“BRATWURST” KABOB

“BRATWURST” KABOB
(Fusion of German Meat Pan Grilled with Mediterranean Baste)
Simply appetizing.
Smell, alone, while grilling will tickle your palate.
Serve this Greek style kebab with a different focus on utilized meat.

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 8
Prep and Cooking media: 8 pieces bamboo skewers soaked in water, skewers, roasting pan, sauce bowl and oil brush

INGREDIENTS:
For Pan Grilling:

8 pieces bratwurst cut into 2
4 small tomatoes sliced into 2
2 small red onions quartered
8 slices of cucumber
4 slices of halloumi cheese (or any semi hard white cheese you wish)

For Basting Sauce
80 ml. olive oil
10 ml. lemon juice
30 grams yogurt (any or Greek one should you wish)
5 grams salt
3 grams ground oregano
2 grams ground black pepper
2 grams dried thyme leaves
2 grams ground garlic
2 grams ground coriander

PROCEDURES:
1. Boil bratwurst for 5 minutes. Set aside
2. In suitable bowl whisk well until fully dissolved all ingredients for basting.
Set aside.
3. Summon wet skewer and slip in tomato, bratwurst, cucumber, onion, bratwurst again then lastly cheese. Make batches in this order of skewing.
4. Heat pan. Before putting in enough number of skewers pan can hold, whisk again sauce, dip brush and baste all skewers thoroughly repeatedly. This will allow flavour to sip in. Baste constantly while grilling.
5. Pan grill to desired done-ness.
6. SERVE and witness your loved ones’ eyes go wide open saying…WOW!

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.

Create Your Own Spicy Chix Wings

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CREATE YOUR OWN “SPICY CHIX WINGS”
(DEEP FRIED WINGS BATHED WITH ULTRA PIQUANT SAUCE)
Philippine setting on a Friday, past 5:00pm (post work hours),
traffic snarls everywhere…bad idea to spend onset of weekend
in usual crowded habitués.
More so afterwards, to travel amidst aggravated monstrous traffic
due to heavy downpour flooding most areas.
Just go home, I convinced myself, to which I nodded yes.
Spend the night with wifee, sip my fave beer
and make it push through to my tummy this simple concoction.
Super yummy where hot sauce blend rounded off wings’ taste.

spicy wings picture

Spicy Chix Wings
Prep time Cook time Total time
1 hour 10 mins 1 hour 10 mins

Cooking medium: deep frying pan or a deep fryer, small casserole, big bowl, tongs

Special instruction(s): if you ain’t “spicy-tongued”, be ready with cold sweet beverage.

NOTE: used oil can be re-used for 2-3 more times for sautéing or frying. Just refrigerate.

Ingredients
  • 6 pieces fully cleaned wings, tips cut, wingette separated from drummet.
  • Marinated in enough tap water with 15 grams salt for 1 hour.
  • PIQUANT SAUCE:
  • 500 ml. soya or palm oil
  • 60 ml. tomato catsup
  • 80 ml. Tabasco-Red OR 100 ml. Sriracha hot sauce
  • 20 ml. pineapple juice
  • 10 grams brown sugar
  • 3 grams corn starch
  • 10 grams dried chili flakes for additional flavor & garnish
Instructions
  1. In a small casserole, heat and consistently whisk catsup, hot sauce, pineapple juice, corn starch and sugar.
  2. When a bit viscous remove from heat and set aside.
  3. Heat oil in deep frying pan or in deep fryer. Drain well marinated wings and deep fry for 5-7 minutes.
  4. Tongs out fried wings unto the bowl and pour your “ultra piquant sauce”. Give some tossing and tumbling to let sauce adhere to all sides of wings.
  5. Tongs out unto your serving plate, drizzled with some chili pepper flakes. DONE.
  6. Using your bare hands, enjoy the night with your loved one.
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

All Lean Bottom Round Steak-My Experiment

beef

ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT

(98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS)
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.

Picture

round-steak picture

All Lean Bottom Round Steak-My Experiment
Prep time Cook time Total time
30 mins 15 mins 45 mins
Ingredients
  • MEAT:
  • ½ kilo beef round (better if you can choose the bottom part) make 2 portions
  • SEASONING:
  • 1 portion all sides rubbed with: (do this)
  • a. 8 grams salt (any)
  • b. 3 grams ground black pepper
  • Set aside for 15 minutes.
  • Another portion soaked in: (don’t do this)
  • a. 250 ml. tap water
  • b. 5 grams Joax Ingredients’ Seasoned Tenderizer (not available as of yet)
  • Marinate this portion for 15 minutes. Set aside.
  • STEAK NEEDS:
  • ¼ of a bar of butter (salted or not is ok)
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • GARNISH:
  • 6 pieces quail eggs, rinsed well
  • 6 pieces skin-on baby potatoes, fully scrubbed and tap water rinsed<
  • 5 grams salt dissolved in enough tap water in casserole to cover eggs and potatoes.
  • 1 small cucumber, sliced thinly
  • NOTE:
  • The OPTIONAL “Himalayan Rock Salt” garnish in the picture were used to sprinkle unto veggies for exotic saltiness.
Instructions
  1. In casserole pour in salted water, eggs and potatoes. Boil for 10 minutes.
  2. Continue boiling for next 5 minutes to have crunchy skin-on potatoes.Scoop out. Set aside.
  3. Heat flat pan on medium. Melt butter and add in EVOO. Scatter to all sides.
  4. Lay steak portions on different parts to determine plain salted with “tenderized” one.
  5. Cook steak (all portions) 2 minutes each side.
  6. DONE. Garnish. Bite to test friendliness.
Note

Guess I have to dip meat a bit longer in tenderizing solution for much much more friendlier bite. Next time.

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

Salted Egg Shrimps

 salted egg shrimps

“SALTED EGG SHRIMPS ”
(DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS)

A bit pricey innovation of this Chinese “special occasion recipe”.
Remembering relatives who make sure this short order is included during birthdays, baptism, graduation etc. in our fave Oriental habitué.
Celebrating birthday of my son, Pastor Janssen, here in Singapore, family thought of having this along with other preps. Everybody, alternately, chipped-in a little action to complete the cooking processes of the home prepared line up. Quite simple dish but the enjoyment of de-scaling shrimps, while reminiscing sweet “memoires” with each other, adds to satiety.
Saltiness of the mashed yolk complements the bit sweet-mild sea water taste profile of shrimp meat.
Pouring in finely chopped “labuyo” (bird’s eye chilies) finishes off flavour roundedness.
Salted Egg Shrimps
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 kilo medium shrimps, cleaned, long antennae cut, pointed tip of rostrum cut, marinated in 1 liter of either 7-up or Sprite
  • 20 pieces salted eggs yolk-mashed
  • 10 pieces yolk of hard boiled eggs -mashed
  • 350 ml. soya or palm oil for deep frying
  • 6 cloves crushed fresh garlic
  • 1 small white onion bulb-minced
  • 8 pieces finely chopped “labuyo”
  • 2 grams salt
  • 4 grams ground black pepper
  • 10 ml. soy sauce
  • 10 grams brown sugar
Instructions
  1. Heat oil. Deep fry shrimps until scales turn bright orange-red. Scoop out shrimps and set aside. Pour onto another container used oil.
  2. Set in wok unto stove. Pour in about 1 cup of used oil. Heat.
  3. Lightly brown garlic, add in onion and “labuyo” tumble a bit then pour in the mashed yolks of salted and hard boiled eggs. Toss consistently for 5 minutes.
  4. Add salt, pepper, soy sauce and brown sugar. Give more active tossing and tumbling for another 3 minutes.
  5. Pour in shrimps and continuously toss and tumble for 5-8 minutes. Be very careful to turn shrimps as they may break. Suggest, don’t individually turn the shrimps when tossing or tumbling but, instead, scoop the egg yolk emulsion with shrimp by the top and turn upside down. This way, emulsion serves as protection and coat-buffer for shrimps. Add in few drizzles used oil if need be.
  6. DONE. Garnish. Serve.
Notes
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.

Mirepoix Stuffed Squid

baked squid

MIREPOIX STUFFED BAKED SQUID
(DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY)
Mirepoix (French, pronounced “mi-pwah”)
is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews.
Variations vary from country to country.
For some, onions are sautéd before incorporation, others add garlic while some make use of oregano.
Similar, is the “holy trinity” of Cajun cuisine where, instead of carrots, bell peppers are used.
Another option for the “health conscious”.
Mirepoix Stuffed Squid
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 fully cleaned squid (“Pusit Lumot” or dark large bigfin reef squid) ink sac and pen (the hard plastic at its back) removed.
  • Head/tentacles separated from body. Set aside.
  • 1 carrot minced
  • 4 pieces celery stalks, finely sliced
  • 1 large white onion, minced
  • ¼ butter further cut into 3 pieces
  • 5 grams salt
  • 3 grams ground black pepper
  • EVOO (Extra Virgin Olive Oil)
Instructions
  1. See procedures below.
Notes
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.
PROCEDURES:

Picture

1.    Blend and tumble well carrots, onion and celery. Season with salt and pepper. Divide into 3 Mirepoix mixture.
2.    Sprinkle salt and pepper plus drizzle of EVOO inside squid body and towards tail end put in 1 piece butter and 1 part of
Mirepoix mixture.
Put in some pushing to stuff well the bottom part.
3.    Put in another piece of butter and, again, 1 part of mixture. Little push needed.
4.    Lastly, the 1 piece butter and the mixture. Push harder this time to tighten stuffing.

Picture

5.    With little piece of foil wrap the top part of stuffed squid to prevent leak out of stuffing and juices during cooking.
6.    Lay unto table your rectangularly cut foil. Put stuffed squid in the middle. Lay beside body the head/tentacles.
Sprinkle salt and pepper and drizzle with EVOO. Wrap well securing and folding all sides to prevent leaks.
Put in middle of range pan.
7.    Set temp to 350deg.F (176deg.Celsius). Pop in pan and bake for 45 minutes.
8.    After 45 minutes withdraw pan. Open foil. With squid’s back side up drizzle with EVOO. With open foil,
wedge in again unto oven and continue this last stage of cooking for 15 minutes.
Listen to “seemingly frying” state inside oven.
9.    DONE. Witness the smiles in your loved ones faces.

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