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Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


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While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
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P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
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Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
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Click here to see  ChefsOpinion’s   ” Fresh Egg Machine 
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Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Preparation :
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The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
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Balls Galore

Balls Galore........

Balls Galore……..


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“Chicken Soup With Matzo Balls And Chicken Dumplings” 

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If  you love balls (pun intended?), this soup will make you happy. In my own opinion, these chicken balls (ok then, dumplings ! 🙂 ) and these Matzo Ba… Dumplings 🙂  are some of the best dumplings  you can find .
I have previously published quite a few dishes with matzo balls, but this is the first time I combine them with chicken dumplings.
One would think that chicken dumplings are nothing special, but these certainly are an exception to the sea of mediocre or even outright nasty stuff usually being served as chicken dumplings these days.
Very light and full of flavor, they are a far cry from the stuff which many “cooks” will serve you. How do I know that? Because I have been served so much crap labeled as chicken dumplings that I usually don’t order them in restaurants anymore. Mostly they contain less than fresh meat, lots of fillers and they look and taste as if somebody want’s to punish you by making you eat them.
Not these here baby’s !
Prepared from fresh chicken meat with no fillers, tasty and pretty to look at, accompanied by another gift to comfort food in the form of fluffy matzo balls and served in a strong, delicious chicken broth, this is comfort food as wonderful as it can get 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Matzo Balls  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for  Chicken Soup Recipe  on  ChefsOpinion
Pls note that this chicken soup recipe is just one version of many 🙂
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Balls Galore

Balls Galore

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Balls Galore

Balls Galore

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Balls Galore

notice how juicy the chicken dumplings are………..

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Preparation :
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BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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What a wonderful way to start the day early today – a walk in the park with Bella, a great breakfast with Bella, then a great movie – “Galaxy Quest” (Bella not interested), all followed by a long nap ! (Bella enthusiastically interested again) 🙂
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Bon Appétit !   Life is Good !
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Click here for more Tonkatsu  and  Donkatsu  on  ChefsOpinion
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Tonkatsu sauce  (my way) :

Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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Fresh Fruit With Kefir And Honey

Fresh Fruit With Kefir And Honey

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Preparation :
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Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
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chefs-doctors-and-allergies
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So  here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not  in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit !   Life is Good !
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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
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Fried Chicken With Potato Salad

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This  dish does not need  a lengthy, flowery introduction, ’cause, what could be more familiar, appetizing and, at the same time, easier to prepare than fried chicken. Especially when it’s done the American way as opposed to the European way.
Classically and in the European style, fried chicken is breaded with a simple breading procedure: Flour, egg wash, bread crumbs.
Following the American procedure, coat the chicken in flour, then dip it in buttermilk, then coat it in flour again.
(This method is also used for “Chicken Fried Steak”)
So there you have it, fried chicken done the American way. Dare I say: The better way ? 🙂
Well, of course both way’s can be excellent (and will be, assuming it’s done right). However, the American way turns out more crisp (again, IF ! properly prepared), so it is slightly ahead on my preference-scale of fried chicken 🙂
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Bon Appétit !   Life is Good !
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Click here for  Chicken Fried Steak  on  ChefsOpinion
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Click here for more  Potato Salad  on  ChefsOpinion
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Fried Chicken With Potato Salad

Fried Chicken With Potato Salad

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Fried Chicken With Potato Salad

Fried Chicken With Potato Salad

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Fried Chicken With Potato Salad

Fried Chicken With Potato Salad

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Preparation :
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Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette


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Pierogi  or  Vareniki   are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
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Bon Appétit !   Life is Good !
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Click here for more info on  Pierogi,  Vareniki  and  Pelmeni
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Click here for a link to the above pictured   Pierogi  on  ChefsOpinion
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Click here for  Beurre Noisette
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P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth,  then  saute the veggies and the pierogies.
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Ingredients :

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Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp.
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Preparation :
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Black Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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These  pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂
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Bon Appétit !   Life is Good !
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Click here for  Schwäbischer Kartoffelsalat (Swabian Potato Salad)
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Click here for a very different kind of  Potato Salad  on  ChefsOpinion
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P.S.
For this dish I have used  Argentinian style morcilla, which is widely available here in South Florida. A better fit would be  Schwäbishe  blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same.
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P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad.
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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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Preparation :
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
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