Braised chicken and potatoes with rosemary


It's that time of the year when I am again going to whine endlessly about the heat and how physically painful it is to cook. But I cook anyway. And that means the whining is nothing but whining. If some psychologists are to be believed, whining as a form of releasing frustration may actually be healthy. So, I'll whine away, release all my pent-up frustrations about the … [Read more...]

2-milk fried chicken: moist, tender, delicious


Most Southern-style fried chicken recipes call for dipping the chicken in buttermilk then dredging in seasoned flour before it goes into the hot oil. The buttermilk is supposed to make it moist. I wondered what would happen if I soaked the chicken in milk overnight... Would it be more moist than it would be if it were merely dipped in buttermilk? The answer was a … [Read more...]

Pan-grilled chicken and vegetables with pesto


So, now I can confidently post another recipe. The blog went offline for a few hours yesterday afternoon (an issue about incompatible plugins that made the server crash repeatedly), I was aware that people were seeing "forbidden" when they tried to access any page of the site but it took time fixing things. Some of the messages from concerned readers were so cute and that … [Read more...]

Lemongrass and pandan stuffed roast turkey plus how I cooked the leftovers

Lemongrass and pandan stuffed roast turkey

*Originally posted in October 13, 2009 after the Ondoy floods, I am reposting these turkey recipes for those who are looking for creative ways to prepare leftover turkey meat. Two turkey leftover recipes in this post -- and don't miss the additional list at the end of the second recipe.The week after typhoon Ondoy hit the country and people were panic-buying and … [Read more...]

Roast duck with tortilla wraps


Reposting a recipe originally published on December 20, 2010. I know that some of you are already thinking about Christmas and New Year. And for those who celebrate Thanksgiving but prefer the more succulent duck to the bland turkey, here is an idea.We're hosting a family party between Christmas and New Year, we're going potluck, and Speedy and I agreed that our … [Read more...]

Chicken and pork swimming in gravy


The beef brisket swimming in gravy, posted on May 26, 2005, was one of the first non-Filipino recipes that became a hit in my food blog. There were no "share this", "pin it" or "like" buttons back then, commenting was off but people e-mailed me nonetheless to let me know how much they enjoyed the dish.This is the chicken and pork version of beef brisket swimming in … [Read more...]

Skewered and baked: honey balsamic chicken


Got balsamic vinegar? Never mind if it's just commercial grade stuff (read related post). Put it to use. There are so many ways to enjoy balsamic vinegar aside from mixing a vinaigrette. Add it to stews or make it the base for a marinade which is what I did for this dish.Adapted from a recipe by Giada de Laurentiis, the marinated and skewered chicken can be baked, … [Read more...]

Baked chicken cordon bleu


It was tempting to begin this post with "You all know what chicken cordon bleu is, right...?" But among the things I learned as a blogger is never to presume anything, not even that everyone is familiar with the most basic of recipes or cooking procedures as some people don't even know what sauteing is. And that's not an attempt to look down on anyone; it's simply a … [Read more...]

A la chicken karaage


Karaage is a class of Japanese dishes made primarily with breaded fried fillets of meat or fish. The fillets are cut into bite-size pieces, marinated in a mixture of soy sauce, citrus juice, rice wine and ginger, dredged in flour then fried.This chicken dish was cooked in exactly that manner and I'd post the recipe in Feast Asia except that the condiments I used to … [Read more...]

Chicken and bean stew


I like beans. I even like canned pork and beans -- occasionally. Beans with tomato sauce is uncomplicated and comforting. But there has to be some meat to go with them and I'm not talking about the token pieces of fatty pork that come in a can of pork and beans. I mean real, substantial meat like whole sausages or pork hock.About three weeks ago, I discovered that Sam, … [Read more...]