BIRTHDAY LUNCH OF MY SISTER ANNIE

Whenever I go to a buffet in a restaurant, I have a definite menu every time. I followed that for lunch today at Medley Buffet, Okada Manila; the birthday celebration of my sister, Annie. 

For starters, I always go Japanese. Today I took 3 pcs of shrimp tempura since they served the smallest that I’ve ever seen; though small however, they were so crispy and delicious. I added 4 pieces of tuna sashimi; I prefer tuna over salmom. Here, I restrained myself for I love sashimi. I took 2 or maybe 3 of California maki . I ate these with some pickled red ginger. Sorry, I missed taking a photo.

For my entree, my regular menu is a meat dish or two; usually roast beef and lechon with salad greens. But today and for almost a week now, I stopped eating raw veggies because they are hard to digest so I am being careful.

Look at my plate below where I took small pieces each of lengua, pork osso buco, lamb stew, 2 cubes of lechon makaw and 2 thin slices of Chinese style asado. 

I ate the meats with pickled veggies among which are sun dried tomatoes, pickled cucumber, beetroot in vinaigrette, pickled yellow zucchini and tomato salsa. 

Then I had a dish of assorted seafood, I love the mussels in lemon butter sauce; different from my Belgian recipe in white wine-lemon-cream sauce but equally delicious. 

It took a lot of restraint not to eat halo halo and cake; my companions had halo halo but I tried not to look. Instead, I went to the cheese room and took small pieces of cheese and 3, yes, just 3 thin slices of prosciutto. 

I ate these with pineapple and melons. 

My drink was half a glass of water infused with cucumber, and half a can of soda water with ice. 

I gave myself a high five for not touching the pasta, the paella negra and the dessert galore. It was a challenge to pass up on dessert, the spread was an array of cakes that you could imagine, it was the biggest station in the entire buffet, I even took a video of that station. 

We capped lunch with brewed coffee with a little warm cream, sans sugar. 

Once again, thank you, Annie for a wonderful birthday lunch for an amazing sister. We had a great time. 

BOUQUERONES FRITOS -FRIED FRESH ANCHOVY

Bouqueronos fritos are popular tapas in Spain; it is best served with beer but we are sticking to white wine. I was guided by the basic recipe of Julia at Happy Foods Tube.. 

DEBONING THE FILLETS

I watched my fishmonger deboned and cleaned the anchovies; the gut came out when the head was pulled off. He then opened the fish like a butterfly and took off the bone by sliding his finger through, leaving the tail intact. 

I washed and cleaned the anchovies thoroughly, rinsed and drained. I laid each on a flat tray , sprinkled with a bit of cooking wine and put it in the freezer for two days to kill the bacteria. 

PREPARATION BEFORE FRYING 

From the freezer, I defrost the anchovies by running them through tepid water, strained and dried with paper towel. 

FRYING THE FILLETS 

I dredged the fillets with flour and little salt and pepper. In an skillet about 2/3 deep of olive oil, I fried each carefully so they don’t break. I did this in batches. 

Once the fritos were done I took them out to drain on a rack to air for a while to attain crispness.

PLATING THE BOUQUERONES FRITOS 

Excited to plate! 

As shown in the photo above, I placed a moderate amount of the fritos on a breakfast plate with a sprig of parsley and lemon wedges. I sprinkled chopped parsley for garnish. This was served along with the dipping sauce I prepared. 

Neopolitans call it “frijenno magnanno”, meaning “fry and eat”. I fried these while my guests were still on their first course so I could serve them as soon as they were done. 

DIPPING SAUCE RECIPE

I mixed 2 tbsps of chopped onions

2 tbsps mayo

1 tbsp ketchup 

1 tbsp mustard

Salt and pepper to taste. Then mixed thoroughly

Looks like the fritos was a hit! 

My sister, Annie said she didn’t see any frito left when she put away the plates. I was not able to see if they liked the fritos since I was busy serving the next course, the pasta in garlic-anchovy sauce with parmesan. 

CROSTINI: MY VERSION

Come on guys, let’s cook! 

It’s been raining, we can’t walk and nothing to do but sleep, sit, read and eat. 

I thought I’d make crostini with my handful of left over cherry tomatoes; I chopped 1/3 kilo ripe tomatoes from my crisper. 

With 2 medium chopped onions I sautéed this with the tomatoes in 3 tbsps of olive oil. After these are done I added the ff: 

1 tbsp minced garlic

1/4 tsp dried basil 

1/4 tsp thyme

1/4 tsp ground pepper 

1/4 tsp salt

When onions and tomatoes and the herbs cooked and blended together, I sprinkled 2 tbsp parmesan and mixed well

i cut off some fresh basil from my garden, cut into strips for garnish. 

That’s it folks, this dish is done! 

I put this in a deep dish. Jim ate that with wheat pandesal and sunny side up for breakfast. Me, I like to spread it on toasted baguette, with a slice of gouda on top as shown in the photo above. 

Crunchy! And Yum! 

BELGIAN MUSSELS IN WHITE WINE GARLIC SAUCE

I cooked Belgian Mussels with white wine garlic sauce guided in part by the basic recipe of Ashley Manila at bakerbynature.com. I often tweak recipes to make them my own. After all they say that “it is not the recipe, but the cook”.

My son requested me to prepare it ala Belgian style for his home-cooked birthday dinner, mussels being his wife’s favorite. 

I gathered the ingredients on a tray as shown below:

CLEANING THE MUSSELS

I bought 3 kilos of mussels and brushed away the grit off each shell and took off the stringy hair called the beard. Then I washed them over tap water.

To further clean the mussels, I put them in a big bowl, added 1/2 cup of flour; swooshed them around with my hands and set aside for 30 minutes; I then drained after washing them one last time. 

Since i wanted to serve the dish while still hot, I placed them in a big strainer to allow water to drain while in the refrigerator until it was time to cook. 

COOKING THE MUSSELS

In a cooking pan big and deep enough to hold all the mussels, 

I put in 5 tbsps of butter, once melted and added 2 tbsp olive oil. 

On medium heat, I put in about a cup of chopped onions and caramelize slightly, then added

2 tbsps minced garlic and cooked further.

Added 1 tbsp lemon zest and

2 tbsps lemon juice. 

Put in the mussels 

Poured in 1 cup dry white wine, 

Added half chicken bullion with 3/4 cup water.

Put lid until the mussels open. 

Checked to see which ones didn’t open and threw them to the trash. 

Turned heat to low and poured in. 

1/2 cup all purpose cream

Stirred thoroughly to mix in the cream.

added a little salt to my taste.

PLATING THE MUSSELS

I put a few pieces of the mussels in individual low bowls with a little soup

added a lemon wedge or two

placed a piece of crusty bread on the side as shown in the photo below and 

sprinkled chopped parsley. 

And the dish was served!

Belgian mussels for his home-cooked birthday dinner, mussels being his wife’s favorite. 

 Photo of tray

 

              CLEANING THE MUSSELS 

I bought 3 kilos of mussels and individually brushed away the grit off the shells and took off the stringy hair called the beard. Then I washed them over tap water.

To further clean the mussels, I put them in a big bowl, added 1/2 cup of flour; 

swooshed them around with my hands and set aside for 30 minutes; 

then drained after washing them one last time. 

Since i wanted to serve the dish while hot, I placed them in a big strainer to allow water to drain while in the refrigerator until it was time to cook. 

               COOKING THE MUSSELS 

In an skillet big and deep enough to hold all the mussels, 

I put in 5 tbsps of butter, once melted added 

2 tbsp olive oil. 

On medium heat, I put in about a cup of chopped onions and caramelize slightly, added

2 tbsps minced garlic and cooked further.

Added 1 tbsp lemon zest and 

2 tbsps lemon juice. 

Put in the mussels 

Poured in 1 cup dry white wine, 

Added half chicken bullion with 3/4 cup water.

Put on the lid until the mussels open. 

Checked to see if any one didn’t open and threw them to the trash. 

Turned heat to low and poured in. 

1/2 cup all purpose cream

Stirred thoroughly to mix in the cream

             PLATING THE MUSSELS

I put a few pieces of the mussels in individual low bowls with a little soup

added a lemon wedge or two

placed a piece of crusty bread on the side as shown in the photo below and 

sprinkled chopped parsley. 

Photo 

And the dish was served