Chicken-Pork Adobo

Adobo, the Philippines unofficial national dish, has united and divided a nation. It unites as it is a most popular dish in Filipino cuisine. The ultimate Filipino comfort food, one overcome acute nostalgia for home cooked meals, parental embrace and nationalism. However, it divides having the countless geographical and ethnicity variations from sweet-salty to creamy-spicy. And every Filipino household thinks their recipe is the original or the best, such a silly notions because they are not as good as this one.

Adobo, also known as the Philippines adobo, is prepared by marinating and braising meat in the acidity of vinegar, saltiness of soy sauce, and seasoned with spices, mainly with garlic, bay leaves and black pepper. This dish is the easiest recipe almost a no-recipe dish as we can just throw all the ingredients together and leave it to cook. This is no brainer recipe anyone could cook this and the flavor from tanginess of vinegar, umami of soy sauce and the level of spiciness would depend on your taste, there is no way you can get this wrong. Here is my version:

My Chicken-Pork Adobo

The recipe yields 6-8 servings.

Preparation Time:                         10 - 15 minutes

Cooking Time:                               1 hour - 1 hour 20 minutes

Ingredients:

4 tablespoons                                cooking oil or lard

1 bulb head                                    garlic

1300 grams                                    chicken, preferable drumsticks, about 14

500 grams                                      pork shoulder

50 grams                                        chicken liver and heart*

1/2 cup                                           vinegar

1/3 cup                                           soy sauce

2 teaspoons                                   Worcestershire sauce*

1/2 cup                                           sprite or 7-up*

2 cups                                            water

3 pieces                                         bay leaves, small

2 teaspoons                                   powdered milk*

2 teaspoons                                   brown sugar

2 teaspoons                                   black peppercorns

                                                       salt and pepper for taste

Procedures:

1.  Cut meat, chicken and pork, into serving pieces. Season chicken liver and heart with salt and pepper.

2.  In a deep frying pan, sauce pan, or a Dutch oven with tight-fitting lid, heat the cooking oil or lard over medium heat and sauté half of the garlic and brown the pork slices, and chicken liver and heart on all sides.

3.  Add the rest of the garlic, chicken, vinegar, soy sauce, Worcestershire sauce, sprite or 7-up, water, bay leaves and half of black peppercorns.

4.  Increase heat to high and bring quickly to a simmer.

5.  As soon as it starts to simmer, reduce heat to low, cover, and cook slowly about 1 hour – 1 hour 10 minutes or until meat is almost tender. Test with fork.

6.  Add milk, sugar, and the rest of black peppercorns. Continue cooking for about 3-5 minutes, stir occasionally to prevent scorching. Taste and adjust.

7.  Remove from fire when chicken and pork are tender and brown.

NTS:

   Best served with steamy hot rice.  

   May start by marinating meat over night with 5 basic ingredients, namely, garlic, black peppercorns, vinegar, soy sauce, and bay leaves.

   May add sprite to help tenderized the meat.

   Ideal vinegar and soy sauce ratio is 3:2, but greatly depend on your taste.  

   Add potatoes and hardboiled eggs for volume.

   Add coconut milk instead of powdered milk for creamier and more aroma.

   *optional

That is my adobo. Please give it a try and share your thought and comment below. Feel free to share your version of adobo. Also post any corrections, suggestions and violent reactions, as constructive criticism will definitely inspire and help create better content. Thank you so much.

As always enjoy!    

Banana Bread or Banana Cake?

For all the little monkeys who are banana over bananas and any food dish with this bright yellow fruit. The banana fruit, originated in Asia, have been eaten and enjoyed throughout the world, as the beloved fruit variety is the easiest to ship as green, and conveniently ripens during transit and storage. Plus, this tropical symbol can be supplied all-year round as the banana plant, it is not a tree as it does not have a woody truck, are best grown in hot, damp, tropical climates.

The fruit of this tropical plant is nutritious as it contains high in potassium, a major electrolyte, and Vitamin C, water-soluble vitamin. Bananas have high starch content when green, then high sugar content when ripe. This is why it is ideal and beloved ingredients in baking and desserts, as it got the needed starch to bind with other ingredients, the sugar and flavor for the palate, and calories and nutrients for nourishment and health.

Banana bread or cake? Is there a difference between the two? Actually, there are and it all comes down to the flour, leavening agent, and mixing technique. Deceptively, banana bread is close to being a cake than bread, since it is loaded with flavor and sweetness but lean on a kind of a fluffy rather than light and moist cake. This blog post will introduce a banana bread recipe, first, and then at a later post it will feature a cake recipe. Anyway, this is a very easy recipe, where one does not even need a mixer, so let’s go banana.

Banana Bread

This recipe yields 2 loaves

  Preparation Time:                       20 minutes

  Cooking Time:                            1 hour 10 minutes

Ingredients:

6 ripe                                            bananas, smashed

1 cup                                            unsalted butter, at room temperature

1 cup                                            brown sugar

3 large                                          eggs

2 tablespoons                               milk

2 teaspoons                                  vanilla extract

3 cups                                           all-purpose flour

2 teaspoons                                  baking soda

                                                      pinch of salt

Procedures:

1.  Preheat oven to 325 degrees Fahrenheit, if using an anodized, dark, glass or 3-4 inch deep pan; Or 350 degrees Fahrenheit, if using a regular aluminum pan.

2.  Prepare by grease or lightly butter two 9x5x3 or one-pound loaf pans and line with baking paper. Set aside.

3.  In a small bowl, mash the bananas with a fork or potato masher.

4.  In a large mixing bowl, cream the sugar and butter until light and fluffy, with a rubber spatula first then whisk later. Add the banana mixture to the creamed mixture and stir until combined.

5.  Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla extract (This is the best time to add optional ingredients)

6.  In another bowl, mix together the flour, baking soda and salt. Whisk together for 1 minute. Gradually fold and stir dry ingredients, mixing just until flour disappears. Another technique is to sprinkle baking soda and pinch of salt stir t o combine, then gradually add flour stir to combine. NTS: Do not overwork the flour. Please take note which technique produces better banana bread, or that suits one’s preference.

7.  Pour batter into prepared pans and tap to release trapped air bubbles. Bake 55 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 15-20 minutes.

8.  Remove bread from pan, invert onto rack and cool completely before slicing with bread knife. Alternative is to wrap them in aluminum foil to seal in the moistness and refrigerate for 2 hours before serving.

NTS:

   Serve with ice cream or sugar glazes or honey.

   An alternative for 1/2 cup of butter is 3/4 cup of cooking oils.

  Add 2 cups of chopped walnuts and 2/3 cup of semisweet chocolate chips for nutty and chocolaty flavor

   Add 2 teaspoons of ground cinnamon for more aromas.

   Two tablespoons of lemon juice help baking soda rise.       

What kind of banana bread do you like, moist or firm? Please give this banana bread recipe a try and share your thoughts on which technique you prefer. Please feel free to post your reactions, suggestions, and corrections as it will help create better article and blog content. Thank you so much.

As always enjoy and go banana!

Reference and Inspired by:

1.  Gallagher, D. (2013, October 2). Homemade Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=EHxCmnj68ns

2. Bauer, E. (n.d.). Banana Bread. [Blog Post]. Retrieved from https://www.simplyrecipes.com/recipes/banana_bread/

3.  Merano, V. (2017, May 20).  Moist Banana Bread with Raisins. [Blog Post]. Retrieved from https://panlasangpinoy.com/2017/05/20/moist-banana-bread-with-raisins-recipe/

4.  Flip My Food. (2016, March 2). World’s Best Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=_xt5jSgdpFE

5. Milliken, M.S. & Feniger, S. (n.d.) Banana Bread.  [Blog Post]. Retrieved from https://www.foodnetwork.com/recipes/banana-bread-recipe-1969572

6. Chef John. (n.d.). Chef John’s Banana Bread. [Blog Post]. Retrieved from https://www.allrecipes.com/recipe/219967/chef-johns-banana-bread/?src=VD_Summary

7.  Allrecipes. (2012, May 10). How to Make Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=0W9lXaHcXL4

8.  Johnston, K. (n.d.). Differences Between Banana Cake and Banana Bread. [Blog Post]. Retrieved from https://www.leaf.tv/articles/differences-between-banana-cake-banana-bread/

Baked Macaroni and Cheese for Sweet Mama

Baked macaroni and cheese, also known as mac and cheese, an all American favorite pasta recipe, carries the urban-legend that this dish was an invention of, one of the drafter and author of the United States Declaration of Independence, Thomas Jefferson. Conversely, the recipe was not invented by Mr. Jefferson, it was not even made-in America, as the first written recipe was published in 1769, from a literature titled The Experienced English Housekeeper, by a Mrs. Elizabeth Raffald, which was 7 years before the birth of the nation mentioned. Another is, a similar recipe is the “macaroni a la reine” (Macaroni in the style of the queen) appeared in most British cooking books. So, no one knows exactly who invented mac and cheese, certainly not Thomas Jefferson, but it seems to appear he was a big fan of it.

This pasta recipe has been inspired by a dear friend, Ms. Nikki, a sweet and proud mother of two. A cross between Athena and Aphrodite, my beautiful and thoughtful friend is passionate about human history, its behaviors and societies; a curious cat; and a keeper of knowledge. This all-American girl is fiercely independent, spontaneous adventurer and a lover of mac and cheese, for that this blog post is dedicated to her. And I hope I have done justice and meet her standards.

All-American Baked Macaroni and Cheese

This recipe yields 6 servings.

Preparation Time:             15-20 minutes

Cooking Time:                   40-45 minutes

Ingredients:

4 cups                                dried elbow macaroni (1/2 pound)

1 whole                              egg

1/4 cup                               unsalted butter (1/2 stick)

1/4 cup                               all-purpose flour

1/4 teaspoon                      dried thyme

1/4 teaspoon                      paprika or cayenne

1-2 teaspoons                    dried mustard

3 cups                                whole milk, cold

2-3 cups                             sharp Cheddar cheese, freshly grated (340-450 grams)

or

   2 cups                             sharp Cheddar cheese, freshly grated

   1/2 cup                            Parmesan cheese, freshly grated (Parmigiano-Reggiano)

   1/2 cup                            Gouda, Gruyere or Mozzarella cheese, freshly grated

1 teaspoon                         kosher salt

                                           fresh ground black pepper

For toppings:

1 tablespoons                    butter

1/3 cup                               plain breadcrumbs or panko breadcrumbs

Procedures:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large pot of boiling, salted water cook the elbow macaroni 1 minute less than the package instruction or until still slightly firm. Drain later and set aside.

3. While the pasta is cooking, beat the egg.

4. To make the béchamel or  basic white sauce:  On medium heat in a pot, first melt over the butter, and when it sings and bubble sprinkle in the flour, then whisk and cook (bubbling)  together for 3-4 minutes, this is to make a light roux. NTS: Do not let it burn. Best time to add 1/4 teaspoon dried thyme, 1/4 teaspoon paprika or cayenne, 1-2 teaspoons of dried mustard, or any oil soluble herbs and spices. And cook for another minute.

5. Pour in a cup of cold milk, whisk it quickly. Then, add 2 more cups of milk, cook and whisk until smooth. Bring it to a simmer on medium-low heat. Cook and stir often and thicken for about 5-8 minutes. Then, reduce the heat to low. 

6. Temper the beaten egg, by slowly pour 1/4 cup of the sauce into the beaten egg and constantly whisk to avoid cooking the egg. Continue whisking until smooth. Once smooth pour the egg into the sauce, whisk constantly and stir until smooth.

7. Turn off the heat. Add in 3/4 of the cheese and stir to melt.

8. Season with salt and pepper, as desired. NTS: Do not under salt. May add additional herbs and spices.

9. Pour the cooked and drained macaroni into a 2-quart baking or casserole dish, pour the sauce and fold to combine, top with the remaining cheese.

10. In a sauté pan, melt the butter and toss the bread crumbs to coat.

11. Top the mac and cheese with the bread crumbs. Bake for 20-25 minutes until bubbly and golden on top.

12. Remove from the oven and let it rest for five minutes before serving.

NTS:

    Do not let the sauce burn, continually whisk.

    Hot roux + cold milk = no lumps

    Do not under salt. Always taste it.  

   The creaminess and cheesiness of the dish depends on the quantity of pasta. For rich and cheesy mac and cheese used half pound of pasta, while for light and luscious used a whole pound of pasta.

Definition of terms:

1. Roux /’ru:/ - a flour and fat mixture cooked together and used to thicken sauces.

Please give this try and share your thoughts down below. Please feel free to post your reactions, suggestions, and corrections as it will help create better article and blog content. Thank you!

As always enjoy mac and cheese!

Reference and Inspired by:

1. Drummond, R. (n.d.). Macaroni and Cheese. [Blog Post]. Retrieved from https://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe-1952854

2. Home Cooking Adventure. (2017, July 28). Macaroni and Cheese Recipe. [Video File]. Retrieved from https://www.youtube.com/watch?v=E7WYdRufBL8

3. Chef John. (2010, October 19). Macaroni and Cheese as Crunchy Potato Chip Topping Delivery System. [Blog Post]. Retrieved from https://foodwishes.blogspot.com/2010/10/macaroni-and-cheese-as-crunchy-potato.html

4. Chef John. (2009, February 4). Life, Liberty, and the Pursuit of Cheesy Happiness – An Adjustable All-American Macaroni and Cheese Recipe. [Blog Post]. Retrieved from https://foodwishes.blogspot.com/2009/02/life-liberty-and-pursuit-of-cheesy.html

5. Boese, A. (2007, June 13). Did Jefferson Invent Macaroni and Cheese? [Blog Post]. Retrieved from 

Why Do We Celebrate Anniversary?

Anniversary is a date that is observed on an annual basis as it is the same date as an important event in a past year. For example, an event occurred, after a year later would be the first anniversary of the event. It is also referred as a commemoration or celebration marking the date of an important event. The Roman Catholic Church was the first to use the term to celebrate feasts to commemorate saints, but ritualized celebration of a date of some past event has been practiced by other religion and culture long before the advent of the Catholic Church. For example, celebrating the date of birth is a pagan tradition, early Christians considered it evil hence never celebrate it.

How Did the Tradition Start

From the Latin phrase, dies natalis, in which the word dies, means day and natalis means birth, hence a literal translation is day birth or birthday. Such annual celebration has been adopted by different institutions, from the anniversary of the founding of an academic institution, alma mater, to official founding of a legion.  Latin-derived terms have been used for anniversaries, please see list below.

Anniversaries like birthday, wedding and death anniversary may have shared an origin story. And just like a birthday celebration, its beginning remains a tad bit uncertain. The consensus of best hypotheses on such celebration, it is probable that it has been started by the Egyptians, with the celebration of Pharaohs’ coronation, transitional event from mortal to a god, thus birth of a god. In Genesis 40:20 (NIV) such celebration has been mentioned. Then the Greeks, most likely took celebration of the birth of the god from the Egyptian, also celebrated their gods and goddesses. Though the Romans were the first to celebrate birthdays of non-religious figures yet they only celebrate birthdays of famous people ergo creating a public holiday, bringing the celebration from small personal feast to the communal pageantry and festivals.     

Significance of Celebrating

The ritualistic celebrations of past event are important part of human life, society and history. This reminds us of important events, both at personal and cultural level. It provides a chance to reflect on our personal relationships, and our cultural identity. However, sometimes identities we draw from these rituals can be superficial and can rule over us, leading to conflicts. Remembering the past can be important part of understanding who we are as a person, a society and a species, with deeper understanding can help us change for the better.

This month of August is the blog’s, In Our Homes…Sweet Home, second-take anniversary. The first blog post had been in 2009, however, the effort to post on a regular basis with an organized set of topics was in August of last year, 2017, and that is much worthy to be celebrated. So far, this personal endeavor to learn, write, share and cringe about something every week has been a catalyst to look and move forward in making own meaning and dreams in one's life, no fate or faith required.

To reader/s (Imaginary?  Because I rarely see comment or follow. LOL) my deepest gratitude. Please let me know what you think, post your comments, likes, dislikes, favorite dish and color, suggestions, violent reactions, and especially corrections. Please help me create better content. And do not forget to follow this blog. One more time, thank you.

Happy Anniversary to us, readers!

As always enjoy your anniversary!

References

1. The Editors of Encyclopedia Britannica. (2013). In Encyclopædia Britannica online. [Website]. Retrieved from https://www.britannica.com

2. DeRusha, J. (2011, January 24). Good Question: How Did Birthday Traditions Starts. [Blog Post]. Retrieved from https://minnesota.cbslocal.com/2011/01/24/good-question-how-did-birthday-traditions-start/