PAN GRILLED RIB EYE

PAN GRILLED RIB EYE
(Fully Marinated Australian Rib Eye Pan Grilled To Satiety) 
Staying in a condo with quite small kitchen sometimes
presents asymmetrical ease more so when grill-time comes.
Expecting for friends’ visit, my daughter allowed me to do the main.
Dashed to Tiong Bahru Public Market (30 Seng Poh Road, Singapore),
my favorite spot when cooking special preps necessitates.
Got myself 2.5 kilos of Australian rib eye, sliced ¾ to an inch thick. Perfect.
Hustle comes to fore during pan grilling as smoke will surely fill the entirety
of the kitchen or the unit itself.
And having beef done at ground floor poolside-grill area was a no no.
It was drizzling.
In view, I need to marinate beef in spices-herbs combi with enzyme tenderizer
to minimize cook-time but ensuring thereby tenderness and juicier bite.
Okay. Let’s do it.

Prep time: 3.5 hours
Cook time: 1 hour
Total time: 4.5 hours
Serves: 8
Prep and Cooking media: serrated grill/roasting pan, oil brush, tongs

INGREDIENTS:
2.5 kilos rib eye sliced ¾” to 1 inch thick

MARINADE;
300 ml. red wine (any sweet or semi sweet red still you wish)
100 ml. pineapple juice
60 grams Papaya enzyme tenderizer (seasoned-meaning salt and other
ingredients are already added. McCormick sells this.)
1 bulb garlic, crushed, thinly minced
10 grams sea salt
5 grams ground black pepper
4 grams nutmeg powder
4 grams coriander powder
4 grams Spanish paprika powder
2 grams dried thyme leaves
OPTIONAL 3 grams MSG
BASTE BEFORE PAN GRILLING:
50 ml. EVOO (Extra Virgin Olive Oil)
½ bar butter (any)

PROCEDURES:

  1. In suitable stainless bowl, mix and tumble well all Marinade
  2. Ensuring beef is submerged even just half of its thickness, line up slices.
  3. In ref or chiller (NOT FREEZER) marinate for 1.5 hours. Afterwhich, turn to other side and again marinate for 1.5 hours.
  4. Remove from marinade and set aside.
  5. If you wish, scoop out all solids of the marinade and fry later to be your top coat before serving.
  6. In a bowl, combine butter and EVOO. Heat. Tossing constantly, melt
  7. Brush to all sides of beef slices.
  8. Heat pan. When smoking, lay beef slices in batches and grill for 3-4 minutes each side. Grill time depends on your preferences as to cook-state of beef.
  9. Fry marinade solids a bit and put as garnish to grilled beef.
  10. 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.

RED WINE IMMERSED BELLY

RED WINE IMMERSED BELLY
(Pork Belly Marinated in Red Wine, Spices and Herbs)
A simple but different approach to the usually salted and peppered fried pork.
Easy. Quick. Tasteful.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 2
Prep and Cooking media: marinating bowl, frying medium, tongs and slotted frying shovel

INGREDIENTS:
500 grams (1/2 kilo) 1 inch thick-skin on sliced pork belly
200 ml. red wine (any sweet or semi sweet red still you wish)
25 ml. sesame oil
3 grams fine salt
2 grams ground black pepper
2 grams chili powder
3 grams onion powder
2 grams garlic powder
2 grams nutmeg powder
1 gram Spanish paprika
3 grams hot sauce (any-Tabasco or Red Devil or Dante’s Inferno)
OPTIONAL 2 grams fine MSG
enough frying palm oil (or palm olein)

PROCEDURES:

  1. In suitable bowl whisk well until fully dissolved all ingredients except pork slices and frying oil.
  2. Marinate unto fridge for 2 hours.
  3. Heat oil. Drain a bit and fry belly by batches. For 1-inch thick meat, 1-2 minutes frying time for both sides will be enough. 2-hour marinating time will render tenderness and juicier bite.
  4. Shovel up, pat dry and arrange unto serving plate with little greens for more enticing palate appeal.
  5. 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.

Taal Vista Lodge, Tagaytay City, Philippines

Salad

Savor the best in center table offerings amidst shivery atmosphere,
crisp refreshing inhales of oxygen, atop views of world acclaimed Taal lake, greeneries
and hmmmmm re-invigorating breeze.
Join me as we delve into their “bragging rights”.
One sunday, was in my usual “alone again naturally” state,
my legs and driving acumen led me to, once more, dive into adventure and gear up to Tagaytay City,
the fave destination of many for food, sights and weather.
About 80-90 kms from Manila and 15-18 kms from my place.
Lunch time that was and found me seated by the buffet area.
Oh OK go for it…murmured to myself.

VERANDA

COFFEE SHOP & BAR

Create Your Own FIA Salad

Create Your Pinoy Salad

CEREALS & CAKES

HAM
Sisig Area

Dessert

First Batch

My second take post salad.

My 2nd batch

 …third

MY DESSERT

…dessert.
That’s about all. Am full. I am just the “tikim guy” anyway and shelled out Php1,300++ for such.
BTW, “tikim” means mainly savouring/taste test to find out whether outstanding
or should be delegated outside the mess hall for their ain’t appropriateness
…due to rancidity or blandness or toughness to wrong process utilization plus the other heck of criteria.
Seriously, for the food preps, I will rate Veranda 8 out of 10.
More so the overnight marination of grilled boneless chicken in honey, lots of honey,
soy sauce, brown sugar, ground black pepper, chili powder,
very subdued acidity of lemon (I think) or vinegar though gas grilled bit well done is a “must try”.
That prep caught my attention.
Did not show here the shot of roasted beef as some non-rare to mid-rare eater readers
might be horrified in sight of leaking off reddish-pink blood when sliced
…but they do welcome roasting further to medium-well to well-done.

Ham’s curved pork skin-brown seared to simulate “Hawaiian Style” was really tough.
Lean tasted sugar sweetened with hints of I don’t know. But “curing” is well attained.

The views worth staring at to re-charge:

BACK SIDE

BACK VIEW THRU THE GLASS SHOT OF LAKE

VIEW OF PENS

Rooms to stay-perfect site, function and event halls-ideal
and wide play ground awaits kids’ run and about.

Did not take shots of rooms and other facilities as I was not on pre-approved blog writing visit.
Anyway, here’s their link:
http://www.taalvistahotel.com/

Thumbs up.
Highly recommended to visit.

BACON INFUSED ROASTED POTATO

Bacon Infused Roasted Potato

BACON INFUSED ROASTED POTATO
(Potato Wedged With Bacon Slices To Spread Flavor Thereof While Roasting)
Again, a different approach this time.
Instead of wrapping potatoes with bacon, slices of latter are infused/wedged in between slits to spread their smokey-salty flavor while potatoes are roasted.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 4
Cooking media: range oven, basting brush, roasting pan
INGREDIENTS:
8 pieces medium skin-on potatoes, fully cleaned, 3 X ¼ inch slits each-leaving about ¼ inch to the bottom
24 slices of round bacon (any brand)-each slice can easily be inserted unto slits
120 grams melted cheese blended with 20ml. full cream milk, 3 grams garlic powder and 10 ml. honey
30ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL 2 grams fine MSG
PROCEDURES:

  1. Pre heat oven to 320deg.F (160deg.C)
  2. Brush EVOO to all sides of potatoes, sprinkle with OPTIONAL MSG and pop-in unto mid section of oven. Roast for 5 minutes.
  3. Withdraw and let cool. Insert 3 bacon slices unto slits.
  4. Back to oven-roast for 8-10 more minutes. Time will depend on the type bacon you have. Play it by sight.
  5. Withdraw and drizzle with cheese-milk-honey-garlic solution.
  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.

TENDERIZED DEEP FRIED “LIEMPO”

Liempo

TENDERIZED DEEP FRIED “LIEMPO”
(Parboiled Pork Belly Deep Fried To Crunchy Outside-Juicy Inside Bite)
As mentioned in my other post re “Liempo”,
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.
For now, we’ll dive into something simple.
Seasoned, tenderized in spices-filled boiling solution then
deep fried to “crispiest skin to juiciest meat bite”.

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 4
Cooking media: suitable parboiling casserole, big frying pan with cover OR suitable deep fryer.

INGREDIENTS:
1 kilo fully cleaned, de-haired, nicely sliced liempo”
enough tap water to cover meat
80 grams fine salt
15 grams ground black pepper
OPTIONAL 10 grams MSG
20 pieces crushed fresh garlic cloves
3 pieces small onion (white or red), sliced
a small bunch of “tanglad” (lemon grass)
500 ml palm olein (if available) or soya/palm oil if not

PROCEDURES:

  1. Pour water and all other ingredients in casserole. Whisk a bit to dissolve granules faster.
  2. Add in “liempo slices” and, under medium heat, boil for 1 hour or until meat exhibits full tenderness when forked.
  3. Scoop out. Pat dry skin. Set aside.
  4. Heat oil in pan or deep fryer. When smoke is emitted, slice tiny bit of meat and throw unto hot oil and if small spinning bubbles from thrown meat going up are seen-then heat more. But if throwing the tiny piece of meat into hot oil produces BUBBLES…rumbling BUBBLES, then oil is ready.
  5. WITHOUT BRUSHING ANYTHING UNTO SKIN, deep fry the meat to desired done-ness and/or crunchy condition of skin.
  6. NO NEED TO SPRINKLE WATER UNTO HOT OIL to supposedly make the skin crispy. THIS IS A MYTH. Doing this will just make the oil VERY ANGRY THAT SPLATTERS occur.
  7. You’re DONE.
  8. Slice and garnish as desired. Serve with gar-vin-soy dip (garlic-vinegar-soy sauce mixture)

For more of “LIEMPO” preps, click here.

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.