recipes

Chili-Shrimp Waffles

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Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good 🙂
The key to the success of this dish is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
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Bon Appétit ! Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3 cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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Chili-Shrimp Waffles

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Preparation :
To read instructions, hover over pictures
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: blend 3 tblsp honey with 1 tblsp chili oil and a dash of kosher salt

: mix well, add chopped cilantro

: chili-honey

: melt 1/2 stick of butter with 1 tsp chili oil

: add peeled, deveined shrimp, season with kosher salt, saute until heated through, remove 2/3 of the shrimp and chili-butter, set aside, remove tails from remaining shrimp, chop coarsely

: add chopped shrimp and chopped cilantro to waffle batter

: cook waffles until golden

: to serve, arrange waffles-wedges on plate, drizzle with chili-honey and top with reserved whole shrimp and chili-butter

: Chili-Shrimp Waffles

: Chili-Shrimp Waffles

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Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Bon Appétit ! Life is Good !
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Click here for Tomato Sauce
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Preparation :
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: season skinnless, boneless chicken thighs with kosher salt and cayenne pepper, dust in a mixture of 50% cornstarch and 50 % grated parmesan cheese

: saute chicken until golden and cooked through

: meanwhile, rise cooked potatoes, blend with egg yolk, garlic paste, parmesan cheese and cayenne pepper

: form potatoes into patties, press all sides ito panko bread crumbs

: saute patties in olive oil until golden and heated through

: potato/parmesan patty

: plate patty, nape with tomato sauce, sprinkle with parmesan

: top wit two chicken thighs

: drizzle with cilantro/lime oil

: Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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Today I rolled breakfast and lunch into one yummy, satisfying brunch by preparing these special treats. Waffles were served on special occasions at our home when I was a kid. It was one of the dishes my dear Mom excelled on preparing.
Eating and enjoying them today made me wonder why I did not prepare waffles more often in the past (I will in the future)
While I am a sucker for pancakes, today reminded me why I always preferred waffles. The crisp texture on the outside and the light softness of the interior put’s them just a step above pancakes…..
While way back then the waffles were usually accompanied by fresh apple sauce (freshly made and canned by my Mom in Fall to last for the whole year), I now prefer raspberries in yogurt and honey which makes the dish much more lively, both visually and taste-wise.
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Bon Appetit ! Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3 cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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P.S.
I love the slight bitterness of the cocoa to contrast with the sweetness of the rest of the dish; if you don’t, substitute the cocoa with castor sugar 🙂
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Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

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Preparation :
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: mix fresh raspberries, Greek yogurt, honey, vanilla extract and a dash of lime juice

: mix all ingredients and lightly break-up the berries

: prepare waffle batter

: brush a hot waffle iron with melted butter, add waffle batter

: place first waffle on a warm plate, sprinkle with cocoa powder

: top with the strawberry yogurt and a generous dollop of whipped cream

: top with another waffle

: sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

: Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

: Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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Fajitas De Res (Beef Fajitas)

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Sour cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit ! Live is Good !
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Click here for all about Fajitas
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Click here for more Fajitas on ChefsOpinion
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Click here for Tostadas on ChefsOpinion
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Fajitas De Res (Beef Fajitas)

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Preparation :
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: heat tortillas, keep warm

: mix chopped tomatoes, chopped onions, avocado, chopped jalapenos, sour cream, chopped cilantro, kosher salt and lime juice

: “Fajita Topping”

: Slice flank steak, skirt steak or striploin into strips or slivers

: season beef with kosher salt and cayenne pepper, saute or griddle until browned but still rare

: add julienned peppers and julienned onions, saute another minute

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

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Sandwich Cubano

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Many years ago, in the seventies and early eighties, whenever I was spending time in Florida, partying about town nightly in Fort Lauderdale (home port for RVL) and Miami (home port for RCCL), the “Cubano” was a welcome midnight snack, when, many a night, its substantial mass and rustic deliciousness saved me and my friends from drowning in too many “Cuba Libres” and “Cervezas” 😦 🙂
The “Cubano” and its close cousin, the “Media Noche“, were omnipresent from morning until the wee-hours in small restaurants, food trucks and “Cantinas”, whereas nowadays it has been widely and sadly replaced by burgers and hot dogs and you can only find good “Cubanos” in local chains like “La Carreta” and a few remaining traditional Cuban restaurants and neighborhood dives.
Here now my tribute to this wonderful, simple, original sandwich.
“The Sandwich Cubano” – old-fashioned comfort food at its finest !
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Bon Appetit ! Life is Good !
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P.S.
If you don’t have a sandwich press, griddle or cast iron pan, wrap two bricks in alu-foil, preheat in oven at 500F, place sandwich between the bricks and bake in oven until golden and crisp, about 15 min.
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Click here for Chicharones
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Click here for Media Noche Sandwich
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Click here for all about Sandwich Cubano
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Sandwich Cubano

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Preparation :
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: pork butt (pork shoulder)

: remove skin from pork but, use for chicharones

: season pork with kosher salt, fresh-ground peppercorn and granulated garlic

: put in baking dish or cast iron pan, add some water, cook at 375F for 3 hours

: 🙂

: 🙂

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: fresh cuban bread

: cut into 2 pieces, cut open

: smear both sides with mustard, add a generous portion of sliced pork

: add sliced pickles

: add cooked ham

: add swiss cheese

: cover

: butter both sides lightly,place on sandwich press, griddle or cast iron pan

: cover with another heated cast iron pan

: cook until crisp on the outside and hot on the inside

: serve by itself, with fries, a small salad or (my preference) with a side of pineapple or mango

: Sandwich Cubano

: Sandwich Cubano

: Sandwich Cubano

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day. The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit ! Life is Good !
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Click here for Perfect Poached Egg Recipe
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Click here for Polenta Recipe
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Click here for all about Polenta
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Click here for more Breakfast of Champions on ChefsOpinion
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
To read instructions, hover over pictures
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: bring water, garlic paste , kosher salt and cayenne pepper to a simmer (see recipe above)

: add cornmeal, simmer until corn meal is soft, about 40 minutes

: add grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoning

: polenta

: meanwhile, poach eggs (see recipe above)

: score and saute spicy Italian Sausage

: when sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paper

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Shrimp & Glass Noodle – Salad

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Glass noodles are the ideal canvas for pasta salad. They keep their texture even when kept as leftovers for a few days, which is perfect when you live alone and usually cook way too much for one meal, (as I do), even with a dog who will eat it’s fair share of whatever I cook 🙂
I like to prepare glass noodle salad with a dressing of kosher salt, cayenne pepper or sriracha, rice-vinegar, peanut oil, sesame oil, garlic paste, grated ginger, a tiny amount of sugar, cilantro and/or scallions. As for other ingredients, I sometimes add chicken, seafood, beef or duck, as well as any vegetables hanging-out in my fridge.
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Bon Appetit ! Life is Good !
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All about Glass Noodles
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More Glass Noodles on ChefsOpinion
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Shrimp & Glass Noodle – Salad

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

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: season cooked, deveined shrimp with kosher salt, cayenne, garlic paste, lime juice, chopped cilantro and olive oil

: clean, blanch, shock, drain fresh green beans

: cook, shock, drain glass noodles

: add beans, finely shredded red cabbage, carrots and onions

: dress salad with kosher salt, cayenne, garlic paste, rice vinegar and olive oil

: to serve, top noodle salad with the marinated shrimp, sprinkle with chopped salted red radish and chopped cilantro

: Shrimp & Glass Noodle – Salad

: Shrimp & Glass Noodle – Salad

: Shrimp & Glass Noodle – Salad

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# 1000 !!! (ChefsOpinion’s Post # One-Thousand)

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Dear Friends,
I would like to thank all my readers for being loyal followers of ChefsOpinion for the past four years.
When I started this blog, I was a very different, happier man. My wife Maria was still alive, I was still active and successful in the profession I had chosen more than four decades earlier, and I was still living the good life 🙂
But alas, in 2013 my life took a turn for the worse and all I had to keep me going was my dear Bella and my love for cooking. (And eating).
From that point of view, Bella and ChefsOpinion was what kept me alive and kicking 🙂
Originally, (before the downward spiral of my life), the idea was to build this blog into a professional website and make a living doing so. But I found out soon enough that I did not have the motivation, nor the drive, to build another business from scratch again.
So, after a bit of adjusting, ChefsOpinion became my Culinary Diary.
The reward for spending lot’s of $, time and effort to produce my “Diary” is in my knowledge that I am able to entertain and inspire so many people with my food. Between my direct subscribers, the web-search results and mostly by my fellow linkedin hospitality-professionals, ChefsOpinion has now anywhere from 200 to 2000 hits a day. This is even more remarkable when you realize that most of the dishes I publish are down to earth, “real food” items, which are prepared for the purpose of being enjoyed as good-tasting, enjoyable and easy to re-create meals, not some fancy, over-styled concoction which solely exists to look pretty, as do so many (if not most) of the food-pics you’ll find nowadays on the internet, in books and in magazines.
My pictures are taken free-hand (no tripod or special lighting), with a $100 point and shoot camera. As for my writing, I usually do it at around 3.00 am when it’s quiet and Bella is asleep. No fancy proof readers, no quest to write in a never before seen witty style. If professional photography and professional essays are what you are looking for, ChefsOpinion is not it.
If, however, you are interested and maybe even passionate about food that comes from the heart and can be re-created and enjoyed day after day by you and your loved ones – welcome again to my humble publication.
I am also happy to report that my private life has started to normalize and I am enjoying life as much as possible, even without Maria by my side; but Maria is in my daily thoughts and prayers forever and I will never cease to love her 🙂
So, dear friends, I hope that I can entertain you with my blog for years to come and I hope to see you down the road when it is time to celebrate Post # 2000 🙂
Hans.
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Bon Appetit ! Life is Good !
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P.S.
If you have not subscribed yet, today is a great day to do so – and to tell your friends to do the same 🙂 Thanks !
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Gnocchi Alla Via Candia

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Gnocchi with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time? Yep, at Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
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Bon Appetit ! Live is Good !
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Gnocchi Recipe
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More Gnocchi on ChefsOpinion
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Gnocchi Alla Via Candia

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Preparation :
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: saute mushrooms in olive oil until golden

: add whole butter, diced ham and diced onions, saute until onions are translucent

: add garlic paste, heavy cream, kosher salt and cayenne pepper, simmer until lightly thickened

: add green peas and kernel corn, check / adjust seasoning

: add freshly cooked gnocchi

: add diced Camoscio d’Oro (substitute with brie if not available), stir carefully until cheese has melted; to plate, sprinkle with thinly sliced scallions

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

: Gnocchi Alla Via Candia

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Salmon In Beurre Noisette With Beans & Carrots In Honey-Mustard Dressing

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I pity the folks who’ll never taste a properly cooked salmon 😦
What a shame to miss-out on he texture of salmon (as well as most other fish and seafood) which has been cooked the old-fashioned way:
“Au Pointe” – to the point (of being done) , perfect doneness.
I have written about this a hundred times and I don’t get tired to repeat myself again – just because you are being served by a lousy cook who does not know the finer points of cooking should not mean that you get denied the best of the best. If, on the other hand, you have really had a chance to compare the texture and taste of a half-cooked piece of fish to that of a properly cooked piece and you still prefer the “seared only” version, than I’ll back off and say thank’s God most of us have a choice to eat what we like, and how we like it, no matter what 🙂

(I will also leave it to you to take the enormous risk of consuming certain under-cooked proteins in a less than perfectly controlled environment (from source to preparing and handling); after all, what can a few extra worms in your body do to you…….. 😦

But on to happier thoughts and this wonderful dish which features a great salad, properly cooked salmon and that magic taste & texture-enhancer – brown butter (Beurre Noisette).
While hot brown butter is not a typical addition to salad, in the case of this beans and carrot salad in honey-mustard dressing it provides the perfect final touch.
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Bon Appetit ! Life is good !
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P.S.
This salmon has been cooked slowly in whole butter, resulting in a soft skin, not recommended for human enjoyment. However, if you have a dog or cat living with you, they will most likely be ecstatic about this treat (Bella always is) 🙂
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Click here for : Honey-Mustard Dressing
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Pls read : The Hidden Dangers Of Uncooked Salmon
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Pls read : The Dangers Of Eating Raw Or Under-Cooked Fish And Mammals
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Salmon In Brown Butter With Bean & Carrots In Honey-Mustard Dressing

Salmon In Brown Butter With Beans & Carrots In Honey-Mustard Dressing

notice how juicy the inside of the fish, even minutes after plating

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Preparation :
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: trim, blanche, shock and drain fresh green beans, add shredded carrots and honey-mustard dressing

: green bean & carrot salad in honey-mustard dressing

: season salmon filets with cayenne pepper, granulated garlic, kosher salt and lemon juice

: saute salmon slowly in whole butter until about half-way cooked (at this point, butter will be lightly browned )

: add chopped parsley and more whole butter to the pan

: while the salmon finishes cooking, continuously ladle the parsley and brown butter over the fish

: keep going until salmon has reached 161F to 162F, let rest in a warm place until temperature has reached but NEVER EXCEEDED 165F

: after salmon has rested and reached safe temperature, place on top of salad, drizzle a few drops of lemonjuice over salmon and top with remaining brown butter and parsley, serve with fresh-squeezed lemon juice