Chicken Chorizo Pasta

Yesterday, I was practically starving. After buying stuff from the organic food fair in Mega Mall, I was dying to whip something up in my little kitchen. I promised my dad I'd make pasta but instead of using the smoked salmon in the fridge, I used the chicken chorizo I got from the food fair. It's quite a simple recipe. Too simple actually but the turnout was really divine.

I used skinless chicken chorizo and linguine pasta for this one. Enjoy the recipe.

This recipe serves two (2) pasta lovers or 3 (3) moderate eaters.

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Chicken Chorizo Pasta

grub

3 chicken chorizo pieces
1 head of garlic, chopped
salt and pepper
cooking oil
1 tablespoon butter
50 gms linguine pasta


weapons needed

teflon cooking pan
rubber spatula


how to

1. cook pasta according to package instructions

2. fry chicken chorizo until almost cooked, take out of pan and cut into bite-sized pieces.

3. fry garlic in pan with bite-sized chorizo pieces until garlic is brown and chorizo is cooked. take out of pan

4. as soon as pasta is cooked, drain and put into the pan used for the chorizo. turn under low heat.

5. when covered with oil, put salt and pepper to taste plus a tablespoon of butter.

6. toss the chorizo and garlic into the pan, turn until evenly distributed. serve!

Swiss Chocolate Fondue

New Year was kicked off at my in-laws place with a spectacular Fondue Party. We had meat, seafood, cheese and (Swiss) chocolate fondue.

It was my first time to make chocolate fondue and I was contemplating whether to melt the chocolate over fire or use hot water. Today, I will share my newly discovered personal chocolate melting technique for chocolate fondue. This definitely beats paying $30 for a small bowl of chocolate, marshmallows, cake and fruit.

This recipe serves six (6) moderate dessert lovers or four (4) dessert enthusiasts.


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Toblerone Fondue


grub


1 medium sized Toblerone bar (brown chocolate)
1/4 cup all-purpose cream (Nestle' is good)
1 tsp brandy
small bowls of fruit, cake and marshmallows


weapons needed


1 chocolate fondue set (tempered bowl, tea light, bowl holder, spoon)
a supply of hot water


how to


1. chop toblerone chocolate into bite-size pieces
2. put fondue bowl in a bigger tempered bowl with hot water (halfway up the fondue bowl's sides). do not submerge the fondue bowl.
3. add 3 tsps cream into the bowl, mix with a spoon.
4. add bite-size toblerone while stirring it into the cream. add little by little as it melts. add cream until toblerone and cream mix into a smooth chocolate-sauce like mixture - the key is the stirring!
5. when already smooth, dry the outside of fondue bowl and set on top of the tea light.
6. add brandy, stir and DIP AWAY!

Pandesal French Toast

Most of the time people use flat white bread to make french toast. The origin of French toast according to my bro-in-law's professor (who is French) came from the effort of the French to be able to eat old bread. Not old moldy bread, i hope but just bread that isn't good for sandwiches any more.

It seems that the concept of french toast has evolved into a popular breakfast dish in the ranks of pancakes and waffles.

French toast at home was always made with white, flat, pullman loaf bread. Recently, i discovered that it's quite good to make using pandesal! So today, I share my personal French Toast recipe. Enjoy!

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French Toast


ingredients


5 pieces pandesal (halved lengthwise)
1 small can evaporated milk
1 big egg or 2 small eggs
2 tsps brown sugar
honey or maple syrup
cinnamon
butter


procedure


1. heat a flat pan on low-medium flame
2. beat eggs with 1/3 the can of evaporated milk and brown sugar
3. soak the pandesal halves in the mixture.
4. fry the soaked bread in a little bit of butter until brown
5. serve with honey or maple syrup

Pasta Simple

This recipe is one of the simplest ones I know. When I need to whip something up in the kitchen real quick, this recipe comes to mind. I know this recipe by heart. It's fairly simple and I've come up with several variations. There's the spicy kind wherein all you need to do is add chili or pepper. There's the non-alcoholic kind which minuses the white wine from the recipe and there's also the red kind which uses a little bit of stewed tomato.

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Pasta Simple


ingredients


1/8 cup white wine
1/8 cup olive oil
1 small package of pasta (fettucine, linguine or spagehetti)
1/8 cup chopped garlic
salt and pepper for taste


procedure

*cook pasta according to package instructions

1. combine olive oil and garlic in a pan
2. when garlic is brown, add white wine. simmer for 2 mins.
3. saute cooked pasta in the sauce.
4. serve with salt and pepper as desired.