Chocolate Espresso Kahlua Mousse

Ingredients :

1/2 teaspoon instant espresso powder

1 cup heavy cream

1/2 cup Nutella spread

2 tablespoons Kahlua coffee liqueur

Whipped cream, for garnish

Toasted nuts or peanut brittle, for garnish

How To Prepare :

1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.

3. Before serving, garnish with whipped cream and toasted nuts or peanut brittle.

Sneaky Spaghetti Sauce

Ingredients :

1 garlic clove

1/2 sweet onion

2 cups plain tomato sauce

1/2 teaspoon oregano

1/2 teaspoon salt

Pinch of sugar

1/4 teaspoon cinnamon

1/2 zucchini, cleaned and skin left on

1/2 bell pepper, seeded.

1/2 cup broccoli florets

1/2 cup eggplant

1 carrot

How To Prepare :

1. Sauté garlic and onion in a saucepan until tender.

2. Add tomato sauce and spices. Allow to simmer.

3. In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

4. Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

5. Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves : 4

Red Lobster Shrimp Gumbo

Ingredients :

1-1/2 cups melted butter

1-1/2 cups all-purpose flour

2 cups chopped onions, cut into 3/8" pieces

1 cup chopped green peppers, cut into 3/8" pieces

1 cup chopped celery, cut into 3/8" pieces

1 lb. Andouille sausage, cut into 1/2" pieces

1/2 lb. Tasso smoked meat, cut into 1/2" pieces

1 tbsp. paprika

3 tbsp. "Emeril's Bayou Blast" seasoning

2 tsp. gumbo file, ground

1 tsp. ground Ancho pepper (optional for extra heat)

10 cups cold chicken stock or broth

2 tbsp. brown sugar

2 bay leaves

1/2 lb. shrimp, cleaned and peeled with tails removed

Salt and Pepper to taste

How To Prepare :

1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

2. Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

3. Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Crusted Seared Tuna

Ingredients :

 

1 good quality square tuna steak

black, white and red sesame seeds

4 tomatillos clean and peeled

2 roasted garlic cloves      

1/2  avocado   

1/4 cup of champagne vinegar or any other vinegar

1 jalapeño without seeds or veins         

1/2 Spanish onion       

1 tablespoon of cilantro minced       

1 tablespoon of parsley minced        

4 leaves of basil        

1 tablespoon of extra virgin olive oil      

Salt, pepper 

How To Prepare :

1. Coat the tuna steak on all sides with the sesame seeds.

2. Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

3. In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.  

4. In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

5. Serve the tuna with the tomatillo sauce.

Serves : 2

Source: Good Day New York

Mushroom Quiche

Ingredients :

11oz fresh mushrooms, coarsely chopped

1 shallot, finely chopped

1/2 stick butter

2 tablespoons grated Parmesan cheese (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4oz cheese, grated (optional)

7oz cream cheese, softened (optional)

4 free-range eggs

5oz cooked ham or bacon, diced

chopped fresh parsley to garnish

How To Prepare :

1. Preheat oven to 375°F.

2. Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

3. Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

4. In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

5. Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

6. Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes

Chocolate Raspberry Cheesecake

Ingredients :

1 1/2 cups Creme-filled Cookie Crumbs*

2 tablespoon Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 cups Sugar

3 each Large Eggs

1 cup Sour Cream

1 teaspoon Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 cup Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 cup Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. 

** This 6 ozs of Chocolate chips should be melted and cooled slightly.

How To Preoare :

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. 

2. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonful's of chocolate cream cheese batter over plain cream

cheese batter, do not swirl. 

3. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 

4. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. 

5. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Source - Cheesecake Lovers Cookbook

The Flatiron Room Mac and Cheese

Ingredients : 

1 Tablespoon sliced shallots

1 teaspoon minced garlic

1 teaspoon sliced calabrian chiles

2 teaspoons minced dates

1 Cup heavy cream

handful of cut, pre-roasted brussel sprouts

1 table spoon grated Parmesan

2 ounces shredded Gouda cheese

1 pint pre-cooked pasta (we use radiatore)

1 tablespoon hot sauce

top with seasoned panko

How to Prepare :

1. In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

2. Add cream, Parmesan, Gouda, cook until cheese melts

3. Add hot sauce, pasta, mix until all the pasta is coated

4. Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.

Sparkling Fruits

Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:

1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.

2. In a shallow serving bowl, mix the fruit gently so it is not crushed.

3. Evenly sprinkle with sugar and gently mix again.

4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.

5. Let stand refrigerated for one to two hours.

6. Serve in chilled champagne glasses.

Fish Tacos

Ingredients :

1 Mahi Mahi filet

2 whole wheat wraps

1 cup of shredded lettuce

1/4 cup black beans

2 slices of tomato, diced

2 tablespoons Newman's Own organic salsa

1 tablespoon diced onion

1 tablespoons fat free sour cream

Cilantro to taste

How To Prepare :

1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!

El Torito Chicken Fajitas

Ingredients :

4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning

1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil

1 large green bell pepper, thinly sliced

1 large red bell pepper, thinly sliced

1 large onion, thinly sliced

1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut

tomatoes, with onion, mild peppers, garlic and spices)

1 tablespoon minced fresh cilantro

1/4 to 1/2 teaspoon ground cumin

Salt and pepper to taste

Flour tortillas, warmed

Low-fat sour cream (optional)

Fresh Fruit Salsa (get recipe here)

Preparation :

1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

3. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

4. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. 

Spicy Mexican Beef

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.


Servings : 08

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

 Ingredients :

 1/2 pound uncooked orzo pasta
 1/4 cup olive oil
 1/3 cup red wine vinegar
 1 teaspoon Dijon mustard
 3/4 teaspoon garlic powder
 3/4 teaspoon dried oregano
 3/4 teaspoon dried basil
 3/4 teaspoon onion powder
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 cup grape tomatoes, cut in half
 1/4 cup black olives, cut in half lengthwise
 2 ounces crumbled feta cheese
 1 grilled chicken breast half, diced
 2 red bell peppers, cut in half lengthwise and seeded
 4 sprigs fresh oregano

How To Prepare :

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Serve : 4 servings

Preparation Time : 20 Min s
Cook : 11 Mins
Ready In : 1hr

Dish's Green Goddess Dressing

Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)

1 cup chopped basil (1 ounce)

1/2 cup chopped fresh chives (1 ounce)

1/2 pound fresh spinach leaves

1 tablespoon apple cider vinegar, more to taste

3 cups mayonnaise

2 1/4 teaspoons Dijon mustard, more to taste

1 teaspoon salt, more to taste

3/4 teaspoon white pepper, more to taste

3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :

1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 

2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

3. Taste and adjust the flavorings and seasonings as desired.

4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups

Chicken Soup

Here is another ingredient you can add when you want to cook Chicken Tinola.  This time it is not the usual Chicken Tinola with Papaya and Malunggay Leaves, I replaced Green Papaya and Malunggay Leaves with Zucchini.  (Here is a link to learn more about Zucchinis).

Here are the Ingredients:

* 1 chicken (1/2 Kg) 

* 5 pieces of Zucchini, these are the light green ones 

* 1 medium onion cut in slice 

* 4 cloves garlic, crushed 

* 2 tbsp. ginger strips 

* 2 tbsp. of Fish Sauce

* 2 green chili's, these are not that hot though

* Few leaves of Onion leaves (a personal favorite) 

Cooking Procedures: 

- Clean and cut chicken into small serving pieces. 

- Saute' garlic and ginger until light brown. Add onion. 

- Then, add chicken. Stir for 3 minutes or until it's almost tender, pour in the fish sauce.    Cook for another 3 minutes. Cover and let simmer. 

- When chicken is almost cooked, add Zucchini and Chili's. 

- Cover and simmer until chicken it's cooked. 

- Lastly, turn the cooker off then add Onion leaves.  You do not want the onion leaves to be very soft.


Voila!  It is ready to serve.

Now, please follow my page and share it on your wall status.  It won't hurt :-)

Pork Pork Ribs Soup

As an overseas Filipino worker I always look for a recipe that is easy to cook and don't require too much time, and one of the important things I consider is the ingredients where I can easily buy from the market.  Except for the Pork Ribs which is fortunately available in Dubai (Spinneys Market).  If Pork Ribs is not available in your country (most of the countries Middle East), then you can use Beef Ribs instead.  Although, Beef require longer time to tenderize.



If you follow the following cooking instruction, even a newbie can cook this easily.  

These are the ingredients that I've used for this dish:

1/4 Kilo of Pork Ribs

1 medium size onion

Water

Fish Sauce ( I used 2 tbsps for this recipe)

Salt and Freshly grind Pepper

1 medium Chopped Tomatoes

handful of Bok Chor (Petchay)

2 not so hot Chillis



How I cooked it:



1.  Put about 3 cups of water and boil.  When it's boiling, add the pork and let it simmer until it's tender.

2.  When pork is tender, add the tomatoes, onions and 2 tbsps of fish sauce.

3.  Check the tomatoes if they are completely peeled, add salt and pepper

(This is how it looks like when you should put the Bok Choy in)

4.  Then finally, put the Bok Choy and Chillis and cover, and in a minute it's ready to serve.

(Fresh Bok Choy or Pechay)

Please note that cooking depends on your taste buds.



Happy cooking!



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Seafoods Squids

One of the favorite food of Filipinos is Pusit or Squid in English.  It can be grilled, and cooked in different ways, like Adobo.  If you are a Filipino or a Filipino food lover then you know what's adobo.  This time, let me tell you how you can cook Adobong Pusit with Coconut Cream the way I've prepared it.

These are the ingredients that I've used for this dish:

Half Kilo of Squid

1 medium size onion

About 6 cloves of garlic (I love garlic)

Vinegar (This time I used Apple Cider Vinegar)

Cooking Oil (about 2 tbsps)

Soy Sauce

Salt and Pepper

2 medium Chopped Tomatoes (this is an optional but this time I wanted to taste a bit of tomato flavor)

Extra Thick Coconut Cream

2 not so hot Chillis



How I cooked it:



1.  I saute'ed the garlic and onions for at least a minute or before it turns brown.  Then, I added the tomatoes.

2.  Before I added the squid, I made sure that the tomatoes are well cooked to get that juice out of it.

3.  I saute'ed the squid about 1 minute since I still have to cook it further (Remember when cooking squid you don't overcook it or the squid will be very chewy)

4.  Then I added soy sauce then let it simmer for about 2 minutes before I added the vinegar.  For some reason I find it better tasting when I use that method instead of adding the soy sauce and vinegar at the same time.  I guess it is because the acid that vinegar contains.

5.  Try your squid if it's tender before you pour the cream.

6.  Then finally I poured the coconut cream and the chillis and let it simmer for couple of minutes.



Voila!  Adobong Pusit in Coconut cream is ready to serve.



Please note that cooking depends on your taste buds.  It may be tasty to some but for you it's not.  So remember, try experimenting and you may find a better tasting food than this one. :-)



Happy cooking!



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Delicacy How To Pinoy Recipes Recipes

This is the shortcut way to prepare Ginisang Burong Kanin with Hipon (Sauteed Fermented Rice with Shrimps).  For some, this dish sounds disgusting because of the smell; but for most of the Kapampangans (People in Pampanga, Philippines) this is one of the famous dishes to ever served on the table.  It is usually served with steamed vegetables such as eggplant, bitter melon, okra,  string beans and the most famous one is Mustard Greens or Mustasa in Tagalog.  When this dish is served, expect to serve more steamed rice on the table.



So, what prompted me to cook this aside from the fact that I was salivating about it?  I was having a grocery and saw Claude Tayag's very own Burong Hipon in a bottle.  Hmmm, he actually selling his food in a bottle which I find it brilliant since not everyone can afford to eat at his restaurant. I couldn't either.



Anyway, to cut this article short, here's the recipe and how I cooked it. My own way.



- 1 cloves of garlic (I love garlic so I put more)

- 1 onion which I chopped

- 4 pieces of tomatoes, chopped it as well

- cooking oil for the saute'

- 2 tbsps of fish sauce or Patis

- salt and pepper to taste



How I cooked it?

First, I heat the pan, poured the cooking oil and added the garlic first and when almost brown I added the chopped onions.  (for some, they add the onions as soon as they started sauteing the garlic. But I love the taste of garlic so I wanted it almost brown).



After the onions, I added the chopped tomatoes and kept sauteing it until a little bit mushy and then added the fish sauce.



Then, add the bottled fermented Burong Hipon and keep sauteing for about 2 or 3 minutes.



Then finish it off with the salt and pepper.  Some add Vetsin or MSG but I don't usually practice that method of cooking for health reasons.



There you go.  A simple way of cooking Burong Hipon.



If you have questions or comments please do not hesitate to leave a comment at the bottom of this post and if you like this recipe, please share it on Facebook and Like our Facebook Page.



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Pork Vegetables

When I was in Philippines on vacation, as much as possible I
would like to eat Filipino Food that I can’t eat while I’m working
overseas.  And when I’m in the Philippines
I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or
what call Toge in the Philippines.  Oh
boy, what a treat.     

Anyway, here is how my Mom cooked Sautéed Bean Sprouts with
Pork.

Here are the
ingredients my Mom used:

¼ kilo of
pork belly

¼ kilo of
strings beans

2 pieces of
carrots cut in strips

Fish sauce
(measurement according to your taste)

1 whole big
onion

1 small
packet of Ginisa Mix (Optional, replace it with salt and pepper)

½ cloves of
garlic, chopped

½ kilo of
Bean Sprouts

Olive oil
for sautéing

How my Mom cooked it:

1.  On a pan, pour few tablespoons of olive oil
and when it’s hot enough stir fry the garlic then add the onions.  Like me, my Mom prefer not to overcook the
onions because she knew I like it little bit crunchy

2.  The next step is to add the sliced Pork Belly,
sauté it with the garlic and onions then add the ginisa mix.

3.  Before you add the veggies make sure your
pork is cooked by getting one piece and taste it, which is the only way you’ll
know if it’s cooked or not.

4.  When pork is cooked, add the carrots and string
beans.  After few minutes of stir frying
it, add the bean sprouts and cook it for few minutes. I prefer that my bean
sprouts is half cooked.

Voila!  That’s how my Mom cooked it. 

If you’d like to receive our recipes there
are couple of ways to connect:

- Follow us
at http://twitter.com/food_pinoy

- Like our
Facebook Page at http://facebook.com/filipinofoodrecipe
 

Until next time, happy cooking. J

How To Tips

Do not store
half-consumed milk in cans in the refrigerator for a long period of time.  Rust and bacterial growth might affect the
quality of the milk.  Instead, remove the
contents of the milk can and place in a sterilized bottle or plastic
container.   

Do the same with other canned
items.