Monthly Archives: October 2014


Kinilaw (Filipino Ceviche)
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  1. 1 can of coconut milk
  2. 3/4 cup coconut vinegar
  3. 1/4 cup Ginger
  4. 1 tsp fine sea salt
  5. 1/4 cup olive oil
  6. 2 Tbsp red onions
  7. 5 slices Thai chili
  8. 1/8 tsp yuzu juice
  9. coconut milk dressing
  10. 5 kampachi slices
  11. 2 Tbs sliced cilantro stems
  12. 2 Sliced Green Onions
  1. Slowly add 3/4 cup coconut vinegar to 1 can of coconut milk. Stop when the acidity and fattiness are balanced. Add ginger to taste, about 1/4 cup. Add 1 tsp fine sea salt and 1/4 cup olive oil. In a small mixing bowl, combine 2 Tbsp red onions, 5 slices Thai chili, 1/8 tsp yuzu juice, and coconut milk dressing. Pour into the serving bowl. Arrange 5 kampachi slices (about 2 oz) on top of the dressing and season with sea salt, sliced cilantro stems, Thai chili, black pepper, and red and green onions.
  1. From Esquire On-Line


My father loved to cook. Here you will find his recipes from a folder of notes and index cards. I will also add some of my favorite meals. 


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  1. 1 (13 1/2 ounce) cans coconut milk
  2. 1 (14 ounce) cans sweetened condensed milk
  3. 1/2 cup butter, melted
  4. 4 eggs
  5. 2 (12 ounce) jars coconut strings in heavy syrup
  6. 2 1/2 cups mochiko sweet rice flour
  7. 2 jars macapuno strings
  8. 1 cup packed brown sugar
  9. 1 tablespoon vanilla extract
  1. Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
  2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined.
  3. Add eggs, one at a time, and beat until combined.
  4. Add both jars of macapuno strings and combine.
  5. Gradually beat in mochiko flour, the brown sugar, add vanilla extract and beat until combined.
  6. batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
  7. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

Chicken Pot Pie

Chicken Pot Pie
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  1. 2 tablespoons extra-virgin olive oil
  2. 1 1/2 pounds chicken, chopped
  3. 2 carrots, chopped
  4. 1 onion, chopped
  5. 2 ribs celery, chopped
  6. Salt
  7. Freshly ground pepper
  8. 3 cups chicken stock
  9. 1/4 cup polenta
  10. 2 cups cauliflower
  11. 2 tablespoons all-purpose flour
  12. 2 teaspoons Dijon mustard
  13. 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
  14. 1 cup frozen peas
  1. In a skillet heat oil and cook cauliflower until soft and remove from skillet. Add carrots, onions, and celery. Season with salt and pepper and cook 5 minutes on medium heat. Add chicken and cook 10 to 12 minutes.
  2. Preheat broiler. Set rack in middle of oven.
  3. Bring 1 cup chicken stock and blended cauliflower to a boil, stir in polenta and whisk, 3 minutes.
  4. Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown 2 to 3 minutes.

Mushroom Spinach Enchiladas

Mushroom Spinach Enchiladas
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  1. 12 corn tortillas or 12 flour tortillas
  2. 1 cup monterey jack cheese , shredded
  3. 1 cup chedder cheese , shredded
  4. 1 tablespoon butter
  5. 1 small onion , minced
  6. 2 garlic cloves , minced
  7. 1 lb mushroom , chopped
  8. 1/4 cup white wine
  9. 12 ounces fresh spinach , washed, drained and coarsely chopped
  10. 1/4 cup pine nuts
  11. Sauce
  12. 1/4 cup lime juice or 1/4 cup wine
  13. 3/4 cup water
  14. 1 tablespoon chicken bouillon granule
  15. 1 tablespoon garlic powder
  16. 1/2 cup cilantro , chopped, use the amount that suits your taste
  17. 1 cup sour cream
  1. Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.2Remove half of the mushroom mixture and set aside, reserving for the sauce.3Add wine and cook for 2 minutes more.4Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.5Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.6Preheat oven to 350°F7Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.8Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.9Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.