chicken

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile - in Florida..........BBQ Floridian Style

Meanwhile – in Florida……….BBQ Floridian Style

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OK,  while you let this sink in, let’s move on to today’s featured dish :
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If  you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
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Bon Appétit !   Life is Good !
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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

 

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Preparation :
To read instructions, hover over pictures
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BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

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A bowl  of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast of Champions  on  ChefsOpinion
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Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Preparation :
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SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having  traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit !   Life is Good !
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Click here for more  Asian Style Noodles  on  ChefsOpinion
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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Preparation :
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Chicken, Matzo Ball And Vegetables Soup – Recipe # 3731

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Another  chicken soup post you say? – well, why not I say – there can never be enough of that beacon of traditional comfort food 🙂
On a rainy day; on a sunny day; on a sad day; on a happy day: Chicken soup, when prepared with love, will make you feel better, no matter what.
So there you have it . Enjoy !
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Bon Appétit !   Life is Good !
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Click here for more  Matzo Balls  on  ChefsOpinion
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Matzo Balls Recipe: 
1 cup matzo meal
3 eggs
3 tblsp oil or rendered chicken fat
1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal)
3 tblsp finely chopped parsley (optional)
Kosher salt and white pepper to taste
Mix all wet ingredients together, then stir in matzo meal, salt and pepper and place in refrigerator for 15 minutes. Shape into golf ball sized balls, drop into boiling water, cover, turn down to a slow simmer and cook for 20 to 30 minutes or until fully cooked (cut one in half to check if it’s done).
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Chicken,Matzo Ball And Vegetable Soup - Recipe # 3731

Chicken, Matzo Ball And Vegetable Soup – Recipe # 3731

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Chicken, Matzo Ball And Vegetable Soup - Recipe # 3731

Chicken, Matzo Ball And Vegetable Soup – Recipe # 3731

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Preparation :
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Chicken And Waffles

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Chicken And Waffles  are deeply rooted in the American south and have become a staple  Soul Food  item. More commonly made with fried chicken and served with gravy or honey and butter, I never really understood the attraction of the dish. However, my own version presented here, with very crisp waffles, sautéed boneless chicken breast and smothered onions in cream sauce has fully won my heart and will be a new standby in my home-kitchen repertoire.
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Bon Appétit !   Life is Good !
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Click here for  Waffle Recipe

Click here for more  Waffles  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Click here to learn how to cook  Perfectly Juicy, Tasty Chicken Breast
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Chicken And Waffle

Chicken And Waffle

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Chicken And Waffle

Chicken And Waffle

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Preparation :
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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Udon  on  ChefsOpinion
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Click here for all about  Udon Noodles
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)


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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
To read instructions, hover over pictures
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Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit !   Life is Good !
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Click here for more  Chicken Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
To read instructions, hover over pictures
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Hearts On Fire

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If  you have followed  ChefsOpinion  for some time, you know that I am very fond of  Offal.
I understand of course that not everybody shares this fondness, but for the most part, in most of the offal dishes that I blog about, the offal can be replaced with more  run of the mill  proteins, such as shrimp, chicken breast, sliced beef and even vegetables.
For the rest of us – offal rock! 🙂
In the past, when my wife and I used to go with friends to  Brazilian Churrasqueiras, everybody thought I was mad when I stuffed myself with grilled chicken hearts, while Maria and our friends enjoyed their Picanha, Entrana, and other more popular cuts. But for me, the meat-course always started with a bunch of chicken hearts. I was only ever able to find them in  Brazilian Churrasqueiras, so I always took advantage of the opportunity to indulge. Nowadays, I go out very seldom, so when the craving for chicken hearts hits me, I have to prepare them myself.
I prepare them in different ways, grilled, braised, fried or simmered in soup.
Last night I felt the need for something spicy, so I prepared the hearts as follows – I seasoned them with soy sauce and lots of garlic, coated them in corn starch and then fried them in pure chili oil. The result was truly “Hearts on Fire ” – they were hellishly spicy from the chili oil but the more subtle-seasoned bok choy toned it down a bit and when eaten together, the result was pure culinary bliss – very tasty,very spicy, very addictive 🙂
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Bon Appetit !   Life is Good !
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How to make Home Made Chile Oil
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Hearts on Fire

Hearts on Fire

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Hearts on Fire

Hearts on Fire

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Preparation :
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Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

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Some  of my favorite food-memories from my time living in Karachi, Pakistan, were the many wonderful dinners Maria and I had at the rooftop restaurant of our hotel, the ” Avari Towers,Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
However, at the time, the roof top was a very exclusive local-fare only restaurant with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me 🙂 .
Anyway, as far as the food was concerned, the restaurants at the Avari were in my opinion by far the best and safest places to enjoy a meal in all of Karachi and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me. So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. Such was the case again yesterday, when I prepared these delicious chicken drumsticks.
For the lack of an tandoori oven, I cooked the drumsticks under high heat under the broiler, which resulted in acceptable taste and texture.
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مزےکری  !   maze karein   !   زندگی اچھی ہے  !   
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Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

Tandoori–Style Chicken Thighs With Pickled Onions And Naan

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Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

Tandoori-Style Chicken Tighs With Pickled Onions

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Tandoori-Style Chicken Drumsticks With Pickled Onions And Naan

Tandori-Style Chicken Tighs With Pickled Onions

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Preparation :
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Today  I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
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Bon Appetit !   Life is good !
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
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Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
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Seasoning Essentials
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On to today’s dinner:
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Preparation :
To read instructions, hover over pictures
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P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
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