MEXICAN SEA FOOD COCKTAIL=>> INGREDIENTS: 1 1/2 cup chilled clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice. 1/4 cup ketchup. 1/4 cup fresh lime juice. 1 tsp. Hot sauce as tabasco. 1 tsp salt, or taste. 1/2 cup finely chopped white onion. 1/4 cup chopped cilantro 1 firmripe california avocado. Peeled, pitted. And cut into small chunks. 1/2 lb fresh lump crabmeat 1cup picked over. 1/4 lb cooked baby shrimp. <accompaniment> oyster crackers or saltines<optional> method: stir together clamato juice,ketcup,lime juice hot sauce. Salt. Onion and cilantro in a large bowl. Then gently stir in avocado. Crabmeat,and shrimp. Spoon into 6 to 8 ounce glasses or cups. Makes 4 to 6 first.Course or light main course servings..
AMBROSIA= TO SERVE 6
4 large seedless oranges,peeled.. 2 cups freshly shredded coconut or substitute 2 cups finely shredded packaged coconut, 1/4 cup sugar.< with a small sharp knife,peel the oranges deeply enough to remove all of the white pith, slice the orange crosswise, into 1/8 inch thick rounds and place them in a large serving bowl. Add the shredded coconut and sugar and with a large wooden spoon, toss together lightly but thoroughly. Cover the bowl with plastic wrap and refrigerate at least 2 hours b4 serving.
VEAL LOAF= to serve 8 ,
2 pounds ground lean veal, 1/4 pounds ground salt pork, 1 cup soft break crumbs, 1 tbsp. Finely chopped onion, 1 tbsp. Lemon juice. 1 egg, lightly beaten, 1 cup light cream, 2tbsp chopped parsley,salt, pepper, nutmeg, 2 tbsp melted butter.< preheat the oven to 350degree. In a large bowl mix together the veal,salt,pork,break crumbs, chopped onion, lemon juice,egg cream and parsley. Add salt,pepper and nutmeg to taste. Place the mixture in a greased loaf pan. Brush the top well with the melted butter. BAke in the oven for 1&1/2 hours. Remove let stand for 5mins. Then turn it out onto a heated dish and serve immediately.
HAME AND CHEESE OMELET
Ingredients:
2 eggs per person, 1 tbsp milk, 1/4 tsp salt, 1/4 tsp blak pepper butter, shredded cheese, 1 chopped tomatoe, 1 chopped scallions, 2 pieces of ham, chopped.
METHOD:
In a bowl, whisk together eggs. Mils salt and pepper.In a skillet, melt butter over low heat until foamy but not browned. Pour in egg mixture. As the omelet cooks,tilt the pan and draw the edges in toward the center with a fork. Shake the pan gently to distribute the uncooked portion,. Add some chopped tomatoes, some scallions, some ham, and some shredded cheese on the half side of omelet. Loosen the edges of the omelet with a fork or a spatula then tip the pan forward to fold the unfilled half of omelet over the filled half. Slide the onto the plate. Repeat the steps for other peoples omelet. 2 eggs for person so make sure you equally divide the tomatoes, ham, scallions and cheese. Served with a piece of toast with cream cheese cut in 2 triangles and a cup of coffee.
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MOLTEN CHOCOLATE CAKES WITH CHERRIES
Ingredients:
1 16 ounce bag frozen pitted dark sweet cherries, halved,thawed, undrained, 3/4 cup sugar, 1/4 cup kirsch (clear cherry brandy) or regular brandy, 1/4 teaspoon. Ground cinnamon, 2 tbsp. Unsweetened cocoa powder, 2 ounce bittersweet(not unsweetened) or semisweet chocolate, chopped, 1/4 cup(1/2 stick)unsalted butter, cut into small pieces, 2 large egg yolks, 1 large egg, 2 teaspoons all purpose flour, powdered sugar, fresh mint.
METHOD:
Combine cherries with juices, 1/2 cup sugar, kirsch,and cinnamon in heavy medium saucepan. Stir oven medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce;drain well. Transfer to work surface and chop coarsely;reserve chopped cherries for cakes. Set aside cherry sauce. Butter two 3/4 cup ramekins or custard cups whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth.Remove from heat; whisk in cocoa mixture.Whisk in egg yolks,then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins.(sauce and cake batter can be made 1 day ahead. Cover separately;chill)
CHICKEN APRITADA
Ingredients: 1 2 to 3lb chicken,cut into serving pieces,1 clove garlic crushed, 1/4 cup chopped onions,1 6- ounce can tomato sauce ,1 bay leaf, 1 tbsp. Peppercorns,2 tsp salt, 1 tsp. Pepper 1/4 cup water .2 medium sized potatoes cubed, 1 4-ounce can pimentos.
METHOD:
Simmer chicken for about 15 mins in garlic, onion,tomato sauce,bayleaf,peppercorns.Salt,pepper and water. Add cubed potatoes and pimento. Cöntinue to cook until potatoes are tender. Serve hot with steamed rice.
CHICKEN MACARONI SALAD
This is a very popular party dish in the visayan provinces,well at least where I am from. The way I remember it, you can go overboard with the ingredients and whatever ingredient you include, the result is always delicious.
Ingredients: (no amount, just tantiya or estimate) cooked macaroni, particularly elbow macaroni. Make sure that the macaroni has cooled before using. 2 boiled chicken breast, shredded jar of mayonnaise pickle relish or chopped sweet pickles raisins. Pineapple chunks,each chunk cut into smaller pieces .Grated carrots (about a tbls. Or so for color). Cheddar cheese, about 1/2 inch cube olive oil, salt and pepper to taste, extra grated cheddar cheese. You can add others like sliced ham, sliced and diced pimiento sliced and diced red beets, etc. I like to add half boiled sliced green or string beans to enhance the color.
METHOD:
Mix all ingredients. Be easy on the oil. Serve with grated cheese on top. They sometimes freeze this and served frozen.
SCRAMBLED EGGS WITH TOMATOES AND ONIONS
Sautee sliced 1tomato, and chopped onion. In a bowl, whisk together 2 eggs, 1tsp of milk, salt and pepper. Pour it on top of the tomatoes and onion, let it cook for 30sec. Stir everything together, letting it all cook. Season with garlic powder and red pepper flakes<optional> served with sinangag <garlic fried rice>.
TOCINO AND GARLIC FRIED RICE
METHOD:
Mix togetheq apple cider vinegar,brown sugar, soy sauce and ground black pepper. If you like to make it spicy add red pepper flakes as well. Add the thin pork cutlets/slices onto the mixture. Marinate overnight. When ready to cook, lay the meat slices on a frying pan, add some water just enough to cover,simmer until the water is gone. It should be sticky. Served with sliced tomatoes on the side. This dish is usually served for breakfast in the philippines. For the garlic fried rice, just sautee 3 cloves{smashed} in oil{use drippings from the tocino pan}, and cooked white rice. Sprinkle some salt and there you go. For a more flavorful fried rice, sprinkle some dried oregano.
LEMON CHICKEN
Ingredients:
5-6 pieces of boneless chicken breasts flour, salt and pepper,3/4 cup chicken stock, juice of 1/2 lemon butter.
METHOD:
SEASON FLOUR WITH SALT AND PEPPER. Drench the chicken pieces with it. In a non stick pan, melt butter enough for pan-frying the chicken. Cook both sides of the meat. Set aside on a plate. Add more buter in the pan then sprinkle 2 tbsp of flour, whisk that together, making sure there are no clumps of flour. Add chicken stock. Keep whisking. Add the lemon juice. Season with salt and pepper. The sauce should be slightly thick. Add more flour if its not. Dont forget to whisk of course. Put the cooked chicken breasts in with the sauce. Coat both sides of the chicken with the sauce. Quite simple. I served this with steamed veggies and cilantro rice. Or you can slice one lemon chicken diagonally and put it on top of a bowl of tossed salad.
