pineapple

Pork Sinigang (Sinigang na Baboy)

Yesterday  I had a long-standing wish fulfilled 🙂
(Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through)
For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one that I know of within a few miles around, and frankly, that one sucks!
I don’t want to go into details, but believe me, if it would be halfway decent I would still go there. I have tried it three times, but all three times it was VERY disappointing, so I stopped going there and gave up hope. Whenever I needed a Pinoy food-fix, I had to prepare it myself.
So yesterday I went to do some errands in a close-by shopping center to which I have been going for more than 15 years. Much to my surprise, I saw a “new” restaurant named Manila Grill&BBQ  tucked away in a corner. (I asked an employee how long they’ve been open and he said more than two years)
I had never noticed it before, maybe because what sticks out on the sign is  Grill & BBQ,  so one does not quickly associate this with Pinoy food………..
The place is very clean, simply but nicely appointed and the employees are very friendly, attentive and professional.
The food, THE FOOD 🙂 – it was absolutely delightful, very authentic, nicely presented and wonderfully tasty. The prices are moderate and overall, it was one of the best lunch experiences I had in any restaurant in Miami in years.
You can read more about it here: Manila Grill & BBQ, Pembroke Pines, Florida
So now, back to the dish at hand,  Sinigang Na Baboy
Sinigang is a sour soup native to the Philippines. Beef, pork, shrimp, fish, and even chicken (sinampalukang manok) can be used. The one featured here today uses pork as the main ingredient. One can use boneless pork, though bony parts of the pig known as “buto-buto” are usually preferred. Neck bones, spare ribs, baby back ribs, and pork belly all can be used.
The most common vegetables used are egglant, okra, onion, green beans, tomato and taro root.
The most common souring agent is tamarind juice, (sampalog), but if not available, you can use calamansi, lime, lemon,  guava, bilimbi (kamias), green mango, pineapple, and wild mangosteen (santol) To go an even easier route, you can buy instant “Sinigang Mix” ready to add to the stock while cooking. (For my personal taste this is too salty and not sour enough)
Today I went to look-up the sinigang I posted before on ChefsOpinion, but much to my surprise I could not find a single post, although I cook sinigang quite often. I then checked my folder of unpublished posts and low and behold, there was a bunch of pics of a sinigang I cooked about 6 years ago but never published. Looking at the quality of the pics I understand why I hesitated, but what the heck, here it is:
Sinigang na baboy from the distant past 🙂
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Masaya Ang Buhay !   Kainan Na !
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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Red Velvet Waffles (The Good Ones)

Good Red Velvet Waffles

Good Red Velvet Waffles


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Ever
 since I bought a new waffle iron about a year ago, waffles have become one of my favorite “Quickies” (Get your mind out of the gutter) 🙂
I prep them usually about once a week, sweet or savory, with whatever I dream up that could go well with or within waffles. The one thing I stayed away from were red velvet waffles. Whenever I looked up a recipe, it contained red food coloring, usually about 2 tablespoons of the stuff for 2 cups of flour. Now I admit that I have used food coloring on occasions to  enhance  a color, but I abhor to use coloring as the only means to create color in food.
Of corse, the simple solution is to add red fruit puree for sweet waffles or red vegetable puree for savory waffles. This will give the waffles both flavor and color and eliminates the need for food coloring.
The results are beautiful waffles with a shiny, golden outside and a bright, pleasant and appetizing pink interior with full, satisfying fruit- and chocolate flavor.
And there you have it…….. “Good” Red Velvet Waffles 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Waffles  on  ChefsOpinion
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1 cup strawberry coulis, 1 tblsp chocolate powder, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add strawberry coulis, egg yolks and melted butter, fold in whisked egg whites
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Good Red Velvet Waffles

Good Red Velvet Waffles

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Good Red Velvet Waffles

Good Red Velvet Waffles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Let’s Face It – Once In A While, This Is All We Want And Need :-)



Every  chef  knows this feeling, even if it only hit’s once a year – you get home after a crappy day at work and you don’t want to hear or see about cooking for the rest of the day but still want something fine for dinner. Exactly what happened to me today. So, here is what went down at my house today:

Bubbly aperitif by the lake at sunset, then a dinner of strawberry ice cream (store-bought), fresh pineapple and ice-cold milk in front of the TV. Success !  Already feeling a whole lot better.
( I wonder if that’s the ice cream or the bubbly?) 🙂

Bon Appetit !   Don’t let it get to you !


Thank you Dana and Lara for the nice wine and champagne.

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner






Iced Tomato Soup With Vodka And Tropical Fruit



The  day before yesterday I started to make a tomato bisque for dinner but had to abandon the plan when unanounced visitors arrived. So I put the tomato stock  overnight in the fridge to finish the bisque yesterday after work. However, it was a rough day at work and whenI came home I wanted to spend some time outside on the terrace. Yesterday was a fairly hot day, so a hot tomato soup did not sound like the best of dinner ideas. Instead, I prepared for myself this delicious, refreshing cold soup which hit the culinary nail right on the head 🙂

Bon Appetit !  Life is Good !



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Preparation :

simmer water, red wine, garlic paste, kosher salt, sugar, cayenne pepper for two hours, cool overnight

simmer  very ripe tomatoes, water, red wine, garlic paste, kosher salt, sugar, cayenne pepper for two hours, cool overnight

mix in blender until texture is very smooth

mix in blender until texture is very smooth

add wodka, check / adjust seasoning

add vodka, check / adjust seasoning

add fresh pineapple, honey dew melon and passion fruit seeds to serving bowl

add fresh pineapple, honey dew melon and passion fruit seeds to serving bowl

ladle iced tomato soup on top of fruit, sprinkle more fruit, garnish with opal basil

ladle iced tomato soup on top of fruit, sprinkle more fruit, garnish with opal basil

Iced Tomato Soup With Tropical Fruit

Iced Tomato Soup With Vodka And Tropical Fruit

Iced Tomato Soup With Tropical Fruit

Iced Tomato Soup With Vodka And Tropical Fruit

 

Iced Tomato Soup With Tropical Fruit

Iced Tomato Soup With Vodka And Tropical Fruit



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





 

Gratinated Chicken Salpicon In Pineapple



In  the late sixties and early seventies, this presentation of salpicon was at the forefront of culinary extravagance in Europe. Not because of the use of the salpicon, but because of the pineapple.
At that time,while everybody (most everybody) in Europe was familiar with canned pineapples, few had eaten a fresh one, simply because it was prohibitively expensive to fly in fresh fruit from the tropics or anywhere else for that matter. I remember having my first California strawberry outside of Germany’s strawberry season when I was 15 years old. We had a lot of food imports at the time, but most was carried in by truck or boat from other European countries and therefore more affordable. Even today, you will still find this pineapple presentation in many countries that cater to the less wealthy tourist’s. Often the chicken is replaced with seafood for an even more “exotic” dish.
So, many of my readers will probably enjoy this presentation for two different reasons:
One, because it is so old-fashioned that you don’t see it anymore,
or two, because they will remember it from “the old times”.
Either way, enjoy !

P.S.
Even without the pineapple presentation, who does not enjoy a chicken, veal or seafood salpicon once in a while? 🙂

Bon Appetit !   Life is Good !


Click here for Chicken Velouté recipe

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice



Preparation:

soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

cover airtight and let steam another five minutes, fluff with fork

cover airtight and let steam for another five minutes, fluff with fork

meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half-cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

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chicken salpicon and rice

fill hollowed half pineapple with salpicon

fill hollowed half pineapple with salpicon

sprinkle with panko bread crumbs and finely grated parmesan

sprinkle with panko bread crumbs and finely grated parmesan

bake until golden

bake until golden

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple

Gratinated Chicken Salpicon In Pineapple

to serve rice, sprinkle with chili flakes and black sesame seeds

to serve rice, sprinkle with chili flakes and black sesame seeds

 

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice





Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





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