recipes

Salad Of Endive & Chili Chicken

Salad Of Endive & Chili Chicken

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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. 🙂
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Bon Appétit ! Life is Good !
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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Preparation :
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: score 12 ea drumsticks all the way to the bone

: marinade with 1 tblsp chili paste, 2 tblsp thai chili sauce, 1/2 cup hoisin sauce, 1 tblsp garlic paste, 1 tblsp sweet paprika (for extra bright color), 2 tblsp Greek yogurt, kosher salt to taste, mix well

: marinate overnight

: next day, place the drumsticks on a rack, roast at 385F until cooked through but still juicy, 30 to 40 minutes, depending on the size of the drumsticks

: cover the chicken lightly, let cool to roomtemperature

: wash and cut 1 large head of endive

: add 5 ea sliced raddishes, 1 medium sized, julienned onion and 2 tblsp chopped Italian parsley

: mix the salad with 1/3 cup honey/mustard dressing, plate on a large serving dish, pull (or cut if you prefer) into bite-size pieces, place on top of the salad, garnish with fresh basil

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

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

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)“
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Excerpt from a previous post of Congee on ChefsOpinion :
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” 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. “.
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Bon Appétit ! Life is Good !
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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
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: to 1 qt chicken stock, add 2 cup cooked Fan (Chinese steamed rice) and 1 cup cleaned, sliced carrots; simmer until the rice and porridge has the desired texture and the carrots are tender (if too dry, add more chicken stock)

: meanwhile, saute 1 cup sliced mushroom of your choice in 1 tblsp peanut oil until lightly browned, season with kosher salt and cayenne pepper to taste, reserve

: when the congee has the desired texture, add 4 whole whisked eggs, simmer one minute, remove from heat, check/adjust seasoning, plate in a bowl

: drizzle with chili oil (optional)

: sprinkle with 1 tblsp sliced scallions, top with the sauteed mushrooms

: Congee With Mushroom, Carrot & Egg

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushrooms. Carrots & Egg

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

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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 🙂
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Bon Appétit !   Life is Good !
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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.
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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.
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Click here for Sugar Free Banana Ice Cream Recipe   on ChefsOpinion
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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Preparation :
To read instructions, hover over pictures
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: cut bananas into slices, drizzle with fresh lemon juice

: add dried cranberries, add a splash of organic vanilla extract, organic honey and brown rum (optional – alcohol will convert to sugar ! ), mix, let macerate for 1 hour

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

: put one portion of sugar free banana Ice cream on a serving plate

: add banana/cranberry salad

: add a bit of sugar-free whipped cream, drizzle with fat-free chocolate sauce

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

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

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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 ! 🙂
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Bon Appétit ! Life is Good !
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

note the juiciness of the chicken breast ……..

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Preparation :
To read instructions, hover over pictures
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: choose a pot into which a whole fresh never frozen chicken fit’s snuggly (breast side down)

: add fresh ginger slices, dried chilies, star anise and chopped garlic cloves

: fill the pot with a mixture of 2 tblsp brown sugar, 3/4 soy sauce and 1/4 water

: cover the pot, bring to a boil, reduce heat at once, simmer very slowly for 25 minutes

: uncover the pot……

: carefully turn the chicken breast side up

: cover, continue to simmer very slowly for another 25 minutes, remove from heat, let cool to room temperature

: remove the chicken carefully from the liquid

: baste the chicken repeatedly until the skin takes on a deep mahogany color

: reduce the remaining sauce to 1 1/2 cups, check/adjust seasoning, strain

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

: cut the chicken into 16 pieces (see pictures)

: 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 )

: 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 )

: please note the juiciness of the chicken breast ……..

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Here is what I did the next day with the leftover chicken and sauce :
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Leftover Soy Chicken

: shred the leftover chicken coarsely, simmer in 1 cup of the leftover sauce for one minute

: add (4 0z raw) cooked pasta of your choice, add 1 tblsp chopped cilantro, mix well

: Leftover Soy Chicken

: Leftover Soy Chicken

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Preparation :
To read instructions, hover over pictures
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: marinate overnight 4,5 oz drained and rinsed snails in 1/2 cup white wine ( I used Louis Jadot Pouilly-Fuisse 2015), but of course you can use any white wine of your choice) If the snails are very large, cut in half

: saute 1/2 med size onion in 1 tsp olive oil until translucent

: add 1 cup heavy cream, 1/2 cup Pouilly-Fuisse and the drained snails (discard the wine marinade), simmer until the cream has the texture “Nappé”

: add 1 jigger of Pernod, 1 heaping tblsp whole grain dijon mustard, 1/2 tsp garlic paste, 12 ea grape tomatoes. 1 tblsp chopped parsley and kosher salt and cayenne pepper to taste, stir

: add 4 cups fresh cooked Gnocchi, check/adjust the seasoning; serves 6 appetizer or 2 main course

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your ~~pancake~~ cake and eat it too 🙂
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Bon Appétit ! Life is Good !
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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel 6 ea medium size pears

: poach the pears in 1 qt merlot, 2 ea whole cinnamon sticks, 3 ea star anis, 4 cloves and 1 cup sugar until cooked through but still firm, let cool in the wine

: when cool, remove the pears and pat dry, cut off the top and buttom, then around the core into 4 pieces, discard the top, bottom and core, cut the pears into 1 inch dice

: simmer the wine until reduced to 2 cups

: add 1/3 cup heavy cream, reserve in a warm place

: mix one cup of a/p flour with 5 egg yolks, 2 whole eggs and enough buttermilk to form a smooth, thick batter

: whisk 3 egg whites until stiff peaks, fold into batter

: melt 3 tblsp whole butter in a cast iron pan

: add the pancake batter to the med-hot pan, bake in a 375F preheated oven until the top has slightly solidified

: add the diced pears, return to the oven and bake until cooked through, about 15 minutes

: insert a toothpick into the pancake and remove – if nothing sticks to the toothpick, the pancake is done; remove from oven, place a serving plate upside down on top of the pan, turn pan and plate upside down so the pancake sits on plate

: dust the pancake with castor sugar, decorate to your preference

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit ! Life is Good !
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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 1 cup hoisin sauce, 1 tblsp honey, 1 tblsp Thai chili sauce, 1/ cup soy sauce and 1 tsp garlic paste, incise 8 ea chicken parts of your choice (Leg, Drumstick, Breast) with 4 cuts on ea side, brush with the marinade, place on a wire rack over a baking pan with 1/2 qt water added, roast at 375F until meat is halway cooked, turn ea piece, brush again generously and finish cooking until the core temperature reaches 160F, remove from heat, let rest for 5 minutes before serving

: hungry yet ?……..

: while the chicken rests, de-grease, strain and reduce the stock from the bottom of the baking sheet to 1/2 cup, mix with freshly cooked sun-dried- tomato pasta

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly

: add 1 qt chicken stock

: return the chicken to the pan

: simmer the chicken until cooked through, about 40 minutes

: add 10 oz raw spinach, simmer 1 minute, check/adjust seasoning

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava) <

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Foo Foo

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Vol Au Vent Aux Blancs De Poulet

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About a week ago I read in a “respected” magazine that one should NEVER eat Sauce Hollandaise or one of its derivatives in a restaurant because hollandaise is NEVER made fresh to order, but rather before the service and then kept warm during the whole service.
What a load of crap !!! 😦
Admittedly, some restaurants may do this, but many restaurants who have one or two dishes with hollandaise on the menu will not waste the ingredients if there is no order for a particular service. It takes a professional cook or chef maybe 1 or 2 minutes to produce 2 portions of fresh hollandaise, so to do it “a la minute” (to order) is no problem at all.
When I was an apprentice and later as a young cook, we ALWAYS made hollandaise a la minute during a la carte service.
– The moral of this? always double-check before you take a story/advise for granted. 🙂
– Also, hollandaise is one of the easiest and quickest sauces to prepare.
– Have I mentioned that Sauce Hollandaise is one of the French mother sauces?
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When I prepare a whole roasted whole chicken for Bella and myself, I usually eat both tights and all the scraps from the bones, including the neck, wings, and back, while Madam enjoys the two breasts (one per day). However, yesterday she kept begging for food while the chicken was still a while before being done, so I gave her a full portion of her own food (usually she gets only half that amount because she’ll eat some of my food later).
After I ate my usual part of the chicken, I removed all the skin and bones from the breasts, submerged it in salted water and kept it in the fridge until today, when I used it to prepare this Vol Au Vent Aux Blancs De Poulet.
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P.S.
Please note that both mushrooms and sauce hollandaise are optional in this classic dish.
P.P.S.
Nowadays, in most commercial venues, because of safety issues, hollandaise is made from powder or ready-made from a can, which eliminates the danger of eggs served at unsafe temperatures.
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Bon Appétit ! Life is Good !
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Vol Au Vent Aux Blancs De Poulet

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bake 6 small frozen puff pastry shells according to package instructions

: meanwhile, reduce 1 cup of heavy cream until thickened

: add 1/3 cup sauce veloute

: cut the breast meat into cubes

: add the chicken, heat through

: melt 1/2 stick butter (clarify the butter if you prefer, otherwise, when you pour the butter into the egg, just leave the milk solids on the bottom of the pot behind)

: while the chicken heats up and the butter melts, (see next step), whisk 1 egg yolk, 1 tblsp water, 1 tsp lemon juice (or vinegar), white pepper (I prefer sriracha, so you could call this a “Sriracha Hollandaise), and kosher salt to taste in a water bath until the egg mixture becomes creamy

: add the warm butter in tiny increments; if the sauce becomes too thick, add more water, if the sauce is too thin, add more butter

: check/adjust seasoning

: remove the top of the pastry shells,, fill the cavities with the chicken salpicon, serve with a small salad (optional) ; makes 6 appetizer or 2 main course

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

: Vol Au Vent Aux Blancs De Poulet

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy) 🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit ! Life is Good !
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 4 lbs beef ribs

: in a large pot, add the ribs, 4 qt water, 1 lg quartered peeled onion, 4 ea med carrots, cut into lg pieces, kosher salt and grd black pepper to taste, cook until ribs are soft but NOT falling apart, remove ribs; you should have 1 qt stock remaining; meanwhile, cook 8 oz pasta of your choice (here, I used linguini)