La Belle Vie!

Description:
Soft cheese that does not require special cultures.
Can be made at home as long as you have source of good milk.



Ingredients:
1 gallon of whole milk
1/4 c of white vinegar

Directions:
1) Heat milk to 185-190 degrees (F). Stirring the milk regularly to make sure it does not scourge at the bottom of the pot. Use only non re-active pots and slotted spoon
2) Remove from heat
3) Slowly add the white vinegar, little at a time. Mix a little bit and wait until it curds.
4) Collect the curds into a muslin lined collander
5) Let the whey drain overnight

Voila! you have your queso blanco. You can flavor it by mixing chopped herbs and spices.

Description:
An old way of making adobo.

Ingredients:
Pork belly
Tanduay rum
Soy sauce
Vinegar (I prefer cane vinegar)
Garlic
Ground pepper
Buko juice (you may also substitute with diluted coconut milk)

Directions:
1)Cut pork belly into about 1 inch cubes. I prefer using pork belly because it has the fat to make the adobo tasty and tender.
2) In a sauce pan, combine all ingredients. The quantity of each ingredient depends on your taste and preference.
3) Cook over medium heat, no cover, until it boils
4) Reduce the heat to low and simmer until meat is tender and sauce has reduced. If meat is not yet tender and sauce has dried out, just add more buko juice or diluted coconut milk.For 1 kilo of pork, usually, about 1 hour.

Optional: If you used diluted coconut milk, finish off with heavy coconut cream. If you like it spicy, just add fresh chili.

Ingredients:
1/2 c cold water
3 envelopes clear gelatin
1 c water
1 1/2 sugar
1 c corn syrup
toasted coconut

Directions:
mix 1/2 cup cold water and 3 envelopes of gelatin powder
boil up to 240 degrees - 1 cup of water, 1 1/2 c sugar and 1 c corn syrup
mix the hot sugar mix to the cold water mix and beat on high speed for 15 minutes
toast coconut
line bottom of molding pan with toasted coconut and then add the marshmallow
top witih toasted coconut

Description:
very simple...
very light...
perfect summer lunch...
serve with ice cold lemonade...
enjoy!

Ingredients:
pasta
garlic (optional)
chilli (optional)
bacon
stewed tomatoe (in can or you make your own)
salt and pepper
fresh basil leaves
parmessan (preferably freshly grated. i don't like the canned parmessan)

Directions:
to cook your pasta
1) boil water. make sure that you have more than enough water to cover the quantity of pasta you are making.
2) put a lot of salt that it tastes like the sea. this is your only way to season the pasta.
3) cook your pasta according to the package instruction.
4) drain your pasta and sprinkle with a bit of olive oil after draining.

tip: make sure you cook your pasta aldente (to the bite)... this is the key element in making the best pasta.

to cook your pasta in tomatoe & basil
1) in a very hot pan, cook bacon until golden brown.
2) using the oil from bacon, saute garlic and chilli... use garlic and chilli if you want strong flavor.
3) add the stewed tomatoe and let it simmer for about 5 minutes...
4) add a bit of olive oil...
5) season with salt and pepper...
6) add basil leaves, cut in chifaunad
7) pour the pasta into the sauce and mix
8) serve hot on individual plate and top with fresh parmessa cheese

Description:
if you're tired of having your lambchops with either rosemary or mint...
this is worth trying...

Ingredients:
several slices of lamb chops
salt and pepper to taste
extra virgin olive oil
garlic
fresh chillies (you are welcome to substitute this with tabasco)
balsamic vinegar
fish sauce
water or clear soda (7-up is good)

Directions:
1) on a very hot skillet, sear your flavored lamp chops.
flavoring is only salt, pepper and extra virgin olive oil.
set aside.
2) on a another pot, sweat your garlic and chopped chillies in olive oil.
how much garlic? depends on how much you like garlic : )
in my opinion, more garlic is better...
3) add your seared lamb chops...
4) add more liquid - water or 7-up. about 1/2 cup for every 1/2 kilo of meat
5) add balsamic vinegar- 1/4 cup for every 1/2 kilo of meat
6) season with fish sauce.... or you may just use salt, instead of fish sauce.
7) simmer until meat is tender and until it simmers in its own oil.

Description:
easy to make... serve with salad, bread, and ice cold drinks like lemonade or iced tea.

Ingredients:
chicken pieces ( i prefer dark meat... maybe with bone or fillet)
marinate:
chopped garlic
freshly ground pork
chopped chilli (optional)
soy sauce
dark rum ( i prefer tanduay rum)
some olive oil

Directions:
1) combine the marinate.
2) marinade the chicken, at least 3 hours prior to cooking
3) grill the chicken, use the marinate and add more oil as basting
4) cook very well, as you don't want to be hit by salmonela.

Description:
one version of adobo... best eaten with steamed white rice. yum! very easy to prepare

Ingredients:
1 kilo pork belly, cut into cubes
1/2 to 1 cup of balsamic vinegar
1/4 cup fish sauce (patis)
garlic
freshly ground black pepper
1/2 cup water

Directions:
1. combine all ingredients in a saucepan.
2. do not cover the pan until the sauce has come to a boil.
3. simmer until meat is tender. the sauce should have reduced.
4. serve over white steamed rice. (recommends jasmine rice)!
5. enjoy.

Description:
very simple dish... good for lunch paired with salad and bread

Ingredients:
for the marinate:
olive oil
salt and pepper to taste
chopped rosemary
chopped garlic
chopped basil
chopped chili (optional)

pork chops or pork steak

Directions:
1) at least 2 hours before cooking, combine all ingredients for marinate.
2) marinate the porkchops.. make sure that it is properly thawed and no excess water.
3) grill porkchops.. about 3-5 minutes each side. do not overcook the meat, else it will become hard.
4) enjoy with family and friends.