PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

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

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

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.

 

Condemnation

comdemnation
 

comdemnation

Dont’ ever waster your money here. So pricey and culinaristic sounding but… but…OMG! Trying to imitate the THEN Tropical Hut (not now ha?-coz now is worst). Patty was bombarded with loaf bread soaked in full cream milk thus resulting in a creation so milky (not creamy) crumbling each time bitten-lacking the bit flesh-toughness of real beef. You will scout for the patty itself as it is topped with plenty of ek-ek. Bacon was basted with either honey or inverted brown sugar that it came out to be like “turon” (fried wrapped banana sweetened with brown sugar). Lacks the smokey-salty-meaty pleasure of a bacon.
The marinated fries was ok. Coffee swirl? AYAW! So mahal lahat ala namang dapat i-mahal. (I don’t like. Pricey but I don’t taste a bit to demand such a price)
Clue: in the Philippines’ posh commercial community called BGC.

 

 

CONDEMNATION: Another Burger House

 

It really pains me that many of “us” “happy eaters”, while paying the right higher amount, are served with food where raw materials are the ones used by LOW COST equivalent.
A good example is: for almost 95% similarity, the raw mats used in the production of “those P20.00 1+1 roadside burgerans” are also used in the processing of
“one of the most publicized, adored and really fast-sprouting burger houses”.
The 2 main garnishings absent in the low cost one are: fried bacon and lettuce. And patronizers of this joint taste ONLY these 2 items and claim…very good,
tasty, yummy…WHAT? What is yummy? The bacon, lettuce & the garnishings or the patty itself?

Questions: Why adorn patties with mountainous “ek-ek”? Can’t they be delegated to as “sides”? Are you covering up something in the patty?
“Extenders” galore sum up the ingredients in the high cost patty. From hydrated TVP to chicken MDM (Mechanically Deboned Meat of chicken) to tapioca starch. WHEW! this is up-front robbery.
What to do: when you’re served with burger that you’ve paid a wealth to enjoy…separate the patty from the bun and all the garnishings and the dressings. Bite…just bite into the patty and examine the aroma + flavor well. Does it have that “ango”? (the distinct smell of beef flesh) Have you bitten some “tough flesh” of beef?
If you get a plain smelling patty (no “ango”) and the texture is very well ground-no bits or chunks-and a bit bouncy (“ibalibag nyo sa lamesa”-slap it unto table top)…pag matalbog (should it be bouncy)…WOW, you might be eating the ones that are sold by giant burger chains which will cost you a lowly P65/complete meal.
This is libelous. I won’t tell you. Best is: next time you plan to eat in any of those burger joints email me. I will tell you what they use for raw mats.
I know. It’s my line.

Update: October 09, 2015, now, ALL branches are closed.