chefsopinion

Today at “Chez Bella” – Bucatini cooked in Red Wine & Buttered Broccoli

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Click here for ” Pasta Cooked In Red Wine” Recipe on ChefsOpinion
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Why “Chez Bella” ??? Because……….click here.
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Bon Appétit ! Life is Good !

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Now that I am back in Germany, seafood is much harder to come by for me than back in Miami, and the variety does not even come close. At least, some of the folks who complained in the past about too much seafood on ChefsOpinion can now be more entertained with a wider variety of meat dishes, since the variety of dishes prepared with meat is so much larger here than there 🙂
However, just like I lusted over the past few Decades for familiar meat dishes from my original home, I now miss the seafood that was so readily available to me on my travels through the Caribbean, South East Asia, South America, the Orient, Alaska, Florida and so many other places along or close to the coasts´ of the World, especially at my other home Florida, where one can always count on ones friendly ?? neighborhood Asian market with their endless fresh/ live seafood selections.
So now, every so often, I will still splurge on a big portion of good-quality seafood for Bella and me, to make sure we don´t lose our touch with that part of happy eating. 🙂
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Bon Appétit ! Life is Good !
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Click here for Tzatziki Recipe
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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

Tzatziki

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Bellas Portion
Initial portion I should say, of course she got more of my tigers (and lettuce with tzatziki, which she loves) 🙂
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: after removing the cooked shrimp, I added a bit of chicken stock to deglaze the pan with the shells

: to serve, she got another tiger on top of the shells

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

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: 16 oz headless fresh black tigers

: peel (tail on), remove black vein,

: season with sweet Thai chili sauce, garlic paste, kosher salt to taste

: stir-fry in 2 tblsp very hot peanut oil until tigers are nearly cooked through, remove tigers, drizzle with lemon or lime juice (finish Bellas portion according to the instruction below)

: for the salsa, mix 1/2 cup diced cucumbers with 1 tblsp chopped onions, 1 tblsp cilantro, chili flakes, garlic paste, kosher salt and lime or lemon juice to taste

: spread some iceberg hearts on a serving plate

: drizzle with Lime Vinaigrette, to with the tigers ; Serves one mein course or 3 appetizers

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

: Tzatziki

: after removing the cooked shrimp, I added a bit of chicken stock to deglaze the pan with the shells

: to serve, she got another tiger on top of the shells

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
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Bon Appétit ! Life is Good !
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Click here for more Sweet & Savory Waffles on ChefsOpinion
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Belgian Waffles Recipe :
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Ingredients :
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2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

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Method :
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In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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

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: prepare the batter according to the recipe above

: pre-heat your waffle iron (the hotter the iron, the crispier/dark the waffles),lightly brush the iron with butter, add the batter (not to much, to avoid overflow), bake until cooked through

: filet 1 ea orange per person Reserve the orange-carcasse

: add fruits of your choice

: melt and slightly brown 2 oz unsalted butter

: add the fruits and sugar to taste

: saute until the fruits are lightly caramelized

: add the juice from the orange-carcasse, cook until slightly thickened

: spread-out the waffls on a heated serving platter, top with the fruit and sauce, sprinkle generously with castor-sugar

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

: Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Click here for more Chanterelles on ChefsOpinion
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Click here for more Poached Eggs on ChefsOpinion
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Veggie Salad With Chanterelles & Poached Eggs

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

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: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

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Happy Holidays To All Friends Of ChefsOpinion, Bella And Hans

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Dear Friends,

As 2017 draws to a close I would like to thank you all for the
time you have spent with me on ChefsOpinion during this eventful 2017.
I wish everyone the most Happy Holidays,
and a healthy, wonderful and prosperous 2018,
filled with love and blessings.
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The best wishes from Bella and me to all of you,

Hans Susser
(Soupi)
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God Bless
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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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) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Pasta on ChefsOpinion
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Click here for more Curry on ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: whisk 4 ea whole eggs, season with kosher salt and cayenne pepper

: cook and drain 1 lb pasta of your choice

: saute 5 oz of mushroom in 4 tblsp clarified butter

: add 1 lb headless, tail-less, peeled and butterflied shrimp, season with kosher salt and cayenne pepper to taste

: remove shrimp and mushroom from pan, reserve

: in the remaining butter, saute 1 lb of fresh vegetables of your choice, season with 1 tsp garlic paste, kosher salt and cayenne pepper to taste, remove from pan, reserve

: add two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant

: add pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until set

: mix the scrambled eggs with the pasta

: add the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4

: (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

: Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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# 1000 !!! (ChefsOpinion’s Post # One-Thousand)

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Dear Friends,
I would like to thank all my readers for being loyal followers of ChefsOpinion for the past four years.
When I started this blog, I was a very different, happier man. My wife Maria was still alive, I was still active and successful in the profession I had chosen more than four decades earlier, and I was still living the good life 🙂
But alas, in 2013 my life took a turn for the worse and all I had to keep me going was my dear Bella and my love for cooking. (And eating).
From that point of view, Bella and ChefsOpinion was what kept me alive and kicking 🙂
Originally, (before the downward spiral of my life), the idea was to build this blog into a professional website and make a living doing so. But I found out soon enough that I did not have the motivation, nor the drive, to build another business from scratch again.
So, after a bit of adjusting, ChefsOpinion became my Culinary Diary.
The reward for spending lot’s of $, time and effort to produce my “Diary” is in my knowledge that I am able to entertain and inspire so many people with my food. Between my direct subscribers, the web-search results and mostly by my fellow linkedin hospitality-professionals, ChefsOpinion has now anywhere from 200 to 2000 hits a day. This is even more remarkable when you realize that most of the dishes I publish are down to earth, “real food” items, which are prepared for the purpose of being enjoyed as good-tasting, enjoyable and easy to re-create meals, not some fancy, over-styled concoction which solely exists to look pretty, as do so many (if not most) of the food-pics you’ll find nowadays on the internet, in books and in magazines.
My pictures are taken free-hand (no tripod or special lighting), with a $100 point and shoot camera. As for my writing, I usually do it at around 3.00 am when it’s quiet and Bella is asleep. No fancy proof readers, no quest to write in a never before seen witty style. If professional photography and professional essays are what you are looking for, ChefsOpinion is not it.
If, however, you are interested and maybe even passionate about food that comes from the heart and can be re-created and enjoyed day after day by you and your loved ones – welcome again to my humble publication.
I am also happy to report that my private life has started to normalize and I am enjoying life as much as possible, even without Maria by my side; but Maria is in my daily thoughts and prayers forever and I will never cease to love her 🙂
So, dear friends, I hope that I can entertain you with my blog for years to come and I hope to see you down the road when it is time to celebrate Post # 2000 🙂
Hans.
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Bon Appetit ! Life is Good !
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P.S.
If you have not subscribed yet, today is a great day to do so – and to tell your friends to do the same 🙂 Thanks !
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Merry Christmas, Happy Holidays And A Wonderful New Year

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Dear Friends,

As 2015 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2015.
I wish you all the most happy holidays and a healthy, happy and prosperous 2016,
filled with love and goodness.
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The Best from me to all of you,
Hans Susser
(Soupi)
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Salad Portuguese

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This beauty of a salad will conclude Week One of “Hans’ Lighter, Healthier Comfort Food” meal plan. (There will be an initial 4 week plan)
For everybody not yet interested in a bit of a healthier lifestyle, I suggest you try this salad anyway. Healthier and lighter food in my case does certainly not mean tasteless and boring. 🙂 (As is the case with so many other lifestyle food suggestions out there) 😦
Now, I understand that sardines are not everybody’s favorite seafood, but as usual, feel free to replace them with the seafood of your preference, such as shrimp, lobster, sole, salmon, clams, mussels, scallops, crab meat, etc.
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Bon Appetit ! Life is Good !
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P.S.
So far I have lost 12 lbs in two weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
If you want to read more about my new, very much improved lifestyle, click HERE.
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P.P.S.
ChefsOpinion will of course keep its original format, content and attitude 🙂
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Salad Portuguese

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: dress frisee salad with mustard/honey vinaigrette, then dress cooked potato wedges, grape tomatoes, sliced onions and stuffed olives SEPERATELY inmustard/honey vinaigrette

: top frisee with sardines in tomato sauce, (PLEASE use a top notch product), sprinkle with freshly ground black pepper

: drizzle with remaining tomato sauce from can

: top with potatoes, grape tomatoes, onions and olives, sprinkle with fresh chervil or italian parsley

: Salad Portuguese

: Salad Portuguese

: Salad Portuguese

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ChefsOpinion’s Sabbatical

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Dear Friend’s,

Due to personal circumstances I have to take a break from ChefsOpinion for the next four to six weeks.
This is mostly because next week I will move from the home I shared for fifteen years with my beloved wife Maria into a small (but very nice) apartment. During the move I will for some time be without internet access and it will also take me a while to set up my new kitchen. As you can imagine, there are many things involved with a life changing move like that, especially when one has to do it all by oneself.
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Anyway, I will try to get everything sorted out as soon as possible and hope to be back again during the middle or end of July 🙂
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In the meantime, you can go back to earlier post’s to get inspiration for your daily meals or to simply drool over some mouthwatering food pictures –
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