onion

Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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This dish should have earned two “Best of Show Awards” –
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*Best Tasting Chicken Breast* 
and  *Most Beautiful Chicken Breast* 
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Alas, this baby did not participate in any competition, it just made a wonderful dinner in our home, where it  won  the love and admiration of Bella and myself 🙂
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Bon Appétit !   Life is Good !
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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Butterflied Grilled Chicken Breast With Sautéed Onion

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Preparation :
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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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Turkey For Singles

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Jimiiiiiiiiii 🙂 

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Because I live alone with Bella,  I have  we have  the luxury of only eating what  I love  we love  to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our  favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made  a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

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Turkey For Singles

Turkey For Singles

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Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

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Preparation :
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Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂  Life is Good !
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Bon Appétit !   Life is Good !
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

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Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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Preparation :
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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂 

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Bon Appétit !   Life is Good !
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Click here to read all about  Capon
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Preparation :
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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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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce (Fish Soup). It doesn’t sound very exciting, does it? But in many parts of Italy, fish soup rules, and rightfully so.
Since Italy is bordered by water on three sides, it’s not surprising that there are thousands of variations of zuppa di pesce throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.
In Genoa, fish soup is called burrida, a name residents got from their neighbors in France from the Provencal dialect bourrido (“to boil”). There, it’s a soup made of cuttlefish, angler and anchovies. In Tuscany, it’s called caciucco, and on the opposite side of Italy, along the Adriatic, it’s referred to as brodetto. Many Americans are familiar with the term “cioppino,” which is not an Italian word. It comes from the Ligurian immigrants in San Francisco and is based on their dialects name for the dish, ciuppin.
While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There’s a delicate balance to a good zuppa di pesce, so strong-flavored fish like salmon or snapper don’t work. No sole or flounder either–they’re too flaky. Use an ample supply of shellfish, whatever’s freshest is best. Finally, make sure you have a good loaf of bread to serve with the zuppa.
Some traditional preparations from Liguria do not add tomato,, as the original recipe calls for the full flavor of the sea to be maintained in the fish soup.
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Cioppino  is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful of this delicious seafood stew.  Because of the versatility of the ingredients, there are numerous recipes for it.  Cioppino can be prepared with a dozen different kinds of fish and shellfish.  It all depends on the day’s catch and/or your personal choice.
You will not believe how easy it is to make this Cioppino.  The key to this recipe is experimentation.  Be creative with this fish stew: Leave something out, or substitute something new.  Serve cioppino with a glass of your favorite wine and warm sourdough bread.
History of Cioppino:  This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s.  Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf.
The origin of the word “cioppino” is something of a mystery, but many historians believe that it is Italian-American for “chip in.”  It is also believed that the name comes from a Genoese fish stew called cioppin.

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Bon Appétit !   Life is Good !
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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce

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Preparation :
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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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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about  Foo Foo
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Click here to read all about  Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, TarulTapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Foo Foo

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

 

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy)  🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit !   Life is Good !
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Caramelized Onions And Potatoes

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Best Potatoes EVER?

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Roast Cornish Hen With Caramelized Onions And Potatoes

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Preparation :
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Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

When contemplating what to prepare for a combined breakfast/lunch today, I found that I had some leftover cooked potatoes, leftover “cebollas en escabeche” (escabeche de cebollas) and a packet of smoked salmon.
Within less than 10 minutes, this gorgeous dish was ready on the table.
Bella and I were happy and content, and cleanup was a snap. Easy peasy 🙂
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Bon Appétit !   Life is Good !
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Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

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Preparation :
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