SALMON WITH COCONUT MILK

Salmon is a flavorful robust fish.  The idea behind this dish is the gathering of some Thai, Burmese and Vietnamese recipes that works well with fish; it is also flaming, with use of chillies, which is available throughout the region.  The use of coconut milk enriched the sauce instead of mik or heavy cream

4 salmon steaks, about 175g each

(A)

1 tsp cumin

1 tsp crushed red pepper flakes

1 tsp coriander

2 tbsp of white wine vinegar

Salt  n pepper

*Sauce*

I small size yellow onion, chopped

¼ cup of julienned ginger

1 tbsp of Thai chillies, seeded and chopped

3 garlic cloves, coarsely chopped

1 tsp of cumin

1 tsp of coriander

1 small can Aroy-D Coconut Milk (165 ml)

Marinade salmon steaks with  (A) in a large shallow glass dish.  Set it aside for 10 minutes. Heat oil in a 12” non stick pan, sauté onion, chillies, garlic and ginger- stirring occasionally, until translucent.  Return the salmon to the pan. Add remaining cumin, coriander and pour in the coconut milk.  Bring to boil, reduce the heat and simmer for about 15 minutes.

BEEF BOURGUIGNON

I absolutely adore French cuisine. Preparing this dish inspired by Julia Child brought me back to that one week of backpacking in Bordeaux, France.  After sipping couple of glasses in “Château le Grand Moulin”, I realized that this really work well with meat dishes, the full-bodied & have pronounced cedar & vanilla-like characteristics brings out a succulent and rich sauce produced by wine and the stock.

With the good memories in mind, I paired some good old beef and red wine in a slow simmer, which brought both ingredients in matrimony and my ultimate beef bourguignon was birthed!

The rich sauce is a great accompaniment for those of you who prefer some carbohydrates with this protein packed dish.  Bon Appetit!

3 lbs of beef spare ribs, cut into 1 ½ inch cubes

4 slabs of applewood smoked bacon

1/3 cup of all purpose flour

2 tbsp of EVOO

1 sliced of large carrots, cut into 1 inch pieces

1 large white onion, sliced into 1 inch thick

3 cups of Red wine such as Pinot Noir

1 tbsp of tomato paste

1/3 cup finely chopped thyme

3 cups of beef broth

3 gloves of roughly chopped garlic

3 servings of steamed haricot verts

Salt n pepper

Preheat oven to 450⁰F degrees.  In a large dutch oven pan, sauté the bacon until crispy, remove and place bacon on paper towel. Set bacon drippings aside. Season the beef on both sides with flour, salt and pepper. Brown beef with bacon drippings in same dutch oven. Repeat this 3 times to avoid overcrowding.

Transfer beef to a separate bowl. Add veggies and garlic in pan, sauté for about 2 minutes. Add tomato paste, stir in wine, broth and return beef and bacon to pan. Bring mixture to boil and cover with lid, place pan in oven for 1 hour and 20 minutes until beef is fork tender. Serve with haricot vert.

New Season of No Reservation

The height of excitement is indescribable! There is no other way to start my new year right but with a new season of “Anthony Bourdain’s No reservation”. After each episode, I will try to post some reviews or make comments. I always adore the foul-mouthed Tony who can utter things that are not meant for television. Parental Guidance is a must!!

Chicken Cacciatore

 

May I present my all time favorite dish- Chicken Cacciatore.  Just the thought of the hearty rich flavor of chicken simmer in wine and tomatoes warms my stomach and palate, which I guarantee, will make you ask for second servings! Don’t even worry about the amount of prep time, it’s totally worth the efforts!

CHICKEN CACCIATORE

2 tbsp EVOO

3 roasted bell pepper (jarred), finely chopped

2 lbs chicken thighs

5 medium size portabello mushroom, sliced

1 large white onion, cubed

1 serrano pepper

¼ cup crushed red pepper

1 cup chicken broth

3 cups of dry white wine

1 tsp of capers

3 cloves of garlic, finely chopped

Parmesan cheese

Salt n pepper

Cornstarch for chicken coating

800 grams of can La Bella San Marzano tomatoes

1 tbsp tomato paste

Heat the EVOO in a large Dutch oven over high heat. Season chicken with salt n pepper and lightly coat with cornstarch.  Place it in the pan with skin side down for about 3 minutes both sides. Remove chicken, set aside.  Add in the mushroom, cook if for 3 minutes, remove onto a separate plate.  Add garlic and onions, sauté till translucent, add in the roasted pepper, serrano and crushed red pepper.

When all veggies are cooked, return chicken and the mushroom into the Dutch oven. Stir in the wine, tomato sauce, paste and broth. Let it simmer for 30 minutes, stirring occasionally. Add in the cheese, capers and season with salt and pepper according to taste. Continue cooking for an additional 20 minutes, serve with roasted potatoes and fried plantain.  

FRIED PLANTAIN

2 cups of canola oil

3 ripe yellow plantains

2 tbsp of brown cane sugar

Peel the plantains: Cut off both ends, then cut slits through the skin, slice the plantains lengthwise. In a deep-fryer or a large, deep skillet, heat at least 2 inches of oil to 375°F. Working in batches, carefully add the plantain slices to the oil. Fry until crisp and golden brown, 1 to 2 minutes. Drain on crumpled paper towels and sprinkle with brown sugar. Serve immediately

ROASTED POTATOES

3 tbsp of melted unsalted butter

Salt n pepper

Cilantro, roughly chopped

1lb baby red potato, quartered

2 tbsp of heavy cream

 Cut potatoes in quarters and place in a bowl with melted butter, salt and pepper. Transfer the potatoes to a sheet pan and roast it for 20 minutes or until browned and crisp. Remove the potatoes and toss it with heavy cream and parsley. Serve hot

New Years Eve Menu

In order to send off 2009 and welcome 2010, I made a variety of hors oeuvres instead of a fancy meal for 2 reasons: First, I can socialize freely, sing and dance around, without the restriction to a dinner table with my family and friends around the room. Second, just the thought of having so much finger foods with absolutely no work at all thrills me! Blessings to you all for 2010!

SHROOMS STUFFED WITH CRAB

20 medium crimini mushroom

2 tbsp of EVOO

(A)

¼ cup of panko breadcrumbs

2 tbsp of cream cheese spread

½ cup of Chicken of the Sea Premium Crab Slaw

Salt n pepper

½ juice of 1 lemon

Preheat oven 375.

Remove stems from the shrooms. In a small bowl, put all ingredients in (A) and form a mixture, well incorporated. Toss EVOO , salt n pepper into each mushroom. Drop a dollop of crab mixture into each shrooms and bake for 25 minutes.

 

 

 

 

SHRIMP TEMPURA WITH MANGO HABANERO SAUCE

15 large shrimp, deveined

2 beaten eggs

1 cup of flour

¼ cup of whole milk

1 cup of panko breadcrumbs

Salt n pepper

1 tsp of onion powder

Vegetable oil for frying

Remove heads and shell from shrimps leaving tails. Dry shrimps with paper towel.  To make 3 batter.  In a separate bowl strain flour and carefully season with salt n pepper with onion powder. Mix well. Beat the eggs and gently pour milk. Whisk it carefully.  In another separate bowl, lay over the breadcrumbs.  IN a deep fryer or large Dutch oven, preheat the oil to 340⁰F degrees. Once ready, Dredge shrimp into flour, and then dip into the eggs, and finally breadcrumbs.  Fry in batches between 2-3 minutes on both sides or until the batter is crispy. Serve it with mango habanero sauce.

 

 

 

 

 

 

 MANO HABANERO SAUCE (sauce adapted from Bobby Flay)

2 tbsp of canola oil

1 small sweet yellow onion, finely chopped

2 cloves of garlic, finely chopped

1 large ripe mangoes, peeled, pitted and coarsely chopped

1 habanero, seeded and chopped

3 tbsp of honey

1 cup of Star White wine vinegar

Salt

Heat oil in medium saucepan over medium heat.  Add onion and garlic and cook until soft.  Add mangoes and habanero and cook for 5 minutes, stirring often.  Add the honey and vinegar and cook over low heat for about 10 minutes.  Let it cool.  Place the mixture in a blender and blend until smooth.  If the mixture is too thick add some water. Season with salt.

 

 

 

 

 

 

 

CHORIZO PIZZETTE

3 can of Pillsbury Seamless Dough Sheet,

1 long Mexican chorizo sausage, casings removed

1 tbsp of tomato paste

½ cup of minced white onion

¼ cup of water

Frontera tomato salsa

Homemade salsa verde( archive: sauce)

1 tbsp of canola oil

Preheat oven at 375.

Gently press a round cookie cutter gently into dough sheet and place them into a 12 inch ungreased mini muffin cups, bake for 15 mins.

 Heat oil in a heavy medium nonstick skillet over medium heat.  Add onion and sauté until soft.  Add chorizo and cook it for 5 minutes.  Add water and tomato paste.  Scoop meat mixture about 1 tsp into individual baked crust.  Spoon ½ tsp of tomato salsa, then salsa verde. 

 

Embutido (Filipino Inspired Meatloaf)

Currently working on menu’s for catering. I decided to add this versatile dish that can be served either warm or cold. Growing up in the Philippines, Every occassion calls for this famous dish. I maintained the originality of my Nanay’s (grandma) recipe but tweak it using roasted can bell peppers, also a good trick in keeping the meat moist. Its a best seller all the time!!

EMBUTIDO ( FILIPINO MEATLOAF)

2 lbs. ground pork

1 lb. ground sirloin

½ cup,  Ma Ling (Chinese Luncheon Meat),chopped coarsely

4 hard boiled eggs, halved

1 egg, beaten

Pickle relish

1 ½ oz (42.5 g) Sun Maid Raisins

½ cup can roasted bell peppers

Salt n fresh ground pepper

½ cup of grated parmesan cheese

*aluminum foil**

Prepare the bamboo steamer; Combine all ingredients in a large mixing bowl, Divide the mixture into 4 portions. Place each mixture into the center of the foil, Spread it accordingly; assemble the eggs at the center of the mixture. Carefully roll the meat using the foil as the mat. Seal foil tightly at both ends.  Repeat the procedure for the remainder of the meat mixture. Steam it for 1 hour under medium heat. Set it aside. Remove wrapping before slicing.  Served it with tomato catsup on the side..

To obtain a light crispy embutido, sear it in a pan with EVOO for 4 minutes both sides**

Christmas Eve Menu

For Starter:

A simple, entertaining appetizer can brighten up your Christmas eve !!

SMOKED SALMON OVER GOLDEN CRUST CRACKERS

12 pcs of 365 Golden Round Crackers

7 oz. (200g) smoked salmon, cut into thin strips

2 tbsp of cream cheese

1 tbsp of finely chopped dill

½ juice of lemon

Directions:

Mix the cream cheese, dill and lemon.  Place the crackers on a serving plate; Top crackers with smoked salmon strips, Dollop cream cheese mixture on the salmon. Garnish it with sprigs of Dill and slice of lemon or lime.

There are numerous ways in roasting a chicken.  One of my own Filipino inspired recipe is the use of sinigang mix; the tamarind flavor manifest a unique and distinct taste that runs in your palate. 

Main Course:

ROASTED CHICKEN with VEGGIES

1 (6-7 lbs) or Organic Chicken (removed giblets)

3 tbsp of unsalted butter, cut into cubes

Salt n freshly ground pepper

2 tbsp of sinigang mix (available in Filipino Stores)

1 ½ tbsp of thyme (finely chopped)

2 lemons, cut into wedges

2 sprigs of scallions

1 head garlic, cut crosswise

EVOO

(Veggies)

6 carrots

8 ounces baby bella mushrooms

Preheat the oven to 400°F degrees.  Make some incisions into the bird and stuff with unsalted butter. Generously season the bird with salt n pepper. Rub the sinigang mix and thyme.  Stuff the cavity with lemon, scallions, garlic and lemon. Drizzle some EVOO.  Place the veggies in the bottom of the roasting pan tossed with salt n EVOO.  Place chicken on top. Roast the chicken for about 1 ½ hour , to check if the bird is ready make sure you insert the thermometer to the thickest part of the thigh and it should be read at 180 degrees.

Remove the bird and the veggies to a serving platter. Let it sit for 10 minutes.  Garnish it with Carrot Tops.

BLUE CORN TORTILLA STEAK TACOS

8 (6 inch) Blue Corn Tortilla

2 large whole tomatoes, cut and quartered

1 white onion, cleaned and chopped

1 cup of grated

1 ripe avocado, peeled, pitted, halved and diced

1 ¼ pound top sirloin steaks, cut into 1 inch thick

1 tsp of thyme

Salt n pepper

1 lime cut into wedges

EVOO

Cover chopped onions with very cold water. Salt generously and set it aside for 10 minutes and drain. (this method is best to keep the onions crunchy  until the last bite)

Wrap tortillas with wet paper towels and microwave it for 1.30 minutes, (I prefer this method compared to grilling the tortillas since they tend to be tough when it’s not served immediately.) Rub thyme, EVOO, season with salt n pepper on both sides of the steak. Broil steak for about 5-6 minutes on each side for medium rare. Remove from grill and set it aside for 10 minutes before carving.

Fill tortillas with steak, avocadoes, onions, tomatoes, cheese.

When food is not enough..

Food satisfies soul and then comes love

PANKO CRUSTED WHITE BASS WITH LEMON SAUCE OVER COUSCOUS

At a recent friendly cooking competition “Mediterranean” was the theme for the night, thus this recipe was derived! Traditionally, the use of panko breadcrumbs are for tempura purposes; shrimp and a variety of vegetables like sweet potatoes, eggplants, zucchini and onions. To achieve the theme, I am using white bass instead. I dusted a light coat of panko breadcrumbs onto this subtle flavor fish and serve it on a bed of couscous.

My own MediAsian, I hope this dish brings you to a personal imaginative cruise from Islands of Greece to Philippines islands! Enjoy!

PANKO CRUSTED WHITE BASS WITH LEMON SAUCE OVER COUSCOUS (yield for 6 serving)

(A)

1 cup of Ian Panko breadcrumbs

2 dry kaffir lime leaves

1 tsp of crushed red pepper flakes

6 medium size white bass filets

5 tbsp STAR EVOO

Salt n pepper to taste

¼ cup capers, drained

(B)

1 cup couscous

¼ cup of diced red bell pepper

1 tbsp chopped dill

¼ cup pine nuts, lightly toasted

1 ½ cup of boiling water

¼ cup of Spanish olives (roughly chopped)

(C)

2 tbsp of unsalted butter

1 lemon

6 tbsp of dry white wine

3 tbsp of heavy cream

Salt n pepper

Couscous is best served at room temperature.

Place the couscous in a wide heatproof dish and add boiling water. Uncover the lid and let it stand for about 15 minutes or until the couscous absorbed all the water. When it’s fluffy and almost ready, add the bell peppers, dill, olives and pine nuts. Fluff up the grains with fork.  Set it aside.

Preheat oven to 400⁰F with rack.  Add the panko breadcrumbs, kaffir lime leaves, crushed red pepper flakes to food processor and pulse till uniform. Lightly spray the baking rack dish with non stick spray. Season fillets with salt n pepper, drizzle olive oil. Lightly pour in the breadcrumbs mixture. Bake until the topping is slightly brown and crisp for about 12-15 minutes.  Remove from the oven immediately.

Thinly pare the rind from the lemon, taking care not to remove any white pith.  Squeeze the juice from the lemon and pour into the pan.  Discard the lemon.  Add unsalted butter, wine, heavy cream and simmer gently until reduced by half. Season with salt n pepper.

Fry capers from the remainder of EVOO until crisp, about 1 and ½ minutes. Drain on paper towel.

Plating the dish:

In a square plate, serve the fish over couscous and garnish it with lemon slices and dill and top it off with  capers.

BAKED TOFU WITH CHINESE MABO SAUCE

Tofu are great substitute for meat, they are high in protein and calcium, not to mention an economical choice. Paired it with ground sirloin, this is a must dish for a mid week supper and of course, leftover for lunches! If you prefer a total vegan dish, omit the sirloin.

BAKED TOFU WITH CHINESE MABO SAUCE

 

1 pack House Foods (150 grams) Chinese MaboTofu Sauce

1.60 lb of ground sirloin

¼ cup of edamame

3 tbsp chopped Spanish olives

1 tsp crushed red pepper flakes

1 ½ tbsp oyster sauce

1 19 oz of medium firm Tofu

2 cloves of chopped garlic

½ of large white onion, chopped

3 tbsp of EVOO for baking Tofu

Hard boiled eggs for garnish

Salt n pepper

Cut tofu lengthwise with 1 ½ inch thick. Lightly brush an oven proof glass dish, arrange tofu, drizzle EVOO, salt and pepper over, baked until surface are crusty.

In a pan, sauté garlic and onion till translucent, add ground sirloin, cook for 5-7 minutes, season with S&P and pepper flakes. Once beef is cooked, add stir in MABO TOFU and oyster sauce. Let mixture simmer for 5 minutes, add olives and edamame, cover pan and let stand for another 5 minutes. Remove from heat, top it with sliced tofu. **Garnish it with boiled egg on the side**

**optional