PARBOILED CURRY MARINATED CHICKEN…ROASTED

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Baked Chicken

PARBOILED CURRY MARINATED CHICKEN…ROASTED
(Curry Marinated Chicken-Boiled-Roasted)
Visitors coming was asked by my daughter to prep a quick and simple
chicken course to complement “pot luck” items brought by couples.
CLQ (chicken leg quarter) came to mind quite swiftly.
Dashed to nearby cold storage and got hold of raw mats to use.
Behold.

Prep time:   4 hours (marinating time)
Cook time:  45 minutes parboiling & 30 minutes roasting
Total time:   5 hours 15 minutes
Serves: 10
Cooking media: big boiling casserole, silicon-end tongs, slotted scooper, small stainless bowl to melt butter, brush,                                               wire whisk, foil lined roasting pan

INGREDIENTS:
10 pieces CLQ cut into thigh part and drumstick making them 20
2 liters tap water
100 ml. milk (full cream, non fat, skimmed…your preference)
10 grams salt (any)
5 grams ground black pepper
1/2 bar salted or unsalted butter
2 packs of my preferred instant curry paste…IKAN BRAND

Ikan Brand Curry Paste

NOTE: This is my favorite. Just Google the brand and find out where you can get them.
Or you may utilize your choiced one. Instant curry paste makes cooking life easier for you.

PROCEDURES:

  1. Into big casserole, whisk well the 2 packs of curry paste into your 2 liter water.
  2. Add in milk, pepper and salt. Continue on until solids are well dissolved.
  3. Drop chicken parts ensuring top is well covered by marinade.
  4. Wedge unto ref (not freezer) and marinate for 4 hours.
  5. Withdraw and under medium heat parboil for 45 minutes.

NOTE: 45 minutes is the total boiling time. From start (come-up time) until you reach 45 minutes.

  1. In waiting mode, melt butter. Set aside.
  2. Boiling done, with slotted scooper or silicon-end tongs, scoop up carefully and arrange chicken pieces unto roasting pan skin side up.
  3. Brush generously with butter. Finish off or pour remains all over.
  4. Pre-heat oven and under 193degC (380degF), roast for 30 minutes. DONE. Garnish. Present.

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.

BUTTER FRIED PARBOILED “LIEMPO”

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Liempo

BUTTER FRIED PARBOILED “LIEMPO”
(Parboiled Pork Belly Butter Fried-Sprinkled with Texan Meat Rub)

Pork belly is one of the most modifiable parts of pig meat.
Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more divergence.
A friend’s firm, BAI’s, technologically and methodically preps imported “liempo”
into “Lechon Cebu-Style”.
Note my word imported.
Fact is, they only utilize pork belly either from:
Canada, USA, France or Germany.
The best tasting, well rounded-off ingredients’ mix and lingering skin crispness I’ve munched in my life.
The packaging presentation is the height of marketing proficiency which is why blogger-clients never miss featuring it A.&.A. (again and again)
Those in Metro Manila, Philippines, you may wish to try this “magnum opus”.
And I dare you to do so.
Click here:
https://bais-boneless-lechon-cebu.myshopify.com/
For now, we’ll do some easy-stepped offering for your family’s
center table dish, lunch or dinner.
Parboiled then butter fried and sprinkled with my own
“Texan Meat Rub”
…which we’ll generously dust unto still hot newly fried slices.
Note on this procedure: because when you sprinkle it before frying
desired flavour is un-attainable.
Spices-herbs mix will just slip out to hot oil.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves:>4
Cooking media: boiling & frying pans, kitchen turner or flat laddle (“siyanse”)
stainless bowl, wire whisk

INGREDIENTS:
MEAT:
½ kilo “liempo”, sliced ½ inch thick

PARBOILING MIX:
1 liter tap water
10 grams salt (any)
5 grams ground black pepper

FRYING MIX:
1/8 bar butter
80-100 ml. palm oil

TEXAN MEAT RUB:
15 grams salt (any)
6 grams sugar
2 grams ground black pepper
2 grams chili powder
2 grams paprika powder
3 grams ground nutmeg
2 grams ground coriander
3 grams ground thyme
2 grams OPTIONAL MSG

PROCEDURES:

  1. Pour all ingredients of Texan Meat Rub unto bowl and tumble well with wire whisk until fully blended. Set aside.
  1. Into boiling pan, add Parboiling Mix. Toss well. Dump in “liempo” slices.
  2. Bring to boil until meat are to your desired tenderness. Scoop out and set aside.
  1. In oil, melt butter. Start frying “liempo” by batches to your preferred done-ness.
  1. Upon retrieving, while still hot, lay unto serving plate nicely. Using fingers, sprinkle on both sides enough Texan Meat Rub.
  1. Garnish should you wish. Serve your eye-popping different “liempo”.

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.

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

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Pan Fried Shrimps & Salmon Bites in Spiced-Herbed Butter_1024

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING
(Beer Marinated Shrimps-Salmon Bites EVOO-Butter Fried Sprinkled with Spices & Herbs Seasoning Mix)

 Done in Singapore, my first recipe prep after months of getting
from different hospitals trying to treat and heal“Pangs” (my wife Marilyn) of her stage 3 cancer.
Taking care of her took my time away from almost all of my endeavours.
Zero regrets. Was able to show her my “best service, concern and love”
until her passing.
42 years of “togetherness”.
“Literal togetherness” as we were always
ONE in developing food products we serve our clientele.
ONE in creating, innovating and modifying per served recipes that our loyal customers require us to come up with.
ONE in roaming around domestic and foreign sites.
ONE even in our early morning brisk walking exercises
…a lot of times “holding hands” at that.
And so teary eyed, please allow me to present
my initial “going back to whatever is left of this real life”
activities.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 4
Cooking media: frying pan, tongs and lots of butter
Game plan: This is quick and very flavorful.

 INGREDIENTS:
1bottle of your fave beer. Pilsner or lager or ale. Don’t use the flavored one.
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo pink salmon sliced bite size
5 grams ground nutmeg
5 grams ground coriander
3 grams ground paprika
3 grams ground thyme
4 grams ground black pepper
5 grams cane sugar
8 grams sea salt
OPTIONAL 3 grams MSG
1/4 bar butter
100 ml extra virgin olive oil (EVOO)

 PROCEDURES:

  1. In suitable pan, pour in beer, add in a pinch each of your weighted salt & pepper. Whisk well. Marinate your shrimps and salmon while prepping other ingredients. About 15 minutes.
  2. In bowl whisk and blend well nutmeg, coriander, paprika, thyme, pepper, sugar, salt and your OPTIONAL MSG. Set aside.
  3. Over medium heat, melt half of butter and half of your EVOO.
  4. Tossing, turning and rolling constantly (to prevent over browning) fry, in batches, shrimps to desired done-ness. Add in more butter or oil if need be.
  5. When done, while still hot, arrange in a serving plate and sprinkle abundantly with your blended spice-herb seasoning.
  6. Melt in other half of butter and pour the remaining EVOO.
  7. Very carefully (as this type of fish when fully thawed breaks apart easily) slide in enough pieces of salmon. Fry LIGHTLY. Carefully toss to other side and continue for about 30 seconds. Take out. Finish off with this procedure.
  8. Lay beside shrimps and sprinkle with spice-herb seasoning. Plate should you wish.
  9. Complementing with beer or wine, enjoy with salad of your choice.

 

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.

 

BUTTER FRIED BACON WRAPPED SHRIMPS

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1 Butter Fried Bacon Wrapped Shrimps

BUTTER FRIED BACON WRAPPED SHRIMPS

(The simplicity of synthesizing meat, seafood and veggies into a prolific festive offering)
Couldn’t help but recall the evening of December 31, 2015.
I asked my vivacious and talented grandkids their wish for New Year’s Eve’s
simple year-breakthrough dish.
“I love bacon” my grandaughter Julles said.
“I go for shrimp” Andee butted in.
The tri-athlete Joax exclaimed, “Me…veggies”
The recipe-developer in me surfaced.
Stone-throw away is a supermart, so off we dashed.
Result is a simple and quick appetizer-side fare they enjoyed creating, frying and munching.
 

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 10
Cooking media: frying pan, tongs and lots of butter
Game plan: This is fun to make course. Engage the services of your kids and let them prep with you.

INGREDIENTS:
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo bacon: strips (any brand)
1 large carrot: ½ julienned for filling and ½ sliced roundly for garnish
1 large cucumber: ½ julienned for filling and ½ sliced roundly for garnish
10 grams ground black pepper
8 grams sea salt
OPTIONAL 3 grams MSG
1 bar butter
enough big toothpicks

PROCEDURES:

De-Shelled shrimpsSliced Veggies1. Start our rolling affair.

ROLLING

2. Tie up rolled veggies-shrimp with bacon and secure by toothpick as in below pic.

RAW Rolled Bacon Wrapped Shrimp

3. Over low heat, melt a slice of butter enough to cover pan.

4. Tossing, turning and rolling constantly (to prevent over browning) fry your masterpiece to desired done-ness.

2 Butter Fried Bacon Wrapped Shrimps25. Watch you kids’ smiles as they enjoy doing the recipe.

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.

CHRISTMAS EVE’S SLOW ROASTED BEEF

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Christmas Beef-MAIN

CHRISTMAS EVE’S SLOW ROASTED BEEF

(Beef’s Fall-Off Tenderness Best Suited For Christmas Eve’s Family Bonding)

Again, with unanimity amongst my grandkids, beef…roasted or grilled

or tenderized-fully marinated then deep fried…is a MUST for me to undertake

and serve at center stage for our yearly 24th fam bonding.

Who am I to reject?

And so let’s dissect how I did it.

Prep time: 3 hours
Cook time: 3 hours 15 minutes
Total time: 6 hours 15 minutes
Serves: 10
Cooking media: oven, oil/melted butter brush, foil, brine injector (a big sized  plastic syringe with corresponding needle                                        will be fine), meat thermometer
Game plan: Check what you can accomplish worthwhile during marinating and roasting processes.
 INGREDIENTS:
MEAT:
3 kilos fully cleaned, trimmed and rectangularly-cut beef short plate
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
100 ml. pineapple juice
2 bulbs garlic, crushed, sliced in half
10 grams sea salt
5 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
OPTIONAL 4 grams MSG
TOP COAT:
80 ml. EVOO (Extra Virgin Olive Oil)
10 grams ground black pepper
PROCEDURES:

  1. Dissolve unto wine ALL granulated and powder ingredients ofPumping 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. Set aside left over marinade and the crushed garlic in them.
  3. Refrigerate for minimum 3 hours to ensure full-flavor penetration and beef-flesh absorption.

Marinating

  1. Lay beef in suitable roasting pan and pour in EVOO covering all sides.
  2. Sprinkle ground black pepper and cover with 2 layers of foil. Ensure there will be no holes for liquid to slip out.
  3. Heat oven to 320deg.F. (160deg.C). Pop in foiled meat. Roast for 3 hours.

 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, sugar, soy sauce to
taste plus corn starch with little water (slurry) to thicken. 

  1. Retrieve beef. Open foil on top and scoop/pour out liquid drippings into a container. Set aside for use as gravy later.
  2. Increase oven temp to 400deg.F (204deg.C). With open foil on top, scatter the set aside crushed garlic used in the marination process plus a little more sprinkling of EVOO and wedge again beef unto oven (this is thetop browning stage).
  3. Brownmeat for another 10-15 minutes (this depends on your visual “feel” how “brownly seared” you prefer your beef.DONE.
  4. Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

Christmas Eve's Slow Roasted Beef-SIDE

 

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.