cracked pepper

Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
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Bon Appétit !   Life is Good !
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Click here for more  Chicken Wings  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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London Broil

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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.
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Filet Au Poivre Avec Pommes De Terre Lyonnaise

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The  plan was to prepare a traditional pepper steak when I realized that I had no demi glace in the freezer for a proper pepper sauce. I usually have demi glace, tomato sauce and curry base/sauce in the freezer, but today I was out of luck with the demi glace. So there were four options to choose from :

– sit down and cry,
– prep a new batch of demi glace which will take a couple of hours
– use the curry sauce,
– use the tomato sauce.

I decided to go with the tomato sauce and the result was excellent. Very little different from the demi glace version, just as creamy and tasty as a “proper”, traditional pepper sauce. Great lunch in no time 🙂

(Have to prepare a batch of demi glace now )
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Bon Appetit !   Life is Good !
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Traditional Pepper Steak (Steak Au Poivre)
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More Steak @ ChefsOpinion
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Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre Lyonnaise

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Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre Lyonnaise

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