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Labels:
drinks
As I walk down the grocery aisle, I always notice the abundance of readily-available fruit juice varieties, but none of those which I grew up drinking such as cantaloupe, watermelon, or pineapple juice. So since it is summer and cantaloupes are on sale at Publix, I decided to make my own cantaloupe-ade.
What you need:- 1/2 of a cantaloupe, seeds removed
- 1 - 2 cups of water
- 1/2 cup sugar
What to do:
Using the other seed of a melon baller (the one with those sharp holes), scrape the meat of the cantaloupe and put it in a blender. Pulse (or grind) for 5 seconds and repeat until the fruit is blended to your desired consistency. I find it better to leave some coarse pieces so there is a bit of texture when you drink it.
The "primitive" melon baller that I use
Pour the blended fruit in a pitcher, it would yield approximately 2 to 3 cups of juice, depending on how big your cantaloupe is. Add 1 - 2 cups of water, according to your preference. Don't add too much though, cause the cantaloupe flavor will be diluted. Add about 1/2 cup of sugar and stir well.
Put in the fridge to cool for about 15 minutes and serve. Perfect for these sweltering summer days, while you lounge by the pool in your cabana. ;-)
Tips, Tricks and Tweaks:
1. Add some cantaloupe strings - do so by using the end of the melon baller and NOT putting the pieces in the blender.
2. If you don't have a melon baller, cut the cantaloupe meat in big chunks and grate it with a cheese grater. Or use a fork.
3. To tell if the cantaloupe is ripe, give it a whiff. If it has a musky sweet smell, then it is ready. Also, with your thumb, press the bottom part of the cantaloupe (the one opposite the stem). If it gives a little bit, it is ripe. Remember though that if it gives a lot, it might be over-ripe.
4. Add a bit of Sprite to give it a zing (as suggested by a friend).
5. You might want to make this drink on top of a flexible cutting board, as there might be some juice spillage.
Labels:
restaurant
This is probably the best appetizer I have had in a long time - Sushiko's Grilled Baby Octopus with Mango Sauce.
I was a bit skeptical to eat it at first, seeing that most of it were tentacles, but it was highly recommended so I took a bite... and fell in love. I tried very hard to figure out what they used to marinate the meat... probably soy sauce and something else... there was an undertone to it that made it so good. I also tasted a hint of sweetness (mirin, perhaps?) that complemented the savory kick that grilling brings. The dot of mango sauce was also a good addition to the dish. I just wish we had more.
Rainbow Roll
We ordered a Rainbow Roll, California Roll and Sashimi. It was such a disappointment because we were expecting something spectacular after our delicious appetizer. What we got, however, were mediocre fares. We had such high hopes for this restaurant since it is in the city's Top 50 restaurants.
Sashimi
Labels:
dessert
Wikipedia defines Buckeyes as a peanut butter and chocolate candy made to resemble the nut of a buckeye tree. However, what we made are Buckeyes with a twist. First, we coated it entirely with chocolate (pardon the scraggly appearance, the chocolate I used was a bit thick). Second, we put a "surprise" inside - a chocolate morsel hidden in the peanut butter.
Hubby described it this way: when you pop it into your mouth, you get the initial taste of the rich chocolate, then the creamy peanut butter kicks in, and just when the peanut butter taste is fading, you sink your teeth in that semi-sweet chocolate morsel in the middle and it's so good that you have to ask for more. Mmmmmm.
This recipe is from the Peter Pan peanut butter website, where my mother-in-law and I found this yummy dessert.
What you need:
3/4 cup creamy peanut butter1/2 cup butter, softened
1/2 teaspoon salt
2 cups confectioner's sugar
1 1/4 cups semi-sweet chocolate morsel + about 1/4 cup more, divided
What to do:
In a small bowl, blend together the peanut butter, salt, butter, and confectioners sugar using an electric mixer on low speed for about 1 to 2 minutes. Mixture should be stiff by then. Line a sheet pan with parchment paper. Get a piece of chocolate morsel, cover it with the peanut butter mixture, then roll into small bite-sized balls, about 3/4 inch round. Do so until you have used all of the peanut butter mixture. Refrigerate until set, about 30 minutes.
Pre-dipped peanut butter balls
Insert a toothpick on top of a chilled peanut butter ball. Dip into melted chocolate, covering the entire ball. Place it on the prepared sheet pan. Repeat until all pieces are covered. Refrigerate until the chocolate is set, about 30 minutes. Place in an airtight container and refrigerate until ready to serve.
Tips, Tricks and Tweaks:
1. You can use other kinds of chocolate if you don't like the semi-sweet variety. Dark chocolate sounds good...
2. Don't have a double boiler? Microwave the chocolate. Or better yet, use a fondue pot.
3. If the chocolate seems too thick (like ours - but we like it that way!), add a tablespoon of canola oil to the chocolate when melting it.
4. If you want to make traditional buckeyes, leave 1/4 of the surface of the peanut butter ball free of chocolate.
Labels:
noodles,
pork
I love cooking with a Crock Pot (slow cooker) cause all you have to do is dump in the ingredients and leave it to cook by itself. In the meantime, while your dinner is simmering, you still have time to play Farmville do your chores.
This recipe by Food Network chef Claudia Sidoti is very similar to Mami Pares. But the noodles are different, and as always, I tweaked it according to our preference and used different ingredients.
What you need:
- 3 pounds boneless pork shoulder
- 2 tablespoons Canola oil
- 4 cups beef broth
- 1 cup soy sauce
- 1/2 cup sherry
- 1/2 cup brown sugar
- 2 tablespoons sesame oil
- 1/2 teaspoon red pepper flakes
- 2 star anise pods
- 1 teaspoon ground cinnamon
- 5 cloves of garlic, smashed
- thumb-sized piece of ginger, peeled and sliced
- 8 ounces portobello mushrooms, sliced in half
- 1 pound buckwheat noodles
- 1/4 cup water chestnuts, sliced
- 1 bunch of green onions, sliced
- few sprigs of cilantro
- 1 piece Serrano pepper, sliced and seeded
What to do:
Season the pork with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat and add the Canola oil. When hot, add the pork and brown on all sides, about 6 to 8 minutes per side depending on the size of your meat. Transfer to a plate and let cool.
In your slow cooker, combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and ground cinnamon. Stir to dissolve the sugar, then add the garlic and ginger. Add the pork, cover, and program your crock pot to cook for 6 hours on low.
At about the halfway mark (or after about 3 hours have elapsed), add the sliced mushroom in the pot.
After cooking, transfer the pork to a platter, cover, and let rest for 15 minutes. Meanwhile, bring a large pot of lightly-salted water to a boil and cook the Buckwheat noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, Serrano pepper, green onions and cilantro.
Tips, Tricks and Tweaks:
1. Don't have buckwheat noodles? Use somen or ramen.
2. Substitute ground cinnamon with a stick of cinnamon bark.
3. Instead of using portobello mushrooms, use dried shiitake mushrooms. Just add it in with the garlic and ginger.
4. Try chicken broth instead of beef broth.
Labels:
gardening
I was playing with my dog this morning when I noticed that she seemed to pick up a scent. This wasn't really new, as she loves to hunt and would usually follow a trail anytime she picks one up. The odd thing today was, she was sniffing and looking upwards. So I followed her gaze and my jaw almost dropped at the sight of a gargantuan bird perched on top of one of our trees.
click on picture for larger view
This picture doesn't really do justice to it, as it was more breath-taking, vivid and awesome when seen in person. Also, this picture was taken from about 100 feet away. It was probably an eagle or a hawk. I really couldn't tell as it was so far.
Truly, God's works are remarkable and can be seen in everything around us.
"Praise the Lord from the earth, you great sea creatures and all ocean depths, lightning and hail, snow and clouds, stormy winds that do his bidding, you mountains and all hills, fruit trees and all cedars, wild animals and all cattle, small creatures and flying birds." (Psalm 148:7-10)
Labels:
Product Review
life doesn't... but your new product does!
What I liked:
-They are small, so you can snack on just one or two pieces without mutilating the whole roll.
- Reasonably priced. A 6-piece pack costs $4.50 (give or take a few cents, depending on where you are buying). It is the same price as one regular-sized Pecanbon.
What I didn't like:
- You can only buy it in a 6-piece pack. Boo!!!
- I felt that they skimped on the Makara Cinnamon and cream cheese frosting. There were still a good amount of pecans on top, but the cinnamon and frosting were pathetic. It actually tasted dry.- One diminutive serving of the 6-piece pack has a whopping 510 calories. So if you eat all of the 6 pieces, it is a total of 3060 calories. (Okay, so maybe I shouldn't ask for more frosting...)
The Verdict:
While the Cinnabon Bites are cute and perfect for some, I would much rather prefer the classic rolls, where they don't skimp and take short cuts on the ingredients. "Bigger is better" might not always be true, but in the case of my favorite brand of cinnamon rolls, it is.
Photo Credit: www.cinnabon.com
Labels:
pork
I have been craving longganisa (sausage) for the longest time, but I couldn't find time to go to the Filipino store to get some. So I opted for the next best thing - I made my own.
What you need:
- 1 pound ground pork
- 1/2 to 1 whole head of garlic, minced
- 4 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 small Vidalia onion, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg, beaten
- 1 tablespoon fine breadcrumbs
- Plastic wrap, cut into 5" x 5" squares
- Vegetable oil for frying
What to do:
In a big bowl, combine all the ingredients (except the oil and plastic wrap haha). Using your hands, mix it thoroughly to ensure even distribution of ingredients. Get about 2 tablespoonful of the mix and put it on the plastic wrap. Roll firmly and as tightly as you can. It would help if you would wrap it like a piece of candy, by twisting both sides so it would hold its shape. Repeat the procedure until you have used all the ground pork.
Place all the wrapped sausages in a container and freeze for at least 2 hours so it would harden and hold its shape.
Heat about 2 to 3 tablespoons of vegetable oil in a wok. Remove the longganisa from the plastic wrap and fry them, flipping halfway so both sides are brown. Transfer to a plate and serve hot. Enjoy!
Tips, Tricks and Tweaks:
1. Practice (and patience) is key in doing this, as it is hard to roll the ground pork tightly.
2. Use an ice cream scoop to get even portions of the sausage.
3. You will notice a slight caramelization in your pan while frying the sausages. This is due to the brown sugar content.
4. As soon as the oil you used is cool enough, dispose of the oil and soak the pan in hot water for easier cleanup.
5. Best eaten with pancakes, bacon, fried rice, or eggs.
Labels:
dessert
Summer is here, and boy, I can feel the heat! So here's a recipe that would cool you down - Mango/coconut with tapioca balls.
I have to admit, though. When I bought the tapioca balls (also called "sago"), I thought it would grow as big as marbles when I cook it. I bought the miniscule ones, so as a result, hubby said it looked like fish roe. Not to worry, though. The roe-looking sago turned out to be a delicious and refreshing cooler for this scorching summer day.
This post is for my friend Angela, who inspired me to buy these tapioca balls. :-)
What you need:
- 1/2 cup Tapioca balls
- 3 1/2 cups water
- 3 tablespoons sugar
- 1 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- pinch of salt
For the syrup:
- 1 ripe mango, cubed
- 1/2 cup sugar
- 1/2 cup water
What to do:
In a deep pan over low heat, combine all the ingredients for syrup and cook for about 20 to 30 minutes. Remove from the heat, transfer to a container and cool in the fridge.
Meanwhile, bring 3 1/2 cups of water to a boil in a saucepan. Add the tapioca balls and partially cover and simmer over medium heat. Stir occasionally and cook until the tapioca balls are translucent, around 30 to 40 minutes.
Stir in 1 cup unsweetened coconut milk, 3 tablespoons of sugar and a pinch of salt. Cook for about a minute, then transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and refrigerate for at least 2 hours.
Top with diced mangoes and drizzle with mango syrup before serving. Yummy!
Tips, Tricks, and Tweaks:
1. Use medium-sized tapioca balls. I imagine they would be better because of their chewy texture.
2. Add more coconut milk if you want a soupier variety.
3. Instead of making syrup, you can also use store-bought mango nectar.
Labels:
dessert
Nope, they are not burnt. Just covered with brown sugar and cinnamon.
What you need:
- 2 ripe plantains
- 4 tablespoons unsalted butter, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
What to do:
Peel the plantains and cut it in half crosswise. Then, cut both ends in half lengthwise.
Heat 3 tablespoons of butter over medium-low heat in a non-stick pan. Fry the plantains in a single layer until golden on the bottom, then turn over with a spatula (I used a fish spatula for more surface). Sprinkle the cinnamon, vanilla and brown sugar on the top, and let cook for another minute just so the sugar will caramelize.
Cut the remaining butter in small pieces and place on top of the plantains just before you take it off the heat. Serve immediately.
Tips, Tricks and Tweaks:
1. The riper (blacker) the plantain is, the better!2. Skip the vanilla if you don't like its flavor.
3. Plantains have high sugar content so keep your eye on the pan or they will burn!
4. Eat immediately as the sugar (and sauce) will harden.
Labels:
beef
When I made this Beef Mechado dish, hubby said that it is very similar to a Cuban dish called Boliche. The only thing missing are olives. Makes you think that food is like a universal language that might have different interpretations but mean the same thing.
This dish is so delicious, in fact hubby practically inhaled it. The meat is so juicy and tender, I'm sure you'll like it too.
What you need:
- 2 lbs whole beef roast
- 6 strips of bacon, cut into 1 inch
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1 medium onion, thinly sliced
- 1 can (8 oz) tomato sauce
- 2 bay leaves
- 1/2 teaspoon peppercorns
- 2 cups beef broth
- 2 tablespoons fine bread crumbs
- 2 small red potatoes, quartered
What to do:
Make slits through the beef along the grain with a boning knife. Insert the bacon pieces through the slits in different places. Place meat in a saucepan. Add all other ingredients except breadcrumbs. Cover and simmer for 2 to 2 1/2 hours or until tender. Turn the meat once while cooking to cook and season it evenly.
Transfer the meat and potatoes to a serving dish and slice crosswise.
Strain the sauce. Place it over medium heat and stir in 3 tablespoons of fine bread crumbs. Cook stirring for 2 minutes. Pour sauce over meat slices. Serve with hot rice.
Tips, Tricks and Tweaks:
1. Instead of bacon, you can use salt pork to stuff in the slits.
2. For a thinner sauce, cut the amount of bread crumbs to half.
3. Add olives for added flavor.
The "primitive" melon baller that I use
