OX TONGUE IN MUSHROOM BUTTER SAUCE

OX TONGUE IN MUSHROOM BUTTER SAUCE

Makes 8-10 servings

Ingredients


1 piece MONTEREY OX TONGUE (1 ½ KILOS)
2 tbsp rock salt
¼ cup SUPREMO CANE VINEGAR
¼ cup calamansi juice
½ cup soy sauce
¼ cup MAGNOLIA NUTRI-OIL
½ cup MAGNOLIA GOLD BUTTER
3 piece onion, chopped
10 clove garlic, minced
1 cup fresh tomato, chopped
1/3 cup soy sauce
2 piece bay leaves
½ tsp peppercorns
½ cup white wine
beef broth or water, enough to cover tongue


Mushroom-Butter Sauce:
½ cup MAGNOLIA GOLD BUTTER
¼ cup PUREFOODS BARON ALL PURPOSE FLOUR
1 cup button mushrooms, sliced


Procedure
Rub tongue with salt and vinegar. Rinse and boil tongue for 30 minutes. Scrape white coating on tongue surface. Marinate in calamansi juice and soy sauce for at least 2 hours. Remove tongue from marinade and brown in oil and butter in a medium sized saucepot. Set aside. In the same pan, sauté onions, garlic and tomatoes. Put back tongue with sautéed vegetables. Add in the rest of the ingredients. Bring to a boil then lower heat. Simmer for 3-4 hours or until tongue is tender. Strain braising liquid and set aside. Slice tongue and arrange on serving platter. Set aside.

To make Mushroom Butter Sauce: Melt butter in a small saucepan. Whisk in flour making sure no lumps are formed. Add in mushrooms. Pour in reserved braising liquid and simmer mixture for 2-3 minutes until slightly thickened. Pour sauce over sliced meat and serve while still hot.

CREAMY LENGUA

CREAMY LENGUA

Makes 8-10 servings.

Ingredients
1 piece MONTEREY OX TONGUE (800G-1KILO)
2 tbsp rock salt
¼ cup SUPREMO CANE VINEGAR

½ cup MAGNOLIA GOLD BUTTER
1 head garlic, sliced
1-400g can whole button mushrooms, thinly sliced
1-298g can condensed cream of mushroom soup
1-1½ cup beef stock (use liquid from ox tongue)
pepper to taste

1 cup MAGNOLIA QUICKMELT CHEESE, grated

Procedure

Rub tongue with salt and vinegar. Rinse and boil tongue for 30 minutes. Scrape white coating and excess skin on tongue surface. Pressure cook ox tongue for another 30 minutes or until tender. Reserve the liquid and set aside. Slice tongue into thin serving portions and set aside.

In a large pan, melt the butter over high heat and panfry tongue slices until brown. Set aside tongue slices. In the same pan, sauté garlic until slightly brown then add the mushrooms. Add the condensed soup and reserved stock and mix well until free of lumps. Add back the tongue slices to the sauce and season with pepper to taste. Bring to a boil then lower down to simmer and cook for another 5 minutes.

Place and assemble everything in an ovenproof casserole dish and sprinkle with grated cheese on top. Oven broil until cheese melts and turns golden brown.

SWEET LAMB

SWEET LAMB

Ingredients

1 kilo MONTEREY LAMB CUBES
¼ cup Magnolia Nutri Oil
1 cup red onions, chopped
1 tbsp garlic, chopped
1 tsp ginger, grated
1 tsp allspice
1 tbsp salt
1 tsp black pepper, ground
4 cups water
2 pcs cinnamon sticks
2 pcs star anise
2 pcs laurel leaves
1 ½ tbsp honey
1 ½ tbsp molasses
2 cups pitted prunes
1 cup walnuts / cashew





Procedure

Heat oil in pan. Add Monterey Lamb Cubes and cook until brown in color. Add onions, garlic and ginger. Mix very well and cook for 5 minutes. Add allspice, salt and pepper, cinnamon sticks, star anise, laurel leaves, honey and molasses. Mix very well and cook for 10 minutes. When lamb cubes are tender, add prunes and nuts. Simmer for another 5 minutes.

Makes 6 servings.

LEMON GARLIC LAMB KEBAB

LEMON GARLIC LAMB KEBAB

Ingredients

½ kilo Monterey Lamb Cubes
8 pcs thin lemon wedges
¼ cup olive oil
2 tbsp fresh lemon juice
4 cloves garlic, minced to taste
coarse salt and ground pepper



Procedure

Prepare grill. Assemble in a metal or wooden skewer 5 lamb cubes with 2 lemon wedges on each. Place in a non metallic dish. In a small bowl, combine oil, lemon juice and garlic. Pour marinade over skewers; turn to coat and let it stand for at least 5 minutes. Season with salt and pepper.

Lightly oil grill, and place skewers on grill and cover with foil and cook, turning it occasionally, until grill marks are visible and meat is cooked to desired doneness.

Makes 4 servings.

LAMB CHOPS WITH HERBED BUTTER

LAMB CHOPS WITH HERBED BUTTER

Ingredients

2 pc MONTEREY LAMB CHOPS, ¾ inch thick (about 200 gm/pc)
1 tbsp rosemary
2 tsp Worcestershire sauce
2 tbsp extra virgin olive oil
salt and coarsely ground black pepper

Herbed Butter:
¼ cup MAGNOLIA GOLD BUTTER, softened
1 tbsp chopped parsley
2 tbsp chopped basil
1 tsp coarsely ground black pepper





Procedure

Rub lamb chops with rosemary, Worcestershire sauce, olive oil, salt and pepper. Cook lamb chops in a pre-heated grill pan according to your desired doneness. Cooking Time: For Rare: cook 2 minutes/side, Medium: 3 minutes/side, Well-Done: 4 minutes/side.

Herbed Butter: Mix all ingredients in a bowl. Form into a log and chill until ready to use. Serve lamb chops with a slice of herbed butter.

Makes 2 servings

GRECIAN RIBS

GRECIAN RIBS

Ingredients

1 kilo Monterey Short Ribs
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried thyme
½ tsp garlic powder
½ tsp mint, chopped finely
½ tsp lemon zest to taste
salt and pepper
¼ cup Magnolia Nutri Oil



Procedure

Pre heat oven to 400 degrees. Mix oregano, rosemary, thyme, garlic powder, mint and lemon zest and set aside. Season ribs with salt and pepper. Brush with olive oil and rub with spice mixture distributing equally. Pan fry until color changes and then roast for at least 45 minutes to an hour or until juices run clear.

Makes 4 – 6 servings.

LAMB STEAK SANDWICH

LAMB STEAK SANDWICH

Ingredients

½ kilo MONTEREY LAMB TAPA
3 tbsp Magnolia Nutri Oil

Garlic Mayo dressing:
2 tbsp garlic, minced
¼ tsp salt
¼ tsp black pepper, ground
½ cup mayonnaise
1 tbsp parsley, chopped

¼ cup prepared mustard
4 pcs salad tomatoes, sliced
1 pc cucumber, sliced
1 pc white onions, sliced

rustic bread of choice






Procedure

Fry lamb pieces in hot oil until done. Cut into bite size pieces and set aside. To prepare dressing combine all ingredients and mix very well.

To assemble sandwich, place a generous amount of dressing in one side of the bread and mustard on the other. Place lamb and slices of vegetables. Cover with other half of bread.

Makes 6 – 8 servings

BRAISED LAMB IN CREAM SAUCE

BRAISED LAMB IN CREAM SAUCE

Ingredients

1 kilo MONTEREY LAMB CUBES
¼ cup Magnolia Gold Butter
2 pcs medium potatoes, cubes
¼ cup almonds, ground
2 pcs large onions, sliced
1 cup yogurt
2 tbsp ginger, grated
2 cups all purpose cream
1 tbsp coriander, ground
1 tbsp cardamom, ground
2 tsp salt
1 tsp black pepper, ground



Procedure

Heat butter over medium heat in a pan just enough to hold the lamb cubes. Add the lamb and brown slightly. In a separate bowl, combine almond powder, onions, yogurt and ginger. Mix very well and set aside. Add the all purpose cream, coriander and cardamom. Pour this mixture over the lamb pieces and let it boil. Reduce flame and simmer for at least 1 ½ hours or until meat is tender. Season with salt and pepper.

LAMB CHOPS ALA ROMANO

LAMB CHOPS ALA ROMANO

Ingredients

½ kilo Monterey Lamb Chops
2 pcs eggs, slightly beaten
salt and pepper to taste
1 cup japanese bread crumbs
1 cup Magnolia Cheddar Cheese, grated
1 head lettuce, blanched


Procedure

Tenderize lamb pieces by pounding the meat part. Season with salt and pepper. Set aside. Combine bread crumbs and grated cheddar cheese. Dip lamb chops in egg then coat with breadcrumb mixture. pan fry in oil until light golden brown. serve together with blanched lettuce.

PORK PATA ADOBADO

PORK PATA ADOBADO

Ingredients

1 kilo MONTEREY PORK PATA SLICES
3 tbsp. crushed garlic
1 tbsp. freshly ground black pepper
1 pc. bay leaf
1 tsp. worcestershire sauce
½ cup soy sauce
¾ cup Purefoods Supremo Vinegar
2 cups
1 tbsp
1 cup
1 cup water
garlic, minced
white onions, chopped
native tomatoes, chopped



Procedure
Combine first eight ingredients in a saucepan. Cook over high heat until mixture comes to a boil. Reduce heat to medium and let simmer, covered for 45 minutes. Remove cover and cook for another 5 minutes for sauce to reduce and thicken. Separate the sauce from the meat and set aside. In another pan, sauté onions, garlic and tomatoes until tender. Add the meat and cook for 5 minutes. You may add the sauce if you like or you may serve it on the side.

Makes 8 servings.

PORK KEBABS

PORK KEBABS

Ingredients

½ kilo MONTEREY PORK CUBES,
cut into 1 inch cubes
½ cup Yogurt
2 tbsp. Lemon juice
1 tsp. Worcestershire sauce
1 tsp. Ground black pepper
1 tbsp. Minced garlic
2 tbsp. Olive oil
2 tsp. Salt
½ tsp. Paprika
½ tsp. Chili powder
2 tbsp. Olive oil


Procedure
Combine all ingredients in a bowl. Marinate for at least 30 minutes. Skewer Monterey Pork Cubes pieces and transfer marinade into a saucepan. Cover and let simmer for a few minutes. Set aside.

Grill Pork for 10 to 12 minutes over moderate heat. Brush with sauce just before serving.

Makes 6 to 8 servings.

MEATBALL SOUP WITH SPINACH AND CRISPY GARLIC

MEATBALL SOUP WITH SPINACH
AND CRISPY GARLIC

Ingredients

4 cups water
3 tbsp Magnolia Nutri Oil
2 tbsp garlic chips, store bought
¼ kilo Monterey Shanghai Mix
8 cups fresh spinach, washed and trimmed
1 cup leeks, sliced diagonally
1 tbsp fish sauce
½ tsp salt
¼ tsp ground black pepper



Procedure
Heat oil in a small frying pan, add garlic and cook garlic until fragrant and golden. Set aside and cool.

In a medium saucepan, bring water to a rolling boil. When boiling, add ground beef in generous pinches, by hand or by teaspoon, making free form meatballs. Stir well and simmer for 5 minutes. Remove from heat and stir in spinach, leeks, fish sauce salt and pepper. Transfer to a serving bowl, pour the crispy garlic and oil mixture over the soup.

Makes 4 servings.

PORK CUTLETS IN LEMON SAUCE

PORK CUTLETS IN LEMON SAUCE

Ingredients

½ kilo Monterey Pork Cutlets
½ tsp salt
½ tsp white pepper
4 pcs egg yolks
2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
Magnolia Palm Olein, for deep frying
lemon slices

Lemon Sauce:

½ cup sugar
¾ cup water
1 ½ tbsp cornstarch
1 tsp lemon rind
¼ cup lemon juice
¼ tsp ginger, chopped
¼ tsp garlic, chopped




Procedure
Season pork cutlets in salt and pepper. Combine yolks, soy sauce, wine and mix very well. Pour over meat pieces and coat evenly. Set aside for at least 30 minutes. Remove meat and dust with cornstarch. Deep fry in a wok with hot oil. Drain fried pork cutlets in paper towels to remove excess oil.

To prepare the sauce, combine all ingredients in a saucepan. Cook over medium heat, stirring constantly until thick. Pour over fried pork cutlets with slices of lemon.

Makes 4-5 servings.

PINEAPPLE GLAZED PORK WITH GINGER SAUCE

PINEAPPLE GLAZED PORK WITH GINGER SAUCE

Ingredients

1 kilo Monterey Pork
Butterfly Cut
1 tbsp Magnolia Gold Butter, unsalted
4 slices fresh pineapple
3 tbsp hoisin sauce
2 tsp ginger, grated
1 tbsp garlic, minced
1 tsp Dijon mustard
2 tbsp Magnolia Nutri Oil

ginger sauce:
2 tbsp hoisin sauce
2 tbsp pineapple juice
2 tsp ginger, grated
1 tsp soy sauce
½ tsp ground black pepper




Procedure
Pound meat pieces between sheets of cling wrap using a meat mallet until tender.

In a bowl, combine hoisin sauce, ginger, garlic and mustard. Mix very well and pour over meat pieces. Marinate for at least 30 minutes or overnight. Heat oil in frying pan and pan fry meat for 4 minutes per side or until done. Set aside. Heat butter in a frying pan and fry pineapple pieces until edges are slightly caramelized. Place side by side with meat. To prepare sauce, combine all ingredients and mix very well. you may pour this over the meat or just on the side.

Makes 4-6 servings.

PORK CHOP MANGO SALSA

PORK CHOP MANGO SALSA

Ingredients

1 kilo MONTEREY PORK BUTTERFLY CUT
2/3 cup fresh orange juice
2 tbsp soy sauce
2 tsps honey
2 tbsp Magnolia Nutri Oil

for the mango salsa:
1 cup ripe mangoes, chopped
½ cup tomatoes, chopped
¼ cup shallots, chopped
3 tbsp cilantro, chopped
3 tbsp spring onions, chopped
3 tbsp balsamic vinegar
1 pc labuyo, chopped (optional)





Procedure
Marinate meat pieces in orange juice, soy sauce and honey for at least 30 minutes.
Pan fry in oil until slightly golden brown or until done. Set aside. To prepare salsa, just combine all of the ingredients and mix very well. to assemble, place at least 3 pieces of meat on a plate and top with prepared salsa.

Makes 4-5 servings.

MU HSU PORK

MU HSU PORK

Ingredients

½ kilo MONTEREY PORK CUTLETS
1 ½ tbsp soy sauce
¼ cup water
1 tbsp flour
1 tbsp spring onions, minced
1 tbsp ginger, minced
1 cup onion leeks, sliced
¼ cup wood ears, soaked and chopped
½ cup bamboo shoots
2 pcs eggs, slightly beaten



Procedure
Slice Monterey Pork Cutlets into strips and set aside. To prepare marinade, combine soy sauce, water and flour. Pour over meat pieces and marinate for at least 30 minutes. Sauté ginger, add marinated meat and cook for about 5 minutes. Add spring onions, leeks , wood ears and bamboo shoots and cook for another 5 minutes. Make a well at the center and add the egg. Mix everything together until egg is cooked.

Makes 4-5 servings.

PORK PATA ( thigh) ADOBO SA GATA

PORK PATA ( thigh) ADOBO SA GATA

Ingredients

1 kilo Monterey Pork Pata Slices
3 tbsp. crushed garlic
1 tbsp. Whole black peppercorns
1 pc. bay leaf
1 tsp. worcestershire sauce
½ cup soy sauce
¾ cup Purefoods Supremo Vinegar
2 cup
1 cup water
coconut cream



Procedure
Combine all ingredients in a saucepan except coconut cream. Cook over high heat until mixture comes to a boil. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Makes 8 servings.

BRAISED PORK BARBECUE-STYLE

BRAISED PORK BARBECUE-STYLE

Ingredients

½ kilo MONTEREY COUNTRYSTYLE
sliced into 4 inch lenghts
¼ cup Magnolia Nuti-oil
1 pc. Beef bouillon cube, dissolved in
1 cup Water

Marinade:
1 cup Sprite
¼ cup Catsup
½ cup Brown sugar
1 tbsp. Minced garlic
2 tbsp. Soy sauce
1 tsp. Worcestershire sauce
½ tsp. Pepper
½ tsp. Salt


Procedure
Combine marinade ingredients in a bowl. Mix well. Use this as a marinade for the Monterey Country Style. Let stand for 30 minutes.

In a wok, heat up oil. When very hot, brown the Monterey Country Style on both sides. Pour the marinade and beef stock and simmer until meat is tender and sauce is reduced.

Makes 5 to 6 servings.

ASIAN PORK ROLL

ASIAN PORK ROLL

Ingredients

1 kilo MONTEREY PORK CUTLETS*
5 pcs. Nori/Japanese seaweed
10 slices Purefoods Fiesta Ham

Sauce:
6 pcs Rock sugar
½ cup Seasoning soy sauce
2 tbsp Oyster sauce
2 tbsp Hoisin sauce
2 tbsp Char siu sauce

Filling:
½ cup Dried mangoes, cubed
¼ cup Green and red pepper
1 cup Magnolia Cream Cheese, softened


Procedure
Filling: Place all filling ingredients in a bowl. Blend well. Set aside.

Pork Roll: Place the thinly sliced Monterey Pork Cutlets in a flat surface. Place a sheet of nori on it, followed by the ham. Spread prepared filling on top. Carefully roll the meat (like jelly roll) and secure with a string. Do the same for the remaining sliced Monterey Pork Cutlets. This recipe will approximately make 5 rolls.

Place rock sugar in a saucepan. Melt sugar over low heat. Add the pork rolls and coat evenly with the melted sugar. Immediately add the rest of the sauce ingredients. Adjust heat to medium and add water to cover the meat. Allow to cook for about 20 to 30 minutes or until meat is thoroughly cooked but not dry. Remove Monterey Pork Cutlets from sauce and set aside. Let mixture boil and continue to cook until mixture is reduced to almost a glaze. Adjust seasonings if necessary.

Upon serving, slice pork roll. Serve with prepared sauce.

SHORT RIBS SWEET STYLE

SHORT RIBS SWEET STYLE

Ingredients
1 kilo Monterey Beef Short Ribs
1 cup soy sauce
¼ cup sesame oil
2 tbsp spring onions, chopped
½ cup sugar
2 tbsp toasted sesame seeds
1 tsp ground black pepper





Procedure
Before marinating your ribs, score an “X” in the meat portion, cutting almost to the bone. To prepare the marinade, combine all ingredients and mix until sugar is completely dissolved. Pour over ribs, turning them occasionally to coat them evenly. Marinate for at least two hours before cooking.

Grill ribs over coals or broil until done as desired. Baste with the marinade, once or twice on each side while cooking.