texture

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>
>
If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

note the juiciness of the chicken breast ……..

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

 

>
>
>

Here is what I did the next day with the leftover chicken and sauce :
>
>

Leftover Soy Chicken

>

 

>
>

Advertisements

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
>
Bon Appétit !   Life is Good !
>
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
>
Click here for more  Gnocchi  on  ChefsOpinion
>
>
P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
>
>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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

>
>
>
>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>
>
While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your pancake cake and eat it too 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more savory and sweet  Pancakes  on  ChefsOpinion
>
>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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

>
>
>
>

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

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

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

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

>

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

>

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

>

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

 

>

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

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

>
>
>
>

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<
>
There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
<
Bon Appétit !   Life is Good !
<
<
Click here to read all about  Foo Foo
<
Click here to read all about  Plasas
<
Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, TarulTapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
>
<
<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

>

Foo Foo

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

 

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

<
<
<
>

Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

>
>
Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Cornish Hen  on  ChefsOpinion
>
>
>

Roast Cornish Hen With Caramelized Onions And Potatoes

>

Best Potatoes EVER?

>

Roast Cornish Hen With Caramelized Onions And Potatoes

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

>
>
>
>

Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

>
>
Not all meatballs are created equal. Some are different from others,  some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure!  Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
>
Bon Appétit !   Life is Good !
>

Click here for more  Balls  on  ChefsOpinion
>
Garlic & Herb Yogurt  recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
>
>
>

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

>

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew


>

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

>

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

>

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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

 

>
>
>
>

Tonkatsu With Cilantro/Pomegranate Rice

Cilantro/Pomegranate Rice

>
Mixing  freshly steamed rice with cilantro is very common. Mixing cilantro rice with pomegranate seeds not so much, at least I have never seen it before.
But what a treat it is. The combination works very well, and both flavor and texture are outstanding. A great new addition to my standards repertoire 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
>
>
>

serve with lemon and scallion (optional)

<

Tonkatsu With Cilantro/Pomegranate Rice

>

Tonkatsu With Cilantro/Pomegranate Rice

>

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

>
>
>
>

Cauliflower Salad “Madras”

Cauliflower Salad “Madras”

>
>
Before  anybody get’s their knickers in a twist about “real” Curries, let me explain something.
Many years ago, whenever we used commercially available, pre-mixed curry powder in Europe, more often than not, the name of the dish included the moniker “Madras”. This made it clear to everyone and all that the dish contained stock, curry powder, cream, some fruit, and flour. There were also salads and cold appetizers using curry powder, which mostly also used to end up being called “Madras”.
Almost nobody had ever tasted a real curry, much less cooked one, so the “classique” French way of preparing “curry sauce”, (sauce au curry à l’indienne) was usually utilized.
Hence – “Madras” or Indian Style. 🙂

>
>
Bon Appétit !   Life is Good !
>
>
Click here to read about  Commercial Curry Powder  on  ChefsOpinion
>
Click here to learn how to cook  Authentic” Curry Sauce  on  ChefsOpinion
>
Click here to see more  “Curry”  on  ChefsOpinion
>
>
>

Cauliflower Salad “Madras”

>

Cauliflower Salad “Madras”

>

Cauliflower Salad “Madras”

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

>
>
>
>

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 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.
>
Bon Appétit !   Life is Good !

>
>
Click here for more  One For The Kids  on  ChefsOpinion
>
Click here for  Walnut Cake Recipe  on  FoodNetwork
>
Click here for  more  Dishes with Walnuts  on  ChefsOpinion
>

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

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

 

 

>
>
>
>