“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.

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).

Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)

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NAIIBANG TINOLANG MANOK
(A Different Gingered Chicken Soup…this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table.
INGREDIENTS:
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1.    On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2.    Add in garlic and toss until lightly browned.
3.    Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4.    Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of  the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5.    Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11.  Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12.  Serve your “TINOLA MEAL”.

NOTES:
1.    Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2.    Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.

PINAUPONG MANOK (Chicken Steamed “By” A Bed of Salt). No water…nothing…just salt.

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PINAUPONG MANOK
( Chicken Steamed “By” a Bed of Salt)
Fad of the year is geared unto “Hainanese Type” chicken dish.
For such, I particularly love the offering of
Wee Nam Kee-Raffles Ave., Singapore ONLY
(click for resto’s details)
No “hocus pocus”, plainly served-just
concoct your own dip with or without their “oiled ginger”.
With such as my inspiration…this dish is hereby re-activated.
I always take into consideration hectic sked of the workforce.
Learned from my parents, innovated fully to suit
today’s busy bodies, here’s another chicken recipe (Filipino that is)
that anybody can prepare.
Tastier than Hainanese-type, quicker to prepare
and the simplest ingredients ever.
INGREDIENTS:
MAIN:
1 kilo fully cleaned chicken, neck, feet & innards removed
and, if possible, skin still intact
2-3 kilos rough sea salt (steaming pan dependent)
2 packets of Knorr or Maggi “Sinigang Mix” (tamarind soup base)
GARNISH:
1 small sliced carrot
1 small sliced cucumber
1 small bunch onion leaves or celery stalks (optional)
DIPPING SAUCE:
1 small cut of ginger, de-skinned, grated
20 ml. EVOO (Extra Virgin Olive Oil)
40 ml. soy sauce
10 ml. calamansi juice
10 grams “chili-garlic sauce” (optional)
(for chili-garlic recipe click here)
PROCEDURES:
1.   Covering all parts inside and outside,
rub chicken with “Sinigang Mix”. Set aside.
2.   In suitable pan, pour in salt
and make at least 2 inches thick layer at the bottom.

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3.Sit in chicken making sure not a part of it touches
the sides of pan. (failing which, burning occurs)
Use its neck or feet as “kalso”  (wedge thing)
under it to ensure chicken sits upwards.
SEE FIRST PIC ABOVE.
4. Heat pan at medium temp and “steam” chicken
for no more than 20 minutes (for very juicy inside) or
up to 25 minutes (for just right medium well state).
Steaming longer will render dryness to poultry.

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5. While waiting heat EVOO, pour in grated ginger and heat for 1 minute. Set aside.
6. And now… oh WOW,  your chicken “steamed via bed of salt” is done.
7. Mix in “calamansi juice”, soy sauce and “chili-garlic sauce” for dip
or grated ginger with soy sauce or whatever…
it’s your rule…your wild…
8. Slice, garnish and serve
your very own style of better than Hainanese poultry.

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NOTE:
Don’t worry about your pan. Just pour in half pan tap water.
Let sit overnight.  Post cleaning, it will again be
“spick and span”.
A lot of variations can be applied to this recipe.
You wanna know?
Ask me. Click here.

Oven Toastered Chicken. The simplest cooking method.

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OVEN TOASTERED CHICKEN
Another simple cooking approach.
Again, as my usual prelude, pardon for not using “volumetric” approach in cooking
like by teaspoons, tablespoons, cups or the like.
I prefer “by weight” system that gives “approximately uniform” results
every time I do them.
This system also prepares you to the “commercial formulation” of each and every recipe I post.
INGREDIENTS:
1 kilo whole cleaned, innards removed, chicken
MARINADE:
500 ml. tap water
100 ml. Sprite or 7-Up
10 ml. cane vinegar
5 grams salt
2 grams MSG (optional)
MEAT RUB:
3 grams cracked black pepper
3 grams dried thyme
2 grams nutmeg powder
2 grams coriander powder
2 grams Spanish paprika powder
3 grams garlic powder
3 grams onion powder
COOKING NEEDS:
Oven toaster with rotisseri
Oven toaster skewer
Stainless wire or thick tying thread
Meat thermometer
PROCEDURES:
1.    Combine all ingredients of marinade. Tumble well to dissolve solids.
2.    In ref or chiller (NOT FREEZER), marinate chicken overnight.
3.    With little massaging, tumble every 6 hours to effect full flavor absorption.
4.    Mix all ingredients of meat rub. Toss and tumble well for optimum blend.
5.    Without overly draining, coat chicken thoroughly with meat rub
covering all parts-outside and inside.
6.    Screw on chicken unto skewer. Tighten and secure well as chicken will be cooked while rotating.
If need be, use stainless steel wires or thick thread to fasten legs well unto skewer.
Wedge skewer unto rotisserie slots.
Set to lowest temperature and cooking time first.
Test if rotating.
7.    Check if heating rods up & down are ON.
8.    All ok, re-set oven toaster to 170-175 deg. C (338-347 deg. F).
9.    Roast/toaster for 45 minutes
OR until internal temperature of chicken on its middle part of legs
(where blood is usually evident ) is 85 deg. C
10.  Once desired INTERNAL temp is reached, DONE.
Be glad to have a toastered chicken
with light to dark brown skin outside, ultra aromatic,
juiciest poultry with zero blood coagulation inside that you’ve ever cooked.
CAREFUL. TOASTER IS HOT.
ENJOY.