granulated garlic

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>
>
Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Curried Dishes  on  ChefsOpinion
>
Click here for more Chicken  on  ChefsOpinion
>
Click here for more Pasta on  ChefsOpinion
>
>

>

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>

>
>
>

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

>
>
>

>
>

>
>
>
>

Advertisements

Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

>
>
This  sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain),  crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Sandwiches  on  ChefsOpinion
>
Click here for more  Pulled Pork  on  ChefsOpinion
>
>
>
>

>
>
>

 

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

 

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

>

lightly toasted sourdough bread, whole grain Maillard mustard

>
>
>

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

>
>
>

>
>
>
>

Sautéed  Chicken Thighs

>

Sautéed  Chicken Thighs

>
>
Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony………….  😦 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

>

pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

>

almost……….

>

Sautéed  Chicken Thighs

>

Sautéed  Chicken Thighs

>
x
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>

 

>
>
>
>

Beef And Bean Burrito

>
>
Nowadays,  most folks are familiar with burritos. International cuisine with its many variations has come to the farthest corners of the world and that’s a great thing. Not so great is the fact that most of the ethnic food has been bastardized to the point of no return. I am not talking about changing and improving the originals, which is fine as long as you can still figure out the origin behind the dish. No,  I am talking about replacing good, simple, honest ingredients with cheap crap, third-rate fillers which have the sole purpose to make a buck. When it comes to burritos, I have come across some incredible bad, tasteless excuses for the real thing lately in a variety of “Mexican” eateries here in South Florida. The filling usually has consisted of mainly rice and shredded lettuce wrapped in a tortilla, then re-heated in an oven and served with the usual condiments for laughable prices. Seems that instead of burritos on the plate, there are burros in the kitchen ? ! 😦
I prepare burritos often at home and the one thing they all have in common is the quality of ingredients I use for the filling and the fact that I cook them on a  Comal  or cast-iron pan to get that great crispy outside so essential to a great burrito (In my Opinion, anyway :-).
As long as you use a great filling, burritos are easy, quick and they ROCK 🙂
>
Bon Appetit !   Life is Good !
>
>
More Beef Burritos Here

>
>

Beef And Bean Burrito

Beef And Bean Burrito

>

Beef And Bean Burrito

Beef And Bean Burrito

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


>
>
>
>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

>
>
Since  I don’t have an outside grill anymore, I “grill” (broil) all my grill dishes in my oven under the broiler on high heat.
Cooking for myself only, this works great for me, it gives me the sought-after “Maillard Reaction”, requires no lengthy grill preparation and on top of all, saves a lot of cleaning effort 🙂
Today I had some delicious beef ribs and a hearty hasselback potato, accompanied by some leftover chimichurri from my last steak dinner. Life is Good !
>
Bon Appetit !   ¡buen provecho!
>
>

More about  Chimichurri
>
More about  Maillard Reaction
>
More  Hasselback Potatoes
>
More  Grilled Beef Ribs on ChefsOpinion
>
>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

>

Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

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


>
>
>
>
>

Hickory Smoked, Panko Crusted Bone-In Ham Steak

>
>
Here  we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple  ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with  simple ingredients  should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things,  in variation.
Well, there you have it : Another  ChefsOpinion 🙂
>
Bon Appetit !   Life is Good !

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
Preparation :
>
>

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

>

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

>

almost......

almost……

>

saute onions in butter until lightly caramelized, add garlic confit paste

saute onions in butter until lightly caramelized, add garlic confit paste

>

add cabbage and peppers, saute until cabbage starts to wilt

add cabbage and peppers, saute until cabbage starts to wilt

>

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

>

plate cabbage on serving dish

plate cabbage on serving dish

>

top with ham steak

top with ham steak

>

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
>
>
>
>

Grilled Chicken, Grilled Shiitake & Creamed Spinach

:

Comfort food  at it’s easiest, it’s quickest and it’s best. Once the spinach has been blanched  (I always keep some in the freezer for occasions like this),  the whole shamukus does not take more than fifteen minutes to prepare, ideal for a lazy day-off  lunch while watching a good movie ( Captain Phillips )

Bon Appetit !   Life is Good !

Click here for  Creamed Spinach  recipe

 

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



Preparation :

season chicken and shiitake with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carryover heat will cook chickento a perfect 165F

season boneless chicken tights  and shiitake mushroom with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carry-over heat will cook chicken to a perfect 165F

place creamed spinach on a serving dish

place creamed spinach on a serving dish

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂







Chinese Salt & Pepper Scallops With Egg Fried Rice

>
>

This  was one of Maria’s favorite dishes. Whenever we went to have chinese food at a restaurant or when she wanted to have something special at home, she would ask for salt & pepper scallops or salt & pepper shrimp.
So, enjoying this meal tonight was a bittersweet affair. I really loved the food, but it is so damn tough to be reminded of a lost loved one all day long, by everything one see’s, hear’s and does, even by the food one eat’s. At least I had Bella next to me , sharing the food and giving me good company 🙂
>
For the scallops, season with kosher saltfive spice powderwhite pepper,  ground szechuan peppercorn and granulated garlic. Mix egg white and rice flour into a thin batter, dredge scallops in it and saute in peanut oil until cooked almost through. Remove and rest on absorbent paper until serving.
>
For the rice, saute garlic paste, finely diced onion and grated ginger in peanut oil until fragrant. Add day-old rice and fry until rice starts to puff. Make a well, add more peanut oil and scramble some whisked eggs in it until set. Add sliced scallion, kosher salt, white pepper and sesame oil. Stir fry until all ingredients are well mixed. Check seasoning. Adjust if necessary.
>
To serve, top the rice with scallops and sprinkle with finely sliced scallions

Bon Appetit !   Life is Good !   (even when it’s sad sometimes)
>

Chinese Salt & Pepper Scallops With Egg Fried Rice

Chinese Salt & Pepper Scallops With Egg Fried Rice

>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
>
>
>
>