Pork Binagoongan

The husband has requested for me to cook Pork Binagoongan for him, and so I did...

Here's my version of Pork Binagoongan which I cooked last night for dinner...

Deep-fried and pressure-cooked pork. Bagoong. White Wine Vinegar. Garlic. Onions. Tomatoes. Chili Powder. Water. Grilled Eggplant Slices. Shredded Green Mango.

I first cooked the pork using a pressure cooker to make sure that the meat is tender. Then, I dried the pork pieces before frying them. I prefer crispy meat in this dish! Set aside the pork and saute the garlic, onions, and tomatoes. Then I added the bagoong (Barrio Fiesta regular). I splashed on some white wine vinegar then sprinkled in the chili powder. Honestly I wanted those siling labuyo but didn't have any last night. Finally I added water and tossed back the pork. The dish simmered for about 10 minutes or so. Just make sure that it doesn't dry out ok?

While the pork is simmering, I grilled some eggplant pieces and shredded half of a green mango.

This was how I assembled it: Grilled eggplant slices, then the pork binagoongan, then the shredded green mango.

L-O-V-E.

Recipe Card Maker

Look what I came across... a recipe card maker online!

i have yet to explore the full potential of the recipe card maker found in Skip to Lou. In the meantime, just wanna share this find to you guys!

Easy Steak and Salad

Here's what's for dinner....

For the steak: salt, pepper, wine (I used white wine because I ran out of reds), sprinkle of fresh thyme leaves.

For the salad: baby romaines, white asparagus, cherry tomatoes. Dressing: EVOO, really good balsamic vinegar, salt and pepper.

Now in cooking my steak... I love using cast iron skillets. This one is the unseasoned one and i had to season it for hours. It's ok though, I love the results of my cooked food.

1 1/2 minutes on each side for medium rare... If you are not used to timing it, do it my way... as soon as red juicy stuff seeps out of the meat, I turn them. Same same on the other side.

Do not overcook your meat! The cooking process is still up even though you took it out of the heat and the meat is resting!

Yup, I finished it all. Burp.

Pork Tenderloin with Tomatoes and Olives

This is a must try for all you cooks out there. I enjoyed preparing and cooking this meal. Result? My whole family loved it.

Pork Tenderloin with Tomatoes and Olives

Ingredients:

• 1.5 lbs pork tenderloin (whole, trimmed)
• 2 plum tomatoes, seeded and chopped
• 1/4 cup chopped green olives (I used the one stuffed with pimiento)
• 1/4 cup dry white wine
• 1 tsp chopped rosemary (I used 1/2 tsp dried herbs de Provence)
• 2 garlic cloves, heavily minced
• 1 tbsp olive oil
• 1/2 tsp salt, 1/4 tsp pepper
• 1 cup chicken broth
• 2 Tbsp corn starch or flour (I used flour)

Combine tomatoes, olives, wine, herbs, garlic.

Pre-heat oven to 400F.

Add oil in the casserole on medium heat. 

Salt and pepper the pork. Brown all sides (5 minutes each).

Add tomato mixture and bake for 20-30 minutes.

Remove pork from the casserole and keep warm.

Heat the casserole, add broth and thickener. 

Bring to a boil then reduce heat.

Simmer for 5 minutes.

Meanwhile, slice the pork.

Serve the sauce over the pork.

Oven-Fried Chicken

Thanks Jen for this simple chicken recipe. I loved it!

OVEN-FRIED CHICKEN

Preheat oven to 400F.

In a small bowl, mix 1/2 cup dijon mustard, 1 tsp calamansi juice, 1/2 teaspoon ground pepper. set aside.

In another dish, mx 1 1/2 cup breadcrumbs, 1 tsp paprika, 1 tsp dried oregano

Cut up 1 whole chicken.

Brush mustard mixture onto chicken pieces.

Dredge with breadcrumb mixture, firmly pressing crumb mixture onto chicken.

Dribble 2 tbsps olive oil onto chicken.

Bake chicken until crisp and juices run clear when pierced with tip of knifeabout 20-40 mins.

Julia Child's Boeuf Bourguignon

I've been meaning to try Julia Child's Boeuf Bourguignon recipe for the longest time, but was temporarily taken aback because I felt it was too complicated, and prep and cooking time is too long. Besides that, i already had a simpler version (click HERE) that also worked well.

But then, I really got curious so I gave it a go. I told myself while preparing it... "If this does not taste better than my simple one then I'm gonna kill myself!" Nyahahah of course I wouldn't, but I know I'd be disappointed, aside from being dead-tired.

Almost 5 hours later, the results were in.

And... I LOVED IT! We all loved it! Those 5 hours were well worth it!!!!

Recipe can be found in Julia Child's Mastering the art of French Cooking Volume 1.

Love love love it, and I really highly recommend that if you have the time to spare and want to spend it in your kitchen, then try to do this at home. No regrets!

Julia Child Boeuf Bourguignon

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock (see recipe below)
• 1 pound quartered fresh mushrooms , sautéed in butter (see recipe below)
• Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms (SEE BELOW). Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Brown-Braised Onions and Prepared Mushrooms

• For the onion, if using frozen, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
• Pour in the stock, season to taste, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs and set the onions aside.
• For the mushrooms, heat the butter and oil over high heat in a large skillet.
• As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
• As soon as they have browned lightly, remove from heat.

Sole Meuniere

I was meaning to post this recipe after I watched Julie & Julia but got lazy and was unable to do so. Hahahah. Now that I am making this again for dinner, plus I've got the time, here I am posting the recipe!

Sole Meuniere

Ingredients
4 sole fillets, skinned
6 tbsp unsalted butter
1 cup flour
1 lemon juice plus lemon zest
Salt
Fresh black pepper
Finely chopped flat leaf parsley or parsley flakes

• Season fillets with salt and pepper. 
• Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
• In a large skillet, melt 3 tablespoons of butter. 
• Once the butter starts to brown (but not yet, and bubbles form slowly instead of fast), add a sole fillet, two if the skillet is large enough. 
• Cook over medium / high heat for 3-5 minutes. 
• Turn the fish carefully. 
• Add half of your lemon juice and 1/2 tsp. lemon zest to the pan. Cook fish an additional 2 minutes.
• Set aside cooked fillets and keep them warm. Do this for the rest of the fillets. 
• Melt the remaining butter in the skillet. When brown, remove from heat and pour over the sole fillets.

To serve, sprinkle with parsley, salt and pepper. Garnish with lemon slices. Serve immediately.

Sole Meuniere is excellent in combination with potatoes or rice.

Wine Suggestion: Dry white wine or Reisling.