salsa verde

Salad “Quintana Roo” – Octopus In Salsa Verde, Iceberg, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
While being Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  ChefsOpinion
:
Click here for more  Melon  on  ChefsOpinion
:
Click here for more  Octopus  on  ChefsOpinion
:
Click here for  Salsa Verde Recipe (Fresh)  on  ChefsOpinion

:
:

Click here for Pictures of  Quintana Roo:
:
:
:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:

Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon

:
:
:

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

:
:
:

:
:
:
:

Advertisements

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Potatoes  on  ChefsOpinion
>
Click here for more  Eggs  on  ChefsOpinion
>
>
>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
>

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

>
>
>

>
>
>
>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>
>
Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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

>
>
>
>

Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

.

Bon Appétit !   Life is Good !

.

Click here for more  Tacos  on  ChefsOpinion
.

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

.

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

.

.

.

.

.

.