Food

Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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This dish should have earned two “Best of Show Awards” –
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*Best Tasting Chicken Breast* 
and  *Most Beautiful Chicken Breast* 
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Alas, this baby did not participate in any competition, it just made a wonderful dinner in our home, where it  won  the love and admiration of Bella and myself 🙂
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Bon Appétit !   Life is Good !
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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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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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Fresh Avocado Preserve

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Florida Choquette Avocado

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Here in Florida we have wonderful locally grown Florida Choquette Avocados available, which generally are much larger than the typical California varieties and about 20% less oily.
The texture, smell and taste is also different, and I prefer them to Haas anytime. (Of course, this is a personal preference and not based on quality)
Nowadays, most of us have a wide range of avocado types to pick from, since we are able to buy produce from different parts of the Country and even from around the World during most of the year.
However, when Avocados are in season in Florida, they are VERY cheap and one can buy very large ones for about a dollar a piece. They are usually sold fresh of the tree, which means they are not yet ripe and will need a few more days in your kitchen before they are ready to eat. So far so good, but many times in the past, for whatever reason, when I did not get a chance to eat them on time, they got overripe and the flesh brown and inedible. I hate to throw food away, but for me, until recently, there was no other option. Then, two weeks ago, I again had avocados which needed to be consumed within 24 hours or they would turn bad (I had them on the cupboard for more than a week).
I used my thinking cap for a moment and came up with this simple solution to the problem – preserve them in EVO 🙂
Today, two weeks later, I still had some of it left and used it for a dish of pasta with avocado and sambal. The avocado looked, smelled and tasted as fresh as they did two weeks ago, with no deterioration whatsoever.

Avocado problem – solved !!! 🙂
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Bon Appétit !   Life is Good !
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Fresh Avocado Preserve

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Preparation :
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remove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste

add 1/2 cup chopped cilantro, mash all ingredients coarsely together, check / adjust seasoning; toss with pasta, spread on toasted bread, as salad topping and as condiment for eggs, meat, seafood

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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last, top the avocados with 1/2 inch of EVO to completely seal the preserve; re-seal when removing part of the preserve; keep inside of the container above the preserve absolutely clean

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Red Beet “Pasta” With Mushroom Cream

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If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂

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Bon Appétit !   Life is Good !
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Click here for more  Mushrooms  on  ChefsOpinion
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Click here for Red Beet Leaves Recipe  on  ChefsOpinion
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Red Beet “Pasta” With Mushroom Cream

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Red Beet “Pasta” With Mushroom Cream

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

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Turkey For Singles

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Jimiiiiiiiiii 🙂 

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Because I live alone with Bella,  I have  we have  the luxury of only eating what  I love  we love  to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our  favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made  a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
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Click here for more  Turkey  on  ChefsOpinion

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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

Turkey For Singles

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Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

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

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Suppli al Telefono

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Many fans of Italian fried rice balls are a bit unclear about the difference between Arancino and Suppli.
I found this explanation online which seems to be very accurate to me and should help to calm down future hot-blooded discussions 🙂
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Excerpt from La Piccola Fontana :
“The Sicilian people will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly fried rice ball.

These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant.

You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions.

Supplì, on the other hand, are a Roman specialty usually found in pizzerias and as antipasti. They are often oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle.”
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And there you have it. Clear, once and for all 🙂
As for me, I love both equally, the only difference being that I can eat a bunch of Arancini as a main course, while two Suppli are usually enough and therefore more suited (for me) as an appetizer or snack.
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PS:
There are many different variations of both arancini and suppli, different fillings, different types of rice, tomato sauce added to the rice, etc.
In my opinion, when made and served with love, they are all equally delicious and satisfying 🙂
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P.P.S.
Supposedly, the name Suppli al Telefono stems from the mozzarella cheese which forms into long thin strands (Telephone Lines) when one pulls the supply apart 🙂
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P.P.P.S.
Usually fried rice balls are served with tomato sauce. However, I prefer to eat them with Tonkatsu Sauce
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Bon Appétit !   Life is Good !
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Suppli al Telefono

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Suppli al Telefono

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Suppli al Telefono

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Arancina

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

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My Trip To Costa Rica

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Since I traveled the world and worked in many different countries for four decades, I ended up  having friends all over the Globe. Some of them stayed back in the countries where we met, most, like myself, have moved on to new adventures in foreign places. My Friend George originally hails from Egypt, but after decades of moving from continent to continent and from country to country, he seems to have found his forever-home ??? in Costa Rica.
Since he had visited me a few times in Miami, it was now my time to visit him, so I spend the beginning of October with him and his very lovely family at their beautiful home in Playa Herradura.
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Playa Herradura (Herradura Beach) is a coastal town on the Central Pacific Region of Costa Rica. It is located about 4 kilometres (2.5 mi) north of Jacó in the province of Puntarenas. The name Herradura (horseshoe) refers to the bays horseshoe shape. The town has developed into an important tourist destinations in Costa Rica. This has been in part thanks to Los Suenos Resort and Marina. The resort and related amenities, including a full service five-star Marina, have positioned the town as the Fishing Capital of Costa Rica. The Marina is home to the largest fleet of Sports fishing boats in the country. Located right next door to Jaco Beach and 1 hour from Costa Rica’s primary International airport in San Jose, the Juan Santamaria International Airport (SJO). Apparently,  Playa Herradura and the Jaco Beach region have become the most popular tourist destination in all of Costa Rica, far surpassing the regions where eco-tourism now plays a second fiddle to wild fun at the beach.
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Before I left for CR, George asked me what I wanted to do during my stay, so he could organize some tours and excursions. Of course, traveling in CR was the last thing I wanted to do, and I let him know that. After all, (Pls forgive the arrogant tone of this – “Been there, done that”. 🙂
My Idea of a great vacation nowadays is lounging under a fan on a terrace, eating great meals cooked by others than myself and mostly, the company and conversations of good friends.
That was what I asked for, and that was what I got.
Thanks again George, Anna, Maria and Stefanie for having me and making my stay a wonderful one. 🙂

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Click here to learn about Costa Rican Food
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Life is Good !
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Here now some Pictures of the Costa Rica I did not see and experience this time :
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And here some pics of the Costa Rica I experienced and truly loved :
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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 :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures>
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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂 

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Bon Appétit !   Life is Good !
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Click here for more  Korean Dishes  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Click here to read all about  Capon
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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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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan food is much influenced by the Portuguese, so the ingredients and seasoning often differ a bit from the usual Indian suspects. In the 70’s I spend a few months in Goa, living in cheap housing right on the beach. If one was able to forego typical western luxuries such as A/C, running water and fork and knife, living on $ 3.00 a day was possible most of the time.
Those were the days of free love, cheap booze and even cheaper “tobacco”, so life was a constant, carefree blast. And to top it all off, the food, even as it was dirt-cheap, was always great, tasty, in abundance and available around the clock. (Important because of the “tobacco”) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Goan Food  on  ChefsOpinion
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Click here for more  Indian  Food  on  ChefsOpinion
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Click here for  Garam Masala Recipe  on  ChefsOpinion

Click here to read all about  Goa

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan Tandoori Pork Ribs With Aloo Palak

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

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