great taste

Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the  braised veal breast  from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it.  🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit !   Life is Good !

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Click here for more  Veal  on  ChefsOpinion

Click here for more  Sandwiches  on  ChefsOpinion

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Click here for  Pickled Onions (Cebolla En Escabeche)  on  ChefsOpinion

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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Toasted Focaccia Sandwich With Veal & Pickled Onions

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cut sandwich into pieces, serve with salted radishes

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add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

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Preparation :
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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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This dish should have earned two “Best of Show Awards” –
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*Best Tasting Chicken Breast* 
and  *Most Beautiful Chicken Breast* 
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Alas, this baby did not participate in any competition, it just made a wonderful dinner in our home, where it  won  the love and admiration of Bella and myself 🙂
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Bon Appétit !   Life is Good !
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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Preparation :
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“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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Fresh Avocado Preserve

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Florida Choquette Avocado

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Here in Florida we have wonderful locally grown Florida Choquette Avocados available, which generally are much larger than the typical California varieties and about 20% less oily.
The texture, smell and taste is also different, and I prefer them to Haas anytime. (Of course, this is a personal preference and not based on quality)
Nowadays, most of us have a wide range of avocado types to pick from, since we are able to buy produce from different parts of the Country and even from around the World during most of the year.
However, when Avocados are in season in Florida, they are VERY cheap and one can buy very large ones for about a dollar a piece. They are usually sold fresh of the tree, which means they are not yet ripe and will need a few more days in your kitchen before they are ready to eat. So far so good, but many times in the past, for whatever reason, when I did not get a chance to eat them on time, they got overripe and the flesh brown and inedible. I hate to throw food away, but for me, until recently, there was no other option. Then, two weeks ago, I again had avocados which needed to be consumed within 24 hours or they would turn bad (I had them on the cupboard for more than a week).
I used my thinking cap for a moment and came up with this simple solution to the problem – preserve them in EVO 🙂
Today, two weeks later, I still had some of it left and used it for a dish of pasta with avocado and sambal. The avocado looked, smelled and tasted as fresh as they did two weeks ago, with no deterioration whatsoever.

Avocado problem – solved !!! 🙂
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Bon Appétit !   Life is Good !
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Fresh Avocado Preserve

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Preparation :
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remove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste

add 1/2 cup chopped cilantro, mash all ingredients coarsely together, check / adjust seasoning; toss with pasta, spread on toasted bread, as salad topping and as condiment for eggs, meat, seafood

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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Fresh Avocado Preserve

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last, top the avocados with 1/2 inch of EVO to completely seal the preserve; re-seal when removing part of the preserve; keep inside of the container above the preserve absolutely clean

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Red Beet “Pasta” With Mushroom Cream

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If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂

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Bon Appétit !   Life is Good !
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Click here for more  Mushrooms  on  ChefsOpinion
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Click here for Red Beet Leaves Recipe  on  ChefsOpinion
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Red Beet “Pasta” With Mushroom Cream

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Red Beet “Pasta” With Mushroom Cream

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Preparation :
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Turkey Soup (Thanksgiving Leftovers)

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Yesterday’s turkey dinner had left me with some turkey and orzo with “stuff”.
I also had chicken soup from the previous day in the fridge, so putting this (very delicious) meal on the table took all of five minutes of heating up leftovers, plating them and adding an egg yolk and fresh cilantro 🙂
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Bon Appétit !   Life is Good !
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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Turkey For Singles

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Jimiiiiiiiiii 🙂 

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Because I live alone with Bella,  I have  we have  the luxury of only eating what  I love  we love  to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our  favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made  a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

Turkey For Singles

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Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

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Preparation :
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Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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If you’ve ever lived in Germany or even just visited for a short time, you know that sauerkraut is everywhere, especially as you go further South.
Sauerkraut is surprisingly versatile. At some time not too long ago, before fridges and freezers were found in every household, cabbage was one of the few vegetables which were available abundantly year-round. During the first few months after the fall harvest, there was fresh cabbage available, cheap and healthy. Then, as the months went on, fermented cabbage (Sauerkraut) took its place, also cheap and even more healthy (It helped that every house usually had a big cellar to store all these goodies). Therefore, while sauerkraut in Europe is certainly eaten with foods like sausages and roasted pork, you’ll also find sauerkraut in casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas and stews. And of course in soups, such as today’s recipe, “Sauerkraut Soup”.
Sauerkraut soup comes in a myriad of variations, being different from house to house, restaurant to restaurant, region to region and country to country. My favorite is of course the one which reminds me of my Mom’s version, mild, creamy and chock-full of smoked meat. This can be smoked meat from any part of the pig or a combination of different smoked meats.
But, whatever you do, whatever variation you prepare – DO NOT USE INFERIOR QUALITY KRAUT.
If your butcher prepares and sell’s his own sauerkraut, use that. If you can not get fresh from your butcher or, even better, make your own (I do not advise this if you live in a small place without separate storage space – (fermenting cabbage does NOT smell too good in the house), buy the best you can in a can or glass.
For commercial Sauerkraut, I usually choose Kühne, Paulsen or Hengstenberg. There are many more available all over the world, but if you don’t want to gamble, stick with these three.
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Bon Appétit !   Life is Good !
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Excerpt from Wiki :
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock.

Cabbage soup is popular in PolishSlovak and Ukrainian cuisine. It is known as kapuśniak or kwaśnica in Polishkapustnica in Slovak and капусняк (kapusnyak) in Ukrainian. It is also found in Czech (Czechzelňačka or zelná polévka), German (GermanKohlsuppe or Krautsuppe), French (Frenchsoupe aux choux) cuisine, and Swedish (Swedishkålsoppa) cuisine.

The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs.

A variety of the soup called shchi (Russian: щи) is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dockspinach or nettle. The sauerkraut soup is called “sour shchi”, as opposed to “fresh cabbage shchi”.
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Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
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Chicken & Potatoes – Boss Level

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Chicken & Potatoes – Boss Level

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Not much more can be said about a well-prepared chicken and potato dish that I haven’t said before on these pages (follow the 2 links below), except that, as usual, the method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other ( I just realize that this almost sounds dirty) 🙂 makes for a wonderful, delicious dish. (or a happy couple) 🙂
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Bon Appétit !   Life is Good !
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Chicken & Potatoes – Boss Level

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Chicken & Potatoes – Boss Level

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Chicken & Potatoes – Boss Level

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Chicken & Potatoes – Boss Level

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Preparation :
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Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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WHY ARE MOST AMERICAN BURGERS CRAP ? “

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Easy boy’s and girls, just trying to get your attention here. 🙂
But………..

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my  “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of  low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger !     🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
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If you are a burger fanatic, you want to read :  History of the Hamburger

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Ingredients:
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1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

Method:
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Saute 
onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning.  In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve  !   🙂 

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Bon Appétit !   Life is Good !
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Click here to read all about
Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt,  Faširanci, Perkedel, etc…….


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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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