Recipe of Recipes

History of cheesemaking

2008-05-02T21:56:00.000-07:00

No-one knows exactly when or where cheese was invented - although it can be said for certain that it was not in Switzerland. One story has it that a merchant travelling through the desert 5000 years ago made the discovery by accident when the milk he was transporting in a bag made of a sheep's stomach reacted with the natural rennet in the stomach lining and was churned into cheese by constant jogging. Be that as it may, cheese is certainly mentioned in the Old Testament in texts which may date back 3,500 years.

Swiss cheese was mentioned by the first century Roman historian Pliny the Elder, who called it Caseus Helveticus - the "cheese of the Helvetians", one of the tribes living in Switzerland at the time.

From cottage cheese to hard cheese

For centuries the standard type was cottage cheese, made by souring milk, and which did not keep. The technique of using rennet - a substance taken from the stomach lining of calves - to make hard cheese first appeared in Switzerland around the 15th century. Since such cheese could be stored for lengthy periods it is not surprising that it soon became part of the basic fare of travellers.

The monks who looked after the hospices at the top of some of the major passes, snowed in for part of the year, kept large stocks of it for their guests. And they needed to be large: one guest who passed through the hostel on the Great St Bernard pass was Napoleon, who - with the help of his 40,000 troops - got through a tonne and a half of the monks' cheese in May 1800. (The monks had to wait 50 years before they saw any money at all for it, and it was only in 1984 that the then French President, François Mitterrand, made a token payment of the rest.)

Cheese and cheese makers go abroad

Once it could be stored, Swiss cheese soon became a valuable trading commodity. By the 18th century it was being sold all over Europe - even to the detriment of the local market, if a 1793 travel guide is to be believed:
"It is rather strange that cheese and butter should be so bad in inns throughout Switzerland. Even in the regions which produce a lot of milk, it is hard to get good cream for your coffee or fresh butter, because the locals find it more profitable to make cheese out of their milk."

Switzerland soon exported not only cheese but cheesemakers too. Many of the thousands of Swiss emigrants who settled in the US in the 19th century were dairymen, some of whose descendents are still making cheese there today. Others were invited to Russia and eastern Europe to help set up a dairy industry. Some of them remained in those countries, but many eventually came back to Switzerland. It was Swiss cheesemakers who developed Tilsiter cheese, named after the town of Tilsit, which was then in East Prussia, and is now the Russian town of Sovetsk. They brought their new product back with them when they returned home. Even today, the Swiss government provides advice and practical help in cheesemaking as part of its aid to developing countries.

... and a pasture that went abroad too

Not quite such a success story as far as the Swiss were concerned was the accidental cession of valuable pasture land to Italy in 1821. A notary in Brig sold the Bettelmatt Alp, on the border between Switzerland and the Piedmont, to an Italian, without realising that it would thereby change country.

The pasture, sufficient for about 100 cows, is renowned for its juicy grass and aromatic herbs.

But the creamy cheese it produces is now an Italian, not a Swiss, variety.

From the comment of s.j.simon

http://www.swissworld.org

Sauteed Mussels In Pernod Flavored Broth

2007-12-04T22:33:00.000-08:00

Source : Italianfoodforever

The pernod liqueur adds just a hint of anise flavor that is delicious. Just make sure you have lots of good quality bread handy to sop up all the tasty juices.

:Serves 4:

by Deborah Mele

Mussels are quite inexpensive, and in a recipe such as this, they can be a tasty appetizer, or a light dinner entree by simply adding a nice green salad and dessert. I had this dish first at a favorite restaurant of mine, and while they wouldn't share the actual recipe, they did tell me the broth was flavored with pernod. I went home and created this recipe, which although isn't identical to the restarant version, it is just as good.

3 Tbs. Olive Oil

1 Medium Onion, Chopped

2 Stalks of Celery, Chopped

3-4 Cloves of Garlic, Minced

Salt & Pepper to Taste

2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces

2 Cups White Wine

1/2 Cup Pernod Liqueur

Dash of Saffron

2-3 Pounds Mussels, Scrubbed with Beards Removed

1/2 Cup Chopped Fresh Parsley

Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley in just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Grilled Seafood Salad

2007-12-04T22:29:00.000-08:00

Source : Italianfoodforever

Antipasti di Mare ~ I created this salad after buying some fresh seafood at the market which we grilled, and then tossed in a light lemon dressing. This would be delicious at any summer barbeque!

:Serves 6:

by Deborah Mele

This delicious recipe was created after I had an extremely unpleasant experience with a seafood salad at a local restaurant. It was a beautiful summer evening, and my husband and I were walking downtown, trying to choose a restaurant to dine in that evening. Because of the warm temperatures, all of the outdoor patios of the restaurants lining the street were overflowing with people. As we were walking by one particular restaurant, we saw a waiter bring out this striking looking plate of seafood salad, artfully displayed on a bed of salad greens. We are both big fans of seafood in general, and therefore were lured in to try this restaurant and in fact ordered the seafood salad to share. Well, the salad certainly did not live up to it's appearance. It was swimming in a heavily laced vinegar based dressing which overpowered the delicate flavor of the seafood. The calamari were rubbery, the shrimp so tiny you could hardly see them, and the mussels were dried out. We were both very disapointed, and decided we needed to create our own version of seafood salad to replace the memory of the one we shared that evening. The next morning while we were at the St. Lawrence market on our weekly visit, we bought some very fresh shrimp, baby squid, scallops, and mussels and came home to create our own salad.

We decided to grill the seafood instead of poaching the ingredients as I do my Christmas version, and then assembled it from there. I chopped the seafood into bite sized pieces, and added the juice of 1 lemon, a little garlic, minced parsley, chopped black olives, and some good quality olive oil. The salad was delicious, and tasted great both still warm from the barbecue, as well as room temperature the next day. This salad would be great at a summer barbeque, and can be put together in minutes.

1 Pound Small Calamari, Cleaned

1 Pound Medium Shrimp, Cleaned And Deveined

1 Pound Scallops

24 Fresh Mussels

1/2 Cup Pitted Black Olives (Optional)

Dressing:

3/4 Cup Extra Virgin Olive Oil

1 Clove Garlic, Crushed

Juice and 1 Teaspoon of Zest From 1 & 1/2 Large Lemons

1/4 Cup Chopped, Fresh Parsley

Dash Red Pepper Flakes

Salt & Pepper To Taste

Heat up the grill, and cook the seafood in batches, just until cooked through. Depending on how hot your barbeque is, this should only take a minute or two per side. For the mussels, simply place them on a barbeque grilling tray, place on the hot grill, close, and remove as soon as they open. Once cooked, cut the calamari into pieces, the shrimps and scallops in half, while leaving the mussels in their shells. Place the seafood in a bowl, add the dressing ingredients, olives and mix well. Serve immediately still warm from the barbeque, or cover and let marinade in the dressing in the refrigerator overnight. Just before serving, adjust the seasonings. Serve.

Shrimp Scampi

2007-12-04T22:28:00.000-08:00

Source : Italianfoodforever

The only trick to this recipe is to not overcook the shrimp. I like lots of garlic and butter which results in a tasty starter to any meal.

:Serves 4:

by Deborah Mele

1 Pound Of Large Shrimp

4 Cloves Of Garlic, Minced

1/4 Cup Butter

1/4 Cup White Wine

Salt & Pepper

Dash Of Red Pepper Flakes

1/4 Cup Fresh Parsley, Chopped

Garnish:

Diced Tomato (Optional)

Chopped Green Onions

Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. Cook just a minute or two, until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and cook for another minute. Serve immediately, using the garnish if desired.

Mussels In Garlic Butter Sauce

2007-12-04T22:27:00.000-08:00

Source : Italianfoodforever

This is a very easy way to cook mussels, creating a tasty sauce of butter, garlic and juice from the mussels.

:Serves 4

by Deborah Mele

Make sure you have lots of crusty bread on hand to sop up the juices!

2 Pounds Fresh, Cleaned Mussels

3-4 Cloves Garlic, Minced

1 Cup Fresh Parsley, Chopped

3/4 Stick Unsalted Butter At Room Temperature

Salt & Pepper

To Serve:

Crusty Italian Bread, Grilled

Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open. Serve in large bowls, dividing the sauce equally between each serving. Offer crusty bread to sop up the delicious juices.

Garlic Orange Shrimp

2007-12-04T22:26:00.001-08:00

Source : Italianfoodforever

A combination of shrimp with a fresh orange flavor. Quick and easy to make, it would be a great starter year round.

:Serves 4

by Deborah Mele

This tasty recipe combines shrimp with a fresh orange flavor. Quick and easy to make, it would be a great starter year round.

16 Large Shrimp

2 Large Cloves Garlic, Finely Chopped

1 Dried, Red Chili Pepper, Crushed

6 Tablespoons Orange Infused Olive Oil

1/4 Cup Fresh, Chopped Parsley

Marinate the shrimp in the other ingredients for one hour before cooking. Heat a frying on high, and once hot, add the shrimp and marinade mixture. Cook for 4-5 minutes or until the shrimp become slightly browned and opaque.

Sauteed Mussels

2007-12-04T22:23:00.000-08:00

Source : Italianfoodforever

Cozze ~ Simple, yet delicious. This recipe is so easy it is hard to believe it tastes so good!

:Serves 4:

by Deborah Mele

To ensure the best result, use the freshest mussels you can find. To clean, scrub under running water removing the "beards" or vegetation attached. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. Don't leave them in a closed plastic bag or they will die before you have a chance to cook them.

3 Tbs. Olive Oil

1 Medium Onion, Chopped

2 Stalks of Celery, Chopped

3-4 Cloves of Garlic, Minced

Salt & Pepper to Taste

1/2 Cup Dry White Wine

1 Cup Water

1 (14 oz.) Can Chopped Tomatoes

3 Pounds Mussels, Scrubbed with Beards Removed

1/4 Cup Chopped Fresh Parsley

Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Fave Bean And Shrimp Salad

2007-12-04T22:21:00.000-08:00

Source : Italianfoodforever

A perfect spring or summer starter when fave beans are in season. It's colorful appearance is particularly attractive.

:Serves 4:

by Deborah Mele

This light, tasty recipe is a perfect summer starter. Although fava beans are generally early spring vegetables, I have been seeing them in our stores during the summer months. You could substitute any other fresh, summer vegetable if you cannot find fresh fava beans.

1/2 Pound Medium Shrimp, Peeled And Deveined

1 Pound Fava Beans

1/2 Pound Small Green Beans

2 Heads of Fennel

1/2 Cup White Wine

1/2 Cup Chicken Broth

1/2 Lemon

1 Large Tomato, Finely Diced

Sauce:

1 Tablespoon Of Lemon Juice

2 Tablespoons Of White Wine Vinegar

1/4 Cup Olive Oil

1/4 Cup Fresh Basil Leaves

1 Tablespoon Capers

Salt & Pepper To Taste

Shell the fava beans, discarding the pods. Cook in boiling water until tender. Drain and place in an ice water bath. Prepare the green beans in the same manner, set aside. Poach the shrimp in boiling water for 2 minutes, remove.

Remove the tops from the fennel, as well as any brown outside pieces. Slice thinly lengthwise. Place in a large pan with the white wine, lemon, chicken broth, and enough water to barely cover. Bring to a boil, then reduce the heat and simmer until tender, about 15 minutes. Set aside. Make the sauce adding all the ingredients into a blender and pulse. On each of four plates, arrange first the fennel slices, then the shrimp, and beans in an attractive manner. Scatter the diced tomato around the plates and then drizzle each plate with some of the dressing. Decorate with some fennel fronds, and serve.

Fried Calamari

2007-12-04T22:20:00.000-08:00

Source : Italianfoodforever

Crispy rings of tender calamari are great as an appetizer served with a spicy tomato sauce or garlicky mayonaise.

:Serves 4:

by Deborah Mele

Calamari need to be either cooked quickly on high heat, or cooked for a long period on a slow simmer. Anything in between can lead to a chewy result. Fried for just under a minute in hot oil as in this recipe results in tender, crispy rings of calamari. Use your favorite dipping sauce to serve, although I like to use a simple tomato sauce spiced up with a pinch of red pepper flakes. If you have never cleaned squid before, you might find their appearance a bit intimidating, however they are actually quite easy to clean.

2 Pounds Cleaned Squid (Instructions Below)

1 Cup Flour

1 Cup Cornmeal

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

Vegetable Oil For Frying

Suggestions For Dipping Sauce:

Quick Tomato Sauce, Or Garlic Mayonnaise

Cleaning Squid: To clean the squid, first pull out the tentacles and head. Set these aside. Remove the cartilage that runs down the back, and anything that is inside the tube. Run under cold water. Pull off the two wing pieces, and remove the skin. Slice the cleaned tube into 1 inch rings. Take the tentacles and cut off the head just below the eyes, and discard this. Remove the hard beak inside.

Place the cleaned calamari in the freezer for 5 minutes before cooking. Put 2 inches of oil into a pot, and heat to 375 degrees F. Mix the flour, cornmeal and spices together in a plastic bag. Drop in the calamari and shake well to cover with the coating. Drop the calamari into the hot oil, and cook for just under a minute, until they are golden brown. Drain on paper towels. Serve with your favorite dipping sauces.

Cooks Note: A great way to serve fried calamari, is to put a handful on top of a dish of spaghetti already dressed with a good spicy tomato sauce. If you prefer a crispier crust to your calamari, dip them in beaten egg before dropping them into the coating.

Breaded Clams

2007-12-04T22:19:00.000-08:00

Source : Italianfoodforever

Vongole Ripiene ~ This easy clam recipe makes a light, tasty appetizer, that is great year round. Use the freshest clams you can find for the best results.

:Serves 6-8:

by Deborah Mele

36 Fresh Clams

1/2 Cup White Wine

1/2 Cup Water

1 Clove Of Garlic, Finely Minced

1/3 Cup Dried Bread Crumbs

3 Tablespoons Chopped Fresh Parsley

6-7 Tablespoons Olive Oil

Salt & Pepper

To Serve

Lemon Wedges

Lightly steam the clams for a couple of minutes in a mixture of the water and wine, until they open. Discard any that do not open. Remove the top shell from each and set them unto an ovenproof platter.

Mix together the remaining ingredients, with half of the olive oil, in a small bowl. Preheat the broiler. Spoon the crumb mixture over the clams, being careful not to pack the mixture down. Drizzle on the remaining olive oil. Broil until the crumbs are golden brown. Remove from the oven, and arrange either on individual plates, or a large platter with the lemon wedges and serve.

Note: To clean the clams before using, keep them in the refrigerator in a bowl filled with cool water. Add a few teaspoons of cornmeal or oatmeal to the water, and let them sit an hour or two. As the clams ingest the grains, they will clean themselves out of sand and dirt.

Shrimp Cocktail

2007-12-04T22:18:00.000-08:00

Source : Italianfoodforever

Antipasti di Scampi ~ This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use ones medium large to large in size.

:Serves 4:

by Deborah Mele

1 Pound Large Shrimps

1 Hard Boiled Egg

1 Teaspoon Dijon Mustard

3 Tablespoons Olive Oil

Jiuce Of 1/2 Lemon

6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)

Dash Of Worcestershire Sauce

2 Tablespoons Dry Sherry

2 Tablespoons Heavy Cream

Salt & Pepper To Taste

To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them.

Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve.

To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.

Cured Salmon

2007-12-04T22:17:00.000-08:00

Source : Italianfoodforever

This is a very easy recipe that can be served in many different ways.

:Serves 6:

by Deborah Mele

Once the salmon is cured, or "cooked" in a lemon juice mixture and dressed, it can be served on slices of crusty bread, or garnished with various ingredients and served as a delicious appetizer.

Be careful not to leave the salmon in the lemon mixture too long, or it will be completely cooked. The goal is to cook or cure the salmon just to the point that it still has a little dark pink color in parts. In the photo, I served the salmon on a few arugula leaves, and then topped it with some slices of finely sliced onions, tiny grape tomatoes and capers, but the salmon is really so delicious on it's own you could serve it simply with a drizzle of olive oil, cracked black pepper, salt and a squeeze of lemon.

1 1/2 Pound Salmon Fillet

1/2 Cup Fresh Lemon Juice

1/2 Cup Dry White Wine

Cracked Black Pepper

2 Teaspoons Sugar

1/3 Cup Extra Virgin Olive Oil

Salt

To Garnish: (Choose As Desired)

Finely Sliced Red Onions, Or Chopped Green Onions

Capers

Chopped Tomato

Lemon Wedges

With a very sharp knife, cut the salmon into thin slices on the diagonal. Place in a large casserole dish, and pour the lemon juice and white wine over top. Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period. Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper. Serve with garnish of choice.

Cannellini And Tuna Salad

2007-12-04T22:16:00.000-08:00

Source : Italianfoodforever

Insalta di Tonno e Fagioli ~ This salad makes a wonderful antipasto for 6, or a light lunch or dinner main course for 4. If you keep canned tuna and beans in your pantry, you can easily put this dish together in just a few minutes at any time.

:Serves 4-6:

by Deborah Mele

Although I didn't often see this dish on too many restaurant menus in Italy, many of my Italian friends made this dish often at home.

4 Cups Cooked Cannellini Beans (See *Cannellini ~ The Pride Of Tuscany For Details) Or 2 (16 oz.) Cans Good Quality Cannellini Beans

2 (6 oz.) Cans Oil Packed Tuna

1 Small Onion, Sliced Very Thin

2 Stalks Celery, Chopped

1/2 Cup Pitted And Sliced Black Olives

Dressing:

Juice Of 2 Medium Lemons

1/2 Cup Olive Oil

Salt And Pepper

1/4 Cup Fresh Parsley, Chopped

Mix together the dressing ingredients. Place the beans, onion, celery and olives in a bowl. Drain the tuna, and lightly crumble it into the bowl with the beans. Pour the dressing over the beans mixture and toss, being careful not to break up the tuna too much. Place on individual plates and serve.

Online Source For Cannellini: If you are having problems finding cannellini beans in your area, PastaCheese.com sells both dried and canned cannellini beans.

Shrimp Capri

2007-12-04T22:14:00.000-08:00

Source : Italianfoodforever

In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato sauce which has been flavored with olives, capers, garlic and hot peppers. Great as an appetizer for 6, or as an entree for 4.

:Serves 4:

by Deborah Mele

I have been asked many times to share recipes for Shrimp Capri, or Chicken Capri, so I have added my version of this tasty dish. You can either use fresh tomato sauce, chopped tomatoes, or even halved cherry tomatoes in the sauce. In order to keep the shrimps tender, just be careful not to overcook them. The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You don't want the shrimp swimming in sauce.

1 Pound Of Large Shrimp

2 Cloves Of Garlic, Minced

3 Tablespoons Olive Oil

Salt & Black Pepper

Dash Of Red Pepper Flakes (Optional)

1/2 Cup White Wine

2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce

12 Black Olives, Pitted And Coarsely Chopped

2 Tablespoons Capers

1/4 Cup Fresh Parsley, Chopped

2 Tablespoons Butter

Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.

Cook's Tip: Store fresh or thawed shrimp in a colander that is filled with ice and set it over a bowl. Thawed shrimp should be kept for just one day before using, while fresh shrimp can be kept for 2 to 3 days. Although most stores sell frozen, or thawed (previously frozen) shrimp, if you have the opportunity to buy fresh shrimp, you will be amazed at the difference in texture and flavor. To prevent the shrimp from curling up during cooking, after shelling and deveining the shrimp, insert a wooden skewer through the center of each shrimp, and cook as desired.

Porcini Dusted Sea Scallops With Tomato Relish

2007-12-04T22:10:00.000-08:00

Source : Italianfoodforever

I was at the St. Lawrence market this past weekend and couldn’t resist the huge, creamy white sea scallops on display.

: Serves 4

By Deborah Mele

I decided to lightly dust them with dried porcini mushroom powder, sear them, and serve them with just a little fresh tomato relish. They were cooked perfectly, and delicious!

12 Large Sea Scallops

2 Tablespoons Dried Porcini Powder (See Note Below)

4 Tablespoons Unsalted Butter

Salt & Pepper To Taste

For The Relish:

6 Ripe, Plum Tomatoes

1 Clove Garlic, Peeled And Minced

1 Tablespoons Olive Oil

Salt & Pepper

½ Teaspoon Chopped, Fresh Thyme

Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note: If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.

Insalata Caprese

2007-11-21T23:30:00.000-08:00

Creamy mozzarella combined with ripe, fresh tomatoes creates this salad which would be a wonderful antipasto choice, or a light lunch.

:Serves 4:

This salad makes a wonderful antipasto, or a light lunch. It is said to have originated on the Island of Capri, hence it's name. Choose only fresh mozzarella, and ripe, tasty tomatoes for best results. If you can find it, use buffalo mozzarella shown here, which has a creamy texture unlike any other mozzarella you might taste. It is imported from Italy and can be found in many Italian specialty stores. It really doesn't need a recipe it is so simple, but if it's not a combination you've had before, this should give you an idea how to serve it. Serve with some good crusty bread to sop up the juices.

4 Ripe Tomatoes

2 Balls of Fresh Mozzarella (Buffalo Preferred)

Salt And Pepper

Olive Oil

Fresh Basil

Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate. Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve.

by Deborah Mele

Frico

2007-11-21T23:26:00.000-08:00

These little cheese wafers are great little treats to serve with wine along with olives before your dinner.

These are great little treats to serve with wine along with olives before your dinner. I always have these on hand when entertaining. They are very easy to make, but it may take a few tries to get the hang of it. You need cheese that is neither too fresh, nor too dry. Parmesan, Pecorino or Crotenese have worked well for me. A good nonstick frying pan makes removal very easy. You can leave them flat or fold them around the bottom of a cup as is shown here.

1 Pound Parmesan or Cheese of Choice

Oil Spray or Vegetable Oil

Grate the cheese coarsely. Heat a large nonstick frying pan over medium heat. Brush lightly with oil, or spray with your oil spray. Spread about 2 Tbs. of cheese into a circle about 4 inches wide. Cook for about two minutes or until the edges are golden. Carefully using either your fingers or a spatula turn the frico over and cook an additional minute. If they edge begin to fold up while cooking, just flatten with the spatula. Transfer to a paper towel to dry, or fold gently over the bottom of a cup to shape. Continue making the frico in this manner until you have used up all your cheese.

Tip: Your wafers should be golden in color and lacy in appearance. If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. Store in an airtight container for up to one week.

by Deborah Mele

Fried Ravioli

2007-11-21T23:21:00.000-08:00

A great party food that always gets rave reviews. The red pepper flakes are added to spice up the dipping sauce, but you could leave them out if you prefer.

:Makes About 2 Dozen:

by Deborah Mele

2 Dozen 1 1/2 Inch Square Cheese Filled Ravioli

Oil For Frying

Dipping Sauce of Choice, Or Quick Tomato Sauce With Extra Red Pepper Flakes Added (See Below)

To Make The Ravioli: Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 6 or so ravioli into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve. Serve on a platter with a bowl of Spicy Tomato Quick Sauce on the side for dipping.

Quick Tomato Sauce

2 1/2 Pounds of Fresh, Ripe Tomatoes

1/4 Cup Olive Oil

1/2 Cup Chopped Onion

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Sea Salt

2-3 Tablespoons Fresh, Chopped Basil

Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Add red pepper flakes as desired. Cook 15 minutes stirring frequently until the mixture thickens.

Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.

Arancini

2007-11-21T23:11:00.000-08:00

These risotto balls make great party food. You can fry them 3-4 hours in advance, and then reheat them at 350 degrees F. just before serving.

:Makes 20

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours

2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice

1 Piece Cooked Ham, Cut Into 1/2 Inch Dice

2 Cups Seasoned Bread Crumbs

Oil For Frying

Take a small handful of rice about 2 Tablespoons full in your hands and shape into a shallow cup. Place in the cup, a piece of mozzarella and ham. Enclose the rice around the cheese, and roll into a round ball. Roll the rice ball in bread crumbs and set aside. Continue in this manner until all the rice has been used.

Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 5-6 balls into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve.

by Deborah Mele

Chicken Potato Salad

2007-11-20T23:57:00.000-08:00

Estimated cooking & preparation time: 1 hour

Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
Refrigerate before serving.

Potato Salad Cooking Notes:

You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Halayang Ube (Purple Yam Jam)

2007-11-20T23:53:00.000-08:00

Estimated preparation and cooking time: 2 hours

Halayang Ube Ingredients:

1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam,
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Cooking Tips:

You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Leche Flan - Filipino styled custard

2007-11-20T23:45:00.000-08:00

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar
3/4 cup water

Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Pork Barbecue

2007-11-20T23:42:00.000-08:00

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Chicken Barbeque

2007-11-20T23:35:00.000-08:00

Chicken Barbecue Ingredients:

1 whole chicken
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for stuffing
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar

Chicken Barbecue Cooking Instructions:

Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
Let stand marinate in the refrigerator for 1 to 3 hours.
Stuff the chicken cavity with tanglad (lemon grass).
Cook chicken on grill or in oven until golden brown

Cooking Notes:

For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

Pansit Palabok

2007-11-20T23:11:00.000-08:00

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water

Palabok Toppings

Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Pancit Canton

2007-11-20T23:07:00.000-08:00

Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:

12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

Pansit Canton Cooking Instructions:

In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot

Pancit Bihon

2007-11-20T23:02:00.000-08:00

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

Grease with oil a large pan or wok. Sauté garlic and onions.
Wet the pansit bihon noodles to soften
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pansit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.

Cooking Notes:

Calamansi or lemon is to be squeezed into the pansit bihon before eating.

Filipino Style Spaghetti

2007-11-20T22:57:00.000-08:00

Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Mushroom (optional)

Spaghetti Cooking Instructions:

Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated cheese on top.

Sautéed beef (Beef Guisado)

2007-11-20T22:55:00.000-08:00

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

1 kilo beef tenderloin, cut into strips
3 tomatoes, sliced
2 onions, finely chopped
1 clove of minced garlic
1/4 cup soy sauce
4 cups of beef broth or bouillon
1 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons of cooking oil

Guisado Cooking Instructions:

Heat oil in a cooking pan.
Sauté the garlic and onions.
Add the sliced tomatoes
Then add the beef, soy sauce, beef broth, salt and pepper.
Bring to a boil then simmer until beef is tender.

Cooking Tips:

The above beef guisado recipe can be used for vegetables and other meats.
For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Rellenong Bangus (Stuffed Milkfish)

2007-11-20T22:53:00.000-08:00

Estimated cooking time: 1 hour

Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Rellenong Bangus Cooking Instructions:

Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal (1 1/2 inch thick) and serve.

Pakbet (Mixed Vegetables)

2007-11-20T22:51:00.000-08:00

Estimated cooking time: 35 minutes

Pakbet Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Pakbet Cooking Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
On the same pan, saute garlic, onion, ginger and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.

Laing (Taro Leaves)

2007-11-20T22:50:00.000-08:00

Estimated cooking time: 30 minutes.

Laing Ingredients:

25 pieces gabi (taro) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp bagoong
5 cloves garlic, minced
2 red onions, chopped
2 tablespoons ginger, minced
5 jalapeno pepper, sliced
1 cup coconut cream (katang gata)
2 cups coconut milk (gata)
1/2 teaspoon monosodium glutamate (MSG)
2 tablespoons of oil
1 teaspoon salt

Laing Cooking Instructions:

In a casserole, sauté garlic, ginger and onions then add the pork.
mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.

Ginataang Kalabasa

2007-11-20T22:48:00.000-08:00

Estimated cooking & preparation time: 1 hour

Ingredients:

1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chilli peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

Cooking Instructions:

On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Bicol Express

2007-11-20T22:43:00.000-08:00

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Ingredients:

1/4 kilo pork, thinly sliced
3 cups long chili or jalapeno peppers
1 onion, minced
1 head of garlic, minced
1 cup coconut milk
1 cup coconut cream
2 tablespoons of cooking oil
Salt to taste

Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, sauté minced garlic and onion.
Add to the sauté the browned pork.
Then add the coconut milk, bring to a boil and simmer for 10 minutes.
Add the chili peppers and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens.
Salt to taste.

Adobong Kangkong

2007-11-20T22:38:00.001-08:00

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
Let simmer then add the vinegar. Do not stir for 5 minutes.
Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Chicken Macaroni Salad

2007-11-20T22:33:00.000-08:00

Estimated preparation and cooking time: 1 hour

Ingredients:

1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Macaroni Salad Cooking Instructions:

Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients while adding salt and pepper, to taste.
Refrigerate, then serve.

Chicken Afritada

2007-11-20T22:32:00.000-08:00

Estimated cooking time: 50 minutes

Ingredients:

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Serve hot with rice.

Chicken Ginger Stew (Tinolang Manok) Recipe

2007-11-20T22:31:00.000-08:00

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot with plain rice.

Rellenong Manok

2007-11-20T22:30:00.000-08:00

Estimated cooking time: 2 hours

Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Pastel

2007-11-20T22:28:00.000-08:00

Estimated cooking time: 1 hour

Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

Roasted Chicken

2007-11-20T22:25:00.000-08:00

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt

Cooking Instructions:

Make sure the chicken is clean with no remaining small feathers and no insides.
Wash thoroughly and pat dry with a paper towel
Rub the whole chicken with cooking oil as well as the inside cavity.
Next apply salt all over, again, including the insides.
Fill the cavity with lemon grass
Pre-heat oven to 400 degrees Fahrenheit
Place the chicken on an oven rotisserie.
If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Fried Chicken

2007-11-20T22:24:00.000-08:00

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Fried Chicken Cooking Instructions:

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara on the side.

Chiken-Pork Adobo

2007-11-20T22:23:00.001-08:00

Estimated cooking time: 50 minutes

Adobo Ingredients:

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Pork Kilawin

2007-11-20T22:21:00.000-08:00

Pork Kilawin Ingredients:

1 kilo pork
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
4 cups of water
1 teaspoon salt

Pork Kilawin Cooking Instructions:

In a casserole, put pork in water and some salt.
Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
Remove pork from water.
Slice the pork into bite sized pieces while still hot.
Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
Serve immediately!

Sweet and Sour Pork

2007-11-20T22:19:00.000-08:00

Estimated cooking time: 45 minutes

Sweet & Sour Pork Ingredients:

1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
Fry the pork in a skillet until golden brown, set aside.
Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
Pour over fried pork then serve with rice.

Mechado

2007-11-20T22:18:00.000-08:00

Estimated cooking time: 1 hour

Mechado Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Pork Steak / Beef Steak Filipino Style Recipe

2007-11-20T22:17:00.001-08:00

Estimated time to prepare and cook: 50 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.

Beef Kaldereta

2007-11-20T22:15:00.000-08:00

Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Cooking Tips:

Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Chopsuey

2007-11-20T04:52:00.000-08:00

Ingredients:

1/4 kilo pork, cut into small cubes
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)

Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve hot.

Fresh Lumpia

2007-11-20T04:49:00.000-08:00

Fresh Lumpia (Lumpia-Sariwa)

1 kilo coconut ubod

1/4 kilo fresh shrimps

1/4 kilo pork (small cube)

1 medium sized onion

4 cloves garlic minced

a few sprigs of kintsay

1 medium size carrot (thin strips)

2 tbsp. cooking oil

patis, vetsin, salt

20-25 pcs. lumpia wrappers

1/2 cup chooped peanut

1 head garlic (minced)

lettuce (tagalog)

wax pepper (cut 5"x6")

lumpia sauce

Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.

Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.

Wrapping Lumpia

To avoid a messy dish, wrap each lumpia with wax paper (cut into 5"x6").

Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.

Serve with brown sauce and minced garlic.

Shrimp with Sweet and Sour Sauce

2007-11-20T04:43:00.000-08:00

Ingredients:

1 cup pineapple chunks (drained)

1 red bell pepper (strips)

1 big onion (quartered)

2 medium sized tomatoe (quartered)

1 cup cucumber, unpeeled (cubes)

1 small carrot (sliced)

Camaron rebosado

Saute' onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes.

Arrange, the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.

CAMARON REBOSADO: Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin(seasoning), and a few drops of calamansi juice. Set aside.

Coating:

1/2 cup all-purpose flour

1/2 cup cornstarch

2 eggs (medium size)

1 tsp. baking powder

1/4 tsp. baking soda

1/4 cup water

Mix all ingredients until smooth.

Dip shrimps in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dough and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.

Serve with sweet sour sauce or soy sauce with calamansi juice.

Baked Brie With Fig Jam

2007-11-20T04:40:00.000-08:00

This is another of those appetizers that is quick to put together, yet makes an impressive presentation and tastes delicious. In place of the fig jam, you could use a jam or chutney of your choice, either sweet or savory

:Serves 4 to 6

I like to serve this creamy, warm cheese intact on a platter with slices of crusty bread. I then let guests slice off pieces themselves to spread on their bread.

One 12 Inch Round Of Puff Pastry

One 5 Inch Round Of Brie Cheese

1 Egg, Slightly Beaten

1/4 Cup Fig Jam

Preheat the oven to 400 degrees. Lay the puff pastry open on the counter. Spread a 5 inch circle with the fig jam in the center. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry up around the Brie, completely enclosing it. Slightly twist the top into a knot to seal. Place it on a parchment lined sheet tray. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and serve with crusty bread for spreading.

by Deborah Mele

Antipasti - The Little Dishes Of Italy

2007-11-20T04:36:00.000-08:00

The purpose of antipasti is to stimulate your senses before your meal, waking up your appetite, and making you yearn for more. Antipasto literally translates as "before the meal". In Italy, visitors are amazed at the mouthwatering show of appetizers displayed in abundance in restaurants. There are usually an endless choice of vegetables cooked in every way; roasted, grilled, marinated, and fried. Cold meats such as prosciutto and salami are displayed along with platters of seafood salad, steamed muscles, and clams.

The choices are so extensive it is hard to choose, so most decide on "antipasto misto", or mixed antipasto and taste a little of everything. Generally antipasti are not eaten at home unless one is entertaining, or cooking for special occasions. They do however make an impressive beginning to any Italian meal, and don't have to be difficult to prepare. Typically, antipasti are well suited to entertaining as most can be made in advance. Often, they can also be served as side dishes, or in combination can be an entire meal. They may be as simple as a few slices of cold meats, and some olives with a piece of aged parmesan, or be far more elaborate dishes that take hours to prepare.

A few "instant" antipasti suggestions are as follows:

Thin slices of prosciutto wrapped around breadsticks.

Sun-dried tomatoes pureed with a little oil, garlic, and a bit of balsamic vinegar, to spread on crackers or toasted bread.

Raw vegetables, such as fennel, celery, carrots, etc., cut into spears and served with a dip of good virgin olive oil, salt, pepper, and perhaps a little anchovies.

Fresh goat cheese drizzled with a little oil, garlic, and red hot pepper. Serve with some good bread.

Marinated mozzarella cubes in oil, parsley, red pepper, and a little anchovies.

Other options that make take a little more time but are relatively easy to prepare, are a colorful assortment of grilled or roasted vegetables, or marinated seafood such as shrimp, squid, muscles or clams. Crostini or bruschetta are very popular, and can be simply made by toasting good French baguettes or focaccia, then topping them with anything from a simple tomato, basil and garlic mixture drizzled in olive oil, to a wonderful creamy spread made of olives blended with capers and butter. Check out more Antipasti Recipes on this site, or use your own imagination. Your choices are endless, so give it a try the next time you entertain , and I am sure you will have very happy diners at your table.

Crostini di FegatoTuscan Liver Pâté On Bruschetta

2007-11-20T04:35:00.000-08:00

Crostini di Fegato ~ This is a traditional liver pâté or spread found across Tuscany. My version uses the sweet Tuscan wine Vin Santo, in this basic yet delicious recipe. Great for parties or simple family entertaining!

Serves 6-8

This is a very traditional recipe found across Tuscany. Every restaurant and home chef will have their own variation, but the basic recipe remains the same. You can experiment with the texture and see if you prefer a smoother consistency or one a little coarser. I do find however, that the smoother consistency spreads much easier. I like to grill or toast my crostini to keep them firm enough to hold up to the soft spread, but you could also serve this spread or pâté in a bowl with crusty bread slices, and allow your guests to spread it on their own. Variations on this recipe include the addition of pickled vegetables, different herbs, a little cream, anchovies to name just a few. I use Vin Santo in my version, which is a traditional Tuscan sweet wine with a very particular flavor. If not available, you could substitute white wine or brandy.

4 Large Chicken Livers, Cleaned

1 Small Onion, Finely Chopped

2 Cloves Garlic, Peeled And Finely Chopped

4 Tablespoons Olive Oil

Salt And Pepper

1/2 Cup Vin Santo Wine (If Not Available, Use White Wine Or Brandy)

1 1/2 Tablespoons Capers

1/2 Cup Chicken Broth

6 Tablespoons Unsalted Butter, Softened

1 Long Baguette To Serve

Clean the chicken livers by removing the membranes and any connective tissue. Cut into large dice. In a heavy pan over medium heat, add the oil and once it is hot, add the onions. Cook until they are soft and translucent. Next add the garlic and stir. Add the chicken livers and stir to mix. Cook until they lose their pink color. Add the Vin Santo wine, season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned. Add a little chicken broth if needed to accomplish this. This will take about 10 to 15 minutes. Remove from the heat and place the mixture in a food processor. Pulse until coarsely blended. Add the butter, capers and pulse until it becomes a smooth paste. If it seems a bit dry, add a little chicken broth to moisten. Taste, and season with additional salt and pepper if needed.

Slice the bagutte into thin slices and toast in the oven or grill until lightly browned on each side. Spread the pâté generously on the bread slices and serve.

Note: You can prepare the pâté ahead of time, but I recommend placing plastic wrap directly on top of the pâté to prevent it from discoloring. Store for up to 6 hours in the refrigerator until ready to serve. Before using, allow to come to room temperature, and then thin with a little warm chicken broth as needed to create a spreadable mixture.

By: Deborah Mele 2002

Bruschetta Collection

2007-11-20T04:33:00.000-08:00

This is a collection of some of my favorite bruschetta or crostini recipes that would make great appetizers for any Italian meal.

Basic Bruschetta:

1 Loaf Crusty Italian Bread - Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil

Cut bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Eat as is, or proceed with topping of choice.

Bruschetta With Roasted Peppers:

4 Medium Roasted Peppers

1 Tablespoon Fresh Parsley - Chopped

1 Anchovy Fillets (Optional)

Salt And Pepper To Taste

Slice peppers into thin strips, and mix with rest of ingredients. Place a little on each prepared slice of bruschetta.

Bruschetta With Black Olive Paste:

1/2 Cup Black Olive Paste

Follow the recipe for black olive paste. Spread a couple of spoonfuls on each prepared bruschetta.

Bruschetta Rossi:

1 1/2 Pounds Ripe Tomatoes

1 Garlic Clove, Minced

2 Tablespoons Capers, Rinsed And Dried

1/4 Cup Fresh Basil Leaves

Salt And Pepper To Taste

5 Tablespoons Olive Oil

Core the tomatoes then squeeze gently to remove most of seeds and juice. Chop into small dice. Add the rest of the ingredients, and then spread some on each piece of prepared bruschetta.

Bruschetta With Broccoli Rabe:

1 Pound Cima di Rape - (Broccoli Rabe)

3 Tablespoons Olive Oil

2 Large Garlic Cloves, Thinly Sliced

Pinch Hot Red Pepper Flakes

Slice Fresh Pecorino or Mild Provolone

Trim the broccoli rabe, clean and cut into 1 inch pieces. Cook in boiling salted water, about 3-5 minutes, or till tender. Drain well. Heat oil in pan, adding garlic and pepper flakes. Before garlic browns, add the broccoli rabe, and swirl around to coat with the oil mixture. On each slice of bruschetta, place a little broccoli rabe mixture, then a slice of cheese. Place toasts back under broiler till cheese begins to bubble. Serve.

Bruschetta With Eggplant:

1 Small Eggplant - (about 3/4 Pound)

3 Tablespoons Olive Oil

Salt And Pepper

1 Large Ripe Tomato, Cored & Chopped

1/4 Cup Fresh Basil

1/2 Cup Ricotta Salata or Feta Cheese Crumbled

Preheat oven to 375 degrees F. Place the eggplant on a baking pan, and cook for about 1 hour or untill it is soft. Cool slightly, remove skin, and process in a food processor. Add 1 tablespoon of oil, salt and pepper. Mix the tomatoes with the basil, and set aside. Spread the toast first with the eggplant puree, then sprinkle on some tomatoes, then a little crumbled cheese. Serve immediately.

NOTE: Though almost anything can be used as a topping for bruschetta, these are some of my favorites. By grilling the bread before adding the oil or garlic, you are able to keep the toasts crisp, despite the toppings.

by Deborah Mele

Bruschetta With Eggplant

2007-11-20T04:31:00.000-08:00

This tasty antipasto dish can be put together in minutes using the grill. Use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong.

:Serves 4:

Try to buy your tomatoes and eggplants so that when sliced they will be the same diameter of the bread for the most attractive results. You will need eight slices of both the tomatoes and eggplants, so purchase your quantities accordingly.

1 Loaf Crusty Italian Bread-Cut Into 8 Slices

2 Firm, Long Eggplant

3 Ripe, Round Tomatoes

Fresh Mozarella Cheese

3 Tablespoons of Pesto Mixed With 1/4 Cup Extra Virgin Olive Oil

Fresh Basil Leaves For Garnish

Over medium heat, grill lightly both sides of the bread slices. Grill the eggplants until golden brown and tender. Turn off the barbeque. Brush each slice of bread lightly with the pesto oil. Place one slice of eggplant on each piece of bread. Next place on a slice of the cheese to cover the eggplant. Brush lightly again with the pesto oil. Finally place one slice of tomato on top. Place each crostini stack back in the still warm barbeque for a minute or two, or until the cheese begins to melt. Serve garnished with the fresh basil leaves.

Buon Appetito!
Deborah Mele 2002

Mini Party Pizzas

2007-11-20T04:29:00.000-08:00

I use my potato focaccia dough to make these tender tidbits which works out wonderfully. The dough is cut into circles, fried, and then topped with a few simple ingredients. Just before serving, you just need to broil the pizzas to melt the cheese, and then serve them hot.

:Makes 3 Dozen Mini Pizzas:

by Deborah Mele

1/2 Recipe Potato Focaccia Dough

Vegetable Oil For Frying

1 1/2 Cups 5 Minute Tomato Sauce

1 Cup Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery)

Fresh Basil

Divide the dough into two parts. On a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch. Use a circular cup or cookie cutter about 4 inches in diameter, and cut as many circles of dough that you can. Heat the oil in a frying pan at least 1 inch deep until it reaches 375 degrees F. As you cut the dough circles they will shrink, so slightly stretch them out with your fingers and then drop four at a time into the hot oil. Cook just until they are golden brown on the bottom (about 2 minutes), and then turn. Once both sides are brown, remove from the oil with a slotted spoon onto a plate covered with paper towels. Push the dough together into a ball, and then roll it once again, cutting more dough circles, and frying them in the same manner. Use up the rest of the dough in this same manner.

Once all of the dough has been fried, place the circles onto baking sheets. Spoon a little of the tomato sauce on top, spreading it with a spoon. Finely chop the fresh basil, adding a little to each pizza. Finally, top with the grated mozzarella. Place the pizzas under the broiler to melt the cheese, and serve hot.

Buon Appetito!
Deborah Mele 2002

Mediterranean Crostini

2007-11-20T04:27:00.000-08:00

For this recipe, use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong.

:Serves 4:

This tasty, quick antipasto dish is great in the summer when you can find fresh produce at it's best. Use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong. You can make the topping up to four hours before serving.

1 Loaf Crusty Italian Bread-Cut Into 8 Slices

1 Package Small Cherry Tomatoes, Finely Diced

1 Firm Ripe Zucchini, Finely Diced

3 Green Onion, Chopped

10 Ripe Olives, Either Black or Green

1 Tablespoon Chopped Capers

4 Tablespoons Olive Oil

Salt & Pepper

5 Large Basil Leaves Thinly Sliced

Freshly Grated Pecorino Cheese To Serve

Mix all the chopped ingredients together with the seasonings, and let sit a minimum of one hour to let the flavors meld. Over medium heat, grill lightly both sides of the bread slices. Spoon over a scoop of the tomato mixture over each slice, sprinkle on some cheese, garnish with fresh basil leaves and serve.

Buon Appetito!
Deborah Mele 2002

Grissini

2007-11-20T04:26:00.000-08:00

Great little rosemary flavored breadsticks to serve with drinks before dinner.

:Makes About 200:

These are great little breadsticks to serve with wine along with olives before your dinner. I always have these on hand when entertaining. They are very easy to make, but a hand cranked pasta machine is used to cut them uniformly. You could roll and cut them by hand, but you would not get the thin, crisp texture. They keep well for about 1 month in an air tight container.

Ingredients:

1 Pkg. Active Dry Yeast

2 Cups Warm Water

Pinch of Sugar

Pinch of Salt

1 Teaspoon Cracked Black Pepper

1/4 Cup Extra Virgin Olive Oil (Extra Needed For Baking)

1/4 Cups Fresh Rosemary, Finely Chopped

1 Cup Grated Parmesan Cheese

6 Cups of All-Purpose Unbleached Flour

Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water. Add sugar and stir. Leaves 10 minutes to ferment. Stir together the flour, cheese, rosemary and pepper. Place in a mound on a large board or counter, and make a well in the center. Add the yeast mixture, the remaining water, and the oil into the well. Mix together until stiff, and knead by hand until smooth for about 10 minutes. Shape into a ball, place in a greased bowl, cover and refrigerate overnight.

Day2: Preheat the oven to 350 degrees F. Oil 4 baking sheets. Take a handful of the dough, leaving the rest covered. Dust well with flour and press into a flat disk. Run the the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time. Again dust with flour and pass through the fettuccine cutter on the pasta machine. Carefully separate the grissini and place on the baking sheets so they do not touch. Brush with a little more oil and sprinkle with salt. Bake for about 30 minutes or until golden brown. Cool and store in an airtight container.

Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

Buon Appetito!
Deborah Mele 2002

Tomato Bruschetta

2007-11-20T04:24:00.000-08:00

A tasty appetizer that is as welcome at a family picnic as it is a formal dinner party. Use fresh, ripe, flavorful tomatoes for the best results.

:Serves 4:

This is an easy, yet very tasty recipe that is a perfect way to start almost any meal. I have served these as appetizers at family barbeques, as well as at more formal dinner parties. The only key is to use very tasty tomatoes. I find that unless tomatoes are in season, the small grape or cherry tomatoes have the best flavor.

Bruschetta:

1 Loaf Crusty Italian Bread -- Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil

Tomato Topping:

3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces

Salt & Pepper

2 Tablespoons Olive Oil

3 Tablespoons Fresh, Chopped Basil

Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.

Variation: Add 1 Cup coarsley diced fresh mozzarella to the tomato mixture. After placing the topping on the prepared bruschetta slices, place the bruschetta under the broiler for a minute or two to slightly melt the cheese. Delicious!

Note: By grilling the bread before adding the oil or garlic, you are able to keep the toasts crisp, despite the topping. For more bruschetta topping ideas, check out my Bruschetta Collection.

Buon Appetito!
Deborah Mele 2002

Bruschetta With White Beans

2007-11-20T04:10:00.000-08:00

Bruschetta lends itself to an unlimited number of toppings, and this combination of white beans and prosciutto is delicious. Use a good quality brand of imported beans to simplify the recipe.

2 Cups Cooked Cannellini Beans (See Cannellini ~ The Pride Of Tuscany For Details) Or 1 (16 oz.) Cans Good Quality Cannellini Beans, Drained

6 Slices Prosciutto, Chopped

2 Cloves Garlic, Minced, Plus One Peeled And Left Whole

Salt & Pepper

Dash Of Red Pepper Flakes (Optional)

Olive Oil

3 Tablespoons Finely Chopped Parsley

8 Slices, Good Quality Italian Bread

In frying pan, cook the prosciutto until it has browned. Add 1 tablespoon of olive oil, and cook the minced garlic for 1 minute. Add the beans, salt and pepper, red pepper flakes, and an additional 4 tablespoons olive oil and mix. Cook for a minute or two to heat through. Using a fork, lightly mash the beans. Remove from the heat and add the chopped parsley. If the mixture seems dry, add a little more olive oil, or water.

Grill or broil the bread slices until they are golden brown on both sides. Pierce the whole garlic clove with a fork, and rub the clove over one side of each of the bread slices. Spread the garlic rubbed side of each bread slice with some of the bean mixture. Serve.

Buon Appetito!
Deborah Mele 2007

Panzerotti

2007-11-20T04:08:00.000-08:00

Tasty little filled pillows make a nice appetizer or between meal snack.

:Serves 4:

Here is just a basic filling, but you can fill them with almost anything!

2 Balls Basic Pizza Dough Defrosted

1 1/4 Cups Diced Tomatoes, or Prepared Tomato Sauce

10 oz. Mozzarella Cheese, Thinly Sliced

Salt And Pepper

2 Tablespoons Fresh Basil, Finely Chopped

Oil For Frying

If using fresh tomatoes, place in a small pot and cook until they produce a thick sauce, about 10 minutes. Take the prepared dough after the first rising, and shape it into a long loaf, and divide it into 12 parts. Roll each of these parts on a lightly floured surface into a 3-4 inch diameter circle. Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with a slice of mozzarella. Lightly moisten the edges with water and pinch to seal. Fry in batches until golden brown. Drain well on paper towels and serve hot.

Buon Appetito!
Deborah Mele 2002

Mushroom Marsala Bruschetta

2007-11-20T03:36:00.000-08:00

This delicious mushroom bruschetta is flavored with marsala wine, mixed with toasted walnuts, and then topped with gorgonzola cheese crumbles. The combination of flavors is delicious, and the mushroom mixture can be prepared hours before serving which makes this recipe great for entertaining. Any crusty baggette type bread would work well in this recipe although I used a multigrain one in my photos.

Ingredients:

8oz. Baby Bella Mushrooms Sliced

2 Tablespoons Olive Oil

1 Teaspoon Chopped Fresh Thyme

Salt & Pepper

1/3 Cup Sweet Marsala Wine

1 Tablespoon Butter

3 Tablespoons Toasted Chopped Walnuts

3 Tablespoons Finely Chopped Fresh Parsley

1/2 Cup Gorgonzola Cheese Crumbles

6 Slices Crusty Baggettte Type Bread

Heat the oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add the thyme, salt and pepper, and marsala wine. Cook over high heat until the wine begins to reduce and thicken. Remove from the heat and add the butter, walnuts, and parsley. Toast the bread slices under the broiler until lightly browned on both sides.

Place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle the cheese crmbles on top of the mushroom mixture and serve.

Buon Appetito!
Deborah Mele 2007

Binagoongang Baboy (Beef)

2007-11-20T03:28:00.000-08:00

Binagoongang Baboy (Beef) Ingredients:

This is something really easy to make. All the amounts of the ingredients are adjustable to your taste, of course. Serve this with hot steamed rice, kamatis, sliced cucumbers......just make sure you open the windows in the kitchen while you're cooking the bagoong!

Ingredients
1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed
2 bay leaves

Procedure:
1. Marinate the pork cubes in the other ingredients overnight in the refrigerator.
2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.
3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 c of water and stir.

To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.

Beef Sinigang

2007-11-20T03:27:00.000-08:00

Beef Sinigang Ingredients:

(Sinigang is a preparation of meat or fish cooked with sour fruit, tomatoes, vegetables, and rice water.)

1/2 kilo beef, cut into serving pieces
200 grams pork, cut into serving pieces
2 medium sized tomatoes, quartered
1/2 cup tamarind fruit
3 medium size radish, cut into cubes
2 cups kangkong leaves and stem
8 cups rice water
1/4 tsp. patis (fish sauce)
1/2 tsp. pepper

Procedure:

Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook 15 minutes. Season with patis and pepper. Serve hot for 8.

Beef Tapa

2007-11-20T03:22:00.001-08:00

Beef Tapa Ingredients:

1 kilo beef, sliced thin for tapa
1 head macerated garlic
3/4 cup vinegar
1 tbsp salt
1 tsp black pepper
1/4 cup sugar

Procedure:

Soak meat slices with ingredients overnight. Sun dry the next day. To serve, fry or broil. Serve hot for 8. (A shortcut way is to soak the beef slices with all ingredients except vinegar, keep refrigerated, and cut slices of beef and fry as needed - Not as good as sundried, but close enough)

Paella

2007-11-20T03:18:00.000-08:00

This recipe is for 8 persons.
Broth Salt and pepper one whole chicken in at least 8 cups water. Add one onion, tops of 2 leeks, 4 chicken bouillon cubes and 10 whole black peppercorns. Boil and simmer at least 1 hour. Drain and reserve broth.

You can take 2 chickens, remove the leg quarters and the breast and wings for the paella recados, and just boil the rest for the broth. Use the chicken for salad or other purposes. A paella is only as good as the broth it is cooked in. Recados, Prawns, Squid, Chicken pieces, Mussles.

Optional: crabs, other seafood Steam mussles open with water, ginger, onion salt and pepper. Drain and keep mussles for decoration. You can add the liquid to add to your broth. this is optional.
Salt and pepper squid, prawns, chicken. Toss in calamansi juice. Get one slice of bacon preferably as thick as your thumb. Cut into cubes. If only regular bacon is available, use 4 slices cut in strips.
Cooking the Paella

Prepare:

2 Tbsp. crushed garlic
1/4 cup frozen green peas
1 large red bell pepper deseeded and sliced in
strips
1 large green bell pepper deseeded and sliced
in strips
12 baguio beans (stringed but kept whole)
Heat about 1/4 cup olive oil in heavy frying pan.
Fry bacon to render the fat. Saute the chicken until light golden brown. Do not overcook. Remove chicken and bacon.
Saute squid until opaque. Remove.
Saute prawns until color changes. Remove.
Add olive oil to pan. Saute garlic. Add the vegetables and saute. Remove vegetables and set aside. Do NOT allow garlic to get brown!!

Check olive oil and add if necessary to lightly coat pan. Always use same pan with all the drippings. This will add to the flavor of the paella. Add saffron or colorante (you can buy this in a Spanish deli or La Tienda). Of course you can use achuete in your broth but do not tell your guests that.

Saute 6 cups of rice slowly over medium heat. This takes about 10 minutes. Do not hurry this step. Slowly pour in the broth. Stir rice once. Add more broth until rice starts to puff. Do not keep stirring or you will get lugao. When rice seems more than half cooked, bite into the rice to test doneness, and the broth is enough to steam it cooked, decorate top of the paella with the chicken, bacon, seafood and veggies. Do not forget the mussles. Drizzle with virgin olive oil. Cover pan with aluminium foil and seal tight. When you notice steam forming, turn off the pan. Cover foil with at least 4 layers of newspaper to keep in the heat, and let the paella steam to finish cooking the rice.
The amount of water depends on the type of rice you use. Count on at least 1 1/2 cups broth per cup of raw rice. Sometimes you need 2 cups broth to 1 cup uncooked rice. Best rice to use is Calrose.
Remove the foil and serve only when guests are ready to eat. Serve with lemon wedges and virgin olive oil.

I do not use fish because it tends to dry out and fall apart. Do not overcook the chicken because it will lose it flavor and become dry.
Add cubed pork belly if you like. Just season it well and saute it well to render the fat.

This is a very hearty dish. Serve only paella. If you like, you can serve paella with baked or fried fish fillet and a salad and dessert. Paella as part of a buffet is too much. It will overpower everything else you serve.

Remember, your broth is key to a good paella. Make sure it has good robust flavor. This does not mean salty!!

Daing na Bangus

2007-11-20T03:16:00.000-08:00

Daing na Bangus (Pickled Milkfish) Ingredients:

1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil

Procedure:

1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.

Serve with hot rice and atsara or eggplant salad. Good for a family of 4.

Puchero

2007-11-20T03:15:00.000-08:00

Puchero (Stew) Ingredients:

2 lbs of stewing beef, cut into 2" cubes
1 oz chorizo or hot pepperoni, cut into thin slices
4 green onion, cut in 4" length
1 stalk celery, cut in 4" length
2 tsp salt
1 small cabbage, cut into 8
2 medium potatoes, pared and cubed
1/4 lb green beans
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, minced
1/2 c tomato sauce
1 cup canned chickpeas (garbanzos)

Procedure:

1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. Eggplant salad complements this nicely. Serve it as a side dish.

(Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.)

This recipe serves 6-8 people.

Pork Adobo

2007-11-20T03:13:00.000-08:00

Pork Adobo Ingredients:

1 kilo pork, shoulder or butt
6 cloves garlic, crushed
1 bay leaf
1/4 cup sugar
1/2 tsp pepper
1/2 cup vinegar
1/2 cup soy sauce
2 1/2 cups water

Cooking Instructions:

Slice pork into serving pieces (about 2 inch cubes). Combine ingredients and bring to boil. Lower heat and cook at medium heat for around an hour or until pork is tender. Add water if needed. Add salt if needed; adjust taste. In this version of adobo, you should have some sauce; other versions leave the meat dry or fried in its own fat. This is great served with steamed rice.

Lechon de Leche

2007-11-20T03:12:00.000-08:00

Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig of rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig. Cover the skin with greased paper and roast in a moderate oven about 4 hours, basting every 15 minutes with liquid from the pan, or thrust bamboo pole through pig and roast turning slolwy, over charcoal fire. Serve with liver sauce.

LIVER SAUCE FOR LECHON

1 small can liver pate
1/3 cup vinegar
1 1/4 cups water
1 medium onion, chopped
8 cloves garlic, pounded
2 tbsp lard
1/3 cup powdered biscocho ( or crackers)
3/4 tsp black pepper
salt to taste

Mix liver pate, vinegar, water, biscocho (or crackers), sugar, salt and pepper and blend. Saute garlic in lard. When brown set aside, leaving only 1 tsp. garlic in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic

Chicken Adobo

2007-11-20T03:10:00.000-08:00

Chicken Adobo Ingredients:

1 regular sized chicken, cut into pieces
1 tbsp salt
1 tbsp pepper
1 bay leaf
1 c vinegar
a head garlic, macerated
1/4 c oil

Cooking Instructions:

Clean and cut chicken into pieces. Season with salt and pepper. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If water is needed, add 1/2 cup hot water at a time. When the meat is tender, add the oil and saute until brown. Serve hot.

Beef Stew (Nilaga)

2007-11-20T00:18:00.000-08:00

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Kare Kare

2007-11-20T00:15:00.000-08:00

Estimated cooking time: 2 hours

Kare Kare Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Beef Morcon

2007-11-20T00:14:00.000-08:00

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Pork Menudo

2007-11-19T23:14:00.000-08:00

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Crispy Pata v2

2007-11-19T22:55:00.000-08:00

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Sinigang na Baboy

2007-11-19T22:08:00.000-08:00

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

http://www.filipinofoodrecipes.net

Crispy Pata

2007-11-19T00:30:00.000-08:00

Ingredients:

1 pork's front leg (pata)

1 bottle 7 up or sprite (softdrinks)

1 1/2 cups water

1 tbsp. salt

1/2 tsp. baking soda

1 tsp. vetsin

2 tbsp. patis

2 tbsp. flour oil fro frying

Recipe Properties:

Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.

Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce:

Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper

Barbecue Rice

2007-11-19T00:28:00.000-08:00

Ingredients:

300 g. pork lomo, sliced into thin strips 3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 1/2 cup cooked or frozen green peas 6 cups cooked rice 2 Tbsp. margarine 2 tsp. cornstarch, pepper for added spices

Recipe Properties:

Marinate pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.

Saute pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick. Add rice and salt to taste. Cook for 2 minutes with continuous stirring.

Longanisa Hamonado

2007-11-19T00:26:00.000-08:00

Ingredients

kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings

Recipe Properties:

Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.

Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.

Bagoong Fried Rice

2007-11-19T00:21:00.000-08:00

Ingredients:

1 pc egg, cooked as omelet then cut into thin strips 1 head garlic

crushed 1 medium (50 g) onion,

sliced 1 Tbsp ginger strips 2 pcs siling haba (cayenne pepper),

seeded then sliced 1/2 cup ground pork

3 Tbsp bagoong alamang (shrimp paste)

1/4 cup oil 1 can (140 g) DEL MONTE Tomato Sauce

5 cups cooked rice 1 small (175 g) green mango, cut into thin strips 1 stalk green onion, chopped.

Recipe Properties:

Saute garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.

Add rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.

Ampalaya con Carne

2007-11-19T00:04:00.000-08:00

Ingredients:

4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced

Recipe Properties:

SAUTÉ garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.

ADD sitaw(Beans), oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot.

Almondigas

2007-11-19T00:02:00.000-08:00

Ingredients:

1/4 kilo DEL MONTE Spaghetti, cooked 8 cloves garlic, crushed and fried
1 small onion, sliced
400 grams pork pigue or kasim, cut into chunks
1 pc. laurel leaf
6 Tbsp. olive oil MARINADE
1/4 cup soy sauce
1/4 cup DEL MONTE Red Cane Vinegar
1/4 tsp. pepper 8 cloves garlic, crushed

Recipe Properties:

MARINATE pork for 30 minutes.
Drain (reserve marinade).
SAUTE garlic from marinade, the onion and prok.
Cook for 5 minutes.
Add 1/2 - 3/4 cup water, laurel leaf and marinade.
Simmer for 40 minutes or until dry and oil comes out.
Brown pork in its own oil for 3 minutes.
Flake meat.

COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil.
Blend well.
Top with fried garlic.

Beef Adobo

2007-11-18T23:58:00.000-08:00

Ingredients:

* 1 kilo beef picnic or side bacon belly (cut into bite-sized cubes)

* 1 cup white vinegar * 1 head garlic (finely chopped) portioned into two

* 3 pcs. laurel (bay leaves)

* 1/2 cup soysauce

* 1 cup water

* 1 teaspoon peppercorn

* 3 tablespoons oil

In a deep skillet, brown beef in oil. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobo sauce.