GINGRED SALMON RECIPE

Everybody right now is doing the healthy way of living. No wonder everyone is more into the fish diets rather the meats. It is because meats contain more cholesterol that is harmful to the body. In my restaurant, 90 percent of my customers order fish dishes and only 10 percent order meat dishes. The bestseller in my restaurant is the Gingered salmon and here are the ingredients for the dish.

Ingredients:

2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
1 tsp. sesame oil
asparagus

Preheat oven to 450°F.

Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with ginger glaze. Roast for 1 minute more or until salmon flakes easily with a fork and is a lighter pink and opaque in color.

Serve with potatoes and asparagus, garnished with basil leaves.

APPLE AND BLACK BERRY JAM

I love giving breads to my little niece and she told me that she really loved my jam. Every time she is in my house, I always make her favorite apple and black berry jam.

For this type of jam, these are the ingredients:

2 lb. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lb. blackberries
4 lb. sugar

Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the blackberry and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.

Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately. Easy to do and delicious.

COOKING SUCCESS ONCE AGAIN

This 10 am, I was the commissioned to do the kitchen cooking for one of the grandest wedding of this year. All I can say that it was done perfectly! I would like to thank my co chefs of the day and my kitchen assistants who worked hard to make the cooking a success. Without these people around me, the cooking would not be a success. I would like also to thank the sponsors of the party, Alba ranges, petron gasul, gourmet specialist for the recipes that were used in the occasion.

The cooking started earlier as expected. We made it around 6 am to make sure that the cooking will not be left behind once the ceremony starts. The ingredients of all the recipes were prepared by the assistants around 5 in the morning, We made the early market visit to by all the ingredients. We wanted to make everything fresh. That is why the market buying was done early morning.

We prepared around 20 deliciously cooked dishes to serve around 200 guest. From the main dish to the salads were done perfectly by my chefs and assistants. After the cooking was through, we were called to the stage to make our plugging of our restaurant. What is good about catering to this type of occasion is that after the event, you will receive a lot of bookings for your restaurant. In deed we got plenty after the wedding ceremony. Eating was the main best thing about weddings and we were just glad to made the cooking the best for the occasion.

COOKING ENGAGEMENT

I am going to be very busy tomorrow because I have a cooking engagement in a garden setting. Actually it is a wedding celebration and I am expecting around 200 guest for the occasion. According to the coordinator, I have to prepare around 20 dishes and I have to cook it and make it available by 10 am in the morning. The groom and bride already made the food selection in my restaurant the other week and I am pretty excited about it already.

For tomorrow, my assistant chef will be assiting me in the wedding cooking for tomorrow and the food kiosk operation will be close by tomorrow because the chef there will be the one manning the restaurant operation. The celebration will be a Arabian theme. That is why I prepared some Arabian dishes for the occasion.

The wedding is said to be a high key, meaning a special wedding. There will be ambassadors, prime ministers and presidents coming in the wedding tomorrow. I guess all the necessary things were already prepared and I have to start cooking by 6 or 7 am and the food will be completed by 9 am. That will be enough for the food preparation. Aside from my assistant chef in the restaurant, I also commissioned my chef-Friend to help me in the cooking. All dishes in the wedding celebration are all in my cooking book that I made.

NEW YEAR'S GRAND FEAST

Of all the new years that passed, this new year's celebration is the grandest. I prepared several dishes for the new year. My glazed ham was the star attraction of the table. The sweetness of the honey o top of the ham made it more tasty because usually, hams are made a little bit salty and the honey made it more balance in the taste buds.

Aside from my glazed ham, I also prepared other dishes like kilawing kambing, fish soup, prok adobo, spaghetti, crispy pata, kalderata and relyenong bangus. These dishes were my ideas that I wrote in my authored cook book that soon coming out in major bookstores nationwide. Aside from the cooking, I also made some baked goodies. I made a chocolate cake, cinnamon rolls, and french toasts for the morning. Coffee was also served in the morning upon waking up of my visitors who spent the new year in my house.

The will be more dishes prepared in y restauramt. I will be introducing Malaysian dishes in my restaurant and Turkish dishes to cater more customers in my restaurant. My assistant chef told me that her application for work abroad was denied and she requested that she will be extending her stay in my restaurant. I really need more company right now, especially operation is extending. A chef in my kitchen is very much welcome.