cooking

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

>

Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
>
Bon Appétit !   Life is Good !
>
Click here for more  Food and Memories of Portugal  on  ChefsOpinion
>
>
>

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

>

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

>

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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


>
>
>
>

Advertisements

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

>
>
>
So this is what happened last night –
I was working on this post for ChefsOpinion.
While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics).
Not only does it look like a heart, it also resembles two stylized swans heads and necks, an image we use often in food decoration.
What are the odds ?????
>
Bon Appétit !   Love is Good !
>

P.S.
It would have been even more awesome if it would have happened on the 14th (Valentines Day),
but then certainly nobody would have believed that it happened by happy chance 🙂 
>
>
Click here for more  Pasta  on  Chefsopinion
>
>
>

Spaghetti With Cabbage, Peppers And Gorgonzola

Spaghetti With Cabbage, Peppers, And Gorgonzola

>

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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


>
>
>
>

This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

>
>
This  Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
>
Bon Appétit !   Life is Good !
>
<
Click here for more about  Yuca (Cassava)
>
Click here for more about  Mojo
>
Click here for more  Turkey Leg  on  ChefsOpinion
>
Click here for  instruction on how to prepare  Collard Greens  on  ChefsOpinion
>
Click here for instructions how to prepare  Yuca In Mojo
|>
|>

>

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

>

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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


>
>
>
>

London Broil

13

>

While  you can use just about any flat cut of beef to prepare  London Broil,  “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
>
Bon Appétit !   Life is Good !
>
>
>
14
>
14b
>
16
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Piri Piri Chicken With Portuguese Fried Rice

 

Piri Piri Chicken

Piri Piri Chicken

Here  we have two beloved Portuguese dishes which are not typically recognized as Portuguese staples (rice) and chicken (piri piri chicken).
Piri piri chicken is a favorite way of preparing chicken/poultry in most parts of Portugal, especially in Lisbon. I remember eating grilled chicken brushed with a spicy sauce in Lisbon way back in the seventies and then twenty five years later again, when I lived on Madeira with Maria, although I did not recall the “piri piri” part until I came across this video on my Portuguese friend’s Peter a few weeks ago (see link below) .
As for “Portuguese fried rice”, any cuisine in which rice features as a staple also has at least a few fried rice recipes, since everybody is used to reheat the leftover rice in a pan and adding “stuff” to it, usually in the form of other leftovers and/or veggies, seasoning, eggs, protein etc.
Grilling over an open fire is, of course, one of the best ways to cook chicken (or most other protein, no matter the country, style of cuisine or occasion. Brushing the meat when it almost ready to be served with a savory, spicy sauce and a squirt of fresh lemon or lime is all one needs to lift said protein (or vegetables) one more step up to reach culinary heaven 🙂
>
Bon Appétit !   Life is Good !
>

Click here for more info about  Piri Piri Sauce
>
Click here for a short video about  Piri Piri Chicken
>
Click here for more info about  Food , Dining & Drinks In Portugal
>
>
Pls note :
Piri piri sauce is prepared in a myriad of different ways, depending on the country, region, family preference, etc. The one essential common ingredient is the use of piri piri peppers. Also, the amount of piri piri you brush onto your food depends on your own preference. As you can see in the picture, I love to be generous with my thicker than usual  piri piri 🙂
>
Hans’ Piri Piri Sauce Recipe :
4 tablespoons lemon juice, 5 tablespoons olive oil1cup vinegar, 1/4 cup sweet chili sauce (optional), 1 tablespoon garlic, minced, 1 tablespoon paprika, 1 teaspoon salt, 1 tablespoon piri piri peppers ;
Blend all ingredients in a blender until smooth.

>
>
>

Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

>

Portuguese Fried Rice

Portuguese Fried Rice

>

Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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


>
Being a Chef.......
>
>
>
>

Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


>

>

Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Goulash  on  ChefsOpinion
>
>
>

Szegediner Gulasch

Szegediner Gulasch

>

Szegediner Gulasch

Szegediner Gulasch

>
>
>

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


>
>
>
>

NOT !!! The Prettiest Dish Of The Day –

>
– but  without a doubt one of the tastiest dishes of the day 🙂
>

Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

>
Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pizza  on  ChefsOpinion
>
Click here for  Lahmacun  and  Shrimp & Sardines Pie  on  ChefsOpinion
>

Pizza Dough Recipe:

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix into the yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared a bowl; turn dough in the bowl to coat with oil. Cover bowl with a moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
>
>

Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

>

Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

>

Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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


>
>
>
>

Announcing The Grand Prize Winner Of The “2017 Baked Stuffed Pasta World Cup”

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner:  “Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce “

>
>
Ok,  ok, – just kidding.
Its only day 2 of 2017, and there is no  2017 “Baked Stuffed Pasta World Cup”, so I made it up 🙂
However, if there were such a thing as the “2017 Baked Stuffed Pasta World Cup”, I would like to believe that this dish would have won in the following categories:
“Taste”, “Presentation”, “Texture” and “Comfort Food” 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>
Click here for  Tomato Sauce Recipe  on  ChefsOpinion
>
>
>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>
>

>


>
>
>
>

Duck For Dummies………

Duck For Dummies

Duck For Dummies

>
>
Many  folks shy back from preparing duck because of it’s stigma of being difficult to prepare. Now, I admit, duck can be royally screwed-up if you don’t know what you are doing, just like anything else. Many chefs, in order to hoot their own horn,  will also try to convince you that cooking duck, especially a whole duck, is difficult and can only be mastered by an expert. While everything is easy if you are an expert, cooking a whole roasted duck doesn’t have to be difficult or fussy. With just a few hours’ roasting and hardly any work at all, you can have a very tasty, very tender, very juicy bird with very crisp skin.
All you need is a duck (you don’t say), salt, a wire rack and an oven. No need for fancy seasoning, fancy equipment or anything else fancy.  Duck meat is very tasty in itself, so you don’t need to get into complicated spices, glazes, etc. In fact, you only need a sauce with your duck if you serve a starchy side-dish.
If you opt to enjoy the duck by itself, either as a main course or an appetizer, the meat alone, without any distraction such as a side dish or sauce, should make you a happy camper.
The following recipe is absolutely foolproof.
The result looks great, tastes like heaven and its texture is textbook-perfect;  moist and tender on the inside, crackling-crisp on the outside, with all the fat between the skin and meat rendered and with a perfect color to boost 🙂
>
Bon Appétit !   Life is Good !
>
>
Duck for Dummies Recipe:
>
Ingredients:
1 med size duck
Kosher salt to taste
>
Method:
Pre-heat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let duck rest for 10 minutes before carving.
>
>
Click here for more  Duck  on  ChefsOpinion
>
>

Duck For Dummies

Duck For Dummies

>

Duck For Dummies

Duck For Dummies

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


>
>
>
>

Arrachera (Sobrebarriga)

>
>
This  is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
>
Bom Proveito !   Buen Provecho !
>
>
Click here for more  Steak  on  ChefsOpinion
>
Click here for  recipes of  Guacamole, Escabeche De Cebolla and Salsa Mexicana  on  ChefsOpinion

>
>
>

Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

>

Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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


>
>
>
>