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. 

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. 

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.

TUNA WITH BROCCOLI ROLL UP CASSEROLE RECIPE

Ingredients

* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup milk
* 1 (9 ounce) can tuna, drained and flaked
* 1 (10 ounce) package frozen chopped broccoli, thawed
* 1 cup shredded Cheddar cheese, divided
* 1 (2.8 ounce) can French-fried onions
* 6 (7 inch) flour tortillas
* 1 medium tomato, chopped

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.

3. Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9x13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

GLAZED SALMON FILLETS RECIPE

GLAZED SALMON FILLETS RECIPE


Ingredients

* 6 (5 ounce) salmon fillets
* 4 cloves garlic, minced
* 1 tablespoon white wine
* 1 tablespoon honey
* 1/3 cup balsamic vinegar
* 4 teaspoons Dijon mustard
* salt and pepper to taste
* 1 tablespoon chopped fresh oregano


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

TASTY SALMON WITH LEMON AND DILL RECIPE

TASTY SALMON WITH LEMON AND DILL RECIPE


Ingredients

* 1 pound salmon fillets
* 1/4 cup butter, melted
* 5 tablespoons lemon juice
* 1 tablespoon dried dill weed
* 1/4 teaspoon garlic powder
* sea salt to taste
* freshly ground black pepper to taste


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

TASTY SALMON WITH LEMON AND DILL RECIPE

TASTY SALMON WITH LEMON AND DILL RECIPE


Ingredients

* 1 pound salmon fillets
* 1/4 cup butter, melted
* 5 tablespoons lemon juice
* 1 tablespoon dried dill weed
* 1/4 teaspoon garlic powder
* sea salt to taste
* freshly ground black pepper to taste


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

SQUID IT

The chef jujst cooking the food for dinner. It is a squid and it is good. Squid dish is the easiet dish to be prepared. it is because squid is easy to cook and all the ingredients that you place on the squid are easily absorbed by the squid. in cooking squid, it would take around 30 minutes before the food is done. Never over cook the squid or else it will drain all the water in it. Squid is cooked good with lots of garlic and ginger. Try cooking fried squid and roasted/grilled squid.

DAING NA BANGUS

INGREDIENTS

1 lb bangus (milkfish), cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying

PROCEDURE

Scale off and clean bangus (milkfish) by removing gills and innards. With a knife, slice open the bangus (milkfish) from its back, from head to tail. Dash with salt.

In a square pan or container at least 2 inches deep, prepare marinate: 1/2 cup rice vinegar, minced garlic, onion, salt, and pepper corns. Put in cleaned, sliced bangus (milkfish). If possible, marinate overnight and place in the refrigerator.

In a deep frying pan, put in a cup of vegetable oil. Fry marinated milkfish and cook until golden brown.

Serve immediately with boiled rice, sliced tomatoes, green mangoes and vegetable dish.

FISH ESCABECHE

INGREDIENTS
1 whole lapu-lapu (about 3kilo)
1 large onion, thickly sliced
1 r3ed bell pepper
1 head garlic
1 thumb-size ginger, slice into strips
3 cups vinegar
1/2 cup water
4 tbsps. sugar
2 tsps. salt
3 tbsps. cornstarch

PROCEDURE

Clean the fish then rub with salt and allow to stand for at least an hour.

Prepare the vinegar sauce. Add salt and sugar to the vinegar; boil. Add the cornstarch to allow the vinegar sauce to thicken. Mix well then set aside.

Saute garlic. Add the ginger strips, onions and bell pepper; set aside.

Fry the fish until it turns golden brown. Place on a serving platter.

Top with the sauteed garlic, ginger strips, onions and bell pepper.

Pour the vinegar sauce on top before serving the escabeche.

SIOMAI SPECIAL

Things needed to make the cheese siomai are the following:

1 Cup cottage cheese 1 cup cooked fish fillet, flaked 2 tsps chopped kinchay 2tsps chopped onion 2 tsps minced carrots 2 tbsps minced celery 1/4 cup cornstarch 2 eggs 1 tsp salt 1/8 tsp pepper Molo warppers

Instructions:

Combine all ingredients, except molo wrappers, in a bowl. Mix well. Drop 1 tablespoonful mixture at the center of molo wrappers, then fold. steam 15 to 20 minutes. Serve with soy sauce and calamansi or lemonsito. This is very good for the kids during merienda time.

SINANGLAY NA PAMPANO

SINANGLAY NA PAMPANO

ingredients

6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves

Cooking procedure:

Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.

SEARED SPICY CLAMS

SEARED SPICY CLAMS

Ingredients;

300 gms clam
20 gms cooking oil
15 gms garlic, chopped
15 gms ginger, chopped
40 gms onion, chopped
100 gms button mushrooms
50 gms bell pepper, diced
175 gms soup stock
Chinese wine
15 gms oyster sauce
regular soy sauce
dark soy sauce
2 gms white pepper
7 gms refined sugar
3 gms chili powder
30 gms onion leek
10 gms cornstarch, dissolved in water
5 gms sesame oil

Cooking procedure:

Boil clam for about 5 minutes. remove hair from shell. set aside. In wok, put oil and saute garlic, ginger, onion, mushroom and bell pepper. Add boiled clam, soup stock, Chinese wine, oyster sauce, dark soy sauce, soy sauce, pepper, refined sugar, chili powder and onion leek. Bring to a boil for about 1 to 2 minutes. Add dissolved cornstarch in water and sesame oil. Serve it while it is still hot.

SEAFOOD JAMBALAYA

SEAFOOD JAMBALAYA

Ingredients:

2 tbsp corn oil
1/2 crushed garlic
10 gms onion, diced
10 gms red pepper, diced
10 gms green pepper, diced
10 gms celery, diced
50 gms red snapper
25 gms peeled shrimp
25 gms mussels meat
20 gms crab meat
30 ml white wine
1-1/2 cup soup stock
1/4 cup jambalaya sauce
salt and pepper for additional taste
1 cup cooked Cajun rice

Cooking procedure:

Heat oil in pan and saute garlic and onion until transparent. Add vegetables and stir occasionally. Add sea foods, white wine and soup stock. Boil until stock has been reduced then add jambalaya sauce. Season with salt and pepper. Put Cajun rice in bowl and top with sea food jambalaya

MILK FISH ALA POBRE

MILK FISH A LA POBRE

2 pcs calamansi
1 tbsp Worcestershire sauce
salt and pepper
2 pcs milk fish belly
cooking oil
3 tbsps olive oil
2 tbsps chopped garlic
1 tbsp chopped olives

Cooking procedure for milk fish a la pobre:

To start with, we must make the marinade: combine calamansi juice, Worcestershire sauce, salt and pepper. In this mixture, marinate the milk fish belly for about 10 minutes. This will make the taste soak into the belly meat of the milk fish. Fry the milk fish belly in heated oil. it would be best to cover the cooking process to make the cooking more faster. Make sure that the heat is in medium level only.

In saucepan, heat olive oil. Add chopped garlic and cook until light brown. remove from heat. Season milk fish belly on plate and drizzle with garlic chips in olive oil. garnish with chopped olives.

BARBECUED CRABS

BARBECUED CRABS

I learned to cook this dish by accident. We were at the beach and I was the one assigned to cook the foods that will be served in the party. Some locals went to me and offered me crabs and other shell fishes. I was more interested in the crabs because crabs are easy to cook. I got the crabs and started experimenting on how to cook it. Enough about the crab story and lets get down to the cooking proper. For this dish, here are the ingredients:

1/4 cup butter
1 tbsp + 3/4 tsp garlic powder
1 tbsp + 3/4 table salt
1 tbsp Worcestershire sauce
3 lbs whole crab or king crabs will do.

For the cooking process, we need to preheat out door oven or grill over medium heat and brush grill lightly with oil. This make the crab stick less in the grill. In medium saucepan over medium heat, melt butter. Mix garlic powder, salt and Worcestershire sauce.

Remove the legs of the crab. Pull apart from shells and remove the crab meat. Loosely wrap crab meat and legs in aluminum foil and place on preheated grill. Unwrap slightly and coat with butter mixture. Cook until pink and flaky 15 to 20 minutes.

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.

SHRIMP CURRY

SHRIMP CURRY INGREDIENTS:

1 Can cream of mushroom soup
1 tsp minced soup
1 tsp minced onion
1 tsp curry powder
1/2 tsp dried parsley flakes
1/4 tsp paprika
1 pkg frozen shrimp
1/4 cup sour cream

Condiments

raisins, chopped nuts, chutney, chopped tomatoes, chopped green peppers, shredded coconut

Cooking Procedure:

In saucepan, combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes.

Gradually stir 1/2 cup hot mixture into sour cream. Put back to remaining hot mixture in saucepan. heat through but do not boil. Serve with assorted condiments.

SEA MANTIS SALT AND PEPPER

SEA MANTIS SALT AND PEPPER

Oil for deep frying
2 pcs sea mantis
1 clove garlic, chopped
1 onion, chopped
2 pcs chili, chopped
1 tsp rice wine
1 tsp sesame oil
salt
pepper
sugar

Cooking Procedure:

Deep-fry sea mantis until golden brown; drain. Pan fry all ingredients. Add salt, pepper and sugar. Arrange on platter. Serve with vinegar.