1 lb. 80/20 Ground Beef
1 lb 85/15 Ground Beef
1 lb 90/10 Ground Beef (I wasn’t paying attention at the grocery)
1 egg
3 Chipotle Peppers in adobo minced
1/2 onion diced
Fresh Cracked Black Pepper
Kosher Salt
2 tsp Granulated Garlic
Mix it all together. Form nice patties. Grill away! Enjoy!
Grilled BBQ Wings on the Max Weber Grill
Family Pack Chicken Wings
Dry Rub
1 tsp chili powder
1 tsp spanish paprika
1 tsp kosher salt
1 tsp onion powder
1 tsp granulated garlic
1 tsp cayenne pepper
2 tablespoon brown sugar
1 tsp old bay seasoning
1/2 tsp black pepper
Recipes to learn:
Kare Kare
Kaldereta
Pancit
Dinuguan
Sotanghon
the list can keep on going
Pinakbet with coconut milk
Under construction working on veggie quantities
lets start with the ingredients:
2 tablespoons of oil
bowl of diced Pork (small piece of boston butt, fatter cut the better don’t need much)
1 large onion diced
4 cloves Garlic minced
1 tsp Ginger
1 can of coconut milk
2 tablespoons of bagoong (regular filipino shrimp paste)
3 cayenne peppers
salt and pepper to taste
1 cup of water
Veggies:
10-12 pieces Kalabasa (squash) cut up (
handful of String Beans
12 pieces frozen Okra
2 Egg Plant (long oriental) cut into 1 inch circles
2 large tomato quartered
1 Ampalaya seeded and sliced (bitter melon)
-Add oil in large pot and sautee garlic, pork, onions until soft
-Add coconut milk and boil for 5 minutes
-Add cayenne peppers
-Add tomatoes, ginger, 2 tablespoons of shrimp paste boil for 5 minutes
-Add string beans, stir, boil for 5 minutes
-Add squash, stir boil
-Add bittermelon, stir bring to boil
-Add eggplant, stir, bring to boil
-Add frozen okra, stir, bring to boil
-Add 1 cup water, bring to boil
-Reduce heat, cover, and simmer
-Salt and pepper to taste
Grilled Cheese (Wheat and American)
*2 slices of bread (white bread, wheat break, texas toast, ciabatta, whatever you like)
*slice or two of your favorite cheese (american, provolone, cheddar)
*3 slices of butter (slices not sticks)
*hot pan, skillet, flat top, sandwich press, panini press (the griddler, i owe hoa one)
*spatula for pressing and flipping
-Place cheese and a slice of butter in between bread, butter one side of the outside of sandwich.
-Heat pan on medium-high, melt one slice of butter in pan.
-Place unbuttered side down on buttered pan and toast in pan
-When toasted to the desired doneness flip sandwich and toast the other buttered side.
NOTE: some people like a pressed flat grilled cheese others enjoy the simple toasted sandwich. so you can just toast and melt cheese or press sandwich flat while toasting and melting.
it’s up to you. enjoy.
jazzed up grilled cheese, tomatoes, onions, etc. although that’s crossing into panini territory…
We had a birthday party today for Simon. Thanks to the uncles, aunts, cousins, and friends who came to celebrate his first birthday. My brother Dave (Simon’s Dad) and I grilled a bunch of stuff for the party. Cindy was a great help in the party food preps. We grilled bbq chicken wings, grilled buffalo style wings, marinated country style pork ribs, seasoned chicken breasts, bubba burgers, hot dogs, marinated leg quarters, we had cheese ravioli, pancit from auntie tessie, macaroni and cheese, salad, fruit, filipino desserts from uncle eddie, cookies from ate glennie, great dessert from cousin jennifer she made a strawberry short cake dessert–it didn’t last long, we also had corn, baked tilapia, potato salad, shrimp chips from auntie sony and birthday cake. sorry no pics. too busy grilling outside with dave.
kids swam. i swam. threw baseball with stephen, john, rich. threw frisbee with dave b., stephen, john, jase, mark, eric, and flora. played wiffle ball with flora, eric, jase, john, mark, and stephen.
good day. i am too sensitive about people not making it to simon’s first birthday. i need to learn some people just don’t care.
I asked the butcher at the grocery if they had uncut whole short ribs bone-in. I asked them to cut across the bone 1/4″ to 1/2″ thick.
I’ve purchased a lot of short ribs. Obsessive Compulsive Meat Purchase. It’s summertime (well it will be come June 21st) so I will share a version of Kalbi (Korean BBQ) shared by my sister-in-law’s mom. She got it from a friend at her Korean Church. I’ve been eating Korean a lot lately.
2 lbs of beef short ribs cut “flanken style” (across the bone)
3 parts water
1 part sugar
1 part soy sauce (Kikkoman is good)
Liquid of 1 onion (blend/chop onion in a mixer then strain through a piece of thin cloth or cheesecloth)
5 cloves garlic, minced
2 TBS honey (or to taste)
2 TBS sesame oil (or to taste)
1/2 c cooking wine
Black pepper
Rinse each piece of meat and let drain.
Pound each piece of meat on both sides.
Marinate meat in liquid overnight. Make sure each piece of meat is thoroughly covered in the marinade.
Experiment with the amounts of ingredients until you like the final product.
Grill High Direct Heat on a charcoal or gas grill or indoor grill.
Serve with rice or lettuce wraps
My favorite part of going to the Korean restaurant. The side dishes served with the meal. It’s different every time.
It was around 95 degrees yesterday. We ate lunch at Green Basil with my cousins Jason and Stefanie. Stef’s boyfriend Jaimy (Chef Resource #2) met us from Durham. I showcased my detailed GPS skills as I guided Chef Waters to the restaurant. We started with fresh shrimp spring rolls and fried pork spring rolls. I had Pho and half a Vietnamese Sub. Jase had bbq subs. Stef had the large Pho and the other half of my sandwich she shared with Chef Waters. Jaimy had bbq pork bun (vermicelli). Since it was so hot outside we went swimming afterwards. Chef Waters also taught me how to sharpen our home kitchen knives. He came prepared with his own sharpening stone.
We went to my Uncle Loree’s house (Stef’s dad and chef resource #1). After arriving, I asked my Uncle if he could teach me to cook Pipa Tofu (Shrimp Tofu Balls). He says if i peel the shrimp he’d show me. Jaimy quickly spoke and said “I’ll peel the shrimp!”. Uncle Loree went to his downstairs freezer and handed me a frozen bag of shrimp. I thought Jaimy was going to peel the shrimp. Oh well. It was time to learn. Upstairs we went to cook. Apologies for the blurry images. My Uncle cooks fast.
Here’s the recipe (not yet organized)…
Shrimp Blend
12 shrimp peeled
2 tablespoons corn starch
1 egg
3 tablespoon cooking wine
blend together with food processor
add shrimp blend
4 blocks soft tofu
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon msg (optional)
2 tablespoon cornstarch
1 egg
mix by hand
scoop tablespoon balls of mixture
(tip: from uncle scoop from top and side of batter not the center when scooping from the bowl)
deep fry 350 degrees, add a small amount of batter to test oil
fry until floating and cooked. set aside
fry a second time before adding sauce
Sauce
2 stalks green onions use whites of scallion
1 cup chicken broth
2 tablespoons oyster sauce
white pepper
msg (optional)
3 tablespoon cooking wine
1/2 tablespoon sugar
cooking wine
add oil to wok, saute green onions
add cooking wine, boil to bring out aroma
add chicken broth
add oyster sauce
thicken with cornstarch
Pour sauce over refried tofu-shrimp balls
Too many versions of the filipino staple chicken adobo. quick and simple one.
CHICKEN ADOBO
1/2 chicken or 10 chicken wings
1 cup vinegar
1/4 cup soy
10 whole peppercorn
4 cloves of garlic
1 bay leaf
1 teaspoon oil
heat pot. add oil. add garlic (don’t burn), add chicken and brown, add peppercorns, add soy sauce…
add vinegar…DO NOT STIR UNTIL VINEGAR BOILS.
stir ingredients once sauce comes to a boil. add bay leaf.
SIMMER until cooked.
Local Market in Zambales
Onelia Jose rocks her adobo with sugar. Is that even adobo after a sucrose invasion?
Pete and wife (no name because of this thing called INTERNET) they like to add onions.
To each their own.
Instead of chicken, try frog adobo, tilapia adobo, duck adobo, green bean adobo, kangkong adobo. you get the idea adobo adobo.
historical note,i have read in another blog that the original adobo in the philippines didn’t have soy sauce.
