garlic paste

Today I Ate An Convertible………

Smoked Salmon, Avocado, And Pickled Onions Hoagie
( Convertible With Top Up / Convertible With Top Down )

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Hero,  sub, foot long, hoagie, garibaldi, spuckie, blimpie, torpedo, zeppelin, bomber, poor boy, wedge, or just plain old sandwich –
whatever you call a sandwich made of a long crusty roll split lengthwise and filled with meats/cheese/seafood/tomato/onion/lettuce/condiments and/or anything else from the kitchen sink, this here beauty surely ranks among the best you can find and/or imagine anywhere.
As for naming it “Convertible”  –
Obviously, it’s as good open, with the top down and eaten with a knife and fork; or closed, with the top up, eaten with both hands firmly locked around it  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for  Pickled Onions Recipe (Escabeche De Cebolla)

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Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagie

“The Convertible” Smoked Salmon, Pickled Onions And Avocado Hoagie

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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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Preparation :
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Balls Galore

Balls Galore........

Balls Galore……..


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“Chicken Soup With Matzo Balls And Chicken Dumplings” 

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If  you love balls (pun intended?), this soup will make you happy. In my own opinion, these chicken balls (ok then, dumplings ! 🙂 ) and these Matzo Ba… Dumplings 🙂  are some of the best dumplings  you can find .
I have previously published quite a few dishes with matzo balls, but this is the first time I combine them with chicken dumplings.
One would think that chicken dumplings are nothing special, but these certainly are an exception to the sea of mediocre or even outright nasty stuff usually being served as chicken dumplings these days.
Very light and full of flavor, they are a far cry from the stuff which many “cooks” will serve you. How do I know that? Because I have been served so much crap labeled as chicken dumplings that I usually don’t order them in restaurants anymore. Mostly they contain less than fresh meat, lots of fillers and they look and taste as if somebody want’s to punish you by making you eat them.
Not these here baby’s !
Prepared from fresh chicken meat with no fillers, tasty and pretty to look at, accompanied by another gift to comfort food in the form of fluffy matzo balls and served in a strong, delicious chicken broth, this is comfort food as wonderful as it can get 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Matzo Balls  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for  Chicken Soup Recipe  on  ChefsOpinion
Pls note that this chicken soup recipe is just one version of many 🙂
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Balls Galore

Balls Galore

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Balls Galore

Balls Galore

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Balls Galore

notice how juicy the chicken dumplings are………..

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Preparation :
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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 :
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Grits  on  ChefsOpinion
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Click here for more  Red Beets  on  ChefsOpinion
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Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Curry  on  ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
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Not your Ordinary Balls

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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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These  meatballs resemble “Konigsberger Klopse”  more than “Italian Meatballs”.
Made of veal, simmered, then served in veloute, they look and taste very distinct from the meatballs most folks are familiar with.
I hope that with this post I can convince you that there is more to meatballs than the usual suspects in tomato sauce.
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Bon Appétit !   Life is Good !
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Click here for more  Meatballs  on  ChefsOpinion
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Veal Meatball Recipe:

Ingredients:
20 oz ground veal
2 whole eggs
1/2 cup panko
1/2 tsp paprika
1/2 tsp ketchup
1/2 tsp garlic paste
1 tsp dijon mustard
kosher salt and cayenne pepper to taste

Method:
Mix all ingredients well, shape 6 golf ball sized spheres, simmer in lightly salted water until done, about 15 minutes
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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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Preparation :
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No Name Soup

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This delicious soup follows the popular “whatever I find in the larder” principle. 🙂
Today, I found beef bones, mushrooms, canton noodles, eggs, cabbage, chinese sausage and fried shallots, which, together with a bit of time for the broth,  is all you need to prepare this tasty delight.
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Bon Appétit !   Life is Good !
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Click here for more  Soup  on ChefsOpinion
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No Name Soup

No Name Soup

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No Name Soup

No Name Soup

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Preparation :
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Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised  teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think  coq au vin  as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this  “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
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Bon Appétit !   Life is Good !
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Click here for more  Teriyaki Dishes  on  ChefsOpinion
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Click here for Coq Au Vin  on  ChefsOpinion
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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised Teriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Preparation :
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Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This  dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I  always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Bon Appétit !   Life is Good !
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Click here for  Tomato Sauce
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Preparation :
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Gnocchi Alla Via Candia

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Gnocchi  with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time?  Yep, at  Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
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Bon Appetit !   Live is Good !
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Gnocchi Recipe
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More Gnocchi on ChefsOpinion
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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Preparation :
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