surprising

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”  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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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
To enlarge pictures and read instructions, click on pictures
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ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

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”

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Frozen Yogurt Bark

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Frozen Yogurt Bark

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Frozen Yogurt Bark

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

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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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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase (Fake Rabbit) (Meatloaf)

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Falscher Hase. Fake Rabbit. Meatloaf

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

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

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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

Pasta & Love / Love & Pasta

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

Spaghetti With Cabbage, Peppers, And Gorgonzola

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Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

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

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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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Piri Piri Chicken With Portuguese Fried Rice

 

Piri Piri Chicken

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 oil1cup 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

Piri Piri Chicken And Portuguese Fried Rice

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Portuguese Fried Rice

Portuguese Fried Rice

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Piri Piri Chicken And 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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Being a Chef.......
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Red Velvet Waffles (The Good Ones)

Good Red Velvet Waffles

Good Red Velvet Waffles


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 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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Good Red Velvet Waffles

Good Red Velvet Waffles

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Good Red Velvet Waffles

Good Red Velvet Waffles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Poor Man’s Crab Meat Risotto – Kani Kama Risotto

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Residing  close to Hialeah means one can buy a lot of goodies by the roadside from “flying vendors”, who sell anything from the trunk of their cars, – electronics, Christmas decorations, clothes, steaks, flowers, fruit, churros, plants, mani, limes, and of course, “fresh seafood”.
I suspect that most of this stuff comes from a “fell off the truck supplier”, but who knows 🙂
My neighbor, Maribel, showed me some of the bargains she bought yesterday from a roadside seafood dealer and asked me if I can replicate one of her favorite dishes, crab meat risotto. Of course, I was happy to do this for her and her husband, as I do cook at least twice a month for them. I asked her to bring me the crab meat; I had the rest of the ingredients in my larder and fridge, so no problem. Well, to no surprise to me, the $10.00 pack of “crab meat” turned out to be Surimi (Kani Kama). To the seller’s credit, at least it was in good shape and smelled and felt very fresh when defrosted, so I explained to Maribel that I can make a seafood risotto for her and that it would be a great dish, although with a basic seafood taste instead of crabmeat taste. And so I did, using the surimi and clam juice for flavor, and the resulting risotto looked great, tasted great and, most important, it made my neighbors happy. (I assume the “crabmeat risotto” which they usually eat at their favorite restaurant in Hialeah is not exactly loaded with “real crabmeat” either 🙂
So there you have it – a wonderfully tasty and pretty dish for the price of a basic “fish and rice” meal. Mission accomplished! 🙂
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Bon Appétit !   Life is Good !
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Click her for more  Risotto  on  ChefsOpinion
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Click her for more  Seafood  on  ChefsOpinion
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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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Poor Man's Crab Meat Risotto

Poor Man’s Crab Meat Risotto

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

Pozole

Pozole

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Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
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According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

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Bon Appétit !   Life is Good !
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Pozole

Pozole

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Pozole

Pozole

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