mayonnaise

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s  early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salads  on  ChefsOpinion
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Click here for more  Shrimp on  ChefsOpinion
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Old Fashioned Shrimp Roll



After being sick as a dog for the past few day’s, today I can at least walk again without fear of falling on my behind because my legs could not hold me up. So, as any sane person would do, the first thing to do was to prep a meal that would make me feel better. Shrimp and mayo might not seem very smart as a first solid meal in three day’s, but I am happy to report that three hours later I am still ok 🙂
(In case you wonder how I posted the last post about the fish in black bean sauce:
I usually have one or two post’s on stand-by for situations like this and all it needs is the push of a button, the rest takes care of itself)
Anyway, I hope my recovery is going to last for a good time to come and things will be back to normal, at least healthwise.
So here we go, today’s early, delicious lunch:

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



Preparation :

mise en place

mise en place

shrimp, green peas, golden grpe tomatoes, radish, scallion

shrimp, green peas, golden grape tomatoes, radish, scallion

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

mayonnaise, sriracha, ketchup, brandy, horseradish, dijon mustard, kosher salt, cayenne pepper, lime juice

slice italian garlic roll in half (toasting optional)

slice italian garlic roll in half (toasting optional)

top with romaine leaves in  lime vinaigrette

top with romaine leaves in lime vinaigrette

top with generaos amount of shrimp salad

top with generous amount of shrimp salad, garnish with fennel leaves

serve with lime wedges and arugula in french dressing

serve with lime wedges and arugula in french dressing

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll

Old Fashioned Shrimp Roll



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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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While  I was preparing tonight’s pratas (parathas, roti canai), my cravings for the final dish became so strong that I did not even bother to decorate the food a bit.
I just could not wait to dig in, as I remembered with great affection the tasty roti’s I had in India, Pakistan, Singapore, Malaysia, Indonesia and the Caribbean (mostly Jamaica, sorry Trinidad) 🙂
The accompanying salad of langustinos and eggs in curry mayonnaise might not sound very exotic, but it is definitely something you could find in any of the less traditional restaurant’s in Singapore or Kuala Lumpur, where fusion cuisine has become part of the daily culinary life.


Bon Appetit !   Life is Good !

 

Click for Roti recipe here
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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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Seafood & Pasta Salad

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I came  home from work early today and the
weather outside was just gorgeous . What better than
a book, ice tea and a cool  seafood  salad that can
be prepared in a few minutes. Great afternoon, recharged
my batteries and feel wonderfully relaxed.
Now it is time for a new post, then dinner and a movie,
“Ziti in Wodka Sauce” and “Kill shot”  with  Christopher Walken.

Life is Good !
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Ingredient’s :

Conchigliette,  cooked, drained
Shrimps,  
poached, peeled, tails remove except three for garnish
Octopus,  canned, drained
Straw mushroom,  canned, drained
Tuna,  canned, drained
Peppers,  diced (3 colors)
Garlic,  paste
Cilantro,  chopped
Scallion,  sliced
Cucumber,  sliced
Egg,  hard boiled,  sliced
Mayonnaise,  freshly made
– (it only takes a minute to make and it’s so much better than store bought)
Horseradish cream,
Lime juice,
Kosher salt,
Black pepper,  freshly ground
Olive oil,
Vinegar,

Method :

Take 1/4 of the seafood and marinade with lime, salt,
pepper and olive oil.
Mix remaining seafood , pasta, part of the horseradish
cream, mayo, peppers, lime juice, salt and pepper. Adjust
seasoning to your liking. Place salad on bottom of bowl,
top with the marinated seafood.
To serve, drizzle eggs and cucumber with olive oil and vinegar,
sprinkle with salt and pepper. Serve with some horseradish
cream to dip the shrimp.   Enjoy  🙂

Bon Appetit !   Life is Good !
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” Currywurst “


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Here
  is my reply to a fellow chef who asked ( jokingly, I assume ) for a 
” secret ” sausage recipe :

Only if you don’t laugh at this Jeff. 🙂
I will not give you a recipe for any sausage because i have never made one following a recipe. You give me the meat, I get the seasoning and method,and off we go. Sausage making is, as i am sure you know, not about recipes, but about understanding the chemical reactions of the ingredients, temperature and time and the result you want to achieve.
However, I am sure you have heard of the German “Curry Wurst”. There are many variations, but the main ” secret ” is the “Curry Sauce”. I have surprised many a fellow chef who was not familiar with curry wurst ( mainly americans , since curry wurst is not usually served in this country ), by serving them a variety of different sausages as curry wurst, The sausages were usually pretty good, so nothing earth shaking here. However, the reaction to my ” Curry Sauce ” was usually and, surprisingly to me,  very positive.
I alway’s give up my recipes if somebody is mercyfully interested in them, but this one is so tremendously simple I don’t even consider it to be a recipe :
Simmer a bit of water, add curry powder, a bit of worcester sauce and ketchup. Simmer for a few minutes, cool down. Done.
Anything off the grill or pan or fryer you dip into this sauce – excellent !
As I said, don’t laugh – as with all food, sometimes the simple stuff gives the most satisfaction.

Bon Appetit !   Life is Good !

All about CURRY WURST

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