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.