garlic paste

Salad Of Endive & Chili Chicken

 

Salad Of Endive & Chili Chicken

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This was such a pleasant salad to enjoy early in the day.
The colors, flavors and lightness of its ingredients brightened the rest of my day and gave me a wonderful, guilt-free lunch. (I am still working on losing some of the many pounds I added while in Argentina.
So far it’s going well, 13 lbs in about one month, while always eating good and plenty. 🙂
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Bon Appétit !   Life is Good !
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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Preparation :
To read instructions, hover over pictures
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P.S.
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This dish is part of my upcoming meal plan –
“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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Click here for more  Congee  on  ChefsOpinion
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Click here to read all about  Congee
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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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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3  lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.

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Click here for  Hungarian Beef Goulash  on  ChefsOpinion
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Click here for   Goulash Soup  on  ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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And  here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
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Bon Appétit !   Life is Good !
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P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
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Click here to read all about  Mexican Torta  on  ChefsOpinion
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Click here to see more  Original Sandwiches  on  ChefsOpinion
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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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avocado, radish, and cucumber salad

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Preparation :
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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Click here for more  Gnocchi  on  ChefsOpinion
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P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard 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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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit !   Life is Good !
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about  Foo Foo
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Click here to read all about  Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, TarulTapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Foo Foo

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

 

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit !   Life is Good !
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drizzle generously with Thai chili sauce

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Remembering  the “Good Old Times”, when I went to Germany I was looking forward to enjoy escargot as often as possible, since in the not so distant past, escargot was one of the dishes which one could find on the dinner menu of most restaurants, usually prepared “A La Bourguignonne” and served in their own shells, but also frequently as soup or in puff pastry.
I was disappointed to find that escargots have mostly gone the way of so many other delicacies ( Tortue “Lady Curzon,  Foie Gras, Duck a la PresseTurtle Steaks, Turtle Stews, Abalone Meunière,  Sole Véronique,  Crab Louie,  Trout Almondine,  Canard à l’Orange, just to mention a few…….
I did manage to find snails on two occasions on the menu, but sadly, both were but a shameful rendition of the once glorious dish (One was escargots a la Bourguignonne, which were burned on top and completely tasteless, the other was escargots in puff pastry, which was served in a soggy puff pastry shell, bound with a tasteless white sauce, deprived of even the slightest bit of the de rigueur Pernod, which is supposed to grace the sauce of escargots in cream.
So, as usual, in order to satisfy my craving, I had to prepare it myself at home. In the past, I have tried to find escargots in the grocery stores around here and sometimes scored, but in the past few years I was not able to find them anywhere anymore 😦 . Thank you Lord for the internet 🙂 . I ordered one dozen cans, which arrived a few days later and made me a happy man indeed.
Here now is the first version of Escargot I prepared…….
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Bon Appétit !   Life is Good !
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Not all meatballs are created equal. Some are different from others,  some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure!  Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Balls  on  ChefsOpinion
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Garlic & Herb Yogurt  recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew


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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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