kosher salt

Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
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P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
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Bon Appétit ! Life is Good !
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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Preparation :
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: dress romaine leaves, sliced mild chilies and red onion julienne in a vinaigrette of your choice

: plate the salad

: add shredded parmigiano reggiano

: clean and cut chicken livers into bite size nuggets, season with kosher salt, finely chopped garlic and fresh cracked black pepper corn to taste, add cornstarch and sweet paprika, mix well

: sautee in 375F peanut oil until crisp but still medium rare inside

: remove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at once

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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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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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Seafood Fried Rice

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: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage

: season 4 large whole eggs with kosher salt and chili paste to taste, whisk

: heat 2 sblsp peanut oil

: cook the eggs until just set, remove

: season the seafood (without the mussels) with kosher salt and cayenne pepper to taste, stir fry until cooked halfway through, remove

: keep warm

: stir fry 1 ea large, finely diced onion 1/2 tsp grated ginger and 1 tblsp garlic pasete in 2 tblsp peanut oil until translucent

: add the diced cabbage, stir fry 1 minute

: add the rice, stir fry until the rice sterts to “pop”

: add 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste

: stir fry another minute

: add the seafood, scallions and the eggs, stir fry another minute

: check / adjust the seasoning, add the mussels, mix carefully one more time

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

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Curried Beef And Mushroom Buddha Bowl

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Named for its big, round Buddha belly shape, a “Buddha bowl” can mean different things to different people, but here I am talking about the culinary meaning, which is a one-dish meal consisting of rice or pasta, whole grains, veggies, protein (by way of meat or seafood, beans, tofu, lentils) and a dressing or sauce, even hot or cold cereals, savory with meat and veggies, or cold with fruits or jello.
What they all have in common is that since the name contains the word “Bowl”, it usually features uncomplicated, tasty, satisfying comfort food that is eaten unceremoniously, with just a spoon or fork.
Like so many other foods, because of its simplicity, it usually contains quality ingredients and is highly seasoned, anywhere from very mild to fiery hot.

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Curried Beef And Mushroom Buddha Bowl

boneless chicken – 35 cents each

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Preparation :
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: 4 oz quartered botton mushrooms

: saute the mushrooms in 1 tblsp ghee or EVO

: 16 oz cleaned and trimmed beef tenderloin, cut into 4 medallions

: cut the medallions into cubes, season with kosher salt and black pepper

: saute beef cubes in 2 tblsp ghee or EVO until nicely browned but still very rare

: add 1 ea sliced med size onion, 2 tblsp curry pwd, 1 tblsp turmeric, 2 tblsp garam masala,2 tblsp chopped cilantro, 1 tsp cumin, 1 tsp garlic paste, kosher salt to taste

: saute until fragrant (about one minute)

: add the mushrooms, 1/2 cup tomato sauce and 1/2 cup beef or chicken stock, bring to a simmer, remove from heat, check/adjust seasoning, spoon over rice, sprinkle with fried onions and chopped cilantro; serves 4

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

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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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Shrimp & Spinach

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Preparation :
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: render 4 slices of smoked bacon over medium heat, add 1 ea medium-size julienned onion and saute until onions are lightly caramelized

: add 32 oz fresh spinach leaves, 1 tsp garlic paste, a pinch of grated nutmeg and kosher salt and cayenne pepper to taste, saute until spinach wilts, about 1 minute, remove from heat, check/adjust seasoning

: plated spinach

: plated spinach

: dust 1 lb 21/24 size shrimp with 1 tblsp cornstarch, season with kosher salt, lemon juice and garlic paste to taste

: saute shrimp in 2 oz whole butter until halfway cooked

: add 1 /2 cup Thai sweet chili sauce and 2 tblsp fresh-squeezed lemon, cook another few seconds, remove from heat, check/adjust seasoning; serves 4 appetizer or 2 generous main courses

: Shrimp & Spinach

: Shrimp & Spinach

: Shrimp & Spinach

: Shrimp & Spinach

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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Preparation :
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: saute julienne from 1ea large onion and 4 ea large scallions, cut into 2 inch stick, in 2 tblsp ghee

: add 3 tblsp curry powder, 1 tsp granulated garlic, 1 tsp cumin, a pinch of grated ginger,1 tblsp garam masala and kosher salt to taste, leftover cooked chicken, about 1 leg or one breast per person (this was a whole chicken, so this whole dish will serve 4) ,saute until fragrant

: add 1 can coconut cream

: bring to a simmer

: add 1 medium head of cooked, cut into large roses cauliflower and 20 ea grape tomatoes, simmer until veggies are heated

: (this could be eaten as is, served over rice)

: add 1/2 lb cooked pasta. simmer until pasta is hot, check/adjust seasoning; (if the texture is too thisk at this point, thin with milk or yogurt)

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

: Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Preparation :
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: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

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This sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain), crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

lightly toasted sourdough bread, whole grain Maillard mustard

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Preparation :
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: pork butt (pork shoulder/ pork leg)

: cut the skin into 1 in squares

: season generously with sriracha, granulated garli, caraway seeds and kosher salt

: add 1 qt chicken or pork stock to a roasting pan, cover with a rack, add the butt, roast in a pre-heated 330 F oven for 2- 4 hours, depending on the size of your pork. Check the center of the butt, it should reach 155 F. Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Oh my…………..

: meanwhile, strain the jus from the roastin pan in to a small sauteuse, bring to a simmer, thicken lightly with a corn starch slurry. check/adjust seasoning

: lightly toasted sourdough bread, whole grain Maillard mustard

: when the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

: Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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The beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
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sauteed blade steak

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Preparation :
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: peel 4 ea mediun size cucumbers halfway

: grate cucumbers, salt generously, mix well, let stand for 15 minutes

: squeeze most moisture from cucumbers

: add 1 cup Greek yogurt, 1 pinch cayenne pepper, 1 pinch ground cumin juice of 1/2 lemon and 1/2 tsp garlic paste , mix well; check/adjust seasoning (chopped mint and finely sliced dill optional – I personally prefer without)

: tzatziki

: 2 lbs bone-in veal blade steak

: season with kosher salt, cayenne pepper and sweet paprika powder to taste, dust in a/p flour

: saute on both sides until medium well, remove to serving plate, top with poached eggs, serve with tzatziki (drizzled with plenty EVO) and warm pita

: while the steak cooks, poach 3 eggs for 3 minutes, remove to absorbent paper

: sauteed blade steak

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

Related image
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Bon Appétit ! Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the Picanha
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Click here for an extensive list of Beef Cuts from around the World
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Click here for Salsa Aji Amarillo Recipe on Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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

: cut 2 ea 8 oz steaks, season with kosher salt, cayenne pepper and granulated garlic, season 2 ea large banana peppers the same way

: saute steaks and peppers in 2 tblsp peanut oil until peppers are blistered and steaks are cooked according to your liking, serve with amashed avocados on the side, top the steaks with the cherrie peppers relish

: Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

: Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

: Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

: Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Beef Neck And Vegetables Soup

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Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
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Beef Neck And Vegetables Soup

Bella’s Portion

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Preparation :
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: simmer 3 lbs of beef neck in 4 qt of lightly salted water

: simmer until the meet is tender

: remove the beef from the soup, remove and discard the bones (at this point, there should be about 1 qt of stock left, if not, adjust by reducing the liquid or adding water

: cut the meat into bite size pieces

: add 4 small sliced carrots, simmer until the carrots are soft, add 1 ea diced avocado and 1 ea diced tomato to the soup, simmer for 1 minute, remove from heat, season with cayenne pepper and grated nutmeg to taste; check/adjust seasoning

: add blanched broccoli to a soup plate

: top with blanched cauliflower

: top with 1/4 of the meat, sprinkle with sliced scallions and grated parmesan (optional), place the plate with in a 200F degree oven to warm everything through (or use Microwave); to serve, add the piping hot soup; serves 4