Appetizers & Hors d'oeuvres

Often served as a prelude to a meal, Hors D'Oeuvre are some of the most intriguing and demanding items produced by the Garde Manger. Appetizers are served as the first course of a meal.

canapes - dungeness crabmeat & mango salad on a corn chip cup/grilled eggplant roll with sundried tomato & provolone cheese

Szechuan crusted Ahi Tuna , curry aioli & taro chips

Sashimi Assortment

Assorted Nigiri sushi and maki rolls


A Japanese Sushi & Sashimi buffet platter

Seared Ahi Tuna


Italian Pasta Salad


Mediterranean Blackened Prawn Salad

Cantonese-Style Steamed Pompano

I cooked this dish last year when we went to visit my mom & dad , who lives with my sister & her daughter in San Francisco. We also celebrated my son's second birthday. They really like it and requested for the recipe.

Cantonese-Style Steamed Pompano



ingredients:

1 1/2 lb whole Pompano , gutted out and cleaned
2 tbsp shaoxing rice wine
1 1/2 tbsp light soy sauce
1 tbsp finely chopped ginger
1 tsp sesame oil
2 tbsp canola or vegetable oil
4 tbsp kikkoman or brewed soy sauce
2 stalks green onions,finely shredded
3 tbsp finely shredded ginger
1/4 tsp freshly ground pepper

procedure:

1. Rinse the fish under cold running water ,drain throughly in a colander.


2. Place in a bowl,add the rice wine,soy sauce,chopped ginger and sesame oil, and toss lightly to coat.Cover with plastic wrap and let it marinate in the fridge for 10 minutes.


3. Arrange the Pompano on a flameproof plate with the marinade and place in a steamer. Steam over simmering water for 6-10 minutes or when the skin is pressed firmly. Remove the fish from the steamer and place on a platter.


4. To make the sauce, heat a sauce pan over high heat add the canola or vegetable oil and heat until smoking, add the kikkoman(brewed soy sauce) Sprinkle the steamed fish with the shredded green onions ,ginger, and pepper.Slowly pour the hot oil-soy sauce mixture over the fish. This will cause the skin to crisp and cook the garnish.

Eggplant Ravioli

Eggplant is incredibly versatile and one of my favorite vegetables, it is delicious hot or cold and can be marinated, stuffed, grilled, roasted, fried, baked, in casseroles, stews or on brochettes.

I always ask my wife what she wants to eat whenever it's breakfast , lunch or dinner or just something for merienda or snacks.Most of the time she tells me, whatever you can come up with. This time she wants me to make use of the ground pork we have at the fridge, and whatever we have. I found half an eggplant (this is the pear-shaped north american variety) a leftover tomato sauce, and Queso Pueblo, a tangy dry white cheese from el salvador (a very good friend and also a chef gave this to us).

An italian antipasti called involtini di melanzane (stuffed eggplant rolls) came to my mind but then i realized with the eggplant i have i wont be able to make rolls out of it, since it's diameter is to small, so i decided to just make a ravioli style eggplant filled with pork tomato sauce and topped with freshly grated queso pueblo combined with parmigiano reggiano cheese.

I also came up with honey garlic drumsticks, baked aged cheddar macaroni and steamed broccoli.

Rainy Day Merienda

Today is another one of those cold rainy days and what a time for Andie to come up with Chicken Arroz Caldo for merienda. Me and Ardie loves it everytime she cooks this one for us. I know she already perfected it.



Arroz Caldo , despite its very Spanish name, is actually the filipino version of the chinese congee,(lugaw in filipino )that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference."Arros" means rice and "caldo" means hot.The dish is considered by many to be a comfort food, and is a perfect substitute for good ‘ol chicken soup. Arroz Caldo is a staple in most lugawans and carinderias.

Arroz caldo is usually spiced with kasubha (a filipino version of saffron) and black pepper in addition to the more traditional ginger and garlic.

Kasubha is the dried stamen of a local plant. It is not saffron. It does not impart any distinct flavor. Kasubha is available as fine short reddish brown threads. It is used to give arroz caldo a reddish tint, yellowish tint in case of saffron.

Arroz caldo can be served plain or with a variety of meat mixed in it.Chicken ,chicharon (fried pork rinds) and , goto (beef tripe), are some of the favorite meats used for congee. Another popular way of serving congee is with tokwa’t baboy, cubes of boiled pork face meat and fried tofu marinated in soy sauce & vinegar mixture, chopped onions, garlic and hot chili peppers. Most often it will be topped with scallions and served with crispy fried garlic and boiled eggs.

B-fast with Bukchoi

I woke up this morning craving for something i have'nt had for a long time, a filipino "agahan" or "umagahan" (early morning b-fast). So, i requested Andie, if we can have one today, she came up with "Longganisa " ( a native filipino b-fast sausage or chorizo)scrambled eggs with tomatoes,my favorite garlic fried rice, and a dried fish called espada (we got this from my sister-in-law as pasalubong from the philippines) these delicacies are among the most loved traditional Filipino breakfast items. Depending on which province or region the longganisa originates, it can be sweet , spicy, garlicky , colored or uncolored.



Longganisa for breakfast is so popularly Pinoy that it is actually served at the humblest turo-turo & carinderia and deluxe hotels (it reminds me of the time when i'm still working at the Shangri-la Edsa Manila,we used to have this on the menu, called the "longsilog" together with other popular b-fast items such as tapa, a marinated thin sliced of beef and tocino,a sweet cured pork )




My son , Ardie is the only one who ate his usual bowl of cheerios and zippy cup of milk :-)


Cheer's Bukchoi !!! Daddy's happy again ;-)