MAMAS HOME COOKING IS THE BEST IN THE CITY

When I was a young girl, my mama always bring me to our family restaurant. she wanted me to see how foods are cooked and prepared in the restaurant. In my age, the only thing in my mind was the food tasting in the restaurant because there are lots of them in the kitchen. My mama always make it sure that during summer, when I am doing nothing, she will bring me to the restaurant. She event told em about a cooking secret in the family. Our restaurant that time was known for its beef steak . Mama always tell me how to cook it and the preparation of cooking it. It was really a summer event for me.

When I was already entering college, mama gave me something that she said to me that I must keep forever. I can only hand it to my successor when I am old. When I looked at the bag, it was a cook book or a recipe book. Mama told me to study it and learn the dishes in the recipe book because it is a tradition that is handed from one generation to another. The recipe book was already 90 years old and the pages are still in good shape. The recipes inside the cook book was our family business and it must be kept secret.

After culinary school, I kept the family business rolling and incorporated some new dishes. I also share this recipes in Article Alley where I share my opinions also. Now as a chef, I maintained all the recipes in the restaurant. I might give the family recipe book to my daughter someday. I want the legacy of cooking in the family to continue. By giving the recipe book to my successor, I know the the family tradition leaves on in cooking.

HONEY-MUSTARD STEAK

Honey mustard steak

Ingredients:

1 pcs rib eye steaks
2 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp pepper
1 tsp thyme
1/2 tsp salt
1/4 tsp salt
1/4 cup honey
1 tbsp waster
1 tbsp basil

Cooking procedure:

Combine all ingredients except steak. Rub mixture on both side of the steak. Grill, turning occasionally, 10 to 15 minutes depending on the desired doneness.

PRESIDENTIAL CHEF IS THE CHEF OF THE PRESIDENT

have you heard about the presidential chef? Well, it is the term used to call the chef who cooks the foods for the president. But the professional chef is not just limited to the president alone. He/she is the one that prepares all the foods for any occasion in the presidential office. As the professional chef, he/she must make sure that the food that the president is eating is safe and healthy as well.

The role of the presidential chef is not easy as you think it is. It is because you are preparing food for a 5 star restaurant everyday. You must be always present in the kitchen of the president. To reach this level, a chef must have all the masters degree in cooking and experience will speak for the chef who will be assigned as the presidential chef.

BISTEK TAGALOG

Bistek tagalog is a dish of the province. It is translated as beef steak and the taste is boundless and have been a local delight when going to the province.

Here are the ingredients:

250 gms beef, thinely sliced
4 pcs calamansi, juiced
2 tbsp soy sauce
1 tbsp seasoning
ground pepper
vetsin (optional)
2 tbsp oil
1/2 cup soup stock
1 pc onion, sliced into rings

Cooking procedure:

Marinate beef in calamansi juice, soy sauce, seasoning, pepper and vetsin. Heat oil in skillet. Fry beef; add soup stock and boil until meat becomes tender. Season to taste. top with onion rings. Serve hot.

COOKING SPECIALLY FOR TONIGHT

I am very happy tonight because I got a email from my chef friend who is now in Italy. She was the first honor of our class in the culinary school. She contacted me because she wanted to say sorry for not being able to attend the culinary reunion of our class of the culinary school. But she told me that she will be coming home soon and told me to prepare the best food for her return.

I also told other friends about the mail. These chefs really know how to party. We will be setting a feast for her return next month. In her email, she told me that the hotel where she is working gave her 2 months vacation because she did not return home during the holiday season. On her return, she will definitely would not forget her arrival. me and other chefs are already planning what to do and foods to prepare for our friend-chef's return.

CHEF KNOWS BEST WHAT IS THE RIGHT MEALS FOR BABIES

The culinary school is in deed the best place to learn how to cook. It is always a right decision to enroll in a culinary school because the lessons are quite advance compared to the HRM course that is offered in any school. When I was in the culinary school, I was more into the baby food preparation because babies are special and they require special foods. That is why I decided to open a small culinary school for those parents who want to learn cooking foods for babies.

This is quite new in the culinary field. All I will be teaching are foods best for babies. I am aiming to educate parents on how to make foods and cook foods for babies. This will be a new learning experience. I will be teaching parents and not just young students how to cook.

BEEF STEAK AND VEGETABLES

Beef steak and vegetables

Ingredients:

2 tbsp olive oil
1/2 tsp dried Italian seasoning
1 medium yellow squash, sliced diagonally
1 medium zucchini, sliced diagonally
2 tbsp grated cheese
2 pc boneless beef top loin steak, cut i inch thick
salt and pepper

Cooking Procedure:

Combine oil and Italian dried seasoning; brush on vegetables. Sprinkle cheese on vegetables. Place beef steak and vegetables on grill rack over medium heat coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally. Carve steak. Season beef and vegetables with salt and pepper to add more taste to the dish.

DELICIOUS AMERICAN HAMBURGER

Delicious American Hamburger

Ingredients:

1 slice loaf bread
1/4 cup evaporated milk
1/4 tsp pepper
1/4 tsp salt
1-2 tbsp Worcestershire sauce
1 raw egg
1/2 tsp mustard
1/2 kilo beef, ground round
oil

Procedure:

Tear bread into pieces and soak in evaporated milk. Add salt, pepper, Worcestershire sauce, egg and mustard. Add mixture to ground beef and knead. Mix well. Form into patties. Heat oil in pan and fry patties. Serve hot with French fries on the side if desired.

STEAK AND WINE ARE THE BEST PARTNERS IN EVERYTHING

When cooking steaks, always remember that it must come with wines. In the culinary world, wine and steak is the perfect partners. It is because steaks are prepared greasy due the grill process and the preparation. The wine serves as the neutralizer of the grease from the steak dish. Eating steak without a wine is not good because it can cause health problems later on.

I remembered before when I started serving steaks in my restaurant without wines, I noticed my customers are getting obese and their weight increased. To think, I was serving them the best food in the house. After that, I called up some chefs about this and they told me that I should make steaks and wines together in the menu. Before I used to separate the two items. But now that I can say I made the right decision of putting together steak and wine together.

CHINESE TOPPED PORK CHOPS

CHINESE TOPPED PORK CHOPS

Ingredients:

1 tbsp flour
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1 egg
2 pcs pork chop
1/8 cup breadcrumbs
1/8 grated Parmesan cheese
2-3 tbsp oil
2 slices mozzarella cheese

Cooking procedure:

In small bowl, combine first 4 ingredients. In another bowl, beat egg. Coat pork chop with seasoned flour, dip in egg and coat with breadcrumbs and Parmesan cheese.

In a large skillet, brown chop in hot oil until golden brown. Combine cooking over medium heat for 5 to 7 minutes or until done. when pork chop is done, top with slice mozzarella cheese, cover and heat until cheese begins to melt.

CHINESE STYLE ADOBO

CHINESE STYLE ADOBO

Ingredients:

1/2 kilo pork kasim, adobo cut
1/2 kg fresh chicken, cut into serving pieces
3 tbsp crushed garlic
1 tbsp freshly ground black pepper
2 tbsp sugar
1 pc bay leaf
1/2 cup soy sauce
3/4 cup vinegar
2 cups water
1 dozen quail egg. hard-boiled, peeled

Cooking procedure:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat until mixture comes to a boil. reduce heat to medium and allow it to simmer. Remove cover and cook for about 5 minutes more for sauce to reduce and thicken. add quail eggs during the last minute of cooking.

FOODS FROM THE HEART WORTH REMEMBERING

This is a Sponsored Post written by me on behalf of Hormel Foods. All opinions are 100% mine.

My grand father is one of the people that influenced me to go further in culinary arts, the arts of cooking. I remember before when I was a little girl, I would visit him and my grandmother in our old ancestral house in the province. My grandfather would make sure that I have the best seat in the house. How can I forget his Dinty Moore Cans and his Hormel Chili Con Carne that he always had. He would served me with his deliciously cooked dishes, I have a special plate just for me. I can remember the quantity of foods that will be served when I am around. When I asked my grandfather about the dishes, he would always say to me "because you're special to me."

I would say that I am very lucky to have a grandfather like him. He is one person that I would not forget. He was a big fan of hormel products and so am I. When I buy things in the grocery for the house and for the restaurant, I make sure Hormel products such as Hormel Chili Master and Dinty Moore Hearty Meals are always present in my grocery bag. A Hormel product for me is like a brand of quality. From grandfather and until now, Hormel products are the best. Actually, I already incorporated Hormel products in my daily menu. As a chef, I can say Hormel is the best. It is a tradition that goes on and on and on.

TUNA CASSEROLE

TUNA CASSEROLE

ingredients:

2/3 cup evaporated milk
1 cup coarsely crumbled soda cracker
1 can whole kernel corn
1 tbsp instant minced onion
1 tbsp instant parsley flakes
1/8 tsp oregano, savory or thyme
1 tbsp lemon juice
1 can tuna
paprika

Procedure:

In bowl, pour milk over crackers. let stand to soften. stir corn, seasonings, lemon juice and tuna. Turn into two 1 pint casseroles. Sprinkle with paprika. Bake in 375F oven for 20 minutes or until cooked.

SALT-PEPPER CRAB

Salt-Pepper Crab is one of the most famous dish featured in many recipe books. This is quite simple and easy to follow. Here are the ingredients:

2 pcs fresh water crabs (650 gms each)
100 ml peanut oil
2 pcs shallots, chopped
2 cloves garlic, chopped
1 pc ginger, chopped
50 gms salt
25 gms white pepper, freshly ground
2 tsp sugar
25 ml Chinese wine
1 tsp chopped parsley

Cooking Procedure:

Clean crabs thoroughly, brushing shells on all sides. Break claws off, cut body part in two pieces. Smash claws slightly. Heat oil until very hot; add shallot, garlic, ginger and saute for about 3 to 4 minutes. Add crab and cook for 3 minutes more, stirring continuously. Add salt, Chinese wine, pepper and sugar. Stir to blend, lower heat and cook covered for about 5 minutes.

Transfer to serving dih and sppon over a little oil from pan. Garnish with parsley. Serve while it is still hot.

PROFESSIONAL CHEFS MEET

I was in the kitchen doing the cooking when my assistant chef told me that several professional chefs are waiting for me at the dining area of my restaurant. I thought it was just a joke but it was not. The professional chefs went to my restaurant to seek my approval on the latest schedule for the chef week that is going to happen next week. Aside from that, they also consulted me on the food preparations for the chef week and the things that will be needed for the chef week.

I saw the plans and the things that will be done during the chef week. What I like the most in the week is the cooking contest for all schooling chefs in the city. But that contest is still on the draft board because there are still many things that must be done for the week. There will be free recipe books and the latest cooking video CD of Chef Randolf of Russia is also on the freebie on the chef week next week.

The professional chefs will meet again in my restaurant on Sunday to discuss further more about the chef week.

CREAM FUDGE

Cream fudge

Ingredients:

2 cups sugar
1/2 tsp salt
1 cup sour cream
2 tbsps butter
1/2 cup broken pili nuts

Procedure;

In saucepan, combine sugar, salt and sour cream. Cook stirring occasionally, until a little mixture dropped in cup of cold water forms into a soft ball. Add butter. Let it cool at room temperature; do not stir until lukewarm. beat until mixture loses gloss, then add nuts. Spread in buttered 8 inch square pan. When firm, cut into 24 squares.

KITCHEN TIPS: CANNED SALMON

Pink canned salmon is cheaper than the red salmon and tastes just as good. if you want, you may tint it with red food coloring-not too red, just pinker-and the family will never know the difference.

SOFT FLAT BREAD

SOFT FLAT BREAD

INGREDIENTS:

1/2 oz active compressed yeast
1/4 cup melted butter
2-1/2 cups milk
1/2 tsp salt
1/4 cup sugar
2 tbsps light corn syrup
1/2 tsp ammonium carbonate
1/2 cup whole wheat flour
3/4 cup rye flour
2-3/4 cups all purpose flour, plus additional flour for baking

Baking procedure:

Crumble yeast in mixing bowl. Heat pan and melt butter. Add milk and heat to lukewarm. Dissolve yeast in a little amount of milk. Add remaining liquid, salt, sugar, syrup, ammonium carbonate, whole wheat flour, and rye flour mixture to yeast mixture. Knead flour until smooth but not stiff. Cover and let rise to double in size. Turn out onto floured surface.

Divide dough into round balls. Using a rolling pin, roll out dough very thin. Wrap thin dough around rolling pin and brush away extra flour. Carefully place bread in heated frying pan. Fry for about 2 minutes on each sid over medium heat. Cool on rack.

BEST FOOD FOR A WEDDING

A wedding is one of the most important day in a woman's life. It is because it is the day when she becomes a wife. Weddings should be festive and the foods must be able to feed 100 people. In every wedding, this food is always present, Lechon Baboy or Roasted boar.

For this dish, here are the ingredients:

1 whole pig, around 20-25 life weight.
lemon grass
salt
pepper
garlic
spring onions
soy sauce
vetsin

Cooking procedure:

In this dish, preparation is very important because we need to make sure that the pig is cleaned and prepared well. Make sure that the pig's inner part is cleaned of all the intestines and other internal parts.

Rub the pig with salt, pepper, vetsin and soy sauce. Place spring onions, lemon grass salt, pepper, garlic, vetsin and other spices. make sure that these spices are stuffed in the pig inner body in large quantity to make the pig taste best.

Roast the pig about 3 to 4 hours on hot coal. When the pig' skin is already red, rub it again with soy sauce and vetsin for more added taste.

A whole pig roast can cater to around 25 persons and more.

NEW BOOTH SETUP FOR THE RESTAURANT

I really wanted to make my restaurant more visible to the potential customers. I want to get more of the market rather than just phone call bookings for catering and food services. It is just good that I was informed about the bazaar fair in the city proper. This event is organized by the culinary school for all. There were many booths available in the trade fair. There were plate booths, kitchen utensil booths, food booths and other more booths depending in the field. The fair is very organized. There were pointers to all. Chef hunters were ever present in the fair. Chef hunters are chefs that hunt for new ideas in fairs like this.

In the 12 years in the cooking business, 90 percent of my customers are birthdays and anniversaries. I want to enter into the wedding banquet and food catering services. That is why my booth in the trade fair was related to weddings and foods. I also displayed some dishes that I personally cooked for the event. I also placed a wedding menu of the foods that I am cooking in wedding ceremonies. I also displayed recipe books, list of menu of foods and others more. I also made customers taste my cooked dishes. There was a food tasting for all. That is the cool part of the booth selling.

In just a day of booth display, I was able to accommodate 20 wedding services. In these weddings, I will be the one personally doing the cooking. That is what I assured all the customers that booked for their wedding. I also showed a video of one of the weddings that I was the caterer of the foods that were served during the wedding. I also showed my identification card as one of the member of the culinary association in the city. Many of my friend chefs visited my booth and congratulated me in the booth.

The trade fair will last for 3 days and I have two days more to book more events that I will be catering food. I have to make sure that the name of my restaurant was completely visible because that is very importatnt for name recall for customers.

COOKING FOR THE SICK AND THE POOR

I was told by the chef foundation chairman that we will have another food giving mission in the smoky mountain in the city. Yes, there is such a place called like that here in the city where I am in. Not all people living here are all affluent. There are also others living below the poverty line. They live in a mountain area where garbage collectors dump their collected garbage. It is already a mountain of garbage that is why they call it smoky mountain.

We chefs also have a heart to care for the less fortunate people in the city. I may have all the luxury of eating the best foods, drive the best car and stay in a comfortable place. I still care for others. The chef foundation will be having the final meeting for the food charity. By then, we will be able to make the final food menu for the food giving. We are expecting around 200 families in the place.

This is the second charity mission of the chef foundation for this year. There will be more food giving missions in the coming months and that means more foods will be given to others. I also need to bring my recipe books for the meeting so that we can share ideas with other chefs that will be in the meeting.

PANCIT CANTON SAVES THE DAY

I was never expecting visitor in my house today. It is because whenever my friends visit me, they usually inform me in advance so that I can prepare for their arrival. But today is different. They did not informed me. They wanted to surprise me in the house. Around 12 people visited me today. Most of them are chefs and they also have their restaurant. At exactly 12 pm, they arrived and I was really shocked to see them knocking on my door.

I never expected their arrival and the food that I prepared for lunch is just enough for me and hubby. I really don't know what to do and what to prepare. Luckily I have my recipe book beside me. I immediately look at the recipe book and scanned the pages and found the dish to fill up their hungry stomach. I cooked pancit canton.

Pancit canton is a pasta dish that is very easy to prepare and the cooking time is less compared to other dishes that I prepare in the restaurant. The technique in cooking pancit canton is to prepare all the ingredients before cooking. With a few minutes remaining before 1 pm, their lunch was prepared. I was able to cook and feed 12 chefs, hungry very hungry. It is very nice to have a recipe book nearby. Cooking is so much easy. I really can say that the pancit canton saved the day!