spicy

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 🙂
>
Masaya Ang Buhay !   Kainan Na !
>
>
>

Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

>

Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

>

Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Advertisements

Fajas De Res

patty
>
>
>
To  prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ??  Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
>
Bon Appétit !   Viva Mexico !
>
>
Click here for  Salsa Mexicana Recipe  and  Guacamole Recipe  on  Chefsopinion
>
For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
>
>


>
>
>
>

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

>
>
>
So this is what happened last night –
I was working on this post for ChefsOpinion.
While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics).
Not only does it look like a heart, it also resembles two stylized swans heads and necks, an image we use often in food decoration.
What are the odds ?????
>
Bon Appétit !   Love is Good !
>

P.S.
It would have been even more awesome if it would have happened on the 14th (Valentines Day),
but then certainly nobody would have believed that it happened by happy chance 🙂 
>
>
Click here for more  Pasta  on  Chefsopinion
>
>
>

Spaghetti With Cabbage, Peppers And Gorgonzola

Spaghetti With Cabbage, Peppers, And Gorgonzola

>

Pasta & Love / Love & Pasta

Pasta & Love / Love & Pasta

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

>
>
This  Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
>
Bon Appétit !   Life is Good !
>
<
Click here for more about  Yuca (Cassava)
>
Click here for more about  Mojo
>
Click here for more  Turkey Leg  on  ChefsOpinion
>
Click here for  instruction on how to prepare  Collard Greens  on  ChefsOpinion
>
Click here for instructions how to prepare  Yuca In Mojo
|>
|>

>

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

>

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Piri Piri Chicken With Portuguese Fried Rice

 

Piri Piri Chicken

Piri Piri Chicken

Here  we have two beloved Portuguese dishes which are not typically recognized as Portuguese staples (rice) and chicken (piri piri chicken).
Piri piri chicken is a favorite way of preparing chicken/poultry in most parts of Portugal, especially in Lisbon. I remember eating grilled chicken brushed with a spicy sauce in Lisbon way back in the seventies and then twenty five years later again, when I lived on Madeira with Maria, although I did not recall the “piri piri” part until I came across this video on my Portuguese friend’s Peter a few weeks ago (see link below) .
As for “Portuguese fried rice”, any cuisine in which rice features as a staple also has at least a few fried rice recipes, since everybody is used to reheat the leftover rice in a pan and adding “stuff” to it, usually in the form of other leftovers and/or veggies, seasoning, eggs, protein etc.
Grilling over an open fire is, of course, one of the best ways to cook chicken (or most other protein, no matter the country, style of cuisine or occasion. Brushing the meat when it almost ready to be served with a savory, spicy sauce and a squirt of fresh lemon or lime is all one needs to lift said protein (or vegetables) one more step up to reach culinary heaven 🙂
>
Bon Appétit !   Life is Good !
>

Click here for more info about  Piri Piri Sauce
>
Click here for a short video about  Piri Piri Chicken
>
Click here for more info about  Food , Dining & Drinks In Portugal
>
>
Pls note :
Piri piri sauce is prepared in a myriad of different ways, depending on the country, region, family preference, etc. The one essential common ingredient is the use of piri piri peppers. Also, the amount of piri piri you brush onto your food depends on your own preference. As you can see in the picture, I love to be generous with my thicker than usual  piri piri 🙂
>
Hans’ Piri Piri Sauce Recipe :
4 tablespoons lemon juice, 5 tablespoons olive oil1cup vinegar, 1/4 cup sweet chili sauce (optional), 1 tablespoon garlic, minced, 1 tablespoon paprika, 1 teaspoon salt, 1 tablespoon piri piri peppers ;
Blend all ingredients in a blender until smooth.

>
>
>

Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

>

Portuguese Fried Rice

Portuguese Fried Rice

>

Piri Piri Chicken And Portuguese Fried Rice

Piri Piri Chicken And Portuguese Fried Rice

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
Being a Chef.......
>
>
>
>

Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


>

>

Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Goulash  on  ChefsOpinion
>
>
>

Szegediner Gulasch

Szegediner Gulasch

>

Szegediner Gulasch

Szegediner Gulasch

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Pozole

Pozole

Pozole

>
>
Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
.
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

>
Bon Appétit !   Life is Good !
>
>
>

Pozole

Pozole

>

Pozole

Pozole

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Announcing The Grand Prize Winner Of The “2017 Baked Stuffed Pasta World Cup”

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner:  “Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce “

>
>
Ok,  ok, – just kidding.
Its only day 2 of 2017, and there is no  2017 “Baked Stuffed Pasta World Cup”, so I made it up 🙂
However, if there were such a thing as the “2017 Baked Stuffed Pasta World Cup”, I would like to believe that this dish would have won in the following categories:
“Taste”, “Presentation”, “Texture” and “Comfort Food” 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>
Click here for  Tomato Sauce Recipe  on  ChefsOpinion
>
>
>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

>
>

>


>
>
>
>

The Buffalo – The Sandwich That Puts Most Others To Shame……….

>
>
Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

>
Bon Appétit !   Life is Good !

>
>
Click here for Hans’ Homemade Buffalo Sauce  on  ChefsOpinion
>
Click here for more  Sandwiches  on  ChefsOpinion
>
Click here for more  Ribs  on  ChefsOpinion
>
>
>

The Buffalo

The Buffalo

>

The Buffalo

The Buffalo

>

The Buffalo

The Buffalo

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>
>
For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
>
>
>

Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

>

Salsa Mexicana

Salsa Mexicana

>

Guacamole

Guacamole

>

Escabeche De Cebolla

Escabeche De Cebolla

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>