Marinade-Pumped Roasted Brisket.

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MARINADE-PUMPED ROASTED BRISKET
(WINE WITH HERBS & SPICES INJECTED UNTO BRISKET SLOW ROASTED
FOR NEW YEAR’S EVE’s TENDEREST-JUICIEST TREAT)
Been pre-occupied and tummy-filled with “Lechon Liempo”
(roasted pork belly) for the past months.
My fabulous and super active grandkids wanted to enjoy
a different prep this time…and so…this fork tender mega juicy
dish was at center stage on our family’s
December 24th yearly bonding.
Try serving this on New Year’s Eve. Your family will enjoy it.
This, also, reveals one of my secrets (not anymore) in creating dishes…
a more flavor-filled, juiciness induced ROASTS.
Prep time:                     5 hours
Cook time:                    2 hours 45 mins.
Total time:                     7 hours 45 mins.
Makes/Serves:             8
Cooking medium:       range oven (gas or electric), thick thread, foil, brine injector
Special instruction(s): a different type of prep for beef

INGREDIENTS:
MEAT:
2 kilos fully cleaned rectangularly-cut beef brisket
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
20 grams sea salt
8 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
8 grams garlic powder
OPTIONAL 4 grams MSG
TOP COAT:
30 ml. EVOO (Extra Virgin Olive Oil)
1 bulb finely chopped fresh garlic
15 grams crushed black pepper
10 grams dried thyme
PROCEDURES:
1.    Dissolve unto wine ALL granulated and powder ingredients of Pumping Solution. Toss and tumble well until solids are
reduced to barest minimum.
2.    With brine injector, PUMPED (inject) on all sides and part of beef your marinade. Ensure well marinade-injected meat.
3.    Roll length-wise and tie with thread as shown in pic.

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4.   Refrigerate for minimum 5 hours to ensure full-flavor penetration and beef-flesh absorption.
5.   Lay beef in suitable roasting pan and pour in EVOO covering all sides.
6.   Scatter on top ALL Top Coat Ingredients. Cover with 2 layers of foil. Ensure there will be no holes for liquid slipping out.
7.   Heat oven to 300deg.F. (148deg.C). Pop in foiled meat. Cook for 2 hours and 30 minutes.
NOTE: It is on this stage where there will be lots of meat juices sipping out but contained inside that it helps in tastier cooking of our beef. This meat-juice can be used for GRAVY. Just add little butter and soy sauce to
taste plus corn starch to thicken.8. Retrieve beef. Open foil on top.
9. Increase oven temp to 400deg.F (204deg.C). With open foil on top, wedge again beef unto oven
(this is the top browning stage). Brown meat for another 15 minutes. DONE.
10. Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

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.

Bacon and Fresh Oregano Leaves Topped Char-Grilled Sirloin

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BACON & FRESH OREGANO LEAVES TOPPED CHAR-GRILLED SIRLOIN
(CHAR-GRILLED WINE MARINATED SIRLOIN TOPPED WITH FRIED BACON)
Red wine tummy filled for the last 7 nights;
toasts, cheers, glass clinking and quaffing spree,
pre and post wedding of my daughter, Cha, December 13, 2014 at
picturesque, naturesque and fantastic Fundacion Pacita
up Batanes Island, Philippines,
(will have separate write up re this site plus the spectacular nature views of this breath-taking island next post via Events)
I suddenly craved for 2 cold beers and meat to go with them.
Wanted my meat char-grilled so I raided the ref
pulled 2 slices of left-over sirloin and some bacon strips.
Though taste of wine still lingers in my palate
had to summon even half glass and use as marinade base.

Prep time:                     1 hour 15 mins.
Cook time:                    55 minutes
Total time:                     2 hours 10 mins.
Makes/Serves:             2
Cooking medium:       charcoal griller
Special instruction(s):  be ready with foil, frying pan

INGREDIENTS:
2 slices (1 to 1.5” thick) sirloin
5 grams sea salt
2 grams sugar (white, brown or muscovado)
2 grams ground black pepper
3 grams garlic powder
OPTIONAL 2 grams MSG
200 ml. red wine (any)
4 slices bacon (any)
10 ml.  palm oil
4 pieces fresh hot water blanched oregano leaves (not just for garnish but can be eaten with meat by piece as well)
PROCEDURES:
1.    In suitable container, pour in wine, add salt, sugar, pepper, garlic powder and OPTIONAL MSG.
Stir, tumble and whisk well.
2.    Lay sirloin and marinate for 1 hour in ref. Turn to other side after 30 minutes.
3.    Fire up charcoal and once coal exudes high reddish heat-sear sirloin 5 minutes each side.
 This stage will show you a light to dark brown meat.
4.    Remove and immediately wrap with foil.
5.    Place back unto live coals and continue grilling for 45 minutes turning to other side every 15 minutes.
6.    While waiting for the meat, fry bacon slices. Set aside.
7.    Blanch oregano leaves with pre-boiled water. Set aside.
8.    Once meat is done, retrieve, lay unto serving plate, top with oregano and bacon, garnish on side with
QUESO DE BOLA slices…SERVE WITH A SMILE.
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.

Your own “innovated” fried chicken.

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YOUR OWN INNOVATED FRIED CHICKEN
(MARINATED CHICKEN BAKED THEN FRIED)
I wish for you to have a food business.
Fried chicken meals are fast growing spearheaded and “controlled” by stalwarts:
Bon Chon, Jollibee’s Chicken Joy, KFC, Shakey’s Packs (solo, buddy, family)
A different type of fried chicken to ponder upon is my offering today.
Study this recipe prep, do it, “modify” or “innovate” should you wish
…then go ahead. Your entire family is behind you.
…and good luck.

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Prep time:                     1 hour 15 mins.
Cook time:                    45 mins.
Total time:                     2 hours
Makes/Serves:              3
Cooking medium:         range oven (gas or electric), oven pan, foil, deep fryer
Special instruction(s):

INGREDIENTS:
3 pieces fully cleaned chicken leg (thigh attached)
1 bottle Sprite or 7-Up
5 grams salt (table or sea)
3 grams ground black pepper
3 grams nutmeg powder
3 grams coriander powder
3 grams Spanish paprika
5 grams garlic powder
3 grams onion powder
OPTIONAL 2 grams MSG
Enough soya or palm oil to cover even half of chicken during deep frying

NOTES & OTHER OPTIONALS:
1.    Should you wish, in lieu of soda, pineapple juice, white wine or red wine (never mind the red color…it’s art)
can be utilized.
2.    If you wish a bit piquant fried chix, you can add 5 ml. of Tabasco sauce in the marinade.
3.    Before deep frying you may opt to “bread” your marinated chicken first.
4.    Never ending options are available for you guys to create your signature fried chicken.

PROCEDURES:
1.    In suitable container, add to Sprite (7-Up) salt, pepper, nutmeg, coriander, paprika, garlic, onion
and the OPTIONAL MSG. Stir and dissolve well these powder ingredients.
2.    Put slits on opposite side (inner part) of leg’s skin. This will ensure full penetration of marinade.
3.    Skin up, line chix legs and marinate in ref (NOT FREEZER as liquid will turn to ice in few minutes) for 1 hour.
Turn to other side after the first 30 minutes.

4.    Pre-heat oven to attain 350deg.F (176deg.C). Without draining marinade, cover container with foil.
Pop into oven and cook for 30 minutes.
5.    Pour oil unto deep fryer and heat under medium setting.
6.    Thinly coat chicken with your OPTIONAL breading or fry directly until desired done-ness is attained. DONE.

NOTE:
Normally, since chix’ liquid marinade is soda containing high percentage of sugar, caramelization (browning) happens at shorter frying time. No worry as chicken has been pre-cooked via oven and you can be assured of a very juicy flesh. Your breading will yield you crispy skin after deep frying…but without such, you have a different presentation

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                                                    Email me here should you need formulation for breading.

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.

Slow Baked Juiciest “Liempo”

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SLOW-BAKED JUICIEST “LIEMPO”
(FULLY MARINATED SLOW-BAKED PORK BELLY)
For “Liempo” the usual/normal, “most technologically sound” and highly acceptable preps are:
“Lechon”, roasted via charcoal, wood fire (on sides),
indirect-heat brick oven, gas fired or electric ranges.
“Lechon Kawali”, either Filipino or Chinese style, pre-boiled or not, seasoned or just plain salted single pan frying.
Doubling the frying stages makes this “Liempo” a “Bagnet”
(a northern Philippines “chicharon” delicacy)
“Porchetta”, the Italian style “Lechon”.
“Bacon”, belly is dry or brine cured, smoked and cut to strips or rolled to create round slices.
Or “Pancetta”, the Italian un-smoked cousin of bacon.
Above methods, most particularly the “Lechon”, “Porchetta” and “Pancetta”
 are processed with some sort of art, careful trials before arriving at final product
and the sheer dedication cum determination to launch such a “magnum opus” (a masterpiece)
(Mere dredging belly slices (or any meat slice for that matter) in seasoned flour and/or starch
then frying to appear crunchy
is the height of deceit…more so if done by “cooking grads”.
Wanna check a “highly technological prep for Liempo”?
Fat-phoebes stay aside…
fat-natics…let’s read on…
                                                     Let’s open our eyes a bit about fats. Read this.
Prep time:    45 mins.
Cook time:                    1 hour 40 minutes
Total time:                     2 hours 25 mins.
Makes/Serves:   6
Cooking medium:   range oven (gas or electric)
Special instruction(s):  foil, meat thermometer, brush

INGREDIENTS:
1 kilo boneless, skin-on pork belly-fully cleaned, trimmed
10 grams salt (sea or table)
8 grams sugar (white or brown)
6 grams cracked black pepper
5 grams garlic powder
OPTIONAL 2 grams MSG
200 ml. pineapple juice
60 ml. EVOO (Extra Virgin Olive Oil)
PROCEDURES:
1.    Blend well salt, sugar, OPTIONAL MSG, pepper and garlic powder. Set aside.
2.    Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
3.    Pour in pineapple juice. Massage meat to break its protein for easier flavor absorption.
4.    Summon blended powder ingredients and pour unto all parts: skin, inside slits, sides etc. Scatter thoroughly. Refrigerate
(NOT FREEZE) for 30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
5.    Line rectangular oven pan with foil. Brush EVOO unto all sides of belly, lay skin up and pop into oven.
SEAR for 25 minutes.
 6.    After 25 minutes retrieve belly. Turn. Now it’s flesh side up. Cover with foil.
7.    Step down temp to 275deg.F (135deg.C). Wedge belly unto oven again.
8.    Slow cook for 1 hour 15 minutes or until internal temp registers 155deg.F (68deg.C). DONE.
9.    Serve to your loved ones and be proud of your new creation.
A different offering not the usual “Liempo”.NOTE: Thank you “noemz” for noticing the inadvertent overlook.
Revision is colored blue as when to add EVOO.Want to try Filipino “Lechon Belly”? Here’s 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.

Beer Marinated Baked Wings

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BEER MARINATED BAKED WINGS
(SHORTCUT TO “BUFFALO TYPE” SEASONED BEER MARINATED BAKED WINGS)
We drink beer.
Why not utilize such to marinate our “pica-pica” that goes with it?
Doing so we enjoy the best of both worlds.
Chicken wings have 2 parts:
1.   The one that resembles the legs…called…
       drum. drummet, drummer, leggie, stem or runner
2. The one that has pointed wing tip…and termed…
wingette, tip, flat, flapper or wing
But whatever it’s called, this “still being debated upon”
whether white or red meat poultry part is usually
at center stage when it comes to “finger food”
that partners well with our “booze”.
                Prep time:      1 hour 15 mins.
Cook time:       1 hour
                    Total time:    2 hours 15 mins
Makes/Serves:  4
Cooking medium:  range oven (gas or electric), oil brush
Special instruction(s):
INGREDIENTS:
1 kilo chicken wings, tip cut off, cut into leggie and wingette parts
200 ml. beer (any)
3 grams salt
2 grams sugar
2 grams cracked black pepper
3 grams garlic powder
OPTIONAL 1 gram MSG (Monosodium Glutamate)
40 ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL hot sauce (Tabasco Red, Sriracha, any)
PROCEDURES:
1.    In suitable bowl pour in beer, salt, sugar, pepper, garlic powder and the OPTIONAL MSG. Mix well.
2.    Add in chicken wings. Massage a bit for better flavor penetration. Refrigerate for minimum 1 hour.
3.    Pre-heat oven to 350deg.F (176deg.C)
4.    Pour in ¼ to ½ of marinade to bottom of oven pan. Brush EVOO to all parts of drained wings and arrange well in pan.
Cook for 40 minutes at this temp.
5.    After 40 minutes, withdraw wings. Brush your OPTIONAL hot sauce to all parts. Tone down temp to 300deg.F
(148deg.C) wedge again pan unto oven and cook for another 10 minutes. DONE.
6.    Serve appetizingly to your loved ones, guests or beer-mates.
NOTE:
Should you NOT use hot sauce, just tone down temp and proceed cooking   for the next 10 minutes.
Try also this “technologically innovated” other chicken recipe:
PINAUPONG MANOK SA ASIN.
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.