CALLOS OX TRIPE AND KNUCKLES IN GARLIC TOMATO SAUCE.

 CALLOS OX TRIPE AND KNUCKLES IN GARLIC TOMATO SAUCE.
Chef Boy Logro of Idol sa Kusina


INGREDIENTS:

1 kl ox tripe
1 kl ox knuckles
250g slab of bacon
2 pcs chorizo bilbao
1 pc small onion, quartered
2 sticks celery, with leaves
6 pcs cloves garlic
1 tbsp black peppercorn spring of parsley
2 tbsp olive oil
2 tbsp chopped onion
1 tbsp minced garlic
200g tomatoes, skinned, seeded and chopped
200g can pimientos, cut into strips
400g chick peas, boiled and skinned
2 tbsp paprika
1 tsp freshly ground black pepper
50g grated parmesan cheese

Procedure:
1. place the tripe, knuckles, bacon. sausage. quartered onions, celery, whole garlic cloves, peppercorns and parsley in a l arge pot and add sufficient water to cover.
2. bring to boil, then reduce to a simmer and skim off the froth as it
comes to the surface. remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. de-bone the knuckle and cut into chunks. cut tripe and bacon in a similar way. cut sausage in half lengthwise, then diagonally. strain the stock and set aside.
3. pour the oil in a large casserole and fry bacon to allow fat to tender, then remove bacon and drain on kitchen paper. add the minced garlic, chopped onion and tomato to the pan and saute until the liquid is significantly reduced, then re-place bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
4. reduce heat and allow to simmer for 15-20 mins., then stir in the cheese & adjust seasoning to taste. serve immediately.

Boneless Crispy Pata

Boneless Crispy Pata 
Chef Boy Logro of Idol sa Kusina


Ingredients:

1 kl pork front leg (pata)
2 tbsp whole black peppercorns
2 tbsp rock salt
3 pcs laurel leaves
4 cups vegetable oil for deep-frying

Procedure:

1 Debone and remove the meat inside then season with salt and chopped garlic, black pepper and a little bit of paprika. Wrapped in cheese cloth and tightened with butcher's string. And cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours or until tender.
2 Then remove the cheese cloth and use the two fork to skewer all over the skin
3 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat. Set aside to cool.
4 Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.
5 Slice into thin rounds and serve with soy vinaigrette on the side.

HONEYED BABY BACKRIBS

Ingredients:

2-3 K baby back ribs
½ cup honey
½ cup apple juice
15 grms. garlic
½ cup catsup
50 grms. brown sugar
½ cup pineapple juice
2 pcs. bay leaf
2 grms. black peppercorn
300 grms. mirepoix
1 tspn. salt
1 cup chicken stock
20 grms. parsley bouquet

Procedure:

• Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
• Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
• Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4. Strain the remaining sauce, serve on the side.
5. Garnish with parsley.

BEEFY CALDERETA

Ingredients:

½ k Paypay (beef chuck) cubed
2 tspn. Calamansi juice
2 tspn. Salt & pepper
½ tspn. Ground peppercorn
1 tspn. Cooking oil
½ cup Tomato sauce
½ cup Tomato paste
1 ½ cups Chicken stock
1 pc. Bay leaf
½ cup Red and green bell pepper
½ cup Liver spread
2 cups Cubed potato
¼ cup Shredded cheese
2 pcs. Siling labuyo chopped
1 cup Onion chopped
¼ cup Garlic chopped
1 cup Tomato chopped

Procedure:

· Marinate beef in calamansi juice, salt and pepper for 1 hour.
· In hot greased pan, stir fry beef until golden brown.
· In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.
· Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.
· Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.
· Add siling labuyo and simmer for a few minutes more.
· Add grated cheese. Serve hot.

FINGER-LICKIN CHICKEN POT ROAST

Ingredients:

1 whole (or 1½ k) chicken
¼ cup Bacon cubed
1 large Garlic clove mashed
1 pc. White onion sliced
1 tbspn. Olive oil
1 tbspn. Butter melted
1 pcs. Baby celery heart quartered
10 pcs. Carrot balls
2 pcs. Zucchini cut into chunks
10 pcs. Marble potato
2 cups Chicken stock
¼ cup White wine
¼ cup Brandy
1 pc. Bay leaf
2 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 tspn. Salt
1 tspn. Black peppercorn
2 Fresh parsley sprigs

Procedure:

· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
· Pour chicken stock and wine around chicken and add herbs.
· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.

BEEF SALPICADO Y PICANTE

Ingredients:

500 grms. beef tenderloin chunks
100 grms. chopped garlic
50 grms. white onion
50 grms. celery
2 jiggers red wine
1 tspn. paprika
¼ cup soy sauce
1 tspn. chicken powder
2 jiggers brandy
500 grms. mashed potato
1 tspn. salt
50 grms. chopped parsley
1 tspn. crushed peppercorn
1 cupped olive oil
50 grms. green chilli
Bruschetta as many as needed

Procedure:
1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.

2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.

3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.