Queen Grill City

Lechon Kawali*
Copyright 2011 LtDan'sKitchen

Yesterday, we had lunch at one of the newly established Filipino eateries in Seattle. It was of the style familiar to Filipinos back home which is to point at something you like and they will serve it to you. To point at something is "turo" in the Filipino language and these food stops are referred to as turo-turo or "point-point". The one at Seattle boasts quite a bounty of traditional Filipino dishes, mostly the meat stews and the grilled/deep fried/roasted meats that are very popular back home especially the lechon kawali that was really very tasty and crunchy.

Over the last two days, I have been stuffed with really good Filipino food it felt like I was home even for just a moment. However, reality sinks in and you see these Filipinos who are now mostly American citizens wearing their new citizenship proudly. Well, a bit too proudly it bordered on arrogance although I'm excluding my friend and her family and her in-laws who were all very nice down to earth people. It was weird watching a bunch of Filipinos acting way more American than Americans. There was an instant I wanted to clobber this lady who had her three kids falling in line for her while she chatted on her phone and at the very last minute, decided that she wanted more stuff at the checkout counter while still conversing on her phone. So basically, she is now an obnoxious Filipino who thinks she can do anything she wants because she is now an American citizen. Argh! This is a very normal thing to witness back home but the newly acquired citizenship seems to have given her an air of "I can do what I want" in the worst sense ever. If it were not for the good food being sold at the counter, I would have said something. But then again, what is the point?

Dinuguan or Pork Blood Stew
Copyright 2011 LtDan'sKitchen blogs

Now that I have vented, I'm featuring a stew that will make most people's blood curl (pun intended). Traditionally made with pork offal, this dish can be made healthier by using regular pork meat. The most interesting part though is how this dish is completed by the addition of either pork or ox blood giving the dish its unmistakable brown color. To the unlearned, they might mistake the dish for chocolate sauce until they figure out what it is really made of and they usually end up spitting the dish out. It took me some time to really love this dish but I prefer to cook my own version to be sure that I use really good ingredients giving me a sense of peace that I'm eating something that is really well prepared. Since then, I only eat this stew in restaurants or in homes of people I know. Traditionally, it is also eaten with a steamed rice pudding just like corn bread is the perfect match for meat chilis.

* I had to switch to a picture of the lechon kawali that I made myself a couple of months ago. I would like to feature the one that I ate at Queen Grill City but the picture taken with my Balckberry was not of good quality and I just cannot let go of how badly it translated in the blog. 

Seattle, Washington

Pike Market
Copyright 2011 LtDan'sKitchen blogs

This weekend, I'm in Seattle getting my passport renewed and staying at my friends house as well. So far, I've eaten my fair share of authentic Filipino food, either home-cooked by my friend's mother or from Filipino restaurants in the city. It was like being at home even for just a few days. It was a surreal moment and yet, very comforting having been away from home for so long. It has been such a gastronomical feast a day after arriving in Seattle after my 15 hours of bus ride through snow, sleet and rain. Today was beautiful and the sun managed to make its presence known even for just a couple of hours after leaving the place where they were holding the passport renewal in town. Those few hours waiting in line to get my papers processed were a bit unusual as the hall where they held the interview was shared with a group of Vietnamese-Americans dancing to their traditional local music that for a while, I got totally confused if I was in the right place to get my passport renewed. First stop after leaving the renewal office though was Pike Market via the space needle. We strolled around the market and drank coffee at the first Starbuck's coffee shop which I thought was very fancy it bordered on being pretentious but the coffee was great so no complaints there. We just drove by the needle and that was good enough for me.    

San Miguel pale pilsen
Copyright 2011 LtDan'sKitchen blogs

 A bonus is what I found in one of the stores in the city. No, I'm not talking about Macy's although I did take a short trip to the mother ship, but rather, the Seafood Center where their grocery aisles looked like I was transported back to the grocery aisles in the grocery stores back home. The pièce de résistance, they sell San Miguel beer in bottles. I know, I'm not supposed to be drinking beer but I had a sip and it was just so wonderful to taste the best beer from back home after almost 15 years. They even have the dark lager variety which I hope to bring back with me for my friends. I'm jealous already.

Copyright 2011 LtDan'sKitchen blogs

We ended the night having Japanese food for dinner in a casino and it was a combination of everything Asian from sushi rolls to sashimi to Vietnamese Pho and even Chinese dishes. It had been fun but the best part so far has been seeing my friend Ruby whom I have not seen in over 10 years. It was good to see her and get to meet her family and talk about the good old days. So far, this trip has been a journey back in time and a glimpse of good times ahead. I still have one day to kill and I'm already very excited to see what tomorrow will bring. 

Pumpkin Pie

Copyright 2011 LtDan'sKitchen Blogs

This is my one and only pumpkin pie recipe. I've made this numerous times and this is the only pumpkin pie that I like. Not that I've done the comparison test since I am not a big fan of the pie. Still, the things that makes this unusual is the use of cream cheese in the crust. This was after all, written by a Cordon Bleu chef, Eric Bromberg, who almost did not complete the program unless he mastered this dessert. 

The recipe makes two pies but you can halve the recipe and it will work. There is just the issue with the topping where you need to learn how to make cooked icing. If you follow the steps though, you'll be okay and this topping does bring the pie to a whole new level. What was once an ordinary pie is now an elegant dessert. 

Pumpkin Pie - Adapted*

Cream Cheese Pastry:
2 1/2 cup flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/4 cup cream cheese, softened
1 stick 4 oz unsalted butter, diced in small pieces
3 tbsp ice water
1 large egg, beaten
1 tsp vegetable oil
1/2 tsp vanilla extract

1. Combine the dry ingredients with the spices and using a paddle 
    attachment hook, mix at medium speed. Add the cream cheese and 
    continue mixing until you form a sandy mixture. Add the butter and mix 
    until you form a coarse meal. Switch to the dough hook. 

2. Combine the liquids and slowly add with the mixer running at medium low 
    speed until the dough forms a ball. Turn the dough into a lightly floured 
    surface and cut into two. Wrap each dough with a plastic wrap and let it 
    rest in the fridge for 30 minutes or overnight. 

Pie Filling:

Pumpkin Pie after baking. Cracks are normal and expected.
Copyright 2011 LtDan'sKitchen blogs

1 quart heavy cream
2 cinnamon sticks or a tsp of cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 cup brown sugar
4 large eggs
20 oz can pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar

1. Preheat oven at 350°F. 
    On a lightly floured 
    surface, roll out each 
    pastry disc to about 
    1/8 inch tick. Fit the rounds into two 10-inch pie plates. Trim the 
    overhang to about and inch and fold under and trim decoratively.

2. Line with foil and fill with driend beans bake in the oven for 30 minutes or 
    until lightly browned on the edges. Remove the weight and foil and bake 
    for 5 minutes 
    more. Let cool. 

3. In a medium saucepan, simmer over medium low heat the cream with the 
    spices until reduced to 2 1/2 cups. This will take about 30 minutes. Let 
    cool. 

4.In a mixer bowl, beat the eggs yolks with the brown sugar until thick and 
   pale. At low speed, add the pumpkin puree. Gradually add the cream and 
   beat until blended. 

5. In a clean bowl with clean beaters, beat the egg whites until soft peaks 
    form. Gradually add the white sugar and continue beating until glossy and 
    stiff. Stir 1/4 of the egg whites into the pumpkin mixture to lighten it. 
    Fold the rest of the egg whites. 

6. Pour into the pie crusts and smoothen the tops. Bake for about an hour or 
    until the custard is lightly golden and just beginning to crack. Let the pie 
    cool completely. 

Meringue topping:

1 cup white sugar
1/2 cup water
4 large egg whites

1. In a small saucepan, combine the sugar and water and bring to a boil. Stir 
    just until the sugar dissolves. Boil withour stirring, until the temperature 
    reaches 220°F on a candy thermometer. 

2. In a large mixing bowl, beat the egg whites at medium speed until firm. 
    With the mixer running, add the syrup in a steady stream and increase 
    the speed to high until the meringue is stiff and glossy and slightly cool.

The meringue layer is double the required amount. I forgot to 
use half the recipe. No wonder it started to resemble a tower. 
Copyright 2011 LtDan'sKitchen blogs

To finish the pie, preheat the oven to broiler setting. Starting from the edge of the crust, spoon the meringue over the pie and spread with a spatula. Broil the pie for about 30 seconds. 

The pie can be served at room temperature but I personally prefer it cold. You can cool the pies in the fridge prior to topping it with the meringue.  

*Food and Wine, November 2000, p233

Coq au Vin

Copyright 2011 LtDan'sKitchen blogs

Braised chicken in wine is the literal translation of this dish although "coq" in French means rooster. Typically, most recipes use regular chicken or the capon variety and while the traditional choice of wine is Burgundy, your favorite red wine will do just fine. I first saw this dish watching What Will Brian Boitano Make? on the Food Network Channel. Okay, don't judge me but I can relate to him as he has no professional cooking experience but rather cooks for the fun of it. The recipe featured on the Food Network website however is a bit different from what aired so I hunted down a good recipe to try out. 

Although most of the ingredients are similar, I opted for the more authentic version using Anthony Bourdain's take on the dish. You can say I went for the polar opposite in terms of the author of the dish: Brian being considered as one of the most well-loved skaters in America while Anthony Bourdain is television's version of a bad boy in the cooking world. Too bad I am off alcohol right now or else, I'll be slugging shots of brandy whilst cooking as Anthony suggests. He also made a comment on how this dish smells prior to cooking. I was skeptical at first but while taking the chicken pieces out of the marinade mix, I have to say that he was right. It is not offensive but it does smell a bit like something you don't want to eat but stick with it and you'll be rewarded with a really excellent dish.

Copyright 2011 LtDan'sKitchen blogs

The dish is very similar to Beef Bourguignon which I already featured in this blog. However, the similarities lie mostly in how they are prepared and the basic ingredients they share but each dish have their own merits. I've also seen a version where white wine was used specifically Riesling, hence the name, Coq au Riesling but I guess any good wine will work for this dish. Usually served with cooked pasta (fettuccini or wide egg pasta) dressed with a little bit of olive oil and butter, I prefer to serve mine with rice pilaf. 

Coq au Vin - Adapted*

2 lbs chicken thighs, skin removed
olive oil
1/4 pound pancetta or bacon (lardon), chopped
1 white onion, diced
1 carrot, diced
1 stalk celery, diced
1 pound cipollini onions, peeled
1/2 cup flour + 2 tbsp
Salt and pepper
1 lb Crimini mushrooms
2 cloves garlic, chopped
1 bottle Cabernet Sauvingon
3 sprigs fresh thyme or 1 tsp dried thyme
2-3 bay leaves
6 tbsp unsalted butter
handful of parsley

1. In a bowl, marinate the chicken overnight in 3/4 bottle of wine with 
    the white onion, carrots, celery and the herbs. Seal and store in the 
    fridge. 

2. Remove the chicken pieces and set aside. Strain the marinade and set
    aside the liquid portion. Remove the bay leaves from the marinated 
    vegetable mix and set it aside. Transfer the vegetable mix into a food 
    processor and blitz until you get a fine paste. Set aside with the bay 
    leaves.

3. Heat about 2 tsbp of olive oil with 2 tbsp butter in a deep skillet over
    medium heat. Season the chicken pieces with salt and pepper and
    dredge in the flour. Fry the chicken pieces until slightly browned on
    both sides. Set aside. In the same pan, add the vegetable paste with 
    the bay leaves and garlic and saute for about 2 minutes.

4. Add 2 tbsp of flour over the vegetable paste and mix well. Add the
    wine marinade to deglaze the pan and return the seared chicken into
    the pan. Bring to a boil, lower the heat and simmer for about forty 
    minutes.

5. While the chicken is simmering, heat the lardon in another skillet
    over medium heat. Cook until it renders its fat or until it is golden
    brown and crisp. Spoon it out and set aside. Add the mushrooms and
    saute for about 2 minutes or until just coated with the lardons fat. 
    Season with salt and pepper. Set aside. 

Copyright 2011 LtDan'sKitchen blogs

6. Add the cippollini onions 
    to the same skillet and 
    add 1 cup of water, a 
    pinch of salt, a pinch of 
    sugar and 2 tbsp of 
    butter. Bring the water 
    to a boil and simmer 
    until the water has 
    evaporated. Continue 
    to cook until the onions 
    have turned a golden 
    brown. Keep your eye 
    on it and make sure to 
    move the onions 
    around. Set the onions aside with the mushrooms and add the remaining 
    wine from the bottle and deglaze any browned bits stuck on the pan. 
    Season with salt and pepper and reduce the liquid until it is thick enough 
    and coats the back of a spoon. 

7. To complete the dish, Add the mushrooms, onions and most of the fried 
    lardons back into the pot. Add the red wine reduction with 2 tbsp of 
    butter and mix well. Simmer for another 10 minutes. Check for flavor and 
    garnish with freshly chopped parsley and the remaining lardon bits.

*Anthony Bourdain's Coq au Vin recipe

Pumpkin Breads

Pumpkin Bread
Copyright 2011 LtDan'sKitchen blogs

I'm presenting two recipes of pumpkin bread. Both I have sold at a church bake sale and both I've made numerous times for friends. The recipes came from one cookbook, America's Country Inn Cookbook. The first recipe is from the John Hancock Inn at Hancock, New Hampshire. The second recipe comes from the Fitzwilliam Inn also in New Hampshire. You end up with two large loaves per recipe and these freeze well so you can go ahead and eat one and save the rest for later. They also make good gifts especially during this time of the year.  

Daniel's Pumpkin Bread - Adapted*

Daniel's Pumpking Bread
Copyright 2011 LtDan'sKitchen blogs

1 1/2 cup white sugar
1 1/2 cup brown sugar
1 cup oil
3 eggs
16 oz pumpkin puree
3 cup flour
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins, chopped dates or walnuts
1 tsp vanilla extract

1. Preheat oven at 350°F. Combine the sugars and oils in a bowl and using 
    the paddle attachment, beat at medium speed until mixed. Beat in eggs 
    one at a time. Lower the speed and add the pumpkin and mix well. 

2. In a separate bowl, combine the flour, spices, baking soda, baking 
    powder and salt. Add to the pumpkin mixture. Pour into two 9x5 greased 
    loaf pan. 

3. Bake for 70 minutes. Cool the loaf in the pan for 10 minutes. Loosen with 
    a metal spatula and remove from pan and cool completely.  

Pumpkin Bread - Adapted*

Pumpkin Bread
Copyright 2011 LtDan'sKitchen blogs

4 eggs
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 cup oil
16 oz pumpkin puree
3/4 cup water
4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract

1. Preheat oven to 350°F. Beat eggs until fluffy at medium speed using the 
    paddle attachment. Gradually add in the sugars. Reduce the speed to 
    low and blend in the oil, pumpkin and water. 

2. Combine the flour, baking soda, salt, baking powder, cinnamon, nutmeg 
    and vanilla extract. Blend into the pumpkin puree mixture and beat until 
    just mixed. 

3. Pour into two 9x5 greased loaf pans. Bake for 55 to 60 minutes or until a 
    toothpick comes out clean. 

4. Cool on racks for 10 minutes. Loosen from pan and transfer to a rack and 
    cool completely. 

*Cole, N. M.; Cummins, M.J., America's Country Inn Cookbook, The R. T. French Company, New York: 1984

Thai Chicken Stir-Fry

Copyright 2011 LtDan'sKitchen blogs

When I was a college student back home, I lived in the dorm for the first two years of college. In general, dorm food almost always do not go together with words like culinary delight or a gastronomical extravaganza. Rather, they always mean tasteless, overpriced and nutrition-deprived nosh. The food at the dorm where I was staying at actually fall in between the two categories. Every now and then, the food would be really good we almost always look forward to having it again. Sometimes however due to limited budget, not so much. One favorite of mine though is corned beef spring rolls although I'm in the minority here. I know it sounds weird but I really loved this dish. This usually happens when we have corned beef for breakfast and for dinner, they reappear as spring rolls. My point here is that sometimes, you have to repurpose leftovers and if done right, you get the same reaction as I did with the corned beef spring rolls. That, or I'm just a weird guy. 

The recipe below is actually not an experiment on my part. This is really published in one of my cookbooks and it uses leftover roast turkey or chicken. The flavor is Thai-inspired with additional notes on how to add more spice to make the dish on the fiery side. As it is, it is already a wonderful dish but feel free to adjust the flavors to suit your taste buds. You might just like this dish you'll end up buying a roast chicken just to make this dish. 

Thai Chicken Stir-Fry - Adapted*

Copyright 2011 LtDan'sKitchen blogs

3/4 lb cooked chicken 
  breast meat
5 green onions, sliced in 
  half inch lengths 
1 red pepper, julienned
2 garlic cloves, minced
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tbsp honey
1 1/2 tsp curry powder
1 tsp sesame oil
1/2 tsp cornstarch
1/4 tsp red pepper flakes
1/3 cup water
pinch of cayenne (optional)
salt and pepper
1 tbsp canola oil
cilantro, diced green onions and/or toasted sesame seeds for garnish

1. Coarsely shred chicken breast meat. Julienne red pepper and slice green 
    onions. Set aside. 

2. In a small bowl, combine the garlic, soy sauce, chopped cilantro, honey, 
    curry powder, sesame oil, cornstarch, red pepper flakes, cayenne and 
    water. Mix well. 

3. In a large skillet over medium high heat, saute the red pepper strips in 
    the canola oil. Season with salt and pepper and cook for about 3 minutes. 
    Add the green onions and saute for another minute. 

4. Add the chicken pieces and mix well. Add the spice mix and cook until the 
    sauce thickens and almost dry and the pan starts to sizzles. 

5. Turn off the heat and top with more cilantro leaves, chopped green 
    onions and a sprinkling of toasted sesame seeds. Serve right away with 
    steamed rice. 
  
* Westmoreland, Susan: editor, Good Housekeeping: Step-by-Step Main Dishes, Hearst Books, New York: 1999

LtDan'sKitchen Facebook page

Folks,

I created a facebook page for the blog. It will allow me to post updates on each and every recipe without having to inundate my wall with posts from my blog. I think you can search for it and all you have to do to gain access is to press the like button. From there, you should be able to gain entry into the facebook page and access the blog from there as well. 

-Dan