Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”

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ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY”
(ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES)
A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs
I dealt with in the production floor for the past recipe issues now come to center stage.
This time bones, with enough flesh to gnash our teeth upon, from the spine-neck part of pork.
Spices and herbs blend rubbed (similar to the one I utilized for St. Louis Spares)
then roasted to tender-bite and satisfaction.
Without meat, lightly boiled vegetables in “Sinigang Mix”(tamarind based seasoning),
a Filipino fave soup dish, side the meat for a full-meal offering.
Take note: this is an innovation and pioneering method.
You’ve seen it here FIRST.
You’ll see it in many restos very soon.
That’s great. Dare you to serve it with “style”…and please don’t over charge patrons.

 

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Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”
Prep time Cook time Total time
30 mins 40 mins 1 hour 10 mins.
Ingredients
  • ½ kilo spine with meat chopped to desired sizes poured in with 200ml. red wine (any)..
  • Tumble and massage meat a bit so wine alcohol will penetrate flesh. Set aside..
  • 20 ml. EVOO (Extra Virgin Olive Oil) for drizzling before roasting.
  • MEAT RUB (blended and tumbled well together):
  • 5 grams salt (fine or sea)
  • 3 grams white or brown sugar
  • 3 grams garlic powder
  • 6 grams chili powder
  • 3 grams paprika powder (for more reddish result)
  • 2 grams nutmeg powder
  • 2 grams coriander powder
  • 2 grams ground black pepper
  • OPTIONAL: 2 grams MSG (monosodium glutamate)
  • VEGGIES SINIGANG:
  • 1 sachet of Knorr Sinigang Mix
  • a bunch of sting beans (“sitaw”), cleaned, cut to bite sizes/li>
  • a bunch of “kangkong’ (swamp cabbage or water spinach) cleaned and cut
  • 1 small tomato sliced
  • 1 small whit onion sliced
  • 3 pieces banana pepper or chili finger (“sili pansigang”)
  • 400-500 ml. tap water
  • salt and pepper to taste
  • OPTIONAL: other veggies of your choice.
PROCEDURES:
  1. Into foil-wrapped pan, line up your meat. Sprinkle meat rub unto all sides. Tumble to spread flavor well.
    Rest for 30 minutes
  2. Sprinkle EVOO top of meat. Set aside.
  3. Heat electric or gas oven to 325deg.F (162deg.Celsius)
  4. Pop in and roast meat for 40 minutes-turning to other side after the first 20 minutes. And while waiting….
  5. start the “Sinigang Na Gulay”. In a casserole, sauté tomato and onion slices..
  6. Pour in “sitaw” and the Sinigang Mix. Tumble and toss for a minute. Add water. Bring to boil..
  7. Once boiling STOP THE HEAT.
  8. Add in “kangkong” and banana peppers. To preferred taste, add salt, pepper and your other veggies..
  9. These will be cooked in the remaining heat.
  10. Once your meat is done, garnish and serve both.
  11. You have a complete meal.
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.
3.3.3077

Marinade-Pumped Roasted Brisket.

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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.

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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.

Bacon and Fresh Oregano Leaves Topped Char-Grilled Sirloin

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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.

3-WAY Beef “Sinigang”

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3-WAY BEEF “SINIGANG”
(TAMARIND-FLAVORED BROTH BASE RENDERING OUT SOUP, VEGGIES & FRIED BEEF IN ONE MEAL)
My 12 year old grandkid can blindfoldedly dish out “Sinigang”
in less than 45 minutes. Be it pork, fish or beef, always done to perfection.
Itching to be “technologically” different, again, the idea catapulted to 3 offerings:
a soup, quickly blanched veggies and fried beef
all boiled under 1 medium…Tamarind Soup Base Mix or “Sinigang”.
EAT. LEARN. DISCOVER.
Oooppps I forgot to post pic of “soup”…here it is:

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Prep time:          20  mins.
Cook time:                    1 hour 30 mins.
Total time:                     1 hour 50 mins.
Makes/Serves:   6
Cooking medium:  pressure cooker, skillet, casserole, scooper, timer
Special instruction(s):  get ready for a soup, veggies and beef main with this prep

PRESSURE COOKING INGREDIENTS:
½ kilo chuck rib (“kadera”) cut into bite size
400 ml. tap water
5 grams salt (refined or sea)
3 grams ground black pepper

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SAUTEING & SOUP INGREDIENTS:
20 ml. soya or palm oil
4 cloves crushed fresh garlic
1 small onion, sliced
2 pieces small tomatoes, quartered
1 pack/sachet “Sinigang Mix” (Tamarind Soup Base Powder available in your nearby Oriental store)
2 grams salt
2 grams ground black pepper
VEGGIES:
1 small bunch “sitaw” (string beans, green beans) cut 2-3 inches
6 pieces “sigarilyas” (winged beans) halved
2 pieces eggplant-sliced sideways soaked in cold water to prevent browning
5 pieces “okra” –halved
NOTE:
         you may OPTIONALLY add: raddish or “kangkong” (swamp cabbage, river spinach, watercress)

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FRYING INGREDIENTS:
100 ml. soya or palm oil
8 cloves crushed fresh garlic-chopped
3 grams salt
2 grams ground black pepper
OPTIONAL 2 grams MSG
2 grams “kasubha” (safflower) to add a bit of color to fried beef.
PROCEDURES:
1.    Combine beef, water salt and pepper in pressure cooker and start under medium heat. When whistling starts, set timer to
cook beef for 30 minutes for just right firm bite. (longer for another 15 minutes should you wish  to have ultra tender
lean). When done scoop out beef. Set aside broth.
2.    In skillet, heat soya or palm oil. All together add in garlic, onion and tomatoes. Sauté for 1 minute.
3.    Pour in “Sinigang Mix”. Toss and mix well for 2 minutes. Transfer to casserole. Add in beef broth from pressure cooker.
Set aside.
4.    In the same skillet, heat oil for frying. Add in crushed garlic. Fry a bit only.
5.    Season cooked beef with salt, pepper, “kasubha” and the OPTIONAL MSG and pour in at once into heated oil with
garlic. Fry your beef to desired done-ness. Scoop out and place in serving plate.
6.    Bring to boil broth in casserole.
7.    Once boiling, pour in ALL VEGGIES and cook for 1 MINUTE. Scoop out and place in serving plate beside fried beef.
8.    DONE. Serve your loved ones with garlic-fried beef, crunchy veggies and “Sinigang” soup by the 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.

Pure Beef “Longaniza”

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PURE BEEF “LONGANIZA”
(FRIED PURE BEEF FILIPINO NATIVE SAUSAGE)
Approximating with a tinge of “technological innovative touch”,
the very popular “Batutay”,
this sweet-piquant all beef native sausage
peculiar fave from Nueva Ecija, a mid region in Luzon, Philippines,
comes to fore. Down right easy prep is hereby served.
Prep time:                                       30 mins.
Cook time:                                       5 mins.
Total time:                                         35 mins.
Makes/Serves:                                 makes 55-60 pieces
Cooking medium:                           frying pan
Special instruction(s)/need(s):  about 5 meters fully cleaned dry or fresh hog or sheep casing, funnel, thread for
linking sausages 
INGREDIENTS:
700 grams ground lean beef
300 grams cubed pork back fat
1 big bulb garlic, crushed, sliced thinly
8 pieces “sili labuyo” (bird’s eye chilies), crushed, chopped thinly
100 grams brown sugar
20 grams salt
15 grams ground black pepper
10 grams Spanish paprika
5 grams ground oregano
30 ml. soy sauce
50 ml. water
oil for frying
PROCEDURES:
1.    In a bowl mix and tumble well ground beef and back fat. Set aside.
2.    Mix soy sauce and water. Pour in garlic, “labuyo”, sugar, salt, pepper, paprika and oregano. Mix well.
3.    Add to ground beef-fat mixture. Tumble and mix thoroughly for even flavor distribution. Toss vigorously (DO NOT
PRESS-JUST TUMBLE) to break meat protein thereby releasing its binding property that phosphate binder or egg
       or starch is no longer necessary to be added. This is your “emulsion”.
4.    Insert enough length of hog/sheep casing unto nozzle of funnel. Pour into funnel mouth 3-4 tablespoons of “emulsion”.
Push with thumb towards nozzle thereto directing meat into casing. Proceed until all “emulsion” are filled into casing.
Repeat till done.
5.    On your preferred sizes, tie both ends of stuffed longaniza with thread.
6.    Fry at once or refrigerate for future use.
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.

     You can also try this Pork Hamonado Longaniza recipe.