mushroom

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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I just  have come across some debates about what constitutes a “true” Jägerschnitzel, so I’d like to put that to rest, right now, right here, with some authority on the subject (easy now !) 🙂
After all, I grew up  in Swabia in Southern Germany, where, during my youth, schnitzel were one of the most commonly served animal proteins, served a few times a month at home and more often than not during special occasions, such as restaurant visits, birthdays, weddings or funerals or any other gathering where “decent” food was served for a reasonable price.
Traditionally, a Jägerschnitzel is a thin-pounded veal or pork cutlet, dusted with flour and sauteed, then  covered with mushroom sauce, to which sometimes cream and parsley or chives are added, and accompanied by pasta (mostly, but not exclusively Spaetzle), roast potatoes (Bratkartoffeln) or dumplings (Knödel).
A “TRUE”  Jägerschnitzel is “NEVER” breaded (never cover anything breaded with sauce, one of the basics in classic cooking – after all, you bread it to be crisp, so why soften it by covering it with moisture ?!!) And yes, I know, like always in cooking, there are a few exceptions, but they do NOT pertain to schnitzel.
Then there are Jägerschnitzel made of chicken or turkey. While less traditional, they have become popular lately because of changing eating-habits and because the meat is more affordable than pork and veal, (especially milk-veal), which has been priced out of reach for most folks.
So there you have it – the end of the Jägerschnitzel Debate.
You are welcome 🙂
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Guten Appetit !   Life is Good !
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Click here for more  Spätzle  on  ChefsOpinion
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Click here for more  Bratkartoffeln  on  ChefsOpinion
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Click here for more  Knödel  on  ChefsOpinion
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Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Style

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze - Chicken Cutlet Hunter Style

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy does it # 31 – Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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And  the award for best twice-baked potatoes goes to…………
No need to explain the virtues of this dish, just look at it and imagine
it would be in front of you right now
(anyone for a steaming, hot beauty ?)……….. 🙂
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Bon Appetit !   Life is Good !
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Mushroom & Gorgonzola Loaded Twice Baked Potatoes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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potato, mushrooms, onion, garlic, gorgonzola, asiago

potato, mushrooms, onion, garlic, gorgonzola, asiago

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bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

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saute mushrooms in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

saute mushrooms and diced onions in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

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sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion

sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion and chili flakes

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Mushroom & Gorgonzola Loaded Twice Baked Potatoes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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Bombay Vegetable Omelette

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Although  most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
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Bon Appetit !   कृपया भोजन का आनंद लीजिये !  (kripyā bhojan kā ānnaṅd lijīyai)
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Link to  “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
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Link to Chelo / Polo
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Link to Rice
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Bombay Vegetable Omelette

Bombay Vegetable Omelette

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Bombay Vegetables

Bombay Vegetables

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fusilli Col Buco With Mushrooms In Merlot Cream



Living  in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà  –  Mushrooms Galore 🙂

Bon Appetit !   Life is Good !

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



Preparation :

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

saute diced onions and fresh mushrooms in butteruntil onions are opaque

saute diced onions and fresh mushrooms in butteruntil onions are opaque

add garlic paste and re-hydrated mushrooms, saute until dry

add garlic paste and re-hydrated mushrooms, saute until dry

almost....

almost….

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

simmer until nape texture is reached, check / ajust seasoning

simmer until nape texture is reached, check / ajust seasoning

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



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Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Usually,  I don’t fancy much angel hair pasta, but for these mushrooms in a light,
creamy white wine cream they were the perfect pasta to be paired with 🙂

Bon Appetit !   Life is Good !
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Saute Onions And Mushrooms In Olive Oil, Add Wine And cream, Reduce. Add Pasta , A Bit Of The Pasta Water, Salt, Pepper And Grated Aged Gruyere. If Too Thin, Add Cheese. If Too Thick, Add Pasta Water.

Saute Onions And Mushrooms In Olive Oil, Add Wine And cream, Reduce. Add Pasta , A Bit Of The Pasta Water, Salt, Pepper And Grated Aged Gruyere. If Too Thin, Add Cheese. If Too Thick, Add Pasta Water. Sprinkle With Chili Flakes And Cilantro.

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Angel Hair With Morells, Shiitake, Ceppes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Angel Hair With Morells, Shiitake, Ceppes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Angel Hair With Morells, Shiitake, Ceppes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Angel Hair, Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms, Cream, White Wine, Onion, Garlic, Olive Oil, Kosher Salt, Cayenne Pepper

Angel Hair, Morells, Shiitake, Cepes, Baby Bellas, Oyster Mushrooms, Cream, White Wine, Onion, Garlic,
Olive Oil, Kosher Salt, Cayenne Pepper, Aged Gruyere,  Chili Flakes, Cilantro.

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Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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Tonight,  my culinary enthusiasm was a bit limited by my lack of sleep last night.
( I went to sleep early at 11.30 pm, but Bella thought 2.30 am was a good time to get up, so she pestered me until I gave in and took her for a walk at 2.45 am.
Since I had my alarm set for 3.30 am ( busy 1st   day of school ), there was no point of going back to bed afterwards.
So, when I got home at 4.00pm, a quick and easy pizza had to make do for dinner.
( However, quick and easy should not mean crappy ! )
This little gem was far from crappy, on the contrary, I thought it was pretty awesome.
Quick, easy,crispy, tasty, juicy, delicious 🙂
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Bon Appetit !   Life is Good !
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Click here for Pizza Dough Recipe

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Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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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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Vodka & Wine Flatbread

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Wodka & Wine Flatbread ”

If you wonder about the name of this dish ? –
Last night at around 1.30am, after  “a bit”  of vodka and wine, my friend Darryl “demanded” food. Here is what I could muster :
Freshly baked flatbread with salame, mascarpone, egg, mushroom, banana peppers, sriracha and grated asiago cheese.
It might not have been pretty but ist sure hit the spot 🙂

Bon Appetit !  Cheers !   Life is Good !
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Wodka & Wine Flatbread

Wodka & Wine Flatbread

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Wodka & Wine Flatbread

Vodka & Wine Flatbread

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Wodka & Wine Flatbread
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Wodka & Wine Flatbread

Vodka & Wine Flatbread

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Mafaldine, Striploin, Mushrooms & Chilis

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Dinner  for two :
Sauteed strip loin, mafaldine, mushrooms, chilis and grape tomatoes with garlic and scallions.
Simplicity at it’s best 🙂

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Mafaldine, Striploin, Mushrooms & Chilis

Mafaldine, Striploin, Mushrooms & Chilis

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Bon Appetit !   Life is Good !
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Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup

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At  first I was going to do a “authentic”  Malay, or Burmese ,or Thai, or Indonesian, or Indian, or whatever “authentic” coconut / curry / noodle / chicken dish. But then, for what ? There is a million and one recipes  (more or less “authentic”)  out there in the internet and book world available to anyone. But by now I believe  (hopefully)  that most of my readers subscribe to   “ChefsOpinion”  because of my interpretations of dishes and the ease  of which they can be duplicated more ore less closely  (adjust to whatever tickles your fancy).  So here we go,  Hans’ authentic  🙂  version of :  Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup.  Enjoy. Don’t break a leg running for authentic ingredients. Use what you’ve got available, what you like and what you can afford. The single most important authentic ingredient required for most dishes is love and passion. If you cook it and folk’s and you yourself love it –  Voilà ! Success !
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Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup

Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup

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Ingredient’s :

Chicken legs,  deboned, cubed
Mee noodles,   cooked, tossed with sesame oil
Chicken stock,
Coconut milk,
Straw mushroom,
Tomato,   seeded, julienned
Avocado,   diced
Onion,   julienned
Chilis,   julienned
Scallions,   sliced
Almonds,   slivered or crashed
Limes,   wedges
Curry powder,
Turmeric,
Garlic paste,
Ginger,   grated
Fish sauce,
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil,   to saute

Method :

Saute chicken, add vegetables and garlic, saute for one minute. Add garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add coconut milk, chicken stock and salt and simmer for two minutes. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (careful with the fermented fish sauce, check  HERE   first).  To serve, sprinkle with scallions and/or cilantro.


Bon Appetit !   Live is Good !

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