shrimp

Corkscrews, Shrimp, Bok Choy and Eggs

>
>
I recently  came across an article which proclaimed “Pasta actually makes you lose Weight”.
Unfortunately, I don’t believe that ANY food I love (I love most🙂 ) will make me loose weight, especially pasta. Why? Because if I love something, I consume it in excess quantities.
But then, a lot of food which falls into the category of “food I love”, will never make me fat, for the simple reason that it is too expensive to become fattening – caviar, lobster, fresh stone crab claws, foie gras, chanterelle, matsutake, wagyu (the real McCoy), and a bunch of other stuff I had the privilege to eat plenty of in the 70’s, when most of these delicacies were still affordable in their countries of origin.
I used to have a few cans of caviar in my fridge when we did black sea cruises in the mid-seventies, when one was able to exchange a pair of used jeans in St Petersburg’s black market for 1 kg of caviar. Matsutake and wagyu was expensive in Yokohama and Kobe, but not excessively so. Chanterelles in Germany in the 70’s and 80’s when I went home on vacation – same thing, not cheap but affordable. And so it was with most of these specialties at the time – not cheap but within reach, at least for me and my friends who traveled the world, loved good food and after visiting a place a couple of times, knew where to get a bargain.
But now let me get back to pasta.
Fortunately, pasta is one of the most affordable food stuffs which have a special place in my heart (and stomach).
Consequently, I eat it too often, and usually way too much, packing 2 or 3 portions into one meal – which is good for my happiness🙂 , bad for my weight😦 .
So there you have it – while pasta “does not actually make me lose weight”, it does actually makes me happy .
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>
>
P.S.
All the food you see on  ChefsOpinion  is cooked and served in my home, usually just for myself and Bella. I like to pick and hold the shrimp by their tail (Bella just eats the whole shrimp, tail and all, including the tails from my shrimps). If you are not comfortable with the tails on the plate, just remove them before adding the shrimp to the dish🙂
>
>
>

Corksrews, Shrimp, Bok Choy and Eggs

Corkscrews, Shrimp, Bok Choy and Eggs

>

Corkscrews, Shrimp, Bok Choy and Eggs

Corkscrews, Shrimp, Bok Choy and Eggs

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


>
>
>
>

Portuguese Eggs

>
>
While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
>
Love ……….
>
>
>
Click here for more memories of  Madeira  on  ChefsOpinion
>
Click here for all about  Madeira
>
>
>
>

Portuguese Eggs

Portuguese Eggs

>

Portuguese Eggs

Portuguese Eggs

>

Portuguese Eggs

Portuguese Eggs

>

Portuguese Eggs

Portuguese Eggs

>

Portuguese Eggs

Portuguese Eggs

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


>
>
>
>
>

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

>
>
I had  these a couple of days ago and I had waffles again this morning (bacon waffles).
Waffles – my new Addiction😦🙂
I have made them with raspberries, bacon, shrimp, crab meat, caramelized apples, shredded chicken and caramelized onions. They are so versatile and never disappoint. Just make sure that when you make a savory version you cut 3/4 of the sugar and add kosher salt to taste.
Good Stuff !🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Waffle  recipe
>
Click here for more  Waffles  on  ChefsOpinion
>
Click here for  Pancakes  on  ChefsOpinion
>
>

Vanilla cream/pudding recipe:
.
1/3 cup sugar, 2 tablespoons cornstarch, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, dash of vanilla extract.
.
– 1 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
– 2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
.
Note:
Use this cream while it is till warm as waffle or pancake topping. To enjoy as pudding, pour into molds and refrigerate.
>
>
>

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

>

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

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


>
>
>
>

Chili-Shrimp Waffles

>
>
Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good🙂
The key to the success of this dish  is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
>
Bon Appétit !   Life is Good !
>
>
>
Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
>

>
>

 

Chili-Shrimp Waffles

Chili-Shrimp Waffles

>

Chili-Shrimp Waffles

Chili-Shrimp Waffles

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


>
>
>
>
>

Shrimp & Glass Noodle – Salad

>
>
Glass noodles are the ideal canvas for pasta salad. They keep their texture even when kept as leftovers for a few days, which is perfect when you live alone and usually cook way too much for one meal, (as I do), even with a dog who will eat it’s fair share of whatever I cook🙂
I like to prepare glass noodle salad with a dressing of kosher salt, cayenne pepper or sriracha, rice-vinegar, peanut oil, sesame oil, garlic paste, grated ginger, a tiny amount of sugar, cilantro and/or scallions. As for other ingredients, I sometimes add chicken, seafood, beef or duck, as well as any vegetables hanging-out in my fridge.
>
Bon Appetit !   Life is Good !
>
All about  Glass Noodles
>
More Glass Noodles on ChefsOpinion
>
>

Shrimp & Glass Noodle - Salad

Shrimp & Glass Noodle – Salad

>

Shrimp & Glass Noodle - Salad

Shrimp & Glass Noodle – Salad

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

>
>
>


>
>
>
>

Pasta Salad With Salmon, Shrimp And Pesto

>
>
This  flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between.
(The leftovers from today will probably serve as late breakfast tomorrow morning).
The warm salmon in the salad makes all the difference. If you will serve leftovers of this, make sure you let it reach room temperature before serving, so remove from the fridge at least one hour before service to make sure that the flavors and texture can be fully appreciated.
>
Bon Appetit !   Life is Good !
>
>
P.S.
Whatever you do, don’t overcook the salmon !!!😦
It should be nicely browned on the outside but still moist and flaky on the inside !🙂
>
>
>

Pasta Salad With Salmon, Shrimp And Pesto

Pasta Salad With Salmon, Shrimp And Pesto

>

Pasta Salad With Salmon, Shrimp And Pesto

Pasta Salad With Salmon, Shrimp And Pesto

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


>
>
>
>
>

Steak Salad “Saigon”

>
>
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.
>
Bon Appetit !   Life is Good !
>
>
Click here for more  Pasta Salad
>
Click here for more  Steak Salad
>
>

Steak Salad "Saigon"

Steak Salad “Saigon”

>

Steak Salad "Saigon"

Steak Salad “Saigon”

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

>
>
>
>
>

Shrimp And Vegetable Salad With Cheese/Garlic Bread

>
>
Last  night proved to be one of these dreary nights when I am not able to sleep, so at 5.00 am I decided to give it up, get up and start the day. I had my usual breakfast of two bananas and a glass of ice-cold, reduced fat milk, which usually carries me for a few hours until the early afternoon or even early evening. Not so today. At 10.30 am I decided I needed something a bit more substantial, which lead me to prepare this great concoction. Because of the delicious but very filling large amount of  garlic/cheese bread I devoured,  I’ll be fine for the rest of the day and will probably just have a few fruits for dinner🙂😦
>
Bon Appetit !   Life is Good !
>
>

Shrimp And Vegetable Salad With Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

>

Shrimp And Vegetable Salad With Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

>

Cheese/Garlic Bread

Shrimp And Vegetable Salad With Cheese/Garlic Bread

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

>
>
>
>
>

Fritto Misto

>
>
It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then )🙂

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
>
Buen Apetito !   Viva Italia !
>
>

Fritto Misto

Fritto Misto

>

Fritto Misto

Fritto Misto

>

Fritto Misto

Fritto Misto

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


>
>
>
>
>
>
>
>

>

Chicken Tostada

>
>
I used  to eat tostadas two or even three times a week when I was living in Cancun.
There was this small bar/restaurant on the beach of the lagoon across from where I lived, about a five minute walk away. (I believe it was on Blvd. Kukulcán KM 21 – I wonder if the place still exists?) On one side of the road is the ocean, on the other side, less than five hundred yards across the street, was this tiny place on the beach of the lagoon with a wooden pier protruding about thirty yards into the lake. Many a night I gave the waiter a small tip to set up a table for me at the end of the pier, to enjoy the night and a few drinks and snacks all by myself, usually while on the phone for a while with Maria who was back in Miami, taking care of things there. On most nights I had shrimp or chicken tostadas and a few “Negra Modelo” .
Happy times ! Aaahhhh, the memories🙂
>
Bon Appetit !   Live is Good !
>
>
Link to Salsa Mexicana
>
Link to Guacamole
>
Link to Tostadas De Camarones
>
>

Chicken Tostadas

Chicken Tostadas

.

flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

>
>


>
>
>
>
>
>
>
>
>
>
>