Category Results

Lumpia

Lumpia is a traditional Filipino appetizer, not unlike eggrolls. For the Filling: 1/4 cup cooking oil 2 cloves garlic (minced) 1 small cooking onion, sliced 1 1/2 cups lean ground beef & pork, OR 1 cup chicken breast…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , , , , | 5 Comments »

Moose Roast

Ingredients: 1-4 lbs moose roast 3-4 strips bacon 1 tsp salt 1/4 tsp pepper 1/2 tsp cinnamon 1/4 tsp ground cloves 1 tsp dry mustard 4 tbsp brown sugar 2 1/2 cups water 1/2 cup white wine vinegar 2 tbsp chopped onions 1…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , | No Comments »

Seven Flavor Beef

Yield: 2 to 4 servings  Marinade: 2 stalks lemongrass, pounded (use only lower 6 inches) 2 tbsp minced ginger 1 1/2 tbsp minced garlic 1 1/2 tsp salt 1/4 tsp five-spice powder 2 tbsp chili flakes (more if desired)…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , | No Comments »

Sinigang Soup

Ingredients: 2 big tomatoes (sliced); 1 big onion (sliced) 1/2 cup lemon juice (OK to use bottled concentrate) 1 slab pork spare ribs (cut along the bones) OR a fish (cut up in chunks) fish sauce (patis); ground black…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , | No Comments »

Watercress Salad with Jicama and Orange (or mango)

Ingredients: (8 Servings) 2 tbsp orange juice 1 tbsp lime juice 1 tbsp red wine vinegar 1 tbsp honey 1/2 tsp crushed aniseed 1/4 tsp cayenne pepper (or 2 dashes of Tabasco) 1/4 cup olive oil 6 navel oranges 1…

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Posted by: on Monday, September 26th, 2005
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Korean BBQ Venison Steak

Ingredients: (Serves 4) 2 lbs venison cross rib (shoulder) roast, sinew removed and cut into 4 equal portions and then each portion cut into 3 equal pieces. 1/3 cup soy sauce 3 tbsp sesame oil 3 garlic cloves, minced 3…

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Posted by: on Monday, September 26th, 2005
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Nutty Quinoa Salad

Best served at room temperature, just great with a cold cucumber soup on a summer day or with an autumnal feast of roasted duck. Ingredients: (Serves 4-6) 1 cup quinoa 2 cups water 1/2 cup golden raisins 1/4 cup sesame…

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Posted by: on Monday, September 26th, 2005
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Mexican Shrimp Soup Ernesto’s Style…

8-10 guajillo peppers 4 medium tomatoes 1/2 large yellow onion 2-3 cloves garlic Cover with water and boil for 10-15 minutes Blend and strain (discard guts) On medium heat, add 4tbsp olive oil large pinch of whole oregano…

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Posted by: on Monday, September 26th, 2005
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Butternut Squash Soup

Ingredients: (Serves 6) 2 tbsp margarine or butter 1 medium onion, chopped (1/2 cup) 2 cups chicken broth 1 lb butternut squash, peeled, seeded and cut into 1″ cubes 2 pears, peeled and sliced 1/4 tsp salt 1/4 tsp…

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Posted by: on Monday, September 26th, 2005
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Cook Like A French Chef

We’ve posted entries about food before, so if you’re a regular visitor it’ll come as no surprise that we’re passionate about gourmet cuisine. As gastronomic hobbyists ourselves, a couple of us…

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Posted by: on Friday, May 20th, 2005
Categories: Guidance | Tags: , , | No Comments »

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