eKusinero

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• Chicken Pork Adobo Recipe
• Greek Salad Recipe
• Top 15 Franchise Failures
• Calamares (Breaded Squid) Recipe
• Braised Pork & Chicken (Adobong Baboy at Manok) Recipe
• Korean Foods
• Cheesy Corn Salad
• How To Prevent (Food) Vitamin Loss
• Leche Flan Recipe

Chicken Pork Adobo Recipe Posted: 26 Oct 2009 08:58 AM PDT Adobo is the Spanish word for seasoning or marinade. The word is the first-person singular present indicative form of adobar, a Spanish verb meaning “to marinate.” Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. Ingredients: 500g pork, cut into large pieces 500g chicken, cut into large pieces 5 garlic cloves, smashed 250ml water 125ml white vinegar 75ml dark soy sauce vegetable oil pinch of salt and pepper 2 pcs bay leaves Procedures: In a frying pan, add water, vinegar, garlic, salt,  pork and chicken. Simmer until the pork and chicken is cooked through; about 15 minutes. Remove pork and chicken and set aside liquid. Add the oil and fry the pork. Return liquid and soy. Simmer gently for 5 minutes. Serve hot.

Greek Salad Recipe Posted: 31 Oct 2011 07:23 PM PDT Ingredients: 4 ripe tomatoes 2 tbsp of capers 12 green olives 200 gms. of feta or frescal cheese, cubed 1 onion, sliced 1 cucumber 1 green pepper, cut in strips olive oil vinegar salt Procedures: Cube tomatoes and cucumber and place in a bowl. Add the sliced onion and green pepper. Pour olive oil and vinegar. Mix, add capers and add salt to taste. Add cubed cheese over the salad. Garnish with olives. Serve…

Top 15 Franchise Failures Posted: 01 Nov 2009 04:11 PM PST The recession has hit franchise owners particularly hard, with the Small Business Administration (SBA) reporting record loan default rates for 2008-2009. According to the SBA, individuals who took on SBA loans to finance a franchise had a 43% higher failure rate than in 2007. In total, those franchise losses cost the SBA $93.3 million last year – nearly 170% higher than the year before. Since 2004, franchise loan defaults have increased by nearly 10% (from 3.1% to 13.4%), highlighting that franchise owners have had an increasingly difficult time making a successful go of their new ventures. Sorting through the 2009 Franchise Coleman Report we were able to determine the franchises that had the highest SBA loan failure rates in 2008. 1. Noble Roman’s Pizza Billing itself as “The Better Pizza People,” this Indianapolis-based franchiser has had a tough time selling that proposition to customers. While the company reported a 30% net income increase in Q1 of 2009, Q2 total revenues were down more than $500,000 from the comparable period in 2008. Maybe that’s why 53% of all owners with SBA loans defaulted in 2008. 2. PJ’s Coffee and Tea Café PJ’s Coffee and Tea Café started out as a small business in New Orleans 30 years ago and only recently began selling franchise rights across the south, southeast and southwest. It might want to stick to Cajun country – 50% of the franchisees failed on their SBA loans last year. 3. Super Suppers At the height of the market, working families expanded their spending to include luxuries such as cleaning services, lawn services and even assemble-your-own dinner services. Super Suppers jumped on the concept and its franchise growth was exponential between 2005 (40), to 2006 (152), and 2007 (206). However, the growth stalled with no new franchise owners coming on board in 2008, and existing owners with SBA loans began failing at a quick pace – 42%, to be exact, in 2008. 4. Figaro’s Italian Pizza Figaro’s has been in business for 28 years, but most of its franchise owners aren’t likely to reach that same anniversary. One-third defaulted on their loans, unable to grab enough of the industry’s $32 billion in annual revenues. 5. New York NY Fresh Deli Perhaps it was the low single-site franchise fee ($17,500) that attracted new business owners, but it was low revenues that led to closed doors. Thirty-one per cent defaulted on SBA loans in ’08. 6. Amazon Café This franchiser offers smoothies, wraps, salads, soups, juices and more, but apparently not enough more to keep all operators in business. Thirty per cent failed in 2008, and more than 52% have defaulted on their SBA loans since 2000. 7. Simple Simon’s Pizza Simple Simon’s grew from one store in Tulsa to a network of 220 restaurants nationwide since 1982. However, nearly 30% of store owners who took on an SBA loan to finance the start-up have defaulted. Perhaps selling pizza isn’t quite so simple after all. 8. Snip-Its The Snip-Its children’s hair salons ranked 30th on the Franchise Times’ 2007 list of 55 fastest growing franchises, but two years later that growth has stalled. Thirty per cent of store owners with SBA financing failed to repay their loans in 2008. 9. U Build It Seeking to grab a share of the market that made Lowe’s and Home Depot household names the U Build It franchise offers owners an opportunity to serve as “construction consultants” for DIYers interested in building or renovating their own homes. But when the housing market collapsed, it shouldn’t come as a shock that 27% of their franchisees reneged on their SBA loans. 10. Bellacino’s Pizza If you’re a Facebook user, you can become a Bellacino’s Pizza “fan.” Unfortunately 26% of Bellacino’s owners that took on SBA financing couldn’t get enough regular fans to stay current on their debt payments. That number closes in on 30% dating back to 2000. 11. Blockbuster Video While Blockbuster was able to fend off brick and mortar competitors, it has struggled to maintain market share since Netflix and Redbox changed the rules of the game. In 2008, one in four store owners with SBA loans failed to repay their debt; that number jumps to a sobering 38% since 2000. 12. Pizza Factory If this list proves anything, it should be that entrepreneurs might do well to avoid pizza franchises. Twenty-four per cent of Pizza Factory owners took a pass on repaying their SBA loans in 2008, and that number jumps to 43% if you look back to 2000. 13. Pro Golf With a rising unemployment rate, workers aren’t knocking off early to hit the links. Perhaps that’s what led to 24% of Pro Golf franchise owners defaulting on their SBA loans. But the fact that 64% of all owners have failed to repay their loans since 2000 makes you think that perhaps the business model is the real news, not the recession. 14. Conoco Service Station While ConocoPhillips Company is a Fortune 500 company, its service center franchise owners (more than 3,100 operate under the Conoco, Phillips 66 and Union 76 brands) are struggling. More than one in five (22%) have defaulted on their SBA financing commitment. 15. Keva Juice Keva’s product isn’t a “blendsation” everywhere. Twenty-two per cent of these smoothie store owners didn’t raise enough revenue to repay their SBA loans last year; more than one in four (26%) have defaulted on their loans since 2000. Conclusion The moral of this story? If you’re going to take on an SBA loan to finance your franchise, take a close look at which fellow entrepreneurs failed before you face the same fate. Source: http://finance.yahoo.com/career-work/article/108045/top-15-franchise-failures?mod=career-selfemployment

Calamares (Breaded Squid) Recipe Posted: 07 Nov 2009 04:21 AM PST Ingredients: 1 kg squid, cut into rings 1/2 kg (about 4 cups) flour 1 liter (4 cups) olive oil 1/2 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp salt 2 eggs, beaten Procedures: Clean the squid by removing the heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them. Cut the squid into 5 mm 1/4 inch rings. Set aside. In a large saucepan or deep fryer, heat oil. If you have a thermometer, heat the oil to 180C/350F. While the oil is heating, mix the flour, cayenne, paprika and salt in a large bowl. Drop in the individual pieces of squid and coat thoroughly with the flour mixture. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on paper towels before serving with the garlic and lemon mayonnaise. Serve hot.

Braised Pork & Chicken (Adobong Baboy at Manok) Recipe Posted: 07 Sep 2009 04:49 AM PDT Adobo is one of the popular Philippine dish. Basically, it is pork or chicken or a combination of both although sometimes it can be a fish or beef. The meat is browned in oil and simmered until tender in a mixture of garlic, bay leaf, black peppercorns, vinegar, and soy sauce. Here is a simple adobo recipe: Ingredients: 1 kilo pork liempo (belly), cut into 2 inch cube 1 kilo chicken, cut into stewing pieces 6 cloves garlic crushed 1/2 cup vinegar 1/4 cup soy sauce 1 tsp peppercorns, cracked bay leaf enough water to cover meat Procedures: In a deep pot, combine ingredients and simmer over medium heat. Remove chicken and set aside. Continue simmering until pork is tender. Remove pork from the pot and fry until golden brown. Return pork and chicken to the mixture and simmer until sauce is reduced. Serve hot.

Korean Foods Posted: 12 May 2011 06:50 AM PDT During eKusinero's visit to Korea, it was noticed that most Korean foods are spicy (very spicy indeed!). Even those packed noodles are spicy. A better example is "kimchi", this fermented vegetable is super spicy but Koreans include this stuff in every possible way in their daily menu, from appetizers, soups, main course, cakes and even pizzas and burgers. It was also noticed that pickling plays a great part of their cuisine. When you order foods in a restaurant, for the starter, appetizers are served immediately. These spicy appetizers are mostly pickled vegetables. A korean traditional meal is mainly compose of rice, appetizer and meat. Kimchi is always present in every meal. Soups are a part of every meal. It is always served as part of the main course and not as a starter. This tradition can be attributed to the Buddhism culture which was introduced to Korea during the dynasty era and spreads and integrated in the Korean cuisine.

Cheesy Corn Salad Posted: 16 Aug 2009 01:24 AM PDT Salads are wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, they also give color and appetite appeal even to the simplest meals. Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or greens or in combination with other foods plus dressing. Ingredients: 1 cup carrots, blanched and diced 1 cup green peas, frozen, blanched 1 cup corn, whole kernel 3 tbsps margarine 2 slices cheese, low-fat, cut into small squares Procedure: Stir-fry vegetables in margarine. Top with cheese.

How To Prevent (Food) Vitamin Loss Posted: 06 Dec 2011 05:41 PM PST Here are some tips on how to prevent food vitamin loss: Whenever possible, before peeling, wash vegeta¬bles whole under running water. Peel thinly or cook with skin on. Cut into large pieces. Raw vegetables and fruit salads: add a little lemon juice or vinegar to slow down vitamin C loss. Use the smallest amount of water necessary. Cook with the lid on. Cook until just tender, not mushy. Serve immediately. Keeping food warm causes a vitamin C loss of 4 – 17% in one hour and 7 – 34% in two hours. Canned vegetables: Never boil canned vegetables. The best way to heat them is the microwave warm up the liquid first, then add the vegetables. Avoid excessive stirring while warming. Use the juice to cook the vegeta¬bles in, or add to soups or stocks. Frozen vegetables: Don't thaw them before cooking. Heat the water first, then add the vegetables. If you use them for cold food items, cook them thoroughly beforehand. The best way to heat them is in the microwave (less vitamin loss).

Leche Flan Recipe Posted: 18 Aug 2009 09:48 PM PDT “Leche Flan” (Caramel Custard) is a classic sweet dessert. It is a variant of plain custard (crème) where some sugar syrup, cooked to caramel stage, is poured into the mold before adding the custard base. An imitation of crème caramel may be prepared from “instant flan powder”, which is thickened with agar or carrageenan rather than eggs. The true custard version is known as “milk flan” (flan de leche) or even “milk cheese”, and the substitute version is known as just “flan”. Ingredients: 12 egg yolks 2 can condensed milk 5 cans small evaporated milk 2 cups fine white sugar 2 tablespoon vanilla or ¼ teaspoon grated dayap rind (optional) Equipments: Loaf pan or Square pan Steamer Strainer Caramelizing Syrup : In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat. Pale brown means sweeter and too dark means bitter. Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan. Custard Procedures: In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer. Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won’t come in the pan as it will become watery. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean. Remove the pan and let it cool at room temperature. Refrigerate for several hours before serving. To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

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