Spanish Chorizo

Of all the Chorizo variations I have tried in my entire life, nothing beats the truly Hispanic taste of the Chorizo de Montano (pronounced as "Montanio" - I admit I don't know which keypad to click for the Spanish "enye"). It's taste will take you somewhere, something decadent....

In the entire country, there are Chorizo's everywhere, a remnant of our rich colonial past....but the following list of Chorizo's are definitely the best...

The common Cebuano Chorizo is known for its sweetness and spicy taste... seriously, when you eat this don't think of your Calorie count but enjoy its soft chewy meat.....it's a mixed of spices, preservatives, pork, FAT (help!) and other secret ingredients... this is perfect for breakfast!....They say that, when your in Cebu.....Chorizo is on top of your list of buys of pasalubongs when you go back home....... you can ask any local, where to buy this "can go crazy Chorizo".....and they will tell you in all directions....even on the whole island of Cebu Chorizo hangs everywhere like grapes....as Cebuano's are experts of food preservation.

About 2 years ago, I travelled to the northern part of the Philippines to attend a wedding of a friend......and, I found this "Chorizo Ilocandia" in Laoag, Ilocos Norte, it was really unforgettable. Their Chorizo variation is as old as their "bahay na bato" (or stone houses) but with a touch of flair...true to its Ilocano attitude as reserve and elegant...you can really feel the ground pork and the saltiness and spicyness of the meat....if I can recall, it's with less sweetiness or no sugar ingredient at all... it's perfect with red wine... (Merlot perhaps?....don't ask me, I'm no wine expert at all LOL!) Ilocano's really take pride on their Chorizo recipe....as it is evident in every house we visited there...and Yes!... they offered it in every meal....imagine that!?!....

If there will be a crusade to find the "BEST" chorizo in the Philippines....for me, I think, all roads will lead to the City of Dipolog!....the home of the of the finest Chorizo!....the Spanish Chorizo or Chorizo de Montano. This is processed by Montano Foods Corporation and it's ingredients are Pork, salt, sugar, assorted spices and seasoning and it will really take you back in time of the Illustrados......it has this aromatic and smoky kind of flavor that really melts in your palate as you ingest .... adding it a zestful flavor!...

Dining on this Chorizo it's like experiencing what its like to dine a Spaniard way...since you can really feel all the flavorful Spices common to Spanish cuisine.....it's not strong but not mild in taste. It's sweetness balances everything....it's perfect!...

For best results, boil the Chorizo with little water in low fire... wait until almost dry, then fry it on its own fat...it is good in pasta dishes and it is best paired with a freshly toasted bread or with french bread...and of course its awesome with wine (Chilean Shiraz, Chablis, Cabernet, Chardonnay? - I am just making a guess! Lol!).... and voila!...its a celebration of life!....

So by the next time you hit the grocery, try to find this perfect gourmet ingredient Spanish Chorizo... you'll never regret it!...or if not, make a splurge and travel in style to the City of Dipolog!....

Cheers!

Crunchy Calamari

Recently, I made my own version of a known recipe and decided to blog it. This is my first recipe entry and looking forward to feature more of my modified Pinoy cooking with a twists....Here's my "Crunchy Calamari" best served with sweet and spicy vinaigrette. Enjoy the experience!

Ingredients:

1 Large size calamari, sliced into rings
1/2 cup of breadcrumbs
1 cup flour
1 egg
2 teaspoons of Mayonnaise
diced garlic and onions
salt and pepper
oil (for deep frying)

How to prepare:

Mix the breadcrumbs with the salt, pepper, garlic, onions and put it in a large plate.

Beat the egg and combine with the mayonnaise and put it in a bowl.

Heat the oil (to a certain degrees).

Dip the calamari rings individually into the flour then to the egg/mayonnaise mix then into the breadcrumbs. Each rings should be well coated.

Deep fry until nice golden brown color. You can also lower down the heat as not to over burned the Calamari.

Vinaigrette (combination of vinegar, oil, sugar, garlic, onions, chili flakes)

This is best paired with Beer! (Red Horse beer is highly recommended) and perfect in small gatherings and get together. Enjoy!

Cheers!

cooking remains in the bloodline

An international lexicon defines Gastronomy as "the study of the relationship between culture and food"...This definition is in itself prompted me to create this blog for the reason to: discover, show, taste different cuisines, experience in dining, research, understand, meet new people and to write about food; This sounds like work but it'll surely be fun as this is also a test to my Culinary skills, food appreciation and adventure............ The secret of survival is not food, but to cook....

I come from a family of "Cooks" .....I would humbly say, People with real skills and talent in Cooking. My mother Victoria is of Chinese-Filipino descent. Her friend's called her "Vicky". Hardworking, innovative, Artistic, Petite but works like a real Culinary Master in the kitchen. Aside from her mouth watering Pork ham recipe, she's also known for her sticky rice dessert topped with local cheese and caramelized peanuts....too bad, We lost her when We were young..I didn't get a chance to learn more of her secrets and magic in cooking Filipino recipe's.... but, my sister Eve does!

My father Eduardo comes from Spanish, Chinese and Filipino lineage. He is really not that known in the kitchen compared to my Mom but is an expert on Seafoods... We grew up eating different kinds of freshest catch from the Sea! Until now, I could even memorize the best quality fish he served on our table....and he likes to experiment on exotic dishes such as Stingray in thick coconut cream and Duck cooked in rhum...Superb!.... When we were kids (my Sis and I), we say. "I wish we are rich because we are always eating (rare) fish and seaweeds". LOL!

My Mom's side of the family shares a lot of stories about Cooking...as her roots are from the Central Visayas region, the crossroads of so many gastronomic influences. While my Father's grandfather is of Spanish stock.Named Victor and was a known Cook for affluent families and fiesta's in our hometown during his time. He was known for his Castilian cooking and uses heavy Herb and Spices and he kept it secret to his assistants... too secretive... his recipe's died with him and it was never passed down to us....only his genes as a cook remains in the bloodline.... not bad at all!...


I also derived my kitchen skills and discipline from Lola Juanita or better known as "Lola Juaning". Though not blood related but, she was very close to my family. She was an educator in English and Home economics so was very keen in Sanitation and hygiene which is a necessity in the kitchen; she owes it by American teachers during the Commonwealth period. She always said that aside from preparation, presentation can also affect the taste of the food.Except from being "Mataray" she was the original Iron Chef lady who prepares decadent Arroz Valenciana, Chicken Estofada and Pancit. That's what she's known for..

Tracing this pedigree of Cooks is like looking back at the history of gastronomic influences of the Philippines. This country owes its contributions of cooking from pre-colonial Filipinos who concoct a simple "Kinilaw" and other neighboring countries in Asia such as China, Malaysia, Thailand etc..like the use of exotic lemon grass and lime leaves in dishes; then came Spanish Colonization who introduced us Tomatoes, Avocadoes, Potatoes to Saffron and spices etc; down to American Period wherein soda and hamburgers, pizza and other beverages became part in the Culinary landscape of this country....

In Singapore I was awed with the wide array of Asian dishes such as Chilli King Crab, Fish head curry, Chicken Rice, Nasi Goreng (Sweet fried Rice), Nasi Padang (Steamed Rice mixed with veggies and meat), Mee soto (Spicy Chicken noodle soup), Popiah (rolled crepe stuffed with veggies and meat)....Laksa (rice noodles with coconut gravy, meat and shrimps) etc...like any other visitor, I enjoyed it's aroma's, mild taste and healthy benefits of their food. But for me, nothing compares to the comforts of "Lutong Pinoy"...Our palate (or Pinoy taste) sets high standards since we don't settle for anything bland. We want our food to be palatable to the grandest level...this gives recognition to Philippine Cuisine as truly World class..

A friend of mine, Melissa Sue an Interior Designer and Chef by heart encouraged me to take photos of all the dish I prepared and post it on Flickr website like what she did to her own cooked meals. Recently, Sue embarks on a food business which is slowly making a name in Cebu. Her Pasta dishes, Eggplant and potato in meat sauce (I'm not sure about the name though), Hungarian sausage and mushroom in olive oil are of a restaurant quality. Her Dad's Lamb Caldereta is one of the BEST!...Misue's Chinese culinary ancestry contributes in the growth and recognition of regional cooking...truly an inspiration indeed!...

Generally, this blog "Chef / Sketch" is my personal journal about food and all photos in this blog entry are a product of my interest in Cooking and Food photography. These are all modified versions of local Pinoy recipe's which I might post on this blog soon.

Cheers!