great taste

Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbers

:

:
:
If you think that the salted cucumber addition for this soup are just a fru-fru gimmick to add some green color to the picture, think again 🙂
These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.
BTW, I also like to eat pickled cucumbers as a snack, either plain-salted, as shown here, or prepared a bit more elaborate,
such as in my “Chinese pickled cucumbers recipe”   (涼拌黃瓜   liáng bàn huáng guā recipe)

:
Bon Appétit !   Life is Good !
:
:
Click here for more  Soup  on  ChefsOpinion
:
:
:

Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbers

:

Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbers

:

Bombay Carrot, Coconut & Ginger Soup With Salted Cucumbers

:
:
:

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

:
:
:

:
:
:
:
:

Easy Does it # 39 – “Tuna Salad”

:
Pls don´t miss the link at the bottom of this page for a truly “different” cooking tutorial ……
:
:

Easy Does it # 39 – “Tuna Salad”

:
:
This salad is probably ? the first “Main Course Salad” that ever hit a restaurant table, way back then.
In the meantime, it has been re-invented/improved a million times, with the ingredients changing from year to year, season to season, cook to cook, household to household, country to country, and restaurant to restaurant.
Probably, the only constant were always salad greens, onions, and tuna, otherwise, the imagination for tuna salad knows no bounds 🙂 Other typical ingredients are (among a million others), anchovies, potatoes, eggs, artichokes, herbs, asparagus, etc, etc.
While I have to admit that my desire to create a “new” version of tuna salad has occasionally got the better of me, my favorite version is still this simple one featured here on this page. 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Tuna  on  ChefsOpinion
:
Click here for more  Salad  on  ChefsOpinion
:
:
:

Easy Does it # 39 – “Tuna Salad”

:

Easy Does it # 39 – “Tuna Salad”

:

mix everything with 1/3 cup herb vinaigrette

:

check/adjust seasoning

:
:
:

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

:
:
:

:
:
:
:
And now, one for the road, not to be missed :
:
Paris Hilton cooks Lasagna at her own “Cooking Show”
:
:


:
:
I am torn between being sad, amused, disgusted and/or outraged about the fact that some folks (many ? !!!) find this to be an actual tutorial to learn cooking.
It is without a doubt a tutorial for various bad traits – but cooking is definitely not one of them 🙂 😦
This episode is one of the worst examples of how bad “cooking shows” have actually become. Most are shameful, ridiculous, bad, stupid and, flat-out, pure garbage.
My only hope is that this particular one is supposed to be satire and not to be taken seriously, but, judging from the ladies behavior and the general state of mind of the kind of people who watch crap like this, chances are that it is meant to be taken seriously:-(
God help us all !
:
:
:
:

Capon Tacos

:

Capon Tacos

:
:
I believe, nowadays most everybody is familiar with chicken tacos.
These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty capon.
:
What Is a Capon ?
.
Excerpt of an article by Danilo Alfaro on “thespruceEats”
.
A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

You can prepare capon like any other poultry dish. Typically, capons are roasted and the procedure for doing so is similar to roasting a chicken; due to its larger size, however, the cooking time will be longer.
Traditionally, roosters are braised. For instance, the classic French dish coq au vin involves braising a rooster in red wine. That is because their meat is tougher than chicken meat and they are usually slaughtered at an older age, which toughens the meat as well. As such, braising is also a good cooking technique for preparing capon.
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cools.
If you do manage to find capon meat in your local grocery store, you can follow a braised chicken recipe to prepare it. A whole, cut-up capon combines with bacon, leeks, onion, garlic, rosemary, tomato paste, chicken stock, and white wine and cooks slowly until bubbling and cooked through.

A roasted capon is a perfect centerpiece for a dinner party or holiday table. Keep it somewhat simple or try something a little more exotic.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. Since capon is not an item that is bought often and therefore restocked regularly, it is important to look at the “sell-by” date, as well as the quality of the meat and make sure it’s fresh.
If you don’t see a capon in the poultry case, it is worth asking the butcher if he can get one for you. Otherwise, specialty groceries and online meat purveyors are your best bet.
If you don’t plan to cook the capon immediately, you can store it in the refrigerator for two to three days. To be sure that no liquids escape into your fridge, place the packaged capon in a plastic bag first. For longer storage, you can freeze the capon for three to four months, although it will begin to lose its flavor after two months. If the capon came with giblets, remove them before freezing and store separately.
In a 4-ounce serving of roasted capon (including the skin), there are 259 calories and 13.2 grams of fat, as well as 97 milligrams of cholesterol (which is 32 percent of the daily recommended value). Capon also has 32.7 grams of protein, making it a good source of this nutrient.”
.
End of excerpt
.

:
Bon Appétit !   Life is Good !
:
:
:
Read here all about   Capon
:
Click here for more  Tacos  on  ChefsOpinion
:
Click here for  Tostadas  on  ChefsOpinion
:
Click here for more  Mexican Dishes and Condiments  on  ChefsOpinion

:
:

Capon Tacos

:

Capon Tacos

:

Capon Tacos

:

Capon Tacos

:

Capon Tacos

:
:
:

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

:
:
:

:
:
:
:

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:
:
When you read the title of this post and then see the final dish, you might wonder – whats easy about this ? 🙂
Let me assure you, everything is ! 🙂
The total preparation time is only about 20 minutes, although the total cooking time is more like 4.5 hours, give or take a few minutes.
How can this be, you ask ?
Well, I prepared this meal on Christmas day just for Bella and myself, so I took some shortcuts which I usually might not have taken, namely using frozen creamed spinach, which I enhanced with some additional heavy cream and a pinch of nutmeg. The result was VERY yummy.
I also used frozen pommes croquettes, which turned out surprisingly delicious, especially when paired with the wonderful duck sauce. (I always have demi glace of pork, poultry and veal in my freezer, so it is easy to produce excellent sauce in a relatively short time. 🙂
Actual prep time was approximately :
10 Minutes – unpacking, washing, drying, salting the duck, and, at the end, portioning the duck.
5 Minutes – unpacking the spinach, adding to a small sauteuse, adding cream and nutmeg.
3 Minutes – unpacking the croquettes, placing on the grill in the oven.
The most difficult thing was to wait for all these hours until we could finally dig-in, while the aroma coming from the kitchen made us hungrier by the minute. Of course, I started the duck for dinner right after lunch, so it was bearable for me, while Bella experienced four hours of nearly going nuts in front of the oven 🙂
I, on the other hand, had things to do, so, for me,  the time went by fast.
At the end, this was a superb meal with very little effort. Bella and I loved all of it. I am sure that if we would have had visitors, they would have been impressed by all the skills and effort and hard work I have spend for them with this dish.  🙂 🙂 🙂
:
Bon Appétit !   Life is Good !
:
:
:
Click here for Pommes Croquettes Recipe
:
Click here for more  Duck  on  Chefsopinion
:
Click here for  Creamed Spinach Recipe  on  Chefsopinion
:
:
:

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:

Serving Suggestion #1 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:

Serving Suggestion #2 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:

Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

:
:
:

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

:
:
:

:
:
:
:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:
:
A stew is one of these typical, beloved, easy to prepare dishes that have almost disappeared from fine restaurant menus and, sadly, from most household dining tables (or kitchen tables).
Many home cooks shy away from it because of the extended cooking time. But, once you realize that the actual prep time is usually short and easy, things look a lot more simple. After all, as long as you are at home, you can do whatever you want/need to do around the house as long as you check on your stew once in a while. The reward is a meal chock-full of flavor and debt, hardly achieved with any other cooking method (this one being Braising.” )
.
While this one looks like a typical goulash, the seasoning changes it into a very different animal.
In my own opinion, not better or worse, just different. I eat stews and goulash regularly, so I love to change the ingredients/seasoning often, to avoid monotony in my nutrition.
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Beef  on  ChefsOpinion
:
Click here for more  Stew  on  ChefsOpinion
:
Click here for more  Goulash  on  ChefsOpinion
:
Click here for  Dumplings Recipe  on  ChefsOpinion
:
Click here for  Bread Dumpling Recipe  on  ChefsOpinion
:
:

:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:

Beef Goulash & Bread Dumplings

:
:
:

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

:
:
:

:
:
:
:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:
:
If you have followed ChefsOpinion for a while, you might be aware of my passion for soups, especially for chicken noodle soup, prepared any-which-way.
Without a doubt, the soup featured on this page is by far the best chicken noodle soup I have ever tasted.
The combination and the amount used of the special chicken and all the veggies, as well as the seasoning/aromatics and the six hours of cooking resulted in a heavenly broth, for which only the wide rice noodles and garden-fresh cilantro was needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight. 🙂
( The plate prepared for the original photo shoot already was all that – but then, the plate I prepared later on with all the “secondary cuts” (neck, wings and dark meat), which was originally not intended to be included in this post, was even better and “hit it out of the park” )  🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Phở  on  ChefsOpinion
:
Click here for more  Soup  on  ChefsOpinion
:
Click here for more  Chicken Soup  on  ChefsOpinion
:
:
:

P.S.
To prepare the best tasting chicken broth, one must use “Suppen Huhn” (Boiling Fowl, which needs to simmer between three to six hours to be sufficiently tender for the meat to be enjoyed.
:
:
:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:
:

And later on, the second helping looked like this :
(Originally, these photos were not intended to be published 🙂 

:
:
:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

:
:

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

:
:

:
:
:
:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:
:
Traditionally, in Southern Germany (Swabia and Bavaria), we serve our classic Ravioli (Maultaschen) in beef broth, with potato salad on the side. Then, if there are leftovers, we saute them the next day in butter with onions and eggs, accompanied by leaf salad.
Since I moved back to Germany, I have Maultaschen three to four times a month. They are easy to prepare at home and even available frozen in most supermarkets, nowadays the majority of brands a VERY good quality. ( I usually make my own, since I love a bit of veal liver in my stuffing – the ones on these pages are homemade). Alas, I buy them just as often ready made.  🙂
This time, when I was ready to reheat or saute the leftover Maultaschen from the previous day, I did not feel to go with the usual suspect of a recipe, so I came up with this wonderful variation. It is so good and delicious that it is now one of my standard recipe for leftover Maultaschen (and other types of ravioli)
:
Bon Appétit !   Life is Good !
:
:
Click here for  All About Maultaschen
:
:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

:
:
:

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

:
:
:
:

Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

:

Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

:
:
Here we have another “empty out the fridge salad” that could have not been more delicious, pretty and appetizing, even if I tried  🙂
Its been said a million times, yet it still holds the truth :
When you cook, the most important ingredients for a dish are a bit of knowledge and a lot of love, the rest will take care of itself  🙂 
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  ChefsOpinion
:
:
:

Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

:

Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

:

Salad Of Smoked Beef, Gouda, Egg, Avocado, Cucumber And Tomato In Herb Vinaigrette, Served With Taralli

:

:
:
:

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

:
:
:

:
:
:
:
:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:
:
Originally, I named this salad “Summer Salad” when I prepared it in August. But now, summer has passed around here and we are in deep autumn. Most tree leaves have changed from bright green to a golden brown, and the temperatures at night have dropped to a chilly 5 °C .
However. I just skyped with my friends Carlos and Gladis in Buenos Aires, Argentina, where the temperature was a toasty 32 °C, the perfect temperature to enjoy this summer salad on the terrace overlooking the pool and garden. 🙂  To see more about Carlos’ and Gladis’ beautiful place, click here “My Trip To Argentina”
:
In the meantime, enjoy this wonderful salad anywhere, anytime, and in any weather 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  Chefsopinion
:
:
:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese , Scallion, Radish & Onion in Herb Vinaigrette

:
:
:

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

:
:
:

:
:
:
:

“Pigs Trotters” (Part 1 – Caribbean Souse)


:


:
:
:
:
:
:
Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any which way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
>
Bon Appétit !   Life is Good !

:
:
:
Click here for Escabeche  on  ChefsOpinion

Click here for more  Souse  on  ChefsOpinion
:
Click here for more  Pigs Feet/Pigs Trotters  on  ChefsOpinion
:
:
:

“Pigs Trotters” (Part 1 – Caribbean Souse)

:

“Pigs Trotters” (Part 1 – Caribbean Souse)

:

“Pigs Trotters” (Part 1 – Caribbean Souse)

:

Caribbean Souse

:

:
:
:

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

:
:
:
: