| How to Cook, Crack and Eat a Lobster Posted: 09 Nov 2011 06:25 PM PST 
Cooking a Lobster There are two ways of cooking a lobster, boiling and steaming. BOILING is the easiest and the most preferable. Choose a pot that is large enough to hold sufficient water to cover the lobsters completely. For the best result, use 2½ quarts of water for each lobster. Cover and bring the water to a rolling boil and season to taste. Place the lobsters in the boiling water claws first. Cover the pot and simmer for about 15 minutes. Do not overcook, as the lobster meat will become too "rubbery." Shell will turn a bright red, the two front claws will pull out easily, and the meat will be white when the lobster is done. Steaming lobsters is another alternative. To do so, in a steamer with 2 to 3 quarts of water, place the lobsters in a steamer basket. Cover the pot and bring to a rolling boil. Steaming method is hotter than boiling water, so your cooking time should be reduced. Cracking and Eating a Lobster
- Twist off both claws and the attached knuckles.
- Crack both claws and knuckles with a nutcracker, back side of a knife, or a lobster mallet.
- Twist off the movable part of the claw and peel away claw pieces to expose and remove the claw meat.
- Separate the tail from the body by arching and twisting until it breaks.
- Break off each tail flipper and pinch the meat out.
- Insert a fork about an inch into tail opening on the underside. While holding tail in one hand, twist and pull fork with the other. The tail meat should come out as one whole piece.
- Remove and discard the black vein which runs the length of the tail meat.
- Unhinge the back shell from the body. The green part in the body cavity is the "tomalley" and some consider this the most delicious part of the lobster. The coral-colored roe is also edible.
- Turn the lobster body over and break it open by cracking it apart sideways or by using kitchen shears. Lobster meat lies in the pockets where the small walking legs are attached.
- The small walking legs also contain excellent meat so pick off each leg and squeeze the meat out between your teeth.
- Serve with individual sauce dishes of melted salted butter for dipping.
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| Escarole Soup with Turkey Meatballs Recipe Posted: 25 Mar 2010 02:56 PM PDT 
Ingredients: - 1 pound ground turkey
- 2 eggs, beaten to mix
- 1 clove garlic, minced
- 1 small onion, minced
- 1/2 cup dry bread crumbs
- 1/2 cup grated Parmesan
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons olive oil
- 1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart)
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 2 cups water
- 2 tablespoons red wine vinegar or white wine vinegar
- 1/4 teaspoon red pepper flakes
Procedures: - In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs.
- In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs.
- Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.
Source: http://www.cooking.com/Recipes-and-More/recipes/Escarole-Soup-with-Turkey-Meatballs-recipe-2004.aspx |
| Deep Fried Won Tons Recipe Posted: 30 Aug 2009 06:53 AM PDT 
Ingredients: - 24 won ton skins
- oil for deep frying
For the filling: - 1/2 cup ground pork
- 1/2 cup cooked peeled shrimps, finely chopped
- 2 tsp scallion, finely chopped
- 1 tbsp Chinese rice wine or dry sherry
- 1 tsp sugar
- 1/2 tsp salt
For the sauce: - 1 tbsp corn starch
- 1 tbsp tomato paste
- 1 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Procedures: - Put all the filling ingredients in a small bowl and mix thoroughly together to form a smooth mixture.
- On a lightly floured surface, put 1 teaspoonful of the filling on each won ton skin. Fold over from corner to corner, wetting a small part of the skin on the sides immediately around the filling. Press the sides together firmly.
- in a deep wok, heat oil then fry the won tons in batches for 2 to 3 minutes or until crispy. Remove and drain on paper towels. Keep warm in a low oven.
- Put the corn starch and mix to a paste with 4 to 5 tbsp of cold water. Stir in the remaining ingredients, except oil. Heat oil in a wok and pour in the sauce mixture. Stir over moderate heat for 3 to 4 minutes until smooth.
- Serve immediately with the won tons.
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| Steamed MayaMaya (Pinasingawan MayaMaya) Recipe Posted: 07 Oct 2009 12:27 AM PDT 
This recipe is good for family occasion and is very easy to prepare. Ingredients: - 1 kilo mayamaya
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 carrot, sliced lengthwise
- 1/2 tsp ground pepper
- 1 cup mayonnaise
- 1 tsp salt
- 1 tsp white sugar
Procedures: - Wash the fish thoroughly. Remove scales.
- Place the fish in a steamer and steam till tender.
- Gently remove the fish meat but be careful not to deform the whole fish.
- Mix the fish meat with all the ingredients except carrots.
- Lay the mixed ingredients back to the fish.
- Place the carrots at the top the fish as decoration.
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| Ginger-Spiced Cucumbers Recipe Posted: 06 Jan 2010 06:23 PM PST 
Ingredients: - 1/4 cup seasoned rice vinegar
- 1/4 cup mirin (sweet cooking rice wine)
- 1/4 cup packed brown sugar
- 2 teaspoons grated fresh ginger
- 1 large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
- 1/4 cup thinly sliced red onion
Procedures: - In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger.
- Stir in cucumber and onion slices.
- Cover and chill for 30 minutes.
- Serve with a slotted spoon.
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| Stewed Prawns in Crab Fat Sauce Recipe Posted: 29 Aug 2009 05:47 AM PDT 
Ingredients: - 1 kilo fresh prawns
- 1 tbsp minced garlic
- 1/2 tsp freshly ground black pepper
- 1/2 cup vinegar
- 3 tbsp soy sauce
- 1 pc bay leaf
- 1 1/2 cups water
- 4 tbsp crab fat paste
- 1 cup oil
Procedures: - Shell and devein the prawns, leaving heads and tails intact.
- Place prawns, garlic, pepper, vinegar, soy sauce and bay leaf in a pan and add the water. Bring to a boil then reduce heat. Leave to simmer just until the prawns turn pink.
- Drain prawns and set aside.
- Continue to simmer the sauce until reduced by half. Strain the sauce and return to the pan.
- Heat the sauce and whisk in the crab fat paste. Set aside.
- Just before serving: In a frying pan, heat oil and fry the prawns for about 1 minute. Drain and arrange on a platter
- Reheat the sauce and pour over the prawns.
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| Caesar Salad Recipe Posted: 22 Sep 2010 10:24 PM PDT 
Ingredients: - 1 head romaine lettuce
- 2 cloves garlic
- 2 anchovy fillets (optional)
- 2 fresh egg yolks
- 1/2 cup olive oil
- 2 tbsp fresh lemon juice
- 2 oz. parmesan cheese, grated
- salt and pepper to taste
- 3 slices sandwich bread
- 3 tbsp butter
Procedures: - Trim, wash and dry the lettuce. Tear large leaves into pieces.
- Peel and mince the garlic. Chop the anchovy fillets finely. Place the egg yolks in a bowl.
- In a mixing bowl, slowly add the oil in a thin stream until thick and creamy.
- Stir in lemon juice. Stir 1/2 of the garlic, 1/2 of the parmesan cheese, the anchovy and season with salt and pepper.
- Put the lettuce in a large bowl. Add the dressing and toss well.
- Arrange the salad in a serving plate.
- Remove the crust from the bread and cut into small dice.
- In a skillet, heat the butter over medium heat. Add the bread cubes and saute until golden brown. Add the remaining garlic and saute briefly.
- Sprinkle the bread cubes and remaining cheese over the salad.
- Serve.
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| Lechon Kawali Recipe Posted: 11 Aug 2009 07:18 AM PDT 
Lechon Kawali is one of the most popular pork dish in the Philippines. It is a pork belly boiled in water with spices, drained then deep fried until crisp and golden brown. For me, best dip sauce is a mixture of soy sauce, vinegar, onions and red hot chili. Oohh, I love it! Ingredients: - 1 kilo pork belly
- 1 pc. onion, quartered
- 10 pcs. peppercorn
- 1 stalk celery
- 1 tsp salt
- cooking oil
Sauce: - 3 tbsp soy sauce
- 5 tbsp vinegar
- 1 onion, minced
- 1 garlic clove, minced
- 1/2 tsp sugar
- 1 to 2 pcs chili (optional)
Procedures: - Prepare the pork belly by scraping the skin with a knife. Wash thoroughly.
- Place in a deep stock pot with salt, peppercorn, celery and onion. Boil until tender.
- Remove from the pot and drain. Refrigerate for a few hours.
- In a deep frying pot, heat the cooking oil and deep fry the pork until golden brown.
- Serve hot together the mixed sauce.
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| 13th Tour Of The FireFlies Posted: 17 Apr 2011 03:49 AM PDT 
Your eKusinero joined this year’s Tour of the Fireflies which according to the organizer expected 12,000 participants from different parts of the country. This is a yearly event organized by the Firefly Brigade which promotes bicycle for clean air and sustainable means of transportation. The tour passes through 6 Metro Manila cities in an easy and controlled pace that allows everyone (children and senior people) to participate and enjoy the ride. I joined this year’s tour to support the group’s cause and to enjoy one of my hobby which was mountain biking and of course to meet new friends and see different kind of bikes. Here are some of the pictures which i managed to take during the pre-ride: 
The Tour Marshalls 
Miss Earth Contestants 
Miss Philippines Contestants 
The Costumed Riders Happy bicycle riding, folks… |
| Welcome to eKusinero!!! Posted: 04 Aug 2009 09:47 AM PDT Hello people! Welcome to my site! After a few months of hibernation, its finally online! I will try to update this site as much as i could… Just be patient with me… Cheers!!! |
| 3 Easy 5-minute Dips Posted: 07 Feb 2010 06:05 PM PST If you’re having people over for the big game, or even if you’re watching with immediate family, or heck, if you’re watching the game by yourself, you know that you want dips and chips and other finger food at your side. Here’s some easy dips for you to indulge: 
Blue Cheese Dip: Not much to this crucial Buffalo wing condiment. 1/4 pound blue cheese
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 1/2 lemon
1 tablespoon white vinegar
Salt to taste Put the blue cheese in a bowl and mash with a fork until a paste forms. Whisk in the remaining ingredients until you have a smooth sauce. Season to taste with salt and pepper. 
Hummus: If you need a break from the guac (an unlikely scenario, but still) this is basically just a can of chickpeas with a few other odds and ends. 1 (16-ounce) can chickpeas, drained and rinsed
Juice of 1 lemon
2 cloves of garlic, peeled and crushed
1/2 to 3/4 cup olive oil
1 tablespoon Cajun seasoning (optional) Add chickpeas into the bowl of a food processor, along with lemon juice, garlic, and 1 tablespoon of Cajun seasoning if you want an extra kick. Begin to purée the mixture, slowly adding the olive oil through the feed tube of the food processor until an emulsion, or creamy consistency, forms. Season with salt and pepper to taste. 
Spicy, Melty Cheese Dip: We’re into recipes with minimal labor and huge pay-off. This couldn’t epitomize that lazyman philosophy more—in fact, it’s not even a recipe technically. 1 cup Cheddar (from the block or Velveeta)
1 tablespoon salsa
2 or 3 tablespoons milk Just microwave a the cheese with the salsa for 30 seconds, then stir in the milk. Done! Source:http://shine.yahoo.com/channel/food/3-easy-5-minute-dips-581337/print/ |
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