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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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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. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Potatoes  on  ChefsOpinion
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
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Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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WHY ARE MOST AMERICAN BURGERS CRAP ? “

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Easy boy’s and girls, just trying to get your attention here. 🙂
But………..

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my  “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of  low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger !     🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
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If you are a burger fanatic, you want to read :  History of the Hamburger

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Ingredients:
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1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

Method:
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Saute 
onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning.  In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve  !   🙂 

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Bon Appétit !   Life is Good !
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Click here for more  Patties  on  ChefsOpinion
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Click here to read all about
Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt,  Faširanci, Perkedel, etc…….


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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Preparation :
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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During my shopping trips to Foodtown Supermarket in Davie, about 5 minutes drive from my home, I usually go to their cooked food section, which has a great selection of Chinese roasted meat – Peking duck, cha siu, roast chicken, etc. I usually buy my dinner there, which I did a few days ago. As usual, my eyes were bigger than my stomach, resulting in leftover char siu for today. What better way to use leftover cha siu than in steamed buns or soup? Making steamed bun dough was out of the question because of ….. laziness :-),  so soup was the order of today, and here is the result 🙂

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Bon Appétit !   Life is Good !
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Click here to read all about  Cha Siu ( 叉燒 )
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Click here for more  Soup  on  ChefsOpinion
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Preparation :
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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

 

 

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While a whole roast chicken is a wonderful thing, my regular grocery store now charges about $ 10.00 for a medium-sized bird (tax included), which makes it just too expensive in my opinion (Not the $10.00 itself, but the fact that a supermarket now can charge $10.00 for a simple, low quality, frozen chicken and get away with it)
Mind you, these are not the never-frozen, super fresh and healthy birds I can get at my Asian grocer, but rather mass-produced, completely tasteless chicken with no texture or taste to write home about. 😦  I guess only us old folks remember how good chicken meat actually tastes 🙂
So, lately I have turned to buy nearly all my chicken (as well as most other meat and seafood) either at my neighborhood Asian/International grocer/butcher, or, for even more bargains, especially beef and chicken, at one of the individually owned latino groceries/butchers, which are in abundance around here, such as Sedanos, Bravo, Presidente, to name a few large chains, as well as the countless Mexican, Cuban, Nicaraguan, Columbian, etc groceries/butchers, which thrive here in South Florida.
A 10 lbs bag of chicken legs, thighs, wings or breasts are usually around $5.00 to $8.00, compared to around $40.00 to $60.00 at my regular store, (or much higher for boneless breasts), with the quality usually notably better at the Latino or Asian/International food stores. The same goes for just about ALL meat, seafood, vegetables and canned food. Which goes to show once again, it helps (big time) to shop around, especially for food, which, like it or not, we use every day of our lives. We all tend to fall into the trap of convenience and shopping at familiar places, while these establishments get ever bigger and more and more expensive, while their quality usually suffers along with their customer service. Some of the huge chains are represented at every corner of town with multi million dollar stores and store managers who make well over $100.000.00 a year. Guess who pays for all that.
While I do enjoy the convenience of a chain store which I have frequented for well over 20 years, nowadays’ I enjoy a bargain even more.
So, while I still purchase certain stuff at my fancy regular place, I also buy most of the expensive items at the “Little Guy’s”.
BTW, I also have started to buy bulk items (canned food/ oils/ paper goods, cleaning supplies, etc, online at Amazon(Prime) and Walmart, which saves me another bundle every month and is even more convenient than my grocer around the corner 🙂
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Bon Appétit !  Life is Good !  (When you can safe a bundle ) 🙂
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Click here for more  Chicken  on  ChefsOpinion
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Grape Tomatoes In Yogurt Dressing Recipe
Prick 1 lb grape tomatoes with a toothpick all over. For the dressing, mix 1/2 cup greek yogurt with 2 tblsp honey, 3 tblsp fresh lemon juice, 1/3 tsp garlic paste, 2 ea sliced scallion stalks, a pinch of oregano and coriander, and cayenne pepper and kosher salt to taste.
Mix with the tomatoes, cover airtight, marinade overnight in fridge.
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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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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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Congee With Mushroom, Carrot & Egg

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Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
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Excerpt from a previous post of  Congee  on ChefsOpinion :
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” 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. .
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Bon Appétit !   Life is Good !
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Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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Comfort Food ! 🙂
We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, etc.
This featured dish is much different, but in its final stage, it represents comfort food just as well as the aforementioned dishes. Although its main ingredients consist of delicate fish filet and juicy shrimp, the generous use of butter and the comforting method of sauteeing all to a golden crisp will make this without a doubt a worthy contender of comfort food at it’s finest 🙂
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Bon Appétit !   Life is Good !
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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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Sautéed Hake, Shrimp & Potato

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Preparation :
To read instructions, hover over pictures
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Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

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No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
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Bon Appétit !   Life is Good !
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Click here for more  Liver  on  ChefsOpinion
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P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
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Chicken Liver Mousse

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Chicken Liver Mousse

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Chicken Liver Mousse

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Preparation :
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Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Stirfry  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
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Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
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Stir Fried Chicken And Vegetables

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Stir Fried Chicken And Vegetables

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Preparation :
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Breakfast Of Champions # 62 – Baked Breakfast Wrap

 

Breakfast Of Champions # 62 – Baked Breakfast Wrap

Here we have the perfect breakfast for dog owners (and everybody else who loves a great breakfast and can wait awhile before breakfast is ready,) 🙂
Once the prep has been done (you can do this the previous evening), just put the wrap into the oven (hot or cold), turn to 375F and walk your dog.
Make sure you are back before the hour is over and you will be rewarded with a perfect breakfast). Generally, the egg inside will take about 35 minutes for a “sunny side up” texture, while additional time spent in the heat will obviously take the egg to the next level of doneness. This doneness will depend on various factors, such as the thickness of the wrap, the thickness of the ham and tomato, the amount of cheese and /or other fillings, and so forth.
When I made this dish the first time a few years back, I took it out of the oven WAY too early, not realizing how much time the egg actually takes to cook inside all these layers. However, if you like this dish, take some notes about the time and temperature you use in order to get it right on future occasions.
Also, and this is even more important, chose a wrap which suits this preparation. If you select the wrong one, the shell will become dry and tough after it’s considerable time in the oven. But if you find the right one (see the pic below for an example), the wrap becomes wonderfully flaky, almost like a puff pastry, as is clearly visible in the pics of the cut wrap 🙂 . The reason why I use two wraps per pocket is that the (RIGHT) wraps add a great flakiness one would not get with a single layer (there is a lot of moisture inside).
I also like to emphasize the importance of the grated parmesan cheese between the moist layers to help keep a proper texture, (you don’t want a soggy mess !) and the importance of brushing the wrap generously with whole butter before baking, both for taste and texture.
As for the sauce, I love to serve this with sweet Thai chili sauce or a honey/herb yogurt. Again – serve it with whatever makes YOU happy ! 🙂
Of course, as with most of the food I publish on my blog,  I recommend using this dish as an inspiration for your very own variations of a baked wrap. I have prepared them with seafood, ground meat, chicken, veggies, with or without cheese, with or without eggs, etc. ( one of my favorites is tomato, onion, sauteed spinach, and brie). Also, although I have this usually for breakfast, it makes a great snack or meal any time during the day or evening.

Bon Appétit !   Life is Good !
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Click here for more  Wraps  on  ChefsOpinion
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Click here for 61 more  Breakfast of Champions  on  ChefsOpinion
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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Preparation :
To read instructions, hover over pictures
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Twice Baked Shepherd’s Potatoes

Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Shepherds Pie  is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth,  using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
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Bon Appétit !   Life is Good !
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Click here for more Twice-Baked Potatoes  on  ChefsOpinion
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Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Preparation :
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