Watch and Enjoy Our Cooking Shows!

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to adoboday@filipinofoodnetwork.com. :) SUBO, MGA KAPATID!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to info@filipinofoodnetwork.com We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food Network.com?

What is Filipino Food Network.com?

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food Network.com chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food Network.com.    

“Shades of Green” at Chef Jessie Rockwell Club

It is a group of people from all walks of life bound together by the    love of food, the fun of banter and the passion for art.

This January 2015, the Green Monday group is holding an exhibit at the Chef Jessie Rockwell Club, Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati.

Entitled “Shades of Green,” this is the second group exhibit of lawyers Leah Consulta, and Miriam Daway, celebrity cake designer Penk Ching, interior designer Tess Fenix, homemakers Marigene Garcia and Corinne Salazar, Fine Arts student Daniel Ratilla, businesswoman Margie Sy, food technologist Imelda Tan and art mentors Peter Ng and Roland Santos. Of the group, it is masters Ng and Santos along with Cesar Cheng who guide the novice artists through their new found creative paths.

The exhibit features human form, portraiture, animals, flowers and abstract mostly in watercolor.

Lotus-by-Marigene-GarciaLotus by Marigene Garcia

Enchanted-by-Margie-SyEnchanted by Margie Sy

Ballerina-by-the-Sunset--by-Penk-ChingBallerina by the Sunset by Penk Ching

There is a serene pond of lotus by Marigene Garcia; a majestic lioness by Daniel Ratilla; a Tiboli mother and daughter in resplendent native garbs by Corinne Salazar; a ballerina in mid pose by Penk Ching; an intent cellist by Peter Ng; the profile of a little girl by Leah Consulta; flowers by Tess Fenix; a mythical creature by Margie Sy; a profusion of blooms by Imelda Tan; an inspirational prayer by Miriam Daway; and a vivid abstract by Roland Santos. The exhibit showcases a combined 75 artworks.

For more information, call Chef Jessie Rockwell Club at 890-7630 and 450-2996.

PHILIPPINE TEAM VIES IN THE WORLD PASTRY CUP IN LYON, FRANCE

Three top pastry chefs from Makati Shangri-La Hotel and the Pastry Alliance of the Philippines will represent the country in the world’s toughest pastry competition.

A three-man contingent from the Philippines will compete in the World Pastry Cup, Coupe Du Monde de la Pátisserie in Lyons, France on January 25.

Twenty-eight year old Rizalino Mañas, Bryan Dimayuga, 24 and Vicente Cahatol, 36 years-old, all from Makati Shangri-la, will compete with 20 other teams from different countries in what is considered as the premier competition in the world of pastry.

phil-teamVicente Cahatol, Rizalino Mañas and Bryan Dimayuga–the dynamic Philippine Team from Shangri-La Makati to vie in the World Pastry Cup in Lyons, France

            As Gabriel Paillasson, founding president of the Word Pastry Cup has said, “The World Cup is to the Patisserie; what Formula 1 is to the Automobile.”

Renowned pastry chef Buddy Trinidad is part of the official team as juror. Per contest rules, he sits as one of the judges of the competition but cannot participate in evaluating the Philippine team creations.

The World Pastry Cup runs 10 hours long non-stop and each team is required to create 3 chocolate desserts with great wines using sponsor product Valrhona; 3 frozen fruit desserts using another sponsor product Ravifruit; 12 identical plated desserts, sugar showcase, chocolate showcase, ice carving and ice cream cake.

As if this is not daunting enough, new rules for the 2015 competition requires

each team to carve a block of Valrhona chocolate and integrate this into their chocolate showcase. They need to use 2 ice blocks with identical dimensions for their ice sculpture and their sugar sculpture must be composed of at least 50 per cent sugar and blown sugar.  These new rules were designed to test the competitors’ technical skills.

The team first won in the Philippine Culinary Cup held last 2013 qualifying them to join the Asian Pastry Cup in Singapore last April 2014. They won again making the Philippines one of the 5 countries from Asia to compete in the World Pastry Cup.

The Pastry Alliance of the Philippines is the driving force behind all these. Its board of directors is composed of the who’s who in the country’s pastry industry. Chef Buddy Trinidad of Park Avenue Desserts is president; Chef James Antolin of Antolin Culinary Consultancy, vice president; Chef Penk Ching of Pastry Bin, COO; Chef Peachy Juban of Shortcrust, corporate secretary; Chef Dan Basilio executive program director from Lyceum of the Philippines Manila, treasurer and Chef Jackie Ang-Po, public relations officer.

According to Chef Buddy, “This is the first time in history that the Philippines has qualified to compete in a world culinary competition.”

He is confident that the team can snag a good standing as long as the piece is clean. He also sees the team as equal with those from the other countries in terms of skill, talent and creativity.

What they lack is the means to focus 100 per cent on training and practice. Other countries automatically stop their official participants from working and provide them with stipend so they can practice non-stop. Some teams have been practicing full time for over a year. Our team, on the other hand, still has to report for their day jobs. To its credit, Makati Shangri-la is generous enough to give them one day official leave every week to practice.

Since its inception in 1989 and through its continuous run every two years, the World Pastry Cup has been dominated by Europeans. France has won the gold 7 times while Spain, Italy and Belgium won one time each; the US won once and Japan won twice. No Southeast Asian country has won so far.

Everyone is keeping his fingers crossed that the Philippine team, will at the very least, shine in Lyon.  Even without government support, everyone involved is doing this to make the Philippines proud.

WHAT TO DO WITH LEFTOVER HAM

Here are exciting ways to jazz up leftover holiday ham from King Sue.

If you have leftover ham, now is the best time to turn it into scrumptious fare by adding some simple ingredients like fresh vegetables, eggs, noodles and pasta. Surprise family and friends with these new recipes and you can add them to your personal collection of homemade dishes. What’s more, you can actually whip them up anytime of the year.

TACO ALA KING SUE

Taco-Ala-King-Sue

Ingredients:

oil for sauteing

1 white onion, diced

King Sue Pear Ham, diced

¼  tsp. ground cumin

salt & freshly ground black pepper, to taste

2 pcs. taco shells

cheddar cheese, shredded

½ cup lettuce, shredded

1 tomato, diced

1 tbsp. salsa

Procedure:

  1. In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan. When the oil is hot, add the onion and saute until translucent, about 5 minutes.
  2. Add the ham and season with cumin, salt, and pepper.
  3. Cook until the ham browns and is cooked through.
  4. Divide the ham mixture among the taco shells.
  5. Place the lettuce in the tacos, followed by the diced tomatoes and shredded cheese. Top each taco with salsa, if desired.

 

KING SUE HAM FRITTATA OVERLOAD 

King-Sue-Ham-Frittata-Overload

Ingredients:

3 eggs

½ cup milk

2 tsps. butter, melted

1/8 tsp.            salt

1/8 tsp.            pepper

2 bacon strips, cooked & crumbled

1 slice King Sue Pina Ham, strips

1 slice King Sue Pear Shaped ham, strips

1 slice  King Sue Sweet Ham, strips

¼ cup green & red bell peppers

1/3 cup cheddar cheese, shredded

1 tbsp. butter

Procedure:

  1. In a non-stick saute pan, melt the butter, cook all the ham and add the bell pepper.
  2. Remove the ham from the pan.
  3. Whisk eggs, milk, salt and pepper.
  4. In the same non-stick pan used for sautéing the ham, melt the butter, then pour in the egg mixture. Let the egg coagulate;  then top the ham and bell peppers.
  5. Top with cheese. Serve.

 

KING SUE MONTE CRISTO SANDWICH

Ingredients:

2 slices white bread

2 slices King Sue Sweet Ham

2 to 3 pcs. King Sue Chicken Nuggets, cooked & sliced thinly

2 slices cheese

butter, as needed

1 whole egg, beaten

3 tbsps. milk

Procedure:

  1. Place the toast slices on a clean work surface.  Spread the tops with butter.
  2. Place the chicken, ham and cheese slices on one of the pieces of bread.  Top with the remaining slice of bread, buttered side down.
  3. Beat the egg and milk together to form a batter.
  4. Dip the sandwich in the batter until completely coated and the liquid has partially soaked into the bread.
  5. Cook on a griddle until browned on both sides.
  6. Cut in half or quarters and serve.

For over 80 years, King Sue hams have graced Filipino tables, spreading cheers, goodwill and merriment and upholding the tradition of sharing and togetherness.  Aside from their bestselling hams, King Sue also offers all-American sliced Bacon, Hungarian Sausage, Luncheon Meat and Pepperoni among others.

King Sue products are available at leading supermarkets and groceries nationwide.  Check out  www.kingsue.com, call 881-0530 364-5430 376-6441 for inquiries and orders, and check out FB IG Twitter @kingsueham or email them at sales@kingsue.com

CRU STEAKHOUSE BAGS “BEST HOTEL FINE DINING RESTAURANT” AWARD 2014

Marriott Hotel Manila’s premiere restaurant wins another coveted honor.

Cru Steakhouse, Marriott Manila’s specialty restaurant bagged the “2014 Manila’s Best Kept Restaurant Secrets (MBKRS) Awards for Best Hotel Fine Dining Restaurant”. The biennial awards name the “best” restaurant and restaurateurs in Metro Manila, voted by distinguished judges from the restaurant industry composed of chefs, educators and restaurateurs.

Cru-steakhouseThe winning team of The Cru Steakhouse with Bruce Winton, general manager; Anna Vergara, hotel manager and Melk Brammer, executive chef.

     The MBKRS Awards was inspired by the best-selling
coffee table book by Ines Cabarrus-Habayeb and Elian Habayeb. Cru Steakhouse has been nominated in 2013 for the same category.  Aside from MBKRS, the multi awarded specialty restaurant has also received accolades from other award giving bodies such as a “Certificate of Excellence” from Trip Advisor 2013-2014; was named Philippine Tatler’s “Best Restaurant in the Philippine” 2011-2014 and a Gold Medal at the  Philippine Culinary Cup 2012 and 2014.

Cru Steakhouse exudes sophistication with its modern décor and an elegant open themed kitchen as its center piece. It showcases only the finest cuts of USDA Angus beef and Wagyu steak as well as locally grown organic vegetables for its salads and vegetarian courses. The Cru has been supporting local farming community – Bautista Organica Farm in Nasugbu, Batangas. Aside from steak staples, The Cru offers contemporary plates such as Seared Sea Bass, Crab Cakes, and Pan Roasted Australian Lamb Loin. The fine dining restaurant also boasts an impressive wine list of over 70 premium wines and expertly crafted cocktails.

Marriott Hotel Manila’s specialty restaurant is open from Sunday to Thursday, 6:00 pm – 10:30 pm and Friday and Saturday 6:00 pm – 11:30 pm. For inquiries and reservations, call 9889999 or visit manilamarriott.com.

BUFFALO WILD WINGS TO OPEN JAN. 29

Be there at the opening of America’s world-famous Buffalo Wild Wings restaurant and win “Free Wings For A Year” treat to be given to the first 100 guests.

Buffalo-Wild-Wings Buffalo Wild Wings opens on January 29 with a One-Year Free Wings offer to the first 100 guests

Buffalo Wild Wings, America’s well-loved restaurant famous for its wings, beer and immersive sports viewing experience, announces its arrival on Philippine shores with nothing less than “Free Wings For A Year” to the first 100 guests during its opening day on January 29 at the Estancia Mall, Capitol Commons in Pasig City.

This cool freebie is worth waking up early for as it includes a total of 52 coupons that can be exchanged for snack size servings (at least 5) of traditional wings, spun fresh in any of the restaurant’s 13 sauces and 5 seasonings for the rest of the year.  So, be the first to queue to ensure a spot in the 1st 100 customer-mark to receive this sumptuous treat.

Meanwhile, those who won’t make the cut can still win free wings as Buffalo Wild Wings is giving away coupons for the rest of the day to lucky customers.

Buffalo Wild Wings was founded in Ohio 30 years ago by two pals Jim Disbrow and Scott Lowery who both have a passion for wings, beer and sports. Its New York-style chicken wings, handspun in 18 varieties of signature sauces and seasonings with sensational flavors ranging from Sweet BBQ to Blazin’, have won for the restaurant several recognitions and awards through the years.

Aside from serving wings and boldly-flavored American comfort food, Buffalo Wild Wings also boasts of its extensive selection of local and imported beers and state-of-the-art wall-to-wall HD flat-screen TVs that capture the energy of a sports stadium.

Who doesn’t want free wings for a year? If you are a sports-loving Filipino foodie, line up and be counted!

Buffalo Wild Wings’ presence in the Philippines is made possible by The Bistro Group of

Restaurants, one of the country’s biggest restaurant operators and a pioneer in the local casual dining segment.

Like us on FB www.fb.com/buffalowildwingsphilippines

HAVE A DELICIOUS PASKONG PINOY!

Bibingka, puto bumbong and puto are welcome holiday treats!

bibingka-atbpMmmmm—thes best of Paskong Pinoy: Tsokolateng Puto Bumbong (foreground); Putong Puti with varied toppings (top left) and Bibingka with Pastillas Topping (top right)

  Celebrate Christmas 2014 the true Filipino way. Enjoy the much loved Pinoy treats with family and friends. You can have them as part of the Noche Buena table or you can make a few batches and give them away as gifts. Guests, especially if you have some balikbayans, will doubly love you for the treats.

The Maya Kitchen led by Chef Rory Subida provides interesting twists to the treats. Top all time holiday favorite Bibingka with pastillas. Exchange the usual sticky rice with champorado mix to create Tsokolate Puto Bumbong and make Putong Puti more interesting with jams, chocolate and yes of course, with the traditional’ itlog na maalat’ slices.

The Pinoy treats are best enjoyed with a brew of kapeng barako, tsokolate eh or salabat. Yes, nothing beats a traditional Paskong Pinoy.

BIBINGKA DE PASTILLAS

Pastillas:

1-¼ cups                    Maya Original “Fluffy n’ Tasty” Hotcake Mix, lightly toasted
1-¼ cups                    powdered milk
1 can (300 ml)           condensed milk
1 tsp.                           melted butter
sugar for coating, as needed

Bibingka:

1 pack (150 grams)  Maya Oven Toaster Bibingka Mix
1                                  egg
1/3 – ½ cup               water
1 tbsp.                                    melted butter or margarine
banana leaf

 Procedure:

Prepare pastillas. In a bowl, combine lightly toasted hotcake mix, powdered milk, condensed milk and butter until well mixed. Form mixture into long thin logs, about 5 inches long, and roll in sugar. Set aside.

Prepare bibingka. Pass the banana leaf over medium flame until wilted. Cut into a circle big enough to line the bottom and sides of a 6.5-inch round bibingka pan. Set aside. In a bowl, combine the bibingka mix and all of the contents of the coconut milk powder in sachet pack. Blend well. Add the egg, water and melted butter. Beat with a wooden spoon until smooth. Pour into the prepared pan. Remove the oven toaster tray and place the pan directly on the oven rack. Bake in the oven toaster for 7-8 minutes or until the top is firm to the touch and lightly browned. At this point, arrange pastillas strips on top then return to the oven toaster to cook for an additional 2 minutes or until golden brown. Serve while still hot.

Yield: 4 servings

NOTE: Leftover pastillas may be wrapped in cellophane and paper for later consumption.

 

TSOKOLATE PUTO BUMBONG

Ingredients:

1 pack (113.5 grams)Maya Champorado Chocolate Rice Porridge Mix
2 tbsps.                      uncooked rice
sugar, as needed
melted butter, as needed
freshly shredded coconut, as needed
banana leaves, as needed

 Procedure:

Pass the banana leaves over medium flame until wilted to make them more pliable. Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder. Set aside the powder.

In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in ¼ cup water overnight. After soaking overnight, drain. Make sure to set aside the water. Put rice in a food processor with 1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.

Yield: 3-4 servings

NOTE: White sugar, brown sugar or muscovado may be used.

 

PUTONG PUTI
Ingredients:

3 tsps.                         yeast
¾ cup                         water
2 cups                        Maya Cake Flour, sifted
1 cup                          sugar
1 tbsp.                        baking powder
2                                  egg whites
¼ cup                         sugar
itlog na maalat, as needed
ube jam, as needed
chocolate spread, as needed
cheese spread, as needed

Procedure:

Prepare a steamer. Lightly grease two 3-oz. 12-hole muffin pans and line with cupcake liners. Set aside. Dissolve yeast in water. Combine flour, sugar and baking powder. Add the dissolved yeast to the dry ingredients and mix. Set aside. In a bowl, beat egg whites until soft peaks form. Add sugar and continue beating until stiff. Fold in the yeast mixture. Pour into pans then let ferment for 10-20 minutes. Top with desired toppings. Steam for 10-15 minutes.

Yield: 24-30 pieces

NOTE: Other desired spreads or jams may be used as toppings

REMINISCING 20 YEARS OF GREAT FOOD AND GOOD FUN!

TGIFriday’s has weaved its way in many guest milestones since the day its doors swung wide open to food-and-fun-loving Filipinos in December 1994. Twenty years later, the iconic American restaurant continues to draw a hungry crowd, each time ready to immerse themselves in the place’s energetic and friendly ambiance, delicious comfort food and American pop culture, any day of the week.  For after, it’s Always Friday at TGIFriday’s.

fridays-staffThe friendly and energetic staff of Friday’s—they make sure that everyday is always a Friday at T.G.I.Friday’s, something they have been doing for the past 20 years and they vow to do so for more years to come!

            To keep up with the times, in the restaurant’s interiors got an exciting makeover  in some of its newer stores to include Greenbelt, Glorietta, Malate and Fairview, which feature a more hip and contemporary atmosphere. In addition, TGIFriday’s now sports a sleeker version of its old logo while retaining the brand’s signature red-and-white stripes. Inside the store, changes include a Heritage Wall, cozy C-shaped couches and community tables and a bigger bar.

Every customer has his personal favorite on the menu. Beloved choices are juicy burgers made from premium beef patties, fork-tender ribs and steaks as well as Jack Daniel’s grilled items smothered in sweet-smoky Jack Daniel’s sauce. Salads, appetizers and other entrees also have their fair share of followers, along with the TexMex selections that include quesadillas and fajitas.

fridaysJuicy, plump and all-beef Jack Daniel’s Burger only at T.G.I.Friday’s

            To know more about TGIFriday’s, check out their website at www.fridays.com.ph.

A ROYAL HOLIDAY FEAST

      Culinary icon Larry J. Cruz was given a delicious salute with a holiday cooking demo aptly entitled, “A Christmas dinner Larry would love.”

Larry J. Cruz or fondly called, “LJC” is widely recognized as a writer, publisher, philanthropist, and restaurateur. But to Chef George Lizares, currently the corporate chef of the LJC Group, Mr. Larry was his mentor, boss and friend. As a salute to LJC, he readily agreed to do a cooking demo to honor the culinary icon.

At The Maya Kitchen, Chef George provided participants with a holiday feast, the way LJC would want it. He shared some of LJC’s “cravorites” which include a lamb dish, a seafood (tanguigue and shrimp) a salad to start the meal with and a simple yet mouthwatering dessert, Baklava.

Chef George shares that LJC helped in inspiring him to be a chef. If he had hesitations before about a culinary career, LJC’s support propelled him to be what he is today—corporate chef of the LJC Group which includes among others Fely J. Lorenzo’s Way, Abe, the iconic Café Adriatico and Café Havana.

He studied in Lausanne, Switzerland after finishing college at De La Salle University. “At the beginning, I wanted to be a film maker and got a course. I event went to London to find out if I had it in me. In the end, the culinary arts won and here I am.” He refined his innate culinary prowess at The MJulius Maggi Kitchen, Camp John Hay, Bistro Group and Tagaytay Highlands.

Abroad, Chef George further honed his skills at Royal Kitchen of the Sultan of Oman and Radisson Royal Palm Hotel Australia.

Back here, he found himself constantly challenged by the late LJC whose chain of restaurants has different concepts. “Each restaurant has its own menu, although the Group’s core is Filipino cuisine.” But in every restaurant, everyone observes LJC’s mantra, “A good meal is one that satisfies the senses…more than just looking good, it has to taste good…match the setting…more important for me, it should be shared with someone.”

Chef George says that for those who want to know more about LJC, they can get a copy of the book “Larry Can’t Cook,” published by Anvil and available at National Book Store. He adds, “There they will find out how a man who does not know how cook managed to leave a culinary legacy.”

 

CHEERFUL FETA AND WATERMELON SALAD
(Serves 4 to 5 persons)

Bright colors make for an appetizing salad idea.  This one is light and refreshing, bursting with flavors from sweet fruits against the sharp creaminess of feta cheese.  Larry would surely enjoy this before a heavy Christmas meal, replete with great wines and Cuban cigars.

Ingredients:

2-3         cups                      red seedless watermelon, cut into ½-inch cubes, seeds removed
1          cup                 feta cheese, cut into ¼-inch cubes
2-3       cups               yellow seedless watermelon, cut into 1/2- inch cubes, seeds removed
¼         cup                 white onions, chopped
1/2      cup                 pitted black olives
¼         cup                 mint leaves, remove stems
1-2       cups               garden greens, the curly type
white balsamic vinaigrette

Procedure:

  1. Choose a nice platter or wide and shallow bowl for this dish.  It should be white to bring out the colors.
  2. Arrange by layers:  start with red watermelon, then some feta cheese, yellow watermelon and onions, olives, then a few mint leaves.  Proceed with the next layer the same way.  This way the flavors blend well.
  3. The sides may be decorated with the garden greens.
  4. Cover  with cling film and keep refrigerated.
  5. The dressing is only applied before serving.

For the Vinaigrette Dressing:

1/2      cup                 white balsamic vinegar
¾         cup                 olive oil
1-2       tsps.                white sugar
½         tsp.                  salt
white pepper to taste

Assembly:  

  1. Mix all ingredients and rectify the taste as you desire.
  2. Keep chilled.
  3. Mix well before adding to the salad.

 

Roast Chicken with Three Mushrooms
(Serves 4 to 5 persons)

chicken-mushrooms

For the Herb Butter Chicken Seasoning:

2-3       tbsps.  butter
1          tsp       bresh thyme leaves
1          tsp       fresh marjoram leaves
Salt & pepper to taste

For the Roast Chicken:

1          pc       chicken
salt & pepper to taste
1          cup     onions, peeled & diced
¾         cup     carrots, peeled & diced
¼         cup     celery stalk, diced
¼         cup     oil

Procedure:

  1. Mix the herb butter seasoning and set aside at room temperature.
  2. After washing and drying the chicken, season with salt and pepper.
  3. With your fingers, insert them in between the skin and the meat.
  4. Get some of the butter and insert it evenly.
  5. Truss the chicken.
  6. Mix the onion, carrots and celery.
  7. Place them on the roasting pan and place the chicken in the middle.
  8. Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
  9. When it has a nice golden roasted finish, set aside and start preparing the sauce.

For the Sauce:

1-2       tbsps.  Maya All Purpose Flour, sifted
2          cups   chicken stock
2          tbsps.  butter
1          cup     fresh button mushrooms
1          cup     fresh shitake mushrooms, stems removed
¼         cup     dried porcini mushrooms (pre-soaked)
salt & pepper to taste
some thyme leave & marjoram leaves
1-2       tbsps.  brandy
1          tsp.      parsley, chopped

Procedure:

  1.    Degrease the roasting pan and remove all burnt ingredients.
  2.    Now add the flour and mix it well so it is no longer visible. Cook for about 4 minutes or until it starts to become golden brown.
  3. Add the stock and mix well as it will gradually thicken.
  4. Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
  5. Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
  6. Rectify the seasoning with herbs, salt, pepper and the brandy.
  7. When the sauce is right, keep hot.

Assembly:

  1. Remove the string and place the chicken on a serving platter.
  2. Spoon the sauce and the mushrooms on the sides.
  3. Garnish with chopped parsley and sprigs of thyme and marjoram.

 

LAMB COUSCOUS WITH SEVEN VEGETABLES
(Serves 4 to 5 Persons)

lamb-veggies

This is one of Larry’s “cravorite” dishes and one I learned from Moroccan chefs I worked with for 14 years in the Royal Palace of Oman.  We used to enjoy this dish way back when Café Havana opened in 1998 at Malate!

For the Couscous:

1          kilo                  couscous (approximate)
½         cup                melted butter
salt & white pepper to taste
2 – 3    cups              water

 For the Meat:

½         cup                olive oil
1          cup                 onions, chopped
¼         cup                 garlic, chopped
1-2       tbsps.              turmeric
2          pcs.                 cinnamon sticks
1          tsp.                  cinnamon powder
1          tsp.                  saffron
1-2       tsps.                cumin powder
1          kg                    lamb cut in cubes with bones
½         cup                 garbanzos, outer skin removed
2          cups               turned marrow or zucchini
1          cup                 baby onions
1          cups               turned carrots
2          cups               eggplant, sliced
1          cup                 red capsicum, sliced
2          cups               cabbage, cut as shown
4          pcs.                 tomatoes, medium size
6-8       cups               lamb stock or water
salt & pepper

Procedure:

  1. Place the couscous on a tray and moisten with some water.  Do this 2 –3 times as it expands while absorbing water.
  2. Add the melted butter and mix them well by rubbing together between the palms of your hand until the couscous has absorbed the water and is no longer lumpy.  Season lightly with salt and white pepper.
  3. Transfer the couscous into a colander making a well in the middle.  Place in a pot with same diameter filled with about 2 inches of water.  Note that the water should not touch the couscous.   Steam, covered, until tender but not overcooked.  Cook for about 45 minutes.
  4. While it is steaming, prepare the meat and vegetable soup by heating the olive oil and adding the onions, garlic and turmeric.  Cook until it has a light flavor making sure it does not have the raw onion taste.
  5. Add the cinnamon sticks, cinnamon powder and saffron and cook for about 3 minutes.
  6. Add the meat and brown lightly, followed by adding the stock.
  7. Season very lightly and simmer covered for about 30 minutes or if the meat is 80 percent tender.
  8. Then add the vegetables, taking care that they do not overcook or become mashed / soggy.  Cook for another 15 minutes.
  9. Season to desired taste.
  10. Arrange the couscous on a round plate and place the meat and the vegetable decoratively.
  11. Add some of the soup over it, making sure that they have extra stock so that they do not get dry.
  12. You should serve it with extra bowl of soup, meat and vegetables on the side.
  13. If available, add a little Harissa or chili paste for spiciness.

 

KINGFISH AND SHRIMP COCONUT CURRY
(Serves 4 to 5 persons)

A simple yet elegant curry using kingfish fillet (tanguigue) that is fit for royalty, as it has no messy bones to deal with.  The flesh is firm yet tender and has a tasty fatty skin.  Adding shrimps makes the dish more special.

Larry loved curries and travelled to many places to enjoy them, even as far as Kathmandu.

1-¼      cups               onions, peeled & diced
1          pc.                  small green chili
2          tbsps.              ginger, peeled
¼         cup                 garlic, peeled
½         cup                 cooking oil
1          cup                 water or fish stock
1          tsp.                  turmeric powder
1          tsp.                  garam masala
½         tsp.                  chili powder or to taste
2-3       tbsps.              curry powder or to taste
10        pcs.                 fresh curry leaves
bunch of coriander leaves
1          pcs.                 bay leaves
3          cups               coconut cream (chilled)
salt & pepper to taste
1          tsp.                  lemon juice
300      grams             shrimps, peeled
3/4      kilo                  tangigue fish fillet, cut into cubes

Procedure:

  1. Place the onion, green chili, ginger, and garlic in a blender and add about ¼ cup of oil and ¼ cup water and blend all ingredients until fine.  Transfer to a bowl.
  2. Heat the remaining oil in a saucepan over medium fire.  Add the blended ingredients and cook, mixing frequently until lightly browned and aromatic.
  3. Now add the spices and mix well.  Let aromatize.
  4. After about 5 minutes of gentle cooking, add 2 ½ cups of the coconut milk along with the curry leaves and mix well.  Cook for about 10 minutes over low fire covered.
  5. Lightly season the fish and the shrimps and add them to the simmering sauce.  Cover and cook until the oil surfaces.
  6. Rectify the seasoning with salt, pepper, plus a few drops of lemon juice to bring out the flavor
  7. Just before serving, pour in the remaining ½ cup of coconut milk and let simmer for a few more minutes covered.
  8. Transfer to a serving dish and garnish with some fresh coriander leaves.

 

BAKLAVA
(Serves 4 to 5 persons)

baklava

Freshly made baklava was one of Larry’s favorite desserts and he enjoyed it with vanilla ice cream.  It’s a simple but elegant dish fit for a king.

Ingredients for the filling & wrapping:

120      grams             pistachio nuts, shelled
120      grams             walnuts nuts, shelled
50        grams             powdered sugar
220      grams             unsalted Butter, melted
filo pastry sheets

Procedure:

  1. Check all the nuts carefully that they have no stones, shells, or any hard object that may damage teeth.
  2. After checking, place them in a food processor and “pulverize”. Sprinkle with powdered sugar and set aside.
  3. Open the box of Filo Pastry and using a scissor, cut open the plastic bag.  Slide the rolled sheets out carefully and get one sheet.  Keep the remaining sheets under a lightly moistened cloth.
  4. Brush the filo sheets with melted butter and place another sheet over it and brush again with butter.  Do the same with the third sheet.
  5. Like rolling a big cigarette, place the pulverized nuts at the end of one sheet and roll it out.
  6. Bake it over medium heat until the color becomes golden brown.
  7. Remove from the oven and immediately spoon the syrup over them.
  8. Transfer to a serving plate and you may serve it with vanilla ice cream

Ingredients for the syrup:

2          pcs.                 orange for zest or peeling
5          pcs.                 cinnamon stick (depending on size)
3          cups               white Sugar
4          cups               water

Procedure:

  1. Place all the ingredients in a heavy saucepan and simmer for about 1 hour or until the syrup is thick and has the aroma of oranges.
  2. Strain it and set aside.

“BUTCHER CUTS” ARE A CUT ABOVE THE REST

rib-eyePopular worldwide at Outback’s—hot from the grill Bone-In Rib Eye

For the holidays, treat family or friends with dishes that are big on flavors at the Outback Steakhouse. Also check out the Pork Porterhouse and Smoked Chicken BBQ plus drinks.         

What can be more special than being with your loved ones during a Christmas lunch or reuniting with old friends for a Holiday dinner while enjoying flavorful steaks and chops?

Now, there are five more delicious reasons to celebrate Yuletide- Outback Steakhouse’s “Butcher Cuts”.  Pick out the indulgent Char-grilled Bone-in Ribeye and relish the perfectly grilled quality beef served with your choice of two sides. Or choose the smoked BBQ Chicken Half your glazed then served with coleslaw and Aussie Fries. Sink your teeth into the king of pork chops with the bone-in goodness of the Pork Porterhouse seasoned to perfection, fire-grilled, packed with tender juicy flavor and served with freshly-made sides.

Enjoy them with Outback’s new Strawberry Mojito (a refreshing mix of strawberry, lime, fresh mint and Bacardi Sliver rhum, muddled and topped with soda), San Miguel big Bloke or the cherry plum flavors of the Merlot Glenn Ellen, USA.

Aside from these shareable indulgence, you and your loved ones can partake of and share Outback’s other new dishes also served in huge portions.   Start your meal with appetizers made in culinary heaven – the  BBQ Pulled Pork Fries (fries topped with BBQ pulled pork, melted mix cheese, pico de gallo and spicy ranch dressing) and the Blooming Pickled Fries (fries topped with pieces of crispy Blooming Onions and fried pickles, drizzled with sweet chili and creamy Ranch dressing).  For dessert, bite into the Apple Pie A La Mode with sweet cinnamon apples and a scoop of premium vanilla ice cream.

Toast the Season and the New Year with new cocktails such as the the No Rules ‘Rita (your choice of peach, mango or strawberry, mixed with 1800 Reposado Tequila and Grand Marnier),  Wallaby Darned (the famous Australian peach bellini that will tickle your tongue with the fresh combination of peaches, champagne, Smirnoff Vodka, and DeKuyper Peachtree Schnapps), and the refreshing Classic Mojito.

Outback’s “Butcher Cuts” are available until March 2015 only at Outback branches in Glorietta 3, Makati; Alabang Town Center; Libis, Quezon City; and at its newest branch in Blue Bay Walk, Macapagal Avenue, Pasay City.

Get your own Outback Priority Card and enjoy 15% off on your total bill, 30% off on your birthday month and get P1000 worth of Gift Certificate, free. Priority Cards are valid at all Outback Steakhouse across Southeast Asia and will be a perfect as a Christmas gift for family, friends and loved ones.

Featured Priority Deals for this Limited Time Offer is   BBQ  Half Chicken for only  P375.

To know more about Outback, check FB: Outback Steakhouse Philippines/Twitter: GoOutbackPH / IG: OutbackPH