

Grilled salmon and yellow squash (above)
Grilled chicken and blanched asparagus (below)
Although summertime is most often associated with backyard picnics and barbecues, indoor grilling is the answer to wintertime’s grilled food cravings. Summertime, in the Philippines, reminds me of picnics at the beach and grilling, which also brings me to think about pork barbecue. This is a popular grilled specialty and a streetfood mainstay in Manila. Just like lemonade stands here, perhaps anybody in Manila can just as easily get away with setting up a small grill stand in front of his home and start grilling and selling these delicious stuff. Thinly sliced small pork pieces are marinated in a basic soy sauce and lemon juice combination, to which is added a long list of spices and other secret ingredients. The best dip for this is a simple vinegar, minced garlic, salt and pepper combination. This goes well with most grilled food. The long holiday weekend went by fast. We had a chance to try a newly-opened branch of a popular family-style Italian restaurant chain out here. I was hoping to find my favorite grilled salmon and angel hair pasta with a lemon flavored sauce in the menu, but unfortunately they have altered their menu and dropped it from their list. I ended up ordering another pasta dish instead. It was very rich, cheesy and creamy. It was very good and I enjoyed it, but my craving for something grilled remained. This inspired me to fire up my grill pan at home. I tried this combination of salmon and chicken with yellow squash and asparagus, on the side. It’s the best time to try asparagus, they’re in season now. I like this particular young or baby variety with thinner stalks. They’re very tender and tasty. I just blanched them for a few minutes but decided to grill the squash. A little lemon juice, pepper and capers added to store-bought instant hollandaise mix, makes a perfect sauce for the asparagus as well as for the other grilled stuff. This lemon-caper sauce is quick and easy to make from scratch. If a grill pan was used, the pan drippings must be scraped and transferred to a sauce pan. To the chicken drippings in the pan, add one to two tablespoons of butter, olive oil or a combination of these two. Loosen and incorporate all the pan drippings before adding a tablespoon or two of flour. The flour is then cooked for a few minutes, before adding some water or chicken broth and lemon juice to it. Season with salt and pepper. Stirring the sauce with a wire whisk is important until the sauce reaches the right consistency. More water may be added if the sauce gets too thick. Finally, stir in some capers and a few lemon slices, for garnish.
From fiestas, to birthdays to weddings to christenings, you name it, the Philippines is always alive with colorful celebrations. Times may be hard but Filipinos find a way to gather and have fun. And in the midst of all these gatherings is, of course, food. I’m sure most Filipinos out there will agree. I was fortunate to be back there in 2004 in time for my baby nephew's baptism. My sister-in-law cooked all these delicious food. I suggested that she should start her own food catering business, having seen and tasted all the good food she cooked for the occasion. Food business though is a big undertaking requiring much time and dedication. From top to bottom, in the photo above, are embutido ( partly hidden ), pasta carbonara, menudo, beef asado and prawns with peas & quail eggs. My other sister-in-law cooked the embutido and I helped out with the fruit salad. The chinese-style beef asado has become one of our favorite foods to serve at parties. It may be made ahead and reheats well, which makes it an ideal buffet food. In the family cookbook I'm planning to do, I would certainly give one of my aunts the credit for this dish that she has since shared with us. Combining soy and hoisin sauce with brown sugar and star anise gives this dish it’s subtle asian flavoring. The slow cooker is such a handy kitchen appliance to cook dishes like this requiring a very slow simmering process.
This post is dedicated to my sisters-in-law, who both enjoy cooking, in appreciation for the many meals they have cooked for me and our family. Baking commercially for years now, one of my sisters-in-law has been supplying cakes and other baked goodies to a catering business as well as to a company cafeteria. Christmastime is always a busy season for her, with extra cake orders from friends. She has been baking her popular moist chocolate cakes, brownies, chiffon, crema de fruta, and carrot cakes for many seasons and occasions now. The pictures below show some of the baked goods she supplies:
The chocolate chiffon slices, pictured above, are the very same ones I used to sell back in high school. I mentioned this in my previous post on chiffon cake. It has always been a hit, then and now. My mother was instrumental in instilling in us the love of cooking ang baking. She set the example for us by constantly experimenting and cooking in the kitchen, and I'm most grateful to her for this. I was in high school when I started with cookies and brownies but with time and practice, graduated to the more complicated and delicate chiffon cakes. Oh yes, it took several unsuccessful attempts but I have since learned the correct consistency to watch out for especially with the rather tricky beating of the eggwhites until it reached the required soft peaks stage, and then finally learning the folding technique.
I got into an experimental mood one day having run out of corn tortillas when I was about to make these enchiladas. We also have this popular Mexican dish for dinner on a regular basis now. I had all the ingredients I needed to make it except for the corn tortillas. I tried to scan through my cookbooks for a recipe. All of them called for a particular “masa harina” or corn flour which, as specified in the recipes, is not the same as cornmeal. I’ve seen this type of flour sold in most grocery stores. I still have a container-full of cornmeal so I thought about making “corn tortilla-crepes” instead.
Using the available yellow cornmeal, combined with some whole wheat flour, I altered my basic crepe recipe to come up with the cornmeal crepes. They worked great for the enchiladas. They were thin, light and pliable which made it easy for me to wrap them around the meat filling. The basic meat filling I make is usually with lean ground beef, browned with sliced onions, chopped fresh tomatoes and flavored with cumin or southwestern spices. I usually add corn kernels and black beans to the mixture. Some grated cheese goes in with the wrapped enchiladas and also on top.
The enchiladas may be baked or broiled until the cheese has melted. Some minced jalapenos, fresh cilantro, lime slices, extra enchilada sauce, light sour cream and minced green onions are always good to have on the side for an extra sprinkle of flavors.
Some guacamole and tortilla chips completed our Mexican meal that night ( see spread below ).