recipes

Baked Wild Sockeye Salmon With Baby Arugula

>

Baked Wild Sockeye Salmon With Baby Arugula

>
>
Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you 🙂
Total prep time – 5 minutes
Total time from start to end – 15 to 20 minutes, depending on the thickness of the filet and your preference of doneness of the fish (internal temperature).
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salmon  on  ChefsOpinion
>
>

Baked Wild Sockeye Salmon With Baby Arugula

>

Baked Wild Sockeye Salmon With Baby Arugula

>

Baked Wild Sockeye Salmon With Baby Arugula

>

Baked Wild Sockeye Salmon With Baby Arugula

>

Bella’s Baked Wild Sockeye Salmon

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 

.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Advertisements

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

>

.
There  are three pasta dishes I absolutely love for their simplicity and, if prepared with love and care, for their impeccable pure taste of just a few simple ingredients:
“PASTA CACIO E PEPE””SPAGHETTI AGLIO E OLIO“, and today’s feature, “PASTA AL CAVIALE”.
As always, use the best ingredients you can afford to achieve the best result. Also, although many Italian recipes call for olive oil to toss the pasta with, as a caviar lover, I believe butter is the more appropriate ingredient to use for this dish.
And there you have it, all you need for this culinary wonder is good quality spaghetti, good quality butter, kosher salt, cayenne pepper and caviar of your choice.

Bon Appétit !   Life is Good

.
Click here for more  Caviar  on  ChefsOpinionThere

.
Click here for more  Pasta  on  ChefsOpinion

.
Click here for more  Spaghetti  on  ChefsOpinion

.

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

.

.

.

Black Pepper & Soy Chicken Wings

X
If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken Wings  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
>
P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
>
P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
>
>
>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side –  and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice  for me  than regular breadcrumbs 🙂

>
Bon Appétit !   Life is Good !
>
>
P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
>
>
Click here for more  Pangrattato  on  ChefsOpinion
>
Click here for more  Bucatini  on  ChefsOpinion
>
Click here for more  Shrimp  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Red Wine-Bucatini

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>
>
“Sausage & Peppers”  seem to be an American/Italian thing that most of us fail to enjoy and/or appreciate.
And of course, there is a good reason…….
Sausage and peppers are usually just an afterthought on Italian/American restaurant menus, often using inferior/leftover/stale ingredients, and therefore being treated as food for the fools 😦 .
While traveling and living in Italy, I never came across anything similar in any restaurant, although in private homes, using leftovers and whatever the fridge and/or cupboard provided, could occasionally provide a similar dish………
When I first encountered this dish here in the US a few decades ago, I ordered it a few times and also saw it on plates my fellow diners ordered.
Frankly, more often than not, it was less than appealing, to say it in a nice way.
So, for many years it never occurred to me to prep this dish at home, until it just so happened that Italian sausage meat and peppers were the only things I found in my fridge before going to stock-up my supplies.
Long story, short solution – just look at the pics in this post to see what you can do with these most basic ingredients if you put a bit of love and feeling in the preparation of this so often abused and massacred dish 🙂
>
Bon Appétit !   Life is Good !
>
>
>
P.S.
If you ever had this dish in a typical Italian/American restaurant, it was probably prepared with sliced Italian sausages, instead of the plain Italian sausage stuffing, shaped into balls, as I did here.
The texture will be very different, but the taste will be the same (Assuming you use “first-class ingredients”) 🙂
>
>
Click here for more  “Easy Does It”  on  ChefsOpinion
>
>
>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>

EASY DOES IT # 35 – Italian Sausages And Bell Peppers

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
P.S.
.
This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>
>
Once in a while, my neighborhood fishmonger receives an overnight delivery of fresh-caught, never frozen salmon. He usually leaves me an e-mail message the same morning, so by noon I’ll have salmon in my kitchen which happily swam in the ocean or stream just one or maybe a couple of days before that. Ahhh, the wonders of our modern times 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salmon  on  ChefsOpinion
>
>
>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

>

Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette


<
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

 

>
>
>
>

Salad Of Endive & Chili Chicken

 

Salad Of Endive & Chili Chicken

>
>
This was such a pleasant salad to enjoy early in the day.
The colors, flavors and lightness of its ingredients brightened the rest of my day and gave me a wonderful, guilt-free lunch. (I am still working on losing some of the many pounds I added while in Argentina.
So far it’s going well, 13 lbs in about one month, while always eating good and plenty. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

Salad Of Endive & Chili Chicken

>

Salad Of Endive & Chili Chicken

>

Salad Of Endive & Chili Chicken

>

Salad Of Endive & Chili Chicken

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
P.S.
.
This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Congee With Mushroom, Carrot & Egg

>

Congee With Mushroom, Carrot & Egg

<
“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
>
Excerpt from a previous post of  Congee  on ChefsOpinion :
.
” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. .
>
Bon Appétit !   Life is Good !
>
>
Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
>
Click here for more  Congee  on  ChefsOpinion
>
Click here to read all about  Congee
>
>
>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

>

Congee With Mushrooms, Carrot & Egg

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

>

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

>
>
If you are prepared, life (cooking) is easy ! 🙂
I usually have some sort of frozen dessert in my freezer for my (too frequently happening) sweets-craving-attacks.
More often than not, it’s some sort of frozen banana dessert, as it was this afternoon. I always have fresh bananas and dried cranberries in my cupboard, so this dish was an easy decision, and thanks to the ice cream in the freezer, a matter of a few minutes to execute 🙂
<
Bon Appétit !   Life is Good !
>
>
P.S.
Obviously, there is natural fruit sugar in the ice cream and the banana/cranberry salad, but, besides the organic honey, there is no added sugar.
>
P.P.S.
The ratios of fructose and glucose are pretty much the same in both fruit and table sugar.
Generally, there’s no advantage to substituting honey for sugar in a diabetes eating plan. Both honey and sugar will affect your blood sugar level. Honey is sweeter than granulated sugar, so you might use  a smaller amount of honey  for sugar in some recipes.
>
>
Click here for  Sugar Free Banana Ice Cream Recipe   on  ChefsOpinion
>
Click here for more  Lighter, Healthier Food  on  ChefsOpinion
>
>
>

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

>

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

>

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>
>
If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

note the juiciness of the chicken breast ……..

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
>
>

Here is what I did the next day with the leftover chicken and sauce :
>
>

Leftover Soy Chicken

>

 

>
>