No-Sweat Ribs With All The Trimmings

I love spareribs so much that I can eat it every day. One day, when I have my own kitchen, I'll make sure that I get to cook this dish.

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Ingredients

1 slab pork baby back ribs (about 2 kilos)

For the marinade:
1 439-gram can pineapple chunks
1/3 cup soy sauce
2 tablespoons olive oil
2 teaspoons dried rosemary leaves
1 head garlic, minced
1/4 cup dark brown sugar
Salt and pepper to taste

For the gravy:
1/4 cup butter
1/4 cup sifted all-purpose flour
2 cups drippings (from the cooked ribs)
1 tablespoon Worcestershire sauce
1 tablespoon chili sauce
Salt and pepper to taste

For garnishing:
1/4 cup butter pineapple chunks
1 cup sliced bell peppers
1 1/2 cups peaches, drained and sliced into chunks

Procedure

Wash ribs and pat dry.

Marinade : Into a bowl, drain pineapple chunks and reserve the syrup for the marinade. Set aside the pineapple chunks for garnishing. Combine the syrup, soy sauce, olive oil, rosemary leaves, garlic, sugar and salt and pepper.

Marinate pork in the mixure. Cover the dish with cling wrap. Leave at room temperature for one hour then chill overnight in the refrigerator.

When ready to cook, preheat oven for 12-20 minutes.

Roast ribs together with the marinade, allocating 30 minutes for every half kilo of pork. Transfer the roast pork to the grill of a barbegue pit and reserve the drippings. Grill for a few minutes to imporve aroma and to add grill marks.

Strain the dripings and measure for the gravy. You should have two cups. If not enough, add water to make two cups.

Gravy: In a saucepan, melt the butter. Stir in flour and mix well with a wire whisk. Pour in the drippings and stir continuously until it begins to thicken. Season with Worcestershire sauce, chili sauce, salt and pepper.

Garnish: In a frying pan, melt the butter. Add remaining ingredients and saute until the bell peppers are crisp-tender.

To assemble: Surround roast with the sauteed mixture. Serve the gravy separately.

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Source: Food Magazine. December 2007 Issue

Pasta in Olive Pesto

This is one recipe that I've tried and I'm proud to say that it was praised...by toddlers!

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Ingredients

8-10 cups water for boiling pasta
1 cup extra virgin olive oil
6 large cloves garlic
2 cups pitted green olives, drained
1 cup grated Parmesan cheese
1 410-gram can diced tomatoes, flavoured with garlic, basil and oregano
1 teaspoon salt
1 500-gram pack spaghetti or fettuccine

Procedure

Cook pasta as directed on the packaging.

In a saucepan, heat olive oil and garlic over medium heat to gently cook garlic to a light golden color, about three to five minutes. Remove garlic from the oil and reserve both garlic and oil.

In a blender or food processor, combine olives, the cooked garlic and half of the reserved olive oil. Blend or process until olives and garlic are finely diced but not pureed.

Transfer to a serving bowl. Add remaining olive oil, Parmesan cheese and tomatoes. Stir gently with a wooden spoon until blended. Set aside.

Serve pasta with prepared olive oil pesto. Or use olive pesto as a spread or dip for toasted bread.

Makes 2 cups.


* Recipe from Food Magazine. November 2007.

Butterscotch Crunch

From the box of my Jewel-Osco Corn Flakes. Kept the recipe before I threw away the box.

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Ingredients :

1 cup (6oz) butterscotch flavored chips
1/2 cup peanut butter
3 cups corn flakes cereal
1/3 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening

Procedure :

Butter 8-inch square baking pan. Melt butterscotch chips and peanut butter in saucepan over low heat, stirring constantly, until smooth. Remove from heat. Gradually add cereal, stirring gently until all pieces are evenly coated. Press into prepared pan. Melt chocolate chips and shortening in saucepan over low heat, stirring constantly, until smooth. Drizzle over cereal mixture. Chill 1 hour. Cut into squares. Store in airtight container in refrigerator.

Fish Barbeque Marinade

Got this from a recipe website. I'm not sure which one. Probably Foodnetwork's site. Was able to try this when we were in the States.

Anyway, here are the ingredients:

2 Tbsp Olive Oil
2 Cloves Garlic, crushed
2 Tbsp Chopped Scallions
1 Tbsp Soy Sauce
1/3 Cup Catsup
2 Tbsp Orange Juice
1/8 Tsp Oregano
1/4 TSp Pepper

There. I've tried this with different kinds of fish but it worked pretty well with sliced tuna.

Coffee Mochalatte

This is a very easy dessert recipe that I haven't tried yet. Got it from a Magnolia recipe brochure in the supermarket.

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Coffee Mochalatte

Ingredients

2 scoops vanilla ice cream
1 sachet 3-in-1 instant coffee
1/2 cup water
2 rounds chocolate syrup for blending
2 rosette whipped cream
2 rounds chocoloate syrup for topping

Procedure

Put ingredients in a blender except whipped cream and syrup for topping. Process for 30 seconds or until smooth. Drizzle glass with syrup. Pour in a tall glass. Top with cream and drizzle with syrup.

White Mushroom Sauce Pasta

Before I throw away the Ajinomoto recipe leaflet, I'd better save it here.

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Ingredients:

1 pack 7g Ajinomoto Ginisa Flavor Mix
2 cups cooked spaghetti
2 tbsp butter
2 gbsp flour
1/2 cup water
1/2 cup evaporated milk
1/2 cup sliced canned button mushrooms
1/8 tsp nutmeg
1/8 tsp paprika
3 tbsp parmesan cheeese

Melt butter in pan, add flour and mix well. Gradually pour water and milk, stirring continuously, simmer in low heat. Add mushrooms, nutmeg and paprika. Sprinkle Ajinomoto Ginisa Flavor Mix and continue to simmer until sauce thickens. Pour white sauce on top of spaghetti and sprinkle with parmesan cheese.

Pancit Molo

Here's one dish that I cook regularly. I got this from the Del Monte Kitchenomics book that has been in our family for more than 15 years. It's my mom's. She gave the recipe book to me in March 2007 and I plan to give it to my daughter when she gets married. Hopefully it's still in good condition.

The original Kitchenomics Pancit Molo recipe requires tomato sauce. I don't include tomato sauce because I like my soup clear and not orange.

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Ingredients

1 pack wanton wrappers

Filling:

1/4 kilo ground pork
1 medium singkamas, chopped
1 egg
5 stems kinchay, chopped
3 medium shrimps, chopped

Soup:

8 cloves garlic, crushed
1 medium onion, chopped
chicken broth
15pcs medium shrimps, shells removed and chopped
1 cup cooked chicken, flaked
3 green onlion leaves, chopped

Mix all ingredients for filling. Add salt and pepper. Wrap one teaspoon of filling in a wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.

Saute garlic and onions in oil. Pour in chicken broth. Season with salt, pepper and sugar to taste.
Bring to a boil. Add shrimps, chicken and stuffed wanton. Simmer for 15 minutes.

Sprinkle with green onions before serving.

Crispy Pata

Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes

Crispy Pata Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce: Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

*Recipe from Food Magazine