Instant Pot, Seafood
September 20, 2020 Leave a comment In Instant Pot, Seafood

Ingredients

  • 1 Large Yellow Onion
  • As much garlic as you can muster to dice + more for topping
  • 1.5 Tbsp of Annato Powder
  • 1/2 cup of Neutral oil (grapeseed or canola)
  • White Pepper to taste
  • Fish Sauce to taste
  • 2 cups of short grain rice (rinsed)
  • 7 cups of water or pork/shrimp broth
  • 1 Pork Bouillon cube + 1 shrimp cube if you have it
  • 1/8-1/4 cup of Tinapa Flakes or smoked anchovies
  • Chicharron and calamansi for topping

Instructions

  • Add the oil and garlic to the instant pot and sautee until the garlic is lightly golden brown
  • Add the Annato powder and let cook for a minute
  • Add onions and cook until translucent
  • Add the Tinapa Flakes until well distributed
  • Add some fish sauce and white pepper
  • Add the rice and coat in the oil and let cook for a few minutes
  • Add the water/broth and turn on instant pot for setting: Porridge
  • Top with crispy, brown garlic, chicharron and calamansi
Meats
September 6, 2020 Leave a comment

Tongue

  • 2-3 lbs of Cow’s Tongue (frozen or fresh)
  • A few bay leaves
  • 1 large onion
  • Garlic
  • Salt
  • Pepper

Instructions

  1. Put all the ingredients in the instant pot with enough water to cover the tongue just enough.
  2. Manual -> High for 90 to 120 minutes; unplug and let it natural release
  3. Let cool enough to handle and remove skin
  4. Slice and save the broth

Estofado

  • 2-3 lbs of cooked, sliced lengua
  • Flour
  • 2x 14oz diced Tomatoes or crushed
  • 2 Knorr Beef Cubes
  • 1-1 1/2 cup of white wine (or substitute with Apple Cider Vinegar but reduce to half)
  • 1 large onion diced
  • Garlic, diced
  • 2-4 Tbsp of Brown Sugar (save for last)
  • 4 Tbsp of Soy Sauce
  • 2 Tbsp of Vinegar (optional, save for last)
  • 5 Bay Leaves
  • 1 cup of canned, sliced button mushrooms (drained)
  • 2 cups of whole, pitted green olives (drained)
  • 1/2 cup of sliced black olives (drained)
  • 3 cups of the lengua broth
  • Oil
  • Salt & Pepper to taste

Instructions

  1. Coat the lengua in flour and brown; set aside
  2. Sweat the onions and garlic
  3. Add the tomatoes, white wine, beef cubes, soy sauce, bay leaves, broth and let it come to simmer
  4. Add the lengua and let it simmer until desired consistency is achieved (half reduction)
  5. Add sugar, vinegar (omit if using Apple Cider Vinegar), salt and pepper to taste
  6. Add mushrooms, olives and let simmer for a few minutes, then serve

 

Salads, Sides & Starters
May 1, 2020 Leave a comment

Ingredients

  • 1 Anchovy Filet
  • 1/2 Clove of Garlic
  • 2 Tbsp of Mayonnaise
  • 1 Tbsp Mustard
  • 1 Tbsp Grated Parmesan
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • Grated Parmesan for topping
  • Salt and Pepper to Taste
  • Romaine Lettuce

Directions

  • Cut the romaine in half, lengthwise
  • Mix all dressing ingredients together until fully emulsified
  • Brush generously onto the romaine lettuce until it seeps into the crevices
  • Sprinkle with grated parm
  • Broil until nice and golden +- 5 minutes

NOTE: Serve and eat immediately to keep the lettuce crisp

 

 

Dessert
April 30, 2020 Leave a comment

Mochi Dough Ingredients

  • 70g Glutinous rice flour
  • 20g Corn starch
  • 15g Sugar
  • 140g Milk
  • 15g Unsalted butter

Mochi Instructions

  • Mix all of the dry ingredients until fully incorporated
  • Slowly drizzle the milk and stir until the batter is smooth and have no lumps
  • Cover the bowl with plastic wrap, poke holes
  • Steam for 30 minutes
  • While still hot, mix in the butter until fully incorporated, let cool
  • Wrap with plastic wrap once cooled and put in the fridge while you work on cookie dough

Cookie Dough Ingredients

  • 100g Unsalted butter (room temperature)
  • 100g Brown sugar
  • 1 Egg (room temperature)
  • 180g All purpose flour
  • 20g Cocoa powder
  • 2g Baking powder
  • 50g Chocolate chip

Cookie Dough Instructions

  • Mix all the dry ingredients together, set aside
  • Cream the butter and sugar until lightened
  • Add the egg and mix until smooth
  • Add the dry ingredients
  • Cover and chill for 30 minutes

Instructions

  • Roll the mochi into 10g balls
  • Roll 15-20g of cookie dough into balls
  • Flatten the cookie dough, fill with mochi and seal
  • Top with chocolate chips
  • Bake for 12 minutes in preheated 375F oven

 

Dessert
April 30, 2020 Leave a comment

Ingredients

  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1/2 cup Dark Baking Cocoa
  • 1 cup Cake Flour
  • 1 1/2 cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/3 cup Semisweet Chocolate Chips

Instructions

  1. Preheat oven to 410 degrees.
  2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
  4. Chill dough for 15 minutes.
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces – 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Dessert
April 30, 2020 Leave a comment

Ingredients

  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 1/2 cups Cake Flour*
  • 1 1/2 cups Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts roughly chopped

Instructions

  1. Preheat oven to 410 degrees.
  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs, one at a time, mixing well after each one.
  4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
  5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
  6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Notes

*can substitute all-purpose flour for cake flour

*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.

Meats
March 21, 2020 Leave a comment In Meats

Ingredients

  • 2-3 tsp of Paprika
  • 1-2 lbs of Chicken Breast
  • 2 Containers of choice of mushrooms, halved or quartered
  • 400g of Passata Sauce or Crushed San Marzano Tomatoes
  • 1 12 oz can of Table Cream
  • 6-12 cloves of garlic, minced
  • 2 tablespoons all purpose flour or 1 tablespoons of corn starch
  • 1 large sweet onion, chopped
  • 2 tablespoons butter
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons cognac (or brandy)
  • 4 tablespoons ketchup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon of sugar
  • Salt to taste

Directions

  • Cube chicken then coat with paprika and corn starch, set aside
  • Heat mushrooms and olive oil until hot
  • Cook onions and garlic with salt, until onions are translucent
  • Add mushrooms and cook until mushroom liquid has evaporated
  • Add chicken and cook for a bit until there is some browning, add the cognac until strong alcohol smell has dissolved
  • Add table cream, tomato sauce, Worcestershire sauce, ketchup, mustard, sugar and let simmer until chicken is cooked
  • Add salt to taste and serve with pasta or rice
Tips and Tricks
January 2, 2020 Leave a comment In Tips and Tricks

Stainless Steel

  • Basics: Stainless steel will stick with foods if there is not enough heat or too much heat – the sizzle creates steam that lifts the food from the pan
    • Too low heat and you don’t hear the sizzle
    • Too high heat and your food burns, burnt food sticks
  • Heat the pan on MEDIUM heat; do the “tss” test – sprinkle water and when you hear the “tss” it’s ready (~10 minutes)
  • Add the oil after the pan has been heated – the oil acts as a barrier between the pan and the food
    • Cold oil will heat up quickly and will retain the heat and take heat away from the pan; you want the pan hot, not the oil
  • Ingredients
    • Make sure that your ingredients are dry; water will lower the pan temperature
    • Make sure that your ingredients are room temperature, or close to it; cold foods will stick
  • Clean
    • While the pan is warm, wipe off residue and crumbly bits with paper towel (use tongs if too hot)
    • Return pan to MEDIUM heat; when the pan is hot, add 1 cup of water to deglaze
    • Discard water and then wash with warm soapy water
    • Always dry the pans with microfiber or paper towels; any residue will leave water marks on your pans
  • To season your stainless steel pans
    • Heat up the pan on MEDIUM (high may cause your oil to burn)
    • Add oil and twirl around to coat, heat until you see smoke (vegetable oil)
    • Turn off and let cool completely until the oil is mirrored and you can see your reflection
    • Remove oil and wipe down and remove excess oil – ideally when the pan or oil is still liquid and luke warm, not hot
    • Every time you rinse your pans with soapy water that removes the seasoning, you HAVE to season to preserve the pans
    • Alternatively, you can use the oven and heat the pan at 350F for an hour (great for multiple pans), then turn off and let cool

Cast-Iron Skillet

  • If there’s any rust, you have to scrub it out
  • Heat an oven to 500F
  • Coat the entire pan in a layer of Flaxseed oil, be generous (in and out wherever the iron is present; if it’s Le Creuset and only the inside iron is exposed, only season the inside
  • Put it in the oven for an hour, let cool, wipe off excess oil
  • You can repeat the process until the pan is nice and shiny if you’d like

Ideally, you would only wipe down your pan after use; if there’s residue and gunk that needs to be washed with soap and water, you will need to re-season the pan.

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