“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.

PARBOILED CURRY MARINATED CHICKEN…ROASTED

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.

Fil-Mex Burrito

burrito
FIL-MEX BURRITO
(FILIPINISM-INFUSED MEXICAN BURRITO)
Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce.
Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off their Sunday afternoon activities.
They did the ordering in this…never mind…
Beef ultra tough, over-“cuminized” and seemed like a 16million Scouville Heat Unit (SHU) sauce was dumped unto the burrito. As usual, my “innovative ego” was touched.
I promised them I will come up with kid-friendly-Filipinized version. What more could be infused unto burrito to make it pleasant for kids? They like not to hot stuff, bit sweet, tasteful and most of all…healthy.

 

Fil-Mex Burrito
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, cubed, seasoned with salt and pepper

  • BURRITO SAUCE:
  • 60 grams mayo (any)
  • 30 grams mustard
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • 10 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams ground black pepper
  • OPTIONAL 3 grams MSG

  • FRYING NEED:
  • 50 ml. EVOO (Extra Virgin Olive Oil)

  • VEGGIES:
  • 3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)
  • 1 small tomato, cubed
  • ½ cucumber, peeled, cubed
  • ¼ white onion, cubed
  • ½ peeled carrot, cubed

  • FILLINGS TO COOK:
  • 1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.
  • 100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.

  • WRAPPERS:
  • 3 pieces Tortilla wrappers (these are readily available in supermarkets)
  • 3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.

  • TOP GARNISH:
  • 100 grams grated cheddar cheese
  • 3 grams chili powder
  • 8 grams salt
  • 2 grams ground black pepper
Instructions
  1. Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  2. In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  3. Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  4. Lay unto foil and put lettuce in the middle .
  5. One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  6. Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  7. DONE. Ready. Tear one side to open burrito for our first bite.
  8. Smile. Enjoy.
  9. I paired mine with red wine.
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.

Baked Curried Chicken

baked curry

“BAKED CURRIED CHICKEN”
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
Parboiling is different from Blanching.
In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. 
While in Parboiling, product is boiled or simmered after which another cooking procedure is applied:
grilling, baking, roasting etc. finishing off to desired end result.
Moving on, in our just concluded Singapore vacation, it clearly reverberated to mind the 2 or 3 times my son, Pastor Janssen, got himself curry meals from stalls in mid section’s ground floor of Queensway Bargain Mart (a real par 3 distance from IKEA).
My family’s penchant for prep of this sort propels me to “create new” or “innovate an existing” offering.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
So why make my own curry powder seasoning when I can just get hold of an existing. Got gift from a friend way back and thought it’s still ok to utilise.
Simply Organic Curry Powder…am proud to have summoned.
Check their site:  http://www.simplyorganic.com/ 
(you buy-you help others)
This is a new dish approach for chicken.
Baked Curried Chicken
 
Ingredients
  • 3 pieces fully cleaned CLQ (Chicken Leg Quarter)

  • MARINADE MIX:
  • 1.5 liters tap water
  • 25 grams curry powder
  • 10 grams salt (any)
  • 5 grams ground black pepper
  • 4 grams brown sugar
  • OPTIONAL 3 grams MSG

  • BAKING NEEDS:
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • salt and pepper

  • GARNISH:
  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

  • FOR CURRY SAUCE:
  • 10 ml. EVOO
  • 30 ml. fresh milk
  • 10 grams corn starch dissolved in tap water (slurry)
  • 1 small tomato, sliced
  • 1 small white onion, thinly sliced
  • 4 cloves crushed fresh garlic
Instructions
  1. Please check below procedures.
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:
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.

Picture

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4. When boiling commences, start timer to cook chicken for 30 minutes
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5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan  (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.

Picture7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.

Picture8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.

9. Scoop out boiled veggies and include in the baking pan together with  chicken. Sprinkle salt and pepper and little EVOO.
    All will be baked for the next-and-last 15 minutes. DONE.

Picture10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. 

      Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.

Enjoy your BAKED CURRIED CHICKEN

Kilawing Kambing (Filipino Ceviche)

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KILAWING KAMBING (Filipino Ceviche)
(VINEGAR CURED GOAT’S MEAT-MY INNOVATION)
“Kilawin” a Filipino term for preps of raw fish or goat’s meat usually cured and flavored with vinegar
and/or “calamansi”  (Filipino lemon), flavor-enhanced with onion (better with red for the extra “kick”),
ginger (for some), black pepper (ground or cracked) and pungent-ized with “labuyo” (bird’s eye chilies).
For “Kinilaw na Isda” where raw fish meat like “Tanigue” (Spanish Mackerel)
or “Dilis” (long-jawed anchovy) is utilized,
recipe undergoes almost identical procedure amongst areas.
Plain raw and above spices and condiments season up end product.
For “Kinilaw or Kilawing Kambing”, different regions vaunt of their variations:
“Ilocanos”, have their’s grilled before slicing;
“Tagalogs” boil meat first with skin intact, prepare as is or still institute grilling
then add soy sauce, flavor up, toss and tumble… WOOLAA!!!
While in mid and down south of the country some folks boil first
to ensure tenderness to bite, grill then add preferred taste enhancers.
My procedure is a bit different as I wish flesh to sip-up flavor first before adding other ingredients.
Let’s do it.
Better to procure meat of  “kid” or “cabrito” (Spanish) which are the younger animals
for more pleasant bite than from tougher “chevon” (French) the older ones.
Others call this “mutton” which, in the strictest sense, is apt for meat of adult sheep.
Prep time:                     45mins.
Cook time:                    0
Total time:                     45mins.
Makes/Serves:             6
Cooking medium:
Special instruction(s):

INGREDIENTS:
1/2 kilo fully cleaned goat meat
100 grams goat liver
1 medium green bell pepper de-seeded and sliced thinly
2 pieces “sili pansigang”  (banana pepper or chili finger) thinly-roundly sliced
3 pieces “labuyo” very finely sliced
1 medium red onion sliced
10 grams cracked black pepper
10 grams table salt
30 ml. vinegar (cane is suggested)
20 ml. “calamansi” juice
10 ml. ginger juice
OPTIONAL 3 grams MSG

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PROCEDURES:
1.    In suitable casserole, adding 1/3 of your salt, 1/3 of vinegar and enough tap water, boil meat until preferred tenderness.
2.    In last 2 minutes of boiling add liver.
3.    Scoop out boiled meat and liver. Slice out skin from flesh.
This separation will render highly enticing appeal to finish product. Slice all finely. Set aside.
4.    Pour in sliced meat/liver unto bowl, add remaining vinegar and salt, “calamansi” and ginger juices and black pepper.
Toss and tumble actively to let flavor penetrate the meat.
5.    Add in “labuyo”, “sili pansigang”, onion, bell pepper and the OPTIONAL MSG.
The more tumbling and tossing…the more your “kilawin” will taste superb.
6.    SERVE.
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.

Want another different/innovated “KILAWIN” type?
Below is “Kilawing Baboy”.
Click below pic for recipe.

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