Peanut oil

Shrimp & Egg Fried Rice

Shrimp & Egg Fried Rice

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This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut  biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Click here for more  Rice  on  ChefsOpinion
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to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

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Shrimp & Egg 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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Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
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Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
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Click here for more  Shrimp  on  ChefsOpinion
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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Steak  and  Steak Salad  on  ChefsOpinion
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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chefs-doctors-and-allergies
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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I bought  these beauties to put them on the grill, but I had steak often lately so I changed my mind and prepared this tasty dish instead. I am glad I did, because it just hit the spot and left me happy with the choice I made.
Just goes to show – the first idea is not always the best 🙂
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Bon Appetit !   Life is Good !
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More  Ribs on ChefsOpinion
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How to cook  Fan (Chinese Steamed Rice)
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Today  I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
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Bon Appetit !   Life is good !
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
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Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
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Seasoning Essentials
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On to today’s dinner:
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
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Cowboy Steak & Fried Onions

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This  evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit !   Life is Good !
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Cowboy Steak & Fried Onions

Cowboy Steak & Fried Onions

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slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

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season steak with salt and cayenne pepper, saute until done to your preference

season steak with salt and cayenne pepper, saute until done to your preference

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let steak rest in warm place for ten minutes

let steak rest in warm place for ten minutes

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top with freshly grated horseradish

top with freshly grated horseradish

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top with fried onions and sliced scallions

top with fried onions and sliced scallions

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Cowboy Steak & Fried Onions

Cowboy Steak & Fried Onions

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please be so kind and click on the video on the bottom of this page.  Thank you 🙂
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“Easy Does It” # 4 – Garlic Confit Paste

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Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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We all know that roasted garlic paste is a wonderful thing, it will enhance the taste of just about everything, except maybe vanilla pudding. But few of us are willing to switch on the oven for one hour just to roast a few cloves of garlic and the chopped garlic in water you can buy at your grocery store just does not do it. So, for the perfect solution to have great, easy to do garlic paste available at all times, try this simple recipe. Once done, it will last in your fridge or freezer for a very long time. You can use it for sauteing, marinades, dressings etc.
If you don’t like olive oil, you can substitute the olive oil with a more neutral-tasting peanut or canola oil, clarified, butter, duck fat, pork or chicken fat. Experiment whats suit’s you best.
Enjoy :-)
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peeled garlic, olive oil, sea salt

peeled garlic, olive oil, sea salt

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season with cayenne pepper, confit very slowly without browning garlic for about one hour

season with cayenne pepper, confit very slowly without browning garlic for about one hour

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blend until smooth

blend until smooth

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Confit Garlic Paste

Confit Garlic Paste

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saute in its own oil

saute in its own fat

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Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The  steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work.  But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of  “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste  and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit !   Life is Good !

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato





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Breakfast Of Champions # 26 – ” Shrimp & Bok Choy Congee “

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Here is how it’s supposed to be :

You have a big, substantial breakfast, go to your job and work hart, have a quick, light, healthy lunch, keep on working until it is time to go home, have a light, healthy dinner with a small glass of red wine, go to bed early, sleep at least 8 hours, get up and do it all over again 🙂

Here is what’s really happening :

You have a quick, sugary, unhealthy breakfast, go to your job and work hart, have a quick, unhealthy lunch, keep on working until it is time to go home, have a heavy, calorie and fat-laden dinner, with a bottle or two of red wine, go to bed late, don’t sleep enough, get up and do it all over again 😦
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So, today, after a long and deep sleep, I tried to start the right way, with a healthy, tasty, substantial breakfast.
I will keep you posted how it will develop from here for the rest of the day…………
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Ingredients :

Cooked Fan,    (steamed chines rice)
Seafood stock,   substitute with chicken stock or canned clam juice
Shrimp,   peeled and deveined
Bok choy,   blanched
Garlic,   paste
Garlic,   slivered, fried
Onions,   finely julienned, fried
Ginger,   grated,
Bean sprouts,
Scallions,   coarsely sliced
Peanut oil,
Chili oil,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Simmer rice with in stock, salt and pepper until a porridge like texture is achieved. In the meantime, fry onions and garlic separately until golden. Remove to absorbent paper. Reserve. Saute Shrimp, garlic paste and grated ginger until   fragrant and shrimp about halfway cooked. When congee has reached the desired texture, add the shrimp, bock choy and scallions, simmer until heated through, about one minute. Adjust seasoning if necessary. To plate, drizzle with sesame oil and chili oil, sprinkle with fried onions, fried garlic, bean sprouts and scallions.

More Congee Recipes Here

Bon Appetit !   Life is Good !
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Asian Style Chicken Wings in Oyster Sauce

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Asian Style Chicken Wings

Asian Style Chicken Wings

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This  is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
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Ingredient’s :

Chicken wings,
Bok choy,   cut into large pieces
Red peppers,   cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms,   soaked in warm water
Onions, large diced
Garlic,   paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan.  (chinese steamed rice)

Recipe for  “Fan

Bon Appetit !   Life is Good !

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