Tag: main course
Longanisa Sausage
Longanisa Sausage
Longanisa sausages are a staple of Filipino cuisine. You typically see them eaten for breakfast with heaping mounds of garlic fried rice and fried eggs. They have the flavor of pork tocino, sugary and savory, but inside a hog casing. The ingredients in the sausage are your common everyday ingredients that just about every kitchen has, minus the pork casings. Once they are stuffed and twisted, simmer the sausages in water until it evaporates. Then let the sausages brown in their own fat for a few minutes a side.
Equipment
- sausage stuffer
Ingredients
- 3 lbs coarse ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp rice cooking wine
- 1 head garlic peeled and minced
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp black pepper
- sausage casings
Instructions
- Mix the dry ingredients together. Mix the wet ingredients together.
- Add the wet and dry ingredients along with the garlic to the ground pork. Mix by hand for a couple of minutes making sure that everything is incorporated. Refrigerate for an hour before stuffing.
- Stuff the sausage into the casings. Twist to either 4” or 6” in length.
- Let the sausage rest for an hour before cutting.
- Add a cup of water to a sauté pan with the sausages. Simmer until the liquid has evaporated.
- Allow the sausages to brown in their own fat for a couple of minutes a side.
Carne en Palito
Carne en Palito
Carne en palito literally translates to meat on a stick. They can be eaten as an appetizer made on small wooden skewers or as a main course on larger metal skewers. The meat only needs 2 hours of marinating time and 8 minutes in the broiler. Serve the skewers with tomato onion curtido, fried plantains, and cassava cheese bread.
Equipment
- metal skewers
Ingredients
- 1 lb top sirloin sliced 1/4” thick strips
- 4 tbsp orange juice
- 1 tbsp olive oil
- 8 garlic cloves minced
- 2 tsp achiote paste
- 2 tsp ground cumin
- salt to taste
Instructions
- Mix together the marinade ingredients.
- Marinate the beef for 2 hours.
- Turn on your oven’s broiler. Skewer up the beef. Place the skewers on a rack on a baking sheet lined in foil.
- Broil the skewers for 3-4 minutes a side.
Octopus Ceviche
Octopus Ceviche
Recipe #666, on Halloween 2020. Wanna venture out to another type of ceviche that’s not fish or shrimp? Ceviche de pulpo, aka octopus, is the way to go. You can purchase all ready cooked octopus, or buy a whole raw one and cook it yourself like I did. The octopus takes about 2 minutes to cook in a pot of boiling water. Scoop the octopus out and place in ice water to stop the cooking process. It’s really that simple.At this point, cut the octopus into thin bite sized pieces. Mix with hot peppers, some red onions, and lime juice. Let that marinate for 2 hours. Marinate the remaining half of the red onions with salt and lime juice. Once the marinating process is over, mix the ceviche together with the lime-pickled red onions, cilantro, and olive oil. Serve the ceviche with plantain chips.
Servings: 2
Ingredients
- 12 oz octopus
- 1/2 medium red onion thinly sliced on a mandolin
- 1 serrano pepper thinly sliced on a mandolin
- 5 limes juiced
- 3 tbsp cilantro chopped
- 1 tsp olive oil
- salt to taste
Instructions
- Rub your octopus with salt. Wash and rinse the octopus in cold water.
- Bring a pot of water to a hard boil. Drop the octopus in. Boil for 2 minutes.
- Place the octopus in an ice bath to shock and stop the cooking process.
- Place the onions in a bowl. Season with salt. Cover with cold water and let sit for 10 minutes. Drain and rinse the salt off.
- Chop up the octopus in small bite sized pieces. Mix them together with the serrano peppers and half of the red onions. Juice 3 limes over the bowl. Season with salt. Place in the refrigerator and let marinate for 2 hours.
- Juice 2 limes over the remaining onions. Let marinate in the refrigerator for 2 hours.
- Mix together the lime pickled red onions with the rest of the ceviche. Mix in the cilantro and olive oil.
