about  Maillard Reaction
>
More  Hasselback Potatoes
>
More  Grilled Beef Ribs on ChefsOpinion
>
>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

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


>
>
>
>
>

Salade De Pâtes

H'LHCF Logo>
>
A simple  pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
>
Bon Appetit !   Life is good !
>
P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
>
More Pasta Salad
Even more Pasta Salad
>
>
>

Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

>

Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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


>
>
>
>
>
>
>
>

Shrimp And Lap Cheong Fried Rice

H'LHCF Logo>
>
Leftover rice –
soup, congee or fried rice ? – that was the question ! 🙂
Well, this time the decision came easy because I also had a few slices of cooked ham and a few small shrimp in my fridge, along with some peppers and fresh eggs. And besides, I’ll have a good fried rice anytime 🙂
This version is very simple and only takes a couple of minutes to prep and execute. Just make sure you use day-old rice – fresh cooked rice is too moist and will not result in good fried rice !
>
Bon Appetit !   Live is Good !
>
>

Shrimp And Lap Chea Fried Rice

Shrimp And Lap Cheong Fried Rice

>

Shrimp And Lap Chea Fried Rice

Shrimp And Lap Cheong Fried Rice

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


>
>
>
>
>
>
>


Salad. That’s It…….

>
>
Today  is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive 🙂
>
Bon Appetit !   Salad Is Good For You !

>
>
P.S.
I just came across this great book which I think should be in every chef’s library:
>
A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
>
>
Salad with asiago cheese and bologna in dijon vinaigrette:
>

Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

>

Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

>
>
Preparation :
>
>

dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

>

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

>

mix with potato salad

mix with potato salad

>

choose a pretty serving dish :-)

choose a pretty serving dish 🙂

>

add greens of your choice with dijon vinaigrette

add greens of your choice with dijon vinaigrette

>

top greens with potato salad

top greens with potato salad

>

top with julienned bologna, asiago and scallions

top with julienned bologna, asiago and scallions

>

Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

>

Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

>

Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

>
>
>
>
>
>
>
>

Pork Shank’s & Lai Fen In Garlic/Ginger Broth

>
>
Usually  we use this cut of the animal to make Osso Buco (originally done with veal shanks), but I love me a hearty soup more than anything else, so I decided to prepare this dish with some pork shanks my friend Curtis dropped off last time he came to visit. Great, simple dinner, bursting with flavor and texture 🙂
>
Bon Appetit !   Life is Good !
>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
Preparation :
>
>

simmer pork shank's in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

simmer pork shank’s in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

>

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

>

add beans to soup

add beans to soup

>

add diced peppers, onions and lap cheong (chinese sausage), check/adjust seasoning

add diced peppers, onions and lap cheong (chinese sausage), simmer two more minutes, check/adjust seasoning

>

add lai fen to serving bowl

add lai fen to serving bowl

>

to serve, top noodles  with meat, vegetables and broth, sprinkle with chopped cilantro

to serve, top noodles with meat, vegetables and broth, sprinkle with chopped cilantro

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
>
>
>
>
>

Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul



Tonight  (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having  just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂


Bon Appetit !   Life is Good !


Click here for  Kimchi  (Kimchee)  recipe


Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

Bulgogi

Bulgogi



Preparation :

rib eye steak

rib eye steak

rib eye steak most fat removed (leave some on)

rib eye steak most fat removed  (leave some on for better taste and texture)

sliced rib eye steak

sliced rib eye steak

sliced beef, scallions, onions

sliced beef, scallions, onions

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

Sukja namul

Sukja namul

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

sukju namul

sukju namul

grilling bulgogi

grilling bulgogi

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi

Bulgogi



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂