BACON WITH SHRIMP RECIPE ON THE PROCESS

I wanted to create something new in the dishes that I prepare in the kitchen. I want to incorporate bacon and shrimps because these two would really make a perfect combination. i tried looking for shrimp-bacon recipes but I cannot find the right dish that I can cook in the kitchen.

I called my chef friend and ask her an assistance in the recipe that I am trying to cook. She said to me that I have to use my imagination in the thing/dish that I am about to cook. Honestly, I am thinking to create a shrimp-bacon roll or bacon-shrimp deep fry with sesame seeds. Have to finish this by today...This will be a big challenge for me this day. 

THE CHEF IS BACK ONCE MORE

After being away for about a month, I have returned and I would like to thank my chef friends who are very supportive to my plans. I was gone for about a month because I was busy in the school, teaching chef wanna be's and also I was having my masteral in the culinary arts. 

I was in Singapore the entire month of October and busy in my career as a chef. my restaurant was temporarily handled by my brother and my cousin who are both chefs. I am just happy to be back again. To make myself present, upon arrival, I went straight to the market and bought stocks for the restaurant. I really miss these things. I am just happy to be back again.

To my viewers, expect great dishes in the coming days for I will write all the recipes that I learned while I was in Singapore. 

TO FAST FOODS OR NOT TO

I came out from the restaurant late because there was a function that needed my presence. After the event, I decided to go straight home so that I can rest since it was already nearing morning. I thought my stomach was already full. On my way home, my stomach is already in protest of the situation.

I decided to drop by the near fast food station along the way. I ordered french fries, burger and a soda. It was a drive thru station, ordering is quick and easy. Since I was driving, I cannot munch the food in my mouth. My eyes are always on the road. Now, I am more hungry than ever.

I approached my house and I immediately went to the kitchen to feed my stomach. But when I tasted the food that I bought, it was not what I was expecting. I tasted strange. I cannot swallow that kind of food, so I decided to cook food for myself. For a quick meal, eggs and bacon will do for me. Bacon and eggs are perfect match. After cooking, I immediately ate the food without any hesitations. 

HOW TO COOK USING A PRESSURE COOKER

Having a pressure cooker really makes the cooking easier. But many of us does not know how to cook using a pressure cooker. Pressure cookers are made to make a hard meat for stew soft and tender for cooking. Usually beef, pork bones and pork legs are just some of the goodies that are cooked using the pressure cooker. This is the correct steps in using a pressure cooker:

1. Clean up the pressure cooker. Usually a pressure cooker has a rubber, a basin plate and a pounder, the one you put on top and makes the sound when it boils.
2. Chop the meat that you want to cook using the pressure cooker. 
3. Place the meat inside the pressure cooker, make sure that the rubber is place on the cover of the pressure cooker. Cover the pressure cooker.
4. place the pounder on top of the pressure cooker.
5. Set the heat gradually. The counting of the minutes usually starts when the pressure cooker starts making the pounding sounds.
6. Usually it would take around 30-45 minutes to cook a hard meat.
7. Never remove the pounder or open the pressure cooker when it is still hot. It would really cause you a lot of trouble and even injury.
8. Place the pressure cooker under the faucet and slowly open the valve to easy the hotness of the pressure cooker.
9. Slowly remove the pounder and open the pressure cooker for the meat that you are cooking.

Having a pressure cooker is really a big help and you can use it for your cooking. 

THINGS TO DO BEFORE STARTING TO COOK

Many people love to cook and they usually end up desperate. It is because they don't prepare the things to be cook. As a chef, here are my tips before starting to cook:

1. Make sure that your ingredients are already prepared.
2. Make sure that the kitchen is clean and conducive to cooking.
3. It would be best that spices be prepared in serving plate so that cooking will be fast and easy.
4. Make sure that the pan or frying pan is ready and clean.

With this tips, cooking will be easy and fast.

COOKING UNDER TIME PRESSURE

It's already 11 am and my assistant chef is nowhere to be found. I got a text from her informing me that she could not make it in the morning because she was not feeling well. What can I do, this leave me no option but to do her task in the cooking. I am not angry towards her I understand her situation. 

The restaurant usually opens at 11:30 am, in preparation for the lunch time. For today's menu, I have lined up  12 dishes. This is the first time that I am cooking alone without an assistant chef to assist me. This is cooking under pressure. Just for the start, I received 10 orders immediately and more orders are coming. My attendants informed me that the are already many customers waiting outside. This is really new for me. I must do this alone and I must. My restaurant's reputation is vital to it's success and I cannot afford to lose it.

Well my chef skills are now being tested and I know I can conquer this. Let's start the cooking process!

LEARNING NEW COOKING STYLE

Two weeks ago, I enrolled at a culinary school near my restaurant to learn a new cooking style. The culinary school is run by my chef-friend and I mam very happy to be learning once again. The culinary school is teaching Japanese dishes and this is my first time to make and prepare Japanese dishes.

Based on my observation, the secret in every Japanese dish is the freshness and it would take sometime to learn to prepare Japanese dishes. My chef-friend is a Japanese and making and preparing Japanese dishes is just like 123 for her. I joined the school because I wanted to learn to prepare Japanese dishes and I would like to incorporate it in the dishes that I prepare in the restaurant.

This new learning experience in preparing Japanese dishes would take about 1 year and I believe that I have much to learn in this Japanese dishes. I am like am kindergarten in the class. In fairness, my classmates are all master chefs in their respective fields. 

SPECIAL EGG RECIPE

Cooking eggs may seem easy but actually, chefs need to master several egg recipes before they can be called masters in the kitchen. The recipe that I am about to share is very easy to cook and even an inexperienced person can cook this special egg recipe. For the special egg recipe, we will be needing the following ingredients:

• 3 fresh eggs
• 1 cup garlic
• 1 teaspoon salt
• 2 tbs soy sauce
• 1/2 cup tomato
• 3 tbs cooking oil

Procedure: 

1. Heat pan and place cooking oil. 
2. Beat the eggs and fry it along with garlic, salt and tomato.
3. Add the soy sauce and remove and serve the egg with rice.

The entire cooking of this special egg recipe is just under 5 minutes. It is fast and easy to cook very ideal for breakfast.

CHEF TALK MADE EASY

As a chef, I live a very busy life. In the morning, I have to wake up around 5 am just to prepare myself in going to the restaurant and in the evening, I have to leave the restaurant around 10 pm, during the closing of the restaurant. I can't hardly use my phone and call my chef-friends and get an update on their status. My rest period is only when I get to update my chef account in my Facebook and Twitter account. My chef-friends would call me around 10 times but I could not attend to the calls because of my busy schedule in the restaurant. In my Twitter account, my chef friends would leave some twitter smiles from myemoticons.com. The smiles that they send me really make me calm my busy nerves as a chef. Chef talk made easy this time with the smiles that I also send to them. 

By the end of the month, I will be leaving the country for a culinary event that will be happening in Singapore. It is a culinary event that my appearance is requested by the event coordinators. I already send some messages to my friends that I will be away for awhile. 

This busy schedule really make me love the profession as a chef. 

BAKE MY OWN CAKE

I was with a chef friend last night. We had a short conversation and it was held in a small cake shop in the downtown area. We were discussing about her plan of opening a pastry shop and she wanted me to join her pastry shop. 

I am a chef and my forte is really cooking and not baking. Many thought that all chef can bake and cook. But that is not the case all the time. There is a pastry chef and a meal chef and that is what I am. I think I will decline the offer ahead and I will just endorse another chef that is a pastry chef. 

QUICK AND EASY MORNING MEAL

I woke up late this morning and I have a very important meeting to attend to. Since I live alone in my house, I have nobody to blame but myself for no meals prepared. To make the my hungry tummy full, I decided to make and prepare a quick and easy morning meal for myself. 

I check the refrigerator and found these: eggs, hotdogs, butter, chocolate and bread. Well, these are just the foods that I need to make a quick and easy morning meal for myself. It only took me 5 minutes to prepare a meal for myself. They don't call me chef for nothing if I cannot make a meal for myself in quick and easy morning meal for myself.

I realized today that I must wake up early so that I will have enough time to make a morning meal for myself. I think it is already nearing 8 o clock I must go now....

FAST AND EASY WAY TO PREPARE A MEAL

The first time a tried to prepare and cook a meal was about 10 years ago. I was still in my college years in the culinary school. Our professor-chef told us that we must be prepared always for there will be a cooking demo for the school fest. Honestly that time, I really don't know how to prepare and cook meals. The chef-professor gave me an assignment to prepare and cook slow carb meals. 

It was my first test and I really don't know where to start. I research using the internet on various slow carb meals until I finally found the recipe that I am confident to prepare and cook. It was a beef dish from a Swiss chef and it was very easy to prepare and cook. I made some trial cooking before I presented it to my chef-professor in the culinary school. In the cooking proper, I was already very confident about the dish that I selected and would be cooking. After the cooking demo, my professors liked it and also gave me an award for the recipe that I made. 

As a chef, we must be resourceful enough to find the recipes that would really standout among others. A chef must also be patient and quick to think. I think these are the traits of a successful chef. 

HOW TO COOK GARLIC

Garlic is one of the spices that I like the most. Garlic adds up to the taste of every recipe there is in this world. It is said that if a recipe does not have a garlic on it, then there is something wrong in the recipe. It may seem easy to look at but cooking garlic also varies from chef to chef. 

In cooking garlic, one must know if the recipe that he is cooking requires the garlic to be brown or just the flavoring to add up to the taste. Garlic really cooks fast and overcooking it may loose the taste of garlic. Here are the tips that I believe that can be helpful for those who are learning to cook garlic:

• Chop garlic according to your desired sizes.
• Prepare the pan and heat it just in low temperature.
• Fry the garlic in just 10 seconds.

Cooking garlic is really easy. You don't have to earn a chef degree just to cook garlic. Happy cooking. 

TIPS ON HOW TO COOK VEGETABLES

Cooking vegetables and eating it is one of my favorite dishes. I always make sure that in a week, a special vegetable recipe my be prepared and shared in the family. Cooking vegetables may look easy...but you're wrong. It takes a great skill and passion in cooking vegetables. This is what I like to share to all the people reading this vegetable post of mine. 

In cooking vegetables, one must know the following tips before cooking and these are:

• Select the vegetable that is fresh and pesticide free.
• Wash vegetables and drain it totally free of water.
• Never over cook the vegetables. It would only take 3 minutes for leafy type vegetables to cook and 5 minutes to 10 minutes for hard kind of vegetables.
• Steaming is always the best way to cook vegetables. Oil free cooking is always ideal.

These are just few tips before cooking vegetables. Remember that freshness is always the key in having a delicious and tasty vegetable dish at your own home. 

ARABELLA'S PORK BINAGOONGAN RECIPE

ARABELLA'S PORK BINAGOONGAN RECIPE`

Here is another appetizer for those who are looking and craving for dishes that are delicious and tasty. For this pork binagoongan recipe, we will be needing the following:

1. Half kilo pork belly, chopped into slices.
2. 1 tbsp garlic chopped into bits.
3. 2 tbsps bagoong.
4. 1/2 cup tomato. chopped.
5. 1 tsp of sugar.

Procedures:

• Fried pork in pan. Just let the natural oil of the pork cook itself. You can also use water as replacement of the oil.
• When the pork is already brown, add the garlic and tomato. Cook in slow fire.
• Add the bagoong and sugar. Let it simmer for about 5-8 minutes.
• Serve with hot rice.

This is a very simple and delicious recipe. Try it and let your appetite go high. 

HEALTHY MEALS FOR A HEALTHY PERSON

Many of my frequent customers always ask me about healthy meals and meals that would help them loose weight. I remembered the other week, I was reading a post made online of Tim Ferriss. I twas not related to meals but it was about sneakers that makes a person loose weight. 

But Honestly, as a chef, foods really is considered one of the reasons why a person gains weight. People who eats more has the tendency to gain more weight. But there are many meals that would help loose weight. The trick on how to loose more weight is by eating well and live a healthy life.

Two years ago, I was working as a chef for a vegetarian restaurant. In that experience, I was able to learn recipes that would help a person loose weight without any exercise. I was able to compile all the recipes that I prepared in that restaurant. Now that I have my own restaurant, I still incorporate the recipes that I learned in all of my foods in the restaurant. By this, my customers are assured that they are eating healthy dishes. 

ARABELLA'S CRISPY PATA

Here is a new recipe that is easy to cook and budget friendly for the family. For this recipe, we will be needing the following ingredients:

1. Whole hind leg of pork
2. 1 tbsp of salt
3. 1 tbsp of pepper
4. 1/2 cup garlic
5. 1 liter of cooking oil

Procedure:

•  Mix all the spices with the pork leg. Make sure that all parts of the leg are rub with the spices, including the salt.
• Let the mixture sink to the pork leg for about 30 minutes. 
• Fried the pork leg for about a 45 minutes. Deep frying is very ideal for crispy pata for it make sure that all parts are cook equally.
• Chop the pork leg in ideal serving.
• Serve with coco vinegar or ketchup.

Happy eating to everyone. 

CHOOSING THE RIGHT FISH FOR THE DISH

The market is always the best place to buy all the ingredients that a chef needs in his cooking task in the kitchen. In selecting a fish, the market offers a wide variety of fishes that can be cook. But before you choose the right fish that you want please consider the following:

1. Check the fish that you are buying. Make sure that is fresh.
2. Look at the eyes of the fish. It must be shinny and clear from blood.
3. Check the gills. It must be red and fresh.
4. Smell the fish. If you smell something strange aside from the fish odor, it means that the fish is not fresh at all. 
5. Price. A two days old fish usually cost less compared to the fresh ones.

These are just basic ways that could help you decide whether to buy the fish in front of you or decline it. In cooking, freshness always is the key in having a delicious and tasty dish. 

CHEF ON VACATION

This is a Sponsored post written by me on behalf of PA Tourism for SocialSpark. All opinions are 100% mine.

It was agreed the other week that all of the people who are working in the kitchen would go on vacation. The group decided to visit Pennsylvania. This is my first time to visit the place and all of us are already excited about it. Just to make this trip possible, I already cancelled several cooking engagement.

I just realized that planning a trip is very hard when you are not familiar with the place where you are going and even finding a place to stay is another problem, since all of us are not familiar with Pennsylvania. I have joined several roadtrips in the past. But this is the first time that I am planning the trip for my friends. Since we have chosen Pennsylvania, we plan to visit the following places and events:

1. Gettysburg Festival
2. 1753 Bachmann Public House.
3. The Air Heritage Museum
4. Cherry Chest Adventure Farm     

These are just some of the places and event  that we will be visiting when we get to Pennsylvania. We will be there by june 10 until june 15, just in time for these festivals and events. We are still planning to visit more historical landmark in Pennsylvania. I never imagine that I will be able to plan this trip, easily.  With the help of  pa-roadtrips, I know we are in the right place. I really would suggest to all people who are planning to visit the site,  it will really guide you when visiting Pennsylvania and will cut the high cost of travel when you don't know where you are going.

For me, I think I really need this vacation, just to unwind from the busy cooking schedule in the restaurant. I already very excited for the trip and I know my friends are too. 

KITCHEN RENOVATION AGAIN

Last week, my assistant chef told me that our kitchen need more vents to let the hot air come out the building. I would agree to that observation because even I experienced uncomfortable in the kitchen when I cook because of the vapor of the foods that I am preparing in the kitchen. I believe that my kitchen needs a vaporizer pipe inside to make the vapor come out. 

I already talked to the engineer that will handle the renovation in the kitchen. I want it to be fit for cooking so that chefs won't feel uneasy when they are cooking in the kitchen. I need the renovation be completed before the end of the month. I just need to clear the kitchen so that the renovation will start immediately. 

MY PERSONAL SOUND THEME FOR THE NIGHT

My personal sound theme for the night is just Eminem in side the restaurant. I was already alone and I decided to play songs of this guy. Fast rapping is also synonymous to fast cooking. I needed to get the cooking done fast and rap music is just the mood for me. 

I also turned on my personal computer inside the restaurant and while playing the Eninem songs, a corresponding lyrics were also displayed so that I can sing while I am cooking. This chef is also a rapper and this is just what I needed for the night. 

SIDELINE FOR MY STAY

I will be going to LA for a couple of weeks and all my expenses will be shouldered by myself. I will be there for       seminar of chefs around the world. I told my assistant chef that my money is short for the trip expenses and I thought of having a LA job when I arrive there so that I can defray some of the expanses during my stay in LA.

I am a chef and I must practice it when I get to LA. Some of my friends who are already working there said to me that when I decide to work there, they will accept me as a chef in their restaurant in LA. Having a job in LA is the only way I cant think of right now. 

HUNGRY AS EVER

I was in the kitchen doing my usual cooking task when I felt that I needed to have a food to eat. My stomach was like a drum beating to fast. I was really really hungry this afternoon. I told my assistant chef to take charge of the kitchen because I have some errand to deal to. So, I went out the kitchen immediately and went to the nearest burger stand and ordered a double cheese burger sandwich with fries and a large coke just to sooth my hunger. 

Every time I feel hungry, I always go the burger stand and order these things. Many friend chefs would laugh at me because of my strange habit as a chef. What can I say, I like cheese burgers and fries. Because I was so hungry, I ate two double cheese burgers and fries that very hour. After my stomach was satisfied, I went back to the kitchen as if nothing happened. 

TWO THUMBS UP

This week is abusy week for me and my kitchen crew because the restaurant is expecting VIP's for the entire week. Last month I was informed that a delegate of ambassadors are coming in the restaurant. I was also informed that I will be the one who will be preparing for the entire week stay of these VIPs in the city. I was caught by surprise by this event. I have to cancel the entire week's menu and just focus on the delegates. 

There were five ambassador coming from different countries and I needed information about their desire for food. I met the guys just one time and my conversation with them was very important because by there I was able to ask them indirectly the foods that they wanted to be served on them. 

I was the one making the dishes right now. My assistant chefs were sidelined and were just waiting for my instructions. I don't want to make any major mistakes in this event. My name and reputation as a chef are all at stake here. I am glad that the ambassadors liked my dishes that I prepared for them. For the entire week of cooking for these guys, it was like a lifetime of cooking. Two thumbs up to my crew and my assistant chefs for a job well done. 

COOKING MASTER

This morning, I met a master. He was my cooking instructor in the culinary school where I studied. The last time I met chef Dao was in 2001 and since then I never saw him again. According to my classmates in the culinary school, chef Dao went to Singapore to teach in a culinary school there. Chef Dao was my mentor in all the Chinese dishes that I learned to cook. He was a big inspiration to me because he treated every dish with special touch.

Chef Dao was a Chinese and he is already 65 years old. According to chef Dao, he was commissioned again by the culinary school to teach aspiring students Chinese dishes. He will start this June as the classes resumes. Learning to cook from Chef Dao was more interesting because he would explain the dish well and gave us a brief history of the dish. He was truly a master in the culinary arts of cooking. Welcome back Chef Dao!

ARABELLAS FRIED CHICKEN RECIPE

Ingredients

• 2 (2 to 3 pound) whole chickens, cut into pieces
• 3 cups all-purpose flour
• 5 tablespoons seasoned salt
• 3 tablespoons garlic powder
• salt and pepper to taste
• 4 eggs, beaten
• 1 quart vegetable oil for frying

Directions

1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.

   
   
2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

LOBSTER WITH STUFFED CRAB RECIPE

LOBSTER WITH STUFFED CRAB RECIPE

Ingredients

• 4 (6 ounce) shelled raw lobster tails
• 1 tablespoon butter
• 1 tablespoon minced celery
• 1 green onion, minced
• 1 1/2 teaspoons all-purpose flour
• 1/8 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/3 cup cold milk
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 tablespoons dry bread crumbs

Directions

1. Preheat grill for medium heat.
2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

SAUSAGE RECIPE

SAUSAGE RECIPE

Ingredients

• 1 (12 ounce) package maple flavored sausage
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• salt and pepper to taste

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

WELCOME CHEF ARABELLA

I was in the kitchen last week, preparing for the dishes that I will be cooking. I was so busy because there were plenty of customers, my 1 year and 9 months daughter Reese Arabella, was also in the kitchen playing with her toys. When I am in the kitchen, I make sure that Reese Arabella is also in the kitchen so that she will be aware of the things that I am doing.

I was very busy when my daughter came to me and said to me the word "help". I never thought that in her age right now, she will be doing the things she did. She handed me almost all the vegetables, one by one. I was amazed on what I saw of her. I instructed her bring it to me and she delivered it without any problem. She was also happy to see how the muffins were baked. Now, I see that our famil;y business will have a second generation. Welcome Chef Reese Arabella to the cooking world.

HOLY WEEK MEALS

The holy week was a a great week for me. I was able to rest and contimplate on new mrecipes that I will be adding to my current menu in the restaurant. I was also busy looking for new ingredient suppliers in the internet. I was looking for new spices in Spain because they have the most complete line of condiments that I can use to add more flavor to all the dishes that I am preparing in the restaurant.

Since it is a holy week. We Christian have a tradition of fasting for the week, so I made a dish that would be fittted for the lenten season. I cooked arrozcalso with chicken. This dish has been a tradition every holy week and I am just keeping the light of tradition going by still cooking this dish.

NEW LOOK FOR THE RESTAURANT

My business partner in the restaurant told me the other day that we needed to make a new look for the restaurant business. Since the start in 2005, the restaurant has retained it's look until now. Many of our avid customers suggested, as seen in the suggestion box, that we must make the restaurant look young. There is no problem with the dishes that we cook in the restaurant. It's just that it would be more attractive for the restaurant if we would have the fresh young look.

I have been working as a chef for many years and even worked abroad. I believe that it was about time that we change our restaurant logo or our business logo. I already gave my tentative design to our logo maker and by the end of the week, they will sort out the design and make some modifications before I will approve it and make it final.

My chef friends are all supportive to the idea and they said that it was already timely to have a new logo for the restaurant. They read this LogoDesignWorks review and they find it just fit for my logo for the restaurant.

Since things are changing right here, I decided that it is about time that I incorporate more dishes in the restaurant menu. I have decided to add Japanese and Korean dishes, since these nationalities are my frequent customers. Renovations are on-going and this will be finished by the end of the month. I already hired several chef for the restaurant to help in the kitchen cooking. This is move that I have been waiting for and I am just happy that it will be completed soon.

ITS A WONDERFUL SUNDAY FOR COOKING

Just can't believe that it is already a Sunday. And every Sunday, I make sure that I cook something special for the family. Honestly, I really don't know what to cook or prepare and I still have to look for new recipes in my recipe books. I am thinking of a healthy Sunday, so, I think its gonna be a fishy Sunday right now.

I am thinking of cooking a red salmon for lunch today and invite all our relatives for a fine dining event in the house. Yesterday, I was in the market and I bought this red salmon and I believe that it will be super great for this Sunday dining event in the house. I have all the necessary ingredients and I think I should start cooking right away to catch up for this noon time meals.

ARABELLA'S BARBECUE PORK RIBS RECIPE

ARABELLA'S BARBECUE PORK RIBS RECIPE

Another family dish that I am very honored to share in this kitchen blog. Arabella's barbecue pork ribs has been prepared in every social gatherings in the family. There many variations in the recipe but the same taste comes out. The cooking may change but the taste remains forever. This is a sure hit in every family dining. Have a nice cooking!

INGREDIENTS

• 4 pounds pork spareribs
• 1 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup rum
• 1/2 cup chile sauce
• 2 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 dash ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
3. Preheat grill for medium heat. Position grate four inches above heat source.
4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

ARABELLA'S BABY BACK RIBS RECIPE

ARABELLA'S BABY BACK RIBS RECIPE

This has been passed from one generation to another and still the taste never changes. The same home cook baby back ribs has become a timeless recipe in the family and I would love to share this recipe to all of you guys. You don't need to be a chef to cook this. Just follow the simple directions and that will do for you. Have a healthy eating...

INGREDIENTS

• 2 pounds pork baby back ribs
• 1 (18 ounce) bottle barbecue sauce

DIRECTIONS:

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

SPECIAL TREAT FOR THE VALENTINES DAY

Its a special day today since it is Valentines day, I have decided to prepare something special for the family. I am preparing a big feast for the entire family. I already went to the market early this morning for the ingredients and I already completed it. I am going to prepare steamed fish.

For this meals, I wanted to make it all natural that is why I prepared the steamed fish meal. This is a vey healthy meal because there is no oils in it. All steamed and cooked tastefully with salt and pepper. I have been cooking this dish in my restaurant and I just enjoy the taste of my steamed fish delight.

I guess I have to start the cooking in the kitchen so that I will be done by 7 pm and the dinner will start once the family and relatives arrive. I can cook freely today since I already made some renovations in my kitchen. I have all the room in the kitchen for my cooking task. This chef is ready to cook...

DINUGUAN IS THE BEST

I know the word is strange when you first hear it. Dinuguan is a dish that the main product of the dish is pig blood. The meat in this recipe is all internal organs like intestines and liver. I remembered the first time I tasted the dinuguan dish that our neighbor in the highway prepared for us. It was really great and delicious. The color of the dinuguan recipe is all black because of the blood of the pig.

Every time I dine out, I always look at the dishes that are being served if there is a dinuguan dish. It is really my favorite viand of all time. But just be cautious when eating dinuguan. it has been told that a dinuguan dish can increase uric acid to your body and may lead to rheumatism. That is why many like to eat and many are also scarred of eating dinuguan dish. For me, I just have to control my appetite and never engage too much in eating dinuguan.

BIG FISH DELIGHT

Tonight, I am going to prepare and cook a big fish roast. I already went to the market and bought this huge fish that I will roast tonight, for the new year's celebration party in my house. I plan to roast the fish inside the oven. For this feast, the fish must be marinated at least 5 hours so that the spices will blend with the fish meat.

Roasting of the fish must be slow so that the skin wont get well done early. It is going to be a feast for 20 people inside the house and this huge fish delight will be just enough for all of us. The spices that I placed on the fish are: salt, pepper, garlic and tanlad or lemon grass. This is the trick that will make the taste delicious inside and outside. I can't wait to let my visitors taste this big fish delight that I am preparing.

FRUITS AND MORE VEGIES FOR ME

I decided to change my eating lifestyle. I used to earn more of the meat dishes and chicken dishes. In a week, I would ate around 7 meals of pork and chicken. From steak to fried dishes, I love to eat them. But this time, I will change all of that. I will be doing a total makeover in the food that I eat.

I already prepared a week menu of dishes that I will be preparing in the house. I already removed the meats in the menu for health reasons. For this week, it will be fruits and vegetables. I am already excited because this is my fisrt attempt to change my routinary dishes that I prepare in my house. I already made tha market and I can say that this will be an exciting week for me.