personal preference

Fried Chicken&Boursin Sandwich

Fried Chicken&Boursin Sandwich

A great sandwich can be a wonderful dish. Put a few good ingredients together, add some love and voilà, a quick and most satisfying meal can be on the table in minutes, without breaking the bank.
And yet, so many folks at home and in restaurants manage to screw up this simple task.
Substandard ingredients, lack of imagination and the absence of love for what you are doing will all prevent a good sandwich, but rather transform bread and stuff into bahhh……….
Not so this here baby !
While the choice of bread is purely a personal preference, I make most of my sandwiches with toasted sourdough bread or other rustic bread. I just love the texture and taste, but of course, you should use whatever bread rings your bells. The chicken can be grilled or fried, the cheese can be the one you love the most, and the veggies – well, you get the point 🙂
Just make sure you prepare it all with love and gusto, don’t skimp on the good stuff and prepare it with the respect a great sandwich (as well as any other good food) deserves 🙂
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Bon Appétit !   Life is Good !
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P.S.
The chicken, while it has the taste and texture of fried chicken, is actually sauteed.
Classic French Cuisine defines sauteed :  “Cooked in fat, not covered by fat”
Classic French Cuisine defines fried :        “Cooked in fat, covered by fat”
In most restaurant settings, one would just fry the chicken in the fryer.
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Fried Chicken&Boursin Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork, Cabbage & Chili Noodles

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Ahhh,  the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
as spicy as one can handle” !  (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food  –
“It should kick like a lady, not like a mule” 🙂
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Bon Appétit !   Life is Good !
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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Link to :  “Hans’ Lighter, Healthier Comfort Food
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Baby  bok choy – must be one of the best vegetables anywhere. I just love the looks, the taste and especially the texture. Of course, as far as the taste is concerned, there is not much of it’s own, so I usually add oyster sauce or fermented black bean sauce among other strong ingredients to bring out the best of these beauties 🙂
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Bon Appetit !   Life is Good !
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P.S.
In case you wonder why I did not toast the sesame seeds –
I sometimes prefer the taste of un-toasted sesame, it is milder as if you toast them, – just a personal preference 🙂
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drizzle vegetables with oyster sauce mixture

drizzle vegetables with oyster sauce mixture

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top with chicken, sprinkle with sesame seeds and cilantro

top with chicken, sprinkle with sesame seeds and cilantro

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Steamed Bok Choy  In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili 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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