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Sunday, August 26, 2012

Five-Star Chef Recipes

Greek salad
Greek salad (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

I have collected three of the best recipes that a five-star chef can do. It is interesting coming from a chef when he said that he has more than one favorite kitchen ingredients and one of them is salt. Yes, this is the ingredient which is available in all kitchens but it's not given importance. Salt is very important, because it brings out a lot of different flavors, colors, and gives the last finishing touch to the food. So, if you decide to try this recipes today, don't forget to give it a different savor by adding salt to them all. Have a flavorful cooking.


You will need:

For the vinaigrette:
3 tablespoons extra virgin oil
1 tablespoon balsamic vinegar
   half a pinch of salt

For the salad:
90 grams (one handful) assorted lettuce (arugula, romaine, lollo rosso, etc.)
1 cup sliced cucumbers
1 ripe mango, sliced
   Cherry tomatoes
3 pieces (one-cm thick each)
   feta cheese
1 tablespoon walnuts
6 pitted black olives

Here's how:

Prepare the dressing: In a bowl, mix all vinaigrette ingredients, but don't overmix. Set aside.

Prepare the salad: Wash the lettuce under running water. Slice the cucumbers and mangoes.

Arrange the assorted lettuce on a shallow plate and top with cucumbers, mangoes, feta cheese, tomatoes, walnuts, and olives. The different ingredients give good color and contrast.


You will need:

1 medium size squid, skinned and cleaned

For the ajilimojili:
2 cups extra virgin olive oil, plus additional for brushing
3 tablespoons calamansi juice
   Pinch of salt
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 pinch chopped parsley

To serve:
1 cup mashed potatoes
   Grilled vegetabeles like peppers and eggplant

Here's how:

Clean the squid, removing the ink sac and the skin. Set aside.

Make the ajilimojili: Pour the two cups olive oil, calamansi juice, salt, cider vinegar, garlic and parsley into a bottle. Give the bottle a few shakes and set aside.

Cook the squid: Heat griller. Brush the squid with olive oil and grill squid until fully cooked. Remove from grill and top with the prepared ajilimojili. Serve with mashed potatoes and grilled vegetables.


You will need:

1 cup brown sugar
8 lacatan bananas, peeled and sliced
   Vanilla ice cream

Here's how:

Preheat oven to 350oF. In a saucepan, put sugar and heat on low until sugar melts and caramelizes.

Pour sugar into the bottom of a mold, titling mold to make sure liquid coats bottom of mold completely.

Arrange bananas on top of sugar. Bake for 10 minutes. Remove from mold and serve with vanilla ice cream.
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