Shrimp and cilantro rolls

I first tried this in New Jersey, where Tito M and Tita R always host the best parties with never-ending food! I was so shocked to find out that this dish only had 3, yes THREE, ingredients: shrimp, cilantro and spring roll wrappers. The sprigs of cilantro bring a freshness and sweetness to the dish like no other herb can. If you don't care for cilantro (and I cannot imagine why, but I know some people are weird like that :P ), I suppose you could use flat-leaf parsley. It wouldn't be the same though. Well, those would be shrimp and parsley rolls, for starters.

Recipe:
1. Peel and devein shrimp/prawns. Keep the tail on. It makes for better presentation.
2. Wrap in spring roll wrapper with a sprig or two of cilantro.
3. Deep fry until crisp and golden.

I serve this with sweet chili sauce but I imagine sweet and sour sauce or plum sauce would work too.

Never too late...

Hope you all had a wonderful holiday season!!! May these marshmallow snowmen sitting atop oreo cheesecake cupcakes bring you peace, love, and joy in 2010!

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!

Meatloaf

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 notes...you 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.

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:

Grilled bananas

I had planned a great meal for the boys tonight: grilled caesar salad, wagyu burgers, and grilled asparagus. I bought all the stuff and came home with bags of groceries only to realize that I had not planned for dessert!!! And what's a Friday night meal without dessert, right?

So I looked around, scoped my cupboard and saw bananas, chocolate chips, peanut butter chips and a half-finished container of vanilla ice cream. Since we were grilling the rest of the meal, I thought...why not grill dessert too?

So what started out as this...

...ended up like this...


The hot sweet banana, with the creamy melted chocolate, accented by salty highs from the peanut butter chips, all intermingling with the cold creamy smoothness of vanilla ice cream made for a dish that was a sum greater than its parts.

Tapsilog

I've been on a posting spree today. I'm just scared that I'm going to lose these scraps of paper stuck to my fridge door with my tried-and-true recipes! So here's my version of tapa. Nope, not tapas, which has become so popular these days! I mean beef tapa, the Filipino breakfast dish of marinated beef, often served with garlic rice (sinangag) and eggs (itlog). The meal therefore is called TAPSILOG from TAPa, SInangag and itLOG.

There are endless variations to the SILOG:
*Tosilog - with Tocino (sweet marinated pork)
*Longsilog - with Longganisa (Filipino breakfast sausages, of which there are as many styles are there are provinces in the Philippines)
*Bangsilog - with Bangus, or milkfish (our national fish)
*Adsilog - with Adobo
*Cornsilog - with corned beef
*Spamsilog - with Spam, obviously
*Tusilog - with Tuyo, dried salted fish
*Tinsilog - with smoked fish

Anyways, you get the pictures. So on to the recipe...

2 lbs of sliced lean beef (1/8 to 1/4 inch thick works best)
1/2 cup vinegar
1/2 cup sugar
2 tsp. freshly cracked black pepper (freshly cracked makes a big difference here)
1 whole head of garlic, peeled and crushed
2 tbsp. salt

1. In a large ziplock bag, put all the marinade ingreadients and swish around until incorporated.
2. Add beef and swish around again to make sure each piece of meat has been blessed by the vinegary goodness.
3. Keep in the fridge for about 24 hours. After this you can cook it, or store it in the freezer for a rainy day (both literally and figuratively...I just love breakfast food when it's raining outside)

To cook, place entire contents of bag in a non-stick pan with about 1/4 cup of oil. Turn heat up to medium-high and let marinade evaporate. During this time, I often take the opportunity to cut the meat into smaller, more manageable pieces (about 1x2 inches). I use tongs and kitchen shears and do this right on top of the pan. As the marinade evaporates, lower heat to medium and let the meat fry in the oil, keeping the meat moving so as not to have burnt spots. The sugar in the marinade will then become sort of like a glaze and will become sticky and shiny. Serve the tapa with eggs, rice and vinegar. Sliced fresh tomatoes with some scallions and fish sauce on the side doesn't hurt either.