cilantro

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Potatoes  on  ChefsOpinion
>
Click here for more  Eggs  on  ChefsOpinion
>
>
>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
>

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

>
>
>

>
>
>
>

Advertisements

Congee With Mushroom, Carrot & Egg

>

Congee With Mushroom, Carrot & Egg

<
“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
>
Excerpt from a previous post of  Congee  on ChefsOpinion :
.
” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. .
>
Bon Appétit !   Life is Good !
>
>
Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
>
Click here for more  Congee  on  ChefsOpinion
>
Click here to read all about  Congee
>
>
>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

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

>
>
>
>

Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

.

Bon Appétit !   Life is Good !

.

Click here for more  Tacos  on  ChefsOpinion
.

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

.

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

.

.

.

.

.

.

 

 

 

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>
>
While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Grits  on  ChefsOpinion
>
Click here for more  Red Beets  on  ChefsOpinion
>
Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
>
>
>

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>

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


>
>
>
>

Steak Salad – Just A Bit Different

>
>
We  have come to expect a steak salad to be mostly beef and greens, usually with an afterthought of a few cucumbers, tomatoes and onions thrown in. (Myself – guilty) 🙂 😦
So today I went into a different direction, with a salad of pickled artichokes, sliced red onions, diced tomatoes, black beans and garbanzos in a delicious sweet chili, garlic confit and cilantro vinaigrette .
The result was a spectacular dish, outstanding in looks, taste and texture.
Definitely a permanent addition to my personal repertoir.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Steak Salad  on  ChefsOpinion
>
>
Sweet Chili, Garlic Confit And Cilantro Vinaigrette Recipe :
Mix 1/2 cup olive oil with 10 cloves of garlic confit, 1 tblsp sweet thai chili sauce, 1 tblsp chopped cilantro, 2 tblsp rice vinegar and kosher salt to taste.
>
>
>

Steak Salad - Just A bit Different

Steak Salad – Just A Bit Different

>

Steak Salad - Just A bit Different

Steak Salad – Just A Bit Different

>

Artichoke & Legume Salad

Artichoke & Legumes Salad

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


>
>
>
>
>

Chili-Shrimp Waffles

>
>
Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good 🙂
The key to the success of this dish  is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
>
Bon Appétit !   Life is Good !
>
>
>
Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
>

>
>

 

Chili-Shrimp Waffles

Chili-Shrimp Waffles

>

Chili-Shrimp Waffles

Chili-Shrimp Waffles

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


>
>
>
>
>

Wing Recipe # 1001

>
>
Seems  like everybody and their mother has  THE BEST  recipe for chicken wings, and, I have to admit, I myself have a few of them.
Now this one is definitely among the very best and I hope you will give it a shot.
Maybe you will even agree with me that these wings are among the very best, if not THE BEST OF THE BEST ? 🙂
>
Bon Appetit !   Wings Fly !
>
More  Wings  on ChefsOpinion
>
>

Wing Recipe # 1001

Wing Recipe # 1001

>

Wing Recipe # 1001

Wing Recipe # 1001

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


>
>
>
>
>

Huevos Rancheros

>
>
I’ve  been “feeling Mexican” this morning 🙂
Solution: Huevos Rancheros, my kind of breakfast, any time of the day 🙂
I have put my own little twist on the original by replacing the chili/tomato sauce with  Salsa Mexicana  and the  Queso Fresco  with freshly grated  Asiago Cheese.
While this is definitely not “Original”, it is the way I like it and the way I always had it while I was living in Mexico (usually replacing the queso fresco with grated parmesan, which was always available, – asiago not so much). But this is of course just a personal preference, so, by all means, go “original” if you prefer.
Serve with fresh guacamole and refried beans.
>
Link to Guacamole
>
Link to Salsa Mexicana
>
All about Refried Beans
>
>
Bon Appetit and have a great day !
>
>

Huevos Rancheros

Huevos Rancheros

>
>

Huevos Rancheros

Huevos Rancheros

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


>
>
>
>
>
>

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

>
>
So  now that summer is finally over (at least according to the calendar), soups will be on the menu more often to warm our frozen bones (or we could turn the A/C from 72F to 78F ?) 🙂
Anyway, I myself never need an excuse to prepare myself a pot of soup, especially any variation of chicken-noodle soup, which I eat as often as twice a week. Following is today’s version :
>
Bon Appetit !   Life is Good !
>
>

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

>

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

Chicken-Noodle Soup With Spicy Sausage And Napa Cabbage

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


>
>
>
>
>

Lobster-Balls And Mung Bean-Noodles Soup

>
>
What  can you do with two small lobster tails ? Well, you could broil them, saute them, grill them, bake them, or you could chop them up.
Now, if you ask yourself what moron would chop up perfectly good lobster tails into a paste, you probably never had a good lobster ball soup. I guess the reason that we don’t see lobster balls in western cuisine (besides the occasional  Lobster Quenelle ) is that we want to see the big bang for the money and lobster balls can’t really compete with the splendor of whole lobster tails strutting their stuff.  But the taste and the texture of lobster balls is something else altogether. Silky-smooth in texture, with the pure taste of sweet fresh lobster, it is a delicacy you should not miss! The preparation is super-easy and can be done successfully even if you are not very experienced in the kitchen. So, next time you purchase a couple of lobster tails, you might want to widen your culinary horizon with this superb dish.
<
Bon Appetit !   Life is Good !
>
>

Lobsterballs And Mung Bean-Noodles Soup

Lobster-Balls And Mung Bean-Noodles Soup

>

Lobster-Balls And Mung Bean-Noodles Soup

Lobsterballs And Mung Bean-Noodles Soup

>
>
Lobster Balls Recipe:
4 oz lobster meat, shredded
4 oz lobster meat, chopped fine into paste
1 ea egg white
1 tblsp coarse chopped yellow corn or 1 tblsp coarse chopped water chestnuts (for texture)
Salt and pepper to taste
Mix lobster-paste, egg white, chopped corn, salt and pepper until well mixed, then add shredded lobster, mix. Shape into 10 to 15 balls, simmer in soup until done, about 4 minutes. Serve at once.
>
For the soup I used vegetable stock. Substitute with chicken stock or seafood stock if you prefer.
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>


>
>
>
>
>