garlic

Fried Chicken&Boursin Sandwich

Fried Chicken&Boursin Sandwich

A great sandwich can be a wonderful dish. Put a few good ingredients together, add some love and voilà, a quick and most satisfying meal can be on the table in minutes, without breaking the bank.
And yet, so many folks at home and in restaurants manage to screw up this simple task.
Substandard ingredients, lack of imagination and the absence of love for what you are doing will all prevent a good sandwich, but rather transform bread and stuff into bahhh……….
Not so this here baby !
While the choice of bread is purely a personal preference, I make most of my sandwiches with toasted sourdough bread or other rustic bread. I just love the texture and taste, but of course, you should use whatever bread rings your bells. The chicken can be grilled or fried, the cheese can be the one you love the most, and the veggies – well, you get the point 🙂
Just make sure you prepare it all with love and gusto, don’t skimp on the good stuff and prepare it with the respect a great sandwich (as well as any other good food) deserves 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here for more  Sandwiches  on  ChefsOpinion
>
>
P.S.
The chicken, while it has the taste and texture of fried chicken, is actually sauteed.
Classic French Cuisine defines sauteed :  “Cooked in fat, not covered by fat”
Classic French Cuisine defines fried :        “Cooked in fat, covered by fat”
In most restaurant settings, one would just fry the chicken in the fryer.
>
>

>
>

>

>

>

Fried Chicken&Boursin Sandwich

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

 

>
>
>
>

Advertisements

Sliced Beef Shanks Braised In Merlot

Sliced Beef Shanks Braised In Merlot

>
Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, braised whole, or, as shown here, braised sliced/cross-cut. But remember, no matter which dish or cooking method you choose, DO NOT overcook the meat. A big part of the appeal of shank is the superb texture of a tender, but NOT falling apart piece of muscle meat. Therefore, simmer the shank very slowly. It might take a long time, (after all the shank is pure muscle), but you will be rewarded with a spectacular texture and mouthfeel which no other cut of meat possesses 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Bulalo  on  ChefsOpinion
<
Click here for more  Shank  on  ChefsOpinion
>
Click here for more  Beef  on  ChefsOpinion
>
>
P.S.
Traditionally, the bone marrow is incorporated into the sauce.
>
P.P.S.
But, also traditionally, the wise cook steals the bone marrow and prepares himself a great snack of “Bone Marrow On Toast” 🙂 .
>
>

>

Sliced Beef Shanks Braised In Merlot

>

Sliced Beef Shanks Braised In Merlot

>

Sliced Beef Shanks Braised In Merlot

>

>

Sliced Beef Shanks Braised In Merlot

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

 

>
>
>
>

Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

>

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.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Liver  on  ChefsOpinion
>
>

P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
>
>
>

Chicken Liver Mousse

>

Chicken Liver Mousse

>

Chicken Liver Mousse

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

 

 

>
.
>
>

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 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Stirfry  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
>
Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
>
<
>

Stir Fried Chicken And Vegetables

>

Stir Fried Chicken And Vegetables

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

>
>
>
>

Roast Cornish Hen With Hearty Veggies (5/60 Dish)

Roast Cornish Hen With Hearty Veggies

<
This is one of those dishes I call a  “5/60 Dish“, which, especially for a home cook, are the most rewarding in terms of the ratio of time and effort to final delicious result.
It simply means that it will only require 5 minutes of preparation and 60 minutes of total time, from the start of prepping to having the dish plated and ready to enjoy.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Cornish Hen  on  ChefsOpinion
>
>
>

Roast Cornish Hen With Hearty Veggies

>

Roast Cornish Hen With Hearty Veggies

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

>
>
>
>

Malbec-Braised Pork Belly With Napa Potatoes

Malbec-Braised Pork Belly With Napa Potatoes

.
For a long time, nobody around here would touch Pork belly with a ten-foot pole.
Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on every menu in town. While this could be a good development, the sad fact is that a tiny portion of pork belly now costs as much as a steak and most preparations leave a lot to be desired.
The smart solution? Cook it at home, naturally 🙂
I grew up with pork belly and most other secondary cuts, as well as offal, so I have been eating this stuff all my life and have a number of recipes for all of them.
Yesterday I prepared pork belly in one of the most simple yet also most delicious way:
Braised in red wine and veggies, served with mashed potatoes.
When I was a kid, my Mom used to mix the mashed potatoes with fresh cabbage to make a very hearty and tasty dish. Although I don’t remember the name of this dish, it stayed in my memory because my brother and I loved it, but my Dad hated it because in his opinion it was not traditional and therefore should not be served for a proper meal. This dish approximates the Italian “Lesso di Patate e Cavolo Verza” and the Irish “Colcannon”. Apparently, my Mom was right-on with her creation 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pork Belly  on  ChefsOpinion
>
>
>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

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

>
>
>
>

Another Day, Another Wonderful Salad (Plus A Great Grilled Chicken Breast)

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

>
In my ongoing (and admittedly, so far not very successful) quest for a more healthful lifestyle, I do eat a lot more vegetables and salads.
Unfortunately, most of the time when I choose a healthy dish for one meal, I offset the good effect with a not so healthy dish for the following meal. But, I keep trying………
Today’s lunch was a rather salubrious choice, grilled lean meat, accompanied by a delicious vegetable salad with olive oil dressing and, for a bit of extra zing, a few pickled chilies and a herb-laden chimichurri.
>
Bon Appétit !   Life is Good !
>
>
Click here to know everything about  Chimichurri
>
Click here for more  Chimichurri  on  ChefsOpinion
>
>
>

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

>

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

>

Red Beet/Broccoli Salad

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


>
>
>
>
>

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

Pork knuckles are without a doubt one of the most loved comfort food by those in the know.
No matter if roasted, braised,  soused , served whole or cut-up in stew’s, prepared any which way – pork knuckles rock ! 🙂
The one featured today is probably the most simple, yet also the best version.
Seasoned with only kosher salt, then braised until very tender and finally roast until super crisp, it is a perfect example of how a great ingredient can easily be transformed into a world-class dish with just a little time and a lot of love 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pork  on  ChefsOpinion
>
>
>

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

>

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

>

Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)

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


>
>
>
>

Shrimp And Ricotta Ravioli With Pangrattato

Shrimp And Ricotta Ravioli With Pangrattato

>
>

Preparing  your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki,  it will be wise to invest a few dollars in a  ravioli mold/press/cutter,  which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Ravioli  on  ChefsOpinion
>
Click here for more  Pierogi/Vareniki  on  ChefsOpinion
>
>
Pasta Dough :
>
Ingredients :
2 1cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste
>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
>
Filling :
>
Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
>
Method :
Coarsely chop the shrimp, add all other ingredients, mix well
>
Shrimp Butter :
>
Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
>
Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
>
>
>

Shrimp And Ricotta Ravioli With Pangrattato


>

Shrimp And Ricotta Ravioli With Pangrattato


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

>
>
>
>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>
>
While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
>
>
Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
>
Bon Appétit !   Life is Good !
>
>
>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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


>
>
>
>