surprising

Beef Stew With Potatoes, Peppers And Tomatoes

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The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did not have any desire to go shopping at the moment, I came up with this concoction, which, although different from goulash, turned out to be just as delicious and satisfying. 🙂
It contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce 🙂
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Bon Appétit ! Life is Good !
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Click here for more Beef on ChefsOpinion

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Beef Stew With Potatoes, Peppers And Tomatoes

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Preparation :
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: 2 lbs of cubed beef top round

: 3 ea med.size coarse diced onions

: saute beef and onions in 1/2 cup vegetable oil

: add 1 tblsp garlic confit and 1 cup tomato paste

: 1 ec red/green/yellow peppers : left pile -discard, middle pile : dice, saute and cook for flavor, right pile : dice, add last minute for color

: add the diced peppers for flavoring at this point

: when the meat and onions start to brown, add the tomato paste

: add the tomato paste, saute until starting to caramelize

: add the paprika powder

: add 1 qt demi glace and 1 qt beef stock, simmer until the beef is tender

: meanwhile, peel and dice 2 lbs potatoes

: for the “garnish”,, cut 4 stalks green onions, wash 2 cup grape tomatoes, add the diced peppers

: when the beef is soft, add the potatoes, simmer slowly until potatoes are soft “BUT NOT FALLING APART”!

: add the “garnish”, simmer one more minute, check / adjust the seasoning

: Beef Stew With Potatoes, Peppers And Tomatoes

: Beef Stew With Potatoes, Peppers And Tomatoes

: Beef Stew With Potatoes, Peppers And Tomatoes

: Beef Stew With Potatoes, Peppers And Tomatoes

: Beef Stew With Potatoes, Peppers And Tomatoes

: Beef Stew With Potatoes, Peppers And Tomatoes

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3 lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.
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Click here for  Hungarian Beef Goulash on ChefsOpinion
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Click here for   Goulash Soup on ChefsOpinion
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Click here for more Goulash on  ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
To read instructions, hover over pictures
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: remove bone and skin (optional, I like the skin in my pork goulash) from a whole, medium size pork butt

: cut the meat in cubes

: saute the meat and bone (optional), together with 1/3 cup goulash seasoning (1 tblsp lemon peel, 1 tblsp caraway seeds and 1 tblsp thyme, all finely chopped) in 1 tblsp olive oil until the meat is seared

: meanwhile, chop 2 ea med size onions,1 ea large, de-seeded red, green and yellow bell peppers

: add the veggies to the meat, saute until the onions are translucent

: add 1 cup tomato paste, 1 cup sweet paprika, 1 tblsp curry powder, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute another minute, add 1 1/2 qt pork,- veggie- or,chicken stock

: bring to a simmer

: cover and slowly simmer until the meat is very tender but NOT falling apart

: meanwhile, cook 8 oz pearl pasta (Israeli couscous) until tender, drain, mix with 4 stalks finely sliced scallions, 2 tblsp melted butter and salt and pepper to taste

: saute banana peppers (optional) until lightly blistered, season with salt and pepper to taste

: saute 1 ea cup of mixed, diced bell peppers, season with salt and pepper to taste, add 2/3 into the goulash, simmer another 3 minutes, remove from heat, check/adjust seasoning

: to plate, top the goulash with the sauteed peppers (and banana peppers if chosen)

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

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One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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“ONE FOR THE KIDS” is a series of Goodies which are wonderful treats for kids of all ages . They are super easy to prepare so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
(Here I used a store-bought banana walnut cake, because you don’t want to have the little ones to labor over the elaborate cake preparations).
In my area, there are many grocery chains and bakeries who sell great banana walnut cake. However, if you prefer to make your own, below is a link to a super easy recipe I’ve used in the past and which I found to give excellent results.
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Bon Appétit ! Life is Good !

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Click here for more One For The Kids on ChefsOpinion
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Click here for Walnut Cake Recipe on FoodNetwork
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Click here for more Dishes with Walnuts on ChefsOpinion
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One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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Preparation :
To read instructions, hover over pictures
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: cut a medium size banana/walnut cake lengthwise in half

: spread generousely with nutella

: thoroughly wash, trim and quarter 10 ea medium size figs

: arrange the figs on the nutella as shown

: melt 4 oz of raspberry jam or marmelade, brush the figs evenly

: place the cakes in the fridge for 30 minutes to set the nutella and jam/marmelade

: One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

: One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

: One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

: One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

“ONE FOR THE KIDS” is a series of Goodies which are wonderful treats for kid’s of all ages and super easy to prepare, so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
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Bon Appétit ! Have Fun !
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Click here for more “One For The Kid’s” on ChefsOpinion
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P.S.
If you freeze the yogurt overnight, you might want to remove if from the freezer to room temperature about 10 minutes before consumption.
It’s great to hold the bark with a napkin to eat, or serve it on a plate with whipped cream and wafers 🙂
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P.P.S.
Let your and your kid’s fantasy run wild on what to use to add to the yogurt, both in the mix and on top before freezing.
For the “big kids”, if you are sure no kids get their hands on it, any kind of booze is another option 🙂
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ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

Frozen Yogurt Bark

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Preparation :
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: 2 ea 32 oz tub no sugar added plain yogurt; 2 ea 32 oz tub no sugar added strawberry yogurt; 1 pint raspberries, 1 pint blueberries, seeds of 1 ea pomegranate , 1 cup organic honey, 1/2 cup Ghirardelli chocolate dots, 1/8 cup shelled and peeled pistachios

: place the plain yogurt in one bowl, mix with 1 cup (or to your taste) organic honey and 1 tsp organic vanilla extract (optional); repeat with the strawberry yogurt

: cover a sheet pan with plastic film (choose a larger pan for a thinner bark or a smaller pan for a thicker bark

: spread the plain yogurt evenly on the sheet pan

: repeat with the strawberry yogurt

: sprinkle the berries evenly on the strawberry yogurt; sprinkle the pomegranate seed, the pistachios and the chocolate dots evenly on the plain yogurt

: cover the yogurts with clear plastic film and freeze for at least 4 hours, or overnight

: when the bark is frozen, remove plastic film and break into pieces the size of your preference (I like larger shards if served hand-held, smaller shards when served plated)

: Frozen Yogurt Bark

: Frozen Yogurt Bark

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

: ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

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Falscher Hase (Fake Rabbit)

“Meatloaf With Sautéed Cabbage, Horseradish Potatoes And Mushroom Cream”
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Falscher Hase (Fake Rabbit) (Meatloaf)

There is a little story about the origin of the name Falscher Hase.
(Also: Hackbraten, Faschierter Braten, Heuchelhase)
(It might be funny now, but back then it was not funny at all, since it tried to cover-up the poverty and embarrassment of ordinary folks who were too poor to put a meal on the table of which they could be proud of)
You see, not too long ago there was a time in Germany, Baden-Wuerttemberg in particular, when ground meat was not considered a proper entrée. It was ok for burgers (buletten), which were mostly consumed as a vesper (snack), served cold with bread and mustard.
But meatloaf was perceived as nothing to be proud of, an inferior dish only served when there was no money for a real cut of protein. Usually, it contained hard-boiled eggs in the center and sometimes blanched carrots, celery and bell peppers, not to make the meatloaf prettier but to further stretch the budget, since eggs and veggies were even cheaper than ground meat.
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So, in order to trick casual visitors or passersby to think there is a more prestigious piece of roast in the oven or on the table, “Hase” (Rabbit) was the usual answer to the question what smells so great at lunch or dinner time. This was a time before A/C and long notices before one went to visit one’s neighbor for a chat. Kitchen windows were always open, especially while cooking, everybody stopped by for a quick chat, either the passerby talking to the person inside or the person inside talking to the passerby. After all, before TV came along, leaning on the window and seeing the world go by was some of the choice entertainment as well as the main local news source – who walks with whom, who has new clothes, whose clothes are not properly ironed, how does this or that look……. 🙂
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Of course, everything has changed considerably since then (at least in our “advanced, modern” part of the world, what with tv, the internet, and so forth, a/c which requires closed windows and therefore less personal contact with our neighbors. etc…….. 😦
However, to get back to the dish at hand, if one is able to prepare a good meatloaf, one can and should be proud if this once “inferior” dish. Unfortunately, it is not easy to find a good meatloaf around here, neither in restaurants or in many homes.
Therefore, I give you this recipe which has been in my repertoire for 50 years. It was one of the very first things I learned to cook as an apprentice when I was 14 years old and I have done it with minor variations ever since. 🙂
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Bon Appétit ! Life is Good !
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Falscher Hase (Fake Rabbit) (Meatloaf)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute julienne of 2 onions in 2 oz whole butter until translucent

: add 8 oz sliced button mushroom, saute until lightly browned

: add 2 cups heavy cream, simmer until reduced by half

: add 2 cup demi glace, simmer one minute

: season with kosher salt and cayenne pepper to taste, reserve

: saute 6 once coarsely diced chorizo and 1 ea coarsly diced onion in 4 oz EVO until onions are translucent

: add 2 lbs large diced white cabbage, season with kosher salt and fresh-cracked black pepper to taste

: saute until cabbage starts to soften, add 4 stalks 1 inch cut scallions, check/adjust seasoning, reserve

: peel, cut and cook 2 lbs potatoes until soft, drain, add 6 oz whole butter, 2 oz grated horseradish, kosher salt to taste and 4 tblsp heavy cream, mash until purre texture is achived (add more cream if needed)

: check/adjust taste, reserve

: soak 4 cups of panko crumbs in enough cold milk to cover until bread is soft, squeeze bread dry

: saute 3 diced onion in 2 oz butter until lightly caramelized, place in refrigerator until cold

: mix 3 lbs ground porkm 3 lbs ground beef or veal, 6 whole eggs, 1/4 cup chopped parsley with stems, 1/4 cup ketchup, 1/4 cup dijon mustard, 1/4 cup sweet paprika pwd, the soaked bread and the onions, cayenne pepper and kosher salt to taste

: mix well so everything is distributed evenly

: make a small sample-patty to check the taste and texture

: shape into two logs, bake at 375 until center has reached 160F, remove from oven and let rest, tented loosely with alu-foil for 15 minutes before cutting/serving

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

: Falscher Hase (Fake Rabbit) (Meatloaf)

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P.S.
Each meatloaf serves 10-12.
Potatoes and cabbage – 5 servings each
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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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.
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Bon Appétit ! Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

3tablespoons dried rosemary
2tablespoons ground cumin
2tablespoons ground coriander
1tablespoon dried oregano
2teaspoons ground cinnamon
¹⁄₂teaspoon 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.
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Click here for Garlic Confit on ChefsOpinion
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Pasta & Love / Love & Pasta

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So this is what happened last night –
I was working on this post for ChefsOpinion.
While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics).
Not only does it look like a heart, it also resembles two stylized swans heads and necks, an image we use often in food decoration.
What are the odds ?????
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Bon Appétit ! Love is Good !
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P.S.
It would have been even more awesome if it would have happened on the 14th (Valentines Day),
but then certainly nobody would have believed that it happened by happy chance 🙂
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Click here for more Pasta on Chefsopinion
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Spaghetti With Cabbage, Peppers, And Gorgonzola

Pasta & Love / Love & Pasta

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Preparation :
To read instructions, hover over pictures
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: gorgonzola, spaghetti, bell pepper, onion, white cabbage

: saute julienne of 2 med.size onions, 1 tblsp garlic paste and 5 ea spicy Italian sausages in 2 tblsp olive oil

: saute until the onions are lightly caramelized and the sausages are cooked through

: add julienne of 1/2 head white cabbage and julienne of 1 large red bell pepper, season with kosher salt and cayenne pepper

: saute 1 minute or until cabbage has heated through but is still crisp

: add 1 lb al dente spaghetti to a bowl

: top the spaghetti with the sauteed sausage and veggies, add 3 tblsp fresh-grated asiago cheese and 3 tblsp chopped Italian parsley

: mix all ingredients, check / adjust seasoning

: to serve, sprinkle with more parsley and coarse-crumbled gorgonzola; Serves 4

: Spaghetti With Cabbage, Peppers And Gorgonzola

: Spaghetti With Cabbage, Peppers And Gorgonzola

: Pasta & Love / Love & Pasta

: Pasta & Love / Love & Pasta

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London Broil

While you can use just about any flat cut of beef to prepare London Broil, “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season 2 lbs of beef of your choice with kosher salt to taste, broil under low heat on both sides to your preference of doneness, let rest for at least 15 minutes

: melt 3 oz whole butter, add the juice of half a lemon, 1/2 tblsp garlic paste, kosher salt and fresh-cracked black pepper to taste, keep at room temperature

: blanch, shock and drain 1 lb of green asparagus

: blanch, shock and drain 2 lb of potato slices

: saute potatoes in olive oil until golde, season with kosher salt and cayenne pepper

: when potatoes are golden, discarg the oil, add the asparagus and 2 oz whole butter, saute until asparagus are heated through

: to serve, sprinkle with chopped Italian parsley

: slice the beef into 1/4 ” slices, top the potatoes/asparagus with the sliced meat, drizzle with the pepper-butter; serves 4

: London Broil

: London Broil

: London Broil

: London Broil

: London Broil

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Piri Piri Chicken With Portuguese Fried Rice

Piri Piri Chicken

Here we have two beloved Portuguese dishes which are not typically recognized as Portuguese staples (rice) and chicken (piri piri chicken).
Piri piri chicken is a favorite way of preparing chicken/poultry in most parts of Portugal, especially in Lisbon. I remember eating grilled chicken brushed with a spicy sauce in Lisbon way back in the seventies and then twenty five years later again, when I lived on Madeira with Maria, although I did not recall the “piri piri” part until I came across this video on my Portuguese friend’s Peter a few weeks ago (see link below) .
As for “Portuguese fried rice”, any cuisine in which rice features as a staple also has at least a few fried rice recipes, since everybody is used to reheat the leftover rice in a pan and adding “stuff” to it, usually in the form of other leftovers and/or veggies, seasoning, eggs, protein etc.
Grilling over an open fire is, of course, one of the best ways to cook chicken (or most other protein, no matter the country, style of cuisine or occasion. Brushing the meat when it almost ready to be served with a savory, spicy sauce and a squirt of fresh lemon or lime is all one needs to lift said protein (or vegetables) one more step up to reach culinary heaven 🙂
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Bon Appétit ! Life is Good !
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Click here for more info about Piri Piri Sauce
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Click here for a short video about Piri Piri Chicken
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Click here for more info about Food , Dining & Drinks In Portugal
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Pls note :
Piri piri sauce is prepared in a myriad of different ways, depending on the country, region, family preference, etc. The one essential common ingredient is the use of piri piri peppers. Also, the amount of piri piri you brush onto your food depends on your own preference. As you can see in the picture, I love to be generous with my thicker than usual piri piri 🙂
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Hans’ Piri Piri Sauce Recipe :
4 tablespoons lemon juice, 5 tablespoons olive oil, ¹⁄₄cup vinegar, 1/4 cup sweet chili sauce (optional), 1 tablespoon garlic, minced, 1 tablespoon paprika, 1 teaspoon salt, 1 tablespoon piri piri peppers ;
Blend all ingredients in a blender until smooth.

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Piri Piri Chicken And Portuguese Fried Rice

Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash and pat dry 1 ea cornish hen per person (or half a chicken)

: cut through back of the hen (or chicken), season with kosher salt; for a formal dinner, remove back bone and wing tips

: grill poultry on both sides, finish by roasting in a 375F oven until about 3/4 cooked, about 20 to 25 minutes for a small hen, longer for a chicken, depending on size

: saute 4 oz diced onions and 4 oz diced linguiça (or other hard sausage such as chorizo or salami) in 2 tblsp olive oil

: when the onions are translucent, add 1 cup diced bell peppers, saute 1 minute

: add 4 cups of day-old rice and 1 tblsp garlic paste, season with kosher salt and cayenne pepper

: saute until the rice “pops”, move the rice to one side of the pan, add two more tblsp olive oil, scramble 4 whisked eggs until set

: mix the eggs with the other ingredients, saute until the eggs are dry

: check/adjust seasoning; to serve, top with black olives; serves 4

: Portuguese Fried Rice

: Portuguese Fried Rice

: when the poultry is about 3/4 cooked, brush generously with piri piri sauce and 1 tblsp fresh lemon juice, return to oven; repeat this step every 5 minutes until poultry is cooked through

: hello beauty !

: Piri Piri Chicken And Portuguese Fried Rice

: Piri Piri Chicken And Portuguese Fried Rice

: Piri Piri Chicken And Portuguese Fried Rice

: Piri Piri Chicken And Portuguese Fried Rice

: Piri Piri Chicken And Portuguese Fried Rice

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Red Velvet Waffles (The Good Ones)

Good Red Velvet Waffles

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Ever since I bought a new waffle iron about a year ago, waffles have become one of my favorite “Quickies” (Get your mind out of the gutter) 🙂
I prep them usually about once a week, sweet or savory, with whatever I dream up that could go well with or within waffles. The one thing I stayed away from were red velvet waffles. Whenever I looked up a recipe, it contained red food coloring, usually about 2 tablespoons of the stuff for 2 cups of flour. Now I admit that I have used food coloring on occasions to enhance a color, but I abhor to use coloring as the only means to create color in food.
Of corse, the simple solution is to add red fruit puree for sweet waffles or red vegetable puree for savory waffles. This will give the waffles both flavor and color and eliminates the need for food coloring.
The results are beautiful waffles with a shiny, golden outside and a bright, pleasant and appetizing pink interior with full, satisfying fruit- and chocolate flavor.
And there you have it…….. “Good” Red Velvet Waffles 🙂
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Bon Appétit ! Life is Good !
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Click here for more Waffles on ChefsOpinion
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Waffle Batter :
Ingredients :
1. 1/3 cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1 cup strawberry coulis, 1 tblsp chocolate powder, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add strawberry coulis, egg yolks and melted butter, fold in whisked egg whites
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