Dads Cook Good Food

For dads who enjoy cooking for their families

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Crêpes!

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A busy schedule has not allowed me to cook as much as I want to. On days that I get off from work, I would find myself catching up on writing, which is still work-related, or getting some much-needed rest. However, on some days, I do get a chance to cook something easy and quick for my family.

Yesterday, I had a chance to go back to one of those easy and quick “stove-top cakes” that I unearthed from a recipe that my daughter clipped from the commuter paper, Metro, in 2015.

The crêpe recipe that you’ll find below is very easy to do. You do not need a crêpe maker, but a good non-stick skillet will do! The recipe is also easy to follow as Chef Ricardo said, “…it’s a great way to get the kids in the kitchen.”

Go ahead and essayez-le (try it)! Bon appétit!

Basic Crêpes
(From Ricardo Cooks, MetroNews.Ca Weekend, March 6-8, 2015)

Ingredients:
1 cup (140 g) unbleached all-purpose flour
2 tbsp sugar
1 pinch salt
2 eggs
1 ½ cups (375 ml) milk
½ tsp (2 ½ ml) vanilla extract
1 tbsp (14 g) unsalted butter, melted
Softened butter, for cooking

1. In a bowl, combine the flour, sugar, and salt.

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2. Add the eggs, ½ cup of the milk and the vanilla and whisk until smooth.

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3. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.

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4. Preheat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter. Check the consistency of the batter before pouring it on the skillet.

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5. For each crepe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the entire bottom of the skillet.

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6. When the edge peels off easily, flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from the skillet.

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7. Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm. Delicious with maple syrup or blueberry sauce.

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Merci beaucoup, Noelle Saplala, for some of the photos you took!

 

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Maryland Crab Cakes

 

crabcake10Over the holidays, my family and I drove to visit our friend in Maryland for a much-needed break. It was only during this trip that I learned the state’s interesting food landscape, particularly how the brackish waters of Chesapeake Bay breeds blue crab bounty that are abundant during the summer. Alas! We only get to drive to Maryland in the winter, where part of the bay is frozen, and the crabs are obviously nowhere to be found!

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Our friend, Marichu, who is a homemade gourmet cook herself, broached the idea of cooking Maryland crab cakes for us despite the lean season for crabs. Apparently, locals still find alternatives and scramble do they when tin cans of real crabmeat are sold in local supermarkets. Admittedly, fresh crabs are better, but the tin variety is the next best thing. It’s a bit costly but the crabmeat is deliciously good.

And so, without further ado, here’s Marichu’s recipe with a step-by-step process of how she prepared the delicious crab cakes . Bon appetit!

Maryland Crab Cakes

Ingredients:
1 lb of crabmeat
½ cup of breadcrumbs (heaping)
2 eggs, beaten
¼ cup of mayonnaise (do not use dressing)
1 tsp Old Bay seasoning
¼ tsp pepper
2 tsp Worcestershire sauce
1 tsp dry mustard

1. Prepare the ingredients.

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2. Mix together eggs, mayonnaise, Old Bay seasoning, pepper, Worcestershire sauce, and mustard until creamy.

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3. Add bread crumbs then crabmeat.

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4. Mix the ingredients well to blend in the flavours.

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5. Shape them into cakes.

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6. Sauté in pan with a small amount of oil five minutes each side or until golden brown.

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7. You may choose to bake the cakes on a greased cookie sheet for 20 minutes, 425 degrees in a conventional oven then broil for five minutes until brown.

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8. Serve with tartar sauce, chili sauce or with lemon. Enjoy!

 

Returning soon!

Dads will be back soon! grilling

Eggselent Eggs Benjamin (!) with Hollandaise Sauce

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I have been exploring how to make quick and delicious breakfast meals after my friends requested me to prepare my lemon buttermilk waffles. This was a variant of the orange buttermilk pancakes I prepared for the June 1 blog, only that I realized that using lemon for buttermilk is best for waffles. Incidentally, the recipe was also featured in the July 2014 issue of Appetite magazine.

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breakfast pic

(Photos courtesy of Toots Manuel)

In any case, I checked Food Network to look for Eggs Benedict, a rich breakfast sandwich consisting of ham or bacon, poached egg, and Hollandaise sauce. Apparently, it was allegedly made as a cure for a hangover and the first Eggs Benedict was made south of the border in New York City (it’s American after all!). Checking the trusty old Wikipedia, Eggs Benedict has a lot of variations based on the meat that goes with it: Eggs Blackstone (uses steak instead of ham or bacon), Huevos Benedictos (uses Mexican chorizo). Interestingly, I also read that the dish is called Eggs Benjamin in some parts of Canada (uses smoked salmon) and yes, a Filipino version of Eggs Benedict (replacing the English muffin with a Pinoy sweet bread called ensaymada)!

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To give the dish a Canadian twist, I thought of using Canadian Peameal Bacon (which an American friend of mine refers to as ham) and I stumbled upon Tyler Florence’s recipe, which includes Hollandaise sauce that’s easy to make. I did not alter the recipe, except I thought of adding lemon zest to the Hollandaise sauce. It took me about 20-30 minutes to prepare two dishes, assembly included! And the Hollandaise sauce was almost perfect! Not bad for a first timer! 😀

What about my kids’ verdict? Well, one of my daughters said she wished I prepared two sandwiches for her. Here’s Tyler Florence’s link to the Hollandaise sauce recipe and how to assemble the Eggs Benedict. Check it out and enjoy!

Eggs Benjamin

A Filling FISH Fillet Treat!

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Food appears to play a significant role in one’s major life events. People gorge on food during

the holidays, birthday parties, or any life event. But defining a life event, especially for a Filipino

varies. Food usually finds its way to a wedding reception, a baby’s baptism,  a despedida

(farewell party) and even a relative’s lamay (wake). When I was a Jesuit volunteer in far flung

Malipayon, Bukidnon, I remember attending a wedding reception where the chicken used in

the tinolang manok dish was literally picked (sinungkit) from the tree’s branches and the

tapang kalabaw (water buffalo beef jerky) was air-dried near the straw hut’s ceiling!

For most Filipino Catholics, the season of Lent means an abstinence from meat during Fridays

and days of fasting on Ash Wednesday and Good Friday. In Pampanga ( a province in Central

Luzon, Philippines) where my family and I used to spend Good Friday (the day Jesus Christ is

believed to have been crucified), food consisted of inihaw na dalag (broiled mudfish), mongo

(mung bean) soup, steamed eggplant and ampalaya (bitter gourd) leaves, sukang nipa (vinegar

from the nipa plant) and bagoong (anchovy) or taguilo (fermented shrimps with rice)! Despite

the meatless diet, my relatives still found ways of making the kids’ Good Friday meal fit for a

celebration of life!

The Lenten sacrifice was not lost on us and each year, we still try our best to abstain from meat

on all Fridays of Lent even if we have moved to Ontario where fish is usually frozen and

expensive! The recipe that we’re featuring in today’s blog is Basa fish fillet, which can easily be

bought from most supermarkets. The taste of the fish is very similar to the fish and chips snack

so enjoy! Come to think of it, you can add spuds to this dish if you like! 😀

CAJUN STYLE FISH FILLET WITH LEMON BUTTER SAUCE

Ingredients:

1 pack of Basa fish fillet

1/2 cup fresh lemon juice

salt and pepper to taste

1 egg

2 cups of bread crumbs or yellow corn meal

1 tbsp, mild chili powder

2 tbsp. parmesan cheese

2 cups vegetable oil

Optional: Sazon Goya con cilantro y aciote

Directions:

1. Towel- dry the thawed fish fillet and slice into finger – size pieces.

2. Marinade the fish with fresh lemon juice, salt and pepper for about 14 hours to a day.

Add 1 tbsp. of Goya powder if available.

3. In a mixing bowl, combine and mix the bread crumbs or corn meal (highly

recommended), mild chili powder, Parmesan cheese. Add salt and pepper to taste,

4. Beat the egg in a separate in a bowl.

5. Spread the bread crumb mixture on a cookie sheet.

6. Dip the marinated fish fillet with the eggs and coat it with the bread crumb mixture.

7. Deep fry the fish for about 10-15 minutes over medium-high heat. Once the fish turns

golden brown, remove the fish from the pan and remove any excess oil.

8. Serve with lemon butter sauce and steamed rice or warm bread. Enjoy!

*Lemon butter sauce consists of 3 parts melted butter, 1 part fresh lemon juice, salt and

    pepper to taste. My daughter, Lia, suggested that Kraft’s Three Cheese Ranch Dressing

   might be a good substitute.

 *Using cornmeal gives the fillet an extra crunch that my kids love.

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