December 2014 – thefoodcritic.me

Marinade-Pumped Roasted Brisket.

December 29, 2014/0 Comments/in american, Beef /by Dante

MARINADE-PUMPED ROASTED BRISKET
(WINE WITH HERBS & SPICES INJECTED UNTO BRISKET SLOW ROASTED
FOR NEW YEAR’S EVE’s TENDEREST-JUICIEST TREAT)
Been pre-occupied and tummy-filled with “Lechon Liempo”
(roasted pork belly) for the past months.
My fabulous and super active grandkids wanted to enjoy
a different prep this time…and so…this fork tender mega juicy
dish was at center stage on our family’s
December 24th yearly bonding.
Try serving this on New Year’s Eve. Your family will enjoy it.
This, also, reveals one of my secrets (not anymore) in creating dishes…
a more flavor-filled, juiciness induced ROASTS.

Prep time:                     5 hours
Cook time:                    2 hours 45 mins.
Total time:                     7 hours 45 mins.
Makes/Serves: 8
Cooking medium: range oven (gas or electric), thick thread, foil, brine injector
Special instruction(s): a different type of prep for beef

INGREDIENTS:
MEAT:
2 kilos fully cleaned rectangularly-cut beef brisket
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
20 grams sea salt
8 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
8 grams garlic powder
OPTIONAL 4 grams MSG
TOP COAT:
30 ml. EVOO (Extra Virgin Olive Oil)
1 bulb finely chopped fresh garlic
15 grams crushed black pepper
10 grams dried thyme
PROCEDURES:
1.    Dissolve unto wine ALL granulated and powder ingredients of Pumping Solution. Toss and tumble well until solids are
reduced to barest minimum.
2.    With brine injector, PUMPED (inject) on all sides and part of beef your marinade. Ensure well marinade-injected meat.
3.    Roll length-wise and tie with thread as shown in pic.

4. Refrigerate for minimum 5 hours to ensure full-flavor penetration and beef-flesh absorption.
5. Lay beef in suitable roasting pan and pour in EVOO covering all sides.
6. Scatter on top ALL Top Coat Ingredients. Cover with 2 layers of foil. Ensure there will be no holes for liquid slipping out.
7. Heat oven to 300deg.F. (148deg.C). Pop in foiled meat. Cook for 2 hours and 30 minutes.

NOTE: It is on this stage where there will be lots of meat juices sipping out but contained inside that it helps in tastier cooking of our beef. This meat-juice can be used for GRAVY. Just add little butter and soy sauce to
taste plus corn starch to thicken.8. Retrieve beef. Open foil on top.
9. Increase oven temp to 400deg.F (204deg.C). With open foil on top, wedge again beef unto oven
(this is the top browning stage). Brown meat for another 15 minutes. DONE.
10. Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Majestic FUNDACION PACITA Plus Heart Stopping and Kicky BATANES On Spot. (Part 2)

December 24, 2014/0 Comments/in Food Reviews, Recommendation-Condemnation, travel-events /by Dante Morados

Sunday (December 14, 2014), post wedding
my family’s Day 3 at picturesque Batanes.
Still, King Sun was shy to come out.
Wind, drizzles, fog and cold breeze became “sticky”
to the entirety of our Southern Island tour.
Can’t decide otherwise. Make do of the weather.
Pull out your reading and/or magnifying glasses.
Behold few of the many BATANES’ wonders:View from our room’s veranda.

Racuh-A-Payaman
“Marlboro Country” as termed by visitors.
Sprawling through mountains pasteurlands beside the sea
for horses and bovine.

CHAWA VIEW DECK

SAN CARLOS BORROMEO CHURCH

SONGSONG RUINS

HOUSE OF DAKAY
The oldest (1887) vernacular (stone) house in the island.

HONESTY COFFEE SHOP

Basco, Batanes’ counterpart for Mall Of Asia with heaven and earth differences:

No guards
No sales staff
No cashier
Serve yourself or get what you wish to buy
Pay exact amount. Drop unto box.
You have change…who will, on earth, hand back the change to you?
Just donate it.
No “martilyo gang”
The name tells it all…ill mannered visitors…STAY OUT.
NO “freeby” or “badge” for…you know who they are.

The site name…pardon, it slipped my mind.
Senior moment 1.

The name of the place contributed, again, to my
Senior Moment 2.
(can readers from or had been to this wonderful island please help should you have noted?).

When you’re in FUNDACION PACITA book for your tour
(North, South or SABTANG Island Tour).
Regrets are…when you’ve got great time, resources and full of energetic surprises,
but ended up in a mediocre choice of site…you’ll surely remember this old guy.

Majestic FUNDACION PACITA Plus Heart Stopping and Kicky BATANES On Spot. (Part 1)

December 20, 2014/0 Comments/in Food Reviews, Recommendation-Condemnation, travel-events /by Dante Morados

MAJESTIC FUNDACION PACITA
PLUS HEART STOPPING & KICKY BATANES ON SPOT
12-13-14
…chronological, easy to remember and far from being trivialized by either spouse-intention of which
is to deter misunderstanding (for NOT remembering).
It actually is December 13, 2014,
the ultra memorable date chosen by
Anton & Cha, my daughter,
for them to exclaim “I DO’s” unto each other
up Mt. Carmel Chapel, Basco Batanes, officiated coincidentally by
Rev. Fr. Danilo T. Cruz
a POVEDAN teacher where Cha attended high school years back.
Chapel is a mere par 5 + par 3 away from our haven:
FUNDACION PACITA.
Cha, months back, gave me a “verboten”
and strongly warned me from taking shots on the day of the wedding itself, for, maybe,
she wanted me to concentrate on crying
that very day she’s leaving my pasture.
Whew, so my snaps are from pre & post event.

Never did I give a thought that a far up island like
Basco, Batanes, a typhoon-favorite-attack place almost half of every year could present a LODGE
(they call it such-but for me, aw heck it’s a paradise)
far better than most of Metro Manila’s 5 star full service hotels.
Though in absentia, who cares about TV, cable shows, pools and noisy vehicle horns when you’re soaked in nature,
bathing with fresh mountain air while sea breeze caresses your soul.
You rest.
Re-charge.
Commune with God’s gift.
Perfect place to “talk with Him”.
Be sorry.
Be thankful.
…and before I commence preaching, let’s check this majestic site.

By the veggie farm left side of main entrance, shot taken 15th December.
First time sun showed after days of rains, wind and cool breeze.

Pathway
Don your sweater or jacket. Here, cool breeze starts caressing your face.

Pass the wooden arc.

View of sea to your left.

View of mountain to your right.

Closer view of the mountain to your right.

WELCOME.

Upon entry you’ll be greeted by the warmth of the place beholding a bit limited view of
CAFE DE TUKON
(kindly notice the ever-ready umbrellas to the right)

You may wish to look back and once again rekindle the ecstatic feeling before proceeding.

Behold…

The fireplace serving as division/barrier to the two(2) wing rooms pass it.

CAFE DE TUKON

Walk through and pass the fireplace.
Peep thru the window and this is what you’ll be amazed with.

Bear with me on this.
Waving through the hassles eve & wedding day itself:
1. our 6am flight was cancelled due to bad destination weather (Batanes)
2. trouble of retrieving baggages, re-checking for the next 8am flight amidst tension, pressure and heartaches
3. sorry feeling of ONLY immediate families of the wedding couple could be accommodated in the said 8am flight
4. my son, grandson and about 40 more members of entourage and guests were left behind and had to try,
again, next day’s 6 am flight.
5. wedding day itself with no assurance if there will be incoming flights- AND AGAIN, the 6am flight was cancelled.
6. the trouble anew of my family(son & grandson) & all those left yesterday re-booking for the next 8am sked.
7. at the exact hit of time, my son, grandson and majority of entourage arrived…no time wasted…
put down things, wash up and get dress for the wedding. WHEW!
Note:
Good, really good, there were sponsors and guests originally booked in those 2 successful 8am flights.
Number of casualties who did not make it
(despite planning, saving for the trip, spending time & effort)
37

On the eve we touched down Batanes, to somewhat mask those hassles in mind and maintain my composure,
which is odd for a hot headed guy like I am,
and upon…

…seeing this (our room), I kid-like jumped outright into bed, rolled right & left while inhaling fresh air.
Pardon the bed cover dis-array as post rollings I got my D300 and started snapping around.
And who can resist staring out from bed if this is your view…

Time to wash up.

WOW!!!

Stretching my head thru the veranda this captured my heart.
And this…

FOOD? Check the 2nd pic. They grow their own veggies, spices and herbs. Fresh all.
Their approach to food prep is “fantastically rustic” and well processed.
SERVICE? The “provincial Po and Opo” will still be ringing unto your ears as you converse with staff.
You can feel the warmth of service NOT the usual “show off” you constantly experience
in most of Metro’s diners eager eyes awaiting how much left over amount you’ll leave as tip.
PRICE? Is going to heaven cheap?
Oh common…prepare for it. Treat your loved ones-your family.
The best you can give besides shopping in Hongkong or Singapore.
Remember, it’s
FUNDACION PACITA
(click for their web)

First of 2 series. Next are tourist spots we enjoyed post wedding.

…as we are on topic of “hot site”, here’s another “hot”
“NAIIBANG TINOLA SOUP”

Bacon and Fresh Oregano Leaves Topped Char-Grilled Sirloin

December 18, 2014/0 Comments/in american, Beef, italian /by Dante

BACON & FRESH OREGANO LEAVES TOPPED CHAR-GRILLED SIRLOIN
(CHAR-GRILLED WINE MARINATED SIRLOIN TOPPED WITH FRIED BACON)
Red wine tummy filled for the last 7 nights;
toasts, cheers, glass clinking and quaffing spree,
pre and post wedding of my daughter, Cha, December 13, 2014 at
picturesque, naturesque and fantastic Fundacion Pacita
up Batanes Island, Philippines,
(will have separate write up re this site plus the spectacular nature views of this breath-taking island next post via Events)
I suddenly craved for 2 cold beers and meat to go with them.
Wanted my meat char-grilled so I raided the ref
pulled 2 slices of left-over sirloin and some bacon strips.
Though taste of wine still lingers in my palate
had to summon even half glass and use as marinade base.

Prep time:                     1 hour 15 mins.
Cook time:                    55 minutes
Total time:                     2 hours 10 mins.
Makes/Serves: 2
Cooking medium: charcoal griller
Special instruction(s):  be ready with foil, frying pan

INGREDIENTS:
2 slices (1 to 1.5” thick) sirloin
5 grams sea salt
2 grams sugar (white, brown or muscovado)
2 grams ground black pepper
3 grams garlic powder
OPTIONAL 2 grams MSG
200 ml. red wine (any)
4 slices bacon (any)
10 ml. palm oil
4 pieces fresh hot water blanched oregano leaves (not just for garnish but can be eaten with meat by piece as well)
PROCEDURES:
1.    In suitable container, pour in wine, add salt, sugar, pepper, garlic powder and OPTIONAL MSG.
Stir, tumble and whisk well.
2.    Lay sirloin and marinate for 1 hour in ref. Turn to other side after 30 minutes.
3.    Fire up charcoal and once coal exudes high reddish heat-sear sirloin 5 minutes each side.
This stage will show you a light to dark brown meat.
4.    Remove and immediately wrap with foil.
5.    Place back unto live coals and continue grilling for 45 minutes turning to other side every 15 minutes.
6.    While waiting for the meat, fry bacon slices. Set aside.
7.    Blanch oregano leaves with pre-boiled water. Set aside.
8.    Once meat is done, retrieve, lay unto serving plate, top with oregano and bacon, garnish on side with
QUESO DE BOLA slices…SERVE WITH A SMILE.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Your own “innovated” fried chicken.

December 6, 2014/0 Comments/in american, pilipino, POULTRY /by Dante

YOUR OWN INNOVATED FRIED CHICKEN
(MARINATED CHICKEN BAKED THEN FRIED)
I wish for you to have a food business.
Fried chicken meals are fast growing spearheaded and “controlled” by stalwarts:
Bon Chon, Jollibee’s Chicken Joy, KFC, Shakey’s Packs (solo, buddy, family)
A different type of fried chicken to ponder upon is my offering today.
Study this recipe prep, do it, “modify” or “innovate” should you wish
…then go ahead. Your entire family is behind you.
…and good luck.

Prep time:                     1 hour 15 mins.
Cook time:                    45 mins.
Total time:                     2 hours
Makes/Serves:              3
Cooking medium:         range oven (gas or electric), oven pan, foil, deep fryer
Special instruction(s):

INGREDIENTS:
3 pieces fully cleaned chicken leg (thigh attached)
1 bottle Sprite or 7-Up
5 grams salt (table or sea)
3 grams ground black pepper
3 grams nutmeg powder
3 grams coriander powder
3 grams Spanish paprika
5 grams garlic powder
3 grams onion powder
OPTIONAL 2 grams MSG
Enough soya or palm oil to cover even half of chicken during deep frying

NOTES & OTHER OPTIONALS:
1.    Should you wish, in lieu of soda, pineapple juice, white wine or red wine (never mind the red color…it’s art)
can be utilized.
2.    If you wish a bit piquant fried chix, you can add 5 ml. of Tabasco sauce in the marinade.
3.    Before deep frying you may opt to “bread” your marinated chicken first.
4.    Never ending options are available for you guys to create your signature fried chicken.

PROCEDURES:
1.    In suitable container, add to Sprite (7-Up) salt, pepper, nutmeg, coriander, paprika, garlic, onion
and the OPTIONAL MSG. Stir and dissolve well these powder ingredients.
2.    Put slits on opposite side (inner part) of leg’s skin. This will ensure full penetration of marinade.
3.    Skin up, line chix legs and marinate in ref (NOT FREEZER as liquid will turn to ice in few minutes) for 1 hour.
Turn to other side after the first 30 minutes.

4.    Pre-heat oven to attain 350deg.F (176deg.C). Without draining marinade, cover container with foil.
Pop into oven and cook for 30 minutes.
5.    Pour oil unto deep fryer and heat under medium setting.
6.    Thinly coat chicken with your OPTIONAL breading or fry directly until desired done-ness is attained. DONE.

NOTE:
Normally, since chix’ liquid marinade is soda containing high percentage of sugar, caramelization (browning) happens at shorter frying time. No worry as chicken has been pre-cooked via oven and you can be assured of a very juicy flesh. Your breading will yield you crispy skin after deep frying…but without such, you have a different presentation

Email me here should you need formulation for breading.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

WELCOME.

Behold…

WOW!!!

First of 2 series. Next are tourist spots we enjoyed post wedding.

…as we are on topic of “hot site”, here’s another “hot” “NAIIBANG TINOLA SOUP”

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…as we are on topic of “hot site”, here’s another “hot”
“NAIIBANG TINOLA SOUP”