about me:
I have been cooking since I was three and putting dinner on the table since I was thirteen. I view food as a universal language. A few years ago I attended culinary school to earn my diploma in French Pastry Arts. I am a Graduate of L Academie de Cuisine. Well prepared food is a true joy of life.
favorite foods:
Seafood, fish, chicken, beef, pork chops, ham and bacon. Pasta is a biggie. Must haves are garden fresh fruits and vegetables. I adore frozen treats, French pastry, cakes, cookies, chocolate and pies. I do not care for hot, very spicy or extreme, unique foods. My palate is simple yet profound.
Pinakbet (tagalog)
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Actually, this has been originated in Ilocos Provinces here in the Philippines but as time goes by, people in Manila have finally created a new version of this dish by simply adding ingredients, that differ from the original pinakbet of Ilocanos. My mom is a 100% Ilocano, and she is also the one who taught me how cook and also made some twists in this dish. I use the hyacinth bean as the added ingredient that contains a variety of elements and compounds that includes vitamins B1 and C; linoleic acid; oleic acid; leucine; carotene; sucrose; glucose; calcium; iron; and zinc.
Seafood Breakfast Roll-up
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This is another one of my spur-of-the-moment innovations. I used the same crust as in the "Savory Meat Strudel" and stuffed it with some of my favorite breakfast ingredients (eggs, cheese, and lobster).
'Yummy' Chocolate delight
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This is a more'ish chocolate desert, based on a canarian recipe.
Bacon & Cheese Slices/Rolls
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I made these bacon and cheese rolls the other day and oh my goodness it was so so so yummy! These bacon and cheese slices were meant to be a pull apart bread but I thought 'hmm I wanted to make something crispy not really soft' so I changed my mind and opted for this while rolling the dough. Instead of using just cheese and bacon I made garlic butter and added rosemary and thyme. My goodness it worked out very well at the end. It came out hot and crispy and so so so delicious. Fattening but who cares!I recommend you to eat this straight away because I find it when you want to keep it for the next day it gets a bit hard. I usually pop some slices in the microwave on high for 10 secs. It goes soft again and it smells great.
Steamed squid with lime sauce
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Steamed squid with lime sauce in Thai called "Pla Meuk Neung Ma-Nao" (Pla Meuk = Squid, Neung = Steam, Ma-Nao = Lime) This delicious squid preparation is an excellent fresh and healthy side dish to dinner. Use fresh squid for the best texture and flavor.
Sardine Impanate - Fried sardines
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Have you ever met anybody that cringes about the idea of having anchovies on their pizza? Well I actually belong to the opposite category of consumers. I absolutely adore seafood in every form and shape. The sharper the taste is, the better. I used to be somewhat puzzled by customers when I was working at a restaurant , when they would return seafood plates back to the kitchen, because in their opinion it was "too fishy"...well, isn't what fish is supposed to taste like? I guess my palate is not as refined. I recently also discovered great benefits in eating seafood for a lot of different reasons. Sardines definitively fall into that category. Forget your daily does of vitamins, these little wonders are rich in vitamin B12, selenium, omega-3 oils, protein, phosphorus and vitamin D. Basically what that means is cardiovascular health, memory, joints, skin and energy levels. Today, with this recipe I'll upset a little bit the nutritional value, because I will fry them, but once you try just one, you'll understand my weakness.
Baker's cookies from Bologna (Italy)
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These are the traditional cookies that you can find in every bakery in Bologna (Northern Italy). They re simple and tasty and you can keep long in tin cans, jars or sealed nylon bags.
Jamaican Stew Seafood with Rice
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A delicious Jamaican Seafood Stew using a variety of fish, seafood and spices indigenous to the Caribbean. I have travelled often to that part of the world and just fell in love with Jamaican cuisine in particular. I hope you enjoy.
Ron's Special Spicy Cornbread
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I was in charge of making the stuffing for thanksgiving a few years back and was looking to put sone wow into an old cornbread recipe I've used for years anytime I make cornbread and my brother is coming I have to double the recipe! Anyway, this is my humble offering to all these great recipes here.
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