EVO

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette


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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit !   Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Click here for  Garlic Confit  on  ChefsOpinion
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Pork Chop “Parisienne” With Orzo Al Pomodoro

Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1:
  Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2:  Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Click here for more  Pasta  on  ChefsOpinion
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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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Pork Chop “Parisienne” With Orzo Al Pomodoro

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

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The first written recipe for  Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern  Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
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The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂
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Here  now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
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Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzanino in Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great  Hans’ Panzanino  you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it :
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“””   Hans’ Panzanino   “”””
(As in Panzanella / Panino)
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And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
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Bon Appétit !   Life is Good !
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Click here for  Panzanella  on  ChefsOpinion
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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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

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Movie Time – Pizza Roll Time

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Yesterday  evening, looking  forward to binge-watch the final four episodes of season one of “The Crown” on  Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and  voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
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Bon Appétit !   Life is Good !
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More  Snacks  on  ChefsOpinion
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More  Pizza  on  ChefsOpinion
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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 in 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 bowl; turn dough in bowl to coat with oil. Cover bowl with 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.

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp And Sardines Pie

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The other day I felt like having pizza.  Or lahmacun.  Or grilled seafood.  Or a nice sardine salad. Or………….
Well, at first I couldn’t make up my mind, but once I opened the fridge and the cupboard, it all came together. The result was this stunner, which was the tastiest seafood pie I’ve ever had. The secret to it’s bedazzling aroma and flavor ? The combination of it’s roasted sardines, shrimp, lot’s of garlic and oregano, the superb pizza dough, the wonderfully fragrant harissa and EVO and a few drops of maggi seasoning.
Can it get any better than this?? Maybe, but not very likely 🙂
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Bon Appétit !   Life is Good !
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Click here for  Pizza Dough Recipe  on  ChefsOpinion
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Click here for  Lahmacun  on  ChefsOpinion
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Click here for  Pizza  on  ChefsOpinion
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Click here for  Seafood  on  ChefsOpinion
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Click here for  Salad  on  ChefsOpinion
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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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