texture

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

>
>
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.
.
P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Liver  on  ChefsOpinion
>
>
>

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

>
>
>

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

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Advertisements

Yogurt/Chocolate Mousse

>
>

Yogurt/Chocolate Mousse

>
>

I am a big fan of chocolate mousse, but usually it is served a bit too sweet for my taste. On the other hand, the mousse featured on this page is quicker and easier to make than the more traditional French version, while every bit as delicious – serious lovers of dark chocolate may find themselves liking it even more (I sure do). 🙂
The tart yogurt and total absence of cream and eggs let the fruity side of good dark chocolate really break free, for a bright and tangy mousse that won’t make you want to crawl into bed after a few spoonfuls.
>
Greek Yogurt/Chocolate Mousse Recipe :
>
Ingredients:
6 oz good-quality dark chocolate with 70% cacao, finely chopped
1/2 cup whole milk
2 tblsp Grand Marnier
cup whole Greek yogurt
2 tblsp orange marmalade
1 tblsp organic honey
>
Method:
Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes. Stir with a spatula or a wooden spoon until you have a smooth ganache.
In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth.
Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the honey, Grand Marnier, marmalade and 1/2 cup pomegranate seeds.
Spoon the mousse into four small or three slightly larger serving cups and chill until firm,covered with plastic wrap.
To serve, add a dollop of whipped cream and sprinkle with topping of your choice, such as fresh fruits and/or nuts. Serves 3-4.

>
Bon Appétit !   Life is Good !
>
>
>

Yogurt/Chocolate Mousse

>

Yogurt/Chocolate Mousse

>

Yogurt/Chocolate Mousse

>

Yogurt/Chocolate Mousse

>

Yogurt/Chocolate Mousse

>
>
>

>
>
>

>
>
>
>

Easy Does It # 36 – Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>
>

Dear  Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals who visit here and are subscribed via LinkedIn, there is also a large segment of direct subscribers via wordpress who are just starting to enjoy cooking on a basic or slightly higher than basic level.
I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes (and even partially pre-cooked dishes) which otherwise might seem too complicated to some beginners.
I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !

>
>
The header of this post could also be  “One For The Kid’s” – Oreo And Yogurt Pie With Honey & Fresh Berries,  because most kid’s with a knack to help in the kitchen could do this delicious pie all by themself, especially with a pre-baked orio crust as I have used here (or with any pre-baked pie crust for that matter).  🙂
Although as simple and easy to prepare as can be, the flavor of this pie is exquisite, not too sweet and a bit tart at the same time, and the yogurt filling is as light, smooth and creamy as no other.
Very special indeed.

>
Bon Appétit !   Life is Good !
>
>
Click here for more  “Easy Does It”  on  ChefsOpinion
>
Click here for “One For The Kids”  on  ChefsOpinion
>
Click here for more  Pie  on  ChefsOpinion
>
>
P.S.
See the full recipe at the bottom of this page…..
>
>
>
>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>

Oreo And Yogurt Pie With Honey & Fresh Berries

>
>
>

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

>
>
>

 

>
>

 

Oreo And Yogurt Pie With Honey & Fresh Berries Recipe :
>

Crust
Store-bought orio crust
>

Filling
3 large eggs
1/2 tablespoon honey
1 teaspoon pure vanilla extract
1 1/2cups full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt
>
Garnish
Honey, to taste
Whipped cream
Berries or other fruit of your choice
Chocolate powder to dust
Castor sugar to dust
>

Prep
First – whisk the eggs and vanilla.
Then – whisk in the yogurt.
Brush the bottom of the crust thinly with a beaten egg yolk (moisture-proofing)
Bake the crust 3 minutes ( setting the egg for moisture proofing)
Add the filling to the crust
Place the pie into a pre-heated 375F oven and bake until the filling is set around the edges, but, when the pan is nudged, still quivers like soft Jell-O in the center, 15 to 20 minutes.
Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.
Cool the tart on a rack.
Garnish as pictured or use your own imagination and/or personal preference 😊

>
>
>
>

 

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>
>
Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Curried Dishes  on  ChefsOpinion
>
Click here for more Chicken  on  ChefsOpinion
>
Click here for more Pasta on  ChefsOpinion
>
>

>

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

>

>

>
>
>

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

>
>
>

>
>

>
>
>
>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>
>
The  beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Veal  on  ChefsOpinion
>
Click here for more  Breakfast of Champoins  on  ChefsOpinion
>
>
>

sauteed blade steak

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

>
>
>

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

>
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>
>
Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
>

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

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce

>
>
>

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

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

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

>

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

>
>

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.
.
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
>
>
Bon Appétit !   Life is Good !
>
>
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 🙂
>
>

Click here to see another South American favorite of mine, the  Picanha
>
Click here for an extensive list of  Beef Cuts from around the World
>
Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
>
>
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
>
>
>

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

>

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

>

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

>

>
>
>

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

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>
>
Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for more  Beef  on  ChefsOpinion
>
>
>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Beef Neck And Vegetables Soup

>

Bella’s Portion

>
>
>

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

>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

>

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

>
>
Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂
However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare.
Besides the obvious health risk, medium or rare-cooked pork has a horrible texture. But then, maybe that’s just old-fashioned me ?
>
Bon Appétit !   Life is Good !
>
>
<

(The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest).
>

>
>
Click here for more  Pork  on  ChefsOpinion
>
>
Click here for  Tomato Sauce Recipe  on  ChefsOpinion
>
>
>

top the potatoes with the medallions

>

add 2 tblsp of tomato sauce to each medallion, top with the sautéed veggies

>

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

>

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

>

Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

>
>
>

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

>
>
>
>

Black Pepper & Soy Chicken Wings

X
If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken Wings  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
>
P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
>
P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
>
>
>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>
>
>

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

 

>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>