Tuesday, May 22, 2007


4 pieces chicken wings, cut into 2
3 pieces pork cutlets, cut into 2 
8 pieces chorizo de Bilbao, sliced
olive oil, as needed
1 whole head garlic, minced
1 medium yellow onion, chopped finely
2 Roma tomatoes, chopped finely
3 cups Spanish or Arborio rice
1/2 teaspoon saffron
1 big red bell pepper, cut into strips
1/2 cup green peas
3 1/2 cups chicken broth
3 pieces squid, cut to 1" rings
1/2 pound mussels
1/2 pound Manila clams
1/4 pound big shrimps with shells

In a bowl, rub the chicken wings with 1 tablespoon minced garlic and season with 1 teaspoon salt. Do the same thing with the pork cutlets. Put the saffron in a small bowl with 2 or 3 tablespoons of hot water. Set aside to be used later.

Heat a paella pan to high and add 2 tablespoons olive oil.   Brown the chicken wings for about 4 to 5 minutes until cooked. Set aside. Add 2 tablespoons olive oil and brown the pork cutlets for about  4 to 5 minutes. Set aside. Toss in the chorizos for 1 or 2 minutes and set aside on the paella pan together with the chicken and pork cutlets.

Add 1 tablespoon olive oil and brown 1 tablespoon of garlic, add the onion and cook until golden transparent. Toss in the chopped tomatoes and cook until wilted.

Add the rice and mix everything together making sure rice gets coated evenly with the mixture. 
Add the saffron and the green peas.

Pour 3 cups of hot chicken broth. Add the squid, mussels, and clams and mix well. Arrange the red pepper strips and decorate on top.

Cover the paella pan with the lid, bring to a boil then immediately lower heat and simmer for about 20 minutes or more until rice is cooked.

*Serve with lemon wedges if desired and garnish with flat-leaf parsley on top.

* Serves 6 or more

* Party Dish

Monday, May 21, 2007

Chicken Relleno

1 big chicken, deboned
ground pork
Virginia ham
Chorizo de Bilbao
Vienna sausage
onions, chopped
pickle relish
salt and pepper
soy sauce
kalamansi or lemon juice
red pepper
green pepper
cheddar cheese


2 pounds ground pork
1 pound Virginia ham, chopped finely
12 chorizo de bilbao or any Spanish sausage,  chopped finely
2 cans Vienna sausage
3 hard-boiled eggs, quartered lengthwise
1 1/2 cups raisins
2 cups frozen peas
4 tablespoons relish

1 large onion, chopped finely
2 bottles pimientos, chopped finely
juice of 1 lemon

4 eggs
3 tablespoons all-purpose flour

3 tablespoons cornstarch
3 tablespoons bread crumbs

1 cup cheddar cheese, grated
2 tablespoons soy sauce
2 tablespoons of Worcestershire sauce

1tablespoon salt
1 teaspoon freshly ground pepper

2 pounds pork caul fat, to wrap Embotido.  If not available, use aluminum foil or cheesecloth.

In a big bowl, Mix pork, ham, chorizo de Bilbao, salt, onions, peppers, olives, relish and mix together.  Add raisins, sweet peas, pimientos, soy sauce, lemon juice, and combine well. Add raw eggs, bread crumbs, cornstarch, flour, and mix well. Add Worcestershire sauce, freshly ground pepper, and mix well.

How to Wrap Embotidos

Cut aluminum foil about 1 foot long. Spread about 1 cup of meat mixture about 4" X 7" and spread on one end of the foil or cheesecloth and flatten with a spoon. Put 3 to 4 Vienna sausage lengthwise on the meat mixture, 4 quartered hardboiled eggs, and 6 to 8 olives.  Cover with another cup of meat mixture. Roll aluminum foil slowly making sure the sausages, eggs, and olives are in the middle of the Embotido. Roll until you reach the other end. Fold and seal the ends on both sides. Steam for 1 hour in a double pot steamer or bake in the oven at a preheated 350 degrees F oven for 1 hour. Cool and slice 1/2" crosswise to serve.

*Makes 6 Embotidos

Fish Escabeche

1 medium-sized whole rock cod
freshly ground pepper
1 teaspoon salt
2 cups of canola or vegetable or more, for frying fish
1 small carrot, julienned
1/2 green pepper, julienned
1/2 red pepper, julienned
2 fingers ginger, julienned
1 small onion, julienned
1 tablespoon garlic, minced
2 tablespoons soy sauce
4 tablespoons banana catsup or tomato catsup
1 tablespoon white vinegar
3 tablespoons sugar
2 tablespoons cornstarch

Clean your fish.  Remove all scales, intestines, gills, fins, but do not cut fish. If you are buying your fish from the store, tell the fishmonger to clean it for you,  and that you want it whole with some slits on the fish to make cooking faster. Season with salt and pepper. Heat a big frying pan to high and add oil.  With a frying spatula, put your fish gently down on the pan, so the oil does not splatter.  Fry until golden brown. Lift with two spatulas and turn fish to another side to fry until golden brown. When done, set aside on a big serving dish. Reduce heat and remove some oil from the pan.  Leave only about 3 tablespoons of oil to brown the minced garlic.  Add the onions, red and green pepper, ginger, and carrots.  Mix  the soy sauce, catsup, vinegar, sugar in a bowl.  Dissolve 3 tablespoons cornstarch in 1/4 cup water and add to the soy sauce mixture.  Blend together and pour on the pan with veggies to make the sauce.   Add more water if too thick or cook some more to reduce and thicken the sauce. Taste and adjust seasoning if necessary.  Pour sauce with all the julienned veggies on top of the fish and serve.

*Serves 4 or more


2 1/2 pounds tripe
lots of salt, to rub and clean tripe
1 cow's pata (leg), cut into serving pieces (optional)
8 chorizo de Bilbao
2 cups  chick peas (garbanzos), boiled
2 red bell peppers, sliced each lengthwise into eights
1 big onion, chopped
1 head garlic, minced

1 can tomato paste
2 cups beef stock
2 tablespoons paprika
2 bay leaves
1 tablespoons salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil


Wash tripe well and rub with  salt to remove grime. Rinse well.  Bring to a rapid  boil in a pot covered with 6 cups water.  Lower heat  and simmer for 45  minutes or until tender. Let cool. Discard water. Dice tripe. In a big pan, brown garlic in olive oil.  Add onions and cook until onion becomes transparent. Add chorizo de Bilbao, diced tripe, red pepper, chick peas or garbanzos, bay leaves, paprika, tomato sauce, salt,  and pepper. Add beef stock and cook until sauce becomes thick.

*Party Dish

Lengua (Ox Tongue)


1 ox tongue, about 4 pounds, trimmed 

salt to clean and rub tongue
1 big onion, chopped
1 head garlic, minced
1 tablespoon black peppercorn,  freshly ground
1/2 cup  coconut or palm vinegar
1 tablespoon salt
2 bay leaves
6 medium Roma tomatoes
2 cups raisins
1 cup red wine


Wash tongue with warm water.  Generously rub with salt to remove grime.  Rinse well.  Boil with water covering tongue about 1 inch for 2 hours or until tender. Let cool. Peel and remove all white covering.  Save liquid to use later.

Put tongue in a pot and rub with garlic, onion,  salt, freshly ground black peppercorns, native vinegar, tomatoes, bay leaves, raisins, and red wine.  Add saved liquid to cook tongue.  Bring tongue to a boil, then lower heat and simmer for 1 hour or until the tongue is tender, turning occasionally to prevent the tongue from burning. Let cool.  Strain liquid and save to use for sauce. 

Slice tongue diagonally with a sharp knife about 1/4" thick.  Arrange on a serving platter and pour sauce on top.  Add the green peas and button mushrooms on the sides.

To make sauce

1 small onion, chopped finely
1/4 cup olive oil
1/4 unsalted butter
1/2 cup all-purpose flour
1/4 cup red wine
salt and pepper to taste
Brown  chopped onion until toasted in olive oil and butter on medium-high heat.  Add 1/4 cup all-purpose flour.  Add liquid saved earlier. Keep on stirring until roux darkens in color adding more saved liquid as needed.  Add red wine.  Taste and adjust seasonings if needed. Strain and use as a sauce.

Veggies on the side

fresh button mushrooms brushed clean
2 cups frozen green peas

*Servings 6 to 8

*Edited by author 01/30/2011
*Edited by author 03/12, 2014


1 pound beef ribs
1 pound pork ribs
1 whole chicken, cut to pieces
1 large onion, chopped
1 tablespoon black peppercorns
1 tablespoon salt
2 tablespoons fish sauce
4 medium potatoes, peeled and quartered
2 medium sweet potatoes, peeled and cut to pieces
3 cooking bananas (Saba), peeled and cut to thirds diagonally
8 pieces chorizo de Bilbao, sliced thinly
3 cups boiled garbanzos or 2 cans chickpeas (garbanzos)
1 big can tomato sauce
1 cabbage, cored and cut to eights
3 Bokchoy, cut to half vertically


Boil beef ribs with the onion, black peppercorns, and salt in a big pot for thirty minutes until tender.  At the same time, boil the pork ribs and the chicken in separate pots for 25 minutes.  Then, add the chicken and the pork ribs to the beef. Add the potatoes, bananas, sweet potatoes. chickpeas, bay leaf,  tomato sauce, Chorizo de Bilbao and cook for  15 minutes. 

Season with fish sauce and mix well.  Cook for another 5 minutes on medium heat. Add the cabbage and Bok Choy.  Remove the lid, and simmer for 5 minutes.

*Serves 6

Kare Kare

3 pounds oxtail
1 1/2 pounds tripe
2 cups creamy peanut butter 
2 cups string beans - cut into 3"
3 BokChoy (cut in the middle lengthwise)
3 cups sliced eggplants - sliced diagonally 1/4"
1 banana heart (optional) - cut into fourths (optional)
3 tablespoons Annatto seeds
3 tablespoons cooking oil
1 cup Bagoong Alamang (shrimp paste)


Wash tripe well with warm water and rub with salt to remove grime.  Rinse well.  Boil in a pot with water covering all of the tripe.  Bring to a rolling boil for 5 minutes, then reduce heat to low and simmer for 40 minutes. Strain and discard water.  Do the same thing with the oxtail but save liquid to use later. Cook tripe and oxtail in separate pots.

Prepare Shrimp Paste/Boil Vegetables /extract red color from Annatto seeds/Prepare toasted rice and peanuts while oxtail and honeycomb are simmering:

Brown garlic in canola oil and add shrimp paste. Cook for 5 minutes on low heat or until done. Add sugar and cook for one more minute. Set aside and use as condiment for the Kare-Kare.

In a separate pot, boil the vegetables on medium heat: string beans, banana heart, eggplant, and bokchoy.

Toast rice in a pan on medium heat mixing with a wooden spatula to avoid burning. Adjust heat to low if necessary. Set aside to cool. Grind in a food processor until very fine. Set aside.

Toast peanuts on a wok for about 15 minutes on medium heat. Let cool.  Grind peanut in a food processor until very fine. Set aside.

In a big pan, put 3 tablespoons of olive oil and brown garlic. Add oxtail and tripe until and braised for 5 to 8 minutes. Put back to casserole where oxtail was simmered. Continue simmering on low heat.

Add ground peanut and ground toasted rice and continue simmering. Mix well.

Add annatto water for color and continue simmering on low heat until sauce thickens.

Add boiled vegetables: string beans first, cut banana heart, sliced eggplants. Simmer for 2 more minutes. Add bokchoy and simmer for 1 minute.

Serve with Shrimp Paste as condiment.

*Serves 8
  1. *Edited by author 02/01/2011

Friday, May 18, 2007

Beef Bourguignon

4 to 4 1/4 pounds beef chuck - 2" cube
8 ounces bacon - 1/2" sliced
2 cups sliced onion
1 cup small Roma tomatoes - cut coarsely
1 cup carrots - peeled and sliced 1/2"
4 cups fresh champignon (button) mushrooms - cut in half
24 pieces pearl onions
1 bottle red wine
2 cups beef broth
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground pepper
1 spice bag of bouquet garni
3 tablespoons all-purpose flour and 2 TBS butter (for thickening sauce)
4 tablespoons olive oil (for browning bacon, beef, onions, tomatoes, and carrots)
2 tablespoons olive oil (for braising pearl onions and champignon mushrooms)
4 tablespoons butter (for braising pearl onions and champignon mushrooms)

Bouquet Garni: In a spice bag (you can buy these bags from stores), put all the herbs below and tiewell: 1 teaspoon thyme or 3 sprigs thyme (cut to fit the small bouquet garni bags), 6 to 8 cloves, 1 big bayleaf (break into 4 pieces), 3 cloves garlic - smashed,8 sprigs flat parsley (cut into 1"). If you do not have a spice bag, you can make one by cutting 4" square from cheesecloth. Wrap all small herbs in. Tie into a bundle with a kitchen twine.

Step 1: Brown bacon with 1 tablespoon olive oil in a skillet on medium heat for 5 minutes, and then transfer to a casserole, leaving the oil in the pan. In the same pan, add 2 tablespoons olive oil and brown cubed beef on all sides, and then transfer to the casserole. Sprinkle salt and pepper. Add 1 tablespoon olive oil in the pan, and brown sliced onions until transparent. Then, add tomatoes and carrots, and brown for 3 minutes and transfer to casserole. Deglaze frying pan with red wine and transfer to the casserole. Add 2 cups beef stock, 1 spice bag of garni bouquet, and brown sugar. Bring to a boil and simmer on low heat for 1 hour.

Step 2: While the beef stew is simmering, work on the mushrooms and pearl onions for garnishing: Braised mushrooms in 2 tablespoons butter and 1 tablespoon olive oil in frying pan under medium-low heat for 8 minutes and set aside. Braised pearl onions in 2 tablespoons butter and 1 tablespoon olive oil in frying pan under medium-low heat for 8 minutes until it becomes transparent and set aside. Melt 2 tablespoons of butter in low heat and add 3 tablespoons of all-purpose flour. Mix well and blend to a paste.

Step 3:
After 1 hour, pour the beef stew from the casserole through a colander with a container underneath to collect the sauce. Clean casserole with any residue and put back sauce in.
With a tong, pick the beef pieces only (without any residue) and put back in the casserole, and simmer to reduce amount of sauce. Mash well (use a potato masher)the remaining residue by adding about 3 cups of sauce from the casserole. Pour and strain sauce from mashed residue back to the casserole. Discard residue. Slowly add 3 cups sauce from casserole to the paste made in step 2 and mix well to make a thick sauce. Pour back sauce to the casserole through a sieve to filter any lumps. Fold in browned pearl onions and champignon mushrooms and simmer for 2 more minutes.

*Serve with french bread or rice.
*Preparation and Cooking Time: 1 1/2 to 2 hours
*Serving: 4 to 6
*Recreated Recipe from Julia Child's (Online)
*Edited by author 01/30/2011

Greek Salad

4 cubed Roma tomatoes
1 medium-sized cubed cucumber
1 cup crumbled feta cheese
1 medium-sized cubed onion
1 cup kalamata olives
1/2 teaspoon pepper
1/2 teaspoon oregano
1/8 cup olive oil

Put cut tomatoes, cucumbers, and onions in a salad bowl. Sprinkle pepper and dashes of oregano. Add feta cheese and kalamata olives. Pour the olive oil and toss.

Servings: 4

Thursday, May 17, 2007

Egyptian Chicken Barbecue

2 pounds chicken legs, thighs, and wings
6 tablespoons plain yogurt
2 teaspoons cardamom
2 teaspoons curry powder
2 teaspoons dry mustard
2 teaspoons turmeric
1 tablespoon salt
2 tablespoons lemon juice
2 tablespoons white vinegar


Mix all ingredients in a bowl except the chicken. Put the mixed ingredients in a plastic container or a big freezer ziploc. Add the chicken. Marinate overnight in the refrigerator.

Preheat gas grill or if you are using charcoal, light fire 30 minutes ahead before cooking.

Arrange pieces of chicken on the grill making sure they get enough heat turning each piece every 2 or 
3 minutes on each side until cooked. Reduce heat and cook for another 5 minutes over low heat.

Serve immediately.

*Serves 4 to 6 people

Cooking Time: 30 to 45 minutes

Tuesday, May 15, 2007

Mashed Potatoes

2 pounds golden Yukon potatoes
8 tablespoons butter
1 cup heavy cream or cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the heavy cream and butter in a saucepan on low. Peel your potatoes and cut into fourths. Bring to a boil in a pot with water 2 inches above the potatoes. Reduce heat to medium-low and cook for another 10 to 15 minutes. Prick with a fork to test when done. Drain in a colander. Put all potatoes back in the pot. Pour in the heated heavy cream and butter and mash with a potato masher. Sprinkle salt and pepper.

*Edited by author 02/01/2011

Herbed Boston Lettuce with Sprinkles of Goat Cheese

1 head Boston (butter) lettuce
1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup goat cheese
1/8 cup sliced toasted almonds (optional)
1/4 cup yellow raisins
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/4 cup white wine vinegar
1 tablespoon mustard
1/2 cup extra virgin olive oil
3 tablespoon mint jelly


Soak one head of Boston lettuce, mint, and basil in cold water for 3 to 5 minutes. Then wash very well. Remove few dark torn leaves (3 or 4) from the outer covering of the lettuce. Break lettuce into 4 serving pieces by hand. Drain on a colander or salad spinner.  Pick the basil leaves and mint leaves from the stems.

Mint Jelly Vinaigrette Dressing:

Mix wine vinegar, mustard, salt, pepper, sugar, and mint jelly. Slowly pour extra virgin olive oil a little at a time while beating the mixture to make a creamy emulsion. To get a creamy emulsion, put in a blender or food processor.


Get 1/4 part of Boston lettuce and put on top of a salad plate. Arrange to make a firm mound on center of the plate. Decorate by putting just a few basil and mint leaves on top of lettuce. Break leaves with your hand if they are so big. Sprinkle some yellow raisins. S
Sprinkle with goat cheese, and then the sliced toasted almonds. With a tablespoon, pour some mint jelly vinaigrette on top of greens and around the plate.

Preparation Time: 15 minutes

Serving: 4 to 6

*Edited by author 01/27/2011

Monday, May 14, 2007

Moroccan Rack of Lamb


1 rack of lamb, Frenched
Salt and pepper
2 teaspoons garlic, minced
1 teaspoon Cumin powder
1 teaspoon fresh Rosemary, finely chopped
1 teaspoon Thyme
1/2 pound Carrots, peeled and sliced
1 cup sweet peas
4 tablespoons Mint Jelly
1 tablespoon flat-leaf Parsley, finely chopped
4 tablespoons red wine
3 tablespoons butter


Preheat oven to 425 degrees Fahrenheit.

Rub the lamb with salt, pepper, cumin, garlic, thyme, and rosemary. 

Brown the meaty side of lamb with butter in an ovenproof skillet for about 2 minutes. Transfer to the oven with meat side up and cook for 25 minutes  or until internal temperature reaches 155 degrees Fahrenheit.

While the lamb is cooking, boil the sliced carrots and peas separately in pots until crisp-tender or for about 3 minutes. Strain in a colander and put back in the pots. Immediately add butter and brown sugar in each pot and mix well.  

Remove the lamb from the oven and transfer to a platter. Let rest for 15 minutes before slicing. 

Meantime, deglaze the remaining oil in the skillet with red wine. Add the Mint Jelly. Cook on medium heat until it thickens. Strain. Add boiled carrots and sweet peas. 

Slice the lamb between bones and serve two slices per person on a plate with rice pilaf or mashed potatoes, carrots, and sweet peas on the side. 

Servings: 4

Preparation and Cooking Time: 30 minutes

Vegetable:  Carrots with Sweet Peas

Side Dish:  Brown Basmati Rice Pilaf or Mashed Potatoes

Wine:  Red Pinot Noir

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