Tuesday, July 22, 2014

PEANUT BUTTER JELLY TIME!



    Growing up i had A LOT of peanut butter and jelly sandwhiches...and probably so have you. Such a simple and satisfying dish, it is practically impossible to seriously screw it up.
but what really makes this extrememly easy sandwhich special is HOMEMADE peanut butter

You can make it creamy, crunchy, sweet, unsweet, and add any kinds of flavoring like cinnamon. 
I LOVE homemade peanut butter, it taste SO SO SO much better than that store bought stuff with all the nasty preservatives and hygronated oils (EW).

my video Link is posted down below:




Wednesday, July 16, 2014

You're saying, It is CANNED corn beef?!


It is natural to be a little skeptical when the subject is about "canned" meat.
But canned meat is not all that scary, for example Tuna, Spam. 
Canned meat, though is not fresh, is just a way we are able to preserve food without refrigeration. 

Corned Beef essentially is preserved meat. The process of "corn" is just another way to submerge something in a brine (salt, water, sugar etc) to preserve.  This method was done to a lot of items that were perishable, when refrigeration was not an option

Today corned beef is hailed upon on sandwhiches like the ruben or served with sauteed cabbage. 

Growing up i too, ate a lot of corned beef, CANNED corned beef.
In the phillippines canned corn beef is very popular just like spam, because it is cheap, easy, and filling. 

But if done right, this skeptical canned good can be turned into a delicious filling meal that no one would ever suspect is canned!

Below is my video showing you how to utilize cannd corn beef, into something magical ~<3

Gojuchang new york strip





    I recently purchased a tub of gojuchang. Gojuchang a korean fermented pepper paste, and is used in many of their dishes. If you love korean food, you probably..MOST likely have had gojuchang incorporated in your dish.
  
    Gojuchang is an excellent ingredient to have in your pantry especially if you are into experimenting in the kitchen. It has this bold, spicy, ketchup like quality to it.(but it does not taste like ketchup)


So, i decided to marinated some new york strip in a gojuchang marinade. I mix the pepepr paste with some seseme oil to give it a nutty flavor, and some honey for sweetness. I tasted the marinade and it needed a salty component, so i added about a teaspoon of soy sauce.
i added this marinade to the steak, and marinaded the meat for about 2 hours.

    I removed the excess marinade and pan seared the steak in a micture of oil and butter. The butter added the flavor and the oil prevents the butter from completely burning.
I pan seared the steak to an attempted medium rare, maybe a little more medium. But nonetheless
it was absolutely delicious.
The marinade gave the meat that extra "umami" flavor. It was supper savory, and great with a bowl of rice and a side of kimchi.








Thursday, July 10, 2014

The Roasted chicken





      Knowing how to perfectly roast a chicken sets the standard to who is the "REAL" cook out of your group of friends. Not only is it quite impressive to serve this, but the flavor of a whole roasted chicken is so satisfying. Everyone gets the piece they want, and there will always be SECONDS.

please please please...PLEASE when handling with chicken, always wash your hands, and sanitize anything that was touched with raw chicken.



INGREDIENTS:
5-6 lb whole chicken
3 carrots
2 medium golden potatoes
half a big red onion
6 cloves of garlic for stuffing and 6 cloves for the bottom
1/2 stick melted butter
2tbs of olive oil
2 small lemons or 1 big lemon
a bundle of thyme
salt
pepper

The video to how to roast this will be on my youtube channel
youtube.com/AGLvlogs









Wednesday, July 2, 2014

Homemade Empanadas?!



      The lovely thing about empanadas is that they are extremely VERSATILE! you can practically put anything in pie crust. but in this case i will share my favorite...i guess you can say "flavor" of empanadas.


Ingredients Beef Mixture

1 package of ground beef
1/2 of medium size onion
1/2 medium size potato
4 cloves of garlic
1tsp salt
1 tsp cumin
1tsp paprika
2 Tbs tomato paste
1 tbs white vinegar

Ingredients Peach mango

1 mango
1 peach
1 tsp ground ginger
1 tsp cinnamon 
2 tsp sugar 
1/2 tsp salt

Ingredients Chimichurri

1/2 cup parsley 
1/2 cup cilantro 
2/4 extra virgin olive oil 
3 tbs red wine vinegar 
1tsp salt
1/2 tsp red pepper flakes
2 cloves garlic 




Friday, May 30, 2014

So, What is Panko?

In my youtube videos, you will see i use panko bread crumbs quite regularely.

    In japanese "Panko" is translated to breadcrumbs    

    Panko gives a more lighter, crispier texture to my fried foods versus the regular old breadcrumbs.
This is because Panko is made from the white part of the bread, no crusts! When the bread is dried out, they remove the crusts and just flake up the white part of the bread. These flakes compared to normal bread crumbs already appear lighter, and crunchier before frying.

I've cooked with Panko plenty of times, but here is a recent video of me using panko breadcrumbs in creating a crispy fish taco.
The outside of the white fish is nice and brown yet the inside is soft and tender. You absolutely must try it.

Monday, May 19, 2014

Winner winner, chicken adobo, Dinner

Mother always knows best, and COOKS best. I grew up eating my grandma's and mom's chicken adobo. It was such a versatile dish, to the point where we can have it for any time of the day.
It fit every craving i had growing up.
Suculent, tender, savory, and salty chicken Adobo. My child hood in a plate
It is EXTREMELY neccessary to eat chicken adobo with rice. Then again...rice is neccessary in every meal.
The link to my chicken adobo video will be below.

https://www.youtube.com/watch?v=TglS-Oc9Obc