Ok its been cold the past couple of days and i felt like something to help warm me up. This is a really easy one pot Chowder to make, dont let the number of steps intimidate you, the only reson there are so many is the order in which the ingredients have to go into the pot.
1. Chop all vegetables into a small dice( except one large potato)
2. Clean and cut all seafood into desired size.
3. Chop bacon into small squares
4. Put bacon into hot pot, and render out the fat and cook till crisp.
5. Remove most of the oil (most not all)
6. Add Celery and onions and saute until soft.
7. Add cream, milk wine and bay leafs, then bring to a simmer.
8. Add diced potatoes then grate the other potato straight into the soup. We are using the potato starch and cream to thicken the chowder instead of flour so it is important to grate the potato as fine as you can.
9. Stir occasionally , then when it soup reaches a simmer again add seafood, simmer until seafood is cooked.
10. Remove from heat and stir in the dill.
Note: South supermarket in Alabang sells really good fresh dill.
Serve this up with a mini baguette, a bread soup bowl , or just a bunch of crackers and dig in!
Nothing for today guys , family emergency please pray for my grandfather.
To help everyone celebrate Christmas im posting up a few Holiday Punches.
Mulled Wine ( serves 6 )
This is a great drink to have on a cold night with family. Alternately, you can peel a few pears and poach them in the mulled wine and serve with ice cream and a reduction of mulled wine.
Citrus Beer Punch (also called “running around naked”)
You can also Garnish with Lemon and lime slices , or substitute ginger ale for the soda for something a little less sweet.
This punch is really strong but you can barely taste the alcohol, i made a pitcher for my self and finished it a little too fast…
If anyone tries making this with Red Horse let me know how it comes out.
Orange Almond Punch / Dalandan Almond Punch (for the kids)
I had this allot at parties as a kid, it never really tastes the same twice but its always good, feel free to mix up the ingredients this is a fun punch to serve to both kids and adults.
Welcome to Smoked Fried and Baked, this is officially my first blog entry. I do not claim any great writing skills, or to be particularly articulate. I just felt a need to share my passion for food.
A quick background; I am currently a culinary arts student who started on this career path a little later than most, but my love for food and cooking started in my childhood. I am of Hawaiian , Mexican and Filipino decent, born on Guam and grew up in the Philippines so i have a love for Island and Asian food. I do also love Mexican food but sadly i did not grow up with Mexican food as a regular part of my diet , but now i live in California surrounded by some of the best mom and pop Mexican restaurants you will ever find.
At this point you will not find any “Restaurant reviews” on my blog but i will not shy away from letting people know about good dining experiences i have and where Ive had them.
What you will find are cooking tips, tricks and techniques that i have learned from my grandparents , school and experience. I will try and include Videos and pictures of everything i post.
I will also try and focus on budget conscious dishes that are quickly and easily prepared. If you have dishes of your own that you are having a hard time with let me know them and hopefully i will be able to help.
I also have a deep seeded love for SPAM and hopefully somewhere on here i will have a separate page or blog just on 101 ways to cook SPAM.
I have three basic philosophies on food:
1. Good food should be made affordable to as many people as possible.
2. No one ingredient is better than another, if an ingredient is preppared and used in the proper way , a slice of SPAM can be made to taste just as good as a top quality fillet mignon.
3. Cooking is not just a hobby, it is an ART a SCIENCE and an OBSESSION.
Well I enjoyed doing that more than i thought i would. Hope you found it as entertaining and informative as i did and keep coming back.
I will be posting recipes and tips very soon.