chilies

Fajas De Res

patty
>
>
>
To  prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ??  Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
>
Bon Appétit !   Viva Mexico !
>
>
Click here for  Salsa Mexicana Recipe  and  Guacamole Recipe  on  Chefsopinion
>
For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
>
>


>
>
>
>

Advertisements

Nasi Goreng

 

Restaurant Version Nasi Goreng

Restaurant Version Nasi Goreng  >

>
>

Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
>
Bon Appétit !   Life is Good !
>
<
P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
>
>
Click here for more  Fried Rice  on  ChefsOpinion
>
>
>

Nasi Goreng

Nasi Goreng

>

Nasi Goreng

Nasi Goreng

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


>
>
>
>

Pho

>
>
While  Pho comes in many variations and can be served with a plethora of sides, such as finely sliced onions, chili peppers, culantro, lime, bean sprouts, Thai basil, etc, I kept today’s lunch relatively simple but nevertheless very rich and delicious. Preparation was lightning quick, since I had a strong beef stock leftover from yesterday’s “beef and vegetable stew”.
If you prefer your beef paper-thin, you might want to put it in the freezer for a few hours before slicing, but I prefer the texture of the beef the way I sliced it, slightly thicker than usual and thus with a bit more bite to it. Certainly not “original”, but, in my kitchen, cooking for myself and Bella – anything goes. (Well, almost anything 🙂 )
>
Bon Appetit !    Life is Good !
>
All about  Pho
>
More Pho on ChefsOpinion
>
>
>

Pho

Pho

>

Pho

Pho

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


>
>
>
>

Pulled Pork “Havana Loco”

>
>
havana
>

>
For  most of my life I detested the very idea of pulled pork. My professional training as a cook had taught me that if something falls apart, it is overcooked and therefore non grata. In addition, the pulled pork I was introduced to during my early years in the USA was almost always smoked for many hours, then completely inundated in (most of the time crappy) “bbq sauce”.
The whole thing seemed to me to have the texture and taste of some lousy half-smoked cigars mashed-up and mixed with ketchup and vinegar, more often than not served on a limp, tasteless burger bun. As a result, for many years I stayed away from pulled pork.
This changed when I got to travel in Latin America and in Latin American-circles, where pulled pork took on a very different dimension, one which I was finally able to wholeheartedly embrace. Usually braised in the oven for hours, with lots of cilantro, lime, garlic, various citrus juices and sometimes the addition of onions and/or chilies, the pork tastes lively and fresh, not at all heavy or greasy or overly sweet. Usually, it is served with white rice and yucca or a simple salad and most of the time with some kind of spicy, vinegar based condiment.
Below find my own take on pulled pork, as I imagine I would serve it at my imaginary, popular nightspot in a Havana of long-gone times, with hot girls dancing to the Rumba, Mojitos flowing freely and eating, drinking, dancing, making love and enjoying life being the only thing on everybody’s mind……………..
>
Bon Appetit ! Life is Good !
>
>

Pulled Pork

Pulled Pork “Havana Loco”

>

Pulled Pork

Pulled Pork “Havana Loco”

>

Pulled Pork

Pulled Pork “Havana Loco”

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


>
>
>
>
>
>

Executioners Stew

>
>
Of  course you will wonder what possessed me to name this stew Executioners Stew – well, my thinking goes that if I would have one last meal before the executioner would step in, this would be the last supper I would request. While there are many things I would like to have for that macabre occasion, this one combines five of my favorite foods in one single dish :
Soup, chili-peppers, chicken-gizzards, pigs-feet and ox-tripe.
Certainly not worth dying for, but as a last supper – yes sir, please !
>
Anyway, here is to many more years of living the Good Life 🙂
>
Link to  Green Sofrito Recipe
>
All about  Sofrito
>
Link to  Pa Amb Tomà Quet (Tomato Bread)
>

>
Bon Appetit !   Life is Good !
>
>

Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

>

Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

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


>
>
>
>
>
>

Fritto Misto

>
>
It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then ) 🙂

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
>
Buen Apetito !   Viva Italia !
>
>

Fritto Misto

Fritto Misto

>

Fritto Misto

Fritto Misto

>

Fritto Misto

Fritto Misto

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


>
>
>
>
>
>
>
>

>

Salad Florentine

H'LHCF Logo
>
Link to  Hans’ Lighter, Healthier Comfort Food
>
>
Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
>
Bon Appetit !   Live is Good !
>
>
P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding !  – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
>
>

 Salad Florentine

Salad Florentine

>

  Salad Florentine

Salad Florentine

>

serve with vegetable chips and dried fruits

serve with vegetable chips and dried fruits

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


>
>
>
>
>

Chili-Pork Rice Sticks

>
>
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.
>
Bon Appetit !   Life is Good !
>
>

Chili-Pork Rice Sticks

Chili-Pork Rice Sticks

>

Chili-Pork Rice Sticks

Chili-Pork Rice Sticks

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


>
>
>
>
>
>

Tostadas De Camarones

>
>
I am not sure if I should call the this dish “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail”.
It is actually all of the above, so pick the name that best suits you 🙂
All I know is that this was a great dinner after a long day at work , followed by a few hours of running errand’s.
Since I was very hungry and it was already late when I got home, something quick and light was appropriate. After all, at 3.00 am the alarm will sound again and I’ll have to be ready for another long, hard day. I already have started to have my breakfast and lunch according to the “Hans’Lighter, Healthier Comfort Food” Plan, which will start in full on Monday, January 19th. If you are interested, you might want to go to  “Hans’ Lighter, Healthier Comfort Food” for more details. These “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail” would be a typical example of a dinner Item on my monthly “Hans’ Lighter, Healthier Comfort Food” meal plan.
>
Bon Appetit !   Life is Good !
>
>

Shrimp Tostadas

Shrimp Tostadas

>

Shrimp Tostada

Shrimp Tostada

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


>
>
>
>
>

Chili-Kissed Chicken Cutlets With Couscous

>
>
Chili-kissed  you ask ?
Well, who wouldn’t like to be kissed by something hot and spicy once in a while (or maybe often). Certainly these chicken cutlets, which are transformed from ordinary to divine by the addition of fresh chili and plenty of garlic-confit paste. Tasty couscous with lots of bell peppers and sriracha add more flavor and a good quality olive oil, drizzled over the finished dish, rounds out this light and flavorful dinner, which I enjoyed after an extensive walk around the lake with madam, marveling at all the beautiful Christmas and Holiday decorations.
>
Bon Appetit !   Life is Good !
>
>
>
>

Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

>

Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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


>
>
>
>
>
>