Food & Wine 2010 “Best New Chefs” from Chicago finest

Food & Wine’s 2010 “Best New Chefs” include one Chicago toque.

Congratulations!! If given the chance, I would love to work with you guys!!

Crab Cake with Bearnaise Sauce

The minute I learned how to whip a Bearnaise sauce from Chef Bill Millholland. I was looking forward over the weekend to make a sumptous breakfast using my left over crab cake meat.  The idea of using a bearnaise instead of the classic hollandaise poured over my crab cake patties, gives a slighty tangy taste.  My boring days of hollandaise is now over..

For Crab Cakes:

(A)

1 lb blue crab lump meat,patted dry

1 cup of Ian Regular Panko Breadcrumbs

1 shallot, minced

1 tsp of dijon mustard

1 large egg, slighty beaten

2 tbsp mayonnaise

dash of Maggi Savor, Calamansi Liquid Seasoning (available in Asian store)

3 tbsp of celery, brunoise

salt and white ground pepper

(B)

2 oz of champage vinegar

splash of tarragon vinegar

1 tsp of crack peppercorn, ground

1 shallots, ciseler

(C) Hollandaise

2 yolks

2 tbsp of warm h20

1 cup of warm clarified butter

salt, cayenne pepper and lemon juice and zest

Directions:

Combine all ingredients (A) in a large bowl, slowly fold the mixture together by using spatula, be careful of over mixing . Lightly moist your hands to form a crab patties. (each about 3/4 inch thick)- arrange them in a line rimmed sheet with wax paper- place them in a fridge to cool.

prepare the sauce

In a saucier, over a high heat combine (B) and reduce by three fourths.  Remove from the heat and set it aside. 

 In a heat proof bowl, place over a saucepan of barely simmering water. combine the egg yolks and 2 tbsp of warm water, continue to whip over until thick and light.  Very slowly whip in the butter (add the butter slowly at first) . Season it with cayenne pepper, salt, lemon juice and zest.  The finished sauce should be thick but pourable.  Then add it the vinegar mixture and tarragon leaves for garnish.- set it aside

Pan fry the cakes in butter until browned on both sides and cooked through.  Search each crab cake with blanch asparagus and drizzle some bearnaise sauce..Yummy!!!

Stephanie Izard Inc.

Page 72 of Chicago Magazine.

I could not think of a better way to thank this Chef for choosing me as the winner of the Virtual Kitchen Competition.  It is because of her that I embarked a new world and new career.   Soon , she will gladly open her restaurant and I am definitely one of the many people who can witness and savor her success. Goodluck to you Stephanie!!

The Biggest Little Man in the World

One of my life’s obsessions besides food is boxing.  After Anthony Bourdain’s humor and style, I cater for only one Filipino man …Manny Pacquaio.  I fortunately met him during his training at “Wildcard Gym” last year and believed me, it was worth the wait.  His presence is enigmatic and also quite charismatic. Being inside the same room, I felt his greatness and sincerity. His commitment and passion on the thing he loves best-boxing assures everyone that hard work really pays off. A little boy who grew up in the streets of General Santos (a poverty stricken area) has gazed Time Magazine and now GQ.  See and read the article below of a nicely written piece …

Manny Pacquiao Profiles: GQ.com.

Filipino food: Off the menu

Hundreds of Filipino-Americans like me probably read the article of L.A Times Article today.  Most of the foodies or even lover of any Asian fusion cuisine will certainly agree that Filipino dishes are mostly underrated.  It was even asked by Anthony Bourdain from his Season 5 Philippines Episode the common question of many. “Why is the Filipino food isn’t as popular as to some Asian dishes?”  I have to admit I have a brief justification for that but not at this time.

I love eating Filipino food; I grew up eating the basic Cebuano and Pangasinense dishes.  My palette was accustomed with mouth watering and exquisite dishes that were created first by my parents.  It is from that time, that I developed my first love- cooking.  As I continuously embark on  culinary world, I begun to travel; met prominent chefs and even won a few contest.  Currently, I am studying at Le Cordon Bleu for Culinary Arts degree.  This is an uneasy commitment, this is a challenge.  Most of my coworkers wonder     “so what you gonna do after graduation?”. I always candidly reply..” I have plans..future plans”..with that said, I could have said..I want to be that person on the tv show or in the newspaper or want to published a cookbook..but I did not..

SO what, if I am uncertain of my future ordeal..so what if I don’t have a concrete plans after graduation…  right now..I am savoring the moment..and chasing my first love

Le Cordon Bleu- Back to the Basic

Today, is my third day in school.  This is such a BIG transition for me.  From legal field to culinary arena- two careers, two different things.  Let me tell you about my first day. First day was a total disaster.  I have to carry a big duffel bag and a kitchen knife kit that probably weighs 30 lbs. I was lost and terribly tired moving from places to places.  I have been out of school for about 3 years.  It’s not a long time but since I was used to court calls, writing motions, drafting pleadings and attending status call…This is not easy for me.  I was so excited in getting down to real business (cooking!) but I am glad  we did not. We were trained cutting veggies the professional way and some correct pronunciation of words in respect of Escoffier’s Brigade…(i.e Pattisier, Routisseur) I studied French language before but since it is not practice in a day to day basis…nothing matters-  So lets say back to square ONE.  .Le Cordon is very strict with their uniform rules and I say, it is definitely a good thing. Professionalism is also judge in exterior looks as well.. Crappy uniform means crappy food…and we don’t want that - I learned how to tie the cravats properly and the entire mise en place thing. Its always good to know any basic procedures in the kitchen from professional culinary aspect.   So from time to time, I will update my weekly progress in school and probably share some good techniques and new tricks…Happy Cooking!!

Chicken Vesuvio

 

Vesuvio originated in Chicago.  As many restos tried to showcase this dish- many failed.  Re-creating this dish will be one of a kind and will surely be a winner to fellow Chicagoan and Harry Carry

8 chicken thighs, bone in

5 medium red-skinned potatoes, cut in halves

4 garlic gloves

1 cup of white wine

½ cup of chicken broth

1 tsp oregano

1 tsp thyme

8 ounces of canned artichoke hearts, drained

½ cup of peas

½ cup of flour

EVOO

Salt n pepper

Preheat oven to 375 degrees.

Heat the EVOO in a large dutch oven, Sprinkle the chix with salt n pepper and flour. Make sure you shake the excess flour.  Cook the chicken until golden brown 5 minutes in both sides.  Transfer the chicken to a clean plate.  Add in garlic and potatoes.  Cook for about 10 minutes.  Pour in wine, and stock, scrapping the brown bits in the bottom of the pan.  Occasionally add , thyme and oregano.  Return the chicken to the pot.  Bring to boil.  Cover and bake it for 15 minutes. Add artichoke and peas.

Cover and wait till it simmer. Enjoy

Ian Panko Breadcrumbs

Burning Questions?

How did you join the recipe contest?

I am a follower of contestcook.com and there was a recipe contest using Panko Breadcrumbs, I immediately thought about giving it a try since I am a true believer of panko breadcrumbs

What was your inspiration for that ingredient?

I would like to collaborate and infuse my Asian background to Mediterranean cuisine, such as couscous and pine nuts.  

What was your price in winning that competition?

Year supply of Panko Breadcrumbs; which is an awesome price.

What is the good thing about winning this contest?

Beside the supply, (laughs and giggles) , I felt very proud that my creativity and originality can lead to a winning dish.

Drunken Noodle

At the law firm, most of my co-workers dine in the food court inside the Chase building.  They love stir fry dishes and upon winning the virtual kitchen competition – I was flooded by a lot of requests for an asian inspired dish.  I am very careful in using  any rice noodles such as vermicelli, etc.  I am sure most of them are not accustom with that type of pasta. I decided to take on the usual thin spaghetti and incorporate  chicken and fish as a side component. It’s a great way in savoring asian inspired dish with a little tweak of American.  

DRUNKEN NOODLE

12 ounces of thin spaghetti

½ lb of cooked chicken breast, cut into 1 inch thick

½ lb of shrimp, cleaned and deveined

1 zucchini, cut into 1 inch thick

1 cup of broccoli flowerets

½ red bell peppers, cut into 1 inch thick

For the sauce:

Crushed red pepper

Salt n pepper to taste

4 tbsp of soy sauce

2 tbsp of thai fish sauce

2 tbsp of Worcestershire sauce

2 tbsp of oyster sauce

1 tbsp of brown cane sugar

3 garlic cloves, minced

EVOO

In a large pot, prepare thin spaghetti in boiling water as label directs. Make sure you add 1 tbsp of oil and little salt. (this would avoid the pasta sticking together as it cooks) Drain and set it aside; In a large non stick skillet heat EVOO, cook garlic till fragrant, add in chicken breast and shrimp. Wait till the shrimp turns light pink in color then  add cooked thin spaghetti. Season with red pepper, soy sauce, fish sauce, salt n pepper, Worcestershire sauce , oyster sauce and brown sugar..toss lightly to coat with the  sauce;  Be careful not to overcook the pasta and the shrimp. Reduce the heat to low and cook until heated through.  Serve the noodles with roasted veggies(!)

ROASTED VEGGIES

Preheat oven to 375 degrees.

Toss broccoli, bell peppers, zucchini with salt n pepper.  Pour onto a cooking sheet in a single layer. Roast, turning once until the veggies are tender, cooked through until 15 minutes.

Arroz con Pollo

This rice meal is served with foodie who loves Spanish rice. A whole crowd pleasing dish and would give you the latin vibe  every bite!

1 ½ cup of Valencia rice

8 chicken thighs

I  white onion, cut into cubes

1 yellow bell pepper, both seeded and chopped

3 garlic cloves, finely chopped

1 tsp smoked paprika

1 tsp chopped fresh thyme

Pinch of saffron threads

3 ½ cups of chicken stock

3 tbsp of lemon juice, also slice of lemon for garnish

¾ cup of frozen peas

1 tsp of coriander

1 tsp of cumin

1 tsp of turmeric

2 tbsp of ginger root, cut thinly

1 cup of dry white wine

Salt n pepper to taste

EVOO

Preheat oven to 350 degrees.  In a pyrex dish season chicken thighs with coriander, cumin, turmeric, salt n pepper. Set it aside.  In a large casserole or dutch oven,  heat the EVOO, brown the chicken both sides about 5 minutes. Transfer the chicken on a plate – set it aside.

Add onion and garlic. Cook until translucent. Stir in the yellow peppers, Add thyme, paprika, ginger root. Then stir in the rice.  Stir it for 4 mins. Crumble in the saffron, then add in stock,wine and  lemon juice. Return the chicken to the casserole.  Bring to a boil, nestling them in the rice.  Cook it in the oven for 20 minutes. Make sure the rice is pluffy then add in the peas.  Serve hot!