Salted Celery Stalk Sided Braised-Seared Squid.

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SALTED CELERY STALK SIDED BRAISED-SEARED SQUID
(A DIFFERENT COOKING PREP FOR THE USUAL GRILLED SQUID)
Surely, you know of 4 “usual” ways where squid is served:
1.   char or gas grilled
(for Pusit Lumot or dark large bigfin reef squid)
2.   “Adodo” (for small pinkish round Indian squid)
3.   salted-peppered-fried (for both species 1 & 2)
4.   breaded-fried (calamari) {for both species 1&2}
Allow me to issue a different prep. An easy-mega quick one that
elicits aroma, flavor and bite-feel best enough to pair with rice or enjoyed as plain finger food.
For me, it went well with my Remy Martin.
Prep time:                    20 mins.
Cook time:                   1 hour 10 mins.
Total time:                    1 hour 30 mins.
Makes/Serves:            2
Cooking medium:      electric or gas oven, foil wrap, suitable pan or stainless oven tray, oil brush
Special instruction(s): get ready for a different prep thus new taste

INGREDIENTS:
1 fully cleaned medium Pusit Lumot
30 ml. EVOO (Extra Virgin Olive Oil)
2 pieces celery stalk, cut, salt-sprinkled
MARINADE/BRAISING SOLUTION:
50 grams tomato catsup
60 ml. soy sauce (any)
5 cloves crushed, finely chopped garlic
8 grams ground black pepper
15 grams brown sugar
5 ml. Tabasco hot red chili pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)…repeat…it’s OPTIONAL!!!
DIP:
2-4 pieces chopped labuyo (bird’s eye chili peppers)
40 ml. soy sauce
10 ml. vinegar (any)
5 grams brown sugar
2 grams ground black pepper

PROCEDURES:
1.    Line foil wrap in tray/pan. Ensure all sides are covered that when drippings sip out of foil-it would be easier to scrape off
during cleaning. Or be none at all.
2.    In medium bowl mix and blend well all ingredients of marinade. Soak squid for few minutes tumbling and tossing
constantly. Scoop few tablespoons into inside cavity of squid for more flavorful cooking.
3.    Lay in foil-lined oven tray. Pour in ALL of the marinade. COVER WELL WITH TOP FOIL.
4.    Set oven temp to 250deg.F ((121degCelsius). Pop in and slow cook squid for 1 hour.
5.    After 1 hour withdraw tray-open foil and discard all of the liquid.
6.    Step up temp to 300deg.F (148deg.Celsius)
7.    Brush EVOO to all sides of cooked squid. With open foil on top-again, pop in tray unto oven and sear (heat at high temp
to caramelize and make crispy top of meat) squid for 10 more minutes.
8.    Withdraw. Adorn. Serve with salt sprinkled celery stalks and well mixed dip (see above dip ingredients) by the side.  NOTE: Special thanks to Brothers Manny & Mario Morados Huertas for the Remy Martin.

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 recipe for the smaller round pinkish squid specie?
Below is, again, an “innovation”… click the pic:

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Spare Ribs…A Different Approach.

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SPARE RIBS…A NEW APPROACH
(FOIL ROASTED BBQ GLAZED SPARE RIBS)
Back Ribs, for food serving purposes-are bones with little flesh
where 1 rack (the term for a whole serving)
MUST HAVE 10-13 bones-any fewer than this is called
“cheater rack”, come from between the spine (the long center backbone) & the mid rib.
From mid rib to belly side is now called SPARE RIB …
our center character for this prep issue.
The word “BABY” in Baby Back Ribs does NOT mean the ribs are from very young (baby) calf.
It just means such ribs are from cattle slaughtered on their marketable weights of 105-125kilos
and NOT from adult-ultra mature ones of  225-295kilos.
Spare Ribs have flatter & bigger bones than Back Ribs but presence of more fat in them,
when sliced with an amount of flesh, renders a more tender and tastier bite than Back Ribs’.
The cooking procedure is DIFFERENT…NOT the usual char-grilled.
But you’ll love the simplicity of prep as you savour the end result.
Prep time:                     10 mins.
Cook time:                    1 hour 30 mins.
Total time:                     1 hour 40 mins.
Makes/Serves:             2
Cooking needs:            foil, brush, electric or gas range
Special instruction(s):

INGREDIENTS:
2 pieces fully cleaned spare ribs (kindly ask your butcher to be a bit generous in leaving thicker meat than their usual)
15 grams salt
8 grams ground black pepper
20 ml. EVOO (Extra Virgin Olive Oil)
100 grams BBQ Sauce-any of your choice (I used Stubb’s Original & found it great)
PROCEDURES:
1.    Pat dry your spare ribs. Season with salt and pepper.
2.    Unto suitable range pan, lay flat your foil and place in the middle the ribs. Ensure size of foil is enough to cover ALL parts
when roasting.
3.    Using brush, generously cover all parts and sides of ribs with BBQ Sauce.
4.    Fold foil seeing to it that joints are also folded to ensure “steam trap”. Set aside.
5.    Heat range to 300deg.F (148deg.Celsius) In middle rack pop in pan. Cook for 1 hour 10 minutes.
6.    When done, withdraw pan, open foil and pour in EVOO to cover top of ribs. Use brush to scatter oil.
7.    Increase range temp to 380deg.F (193deg.Celsius) and brown top part of ribs for another 20 minutes.
8.    WOWIE. Adorn your serving plate and enjoy this simple approach to a tasteful bite with loved one.
Use your hands please.
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 a very easy & simple steak recipe?

Click the pic:

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Chicken Inferno.

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CHICKEN “INFERNO”
(Deep Fried Chicken Wings Swimming In Super Hot Sauce)
Quick and ultra easy to prepare, this trending fad of a chix-wings’ concoction is capturing USA.
More so post watching sports’ events:
football, softball, basketball etc.
A brilliant serving in your weekend “drinking spree”.
As is or with rice, beer, wine, whisky or any spirited drinks,
this will make you experience a “sweet taste of inferno”.

Prep time:                     20 mins.
Cook time:                    15 mins.
Total time:                     35 mins.
Makes/Serves:             2
Cooking medium:         deep pan for deep frying, strainer, empty wide mouth
plastic 1 or ½ gallon with lid cover, tongs
Special instruction(s):  suggest you use bare hands and prepare for mega
piquant satisfaction
INGREDIENTS:
6 pieces fully cleaned, tips cut, wingette separated from drummet, rinsed, set aside.
100-150 ml. soya or palm oil
30 ml. tomato catsup (Heinz is what I utilize)
30 ml. Tabasco-Red or Sriracha hot sauce
5 grams brown sugar
PROCEDURES:
1.    Heat oil in deep pan.
2.    In plastic gallon, combine-whisk and stir well catsup, hot sauce and sugar. Set aside.
3.    Pour in wings unto strainer and submerge in hot oil. 5 minutes will fully fry wings.
4.    Once desired cooking state is attained, pour wings inside gallon, cover and tumble fully to let sauce coat wings entirely.
5.    WOW…serve. Again, best with bare hands eating.
NOTE:
There was NO marination implemented as full rounded taste will be attained with the sauce mix.
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.

Blanched Broccoli In Garlic Oyster Sauce

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BLANCHED BROCCOLI IN GARLIC OYSTER SAUCE
(FIBER-RICH BROCCOLI IN ULTRA NUTRITIOUS SAUCE)
Though of similar specie but of different cultivar
(the grouping of plants capable of propagation),
Broccoli resembles a cauliflower.
Considered the “healthiest food on earth”,
this big-headed vegetable could be consumed raw
(like carrots, celery stalks and lettuce), the way I like them.
This prep is my “comfort recipe” each time I crave for veggie
to side my meat or as plain “aftertaste killer” for my wine.
Another quick and simple issue.
Read on…
Prep time:                    15 mins.
Cook time:                   20 mins.
Total time:                    35 mins.
Makes/Serves: 2
Cooking medium:  frying pan, casserole for boiling water, strainer to fit into casserole and bowl with plain tap water
Special instruction(s): one of the most nutritious veggies under your control.

INGREDIENTS:
1 medium broccoli stem separated, cleaned and sliced-flower head cut to bite sizes
5 cloves crushed-minced garlic
20 ml. oyster sauce (any)
15 ml. sesame oil (any)
10 ml. water
PROCEDURES:
1.    Bring to boil water in casserole.
2.    Place broccoli in strainer and very quickly blanch unto boiling water (5-8 seconds ONLY). STOP.
Transfer strainer unto bowl with tap water and let cool for 10 seconds. Set aside.
3.    Saute garlic in sesame oil. Turning light brown, add oyster sauce and water. Toss and stir for sauce consistency.
4.    Arrange broccoli in serving plate and pour in your cooked sauce.
5.    ENJOY.
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.

Char-Grilled “Pampano”

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CHAR-GRILLED “PAMPANO”
(SPICED OIL RUBBED CHARCOAL GRILLED POMFRET with BAGUIO GROWN
“HABANERO” and BIRD’S EYE CHILIES for DIP plus TINY TOMATOES as SIDES)
Sunday market at SIDCOR (Eton Centris, EDSA, Quezon City, Philippines)
where I chanced upon mega cute “tiny tomatoes” and Baguio grown “habanero-breed chili peppers”.
The ingredients’ instinct in me literally pushed my pocket to get some
and try at home particularly the claim of vendor that such “habanero”
has higher Scouville Heat Unit (the Capsaicin content which is the measure of chilies’ hotness)
than our local “Labuyo” (bird’s eye chilies)
Had to let my palate lay taste on it…even a bit.
Question is: just that? Won’t allow as is.
Need to have something to go with my trial…
instantly then, our famous prep: “INIHAW” (charcoal grilling).
That’s when “Pampano” (pomfret) became my main character for this issue.
 Prep time:                   30 minutes
Cook time:                    45 mins.
Total time:                     1 hour 10 mins.
Makes/Serves:             2
Cooking medium:       charcoal grille, charcoal, oil brush
Special instruction(s):

INGREDIENTS:
1 medium size Pampano, fully cleaned, internals removed, 2 slits on each side.
1 packet “Sinigang Mix” ( Knorr or Maggi tamarind flavored soup mix powder).
30 ml. olive oil
6 cloves crushed-minced garlic
1 small minced onion
12 pcs. tiny tomatoes fully washed to serve as sides.

FOR DIP:
50 ml. soy sauce
2 pcs. Labuyo sliced thinly
2 pcs. Baguio Habanero Chili Pepper sliced thinly
OPTIONAL calamansi or lemon juice
PROCEDURES:
1.    Fully scatter, by hand, Sinigang Mix unto all sides, slits, inner head and body of Pampano.
Make sure all parts are covered for full flavor penetration. Set aside.
2.    Crank up charcoal the way you fire them up. AVOID UTILIZING gasoline or kerosene
as fumes contaminate flavor and aroma of grilled items.
3.    While awaiting fiery red coals, heat olive oil in pan. Add garlic and onion. Fry to dark brown state.
4.    Using this oil, brush unto all parts of fish and to the wire rack you will use to grill it.
(This system will DEBUNK and PROVE WRONG the Filipino myth that all fish to be grilled MUST have scales
intact-to prevent sticking to the grill rack).
5.    Grill your innovated Pampano to desired doneness which normally will just take 3-5 minutes per side…
brushing extra oil once in a while…and WITNESS how easy it is to turn (SCALED)
fish without sticking to grill medium.
NOTE:
         Oh my GOD. Habanero, though just packing few thousand heat units more than Labuyo (Habanero: 100,000 to
350,000 Scouville Heat Units and Labuyo: 80,000 to 100,000 SHU), it, former, really gives a burning sensation on
tongue and fingers (despite several soap and detergent hand washing). Should you find some, BE EXTRA CAREFUL.
         (more pungent/piquant and expensive)

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.