Soy sauce

Salmon Fried Rice – 鮭チャーハン

stylish………. 🙂

:
:
If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon.
With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. And, as you can see from the pictures on this page, it is the perfect protein for a light, tasty and healthy Japanese fried rice.
.
P.S.
Lately, I have fallen in love with all kinds of different Asian bowls for rice, soup and noodles. But, at 40.00 to 100.00 bucks a pop, I have to slow down a bit with my Amazon late-night ordering. 🙂 Nevertheless, the collection keeps growing……… 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for more Salmon on ChefsOpinion
:
Click here for more Fried Rice on ChefsOpinion
:
Click here for Info & Recipe for Salted Japanese Salmon
:
:
:

Salmon Fried Rice – 鮭チャーハン

:
:
:

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

: stylish………. 🙂

: stir fry 10 oz salted salmon cubes in 1 tblsp peanut oil until halfway cooked (the carry-over heat and the re-frying will cook it a bit more

: prep scrambled eggs (keep very moist) from 3 fresh, whisked eggs, seasoned with salt and pepper to taste)

: saute 1 cup of mixed red/green/ yellow peppers, scallion and onions in 1 tblsp peanut oil, season with 1 tsp mirin, 1/2 tsp garlic paste, soy sauce, white pepper and kosher salt to taste, add one cup day-old rice, 1 tblsp green peas, stir fry until the rice “pops”, add the flaked salmon and the scrambled eggs, carefully fold together, check/adjust the seasoning ; – yields one main course portion or 2 to 3 appetizers

: Salmon Fried Rice – 鮭チャーハン

: Salmon Fried Rice – 鮭チャーハン

: Salmon Fried Rice – 鮭チャーハン

:
:
:
:

Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Yucatan Cebolla En Escabeche

:
:
While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
.
Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please ………. 🙂
:
Bon Appétit ! Life is Good !
:
:
:
Click here for more Veal on ChefsOpinion
:
Click here for more Noodle Pillows on ChefsOpinion
:
:
:

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Crispy Noodle Pillow

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

:
:
Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche. 🙂
:
:

: Cut red onions into fine slices, add apple cider vinegar, bay leaves, grd gloves, Mexican oregano, cumin, galic paste, kosher salt and chili flakes

: mix well, marinade overnightt

: Yucatan Cebolla En Escabeche

:
:
:

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

:
:
:

: 2 thick slices of veal shank

: carrots, celery root, carrots, onions, red wine,

: hoi sin sauce, dark soy sauce, sriracha

: gloves, star anis, bay leaves, oregano, parsley, chives

: dredge the veal in a/p flour seasoned with black pepper and kosher salt to taste, saute the veal and the veggies with garlic paste and grated ginger in peanut oil until the veggies have caramelized and the veal has browned

: add 1 qt of red wine, kosher salt, the seasoning sauces and the dried herbs to taste

: add 1/2 qt of tomato passata

: bring to a simmer, cook until meat is tender but NOT falling apart

: Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: saute 1 1/2 cup cooked, dry noodles in 2 tblsp clarified butter, season with white pepper and kosher salt to taste, when crispy, repeat on other side

: Crispy Noodle Pillow

: top with osso buco

: nape with sauce, top with pickled onions and pickled chilies (optional)

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Yucatan Cebolla En Escabeche

:
:
:
:

Pickled Tomatoes (トマトの酢漬け )

:
:
How can you improve a perfect tomato? By pickling it !
Any salad, sandwich or any other dish that contains tomatoes will get an additional level of debt of flavor and texture, so, in my humble opinion, the extra few minutes of preparation will be well worth the time and effort. The recipe for the pickling liquid on this page is only a guideline, you can experiment with the length of marination, as well as the flavor of the marination, for example, omit the dashi, add garlic, increase or decrease the vinegar and sugar, etc, etc.
:
Bon Appétit ! Life is Good !
:
:
:

Pickled Tomatoes (トマトの酢漬け )

:

:

Pickled Tomatoes (トマトの酢漬け )

:
:
:

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

:
:
:

: wash and crosscut ripe, sweet tomatoes

: blanch in salted water for 30 seconds

: remove the tomatoes to an ice bath

: peel the tomatoes

: place the tomatoes in a non-reactive container

: prepare the pickling liquid for 8 ea tomatoes by mixing • 1 cup dashi, 2 cup rice vinegar, 6 tblsp sugar, 3 tblsp soy sauce, kosher salt to taste

: cover the tomatoes with the pickling liquid, seal, pickle overnight

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

: Pickled Tomatoes (トマトの酢漬け )

:
:
Click here to connect to WORDSFROMANNELI

:
:

Annelis Boat ( Curtesy of WORDSFROMANNELI )

Annelis boat ( Curtesy of WORDSFROMANNELI )

:
:
:

Easy Does It # 37 – Homemade Gyozas (Potstickers)

Easy Does It # 37 – Homemade Gyozas ( Potstickers )

:
:
Gyōza (Japan), Potstickers (USA), Jiǎozi (China), Mandu (Korea), Maultaschen (Germany), Pierogi (Eastern Europe), Pelmeni (Russia), Ravioli (Italy) are just a few names for stuffed dumplings/dough pockets which are served around the World.
Nearly all cuisines have at least one variation of these delicious marvels. Some are eaten as snacks, others as appetizers or main courses, they are served dry or in soup, boiled, steamed, sauteed, fried or a combination of these cooking methods, some are big while others are small, some are sweet, some are savory.
Fillings can consist of almost anything you can think of, such as seafood, pork, veggies, fresh fruits, candied fruits, even soup (Xiao Long Bao— Chinese Soup Dumplings), etc, etc, etc.
Here you have a very simple, easy and quick version of Gyozas/Potstickers. The pork can be substituted with chopped shrimp for a different taste, or you can mix 2/3 of pork with 1/3 of shrimp, or cab meat, veggies, and so forth.
As for the folding, as usual, practice makes the master – but if you just want the dumplings without too much headache about complicated folding, just flip one side of the wrapper over into a half-moon, or, if you use square wrappers, fold into a triangle -done 🙂
:

Bon Appétit ! Life is Good !
:
:

“Easy Does It” Dumpling Stuffing Recipe :
:

: 1 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste

: mix well until there are no lumps

: lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together (leave shape as is, or use fancy folding techniques), alternatively, use square wrappers

:
Click here for different Asian Dumpling Shapes
:
:

Easy Does It # 37 – Homemade Gyozas ( Potstickers )

:
:
:

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

:
:
:

: saute 10 ea gyozas in 1/2 tblsp peanut oil until lightly browned

: carefully (splatter), add 1 /2 cup lightly salted water, cover tight and steam until the water has evaporated and the gyozas start to saute again (you´ll hear the sizzle)

: remove the cover, saute another few seconds, plate and serve with dippings of your choice (I used Thay sweet chili sauce, wasabi, sriracha and yuzu/soy sauce

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

:
:
:
:

The Idiots Guide To Perfect Roast Goose

:
:
When I was a young kid, roast goose was my fathers culinary pride.
He would order one from the neighbors (nearly all were farmers) once or twice a year, then he would roast it on a Sunday morning in the wood-fired oven in our kitchen, basting it with it´s own juices for hours on end.
He would also prepare all the sidings himself, not letting my Mom near the kitchen while all this was going on. We would typically eat at around 1.00 pm, enjoying a feast fit for kings 🙂
While I was living in Florida, I came across frozen geese at the supermarket once in a while, but they cost usually around $ 60.00, which was a bit steep for Bella and myself for a meal just for the two of us, so I usually bought a duck instead.
When I saw this 10 lbs duck for less then € 10.00 at the local supermarket near my new home, I jumped at the opportunity to have the first roast goose in many years, and what a wonderful meal it was. (as usual, the breasts for Bella, the rest for myself 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for Roast Duck on ChefsOpinion
:
:
:
:

The Idiots Guide To Perfect Roast Goose

:
:

The Idiots Guide To Perfect Roast Goose

:
:
:
The spoils go to the cook………. 🙂
:
:

:
About 1 hour into the cooking, the highly appreciated roasted innards where enjoyed by Bella and myself 🙂

:
:

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

:
:
:

: season with garlic paste, sriracha , soy sauce and kosher salt on the inside, season liberally with with granulated garlic, sriracha, soy sauce and kosher salt on the outside

: to a deep roasting pan add 1 qt of water, add the goose breast-side down, roast at 390 F for one hour

: turn the goose on its back, add more water if neccessary, roast for another 3 hours (this goose was 10 lbs, generally you calculate ca 1 hour per 2 lbs), typical sides in Europe are the pan sauce, braised red cabbage and potato dumplings or bread dumplings

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: pan jus on the left, the rendered fat on the right (use for roast potatoes, sauerkraut, etc)

:
:
:
:
:

Szechuan Beef Noodles

>
>
The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2), in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Beef on ChefsOpinion
>
Click here for more Noodles on ChefsOpinion
>
>

Szechuan Beef Noodles

>

>
>
>

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

>
>
>

: STEP 1 : from a 8 lbs rib roast, cut 4 ea 2 lbs steaks

: reserve 3 steaks for other dishes

: completely remove the outer “skin” from the meat, remove some of the fat, slice into (ca) 1×2 inch slices, about 1/8th inch thick, dust with cornflower, add one egg white and 1 tblsp soy sauce, mix well, let stand for at least 1 hour or better yet, overnight

: mix 1/3 cup soy sauce, 1/3 cup hoisin sauce, 1 tblsp szechuan chili paste, 1/3 cup rice wine (shaoxing),1 tblsp brown sugar, 1 tblsp garlic paste, 1/2 tblsp grated ginger and 1 tblsp corn starch, mix well

: cook 1 lb Potato Noodles (土豆粉) or, if not available to you, substitute with fresh udon noodles, drain, toss with toasted sesame oil, keep hot

: stir fry the meat in 1/3 cup very hot peanut oil until browned on both sides, about one minutes total

: remove beef at once, discard most of the fat

: in the remaining fat, stir fry 1/2 cubed red pepper, 1/2 cubed yellow pepper and 1 medium size cubed onion, saute briefly

: add the sauce, bring to a simmer, at once remove from heat

: add the beef, 1 tsp chili oil and 1 tblsp toasted sesame oil, check / adjust seasoning. STEP 2 : (OPTIONAL) add chili oil and szechuan chili paste until you reach your (barely tolerable) heat limit 🙂

: Thick Asian Noodles

: sprinkle with black sesame seeds, top with the szechuan beef ; serves 4

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

>
>
>
>

Butterflied Grilled Chicken Breast With Sautéed Onion

>
>
This dish should have earned two “Best of Show Awards” –
.
*Best Tasting Chicken Breast* and *Most Beautiful Chicken Breast*
.
Alas, this baby did not participate in any competition, it just made a wonderful dinner in our home, where it won the love and admiration of Bella and myself 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Chicken on ChefsOpinion
>
Click here for more Grilled Dishes on ChefsOpinion
>
>
>

Butterflied Grilled Chicken Breast With Sautéed Onion

>
>
>

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

: brine boneless chicken breasts overnight in5 oz water, 15 oz ice, 2 oz salt, 1/2 tsp sugar ( bring the water , salt and sugar to a boil, remove from heat, add the ice to cool the brine down quickly before you add the chicken)

: next day, butterfly the chicken breasts

: flatten the breasts and score without cutting all the way through

: season with salt and sriracha on both sides

: add soy sauce to both sides

: cut 1 small onion per person into thick rings, saute until starting to caramelize, season with kosher salt and cayenne pepper to taste

: meanwhile, grill the chicken halfway through

: drizzle with 1/2 tblsp lemon juice, turn chicken, repeat on the other side, cook until chicken is medium well, remove from grill, let rest in a warm place for 3-4 minutes to let the carry-over heat finish the cooking process and redistribute the juices; to serve, top with the onions and serve with salad of your choice

: Butterflied Grilled Chicken Breast With Sautéed Onion

: Butterflied Grilled Chicken Breast With Sautéed Onion

: Butterflied Grilled Chicken Breast With Sautéed Onion

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

>
>
>
>

Turkey For Singles

Jimiiiiiiiiii 🙂

>
>
Because I live alone with Bella,  ~~I have~~ we have the luxury of only eating what  ~~I love~~  we love to eat the most.
(Bella tend’s to agree with my choices, so when it comes to Thanksgiving turkey, only  my   our favorite part, the wing, will be present in our feast.
As for the side dish, knowing that there will be leftovers today and looking forward to the proper utilization of them tomorrow, orzo with beans, tomato and peas made a delicious side dish today and it will make a great garnish for a substantial yet light chicken soup tomorrow 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
I did not strain the turkey jus, because the only solids in it were the very tasty tomatoes and onions that were braising with the meat, it would be a shame to throw them away 🙂
>
Click here for more Turkey on ChefsOpinion

>
>

Turkey For Singles

Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

>
>
>

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

>
>
>

: season two winglets and two drumettes with kosher salt, soy sauce, garlic paste and sriracha

: in a baking pan mix 3 cups of white wine, 6 cups of chicken stock, 2 cup concasse and 2 medium size julienned onions, add the wings skin side down, braise in a 420 F oven 1 – 1,5 hours

: after 1,5 hours, turn the turkey to the other sides, cook until very tender, but not falling apart, ca 1-2 hours more

: total cooking time – 3 1/4 hours

: remove the meat, strain the sauce or leave as is, check / adjust seasoning

: cover the meat, set aside, in a warm space; to serve, nape with the jus

: saute 1/2 stick whole butter with 1 tblsp garlic paste

: add 1 cup green peas, 1 cup concasse and 2 cups cannellini, saute until heated through

: add 2 cups freshly cooked hot orzo

: saute 1 more minute, season with kosher salt and cayenne pepper, check/adjust seasoning; to serve, sprinkle with Parmigiano Reggiano

: Orzo Pasta With Cannellini Beans, Green Peas and Tomato Concassé

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

: Turkey For Singles

>
>
>
>

Seafood Fried Rice

>
>

Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Rice Dishes on ChefsOpinion
>
Click her for more Chinese Dishes on ChefsOpinion
>
>

Seafood Fried Rice

>
>
>

: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage

: season 4 large whole eggs with kosher salt and chili paste to taste, whisk

: heat 2 sblsp peanut oil

: cook the eggs until just set, remove

: season the seafood (without the mussels) with kosher salt and cayenne pepper to taste, stir fry until cooked halfway through, remove

: keep warm

: stir fry 1 ea large, finely diced onion 1/2 tsp grated ginger and 1 tblsp garlic pasete in 2 tblsp peanut oil until translucent

: add the diced cabbage, stir fry 1 minute

: add the rice, stir fry until the rice sterts to “pop”

: add 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste

: stir fry another minute

: add the seafood, scallions and the eggs, stir fry another minute

: check / adjust the seasoning, add the mussels, mix carefully one more time

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

>
>
>
>

Sautéed Chicken Thighs

>
>
Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony…………. 😦 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Chicken on ChefsOpinion
>
>
>

season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

almost……….

Sautéed Chicken Thighs

>
x
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
>
>
>

: Season Chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet overnight

: pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!