Wednesday, October 14, 2009

Turbo Chicken v. 2

Sorry, I don't have a picture but you just have to trust me on this one. To all the Pinoys our there who have a turbo and have tried this recipe of mine, here's a variation: instead of using salt and pepper, use half to 3/4 of a packet of sinigang mix and rub it all over the chicken. Let this sit for a couple of hours (or overnight) and then follow the recipe above for cooking instructions. It sounds weird but boy, was it ever so malinamnam!

Saturday, October 10, 2009


This was another quick, throw-it-together-in-15-minutes dinner that came out very well! I was able to make two loaf pans of meatloaf, one of which we had for dinner and the other one the boys took for lunch the next day. This is the first meatloaf I've ever made so I haven't been to tweak the recipe and explore the possibilities yet. I have to say though that for the amount of effort I put into this, the returns were certainly much greater :-)

750 g. lean ground beef
750 g. lean ground pork
1/2 cup breadcrumbs
2 eggs
1/4 cup oyster sauce
1/4 cup bottled BBQ sauce
2 tbsp. onion soup mix (this is probably optional)
salt and pepper to taste
6-8 strips of bacon, cut in half

1. In a large bowl, combine all ingredients except the bacon.
2. Mix well. I used my electric mixer so as it was doing its job, I prepared the potatoes that I roasted along with the meatloaf.
3. Line 2 loaf pans with bacon, overlapping the strips a tiny bit.
4. Divide the meat mixture into 2 and place in the pans. Pack firmly.
5. Bake in a 350 oven for 40-45 minutes.
6. Get a sheet pan, remove the loaf pans from the oven, and invert the loaves onto the sheet pan.
7. Put the sheet pan in the over and bake about 15 minutes more until the bacon browns and crisps us a bit.

A few can nuke a tiny, tiny bit of the meatloaf in the microwave for 10 seconds or so. By doing this, you can taste the product and adjust the seasoning before baking the entire thing.

Next time, I think I'm going to sneak in some veggies (like chopped carrots). I'm thinking some sauteed chopped onions will improve the recipe too.

Saturday, October 3, 2009

Potato Salad

It's been so long since I've cooked. Well, I've been cooking...but only functional cooking. What's functional cooking? That means cooking just because you HAVE to and not because you WANT to. When I WANT to cook something, I call that recreational cooking. Hehe!

I'm making a potato salad today since S&A are coming over and we're having a BBQ to say good-bye to summer :-(

So here's my recipe for potato salad:

1. Boil about 2 lbs. of potatoes, skin on, until soft but not mushy.
2. Meanwhile, in a large mixing bowl, mix together:

1 heaping cup mayonnaise
3 heaping tsp. whole grain mustard
1 tsp. dijon mustard
2 tbsp. apple cider vinger
1/2 pack cooked minced bacon (or a whole pack if you want)
4 stalks of chopped green onions
2 tbsp. extra virgin olive oil
freshly cracked black pepper
about 2 tsp. salt and 3 tsp. sugar

Here's how mine looked at this point...

By now, your potatoes are probably done so drain them well and let them dry completely. Cut them into manageable sized chunks and put them into your dressing mixture while they are still warm. Gently toss until the potatoes are evenly coated. Stick in the fridge to cool.

A few notes: make sure you like the way your dressing tastes before you put the potatoes in. Adjust the salt/pepper/sugar accordingly because once the potatoes are in, they're in. Can't adjust the seasoning anymore unless you want your potato salad to turn into mush. Also, peeling the potatoes is optional. I happen to LOVE potato skins. I like the textural contrast it gives. Just make sure you scrub the potatoes well before cooking.

Final product: