Grape Tomatoes

Veggie Salad With Chanterelles & Poached Eggs

:
:
BUT FIRST, THIS :
.

:
:
One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for more Salad on ChefsOpinion
:
:
Click here for more Chanterelles on ChefsOpinion
:
:
Click here for more Poached Eggs on ChefsOpinion
:
:
:

Veggie Salad With Chanterelles & Poached Eggs

:
:

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

:
:
:

: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

:
:
:
:

Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

:
:
This soup contains four of my most beloved food-ingredients :
Strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat.Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Serve the soup with the whole shank slice, bone-in (with the bone marrow), or, for convenience, remove the meat from the bone and cut into bit-size pieces, then remove the marrow from the bone and divide it between the soup plates, top with the rest of the ingredients and the broth.
:
Bon Appétit ! Life is Good !
:
:
Click here for more Soup on ChefsOpinion
:
Click here for more info about Schupfnudeln
:
Click here for more info about Maultaschen
:
:
:

Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

;

Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

:
:
:

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

:
:
:

: blanch 2 ea thick beef shank slices (think Osso Bucco), drain and rinse, put into a large pott with 3 qt of water, season with 2 ea star anis, 1 tblsp garlic paste, 2 tblsp kosher salt, 1 tsp grated ginger and cayenne pepper to taste, simmer until meat is tender but NOT falling apart (This should take about 2 – 3 hours ) (at this point, there should be about 1 qt broth remaining, if not, adjust

: cut 2 cup onions, 2 cup carrots, 1/2 cup scallions and 1 cup Italian parsley

: clean/wash 20 ea grape tomatoes, remove vine

: cook at last two types of pasta of your choice, drain, reserve

: when the meat is tender, remove from broth, keep meat warm /moist under a dry kitchen towel

: add the carrots and onions to the broth, simmer until tender but NOT mushy

: add the cooked pasta and the grape tomatoes and scallions

: remove from heat, check/adjust seasoning

: place the beef on the bottom of a serving bowl, top with the soup, pasta and veggies, serves 2 when served as a main course, when removed from bone and cut, makes 4 generous appetizer portions

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

:
:
:
:

Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for more Salad on ChefsOpinion
:
Click here for more Melon on ChefsOpinion
:
Click here for more Octopus on ChefsOpinion
:
Click here for Salsa Verde Recipe (Fresh) on ChefsOpinion
:
:
Click here for Pictures of Quintana Roo:
:
:
:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
:

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

:
:
:

: to 1 cup cold salsa verde add 1 12 oz can of the very best octopus in olive oil you can find (include about 1 tblsp of the oil/marinade), add kosher salt and chili sauce to taste

: add a piece of thick-sliced watermelon divided into five equal sections, top with 2 cup cut iceberg salad, five ea grape tomatoes and some finely sliced red onion rings, all dressed in an oil and vinegar vinaigrette, top with the marinated octopus, sprinkle with chopped cilantro

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

: Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
:
:

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

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

: wash and pat dry one cornish hen per person, season with 1 pinch sweet paprika and kosher salt and cayenne pepper to taste

: to a ovenproof dish add 2 oz whole butter, 3/4 cup baby carrots, 1 small cubed onion and 8 ea grape tomatoes, season with kosher salt and cayenne pepper to taste

: top the veggies with the hen, place on a rack and roast in a preheated 385F oven until the hen is fully cooked, 40 to 50 minutes

: when the hen is fully cooked (40 to 50 minutes, depending on size), remove from oven and set aside to rest for 5 minutes

: strain the braising liquid into the northern beans

: while the hen is resting, heat 1/4 tblsp garlic paste with the liquid and fat from the braised hen and vegetables

: add 1 ea 6 oz can drained and rinsed northern beans, 1 tblsp chopped cilantro, leaves from 1 sprig of thyme, kosher salt and cayenne pepper to taste, saute until beans are heated through

: plate the beans on a serving plate

: top with the braised vegetables, top with the roasted hen

: Roast Cornish Hen With Hearty Veggies

: Roast Cornish Hen With Hearty Veggies

: Roast Cornish Hen With Hearty Veggies

>
>
>
>

Gnocchi With Creamed Leeks And Grape Tomatoes

>
>
I always wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very ~~cheap~~ economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
>
Bon Appétit !   Life is Good !
>
>
Click here for more Gnocchi on ChefsOpinion
>
Gnocchi Recipe:
>
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
>
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.
>
>
>

Gnocchi With Creamed Leeks And Grape Tomatoes

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

: saute 2 med size onions in 4 oz whole butter, when onions are translucent, add 3 tightly packed cups of julienned leeks, saute another 3-4 minutes

: when leaks are soft, add 1 tsp garlic paste, season with kosher salt and cayenne pepper to taste

: add 2 cups of heavy cream, simmer until cream slightly thickens

: check/adjust seasoning, remove from heat

: add 20 ea grape tomatoes

: divide veggies into 4 deep serving plates or bowls, top each plate/bowl with 1/4 of the gnocchi, sprinkle with fresh-grated parmigiano reggiano and chopped Italian parsley

: Gnocchi With Creamed Leeks And Grape Tomatoes

: Gnocchi With Creamed Leeks And Grape Tomatoes

>
>
>
>

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

>
>
So here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
>
Bon Appétit ! Life is Good !
>
>
>

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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

: bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste

: add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature

: dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

>
>
>
>

Movie Time – Pizza Roll Time

>
>
Yesterday evening, looking forward to binge-watch the final four episodes of season one of “The Crown” on Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
>
Bon Appétit ! Life is Good !
>
>
More Snacks on ChefsOpinion
>
More Pizza on ChefsOpinion
>
>
Pizza Dough Recipe:

Ingredients :

A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.

>
>
>

Movie Time/Pizza Roll Time

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

: italian parsley, 2 ea italian spicy sausage (skin removed), 15 ea cherry tomatoes, sriracha to taste

: stretch or roll the dough as thin as possible, sprinkle with corn meal

: sprinkle with chopped parsley and drizzle with sriracha to taste, sprinkle with 1/3 cup grated parmesan

: cut tomatoes in half, add into the center-line of the dough, season with kosher salt and granulated garlic to taste

: shred the sausages, add to tomatoes

: top generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarella

: drizzle with 1/3 cup EVO, roll into a tight roll

: brush generously with more EVO

: cut into 1,5 inch slices, arrange tight in a oiled baking dish

: sprinkle with 1/2 cup grated parmesan

: bake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaves

: Movie Time/Pizza Roll Time

: Movie Time/Pizza Roll Time

>
>
>
>

Goan Chicken Curry

>
>
This is the very best chicken curry – at least for me and my own, personal taste.
While it is neither typical Indian, nor Indonesian or Malay, it is a bit in the style of Goa. 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 forgo 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”) 🙂
Although I don’t have any recipes from that time and place of food I actually ate then and there, I am always reminded of my time in Goa when I prep and eat the curry featured here.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Curry on ChefsOpinion
>
>
>

Goan Chicken Curry

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

: Saute julienne of 1 large onion in 2 tblsp ghee

: add 3 bay ea leaves, 1 tblsp tomato paste, 3 tblsp curry pwd, 1 tsp paprika, 1/4 tsp ground coriander, 1 tsp turmeric, 1/4 tsp cumin, 1/4 tsp and 1/2 tsp crushed mustard seeds, saute until fragrant

: add 1 tsp garlic paste, saute another minute

: add 8 pc boneless chicken thighs, 1 tblsp flour (optional)

: mix all ingredients well, saute another minute

: add 1 qt chicken stock, season with kosher salt to taste

: slowly simmer, covered, until chicken is cooked through, about 45 minutes

: almost……

: add 8 ea small cooked potatoes and 8 oz cooked garbanzos

: add 8 oz coconut milk

: simmer for another 10 minutes, add 4 oz grape tomatoes, check/adjust seasoning; serve with steamed rice or naan; serves 4

: to serve, sprinkle with toasted almonds (optional), chopped cilantro and top with a dollop of yogurt

: Goan Chicken Curry

: Goan Chicken Curry

: Goan Chicken Curry

>
>
>
>

Grilled Chicken Salad – Grilled Chicken On A Higher Level

>
>
I believe this salad does not need a fancy introduction – just look at it and plan when, not if, you will prepare this beauty 🙂

>
Bon Appétit ! Life is Good !

>
>
>

Grilled Chicken Salad

juicy perfection……..

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

: Bone-in chicken thighs

: remove bones from thighs, season with granulated garlic, kosher salt and cayenne pepper

: SLOWLY grill chicken on both sides until cooked through, about 20 to 30 minutes, depending on size / thickness of thighs

: clean peppers, remove ribs

: cut into VERY fine julienne

: add 1 cup tightly packed julienned white cabbage,1 cup tightly packed julienned white onions and 1 cup grape tomatoes, dress with 1/3 cup ranch dressing

: when chicken is fully cooked, remove from grill (or grill pan), let rest for 10 minutes before cutting

: cut to your preference, – thick/thin/strips or cubes

: divide salad between 2 plates

: sprinkle ea salad with 2 tblsp bbq kernel corn or grilled kernel corn

: top ea salad with 1 chicken thigh

: Grilled Chicken Salad

: Grilled Chicken Salad

: Grilled Chicken Salad

>
>
>
>

Chicken, Noodle & Vegetable Soup Recipe # 1001

>
<
Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
>
Bon Appétit ! Life is Good !
>
>
Click here for more Chicken Soup on ChefsOpinion
>
Click here for more Soup on ChefsOpinion
>
>
>

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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

: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning