spicy

Best ! Ribs ! Ever !

Best ! Ribs ! Ever !

>
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.
>
Bon Appétit !   Life is Good !
>
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 🙂
>
>
Click here for more  Ribs  on  ChefsOpinion
>
>
>

Best ! Ribs ! Ever !

>

Best ! Ribs ! Ever !

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


>
>
>
>

Advertisements

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>
>
While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
>
>
Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
>
Bon Appétit !   Life is Good !
>
>
>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

>

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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


>
>
>
>

Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

Before  I started this post today, I googled “Wrap”, to see some comparison to what I had prepared for dinner.
To tell you the truth, almost all of them, especially the ones from food chains, look absolutely gorgeous – well balanced with equal amounts of protein, lettuce and other “Stuff” 🙂
The problem???
Almost all these wraps are very different from the real thing you can purchase in restaurants and deli’s. While there are a few exceptions, most commercial places serve you these monster wraps, huge and beautiful to look at. But upon closer inspection, one finds mostly shredded lettuce and chopped tomatoes, sprinkled sparsely with the other ingredients listed on the menu. Even when there seems to be a lot of the goodies, the maker of the wrap usually places most of the goodies in the very center of the wrap, so when it is cut for presentation, it shows an abundance of it at the displayed center cut, while the rest of the roll contains mostly the cheap shredded lettuce. This would not be such a problem if the prices would not be so outrageous for what is actually being served (mostly lettuce) 😦
Good restaurants are usually an altogether different animal, although many serve you the same “lettuce wrap with a bit of other stuff”.
By now you will know what’s the solution – yep, make your own and pack it with the good stuff ! 🙂
Here we go:
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Wraps  on  ChefsOpinion
>
Click here for more  Sausage  on  ChefsOpinion
>
>
>

Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

>

Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

>

Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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


>
>
>
>
>

Hot Legs

 

>

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 !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

” Hot Legs “

>

” Hot Legs “

>

” Hot Legs “

>

” Hot Legs “

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

 


>
>
>
>

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette


<
Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
>
Bon Appétit !   Life is Good !
>
>
>

 

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

>
>
Mediterranean Fish Seasoning:

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
>
Click here for  Garlic Confit  on  ChefsOpinion
>
>
>
>

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

>

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

>

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

>

Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

>
>
>

Shrimp And Black Beans Taco Bowl

Shrimp And Black Beans Taco Bowl

>
>

I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Shrimp  on  ChefsOpinion
>
Click here for  Salsa Mexicana Recipe  on  ChefsOpinion

>
>

>

Shrimp And Black Beans Taco Bowl

>

ready to go……………serves 2

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


>
>
>
>

Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

.

.

Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
>
Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
>
>
Click here for more  Shrimp  on  ChefsOpinion
>
>
>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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


>
>
>
>

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew


>
Chances
 are that if you love seafood and have traveled in Spain, especially in the provinces of Barcelona, Girona, Lleida, and Tarragona, you have at one point or another had an encounter with the dish featured here. It represents the philosophy of both old and new cooking styles one finds all over this area and in fact, in most parts of the Mediterranean coastline – a few first-class ingredients cooked without fuss and pronto- Life is Good !
A wonderful meal, ideally shared with great company and a glass (or two) of the local wine, and, if on top of that you are lucky enough to sit in a cozy little restaurant by the sea, life is as good as it gets.
Somebody gifted me with a small bag of mussels on Sunday, which by itself would have made a great appetizer. But because I always have shrimp in the freezer (today I had two different types,  small/ peeled,/ tail-off and large/ tail-on), and because I wanted to have something a bit more substantial for dinner, I thought this seafood stew would do the trick. And indeed, it did 🙂
Great taste, easy on the eyes and a snap to prepare, both Bella and I were completely happy with the way this turned out 🙂
>
Bon Appétit !   Life is Good !
>
P.S.
Since I don’t drink/use alcohol, I have started to use apple cider as a substitute where wine is called for.
Works out great for most dishes, both in the food and with the food 🙂 Cheers !
>
Click here for more  Seafood  on  ChefsOpinion
>
>
>

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew

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


>
>
>
>

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile - in Florida..........BBQ Floridian Style

Meanwhile – in Florida……….BBQ Floridian Style

>
>
<
OK,  while you let this sink in, let’s move on to today’s featured dish :
<
>
If  you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
>
Bon Appétit !   Life is Good !
>
>
>

 

Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

>

 

 

Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

 

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


>
>
>
>

Twice Baked Shepherd’s Potatoes

Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

>
>
Shepherds Pie  is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth,  using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
>
Bon Appétit !   Life is Good !
>
>
Click here for more Twice-Baked Potatoes  on  ChefsOpinion
>
>
>

Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

>

Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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


>
>
>
>