Buffalo Wings (recipe courtesy of Alton Brown)

I love this Recipe so much! My PABORITO! simply deliscioso! A must try really!

we made it together ;)

Ingredients

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with foil. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Hot from the oven ;) Ambango sobra!

Appetizing Mussels

Though this appetizer is so simple to prepare,im sure you'll be getting outstanding reviews everytime you serve it.The flavor, appearance and ease of preparation make this dish simply delicious.
Ingredients

• 3/4 cup white wine
• 3/4 cup tomato and clam juice cocktail
• 3 cloves garlic - peeled and sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 pound mussels, cleaned and debearded
• 3 tablespoons butter

Directions

1. In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
2. Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
3. Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Zeppole with vanilla custard

Another mouthwatering dessert :) ... My kids love this 'zeppole' soooo much..An italian american dessert that surely satisfy your hunger for sweets ;) however,the original 'zeppole' served with granulated sugar and cinnamon,but of course i wanted it to be special,so i add vanilla custard..oh...yummmmy!

that's my Baby shaping the zeppole ;)

For Zeppole we need:

• 8 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons table salt
• 2 cups bread flour
• 7 large eggs
• 1 teaspoon cinnamon
• Canola oil, for frying

• Special equipment: Deep-fat fryer

Preparation:

In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.

Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.

Line a baking sheet with 2 layers of paper towels.

Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the zeppoles until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.

Sprinkle with cinnamon-sugar mixture and serve immediately

My bunso wants to take a bite already hahaha!not yet done baby!

For Vanilla Custard we need:

2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla

Preparation:

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.

Chill until cold.

Zion's milky liver Onion rings

  I,myself is a HUGE liver and onion fan.however, my kids dont love it the way i do...but this recipe,is really a big winner!so loved by all ages :)The smell of buttery onions makes your mouth water and appretite build up! It was tender, moist and delicious!My butchay love it so much,because of its milky sweet taste.And most of all, it was so easy!easy!easy!

                                 Looks delicious...milkier and buttery yummmmy!

                            My butchikikay!kanina pa yan dukot ng dukot hahahahahaha!

Now the recipe :)

Ingredients

• 2 pounds sliced beef liver
• 1 cups evap milk
• 1/2 cup condensed milk 
• 1/4 cup butter, divided
• 2 large white onions, sliced into rings
• 2 cups all-purpose flour, or as needed
• 4 tbs soy sauce (siver swan lauriat)
• 1cup water
• salt and pepper to taste

Directions

1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out. Season the flour with salt and pepper, and put it in a shallow dish or on a plate.
2.  Drain milk from liver,(save the excess milk!) and coat slices in the flour mixture.Melt 2 tablespoons of butter in a large skillet,When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. 
3. Now, lets put the excess flour in use.pour 1 cup water on the excess flour and whisk until it dissolves completely.Melt remaining butter in the skillet over medium heat. Separate onion rings, and saute them in butter until soft.then,add the flour mixture,soy sauce and the excess milk mixture,let it simmer for 2 mins.Add cooked liver, and reduce heat to medium. Cook a bit longer and add salt and pepper to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check.
4. Enjoy!!!!! yummy!

My First fondant cake....

BUTCHAY: pipipooh cake ko!

   

  This is the first fondant cake i've made.its wrinkly all over (not too bad for a first timer though ;D )  it took a lot of courage :) it was fun,yeah.,but making fondant and shaping em' isn't that easy...it was SO HARD! not difficult,but HARD! with all the kneading..pinching and stretching awww..it took me 6 hrs to finish :0 my back aches..my shoulders...but everytime i hear my baby say 'cake ko yan,danda pipipooh,tenchu mommy'.. (its my butchay talking :D its pooh she's talking about) oh my...she takes my pain away :) the cake was entirely homemade...yellow mango vanilla cake covered in fondant...

                          
                           Hands in action (my messy table..)

its for her,she just turned 3!

 For those who wanted to know the recipe scroll down :)

Things You'll Need:

• 2 1/2 c. all-purpose flour
• 2 1/2 tsp. baking powder
• 2/3 c. butter
• 2 eggs
• 1 1/4 c. milk
• 1/2 tsp. salt
• 1 3/4 c. sugar
• 1 1/2 tsp. vanilla

1 pack of powdered juice (mango flavor,i prefer sunday's)

• Cake Pans
• Hand Mixers
• Mixing Bowls
• Toothpicks
• Wire Cooling Rack
• Toothpicks
• Mixing bowls

Instructions

1 Preheat oven to 375 degrees F.

2  Combine flour,baking powder,powdered juice and salt in a small mixing bowl and set aside.

3 Grease and lightly flour one round 8-inch and 6-inch cake pans and set aside.

4 Beat butter or margarine with a hand mixer at medium speed for 30 seconds in a large mixing bowl.

5 Add sugar and vanilla and beat well.
6 Add eggs, one at a time, beating well after each addition.
7 Add dry flour mixture and milk alternately, beating on low speed after each addition until just combined.
8 Pour batter into prepared cake pans.
9 Bake 30 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
10 Cool cakes in pans on a wire rack for 10 minutes.
11 Remove cakes from pans and cool thoroughly on racks.
12 Frost with your favorite frosting.( for this cake, i use Betty Crocker rich & creamy chocolate frosting    which i bought at SM supermarket imported section)

Remember to frost your cake entirely and evenly for the fondant to stick :) and for the design uhhmmm...well,its up to you :) my baby likes pooh that's why i made pooh cake ;)

for the fondant,i know two kinds of making fondant. one, is the marshmallow fondant and the other is the complicated one...but for a beginner like me its pretty easy to start with the MMF...but if you want the complicated one,let me know,i'll post it :)

Marshmallow Fondant (MMF)

http://www.youtube.com/watch?v=m344aukHKxM&feature=player_embedded

Have Fun Baking!

Bototay Vigan Longanisa Fusion

For my Tita Lee's request :) miss you tita!...this recipe was originally a bototay recipe (a longanisa which is well known in nueva ecija) but i add a lil' bit of spice and some fusion of vigan style,which i discover a very yummy combination of flavors...My lola used to make bototay for us (because we beg her too!) it's my daughter's favorite.however,i also do like the taste of vigan style...whenever we went to baguio, bok and i, never missed the PMA's batchoy (no pork blood at all), cathy's buttered chicken at syempre ang super favorite naming resto..KALAPAW!they serve the best poqui-poqui and vigan longanisa  :) And because we're going gaga over vigan style and bototay longanisa...napaisip ako... I know that there has got to be a way to enjoy both worlds! that's why i came up to this another patsam's recipe (it means a 'just got lucky' recipe hehehe)


i always make the skinless one,simply because its so hard to prepare the casing...cleaning pork intestine is not that easy yah know...


here it goes....

Ingredients:

1 kilo ground pork (half taba and half laman)


1/2 tbsp. salt


1 tbsp. pepper, coarsely ground


1 1/2 head garlic, finely chopped,


2 pcs labuyo (red hot chilli) finely chopped,


2 stalk kinchay, finely chopped


1/3 cup cider vinegar


1 tbsp. sugar

4 tbsp of soy sauce (try silver swan lauriat)


sausage casing or 3 tbsp. cornstarch for skinless method

Preparation method:

Skinless Longganisa – Preparation Method

Mix all ingredients except sausage casing. Place in a container with lid and chill overnight. Fill sausage casing with the mixture, twist and tie to desired size to form a link of longganisa. To cure refrigerate or hung over the smoke from an earthen stove or on open air for 3-5 days. For skinless method, roll desired amount of the mixture into balls using your hands, when the mixture forms into solid balls roll to form short sausages. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure.

Cooking procedure:

In a frying pan boil 12 pcs of longganisa (low heat) in 6 tbsp of water until all the liquid has evaporated leaving only the fats from the longganisa . Stir fry on its own rendered fat for 3-5 minutes or until skin become reddish brown and caramelized add more oil if necessary. Serve with garlic fried rice and egg.

Milky stew w/ tortellini

My own style (Tortellini milky stew)

Lots of people asking...and so i made this blog...to share this wonderful recipe..

My family (esp. my kids)are very fussy eaters...so dapat majikera ako pagdating sa kitchen ;) that's why i came up with this one of a kind stew...that's originally done by no one else,but me...harhar!

First,i make my tortellini dough..

(i add a lil bit of oregano,sweet basil and garlic powder to add spice)

http://www.e-rcps.com/pasta/rcp/stfd/tortellini.shtml

for the filling i replaced the original with Pimiento n' cheese...

(for this recipe,i only used 20pcs of tortellini,saved the remaining for my salad)

For the meaty stew...

2 cups potato chopped

1 tbs  garlic minced

1 tbs onion minced

pinch of salt & pepper

1/2 cup soy sauce (i prefer lauriat soy sauce)

1/4 ground beef

1/2 cup quick melt cheese

1 cup milk

3-4 cups of water

1/2 tomato

*saute garlic,tomato and onion. 

*add beef and soy sauce (let it simmer for 5mins)

*add cheese milk,water and potato and wait for another 10mins or until the potato is done

*add salt and pepper to taste

*add 20 pcs of cooked tortellini and serve ;)