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

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.

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