P.E.I. Mussels with spicy fennel broth

3 lbs. of P.E.I. Mussels. Aromatics: 1 Shallot bulb (75 grams) – minced 2 Cherry peppers – brunoise 1 large fennel – julienned  Flat leaf parsley – picked Broth: Clam stock – (16 oz)  I got the brand Bar Harbor Fish sauce – 2 tbsp. – I use the brand Red Boat  Mirin – 1…

Adobo

I have been on hiatus for a while. Still in need of a laptop and a good camera so I can post more often. I have lots of recipes and techniques I have learned and wanted to share. Anyway, here’s a staple at almost any Filipino home. Adobo is a technique used to cooking tough…

Bistek (beef steak)

I haven’t been active for a while. I wasn’t gone, I was just concentrating on school and getting my chops on cooking on point. I think I have shown that I am a good worker in the kitchen and that I can be trusted without much supervision. That said, I did have to focus on…

Tickle you palate part deux

Continuing to what I posted yesterday, which is all about flavors that I like to play with. Even though if I had to enumerate them, it would take up a whole blog. So the fourth amuse bouche that I thought about was inspired by one of my favorite sushi restaurants, “Blowfish Sushi” in San Francisco,…

Tickle your palate

I have been stationed as a line cook for our fine dining restaurant in school. I got to experience now how to work in a small and crowded kitchen. We serve salads, different pastas everyday, sous vide chicken entree, pork fajitas, fish dish, burgers and special sandwiches. It’s all about learning how to work in…

Turning point

I know I haven’t updated for a little while. Yes, bordering on two weeks is a really long time, especially because I just started this blog. I had the idea that I could do at least one dish a week, but I have been busy testing recipes, showing what I know to cook at school,…

Lamb chops

Lamb is not usually the favorite of a few people when it comes to grub. Either they find the gaminess a little off putting, or the thought that they’re eating Mary’s furry friend. Lamb is one of my favorite meats. It’s tender, flavorful and it goes with a lot of spices that I really love…

Sausage (Arabiki)

I have been sort of obsessed with the tiny Japanese sausages called “kurobota”. Unfortunately kurobota pork or its cousin the Berkshire pork is out of my price range. Naturally I scoured the net trying to find a recipe. Lo and behold, I cannot find anything. I figured that since I know a little bit of…

A little filler

Since I’m still planning some stuff. Here’s something that I have been doing for quite a while now. I guess most foodies are familiar with Masaharu Morimoto. He is of course the only Asian iron chef on the food network for a very long time. I had the privilege of dining in his restaurant in…

Pulutan Series

“Pulutan” by context means food consumed while drinking. This is the first of the recipes that I will be posting. It’s not only dishes from my home country, but from all the foods that I have encountered my whole life. I am currently in my second semester of culinary school, even though I have been…

My test kitchen

I aptly named the topic and my first official post as “My Test Kitchen”, mainly because food is always evolving. Our tastebuds are always looking for something new and at the same time, something familiar. A little background on myself. I am Filipino. I lived half my life in the Philippines and half of it…