“Fiery Hot” Mexican Spice Mix Roasted Chicken

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“FIERY HOT” MEXICAN SPICE MIX ROASTED CHICKEN
(Roasted Mexican Spice Mix Rubbed Chicken)
A delicately flavored chicken dish inspired by a Mexican friend
who, in the 90’s, owned and served the best Taco and Burrito.
Austere site. Simple ambiance. Bucks-worth food. Friendly.
Then, habitue of Ams, Fil-Ams & Mexicans way back. Can’t forget.
The best I’ve ever tasted in his tiny stall just beneath San Francisco Bridge.
Yummy. Fiery tasteful. Fun. Bonding.
INGREDIENTS:
1 kilo whole cleaned chicken (no internals)
MARINADE:
500 ml. water
100 ml. pineapple juice
10 ml. Tabasco sauce
10 grams brown sugar
5 grams salt
MEAT RUB:
3 grams ground black pepper
5 grams garlic powder
2 grams nutmeg powder
2 grams coriander powder
3 grams chili powder
2 grams paprika powder
PROCEDURES:
1. Combine pineapple juice, Tabasco, water, salt and sugar of marinade.
Tumble well to dissolve solids.
2. Refrigerate (NOT FREEZE) and marinate chicken overnight.
Give little massaging & tumbling every 6 hours for full flavor absorption.
3. Mix all dry ingredients of meat rub. Tumble well for optimum blend.
4. Coat chicken thoroughly with meat rub ensuring all parts-outside & inside are coated.
5. Screw on chicken unto rotisserie skewer.
Tighten and secure well as chicken will be cooked while rotating.
Use stainless steel wires or thick thread, if need be, to fasten legs and/or wings well unto skewer.
Wedge skewer unto rotisserie slots.
6. Wedge tray on the lowest slot beneath chicken to receive drippings.
7. Set to lowest temperature and cooking time first. Test if rotating.
8. Check if heating rod up is ON.
All ok, re-set temp to 170-175 deg. C (338-347 deg. F). Roast for 45 minutes
 OR until internal temperature of chicken on its middle part of legs
(where blood is usually evident ) is 85 deg. C
9. Once desired INTERNAL temp is reached, DONE.
10. Smile and serve your delicacy with drippings on the side
for your loved ones to dip their bread into.

Garlic Soyed Pork & Fried Tofu.

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GARLIC-SOYED-PORK-Topped-With-Honey-Glazed-Ceamy-Tofu
GARLIC SOYED PORK & FRIED TOFU
(HONEY-WINE MARINATED FRIED TOFU & GARLIC INFUSED PORK BELLY)
My normal and usual first action upon entering a Filipino food site
is to order my all time favorite
TOKWA’T BABOY
(boiled pork head/earflaps & fried tofu in garlic-vinegar-soy sauce dip)
This appetizer/side dish gives me the hint as to the profile and taste-roundedness
of the total food-offers the outlet serves.
You guys will note whether you are eating a Tofu fried in rancid oil,
(what is RANCID? check here)
as well as definitely notice if the eardrums, flaps or pork mask used
is pre-boiled & kept frozen for days. (weeks, months)
Lastly, the blend of gar-vin-soy dip spells the “professionalism”
of the one who mixes it, whether done blindfoldedly or with needed
chrono order of ingredients’ mix.
If it fumbles in a relatively simple “initial-come on”
of this sort…then, for me, the total line up will sum up to
A NO-NO & NEVER AGAIN.
Proven for so many times. A case in point worth mentioning is this classy
Filipino dine-in at elite BGC. (Bonifacio Global City)
Wanna know? Check my write-up on this (one of the condemnations)
Anyway, let them indulge in bloopers.
Yours is differently tasty.
INGREDIENTS:
MEAT:
1/4 kilo liempo (pork belly) thinly sliced bite size
LIEMPO RUB & FRYING BLEND:
50 ml. palm or soya oil
10 cloves crushed garlic finely chopped
10 grams fine salt
3 grams ground black pepper
4 grams brown sugar
OPTIONAL 2 grams MSG
TOFU MARINADE & FRYING MIX:
leftover frying oil of liempo
additional palm or soya oil if need be
1 slab Tofu squarely cut to bite pieces
100 ml. any red wine
50 grams honey
2 grams fine salt
2 grams brown sugar
PROCEDURES:
1.    In a bowl blend and whisk well salt, sugar, black pepper
and the optional MSG.
2.    Rub unto thinly sliced liempo. Massage a bit to let flavor be absorbed by meat. Let stand for an hour.
3.    Heat 50 ml. oil, pour in chopped garlic and toss for 10 seconds.
Add in rubbed liempo and fry to desired done-ness. Scoop out. Set aside.
4.    Blend honey, red wine, salt and sugar. Heat a bit until solids dissolve.
Remove from fire.
5.    Into this blend, pour in tofu pieces and marinate for 1 hour.
6.    Re-heat leftover oil of liempo that still has the garlic pieces on it
and fry your tofu to your desired state.
7.    Dress it up and serve. It’s complete.
8.    Should you wish to have a dip…30 ml. soy sauce with
3 ml. calamansi or lemon juice will be perfect.
No need for vinegar. Wine in tofu did the job.

The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM

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   Click on the pics to bring you to
  BOYD International Food Traders
They market all types of meat-poultry carcasses and portion cuts worldwide.
What are Chicken MDM’s?
(Mechanically Deboned Meat)
These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh.
This material is widely used worldwide for food products. Before being in demand years back,
supplies were from Canada & USA. Now, the continuous sourcing for it literally pushed Poland, Brazil,
France, Germany, Australia, New Zealand, Spain, Turkey and Japan to join the industry.
REMEMBER THIS MAJOR PREMISE of mine: NOTHING is ever wrong with usage of chicken MDM.
In fact, minus the skin, it’s healthier than pork & beef meat.
Sold in the country (Philippines) for about P45-60/kilo (U$D1-U$D1.30/kilo) way-way low
compared to even just pork trimmings or plain pork skin (which costs P85-120/kilo)Try to get your fave U.S. brand pull-top Vienna sausage.
Scan the ingredients’ declaration…and there…IT IS CLEARLY & DEFINITIVELY DECLARED RIGHT THERE.
Think of the “siomai” and dumplings you eat.
With producers strongly denying it, most are produced with this raw mat VERY particularly the low cost ones.
But why deny and pretend that these producers are NOT using them?
Below questions will enlighten you.The 1+1 street burgers and some of those from the big chains utilize Chicken-MDM.
The different sausages you buy: regular hotdogs, cocktails, jumbo, franks, likely, most often, are made of it.
The other processed canned and frozen meats you like…some contain MDM
as well as those kids’ loved bite…”chicken nuggets”.ANOTHER TRUTH: for some producers, chicken MDM is used in CONJUNCTION with OTHER “extenders”
which topic we will deal on deeply next posts.
QUESTIONS-PERSONAL:
1. Why do I know all about this?
I am dealing, creating and formulating food ingredients, spice blends, seasonings
and customized  flavors/seasonings plus recipes since 1977.
One of my businesses is Indenting-Dealing this item to various importers-traders and manufacturers.
No domestic stocks. My clients import directly themselves & delivered straight to their holding areas.
2. Why am I now revealing this?
Just want to educate buyers of what they eat.
Make them aware what comprises the loved burgers, dumplings and processed meats they consume.
3. Lose my Indent-Import business for this line?
YES. I do feel it’s my social obligation to let people know…”caveat emptor”.
THE REAL QUESTIONS & MY “MAYBE” REPLIES:
1. If chicken meat, leg quarter and whole chicken have very active worldwide requirements,
why convert those meat into MDM?
MAYBE, just MAYBE, the ones converted into MDM are the culled ones, or those with blackened flesh somewhere,
or those over weight or under weight or …or…don’t what to mention…whatever.
2. What happens when, again, the demand for MDM regularly goes up (just like now)?
Will they be able to supply?
MAYBE, just MAYBE, since the ones converted into MDM are the non-exportable ones,
to meet worldwide demands could they be adding “another extender(s) into it”, say: “INTERNALS”?
3. What if there are no more internals available?
MAYBE, just MAYBE…I don’t know. Your guess is good as mine.
4. If C-MDM was used in the production of their food product(s) why NOT declare it as so?
Why “seemingly” hide the issue?
  MAYBE, just MAYBE, they know what’s in the box of MDM.
What country of origin was it imported from and what comprises the meat itself.
But if NOTHING is wrong…why DENY? Why hide?
Usage of MDM is not yet fully accepted by consumers. This is the main reason…MAYBE just MAYBE.Due to consumer apprehension few  U.S. & Philippine groceries might be selling this. Beware now.
If color is a bit pinkish…just ask:  Are these with internals?

Try to dissect the ingredients of your food next time.
Practice creates perfection or close to it.
You may become a food critic, too.
But the most important is: we fully know what we are feeding our belly and those of our loved ones.
Next post for this series re: “extenders”, you’ll be surprised why a 100gram can of “Corned Beef”
                     (really? beef? they claim it’s beef) is sold at less than P15/per (U$D0.34).