hans sussers food

ChefsOpinion’s Sabbatical

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Dear Friend’s,

Due to personal circumstances I have to take a break from ChefsOpinion for the next four to six weeks.
This is mostly because next week I will move from the home I shared for fifteen years with my beloved wife Maria into a small (but very nice) apartment. During the move I will for some time be without internet access and it will also take me a while to set up my new kitchen. As you can imagine, there are many things involved with a life changing move like that, especially when one has to do it all by oneself.
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Anyway, I will try to get everything sorted out as soon as possible and hope to be back again during the middle or end of July 🙂
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In the meantime, you can go back to earlier post’s to get inspiration for your daily meals or to simply drool over some mouthwatering food pictures –
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simply click on this link :

ChefsOpinion Archive

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or simply click on this link :
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ChefsOpinion Pictures

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I am hoping to see you all back soon on ChefsOpinion so we can continue our journey through real food and real opinions 🙂
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Ciao ! Life is Good !

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Bon Appetit ! Life is Good !

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Bon Appetit ! Life is Good !

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Coconut Soup With Silkened Chicken & Snow Peas

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While a genuine Thai, Indonesian, Indian or any other “genuine” coconut soup can be wonderful if properly prepared, sometimes it is impractical to go to the full length of dozens of ingredients just to have a quick, flavorful and economic soup. If you find yourself in such a situation, you might want to try this simple preparation, which can be enjoyed after no more than fifteen minutes from start to finish. Of course, I am all for authentic recipes and I believe we must make an effort to make sure that under normal circumstances and whenever practical, we don’t make unnecessary short cuts because we are lazy. But sometimes, if you want something tasty and can’t do the big production for whatever reason ………., well, I am sure you’ve got the point 🙂

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Bon Appetit ! Life is Good !
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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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Preparation :
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marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

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cook pasta of your choice, drain, blanch snow peas, shock in ice water, drain, heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

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add coconut milk, simmer for three minutes

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after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

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add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

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add drained pasta and snow peas to serving bowl

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ladle soup with chicken and shiitake on top of pasta and snow peas

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sprinkle with chili flakes and chopped cilantro

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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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THE ULTIMATE! Fried Chicken & Angry Potatoes (Papas Bravas)

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Let me warn you – if you don’t like spicy food………. ahhh, don’t worry, if you don’t like spicy, just replace all the cayenne pepper with mild smoked paprika and you’ll be fine.
But if you do like spicy, this recipe is addictive, especially if you combine the Papas Bravas (my own version of this Spanish classic) with the chicken as I have done here. It might take a bite or two to get used to the heat, but then……Heaven 🙂
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Bon Appetit ! Life is Good !
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The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

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The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

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juicy lucy…….

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Preparation :
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chicken tighs and breast

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add peeled, raw potatoes, season with kosher salt, cayenne pepper, smoked paprika and granulated garlic

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eggwash : whole eggs, greek yougurt, sriracha, cayenne pepper, granulated garlic

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whisk eggwash until smooth

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seasoned flour : a/p flour, granulated garlic, cayenne pepper, smoked paprika, kosher salt

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dredge chicken in seasoned flour

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coat floured chicken with eggwash

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dredge flour dredged, eggwash coated chicken once more in seasoned flour, shake off excess flour, fry at 325F for about 20 minutes, depending on size of chicken

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after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside Bout 15 more minutes, during the last 5 minutes, ingrease the temperature of the oil to 375F

after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside, about 15 more minutes; during the last 5 minutes, ingrease the temperature of the oil to 375F

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when potatoes and chicken are done, remove to absorbent paper

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seasoning dip : cayenne pepper, scotch bonnet hot sauce, garlic paste, lime juice, kosher salt, garlic oil

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ready to add the fried chicken and potatoes to seasoning dip

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toss chicken and potatoes in seasoning dip

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The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

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The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

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The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

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Juicy Lucy …….

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Dear Friend’s, to help support this blog,
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Stir Fried Sea Bass In Black Bean Sauce

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This particular fish, Corvina Sea Bass, is, according to the seller, legally caught fish, in contrast to Chilean Sea Bass (Patagonian Tooth Fish).
I have enjoyed Chilean Sea Bass many times while I was living in Argentina in the 90’s, when the fish was still abundant and cheap. Unfortunately, due to overfishing, the fish is now rare and endangered and should only be bought from sources which can proof that their fish was legally harvested .
When properly cooked, sea bass is wonderfully moist and flaky, which lends itself to a variety of cooking methods and recipes.
Following is one of my all time favorites 🙂
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Bon Appetit ! Life is Good !
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Click here for Chinese Steamed Rice (Fan) recipe
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Stir Fried Sea Bass In Black Bean Sauce

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Stir Fried Sea Bass In Black Bean Sauce

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Preparation :
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cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

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saute whole chilies for a second or two, remove, reserve

saute whole chilies for a second or two in sesame oil to flavor, remove chilies, reserve

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saute onions until translucent

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add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

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reserved sauted onions, peppers, scallions and chilies

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saute sea bass in peanut oil until golden, remove from wok, reserve

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add soy sauce, black bean sauce, chili sauce and rice wine to wok, simmer for one minute

add soy sauce, black bean sauce, chili sauce, sesame oil and rice wine to wok, simmer for one minute

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return fish to wok, simmer until fish is almost cooked through, about one minute

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remove from heat, return vegetables to sauce, mix well, check/adjust seasoning

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Stir Fried Sea Bass In Black Bean Sauce With Fan

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Stir Fried Sea Bass In Black Bean Sauce

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Stir Fried Sea Bass In Black Bean Sauce

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Fan & Black Sesame Seeds

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Dear Friend’s, to help support this blog,
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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Got up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
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Bon Appetit ! Life is Good !
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Click here for more Breakfast Of Champions
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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Preparation :
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fresh croissant

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cut croissants in half

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saute ham in garlic oil, top two croissant halves with ham

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top with sliced spicy chorizo

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top remaining two croissant halves with sweet chili sauce

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grate asiago cheese on top of chorizo

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top with two soft-boiled eggs each

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top with arugula in french dressing

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

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Dear Friend’s, to help support this blog,
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Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

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Octopus is one of my favorite seafood. Unfortunately, fresh octopus is not usually available around here. I sometimes order it online, but for the spur of the moment, I usually fall back to canned octopus. I have tried many different brands over the years and my favorite is the Vigo brand in garlic/olive oil. I usually prepare a salad by mixing it with peppers, herbs, potatoes and vinaigrette. Once in a while I mix it in a mixed seafood stew. However, for the dish at hand it was the perfect taste and texture. I even added the garlic oil from the can since it has a strong taste of the sea. A quick, easy and very affordable seafood recipe. If you are not a fan of octopus, replace it with shrimp, just simmer the shrimp and sauce for less time in order to keep the shrimp succulent and moist.

Bon Appetit ! Life is Good !
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Click here for more about Octopus
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Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

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Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

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Preparation :
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saute finely diced onions and garlic paste in olive oil

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when onions are translucent add tomato paste, saute another minute

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deglaze with red wine, add octopus with it's canned oil, kosher salt and cayenne pepper, simmer fr three minutes, check/adjust seasoning

deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning

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meanwhile, cook bucatini al dente, strain, mix with olive oil

meanwhile, cook bucatini al dente, strain, add some olive oil

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plate bucatoni, top with octopus ragout, sprinkle with italian parsley and basil leaves

plate bucatini, top with octopus ragout, sprinkle with italian parsley and basil leaves

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Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

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Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

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Dear Friend’s, to help support this blog,
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Milanesa Mexicana

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Playing with food 🙂
Green, white and red –
very easy to come up with a real Mexican dish using the mexican flag colors.

¡ Buen Provecho ! ¡ Viva México!
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Click here for Guacamole recipe
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Click here for Salsa Mexicana recipe
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Milanesa Mexicana

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Milanesa Mexicana

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Preparation :
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mise en place

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season veal cutlet with kosher salt and cayenne pepper, bread with flour, egg and breadcrumbs, saute in olive oil and butter until golden and cooked medium well, remove to absorbent paper

season thinly pounded veal cutlet with mustard, kosher salt and cayenne pepper, bread with flour, egg and breadcrumbs, saute in olive oil and butter until golden and cooked medium well, remove to absorbent paper

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place onto serving platter, drizzle with lime juice, top with guacamole, sour cream and salsa mexicana, sprinkle with chives or cilantro (however, there is already plenty cilantro in the guacamole)

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Milanesa Mexicana

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Milanesa Mexicana

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Dear Friend’s, to help support this blog,
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Eat or be eaten……..

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Watch Mike Monahan explore the belly of a bluefish

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Picture by Dean Robert Blog

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Let’s Face It – Once In A While, This Is All We Want And Need :-)

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Every chef knows this feeling, even if it only hit’s once a year – you get home after a crappy day at work and you don’t want to hear or see about cooking for the rest of the day but still want something fine for dinner. Exactly what happened to me today. So, here is what went down at my house today:

Bubbly aperitif by the lake at sunset, then a dinner of strawberry ice cream (store-bought), fresh pineapple and ice-cold milk in front of the TV. Success ! Already feeling a whole lot better.
( I wonder if that’s the ice cream or the bubbly?) 🙂

Bon Appetit ! Don’t let it get to you !
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Thank you Dana and Lara for the nice wine and champagne.
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Sunset Apéritif & TV Dinner

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Sunset Apéritif & TV Dinner

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Sunset Apéritif & TV Dinner

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Sunset Apéritif & TV Dinner

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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul

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Tonight (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂
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Bon Appetit ! Life is Good !
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Click here for Kimchi (Kimchee) recipe

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Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

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Bulgogi

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Preparation :
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rib eye steak

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rib eye steak most fat removed (leave some on for better taste and texture)

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sliced rib eye steak

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sliced beef, scallions, onions

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pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

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season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

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