Sunday, January 22, 2012

Chicken Lollipop!


     Chicken lollipop is one of my personal favorite. Very easy to make and really taste good. Some people serve this as an appetizer but as for me it should always be paired with rice, lots of rice! The only tricky part of this dish is how to prepare the chicken wings. So I have posted a video that you can follow, because sometimes videos are easier to understand than visualizing what someone is saying. So a little info about the video, just cut the chicken wings through its joints making 3 parts, you can discard the wing tip or use it for chicken stock. Glide your sharp knife around the top of the bone and scrape the meat down to the end, if your strong enough you can just push the meat down, creating a lollipop like wing. The other part has 2 bones, same thing as the other wing make an incision on the top and locate the smaller bone, you can just easily pop it out. Hope this procedure wont confuse you, but as I was saying refer to the video. 

     The thing about cooking is to enjoy what you're doing and always cook with your heart!

Ingredients:

9 pcs chicken wings (makes 18 chicken lollipop)
2 tbsp soy sauce
1 tbsp white vinegar
2 cloves garlic (minced)
1 cup all purpose flour
1/2 cup corn starch
1 1/2 tsp kosher salt
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
2 pcs eggs (beaten)
Olive oil or canola (for deep frying)


Directions:

     Clean chicken wings, pat dry and cut in the joints, discarding the wing tip. See video for details of how to cut and prepare chicken wings forming into lollipop like wing.
  1. In a zip lock bag, marinade cut up chicken wings with soy sauce, vinegar and garlic for two hours in the refrigerator or overnight.
  2. In a bowl, mix flour, corn starch, kosher salt, cayenne pepper, garlic powder, paprika, and pepper.
  3. Whisk eggs in a different bowl, dip chicken lollipop.
  4. Dredge chicken lollipop into the flour mixture, shake excess off. Let it stand for 10 minutes.
  5. In a deep frying pan, heat oil over high heat.
  6. Once the oil reaches 350 degrees, deep fry chicken lollipop for 8-10 minutes, avoid overcrowding.
  7. Place chicken lollipop on a paper towel allowing to absorb excess oil.
  8. Serve with ketchup, sweet-chilli sauce or blue cheese dressing.
  9. Enjoy!
-Love-

P.S- J says it was great even without sauce!

Wednesday, January 18, 2012

Squid Adobo with Chayote (sayote)!

 
      Back when I was in college, I had a friend named Rosalyn. Her parents owned a mini store at a bus stop near our University. At the store they sold a variety of goodies, candies, crackers, cigarettes, soft drinks to name a few. Most of all they served home-made food that catered mainly for local jeepney drivers, commuters. laborers and sometimes students with limited budgets (I was one of them!). One of my favorite dishes Nanay ( Rosalyn's mom) served was her best-ever baby squid adobo. Every lunch break we would walk for quarter a mile leading to her parents store from school with my classmate named Tinx! 
 
     I always loved when we all would go to the store. We would laugh our hearts out and call our selves the "Squid Musketeers!". We would get to the store, and because everyone had a limited budget, we would split our three squid into the parts we all loved; I would go straight for the heads, Rosalyn would eat the body, and Tinx would eat her favorite "The Guts". It was so perfect, nothing ever went to waste. After filling ourselves with a few cups of rice and  free soup, we could now survive the last half of our day in school.
 
     Have fun cooking and always cook with your heart!

1 jumbo squid (about 1.5 lbs, cut into rings)
1 meduim size Chayote (diced)
1 meduim size onion (chopped)
1 roma tomato  (diced)
5 cloves garlic (chopped)
6 pcs birds eye (trim the ends)
1/3 cup soy sauce
1/4 cup white vinegar
1 tsp whole peppercorn
3 dried bayleaves 
2 tbsp olive oil
kosher salt and pepper to taste

Procedure:
  1. Saute onions on a pan with oil over medium high heat until softened.
  2. Mix in garlic and tomatoes until tomatoes extracted its juice.
  3. Add squid rings, stir in to incorporate the flavors. Pour soy sauce, vinegar, bay leaves and peppercorn,cover with lid and let it simmer for 10 minutes.
  4. Place Chayote for another 5 minutes, salt and pepper to taste.
  5. Turn off heat and enjoy with steamed rice!
-Love-

F.Y.I- I made a different dish for J when I cooked this; that was a good thing! He's a picky eater!



Saturday, January 14, 2012

Peppercorn Rib-eye Steak!




     I have to admit, it's been a struggle for me to write another post after my tribute to my Grandma Sofia. It's been days that I have avoided visiting my blog. The thought of seeing the picture of my Grandma and my Brother, who mean so much to me, gives me a little pinch in my heart. First I have been missing my Grandma and second I am still hoping I will see my brother again, and hopefully sooner than later.

     But today, we got J's test results back from the doctor and it was great, much better than last year. So we decided to celebrate it with Rib-eye steak (YUM!). You know what, sometimes we just have to find ways to change the atmosphere. And only worry about things one at a time. So here we are with our steaks, personally grilled by J.

     As with every steak in our house these days it was accompanied with artisan bread and our favorite collard greens (see older post for the collard greens recipe). To everyone reading, always remember to enjoy cooking and cook with your heart!

2 bone-in Rib-eye steaks (total weight 2.5 Lbs)
½ of lemon
kosher salt
freshly ground peppercorn

  1. Squeeze fresh lemon juice over the steak, season with generous amount of kosher salt and ground peppercorn. Set aside for 10 minutes allowing the lemon, salt and peppercorn to absorb.
  2. Heat the grill over high for about 6-8 minutes. When the grill gets super hot, place steak and grill for 8 minutes each side; reduce the heat to medium high when you place the meat on the grill to manage flare ups.Transfer steak in a plate and let it rest for 10 minutes, cover with foil.
  3. Serve with collard greens and artisan bread.
  4. Enjoy!

-Love-

Thursday, January 5, 2012

A Tribute to my Grandma Sofia!


 

      As I was sipping my coffee early this morning while listening to the chirping bird which J and I call “George”, I was struck with a moment of Dejavu! In this moment I was transported back in my life many years to when I was much younger.

      Life in my province, and specifically Dumaguete City, Philippines 20+ years ago was way different from what I have come to know now in this dreamland called “America”. The kind of life I had then was simple, there was no electricity, no cars, less pollution, stray dogs all over the neighborhood that where constantly fighting with the stray cats (why do cats and dogs never seem to get along? Just wondering!), A.M radio with pictures of our celebrity on the front blasting on. You would see smoke coming from each houses kitchen, kids playing outside the houses, while on weekends the neighborhood moms would be lined-up in stair ways picking lice out of their daughters hair especially during summer. The group of dads or men would gather without shirts in their small stores attached to the house with their bottle of gin and roasted peanuts. All of these memories bring a smile to my face and even give me a little pinch in the back of my heart because I miss it all so much. I miss it because when I look back it reminds me of who I am and I couldn't be who I am today without all of those experiences; its something that reminds me to keep my feet on the ground. And most of all of these things, there's only one particular person that I was reminded of and am always thankful of and that is my Grandma Sofia.

      Grandma Sofia is my Mamcy's wonderful mom. She stands 5'1'', she weighed about 95 lbs, but you shouldn't underestimate her because she could do amazing things like balance a load of folded clean clothes wrapped in a white blanket that was about 4 feet tall and probably weights 15 lbs on top of her head. Seeing her balance those really was pretty impressive for a very petite, Grandma; she was tough. Our Grandma Sofia is our Hero!

      Grandma Sofia's days would start as early as 4 am, she would take her shower, get dressed and start rolling her tobacco (now that is the real start, when the tobacco is lit!). She has a particular place nearby the water pump where she would do her laundry, this place is open to the public for all sorts of things like bathing, washing clothes, doing dishes, drinking or for whatever purposes. Way back then, there's only a few people who could afford for tap water; I can even count them all with my fingers. Life was hard back then, I was about 6 years old when I started to see the real world on my own. Hoping to provide a better future for us, both my parents left for Manila the capital of Philippines for work leaving me and my brother with our Grandma. Without an education she managed to raise us children by means of doing laundry for our neighbors. Once Grandma lits her rolled tobacco that is game on! Grandma spent hours hand washing laundry while smoking her tobacco squinting frequently trying not to get the smoke in her eyes. My oh my how that tobacco stays in her lips until its gone, even until now I cant still figure out how she did it; Only Grandma knows!

      Did I ever mention how great a cook she was?! She was born with a natural talent for cooking, and to make ends meet she also worked in her friends cafe as a Cook. She was my mentor, I was 6 when I first learned how to cook rice with her guidance and patience. Washing the rice, measuring the exact water level, building a fire with wood and setting the pot on top of it. As a first time cook, her rule to me was keep your eyes on the pot, make sure to add wood if needed and scream if it boils, because she would always be there to rescue me (I told you she's my hero!). At 7 am she would start her second job after walking a good ½ mile to the Cafe I mentioned before; this was all while her 7 grandchildren were still snoring, and drooling. Around 11 am grandma would come home and starts cooking lunch for us, her famous dish was a “Pig brain Omelet” (keep away from the iPads, laptop or keyboard from you just in case your about to throw-up!).

      It is still fresh from my memory how she does it, she would carefully boils the pig's brain in a clay pot over wood fire on low heat, scrambled the eggs, fried it and place the boiled pigs brains and rolled the eggs kinda looks like burrito roll. Then she sliced the omelet in 8 pieces, one for each of us. Pretty creative huh! After making lunch for us she would head back to rolling her tobacco and doing laundry which always lasted until 5 pm. After a long day washing clothes, she would make dinner and after start ironing, but she would use a charcoal iron. While she was ironing, us 7 grandchildren would entertain her with songs. During these family concerts we would be trying not to get too close to our single candle that was our only source of light, singing our hearts out to Diana Ross's “If We Hold On Together” over and over again. This Diana Ross song is really special to me because it brings back fond memories with my grandma, cousins and brother which is something that I can't bring back but it will always stay in my heart forever. I so miss you Grandma!

      And this very day at age 28 turning 29, with a coffee in my left hand, I find myself roaming around my keyboard listening to the same song of  Diana Ross's “If We Hold On together”, so far a few tears have rolled down my checks, because I loved her so much, I still miss you Grandma. I can honestly say now that, I get it. I know the answers to all my questions and that is “You served your Purpose”. Today January 5th, 2012 marks your 19th year death anniversary. Its almost been two decades but your memories and your unconditional love still lingers on with me. You’ve been gone for too long and now your back in the hands of your Creator. Please continue guiding us and protecting us. You'll always be Missed and you'll always be Loved.

Thank you and I love you Lola Sofia Elnas!

-Love-

Tuesday, January 3, 2012

Shrimp with Orzo!


  
     As we bid goodbye to 2011 and welcome the new year. I hope everyone had wonderful memories, something that when you reminisce it brings a smile to your face. Personally, 2011 will be a year I will always cherish. So many wonderful things have happened to me and both of the familys (here, and back in the Philippines). 2011 was the year, my Papc Bert and little brother Makoy were able to ride in a plane for the first time going to Manila, the capital of the Philippines. The day after we went to Subic Bay, Pampanga for a swim encounter with dolphins together with our good friends Pretty Icang and Kokong (the Masons)! And we just had a blast on that trip.

     But the best part of 2011, was by far that my Mamcy is now healthy as she should be. Thank God to all the great doctors who help get the best medical attention she needs. It has been a long years of health battle issue. I surely will miss 2011 but I am so ready to start again in 2012.

     For our first meal of the year I made shrimp in white wine sauce on top of Orzo. Aside from fish we also love shrimp. This dish is very easy to follow and yet so delish! Enjoy cooking and always cook with your heart!


How to prepare Orzo:

1 cup Orzo
1 ½ cup Chicken broth
1 tbsp butter
Pinch of kosher salt and pepper

      In a pan heat butter on medium high heat. Mix in Orzo for 3 minutes, stirring constantly. Pour in chicken broth and simmer for 9 minutes or until Al Dente. Salt and pepper to taste. Set aside!

How to prepare the Shrimp:

1 lb shrimp (shelled and deveined)
1 medium size shallots (thinly sliced)
4 cloves garlic (thinly sliced)
1 cup cherry tomatoes (halved)
¼ tsp red pepper flakes
2 tbsp olive oil
2 tbsp butter
1/3 cup white wine
2 tbsp Basil leaves (chopped)
a pinch of Kosher salt and pepper

  1. Heat olive oil in a pan over medium high heat and saute shrimp for about 2 minutes or until color changed. Pinch of kosher salt and pepper.
  2. Scoop shrimp with wooden spoon and set aside.
  3. Using the same pan melt in butter and mix in shallots until translucent.
  4. Add garlic and tomatoes for 2 minutes.
  5. Pour white wine over and reduced by half.
  6. Add the set aside shrimp, red pepper flakes and basil leaves stirring in with the reduced white wine sauce. Turn off heat.
  7. In a serving dish, scoop some of the Orzo and top it with the shrimp mixture.
  8. Enjoy!

-Love-