HELLO 2014... A Classic Feast

NOCHE BUENA... A contemporary approach

The EARLY BIRD catches the worm…

One time my boss mentioned of a place around The Fort Strip that serves really good breakfast. She commended its really good service and well composed array of food selection. Knowing my boss, she is has one sophisticated tongue for really good gourmet creations… So I became curios.

It was one morning when she just told me to go to her for lunch with a colleague of mine. 

They were already in this place called EARLY BIRD Breakfast Club. She mentioned it is in the Strip. So I went and checked it out myself.

When I arrived I said to myself… “Eto yung sinasabi nya na cool breakfast place…”

Butterbeer

It all started when my best friend posted in his FB account his encounter and experience with the famous Harry Potter Drink… BUTTERBEER. Only this is the Starbucks version. I researched about how it was made and it was just a crème frap with caramel and toffee flavorings… Not much of a toffee person. That same night my boss ask me to go with her to the said coffee shop and at that time I asked about the famous drink… She said that the one in Early Bird is better. This is the first time I heard about the place.

I came across this drink in Early Bird and yes… IT IS A BUTTER FIZZ to be experienced. It is creamy yet light. Subtle with a little kick… You have to try this. 

Going back… I arrived and saw that they've ordered already and almost consumed their food. But one captured my attention… the Dessert.

Nutella Banana French Toasties

This is no ordinary dessert. It’s like a stack of mini pancakes with banana and Nutella. But when you looked at it, this is not pancakes… it is French Toasts. This is just intriguing. So without further adieu, I tasted the thing… LORD!!! It was DIVINE!!! 

The simplicity of the toast, plus the sweetness of the banana and the richness of the Nutella is one concoction that just made you sit back and say… HAY!!! This is life at 7-o’clock in the morning. It was to DIE FOR!!!

Another thing I noticed was the intricate designs of their food and the way it is served. I was really impressed. Served in a jar, the CHAMPORADO looks awesome. Rice was also served in this big cocktail glass for their Tapa and Longganisa Dish… So many reasons why I need to return and taste more. But one simple dish stood out that I ordered…

It was plain and no pretenses. Their version of CHICKEN " Sunny" SALPICAO is just outstanding… The chunks of chicken, matched with fresh mushrooms are one combination they made to perfection. It was tender; the saltiness was perfect, the simple sauce made it come together, the rice, the egg… IT WAS A MATCH MADE IN HEAVEN. Good job at this concept…

Sunny Salpicao

This dish I matched with their FOJ… also known as Fresh Orange Juice. Eto simple lang ang itsura pero wag ka… it is real and fresh. Not sour… Not bitter… It was FRESH. The pulp is there and the taste of REAL ORANGE will definitely refresh your morning. 

To add up is their EGGS BENEDICT… Have not seen one for the longest time but their version caught my attention as well. The first thing you will notice are the hair-like strands of potatoes… it was fried and crisp to perfection. When you slice into it, the eggs were just cooked right and the knife would cut through it without any hesitations. Though the sauce is a bit sour for me… the over-all flavor was wonderful.

Eggs Benedict

So many things to try… yet my hearty appetite – now trimmed due to my blood sugar level- cannot hold that much. Will definitely go back and try more of their wonderful and originally conceptualized breakfast dishes. 

Try it yourself… Visit them:

Unit C, Ground Floor, Fort Pointe 2 Bldg.,

The Fort Complex, 28^th Street,

Bonifacio Global City, 1634 Taguig

(02) 808-9269

http://www.earlybirdbreakfastclub.com/contact.html

ENJOY YOUR MORNINGS…

My take on the Classic MAC & CHEESE

I am such a cheese lover that I can eat half a pound in just one seating. Specially when wine is around with good friends... Cheese is just DIVINE.

Here is my take on the American Classic Comfort Food Macaroni and Cheese. Made a little twist and placed in a little of my Italian Flair. Hope you like it...


INGREDIENTS:

500 g Cooked Macaroni / Penne Rigate
½ C Bread Crumbs
2 T Grated Parmesan Cheese
¼ t Sweet Paprika
100 g Bacon, chopped
2 T Unsalted Butter
1 Large Onion, minced
¼ C Celery, chopped
2 T Prepared Mustard

1 T Worcestershire Sauce
2 T Flour
½ C White Wine
1 L Fresh Milk
250 g Quick Melt Cheese, grated
125 g Sharp Cheddar, grated
¼ t Ground Nutmeg
Dash of Ground Oregano
Salt and Pepper to Taste


PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Cook pasta over lightly salted boiling water until Al Dente.
3. Strain and set aside. Do not put any oil.
4. In a small bowl, combine bread crumbs, Parmesan cheese and paprika. Mix thoroughly and set aside. 
5. In a large casserole, render bacon till brown. 
6. Add in butter and melt completely.
7. Place in minced onions and celery. Caramelize till mixture is golden brown.
8. Place in mustard and Worcestershire Sauce and stir till well incorporated in the mixture. 
9. Add in flour and cook till light brown. 
10. Pour in wine and deglaze pan. Note that at this point, mixture will thicken due to the flour content. 
11. Place in Fresh Milk and stir constantly to prevent from sticking. 
12. Lower heat and add in cheeses. Stir until all is melted. 
13. Add all spices and season with salt and pepper. 
14. Turn off heat and pour in cooked macaroni and stir until mixed evenly. 
15. Placed on a baking dish and top with bread crumb and Parmesan Cheese mixture prepared earlier. 
16. Bake for 30 minutes or until bubbly and crust turned golden brown. 
17. Serve hot with Dinner Rolls. 

Yield: 8-10

CAESAR SALAD… A Shortcut

Many are familiar with this salad made from lettuce, bacon and cheese. Some call it the most ordered salad ever. But looking at its history, so many stories were made on where did this originated. Some say in Rome as it was one of Julius Caesar’s favorite dishes. Some would say somewhere in Italy again due to its name Caesar. I first came across this recipe as INSALATA CESARE when I was just an apprentice in a Fine Dining Italian Restaurant.

The truth is, this salad originated in San Diego, California and Tijuana, Mexico when an Italian restaurateur and immigrant named Caesar Cardini opened up a café in the cities mentioned. There he made this world famous salad in 1950.

It is a simple dish made of Romaine Lettuce, Croutons and Parmesan Cheese. What is complicated is the dressing wherein you would need to emulsify eggs with oil and other ingredients such as anchovies, Worcestershire Sauce, Lemon, Garlic, and Mustard.

The original recipe eliminates the anchovies and does not have mustard. But as the year’s passes by, it was furthered developed by chefs and food experts resulting to a list variations and adaptations.

Several types of lettuces are now used but for me Romaine is still the best. As for the dressing, I made some shortcuts. Allow me to share this with you guys. Many might kill me but again, we just want our lives easier and not go through the rigorous process of making this salad. Here is my version of the dressing:

                Mix in a bowl the following according to this order:

        2 cloves Garlic, grated or macerated  

        1 T Prepared Mustard (Dijon would be best)

                                1 T Lemon Juice

                                2 t Worcestershire Sauce

                                2 t Bagoong Balayan

                                1 C Bottled Mayonnaise (Unsweetened)

                                ¼ C Evaporated or Fresh Milk (add more to adjust the consistency)

                                2 t Ground Black Pepper

                                2 T Grated Parmesan Cheese

                                Salt to taste if needed

There you go. Just mix the dressing with your preferred greens, top with croutons and more Parmesan cheese… and of course the bacon.  You can also top with grilled chicken or shrimps, again all depending on how you want to enjoy this classic dish.

                                 

POLLO GRATINATA... Bringing Tuscany to the Table.

Here is my original recipe of a Parmesan Crusted Chicken Gratin with Chorizo and Mushrooms in a Rich Tomato Cream Sauce… Something you must try.

INGREDIENTS:

Marinade:

2 T Worcestershire Sauce

1 T Olive Oil

2 T Lemon Juice

2 sprigs Rosemary, chopped

2 cloves Garlic, minced

1 kg Chicken Thigh Fillet, large cubes

1 C Grated Parmesan Cheese

½ C Bread Crumbs

1 T Vegetable Oil

2 T Butter

2 T Olive Oil

4 cloves Garlic, chopped

Soffritto:

½ C White Onions, minced

¼ C Carrots, minced

¼ C Celery, minced

2 T Parsley, minced

¼ C Roasted Bell Peppers, minced

100g Chorizo de Bilbao, strips

1 C White Wine

1 C Tomato Puree

¼ t Spanish Paprika

¼ t Ground Oregano

¾ C All-Purpose Cream

Salt to taste

Freshly Ground Pepper

PROCEDURES:

1. Preheat oven to 350^o F.
2. In a bowl, mix together Worcestershire Sauce, Olive Oil, Lemon Juice, Rosemary, and Garlic. Make sure to incorporate them well till mixture seems emulsified.
3. In a pan, place in towel dried chicken and pour in marinade. Rub accordingly and allow marinating for at least an hour.
4. In a small bowl, combine Parmesan Cheese and Bread Crumbs. Set aside.
5. In a deep skillet, heat Vegetable Oil.
6. Sear marinated chicken till lightly brown. Set aside
7. In the same pan, add Butter and Olive Oil.
8. Once butter is melted immediately place in garlic. Sauté until aroma has developed. Make sure garlic does not brown.
9. Add on soffritto and caramelize over medium heat.
10. Place in red bell peppers and Chorizo and continue sautéing until mixture becomes paste like. Continue until mixture is almost toasted but not burnt.
11. Add in chicken and mix until everything is well incorporated.
12. Deglaze pan with White Wine and allow simmering until juices becomes thick.
13. Add in Tomato Puree, Paprika, and Oregano. Lower heat and simmer till chicken is tender.
14. Slowly pour in cream while mixing to prevent curdling.
15. Once completely stirred, adjust flavor with salt.
16. Pour in a baking dish and sprinkle Parmesan and Bread Crumb mixture evenly on top.
17. Place in oven and bake for 15-20 minutes or until it bubbles and crust becomes toasted.
18. Once done and while hot, sprinkle freshly ground pepper on top. 

Serve immediately with Toasted Sliced Ciabatta and a Side Salad preferably the Classic Insalata Cesare

Yeild 8-10

ROASTED BELL PEPPERS… The Science and the Drama

Whenever I talk about science in the kitchen, I remember my dear Food Tech Professors, Mrs. Divina Sonido and the Sorsogon Congresswoman Mrs. Evelina Escudero. One project given to me in college is to roast peppers and jar them using a simple pickling solution. My question is, why roast it if we can just slice and jar them all?

The answer my beloved mentors were simple… It would taste better.

I became curious on why would it taste better since peppers are just peppers specially Capsicums. Roasting I did as instructed and while doing this I noticed that they are correct. The smell is better but the flavors are intense as compared to just slicing and adding them to dishes. How come? Why is it different?

First, if you would observe, the skin can be a little bit tough when cooked and not even chewable. If we roast them, the outer skin gets burnt leaving the tender parts upon peeling. The crunch would be good for salads which needs no cooking. But for sauces or omelets or any cooked dish, the roasted once are better since it is tender and more flavorful.

Second, upon roasting and while peeling, you would notice an oily flesh which gives that wonderful pepper aroma you find in Cheese Pimiento or a Simple home-made Bruschetta. That oil and aroma is caused by Alkylpyrazine undergoing Maillard Reaction. What are these nose-bleeding words?

Alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions.

The Maillard reaction on the other hand, is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

Bell Peppers are high in sugar making it sweet. Also it is rich in amino acids such as Cysteine and others from its high Lycopene content. The flavors from roasting are developed from the chemical reactions secreted by these components. Note that there are some nutrients such as Vitamin C and Luteolin that could be destroyed or lessen while we subject the peppers to roasting.

To cut the story short… Roasting adds depth to its flavor and to anything we cook using this ingredient. Placing roasted peppers in jars can be preserved for a month in a chiller or even longer when frozen. Here is a simple recipe you want to use:

                For every 500g of Roasted Bell Peppers add:

                                1 C Olive Oil (Corn Oil can be a substitute)

                                2 T Red Wine or Cane Vinegar

        2 cloves Crushed Garlic

                                1 T Peppercorns

                                1 Bay Leaf

                               

This explanation provided by my professors made me understand more what is in food that we really need to understand. It is not just the looks or aesthetics but what is important is the structure and how can we improve and further develop its flavor making them more than just good eats but more of a blessing and something nourishing.

Reference: http://en.wikipedia.org

NANAY's Classic Menudo

I remember February 10 in my hometown, we celebrate the Feast of St. William. And at this time of year, Nanay would always be serving the infamous "MENUDO ng BAYAN." What makes this dish special is the "vinegar" and manner on how you pre-cook prior to adding the tomato sauce. Its like turning Adobo into a Tomato Based Pork Dish. 

Anyways here is Nanay's recipe. Made a few improvements though since I really don't eat liver...  

ENJOY COOKING!!!

INGREDIENTS:

1 kg. Pork Belly, sliced into cubes
¼ C Soy Sauce
2 T Worcestershire Sauce
1 T Ground Black Pepper
1 t Salt
2 T Vegetable Oil
6 cloves Garlic, minced
1 Large Onion, minced
1 stalk Celery, minced
2 T Beef Powder (1 Beef Bouillon Cubes)
¼ C Cane Vinegar
2 T RENO Liver Spread
2 T Tomato Paste

1 C 7-up
Water
3 Medium Potatoes, cubes and fried
2 Medium Bell Pepper, roasted and sliced into strips
Salt and Pepper

PROCEDURES:

1. Marinade Pork in Soy Sauce, Worcestershire Sauce, Pepper and Salt overnight. 

2. In a casserole, heat oil and sauté garlic until light brown. Make sure to stir continuously to prevent garlic from burning.
3. Add in onions and celery, Caramelize till completely wilted.
4. Add in beef powder and Marinated Pork. Stir.
5. Add in vinegar and bring to a boil then stir. Make sure that all flesh part becomes opaque in color.
6. Lower heat and simmer until all the meat juices comes out and is absorbed completely. Continuously stir to avoid burning.
7. Add in liver spread. Mix thoroughly then add Tomato Paste.
8. Continue to stir until mixture is dry and is starting to fry.
9. Deglaze with 7-up and add water just enough to cover meats.
10. Bring to a boil.
11. Lower heat and simmer until meats are tender.
12. Add in Potatoes and Bell Pepper and continue simmering till sauce Is reduced to an oil like consistency.
13. Season taste with salt and pepper.
14. Serve hot.

Yield: 10 - 12

My version of CHICKEN CURRY

INGREDIENTS:

2 T Olive Oil (or any vegetable oil)
4 Cloves Garlic, minced
2 Medium Onions, minced
1 T Ginger, grated
2 pcs. Chili, minced
3 T Curry Powder
4 T Fish Sauce
2 T Creamy Peanut Butter
1 kg Chicken, cut into serving portions
1 ½ C Coconut Milk, strained
1 T Sugar
2 Large Potatoes, sliced into cubes and fried
2 pcs. Red Bell Pepper, roasted and sliced
1 C Coconut Cream, strained
2 T Calamansi Juice (or Lime Juice)
To Taste Salt and Pepper
1 Stalk Leeks, slivers

PROCEDURES:

1. On a casserole, heat oil and sauté garlic until light brown.
2. Add in onions and ginger. Continue sautéing until onions are caramelized.
3. Add in Chili and Curry Powder.
4. Toast curry until aroma is fully developed making sure that the mixture is not burnt.
5. Add in fish sauce and peanut butter. Stir until paste texture becomes runny.
6. Add in chicken and sauté until completely covered.
7. Place over low heat and simmer until chicken juices are fully extracted.
8. Once dry, add in coconut milk.
9. Bring to a boil and simmer over low heat until sauce is reduced and oil is developed.
10. Add in sugar, fried potatoes and roasted bell pepper. Stir.
11. Add in coconut cream.
12. Bring to a boil and add calamansi juice.
13. Lower heat and simmer until mixture is creamy and thick.
14. Adjust flavor as needed with salt and pepper.
15. Transfer to a serving dish and garnish with slivers of leeks.

Dish is best served with steamed rice and Mango Salsa.

Yield: 10 - 12

PORK HONGMA... Tender Slices of Pork Belly served with a Thick Soy Based Sauce

INGREDIENTS:

1 whole Garlic, crushed
1 tsp Grated Ginger
¼ C Light Soy Sauce
2 Tbsp Dark Soy Sauce
¼ C Shioxing Rice Wine
2 Tbsp Sesame Oil
½ tsp Salt
½ tsp Ground Pepper
1kg Whole Pork Belly (Lower side with no bones)
2 T Peanut Oil
4 cloves Garlic, minced2 T Spring Onions, minced
1C Sliced Dried Shitake (Hydrate first before slicing)
2 pcs. Star Anise (Sanque)
2 C Water
1 tsp Brown Sugar
2 tsp Cornstarch (dissolved in ¼ C water)
½ C Leeks, thinly sliced on an angle

PROCEDURES:

1. In a deep bowl, place in garlic, ginger, light and dark soy, rice wine, sesame oil, salt and pepper. Mix together. 

2. Place in pork belly and make sure the meat is coated with the marinade. Set aside in chiller for at least an hour. Marinating overnight is advisable as well.
3. On a wok or deep casserole, place in peanut oil and heat till sizzling hot.
4. Sautee garlic, spring onions, and mushrooms until caramelized.
5. Remove from heat and set aside.
6. Using the same wok/pot, sear pork belly skin side down. You may add more oil if needed.
7. Once skin turns golden, invert meat and place in the pre sautéed garlic, spring onion, and mushroom mixture.
8. Pour in the marinating liquid
9. Add in star anise and water.
10. Bring to a boil.
11. Once boiling, lower to a slow simmer and tenderize meat till melting tender.
12. Once done, remove meat and slice cross wise across the grain for about ½ inch thick.
13. Place on a serving tray or dish.
14. Strain the cooking liquid from the pot and place it back. Simmer over low heat adding brown sugar.
15. Adjust sauce flavor as needed.
16. Thicken using the cornstarch mixture.
17. Pour over meat and garnish with sliced leeks.
18. Serve hot with steamed rice and vegetables of choice

VARIATION: 

KUA PAO

Pata Tim 

Prepare a mixture of 2 parts crushed peanuts with 1 part brown sugar. Blanche “bok choy” leaves and marinade with Chinese vinegar and sesame oil. On a freshly steamed Mantao Bun, place in a slice of the Pork Hongma, topped with crushed the peanut mixture. Place in marinated bok choy. Garnish with Cilantro Leaves and serve hot with a cup of Oolong Tea. 

PATA TIM

Replace Pork Belly with Pork Legs. Before serving, pull away pork meat from bone and pour over sauce and top with sliced leeks and pan fried Shitake Mushrooms. You may also serve whole with blanched bok choy or broccoli

Picture Source: 

http://feastasia.casaveneracion.com/files/2009/03/humba-cua-pao4.jpg 

http://feastasia.casaveneracion.com/files/2009/02/braised-pork-hock.jpg

LEA SALONGA... That Little Girl

Lea as "Annie"

It has been... like more than 25 years since since I last saw this "Little Girl" walking around our school. I was young at that time... really young. It all started in the old days of Greenhills when parking lots are big with Trees and the famous Virramall and Greenhills Theater are the "it" places to go to. 

Honestly I never knew her that much nor realized she was in our school. All I know is that one time we are all required to watch one of her musical shows... ANNIE which was played in Makati's Legendary RIZAL THEATER... Taxi fare was just 1.00 flag down (at R&E lang alam ko na taxi nuon tapos Gemini pa brand nung car)

Anyways, time passed by and when I reached Grade 4 or 5.. she graduated from High School. Wearing that Green Toga of ours she addressed the crowd as that year's Class Valedictorian. Nakakatuwa naman malaman na siya na pala si Little Annie. And it was that time lang that I knew her again because she was Valedictorian. 

Lea's Grade School
Graduation Picture

Then the Miss Saigon fever came and now I was starting to realize that this Little Annie is now becoming another character... This time as Kim. Time flew and really fast. I even bought the cassette copy of the soundtrack and even memorized some of the songs... 

I still, I still believe... you will return. I know you will. My heart against all odds hold still...

At present time, a lot came to her plate and lots of record breaking achievements. But behind this fame and beneath the loudness of her career is that silence she brings to every one who experienced her 'little" days at OB Montessori in Greenhills. 

That time when you will be watching one of her musicals or concerts. Or watch her be a mentor in a reality show or see her in a TV commercial. Or even just hear her sing a simple yet beautiful and clearly rendered song number somewhere in the radio or elsewhere... then you kept silent and just whispered... "She was my schoolmate."

We walked the happy corridors in school and has let her pass by. We saw her show just because we were told to do so. We saw her sing on stage during some special school occasion or event. But we never realized that one day that "Little Girl" will be one of the world's best performer. I am so proud of this lovely lady and even in the smallest sense of things... She became part of our hearts and our lives.

This Little Girl we now know as LEA...  

I am not a fan...

Come on BRUCE LIM... you are a mediocre chef. Tried your recipes and its just not there. Followed it to the dot but to make it taste beyond home cooking, I need to improvise. Not standard... Not even great. Walang wow factor.

Sad thing is ang angas mo as a host. Bawas bawasan mo dude! D ka si Joe nor si Gordon.

Pinoy ka! Kaso d ka bukang bibig as a Pinoy Chef. Better change your style. Hindi bumebenta.

I hope next time I'll be saying good things about you na. But for now, wala eh.

Happy Times...