Maggi

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette (Ensalada alla Via Candia)

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

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And suddenly,  Ensalada Caprese has strong competition …….. !!!
(The clear winner in my book :  Ensalada alla Via Candia ) 🙂
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Bon Appétit !   Life is Good !
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Click here for  Gnocchi alla Via Candia on  ChefsOpinion
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Click here for more Salad on ChefsOpinion
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White Balsamic Vinaigrette Recipe And Serving Suggestion:
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, a dash of Maggi seasoning, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.

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Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

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Preparation :
Please follow the visual instruction.
To enlarge pictures and read instructions, click on pictures.

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: tomato

: tomato & onion

: tomato, scallion, onion & dressing

: mix all, top with gorgonzola, anchovies, scallion and basil

: Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

: Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

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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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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit ! Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season tenderloin with kosher salt and rub with chili oil and garlic oil

: grill in a very hot grill pan until marked on one side, turn and finish in a 325F oven until medium rare

: saute mushrooms in olive oil

: add cannellini, garlic paste, sriracha, kosher salt, a dash of maggi and a small amount of grated asiago cheese, simmer one minute, check / adjust seasoning

: add a few scallions (seasoned with salt, garlic oil and chili oil) during the last few minutes of cooking the steak

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: Grilled Tenderloin With Mushrooms And Cannellini Beans

: first bite for Bella, as usual 🙂

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EASY DOES IT # 16 – Two Quick, Simple Salad’s

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A lot of folk’s shy back from constructed salads because they find them difficult to make and the recipes too complicated.
I can asure you that nothing is further from the truth. First, choose two main components, such as pasta and cold cuts, rice and seafood, potato and vegetables, vegetables and cheese, any grain such as amaranth, barley, quinoa, or rye, add herbs or whatever else tickles your fancy. Add whatever else you want to add that you think will enhance your salad, dress with whatever dressing you fancy. Combine any ingredients you feel will go well together and experiment.
However, if the salad is to be served at a later point in time or outside at a party, I don’t recommend homemade mayo for obvious reasons, use the store-bought version which is safer. Also, for pasta, rice and potato salads, I recommend to cook the starch a bit longer than if you use them in a hot dish. The texture will be more pleasant.
Following find two simple salads which I made yesterday. The whole prep and assembly took about thirty minutes total. If you don’t have much practice, both salads might take you an hour, not bad for two different dishes that serve about 20 each. Just remember, It’s your salad – do with it whatever you like as long as YOU think it’s the way it should be: omit, add, deduct any ingredient You feel makes your dish a better one 🙂

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“Shrimp, Pasta And Egg Salad”

Penne rigata, shrimp, fennel leaves, eggs, peas, cherry tomatoes, mayo (easy on the mayo), olive oil, garlic paste, white balsamic vinegar, kosher salt, cayenne pepper, greek yogurt, maggi. Use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂
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“Farfalle Salad With Salame, Pepperjack And Cornichons”

Farfalle pasta, salame, pepper jack cheese, cornichons, scallions, mayo (easy on the mayo), olive oil, dijon mustard, garlic paste, white balsamic vinegar, cornichon liquid, kosher salt, cayenne pepper, maggi. Same here again, use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂
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Happy Cooking and Bon Appetit !
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Click here for more “Easy Does It”

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Shrimp, Pasta And Egg Salad

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Shrimp, Pasta And Egg Salad

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Shrimp, Pasta And Egg Salad

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Shrimp, Pasta And Egg Salad

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Farfalle Salad With Salame, Pepperjack And Cornichons

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Farfalle Salad With Salame, Pepperjack And Cornichons

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Farfalle Salad With Salame, Pepperjack And Cornichons

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Farfalle Salad With Salame, Pepperjack And Cornichons

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
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Pot Au Feu

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My butcher had these beautiful, fleshy beef neck bones which begged me to take them home and transform into a tasty dish. Since I had some nice baby carrots and beans in the fridge, what else then a rich “pot au feu” with pasta.
As usual, simple is best 🙂
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Pot Au Feu

: Pot Au Feu

: Pot Au Feu

Ingredient’s :

Beef neck bones,
Penne rigate
Baby carrots,
Baby beans,
Onion, large dice
Bell pepper, large dice
Cilantro, finely chopped
Garlic, paste
Ginger, grated
Cayenne pepper,
Kosher salt,
Maggi seasoning,

Method :

Cover neck bones with cold water, add salt, pepper, garlic and ginger and slowly bring to a simmer, skimming of all scum and most fat which surfaces.
Meanwhile, blanch and shock all vegetables. Cook pasta until al dente, drain. When beef is very tender but not falling of the bone, add vegetables to heat through. Adjust seasoning if necessary.
To serve, place pasta in bottom of serving dish, ladle pot au feu on top and sprinkle with cilantro.

Bon Appetit ! Life is Good !
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Ziti In Wodka Sauce

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If you love pasta, this dish is for you.
The only, important, vital thing to take into consideration :
Butter, butter, butter.! Olive oil just does not cut it here.
I know butter has gone out of fashion with many folk’s,
but here is the time and occasion when you have to leave
your healthy pad for a moment and indulge in the goodness of
butter. Not butter substitute, not clarified butter, just plain,
rich, good tasting butter 🙂

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Ingredient’s

Ziti, cooked, drained, some cooking water reserved
Tomato sauce, canned
Wodka,
Garlic, paste
Peperoncino romano, finely grated
Butter,
Sriracha,
Maggi seasoning,
Kosher salt,
Chili flakes,
Italian parsley,

Method :

Saute garlic in butter until fragrant, deglaze with wodka.
( Careful with the flame, you don’t want to set your eyebrows
or your kitchen on fire ). Add tomato sauce, cooking water,
sriracha and pasta, heat to a simmer. Remove from heat,
add more butter, cheese, maggi and salt and mix well. Adjust
texture with cooking water if necessary. Adjust seasoning to
your liking. To serve, sprinkle with more cheese, chili flakes
and italian parsley.

Bon Appetit ! Live is Good !
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” Sunday Lunch Made Easy ” Chicken & Veggie Soup

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Even if you dont like to spend much time in your kitchen on a sunday,
this soup is well worth the 5 minutes prep time and 30 minutes wait until it’s all simmered to perfection.
Happy Sunday 🙂
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Ingredient’s :

Chicken drum sticks,
Cauliflower, florettes,
Carrots, sliced
Celery, sliced
Leek, sliced
Green peppers, diced
Scallion, sliced
Cherry tomatoes, whole
Cilantro, chopped
Lime, juiced for soup, sliced for deco
Salt, to taste
Cayenne, to taste
Maggi seasoning, to taste

Method :

Simmer chicken in lightly salted water until cooked through but still firm.
(No falling of the bone here, that’s overcooked)
Add carrots, leek and celery and simmer until just done.
Remove from heat, add salt, cayenne, lime juice, cauliflower, peppers and tomatoes and let steep for another five minutes.
To serve, sprinkle with cilantro and garnish with lime slices.

All about MAGGI SEASONING

Bon Appetit ! Life is Good !
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” Healthy Mac & Cheese and Guacamole “

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“Healthy” mac & cheese ? Why not, it’s got veggies 🙂
Well, there you have it. It all depends on how you look at things.
But honestly, what’s wrong with a good meal of pasta, cheese, cream
and vegetables ? Nothing ! Just don’t do what I did :
Eating too much of it at one time. ( The pic’s of the individual portion
should indicate a proper portion for the health- and weight- conscious).
Everybody else : Just dig in and enjoy.

Life is too short to feel miserable about thing’s that make you feel good!
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Ingredient‘s :
Pasta:

Ziti, cooked al dente
Carrots, blanched
Broccoli, blanched
Celery, finely diced
Garlic, paste
Whip cream,
Whole egg, whisked
Salame, diced
Sharp cheddar, shredded
Parmesan, shredded
Brie, finely diced
Salt, to taste
cayenne, to taste
Chili flakes, to taste
Maggi, to taste
Butter

Guacamole :

Avocado, diced
Lime, juiced
Fresh chilis, finely sliced
Cilantro, coarsely chopped
Garlic, paste
Salt, to taste
Cayenne, to taste

Method :
Pasta :

Butter a ovenproof casserole generously with butter.
Mix all ingredients except the chili flakes and half the parmesan.
Fill casserole to the rim, sprinkle with parmesan and chili flakes.
Bake until set and crust is golden. Serve with Guacamole.

Guacamole :

Mix all ingredients until guacamole has the texture you desire.
The more you stir, the more the avocado breaks down and the
guacamole becomes smoother, less chunky.

Bon Appetit ! Life is Good !
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” Smoked Pig’s Tail, Bow Ties & Vegetable Stew “

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In my opinion, pig‘s tails are the second best part of the whole pig,
right after the cheek’s. I prefere them brined and simmered, served
with a good mustard and sour dough bread. However, I found those
smoked ones at my neighbor hood store and what better way to enjoy
them then in a good stew 🙂
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Ingredient‘s :

Smoked pig’s tail’s,
Bow tie pasta, cooked, al dente
Cauliflower, blanched
Broccoli, blanched
Carrots, blanched
Scallions, sliced
Tomatoes, wedges
Ginger, grated
Garlic, paste
Cilantro, chopped
Cayenne pepper, to taste
Kosher salt, to taste
Maggi seasoning, to taste

Method :

Simmer pig’s tail’s in lightly seasoned water until tender.
Add all other ingredients, simmer until heated through.
Serve with rustic sour dough bread.

Bon Appetit ! Life is Good !
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” Porcini Crusted Pork Chop “

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Yesterday’s dinner – simple, yet soooo satisfying.
Pork & Porcini, a match made in food lover’s haven
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Season pork chop with salt and cayenne pepper,
Dip into finely chopped dry porcini, sautee in olive oil on
low heat until center reaches 162 F.
Let chop rest for five minutes before serving.
Meanwhile, saute onion and garlic in olive oil, add broccoli, tomatoes and chili.
Season with salt, pepper and a dash of Maggi.