personal preference

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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: slice 10 ea red radishes and 2 medium size cucumbers into thin slices

: season liberally with kosher salt, mix well

: let rest for 20 minutes, squeeze out and discard all the salty liquid

: add olive oil, vinegar and cayenne pepper to taste (this is obviously way too much salad for the sandwich, so reserve the rest for another meal, it will keep in the fridge for 2 days)

: butterfly 1 ea chicken breast for one sandwich

: mix 3 tblsp a/p flour with granulated garlic, cayenne pepper and kosher salt to taste; mix 2 tblsp greek yogurt with 4 tblsp milk (or use buttermilk instead of the mixture)

: dipp ea breast first in the flour mix, then in the milk/yogurt mix (or buttermilk), fry or saute in fat of your choice until cooked through but not dry

: toast 2 ea thick slices of sour dough bread

: good quality tomato, toasted bread, boursin, ready to assemble………

: spread a generous layer of boursin on one each side of the bread slices

: top one slice of bread with sliced tomato, season tomato with kosher salt and fresh-ground black pepper

: top with a layer of radish/cucumber salad

: top with one ea chicken breast

: top with the second slice of bread

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

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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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: prepare a sauce of 1/2 cup soy sauce, 1/4 cup bean sauce, 1/4 cup hoi sin sauce and 1 tblsp sesame oil

: season 1 lb ground pork with chili paste, kosher salt and granulated garlic to taste, add 2 tblsp peanut oil

: mix well

: stir fry in 2 tblsp peanut oil until pork starts to brown, add 1 medium sliced red onion

: stir fry until onion is translucent

: add 1 lb diced white cabbage

: add the sauce and 1 cup water

: simmer until cabbage starts to wilt, check/adjust seasoning

: meanwhile, cook and drain 1 lb Chinese egg noodles, add 2 tblsp sesame oil and 3 tblsp peanut oil, mix

: plate noodles on serving dish

: top with the pork / cabbage stew, sprinkle with scallions and pickled chilies

: Pork, Cabbage & Chili Noodles

: Pork, Cabbage & Chili Noodles

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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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