Champagne Smoked Bangus Pasta Alfredo With Serrano Chile Leaves, Ginger and Kimchi Slaw

Yield: 6app

Ingredients:
2pkgs Smoked Bangus, Frescano Brand, Heat in a preheated 350°F oven for 15 minutes. Set aside for assembly.
16oz Dry Pasta, any style, cook - firm, approx. 7 minutes, cool in running cold water, set aside for assembly. 

Ingredients (Champagne Alfredo Sauce):
1cup Onions, yellow, chopped
8ea Garlic Cloves
2tbs Fresh Minced Ginger
1/2cup Olive Oil
2cups Champagne
2cups Chicken Broth
2cups Heavy Whipping Cream
8oz Plain Yogurt
1/2tbs Dried Oregano
1/2tbs Dried Basil
1bun Fresh Serrano Chile Leaves (about 4oz)
8oz Sweet Butter
8oz Fresh Parmesan, Shredded
4oz Fresh Parmesan, Shredded, save for Garnish
1/2cup Calamansi Juice, Manila Gold Brand
1tbs Sea Salt
1/2tbs White Pepper

Ingredients (Kimchi Slaw):
1head Medium Napa Cabbage, Shedded thin
1bun Green Onions, Chopped
1/2bun Cilantro, Cleaned, Chopped
3ea Fresh Garlic Cloves, Minced
1tbs Cheyenne Pepper, Powder
1tbs Sesame Oil
1/2tbs Ancho Chile Powder
1/2tbs Smoked Paprika
1/2tbs Red Chile Flakes
3/4cup Calamansi Juice, Manila Gold Brand
3ea Limes, Fresh Squeezed
1/2tbs Sea Salt
Mix all together, let stand in refrigerator for 1 hour before use.

Preparation Instructions:
In a preheated large sauté pan, add the oil, onions, garlic and ginger and sauté for 3-4 minutes. Add in the champagne, chicken broth, whipping cream, yogurt, oregano, basil, serrano chile leaves and simmer/reduce liquid by half. Add in butter, parmesan cheese, calamansi juice, salt and pepper. Reduce heat to low and let stand for 15 minutes on warm before serving.

Procedure
Plate cooked pasta, top with champagne Alfredo sauce, top with smoked bangus, fresh parmesan cheese and garnish with kimchi slaw.

Bon Appetite

Masarap!!!

Bangus Almandine with a Calamansi Caper Sauce

Yields: 4pp

Ingredients:
2pkgs "Frescano" Brand Boneless Skinless Baby Bangus fillets
2cups Flour
to taste Sea Salt
to taste Fresh Cracked Black Pepper
1/4cup Olive Oil
3tbs Butter
1 1/2cups White Wine/ Chardonnay
1/2tbs Fresh Chopped Garlic
4oz Capers
4tbs Fresh Chopped Cilantro
1/2stick Sweet Butter, to finish
1/4cup Sliced Almonds, Toast in a 350°F Oven for 5 mins until golden brown
4pks "Manila Gold" Brand Pure Calamansi Juice

Preparation Instructions:
Remove the baby bangus from the package, pat dry, season with salt and pepper then dredge both sides in flour.

In a med-high heated sauté pan, add olive oil and butter. When oil starts to smoke, add bangus belly side down first. Cook 3 mins each side then remove fish from pan onto a serving platter to reserve.

Sauce - add in the white wine and garlic and reduce the liquid by half, lower the heat to low and add in the capers, cilantro and toasted almonds and sauté for an additional minute. Remove from heat and add in the remaining butter, stir in until melted. Pour sauce over fish and top with calamansi juice.

Bon Appetite

Masarap!!!

Grilled Pork Tocino Po Boy on Sourdough Baguette

 

Yields: 4pp

Ingredients:
2pkgs Pork Tocino, Orientex Brand, Grill, cover and set aside for assembly
2ea Baguettes
6 Eggs, Fresh, Scrambled
3cups Daikon Radish Salad
1bun Thai Basil Leaves, cleaned
2cups Garlic Butter Spread

Daikon Radish Salad
2lbs Daikon Radish, peeled, then shredded
3ea Roma Tomatoes, Diced
1cup Fresh Mango, Small Diced
1cup Green Onion, Chopped
1tbs Dijon Mustard
1/2cup Calamansi Juice, Manila Gold Brand
1/2tbs Sea Salt
1/2tbs Fresh Cracked Black Pepper
Mix all together and let stand in refrigerator for one hour before use.

Garlic Butter:
1lb unsalted Butter, softened or room temperature
1/4cup Fresh Garlic, Smashed into a puree, hing: place fresh garlic into a bowl, cover with plastic and heat in the microwave for 45 seconds, then smash.
Mix all together.

Preparation Instructions:
Split open each baguette length-wise; don't cut all the way through. Spread the soften garlic butter on each inner sides of the baguette, add in the cooked Tocino, then scrambeld eggs, then fresh Thai basil leaves, and the radish salad. Cut into 4-6 inch portion sizes.

Bon Appetite

Masarap!!!

Filipino Fajitas with Home Made Rice Wraps

Serves 4-6

Rice Wraps:

2 cups                   Flour
1 cup                    Rice Flour
¾ cup                   Tapioca Flour or Corn Starch
2 ea                      Eggs
2 tsp                     Sea Salt
4-1/2 cups            Water
½ cup                   Oil

Mix all together; the consistency should be as a runny/loose pancake batter. Best cooked results are with a non-stick flat skillet is used. Spray vegetable oil to a medium pre-heated pan, pour in approx. 2 oz of batter mix into the pan, i.e. Just like you are making crepes. Cook for approx. 45 to 55 seconds; one side only. Stack cooked rice-crepe after they are cooled. Cover with a lightly moisten towel to prevent drying out.

Filling:

4 pkgs                  “Orientex” Brand Beef Tapa, grilled then Julianne

2 ea                      Japanese Eggplant, Julianne

2 ea                      Green bell pepper, Julianne

1 ea                      Red Onion, Julianne

1 lb                       Chinese Long Beans, 2 inch cut

1 lb                       Bean Sprouts, cleaned

½ cup                   Soy Sauce

2 Tbs                    Olive oil

1 Tbs                    Garlic, Chopped

½ bun                   Cilantro, Chopped

3 pkgs                  “Manila Gold” Brand Pure Calamansi Juice 

Procedure:

In a large pre-heated sauté pan, Griddle the beef tapa; do not over crowed the pan; cook in batches. When beef are done, slice into strips and set aside.

Add in the oil, garlic, bell peppers, onions, long beans and sauté on med-high heat for 3-4 mins. Then add in the sprouts, soy sauce and cilantro and sauté for an additional 60 seconds, then add in the sliced beef and Calamansi juice. Stir and serve into each home made rice wrapper.

Bon Appetite
Masarap!!!
Chef Wayne Despues