Archive for the “Pork” Category

FTF: Pata Tim

FTF: Pata Tim
My first time to cook pata tim was Christmas of 2007. I cooked it for my in-laws and they all loved it the first time. Alyssa’s Mamita (hubby’s aunt) enjoyed it to bits and even asked her long-time trusted maid to watch as I cook and ask everything that’s needed for it so when I go to London on March 2008, she can still enjoy it. =)
Since then, I haven’t cooked it again. Then for New Year 2010, hubby requested that I cook it again and also just this month when we had friends who visited from Ireland and NJ. It’s one recipe I would say I’ve mastered. I don’t say it’s perfect, but no matter how long the gaps of cooking it is, I will still remember how to cook it my way. And every time,
March 18, 2010 Posted Under Featured Posts, Pork

Embutido (Meatloaf – Filipino Style)

Embutido (Meatloaf – Filipino Style)
I’ve tried making Embutido twice already. I was happy the first time, but happier the second time. =) I did all the chopping manually the first time, but because my loving hubby gifted me a really good food-processor for my birthday last year, making it the second time around makes it a lot easier and I would say, much more flavorful.
If you’re planning to buy 1, I recommend this
March 10, 2010 Posted Under Featured Posts, Kitchenware, Pork

Bacon Wrapped Asparagus and Cream Cheese with Extra Virgin Olive Oil and White Wine Vinegar Dressing

Bacon Wrapped Asparagus and Cream Cheese with Extra Virgin Olive Oil and White Wine Vinegar Dressing

The name of this dish says it all. This is my come back entry for FTF. I missed Mommy Willa and the rest of the FTFters..

This is very easy, very healthy and you can get the kids help. They’ll surely get excited to taste what they made without knowing that they are having something healthy. Remember that Asparagus contains no cholesterol and is low in calories and sodium. And because it’s green, it’s healthy.

INGREDIENTS:
6 pcs asparagus
3 bacon , preferably rashers
few pieces of iceberg lettuce
3 tbsp. cream cheese
1 tbsp. extra virgin olive oil
2 tbsp. white wine vinegar
METHOD:
1. Blanch the asparagus. To blanch, bring a pot of water in a medium high heat and cook the asparagus until it becomes very green. It should only take 3 minutes if the asparagus is thin and about 5 minutes for thick ones. The spears should just barely bend when they are picked out of the water. While it’s cooking, get a bowl half filled with iced water and place the cooked asparagus on it to refresh and to stop it from continuing to cook.
2. When the asparagus has been refreshed, lie 2 asparagus on each bacon rashers and spread the top with cream cheese (kids can help in this process). Roll the bacon to cover the cheese and asparagus and fry on a non-stick frying pan. There’s no need to add oil because the bacon will release its excess oil when cooking. At this stage, you can already smell the aroma of the cheese and bacon.
3. While the bacon is cooking, prepare the lettuce on the plate and in a small bowl, mix the extra virgin olive oil and white wine vinegar. When the bacon’s done, lay them on the bed of lettuce and pour the vinegar dressing all over it. Done.
My Alyssa enjoyed munching on this as much as preparing it. I hope your kids would love it too. Happy home-cooking!
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January 21, 2010 Posted Under Featured Posts, Pork, Vegetables

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