Top Chef Recipes

New style Halo-Halo by Dale Talde

Braised mango
2 oz dried mango
1 can of coconut milk
1 pinch chili
1 pinch salt

1. Put everything on the pot. Bring it to a boil.
2. Cook it until milk turns a yellow hue.
3. Reserve until it's cooled down.

Avocado Puree by Dale Talde

1 large avocado
3 oz condensed milk
8 oz crushed ice

1. Put in the blender of puree smooth.
2. Reserve until it's cooled down.

Milkfish with Macadamia nut Gazpacho and pickled Sigarilyas by Ilan Hall

3-6 oz portions of milkfish fillets
8 oz macadamia nuts
1 bottle sparkling water
2 cloves garlic
extra virgin olive oil
1 loaf of nice crusty bread or local traditional bread
1 pound mussels
1 packet of saffron
2 shallots
1 pound sigarilyas
1 bottle rice vinegar
1 bottle sherry vinegar
1 bunch of parsley
salt, to taste

Procedure for the soup:
1. Puree macadamia nuts with 2 cloves of garlic and 1/2 cup of diced bread, 1/2 half of sparkling water.
2. Add a little bit of rice wine vinegar to taste and salt to taste.
3. Puree until smooth and then pour into the strainer.

Pickled Sigarilyas

Ingredients:
1 cup of rice vinegar
2 tbsp of sugar
1 healthy dash of salt
2 cloves of crushed garlic
2 shallots
1/4 cup of water

Procedure:
1. Bring everything to a boil.
2. Add in 2 sliced sigarilyas.
3. Once it comes to a boil, turn the heat off. Add sigarilyas. Let it sit for 10 to 15 minutes.

Mussels

1. Sweat 2 slices of shallots with some olive oil and a small pinch of saffron.
2. Throw in a handful of mussels.
3. Add a little bit of splashes of sherry vinegar and then cover until mussels open.
4. Once finished, immediately removed from shell.
5. Take the pan off the heat and leave the mussels in the liquid.
6. Grill one piece of sour dough bread with a little olive oil and salt.
7. Seed salt and pepper and grill until cooked for 2 minutes on a very hot grill.

For the plate
1. Spoon a few spoons of soup in a shallow bowl or plate.
2. Arranged the sliced sigarilyas in 3 to 4 pieces and the same amount of mussels and spoon a little bit of the liquid left from the mussels.
3. On top of that, put a piece of grilled bread and then the bangus on top.
4. Finish with a little bit of olive oil. Drizzle them all over a bit.
5. Add fresh parsley.

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