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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 :
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Fajas De Res

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To  prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ??  Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
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Bon Appétit !   Viva Mexico !
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Click here for  Salsa Mexicana Recipe  and  Guacamole Recipe  on  Chefsopinion
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For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
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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 :
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This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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This  Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
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Bon Appétit !   Life is Good !
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Click here for more about  Yuca (Cassava)
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Click here for more about  Mojo
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Click here for more  Turkey Leg  on  ChefsOpinion
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Click here for  instruction on how to prepare  Collard Greens  on  ChefsOpinion
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Click here for instructions how to prepare  Yuca In Mojo
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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Preparation :
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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 :
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Being a Chef.......
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Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

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When I got up this morning, I had a big craving for egg salad. During the day, in my head, I kept adding ingredients to the egg salad until finally, when it was time to prepare early dinner, this yummy concoction materialized 🙂
Very simple and straightforward, yet a real delicious and pretty dish that can be enjoyed either as a salad with bread on the side or, as I did, on top of toasted bread as a sandwich that left nothing to be desired for Bella’s and my dinner.
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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  Sandwiches  on  ChefsOpinion
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P.S.
Personally, I prefer Florida avocados over Haas avocados. Click here to read about the pros/contras of both 🙂
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Salad Of Smoked Salmon, Avocado And Egg

Salad Of Smoked Salmon, Avocado And Egg

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Preparation :
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Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


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Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Bon Appétit !   Life is Good !
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Click here for more  Goulash  on  ChefsOpinion
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Szegediner Gulasch

Szegediner Gulasch

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Szegediner Gulasch

Szegediner Gulasch

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Preparation :
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Pozole

Pozole

Pozole

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Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
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According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

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Bon Appétit !   Life is Good !
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Pozole

Pozole

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Pozole

Pozole

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Preparation :
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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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The  style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties,  we served this soup often and it was always a hit as part of a multi-course meal.
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Bon Appétit !   Life is Good !
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Click here for more  Curry  on  ChefsOpinion
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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Curried Pumpkin, Potato And Coconut Soup

Curried Pumpkin, Potato And Coconut Soup

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Preparation :
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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
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Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Salsa Mexicana

Salsa Mexicana

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Guacamole

Guacamole

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Escabeche De Cebolla

Escabeche De Cebolla

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Preparation :
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