dinner

Pho

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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 🙂 )
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Bon Appetit ! Life is Good !
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All about Pho
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More Pho on ChefsOpinion
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Pho

Pho

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Preparation :
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: slice beef tenderloin into thin slices

: season beef stock with star anise, cinnamon bark, coriander seed, fennel seed, grated ginger, garlic paste, kosher salt and crushed black pepper, simmer until fragrant, strain, check / adjust seasoning

: cook rice vermicelli, drain, rinse

: add vermicelli to serving bowl, add a few drops of fish sauce

: top vermicelli with sliced beef

: ladle simmering stock over beef

: garnish with cilantro, chilies, basil leaves, scallions, fried garlic and scallions

: Pho

: Pho

: Pho

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Chicken In Salt Crust

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One of (culinary) life’s great mysteries for me is that so many people are buying roasted chicken at the supermarket.
Wrapping that chicken in a bag and eat it much later (sometimes hours) ruins both the texture and the flavor. I just don’t get it……… 😦
Yet, to buy a raw chicken, season it with salt, pepper,garlic and a bit of soy sauce, then roasting it in the oven is the most simple yet rewarding way to enjoy chicken.
Actual prep time is a few minutes, and nothing can beat the smell, flavor, crispy skin and moist flesh of a freshly roasted chicken 🙂
Sometimes I treat myself to an even more exquisite chicken, chicken baked in a salt crust. This preparation will not provide a crispy skin, but the divine flavor and moistness of the meat will more than make up for that. And if you have guests, the dramatic presentation and cracking open of the salt crust is most spectacular and well worth the extra effort to prep the crust.
So, either just as a special treat for yourself or when hosting guests, Chicken In Salt Crust will surely be appreciated.
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Bon Appetit ! Life is Good !
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P.S.
I prepared and enjoyed this dish again last night at a friend’s house. Because of the amount of guests, I actually prepared four whole chicken and the meal was a great success.
My friend documented the whole process with her camera so I could use the pics for this post today, but as bad luck would have it, her camera ended up floating in the ice box – kaputt 😦
Therefore, the pictures and text below are from a previous post on ChefsOpinion from 2012 .
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“This is one of my favorite chicken recipes.
Season the inside with sriracha and salt, season the inside with sriracha and chopped cilantro, stuff chicken with orange quarters,lots of garlic and scallions. Then make the salt dough by combining egg whites,salt and flour, pack the chicken in it and bake it until the meat has reached a temperature of of 158. remove the chicken and let rest another 20 minutes before opening the crust. The carry-over heat will take it to a safe 165 temperature.
For most effect, crack and open the crust table side. For condiments and sides, you can go Chinese or western. Because the texture and taste reminds me so much of the time I used to live in Singapore and enjoyed “Singapore Hainanese Chicken Rice”, I usually go Chinese, but just condiments, no rice or vegetables because together with
Bella we usually eat the whole thing in one sitting ! You can of course accompany it with steamed rice and maybe bok choy, or you can go western style and serve a western style vegetable and maybe mashed potatoes or noodles, in which case you probably serve it with a veloute to keep it all moist and tasty.”
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Chicken In Salt Crust

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: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

: Chicken In Salt Crust

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Ultimate Beef Fried Rice

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Yes. I’ve said it – The Ultimate ! The Best ! # 1 !
Some of you might not agree with me, but I can tell you, chances are that this is the best beef fried rice you will ever come across. Period 🙂
It will certainly be different from the fried rice you’ll get at your neighborhood joint and most probably will come close to what you will get in the best of Chinese restaurants or maybe even be better than that. Arrogant I am not. 🙂 But honestly, this was by far the tastiest, best textured fried rice I ever prepared or tasted anywhere, including Asia.
To be real, I know there is better out there, but I myself was not able to find it (Yet).
Maybe the fact that I used leftover sushi rice from yesterday’s chirashi sushi dinner made the big difference. It made it possible to add more moisture to the rice as is normally done while keeping its great texture and not get mushy. Using beef tenderloin was also different, as well as using more than usual egg in the rice. Whatever it was, it worked and made for a simple yet spectacular enjoyable lunch.
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Bon Appetit ! Life is Good !
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Click here for Fan Recipe
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Click here for Sushi Rice Recipe
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Ultimate Beef Fried Rice

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Ultimate Beef Fried Rice

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Preparation :
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: sushi rice, substitute with fan if preferred

: cut beef tenderloin head and tips into dice

: season with soy sauce, granulated garlic, chili paste and cornstarch, let marinade for at least four hours

: soy sauce, chili paste, grated ginger, garlic paste, sugar, sesame oil

: add green peas, kernel corn, sliced scallion and chopped cilantro to sauce

: whisk whole eggs, season with kosher salt

: cook to soft texture, set aside

: saute beef in very hot peanut oil until browned on the outside but still rare on the inside, set aside

: stir fry rice until starting to “pop”

: add beef and sauce to rice, stir fry until fragrant

: check / adjust seasoning

: add scrambled eggs, stir fry another minute

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

: Ultimate Beef Fried Rice

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Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Yesterday I was at the supermarket at 4.00 pm considering what to buy to prepare dinner when I realized I did not feel like cooking dinner but just have a sandwich or fried chicken from the take-out counter.
As I was standing in line for the chicken, it dawned to me what a fool I was, to consider that sorry-looking fried chicken in front of me for dinner. It obviously had been sitting there for hours, greasy, tasteless and with dried-out meat under the too-thick breading, costing $10.00 bucks for a small cardboard box of legs and breast.
After I came to my senses, I went to the frozen chicken section of the store and bought a pack of 5 ea large, plumb legs for $ 8.00. Waiting at the checkout I felt better already, trying to decide how to prepare the legs and deciding on the most simple but tasty preparation, “Glazed Honey/Sriracha Chicken Legs”.
I still did not feel like getting a big production going, so I decided to omit any side dish and just make do with the chicken by itself.
When I got home I put the legs in running cold water and went for a walk in the rain with Bella. Upon return, I made a few cuts to the legs, all the way down to the bone, island style :-).
Then I mixed half a cup sriracha with half a cup of honey, added soy sauce, kosher salt and granulated garlic and brushed that seasoning generously all over the legs and into the cut crevices. Onto a buttered alu-foil they went and into an 385F oven for 50 minutes.
(The cooking time depends on the size of the legs, make sure they are cooked all the way through to the bone on the thickest part and on the joint’s) !
No side dishes diminished my enjoyment of those chicken legs. Four legs for me, one for Bella – just the right size portion for the both of us.
And renewed proof that a fresh-cooked meal is always worth the extra few minutes it takes to prepare it 🙂
Actual prep time – less than 5 minutes. Cooking time – about 50 minutes. Total time – approximately 1 hour !
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Bon Appetit ! Life is Good !
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Sexy Legs – Glazed Honey/Sriracha Chicken Legs

soy sauce, sriracha, honey, granulated garlic, kosher salt

score the legs to the bone

rub with the seasoning

place on buttered rack, covered with alu-foil, bake at 385F for 50 minutes or until done

Sexy Legs – Glazed Honey/Sriracha Chicken Legs

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Steak Salad “Saigon”

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The foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit ! Life is Good !
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Click here for more Pasta Salad
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Click here for more Steak Salad
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Steak Salad “Saigon”

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Preparation :
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: season new york strip with kosher salt, cayenne pepper and granulated garlic, saute or grill to your desired temperature, set steak aside and let rest at least 10 minutes before slicing

: cook, shock in icewater and drain rice sticks

: make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar

: fresh basil

: sliced basil, red peppers, iceberg lettuce, red onions, shredded carrots (if you plan to keep this for more than a few hours, replace the iceberg with cabbage)

: slice the steak

: mix half of the steak, the noodles and the vegetables with the dressing

: tell your dog to be patient 🙂

: almost……….

: spread some lettuce leaves on a serving dish, drizzle with a bit of the dressing

: top lettuce with the noodle salad

: top with the other half of the steak, sprinkle with toasted garlic

: Steak Salad “Saigon”

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Midnight Snack – Good Stuff ! Not Crappy Bags of “Nachos & Salsa”

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Life is Good – mostly because life is what you make of it 🙂
Take the snack I prepped for myself an hour ago for example. Rather than opening an over-prized bag of crappy nachos (Totopos), a can of over-prized, VERY crappy cheese dip and a tub of sometimes surprisingly decent salsa Mexicana, why not grill up a good quality naan and cover it with a few slices of great quality coppa ham, pecorino cheese and a few marinated chilies and pronto ! – great food for about the same price and effort. Life (and a midnight snack) is what you make of it 🙂
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Bon Appetit ! Life is Good !
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Midnight Snack - Coppa & Pecorino Sandwich

Midnight Snack – Coppa & Pecorino Naan-Sandwich

Midnight Snack – Coppa & Pecorino-Sandwich

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Preparation :
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: grill home made or store-bought naan until heated through

: cover with coppa ham

: sprinkle with black pepper

: add thinly sliced tomatoes and a few drops of EVO, sprinkle with kosher salt

: add thinly sliced pecorino and pickled chilies

: Midnight Snack – Coppa & Pecorino Naan-Sandwich

: Midnight Snack – Coppa & Pecorino Naan-Sandwich

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Beef Kebab With Rainbow Puree

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I was thinking of preparing beef kebab and mashed potatoes – which I did, but the name “mashed potatoes” will not do justice to this tasty and colorful potato dish.
So therefore, “Rainbow Puree” was born 🙂
The addition of the sautéed peppers, sun-dried tomatoes and freshly grated horseradish and lot’s of garlic paste lift’s this basic dish to a whole new level…….
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Bon Appetit ! Life is Good !
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More about Kebabs
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Beef Kebab With Rainbow Puree

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Preparation :
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: Cut beef tenderloin head and tips into cubes, cut bell peppers into large dice

: skewer meat and peppers onto water-soaked bamboo skewers, season with kosher salt and cayenne pepper

: saute kebabs in garlic oil until rare, let rest for at least five minutes

: while the kebabs are cooking, squeeze freshly cooked, drained potatoes through a potato-ricer

: chop the peppers-trimmings into coarse pieces, chop oil-preserved sun-dried tomatoes coarsely

: saute the peppers in garlic oil

: to the potatoes add the peppers, tomatoes, chopped cilantro, grated horseradish, kosher salt, cayenne pepper, cream and butter, mix all together, check/adjust seasoning,

: plate the rainbow puree

: top the rainbow puree with the kebab, serve with grated horseradish

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

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EASY DOES IT # 30 – Cinnamon Roll And Fruit-Pudding

Dear Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes (and even pre-cooked dishes) which otherwise might seem too complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.

After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !
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If you are still looking for a great, delicious, good-looking and easy to prepare dessert for your upcoming x-mas feast (or any other feast 🙂 ), give this beauty a shot.
It will take all of about 15 minutes of actual prep time, yet the result is extraordinarily delicious.
I have served mine with just a bit of whipped cream, but a fruit coulis or chocolate sauce will add an extra layer of taste, texture and color.
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Bon Appetit ! Life is Good !
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! Please find an update to this post at the bottom of this page !
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Cinnamon Roll And Fruit-Pudding

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Preparation :
To read instructions, hover over pictures
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: 6 ea store-bought or home-made cinnamon rolls

: break into large pieces, to 2 cups of whole milk add a few drops of vanilla extract, pour over cinnamon roll pieces, soak for 20 minutes

: meanwhile, dice apples , slice bananas

: saute apples in a bit of butter until lightly caramelized

: lightly squeeze milk from cinnamon rolls into a bowl, add 4 large eggs and 3 tblsp honey, whisk until smooth

: add apples, bananas and a generous handful of dried cranberries

: mix together without breaking-up the roll pieces

: fill into lightly buttered baking dish, sprinkle with 2 tblsp of sugar

: bake at 375F for about 1 hour

: when top of pudding is golden brown and pudding has almost set, remove from oven, loosely cover and let rest for 15 minutes

: serve cinnamon roll pudding with whipped cream

: Cinnamon Roll And Fruit-Pudding

: Cinnamon Roll And Fruit-Pudding

: Cinnamon Roll And Fruit-Pudding

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Following, a few pics of the leftovers I served the next day 🙂 ( With added strawberry coulis )
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: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

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Panko Coated Flounder Fillet With Shrimp And Cucumber-Potato Salad

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While I am a great fan of traditional breaded fish fillets, this version, without the egg as part of the breading, is more suitable for a thin and delicate fish fillet such as flounder. Adding the finely diced peppers and sliced scallions to the panko-crumbs give the fish added flavor, while adding rice flour to the mix will help the coating to stick to the fish, as well as ensure a crisp crust. As for the potato salad, just add sliced, salted cucumbers to regular swabian potato salad.
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Bon Appetit ! Life is Good !
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Click here for Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Click here for MORE Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

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Preparation :
To read instructions, hover over pictures
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: Season fish and shrimp with lemon juice, cayenne pepper, granulated garlic and kosher salt

: mix panko bread crums, finely diced peppers, sliced scallions and rice flour ((substitute with corn starch if rice flour is not available)

: dredge fish and shrimp in the panko mix, saute in olive oil on both sides until almost done, then add shrimp and cook both until cooked through but still juicy, remove to absorbent paper

: serve with swabian potato-cucumber salad and lemon wedges

: Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

: Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

: Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

: Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

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Salmon Rillette

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One of my favorite spreads are rillettes, especially pork rillette and salmon rillette. While I have not prepared pork rillette for some time, you can often find salmon rillette in my fridge.
It’s effortless to prepare, yet if properly stored, it will give you many days of enjoyment. (Pork will last for weeks or even months if properly stored). I usually spread it on a slice of rustic bread at breakfast, lunch, dinner or as a snack. Although perfectly delicious by itself on bread, rillette can be even more enjoyable when spruced-up with a wide range of additions, such as capers, raw or pickled onions, cornichons and even topped with eggs for breakfast. Rillette also pairs nicely with steamed or sautéed potatoes and for the adventurous, try incorporating it into a pasta dish. (I have done this with pork rillette and the result was delicious. 🙂
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Bon Appetit ! Live is Good !
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All about Rilettes
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