Tuesday, July 31, 2012
grilled caprese pork chops
ingredients
- 8Smithfield Pork Chops
- 2 pintscherry tomatoes (tri-colored if available), cut in half
- 8 ouncesfresh mozzarella cheese, cut into 8 slices
- 4 tablespoonsolive oil, divided
- 2 tablespoonsfresh basil, chopped
Salt and pepper to taste
directions
- Prepare a grill pan or outdoor grill with nonstick cooking spray and preheat to medium high. In a medium mixing bowl, toss tomatoes and basil with 3 tablespoons of olive oil. Salt and pepper to taste and set aside.
- Brush pork chops with remaining 1 tablespoon of olive oil and sprinkle liberally with salt and pepper. Place on a preheated hot grill and cook until done. This will require approximately 4-6 minutes per side depending on the thickness of your pork chops.
- Once one side of your pork chops are cooked and you have turned them over, top each cooked side of the pork chop with a slice of mozzarella cheese and close the lid on your grill to allow the cheese to melt (if using a grill pan, you can cover the chops with a large overturned saute pan). Place two pork chops on each plate and top with a large helping of the tomato basil mixture.
Friday, July 27, 2012
Sea Food Kare-Kare
Ingredients
- Cream Dory
- Mussels
- Clam
- Prawns
- Squid
- Labanos
- Pechay
- Talong
- Sitaw
Ingredients for Kare-Kare Sauce
- Ground peanuts
- Flour
- Butter
- Atsuete
- Oil
- Garlic
- Onions
- Water
- Sidings
- Shrimp paste
Procedure
- Step 1: Chop the onions and garlic. Set aside.
- Step 2: Prepare the vegetables. Slice the eggplant . Cut the string beans into two one-fourths. Slice off the bottom end of the pechay. Skin the labanos, and slice thinly. Set the vegetables aside.
- Step 3: Prepare the atsuete oil. Saute the atsuete in oil and strain it.
- Step 4: Saute the garlic and onion in the atsuete oil. Add butter. Add a little flour. Add the ground peanuts. Add water and simmer. Season with salt and set aside.
- Step 5: Blanch the vegetables separately, one by one. Blanch first the eggplant. Add salt. Set aside the blanched vegetables.
- Step 6: Put the seafoods in the Kare-Kare sauce and let them simmer. Add the cream dory last.
- Step 7: Plate it. Put the fish first, then the rest of the seafoods and top it with the vegetables.
Source Link from PINOY HOW TO
Sunday, July 22, 2012
Clericot Cocktail
Ingredients
Preparation
Tuesday, July 17, 2012
It's All About Food: tote-and-slice loaf sandwich
It's All About Food: tote-and-slice loaf sandwich: Servings: Makes 6 sandwiches. Total Time: 25 mins Ingredients 3/4 cup Dried tomatoes (not oil-packed) ...tote-and-slice loaf sandwich
Servings: Makes 6 sandwiches.
Total Time: 25 mins
Ingredients
- 3/4 cupDried tomatoes (not oil-packed)
- 1 1-lb. loafItalian or French bread
- 1/2 an 8-oz. pkg.Cream cheese, softened
- 1/3 cupBasil pesto
- 4 oz.Thinly sliced provolone cheese
- 8 oz.Thinly sliced peppered or regular salami
- 1 mediumFresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced
- 4 oz.Thinly sliced provolone cheese
- 1/2 mediumRed onion, thinly sliced
- Small salad peppers and/or pimiento-stuffed green olives (optional)Directions1.Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.2.Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.3.Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.4.If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.Source Link from www.recipe.com
Monday, July 16, 2012
It's All About Food: Salmon Rolls with Tomato Butter
It's All About Food: Salmon Rolls with Tomato Butter: INGREDIENTS: 125 g/4 oz cream cheese, softened 1 tbsp chopped fresh dill 2 tsps lime juice 1 tbsp finely grated lime rind freshl...Salmon Rolls with Tomato Butter
INGREDIENTS:
- 125 g/4 oz cream cheese, softened
- 1 tbsp chopped fresh dill
- 2 tsps lime juice
- 1 tbsp finely grated lime rind
- freshly ground black pepper
- 500 g/1 lb salmon fillet
- 1/2 bunch/125 g/4 oz watercress, broken into sprigs
FOR TOMATO BUTTER:
- 4 ripe tomatoes
- Salt
- 30 g/1 oz butter
METHOD:
- To make tomato butter, cut tomatoes in half lengthwise and place on a lightly greased baking tray. Sprinkle with salt and bake at 180°C/350°F/Gas 4 for 30 minutes or until tomatoes are very soft. Set aside to cool slightly. Place warm tomatoes and butter in a food processor or blender and process until smooth.
- Place cream cheese, dill, lime juice, lime rind and black pepper to taste in a food processor or blender and process until smooth.
- Cut salmon into four 3 cm/1 1/4 in wide strips. Spread each strip with some of the cream cheese mixture, roll up and secure with wooden toothpicks. Place rolls on a lightly greased baking tray, cover and bake for 15 minutes or until salmon is cooked.
- To serve, divide watercress between serving plates, top with salmon rolls. Serve immediately, drizzled with tomato butter.
This is good for an easy dinner party starter that is sure to impress your guests. The rolls can be prepared several hours in advance, covered and refrigerated until ready to cook.
Saturday, July 14, 2012
It's All About Food: Savoury Pork Chops
It's All About Food: Savoury Pork Chops: INGREDIENTS: 7 pcs pork chops (600 g.) 8 cloves garlic, crushed 1 medium onion, chopped 1 can (150 g) DEL MONTE Tomato Sauce 2 r...Savoury Pork Chops
INGREDIENTS:
- 7 pcs pork chops (600 g.)
- 8 cloves garlic, crushed
- 1 medium onion, chopped
- 1 can (150 g) DEL MONTE Tomato Sauce
- 2 regular hotdogs, sliced diagonally
- 2 medium eggplants, pared and thinly sliced lengthwise
- 1 green bell pepper, cut into strips
METHODS:
- Sprinkle a little salt and pepper on pork chops.
- Saute garlic, onions and pork chops until meat turns light brown. Add 3/4 cup water, DEL MONTE Tomato Sauce and hotdogs. Simmer until pork is tender.
- Add eggplants and bell peppers. Simmer until cooked.
Source:Del Monte EASY-TO-DO Recipes for Beginners book 1990
Wednesday, July 11, 2012
It's All About Food: Oriental Rolls
It's All About Food: Oriental Rolls: INGREDIENTS: 2 large eggplants Salt 60 g/2 oz elbow macaroni or other small pasta shapes 30 g/1 oz butter 60 g/2 oz pine nuts ...Oriental Rolls
INGREDIENTS:
- 2 large eggplants
- Salt
- 60 g/2 oz elbow macaroni or other small pasta shapes
- 30 g/1 oz butter
- 60 g/2 oz pine nuts
- 125 g/4 oz button mushrooms, chopped
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- Vegetable oil for shallow frying
METHOD:
- Cut eggplant lengthwise into 5 mm/1/4 in thick slices. Place in a colander, sprinkle with salt and drain for 30 minutes. Rinse under cold running water and pat dry with absorbent kitchen paper. Set aside.
- Cook pasta in boiling water in a large saucepan following packet directions. Drain and rinse under cold running water. Drain again and set aside.
- Melt butter in a frying pan over a medium heat, add pine nuts and cook, stirring, for 2-3 minutes or until golden. Remove nuts from pan and drain on absorbent kitchen paper.
- Add mushrooms, red pepper and ginger to pan and cook, stirring for 2 minutes. Return nuts to pan, then add pasta (a), hoisin sauce and soy sauce and bring to simmer. Remove pan from heat and set aside.
- Heat 2.5 cm/1 in oil in a frying pan over a medium heat and cook eggplant slices, in batches (b), for 2-3 minutes each side or until golden. Drain on absorbent kitchen paper and set aside.
- Divide mushroom mixture evenly between eggplant slices, roll up and secure with wooden toothpicks (C), Place rolls on a lightly greased baking tray and bake at 180°C/350°F/Gas 4 for 10 minutes or until heated through.
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Sunday, July 8, 2012
It's All About Food: Chicken and Penne Salad
It's All About Food: Chicken and Penne Salad: Ingredients: 500 g/1 lb penne, cooked 1 kg/2 lb cooked chicken, skin removed and flesh shredded 1 green pepper, chopped 3 table...Chicken and Penne Salad
Ingredients:
- 500 g/1 lb penne, cooked
- 1 kg/2 lb cooked chicken, skin removed and flesh shredded
- 1 green pepper, chopped
- 3 tablespoons snipped fresh chives
- 440 g/14 oz canned sweet corn kernels, drained
- 2 stalks celery, chopped
- 250 g/8 oz yellow or red cherry tomatoes
- 250 g/8 oz curly endive
- 3/4 cup/185 ml/6 fl oz creamy salad dressing
- Arrange penne, chicken, green pepper, chives, sweet corn, celery, tomatoes and endive on a large serving platter or in a large salad bowl.
- Spoon dressing over salad and serve immediately.
- Serves 4.
Tuesday, July 3, 2012
It's All About Food: WILD MUSHROOM and ONION TART
It's All About Food: WILD MUSHROOM and ONION TART: INGREDIENTS: 250 g/8 oz puff pastry 1 egg yolk 125 g/4 oz ricotta cheese 1 tablespoon chopped fresh thyme or 1 teaspoon dried ...WILD MUSHROOM and ONION TART
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INGREDIENTS:
- 250 g/8 oz puff pastry
- 1 egg yolk
- 125 g/4 oz ricotta cheese
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 60 g/2 oz butter
- 3 onions, sliced
- 3 large flat mushrooms, sliced
- 125 g/4 oz button mushrooms, sliced
- 125 g/4 oz oyster mushrooms
- 185 g/6 oz smoked trout, flaked
- freshly ground black pepper
METHODS:
- Roll out pastry to form a 25 x 30 cm/ 10 x 12 in rectangle. Place pastry rectangle on a greased baking tray and brush with egg yolk.
- Combine ricotta cheese and thyme and spread over pastry leaving a 2 c/ 1/4 in border. Set aside.
- Melt 30 g/1 oz butter in a saucepan over a medium heat, add onions and cook, stirring, for 10 minutes or until soft and caramelized. Scatter onions over cheese.
- Melt remaining butter in a saucepan over a medium heat, add flat, button, oyster and shiitake mushrooms and cook, stirring for 5 minutes or until soft. Scatter mushrooms over onions, top with trout and seasons to taste with black pepper.
- Bake at 200°C/400°F/Gas 6 for 30 minutes or until pastry is puffed and golden.
* The flavor and textures offered by combining different mushrooms in this recipe make an interesting starter for a dinner party. You can use any combination of fresh mushrooms to make this tart.
