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Monday, May 14. 2007
 Last night, my friend told me that she wanted to taste an octopus recipe in a fancy French restaurant at the mall. She was obviously craving for octopus. Since I owed her something, I decided to cook for her a simple octopus dish called Chili Lemon Octopus that I've learned from watching Food Network. I'm sure she's going to love it because it's delicious and rich with different flavors. In fact, I want to surprise her by cooking this recipe and taking her to the park this Saturday afternoon.
Ingredients
2 kg baby octopus
1 tablespoon fresh lemon rind, grated
3/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons hot chili sauce
4 gloves of garlic crushed
The first thing you have to do is remove the beaks and heads of the octopus. Then cut them in half. In a large bowl, put together the octopus, juice, garlic, oil, and rind. Marinade it for three hours or more by covering it and putting it inside the refrigerator. Next you have to remove the octopus from it's marinade by draining it. After that, cook the octopus in a skillet until it's tender. After this you are now ready to serve the delicious seafood dish.
Saturday, May 12. 2007
 One Friday night in my apartment, I was feeling blue. It was Friday and I didn't have a date. Every one I know is at parties or dinner dates; here I am sitting miserably in my couch watching the new film, The Lake House. In order not to feel depressed, I changed the channel to food network and watched Wolfgang Puck's cooking show. I love food because it makes me feel good. In the cooking show, Wolfgang is making a Baked Stuffed Lobster Recipe. When I noticed that it's easy to do, I immediately went for the refrigerator to check if I had the ingredients. Upon realizing that I had all the needed ingredients, I quickly grabbed my pan and cooked the recipe.
2 lobsters (1 1/2 lbs. each)
1/2 teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.)
Lobster tamale (liver)
1 1/2 cups melted butter or margarine
In making a Baked Stuffed Lobster, you have to prepare all the ingredients and tools needed in one place. First thing you have to do is chop the lobsters in the middle and throw away it's vein and stomach. Save it's liver or tamale for the stuffings. Then get a large bowl where you will mix the melted butter along with the cracker crumbs and garlic powder. The tamale that you save earlier should be added to the crumb and cracker mixture. Then, insert or stuff your lobsters with the mixture. After this, your lobsters are ready for baking. You don't need to preheat your oven before you cook this up. Just make sure that you leave the stuffed lobsters in the oven for twenty minutes at 450 degrees. Baked Stuffed Lobster is very easy to create and requires only minimal cooking. If you're alone in your house and you want to brighten up your mood, cook foods like Baked Stuffed Lobster.
Thursday, May 10. 2007
 One of the seafoods that I rarely eat is squid. When I was young, my mother rarely cooks squid recipes since it has a lot of flavor. Besides, my mother doesn't know any squid meals at all. Perhaps, this is the reason why I don't eat much squid. The only squid dish I eat is Calamari. But when I met my chef friend, he lets me experience different food dishes. One time, he prepared a Squid Salad and Chocolate Cookie Pizza when I visited him in his house. It's very delicious and presentable. Through my friend, I came to appreciate squid.
Ingredients:
2 pounds whole squid
2 cups boiling water
2 teaspoons salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup sliced red onion
1 clove garlic, crushed
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
Squid is one of the seafoods that's very difficult to handle, especially if you're inexperienced like me. But Squid Salad is easy to do. First, you have to clean the squid very well. Then, chop its tentacles and mantle to one-inch. After that, boil water with salt. Put the squid in the boiled salted water. Let it simmer for five to ten minutes. If you notice that the squid is tender, that means it's ready to drain. After draining, you have to wash the squid in cold water. Again, let it drain. In a bowl, combine lemon juice, oil, garlic, salt, onion, parsley, and squid. Cover it and put it in the refrigerator for a few hours. You can serve this dish as an appetizer.
Wednesday, May 9. 2007
Love for scallops is one of the common things I have with my childhood bestfriend Carlo. This is the reason I decided to prepare a scallop dish for our reunion dinner this weekend at my pad. At first, I wanted to cook a luscious German dish for him, but then again I changed my mind when I browsed the Internet; I found the perfect meal to prepare. I decided to cook Grilled Sea Scallops with Papaya Salsa, which tastes so good and combines different flavors. Surely, this dish will make your mouth water.
Tuesday, May 8. 2007
1 lb. scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 med. red onion, chopped (1 cup)
1/4 c. coarsely chopped fresh cilantro
2 tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil
Monday, May 7. 2007
 First, wash the scallops and dry it afterwards then set aside. Get the bamboo skewers and soak it in water. You place and combine red onion, papaya, garlic, pepper, cilantro, and one tablespoon of lime juice in a bowl. Mix it gently and thoroughly to combine all flavors to form the salsa. After that, cover it and place it in a refrigerator. Get the soaked skewers and insert the scallops. Using oil and one tablespoon lime juice, mix them with the scallops. Then, place the skewered scallops on the grill for about three to four minutes on every side. After that serve it with the salsa you created earlier. Voila! You now have a Grilled Scallop with Papaya Salsa.
Sunday, May 6. 2007
I won't blame KFC for dishing in some szechuan rice meals into their menu, even if the restaurant strictly serves fast food. These chinese-sauce-infused meals are hard to resist. However, I need a strict salt check on my diet since I've been feeling rheumatic symptoms (at my age!) lately. It's also possible that my already skinny body is waking me up from the bout of salt indulgence. Whatever the case may be, I still want to cook up something Chinese. After all, they say you're not a New Yorker if you don't eat Oriental grindage! Damn, I just hate the chili, though.
Saturday, May 5. 2007
2 tbsps hoisin sauce
2 tbsps chili sauce
2 tsps shao-hsing (rice wine)
1 tsp thin soy sauce
1 tsp fish sauce
1 tsp chili paste with garlic
1/2 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp sesame oil
1/2 tsp hot chili oil
1/4 cup plus 1/2 tsp peanut oil
2 live lobsters each cut into 8 serving pieces Salt to taste
2 tbsps finely minced fresh ginger
1/2 cup minced scallions
3 tbsps finely minced garlic
3 dried red chilis
Friday, May 4. 2007
 To get the szechuan sauce going, you need to mix the chili sauce, rice wine or shao-hsing, fish sauce, soy sauce, hoisin sauce, sugar, chili paste, garlic, a pinch of MSG (ouch!), oil of hot chili, sesame oil, and half a tsp peanut oil. Pigeonhole this sauce mixture for later serving and heat up your wok. Cook the salted lobster in the super-hot wok. This can take about 4 minutes. To drain the oil after they're cooked, lay them on platters with paper towels. Stir in the scallions, ginger, dried chilis, and garlic in the oil left in the sizzling wok and fry them for a minute. Toss in the lobster cuts. Serve this with the premixed szechuan sauce.
Thursday, May 3. 2007
One afternoon I've been idling about in the kitchen, thinking of how I could make a quick recipe with the Pinot Grigio stored in the cabinet. It's been a while since I last made a dish using my favorite white wine. I'd shopped for some seafood and Asian white rice. Trouble is, I got a recipe called Squid Risotto which asked for "risotto" rice (Italian) instead of the white one. So I checked my watch as this dish takes only less than half an hour to cook to see if I could still buy me some risotto at the grocer's. Good thing I have the squids ready in the fridge.
Wednesday, May 2. 2007
25g or 1oz unsalted butter
1/2 red onion, finely sliced
1 garlic clove, finely chopped
100g or 3 1/2 oz risotto rice
50ml or 2fl oz white wine
300ml or 10fl oz hot chicken stock
squid wings and tentacles, cleaned and trimmed
salt and freshly ground black pepper
1 tbsp chopped chives, to garnish
Tuesday, May 1. 2007
 It's easy to cook up Squid Risotto if you just know how to mix and match the ingredients. The first step is to cook the garlic and onion on melted butter until they soften. Pour the Pinot Grigion and risotto on the mixture cooking on medium heat. Let it simmer. Then, pour the chicken stock progressively, letting the rice absorb it thoroughly. Cook the squid with it for two more minutes. Serve it with black pepper and chopped chives.
Monday, April 30. 2007
The secret to a mouth-watering (and highly digestible) octopus dish is the length of its cooking time. The meat of octopus is not really tender enough for chewing, so we have to allow more time to cook them overlow heat, simmer, and then cook for more until they become soft enough to the the bite. Also, the octopus, since it comes from the sea, has a strange fishy smell, so it must be rinsed well. If you read the Sopranos Cookbook, you probably have a fair idea of how Polipetti recipe is whipped up. It's a Neopolitan sea dish known for its tangy taste.
Sunday, April 29. 2007
2 lbs of baby octopus or about 6 pcs
2 cups of tomatoes peeled, chopped
1/4 cp of olive oil
1/4 cp of parsley, flat leaf, chopped
2 pcs chopped cloves garlic, large
red pepper
salt
6-12 friselle (also slices of Italian bread, toasted)
Saturday, April 28. 2007
 Polipetti in Italian means many little tentacles - which we cannot eat unless we remove the beaks on the end of each of them. First, combine all the main ingredients: the baby octopus, the tomatoes, oil, parsley, garlic, the pinched red pepper, with some salt to add flavor. As soon as the sauce comes to a boil, lower the heat and let it simmer for about 45 minutes. Stir this polipetti sauce mixture occasionally. Then, remove the cover and let it simmer again for another 15 minutes. Pierce it with a fork or knife to see if the octopus meat is tender enough or if the polipetti sauce is already thick. Place the cooked sauce on the softened friselle on six plates. Top the Polipetti dish with the baby octopus sauce and a pinch of parsley.
Friday, April 27. 2007
Grills - not the teeth, but the Hibachi - have been sitting in my kitchen cabinet for quite some time. Shrimps are not in the season but I smelled them being barbecued from my neighbor's backyard. Could I possibly combine the two to make a wonderful dish? What about Butterflied Shrimp Bites? I heard they're great as appetizers, but if paired with wine, I'm not sure. I'm still testing my food connoisseur skills. But if there ever comes a need for me to show how much I know about shrimps and wine, here is the perfect opportunity. I got the ingredients ready.
Thursday, April 26. 2007
1 lbs medium or jumbo shrimp (about 16-25 pieces)
1 egg, beaten slightly
1/4 tsp salt
1/4 tsp pepper
1/2 cup Bread crumbs, dry and fine
1/2 cup butter, melted
1/4 cup lime, lemon juice
Lemon wedges
16-25 toothpicks
Wednesday, April 25. 2007
 It is important to devein the shrimp and remove the tail and shell. Slit the shrimps three quarters across the back, but be keen not to slice them entirely. Split open the shrimps and lay them on a tray. Dip the shrimps on a bowl of beaten egg, mixed with pepper and salt. Then coat them fully with the fine breadcrumbs. Skewer each piece of shrimp from its tail to its head, so that it resembles a "C", while there's still some toothpick left for the handle. Once finished, store the skewered shrimps in the fridge. Preheat the Hibachi and let the coals be hot enough to barbecue the shrimp bites. Baste the shrimps with lime juice and serve immediately.
Tuesday, April 24. 2007
The ingredients are easy enough to find, and the instructions are cleverly simple:
1 and 1/3 cps of water
2/3 cp of long grain rice
Dough for double crust pie, 9 inch
2 med onions, sliced thin
1/4 lbs of fresh mushrooms, sliced
1 tbsp of butter (margarine ok)
1 (10.75-oz) can of condensed cream of mushroom soup
2 (7.75-oz) cans of salmon, drained and flaked
2/3 cp of cheddar cheese, shredded
Monday, April 23. 2007
 In a medium saucepan, boil water, stir in rice, reduce to a low simmer, and cook for 18-20 minutes, or until water is absorbed fully. Take lid off, then fluff with fork lightly and set it aside. Preheat the oven to 450 F (230 C). Line one pie plate with bottom pastry and set it aside. In a large saucepan over medium heat, saute onions and mushrooms in butter. Combine cooked rice with mushroom soup and spread half of the mixture on the bottom of the pie shell. Spread the salmon on the rice mixture. Top with sauteed mushroom and onion mixture, then top with what's left of the rice mixture. Sprinkle with cheese, then cover with top pastry. Seal the edges and make some slits in the top crust to allow steam to evaporate. Bake at 450 F (230 C) for ten minutes. Reduce heat to 350 F (175 C) and continue to bake for 35 minutes or until golden brown. Set Salmon Pie for 5 to 10 minutes before serving.
Sunday, April 22. 2007
 One Saturday, I could not think of anything to do. I just lost my interest in my new Nokia phone, same with my Samsung MP3 player. I tried to read books but I don't think my brain was willing to cooperate. What a fucking day! I just found myself in the kitchen thinking what dish I can prepare from the available ingredients. Finally, I was able to come up with a simple and easy recipe out of them. It is called Egg Foo Young.
Saturday, April 21. 2007
1 teaspoon sesame oil
1 cup chopped onion
1/4 cup chopped green onion
1/2 cup chopped celery
1 cup bean sprouts
1/4 teaspoon cornstarch
1/2 pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten
Friday, April 20. 2007
Heat sesame oil and lightly fry the onions, celery, and sprouts in a skillet over medium heat. Stir in cornstarch; add shrimp, soy sauce, and salt, and stir until well blended. After 2 to 3 minutes, remove from heat and transfer to a bowl. Then, return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently; return the vegetable and shrimp mixture to the pan while the eggs are still liquid, and finish frying until eggs are fully cooked.
Monday, April 16. 2007
 I definitely believe that the internet is a powerful tool that can provide us information in a blink of an eye. Hence, when I don't know what food to prepare for any occasion or celebration, I always end up switching on my laptop with wireless internet connection to surf for the latest recipe that I can prepare. This is one of the latest recipe that I found.
1 pound linguini pasta
1/4 cup butter
5 cloves garlic, minced
1 pound medium shrimp - peeled and deveined
1 cup bread crumbs
1/2 cup white wine
1 lemon, juiced
1/4 cup light olive oil
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Fish Seafood Comments
Wed, 25.10.2006 16:06
When I was in highschool, I used to join quiz bees sponsored by our school. Every year the school conducts science, [...]
Wed, 25.10.2006 15:59
I don't eat any octopus dish because it's yucky.
Wed, 25.10.2006 15:59
I love Chilled Lemon Octopus. It's tasty and delicious.
Sun, 22.10.2006 14:25
I saw Mr. Dorsley and his son, Anthony, in the farmer's market downtown last Sunday. I saw them in the fish section [...]
Sun, 22.10.2006 12:03
Lobsters are very expensive.
Sun, 22.10.2006 12:03
I want to cook my wife a Baked Stuffed Lobster but I don't know how.
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