Cooking Thread :: Recipes Added here

corn grits/masa harina

larry...
one of the kids is going on an overnite field trip to cebu city in early sept and she'll check for grits again. do you have a product and or brand name? lemme know how much you want, ifn' it's in stock, of course.

 

Try this Creamy Baked Fettuccine with Asiago and Thyme

Ingredients
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

 

n

Dave, I've helped my wife make this stuff and you are correct, it is fantastic. By the way they call it omlet.

We grill or roast the whole egg plant, just wash prior to putting on grill. Cook til skin changes color, both sides. At this point the egg plant is cooked. Remove skin from egg plant, take a fork and begin to flatten the edible portion, leave the stalk end in place as a handle. When flattened to about 3/8" thick dredge in egg wash, add other ingredients at the same time. Fry until done, flip and fry other side, low to meadium heat.

Serve, masarap

 

Anyone have a recipe for pie dough? Redneck? I want to try baking a green mango pie, I will either have something very good or baboy food.

 

My wife made a great sweet and sour fish dish last night. There are plenty of recipes for this on the internet. We elected not to use flour with ours. My recommendation is to use Lapu Lapu Grouper) for the fish.

 

If there are any good cooks that can make this dish from Brazil, please cook and invite us and I will bring the refreshments and desserts. Looks delicious.
http://flavorsofbrazil.blogspot.com/2011/09/recipe-shrimp-bobo-bobo-de-camarao.html

 

Yesterday I was in the mood for some lasagna; had some things to do around the house so I was not in the mood to go to Dumaguete. Being in Tanjay we are a bit more limited on finding ingredients. We found some flat lasagna noodles and some white cheese that I am not sure what type it is. After a quick Google search I found a recipe for making cottage cheese. Not sure if I had the milk too hot or that I used local vinegar, but it did not come out looking like cottage cheese.

I love to use my BBQ so I cooked the lasagna on one of my pizza trays (for grills). It turned out really well with the ingredients that I could get.

Shawn

 

I decided to make a beef stew today, which takes a long time especially with the beef here (it turned out fantastic by the way). My point is that I'm leading into a side dish called Jangjolim in Korea. I spent 12 years in Korea, 7 years on various assignments and 5 years as a contractor so I can say I love the food there.

Jongjolim is basically a boiled egg that has been re-boiled in a mix of soy sauce and other ingredients. I prefer to use quale eggs as I think they are more rich tasting than chicken eggs, but the wife has not found quail eggs for the past 2 weeks (pic is of a chicken egg). I normally make these weekly as the kids and wife love them.

Simple recipe, boil some eggs take of the shell and then re-boil. I use a mix of water to soy sauce around 3-1, a bunch of crushed garlic, a few spicy peppers. I go , away from the normal recipe and use some Korean Da Shi Da, a beef based soup base, as well as some black pepper. Once the mix is boiling pop the eggs in and let them go for another 20 to 30 minutes. They do not taste like a boiled egg most of us are used to.

In my opinion they are best eaten cold. It will be a shock if you have not eaten one before as it will be a bit chewy, but trust me you will love them after the first bite.

Shawn

 

I am a huge BBQ guy with my grill getting used 4 or 5 times a week on average. I mostly BBQ pork or chicken so coming up with good marinades or rubs can bit a of a challenge to mix things up.

Many years ago when stationed in California a man originally from Guam hooked me up with a great marinade, 2 ingredients, fish sauce and thinly sliced onions...a lot of onions. This is an overnight marinade. You would think that using fish sauce would make it taste "fishy" but it doesn't. This is for chicken, I prefer to do thighs as they do not dry out like breasts can on the grill. I also add chopped (or crushed garlic) and some chili peppers. The local fish sauce here is a bit stronger than what I am used to, so don't over do it.

Italian salad dressing is a popular marinade but I have not been able to find it here yet. I go with olive oil, Italian seasoning, sea salt and some calimansi juice. Not the same but not bad either as a marinade.

I've also tried some of the local marinades and have found them to be way too sweet for my taste. Thinking outside the box a bit I've used the sinigang soup base for both chicken and pork and it is great (if you like sinigang). Quick marinade as it only takes 30 minutes, though I try to wait an hour. You can also add garlic, onion and chilis but need to wait a bit longer before throwing the meat on the grill.

Another one that I had never tried before was using taco seasoning. I've used for both chicken and pork (tonight again for some chicken thighs and wings). You need to use a little oil or water to get things to coat well. The taste really comes out great, I use one pack for each kilo of meat. Another quick marinade as it is good to go in 30 minutes to an hour.

Sesame oil is a good base with garlic, chili peppers and some sea salt. I will mix it up sometimes with chili powder and black pepper as well.

Just a few different marinades that I normally go with.

It is summer everyday here so few things better than grilling and a couple cold ones.

Shawn

 

I found some hickory marinade last week at Prince, a PI product so I was a bit skeptical. It was fantastic on some chicken thighs, I let things soak for about 3 hours. We did New Year's day in the village yesterday so today we have family coming over and fortunately Prince had the marinade. Cherry wanted it with some spice so I chopped up some chili peppers to add. I'll fire the grill up in about another hour.

Curious if anyone has tried the sinigang soup base as a marinade as I mentioned previously?

Shawn