Olive oil

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit !   Life is Good !
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Click here for more  Food and Memories of Portugal  on  ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Today I Ate An Convertible………

Smoked Salmon, Avocado, And Pickled Onions Hoagie
( Convertible With Top Up / Convertible With Top Down )

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Hero,  sub, foot long, hoagie, garibaldi, spuckie, blimpie, torpedo, zeppelin, bomber, poor boy, wedge, or just plain old sandwich –
whatever you call a sandwich made of a long crusty roll split lengthwise and filled with meats/cheese/seafood/tomato/onion/lettuce/condiments and/or anything else from the kitchen sink, this here beauty surely ranks among the best you can find and/or imagine anywhere.
As for naming it “Convertible”  –
Obviously, it’s as good open, with the top down and eaten with a knife and fork; or closed, with the top up, eaten with both hands firmly locked around it  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for  Pickled Onions Recipe (Escabeche De Cebolla)

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Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagie

“The Convertible” Smoked Salmon, Pickled Onions And Avocado Hoagie

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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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Preparation :
To read instructions, hover over pictures
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Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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So this is what happened last night –
I was working on this post for ChefsOpinion.
While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics).
Not only does it look like a heart, it also resembles two stylized swans heads and necks, an image we use often in food decoration.
What are the odds ?????
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Bon Appétit !   Love is Good !
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P.S.
It would have been even more awesome if it would have happened on the 14th (Valentines Day),
but then certainly nobody would have believed that it happened by happy chance 🙂 
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Click here for more  Pasta  on  Chefsopinion
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Spaghetti With Cabbage, Peppers And Gorgonzola

Spaghetti With Cabbage, Peppers, And Gorgonzola

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Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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Preparation :
To read instructions, hover over pictures
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London Broil

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While  you can use just about any flat cut of beef to prepare  London Broil,  “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Piri Piri Chicken With Portuguese Fried Rice

 

Piri Piri Chicken

Piri Piri Chicken

Here  we have two beloved Portuguese dishes which are not typically recognized as Portuguese staples (rice) and chicken (piri piri chicken).
Piri piri chicken is a favorite way of preparing chicken/poultry in most parts of Portugal, especially in Lisbon. I remember eating grilled chicken brushed with a spicy sauce in Lisbon way back in the seventies and then twenty five years later again, when I lived on Madeira with Maria, although I did not recall the “piri piri” part until I came across this video on my Portuguese friend’s Peter a few weeks ago (see link below) .
As for “Portuguese fried rice”, any cuisine in which rice features as a staple also has at least a few fried rice recipes, since everybody is used to reheat the leftover rice in a pan and adding “stuff” to it, usually in the form of other leftovers and/or veggies, seasoning, eggs, protein etc.
Grilling over an open fire is, of course, one of the best ways to cook chicken (or most other protein, no matter the country, style of cuisine or occasion. Brushing the meat when it almost ready to be served with a savory, spicy sauce and a squirt of fresh lemon or lime is all one needs to lift said protein (or vegetables) one more step up to reach culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Click here for more info about  Piri Piri Sauce
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Click here for a short video about  Piri Piri Chicken
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Click here for more info about  Food , Dining & Drinks In Portugal
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Pls note :
Piri piri sauce is prepared in a myriad of different ways, depending on the country, region, family preference, etc. The one essential common ingredient is the use of piri piri peppers. Also, the amount of piri piri you brush onto your food depends on your own preference. As you can see in the picture, I love to be generous with my thicker than usual  piri piri 🙂
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Hans’ Piri Piri Sauce Recipe :
4 tablespoons lemon juice, 5 tablespoons olive oil1cup vinegar, 1/4 cup sweet chili sauce (optional), 1 tablespoon garlic, minced, 1 tablespoon paprika, 1 teaspoon salt, 1 tablespoon piri piri peppers ;
Blend all ingredients in a blender until smooth.

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Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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Portuguese Fried Rice

Portuguese Fried Rice

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Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Being a Chef.......
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NOT !!! The Prettiest Dish Of The Day –

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– but  without a doubt one of the tastiest dishes of the day 🙂
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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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 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pizza  on  ChefsOpinion
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Click here for  Lahmacun  and  Shrimp & Sardines Pie  on  ChefsOpinion
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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.
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese 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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The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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Click here for Hans’ Homemade Buffalo Sauce  on  ChefsOpinion
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Click here for more  Sandwiches  on  ChefsOpinion
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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
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BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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What a wonderful way to start the day early today – a walk in the park with Bella, a great breakfast with Bella, then a great movie – “Galaxy Quest” (Bella not interested), all followed by a long nap ! (Bella enthusiastically interested again) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast of Champions  on  ChefsOpinion
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Click here for more Tonkatsu  and  Donkatsu  on  ChefsOpinion
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Tonkatsu sauce  (my way) :

Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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Fresh Fruit With Kefir And Honey

Fresh Fruit With Kefir And Honey

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Preparation :
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Hans’ Panzanino

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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.
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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) 🙂
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Here  now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
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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 :
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“””   Hans’ Panzanino   “”””
(As in Panzanella / Panino)
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And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
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Bon Appétit !   Life is Good !
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Click here for  Panzanella  on  ChefsOpinion
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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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

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Movie Time – Pizza Roll Time

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Yesterday  evening, looking  forward to binge-watch the final four episodes of season one of “The Crown” on  Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and  voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
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Bon Appétit !   Life is Good !
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More  Snacks  on  ChefsOpinion
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More  Pizza  on  ChefsOpinion
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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 in 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 bowl; turn dough in bowl to coat with oil. Cover bowl with 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.

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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