Here's today's menu:
As Kitchen Boss (and Cake Boss) Buddy Valastro says in his show, "nothing brings a family closer than food," this holds true in our family. Today, I prepared a meal as family and friends of the family paid us a visit in our humble abode. Which means I've been making food preps since yesterday morning (brining the meat alone takes 8 hours). My menu was courtesy of my new favorite food site, pepper.ph. Here's today's menu: (images and recipes from pepper.ph)
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There are certain types of food that I will not eat, but will still include them in the cooking process because of the flavor personality that they add in to the dish. Olives and capers are included in this list. I found this recipe for an easy mix-everything-then-toss recipe for pasta:
(image and recipe from Yummy)
Silogs can be found all over the place where I grew up in Manila. I could easily take it for granted back then. Doesn't cost much for a complete meal and can be found everywhere you look. If I would spend more on a silog, it would be Tapa King's Tapa Flakes. I've tried other versions of tapa flakes, but nothing comes close to Tapa King's rendition.
When I moved out of my parents' house, there goes my easy access to silogs. Tapa King became my bestfriend and the urge to make silogs at home began.
for the contents of the rendang, of course, there was a good supply of rendang sauce left. I took the leftovers home - about a couple of cups of Nasi Lemak (coconut rice), sliced cucumber, and peanuts. This is what A had for dinner. He had no plans of finishing off the rendang sauce that night, so he asked me if it's possible to mix it with rice the following day. A seldom engages himself in the field of cooking though he's all for gastronomy. So, any hint that I get which involves him coming up with something kitchen-related is good.
I love multi-functional recipes - prepare one batch that will last a number of meals in different forms. And our feature dish for today is a meatball recipe. I followed the recipe from copycatrecipeguide.com for Maggiano's Spaghetti and Meatballs and added a little twist to it. I've caramelized 2 red onions and added that and 2 tablespoons of roasted red chili paste into the mixture.
I would've stopped there, but I found some Magnolia Cheezee Spread that needs disposing in the fridge. Using the meatball mixture, I made some thin patties about the size of my palm. In the center of one patty, I placed about 1 teaspoon of the cheese spread and 2 slices of jalapeno pepper. I grabbed another patty and placed that on top of the cheese-topped one and sealed off the edges by pressing the two patties on the ends. To turn them into meatballs, just roll the combined patties into a ball. I decided not to roll of the patties and figured I can do something else with them.The patties made it as part of our breakfast menu - grilled burger patties two ways: topped with sunny side up egg and the other one was topped with cheese (see picture on the left side). It was actually served a few days ago, but haven't gotten around posting the about it until now. As for the meatballs, they were steamed this morning and was served with rendang rice (see picture on the right side). A rather heavy brunch, but we didn't mind =) Rustan's was having a buy 1 take 1 sale on beef shanks. I got ourselves some good-looking pieces to bring home. Being in a lazy Sunday morning mood, I opted for a one-pot meal. This is rather simple since it involves placing everything in a pot and forget about it until the meat is cooked.
A's so into pita bread from Assad's Mini Mart (aside from being affordable at Php35 for 10pcs). He bought 2 packs that he usually consumes for lunch. I just leave some spreads or cold cuts for him for variation. Today, we're having pizza with pita and my kitchen army for the day:
I can be very particular about certain ingredients when I cook. One of them is milk. I tend to use different types of milk in the kitchen. One brand that's always present in our pantry is Carnation. This isn't a paid article for the brand. I'm in the process of browsing the web in search of a dessert that I can do for today. Since I've already opened a can of Carnation Condensada, I figured that I might as well finish off the can.
Now that we've finally finished off our food donation stash from all over, I have resorted back to cooking at home (one happy A). I've been playing with thought of making our own corned beef since what we usually have in the market is the shredded one. As I was looking for a recipe for a pickling spice to make corned beef, I bumped into this Guinness Corned Beef With Cabbage recipe from Steamy Kitchen.
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