Pork Barbecue

Copyright 2015 LtDan'sKitchen blogs

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. 

Pork Barbecue

2 lbs pork belly
1/4 cup soy sauce
1/4 cup lemon juice
4 garlic cloves, crushed
3 tbsp tomato ketchup
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp sea salt 
1/2 tsp ground black pepper

1. Combine the soy sauce, lemon juice, garlic, ketchup, brown sugar,
    and olive oil in a large bowl.  

2. Add the pork and season with salt and pepper. Let stand for at least
    30 minutes in the fridge. You can do this overnight and the flavors 
    just seep into the meat. 

3. Prepare the coals and make sure it is not too hot. Grill the belly until
    it turns a beautiful brown color with a bit of charring. 

4. You can serve them whole or you can cut them into smaller pieces. 
    A good condiment is a combination of 3 tbsp lemon juice, 1 tbsp soy 
    sauce, finely minced garlic clove and seasoned with salt and pepper. 

Rustic Roasted Chicken Galantine

Copyright 2015 LtDan'sKitchen blogs

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.

Rustic Roasted Chicken Galantine

3-4 shallots, finely diced
2 tbsp unsalted butter
50g pistachios, shelled and roughly diced
1 whole chicken, about 2 lbs
1/2 lb ground beef
1/2 lb ground pork
1/2 lb bacon strips
5 tbsp heavy cream
1 egg, beaten
1/3 cup golden raisins
4 tbsp white wine
1/2 tbsp dried thyme
salt and pepper
olive oil

1. Debone the chicken leaving the leg and wing bones intact. Set aside. 
    Preheat the oven to 350°F.

2. In a small pan over medium heat, melt the butter and saute the shallots 
    until softened. Let cool.

3. In a large bowl, combine the rest of the ingredients except the bacon. Add
    the shallots and mix with your hands. Season with salt and pepper.

4. Lay flat the deboned chicken, skin side down and season with salt and 
    pepper. Layer the bacon strips until it covers the inside of the chicken. 

5. Fill with the meat filling and gather the edges securing with a toothpick or 
    by sewing. Truss the chicken with a butcher's twine and place in the 
    center of a baking pan lined with aluminum foil seam side down. Baste 
    with enough olive oil to help brown the skin.

6. Bake for 1 1/2 hour or until a meat thermometer reads 160°F. Let it rest
    for 15 minutes covered with foil before slicing.    
    

Penelope Casas' Callos

Copyright 2015 LtDan'sKitchen blogs

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. 

Copyright 2015 LtDan'sKitchen blogs

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.

Penelope Casas' Callos

6-8 lbs beef tripe
4 lbs pork legs, sliced into 1-inch medallions
6-8 bay leaves
6 large Spanish onions, diced
1 bulb garlic, crushed and diced
2 tsp dried oregano
14-oz canned diced tomatoes
1 tbsp peppercorns, freshly ground
1/4 tsp ground nutmeg
1 tsp thyme
2 cups white wine
12 cups beef broth
1 lb Spanish sausages (Chorizo)
1/2 lb cured ham, diced
6 tbsp Spanish paprika
6 tbsp flour
1 tsp red chili flakes
6 tbsp olive oil
salt, to taste

1. In a large pot, fill with enough cold water to cover the tripe and the pig's 
    feet. Bring to a boil and immediately drain the liquid.

2. Rinse the tripe with cold water and slice into 2-inch squares. Clean the 
    pig's feet of any debris and set aside with the tripe. 

3. In the same large pot, add the tripe and pigs feet with half the onions, 
    garlic, bay leaves, oregano, diced tomatoes, white wine, beef broth, 
    nutmeg, thyme, ground peppercorns and season with a bit of salt. Bring 
    to a boil and simmer covered for 3 hours over low heat. Check 
    occasionally and add more water if needed. Stir to prevent the meat 
    from sticking to the pan. 

4. In a large skillet, heat the oil over medium high heat and saute the 
    remaining onions until softened. Season with salt. Add the chorizo and 
    cook until heated through. You may add the lard from the can if desired. 
    Stir in the flour and paprika and cook for a minute. Loosen with about 
    2 cups of water and add to the large pot. Stir well to prevent any lumps.

5. Add the red chili flakes and continue to simmer for another 1-2 hours or 
    until the tripe is very tender. Stir occasionally to prevent the meat from 
    sticking to the bottom of the pan. When ready to serve, fish out the pork 
    pieces and remove the bones. Slice the pork skin and meat into smaller 
    pieces and return to the pot. Check for flavor and adjust accordingly 
    with salt. 

*The New York Times: Cooking section
    

Black Rice Paella

Copyright 2014 LtDan'sKitchen blogs

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. 

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. 

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. 

Black Rice Paella

6 cups organic black rice
2 lbs chicken, cut into eights
1 lb assorted sausages
48 pcs quail eggs, hard boiled and peeled
2 large red bell peppers, julienned
1 cup white onions, diced
32 oz canned diced tomatoes
4 garlic cloves, minced
6 cups chicken broth
1/2 cup white wine
2 tbsp Dijon mustard
2 bay leaves
1 tsp smoked paprika
1 tsp dried oregano leaves
1/2 tsp thyme
1/4 tsp ground coriander
4 tbsp olive oil
1 10-oz frozen peas
1 cup black olives
lemon wedges
parsley leaves

1. Wash the rice in water and drain. Set aside.

2. In a large wok, heat the olive oil over medium high heat. Cook the 
    sausages until browned. set aside. 

3. In the same wok, saute the garlic, onions and bay leaf. Season with salt 
    and pepper and cook until softened. 

4. Add the chicken pieces and season with salt and pepper. Brown the chicken
    on both sides. Add the paprika, oregano, thyme, and coriander. 

5. Deglaze the pan with the white wine and bring to a boil. Once boiling, add 
    the broth and season with the mustard. Return to a boil and cook for 10 
    minutes covered. 

6. Add the rice and pour in the diced tomatoes. Check for seasoning and 
    adjust accordingly. Lower the heat to medium low and cook uncovered 
    until almost all the liquid has evaporated. 

7. Stir in the frozen peas, black olives and red bell peppers. Slice the sausages 
    into wedges and arrange on top of the rice with the quail eggs. 

8. Lower the heat to its lowest setting and cook covered until the rice has 
    cooked perfectly. Garnish with the chopped parsley leaves and the lemon 
    wedges. Drizzle with more olive oil if desired.   
  

Feijoada

Copyright 2014 LtDan'sKitchen blogs

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. 

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. 

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.

Feijoada

4 lbs ham hocks - sliced into 2-inch thick rounds
1 1/2 lb smoked Polish sausages, sliced in thirds
2 large onions, diced
6-8 garlic cloves, minced
2 lbs black beans
1/2 cup tomato paste
4 bay leaves
salt and pepper
4 tbsp coconut oil
8-12 cups beef broth

1. In a large bowl, soak the beans in water for 8 hours to overnight. Drain 
    and set aside. 

2. In a large pot, heat the coconut oil over medium high heat. Saute the 
    garlic and onions and season with salt and pepper. Cook until softened. 

3. Add the bay leaves and saute for a minute. Pour the broth and add the
    ham hocks one at a time. Add more water to fully cover the pork pieces. 

4. Bring to a boil and cover. Reduce the heat to medium low and simmer 
    covered for another 30 minutes. 

5. Add the beans and continue to simmer until the ham hocks are almost 
    falling apart and the beans are soft and tender. This will take about 2 
    hours. Add more water if necessary. 

6. Once the meat and the beans are tender, add the smoked sausages and 
    the tomato paste. Continue to simmer uncovered for another 15 minutes. 

7. Check for seasoning and adjust accordingly. Serve while hot. 
    

Chicken and Potatoes

Copyright 2013 LtDan'sKitchen blogs

Chicken and Potatoes was a surprise hit for our Thursday dinner bash. Based on Lidia's recipe on her Lidia's Italy website, it was indeed something to brag about. No wonder her family asks for it a lot. A simple dish cooked without a lot of fuss but with all the rich flavor of what you will expect from slaving for hours in the kitchen, this dish will not disappoint. I made it with bits of bacon to flavor the frying oil and the chicken took on the flavor of bacon which is always a good thing. I also used baby potatoes which I cut in half and it cooked to such tender perfection it balanced the dish really well. You do need to fry a lot but you can keep your eye on how much oil you use. The caramelization that came from some parts of the chicken sticking to the pan actually added to the overall flavor of the dish. It is definitely a family dish to share and enjoy with your loved ones.

Chicken and Potatoes - Adapted*

2-3 lbs chicken thighs
1 lb baby potatoes, halved
1 large onion, sliced
1/2 lb bacon
6 garlic cloves, minced
1/4 cup vegetable oil
2 tbsp olive oil
salt and pepper
1/2 tsp dried rosemary
2 tbsp parsley, chopped

1. Heat the skillet over medium heat and brown the bacon until crisp and 
    crunchy. Spoon them out and set aside. Add about half of the vegetable 
    oil and increase the heat to medium high. 

2. Season the chicken with salt and pepper and in the same skillet, brown 
    the chicken pieces in batches. Set them aside. Add more oil when 
    needed during the browning process. Reduce the heat to medium.

3. Drizzle the olive oil over the potatoes and season with salt. Mix well. Fry 
    them in the same skillet cut side down and fry them until crisp. Invert 
    the potato halves and fry them until crispy on the other side. 

4. Add the onions and rosemary and season with salt and pepper. Mix them 
    together to saute. Return the chicken pieces and toss them all to 
    combine. Spread them out on the pan and cook covered for about 7 
    minutes. 

5. With your spatula, retoss and spread out the chicken and potatoes 
    making sure that you scrape the browned pieces stuck on the pan. Cook 
   for another 7 minutes covered. 

6. For the last time, toss and combine and cook covered for another 10 
    minutes. After 10 minutes, scrape with your spatula to release the chicken
    and potatoes stuck on the pan. Cook uncovered for another 10 minutes. 

7. Check for flavor and correct the seasoning. Crumble the browned bacon 
    and toss into the mix and garnish with the chopped parsley and a good 
    drizzling of extra virgin olive oil.

*Lidia's Italy: My Mother's Chicken and Potatoes recipe.   
   

Pesto Burger

Copyright 2013 LtDan'sKitchen blogs

I have been basil crazy the last few weeks after having had a taste of Afrique's pesto burger. I decided to look for a recipe of a pesto burger that would rival what I considered was a pretty good burger but with a bit more of a gourmet touch. Enter this turkey burger flavored with pesto sauce and topped with more basil leaves. The final touch which was a drizzling of balsamic vinegar sold me within seconds before even reading the entire recipe. It got me excited and intrigued at the same time. 

I made the real deal a few weeks ago and was excited to take a picture and then, the blackout. To recreate the burger, I had to redo it again. Unfortunately, there were no basil leaves sold in my local grocery stores so I ended up using store-bought pesto. I also had to use organic lettuce leaves instead of fresh basil leaves again due to unavailability. However, if you have access to basil leaves, use them. Lettuce leaves pale in comparison to basil leaves when paired with this burger. Also, make your own pesto sauce. It really makes a big difference. 

Pesto Burger - Adapted*

1 lb ground beef
1 lb ground pork
1/2 cup pesto sauce
salt and pepper
tomato slices
basil leaves
Gouda cheese, sliced thinly
balsamic vinegar
pesto mayonnaise

1.In a large bowl, add the ground beef and pork with the pesto sauce and 
   season with salt and pepper. With your hands, mix it until just combined. 
   Do not overmix. 

2. Divide the mixture into 10-12 portions and shape the patties. Set aside.

3. In a skillet over medium high heat, cook the patties for about 4 minutes 
    on one side before turning them over and cooking for another two 
    minutes. Top with a slice of Gouda cheese and as soon as the cheese 
    melts, scoop them out of the pan. Cook the rest of the patties. 

4. To assemble the sandwich, mix equal amounts of mayonnaise and pesto 
    sauce and apply a thin spread on the burger buns. Lay one patty on the 
    lower bun and top with a slice of tomato and a layer of fresh basil leaves. 
    Drizzle with balsamic vinegar and cap with the top half of the bun. 

5. Serve immediately with cold beer or your soda of choice. 

*Turkey Pesto Burger: Confections of a Foodie Bride.  

Bicol Express

Copyright 2013 LtDan'sKitchen blogs

Bicol Express may sound like a train which is about to steamroll you into smithereens but is in reality a spicy pork dish from the Bicol region of the Philippines. The history of the dish is detailed in the blog Panlasang Pinoy and was the main inspiration as to why I dared to cook this spicy dish. Given my low tolerance for spicy food, I came up with a much milder version which might cause a few to complain but generated a round of thanks to those who came to dinner yesterday. As such, I adapted the recipe from this blog which uses deseeded chilis and no shrimp paste. This is my first foray into the dishes from this part of the country known for their spiciness but this is one trip that was worth repeating. 

I'm not sure of the actual variety of chili peppers I used for this dish but jalapeno peppers will do quite nicely if they are available. We did away with using Thai chili knowing full well how potent they are. As such, the heat from the dish was almost like an aftertaste and hit the back of your throat a few seconds later but in a good way. The original dish called for shrimp paste too which we did away with because some of my friends are allergic to shellfish. Overall, the absence of this condiment was barely missed. 

Bicol Express - Adapted*

2 lbs pork butt, cut into 1-inch cubes
1 large onion, diced
6 garlic cloves, minced
1 inch ginger, peeled and minced
2 stalks lemongrass, twisted into a knot
3 cups fresh coconut milk
1 tbsp fish sauce
12 finger chilis, deseeded and diced
salt and pepper
3 tbsp vegetable oil

1. In a large pan, heat the oil over medium high heat. Add the garlic, onions 
    and ginger and saute until softened. Season with salt and pepper. Throw 
    in the lemongrass and mix for one minute.

2. Add the pork into the pan and cook until it loses its pink color. Season with
    salt and pepper. 

3. Pour the coconut milk and add the chilis and bring to a boil. Once boiling, 
    lower the heat to a simmer and cook covered for about 30 minutes. Check
    and make sure that the pork does not stick to the pan. 

4. Season with the fish sauce and continue to simmer until the pork is very 
    tender. Check for flavor and adjust accordingly with salt and pepper.

5. Serve hot with steamed rice.

*Feast Asia: Bicol Express.
  

Ham Hocks Ragout

Copyright 2013 LtDan'sKitchen blogs

This is one of the Danish recipes that I wanted to try out from the new book my Danish friend sent me for my birthday. This is actually my third recipe from the book and while the first one is already posted, the second one unfortunately was not completed since I deleted the pictures I took of the dish even before I could post it. It will have to wait for a bit. This third one actually is a modified version of the original dish since I'm using ham hocks and not oxtail. The local butcher shop will not sell just the ox tail but it has to come paired with the beef hocks. I know they are available in specialty meat shops in the city but I don't have the time nor the courage to go around town looking for oxtail in the middle of summer. I'm already suffering from heat rashes in the comfort of my house more so if I went walking under the scorching heat of the sun. It was my Dad who finally made me decide to use ham hocks instead of oxtail since he wanted a dish with pork legs despite the fact that he is not supposed to be eating pork. I'm enabling him but I'm sure he'll blame me for any discomfort he will experience later today after eating this dish. I think this substitution will work since both cuts of meat are fairly similar. If you do have access to oxtail, just make sure that you cook it long enough so that it falls off the bone by the time you are done cooking.Very very yummy!

Ham Hocks Ragout - Adapted*

2-3 lbs ham hocks
1/4 cup flour
2 large onions, diced
3 garlic cloves, minced
2 bay leaves
4 carrots, peeled and quartered
2 tsp Spanish paprika
1 tsp dried thyme
1 tsp celery powder
6 tbsp tomato paste
12 cups beef broth
1/3 cup unsalted butter
salt and pepper
2 tbsp parsley, chopped

1. In a large pot, melt the butter over medium heat. Dredge the hocks with 
    the flour and fry until browned on both sides. Set aside. 

2. In the same pot, increase the heat to medium high and saute the garlic 
    and onions. Season with salt and pepper. Once softened, add the paprika, 
    bay leaves, celery powder and thyme. Saute for another minute. 

3. Return the browned pork pieces and pour in the broth. Bring to a boil and 
    cover. Lower the heat and simmer for an hour. 

4. Add the carrots and cook for another 30 minutes uncovered. Stir in the 
    tomato paste and increase the heat to medium high. Continue to cook 
    until the sauce has thickened and the meat is very tender. 

5. Check for seasoning and add the parsley. Serve with steamed rice or 
    mashed potatoes. 

*Forlag, N.N.; Busck, A., Dining with the Danes, Denmark:2011. 

Meatballs and Sausages Spaghetti

Copyright 2013 LtDan'sKitchen blogs

This is my signature spaghetti sauce for adults whenever I am tasked to make spaghetti for a party. This sauce is a combination of three recipes that I compiled together. First off is the traditional marinara sauce from Sophia Loren's book. The addition of meatballs and sausages were inspired by a friend of mine who served her spaghetti this way during dinner at her place. My meatball recipe is a takeoff from Michael Chiarello's meatball recipe that I made more simple. And lastly, the third inspiration is from Lou Malnati's basic tomato sauce recipe which I found online.

Now, let's start with the sauce. As noted above, this basic sauce is inspired by Sophia Loren recipe and further improved upon by a recipe of Lou Malnati's signature tomato sauce which uses minimal ingredients and opts for better quality ingredients instead. This is really the key to this basic sauce that can be used for both spaghetti or even as a pizza base. The other secret is to let it simmer for at least 30 minutes until the sauce is all bubbly and thick. You can adjust the sauce to taste but I prefer mine on the sour side. 

The meatballs are also easy to make based on a recipe from Michael Chiarello. It gets fried until just browned and then they are fully cooked in the sauce. Simmering them in the sauce adds a new depth to their flavor. As for the sausage, my sausage of choice are mild Italian sausages but you can substitute them with any sausage you like. To finish, cook the dried spaghetti al dente and mix with the sauce and share this wonderful dish with the family. 

Meatballs and Sausages Spaghetti

Meatballs and Sausages:
2 lbs fresh Italian sausages
2 lbs ground pork
2 lbs ground beef
1 cup plain bread crumbs
1/2 cup shredded Parmesan cheese
1/2 tsp dried thyme
1 large egg
salt and pepper
4 tbsp olive oil + more if needed

1. Combine the ground meats, bread crumbs, Parmesan cheese, thyme and 
    egg in a large bowl and season the meatball mixture with salt and pepper. 
    Roll into 1-inch balls and set aside. 

2. In a frying pan over medium heat, cook the sausages by boiling them in 
    1/2 cup water. Once the water has boiled off, prick the sausages to 
    release its juices. Continue to cook until the sausages are browned. 
    Remove from the pan and set aside. 

3. Add the olive oil to the same pan and fry the meatballs until just browned. 
    Set aside.  

4. Save the oil used for frying the meatballs. 

Spaghetti Sauce:
4 garlic cloves, minced
4 lbs tomatoes, diced (or 2 -30oz canned diced tomatoes)
1/2 cup tomato paste
1 tsp dried oregano
salt and pepper

1. To make the sauce, saute the garlic in the frying pan used to brown the 
    meatballs and sausages. Cook until slightly golden.

2. Add the tomatoes and saute until softened. Add two cups of water and 
    bring to a boil. Once boiling, add the tomato paste, oregano and season 
    with salt and pepper. 

3. Cover the pan and lower the heat to low. Simmer for about 30 minutes. 
    Continue to check every 10 minutes and add some water when the sauce 
    gets too thick. 

4. Check for flavor and adjust accordingly. To finish off the sauce, slice the 
    cooked sausages into thirds and add into the sauce. Add the meatballs as 
    well and continue to simmer until ready to mix with the cooked spaghetti. 

Copyright 2013 LtDan'sKitchen blogs

To use as a spaghetti sauce, cook the spaghetti as per packet instructions while the sauce is simmering with the meatballs and sausages. Once al dente, drain the liquid and mix the cooked pasta with just enough sauce to cover the noodles. Drizzle with extra virgin olive oil and a topping of grated Parmesan cheese. Serve immediately.

Italian American Meatloaf (Polpettone)

Copyright 2013 LtDan'sKitchen blogs

Christmas lunch was a success, thanks to all new recipes that I thought I will give a try. I just wanted something different for a change from the usual Filipino food that everybody prepares for the holiday season. I of course turned to Lidia for some inspiration. Her recipes always come out a success no matter how bad you are in the cooking department. A not so new thing for me, I decided to try and make her meatloaf recipe. I used to follow a friend's recipe for meatloaf but I tired of it and it was only now that I thought I'd give the meatloaf another go but with an Italian flair this time.

While making the meat mixture, I totally forgot that the meat here is sold in kilograms while in the US, the pound unit is still in use. I then ended up with two times the amount of meat that I initially needed but after a few minor changes, things worked out quite well. The meatloaf is delicious and very moist and worked quite well paired with either rice pilaf or a French bread. You can definitely cut this recipe in half if two loaves of meatloaf is just a bit too much for you.

Italian American Meatloaf - Adapted*

3 lbs ground pork
3 lbs ground beef
1 cup grated Parmigiano cheese
1 cup onions, diced finely
4 tbsp garlic cloves, minced
1 cup celery stalks, diced finely
2 cup diced tomatoes, canned
1/4 cup parsley, chopped
1/3 cup green onions, finely chopped
1/2 tsp black pepper
4 tsp salt
4-5 tbsp olive oil
4 cups country bread, diced
1 1/2 cup milk
4 eggs, beaten

1.  In a small bowl, combine the sliced country bread with the milk. Allow the 
     milk to soak into the bread. Mash with your hands until a fine mixture is 
     obtained. Preheat the oven to 350°F.

2. Line a large baking pan (10x10 inch) and grease with the olive oil. You can 
    partition the pan into two to obtain two meatloaves. 

3. Combine the rest of the ingredients in a large bowl and mix. Add the bread
    mixture and work into the meat mixture with your hands. Do not overmix.

4. Transfer meat mixture into the prepared pan and smoothen the top and 
    edges to form a uniform loaf.

5. Bake in the oven for about an hour or until the internal temperature 
    registers at 160°F. Let cool for about 15 minutes.

6. Transfer onto a large serving plate and slice. Drizzle the gravy from the 
    baking pan all over and serve some on the side as well. 

* Lidia's Italy: Italian American Meatloaf (Polpettone).

Italian Meatballs in Savory Tomato Sauce

Copyright 2012 LtDan'sKitchen blogs

I made this dish over the weekend when I cooked dinner for me and my Dad. He eats mostly fish everyday so every time I come home, I will cook something for him that is meat-based while I cook something that is fish-based for me. I try to eat less meat when I'm not at home but sometimes, a meat dish is what is readily available so I just try to eat less of it. Since I barely have any time to cook an elaborate dish, I go for the simple ones and this is what I came up with. 

The recipe is based on one of my trusted cookbooks but I tweaked it a bit to suit my tastes and what was available in my fridge. There was no need to really go all out since my Dad prefers to eat very simple dishes. This is actually both a blessing and a curse for me. I could try and fix a very complex dish and he might find it a bit too unusual for his tastes. If I go the simple route, he might really enjoy it but I end up making dishes that hardly need a recipe and are not worth posting on the blog. This dish is I think a compromise and is both simple and yet, complex enough it warrants a recipe. Here then is a meatball dish that can be eaten as is with a baguette or over a cup of hot steamed rice. You take your pick. 

Italian Meatballs in Savory Tomato Sauce

1 1/2 lb ground pork
1 onion, diced
3-4 garlic cloves, minced
1 tsp Herbs de Provence
2 eggs
salt and pepper
1/2 cup bread crumbs
4 tbsp olive oil
2 small carrots, diced
1 cup broth
1 tsp dried oregano
1 30 oz diced tomatoes
1/2 cup tomato paste
1 cup frozen peas

1. To make the meatballs, combine the ground pork, diced onions, Herbs de 
    Provence, eggs and bread crumbs. Season with salt and pepper and 
    combine until just mixed. Form into one-inch balls and set aside. 

2. Heat a pan over medium high heat and add the olive oil. Fry the meatballs 
    in batches until just browned. Set aside. 

3. In the same pan, add the garlic and saute until softened. Add the diced 
    tomatoes  and the broth. Bring to a boil and add the oregano. Lower the 
    heat to medium low and allow to simmer for 30 minutes. 

4. Add the meatballs, tomato paste and the diced carrots and simmer for 
    another 15 minutes. If too thick, thin out with water.

5. Check for flavor and adjust accordingly. Add the peas and cook until 
    bright green. 

6. Serve with a drizzle of extra virgin olive oil.
  

Pork Moroccan Kebabs

Copyright 2012 LtDan'sKitchen blogs

I already featured this dish using beef and featured as Kebab Koutbane. I essentially used the same recipe with a few changes in terms of spices. There wasn't anything wrong with the original recipe really. I just could not find the same spices here in the city where I live. I had my co-workers buy some of the spices but they ended up buying the wrong kind. I did not have the heart to tell them otherwise. 

Coriander is a pain to find here locally. Cilantro which is the plant from coriander tastes differently as a seed. The seed is a cross between a thyme and lemon so I ended up using dried thyme to at least give a hint of the missing coriander taste. I was also unsure if the marinate will translate well to pork which has a more bland flavor when not seasoned well so I upped it just a bit to make sure that the kebab will cook with the right amount of flavor. 

Pork Moroccan Kebabs

4 lbs pork meat, 1-inch dice
2 large onions, shredded
4 garlic cloves, grated
1/3 cup vegetable oil
1 tsp cumin
1/2 tsp thyme
1/4 tsp black pepper
1 tbsp coarse salt
grape tomatoes

1. Marinate the pork in the oil, onions, garlic and spices. Leave it to marinate
    at room temperature for 3 hours. 

2. Skewer the seasoned pork in bamboo sticks and top with a tomato. Slather
    the leftover marinade over the kebabs before cooking on a charcoal spit. 

3. Cook until the meat is browned on all sides and serve immediately. 
  

Menudo

Copyright 2012 LtDan'sKitchen blogs

It came to my realization that I have not featured this dish yet. I was wracking my brain as to why and it came to me eventually. This Spanish-inspired dish has liver in it and my friends were not a big fan of liver. I used to eat a lot of chicken or beef liver but I have given it up lately since I now have issues with gout and liver of any kind and gout just do not mix. However, I'm glad I thought of this dish since I wanted to bring something to the office to share with my colleagues and this dish is the perfect choice to bring for potlucks.

This stew is made with pork that is marinated in calamansi or lemon juice prior to cooking which gives the meat an extra dose of flavor. I have made this dish a number of times but I skipped the marinating part until now. I have to admit that it does add another layer of flavor to the dish. I had to give up the liver component so I used canned liver spread to flavor the dish. I know, it is still liver albeit in paste form but the stew needs the liver to flavor the sauce. An alternative will be potted meat or some kind of meat paste to add a similar texture to the sauce.

Traditionally, the stew is served with a topping of grated processed cheese. Don't get me wrong by thinking that there are different choices when it comes to cheese so why settle for the processed variety? Well, the answer to this query is simple. It was the most readily available cheese in the market then. It was only recently that Italian and other European cheeses have become more available and affordable in the grocery stores here in the Philippines so the choice of cheese is now a matter of taste. Grated Pecorino Romano or Parmiggiano will be perfect choices for this stew if you can get hold of them. 

Menudo

2 lbs pork, 1/2-inch dice
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp calamansi or lemon juice
salt and pepper
3-4 bay leaves
4 garlic cloves, minced
1 onion, diced
2 large carrots, 1/2-inch dice
3 potatoes, 1/2-inch dice
1 medium green bell pepper, deseeded and diced
1 medium red bell pepper, deseeded and diced
1/2 cup raisins
6 tbsp tomato paste
3-4 cups chicken or beef broth
1 tbsp fish sauce (optional)
grated cheese (optional)
3 tbsp vegetable oil

1. Marinate the pork by adding the brown sugar, soy sauce, calamansi or 
    lemon juice, a tablespoon of salt and a dash of pepper. Mix well and let 
    sit for about 30 minutes. 

2. Heat the oil in a large pan over medium heat. Add the garlic and onions 
    and season with salt and pepper. Saute until softened. Add the bay leaves 
    and cook for another minute. 

3. Drain the meat (reserve the liquid) and in batches, add to the pan. Cook 
    until browned. Add the reserved liquid and the broth and bring to a boil. 
    Lower the heat to medium low and cover and simmer for 10 minutes. Add 
    hot water if the liquid gets low. 

4.  Add the potatoes and cook for another 10 minutes. Add the carrots and 
     raisins and cook until the carrots are tender but firm. 

5. Add the tomato paste and fish sauce if using. Mix well and check for 
    flavor. Adjust the flavor by adding more salt and a little bit more black 
    pepper.

6. Add the bell peppers and simmer for another 5 minutes. If the sauce is 
    too thick, add more hot water. Check for flavor and serve hot. Garnish 
    with your choice of grated cheese if desired. 

Pork Estofado

Copyright 2012 LtDan'sKitchen blogs

I remember having this dish in one of the parties my Mom used to drag me to. I was probably 7 to 10 years old at that time and since then, I have had my taste of this dish every so often. I was however reminded of its existence since it seems to be a very popular dish in the City where I now live when I am working in the University during the week. Most of the social functions here serve this dish and I really fell in love with it again. The only concern I have is that it uses a fatty cut of pork meat although this can be easily remedied. I know you can prepare this using chicken but the traditional choice of meat seems to be pork. 

There is a Spanish version of this dish which uses saffron and paprika to bring the dish to life. Here in the Philippines, soy sauce is used to give it its rich brown color that is thickened with bread crumbs. I have seem traditional recipes which uses toasted bread as the thickener but the Estofado I'm familiar does away with this ingredient. No matter how you prepare this dish, I think that you will end up with one tasty dish. My version is quite simple but I like it for that reason. I hope that you will too. 

Pork Estofado

2 lbs pork butt or shoulder, sliced thinly
4-6 cloves garlic, minced
1 onion, sliced
1/4 cup brandy
2-3 cups broth
1/4 cup red wine vinegar
6 ripe saba bananas, peeled and sliced thinly
1/4 cup soy sauce
1/3 cup bread crumbs
2 bay leaves
1/4 tsp pepercorns
1/4 tsp paprika
1/4 cup brown sugar
salt
4-5 tbsp vegetable oil

1. In a frying pan over medium heat, fry the banana slices until lightly 
    browned on both sides. Set aside. 

2. In the same pan, add the garlic and onions and saute until softened. 
    Season with salt and the peppercorns. Add the bay leaves and saute for 
    one more minute. 

3. Add the pork and season with salt and paprika. Add the brandy and 
    bring to a boil. Add the broth, soy sauce and vinegar and bring to a 
    boil. Lower the heat and simmer covered for 30 minutes.

4. Add the sugar and continue to cook until slightly thickened. Add water if 
    needed. 

5. When the pork is tender, add the bread crumbs and mix well. Add more 
    water if it thickens and adjust both the flavor and texture of the sauce. 

6. Add the bananas and cook until heated through. Serve immediately.