spicy

Hans’ Delicious Tandoori Chicken

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Traditional Tandoor (This is NOT Hans) 🙂

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Modern Tandoor

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Hans’ Delicious Tandoori Chicken

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When I was a chef it was essential for me to teach my cooks, then later my students at Le Cordon Bleu, recipes of dishes which were as authentic to their classic origin as possible.
Especially during my many years as a teacher and program chair at Le Cordon Bleu Miami, I taught meticulously what I had learned many decades ago back in the Black Forest of Germany – Classic French Cuisine.

I also taught classic German Cuisine and many other cuisines from around the world which I had enjoyed, studied and learned during my many years as Executive Chef living and working in dozens of countries. (Cuisines of China, Russia, Japan, Mexico, Fillipines, Italy, Spain, India, Brazil, Sweden, and many more.
While I am only an expert of French, German and Italian cuisine, I do have good knowledge and personal experience of the cuisines of the aforementioned countries and I was therefore able to teach international cuisine with authority. Unlike many (most ?) “teachers” and “chefs” nowadays, who will read a recipe, practice (maybe) a bit, then “teach” what they just read on sometimes questionable (at best) sources. Mostly, even the folks who write the syllabus for a class have only the “experience” of reading about things, never having cooked it, eaten it or visited the country of origin of a dish.
While this might work for certain professions, it is certainly a disaster for our beloved trade.
No wonder real food becomes more and more the stuff only wealthy people can enjoy in the few excellent restaurants left in most places, while the rest of us is being served mediocre fare for unreal prices.
However, even at that time, while trying to teach original, and classic recipes and methods from specific cuisines, I tried to teach tips and tricks which might not be original, but are more practical, economical and sometimes even result in better food (Not often, but sometimes) 🙂
But one MUST ALWAYS POINT OUT THE DIFFERENCE BETWEEN THE ORIGINAL AND THE VARIATION !
In a restaurant, the Guests should also be informed about the difference, which, in my humble opinion, MUST be made clear in the name of the dish on the menu, for example:

” Pesto” – basil, olive oil, garlic, PINE NUTS, pecorino, parmigiano reggiano.
” Walnut Pesto” – same ingredients, same method, but replace the PINE NUTS with WALNUTS.
or
” Wiener Schnitzel” – thin, breaded, VEAL cutlet
” Pork Schnitzel Wiener Art” – same ingredients, same method, but replace the VEAL with PORK.
” Turkey Schnitzel Wiener Art” – same ingredients, same method, but replace the VEAL with TURKEY.

Wow, this became a long entry to what I want to clarify here – ChefsOpinion is a blog that celebrates real food that tastes good, looks good and is simple enough that the average beginner of home-cooking, as well as a top professional and everybody in between can find inspiration, tips and other useful information to be able to prepare wonderful food at home, be it a simple soup or salad, an elaborate roast or stew, or whatever I feel like cooking at the moment and share with you, be it classic/original or not.
At this stage of my life, I don´t find it necessary to prove that I can cook, that I was a decent professional or that I have mastered “original and /or classical dishes from around the World in my more than 50 years of being a cook.
My goal at this time is to remind old chefs from around the Globe about the food we once studied, cooked, taught and enjoyed, and to help the “youngens” to be able to enjoy the same food even now, when some of it is not “IN” anymore and one has a hard time to find well-loved, classic dishes in restaurants, where one now finds mostly second-class food, tasteless and pointless, but dressed to the hilt to impress the folks who don´t know better.
To this end, I try to simplify many dishes while keeping the original flavor and texture as close to the real thing as possible, simply to give everybody the chance to prepare certain dishes at home, which they otherwise would find too difficult, expensive, complicated and daunting to try.
A typical example of this philosophy is the dish on this page. Just google the word TANDOORI, or CURRY, or GOULASH and you will know what I mean. Or choose the word of a dish and add the word ORIGINAL or CLASSIC before it.
The result are usually thousands of recipes, seldom the actual CLASSIC recipe (The definition of ORIGINAL or CLASSIC is a whole different chapter) 🙂 , while most others range from slightly off to downright nasty and ridiculous. 😦
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How to make Tandoori chicken without a Tandoor

Tandoori Chicken is one of the most popular dishes from northern India. It is grilled chicken rubbed with a blended spice marinade, identifiable by its red coloring. Tandoori is Indian style of BBQ. The marinade has garlic, salt, coriander, tamarind, cumin, ginger, lentils, and oil.
Tandoor is an Indian style oven, which one cannot buy in an appliance store like you can with a traditional grill or oven. Basically, the tandoor is made entirely of clay and is 3-4 feet tall. Charcoal is placed at the bottom of the tandoor and allowed to burn for several hours. Then the meat is placed on long skewers and cooked inside till roasted. Tandoor is also used to make, among other dishes, naan, kebabs, and tandoori rotis.
It is not practical to build your own tandoor. In fact, most homes in India do not have one. Indian restaurants generally special order tandoors (from restaurant equipment sellers) which can cost upwards of thousands of dollars
So, if you want to enjoy tandoori chicken at home, what do you do?
Here is a very simple tandoori chicken recipe that does not require any special equipment. The chicken retains its juices and is fully cooked while keeping a nice crispy bite on the outside. It has only 2 ingredients, but the cooking technique is very important. Once you follow this recipe, you will realize how simple and delicious this recipe is!

Tandoori Chicken Recipe
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Prep Time: 5 mins (24 hours); Cook Time: 45 mins

(Serves 4 )

4 ea skin less chicken legs,

8 tablespoons tandoori paste (see picture below for brand example)

Thoroughly rub the tandoori paste into the chicken.
Place in a bowl, cover and refrigerate 24 hours

When ready to cook, preheat broiler on low. Once the temperature is attained, place the chicken pieces on a rack with a drip pan under it.

Broil on low for 30 minutes, turning the chicken once. Then turn the broiler to high and cook for another 15 minutes, turning once so that the chicken is crisp on both sides. You will see that the marinade will start to dry up and the chicken will start getting a crust.

Remove from oven and transfer to a plate. Serve immediately with naan, sliced onions, quartered lemons, chopped cilantro and mint chutney or condiments of your choice (or follow the suggestion on this page)

Click here for Indian Tomato Chutney Recipe

Hans’ Delicious Tandoori Chicken

steamed rice, tomato chutney, curried chickpeas, spicy cucumber salad – this alone would be a great meal

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

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: from 4 ea large chicken legs remove the skin

: deeply score the chicken on both sides

: sample of commercial tondoori mixture

: marinade the chicken overnight

: 1 medium de-seeded cucumber, cut into cubes, 2 tblsp chopped cilantro, 1 tblsp garlic paste, 3 oz greek yogurt, 1 tsp chili sauce, i pinch garam masala, jice of 1 ea lime, kosher salt to taste

: cucumber salat

: saute 1 ea medum size julienne onions in 4 oz butter

: add 1/2 tsp garlig paste, 1/4 tsp grated ginger, 1 tsp madras curry powder, 1 tsp kurkuma, 1/2 tsp garam masala, 174 cup cilantro, saute 1 minute, add 16 oz cooked chick peas and 2 tblsp water and kosher salt to taste, simmer one minute

: fresh steamed rice

: steamed rice,tomato chutney, curried chick peas, spicy cucumber salad – this alone would be a great meal

: Hans’ Delicious Tandoori Chicken

: Hans’ Delicious Tandoori Chicken

: Hans’ Delicious Tandoori Chicken

: Hans’ Delicious Tandoori Chicken

: Hans’ Delicious Tandoori Chicken

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“Pigs Trotters” (Part 1 – Caribbean Souse)

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Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any which way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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“Pigs Trotters” (Part 1 – Caribbean Souse)

Caribbean Souse

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Preparation :
To read instructions, hover over pictures
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: pigs trotter, kosher salt, sriracha, lemon juice, grated ginger and garlic paste to taste

: simmer until very tender, but NOT ! falling part, 2-3 hours, remove the trotters and rinse, strain the broth

: hot, spicy pork broth with ginger and garlic – better than tea or coffee

: hot, spicy pork broth with ginger and garlic – better than tea or coffee

: for the garnish . lime or lemon (I prefer lemon, but original its lime), cilantro, onions, chillis, scallions, garlic paste

: put the trotters in a non-reactive bowl, add water, lime juice (I used lemon), kosher salt, cayenne pepper and garlic paste to taste (the flavor should resemble ceviche)

: add the garnish, mix, let marinade overnight

: “Pigs Trotters” (Part 1 – Caribbean Souse)

: “Pigs Trotters” (Part 1 – Caribbean Souse)

: “Pigs Trotters” (Part 1 – Caribbean Souse)

: “Pigs Trotters” (Part 1 – Caribbean Souse)

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Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people. 🙂
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Bon Appétit ! Life is Good !
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Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst 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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: If one needs

: a recipe for this

: dish, one micght better

: find another

: hobby…. 🙂

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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: blanche 2 cups of caulifloer rosettes

: cook 10 oz of pasta of your choice

: saute1 ea large sliced onion in 2 oz ghee or whole butter

: add 1 tblsp garlic paste

: add 1 tblsp garam masala, 1 tblsp madras curry powder, 1 tsp turmeric and kosher salt to taste, saute until fragrant

: add 1 cup half&half

: add the pasta and 3 whole eggs, stir and cook until the eggs start to set

: add 1 cup diced fresh tomatoes

: add the cauliflower, mix well, check/adjust the sesoning; dress 2 cups of diced iceberg with fresh lemon juice, sunflower oil and salt and pepper to taste; devide the pasta between 2 plates, top with the salad, sprinkle with chives and basil; serves 2

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

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Szechuan Beef Noodles

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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 🙂
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Szechuan Beef Noodles

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Preparation :
To read instructions, hover over pictures
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: 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

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Toasted Focaccia Sandwich With Veal & Pickled Onions

When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the braised veal breast from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it. 🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit ! Life is Good !

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Toasted Focaccia Sandwich With Veal & Pickled Onions

cut sandwich into pieces, serve with salted radishes

add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

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

: freshly baked focaccia and garlic confit paste

: cut the focaccia in half, brush generously on all four side with garlic paste

: grill/gratinate all 4 sides

: brush with plenty of good quality mustard

: sprinkle with finely grated asiago cheese

: remove all bones from the veal

: cut into “chunks”

: spread the veal on the bottom part of the focaccia

: add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

: cut sandwich into pieces, serve with salted radishes

: Toasted Focaccia Sandwich With Veal & Pickled Onions

: Toasted Focaccia Sandwich With Veal & Pickled Onions

: Toasted Focaccia Sandwich With Veal & Pickled Onions

Suppli al Telefono

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Many fans of Italian fried rice balls are a bit unclear about the difference between Arancino and Suppli.
I found this explanation online which seems to be very accurate to me and should help to calm down future hot-blooded discussions 🙂
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Excerpt from La Piccola Fontana :
“The Sicilian people will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly fried rice ball.

These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant.

You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions.

Supplì, on the other hand, are a Roman specialty usually found in pizzerias and as antipasti. They are often oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle.”
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And there you have it. Clear, once and for all 🙂
As for me, I love both equally, the only difference being that I can eat a bunch of Arancini as a main course, while two Suppli are usually enough and therefore more suited (for me) as an appetizer or snack.
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PS:
There are many different variations of both arancini and suppli, different fillings, different types of rice, tomato sauce added to the rice, etc.
In my opinion, when made and served with love, they are all equally delicious and satisfying 🙂
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P.P.S.
Supposedly, the name Suppli al Telefono stems from the mozzarella cheese which forms into long thin strands (Telephone Lines) when one pulls the supply apart 🙂
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P.P.P.S.
Usually fried rice balls are served with tomato sauce. However, I prefer to eat them with Tonkatsu Sauce
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Bon Appétit ! Life is Good !
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Suppli al Telefono

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Suppli al Telefono

Arancina

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

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: to 2 cups cooked rice add 1 ea whole egg, 1 tblsp tomato sauce, 1 dash hot sauce, kosher salt to taste and grated parmigiano reggiano as needed (to keep the rice balls from falling apart)

: form into 4-8 patties, press each into one hand, add a cube or piece of mozzarella, close the disk and roll between two hands to form even balls; bread in standard breading

: fry suppli in 365F fat until golden on the outside and the cheese in the center has melted; serve with spicy tomato sauce or dip of your choice (I use tonkatsu sauce)

: Suppli al Telefono

: Suppli al Telefono

: Suppli al Telefono

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Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
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P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Preparation :
To read instructions, hover over pictures
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: dress romaine leaves, sliced mild chilies and red onion julienne in a vinaigrette of your choice

: plate the salad

: add shredded parmigiano reggiano

: clean and cut chicken livers into bite size nuggets, season with kosher salt, finely chopped garlic and fresh cracked black pepper corn to taste, add cornstarch and sweet paprika, mix well

: sautee in 375F peanut oil until crisp but still medium rare inside

: remove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at once

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

: Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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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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Curried Beef And Mushroom Buddha Bowl

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Named for its big, round Buddha belly shape, a “Buddha bowl” can mean different things to different people, but here I am talking about the culinary meaning, which is a one-dish meal consisting of rice or pasta, whole grains, veggies, protein (by way of meat or seafood, beans, tofu, lentils) and a dressing or sauce, even hot or cold cereals, savory with meat and veggies, or cold with fruits or jello.
What they all have in common is that since the name contains the word “Bowl”, it usually features uncomplicated, tasty, satisfying comfort food that is eaten unceremoniously, with just a spoon or fork.
Like so many other foods, because of its simplicity, it usually contains quality ingredients and is highly seasoned, anywhere from very mild to fiery hot.

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Click here for a list of  Rice Dishes from around the World
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Click here for a list of  Pakistani Rice Dishes

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Curried Beef And Mushroom Buddha Bowl

boneless chicken – 35 cents each

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Preparation :
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: 4 oz quartered botton mushrooms

: saute the mushrooms in 1 tblsp ghee or EVO

: 16 oz cleaned and trimmed beef tenderloin, cut into 4 medallions

: cut the medallions into cubes, season with kosher salt and black pepper

: saute beef cubes in 2 tblsp ghee or EVO until nicely browned but still very rare

: add 1 ea sliced med size onion, 2 tblsp curry pwd, 1 tblsp turmeric, 2 tblsp garam masala,2 tblsp chopped cilantro, 1 tsp cumin, 1 tsp garlic paste, kosher salt to taste

: saute until fragrant (about one minute)

: add the mushrooms, 1/2 cup tomato sauce and 1/2 cup beef or chicken stock, bring to a simmer, remove from heat, check/adjust seasoning, spoon over rice, sprinkle with fried onions and chopped cilantro; serves 4

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

: Curried Beef And Mushroom Buddha Bowl

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

Related image
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Bon Appétit ! Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the Picanha
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Click here for Salsa Aji Amarillo Recipe on Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Preparation :
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: Flap Steak

: cut 2 ea 8 oz steaks, season with kosher salt, cayenne pepper and granulated garlic, season 2 ea large banana peppers the same way

: saute steaks and peppers in 2 tblsp peanut oil until peppers are blistered and steaks are cooked according to your liking, serve with amashed avocados on the side, top the steaks with the cherrie peppers relish