18 Nov, 2009
The concept of a Thanksgiving dinner to celebrate the bountiful harvest of the past summer and to give thanks for all the good things in life before the hard cold winter sets in is something I have always enjoyed. Of course it also happens to have become a major food holiday so that…
12 Nov, 2009
Wok stir-fried broccoli with oyster sauce has to be one of my all-time favorite vegetable dishes. I could eat this once a week! If I have been particularly bad and consumed a phenomenal amount of fat-laden dishes in a given period, I try to detox with a lot of veggies, and this…
09 Nov, 2009
Deadly. In a wickedly good way. Do not attempt this when you are particularly hungry, like a half hour before lunch, as you will eat far more than you should. After the Zubuchonwich experiments, we just HAD to test a Pan de Sisig. OMG, why hasn’t anyone else done this before?…
08 Nov, 2009
You need to be a bitter green fan to enjoy this dish. Or at least enjoy strongly flavored greens. We served this braised gai choy with some leftover lechon, presumably to help temper the evils of cholesterol overload, and it worked flavorwise. But I can see how this would also…
07 Nov, 2009
I was messing around in the kitchen, trying to come up with a sandwich that was first delicious, and second, used lechon somehow. First I made a paksiw na lechon and shredded the meat and placed it in a pan de sal. It tasted great, but it looked pretty boring. I…
04 Nov, 2009
I’m not sure what gave rise to this, but the past year or two has really seen the renaissance of pork or anything porcine in nature. When the magazine Time Out New York issued its annual “100 Best Things We Ate And Drank This Year” in December 2008, and this $9 sandwich from…
02 Nov, 2009
It’s been several years since my last post using the wonderful and ancient grain called farro, here. I had a couple of cups of uncooked farro in the pantry and decided to make another version of the salad, to be served at an evening meal as a foil to a salty, crisp fried…
02 Nov, 2009
I was anxious to use the newly arrived bounty of ingredients as soon as possible, so we invited some friends over for dinner, and decided to make a salad as a starter. Before deciding on the final roster of ingredients for the salad, we first tried out a critical pairing to see if…