cilantro

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

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

: mix julienned red onions with soy sauce, garlic paste, lime juice and sriracha

: mix olive oil, lime juice, chopped capers, chopped cilantro, kosher salt and cayenne pepper

: season wings with kosher salt, granulated garlic and sriracha, fry until crisp on the outside but not completely cooked through, remove from fat, blot dry, season with soy sauce, sriracha and garlic paste

: place on wire rack, bake at 375 until browned

: when top of wings are browned and crisp, remove from oven

: turn wings upside down

: spread onions on top of wings, bake at 375F until onions are caramelized

: remove wings from oven, dredge in the herb-lime seasoning

: plate wings on serving dish, douse with more of the herb-lime seasoning

: Wing Recipe # 1001

>
>
>
>
>

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

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

: Heat tortilla briefly in a hot pan or on a comal

: if not using queso fresco, grate asiago or parmesan

: saute eggs according to your preference (I like mine crispy for this dish), season with kosher salt and chili flakes

: plate tortillas, top with eggs, sprinkle with chili flakes

: top with salsa mexicana, sprinkle with chopped cilantro and cheese of your choice

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

>
>
>
>
>
>

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

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

: saute diced chicken in garlic oil until lightly browned

: add diced spicy Italian sausage and chicken stock, season with grated ginger, kosher salt and cayenne pepper, simmer until sausage and chicken is cooked through, about 4 minutes

: meanwhile, saute finely sliced onions with garlic paste in olive oil until onions are caramelized, reserve

: add shredded carrots to the soup, simmer one minute, remove from heat

: add sliced napa cabbage, finely sliced peppers and chopped cilantro, check / adjust seasoning

: plate freshly cooked casarecce pasta to soup plate, sprinkle with chopped cilantro

: top with the soup, top with the caramelized onions, sprinkle with more cilantro

: 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

>
>
>
>
>

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 !
>
>

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
>
>

: cook mung bean noodles (Cellophane noodles) in salted water

: drain noodles, toss with a bit of sesame oil

: simmer lobster balls in soup until done, about 3-4 minutes

: place noodles in serving bowl

: sprinkle generously with chopped cilantro

: add lobster balls and soup, serve with lime wedges

: Lobster-Balls And Mung Bean-Noodles Soup

: Lobster-Balls And Mung Bean-Noodles Soup

>
>
>
>
>

Chipotle-Chicken Quesadilla

>
>

We owe Mexico a lot for its invention of the quesadilla. It would be difficult to find another dish as addictive yet comes together so quickly with so little effort. Quesadillas are highly adaptable:
Make them a meal with large flour tortillas, or gluten-free with corn tortillas. A little low-fat cheese and a lot of vegetables, and they could almost pass for a health food; on the flip side, a generous pile of shredded pepper-jack could be the remedy for a bad hangover. A good quesadilla is a thing of beauty. It’s crispy and golden brown at the edges, but a bite quickly reveals a soft interior with gooey melted cheese. For this quesadilla I used chicken , which you can replace with other proteins of your choice, such as shrimp, beef, chorizo, etc. For a vegetarian alternative, just omit the animal-protein and add more vegetables.
>
P.S.
As you can see, I dug in with my hands. However, if your boss shows up for dinner, you might want to get out forks and knifes 🙂
?
Provechito ! Viva Mexico !
>
>

Chipotle-Chicken Quesadilla

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

>
>
>

: Guacamole, Sour Cream, Pickled Onions With Peppers & Mini-Corn

: marinade vegetables with lime juice, finely chopped jalapenos, kosher salt and chopped cilantro

: marinade diced chicken for at least 2 hours with kosher salt, lime juice, garlic paste and finely chopped canned chipotles in adobo

: saute chicken until done but still juicy

: remove chicken from pan, set aside

: toast flour tortilla on one side, flip

: top with mexican style shredded cheese mix

: top with chicken

: top with chopped tomatoes and chopped cilantro

: top with more cheese and mashed avocado

: top with another one-side-toasted tortilla, toasted side down

: top tortilla with a plate, invert,

: slide back into pan (or comal), cook very slowly to give the cheese time to melt without burning the tortilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

>
>
>
>
>

Burritos De Carne De Res

>
>
It can be hard to cook REAL Mexican food outside of Mexico because of the difficulty of sourcing authentic ingredients and because preparing AUTHENTIC cuisine is something which usually requires a lot of effort , time and money to duplicate in a foreign land.
Tex-Mex to the Rescue !!!
Tex-Mex is not only easier to prepare but also more acceptable to the typical “Gringo’s” palate than some of the more exotic offerings of real Mexican fare.
So, as usual, I am not trying to be the master of the ethnic cuisine I am preparing, but trying to be as close and simple to the ideas, taste and charm of the ethnic food that inspires me to cook certain dishes.
In this spirit, I prepared these Burritos, which were very plain with just two ingredients for the filling and accompanied by the most basic condiments.
It is not at all close to the food which I have enjoyed traveling in Mexico, living there and actually cooking Mexican food of the highest quality on many occasions, but it satisfies my craving for the food I love so much and remember fondly.
My earliest memory of a Burrito takes me back much further, to the first vacation I spend in Puerto Vallarta in the mid-70’s. It was late at night and after many drinks, lots of dancing and a few puffs of the funny stuff, enormous hunger had me ready for anything. Although this was in a disco, food was available at the bar. I did not know Mexican food (yet) and ordered what, by it’s description on the menu, seemed to be the biggest bang for the buck. I was not at all disappointed, neither with the size, the taste, nor the condiments it came with, especially the spicy sauces. Memories……..
Truth be told, it amazes me how many details I remember about food, places and the people I shared them with, after all these years (Decades, actually) 🙂
>
Viva Mexico ! Live is Good !
>
>
Read more of my memories of Puerto Vallarta
>
All about Mexican Cuisine

All about Tex-Mex
>
>

Burritos De Carne De Res

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

: cubed flank steak, diced onions, chopped cilantro

: heat flour tortillas to make them pliable

: season beef with kosher salt, cayenne papper, garlic paste, cumin and oregano, saute in very hot corn oil until browned but sill rare, add onions, saute until translucent, remove from heat, add chopped cilantro

: spread a generous amount of re-fried beans on tortilla

: top re-fried beans with beef

: roll burritos tightly

: ready to sauté

: brush tamal, griddle or pan with a small amount of corn oil, saute burritos on both sides until golden and heated through

: Burritos De Carne De Res

: Burritos De Carne De Res

: Burritos De Carne De Res

: Burritos De Carne De Res

: Burritos De Carne De Res

>
>
>
>
>
>
>

Curried Lentil Salad With Tandoory-Style Chicken

>
Today, let’s make a salad that is both full of flavor and easy to prepare.
Curried lentils are of course one of my favorite lentil recipes, served either hot or cold (vinaigrette added), by them self as salad or as a sexy side dish (again, either hot or as salad). And tandoori chicken?- well, anytime, please 🙂
While I don’t have a tandoori oven in my kitchen (neither do you, I guess), cooking the chicken without fat in a VERY hot cast iron pan will give satisfying, similar results.
>
Bon Appetit ! Life is Good !

Tandoori Chicken Salad

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

: marinate chicken thighs overnight in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt

: cook lentils by slowly simmering in salted water until soft, but not falling apart

: mix greek yogurt, mayo, mustard, curry powder, turmeric powder, rice vinegar, kosher salt and cayenne pepper

: add lentils, chopped cilantro, diced radish, diced cucumbers and sliced chilies, mix well, check / adjust seasoning

: add chicken to VERY HOT cast Iron pan, cook for about 3 minutes on one side

: turn chicken, turn down temperature a bit, cook until cooked through

: dress lettuce with vinaigrette of your choice

: add lentil salad

: top with chicken breast

: top with a dollop of greek yogurt, sprinkle with chopped cilantro

: Tandoori Chicken Salad

: Tandoori Chicken Salad

>
>
>
>
>
>
>
>

Steak And Pasta Salad With Pickled Onions

>
>
Some of us “Tough Guy’s” might feel a bit dainty when out with our buddies and would like to actually have “just a salad, please” 😦
Well, boys and girls, not with this baby, I’ll guarantee ! Here we have “just a salad” for every real man and every real woman, anytime and anyplace. Buhaaa ! Enjoy ! 🙂
>
Bon Appetit ! Life (and salad) is Good !
>
>

Steak And Pasta Salad With Pickled Onions

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

: onions, chilies, chili flakes, rice vinegar, kosher salt, peanut oil, cilantro

: mix ingredients and let marinade for at least 2 hours

: marinade sliced striploin with soy sauce, garlic oil and sriracha

: sear in a VERY hot pan on both sides (no additional oil required) until browned but still rare

: plate vinaigrette-dressed iceberg salad

: top with vinaigrette-dressed pasta and cucumber salad

: top with steak

: top with onions

: Steak And Pasta Salad With Pickled Onions

>
>
>
>
>
>

Bombay Vegetable Omelette

>
>
Although most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
>
Bon Appetit ! कृपया भोजन का आनंद लीजिये ! (kripyā bhojan kā ānnaṅd lijīyai)
>
>
Link to “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
>
Link to Chelo / Polo
>
Link to Rice
>
>

Bombay Vegetable Omelette

Bombay Vegetables

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

: saute botton mushrooms in clarified butter until starting to brown

: add diced onions, saute until opaque

: add diced peppers, blanched broccoli and blanched cauliflower

: add curry sauce (see link to”easy does it – curry)

: add spinach leaves and a dollop of greek yogurt

: add plenty of chopped cilantro, check / adjust seasoning

: plate veggie-curry

: whisk whole eggs with kosher salt and cayenne pepper

: transform eggs into omelette 🙂

: place egg atop of veggie-curry, add a small dollop of greek yogurt and more chopped cilantro

: Bombay Vegetable Omelette

: Bombay Vegetable Omelette

>
>
>
>
>
>
>

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

>
>
Here you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! – ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

.
Bon Appetit ! Life is Good !
>
>