Salad

Salad Florentine

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Link to Hans’ Lighter, Healthier Comfort Food
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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit ! Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding ! – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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Salad Florentine

serve with vegetable chips and dried fruits

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: clean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper

: saute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the inside

: remove to an absorbent paper

: add to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing

: serve with roasted vegetable chips and dried fruits

: Salad Florentine

: Salad Florentine

: Salad Florentine

: Salad Florentine

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Seafood Salad

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This afternoon I went to my fishmonger with the intention to get a fresh trout or a small snapper for a light dinner of fish and salad. What I came away with instead were the following:
Caviar, snow crab legs, king crab legs, clams, mussels, shrimp and crayfish. A short trip to the grocer for some endive, iceberg, grissini and a lemon, then five minutes of preparation and BINGO ! – best meal of the month 🙂
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Bon Appetit ! Life is Good !
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P.S.
I got a bit carried away with the amount of pictures here, but this stuff is just too sexy and beautiful not to show off and drool over 🙂
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P.P.S.
If you wonder why there is no “fru fru” on this dish – I believe these beauties need no embellishment other than them self.
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Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: steam clams in white wine and butter with a bit of salt and cayenne pepper

: when clams start to open, add mussels, steam until mussels open, remove from heat

: season scallops and shrimp with kosher salt and cayenne pepper, saute in garlic oil, remove from heat

: dress endive and iceberg with vinaiggrette, butter sour dough bread with unsalted butter, top with caviar

: place all items in a pleasant arrangement, serve with fresh lemon

: the only utensil you need is a nutcracker for the crab legs, for everything else (including the greens), get your hands dirty………

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

: Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Week Two – Tuesday Dinner

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Grilled ~~Roman~~ Romaine Feast
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Who on earth would object to lighter, healthier food if it comes prepared and presented like this mouth-watering salad ? ! 🙂
The grilled romaine salad is a marvel of taste and texture, just make sure you don’t overcook it on the grill. The outside should have nice grill mark’s, while the heart should still be crispy, Use a strong dressing, so it will not be overpowered by the charred taste of the salad’s outer leaves. As for the other veggies, use whatever you have available and you think will be enhanced by grilling. If smoked salmon is not your thing, use any other protein, grilled, smoked or sautéed.
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Bon Appetit ! Life is Good !
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Grilled Romaine Feast

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: blanch asparagus and carrots in salted water, shock in ice water

: season all vegetables with kosher salt, cayenne pepper and garlic oil, grill until nicely marked and charred to your taste

: nicely going………..

: arrange grilled items on serving platter, drizzle with honey mustard vinaigrette

: drizzle all veggies generously with thai chili sauce, add guacamole and salsa mexicana for dipping

: add smoked salmon, drizzle with lime juice, sprinkle with capers and sliced scallions, top with grated horseradish

: Grilled Romaine Feast

: Grilled Romaine Feast

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Salad Portuguese

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This beauty of a salad will conclude Week One of “Hans’ Lighter, Healthier Comfort Food” meal plan. (There will be an initial 4 week plan)
For everybody not yet interested in a bit of a healthier lifestyle, I suggest you try this salad anyway. Healthier and lighter food in my case does certainly not mean tasteless and boring. 🙂 (As is the case with so many other lifestyle food suggestions out there) 😦
Now, I understand that sardines are not everybody’s favorite seafood, but as usual, feel free to replace them with the seafood of your preference, such as shrimp, lobster, sole, salmon, clams, mussels, scallops, crab meat, etc.
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Bon Appetit ! Life is Good !
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P.S.
So far I have lost 12 lbs in two weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
If you want to read more about my new, very much improved lifestyle, click HERE.
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P.P.S.
ChefsOpinion will of course keep its original format, content and attitude 🙂
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Salad Portuguese

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: dress frisee salad with mustard/honey vinaigrette, then dress cooked potato wedges, grape tomatoes, sliced onions and stuffed olives SEPERATELY inmustard/honey vinaigrette

: top frisee with sardines in tomato sauce, (PLEASE use a top notch product), sprinkle with freshly ground black pepper

: drizzle with remaining tomato sauce from can

: top with potatoes, grape tomatoes, onions and olives, sprinkle with fresh chervil or italian parsley

: Salad Portuguese

: Salad Portuguese

: Salad Portuguese

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Cauliflower Soup With Orzo & Shrimp Salad

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Today’s post on “Hans’ Lighter, Healthier Comfort Food”

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Week One – Thursday Dinner
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“Cauliflower Soup With Orzo & Shrimp Salad”
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Click here to see all pictures and Cooking Instructions
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At first I had planned to make a whole-baked cauliflower “Mornay“, but then I decided to prepare something a bit more exiting and I came up with this Beauty 🙂
I actually had it twice –
The first time, (inside, with the a/c blazing as usual) freshly prepared, with the slightly warm salad added to the piping hot soup .
The second time, (outside on the porch in the hot sun) both salad and soup chilled and refreshing.
Both versions were very tasty and satisfying, absolutely fit to be added to my list of all time-favorite soups.

Note: In order to be perfect, the soup must be blended until perfectly smooth and silky.
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Bon Appetit ! Life is Good !
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Cauliflower Soup With Orzo & Shrimp Salad

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Tostadas De Camarones

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I am not sure if I should call the this dish “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail”.
It is actually all of the above, so pick the name that best suits you 🙂
All I know is that this was a great dinner after a long day at work , followed by a few hours of running errand’s.
Since I was very hungry and it was already late when I got home, something quick and light was appropriate. After all, at 3.00 am the alarm will sound again and I’ll have to be ready for another long, hard day. I already have started to have my breakfast and lunch according to the “Hans’Lighter, Healthier Comfort Food” Plan, which will start in full on Monday, January 19th. If you are interested, you might want to go to “Hans’ Lighter, Healthier Comfort Food” for more details. These “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail” would be a typical example of a dinner Item on my monthly “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit ! Life is Good !
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Shrimp Tostadas

Shrimp Tostada

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Make a salad of lettuce, baby corn, chilies, radish, onion, cilantro, salt, garlic paste, olive oil and lemon juice

: Salad

: marinade cooked, shelled and deveined shrimp with garlic paste, olive oil, kosher salt and lime juice

: serve shrimp and salad with fried tortillas (totopos), sour cream Thai chili sauce

: Shrimp Tostada

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

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No Cook Octopus Salad

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Please forgive me for the slight misnomer of this dish, “No-Cook Octopus Salad”.
Of course, the potatoes have been pre-cooked and so has the octopus.
But since I had leftover potatoes from yesterday and the octopus came out of a can (Vigo Brand, which is one of my favorite canned seafood brands), all I had to do today for this quick and tasty dinner is to mix the cubed potatoes and drained octopus with sliced romaine, diced onions and a garlic/lime vinaigrette (lime juice, olive oil, garlic paste,cayenne pepper and kosher salt).
Voilà, minimum time and effort for maximum taste and satisfaction 🙂
With the salad I had a freshly baked warm french bread and a glass of iced peach tea.
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Bon Appetit ! Life is Good !
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No Cook Octopus Salad

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: boiled cubed potatoes, sliced romaine

: marinated octopus, diced onions, boiled cubed potatoes, sliced romaine, garlic/lime vinaigrette

: No Cook Octopus Salad

: No Cook Octopus Salad

: No Cook Octopus Salad

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Salad. That’s It…….

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Today is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive 🙂
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Bon Appetit ! Salad Is Good For You !

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P.S.
I just came across this great book which I think should be in every chef’s library:
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A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
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Salad with asiago cheese and bologna in dijon vinaigrette:
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Salad with asiago cheese and bologna in dijon vinaigrette

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Preparation :
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dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

mix with potato salad

choose a pretty serving dish 🙂

add greens of your choice with dijon vinaigrette

top greens with potato salad

top with julienned bologna, asiago and scallions

Salad with asiago cheese and bologna in dijon vinaigrette

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Easy does it # 19 – Cheese Sandwich (Paratha With Emmentaler, Tomato and Cucumber)

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I assume that 99 % of all adults (and many kids) have tried their hands on a cheese sandwich, some with more, some with less success 🙂 :-(.
Following is a nice cheese sandwich which can be prepared by anybody in a minimum of time, but the result will provide a maximum flavor and texture experience.
Might I add that the presentation is not too shabby either :-).
Yesterday evening was like most Friday evenings for me – end of work-week, tired, lazy, not interested in spending much time in the kitchen. Also, tomorrow, Saturday, is my day for shopping (and cleaning and laundry and bathing Bella and whatever else piles up during the week), so my fridge and cupboard were rather depleted today. What I found was the following:
Frozen paratha, emmentaler cheese, cucumbers, tomatoes, romaine lettuce, pomegranate, honey and limes for the sandwich and it’s salad.
Throwing it all together resulted in a great looking, excellent tasting, quick and easy to prepare dinner.
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Bon Appetit ! Life is Good !
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Paratha With Emmentaler, Tomato and Cucumber

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Preparation :
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put paratha in a pan on low heat

top with emmentaler

top with sliced tomato, sprinkle with kosher salt and freshly ground black pepper

top with pickled cucumber slices (salt, pepper, vinegar) and more emmentaler

cook slowly on both sides until cheese has melted

plate salad (romaine in honey/mustard dressing), sprinkle with pomegranate seeds

plate salad (romaine in honey/mustard dressing), sprinkle with passion fruit seeds

Paratha With Emmentaler, Tomato And Cucumber

Paratha With Emmentaler, Tomato and Cucumber

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Steak Salad

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Usually, part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

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Bon Appetit ! Life is Good !
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Steak Salad

Steak Salad

Bella say’s:
“Time to eat ! “

Bella say’s:
“Maybe not enough for the two of us ?! “

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Preparation :
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cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside