satisfying

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more Curried Dishes  on  ChefsOpinion
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Click here for more Chicken  on  ChefsOpinion
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Click here for more Pasta on  ChefsOpinion
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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut 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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Pièce De Résistance – Salade “l’Italien”

 

“The Italian”

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During the past three weeks, I have lost the 15 lbs I had gained during my trip to Europe. Although I eat what I want every day, my choices are guided by common sense. I do eat starch and protein, but the portions are a lot smaller than one would usually find on my table. On the other hand, I eat LOT’S of fruit, veggies and of course, salad.
Usually, when we think of salad, a wedge of lettuce or some tossed leaves come to mind. But, if the salad is the mainstay of a day’s worth of nutrition, it has to be more complex, filling and satisfying, such as this here beauty 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on ChefsOpinion
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Click here for  Italian Vinaigrette Recipe 
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“The Italian”

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“The Italian”

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top with 3 oz of shaved Parmigiano Reggiano

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grind black pepper to taste on top of “The Italian”

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Preparation :
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Faux Lasagna

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A good Lasagna is a wonderful dish. Ideally it is very flavorful and dripping with the goodness of rich ingredients. It is a sumptuous and satisfying dish that usually leaves nothing to be desired – unless you are looking for texture. After all, besides the crispy corners of the baked marvel, there is just one texture in lasagna – SOFT.
Now, while there is nothing wrong with soft, as a singular texture of a meal it can be a bit boring. So I decided to try something a bit different today for lunch and boy! was I happy I did.
Although not real meatballs (I used spicy Italian sausage) nor real lasagna (which by definition contains sheets of pasta) nor ricotta (I used cheddar instead), this dish knocked it out of the park and although I am a certified pasta lover, I would substitute this one for a real lasagna at any time, hands down 🙂
While the taste ranked with the best I ever had, the texture and taste of the potatoes was something else again and made this the very best “(Faux) Lasagna” I ever had 🙂
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Bon Appetit !   Life is Good !
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Potato And Meatballs "Lasagna"

Faux Lasagna

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Faux Lasagna

Faux Lasagna

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Preparation :
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Choucroute Garnie (Kleine Schlachtplatte)

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Today’s  late lunch / early dinner has send me way back to my day’s of gluttony. I will have to live on apples for the next few days to make up for today’s culinary excess, but it was well worth it 🙂
After a few days of eating mostly fruits and vegetables, my cravings for some hearty soul food got the best of me and I gave in to my innermost desires of preparing and enjoying a beautiful “Choucroute Garnie”, also known in some parts of Swabia as “Kleine Schlachtplatte”.
(A “Kleine Schlachtplatte” consists of sauerkraut, boiled pig such as belly, loin, or knuckles, sausage such as blood pudding, fresh liverwurst or knackwurst and bread or potatoes – as opposed to a real  “Schlachtplatte”, which is eaten only on the day of butchering and processing a Hog and usually consists of sauerkraut, boiled pigs head or belly, fresh liverwurst and fresh blood pudding. Obviously, I had to make do with a “Kleine Schlachtplatte” today, which nevertheless was divine and deeply satisfying.
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Bon Appetit !   Live is Good !  (And sometimes fattening) 😦 🙂
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More on  Choucroute Garnie
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More on Schlachtplatte
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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Versatile  is an understatement when describing this dish.
Tasty, great, satisfying,  lecker  , delicious and wonderful on the other hand are highly accurate.
Because of the large amount of shrimps added to the potatoes, there is fair amount of stuffing left over. You can shape this into patties (2 ounces for hors d’oeuvres, 4 oz for appetizers, 6 oz for main course) and freeze them between oiled plastic film (airtight) for at least one month, then just saute them in butter until heated through and golden.  Or, you could forgo the whole stuffed potato thing and transform all of it into patties :-).
Either way, I am sure whether you are a novice in the kitchen or a seasoned veteran, you will love and appreciate this simple yet sophisticated dish.
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Bon Appetit !   Life is Good !
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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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 Baked Potato Patty & Cucumber/Tomato Salad In Lime Vinaigrette With Aji Amarillo Sauce

Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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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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” Not all’s bad ! A happy, satisfying, financially rewarding life as a chef! “

Dear friends and colleagues,

So much has been said lately about the decline of our industry on many levels. I myself am most critical of many negative aspects. But just as good parents see all sides of their children and try to correct the less positive aspects, so do I and many of my fellow chefs love our profession, even if we are aware of the less positive sides of it. We don’t forget the tremendous riches our efforts have bestowed upon us in a LONG, mostly rewarding career. To make my point again and to hopefully help the “youngens” understand what it takes to get to the positive side of our journey as chef, I here give you an article I wrote some time ago for the same purpose.
Enjoy  🙂 

From Cook to Chef. A long, rewarding Journey
By Chef Hans Susser   CEC. CHE

So now that we have established that you want to become a Chef, let’s see how you can get there.
Many established chefs will try to warn you not to join our ranks. This probably comes from chefs who are tired of the position they are in at the moment. However keep in mind that for those chefs , in order to get to where they are now, at one point had to be as enthusiastic and positive as you are at this moment.
The first question that pops up is usually: ” Should I go to culinary school?” Until a few years ago I would have told everybody that this is a waste of time and money. However, I got older and I got wiser.
These days, without an education it is nearly impossible to get to a management position without proof of a degree or at least a diploma from a prestigious school. One has to realize that to be a very good cook will only be the minimum requirement once you reach the Executive Chefs position. You must also be very knowledgeable in human resource matters, food cost, labor cost, design, union rules, cleaning, public relations and many more such things. Most places will hire you to fix those things, not to teach them to you. There is a reason the other chef is not there anymore. A wealth of knowledge and skills, patience and diplomacy is expected from you when you walk in the door.Most of this you cannot learn in a school. It will take years off acquired skills and knowledge to become the Chef that you aspire to be.
Don’t be discouraged if things seem to go slow and tedious at the beginning. Think of your culinary career as a kind of snowball:
Lay a small snowball (your Career) on a snowy hill and see what happens: Nothing! But push, push, push and it starts to slowly roll down the hill and after a short time it will start to gain momentum all by itself and off it goes to become a giant snowball ( your Career).
Here, in a few words is how the snowball rolled for me:
I started as an apprentice when i was thirteen and a half years old, in a small hotel in the black forrest in Germany. Tough times. Long hours, sometimes no day off for many weeks. At that time there were no “shifts” , you where assigned to. It was normal for everybody to work breakfast, lunch and dinner. Eight hours?! Work at a bank. During my first year I earned room and board and approximately $20 cash a month. Second year about $60 a month and during the third year probably around $100. From the second year on, an apprentice was expected to run his or her own station.(VERY few girls in the kitchen at that time, 1967). My dream at that time was to become a disc jockey as soon as i finish my apprenticeship. Thanks God my dad gave me a few fresh ones to set my head straight. The next stations on my journey, as much as I remember now, were as follows:
One winter season as a Commis de Cuisine during winter season in Austria. (Hotel Alpenhof, Jungholz, Tyrol)
One summer season as a Commis de cuisine at the German seaboard.(Hotel See Schloesschen, Timmendorfer Strand).
One summer and winter (1972 summer olympics) as the lone cook with two helpers in a small restaurant and banquet facility in Munich (Gaststatte Zunfthaus).
One year during which I was promoted from Chef Tournant to Executive Chef at a Congress Center in Germany (Congresshalle Boeblingen) -The Chef got sick – there it was, my first big chance.
After that I took a year off to live in Hollywood, California. (A whole different story)
Then, 5 years as a Chef de Partie with Royal Viking Line, traveling around the world. Working hard, partying harder. Making tons of money. Spending tons of money.
After that, back to Germany for some time, working in a five-star restaurant as Chef de Partie and then going back as Executive Chef to the Congress Center in Boeblingen.
At around 1980 I took a position as Sous Chef in Manila, Philippines. I stayed there for a few years and was promoted to my first international position as Executive Chef.
From Manila I moved to Singapore and Thailand and eventually to Miami where I joined Royal Caribbean Cruise Line. During my time there as Senior Executive Chef I met my lovely wife Maria who also worked for RCCL.
For the next 15 years Maria and I traveled the world, living and working in a variety of Countries.
During my career in the hospitality industry I have held the positions of: Apprentice, Commis, Chef de Partie, Sous Chef, Executive Sous Chef, Executive Chef, Senior Executive Chef, Area Executive Chef, F&B Manager, Owner, Chef Instructor, Program Chair for the English Program at a Culinary College, Program Chair for the Spanish Program at a Culinary College.
I have worked in restaurants, hotels, cruise ships;
I worked in places where I was the only cook, in places where I was leading a staff of a few hundred and in places of any size in between.
I have lived and worked in such places as: Germany, United States, Jamaica, Grenada, US Virgin Islands, Pakistan, Brazil, Argentina, Sweden, Portugal, Italy, France, Thailand, Hong Kong, and probably a few more which I cannot remember right now. According to my wife Maria who keeps track of those things, I have lived, worked and or visited 128 countries in total.
Not bad for a kid who left school before he was 14 years old.
During the past 25 years in the hospitality industry my specialty for which companies hired me was to open new ventures or to bring back the former glory that many places had lost. This made for some very hectic and stressful but nevertheless beautiful and exciting years, which I would not want to miss for anything. (the money was great too). I lived mostly in five-star hotels or other high-class accommodations, provided by the companies i worked for. If you work at this level, most companies provide a high-class expatriate package, which can include great amenities for the whole family such as free travel, maid service, company car and chauffeur, free food, drinks, laundry, medical service, etc.
During the past seven years I have worked as a chef instructor at a local culinary college. Life is good, even without the stress and hectic. Sometimes I miss the crazy action, most times I don’t.

Well folks, there you have it. It is all out there, just waiting for you !
All you have to do is work hard, never give up and understand that all beginnings are tough.

Good Luck ! Life is Good !   

From CC.I Newsletter    7 / 201