tag:blogger.com,1999:blog-30010459913441734892024-03-13T10:42:30.394-07:00LtDan'sKitchen.comA desperate cook on weekends (who is missing a fully functional kitchen) and an Associate Professor the rest of the week, this blog chronicles my weekend culinary adventures in my hometown and the food I feed my family who scratches their heads when I make something unusual.Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.comBlogger449125tag:blogger.com,1999:blog-3001045991344173489.post-63230048375712887742018-06-30T04:21:00.000-07:002018-06-30T04:21:27.895-07:00Chicken with Olives<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT_l-fjS6PUys-R_V-LLs2ug4SBuEuvfrcH8bbBrme8uw-L1Zu38BnIRDpHQ6NMRPumLOpbfVruxeAq4rPMA2rVvuRYDMAr1Ca_aET8hew3g1irVOn5YvAXgyNjBEOkJj4xq-1J-j8oA/s1600/IMG_20180627_195406_edit.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1600" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT_l-fjS6PUys-R_V-LLs2ug4SBuEuvfrcH8bbBrme8uw-L1Zu38BnIRDpHQ6NMRPumLOpbfVruxeAq4rPMA2rVvuRYDMAr1Ca_aET8hew3g1irVOn5YvAXgyNjBEOkJj4xq-1J-j8oA/s320/IMG_20180627_195406_edit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">Copyright LtDansKitchen's Blog 2018</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What do you do with extra olives? We had a wine and cheese event recently and people were not too crazy on the cured olives unlike me so we had about half of what was served packed and distributed to those who wanted to avail of it. I took all of it home. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, I have two choices, make Pasta Puttanesca or Chicken with Olives. I opted for the latter. I have made this dish before using Lidia Bastianich's recipe but for some reason, I did not find it quite as tasty as some of her other dishes. This time however, it came out quite good although I added a few minor changes to the recipe. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">First things first, start with a plump chicken. I had a scrawny one when I made this dish but somehow, it worked out quite well. Anyway, you can make this dish quite easily since most of the ingredients are basics in any kitchen cupboard. Well, my cupboard anyway. So here goes. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Chicken with Olives</i></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken pieces - 2 thighs and two breasts with the wings still attached</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 cloves garlic, crushed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup shallot, chopped roughly</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup cured olives, green and black</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup raisins (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken broth</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and Pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 dry bay leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Parsley (to garnish)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. In a large pan over medium high heat, add about 4-5 tablespoons of olive oil. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Season the chicken pieces with salt and pepper and pan sear both sides until</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> browned. Set them aside. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In the same pan, saute the garlic with the shallots until softened. Add the bay </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> leaves. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Return the chicken to the pan and add the olives. Pour about 1 cup of chicken</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> broth and cover the pan. Once boiling, decrease the heat to low to simmer. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. After 10 minutes, add the raisins if using and check for flavor. Add a small </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> amount of broth if needed. Simmer for another 5 minutes. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">6. To serve, drizzle with a little bit of olive oil and top with chopped parsley. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-47638026412004273242016-12-30T05:21:00.000-08:002016-12-30T05:21:16.444-08:00Cold Soba Noodle Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubwGTCVFX2Nbq8F2tLVwsdTgG1ePGcYKbWi4AcVfmDcCl8doPSQ_rA_poM9RRB06bu5HTj4qU35Vx-xIbjJVk348cg8xzLQi4CEu1pVevi3y24Z7Ac4JqMP2ece9i24PIphjmj4GIR9k/s1600/IMG_20150410_131230.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubwGTCVFX2Nbq8F2tLVwsdTgG1ePGcYKbWi4AcVfmDcCl8doPSQ_rA_poM9RRB06bu5HTj4qU35Vx-xIbjJVk348cg8xzLQi4CEu1pVevi3y24Z7Ac4JqMP2ece9i24PIphjmj4GIR9k/s320/IMG_20150410_131230.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Copyright LtDan'sKitchenBlogs.com 2016</span></span></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The recipe hailed from the original Queen of Food Porn, Nigella Lawson in her cookbook Forever Summer. However, I had to do some minor tweaking to her original recipe as the amount of noodles she specified seems to need a little bit more dressing. Maybe it is an Asian thing but we like our noodles to be swimming in gravy. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Although the recipe is wonderful in itself, I just felt it also needed more to make this dish more substantial in terms of texture and flavor. Since I made this two Christmases ago when avocados were available, I figured the addition of chunks of avocados and cucumbers will complement the dish without really changing it completely. It turned out that it was indeed a good match and for lunch on a hot day, this will be the perfect healthy meal. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<i><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cold Soba Noodle Salad - Adapted*</span></b></i><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 8-oz soba noodles</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 medium avocado pitted and diced</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 small cucumber, peeled and diced</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup sesame seeds, toasted</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 scallions, sliced thinly </span><br />
<br />
<i><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Dressing:</span></b></i><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp sesame oil</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp honey</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp rice wine vinegar</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 tsp good quality soy sauce</span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Prepare the dressing by mixing all the ingredients. Set aside. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Cook the soba noodles as per packet instructions. Once cooked, shock them</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> in ice water to stop the cooking. Drain in a large colander. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. In a small bowl, combine the avocados and cucumber and add enough </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> dressing just to coat them. Set aside. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. To assemble, transfer the noodles into a large bowl and season with the </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> dressing. You may not have to use all of it if that is your preference. Toss in </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> most of the scallions and most of the sesame seeds. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Transfer to a serving bowl and top with the avocados and cucumber. Garnish </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> with the remaining sesame seeds and scallions. Serve immediately. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><b>* Lawson, Nigella, Forever Summer, Hyperion Books, New York: 2003.</b></i></span><br />
<br />Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-14927119342408792822016-12-29T07:59:00.001-08:002016-12-29T08:00:53.221-08:00Stove-top Pot Roast<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0HHnplUcupvibqlmXmq0ftMzArSXgsyu39VsfoGFWjMa6ZVD1vHL-3gd4I7PI5Khyphenhyphen07l1r7M9dXrUsVylLPcAhZWajN-XFhGrbSfyGqr2r08QenwqhZyz9AT9L0nJ_34EfWSpr5AHf0/s1600/IMG_20161225_130721_hdr.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0HHnplUcupvibqlmXmq0ftMzArSXgsyu39VsfoGFWjMa6ZVD1vHL-3gd4I7PI5Khyphenhyphen07l1r7M9dXrUsVylLPcAhZWajN-XFhGrbSfyGqr2r08QenwqhZyz9AT9L0nJ_34EfWSpr5AHf0/s320/IMG_20161225_130721_hdr.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small;">Copyright by LtDan'sKitchen.com 2016</span></span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Christmas has always been a big part of my family's traditions and we usually celebrate it on Christmas Day. Christmas Eve was more of going to Midnight Mass and having a light snack in preparation for the big event the following day. It was no different this year and although my Mom has been gone for almost 10 years, I try to keep our family traditions alive. </span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For this year's celebration, I wanted to go a different route and celebrate Christmas by cooking festive foods from all around the world. My soup and fish course were adapted from Sophia Loren's cookbook based on her family's recipes in Italy. The desserts are Filipino in terms of origin although they have been both updated. The roast chicken is typically American while the beef stew was supposed to be Greek in origin but I ended up buying a pot roast cut of beef so I had to go American. My inspiration was Ina Garten's recipe for a Company Pot Roast. It is funny to note that the label on the meat that I bought read "Fat Roast". Considering that I do not have a Dutch oven, I cooked this pot roast in a large pot over charcoal but you can totally prepare this on a gas or electric burner. </span><br />
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<i><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stove-top Pot Roast</span></b></i><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6-7 lbs beef (butt or pot roast cut)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 white onions, diced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 cloves garlic, minced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 stalks celery, diced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 bay leaves</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5-6 medium carrots, peeled and cut into chunks</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup pitted green olives</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 32-oz canned whole tomatoes</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp unsalted butter</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lb peeled baby onions</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 packet fresh parsley (3-4 stalks)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp dried basil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp dried rosemary</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">olive oil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 cups beef broth</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups dry red wine </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup flour </span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Tie the beef with butcher's twine to hold its shape during the cooking process. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Season with 1 tbsp salt and 1 tsp black pepper. Dredge with the flour and set </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> aside. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. In a large pot over medium high heat, add about 4 tbsp of olive oil and sear </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> the beef on each side for about 5 minutes or until golden brown. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Remove the seared meat from the pot and add the garlic, celery, bay leaves </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> and the diced onions. Season with salt and pepper and cook until softened. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> You may have to add more olive oil when it gets too dry. </span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Return the beef to the pot and add the red wine, broth, the dried herbs and </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> the parsley. Add enough water to cover the meat and bring to a boil. Once </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> boiling, lower the heat to low and simmer covered for an hour. Check and add </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> more water when needed. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5. Add the tomatoes and simmer for another hour. Rotate the meat to ensure </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> even cooking. In a pan with 2 tbsp olive oil, saute the baby onions until the </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> skin is browned. Add to the pot with the carrots and the olives and simmer </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> for another hour. Continue to rotate the meat to make sure it is tender on all </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> sides. Add water sparingly at this point to thicken the sauce. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6. Once the meat is fork tender, check the seasoning and adjust accordingly. As </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> a final touch, add the butter. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7. To serve, remove the wilted parsley and ladle the vegetables on the sides of </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> a large serving tray. Cut away the butcher's twine and position the meat in the </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> center and spoon the sauce all around. Slice into desired thickness. This goes </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> well with mashed potatoes or rice pilaf. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-45306629356842237782016-12-29T06:55:00.001-08:002016-12-29T06:55:36.700-08:00The Revival<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It has been almost a year and a half since I last posted on this blog. It does not mean that I stopped cooking or baking. That is something that will never happen. I just had to deal with a few more important things in life besides blogging. Over the past couple of years, I had to juggle a full time job as a Professor in Chemistry while taking care of my elderly Dad during the weekends. Something's got to give and it was the blog unfortunately which had to make the ultimate sacrifice. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So what changed? Nothing really. It's just that I missed blogging and I decided that maybe I needed some time to devote for myself every now and then and whether it means I spend more time with friends, family or blogging, then so be it. Given this drive, I will try to post at least one recipe per month considering that I have amassed quite a lot of unwritten recipes over the last 15 months. </span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here's to 2017 and more blog posts. - Dan </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-91177832511889637462015-07-26T05:20:00.000-07:002015-07-26T05:20:33.803-07:00Butter Tarts<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NO9wY8L5HodUvzlfsxoPOl32GCR5SX0gUaf_64XZQ6HL3uOWkxX03gN-lXDjJQChbECbx-WqEMhTl3vQOrMI7q7AqGiqHIs9Xlu5Rea_JzcEdOb4nM31GyQbi1gZO1swWi7FVy6aPKQ/s1600/IMG_20150405_110435%255B1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NO9wY8L5HodUvzlfsxoPOl32GCR5SX0gUaf_64XZQ6HL3uOWkxX03gN-lXDjJQChbECbx-WqEMhTl3vQOrMI7q7AqGiqHIs9Xlu5Rea_JzcEdOb4nM31GyQbi1gZO1swWi7FVy6aPKQ/s320/IMG_20150405_110435%255B1%255D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">I was fortunate enough to grab hold of organic pecans although it was more of a favor as my friend wanted me to bake pecan pie for her family. I didn't mind as I wanted to test if my pie recipes help up to the more humid climate here in the Philippines. I'm glad to say it held quite beautifully although it was not much of a big surprise as pecan pies are very popular in the Southern part of the USA which is also quite humid most time of the year.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">Anyway, as with most recipes, I was left with about a half a cup of pecans that needed to be baked in one way or another. This led me to my go-to baking blog, the JoyofBaking. There was the perfect recipe for my leftover pecans in the form of butter tarts. In a word, it was scrumptious. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> </span></span><br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">Butter Tarts - Adapted*</span></span></i></b><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">Pastry Dough:</span></span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1 1/4 cup flour</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1 tbsp sugar</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/2 cup cold unsalted butter, diced</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">pinch of salt</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/4 cup ice cold water</span></span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">Filling:</span></span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/3 unsalted butter, softened</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1 cup light brown sugar</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1 tsp vanilla extract</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2 large eggs</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/4 cup heavy cream</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/2 cup toasted pecans, chopped roughly</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1. Prepare the pastry dough by sifting the flour, sugar and salt into a</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> large bowl. Add the butter and with your hands, work the dough </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> until it resembles coarse crumbs. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2. Slowly add the water until the dough comes together. Gather into a </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> ball and wrap with clingfilm. Store in the fridge for at least 30 </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> minutes to allow the dough to rest. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">3. When the dough has rested, divide the dough into 10 equal parts and</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> roll each portion onto a floured surface until you get a 4-inch disk. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">4. Lay each disk onto a cupcake pan and flute the edges if desired. Prick</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> the bottom and the sides of the pastry disk with a fork and store in </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> the fridge until ready to use. Preheat the oven to 375<span style="font-size: large;"><span style="font-family: Symbol; line-height: 115%;"><span>°</span></span></span>F. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">5. To prepare the filling, beat the butter with the sugar in a large bowl</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> at high speed until creamy. Lower the speed to medium and add the </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> eggs one at a time beating well after each addition. Stir in the vanilla</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> extract and the cream. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">6. Divide the nuts into the prepared pastry shells and pour in the filling.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> Bake for about 20 minutes or until the pastry shell is golden brown </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> and the filling is puffed and set. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">7. Allow to cool before removing from the pan. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><a href="http://joyofbaking.com/ButterTarts.html" target="_blank"><i><b>*Joy of Baking - Butter Tarts </b></i></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> </span></span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-23325003583426353872015-07-25T21:19:00.000-07:002016-03-18T01:46:02.480-07:00Callos (non-tripe version)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC4CdO1TAC6KFzKI_N1nIJ8CgGjOsxs2LoSQDj72zVmRWYu_a8cE5sLQW4DDj_owZGuyWos_16p-ny5ay5y7eJk3wMGKztfFxUe4zDqQ2cKKfmP7-LLx0bDIB-rtTaZpsf6-c8cZIDGc/s1600/IMG_20150726_120310%255B1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC4CdO1TAC6KFzKI_N1nIJ8CgGjOsxs2LoSQDj72zVmRWYu_a8cE5sLQW4DDj_owZGuyWos_16p-ny5ay5y7eJk3wMGKztfFxUe4zDqQ2cKKfmP7-LLx0bDIB-rtTaZpsf6-c8cZIDGc/s320/IMG_20150726_120310%255B1%255D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: xx-small;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">I have been cooking Callos regularly ever since I managed to successfully cook the dish using different recipes, usually of the original Madrid variety. However, it was a trip to our local farmer's market where I was able to taste a local version of Callos and I was pleasantly surprised at how good it tasted. However, I should not really doubt that it would taste good as the same stall was selling what is now my favorite fresh ubod lumpia. I have become the Callos sn<span style="font-family: "trebuchet ms" , sans-serif;">o</span>b as of late thinking that Callos should be given its proper due by preparing it as authentically or as close as you can get to the Madrid version. However, I have to say that adding a few ingredients not typical of the dish do have its merit. The green olives cuts into the fattiness of the dish and gives it a good balance. The chickpeas on the other hand brings an added crunch to an otherwise mushy dish. The use of "terno" instead of tripe also lends quite a distinct taste to the dish although a single bite will assure you that what you are enjoying is indeed Callos.</span></span><br />
<br />
<i><b><span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">Callos</span></span></b></i><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">10 lbs "terno" (ox tail, cheek, and legs), sliced into large portions</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">3 large onions, diced</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">8-10 bay leaves</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1 whole clove garlic, roughly diced</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">3 large carrots, diced</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1 32-oz canned diced tomatoes</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup tomato paste</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">12 cups beef broth</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp dried oregano</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp Spanish paprika</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup canned pimientos, sliced</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">2 cups green olives</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup chickpeas</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">8-10 oz canned Spanish chorizo (about 1 cup), sliced</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">*4 tbsp olive oil (optional) </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">1. In a large pot, boil the meat with enough water, half the onions and 4</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> bay leaves. Season with salt and pepper. Let it boil for about an hour </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> over medium heat. Turn off the heat and allow to cool. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">2. Pour off the liquid and wash the meat pieces and trim off any hard </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> pieces. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">3. In another large pot, heat the olive oil if using, over medium high </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> heat. Saute the remaining onions, bay leaves and garlic until </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> softened. Season with salt and pepper. Add the carrots and cook for</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> another 3 minutes. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">4. Return the meat pieces into the pot and pour in the beef broth. Bring</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> to a boil and once boiling, cover the pot and lower the heat to </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> medium low and allow to simmer for at least two hours. Add water if </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> necessary to make sure the meat is submerged while simmering. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">5. Add the can of tomatoes and simmer for an additional hour or until </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> the meat is very tender. Turn off the heat and allow to cool. Make</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> sure that the meat is tender enough that the bones come off easily.</span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">6. Pick off the large bones and slice the meat into 1-inch dice. Add the</span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> paprika, oregano, pimiento, chickpeas, tomato paste, and olives. </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> Bring to a boil and allow to simmer at medium low heat for 30 </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> minutes. Add more water if the sauce is too thick. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">7. Check for seasoning and add the chorizo. Simmer for another 30 </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> minutes. Let it rest for about 15 minutes to allow the flavors to </span></span><br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;"> meld. Serve with steamed white rice. </span></span><br />
<br />
<span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">* The canned Spanish chorizo is stored in lard. If you want, you can use the lard instead of the olive oil to suate. It adds an extra flavor to the dish. </span></span><br />
<br />Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-6424911705192582442015-07-25T20:31:00.001-07:002015-07-25T21:51:18.081-07:00Pork Barbecue<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nIbFv9vi_31tsSM_a6tcdOpyYBSxCXiwAZus8rHF4wKfzLhR48HxT-R6-cVfv95ZXPGuPKUQ5raUG2XjxNfKMGoGCwf2AsP4MeJAVqxFI_FYnguf-dsIHvK3JiK-Bfa4m7wyBrwP9-o/s1600/IMG_20150712_115920_hdr.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nIbFv9vi_31tsSM_a6tcdOpyYBSxCXiwAZus8rHF4wKfzLhR48HxT-R6-cVfv95ZXPGuPKUQ5raUG2XjxNfKMGoGCwf2AsP4MeJAVqxFI_FYnguf-dsIHvK3JiK-Bfa4m7wyBrwP9-o/s320/IMG_20150712_115920_hdr.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">A simple summer staple and I cannot believe this is not in my blog yet. My Dad has stopped eating pork but he recently started eating them again so this was a welcome relief for me since I can only do so much with fish. Our pork barbecue is on the sweet side and that is how my family prepared it as far back as I can remember. I used to make this for the yearly picnic when I was working as a postdoc at Emory. Everyone loved them since the flavor is probably quite different from the usual barbecue flavor. Anyway, this is perfect even in the middle of summer paired with ice-cold soda. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">Pork Barbecue</span></span></b></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2 lbs pork belly</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/4 cup soy sauce</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/4 cup lemon juice</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">4 garlic cloves, crushed</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">3 tbsp tomato ketchup</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2 tbsp brown sugar </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2 tbsp olive oil</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1 tbsp sea salt </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1/2 tsp ground black pepper</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">1. Combine the soy sauce, lemon juice, garlic, ketchup, brown sugar,</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> and olive oil in a large bowl. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">2. Add the pork and season with salt and pepper. Let stand for at least</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> 30 minutes in the fridge. You can do this overnight and the flavors </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> just seep into the meat. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">3. Prepare the coals and make sure it is not too hot. Grill the belly until</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> it turns a beautiful brown color with a bit of charring. </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;">4. You can serve them whole or you can cut them into smaller pieces. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> A good condiment is a combination of 3 tbsp lemon juice, 1 tbsp soy </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"> sauce, finely minced garlic clove and seasoned with salt and pepper. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: medium;"><br /></span></span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-35088270232092622812015-02-14T08:00:00.001-08:002015-02-14T08:00:35.148-08:00Rustic Roasted Chicken Galantine<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ-GzpnWXk98n6OvySK9gvUO_tlpGN-tYzHCUgM58htZErJVaDdkOq9GZyPv7rC-ZkfbTB_0syXu_H0ODps4zhJyAAES03ehiw5K2dZvxXPWFc4w4xVqLidMvITUds_keuVbZnA41T84/s1600/IMG_20150103_200053%5B1%5D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ-GzpnWXk98n6OvySK9gvUO_tlpGN-tYzHCUgM58htZErJVaDdkOq9GZyPv7rC-ZkfbTB_0syXu_H0ODps4zhJyAAES03ehiw5K2dZvxXPWFc4w4xVqLidMvITUds_keuVbZnA41T84/s1600/IMG_20150103_200053%5B1%5D.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Chicken Galantine is a French dish that is prepared to impress. It is laborious, both in the preparation and in the cooking process. The ingredients are varied but there seems to be a common thread among the different recipes I read to prepare my own rustic version of this dish. The filling is usually prepared using either ground veal or beef in combination with ground pork. The nut of choice are pistachio nuts with either apricot or raisins to add some nuttiness and sweetness respectively, to the flavor. Traditionally ground into a forcemeat, I am going to prepare my filling more like a meatloaf preserving the texture of the various ingredients intact for maximum impact. Truth be told, I'm not a big fan of cold cuts and the galantine is prepared to resemble one. Another big change is how I plan to cook my galantine. The original recipe calls for the galantine to be wrapped in cheesecloth and poached in a broth. I am baking my galantine and serving it warm. </span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Rustic Roasted Chicken Galantine</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3-4 shallots, finely diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp unsalted butter </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50g pistachios, shelled and roughly diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 whole chicken, about 2 lbs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 lb ground beef</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 lb ground pork</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 lb bacon strips</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 tbsp heavy cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg, beaten</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup golden raisins</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp white wine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tbsp dried thyme</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">olive oil </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Debone the chicken leaving the leg and wing bones intact. Set aside. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Preheat the oven to 350</span><span style="font-family: Symbol; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-char-type: symbol; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°<span style="font-family: "Trebuchet MS",sans-serif;">F.</span></span> </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a small pan over medium heat, melt the butter and saute the shallots </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until softened. Let cool. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. In a large bowl, combine the rest of the ingredients except the bacon. Add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the shallots and mix with your hands. Season with salt and pepper.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Lay flat the deboned chicken, skin side down and season with salt and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pepper. Layer the bacon strips until it covers the inside of the chicken. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Fill with the meat filling and gather the edges securing with a toothpick or </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> by sewing. Truss the chicken with a butcher's twine and place in the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> center of a baking pan lined with aluminum foil seam side down. Baste </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with enough olive oil to help brown the skin. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Bake for 1 1/2 hour or until a meat thermometer reads 160<span style="font-family: Symbol; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-char-type: symbol; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>F. Let it rest</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> for 15 minutes covered with foil before slicing. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-81588517123037656302015-02-14T06:42:00.000-08:002015-02-14T06:42:28.468-08:00Dave Lebovitz's Chocolate Tart<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggI2SVLFE3rwWacfhfjSIgWEw1kHaj2dt1oSI-HeWAVfFTgsoggC75RKUtESPZC778ZuGGidK0ihqj_fYdB2ZYrp8a6qx7DIZyoXXIdv3nHZuGHlb_NPWan1HU7s-vxq7Kh_Ouvn-g8I/s1600/IMG_20150208_151251%5B1%5D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggI2SVLFE3rwWacfhfjSIgWEw1kHaj2dt1oSI-HeWAVfFTgsoggC75RKUtESPZC778ZuGGidK0ihqj_fYdB2ZYrp8a6qx7DIZyoXXIdv3nHZuGHlb_NPWan1HU7s-vxq7Kh_Ouvn-g8I/s1600/IMG_20150208_151251%5B1%5D.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Copyright 2015 LtDan'sKitchen blogs</span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Thank goodness for Dave Lebovitz! This guy is after my gastronomic heart. After sharing his wonderful chocolate chip cookie<i><b> </b></i>recipe, he came up with another amazing chocolate concoction. The ever chocolatey and gooey <a href="http://www.davidlebovitz.com/2011/10/chocolate-tart-recipe/" target="_blank">Chocolate Tart</a>. This was meant to be the star of a party I planned for friends but ended up being a dessert given as gifts to friends. The party went bust. Anyway, this was a stellar find in the cacophany of chocolate tart recipes on the internet. It also comes with the most buttery French tart dough recipe which earned raves as well. Nothing works better with butter than the French. On to the recipe!</span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Dave Lebovitz's Chocolate Tart*</span></b></i><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Crust (for a 9-inch tart an):</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 oz unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp palm oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">150 g flour (slightly rounded cup)</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a deep frying pan over low heat, melt the butter with the oil, water, </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sugar and salt. Once melted, increase the heat to medium high. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Continue to cook until the butter is bubbly and the edges start to turn </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> golden brown. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. Turn off the heat and carefully add the flour and stir quickly until it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> starts to form a ball and the dough pulls away from the sides.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. When cooled slightly, transfer to the tart pan and spread towards the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sides and edges until the pan is completely covered. Use the tines of </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the fork to flatten and press the dough onto the tart pan. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Prick the dough with the tines of the fork all around and bake at 400<span style="font-family: Symbol; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-char-type: symbol; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>F </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> in a preheated oven for about 15 minutes. Let cool before filling. </span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate Filling:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cup sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 tbsp warm freshly brewed coffee</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 oz semisweet chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 oz 70% cacao chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 large eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp dark rum</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat oven to 350<span style="font-family: Symbol; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-char-type: symbol; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>F. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a deep non-stick pan, melt the sugar over medium low heat until it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> melts and caramelizes.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Very carefully, add the warm coffee and stir quickly with a rubber </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> spatula. If the caramel siezes, continue to cook until it becomes smooth. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Add the butter and salt until incorporated. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Turn off the heat and add the chocolates. Stir until it melts into the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> caramel mixture. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Mix in the eggs one at a time and add the flour. Mix well. Add the rum </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and pour the filling into the prepared tart shell. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Bake for 15-20 minutes. Do not overbake. The edges will be a bit puffy </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> but the center should still be jiggly. Allow to cool completely before </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> slicing. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.davidlebovitz.com/2011/10/chocolate-tart-recipe/" target="_blank"><i><b>*Chocolate Tart: My Life in Paris blog </b></i></a></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-70004148363057513112015-01-17T08:17:00.002-08:002015-01-17T08:17:41.749-08:00Penelope Casas' Callos<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVJ23z6nEfT5mTb2aVnQSWFj_CKfgPf7osO47vAPyYRB-Wqx-PAy8_RlmkROSFFj_hLqvz50QNPvSMIf7qKzFqRYJ-E6v69LVOifAN6hZQfYeC3z1DXM2_qr0wC0cMOp_KCGGCkLT5C4/s1600/IMG_20150103_200151.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVJ23z6nEfT5mTb2aVnQSWFj_CKfgPf7osO47vAPyYRB-Wqx-PAy8_RlmkROSFFj_hLqvz50QNPvSMIf7qKzFqRYJ-E6v69LVOifAN6hZQfYeC3z1DXM2_qr0wC0cMOp_KCGGCkLT5C4/s1600/IMG_20150103_200151.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Callos, a name which to me evokes the Spanish colonization of the Philippines for over 300 years. Despite the hardships the Filipino had to endure during this period, there were influences in our culture that may or may not be a welcome choice to the Filipinos. One such influence is in our food. The original Callos may have hailed from Madrid, Spain but Callos is a staple in most celebrations here in the Philippines. I have to admit that our family came across this dish kind of late but I have been trying on different versions of this dish recently based on recipes considered as original to Spain and not the adapted local version. Why the original? Simple. The original Callos is quite rustic and meager in terms of preparation and the amount of ingredients while the local version of the dish have morphed into different varieties with the addition of white beans, chick peas and even carrots. I just want a simple dish with nothing else to distract me from its pure and clean flavor. </span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiknl1PqcO8jXzrVHiKuXM-sEvrmeEMtA9fY4C-MSfB-BKI9QSpiZhHT1luxNBf3rPOGH3fX9-g7S7PSaqx_QxYYOG1Hw6dY0SsyA53XgQ2wDy0BnKIWqR7PbB5ECbyXgPPtsWaPr1dQ/s1600/IMG_20150103_152222.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiknl1PqcO8jXzrVHiKuXM-sEvrmeEMtA9fY4C-MSfB-BKI9QSpiZhHT1luxNBf3rPOGH3fX9-g7S7PSaqx_QxYYOG1Hw6dY0SsyA53XgQ2wDy0BnKIWqR7PbB5ECbyXgPPtsWaPr1dQ/s1600/IMG_20150103_152222.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2015 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">This new recipe is from Penelope Casas and uses beef tripe as the base. Pork legs are added for both texture and flavor. Morcilla or blood sausage is typically added in most recipes I've read but this particular recipe called for Spanish chorizo. I used an authentic Spanish chorizo imported from Spain and another one that is locally made (both canned). I have to admit, both are fairly similar in taste and in terms of prize, both are also quite expensive. Still, it was worth the expense. If cholesterol is not an issue for you, use the lard in the can as well. It adds to the flavor of the dish. </span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Penelope Casas' Callos</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6-8 lbs beef tripe</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 lbs pork legs, sliced into 1-inch medallions</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6-8 bay leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 large Spanish onions, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bulb garlic, crushed and diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp dried oregano</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">14-oz canned diced tomatoes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp peppercorns, freshly ground</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp ground nutmeg</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp thyme</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups white wine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">12 cups beef broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb Spanish sausages (Chorizo)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 lb cured ham, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 tbsp Spanish paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 tbsp flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp red chili flakes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 tbsp olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt, to taste </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a large pot, fill with enough cold water to cover the tripe and the pig's </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> feet. Bring to a boil and immediately drain the liquid.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Rinse the tripe with cold water and slice into 2-inch squares. Clean the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pig's feet of any debris and set aside with the tripe. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. In the same large pot, add the tripe and pigs feet with half the onions, </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> garlic, bay leaves, oregano, diced tomatoes, white wine, beef broth, </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> nutmeg, thyme, ground peppercorns and season with a bit of salt. Bring </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> to a boil and simmer covered for 3 hours over low heat. Check </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> occasionally and add more water if needed. Stir to prevent the meat </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> from sticking to the pan. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. In a large skillet, heat the oil over medium high heat and saute the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> remaining onions until softened. Season with salt. Add the chorizo and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> cook until heated through. You may add the lard from the can if desired. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Stir in the flour and paprika and cook for a minute. Loosen with about </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 2 cups of water and add to the large pot. Stir well to prevent any lumps. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add the red chili flakes and continue to simmer for another 1-2 hours or </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until the tripe is very tender. Stir occasionally to prevent the meat from </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sticking to the bottom of the pan. When ready to serve, fish out the pork </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pieces and remove the bones. Slice the pork skin and meat into smaller </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pieces and return to the pot. Check for flavor and adjust accordingly </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with salt. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://cooking.nytimes.com/recipes/6639-penelope-casass-callos-a-la-madrilena-tripe-madrid-style" target="_blank">*The New York Times: Cooking section</a> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-44588412727963109082014-12-27T06:18:00.000-08:002014-12-27T06:18:31.930-08:00Death by Chocolate<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk82n6vjUs5cmglvLwhZ4wxVBSpAp2eJww9P3KS6dKtRLal21F6sOIcZb-6xxOsJyFvaSA_fYuwIIIpmX55ROZFcgD8og12CCSE7dt5giWnMT6EbS_95JF-xX9_DDnMO5-OfnOH1RIC4/s1600/IMG_20141225_141323.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk82n6vjUs5cmglvLwhZ4wxVBSpAp2eJww9P3KS6dKtRLal21F6sOIcZb-6xxOsJyFvaSA_fYuwIIIpmX55ROZFcgD8og12CCSE7dt5giWnMT6EbS_95JF-xX9_DDnMO5-OfnOH1RIC4/s1600/IMG_20141225_141323.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">If I had to post a new recipe, what better than to start with something really out there. Just by the name alone, you know you are in for a treat. I actually made this cake a long time ago back in 1997. I tried it once but it was a bit dry for my taste so I never baked it again although my friends said it tasted good. Back then however, I was just a novice baker and this was one of my daring attempts of a much more involved recipe. Now, I can confidently say at this point without being smug that I have more experience with baking and I know just by reading a recipe whether it will come out great or not. I also know whether I can bake the cake and have it come out great or not. This time, I knew it will be good.</span><br />
<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">The cake is a bit expensive with 2 lbs of chocolate not to mention the 3 kinds of chocolates used for garnishing. I eventually opted only to use two of the three, not for the lack of resources but rather, the lack of equipment. It also requires about a pound of butter. Word of advice, use unsalted and get the best brand of butter you can find. It really makes a difference. One last word of caution, cut the cake into thin slices. Overall, it tastes like chocolate with a little bit of cake and not the other way around. Serve with ice-cold fresh milk.</span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Death by Chocolate - Adapted*</span></b></i><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">For the cake:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 oz bittersweet chocolates</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cup light brown sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, separated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup sour cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups self rising flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp baking powder</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">F<i>or the Filling and Topping:</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp seedless raspberry jam</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp brandy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">14 oz bittersweet chocolates</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">7/8 cup unsalted butter</span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate Ganache:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 oz semisweet chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp instant coffee</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp vanilla extract</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat the oven to 350</span><span style="font-family: "Trebuchet MS",sans-serif;"><!--[if gte mso 9]><xml>
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</xml><![endif]--></span><span style="font-family: "Trebuchet MS",sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-char-type: symbol; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span></b>F. Grease a 9-inch springform pan and line the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> base with parchment paper. Set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a small pan, melt the chocolate and butter with the milk over low heat </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until smooth. Remove from heat. Stir in the sugar and vanilla. Mix well </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and cool slightly. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. In a bowl, whisk the eggs yolks with the sour cream and beat in the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> chocolate mixture. Sift the flour and baking powder and fold in. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Beat the egg whites in a grease-free bowl and fold into the mixture. Pour </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> into the prepared pan and bake for 45-55 minutes or until firm to the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> touch. Cool for 15 minutes in the pan and turn out onto a wire rack to </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> cool completely. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. To prepare the filling, heat the jam with 1 tbsp of brandy over low heat in </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> a small pan. Allow to cool and set aside. In another pot, melt the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> chocolate with the butter and the remaining brandy. Stir until smooth. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Allow to cool. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. To assemble the cake, slice the cake into 3 layers. Arrange the lower layer </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and spread with half the jam filling and top with half the chocolate filling. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Top with the second layer. Spread with the remaining jam and chocolate </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> filling and top with the third layer. Cool in the fridge for about an hour or </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until set. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">7. Prepare the ganache by melting the chocolate in the cream over low heat. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Once smooth, add the coffee and vanilla extract. Allow to cool while </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> constantly stirring with a wire whisk. The ganache is ready when it is </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> spreadable. If in a hurry, you can cool in the fridge but keep an eye on it. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">8. Cover the cooled cake with the ganache and top with chocolate shavings </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> of bittersweet and white chocolate bars. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><b>*France, C. Chocolate Ecstasy, Anness Publishing Limited, London: 1996.</b></i> </span><br />
<br />Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-2650778492675169622014-08-25T19:26:00.001-07:002014-08-25T19:28:51.173-07:00Black Rice Paella<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIx2GfHIneFJtElI_YD8__54krEiYaOKSyMZJzyz9gQOzQ7bLv_f8h-jcI4YZjO3HWiiQl-DIIR17Z7vb1irepMQIR8sMgysGn7H4Pd6RqeHC7Xe3P0nDfqypbK1QSbM_UGlGicPMb2A/s1600/IMG_20140323_125747.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIx2GfHIneFJtElI_YD8__54krEiYaOKSyMZJzyz9gQOzQ7bLv_f8h-jcI4YZjO3HWiiQl-DIIR17Z7vb1irepMQIR8sMgysGn7H4Pd6RqeHC7Xe3P0nDfqypbK1QSbM_UGlGicPMb2A/s1600/IMG_20140323_125747.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Black Rice or Arros Negre is a Spanish dish similar to seafood paella but only in terms of preparation. The black color is obtained by using squid ink or cuttlefish ink. Mistakenly referred to as Black Paella, it is technically not a paella dish. Oftentimes, shrimps and crabs are added to the dish which is cooked in a seafood broth. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">For my version of Black Rice, I actually leaned more towards the paella dish and literally used organic black rice that I bought in the local market of Miagao. In Bacolod where I grew up, organic black rice is very expensive because the residents of Bacolod city are willing to pay for a much higher price especially since it is organic. In Miagao where rice is basically white rice, nobody gave a damn that there was this underpriced organic product and I for one am only too happy to take advantage of this treat. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">To prepare this dish, you need a lot of patience and suppress the urge to open the large wok during the last part of the preparation. This is to ensure that the rice is cooked perfectly while the meat stays moist and flavorful. I hope you give this dish a try. </span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Black Rice Paella</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 cups organic black rice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs chicken, cut into eights</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb assorted sausages</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">48 pcs quail eggs, hard boiled and peeled</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 large red bell peppers, julienned</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup white onions, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">32 oz canned diced tomatoes </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 cups chicken broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup white wine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp Dijon mustard</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 bay leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp smoked paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp dried oregano leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp thyme</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp ground coriander</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 10-oz frozen peas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup black olives </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">lemon wedges</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">parsley leaves </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Wash the rice in water and drain. Set aside.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a large wok, heat the olive oil over medium high heat. Cook the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sausages until browned. set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. In the same wok, saute the garlic, onions and bay leaf. Season with salt </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and pepper and cook until softened. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the chicken pieces and season with salt and pepper. Brown the chicken</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> on both sides. Add the paprika, oregano, thyme, and coriander. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Deglaze the pan with the white wine and bring to a boil. Once boiling, add </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the broth and season with the mustard. Return to a boil and cook for 10 </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> minutes covered. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Add the rice and pour in the diced tomatoes. Check for seasoning and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> adjust accordingly. Lower the heat to medium low and cook uncovered </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until almost all the liquid has evaporated. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">7. Stir in the frozen peas, black olives and red bell peppers. Slice the sausages </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> into wedges and arrange on top of the rice with the quail eggs. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">8. Lower the heat to its lowest setting and cook covered until the rice has </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> cooked perfectly. Garnish with the chopped parsley leaves and the lemon </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> wedges. Drizzle with more olive oil if desired. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-60192204054417436892014-08-25T10:31:00.000-07:002014-08-25T10:31:24.246-07:00Fried Fillet of Cream Dory<div style="text-align: left;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">I purchased a pack of frozen cream dory a few weeks ago and I was trying to figure out what was the best way to cook them. I tried baking them before but it came out a bit soggy so that was out of the question. I didn't want it to be cooked in a stew but I did know that I wanted something fried. Thus, I decided to make fried fish with a crunchy crust that will be perfect for eating as a main dish or as a snack in the form of a fried patty in a sandwich. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">One of my favorite restaurant items is Fish and Chips and although I'm not craving the chips part, I am craving the fish part. Thus, I decided to use my recipe for fried chicken but changed the herbs for the breading mix to perfectly match this delicate and flaky fish. I also made a parsley bagna cauda to complement the dish and it was just what was needed to elevate this dish from being simply fried to mouth watering. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Fried Fillet of Cream Dory</span></b></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb frozen cream dory, thawed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup panko</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Herbes de Provence</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp tarragon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp Cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">oil for frying</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. in a small bowl, beat the eggs with 2 tbsp water. Set aside. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a small shallow bowl, combine the panko, Herbes de Provence, paprika, </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> tarragon, and Cayenne. Season with salt and pepper. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. In another shallow bowl, sift the flour to remove the lumps. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">4. Cut the fillet into 3-inch portions. Season with salt and pepper and dredge </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with the flour. Tap off excess flour.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Dip into the egg wash and carefully dredge into the panko mixture. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Fry in a pre-warmed oil until golden brown. Do the same for the rest of </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the cream dory fillet. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">7. Serve warm with the bagna cauda. </span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Bagna Cauda</span></i></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp fish sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp lemon juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">lemon zests</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Melt the butter over low heat. Once melted, allow to cool for about 3 </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Combine the melted butter with the rest of the ingredients except for </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> salt and pepper into a blender. Blitz until a creamy texture is obtained. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Check for seasoning and adjust accordingly with salt and pepper. Keep </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> warm. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-74848647197915862882014-08-25T09:56:00.001-07:002014-08-25T09:57:26.635-07:00Julia Child's Chocolate Mousse<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPvqJmij-w3HyHKkHvaPo7_hY6R04-4nmd0ZOyG7mptq7OGY-U1PiEXv-7nlLESF46KwV8cr-RorkND6Spkj8kWxZd_ijsxqM4D5Is3cn9QL2KBwHgcXug_EOET3X8id5uwhnWIZCeBY/s1600/IMG_20140214_110121.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPvqJmij-w3HyHKkHvaPo7_hY6R04-4nmd0ZOyG7mptq7OGY-U1PiEXv-7nlLESF46KwV8cr-RorkND6Spkj8kWxZd_ijsxqM4D5Is3cn9QL2KBwHgcXug_EOET3X8id5uwhnWIZCeBY/s1600/IMG_20140214_110121.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">This was my third attempt and I should also say successful in terms of having a mousse that holds its shape when eaten. Normally, this recipe would have been a no-brainer given that I have tackled more complicated recipes than this. However, there are a lot of things to be said when your main problem is not the technique but rather, the ingredient. This version of chocolate mousse is decadent because you basically have nothing more save for eggs, chocolate, and butter. The trick is, you have to use the best ingredients to achieve this French chocolate mousse.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The <a href="http://www.davidlebovitz.com/2008/05/perfect-chocola/" target="_blank">recipe</a> I used came courtesy of Dave Lebovitz from his own blog. The recipe is of course from Julia Child's iconic book, Mastering The Art of French </span><span style="font-family: "Trebuchet MS",sans-serif;">Cooking</span><span style="font-family: "Trebuchet MS",sans-serif;">. Even my French friend, Cedric, made this dessert during our chocolate mousse battle about three years ago. When his parents came to visit, they also made this wonderful dessert for us and it was heavenly. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I made a modified version of this dessert and is posted on this blog but I have always wanted to try the read deal. That is when I came to have problems. First off, get the best chocolates you can get. I have been using a block of baking chocolate at our local baking store here </span><span style="font-family: "Trebuchet MS",sans-serif;">which makes it a bit cheaper but</span><span style="font-family: "Trebuchet MS",sans-serif;"> it turned out that it is thusly priced and for good reason. The chocolate has a lot of additives and is really not suited for this type of preparation. This successful attempt was due to my use of a combination of both unsweetened dark chocolate and Hershey's semi-sweet chocolate morsels. Next up is the butter. Use the unsalted butter kind and make sure it is real butter. Don't go for the substitutes as they will not work as well. Lastly, get the freshest eggs as much as possible. They really do make a big difference.</span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Julia Child's Chocolate Mousse - Adapted*</span></i></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 oz Hershey's semisweet chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 oz unsweetened chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 oz unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup strong black coffee </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup white sugar + 1 tbsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 large eggs, separated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp brandy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp vanilla extract</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a small metal bowl, melt the chocolates, coffee and butter over a pot </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with barely simmering water. Set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In another metal bowl, whisk the egg yolks, sugar and brandy over a pot</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with barely simmering water until the mixture is thick like mayonnaise. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. Immediately dunk the egg yolk mixture in a larger bowl filled with ice. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Beat until cool and thick. Fold in the chocolate mixture carefully. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. In a third separate bowl, beat the egg whites with the salt until soft peaks </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> are formed. Add the 1 tbsp sugar and continue to beat until it becomes </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> glossy but not stiff. Fold in the vanilla. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Fold a third of the beaten egg whites into the chocolate mixture and once</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> incorporated, fold in the rest of the beaten egg whites. Do not overdo it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> or the mousse will lose volume. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Scoop a good amount of mousse into ramekins and seal the top with </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> clingfilm. Chill for 4 hours or until the mousse has set. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.davidlebovitz.com/2008/05/perfect-chocola/" target="_blank"><b><i>*Julia Child's Chocolate Mousse: Dave Lebovitz: Living the Sweet Life in Paris.</i></b></a> </span><br />
<br />Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-70897540290178890332014-08-25T09:35:00.001-07:002014-08-25T09:35:53.729-07:00Fish Eyes Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWx6_1pW4iBEAFDAQb__6lZ8t9nOOFZNnXeOp8PIJVyBnkJW_nFiSeV2U2fJfgq5-uZuIMhAgzsQSBOUHNvkRBToCbgE-7iTydrGFgCI2VistaFZcGGnCkRFqtBLly6leJpJq9ONZVyk/s1600/IMG_20140825_125514.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWx6_1pW4iBEAFDAQb__6lZ8t9nOOFZNnXeOp8PIJVyBnkJW_nFiSeV2U2fJfgq5-uZuIMhAgzsQSBOUHNvkRBToCbgE-7iTydrGFgCI2VistaFZcGGnCkRFqtBLly6leJpJq9ONZVyk/s1600/IMG_20140825_125514.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">The inspiration for this rather macabre dish is a very famous restaurant dish in Davao. Marina Tuna offers a variety of dishes using tuna and one of them is the Tuna Eyes Soup. If fish eyes are not to your palate, just look away and savor the broth that comes from this soup. It is simply divine. You will not want anything to slurp on during the cold winter months or when you are feeling a bit run down from too much work. This soup is just amazing. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Anyway, looking at the picture of the actual dish, I had to try and imagine what it tasted like when I feasted on it a few months ago during my trip to Davao. Marina Tuna was the first restaurant we went to after we checked in at the hotel and it was a good sign of what lay ahead of our 4 day trip. Granted you may not want to prepare this dish but if you are brave enough, I will write down the basics for you. </span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Fish Eyes Soup</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs head of large marine fish, cleaned and cut into small pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large white onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tomatoes, quartered</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 stalks of green onions, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Japanese eggplant, cut in 2-inch lengths and halved</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 small radishes, peeled and sliced into thin medallions</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 stalk lemon grass</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tamarind bullion</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 pieces <a href="http://en.wikipedia.org/wiki/Garcinia_morella" target="_blank">batwan</a> (optional)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup green beans, sliced into 1-inch lengths</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 cups water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp fish sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup water spinach tops (<a href="http://en.wikipedia.org/wiki/Ipomoea_aquatica" target="_blank">kangkong</a>)</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a large pot, add the garlic, white onion, lemon grass, tamarind bullion,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> batwan if using and water. Season with a tablespoon of salt and some </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pepper. Bring to a boil over medium high heat.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Once boiling, add the tomatoes, eggplant and radishes. Lower the heat to </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> medium low and cover. Simmer for about 5 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the fish. Season with the fish sauce and simmer covered for 20 </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> minutes or until the eggplant is tender but not mushy. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add the green beans and cook until it turns bright green. Check for flavor </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and adjust accordingly. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Prior to serving, add the water spinach and cook until just wilted. Garnish </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> with the green onions ans serve while hot. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-72821743406294506232014-08-25T07:04:00.000-07:002014-08-25T07:04:10.290-07:00Feijoada<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxagnZjuk36ZCqIVLsPUI2xMVyI4ymxm_PjnT8EDl7XnSUrfmfbj-r2lCma_cuc7qecjYP8upAbNU-ccCBP37qcFWwgx4t64KZFJtBaF1uvJozWMmVS6xjKpIG8MCLffo6WvrSePyqu3k/s1600/IMG_20140802_085808.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxagnZjuk36ZCqIVLsPUI2xMVyI4ymxm_PjnT8EDl7XnSUrfmfbj-r2lCma_cuc7qecjYP8upAbNU-ccCBP37qcFWwgx4t64KZFJtBaF1uvJozWMmVS6xjKpIG8MCLffo6WvrSePyqu3k/s1600/IMG_20140802_085808.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Brazil's "National Dish" is a gastronimic delight in its simplicity. The inspiration came from being part of the planning committee to look for caterers of our school's alumni event. Our theme is Brazil's Carnaval so we wanted every bit of the the event to evoke the spirit of Brazil. In terms of food, we really cannot expect our local caterers here to prepare authentic Brazilian dishes but we can surely come close by doing a bit of research. That research came up with this very simple dish which actually evokes a very similar dish back home. Not very surprising since a lot of Filipino dishes have a strong Spanish influence to them. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">To prove a point, my hometown boasts the KBL which stands for Kadios, Baboy and Langka or in English, Pigeon Pea, Pork and Young Jackfruit. It is a stew that is best cooked over charcoal and is served on Sunday lunches right after the family has gone to mass. This was how we usually enjoyed this dish growing up in my hometown. The stew makes use of cheaper cuts of pork so a good slow cooking over burning coals is ideal. Similar to KBL, I used ham hocks for my Feijoada which require a bit of cooking time and to balance the flavor, I added smoked Polish sausages. Originally, black beans would have been ideal but I ended up getting a variety of black beans that cooked a bit lighter in terms of color although the flavor was quite delectable nonetheless. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The preparations are very similar with the exception of the addition of the young jackfruit slices but this very simple dish really packs quite a bit of WOW in the flavor department. I would eat this dish everyday if it were not my doctor will have a fit because of my gout.</span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Feijoada</span></i></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 lbs ham hocks - sliced into 2-inch thick rounds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 lb smoked Polish sausages, sliced in thirds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 large onions, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6-8 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs black beans</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup tomato paste </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 bay leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp coconut oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8-12 cups beef broth</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a large bowl, soak the beans in water for 8 hours to overnight. Drain </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a large pot, heat the coconut oil over medium high heat. Saute the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> garlic and onions and season with salt and pepper. Cook until softened. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Add the bay leaves and saute for a minute. Pour the broth and add the</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> ham hocks one at a time. Add more water to fully cover the pork pieces. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Bring to a boil and cover. Reduce the heat to medium low and simmer </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> covered for another 30 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add the beans and continue to simmer until the ham hocks are almost </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> falling apart and the beans are soft and tender. This will take about 2 </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> hours. Add more water if necessary. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Once the meat and the beans are tender, add the smoked sausages and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the tomato paste. Continue to simmer uncovered for another 15 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">7. Check for seasoning and adjust accordingly. Serve while hot. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-48003010110830839612014-08-25T06:34:00.000-07:002014-08-25T06:34:12.447-07:00Moqueca<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjXRf6YFIjsIUUDsfk9E_Au2D0u40LQbwKfuWSZTjhIPYm0plvz9HdUtKoyT6c7IkAid6dXqLmpweD_6d-j-FNU54dTjYS2ITjh66TJ_Ob1Y-TIOpDcTglILQP65MLp6krdoax_ISdlU/s1600/IMG_20140803_133407.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjXRf6YFIjsIUUDsfk9E_Au2D0u40LQbwKfuWSZTjhIPYm0plvz9HdUtKoyT6c7IkAid6dXqLmpweD_6d-j-FNU54dTjYS2ITjh66TJ_Ob1Y-TIOpDcTglILQP65MLp6krdoax_ISdlU/s1600/IMG_20140803_133407.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Moqueca is a saltwater fish stew native to Brazil. Depending on the location, it can be cooked in coconut cream with tomatoes and some key ingredients like cilantro and palm oil. Traditionally cooked in a terra cotta pot, shrimps can be added in combination with boneless fillet of fish when preparing this hearty stew. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I do have access to a terra cotta pot in my hometown but I made use of modern metallic pans to cook this dish. We used to cook on them but it has been such a long time since I've used one and I'm not sure how great a brand new pot will hold when you use it to cook a stew dish. In terms of the kind of fish you can use, it rather depends on what is available in your market that day. For me, the main star which is the fish can be any fillet of white fish that has some sturdiness to it. Cream dory or maybe even tilapia will be perfect for this type of preparation. Both are freshwater fish but the texture is perfect for this type of preparation and they are readily available in the grocery stores. Tuna or salmon would have been perfect for this stew. There are numerous authentic recipes of the dish but I used and modified the recipe from this <a href="http://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/" target="_blank">blog</a>. </span><br />
<i><b><br /></b></i>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Moqueca - Adapted*</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs cream dory fillets, cit into 2 inch lengths</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small white onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup calmondin juice, or lime </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 stalks green onions, chopped finely</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 yellow bell pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 red bell pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup cilantro, chopped coarsely</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 large tomatoes, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp smoked paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp red chili flakes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cup fresh coconut cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp coconut oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Mariante the fish fillet in the calmondin juice and season with salt and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pepper. Set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a large pot, heat the coconut oil over medium high heat. Saute the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> garlic, white onions, red bell pepper, yellow bell pepper, and tomatoes </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until softened. Season with salt and pepper. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. Add the chili flakes and cook for another minute. Mix in the paprika and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> continue to saute for another minute. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">4. Arrange the fish in one layer over the softened saute mix and pour in the</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> marinade. Ladle the coconut cream and continue to cook until it start to </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> boil. Lower the heat to low and simmer covered for about 10 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add the green onions and about half of the cilantro and continue to </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> simmer for another 5 minutes. Check for seasoning and adjust to taste. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. To serve, garnish with the rest of the cilantro or more green onions and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pair with steamed white rice. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><b><a href="http://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/" target="_blank">*Moqueca: Simply Recipes </a></b></i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-73877701085873001942014-07-11T02:31:00.001-07:002014-07-11T02:31:48.199-07:00Chicken Curry with Basil Leaves<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SW5cCN2aX9X5ZVCw7Kfd_3_OiCGEE2HAARaPD2hyH-xydMKKR3vy4kWXGKgU20vqSB7AFuYMxdkU8QXFlUoKTE0LC1I9iBN011MVTSZSqSSPv8i-9uDCPo0ntmzYjysMGBfv6bIiI2I/s1600/IMG_20140706_190846.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SW5cCN2aX9X5ZVCw7Kfd_3_OiCGEE2HAARaPD2hyH-xydMKKR3vy4kWXGKgU20vqSB7AFuYMxdkU8QXFlUoKTE0LC1I9iBN011MVTSZSqSSPv8i-9uDCPo0ntmzYjysMGBfv6bIiI2I/s1600/IMG_20140706_190846.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Chicken curry is a very common dish in the Philippines during fiestas or special occasions. Well, in my family anyway.This curry dish although very simple is quite unique in the sense that this is the first time that I am cooking a curry dish from scratch. I used to buy a packet of Madras curry powder mix back in the US while here in the Philippines, I use the curry mix sold in the market that is a bit sweeter in terms of taste once cooked in coconut cream. I am aware that for Indians, they actually prepare their own curry mix based on the region that they come from. I made the mistake of asking which brand of curry powder mix they bought for a dish that they had cooked that I loved. Never will I ask again. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Anyway, this is a very simple curry dish but make sure that you have the best powdered spice for this dish to actually work. The result was a creamy dish although the sauce is still a bit loose and not too thick. The basil leaves are the perfect aromatic foil to this otherwise rich dish and gives it some sense of balance in terms of flavor and aroma. The recipe is an adaptation from the blog, Simply Recipes. </span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Chicken Curry with Basil Leaves - Adapted*</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs chicken, cut into smaller pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp ginger, peeled and sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 finger chili</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp margarine + 2 tbsp coconut oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups fresh coconut cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">20 basil leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Curry Mix:</span></b></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp celery powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp ground cumin seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp cinnamon </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp cardamom</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp Cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a deep pan, heat the margarine with the oil over medium high heat.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Saute the garlic, ginger, and onions until softened. Season with salt and</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pepper. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the chicken pieces and cook until browned. Season with salt and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pepper. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. Add the coconut cream and bring to a boil. Once boiling, lower the heat</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> to medium low and simmer covered for 10 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the curry mix and the finger chili. Simmer covered for another 15 to</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 20 minutes or until the chicken pieces are thoroughly cooked. Add a </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> small amount of hot water if it starts to thicken a bit too quickly. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Check for seasoning and adjust accordingly. Mix in the basil leaves and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> stir until just wilted. Serve immediately with steamed white rice. </span><br />
<br />
<a href="http://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/" target="_blank"><span style="font-family: "Trebuchet MS",sans-serif;">*Basil Chicken in Coconut Curry Sauce, Simply Recipes blog. </span></a><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-2987961809681079092014-07-11T01:30:00.000-07:002014-07-11T01:30:52.213-07:00Corkscrew Pasta with Shrimps in Creamy Pesto Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMpCAJjzQlp_BJR0Cd6rY-ydQw7iESAEv7mP4I6NYuMYLkMflOH5UVNLOyQZDhi8UqS8DsEdNaTyZ8wDaGTKUEoPc3fx1R-SEF40bCNTO_PNVcV2fxzE3QW38bAMhytjjZh1PSNmn9hA/s1600/IMG_20140710_121827.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMpCAJjzQlp_BJR0Cd6rY-ydQw7iESAEv7mP4I6NYuMYLkMflOH5UVNLOyQZDhi8UqS8DsEdNaTyZ8wDaGTKUEoPc3fx1R-SEF40bCNTO_PNVcV2fxzE3QW38bAMhytjjZh1PSNmn9hA/s1600/IMG_20140710_121827.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Shrimps plus pesto equals magic! Really! This is what I have been dreaming of for the last few weeks. I was saving a good batch of shrimps for a friend who loves them but I needed to practice on a recipe that he specifically asked for so that I can do it perfectly this time. However, with the bad weather, good shrimps are hard to find. It was probably my luck when my brother who came for a visit brought with him a bag of fresh shrimps. At that time, I knew it was time to make pesto. It wasn't the recipe I was planning to make but I had a big bunch of organic basil leaves in my fridge so it had to be a pesto dish. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The recipe is a combination of Emeril's take on a pasta dish with shrimps and a creamy pesto sauce. I had to change the recipe a bit as I wanted a much lighter dressing on my pasta. Overall, the longest preparation time is when you cook the pasta. The rest of the dish was quite easy to put together with tremendous results.</span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Corkscrew Pasta with Shrimps in Creamy Pesto Sauce - Adapted*</span></b><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Seasoning Mix:</span></b></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp black pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp Cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp Spanish paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp dried oregano</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp dried thyme</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lbs fresh shrimps, peeled and deveined</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb corkscrew pasta</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup pesto</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy cream </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup Parmesan cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small onion, diced </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp chopped parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. Cook the pasta as per packet instructions. Cook until al dente. Set aside. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Save some of the pasta water. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2. Season the shrimps with the seasoning mix and allow to sit for 5 minutes. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3. In a large pan, melt the butter in the olive oil over medium high heat. Add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the shrimps and cook until it turns salmon pink. Remove from the pan and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> set aside. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">4. Saute the onion and season with salt and pepper. Cook until softened. Add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the garlic and continue to saute until the garlic turns golden brown. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add the cream and the pesto. Stir quickly and cook until it simmers. Add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the cooked pasta and stir until the sauce has coated the pasta. Mix in the</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> cooked shrimps. If the pasta is a bit dry, loosen with the pasta water. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">6. Turn off the heat and sprinkle in the cheese and the parsley. Serve </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> immediately.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-with-linguine-in-a-pesto-cream-sauce-recipe.html" target="_blank"><b><i> *Lagasse, E.; Shrimp with Linguini in a Creamy Pesto Sauce.</i></b></a></span>
<br />
<br />
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-41165038121309646322014-06-27T08:12:00.000-07:002014-06-27T08:12:09.606-07:00Tuna Salad <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAkAaAJdL7VDKToRa7SA-b-OyyqLe3On-CjuZPD7InIM27wHiP5nM4drmpZIdwb6EoeONWhZ1Y8XTDrSLki1fdRhZ0wLnRPRhsggeszqAsipXdnUXe_Ec2aCwkIZZWra6kRo0pK1Hf2M/s1600/IMG_20140227_110927.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAkAaAJdL7VDKToRa7SA-b-OyyqLe3On-CjuZPD7InIM27wHiP5nM4drmpZIdwb6EoeONWhZ1Y8XTDrSLki1fdRhZ0wLnRPRhsggeszqAsipXdnUXe_Ec2aCwkIZZWra6kRo0pK1Hf2M/s1600/IMG_20140227_110927.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">A favorite of mine since college, this is one of my favorite sandwich filling since Dunkin Donuts introduced the Tuna Sandwich melt back in the 90s. They still do serve this sandwich but I must say, I now prefer my version over the DD version. Now, one thing I love about my country is that we have this brand of canned tuna which is Century Tuna. They have both the solid and chunk tuna in oil so what you end up getting is a really creamy tuna that has been soaked in olive oil. Once you drain the liquid off the can, you are left with a wonderful tasting tuna that is perfect for this type of preparation. </span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Tuna Salad</span></i></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 -184 g cans Century Tuna solid in vegetable oil </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 medium carrots, grated on medium grate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, diced finely</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup mayonnaise</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup pickle relish</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup celery, diced finely</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. To prepare the salad, drain the canned tuna and combine with the onions,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> pickle relish, carrots and celery. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Add enough mayonnaise until the salad comes together. Season with salt </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> and pepper. You may not need the whole cup. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Store in the fridge covered for at least 2 hours before serving. I like it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> best as a sandwich filling but it also goes well with celery sticks and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Romaine lettuce leaves.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-68221178248641615052014-06-27T07:42:00.000-07:002014-06-27T07:44:39.127-07:00Adobo - Iloilo Version<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_rbGrkEY6uvNbeYYIIzVCfy4-tnXTFsHLFjNQV9e4O36kHaTU2JxuGeiMZlC0w78VbYqTYN7otKN1wudauKqVbnNLIJZh14u5ZDKQeLHusLmEou3kxYc74Nt_JeUr1gHiz_GszfXPzI/s1600/IMG_20140615_124145.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_rbGrkEY6uvNbeYYIIzVCfy4-tnXTFsHLFjNQV9e4O36kHaTU2JxuGeiMZlC0w78VbYqTYN7otKN1wudauKqVbnNLIJZh14u5ZDKQeLHusLmEou3kxYc74Nt_JeUr1gHiz_GszfXPzI/s1600/IMG_20140615_124145.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">This is yet another version of the national dish of the country. I did not know there was actually a second version to the dish in the western visayan region. I always thought that the one version I cook is representative of the region but I was proven wrong. Anyway, the main difference between the two dishes is really not that significant although this minor change will render the dish a bit different in terms of how it looks and very slightly on how it tastes. Overall, the dish is still very delicious. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">To make the switch, all you need really is annatto powder. Traditionally, you extract the annatto color from the actual seeds which you can still do. However, with the wonders of large supermarkets, you can now buy annatto powder and they work the same way without all the mess. </span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Adobo - Iloilo Version</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb chicken pieces (about 8 pieces)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4-6 garlic cloves, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 dried bay leaves </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp annatto powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cup white vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Heat the oil in a deep pot over medium high heat. Once hot, saute the</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> onions with the garlic until softened. Season with salt and pepper. Add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the bay leaves. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the chicken to the pan in one layer and season with salt and pepper.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Brown on both sides. Once browned, add the vinegar. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Bring to a boil and lower the heat to medium low. Simmer covered for </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> about 20 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the annatto powder and brown sugar and mix well into the vinegar </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sauce. Bring to a simmer and cook covered for another 15 minutes. If it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> starts to dry up, add a bit of water. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Check for seasoning and adjust accordingly. There should be a good </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> balance between sweet, sour and salty. If you prefer it a bit sweeter, add</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> more sugar. If you want it a bit drier, just continue to simmer uncovered </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> until you reach the desired consistency. Serve with steamed rice. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-65279443557293711372014-06-27T07:20:00.000-07:002014-06-27T07:20:36.693-07:00Pan-seared Tuna<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qi1Cxm3PTTFlzqu3_aGr6lypac-sPVOCvImAjoyoZNmE9QZJSsjCUVOsFIGk1V7GnVzUf9jugDzOXizIzOJuoHey8kPAYyV9pt1inyuSbBtL04_rMxVhu-5dKzY4EOUTAgQXBPxKyG8/s1600/IMG_20140627_150343.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qi1Cxm3PTTFlzqu3_aGr6lypac-sPVOCvImAjoyoZNmE9QZJSsjCUVOsFIGk1V7GnVzUf9jugDzOXizIzOJuoHey8kPAYyV9pt1inyuSbBtL04_rMxVhu-5dKzY4EOUTAgQXBPxKyG8/s1600/IMG_20140627_150343.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">What I'm presenting is a real treat. I'm one of those people who love sashimi which is basically raw fish dipped in soy sauce with a bit of wasabi. Nothing is more simple and yet nourishing than this exquisite Japanese dish.The inspiration to prepare this dish came to me when I went to the market one morning and they laid out freshly cut tuna. My mind suddenly thought of sashimi and tuna rolls but try as I might, there is a shortage of Japanese rice at the moment in my hometown. So with a heavy heart, I had no choice but to freeze the most wonderful and freshly cut slabs of tuna meat until I can get hold of the things I will need to prepare an authentic Japanese meal.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Two weeks have passed and there is still no Japanese rice to be bought in the market and grocery stores so I have decided to cook the tuna a bit differently. I'm glad I sliced the tuna slab into large portions that I can actually prepare it pan-seared with the middle part still gloriously reddish pink. The question is, how do I season it? Well, after some research, I came up with the prefect marinade and coating to prepare my lovely tuna. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Pan-seared Tuna</span></i></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">6-8 oz sushi grade tuna steaks (at least 1-inch thick)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp dark sesame oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tbsp soy sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp fresh ginger, grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">dash or two of black pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1/2 lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 stalks spring onions, chopped finely</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup sesame seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. To marinade the steaks, combine in a shallow bowl the sesame oil, soy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> sauce, ginger, garlic, spring onions, lemon juice and season with the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> black pepper. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Arrange the tune steaks so that they are laid flat in the bowl and marinate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> for about 30 minutes turning them halfway. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. When ready to sear, heat the olive oil in a non-stick pan over medium </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> heat. Dredge the tuna steaks with the sesame seeds on the top and the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> bottom. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Sear the tuna steaks for about 1 1/2 minute on each side. Remove from </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the pan and let cool for a minute. Slice into the desired thickness and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> serve with a side of soy sauce and wasabi. </span><br />
<br />
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-19340749337224942702014-06-27T06:41:00.001-07:002014-06-27T06:41:16.404-07:00Gelato Ice Candy - 3 Flavors<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2VLb1g7j9Du6LV6x5xzD9fI6Ybxj0zlK0QR0qwJqpRMadyxYKfN0l4gWSZIT8TVvOm4PaHzBjE84bB8rKgs6bdJeMW3PC0UJaV9a3xeeRN01vh6EFhit8HZ4hg3JBcef57K4ADsTvYo/s1600/IMG_20140525_124949.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2VLb1g7j9Du6LV6x5xzD9fI6Ybxj0zlK0QR0qwJqpRMadyxYKfN0l4gWSZIT8TVvOm4PaHzBjE84bB8rKgs6bdJeMW3PC0UJaV9a3xeeRN01vh6EFhit8HZ4hg3JBcef57K4ADsTvYo/s1600/IMG_20140525_124949.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">Summer time in the Philippines is quite hot and humid. I remember growing up that we used to snack on ice candy that we would either buy from the neighbors or ones that we made ourselves. Now, Ice candy in the simplest terms is a poor man's ice cream frozen in little plastic bags so you end up with a tube-like ice treat in various flavors ranging from mango, avocado, cantaloupe, coconut or even just simply, milk. It was always fun preparing them to eat or to sell. However, what is even more fun is eating them on a hot summer day. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">This summer, I decided to revisit this childhood memory by recreating this wonderful treat but in a more adult version. I used to make gelato while living in the US and I figured, how about I make a gelato base and add three different kinds of fruits. The gelato base will create a much more creamy consistency that will result to an ice candy that melts in your mouth just like any regular ice cream would. Since it was the height of summer, I decided to make use of the abundant supply of mangoes, avocados, and cantaloupe. Because the avocados have a tendency to turn brown when exposed to air, the mashed avocados were mixed with the juice of 1 lemon. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Gelato Ice Candy, Three Flavors</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cup fresh milk (full fat)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 egg yolks</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp corn starch</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups of mashed fruit (avocado, mango or cantaloupe)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">20 ice candy wrappers </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a small pot, warm the milk over medium low heat. When almost boiling,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> simmer for 5 minutes. Turn off the heat and let cool for about 5 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a small bowl, combine the corn starch with the sugar and egg yolks. Mix </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> well with a fork. Add to the cooled milk and stir well. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Turn on the heat at medium low and cook the egg milk mixture until it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> thickens. Remove from the heat and stir in the vanilla. Set aside until it </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> cools to room temperature. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Once the gelato base is cool, add your choice of fruit and the cream. Stir </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> well and pour into the little bags and tie the ends tightly. Freeze overnight </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> or until the ice candy is set. </span><br />
<br />
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-59400096623887455922014-06-15T22:07:00.000-07:002014-06-15T22:11:45.020-07:00Herbed Cheese Sticks<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVXvq4tovd2LpR3_QmZuv3yKCcI2wiTTO5CnbDOzWSIvdYnaAeU6NISbdmFrxH-BdGOfcLlIgrACOIWWU2seaW7uQLPXO4eFkrkEx_JDGJpPGdXcrlyzVhbJW9ualk3PFyjQb0Zw-d_c/s1600/IMG_20140615_124215.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVXvq4tovd2LpR3_QmZuv3yKCcI2wiTTO5CnbDOzWSIvdYnaAeU6NISbdmFrxH-BdGOfcLlIgrACOIWWU2seaW7uQLPXO4eFkrkEx_JDGJpPGdXcrlyzVhbJW9ualk3PFyjQb0Zw-d_c/s1600/IMG_20140615_124215.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">This very simple dish is a favorite of mine since I first tasted it a long time ago. I can't think of the reason why but I seldom make it until I moved to the US for graduate school. I used to make this for potluck parties especially for a picnic in the park or just as a snack really. The reason being is that there are only two ingredients to this wonderful treat which are cheese and a spring roll wrapper. The trick to making these bad boys is to make sure that your oil is very hot when you start frying them. The wrappers have to crisp up to a golden hue before the cheese filling melts and starts to ooze out. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">My cousin makes this a bit differently for two reasons. One, we buy our spring roll wrappers fresh off the wet market so they are round instead of square. The wrappers come in various sizes so we usually go for the medium or the smaller ones for this treat. Two, she slices the cheese thinly and rolls the wrapper without folding the sides so it becomes almost like a fried cheese roll. It is delicious. Now, since I like to push a simple recipe into something more complicated, I actually took it one step further and decided to soak these wrapped cheese delights in an eggwash onto an herbed bread crumb mix before frying them. The result is similar to a mozzarella stick that I tasted in one of the local restaurants here in town. This is definitely worth a try.</span><br />
<br />
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">Herbed Cheese Sticks</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb Cheddar or Mozzarella cheese - 2 to 3 inches long and 1/4 inch thick</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">40 round spring roll wrappers, about 6 inches in diameter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cups bread crumbs - Japanese style</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Herbes de Provence</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp dried basil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp dried thyme</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">oil for frying</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. To make the cheese sticks, place one slice of cheese about a third from </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> the edge of a wrapper and fold the edge over it. Tuck in the sides </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> towards the center and roll forward tightly to seal. Wet the edge with </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> water to ensure it stays put. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. In a shallow bowl, whisk the eggs with 2 tablespoons of water. Set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. To prepare the breading mix, combine the dried herbs with the bread</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> crumbs in a shallow bowl. Season with salt and pepper. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. To fry, heat enough oil at medium high heat. Dip the cheese sticks in the </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> egg wash and quickly dredge with the breading mix. Fry in batches of 5 </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> so that they fry quickly. Turn them once and continue to fry until it is </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> evenly golden brown in color. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Serve immediately with your choice of condiment. Marinara sauce, tomato </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> ketchup or sweet chili sauce are perfect choices for this treat. </span><br />
<br />Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0tag:blogger.com,1999:blog-3001045991344173489.post-75997978731038696332014-05-13T09:21:00.002-07:002014-05-13T09:21:54.109-07:00Bacon Butty or Bacon Sarnie?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupXn5zk4BbtTKKmscKWv0cyfCjkqFG_wpgCjlZU0IvlaRb-sD0UfKWpzRgDfAyAtMKF__kIFAOLMfaGGZAoj87PPhpIQPh4BODjQchwFEFBK4oe7Xubhu_KrYBkBGhwP3jDlrrd8Ajrc/s1600/IMG_20140227_201859.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupXn5zk4BbtTKKmscKWv0cyfCjkqFG_wpgCjlZU0IvlaRb-sD0UfKWpzRgDfAyAtMKF__kIFAOLMfaGGZAoj87PPhpIQPh4BODjQchwFEFBK4oe7Xubhu_KrYBkBGhwP3jDlrrd8Ajrc/s1600/IMG_20140227_201859.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">Copyright 2014 LtDan'sKitchen blogs</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">I have a weakness for British Comedies. I could go on and on about which one is my favorite but it might take me a few weeks to do so. During one of my self-imposed BritCom marathon however, something came up over and over again as a sort of running joke that piqued my interest and I just had to give it a try. Bacon Butty or Bacon Sarnie was Onslow's favorite for breakfast in the beloved BritCom, Keeping Up Appearances. Heck, he actually asks for it practically all day long. I just never really thought about it until recently when I decided to look up this famous sandwich and figure out how to make it. It was then that I realized that it was no joke. Surprisingly enough, the Brits are actually quite particular when it comes to making the sandwich so I read a couple of versions and synthesized what I think is closest to the original. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The sandwich in itself turned out to be fairly simple to prepare. The only issue is that the main ingredient which is bacon is on my list of my not to eat food. As a compromise, I made myself a much frugal version of the sandwich and ate only half of it. I did make the fully stacked version for my friend who loves bacon. Now, as to the actual name of the sandwich, when made with white bread, it is a sarnie. When made on white rolls, it is a butty. </span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Bacon Sarnie/Butty</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb thick cut bacon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">unsalted butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">HP sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 slices white loaf</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a non-stick skillet over medium heat, fry the bacon until the edges are </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> slightly golden brown. Set aside. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Slather a liberal amount of softened butter on the bread slices. Divide and </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> layer the bacon slices onto three bread slices. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Season with the HP sauce to taste. Top with the remaining slices of bread.</span><br />
<br />
Danhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.com0