wonderful

Salad Of Endive & Chili Chicken

 

Salad Of Endive & Chili Chicken

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This was such a pleasant salad to enjoy early in the day.
The colors, flavors and lightness of its ingredients brightened the rest of my day and gave me a wonderful, guilt-free lunch. (I am still working on losing some of the many pounds I added while in Argentina.
So far it’s going well, 13 lbs in about one month, while always eating good and plenty. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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“Totopos With Shrimp And Avocado Salad”.
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The name  totopo  comes from the Aztec word tlaxcaltotopochtl. It is a combination of the word for a tortilla, tlaxcalli, and the word for thunder.
Combined, it means “tortillas that are noisy to chew”.
Originally, totopos are prepared with corn tortillas. They can be fried, as I have done here, or baked or toasted.
However, I sometimes make totopos with flour tortillas, which makes them lighter and, of course, results in a different, more delicate flavor.
They pair perfectly with this refreshing shrimp and avocado salad and make for a wonderful, tasty snack or appetizer.
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Bon Appétit !   Life is Good !
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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
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Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
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Bon Appétit !   Life is Good !
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Click here for  more  Gnocchi  on  ChefsOpinion
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Gnocchi Recipe:
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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
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Method :
Add egg, 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 strainer. Saute in melted butter.
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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chilled Spicy Cucumber And Avocado Bisque

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Some  say the king of  cold soups is gazpacho and I, (for once) don’t argue 🙂
Sadly, these days the traditional custom of having a soup before a main course as part of a menu has mostly disappeared, especially here in North America. Even for special, celebratory dinners, soup is usually an afterthought, and chilled soup is nearly non-existent.
However, there is a myriad of wonderful cold/chilled soups out there, mostly ignored and even forgotten in these times of ever-increasing food-sensationalism 😦
Back in the day when I was a soup cook on Royal Viking Sky (1974), we served 8 different soups daily.
Consommé or beef tea between 10.00 am and 11.00 am.
For lunch it was a chilled soup, a consommé, and a vegetable cream soup.
For dinner,  a chilled soup, a consommé, a vegetable cream soup and a silky seafood soup or a hearty meat-based soup.
Besides the beef tea, none of the soups were allowed to repeat itself for the duration of a voyage that lasted less than a month, so we had quite a repertoire of soups.
While cruising in the hot parts of the world, chilled soups for lunch were extremely popular, especially the berry and stone fruit varieties.
In colder parts of the world and during dinner, classics like red or white gazpacho, vichyssoise and creamed vegetable soups led the parade of favorite chilled soups.
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Today’s soup is especially refreshing and therefore perfectly suitable for the scorching heat that has “blessed” us in Florida lately. As you can see from the size of the serving in the photos below, I actually had the soup as a small lunch. (Two helpings, to be truthful 🙂
A word of advise:
Check/adjust the seasoning of the soup AFTER chilling it and just before serving, since a chilled soup looses much of its flavor when chilled. Nothing worse than a bland chilled soup 😦
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Bon Appétit !   Life is Good !
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Chilled Spicy Cucumber And Avocado Bisque

Chilled Spicy Cucumber And Avocado Bisque

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Chilled Spicy Cucumber And Avocado Bisque

Chilled Spicy Cucumber And Avocado Bisque

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Chilled Spicy Cucumber And Avocado Bisque

Chilled Spicy Cucumber And Avocado Bisque

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln- Spareribs With Sauerkraut And Sauteed Potatoes

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I will  not tell you how wonderful, tasty, scrumptious, delicious, ambrosial, appetizing, dainty, delectable, delish, flavorful, flavorsome, luscious, lush, mouth-watering, palatable, savory , sumptuous, succulent, tasteful, tasty, toothsome, toothy, yummy and just far-out super this dish is 🙂
Why not, you ask? Because, if you look at the pictures below and you don’t see it, words can’t help, and convincing won’t work 😦
For the ones who see, enjoy the pics and find the time to prepare this dish and you will find yourself superbly rewarded 🙂
Schälrippchen mit sauerkraut und bratkartoffeln is a typical dish from Swabia, the area in Southern Germany where I grew up. Typically eaten on a Saturday, it was looked upon as a very simple, down to earth dish, enjoyed only with family and not fancy enough to share with guests.
Schälrippchen mit sauerkraut und bratkartoffeln is one of those dishes which turn back the time for me, stimulating me to vividly remember times more simple and happy…….
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Guten Appetit !   Das Leben Ist Schön !
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All about  Spare Ribs
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More  Bratkartoffeln
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All about  Sauerkraut

Pictures of  Swabia
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P.S.
Traditionally, the brine for the ribs contains “Pökelsalz” which contains Nitrite and turns the ribs pinkish.
At home I use regular kosher salt instead, which will result in the same taste without the pink coloring of the meat.
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P.P.S.
This is food which tastes even better when re-heated 🙂
If you can manage, eat just a bit after just finished cooking, then bury the ribs in the sauerkraut, top with the potatoes and keep in the fridge overnight. The next day, gently reheat.
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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

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It  is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
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Bon Appetit !   Life is Good !
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Link to Hans’ Homemade Buffalo Sauce
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The Slammer

The Slammer

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The Slammer

The Slammer

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Versatile  is an understatement when describing this dish.
Tasty, great, satisfying,  lecker  , delicious and wonderful on the other hand are highly accurate.
Because of the large amount of shrimps added to the potatoes, there is fair amount of stuffing left over. You can shape this into patties (2 ounces for hors d’oeuvres, 4 oz for appetizers, 6 oz for main course) and freeze them between oiled plastic film (airtight) for at least one month, then just saute them in butter until heated through and golden.  Or, you could forgo the whole stuffed potato thing and transform all of it into patties :-).
Either way, I am sure whether you are a novice in the kitchen or a seasoned veteran, you will love and appreciate this simple yet sophisticated dish.
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Bon Appetit !   Life is Good !
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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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 Baked Potato Patty & Cucumber/Tomato Salad In Lime Vinaigrette With Aji Amarillo Sauce

Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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