Wood Oven Roasted Brussels Sprouts Recipe & How to Cook

INGREDIENTS:

2 lbs. Brussels sprouts

3 oz. cooked pancetta or cooked bacon

15 leaves Italian parsley

2 tablespoons olive oil

Dressing:

1 teaspoon lemon juice

1 teaspoon mustard

½ shallot

¼ cup honey

½ cup salad oil

Sea salt

HOW TO PREPARE:

For the Dressing:

1.Combine all the ingredients into a bowl except the oil.

2. Mix with a whisk or a stick blender.

3. Slowly add the oil while the blender is going.

4. Season with salt to your taste.

For the Sprouts:

1. Place a large pot of water on the stove and bring to a boil (make sure that the pot filled with

water will have enough room for the Brussels sprouts to float around freely).

2. Add in more sea salt than you think you need, this will help to flavor the Brussels sprouts as well as help to retain the bright green color.

3. Trim the bottom of the Brussels sprouts to remove the hard stem.

4. Cut the Brussels sprouts in half from top to bottom.

5. Place the Brussels sprouts in the boiling water and blanch for approximately 4-5 minutes (or until the core of the Brussels sprouts is just starting to feel tender)

6. Scoop out the Brussels sprouts with a mesh strainer and place into a large container filled with ice.

7. Once the Brussels sprouts are completely cooled you can strain them out and place them on a baking sheet, toss with oil.

8. Place Brussels sprouts in a hot wood burning oven or grill, or a conventional oven set to 500 degrees, until the outer leaves are charred.

9. Remove Brussels sprouts from the oven and scoop into a serving vessel. Top with the dressing, pancetta, and parsley.

Source: 2GeeksWhoEat

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well. Add liquid seasoning. Simmer until gravy thickens. 4

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