2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottlehard cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.
(Cider-Braised Chicken, Brussels Sprouts and Apples)
Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.
Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.
2 lb. ox feet, cut into pcs.
2 cups beef broth (from the boiling tripe and ox feet)
2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.
½ (15.5 oz.) can garbanzo beans, drained
1 lb. honeycomb tripe
1/2 cup frozen green peas, thawed
3-5 strips bacon, diced
2 pcs. thai chili peppers, stemmed, minced
¼ cup vinegar
4-6 cups water
1 pc. onion, peeled, quartered
4 cloves garlic, crushed
1 tsp. peppercorns
2 pcs. bay leaves
1 pc. onion, peeled and minced
4 cloves garlic, peeled, minced
½ pc. red bell pepper, seeded, cored, cut into cubes
½ pc. green bell pepper, seeded, cored, cut into cubes
1 cup tomato sauce
1 tbsp. paprika
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
Rinse tripe and ox feet, rinse pot.
Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
In a pot over medium heat, add bacon.
When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
Then add the tomato sauce and 2 cups of the reserved broth.
Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil and rub chicken with butter and put back in the oven until golden brown.
Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.
Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.
2 pounds beef Flank or skirt steak works best
2 pcs. hotdogs or sausage, sliced into strips
12 slices bacon
1 pc. medium carrot, peeled and cut into strips
4 pcs. hard boiled eggs, peeled and cut lengthwise into halves
4 ounces cheddar cheese, sliced lengthwise into strips
4 pcs. gherkins sweet pickles, sliced lengthwise into strips
½ cup flour
1 pc. kalamansi (lemon)
½ cup soy sauce or more depending to your taste
¼ – ½ cup cooking oil
¼ tsp. pepper or pepper to taste
For the Sauce:
½ cup liver spread
1-2 cups reserved marinade (from the marinated beef)
1 pc. onion, peeled and chopped
1 cup tomato sauce
2 cups water or beef broth (optional)
2 cloves garlic, peeled, minced
1 pc. bay leaf
¼ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
Repeat with remaining beef slices.
Trim sides of meat to shape it as close to a rectangle.
Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
Discard oil from skillet but leave at least 1 tbsp.
Add garlic and onions and cook until limp.
Add the reserved marinade mixture and bring to a boil.
Add tomato sauce and beef broth.
Add bay leaf, salt and pepper to taste. Bring to a boil.
Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
Remove beef rolls from pan and set aside for about 3 to 5 minutes.
Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
Add liver spread into sauce and stir until dissolved.
Continue to cook for about 6-10 minutes or until sauce is thickened.