Pork Asado

Pork Asado is a filipino dish made from pork shoulder or butt marinated in Calamansi(filipino lime)Star anise, brown sugar,some garlic dark soy sauce bay leaves and black peppercorn. Soaked in marination overnight or more then brown in skillet or dutch oven cast iron pan then simmer gently in its own marinade. Best serve with rice or potato

Lamb sliders

Lamb Sliders

Farfalle and Penne Bolognese baked with cheese

I love the idea of pasta being baked. Most likely with lots of assorted cheeses on top before putting into oven. oh man so so good with a thick tomato/pomodoro sauce or much loved meaty bolognaise sauce that run thru every strand of the pasta then topped with mixed sharp cheddar,mozzarella,and parmigiano romano cheese. What more could you ask for??
a couple of sliced bread and cold drinks??


Cheese melts over pasta and toast focassia

Serves two

Preheat oven to 400F

500 grams mixed farfalle and penne pasta
Grated cheese such as Sharp cheddar, parmigiano romano, and mozzarella
Chopped flat parsley
2 ramekins or any oven proof bowl dish
Bolognaise sauce
For bolognaise sauce you'll need

300 g lean ground beef
1 medium sweet onion-diced
1 small carrot- fine diced
1 stalk celery- fine diced
1 sprig rosemary- chopped
2 tablespoon tomato paste
1/2 cup red wine
1 and 1/2 cup beef stock, consomme, or vegetable stock
1/3 cup tomato paste2 tablespoon extra virgin olive oil
Salt and fresh ground black peppercorn
little unsalted butter
Boil pasta in a medium casserole pan with water and salt. Cook pasta for 5-7 minutes, Set aside. Meanwhile make bolognaise sauce.

Pour 2 tablespoon olive oil in heavy medium sauce pan until hot and sweat onion,carrot,celery for 10 minutes. Do not brown. Add ground meat,chopped rosemary and tomato paste. Saute' meat to reach the crusty bit and not too burn. Stir vigorously to prevent scorching.Cook 15 minutes. Deglaze the meat by 1 cup red wine and scrape the bottom pan with wooden spatula. Let the wine evaporate and absorb by the meat.Now pour the beef stock and tomato sauce, Stir and season with salt and fresh cracked pepper. Cover with lid and simmer for 15 minutes or until the sauce becomes thick.

Baste ramekins with a little butter or oil. Toss pasta into cooked bolognaise sauce. Ladle pasta into prepared ramekins, Put a little butter on top of the pasta and sprinkle the mixed cheese on top. Place in oven. Baked for 15 minutes, Take the pasta out of the oven place in heat proof plate, sprinkle with chopped parsley.Serve with toast focassia or any of your favorite bread

Note If you find my Bolognaise recipe is complicated, I would suggest that use any recipe you have. Italian ragu or Filipino meat sauce works well with this,,

NEGIMAKI

My friend Chef Alex borromeo taught me how to make sushi and negimaki. Negimaki is one of my favorite in japanese sushi.Made from very fine and tender meat like sirloin,beef tenderloin and most expensive sometimes with KOBE BEEF. Japanese restos here in calgary and back then in the Philippines serve this with very special sauces like ponzu or teriyaki but i found very sour and too sweet to my taste.
Chef Alex of BENKAY Dusit hotel manila has his own version of negimaki.His version was quite pricey because he uses KOBE BEEF instead of other meat.So expensive but the result was wonderful.I'm not that good in making sushi and negimaki but i would like to try one and replicate this succulent dish in my own way,,,

INGREDIENTS

10 oz. top sirloin
2 fresh stalks leeks, white and green part included
2 teaspoon mirin
2 tablespoon sake wine
Japanese mayo
salt and pepper

Cut sirloin lengthwise with very sharp knife ( Japanese knife not necessary). Pound with kitchen mallet if you have or just flatten it with your knife to make it thin. Careful not to tear the meat.Season with salt and pepper. Marinate meat in mirin and sake for just about 1 hour
slice leeks into 2 inches long and blanch in boiling water until tender but not mushy.
Cover your MAKISU ( bamboo sushi mat) with cling wrap. this is to prevent meat from sticking in bamboo mat and to make your negimaki looks Fantastic, and clean as well.
Lay tenderloin meat into bamboo mat,place 2 leeks at the top of the meat and roll it carefully, Secure with small toothpick and wrap again in cling wrap,Chill in cooler for a while.
Remove plastic wrap and sear the meat in a hot cast iron skillet for quick 10 minutes. I like to cook my meat to medium rare. So if possible,cook negimaki less than 10 minutes, Slice into one and half inch.place in a platter. Put Japanese mayo on top and serveperfect tandem of California maki and negimaki