BRUNSWICK STEW- APRIL DC CHALLENGE

Once again, i thought i will have to pass this month's challenge. I was just too busy and found a short time frame to go ahead and do the challenge since i had all the ingredients all ready.

This was a photo finish, i literally made this today, revelation day and it was worth it. Thank you, Wolf's Den for this wonderful challenge. 

Pls. check the RECIPE HERE . I did Recipe One- the longer version, but divided the quantity since the original recipe is just too much for us.

I used the combination of ox tail and chicken, the dark meat and the wings to be specific, because i wanted more flavor. I also left the ox tail as is, because i love to gnaw on those little boney "tails". I used all the vegetables required, i even bought some okra, in addition but totally forgot about it! It was already good sans the okra, anyways.  This was really good and will definitely make this again!

 

The obligatory spoon test! I don't know about you guys, but i had to gather the ingredients to the middle so it'll support my spoon=;).

Served the stew with steamed Jasmine rice.

 

CHOCOLATE GOOEY BUTTER COOKIES

I've seen these cookies around the foodblogsphere but didn't bother making them until now. My frined MARINA gave me the recipe. It does look like the crinkled cookies but soft. We liked this, i will add chocolate chips on my next batch.

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

HELLO DOLLY BARS

Recipe from Cooking Light- Annual Recipes, 2008. Really, really good, you have to make these to understand what i mean!.
Line your pan with parchment paper, so it will be easy to take them out of the pan and cut into bars.

Y: 24 serving bars

1 1/2 C graham cracker crumbs (about 9 cookie sheets)
2 T butter melted
1 T water
1/3 C semi-sweet chocolate chips
1/3 C butterscotch morsels
2/3 C flake sweetened coconut
1/4 C chopped pecans, toasted - i used almonds
1 (15 oz. ) condensed milk

1. Preheat oven to 350 degrees F.

2. Line bottom and sides of a 9 x 13 baking pan with parchment paper, cut off excess paper around top edge.

3. Place crumbs in a medium bowl. Drizzle with butter and 1 T water, toss with a fork until moist.

4.Gently pat mixture into an even layer in pan (do not press firmly).

5. Sprinkle chips and morsels over crumb mixture.

6. Top evenly with coconut and nuts.

7. Drizzle milk evenly over top.

8. Bake at 350 degrees fro 25 min. or until lightly browned and bubbly around edges.

9. Cool completely on wire rack.

I love the combination of the coconuts, chocolate chips, butterscotch morsels and the nuts.

 

KIMCHI TOFU

This is another kimchi dish that we like. Healthy, easy, simple and really good. First you have to make your kimchi base and the possibilities for more dishes w/ kimchi are endless. Check out my recipe for  KIMCHI  and another kimchi based dish KIMCHI STEW  .

Ingredients:
Kimchi (Store bought or homemade w/c i prefer)
Tofu (Firm- i prefer the Chinese tofu)

1. Bring kimchi to a boil.
2. Pat  dry the tofu cubes then pan fry.
3. Pour the hot kimchi to the tofu.
4. Serve with steamed white rice.

CALABRIAN BEAUTY

No food blog this time, but i assure you that the photos you'll be seeing here are equally wonderful and breathtaking!

My sister is selling their Villa in Calabria, Italy. The Villa is nestled on top of the hills with a spectacular view of the Ionian Sea .

Pls. check VILLA ROSINA and take a tour.  Click on the links to know more about the Villa, the town, beaches, archeological sites and ofcourse FOOD! If interested you can click on rates and services and if you want to ask questions leave a comment on the guestbook.

MOUSSAKA

INGREDIENTS:

• 3 medium Aubergines (eggplants) (I PREFER SICILIAN OR 4-5 ASIAN EGGPLANTS DEPENDING ON THE SIZE.
• 1 teaspoon salt
• ½ cup olive oil

For the Meat Sauce
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound (500g) ground lamb or beef
• 2 tablespoons dry white wine
• 13 ½ ounce (425g) can tomato puree
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint leaves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground white pepper

For the Cheese Sauce
• 3 ounces (90g) butter
• 1/3 cup all-purpose (plain) flour
• 2 cups milk
• 2 eggs, lightly beaten
• 2/3 cup grated Romano cheese

1. Cut unpeeled eggplant into ½ inch (1 cm) slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water, drain well. Squeeze out excess moisture with paper towels.

2. To make Meat Sauce: Heat oil in pan. Add onion and ground meat. Stir over high heat 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes, stirring occasionally until liquid is reduced.

3. To make Cheese Sauce- (Mornay Sauce): Heat butter in small pan; add flour to make a roux. Stir over low heat for 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cook for 1 minute; remove pan from heat. Add eggs and cheese, beat until smooth.

4. Preheat oven to moderate (350 degrees F/180 degrees C). Heat oil in heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan, drain on paper towels. Divide eggplant into three. Arrange one portion over base of shallow ovenproof dish. Spread with half the meat sauce, second layer of eggplant, remaining meat sauce and eggplant. Spread Cheese Sauce over eggplant. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.

BANANA NUTS AND CHOCOLATE CHIPS MUFFINS

Ingredients

1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup nuts, finely chopped
1 cup chocolate chips or morsels

Directions

Preheat the oven to 425 degrees.

1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.

2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts and chips.

3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 12 well-greased muffin tins or muffin liners. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.

4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or stick a toothpick in the muffins and when it comes out clean it is cooked. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

TIP: The burst of heat in the initial high temperature helps dome the muffins.

HUNGARIAN WALNUT ROLLS

This is my simple way of welcoming a new member to our family. I've been cooking Hungarian dishes so my niece will be able to cook these tried and tested dishes and add to her recipe book! I will be blogging some more soon.Welcome to our family Mikey! Take good care of my sweet little niece=;).

Baking is not really my forte' but i've challenged myself to at least bake (a yeast based bread) once a month. This Hungarian Nut Roll is my third. This bread is definitely a keeper, i'm already thinking of different fillings i could use in lieu of the nuts the next time i make this. The dough is so good.

Recipe Adapted from Red Star Original Yeast Recipes

Yields: 2 Rolls

Ingredients:

Milk 1/3 C
Sour Cream 1/2 C
Butter 3 T
Egg yolks 2  room temperature
Egg 1 room temperature
Bread Flour 3 + 1/2 C
Sugar 1/2 C
Salt 1/2 t
Active Dry Yeast 4+1/2 t

Filling:
Milk 2 T
Walnuts, freshly ground 2 C
Sugar 1/4 C
Brown Sugar 1/4 C
Butter, 1/4 C room tempereature

Egg 1

Vanilla 1/2 t

Combine yeast, 1 1/2 c flour, sugar and salt. Heat milk, sour cream  and butter to 120-130 degree F. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover, let rise until dough tests ripe, about 40 minutes.

Prepare Filling
In a medium-sized saucepan, combine milk, wlanuts, sugar and butter.
Cook on medium heat until mixture resembles a paste, stirring constantly.
Remove from heat; cool.
Stir in vanilla.
Fold in beaten eggs.

Shaping, Rising, And Baking
Turn dough on to lightly floured, surface; punch down to remove air bubbles.
Cover; let dough relax for 10 minutes. Divide dough into 2 parts.
On lightly floured surface, roll each half to a 12- x 12-inch square.

Spread half of cooled Filling to within 1 inch of edges. Roll up tightly.

Pinch edges to seal; turn ends under.

Place seam-side down on greased baking sheet.

** Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.

**Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.

EGG ROAST

This is my version  of Paul VJ's recipe, check  Here for his recipe. This is definitely a keeper since we love eggs and ofcourse Indian foods. Thank you Paul for sharing this recipe.

Ingredients:

1 T coconut oil (I used canola oil)
2-3 red medium onions or white onions (sliced thinly)
2 cloves garlic, minced
2 t vinegar ( I used Datu Puti- sugar cane vinegar)
2 t salt
1 t chili powder
½ t turmeric powder
2 Curry leaves
pinch of sugar
4-6 hard "boiled" eggs - i prefer calling them hard cooked eggs

Heat up the oil

Add the vinegar, curry leaves, minced garlic, salt, chili powder and turmeric to the onions.

Put this mixture in the oil and caramelize the onions.

Add sugar. Taste and adjust the vinegar or the chili powder.

Place peeled hard cooked eggs on top of the caramelized mixture.

Let it cook for few minutes until eggs get the turmeric yellowish color.

 

GARLIC SAUTEED SHIRIMP

Another Nobu recipe from "Nobu Now" this was good. Simple to make as well. Nobu suggested to use the finest quality sea salt to draw out the natural sweetness of the shrimp. No problem with that since i have one of the best quality sea salt in my pantry, well that's my opinion.

Serves 4

10 tiger prawns, in the shell, each about 1 ounce ( i used 1 lb large size shrimp)
sea salt (good quality salt)
black pepper
3 T grated garlic
olive oil
sake'
chopped chives or parsley

1.  Slice the whole shrimp (prawns) in half lengthwise and devein. Season generously with sea salt and black pepper.

2. Add the grated garlic and little olive oil to a frying pan, and heat. When the garlic aroma has infused the olive oil, turn up the heat and add the shrimp, shell side down. Saute the shrimp, gently shaking the pan from side to side, Halfway through, turn the shrimp over and saute flesh side down.

3. Finish off by sprinkling some sake over the shirmp, then pile them on plates and scatter with chopped chives.

Had this as a side dish for my Black and Red Rice Risotto

BLACK AND RED RICE RISOTTO (MARCH 2010 DARING COOKS CHALLENGE)

This month's challenge was hosted by Melbournefoodgeek (Eleanor) and Jessthebaker (Jess), http://thedaringkitchen.com/forums/daring-cooks-challenges/daring-cooks-march-2010-challenge-comfort-food-heart.

Risotto!! Oh boy!! this is one of those dishes that i've tried to love but to no avail. Don't get me wrong i have had delicious risottos' from restaurants, i've made some at home but i guess it's a texture thing but i love lugaw, congee or porridge hhmmm.. anyways, this is excatly why we call it a cooking challenge right? I could easily skip this months challenge but i figured i've got to give risotto another chance! I decided to try an Asian style since i've tried traditional/conventional risottos.

I remembered Nobu had a Japanese risotto, so this challenge was based on Nobu's recipe from his cookbook Nobu Now. I also made another Nobu recipe Garlic Sauteed Shrimp to go with the risotto.

Overall, it was okay, something different. It was creamy with an added nutty flavor, as i expected, it required more cooking time as oppose to arborio rice. This was also a great way to make more dashi stock. But, have i convinced myself to become a risotto fan? not quite.

Anyways...thank you Eleanor and Jess for this challenge.

I'VE BLOGGED MY ARANCINI ALA SICILIAN  HERE

Ingredients: serves 2

8 oz black rice
8 oz red rice
1 T olive oil
1 quart dashi (recipe to follow)
1/2 t sea salt
1/2 t black pepper
1/2 t light soy sauce ( i recommend to use Japanese soy sauce)***
1/2 oz parmesan cheese
chopped chives or chopped parsley
roasted onions (optional)

1. Very lightly rinse both types of rice. Drain in a sieve
2. Put the oil in a frying pan over medium heat. Add both types of rice and stir for 3-4 minutes.
3. Next, ladle in 2 1/2 cups of dashi and bring to a simmer. When the liquid is almost absorbed, add the remaining dashi. When all the liquid has been absored, add the salt, pepper, and soy sauce. Finally stir in the Parmesan cheese.
4. Pile onto plates, and top with chopped chives or parsley.


***There are different types of soy sauce. Each Asian country produces their soy sauce, and each gives distinct taste.  Since this is a Japanese dish i recommend to use Kikkoman or any Japanese soy sauce. Using a Filipino or Chinese soy sauce will give a different taste or flavor. Japanese soy sauce is lighter or less salty compared to the other kind/brand of soy sauce.

SERVED THIS WITH SAUTEED SHRIMP PLS. CHECK RECIPE HERE

This dish required a quality sea salt and this is one of the quality salt i've ever tried.

DASHI STOCK:

1 quart water
1/3 oz konbu
1 oz. dried bonito flakes

Heat the water and konbu toegether slowly in a saucepan over medium heat. Just before the water boils, take out the konbu, add the bonito flakes and turn off the heat.
Leave the stock until the bonito flakes have sunk to the bottom of the pan, then strain.

FISH BANH MI

One of my all time favorite sandwich. I make this sandwich often, i've experimented on various meat filling. Check out my other Banh Mi with pork HERE

Ingredients and "The Fixings"

Bahn Mi sandwich otherwise called French Bread- I buy mine at a Vietnamese Grocery store.
Pickled Carrot and Daikon Relish - recipe below
Fried Fish - I have Mahi Mahi fillets for this sandwich
A tablespoon of liver pate'
Romaine lettuce hearts
Pickled Jalapenos - optional
Cilantro
Mayonnaise- you can mix mayo w/ sriracha or sambal oelek if you want it spicy and hot.

CARROT AND DAIKON RELISH
INGREDIENTS:

1 tablespoon salt

2 cups julienne daikon (1 medium daikon)

2 cups julienne carrot (2 large carrots)

½ cup white vinegar

½ cup sugar

½ cup water

1 teaspoon salt

Prodecure:

In a bowl, mix the teaspoon of salt, julienned daikon and carrots, squeeze all the liquid out from the daikon and carrot then set aside.

In a small bowl, mix vinegar, sugar, salt and water, stir until sugar is dissolved. Taste and adjust.

Pour the vinegar mix over the daikon and carrots. Mix well and keep chilled.

***The relish can last up to 2 weeks in the ref.

***This is delicious as a side dish for any grilled or fried dishes, as a relish for a sandwich, or for lettuce wraps and many other dishes

CHOCOLATE BACON CUPCAKE WITH WALNUT CARAMEL SAUCE

I have been seeing this salty and sweet cupcake/cake combination on food TV shows and around the food "blogsphere". Bacon with sugar is not new to me though, a member of my in laws used to dip her bacon with sugar which i thought was weird at that time, i just couldn't imagine the taste.

Okay, okay i succomb to the temptation and made these cupcakes. It is surprisingly good. So, i brought some to work and didn't tell my co-workers that it had bacon, until they finished all the cupcakes.  They loved it, they wouldn't have thought that the hint of the saltiness was the bacon w/c worked well with the chocolate and the caramel.  I probably should have added more bacon to make the bacon distinct? nah...i don't think i will like it if i added more bacon bits.

The recipe for the chocolate cupcake was adapted from the book "Best Loved Hershey's Sweet and Sensational"- Chocolate Squares with Nutty Caramel Sauce

Ingredients:
Y: 16 cupcakes
1 C sugar
3/4 C all purpose flour
1/2 C hersheys cocoa powder
1 /2 t baking powder
1/2 t salt
3/4 C oil
3 eggs
1/4 C milk
1/2 t vanilla extract
12 pcs caramel candies
1/2 C milk (for caramel sauce)
1 C roasted walnuts or pecans
6 slices of bacon ( about 1 C bacon bits)
brown sugar for the bacon

Heat oven to 350 degrees F.

Arrange bacon slices on a sheet pan, sprinkle brown sugar and bake until crispy.

Set aside and let it cool.

Roast walnuts or pecans in the oven for 10 minutes. Cool then chop finely. Set aside.

Stir together sugar, flour, cocoa, baking powder and salt in mixer.

Add oil, eggs, milk and vanilla; beat until smooth.

Pour batter evenly into the cupcake liners.

Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.

Cool completely.

Remove wrappers from caramels. Combine caramels and milk in small saucepan.

Cook over low heat stirring occasionally until smooth and well blended.

Sprinkle chopped walnuts on top of the cupcake then drizzle with caramel sauce.

SQUID ADOBO WITH COCONUT MILK (ADOBONG PUSIT SA GATA)

Ingredients:

1 lb. medium size squid

1/2 C white vinegar (Datu Puti Brand- Sugar Cane Vinegar)
1/4 C soy sauce
1 C coconut milk
2 cloves garlic crushed
2 stalks of green onions cut an inch size
1 bay leaf
2 Thai bird chili (optional)
Pinch of S&P

Wash and clean the squid thoroughly, removing the cuttle. Could be cooked whole or slice into rings.
Put squid in a pot with all the ingredients.
Cook over low heat until squid is tender.
Taste and adjust seasonings.
Serve hot with steamed rice.

***IT IS EASY TO OVER COOK SQUID AND END UP WITH A CHEWY/RUBBERY SQUID DISH, SO YOU EITHER COOK IT FOR FEW MINUTES OR LET IT COOK OVER 20 MINUTES.

ADOBONG BAKA SA GATA ( BEEF ADOBO WITH COCONUT MILK)

Adobo sa gata is another version of the famous Filipino Adobo. First tried this dish in San Pablo, Laguna. Never had this adobo version growing up, my mom always cooked the bisaya, Cebuano version ofcourse. Check the bisaya version HERE

3 lbs. cubed beef (chuck)
3/4 C white vinegar (Datu Puti is the brand i like, a Filipino vinegar made from sugar cane)
3 cloves of garlic (crushed)
2 pcs. bay leaves
1/2 T whole peppercorns

1 t each of ground pepper and salt
2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
1 can coconut milk ( 12 oz)
water if needed
**Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
1 small green papaya or chayote, peeled and cubed
1 cup long beans cut about an inch size
1 large bell pepper ( i used red bell pepper) cubed.
1 piece of siling labuyo (Thai bird chili) optional

Season beef cubes with salt and pepper. Sear and brown the meat.
Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
Served with steamed white rice.

LAMB ADOBO

Adobo is a popular dish in the Philippines. It is basically meat marinated and cooked in vinegar. There are a lot of variations or versions to this ubiquitous dish depending on where you come from. In the southern part of Luzon, adobo usually is a mixture of vinegar and coconut milk while in the Visayas region, adobo is sometimes called humba,  and usually cooked with soy sauce, vinegar and little sugar.  Although, for Cebuanos adobo means fried pork  PRITONG LIEMPO .

A typical adobo is either pork, chicken or a combination of both. Check my Chicken and Pork Adobo Recipe . As i mentioned Luzon, Laguna to be specific cooks adobo, which is called Adobo sa Gata. It is beef cooked in vinegar and coconut milk. Seafoods, like shrimp or squid are great for adobo as well.

My nephew, Vincent "got me" when he asked me if i've tried making adobo with lamb. Funny because I love to experiment on foods but lamb adobo never crossed my mind, maybe because lamb isn't a common meat of choice to us Filipinos. Growing up, i don't remember seeing lamb in the meat section of the market, it was always pork, beef, chicken sometimes goat but never lamb.

Well, my family especially my daughter love lamb and i've cooked lamb in many different ways so, i don't see any reason why lamb will not be good for adobo.

Anyways, i promised my nephew that i'll make it.  I used my Chicken Pork Adobo recipe. Bought 2 lbs. of  lamb shoulder had it chopped into stew size but i'd recommend the lamb breast just because of the marbling, the dish taste better with the fatty meat.  As expected it was a great dish. Infact, i think lamb adobo will be a good dish to try for those who are not "into" lamb. Not gamey at all, i think it's because of the vinegar.

So, Kuya...Lamb Adobo is a keeper! The next time i will cook lamb adobo, i'm adding coconut milk, i know it's going to be delish as well. Thanks for the idea!

Ingredients:
2 lbs. lamb (used shoulders)
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water (optional)
1 teaspoon sugar
1 tablespoon oil for searing
water if needed (just incase liquid has reduced and meat isn't that tender yet)

Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr.
On a large pot, sear the meat until brown on all sides, set aside.
Remove excess oil, and combine all ingredients in the pot.
Bring to a boil, then lower heat.
Cover and let simmer for 30 minutes, stirring occasionally.
Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 20 more minutes. Serve with steamed rice.