There's something special about Max's Filipino Fried Chicken. Eaten with Banana Ketchup and Worcestershire sauce it's the perfect comfort food... we can eat it everyday. Ooops...the only problem about eating it everyday is that it's fried and makes the perfect enemy to Mr. Bee and Baby Been's tender heart. In order to fix the problem, I whipped up a healthier more natural variation. Here below is the recipe of Max's Not-Fried Chicken.
Max's Not-Fried Chicken
1 whole young chicken quartered
Salt
Pepper
Corn Starch
Olive Oil
Preheat oven to 350 degrees. Season chicken with generous coatings of salt and pepper. Cover with corn starch, rubbing each piece with your hands. Set on a cookie sheet. Drizzle olive oil on top. Bake for 30 mins, and then Broil on low for another 30 minutes.
Serve with Banana Ketchup. Yummmy.
Wednesday, February 27, 2008
Sunday, February 24, 2008
Ciao Bella
Family is coming over for brunch and I wanted to cook something light but hearty, and simple but fancy. Here's a good main feature for a simple family brunch.
Italian Style Meatloaf Muffins
2 tablespoons extra-virgin olive oil 1 red pepper, seeded, small diced 1 onion, diced 2 teaspoons (about 3 cloves) chopped garlic 1 pound ground pork 2 eggs 3/4 cup bread crumbs 1 cup grated Parmesan 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons chopped basil leaves 1 tablespoon chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 Italian Sausage filleted.
Preheat oven to 375 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together. You may or may not cook the onions.
Bake for approximately 20-30 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Makes approximately 18 muffins.
Italian Style Meatloaf Muffins
2 tablespoons extra-virgin olive oil 1 red pepper, seeded, small diced 1 onion, diced 2 teaspoons (about 3 cloves) chopped garlic 1 pound ground pork 2 eggs 3/4 cup bread crumbs 1 cup grated Parmesan 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons chopped basil leaves 1 tablespoon chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 Italian Sausage filleted.
Preheat oven to 375 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together. You may or may not cook the onions.
Bake for approximately 20-30 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Makes approximately 18 muffins.
Tuesday, February 19, 2008
Twisted Ribs
Crispy Tadyang
Ingredients:
2 kg. beef ribs in water
1/2 cup soy sauce
1/8 cup brown sugar
1 bay leaf
10 pcs. pepercorns
1/2 white onion
salt to taste.
Boil beef in about 4 cups water with above ingredients. Drain the ribs well. Let it dry. Broil in High until ribs are golden brown and crispy. Serve the ribs with a dip of soy sauce, vinegar, and chopped onions and chilli pepper
Ingredients:
2 kg. beef ribs in water
1/2 cup soy sauce
1/8 cup brown sugar
1 bay leaf
10 pcs. pepercorns
1/2 white onion
salt to taste.
Boil beef in about 4 cups water with above ingredients. Drain the ribs well. Let it dry. Broil in High until ribs are golden brown and crispy. Serve the ribs with a dip of soy sauce, vinegar, and chopped onions and chilli pepper
Monday, February 18, 2008
Goin' Bananas for Universal Cafe's Banana Bread
I know I've spotted a gem of an eatery when all of us three bee's are happy, content and excited to be eating there. At Universal Cafe for Sunday Brunch the Bee's were buzzing with delight. We especially loved the Banana Bread with Whipped Cream Cheese, and so again at my Beehive I begin to whip up my version of Universal Cafe's Banana Bread with Whipped Cream Cheese.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 cup chopped nuts (walnuts perfered)Directions
Preheat oven to 350 degrees F (175 degrees C)
Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in eggs, mashed bananas, and nuts into creamed butter until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 cup chopped nuts (walnuts perfered)Directions
Preheat oven to 350 degrees F (175 degrees C)
Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in eggs, mashed bananas, and nuts into creamed butter until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Weddings in March
A number of very dear friends are going to tie the knot this March. What better way to celebrate here at Gourtmetbee than to whip up a batch of easy wedding cookies. This recipe I have yet to try but I've got a few more weeks before March anyway.
Ingredients
1 c. confectioners' sugar
1 c. softened margarine
4 c. Bisquick baking mix
1 c. chopped walnuts
2 tsp. almond extract
4 T. waterDirections
Mix sugar and margarine then add Bisquick. Add nuts, almond extract and
water. If not moist enough, add a little more water. Shape into balls.
Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.
When slightly cool, roll in confectioners' sugar, then roll again. Makes
approximately 6 dozen.
Ingredients
1 c. confectioners' sugar
1 c. softened margarine
4 c. Bisquick baking mix
1 c. chopped walnuts
2 tsp. almond extract
4 T. waterDirections
Mix sugar and margarine then add Bisquick. Add nuts, almond extract and
water. If not moist enough, add a little more water. Shape into balls.
Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.
When slightly cool, roll in confectioners' sugar, then roll again. Makes
approximately 6 dozen.
Saturday, February 9, 2008
Cheese Loueez
I honestly thought that I make a mean cheese pimiento sandwhich... until I tried this one. True to its name it's simply made up of cheese and pimiento. It tastes best spread on potato bread, but you can enjoy this any which way you like. Baby Bee loves it on animal crackers, flashing a big smile as he says cheese!
Easy Cheese Pimiento
1 c salted butter
1 c classic Kraft cheese
1/2 c pimiento
3 tbsp condensed milk
Mix everything in a food processor. Spread on potato bread, and you get amazing tea sandwhiches.
Easy Cheese Pimiento
1 c salted butter
1 c classic Kraft cheese
1/2 c pimiento
3 tbsp condensed milk
Mix everything in a food processor. Spread on potato bread, and you get amazing tea sandwhiches.
Monday, February 4, 2008
Puto Puto
Ingredients :
1/4 c. of butter or margarine, softened (not melted)1 c. of flour1 teaspoonful of baking powder5 rounded tablespoonfuls of sugar3/4 c. of milk4 egg whitesslices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)
Cooking procedure :
In a bowl, sift together the flour and baking powder.
In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.
Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.
Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.
When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form.
Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them.
Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices. Thick slices in my case which made my 14-year-old daughter ask why the cheese was “exaggerated”. Well, they used to like lots of cheese on their puto.
Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
That’s the cooked puto after 20 minutes in the steamer. Cool before removing from the molds because the edges are still a bit wet and soggy while the puto is hot. If you remove them from the molds in that condition, you will disfigure them.
1/4 c. of butter or margarine, softened (not melted)1 c. of flour1 teaspoonful of baking powder5 rounded tablespoonfuls of sugar3/4 c. of milk4 egg whitesslices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)
Cooking procedure :
In a bowl, sift together the flour and baking powder.
In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.
Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.
Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.
When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form.
Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them.
Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices. Thick slices in my case which made my 14-year-old daughter ask why the cheese was “exaggerated”. Well, they used to like lots of cheese on their puto.
Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
That’s the cooked puto after 20 minutes in the steamer. Cool before removing from the molds because the edges are still a bit wet and soggy while the puto is hot. If you remove them from the molds in that condition, you will disfigure them.
Saturday, February 2, 2008
Winner Adobo: For Visitors
This dish gives off the memory of home. I make it everytime someone craves for comfort food. It is a real winner and a no brainer. I've had numerous requests for this particular recipe. It is fairly simple but I tell you, the secret is in the way it is cooked, slow on low fire. That way, the adobo is cooked perfectly... just like how it's done back home.
1.5 K Chicken
1.5 K Pork (preferably leave the fat on and just discard later on)
1 C Vinegar
1 C Soy Sauce (I use kikoman light)
2 C Water
3-5 Pcs of Bay Leaf
Freshly Ground Pepper
2-4 TBSPS Olive Oil
Lots of Garlic about ½ Cup minced
Variations:
¾ C. Sprite
¾ C. Red Wine
2 Envelopes Splenda
Low to Medium Heat. In pot sauté garlic in olive oil. Immediately add chicken and pork. Add pepper and bay leaf. Add vinegar, soy sauce, water. DO NOT STIR AT ALL.
In about 20 Mins, the pot will boil. That’s the only time you can stir.
Stir occasionally, about every 20 mins.
By this time you can decrease fire to low, allowing the meats to simmer in its sauce.
Cook for about 1 hour and 30 mins total until tender and cooked through.
1.5 K Chicken
1.5 K Pork (preferably leave the fat on and just discard later on)
1 C Vinegar
1 C Soy Sauce (I use kikoman light)
2 C Water
3-5 Pcs of Bay Leaf
Freshly Ground Pepper
2-4 TBSPS Olive Oil
Lots of Garlic about ½ Cup minced
Variations:
¾ C. Sprite
¾ C. Red Wine
2 Envelopes Splenda
Low to Medium Heat. In pot sauté garlic in olive oil. Immediately add chicken and pork. Add pepper and bay leaf. Add vinegar, soy sauce, water. DO NOT STIR AT ALL.
In about 20 Mins, the pot will boil. That’s the only time you can stir.
Stir occasionally, about every 20 mins.
By this time you can decrease fire to low, allowing the meats to simmer in its sauce.
Cook for about 1 hour and 30 mins total until tender and cooked through.
Citizen Cake 2008 Chicken Salad Dressing
I'm not sure if this is the exact recipe Elizabeth Falkner, Executive Chef and owner of Citizen Cake used for her 2008 version of a chicken salad, but it sure tastes like it. I've benn making this dressing for Mr. Bee the passed days as it works to make him wipe out his plate of greens. Just yesterday I dined at the famous Citizen Cake on Hayes, and ordered their chicken salad. And man it surely taste like my good 'ol Japanese dressing!
4 tbsp ground white sesame seeds
2 tsp rice vinegar
2 tsp vegetable oil
2 tsp sugar
2 tsp soy sauce (kikoman)
2 stems of green onions chopped finely
2 tsps mayonnaise
Mix all ingredients in a bowl. Add mayonnaise as you like.
And this is how I would guess to prepare the salad...
Arrange a bed of Romaine lettuce chopped as you would for a tossed Caesar Salad. Add shredded boiled chicken breast, seasoned with just a little salt and pepper and sesame oil. Add wedges of fresh grapefruit or blood oranges. Pour the sald dressing over. Add crispy wanton strips or crispy rice noodles. Garnish with cilantro, more green onions, and black sesame seeds.
Fantastico!
4 tbsp ground white sesame seeds
2 tsp rice vinegar
2 tsp vegetable oil
2 tsp sugar
2 tsp soy sauce (kikoman)
2 stems of green onions chopped finely
2 tsps mayonnaise
Mix all ingredients in a bowl. Add mayonnaise as you like.
And this is how I would guess to prepare the salad...
Arrange a bed of Romaine lettuce chopped as you would for a tossed Caesar Salad. Add shredded boiled chicken breast, seasoned with just a little salt and pepper and sesame oil. Add wedges of fresh grapefruit or blood oranges. Pour the sald dressing over. Add crispy wanton strips or crispy rice noodles. Garnish with cilantro, more green onions, and black sesame seeds.
Fantastico!
Lucca Deli Potato Salad
I've had yummy potato salad before. I've had fancy ones even, Russian, Caesar, Japanese, and even one time when it was a hybrid Waldorf salad with apples and tuna. Yummy? Yes! But the Lucca Deli Potato Salad just takes the cake. Or shall I say the potato?! Back in my beehive, again, after trial and error, this is the closest I've come to replicating this sumptuous neighborhood's classic.
Note: Lucca Deli is a small neighborhood specialty store on Chestnut St., San Francisco and is a favorite stop of Gourmetbee and Baby Bee.
Lucca Deli's Potato Salad
4 large potatoes, boiled until soft but firm
1/2 Mayer Lemon
1/4 c onions chopped finely in the food processor
Fresh Parsley
American mayonnaise
Salt
Pepper
2 tbsps olive oil
2 eggs, harboiled
Once potato is cooled, slice as you would lemon rounds. Add jiuce of 1/2 a lemon. Add the onions, parsley, salt and pepper. Toss trying as much as you can not to mash the potatoes. Add just enough mayonnaise to coat the potatoes. Add about 2 tbsps olive oil. Taste and season accordingly adding more salt or pepper.
Top with the hardboiled eggs. Oh... and some olives and pimientos for color and decor. Serve cold. Mmmm good.
Note: Lucca Deli is a small neighborhood specialty store on Chestnut St., San Francisco and is a favorite stop of Gourmetbee and Baby Bee.
Lucca Deli's Potato Salad
4 large potatoes, boiled until soft but firm
1/2 Mayer Lemon
1/4 c onions chopped finely in the food processor
Fresh Parsley
American mayonnaise
Salt
Pepper
2 tbsps olive oil
2 eggs, harboiled
Once potato is cooled, slice as you would lemon rounds. Add jiuce of 1/2 a lemon. Add the onions, parsley, salt and pepper. Toss trying as much as you can not to mash the potatoes. Add just enough mayonnaise to coat the potatoes. Add about 2 tbsps olive oil. Taste and season accordingly adding more salt or pepper.
Top with the hardboiled eggs. Oh... and some olives and pimientos for color and decor. Serve cold. Mmmm good.
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