sriracha

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Vol Au Vent Aux Blancs De Poulet

Vol Au Vent Aux Blancs De Poulet

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About a week ago I read in a “respected” magazine that one should NEVER eat Sauce Hollandaise or one of its derivatives in a restaurant because hollandaise is NEVER made fresh to order, but rather before the service and then kept warm during the whole service.
What a load of crap !!! 😦
Admittedly, some restaurants may do this, but many restaurants who have one or two dishes with hollandaise on the menu will not waste the ingredients if there is no order for a particular service. It takes a professional cook or chef maybe 1 or 2 minutes to produce 2 portions of fresh hollandaise, so to do it “a la minute” (to order) is no problem at all.
When I was an apprentice and later as a young cook, we ALWAYS made hollandaise a la minute during a la carte service.
– The moral of this? always double-check before you take a story/advise for granted. 🙂
– Also, hollandaise is one of the easiest and quickest sauces to prepare.
– Have I mentioned that Sauce Hollandaise is one of the French mother sauces?
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When I prepare a whole roasted whole chicken for Bella and myself, I usually eat both tights and all the scraps from the bones, including the neck, wings, and back, while Madam enjoys the two breasts (one per day). However, yesterday she kept begging for food while the chicken was still a while before being done, so I gave her a full portion of her own food (usually she gets only half that amount because she’ll eat some of my food later).
After I ate my usual part of the chicken, I removed all the skin and bones from the breasts, submerged it in salted water and kept it in the fridge until today, when I used it to prepare this Vol Au Vent Aux Blancs De Poulet.
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P.S.
Please note that both mushrooms and sauce hollandaise are optional in this classic dish.
P.P.S.
Nowadays, in most commercial venues, because of safety issues, hollandaise is made from powder or ready-made from a can, which eliminates the danger of eggs served at unsafe temperatures.
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Bon Appétit !   Life is Good !
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Vol Au Vent Aux Blancs De Poulet

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Vol Au Vent Aux Blancs De Poulet

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Vol Au Vent Aux Blancs De Poulet

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Movie Time – Pizza Roll Time

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Yesterday  evening, looking  forward to binge-watch the final four episodes of season one of “The Crown” on  Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and  voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
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Bon Appétit !   Life is Good !
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More  Snacks  on  ChefsOpinion
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More  Pizza  on  ChefsOpinion
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Pizza Dough Recipe:

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :

Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cucumber And Carrot Slaw In Greek Yogurt Dressing

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It’s  BBQ time ! The perfect opportunity to shine with your favorite home made salads, sauces and condiments.
This salad is one of my BBQ standby’s, a perfect side dish to accompany hot meat just off the grill.
“Cucumber and carrot slaw in Greek yogurt dressing” is full of flavor and crunchy texture, looks great and can be made hours in advance, which makes it well-suited to take to potlucks, or before friends and family show up for a BBQ at your house.
Actually, I sometimes enjoy a large bowl of it just by itself as a light and tasty lunch on a hot summer day (As I did yesterday) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Great Salads  on  ChefsOpinion
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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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Preparation :
To read instructions, hover over pictures
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slice 1 lb of cucumbers into thin slices

slice 1 lb of cucumbers into thin slices

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season generously with 2 tblsp kosher salt, mix well, set aside for 15 minutes

season generously with 2 tblsp kosher salt, mix well, set aside for 15 minutes

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after 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquid

after 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquid   (or add vodka and ice for a great cocktail 🙂

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add 1 lb freshly shredded raw carrots

add 1 lb freshly shredded raw carrots

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add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, mix all together

add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, 1/2 cup ranch dressing,, mix all together

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check/adjust seasoning

check/adjust seasoning

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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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Shrimp Sliders

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After having a monstrous burger with all the trimmings at Fuddrucker for lunch, dinner was a bit more quaint.
The attraction of these sliders is the flavorful butter in which the shrimps are sauteed. Lots of garlic paste, horseradish and sriracha make these sliders exceptional and extraordinary.
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Bon Appetit !  Life is Good !
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Shrimp Sliders

Shrimp Sliders

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top sliders with sauteed sheimp

top sliders with sauteed shrimp

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Preparation :
To read instructions, hover over pictures
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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although  I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven 🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal 🙂
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Bon Appetit !   Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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first bite for Bella, as usual :-)

first bite for Bella, as usual 🙂

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Preparation :
To read instructions, hover over pictures
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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If  there is a heaven, ( I know for sure that there is a hell), I believe this dish will be served there at least once a month……….
Crispy fried noodles and braised pork belly – a match made in heaven, available for us sinners now – down here on earth, no less 🙂
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Bon Appetit !   Life is Good ! 
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster 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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Chili-Kissed Chicken Cutlets With Couscous

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Chili-kissed  you ask ?
Well, who wouldn’t like to be kissed by something hot and spicy once in a while (or maybe often). Certainly these chicken cutlets, which are transformed from ordinary to divine by the addition of fresh chili and plenty of garlic-confit paste. Tasty couscous with lots of bell peppers and sriracha add more flavor and a good quality olive oil, drizzled over the finished dish, rounds out this light and flavorful dinner, which I enjoyed after an extensive walk around the lake with madam, marveling at all the beautiful Christmas and Holiday decorations.
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Bon Appetit !   Life is Good !
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Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday,  on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects.  Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦  ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit !   Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

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season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

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saute onion, green peppers and red chilies in garlic oil

saute onion, green peppers and red chilies in garlic oil

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add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of  soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

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put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

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add peanut sauce, mix well

add peanut sauce, mix well

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stir fry for another minute, check / adjust seasoning

stir fry for another minute, check / adjust seasoning

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plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start 🙂
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Bon Appetit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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Preparation :
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Naan

Naan

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fry eggs in garlic oil, season with kosher salt

fry eggs in garlic oil, season with kosher salt

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top naan with fried eggs, drizzle with sriracha

top naan with fried eggs, drizzle with sriracha

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top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) 🙂

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Sprinkle with fresh chives

Sprinkle with fresh chives

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Eggs & Eggs

Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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Eggs & Eggs

Eggs & Eggs

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