“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.

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.

BAGWANG TOPPED “PINAKBET”

Pinakbet

BAGWANG TOPPED “PINAKBET”
(Deep Fried Bagwang Garnished Stewed Veggies)

Bagwang is spices and herbs-rich processed pork neck available only at
Manila Q.
(www.manilaq.net)
It’s the technological recasting of Ilocos’ (a northern Philippine province)
Bagnet
(our inspiration for the innovation-boiled deep fried pork belly cubes)

World of differences:
Bagnet-pork belly from Philippines, boiled in salt, double-triple fried. Usually in cubes and undergoes further frying before serving.
Bagwang-pork neck either from Canada, Germany, France or USA,
marinated for days in spices and herbs solution, single deep frying that lasts for 28 hours-even left overs, when foil-wrapped-refrigerated, retain its crispness beyond 24 hours. Larger and thicker machine-slices than your usual bacon.

But these are plain top ups.
Added appeal, bite and cost.
The prep sequence unto different veggies to elicit
individual-optimal flavor is our concern.

Into the kitchen we proceed.

Prep time: 30 minutes
Cook time: max 15 minutes
Total time: 45 minutes
Serves: 6
Cooking media: frying pan, kitchen turner or flat laddle (“siyanse”)

INGREDIENTS:
¼ kilo Bagwang, sliced to bite sizes or pork cubes
150 grams shrimp paste (“cooked bagoong alamang”)
120 ml EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
1 medium onion (red or white) diced
1 medium tomato-diced
½ squash or pumpkin (“kalabasa”) de-seeded, de-skinned, squared
1 piece eggplant (‘talong”) sliced
5 strands/pieces string beans (“sitaw”) both ends removed cut about 2 inches
1 bundle watercress (“kangkong”) leaves and roots removed cut about 2 inches
3 grams ground black pepper
OPTIONAL 3 grams MSG

PROCEDURES:
1. Under medium, pre-heat oil and fry Bagwang in oil until crunchily satisfied.
Set aside.
2. In the same oil, saute´ garlic very lightly, add in onion, toss about 30 seconds
then pour in tomatoes.
3. Tumble for about 1 minute. Then add in squash. Toss for 2 minutes.
4. Pour “bagoong”. Continue tossing for a minute.
5. Sprinkle black pepper on all sides then add in “sitaw”. Toss for 30 seconds.
6. Pour in “kangkong” and “talong” and the OPTIONAL MSG tumble and toss
well for just a minute more.
7. Transfer to serving plate. Garnish with fried Bagwang.
8. Witness the smiles amidst rounded eyes of your loved ones as you bring your
masterpiece to center table.

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.