protein

Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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A few days ago I invited my cleaning lady to join me for lunch, since I just finished preparing lunch and had plenty to spare. When she saw the casserole, she happily proclaimed that this dish looked exactly like her families favorite chicken dish, which she remembers fondly from her childhood when her mother prepared it back at her country of origin, the former Soviet Union.
I then remembered that I had the same dish a few times during the 70´s when I visited the Soviet Union often, namely the cities of Leningrad (Saint Petersburg), Yalta, Odessa, Moscow and a few others. During that time, there were many  “speakeasy”, restaurants, which were actually not official businesses, but clandestine operations were one would ring a bell at what looked like a regular residence, somebody opened the door just a crack and you asked if there was food available. The door person/proprietor then told you what was available that evening.
Mostly, the menu consisted of either poultry or fish, since that was usually the only protein available for ordinary folks (sometimes !!! available I should say).
Furthermore, there was lots of root vegetables and other produce, eggs, sturdy fruits, and other fresh products that can be produced on farms and/or small back yards. Usually, the door person/proprietor just said “Poultry” or “Fish”, since only one of these proteins featured on any given day.
And, as mentioned earlier, chicken or fish prepared like the dish featured on this page today showed up a few times over the years – protein, veggies and potatoes, slowly braised in a casserole until tender and all the flavors had combined into a simple but heavenly dish.
The drinks of choice were always Vodka and /or Krim Sekt, drunk from heavy, tall glasses. The vodka was ordered by the ounce, for about $ 1 per ounce, the Sekt (sparkling wine) by the bottle, for about $ 2.50 per bottle. We usually sold one pair of used blue jeans for $100.00 on the black market (very dangerous at the time), so money was no object during our stay´s. (The other bargain was one pair of jeans for a 250 gr can of the best quality Russian caviar (or $ 35.00 cash), whatever was more easy)
Dealing on the Black Market was very dangerous, so sometimes we went the easier way and jut traded one-way by buying on the Black Market with $.
Anyway, here it goes,  “Запечённая курица с картофелем, луком и паприкой”  (Braised Chicken With Potatoes, Peppers And Onions)
(The Russian name for the dish was provided by Anna, so I assume its the correct spelling 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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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 Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Udon  on  ChefsOpinion
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Click here for all about  Udon Noodles
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)


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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bragging Alert !!! Best Turkey-Leftovers Sandwich – Ever !

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It is my firm believe that leftovers should be as good as the original dish it derived from. Yesterday I prepared this sandwich and I am convinced that not only is it the best left-over turkey sandwich, but also one of the best turkey dishes overall, period 🙂
I usually prepare other dishes from leftover turkey since most turkey sandwiches I ever came across are boring and tasteless at best and at my house during times past the only leftover turkey would be white meat, which I can live without.
So, yesterday I had a nearly insatiable graving for a good sandwich, because on the previous evening I made the mistake of buying two “Vietnamese” sandwiches at a newly opened place, “546 bánh mì café” at 6461 Stirling Road, Davie. I was looking forward to a good sandwich but was bitterly disappointed. I had 3 different sandwiches with different meat fillings, all three were completely tasteless. The clerk asked me if I wanted chillies and of course I said yes. When I got home, I found one !!!  thin slice of chili in one of the three sandwiches. The meat was mostly tasteless and their contribution to Vietnamese food was the addition of a few spritz of maggi seasoning. (Which I am fond of). But the most disappointing thing was the portion size. Although the bread was of a nice size and of great texture, the amount of filling was laughable small. Granted, the sandwiches are very reasonably priced, but I’d rather pay a bit more and have a decent sized sandwich.
Fazit: Once is enough 😦

But back to the sandwich at hand : After I ate my three sandwiches (shared with Bella), I was still hungry and started to fantasize about eating a “real” sandwich the next day. The featured sandwich is what I came up with. I loved it so much that I will add them to my favorite dishes 🙂
Of course, you can substitute the turkey with chicken, beef, shrimp or any other protein you fancy and happen to have at hand, but the turkey leg meat was just perfect. Also, I had a bottle of “salsa de aji amarillo” in my larder which added that special touch of flavor and spiciness.
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Bon Appetit !   Life is Good !
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P.S.
If you don’t have “salsa de aji amarilo”, make a substitute by blending mayo, yellow peppers, salt, garlic, scotch bonnet peppers and turmeric (for the bright yellow color). For hot dishes, replace the mayo with heavy cream. Few folks will be able to tell the difference from the original, especially the bottled stuff.

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Best Leftover Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Best Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Preparation :
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To see instructions, hover over picture
To enlarge pictures, click on them


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Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Here  is another hearty recipe of wonderful comfort food.
Many folks are familiar with Jamaican dumplings and some have become addicted to them like I have.  Although in their most basic form they are made of  just flour, water and salt, as part of a soup or stew they can be mind-boggling great because of their unique texture. As for the taste, I usually add garlic paste and cayenne pepper to give them a bit of extra umph 🙂
The traditional shape of Jamaican dumplings is a thick disk shape with an indention in the center. Spinners are made of the same dough, but they are “spinned” between your hands to shape them into tapered tubes, which is the shape I prefer.
As for the protein in the bean soup, use whatever you like and/or have at hand. Chicken, pork, salt beef, fresh beef, even seafood or just root vegetables. Of course, smoked ham hocks are the price in today’s lunch’ version, which could not have been more tasty and delicious.


Bon Appetit !  Irie, Mon !

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Preparation :

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

when ham hocks are tender, remove from stock, reserve

when ham hocks are tender, remove from stock, reserve

ham hocks

smoked ham hocks


remove bones from ham hocks, give one each to your dog and his/her friends :-)

remove bones from ham hocks, give one each to your dog and his/her friends 🙂

dice meat and skin into bite size cubes

dice meat and skin into bite size cubes


add canned, strained black beans, quartered onions,  a small amount of curry powder and turmeric and coconut milk to stock, simmer for another 45 minutes

add canned, strained black beans, quartered onions, a small amount of curry powder, turmeric and coconut milk to stock, simmer for another 45 minutes

blend in electric blender until smooth, check / adjust seasoning

blend in electric blender until smooth, check / adjust seasoning

make a dough of a/p flour, water and salt, knead until the dough looks like this

make a dough of a/p flour, water, garlic paste, hot sauce and salt, knead until the dough is smooth

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

almost...........

almost………..

add meat to soup to heat through

add meat to soup to heat through

plate soup in serving dish

plate soup in serving dish

top with spinners

top with spinners

sprinkle with scallions and/or herbs of your choice

sprinkle with scallions and/or herbs of your choice

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



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Easy Does It # 7 – Mac & Cheese (Mac & Cheese Recipe # 3784)

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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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In  anticipation of my splendid dinner to come (you’ll see), I decided to have a very simple late lunch. Before I came to the USA I had never seen or eaten mac & cheese and for the first few years I was not interested in it either, always having been served the packaged version and never been able to understand its appeal. However, when I started to make my own, using quality ingredients, good seasoning and pasta cooked al dente, I changed my opinion and became a fan like millions of others :-).
I have used all kind of different cheeses and added many other ingredients, such as mushrooms, vegetables, protein etc.
Here now is what I consider to be a basic version. Just make sure you season properly, don’t overcook the pasta and most of all, use the best quality sharp cheddar you can find.

Bon Appetit !   Life is Good !

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Mac & Cheese. Recipe # 4794

Mac & Cheese. Recipe # 4794

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