Wednesday, February 29, 2012

Caprese!



     It's the last day of the month, and leap year none the less so what I was thinking was that we could end it with a great side dish and one of my family's favourite, Caprese! Its very simple, yet very elegant. Caprese is a great side dish especially if your having a pasta or a nice steak dinner with friends.

As always, make sure to prepare the food with your heart!

Ingredients:

1 pint cherry tomatoes
1 8 oz fresh mozzarella balls (cherry size)
1 medium size zucchini (quartered and cut into bite size)
Juice of 1 whole lemon
¼  cup extra virgin olive oil
1 tsp kosher salt
¼ tsp pepper
¼ cup fresh basil leaves (roughly chopped)

Procedure:

Gently mix all the ingredients in a bowl and let the mixture sit in the refrigerator for 2 hours before serving; this allow the veggies and cheese to absorb all the amazing flavours! Enjoy!

-Love-

Thursday, February 23, 2012

Smothered Pork Chops!


     One of my favorite things about Christmas day, other than Grandma's yummy-goodness ham during our brunch, is how everyone knows that I love new cooking stuff such us china dishes, cookwares and and many other awesome tools/gifts. This was especially true at last year's Christmas where  I received a cast-iron skillet and a pressure cooker. This is always a real treat, since I love to know that my cooking tools and dishes were gifts from family and friends, it makes me feel like there is a little extra heart and soul in my food. So the other day I was just itching to use my cast-iron skillet, and I decided to make pork chops with it and I must say, it really worked well. If you don't have one, a regular frying pan will also do.

     Enjoy cooking and always cooked with your heart!

Ingredients:

3 bone-in pork chops
1 cup of flour
1 tsp garlic salt
1 large yellow onion (julienne)
1 large egg (beaten)
6 cloves of garlic (slivered)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Dash of cayenne
Pinch of kosher salt and freshly ground peppercorn

 Procedure:

  1. Clean pork chop and pat dry with paper towel. 
  2. In a bowl mix in flour, garlic salt, kosher salt, pepper and cayenne. 
  3. Dip pork chops in a beaten egg and dredge in the flour mixture, shaking off excess. Let it stand for 10 minutes. 
  4. Heat cast iron skillet over medium high heat and pour olive oil. 
  5. Once oil is hot enough, fry pork chops for 5 minutes each side, place in a dish with paper towel to absorb excess oil and set aside. 
  6. Using the same skillet, sauté onions until caramelized about 8-10 minutes. 
  7. Mix in garlic for another 2 minutes.
  8. Pour in chicken broth and buttermilk. 
  9. Gradually add 1 tbsp of the flour mixture by whisking in to the broth and buttermilk. 
  10. When the broth starts to bubble, return pork chops to the skillet, lower heat and simmer for 15 minutes or until it reach your desired doneness, make sure to keep the lid on.
  11. Checked the pork chops by flipping once in a while to keep the chops from sticking and burning in the pan. 
  12. Served over steamed rice! Enjoy!
-Love-

Friday, February 17, 2012

Garlic Fried Rice with Spam!



     When I am at work, every time I make a dinner that needs to have rice, I intentionally make extra. I make extra rice so that the next day I can make some yummy garlic fried rice with spam; which I have pleasantly discovered is a new favourite among the kids in the house. It is a really easy recipe and it is also really filling. This dish is also special, in that its the only time that I see Jaybird eating spam!

     Have a great day everyone and as one rule in the kitchen, always enjoy cooking and cook with your heart!

Ingredients:
  • 4 cups cooked rice (preferably a day old rice)
  • 6 cloves garlic (chopped)
  • 1 can 7oz Spam (cubed)
  • 1 cup frozen diced carrots and peas
  • 3 eggs ( beaten)
  • 2 tbsp butter
  • 1 tbsp soy sauce

Procedure:

  1. In a non stick pan, browned spam over medium high heat and set aside.
  2. Roughly wipe pan with paper towel to absorb some juice of the spam.
  3. Scrambled eggs using the same pan and set aside.
  4. Melt in butter in the same pan and add garlic.
  5. Browned garlic about 3 minutes and add cooked rice, carrots and peas,mixing in together for 5 minutes.
  6. Add soy sauce, eggs and spam.
  7. Serve and enjoy!
-Love-

Monday, February 13, 2012

Quinoa (keen-wah)!



     Last December we spent a weekend in Leavenworth. I love it there! It seems that your in a different country when your in Leavenworth, its so lively and gorgeous! The thing Jay-Bird and I love to do as a couple every time we're on a vacation or just a few days away from home, is EAT! We're definitely Foodies! I am not really a fan of shopping, other than when its for groceries or something; I don't limit myself too when it comes to food. I love to taste my money (don't take it literally please). So at the end of our trip to Leavenworth last year, we made a reservation at the restaurant in the hotel we were staying at. I had a big piece of New York steak, roasted veggies, a glass of red wine and something I hadn't had before. This new food was weird, it simply looked like a bunch of grains on my plate. These strange grains, happened to be Quinoa (keen-wah), and after tasting it, I was hooked. What was really amazing to me was how high in protein it was, it was around 14% protein.
     So when we got back, we went to the grocery to find some Quinoa, but I couldn't find it anywhere, and eventually I ended up purchasing it online. I hope you all enjoy Quinoa as much as I do, and as always remember to cook with your heart!

Ingredients: 
     Place Quinoa in a fine strainer and wash it under running cold water for 1 minute to avoid the bitter taste.
  • 1/2 cup Quinoa
  • 1 cup beef broth
  • 1 stalk celery (thinly sliced)
  • 1 small size carrots (thinly sliced)
  • 1 tsp olive oil
  • Pinch of kosher salt and pepper
  • Scallions for garnish
Procedure:
  1. Heat pan in a medium high and add olive oil.
  2. Saute carrots and celery for 1 minute.
  3. Mix in Quinoa and beef broth, allowing it to boil.
  4. Lower heat and simmer for 17 minutes.
  5. Pinch of kosher salt and pepper, turn off heat.
  6. Enjoy!

-Love-

Sunday, February 5, 2012

Rosemary Lamb Chops!


   
     It's the month of Love! So let's welcome it with a Baaaahhh!!!!

     After our trip to Vegas was canceled due to increment weather, I thought my year was just going to suck. Maybe because I had so many wonderful memories of 2011 and I was expecting it to start better. Well, life is hard, and things happen; there's nothing you can do really to prepare yourself for when mother nature strikes. But things have turned around since the trip was canceled. First, last week I received an email from a new found friend, which was a sign to stay positive. Then a letter from USCIS came regarding the renewal of my status which is the next big step we need to take to continue my residency in the United States. And on top of everything my husband has been telling me that the year just started, which gave a little something to think about. Yeah he is right! It's only the second month of the year, what the heck it seems that its almost ending; by the way, he was bummed out by the trip being canceled too.

     Now what?! Well so far today has been really quite good, and I have a major-major craving for lamb today, so here it is! My marinated rosemary lamb chops!

     As I always say, enjoy cooking and always cook with your heart!

Ingredients:
  • 6 lamb chops
  • 2 tbsp fresh chopped rosemary
  • 1 lemon (extract juice, and grate the rinds)
  • 6 cloves garlic (minced)
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp pepper  

Procedure:
  1. Clean lamb chops and pat dry with paper towel.
  2. In a bowl mix rosemary, lemon juice, lemon zest, garlic, olive oil, kosher salt and pepper. Place lamb chops and marinade for 2 hours or overnight.
  3. Heat grill over medium heat, once its hot enough place lamb chops and grill for 7-9 minutes each side.
  4. Set aside with foil covering the chops for at least 10 minutes.
  5. Enjoy!
 -Love-

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-

Tuesday, December 27, 2011

Fish over Couscous in a Packet!




     Holiday was over! After days of deadly foods such us ham, smoked turkey, mashed potatoes, Aunt Kathy's stuffing, cookies, pies and tons of chocolates its time to mellow down. I've been seeing my husband doing some push-ups, sit-ups and jumping jack trying not to have a heart attack. It seems that after this past few days we're kinda like a heart attack ready to happen. So here is another fish recipe which I was inspired by our Grandma Joyce's recipe. I put a little touch of my own and hopefully you'll enjoy this dish. You can use many different kinds of fish. I have used salmon, tilapia, red snapper, halibut, sea bass and everything works just fine.

Ingredients:

Sesame mixture:

1 tbsp Sesame oil
3 tbsp Olive oil
2 tbsp Soy sauce
2 cloves garlic (minced)

Mix all the ingredients in a small bowl and set aside.

Fish with couscous:
Makes 2 packets (servings)

2 fish fillet
2 cups Couscous
2 carrots (julienne)
1 thumb size ginger (julienne)
½ red bell pepper (julienne)
1 bunch scallions (chopped)
½ cup cherry tomatoes (halved)
1 turnip (julienne)
4 oz mushroom (thinly sliced)
1 jar artichoke heart in water (drained)
Kosher salt and pepper

Procedure:

Preheat oven on 450 degress F.

Soak Couscous in a cold water for 5 minutes and set aside.

  1. Clean fish fillet and pat dry with paper towel. Season fish with kosher salt and pepper.
  2. In a bowl mix carrots, ginger, bell pepper, half of the scallions, cherry tomatoes, turnip and mushroom.
  3. Cut a 2 foot sheet of aluminum foil.
  4. Place 1 cup of Couscous on the first foot of foil and top it with half of the veggies mixture. Leave the other half of the foil with nothing on it, it will be folded over later for cooking.
  5. Drizzle 1 ½ Tbsp of the sesame oil over the Couscous and Vegetables mixture.
  6. Top the veggie mixture with the seasoned fish fillet and drizzle with another 1 ½ tbsp of the sesame oil mixture.
  7. Put half of the artichoke heart on the side and garnish with scallions.
  8. Fold the foil and seal all of the ends. Repeat procedure with the other fish fillet.
  9. Place on a cookie sheet and bake for 20 minutes. Let it stand for 5 minutes before opening the packet.

    -Love-




Monday, December 19, 2011

Mussels and Clams!



     Let's Get Some Shell-Fish!
     After spending some time in Leavenworth and eating greasy yummy foods, J Bird begged me for some home cook food, so right after our 3 hours drive home we went straight to Central Market and picked up some shellfish. Also sometimes it pays a lot to balance ones diet (not to mention the guilt trips) with good healthy food. Pork hocks, steak, veal, lots of taffys and chocolate sounds really yummy when they are available but they can be really deadly! So here we go, please enjoy my recipe for super yummy mussels and clams!


Ingredients:

1 lb mussels (scrubbed and cleaned)
1 lb clams (scrubbed and cleaned)
5 tbsp butter
1 medium shallots (sliced)
3 cloves garlic (thinly sliced)
15 pieces cherry tomatoes (cut lengthwise)
1/2 tsp red pepper flakes
1/2 white wine
1/2 tsp Kosher salt
1/2 tsp pepper
Basil for garnish

Procedure:

  1. In a pot melt in butter over medium high heat and saute onion until translucent about 3 minutes then add garlic for another 2-3 minutes.
  2. Place tomatoes in and saute for 3 more minutes until flavors blend in.
  3. Add mussels and clams stirring to incorporate flavors with the spices.
  4. Pour in wine and red pepper flakes, simmer for 10 minutes or until clams and mussels open up. Discard un-open shellfish. Salt and pepper to taste!
  5. Place in a serving plate and garnish with basil.
  6. Enjoy with a really good piece of bread!

-Love-

Sunday, December 18, 2011

Brined Roast Chicken!




      So I woke up Tuesday morning with an idea of brining a whole chicken. The advantage of brining is that at the end of the process you have a really tender, moist and flavorful meat. Since I've started this blog, I have oftentimes caught myself waking up in the middle of the night with some weird idea and almost every time its related to food. Bizarre! And so, for the sake of self satisfaction, right after work last Tuesday I drove myself to the store and bought a good looking chicken. The next day early in the morning on Wednesday, I brined my chicken. I made my brine with ½ cup of sea salt (you can use normal table salt but I prefer to use sea salt for the extra flavor), 1/3 cup of granulated sugar dissolved in about 3 liters of water and 1 quartered onion. Make sure to use a non-reactive container while brining your bird. This time I let my bird sit for 2 days in the brine and I rinsed it after with cold running water, then I place it inside the fridge for a few hours, this will help crisp the skin when roasting.

 Ingredients: 

1 whole chicken (about 5 lbs)
½ lemon
1 onion (quartered)
1 head garlic (cut end cross-wise)
1 tbsp kosher salt
½ tsp peppercorn
3 bay leaves

 Seasoning:

2 tbsp Butter (room temperature)
1 tbsp Kosher Salt
½ tbsp freshly ground pepper
1/3 tbsp cayenne pepper

Preheat over 450 degrees F

  1. Pat dry chicken and place lemon, onion, garlic, 1 tbsp salt, peppercorn and bay leaves in chicken cavity.
  2. In a small bowl mix in pepper, salt and cayenne pepper.
  3. Brush melted butter all over chicken and sprinkle the cayenne mixture.
  4. Tie chicken using cotton twine.
  5. Place it on rack chicken breast up for 15 minutes for browning.
  6. Reduce the oven temperature to 375 degrees F, pull out chicken and flip up-side down.
  7. Bake chicken for 1 hour.
  8. Flip the chicken again, right side up, and bake for 25 more minutes.
  9. Let the chicken rest for 10 minutes before carving.
  10. Enjoy!
Gravy!

3 tbsp flour
1 cup chicken stock
salt and pepper

     Using the chicken drippings, mix in flour until it looks like a paste in a medium high heat. Pour in the chicken stock. Keep whisking continuously until reaching your desired texture. Salt and pepper if needed.

-Love-

Saturday, December 10, 2011

Beef Pochero!




     For days I've been really craving some Filipino food, but I haven't been able to figure out which, or what I really wanted. Isn't it funny how sometimes you know that you want something but don’t know what exactly it is? You want something sweet but not candy, your hungry but really your not, you really don’t know what that something is but the name of it is just on the tip of your tongue! That was me!

      So last night was my husband's company party, and after 2 glasses of red wine, a vanilla-bourbon-coconut flavored cigar and a really fun time, I woke up this morning light-headed around 9 am and the first thing I had in mind before my legs woke up was Pochero! Tadaa! Mystery solved!

      Just a bit of background info for you all, in my opinion one of the best thing that we Filipinos inherit from the Spanish colonization of the Philippines was food. Pochero has become a traditional dish among Filipinos with the use of different kinds of meat such as chicken, pork and beef with a vast variations of veggies and a tomato sauce as its base. The cooking method of this dish depends on the cooks preference. So here is my own version of Beef Pochero, instead of using tomato sauce I indeed use pork and beans.


Ingredients:

1 Beef Shank (About 2 lbs)
2 Tbsp Kosher salt
6 cups water
1 medium yellow onion (quartered)
¼ whole of cabbage
5 bunch baby bok choy (trim ends separating individually)
20 pcs green beans (trim both ends and cut in half)
1 15oz pork and beans
1 medium size shallots (chopped)
3 cloves garlic (thinly sliced)
1 5oz Portuguese sausage (sliced)
2 medium potatoes (cut)
2 Tbsp olive oil

Procedure:

In a slow cooker over high heat, place beef shank, water, quartered yellow onion and kosher salt and leave simmering for 4 ½- 5 hours or until meat is falling off the bone. This dish 30 minutes if using pressure cooker or 3 hours if stove top.

  1. In a deep pan heat olive oil over medium heat.
  2. Browned sausage for about 3 minutes and set aside.
  3. Using the same pan saute shallots until translucent and add garlic after.
  4. Put in the beef shank and add 3 cups of broth from the boiled shank.
  5. Add potatoes and simmer for 10 minutes or almost tender, lid on.
  6. Mix in pork and beans over and add green beans. Simmer for 5 minutes with lid on.
  7. Place cabbage, bok choy and the reserved browned sausage for another 3 minutes. Salt and pepper to taste. Turn heat off!
  8. Serve and enjoy with steamed rice!

-Love-

Thursday, December 8, 2011

Homemade Chicken Stock!





     As I promised, here is my easy to follow recipe on how to make your own chicken stock. Making my own chicken stock is one of the main reasons why I love to buy an entire chicken, and on top of being really yummy, it is also very economical. You don't just have a meal from the whole chicken but you can save money by means of making chicken stock rather by buying it. Chicken stock can last up to 4 months when properly refrigerated.

     Since we all love savings, I will be posting my recipe from the meat I extracted from the chicken carcass next. Make sure to get as much meat as you can. My wonderful mother-in-law has always a three day rule when it comes to meat, if you plan to keep the meat for more than 3 days, you can store the it in the freezer until you are ready to cook later.

Ingredients:

1 Whole chicken carcass
1 medium yellow onion (quartered)
1 head garlic (bottom trimmed)
2 bay leaves
1/2 Tbsp whole peppercorn
2 Tbsp Kosher salt
11 cups water
3 stalks celery (cut)
2 large carrots (peeled and cut)

Place all the ingredients in a big pot and let it simmer for 50 minutes over medium high heat.

-Love-

Tuesday, December 6, 2011

How to cut up a whole chicken!



A good friend of mine, Crystal asked me if I could help her with a class project and make a Filipino dish with her for a Literature class in which they had to bring an International cuisine. So we decided to make chicken and pork Adobo; since it is one of the dish's that the Philippines is known for. It was perfect timing too as I was just trying to figure out what other food related posts that I could do that were not cooking itself. After a lot of thinking I came to the decision that I would share an easy way of cutting up chicken into its different pieces. I would like to suggest to my viewers that you watch the video as a reference as well as read the directions below.

So more than anything else, the secret to piecing out a chicken is... a very sharp knife!

Hope this video is a big help to you! And by the way don't throw the carcass, I have a great way of making a good chicken stock with it; watch out for my next blog about it.


  1. Clean whole chicken and pat dry with paper towel.
  2. Make an incision in the chicken skin between the body and a chicken thigh to separate the thigh meat away from the body; make sure to snap the hip bone and finish separating. Place the first thigh to the side, and repeat with the other side.
  3. Locate the joint that connects one of the chicken wings to its collar bone and cut around the joint, the wing will separate easily. Set the first wing aside and now use the same procedure to do the other wing.
  4. Last feel the ridge across the top of the chicken between its breasts and glide your knife down to start cutting from the collar bone along its rib cage keeping as close to the ribs as possible to utilize the most meat.

-Love-

P.S. Special thanks to Julia and Katie, for entertaining me while I got ready to post this.

Wednesday, November 30, 2011

Pancit Bihon!




     The thing I realize about cooking is, it's hard to cook for two people after cooking for 15. The thought that you might end up with too little food always makes me think we need more than we end up really even wanting. And that means left-overs! We're bad about left overs. It always breaks my heart throwing food knowing that there are a lot of people all over the world who are starving. It's been a challenge for me for about 2 1/2 years now on how we can lessen the throwing but instead creating something from it. Having a husband that never really considers left-over food unless its from Frost-Doughnut (Yeah! left-over donuts! Nummy!) makes it hard. So as much as I can, I am trying to make it a point to cook different dishes using left-overs.

      So here is a great recipe from my left-over pan fried pork shoulder blade we had last night. You can also use fresh meat instead of left-overs with other ingredients such as chicken breast, pork, shrimp, and beef. For example in this recipe you could use 1 lb of freshly cooked meat instead.

Ingredients:

1 10.4 oz pack of Vermicelli noodles
Mise en place
1 large shallot (chopped)
3 cloves garlic (thinly sliced)
5 oz. Portuguese sausage (sliced)
1 red bell pepper (chopped)
1 large carrot (thinly sliced)
1/4 whole cabbage (cut in 1/4 inch strips)
1 cup sliced green beans
1 1/2 cups left-over meat
2 cups water
3 Tbsp Soy sauce
3 Tbsp Olive oil
Scallions for garnish (optional)
Key lime (optional)
Salt and Pepper to taste!


Procedure:

Soak Vermicelli noddles in a cold water for 20 minutes. (You can do this procedure while preparing your Mise en place) .

  1. In a big fry pan heat olive oil over high heat and sauté shallots once oil  is hot enough, for about 2 minutes.
  2. When the shallots are translucent, add in garlic and sauté for another 2 minutes.
  3. Add left-over meat and Portuguese sausage, mixing in for 5 minutes. (When using raw meat, brown the meat before adding the sausage).
  4. Mix bell pepper, carrots, green beans and soy sauce over meat mixture for 5 minutes.
  5. Pour water in and let simmer for 10 minutes with the lid on, lowering the heat to medium high.
  6. Once the water boils, add cabbage and simmer for another 3 minutes.
  7. Mix in Vermicelli noodles, making sure to incorporate with the other ingredients, turn heat off! Garnish with scallions and a freshly squeeze key lime to your liking!
  8. Enjoy!

-Love-

Sunday, November 27, 2011

Crispy Red Snapper with Aoili Dip!



     Ever since our last trip to the Philippines in May-June 2011, where we had a dinner at one of the best seafood Restaurants in Dumaguete City called Lab-as ("Fresh" in English terminology), we have been in love with Red Snapper, and how good it can be even when just grilling it. So every time we do our seafood shopping at our local Asian Market, we make sure to grab at least 3-4 pieces of whole Red Snapper. The thing I love about going to an Asian Market is the vast selection of seafood they always have, from fresh anchovy, to baby octopus, and the sometimes 30 lbs catfish to the 3 lbs parrot fish. And even better is how you can take that fresh seafood to the counter and ask them to clean the fish, head or tail off, fillet, cut into sections or even deep-fried to go.

     Personally I like to have my fish left whole and just cleaned. I love to fillet my fish not just because it helps me improve my skills and techniques but at the same time I get to keep the fish heads for making soup the next day. In the Philippines we never let anything go to waste we love oxtail and the ox tongue, we use the pork ears, and snout, and even the pigs blood. Some more of my favorites back home are chicken feet and chicken intestine (when grilled on a skewer with super spicy vinegar-garlic dip). The same even goes for fish from head to its guts we love it all. Lots of Filipinos let fish innards ferment in an empty bottle of rum, with generous amounts of sea salt for several days before serving it as a side with freshly squeezed key lime juice, minced shallots and lots of Thai chili for extra kick (this is Papc Bert's favorite especially when paired with day-old rice! Yum!). I know sounds disgusting, but hey, come on give a little credit to our creativity and technique ;). I can just imagine the faces of many of you readers now(LOL!) Are you getting the same "voluntary" allergy my husband does, the "eeww-yuck" kinda face? OK, well before I gross you all out to the highest level, here is my Crispy fillet of Red Snapper that we think goes really good with Aoili Dip.


Ingredients:

2 Snapper fillets
¼ cup cornmeal
3 Tbsp flour
1 tsp Kosher salt
1 tsp lemon-pepper seasoning
¼ Olive oil

Aoili Dip:

1 cup mayonnaise
1 tsp lemon zest
1 tsp lemon juice
1 clove garlic (minced)
Pinch of cayenne pepper
Salt and Pepper to taste

Mix all the ingredients and set aside in the refrigerator until ready to serve!

Procedure:

  1. In a bowl mix cornmeal, flour, kosher salt, and lemon-pepper seasoning.
  2. Wash fish fillets and pat dry with paper towel.
  3. Heat olive oil in a pan fry over medium high.
  4. Dredge fillet on the cornmeal mixture, shaking it off removing the excess mixture.
  5. Pan fry fillet 4 minutes on each side.
  6. Serve with Aoili dip!
-Love-

Thursday, November 24, 2011

Baked Salmon!


     One of the things that I would love to thank on this day is for my wonderful family here, and in the Philippines as well. I am also thankful for having such a wonderful man who listens and deals with my drama, for his on going good health, and for Salmon that helps a lot on our venture to achieving great health. Having a family that loves you and cares for you other than your own family is such a blessing, and so is my extended family.

     And so on Thanksgiving I would like to post one of my new favorites and an old favorite for many of you, a wonderful orange-redish looking kinda fish called Salmon! I had heard of this fish back in the Philippines but I never had the chance to try it, because it was so freaking expensive. Salmon is one of my husband's favorite fish, believe it or not, we now eat salmon 3 times a week, and sometimes I kinda feel like I'm starting to have scales (LOL!) because of it. So before I turned into a fish with gills, try this simple, and easy to follow recipe, and a really delicious dish!



1 ½ lbs Coho Salmon (Wild)
½ of fresh lemon
Kosher salt
Pepper
Olive oil

Preheat Oven to 450 degrees F.

1. Wash salmon and pat dry with paper towel.
2. Squeeze the lemon juice over the salmon fillet evenly.
3. Sprinkle a generous amount of kosher salt and pepper.
4. Drizzle with olive oil.
5. Place salmon on the cooking sheet with non-stick foil, skin down.
6. Bake for 16-20 minutes. 
7. Enjoy!


-Love-

Friday, November 18, 2011

Bicol Express!



     Bicol Express is a very popular dish from the Philippines; it consist mainly of pork, chili, coconut milk and shrimp paste. The way that this dish is cooked depends heavily on the person cooking its preferences. And since my husband has an "allergy" of shrimp paste, which makes him always get this "eeww-yuck" face, I choose to omit it. Also if you don't have a high tolerance for spicy dishes you can lessen the chili and discard the rib and seeds; my recipe is a little spicy.
     Over the years there has been a bit of a confusion regarding this dish, it's a common misconception that the dish comes from the Bicol region of the Philippines; specially because Bicol is a place that is known to have an abundance of coconut and is famous for its spicy cuisine. With a little research I came to know that the dish was named after a passenger train from Manila to the Bicol region and it was created by Cely Kalaw, a native of Laguna who owns a restaurant located in Malate, Manila. She was known for her hot and very spicy dishes! In the 60's Cely Kalaw's restaurant became famous for her Laing (taro) dish, but then started to receive complaints from the customer about how overwhelming the spicy was . So on the same day she invented a new dish that would best compliment the Taro but still needs to be spicy. It was almost lunch time and Cely was about to open the restaurant but she still didn't have an idea as to what the dish should be called. When a train chugged by the restaurant bearing the name, “Bicol Express”, tadaaa! that was the birthday of the dish called Bicol Express!

So here is my own version of Bicol Express! Choo-Choo!

Ingredients:
  • 4 lbs pork shoulder (cubed)
  • 1 knob ginger (minced)
  • 15 pcs Thai chili pepper (chopped)
  • 1 large red onion (chopped)
  • 6 cloves of garlic (chopped)
  • 2 cans coconut milk
  • 5 Tbsp olive oil
  • Salt and Pepper to taste

Procedure:
In a large pot heat olive oil over high.
  1. Saute onions until translucent should take about 5 minutes.
  2. Add ginger and garlic for another 3 minutes.
  3. Place pork and mix it with the spices. Lower heat to medium and simmer the pork for 35 minutes with the lid on.
  4. Mix Thai chilies and coconut milk for another 15 minutes. Turn off heat.
  5. Serve and Enjoy!
-Love-