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How Bella And I Celebrated Valentines Day 2019 – “Teriyaki Ribeye With White Asparagus Mornay”

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Teriyaki Ribeye With White Asparagus Mornay

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Although it is a bit late in the year to use in 2019, this might serve as an inspiration for next years Valentine’s celebration 🙂
When I saw this heartshaped 3 lbs steak at the supermarket, I just knew I had to have it for Bella and myself. She loved it a lot, but somehow I assume it was because of the steaks delicious meat, not because of its heart shape 🙂
Either way, it was a great dinner. You might want to share a heart-shaped steak with your loved one next year on Valentine’s day (or any other occasion when you celebrate your love), even if you only have an ordinary Human instead of a special Dog to celebrate with 🙂
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Life is Good !   Woof !
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Click here for  Sauce Mornay  Recipe
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Click here to learn how to prepare  White Asparagus

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Teriyaki Ribeye With White Asparagus Mornay

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Teriyaki Ribeye With White Asparagus Mornay

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Teriyaki Ribeye With White Asparagus Mornay

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My Happy Valentine 🙂

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

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Shrimp & Spinach

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Shrimp & Spinach

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Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Shrimp & Spinach

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Shrimp & Spinach

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Shrimp & Spinach

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

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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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Hearts On Fire

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If  you have followed  ChefsOpinion  for some time, you know that I am very fond of  Offal.
I understand of course that not everybody shares this fondness, but for the most part, in most of the offal dishes that I blog about, the offal can be replaced with more  run of the mill  proteins, such as shrimp, chicken breast, sliced beef and even vegetables.
For the rest of us – offal rock! 🙂
In the past, when my wife and I used to go with friends to  Brazilian Churrasqueiras, everybody thought I was mad when I stuffed myself with grilled chicken hearts, while Maria and our friends enjoyed their Picanha, Entrana, and other more popular cuts. But for me, the meat-course always started with a bunch of chicken hearts. I was only ever able to find them in  Brazilian Churrasqueiras, so I always took advantage of the opportunity to indulge. Nowadays, I go out very seldom, so when the craving for chicken hearts hits me, I have to prepare them myself.
I prepare them in different ways, grilled, braised, fried or simmered in soup.
Last night I felt the need for something spicy, so I prepared the hearts as follows – I seasoned them with soy sauce and lots of garlic, coated them in corn starch and then fried them in pure chili oil. The result was truly “Hearts on Fire ” – they were hellishly spicy from the chili oil but the more subtle-seasoned bok choy toned it down a bit and when eaten together, the result was pure culinary bliss – very tasty,very spicy, very addictive 🙂
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Bon Appetit !   Life is Good !
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How to make Home Made Chile Oil
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Hearts on Fire

Hearts on Fire

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Hearts on Fire

Hearts on Fire

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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Cooking with Heart,  part two.

” beef heart skewers with spicy bean salad and chimichurri.

I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.

So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, …….  🙂
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Ingredients :

Beef heart,          diced, soaked in milk for at least 8 hours
Salt,                      to taste
Cayenne,             to taste
Garlic powder,   to taste
lemon juice,        to taste
Corn starch,       to dredge
Onions,               wedges
Olive oil,             for sauteeing

Method :

Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce,  such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
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Image Source: Unknown (can anybody help out ?)

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” Geschmortes Rinder Herz ” (Braised Beef Heart)

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Tonight  I cooked dish two of my “Offal Series” :
– Braised beef heart with steamed chili potatoes and garlic broccoli rabe.
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Heart:

Marinate the meat for the the Braised Heart in cider vinegar for 8 hours,
strain and dry the meat. Season with Dijon, soy saucegarlic powder, onion powder,
and pepper. Sautee on high heat until golden, add onions and garlic and saute
until garlic becomes fragrant. Deglaze with  plenty of good merlot, add demi glace
and simmer until meat is tender, about one hour. Adjust seasoning if necessary.

Potatoes :

Peel potatoes, cut into wedges  and simmer in salted water until almost done.
Strain. Saute chili flakes in plenty of butter on low heat until fragrant, add potatoes
and salt, cover. Leave on very low heat until heated through and fully done.

Broccoli rabe :

Saute Garlic paste until fragrant, add blanched rabe , salt, cayenne and
maggi seasoning and saute until heated through.

Serve with a good sized glass (or two) of the same merlot you use in the sauce  🙂

Bon Appetit !   Life is Good !

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” I was In Need Of A Heart And A Kidney “

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Luckily,
my Argentinian butcher was able to help me out   🙂
Every so often when I talk to some of my friend’s, special dishes pop up during
the conversation. Usually, we talk about stuff that is not alway’s available or
has fallen out of fashion with the ” in crowd “.
Such was the topic of our saturday conversation, Liver and Kidney.
As a child, “Saure Nierchen” (Sour Kidney’s) and “Geschmortes Rinderherz”
(Braised Beef Heart), were right up there with a few other “sunday’s at the
restaurant favorites” and since the supply  from the butcher was plentiful,
this week I plan to cook these four dishes:

Nieren  Spieschen                        (Shish Kebab)
Saure Nierchen                             (Sour Kidney’s)
Rinderherz Spieschen              (Beef Heart Schaschlik
Geschmortes Rinderherz        (Braised Beef Heart)

Sunday I trimmed and cut the heart and kidneys. Today I will soak the meat
for theShashlik / Kebab in milk for 8 hours, then rinse and dry them and further
marinate them with soy saucegarlic powder, onion powder, pepper and peanut
oil until ready to cook, up to three day’s.
(Add the salt just before cooking or the offal becomes hard)
I have also marinated the meat for the Sour Kidneys and the Braised Heart in
cider vinegar for 8 hours, strained and dried the meat and then marinated it with
soy sauce, garlic powder, onion powder, pepper and peanut oil until ready to cook,
up to three day’s.
My first dish today will be “Kidney Shish Kebab with Tomato / Cucumber Salad .
(Check it out on tomorrow’s post  🙂
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Beef Kidney

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Beef Heart

Heart & Kidney, trimmed and soaking in milk and vinegar

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Bon Appetit !    Life is Good !
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