ideas

Tonkatsu With Cilantro/Pomegranate Rice

Cilantro/Pomegranate Rice

>
Mixing freshly steamed rice with cilantro is very common. Mixing cilantro rice with pomegranate seeds not so much, at least I have never seen it before.
But what a treat it is. The combination works very well, and both flavor and texture are outstanding. A great new addition to my standards repertoire 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for Tonkatsu Sauce Recipe on ChefsOpinion
>
>
>

serve with lemon and scallion (optional)

Tonkatsu With Cilantro/Pomegranate Rice

>

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

: clean 2 ea pork tenderloin from silver skin, cut ea in half

: pound ea fillet between 2 plastic sheets into 1/2 inch thick cutlets

: season with kosher salt and cayenne pepper

: bread the cutlets in a/p flour, whisked eggs and panko, season all three items with salt and pepper

: cook until golden on both sides, when almost cooked through, add 1/2 stick butter, finish cooking on bothe sides

: serve with lemon and scallion (optional); serves 4

: while the tonkatsu are cooking, mix 4 cups freshly steamed rice with 4 oz butter, 4 tblsp chopped cilantro and 8 oz pomegranate seeds, mix carefully as not to mash-up the rice or the seeds

: Cilantro/Pomegranate Rice

: Tonkatsu With Cilantro/Pomegranate Rice

: Tonkatsu With Cilantro/Pomegranate Rice

>
>
>
>

ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

“ONE FOR THE KIDS” is a series of Goodies which are wonderful treats for kid’s of all ages and super easy to prepare, so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
>
Bon Appétit ! Have Fun !
>
>
Click here for more “One For The Kid’s” on ChefsOpinion
>
>
P.S.
If you freeze the yogurt overnight, you might want to remove if from the freezer to room temperature about 10 minutes before consumption.
It’s great to hold the bark with a napkin to eat, or serve it on a plate with whipped cream and wafers 🙂
>
P.P.S.
Let your and your kid’s fantasy run wild on what to use to add to the yogurt, both in the mix and on top before freezing.
For the “big kids”, if you are sure no kids get their hands on it, any kind of booze is another option 🙂
>
>
>

ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

Frozen Yogurt Bark

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

: 2 ea 32 oz tub no sugar added plain yogurt; 2 ea 32 oz tub no sugar added strawberry yogurt; 1 pint raspberries, 1 pint blueberries, seeds of 1 ea pomegranate , 1 cup organic honey, 1/2 cup Ghirardelli chocolate dots, 1/8 cup shelled and peeled pistachios

: place the plain yogurt in one bowl, mix with 1 cup (or to your taste) organic honey and 1 tsp organic vanilla extract (optional); repeat with the strawberry yogurt

: cover a sheet pan with plastic film (choose a larger pan for a thinner bark or a smaller pan for a thicker bark

: spread the plain yogurt evenly on the sheet pan

: repeat with the strawberry yogurt

: sprinkle the berries evenly on the strawberry yogurt; sprinkle the pomegranate seed, the pistachios and the chocolate dots evenly on the plain yogurt

: cover the yogurts with clear plastic film and freeze for at least 4 hours, or overnight

: when the bark is frozen, remove plastic film and break into pieces the size of your preference (I like larger shards if served hand-held, smaller shards when served plated)

: Frozen Yogurt Bark

: Frozen Yogurt Bark

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

>
>
>
>

Twice Baked Shepherd’s Potatoes

>
>
Shepherds Pie is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth, using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
>
Bon Appétit ! Life is Good !
>
>
Click here for more Twice-Baked Potatoes on ChefsOpinion
>
>
>

Twice Baked Shepherd’s Potatoes

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

: in a 400F oven, bake 2 large russet potatoes until cooked through, remove from oven, cut -off the tops, remove the flesh, discard the empty tops

: saute 1 cup sliced onions, 1/2 cup diced bell peppers and 1 cup ground beef in 4 oz whole butter

: when onions are translucent and all meat is seperated, add 1 cup tomato sauce, 1/2 tsp garlic paste and kosher salt and cayenne pepper to taste

: simmer until most of the liquid has evaporated

: coarsely break-up the potato flesh, add the meat sauce, 2 tblsp fres-grated asiago cheese, 1/2 tsp sriracha, 1 eggyolk and kosher salt to taste

: mix until all ingredients are incorporated but make sure the potatoes remain coarse

: fill the stuffing into the half-shells

: sprinkle generously with asiago cheese, bake in a 350F oven until the to is golden crisp

: serves 2 appetizers or one main course; serve with greens on the side

: Twice Baked Shepherd’s Potatoes

: Twice Baked Shepherd’s Potatoes

: Twice Baked Shepherd’s Potatoes

>
>
>
>

NOT !!! The Prettiest Dish Of The Day –

>
– but without a doubt one of the tastiest dishes of the day 🙂
>

Serrano-Ham And Brie-Cheese Bread

>
Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Pizza on ChefsOpinion
>
Click here for Lahmacun and Shrimp & Sardines Pie 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 into the 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 a bowl; turn dough in the bowl to coat with oil. Cover bowl with a 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.
>
>

Serrano-Ham And Brie-Cheese Bread

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

: 1 lb pizza dough, 4 oz very finely sliced jamon serrano, fresh basil chiffonade, a handful of grape tomatoes, 10 oz diced brie cheese, 4 stalk sliced scallions, 1/2 tsp dried oregano

: mix all ingredients on a flour-dusted board until well incorporated

: roll dough into a oblong shape, as thick as you prefer, place on a hot, oiled rack

: brush generously with olive oil, bake at 430F until almost cooked through, about 12 minutes (depending on the thickness you chose), remove from oven

: brush with garlic paste, sprinkle with 1/2 cup grated parmigiano reggiano and 3 stalks sliced scallions, return to 430F oven until cooked through, about 5 minutes; serve with greens in balsamic vinaigrette; serves ??? (up to you, Bella and I ate the whole thing in one sitting))

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

: Serrano-Ham And Brie-Cheese Bread

>
>
>
>

Hans’ Panzanino

>
>
The first written recipe for Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
<
The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂
<
Here now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
.
Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzanino in Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great Hans’ Panzanino you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it :
>
“”” Hans’ Panzanino “”””
(As in Panzanella / Panino)
>
And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for Panzanella on ChefsOpinion
>
>
>

Hans’ Panzanino

Hans’ Panzanino

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

>
>

: cucumber, onion,red radishes, scallion, parmigiano reggiano, salami, sour dough bread

: dice all ingredients, dress with EVO, red wine vinegar, kosher salt, garlic paste and fresh cracked black pepper

: mix all ingredients, check/adjust seasoning

: cut bread into thick slices, brush generously with garlic paste

: toast or grill bread on garlic-side until golden

: garlic bread……..

: salad and garlic bread……

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

>
>
>
>

The Ultimate (Faux) Tandoori Chicken

>
>

Tandoori Chicken cooking in a Tandoor

>
Excerpt from Wiki:
.
” Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Malaysia, Singapore, Indonesia and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.^[5] It is traditionally cooked at high temperatures in a tandoor (clay oven).“

>
Excerpt from a previous post on ChefsOpinion:
.
” Some of my favorite food-memories are from my time living in Karachi, Pakistan, were my wife Maria and I had many wonderful dinners at the rooftop restaurant of our hotel, the ” Avari Towers, Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
At the time, the roof top was a very exclusive, local-fare only, restaurant, with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me🙂 .
Anyway, as far as the food was concerned, all the restaurants at the Avari Towers were in my opinion by far the best and safest places to enjoy a meal in all of Karachi and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me.
So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. ”
Although I don’t have access to a tandoor, this is as close as you can get to the real thing. “Faux”, maybe – but super delicious, definitely 🙂
>
مزےکری ! maze karein ! زندگی اچھی ہے !

>
>
P.S.
Usually tandoori chicken is cut into cubes and threaded on skewers before cooking. However, sometimes whole or split chicken are cooked, hanging on hooks and wires in the center of the tandoor.
>
>
>

The Ultimate (Faux) Tandoori Chicken

let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

>
>
>

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

>
>
>

: mix 1 cup greek yogurt, 2 tblsp curry powder, 1 tblsp garam masala, 1 tblsp turmeric, 1 tblsp garlic paste, 1 tsp cumin, kosher salt to taste

: wash and pat dry a 3 lbs chicken

: butterfly chicken, remove backbone if desired (I left it in)

: season chicken on both sides, using all the spice paste, place on a rack, keep uncovered in fridge overnight to dry overnight

: chicken, following day; the dry skin is essential to a super-crisp skin

: roast chicken at 430F for 30 to 45 minutes, depending on the size of the chicken, cover loosely with foil if it gets too dark; during the last 15 minutes, baste repeatedly with melted butter

: let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

: The Ultimate (Faux) Tandoori Chicken

>
>
>
>

One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

>
>
When I posted “Eiskaffee” a few days ago, one of my linkedin readers mentioned “Spaghetti Eis”, which reminded me of this, another childhood favorite of mine (of every kid?)
When I was very little, on special occasions my parents used to take my brother and I to the “Eisdiele” (Ice Cream Parlor).
A few times, just when we were ready to order one of the ice cream wonders, my dad dampened the excitement by declaring that because we did not yet have lunch, instead of ice cream he would have to order the only main course available, spaghetti.
This caused a short moment of bitter disappointment, only to be replaced with euphoric jubilation when THIS dish arrived. (Because I was so young, they were able to pull this off more than once 🙂
So there you have it, another happy childhood food-memory 🙂
>
Bon Appétit ! Life is Good !
>
>

One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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

: vanilla ice cream, white chocolate, mint, raspberries, spaetzlepresse

: press the icecream through the spaetzlepresse, return “spaghetti” to the freezer

: mash the raspberries

: grate the chocolate

: top the icecream with the raspberries, sprinkle with mint chiffonade and white chocolate; serve hot (just kidding)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

>
>
>
>

Eiskaffee

>
>
During the past few very hot and very humid weeks I went to a couple of different establishments to get a cooling drink which I have had a huge craving for lately – “Eiskaffee“.
Today, after numerous unsuccessful attempts, I finally ended-up making it myself at home, because I could not get it anywhere 😦
Maybe it’s because German “eiskaffee” translates into English “Iced Coffee”???
At different places I was served various things, none of it even close to a Eiskaffee. Most versions were simple coffee with ice cubes, some contained added cream or condensed milk, some of them cold brewed coffee with ice cubes (why waste your time and $ on cold-brewed coffee when you water it down with ice??) but none of them was the original I was craving for.
You see, Eiskaffee is usually served at a Café (coffee shop), Eiscafé or Eisdiele (Ice Cream Parlor) in Germany. There you can order a huge variety of “Eisbecher“, different concoctions of ice cream, fresh or canned fruit, whipped cream, liquors, sweet wafers, coffee, chocolate, sprinkles, etc, etc, etc……..and one of the traditional Eisbecher is Eiskaffee. It’s simplicity is stunning, it’s wonderful taste and refreshingness even more so. Like all simple food and drinks, the secret in it’s greatness lies in the use of top-notch ingredients. Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top and, if used, good quality cognac or coffee liquor.
So simple! So Good !
>
Bon Appétit ! Life is Good !
>
>
Click here to see a large variety of Eisbecher
>
>
Click here to see what’s NOT Eiskaffee
>
>
Below see the real McCoy.
Two different presentations, same ingredients :
Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top.
Optional : A shot of good quality cognac or coffee liquor.
>
>
>

Eiskaffee

>
>
>

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

>
>
>
>

Cucumber And Carrot Slaw In Greek Yogurt Dressing

>
>
It’s BBQ time ! The perfect opportunity to shine with your favorite home made salads, sauces and condiments.
This salad is one of my BBQ standby’s, a perfect side dish to accompany hot meat just off the grill.
“Cucumber and carrot slaw in Greek yogurt dressing” is full of flavor and crunchy texture, looks great and can be made hours in advance, which makes it well-suited to take to potlucks, or before friends and family show up for a BBQ at your house.
Actually, I sometimes enjoy a large bowl of it just by itself as a light and tasty lunch on a hot summer day (As I did yesterday) 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Great Salads on ChefsOpinion
>
>
>

Cucumber Carrot Slaw In Greek Yogurt Dressing

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

slice 1 lb of cucumbers into thin slices

season generously with 2 tblsp kosher salt, mix well, set aside for 15 minutes

after 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquid (or add vodka and ice for a great cocktail 🙂

add 1 lb freshly shredded raw carrots

add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, mix all together

add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, 1/2 cup ranch dressing,, mix all together

check/adjust seasoning

Cucumber Carrot Slaw In Greek Yogurt Dressing

>
>
>
>
>

Steak Salad – Just A Bit Different

>
>
We have come to expect a steak salad to be mostly beef and greens, usually with an afterthought of a few cucumbers, tomatoes and onions thrown in. (Myself – guilty) 🙂 😦
So today I went into a different direction, with a salad of pickled artichokes, sliced red onions, diced tomatoes, black beans and garbanzos in a delicious sweet chili, garlic confit and cilantro vinaigrette .
The result was a spectacular dish, outstanding in looks, taste and texture.
Definitely a permanent addition to my personal repertoir.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Steak Salad on ChefsOpinion
>
>
Sweet Chili, Garlic Confit And Cilantro Vinaigrette Recipe :
Mix 1/2 cup olive oil with 10 cloves of garlic confit, 1 tblsp sweet thai chili sauce, 1 tblsp chopped cilantro, 2 tblsp rice vinegar and kosher salt to taste.
>
>
>

Steak Salad – Just A Bit Different

Artichoke & Legumes Salad

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

: trimm four 10 oz strip steaks of all skin and fat, season with kosher salt and grd black pepper, saute or grill until done to your preference, let steaks rest at least 10 minutes before slicing

: prepare the dressing (see recipe)

: mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoning

: mix one 8 oz can of marinated artichokes, one 8 oz can of black beans, one 8 oz can of garbanzos, one 4 oz can of diced tomatoes, and 1 medium sliced onion with the dressing, check/adjust seasoning