Soy sauce

Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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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………….  😦 🙂
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Bon Appétit !   Life is Good !
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season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

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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) !!!!!

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almost……….

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Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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

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Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
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Bon Appétit !   Life is Good !
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
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Bon Appétit !   Life is Good !
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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note the juiciness of the chicken breast ……..

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Preparation :
To read instructions, hover over pictures
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Here is what I did the next day with the leftover chicken and sauce :
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Leftover Soy Chicken

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Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit !   Life is Good !
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drizzle generously with Thai chili sauce

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

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Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit !   Life is Good !
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Roast Duck

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
To read instructions, hover over pictures
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Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
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Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
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Stir Fried Chicken And Vegetables

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Stir Fried Chicken And Vegetables

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Preparation :
To read instructions, hover over pictures
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Bon Appétit !   Life is Good !
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Best ! Ribs ! Ever !

Best ! Ribs ! Ever !

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Here is a rib recipe that will take your Memorial Day BBQ (or any other BBQ day) to the highest level 🙂
While the marinade consists of a whole bunch of ingredients, there is nothing exotic or unusual about them and most of us who like to cook have these sauces/seasonings already in their cupboard. If not, just buy small amounts so you have no waste.
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Bon Appétit !   Life is Good !
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P.S.
If you like to cook the ribs outside on the grill, follow the same procedure as outlined below, but once they are tender from cooking them sealed in the pan on the grill, remove them from the braising pan and cook them on both sides on a very low-heat grill for another 30 minutes or so, until the ribs have nicely caramelized but are not burned 🙂
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Best ! Ribs ! Ever !

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Best ! Ribs ! Ever !

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

 

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Easy, peasy, but soooo delicious 🙂
When you don’t feel like spending lots of time in the kitchen, but you want to have a great, hot meal just the same, these beautiful, juicy, spicy and wonderful delicious babies can come to the rescue.
5 minutes prep time (max), 45 minutes total time, – voilà !
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Bon Appétit !   Life is Good !
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” Hot Legs “

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” Hot Legs “

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” Hot Legs “

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” Hot Legs “

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Preparation :
To read instructions, hover over pictures
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link:  ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
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Hans’ Peanut Sauce

This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.

  • 3/4 cup creamy peanut butter
  • 1/2 cup plus 2 tablespoons water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 2 1/4 teaspoons chili paste
  • ½ teaspoon garlic paste
  • 1/4 teaspoon toasted sesame oil

Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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