Wednesday, March 26, 2014

RECIPE | Muscovado Glazed Roasted Chicken




Wow it’s Wednesday!

Reward yourself for working hard on the first two days of the week with sweet, savory, spicy and aromatic all-time favorite roasted chicken. 

This personalize chicken recipe is seasoned and glazed in the mixture of herbs and Muscovado sugar, and then roasted with potatoes.  Indeed, a beautiful-looking and delicious all-in-one dish.

My lovely, sweet twist on a traditional roasted chicken. It is very easy to prepare than you think....





Here are the ingredients;

Chicken quarter
5 garlic cloves slightly pressed and chopped
2 tbsp Muscovado
1 tbsp olive oil
1 tbsp pepper
1/4 cup water
7 g Ajinomoto Ginisa flavor seasoning mix
2 medium potatoes, unpeeled and cut into bite slices
Bunch of rosemary





1) Preheat oven to 190C.

2) Dissolve muscovado into water and mix garlic, pepper, rosemary and Ajinomoto Ginisa together. 

3) Loosen the skin of the chicken away from the flesh and cut the meat inside to make room for the seasoning. 

3) Spread the seasoning to the chicken inside and out. Place in a roasting tin, then sit potatoes around the empty spaces of the tin.






5) Roast everything for 40 mins. Lower the oven to 180C then cook for a further 40 minutes.

Note: Make sure that the potatoes are absorbing the pan juices.

6) Leave everything to rest for 5 minutes, and then serve.






Saturday, March 22, 2014

Weekender | Ingredients for Muscovado Glazed Roasted Chicken



I'll roast something sweet, savory and garlicky today. Will share it to y'all next week.

Happy weekend everyone!


Thursday, March 20, 2014

Brew and Blew | Starbucks' South of the Clouds Blend®



I still feel the tail of cold wave or extended polar vortex every morning and it’s the best time of my day. I mean, what's better than waking up every morning with freshly pressed Starbucks coffee? I have to admit, their flavors are wonderfully unique and bring me up to heaven with every sip.

To be able to enjoy Starbucks coffee at the comfort of my home is more economical. I'm glad and thankful to my officemates when I received a presser and a coffee maker last Christmas, I am now able to brew my current favorite coffee at home where I can adjust to my preferable taste and is more convenient.

At the moment, I'm discovering Starbucks' “Seasonal Favorites” and been addicted since I tried their Christmas Blend last January.  The special coffee is available for only a brief amount of time, you gotta savor each exquisite sip when they arrive... and you’ll miss them when they’re gone, urgh!

I've always been fascinated with coffee and Starbucks has always been my no. 1 choice for my caffeine fix but I've never had South of the Clouds coffee before. From my kitchen, there's the South of the Clouds brewing and blowing every morning since last month. It's a unique blend featuring balanced herbal flavors balancing medium acidity and body with an intense herbal flavor. This Asia/Pacific blend is Starbucks' first blend to feature coffee from China. It includes the finest and rare beans from the Baoshan region grown at elevations of 1,200-1,400 meters. Set in the foothills of the Himalayas, Yunnan boasts snow-capped mountains, deep canyons, and lush tropical lowlands that support the countries great diversity of plants, birds, and mammals including Asian elephants and tigers.




I brew this using US Tradition Coffee Maker.  I love my new coffee maker, thanks to Jojie! This coffee maker has maximum of 10-12 cups capacity, just enough for my whole day.  The coffee maker features non-stick warming plate, illuminated on/off switch, cone style permanent filter, water level indicator on tank, heat resistant carafe, and hinged tank lid. Making my coffee everyday using this is very easy;

1) Uncover the water tank lid and fill the water tank with adequate amount of clean water.
2) Pull the filter cup on the holder. Open and add sufficient grind coffee or tea into it.
3) Close the filter cup on the holder then put the carafe on the hot plate.
4) Turn the power switch on, the indicator will turn red when the coffee maker starts to operate.
5) Fresh coffee will soon drip into the carafe. To keep the temperature of the coffee, leave the coffee maker on the hot plate.






I seriously believe that French press taste better and can make me happier better than automatic drip. And it does! It’s like a blend of both Western and Eastern in a cup of coffee!

I can have this coffee to switch-on my brain function during grey morning until late evening after a hectic day as I sit down to drift away.




Tuesday, March 18, 2014

Tradional Pulpo a la Gallega

VASK Ushers in Lenten Cooking at The Maya Kitchen - Unique seafood dishes perfect for the Lenten Season were the showcase of the recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask. 

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig. The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  Below is one of the recipes of the demo.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.   





Tradional Pulpo a la Gallega

Octopus
2500 grams Octopus
x grams salt
Elaboration:
Dip octopus twice in boiling water. Boil for 1 hour. Drain and cut tentacles.
Season with salt and pepper.
Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:
Peel and slice potatoes. Boil potatoes using the same water for the octopus.
Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil
In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.



Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.

Saturday, March 15, 2014

Ke Nikko | Serving the Best Baby Back Ribs in Puerto Princesa City

Crispy Pata, Php 350.00


Puerto Princesa City - I've been away from my favorite city for quite some time and now that I came back, my sense of taste was kinda lost . The places are familiar but strange. Unlike before, I have no idea of the best places to eat in "city in the forest" anymore. My nieces, who by the way, are hosting my Palawan vacation brought us to their favorite restaurant that according to them, "serves the best baby back ribs in the city" to spend my first dinner.


Nikko's Baby Back Ribs, Php 220


Not far away from their newly opened B & B in Tiniguiban, Ke Nikko Bar and Restaurant is located at SJD Center along National Highway in San Pedro, Puerto Princesa City. It has a pleasant atmosphere with young local followers lurking at the al fresco area when we arrived.  The bar and eatery boasts pop and loud music, Filipino food and "pulutan", and an impressive variety of cocktails, hard and mixed drinks and of course San Miguel Beer and Red Horse Beer. Agreeably, the perfect hipster hideaway in my long missed city at first glance.


Lengua, Php 130 and Lumpiang Shanghai, Php 130


Inside, we were greeted with the ever-increasing sound of Rihanna's music. Dia, requested to turn the volume down so we could understand each other.  Immediately as we settled-in, the smell of frying pork broaden a smile on my face, the feeling that we are on a holiday has finally kicked-in.


Fried Chicken Wings, Php 110 and Garlic rice, Php 35


We had Crispy Pata, Lengua, Lumpiang Shanghai and Fried Chicken Wings. Nikko's Baby Back Ribs was juicier, meatier and tastier than the baby back ribs casual dining chains in Metro Manila usually serve. Very tender, cooked probably with its own brand of sauce, it was indeed a beauty queen of everyone’s palate. Lengua, however, was another star of the night and a must try.





Tuesday, March 11, 2014

VASK at The Maya Kitchen

Regional cuisines from the Basque Country and the North of Spain take center stage on March 15, Saturday, 9am-1pm as Chef Jose Luis Gonzalez of renowned restaurant VASK visits The Maya Kitchen.

Chef Luis will demonstrate Pulpo a la Gallega Tradional or Galician Octopus is the signature dish of Galicia in the North of Spain. Octopus and potato are boiled and then garnished with paprika, rock salt and olive oil. 



Pulpo a la Gallega Modern is a dish where the octopus is boiled, then smoked and grilled. The paprika is made with bread crumbs giving it a crispy texture. Instead of boiled potato, the potato is made into a foam.
Bakalao al Pil Pil with Pipperada is a traditional dish from the Basque Country (el Pais Vasco) and is well known all over Spain and popular with Spaniards and tourists alike. It is made with salt cod, garlic and olive oil. It is “sabroso” or tasty with the pil pil sauce, which is an emulsion sauce made with olive oill and natural gelatin of the fish. Piperrada is a typical Basque dish prepared with onion, green peppers, red bell peppers and tomatoes

Scallop Black Ink Risotto.  In the Basque Country they do not have paella, they have risotto instead. The dish is a modern risotto where the flavors are traditionally combined but cooked with a modern twist. 

Hailing from Santander, Spanish-born Executive Chef J. Luis Gonzalez recognized his affinity for cooking at an early age. Chef Chele, as he is fondly called, finished his degree at Artxanda, Bilbao. His culinary acumen and attention to detail earned him a referral at the restaurant of Juan Mari Arzak, acknowledged as the Father of Modern Spanish Cuisine. He went on to work in the world's most respected restaurants, such as El Bulli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is Chef Chele’s personal culinary gem. Western cuisine with Asian influences is the star of the menu. Select art pieces displayed in the area completes the ambiance. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

This special cooking demo is made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants with the onset of the Lenten Season, these recipes are welcome suggestions in menu planning and selection.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com   or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.



Thursday, March 6, 2014

Breakfast at Melvo's Garden Bed & Breakfast, Puerto Princesa City, Palawan



We are here for one night and on the next morning, we made in time for breakfast before hitting the road going to El Nido, a municipality in northernmost tip of Palawan province.

Often a deal-breaker for the every discerning guest, our home-cooked breakfast came from what's available stock in their fridge because we checked in unannounced.  Apart from the eggs which my niece, Mae, poached to order – pork tocino, good sausages, steamed rice, tomato and cucumber slices were all on offer. The sausages and pork tocino were a fried-up that somehow tasted heavenly. Coffee, juices, including a small tray of delicious tropical fruits such as mango and watermelon completes our breakfast.




The breakfast was generous even though plated. And, if you give 24 hours' notice, they'll whip up your preferred breakfast or an evening meal or lunch and offer you beer or wine at reasonable prices. Although we’ve chose to take our breakfast at the in-house restaurant which is under construction, everything was spick and span.  There are no other guests except us; the atmosphere in the open area was very quiet and relaxed.





Melvo's Garden Bed & Breakfast is perfect for those who've been and not been to Puerto Princesa and want a more laid-back, local approach to the city. From the rooms to the great breakfast, this B&B is on its way to got it right.



Tuesday, March 4, 2014

Change Cooking Habits to Lower Food Spending

Budgeting for family food expenses is a difficult task when money is tight, so cash challenged consumers are always seeking ways to save on their supermarket purchases.  It is a good idea too, because food costs are an ongoing expense ripe with savings opportunities. You may benefit from the help of kangaroopaydayloans.com when budgets are tight to ensure you can purchase essential food items. 




Prices on consumer goods move up and down, so there are outside influences working against your best budgeting efforts.  Reasonable approaches, however, still bring dramatic results for shoppers, who trim food spending by changing wasteful shopping and cooking habits.

Harvest rates, time of year, and your geographical location are major factors determining the cost of food on your plate, but certain food items are consistently priced higher than others.  Certain luxury goods, like alcohol and exotic imported ingredients are going to set you back more than everyday staples like bread and butter.

Beef and other meat are some of the most expensive things thrown in to your trolley, overall, so looking at how you cook with chicken, pork, and beef are ways to save money in the long run.  To trim trolley tabs on your next market outing, try proven money saving techniques for lowering what you spend on meat.


Vegetarian Alternatives
Clearly, the most dramatic reductions in meat costs are seen by those who stop eating it altogether.  More and more, health benefits and sustainability concerns push consumers toward plant based diets.  For some, incremental reductions in meat consumption furnish satisfactory results, while others commit to strict vegetarian and vegan diets.


Raising animals is an efficient use of resources, so moves toward vegetable diets are prudent for the planet, but the strategy also save money over buying lots of meat.  Better health is also associated with reductions in meat consumption, and vegetarian cooking continues to provide tasty meat alternatives.


Can't do Without?  Try Eating Less
Saving money is one thing, but plenty of consumers are not willing to give meat up entirely.  Since savings are incremental anyway, trimming the fat by reducing meat intake also goes a long way over time.

Replacing meat in your diet is not difficult, with beans and other protein sources acting as worthy stand-ins.  To trim costs without sacrificing it entirely, build smaller meat portions into your menus, supplementing with other sources of protein. Shifting proportions to include more vegetables is a healthful move anyway, furnishing significant savings as a bonus.


Change Dishes to Save on Food Buys
It is unfair to generalize about meat costs at the supermarket.  In the end, some cuts of meat are more highly prized than others, creating higher demand and higher prices for the most favored varieties.  Steaks, for example, are considered some of the most coveted pieces of meat, so they are among the highest priced cuts in the supermarket cooler.


The best way to save on meat spending, without sacrificing the dishes you enjoy most, is to change the way you buy and cook meat.  Simply shifting to use less beef is a good first step, substituting lower priced meat options instead.  Buying the largest unit possible provides a savings secret overlooked by many consumers. Poultry, for example, provides the best value when you buy the whole bird, rather than individual parts packaged by butchers. And once home, it furnishes several meals as a main dish, casserole ingredient or base for delicious soup stock.

The same principle applies to pork and beef, which furnish the most savings when you buy lower priced roasts and larger cuts.  By stewing less desirable pieces of meat for extended cooking times, flavorful results mimic even the choicest cuts.  Leftovers are easily repurposed for stir-fries etc.
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