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

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!!!

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!!

Manny Pacquiao Profiles: GQ.com.

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