Sautéing

Steak Salad “Saigon”

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The foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit ! Life is Good !
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Click here for more Pasta Salad
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Click here for more Steak Salad
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Steak Salad “Saigon”

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Preparation :
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: season new york strip with kosher salt, cayenne pepper and granulated garlic, saute or grill to your desired temperature, set steak aside and let rest at least 10 minutes before slicing

: cook, shock in icewater and drain rice sticks

: make a dressing of peanut oil, sesame oil, kosher salt, garlic paste, grated ginger, chili paste, fish sauce and rice vinegar

: fresh basil

: sliced basil, red peppers, iceberg lettuce, red onions, shredded carrots (if you plan to keep this for more than a few hours, replace the iceberg with cabbage)

: slice the steak

: mix half of the steak, the noodles and the vegetables with the dressing

: tell your dog to be patient 🙂

: almost……….

: spread some lettuce leaves on a serving dish, drizzle with a bit of the dressing

: top lettuce with the noodle salad

: top with the other half of the steak, sprinkle with toasted garlic

: Steak Salad “Saigon”

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Beef And Bean Burrito

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Nowadays, most folks are familiar with burritos. International cuisine with its many variations has come to the farthest corners of the world and that’s a great thing. Not so great is the fact that most of the ethnic food has been bastardized to the point of no return. I am not talking about changing and improving the originals, which is fine as long as you can still figure out the origin behind the dish. No, I am talking about replacing good, simple, honest ingredients with cheap crap, third-rate fillers which have the sole purpose to make a buck. When it comes to burritos, I have come across some incredible bad, tasteless excuses for the real thing lately in a variety of “Mexican” eateries here in South Florida. The filling usually has consisted of mainly rice and shredded lettuce wrapped in a tortilla, then re-heated in an oven and served with the usual condiments for laughable prices. Seems that instead of burritos on the plate, there are burros in the kitchen ? ! 😦
I prepare burritos often at home and the one thing they all have in common is the quality of ingredients I use for the filling and the fact that I cook them on a Comal or cast-iron pan to get that great crispy outside so essential to a great burrito (In my Opinion, anyway :-).
As long as you use a great filling, burritos are easy, quick and they ROCK 🙂
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Bon Appetit ! Life is Good !
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More Beef Burritos Here

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Beef And Bean Burrito

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Preparation :
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: trim a strip stak of all fat and silver skin

: cut into 1/2 inch cubes, season with kosher salt, cayenne pepper and granulated garlic

: saute in a VERY hot pan, add sliced onions, cook until meat is browned on the outside and still very rare on the inside

: remove meat, spread out, let cool to room-temperature

: beans, grape tomatoes, chopped cilantro

: add mexican four-cheese mix, kosher salt, cayenne pepper and garlic paste

: add cooled-down meat, mix all ingredients

: fill flour tortillas

: roll into burritos

: griddle on lightly oiled cast iron pan or comal until flat part is crispy and golden and filling is heated through

: Beef And Bean Burrito

: Beef And Bean Burrito

: Beef And Bean Burrito

: for a bit of a change of the usual suspects, serve burritos with marinated chilies and a crisp lettuce salad sprinkled with bbq’d korn kernels

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Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)

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Breaded anything – can’t go wrong with that.
Anything breaded topped with pickled onions – got a winner every time 🙂
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Bon Appetit ! Life is Good !
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Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)

Pickled Onions

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Preparation :
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: red onion julienne, chopped cilantro, grape tomatoes, mild chilies, kosher salt, cayenne pepper, garlic paste, cider vinegar, olive oil

: marinade onions overnight

: Pickled Onions

: clean a strip steak of all fat and silver skin

: butterfly steak

: butterfly again

: pound flat between plastic film

: season with dijon, cayenne and kosher salt, bread scallop with flour, egg and panko

: saute in clarified butter

: rest for a minute on absorbent paper

: to serve, top with pickled onions

: Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)

: Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)

: Paniertes Rinderschnitzel (Breaded Beef Cutlet With Pickled Onions)

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Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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For 50 years I have prepared and eaten Filet Mignon with either Sauce Bernaise or a Demi Glace derived sauce, such as Sauce Chasseur, Sauce Bordelaise, Sauce Chateaubriand, Sauce Perigueux, Sauce Robert, etc, just as any hot-blooded, french-trained chef would do 🙂
Yet yesterday, although I had demi glace at hand ( I usually make a batch of demi glace and freeze it in individual portions ), for this dish I wanted to try something new, especially something to go well with the shiitake mushrooms.
So I mixed together the following ingredients which are a staple on my cupboard :
” Hoi Sin Delight ” –
Hoi sin sauce, soy sauce, garlic paste, chili sauce, lemon juice and – hold on to your hat -ketchup ! From this I got one of the best sauces I ever had with grilled or sauteed meat. I liked it so much that from here on I will use this concoction often, whenever I need a quick and delicious sauce or dip for any protein – seafood, chicken, beef, pork or what-not. Even as a drizzle for fried rice or grilled vegetables, this stuff rocks !
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Bon Appetit ! Life is Good !
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Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Preparation :
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: mix 2 tblsp hoi sin, 1 tblsp ketchup, 2 tblsp soy, 2 tblsp water, 1 tsp chili sauce, 1 tsp garlic paste, 1/2 tsp lemon juice, simmer for one minute

: Season 5 oz beef filets with kosher salt and cayenne pepper

: Sear in a VERY hot cast iron pan on both sides, finish cooking in a 350F oven until cooked to the temperatore of your preference, remove from pan, let rest for 10 minutes before serving

: meanwhile, saute potatoes in garlic oil until golden

: add reconstituted shiitake, season with kosher salt and cayenne pepper

: when mushrooms are heated through, add a generous dollop of butter and chopped cilantro

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Romaine, Octopus And Bean Salad

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Trying to end 2015 on a healthy note :-).
Well, BS, I just don’t feel like cooking today 😦
Anyway, I could eat this salad for no reason any day, anytime, anywhere…….
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Bon Appetit ! Happy 2016 !
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Romaine, Octopus And Bean Salad

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Preparation :
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: grape tomatoes, scallions, julienned peppers, julienned red onions, cooked beans

: saute garlic paste in olive oil until fragrant

: add cooked diced octopus

: add vegetables, saute 2 minutes, season with salt, fresh oregano and freshly ground black pepper

: remove to bowl, add lemon juice, check/adjust seasoning, let cool to room-temperature

: just a picture of a pretty salad bowl 🙂

: cover serving dish with romaine

: add octopus salad, drizzle dressing from octopus salad all over romaine leaves, sprinkle with honey roasted corn kernels for crunch and additional flavor

: Romaine, Octopus And Bean Salad

: Romaine, Octopus And Bean Salad

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Mac & Cheese – Boss Level

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(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)
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When you want something a bit more exciting than this :

OK, but………..

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Adding a few more ingredients and a lot more love will give you a much more satisfying culinary experience 🙂
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Bon Appetit ! Life is Good !
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Click here for Pesto Recipe
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Mac & Cheese – Boss Level

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Preparation :
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: swiss and pepper jack (plus parmesan – not in the pic)

: diced beef tenderloin – head and tips

: season with kosher salt, granulated garlic and cayenne pepper, sear in VERY hot pan until outside is browned but meat still rare

: mix whole-grain penne, beef, kosher salt, cayenne pepper, carrot julienne, sliced scallions, ketchup, sliced chilies, GARLIC PASTE, heavy cream, shredded pepper jack, grated parmesan and diced swiss

: place into an ovenproof dish (cast iron pan works fine for me)

: sprinkle generously with grated parmesan, top with butterflakes, bake until top is golden and crisp, serve with pesto

: Mac & Cheese – Boss Level

: Mac & Cheese – Boss Level

: Mac & Cheese – Boss Level

: Mac & Cheese – Boss Level

: Mac & Cheese – Boss Level

: Mac & Cheese – Boss Level

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Beef Kebab With Rainbow Puree

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I was thinking of preparing beef kebab and mashed potatoes – which I did, but the name “mashed potatoes” will not do justice to this tasty and colorful potato dish.
So therefore, “Rainbow Puree” was born 🙂
The addition of the sautéed peppers, sun-dried tomatoes and freshly grated horseradish and lot’s of garlic paste lift’s this basic dish to a whole new level…….
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Bon Appetit ! Life is Good !
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More about Kebabs
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Beef Kebab With Rainbow Puree

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Preparation :
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: Cut beef tenderloin head and tips into cubes, cut bell peppers into large dice

: skewer meat and peppers onto water-soaked bamboo skewers, season with kosher salt and cayenne pepper

: saute kebabs in garlic oil until rare, let rest for at least five minutes

: while the kebabs are cooking, squeeze freshly cooked, drained potatoes through a potato-ricer

: chop the peppers-trimmings into coarse pieces, chop oil-preserved sun-dried tomatoes coarsely

: saute the peppers in garlic oil

: to the potatoes add the peppers, tomatoes, chopped cilantro, grated horseradish, kosher salt, cayenne pepper, cream and butter, mix all together, check/adjust seasoning,

: plate the rainbow puree

: top the rainbow puree with the kebab, serve with grated horseradish

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

: Beef Kebab With Rainbow Puree

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EASY DOES IT # 30 – Cinnamon Roll And Fruit-Pudding

Dear Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes (and even pre-cooked dishes) which otherwise might seem too complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.

After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !
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If you are still looking for a great, delicious, good-looking and easy to prepare dessert for your upcoming x-mas feast (or any other feast 🙂 ), give this beauty a shot.
It will take all of about 15 minutes of actual prep time, yet the result is extraordinarily delicious.
I have served mine with just a bit of whipped cream, but a fruit coulis or chocolate sauce will add an extra layer of taste, texture and color.
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Bon Appetit ! Life is Good !
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! Please find an update to this post at the bottom of this page !
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Cinnamon Roll And Fruit-Pudding

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Preparation :
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: 6 ea store-bought or home-made cinnamon rolls

: break into large pieces, to 2 cups of whole milk add a few drops of vanilla extract, pour over cinnamon roll pieces, soak for 20 minutes

: meanwhile, dice apples , slice bananas

: saute apples in a bit of butter until lightly caramelized

: lightly squeeze milk from cinnamon rolls into a bowl, add 4 large eggs and 3 tblsp honey, whisk until smooth

: add apples, bananas and a generous handful of dried cranberries

: mix together without breaking-up the roll pieces

: fill into lightly buttered baking dish, sprinkle with 2 tblsp of sugar

: bake at 375F for about 1 hour

: when top of pudding is golden brown and pudding has almost set, remove from oven, loosely cover and let rest for 15 minutes

: serve cinnamon roll pudding with whipped cream

: Cinnamon Roll And Fruit-Pudding

: Cinnamon Roll And Fruit-Pudding

: Cinnamon Roll And Fruit-Pudding

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Following, a few pics of the leftovers I served the next day 🙂 ( With added strawberry coulis )
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: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

: EASY DOES IT # 30 – CINNAMON ROLL AND FRUIT-PUDDING

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Steak Sandwich – Boss Level

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If you come to my house and I offer you a sandwich, don’t except two limp slices of wonder bread with mayo and a few thin slices of mystery meat……
Rather, expect something like the following goody 🙂
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Bon Appetit ! Life is Good !
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Steak Sandwich – Boss Level

top caramelized onions with fried eggs

top guacamole with caramelized onions

top sliced steak with guacamole

top bottom-half of roll with sliced steak

spread dijon mustard on 2 garlic/onion rolls

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Preparation :
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: clean a tenderloin, strip or other steak you prefer of all silver skin and excess fat, season with cayenne papper, kosher salt and granulated garlic

: add eggs to fry

: grill or saute to your desired temperature, add sliced onions, cook onions until caramelized, renove onions

: let staek rest at least 5 minutes before slicing

: spread dijon mustard on 2 garlic/onion rolls

: top bottom-half of roll with sliced steak

: top sliced steak with guacamole

: top guacamole with caramelized onions

: top caramelized onions with fried eggs

: top fried eggs with second half of garlic/onion roll

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

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Panko Coated Flounder Fillet With Shrimp And Cucumber-Potato Salad

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While I am a great fan of traditional breaded fish fillets, this version, without the egg as part of the breading, is more suitable for a thin and delicate fish fillet such as flounder. Adding the finely diced peppers and sliced scallions to the panko-crumbs give the fish added flavor, while adding rice flour to the mix will help the coating to stick to the fish, as well as ensure a crisp crust. As for the potato salad, just add sliced, salted cucumbers to regular swabian potato salad.
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Bon Appetit ! Life is Good !
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Click here for Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Click here for MORE Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

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Preparation :
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: Season fish and shrimp with lemon juice, cayenne pepper, granulated garlic and kosher salt

: mix panko bread crums, finely diced peppers, sliced scallions and rice flour ((substitute with corn starch if rice flour is not available)

: dredge fish and shrimp in the panko mix, saute in olive oil on both sides until almost done, then add shrimp and cook both until cooked through but still juicy, remove to absorbent paper