spiCes

when the craving hits you…

…you’ll have to have not just one, or two.

..but three!

An entry to

…for 2 days in a row, we had Teriyaki on the dinner table. the first one was with Salmon and last night, it was chicken. both with stir-fried bok choy with sesame oil on the side.

why? just because i made my own Teriyaki sauce and it was just more than enough for the salmon the previous night. plus! of course, there’s a plus!:) we all loved the sweet soy flavor that much that a second serving [read:repeat performance] was far from keeping it at bay, so to speak. Recipe will be posted @ momcooks.dadcooks!

An entry to

An entry to .

…one ordinary day when i craved for something truly Pinoy tasting like Chicken Afritada and did not exactly have all the required ingredients. the twist? i used a can of Minestrone in lieu of potatoes and olives. i only had to remove the pasta that’s inside the can and voila! Afritada to the bones! hee! even the beans made the stew  better with that unexpected starchy texture and taste.  i can aptly say that this can also be called Chicken Minestrone meets Chicken and Beans Afritada, whateva! haha!

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from cheesecake to cheese cupcakes. doesn’t that mean something? we just lurrvvv our cheesecake here!:] after a slice at Outback for Vday, here I go again…whipped up my own semi-homemade cups. yummy, i tell yah! creamy, soft…with just the perfect sweetness. a little cup of heaven.

…the last of the bunch. while the first batches that we had these Steak Medallions wrapped in bacon from Omaha Steaks were cooked almost well done giving it a dryer texture and taste, i made sure that this one has more moisture that gives out a subtle milkish taste to the meat. grilled just how i like my steak…medium rare…
..for

1. a fritter or doughnut.
2. French Cookery. any fruit, vegetable, seafood, etc., dipped in batter and deep-fried.

…something i saw over at Food Network that has it’s roots from New Orleans, specifically from the very famous Cafe Du Monde.  it is apparently their own version of the doughnut. without the hole…sprinkled with powdery white sugar, LOTS!
..for

This is one of the Hors d’Oeuvres we had for Media Noche, together with M’s American Adobong Mani [post to follow]. Actually it was almost gone as this is what we snacked on while waiting for the clock to strike 12!
…an entry for