Friday, May 28, 2010

WATERMELON AND TOMATO SALAD

I LOVE, LOVE THIS SALAD. THIS IS ONE OF THE REASONS WHY I LOOK FORWARD TO WATERMELON AND TOMATO SEASON.

My sister from TN prepared this salad years ago and loved it! It's so refreshing and addicting. This salad is a must during summertime!

INGREDIENTS:

5 cups seedless watermelon diced

1/2 lbs. tomatoes seeded and diced

2 teaspoon sugar

1 teaspoon salt

1/2 cup red wine vinegar

1/4 cup olive oil

freshly ground black pepper

1 medium red onions julienned thinly

cilantro or basil or parsley for garnish



PROCEDURE:

In a large bowl mix chopped watermelon and tomatoes.

Marinate with sugar and salt for 15 minutes.

Put in the refrigerator to chill.

After 15 minutes mix in red wine vinegar, olive oil and onions.

Keep chilled.

When ready to serve add freshly ground black pepper and garnish with chopped cilantro or basil or parsley. I have tried both cilantro and basil. I like both and i know parsley will taste good with the salad too, so you choose.



Garnished w/ Parsley...



Garnished w/ Cilantro..


Garnished with basil...





LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)

HHHmmmm Lechon Manok..lami kaayo( lah-mee ka-uh- yu)! translation HHHmmm..Roasted Chicken..so delicious! One of my family's comfort food.

This is how i make my lechon manok, well typically the bird should be in a rotisserie. Nope i don't have a rotisserie...i wish!!! , so obviously this was roasted in the oven.


I believe, lemongrass is the key ingredient to a successful lechon manok. The smell and the taste of the lemongrass just brings me back to memory lane. I'm glad lemongrass are now widely available even the regular grocery stores now carry fresh and the paste in a tube, you'll find them at the herb aisle. And of course, Asian stores near you will definitely have lemongrass. If you can't really find lemongrass, substitute it w/ mint leaves or basil leaves.



INGREDIENTS FOR THE STUFFINGS: LEMONGRASS, SCALLIONS(GREEN ONIONS), BAY LEAVES, GARLIC, PEPPERCORNS.



MIX THESE HERBS /VEGGIES WITH SALT AND PEPPER.




INGREDIENTS FOR THE DRY RUB: SALT, GROUND PEPPER, ONION POWDER, GARLIC POWDER.

MIX KOSHER SALT, GROUND PEPPER, ONION POWDER AND GARLIC POWDER. RUB THIS DRY MIX IN AND OUTSIDE THE CHICKEN EVEN IN BETWEEN THE SKINS. STUFF THE VEGGIES/HERBS INSIDE THE CHICKEN







I MEANT TO TRUSS THE CHICKEN BUT GOT LAZY, I OPTED TO JUST TIE THE END PART






ROAST THE BIRD, BREAST SIDE DOWN FIRST. MY THEORY FOR THAT IS TO KEEP THE BREAST MOIST AND GET MORE FLAVOR FROM THE DRIPPINGS/JUICES. WHEN THE CHICKEN STARTS TO BROWN, TURN THE BIRD SO THE BREAST SIDE GETS BROWN AND CRISP. ALSO I PLACE IT ON A RACK TO ACHIEVE CRISPY SKINS ALL OVER.






CHICKEN SHOULD BE DONE AT 170 DEGREES F, INTERNAL TEMPERATURE. IF YOU DON'T HAVE A THERMOMETER YOU CAN CHECK IT BY INSERTING A SKEWER AND THE JUICES THAT COMES OUT SHOULD BE CLEAR IN COLOR. YOU CAN TURN THE DRIPPINGS INTO GRAVY.





LET THE CHICKEN REST FOR 10 TO 15 MINUTES TO LET THE JUICES SETTLE. CARVE AND SAVE THE ONIONS/SCALLIONS FROM THE STUFFING, I LOVE THOSE HERBS/VEGGIES AS A SIDE DISH=;)  DISCARD THE BAY LEAVES AND LEMONGRASS.






WE SERVE LECHON MANOK W/ LEMON JUICE/SOY SAUCE MIXTURE FOR THE DIP, STEAMED WHITE RICE AND THE HERBS/VEGGIES




Thursday, May 27, 2010

BUTTERMILK PANCAKE WITH BLUEBERRY COMPOTE


This recipe is from THE COMMON GRILL COOKBOOK by Chef Craig Common

Buttermilk Pancake Mix:

1 1/4 C flour

2 T sugar

1 t baking powder

1 t baking soda

1/2 t salt

1 1/2 C buttermilk

1 cup creme fraiche or sour cream

1 egg

2 t vanilla extract.



Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix thoroughly.

In a separate bowl. whisk buttermilk, creme fraiche, eggs and vanilla. Add to dry ingredients and stir until blended.

Set aside until ready to serve.

BLUEBERRY COMPOTE:

1 C blueberries

1/4 C sugar

1/4 water

In a small saucepan, combine 1/2 C of the blueberries with the sugar and water. Simmer over low heat until berries burst, approximately 5 minutes. Add remaining berries. Continue cooking until mixture covers the back of a wooden spoon, approximately 3 to 4 minutes.

TO PREPARE BUTTERMILK PANCAKES: For each pancake, pour 1/4 C of the buttermilk pancake mix onto a hot griddle or pan. Cook until golden on both sides.

Place 3 or 4 pancakes on a serving plate and ladle Blueberry Compote over pancake. Top with whipped cream. Serve with warm pure maple syrup.






Wednesday, May 26, 2010

STRAWBERRY RHUBARB COOKIES

Another cake mix cookie, check out my other cookie HERE. So, i still have extra RHUBARB COMPOTE that i wanted to finish and i remembered i have a box of strawberry cake mix in the pantry that i've been planning on using.

I know strawberry and rhubarb are a perfect match so why not make cookies out of these ingredients! I also added some chocolate chips..why not...it just made these cookies oh so yummy!!! These cookies are so delicious if i may say so. You should give this a try.

Ingredients:

2 eggs
1/3 C canola oil
1 pkg. strawberry cake mix
1/2 C rhubarb compote
2 T chocolate chips

Pre-heat oven at 350 degrees F.
Combine eggs and oil.
Add the cake mix.
Beat well. 
Mix thoroughly.
Fold in the rhubarb compote and chocolate chips.*I added chips on half of the batter.
Drop by teaspoons onto baking pan lined with parchment paper or silpat.
Bake at 350 degrees for 8-10 minutes











Saturday, May 22, 2010

PANCIT SOTANGHON

This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2

Ingredients:

2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil


Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.









BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)









Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
 Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Dahlia- http://energychef.blogspot.com/
Tressa Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/

Friday, May 21, 2010

CHILE SEASONED POT ROASTED PORK TAQUITOS


I'm amazed that 3 dishes were made out of my Chile Seasoned Pot Roasted Pork COCHITO CHIAPANECO . It all started w/ the pot roast seved with flour tortillas then the Cochito morphed and became the filling for my Stacked Green Chile Enchiladas and finally it's my taquito filling. All dishes i must say turned out so delicious. It goes to show how versatile the pork pot roast is.

Ingredients:
3 C pulled pork (Cochito Chiapaneco)
1 C mole sauce ( I love Dona Maria Mole brand)
2 T chopped cilantro
Water if needed
10 pcs corn tortillas
1 Cup GREEN CHILE SAUCE


Shred roast pork with fork. Add remaining ingredients (except tortillas and the chile sauce) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up and fry in oil. Can be frozen.


Pulled/Shredded Pork Pot Roast


Green Chile Salsa





Pulled Pork Pot Roast w/ Mole sauce and Corn Tortillas


Quickly dip the corn tortilla in the hot oil, so it'll be pliable and easy to roll.



Spread a heaping tablespoon of the shredded pork, then roll tightly.



These are ready for frying.



Taquitos and the Green Chile Salsa. Yum!


CINNAMON SWIRL RAISIN FRENCH TOAST WITH RHUBARB COMPOTE

Ingredient List:

8 slices cinnamon raisin bread
2 T of butter
1 egg
3/4 cup milk
1/2 t of vanilla
A pinch of salt

Instructions:

In a large mixing bowl, combine milk, egg, vanilla, and salt with a whisk. Set aside.

Over medium heat, add 1 T of butter to the frying pan and allow to melt.

Dip four of the slices of cinnamon bread into the mixture, coating both sides evenly.

When the butter is melted, place four slices into the frying pan and cook 2 to 3 minutes on each side until lightly browned.

Remove and repeat the process by adding the last tablespoon of butter to the frying pan, letting it melt, and frying the next four slices.

Remove and place on a plate. Serve immediately.

Serve a dollop of whipped cream and the rhubarb compote.

Pour some maple syrup if desired.



 







Thursday, May 20, 2010

Rhubarb Compote with Orange Zest and Ginger



After  Rhubarb Cookie Cake I now have a new appreciation for rhubarb, so much so that i wanted to use the remaining 2 cups i have in the freezer ASAP=;).

I got the inspiration from  Kevin of Closet Cooking. This compote can be paired with fresh fruits, yogurt, ice cream, cakes and many more.

Ingredients:
2 C rhubarb, trimmed and chopped

1 cup boiling water

1/2 teaspoon ginger powder (start w/ a pinch then add if you like more ginger taste)

Zest of an orange, to taste

1/2 cup sugar (add more if needed)

Add all the ingredients and bring to a boil until rhubarb is cooked and soft.
Served warm or chilled.










Monday, May 17, 2010

RHUBARB COOKIE CAKE

I was given a bag of rhubarb stalks, I haven't cooked/baked with rhubarb, to be honest, i'm not really a fan of rhubarb. But i didn't want to put these rhubarb to waste.

First thing that came to my mind was to make strawberry rhubarb pie which is the common way to use rhubarb. I'm not a pie fan as well so i surfed and researched and found this Land O Lake recipe. Oh this recipe is definitely a keeper.

Rhubarb isn't that bad after all. I actually love the smell. You will have to take out the stringy part of the stalk just like you would a celery stalk. The browned butter shortbread cookie crust compliments the rhubarb custard filling. The browned butter shortbread cookie crust was so good that i'm using it again w/ another kind of fruit.


Preparation time: 15 min
Baking time: 40 min

Crust Ingredients:

½ C Land O Lakes Butter
1 C All purpose flour
1/3 C sugar

Filling Ingredients:

2 C sliced fresh rhubarb
2/3 C sugar
¼ C all purpose flour
¾ t baking powder
½ t ground ginger
2 eggs
¼ C firmly packed brown sugar

Topping Ingredients:

1 C whipping cream
2 T firmly packed brown sugar (I used light brown sugar)

Heat oven to 350°F.
Melt butter in 2-quart saucepan over medium-low heat.
Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.
Beat in eggs with wooden spoon until smooth; pour over crust.
Sprinkle 1/4 cup brown sugar evenly over top.
Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in small bowl.
Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.

*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.






Friday, May 14, 2010

May 2010 DC Challenge- STACKED GREEN CHILE ENCHILADAS

This months Daring Cooks Challenge were hosted by Barbara of Barbara Bakes and Bunnee of Anna+Food . What a perfect dish to celebrate Cinco de Mayo. We sure did sans the margarita! Muchas gracias por la receta Barbara and Bunnee.

I have made enchiladas a lot of times but never made the salsa from scratch. Nothing beats homemade, we like the green chile salsa, i saved some for tamales experiment.

I followed the green salsa recipe to a tee, as i mentioned, we liked it but i will add a little more of the peppers to give more kick.

The recipe called for chicken, i opted to do a Rick Bayless dish that i thought would be just perfect for the enchiladas. This dish was always on the to do list but ends up in the back burner, what a great timing to make COCHITO CHIAPANECO (CHILE SEASONED POT ROASTED PORK.

The end result was exactly how i imagined the enchiladas to be. The preparation for both the cochito chiapaneco and the green chile were laborious but it was well worth it! The cochito can definitely be cooked a day ahead.  And with these two dishes i will be able to make more Mexican inspired dishes such as tamales, pulled pork taco w/ salsa verde, taquitos and more!

Due to time constraints i didn't make my corn tortilla from scratch but posted the recipe should you want to make them.

GREEN CHILE SAUCE:
Ingredients:
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)

7-8 ounces Tomatillos (about 4-5 medium)212 grams - peel, remove stems

4 cups Chicken broth (32 ounces/920 grams)

1 clove Garlic, minced

2 teaspoons yellow onion, minced

1 teaspoon dried oregano

½ tsp Kosher salt (add more to taste)

¼ tsp Black Pepper (add more to taste)

2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)

Hot sauce, your favorite, optional

2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs) (USED CHILE SEASONED POT ROAST PORK-COCHITO CHIAPANECO)

3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)

Kosher salt and pepper

12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)

6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
(I USED CHIHUAHUA CHEESE)
Cilantro for garnish, chopped and sprinkled optional


Directions:

Roasting Fresh Chiles

1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.

2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.

3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.

4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.

5. DO NOT RINSE!





Green Chile Sauce:

1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.

2. Drain and puree in a blender or food processor.

3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.

4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.

5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.

6. Adjust seasonings and add hot sauce if you want a little more heat.





GREEN CHILE SAUCE




Stacked Green Chile and Grilled Chicken Enchiladas

SINCE I USED COCHITO CHIAPANECO FOR MY FILLING, I SKIPPED STEPS 1 & 2.

1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.

2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.

3. Cool and then slice into thin strips or shred.

4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.

5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).

6. Drain on paper towels.

7. Add oil as needed and continue until all 12 tortillas are done.

8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.

9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.

10. Divide half the chicken (PORK) among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.

11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.

12. Finish with the third tortilla, topped with the remaining sauce and cheese.

13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.

14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.



Roasting chiles: Whether you roast the chiles on a grill, under the broiler, or use the gas burner element on your stove will affect the time it takes. If you do all the chiles at once on a grill or using the broiler, it will take 15- 30 minutes, plus time to steam (10 minutes) and time to peel and remove seeds (20 minutes).


Cooking tomatillos: If you boil the tomatillos, it will take 5 -10 minutes. If you grill them, it will take 2-5 minutes. If you broil them, it will take 8-12 minutes. This can be done the same time the chiles are roasting. After they are cooked, they need to be pureed, which takes a few seconds in a blender.


Cooking chicken: If you grill your chicken, it takes about 5 or 6 minutes per side for boneless chicken breasts- depending on thickness of breasts. Other pieces (thighs, for example) or bone-in chicken will take longer. If you roast your chicken, a bone-in breast takes about 30 minutes (depending on size). Be sure chicken is done but not overcooked, since it will be in the oven in the last stage of the recipe


Corn Tortillas (from Rick Bayless’s Mexican Kitchen)

Makes about 15

1 3/4 cups masa harina

1 cup plus 2 tablespoons hot water

Pour hot water over masa harina, cover and let sit 30 minutes. Add (additional) cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.

Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.

Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release. Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so. A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.


           I HIGHLY RECOMMEND THIS CORN TORTILLA BRAND



ONE OF MY FAVORITE MEXICAN CHEESE.

CHOCHITO CHIAPANECO with the crispy skin and all!



 STACKED GREEN CHILE ENCHILADA (3 LAYERS OF CORN TORTILLA WOULD SUFFICE, UNLESS YOU WANT A MILE HIGH STACK)



TOMATO MANGO CUCUMBER AND RED ONION SALAD
WITH CITRUS VINAIGRETTE


THE SALAD + THE STACKED ENCHILADA= PERFECT COMBINATION