BSHM - 101H | GROUP 1
HTM C102
ISSUE NO. 23 | APRIL 2022
E v a l u a t i on o t n g i s e D m Fro
WHAT IS MENU PLANNING?
PHP 500
BONJOUR!
Retrieved from: https://www.facebook.com/JoseRizalUniversity/photos/10158779767797857
ARRIVEDERCI TABLE OF CONTENTS
7 WHAT IS A MENU? Everything starts with the menu.
8 MENU PLANNING from design to evaluation
9 FUNCTIONS OF A MENU What are the types of a MENU?
10 BASIC PRINCIPLES OF ORGANIZING A MENU Based on the need of a specific establishment, the function of a menu varies one to another.
11 DO YOU KNOW? Learn more about the history of a menu
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ISSUE NO. 23 April 2022
BEEF Beef Pares FILIPINO POORMAN'S STEAK (BISTEK A LA POBRE)
Korean Beef Bulgogi
Poultry
PORK Pork Corden Bleu Pork Tenderloin Salpicao Teriyaki Pork Donburi
Seafoods
Chicken Oriental
Seafood Paella
Chicken Tondoori
STUFFED BAKED MUSSELS (BAKED TAHONG)
Chicken Alfredo
Garlic Butter Fish Tilapia with Pink Peppercorn Beurre Blance
Pastas
Desserts
Pasta Puttanesca
Mango Flambe
Pasta Carbonara
Blueberry Cheesecake
Spanish Sardines Pasta
Four Season Fruit Platter
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MEET
the
Future Professionals
Alyssa Marnie Cristobal Leader
Cedric Jasper B. Cruz
Matt Julius C. Mercado
Marc Angelo R. Nangyo
Member
Member
Member
Paula B. Simon
Maria Celhinne Sobrevega
Tiffany Jersi E. Villalobos
Member
Member
Member
Retrieved from: https://www.facebook.com/JoseRizalUniversity/photos/10158779745302857.
BSHM - 101H | GROUP 1
What is Menu? is a printed brochure or public display on a poster or chalkboard that shows the list of options for dinner to select. What are the types of a menu?
Selection Full Selective Menu that offers three or more choices to all of the menu courses Semi selective Menu that offers two or more choices to some but not all menu courses
Non selective Menu that is limited to specific dishes for certain diets.
Pricing Method Table D’hôte It comprises a complete meal at a predetermined price
Ala carte Literally, from the menu, but meaning a menu on which individual items are individually priced Du Jour Literally, of the day, meaning a daily special, often soup du jour of the day, will be featured on menus
Use Method Cycle menu Menu which is rotated at a predetermined period of time
Static menu Menu which does not change from time to time
Menu Planning From design to evaluation
Everything starts with the menu. The menu dictates much about how your operation will be organized and managed, the extent to which it meet its goals, and even how the building itself - certainly the interior - should be designed and constructed.
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Function of a Menu
Based on the need of a specific establishment, the function of a menu varies one to another. Generally, they include the following:
1 2 3
A menu informs guests as to what dishes are available and the price charged for a particular dish;
4
It enables the service staff to prepare their mise-en-place (preparation), take the correct order pick up and serve the correct dishes from kitchen according to what has been ordered and to preset the correct check to the guest;
It enables a guest to select dish of choice which they can afford; It guides the chef in the matter of his requirements in terms of staff, equipment and materials to efficiently prepare the items included in the menu;
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Basic Principles of ORGANIZING A MENU 1. Cold and warm dishes are listed separately 2. Appetizers, soups, seafood, and main courses are listed in separate groups 3. In every group the lighter dishes are listed before the richer one 4. Salad should be highlighted
5. If offered, low-calorie food should be specially indicated, and the number of calories should be stated 6. Every dish should be described clearly and simply, in an appetizing way, without being too flowery 7. House specialties and seasonal or special items should correspond to the season and should change accordingly. Use a clip-on menu or special insert to attract attention to them 8. The dessert selection should be listed on a separate attractive card. The menu should inform the guests that such a card is available 9. The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, however, discourages communication between guests and the service staff and thus does not help promote sales. For an easy compromise, place one numbered menu at the register or where orders are relayed to the kitchen so that one can punch in order by numbers.
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Did you know?
The contemporary menu first appeared in France during the second half of the eighteen century or the Romantic Age. Prior to this time eating establishments or table d’hôte served dishes that were chosen by the chef or proprietors.
Source: https://sayamakanmaggi.blogspot.com/2014/10/introduction-ofmenucard-menus-as-list.html?m=0
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BEEF Beef is the flesh of mature cattle, as opposed to veal, which is the flesh of calves. Early maturing, unique beef breeds produce the greatest beef. Firm, velvety, fine-grained lean, bright red in color, and well-marbled characterize high-quality beef.
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Beef Pares 6 servings
70 mins
Sauteing, Stewing
Beef pares is a popular dish served at kanto pares houses or roadside restaurants that specialize in pares. One of the most arguably defining characteristics of Filipino cuisine is that they are usually best served with rice, and beef pares is a great example of this. This Filipino braised beef dish is usually served with garlic fried rice and beef broth soup.
instructions
Ingredients Beef Meat
1/2
kg.
Medium Sized Onion 1 pc. Garlic 5
cloves
Ginger 1
thumb
Star Anise Bay Leaf
4 1
Spring Onions 4 Salt
1
pcs pc. pcs.
tbsp.
Pepper 1
tbsp.
Fish Sauce
2
tbsps.
Brown Sugar 2
tbsps.
Oyster Sauce 3
tbsps.
Cornstarch
tbsps.
2
Water 5
cups
Oil
tbsps.
3
1. Cut meat to preferred cuts either thin strips or small cubes. 2. Mince or dice 1 thumb ginger, 1 medium sized onion, and 5 cloves of garlic 3. In a large pot, sauté the ginger. Wait for the ginger to smell its aroma, and then put the onion and garlic. 4. Next, add the cut meat and spread the meat to cook evenly. Add the ground pepper and salt. 5. Put 1-2 tbsps. fish sauce and mix through the meat, cover the pot and let it cook for a while. 6. Add 2 cups of water and boil. After a few minutes, add soy sauce, oyster sauce, bay leaf, and star anise. Cover and boil again for a few minutes. 7. Add more water to make it more tender. Add the beef cube and let it mix through the sauce. Let it boil again for another 15-20 minutes. 8. If the meat is already cooked and tender, pour in 2 tbsps. of cornstarch diluted in 1 cup of water. 9. Boil until the sauce thickens. Turn off the heat if the sauce has already thickened and serve with garnish of diced spring onions (Optional).
Korean Beef Bulgogi 6 servings
3 hours
Sauteing
Bulgogi, "bul", which literally means "fire" in Korean and "gogi", which is a common phrase for meat, has been around for about a thousand years. Bulgogi is a traditional Korean beef or pork recipe in which thinly sliced meat is seasoned in a sweet and flavorful marinade and grilled on a barbecue or a stove-top griddle.
instructions
Ingredients 1⁄2 kg thinly sliced sirloin steak 2 tablespoons soy sauce 2 teaspoons sugar (reserve half for later) 3 garlic cloves, pounded 1 tablespoon fresh ground black pepper 1 teaspoon fish sauce 2
tablespoons
(calamansi,
or
lemon
juice
filipino
lime
works best) 1 teaspoon oil 1 large white onion, sliced in thick rings (you can substitute this with chopped spring onions) 3 tablespoons oil (for stir-frying)
1. Pat the beef dry. 2. Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour. 3. Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes. 4. Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
FILIPINO POORMAN'S STEAK (BISTEK A LA POBRE) 2-4 servings
35 mins
Sauteing
This is a variation of a popular Filipino dish called Bistek a la pobre. This is a mainstay in my family's weekly diner menu back home. The beauty of this recipe is that it is very flexible and you can make it any way you want it.
Ingredients 1⁄2 kg thinly sliced sirloin steak 2tablespoons soy sauce 2 teaspoons sugar (reserve half for later) 3 garlic cloves, pounded 1 tablespoon fresh ground black pepper 1 teaspoon fish sauce 2 tablespoons lemon juice (calamansi, or filipino lime works best) 1 teaspoon oil 1 large white onion, sliced in thick rings (you can substitute this with chopped spring onions) 3 tablespoons oil (for stir-frying
instructions Pat the beef dry. Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour. Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes. Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
PORK Pork is the flesh of pigs that have been slaughtered between the ages of six months and a year. Pork that is grayish pink in color, firm and fine-grained, well-marbled, and covered in an outer layer of firm white fat is the most preferred.
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Teriyaki Pork Donburi 2 servings
30 mins
Sauteing
Quick, easy, and delicious Teriyaki Pork Donburi. There’s protein, carb, and salad layered in a bowl. A perfect one-pan and one-bowl meal for weeknight dinner.
Ingredients Boneless pork loin chops 2 (1/2-inch thick) kg. Kosher or Sea salt (I use Diamond Crystal; use half for table salt) 1/4 tsp Freshly ground black pepper - Garlic 2 thumb Potato Starch or Cornstarch 1 Tbsp. Neutral-flavored oil (Vegetable, rice bran, canola, etc) 1 tbsp. Leaves iceberg lettuce 2 pcs. Green onions/scallions 2 pcs 2 servings cooked Japanese short-grain rice (cook 1 rice cooker cup (180 ml) yields roughly 2 servings (2 US cups); see how to cook short-grain with a rice cooker, a pot over the stove, an instant pot, or a donabe) - Cherry tomatoes (cut in half) 2 Pcs. Ginger (1”,2.5 cm) 1 knob. Sake 2 tbps Rice Vinegar (unseasoned) 2 tbps Sugar 2 tbps Soy sauce 3 tbps. Roasted sesame oil ½ Tsp
instructions 1. Gather all the ingredients first. 2. Cut the iceberg lettuce into julienne strips and green onions into thin rounds 3. Slice 2 garlic cloves and grate the ginger 4. Combine the seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together. 5. Pound the pork loin to tenderize and equal thickness. 6. Season the pork with ¼ tsp kosher salt and freshly ground black pepper. 7. Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour. 8. In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil. Add the meat and cook until the bottom side is nicely browned 9. Flip it over, reduce the heat to medium-low, and add the Seasonings. Cook covered for 5-7 minutes. 10. Remove the lid and spoon some sauce over the pork a few times. Add chopped green onions and remove the pan from the heat. 11. Take out the meat and slice it into a few pieces. Serve rice in a bowl, and place shredded lettuce on top. 12. Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.
Pork Corden Bleu 6 servings
60 mins
Deep Frying
A twist to the traditional chicken cordon bleu, this one is made with pork. Every step and procedure is still the same but uses pork as its main ingredient. Pound it so it's thin and tender when cooked so you can have a creamy and crunchy pork meal.
Ingredients Pork Tenderloin 500 grams.
instructions 1. Butterfly the pork tenderloin by making a slit lengthwise down its center.
Salt 2 tsps.
Make incisions on both sides to further flatten the pork. Cover pork with
Ground Black Pepper 1/4 tsp.
plastic wrap and pound with a meat mallet to desired thinness, about 1/8
Ground Oregano 1/8 tsp.
to 1/4 inch. Slice pork in half crosswise to make 2 pieces.
Calamansi 1 pc. Sweet Ham 4 slices Cheese Strips 2 pcs. Carrot Strips 2 pcs. All-purpose Flour 1/4 cup Large Egg 1 pc. Japanese Breadcrumbs
2. Season pork with salt, pepper, and oregano. Drizzle calamansi juice over and massage. Set aside for 30 minutes. 3. Meanwhile, prepare the sauce: Combine all ingredients - mayonnaise, cream, liquid seasoning, and garlic - together in a bowl. Chill until ready to use. 4. Lay a piece of pork on a clean, flat surface. Arrange ham, cheese, and
or Panko 1/2 cup
carrot on top. Roll pork tightly and secure, including sides, with
Vegetable or any cooking oil 1 cup
toothpicks. Repeat to make another roll.
Mayonnaise 1/4 cup All-Purpose Cream 1/4 cup Liquid Seasoning 1/4 tsp. Garlic 2 cloves
5. Prepare a breading station by placing flour, egg, and breadcrumbs in separate containers. Season flour and egg with a pinch of salt. Dredge pork roll in flour, dip in egg, and coat with breadcrumbs. Repeat with the other roll. 6. Deep-fry rolls in preheated oil over medium-low heat until crisp and golden, about 7 minutes per side. 7. Drain pork roll on paper towels. Let rest for 5 minutes. Remove toothpicks then slice into rounds. Serve immediately with sauce.
Pork Tenderloin Salpicao 6 servings
50 mins
Sauteing
A TENDER PORK DISH MADE WITH OYSTER SAUCE AND WORCESTERSHIRE SAUCE.
instructions
Ingredients
1. Slice the pork tenderloin into cubes. Set aside. 2. Combine olive oil, salt, and ground black pepper. Stir and then add the
Pork tenderloin 1 lb.
crushed garlic. Mix well.
Crushed garlic 5 cloves Extra virgin olive oil Salt
¼ cup
½ tsp.
3. Put the cubed pork in a bowl and pour the olive oil mixture, but strain the garlic using a fork or spoon (we will cook the garlic separately). Fold the pork and make sure that all are coated with olive oil. Let it stay for
Ground black pepper ¼ Tsp.
20 to 30 minutes. This will let the pork absorb the oil along with the
Unsalted butter 2 Tbsps.
flavors infused in it.
Worcestershire 5 tbsps. Oyster 2Tbsps.
4. Heat a pan. Once hot, add the garlic with the remaining oil. Cook until it turns brown. You may add up to 1 teaspoon of oil if needed (do this only if you think that more oil is needed to cook the garlic). Transfer the browned garlic in a bowl. 5. Continue to heat the pan with the remaining oil. Add the oil-marinated pork (including the oil). Stir-fry (in high heat) until the pork turns brown. 6. Add half of the browned garlic. Stir. Add the Worcestershire sauce and oyster sauce. Continue to cook in high heat until the sauce completely evaporates. 7. Add the butter. Continue to cook until it melts. 8. Transfer to a serving plate. Top with remaining garlic.
POULTRY Domesticated fowls or poultry includes chickens, turkeys, geese, and ducks, raised for the production of meat or eggs. Providing humans with companionship, food and fiber in the form of eggs, meat and feathers.
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Oriental Chicken 6 servings
50 mins
instructions
Ingredients Boneless skinless chicken thighs 2 lbs. Minced garlic 2 Tbsps.. Green Onions 3 chopped Ginger Powder 6 Tsps. Soy Sauce
¼
Sauteing
cup
1. Marinate chicken thighs in the dark soy sauce for atleast 1 hour. 2. Heat oil in large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma. 3. Add in the chicken and saute until golden brown. 4. Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
Chicken Broth 8
Tbsps.
5. Stir well.
Oyster Sauce 3
tbsps.
6. Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to
Rice Wine
3
Light Soy Sauce 3
Tbsps. Tsps.
Splenda Sugar Substitute 1 Tsp. Cornstarch, dissolved in water 1 Tbsp
thicken the sauce 7. Serve and enjoy.
Chicken Tandoori 4 servings
25 mins
Tandoori Chicken or Chicken Tandoori is a famous Indian chicken dish. Skinned chicken slices are marinated in yogurt and several spices for long hours before being grilled or roasted.
instructions
Ingredients chicken salt 1
2
1.
lbs.
Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon
tsp.
Lemon juiced
1
plain yogurt
1 1/4 cups
pc.
onion 1/2 pc. minced garlic
1
clove
grated ginger
1
tsp.
garam masala 2 cayenne powder 1
tsp. tsp.
yellow food coloring 1 tsp. red food coloring 1
tsp.
chopped cilantro 2
tsp.
lemon
1
Remove skin from chicken pieces, and cut slits into them lengthwise.
pc.
juice. Set aside 20 minutes. 2.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala,
and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). 3.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.
Cook chicken on grill until no longer pink and juices run clear. Garnish
with cilantro and lemon wedges. 5.
Serve and Enjoy!!
Chicken à la King 4 - 6 servings
20 mins
Chicken à la King is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. It is also often served in a vol-au-vent or pastry case.
Ingredients
instructions 1. In a large saucepan, melt butter over medium-high heat. Add in
1/2 cup salted butter
mushrooms and cook until mushrooms are soft, about 5 minutes.
8 ounces mushrooms sliced
2. Add in flour and stir until there are no more specks of flour left.
1/2 cup all-purpose flour
Pour in chicken broth and milk and bring to a boil. Reduce heat to low
2 cups chicken broth
and simmer until sauce is thickened, about 3 minutes.
1 1/2 cups milk
3. For a richer sauce: In a small mixing bowl, whisk together egg yolks
2 egg yolks
with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot
1/3 cup heavy creamy
mixture into the egg mixture while whisking vigorously. Immediately
1 cup frozen peas
pour this mixture back into the saucepan, whisking the entire time.
1 cup chopped drained
Cook 2 minutes more.
pimientos
4. Stir in frozen peas, drained pimientos, and cooked chicken and let
4 cups chopped cooked
heat through, 2 to 3 minutes.
chicken
5. Serve hot over-cooked rice, pasta, toast, or biscuits.
SEAFOOD Seafood is low in saturated fats, high in protein, and packed full of important nutrients including omega-3 fatty acids, vitamin A, and B vitamins. These nutrients are essential in maintaining your health —particularly your brain, eyes, and immune system. With this in mind, seafood recipes will surely give massive nutrients to one's appetite.
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Seafood Paella 8 servings
50 mins
Stirring, sauteing
The paella is named for the broad, shallow pan in which it is prepared. The word "paella" comes from a Valencian dialect that means "pan," and is most likely derived from the Latin word "patella," which means "pan." Paella's origins can be traced back to the area around Valencia, Spain, near the Albufera Lagoon, where fishing and rice farming coexisted for decades. Paella was the cuisine of agricultural workers who prepared rice dishes over open flames with whatever ingredients they could find.
instructions 1.
Ingredients Paella Rice
texture becomes smooth similar to a paste.
2 c.
2.
Little Neck Clams, cooked 13 pcs. Shrimp, cooked Mussels, cooked
13 pcs.
Water
pc.
16 oz.
1 c.
Parsley, chopped Green Peas
1 c.
Saffron
1 1/2 tsp.
Medium Onion, chopped
1 pc.
1 pc.
Small Red Bell Pepper, roasted and sliced into strips Paprika
the same mortar and pestle tool (mortar and pestle is also known as almires or turns into a paste. Set aside. 3.
Heat the pan. Pour the remaining olive oil on the paellera or pan.
4.
Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp
and squid and put in a plate.
1/4 c.
Medium Tomato, diced
Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in
dikdikan) and then continue to grind using the pestle until the entire mixture
13 pcs.
Large Squid, sliced into ring 1 Clam Juice
Gently pound the garlic using a mortar and pestle tool. Grind until the
1 pc.
5.
On the same pan with the remaining oil, saute onion and tomato.
6.
Add the green peas and paste mixture (this is the mixture from step 2). Stir.
7.
Pour-in water and clam juice. Let boil.
8.
Add the saffron and paella rice. Cover and adjust the heat to low. Cook for
20 minutes. 9.
1 tbsp.
Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and
Garlic Paste 1 1/2 tbsp.
continue to cook for 8 minutes or until the rice is done. Add more water if needed.
Olive Oil
10.
Arrange the lemon wedges on the side.
11.
Serve. Share and enjoy!
Salt
2
6
tbsp.
tsp.
Lemon, sliced into wedges 2
pcs.
STUFFED BAKED MUSSELS (BAKED TAHONG) 6 servings
25 mins
Boiling, Broiling
A simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. A sumptuous appetizer that is very budget friendly.
instructions 1. If using fresh mussels, remove the beard or byssus thread and wash them. 2. Place the mussels in a large pot. Add a little water (¼ cup) or no water at
Ingredients Mussels (Tahong) 1 1/2 kgs. Garlic 1 head Butter or Margarine100 grams Breadcrumbs 5 tbsps. Milk 1/2cup
all. Cover the pot with lid and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells. 3. In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs and mix. Cook for about a minute. 4. Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick stirring constantly to prevent it from burning. Remove from heat and set aside.
Salt 1/4tsp.
5. Line your baking tray with parchment paper or aluminum foil and arrange
Quick-melt Cheese 165grams
the mussels arrange the mussel shells with meat on top. 6. Fill each mussel shell with the garlic-bechamel sauce using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels. 7. Bake at 355°F/180°C for 10-15 minutes or until cheese has melted and a bit browned.
Tilapia with Pink Peppercorn Beurre Blanc 2 servings
20 mins
Boiling, Broiling
A simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. A sumptuous appetizer that is very budget friendly.
Ingredients • 1 tbsp shallots • 2 tbsp vermouth • 8 tbsp unsalted, cold butter • 2 tsp pink peppercorns • lemon juice (to finish)
Making the Peppercorn Beurre Blanc: 1. To prepare the beurre blanc, first mince the shallots. Crush the peppercorns using a small, heavy fry pan or mallet. Cut the cold butter into tablespoon-size pieces and set aside. Gather the vermouth and white wine vinegar. 2. Place a small saucepan over medium heat. Add the shallots, vermouth,
• sea salt, to taste
white wine vinegar and crushed pink peppercorns. Bring to a simmer
• white pepper. to taste
and reduce the liquid by about two-thirds until it reaches a syrupy
• 2 tbsp white wine vinegar
consistency.
• 2 tilapia fillets • 2 tsp grapeseed oil • sea salt, to taste • freshly ground black pepper. to taste • 1 tsp pink peppercorns
3. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion. 4. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few more drops of lemon juice to brighten the flavor of the sauce, if needed. 5. Monitor the sauce closely while you cook the fish. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm.
Cooking the Fish:
Straining the Sauce & Serving:
1. To prepare the fish, heat a non-stick
Before serving the sauce, strain it to
fry pan over medium heat and add the
remove the crushed peppercorns. For nice
oil.
presentation, whisk in whole pink
2. Pat the fish dry and season both sides
peppercorns.
with salt and pepper. Place the fish,
Pour over the fish and serve immediately
presentation-side down into the pan and pan fry until just golden; about 3 to 4 minutes per side, depending on the thickness of the fish. Once done, transfer to a plate.
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Garlic Butter Fish 6 servings
20 mins
Pan - Frying
A pan-fried fish fillet with garlic butter sauce.
instructions
Ingredients Firm white fish fillet 12
Oz.
1. Cut the fish into pieces, not to thin for easy pan-frying. Season the fish
Salt
with salt, black pepper, and cayenne pepper. Coat the fish with corn
Ground black pepper
starch. Set aside.
Cayenne pepper
3
Corn Starch 2
Tbsps.
Cooking oil 2
Tbsps.
dashes
Set aside. 3. Heat up a skillet (preferably non-stick) on medium heat. Add the
Lemon wedges Salted butter 4
tbsp.
Minced garlic
3
Lemon juice ½
Tbsps.
Parsley
Tbsps.
1
2. Prepare the Garlic Butter Sauce by mixing all the ingredients together.
cooking oil and once the oil is heated, pan-fry the fish in a single layer Cloves
until both sides turn crispy and golden brown. Use a wooden spatula or tong to gently flip the fish over. Try not to break the fish. 4. Remove the fish from the skillet and drain on paper towels. Toss the fish with the Garlic Butter Sauce and serve immediately with lemon wedges.
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PASTAS Pasta is a type of dish produced from wheat flour and water or eggs in an unleavened dough. It's made into ribbons, cords, tubes, and a variety of other shapes, many of which were created for specific purposes like retaining heat or holding sauces. Boiling or baking are the most common ways to prepare it.
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Pasta Puttanesca 6 servings
30 mins
A pan-fried fish fillet with garlic butter sauce.
instructions
Ingredients
1. Bring pot of water to boil and salt it. Warm 2 tablespoons Olive Oil
3
oil with garlic and anchovies in skillet over medium-low
Tbsps.
Lightly smashed and peeled garlic 3 cloves
heat. Cook, stirring occasionally, until garlic is lightly
Anchovy Fillets
golden.
3 packs
28-ounce can whole plum tomatoes,
2. Drain tomatoes and crush with fork or hands. Add to
Freshly ground black pepper to taste 1 can Black Olives, preferably oil-cured 1/2 cup Capers crushed pepper flakes to taste 2
Tbsps.
Linguine or other long pasta chopped
skillet, with some salt and pepper. Raise heat to mediumhigh and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir
Fresh parsley, oregano marjoram or basil leaves
in olives, capers and red pepper flakes, and continue to
For garnish, optional 1
simmer.
pound
3. Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Pasta Carbonara 6 servings
30 mins
Italian pasta dishes with a cream, egg, cheese, little chunks of bacon, and vegetables, such as peas, in a sauce. Although any variety of pasta can be used with this sauce, spaghetti and linguine are the best. The sauce is cooked for a few minutes until it thickens. It is then spread over extremely hot spaghetti, allowing the eggs to continue cooking while the dish simmers.
Ingredients 1 tablespoon extra virgin olive oil or unsalted butter 1/2 pound pancetta or thick cut bacon, diced 1-2 garlic cloves, minced, about 1 teaspoon (optional) 3-4 whole eggs 1 cup grated Parmesan or pecorino cheese 1 pound spaghetti (or bucatini or fettuccine) Salt and black pepper to taste
instructions 1. Heat pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.) 2. Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. 3. Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese. 4. Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil. 5. Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.) 6. Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
Spanish Sardine Pasta 3 servings
30 mins
Spanish Sardines Pasta with Sun Dried Tomato and Chopped Olives is a simple dish that you can cook for dinner. This dish is not fancy at all.In fact, you can prepare this simple pasta dish within 20 minutes.
instructions
Ingredients 1.
Cook fettuccine according to package instructions. Place in a large
mixing bowl. 2.
Fettucine pasta 1/2 Lb. Spanish Sardines
6
Add Spanish sardines, chopped sun-dried tomato, chopped olives,
crushed red pepper, parsley, and extra virgin olive oil.
Oz.
Sun-dried Tomato, chopped
3.
1/4 cup Green Olives, chopped
1/2
Place the pasta and other ingredients in a pan. Heat the pan and toss.
Continue to cook for 3 minutes.
Cup Extra Virgin Olive oil 1/4 Cup
4.
Add salt and ground black pepper to taste.
Crushed Red Pepper 1/4 Tsp.
5.
Transfer to a serving plate. Serve.
Flat leaf Parsley, chopped 2 Tbsp. Salt 1
Tsp.
Pepper
1
Tsp.
DESSERTS Dessert is a type of cuisine that is typically served after a meal or snack, but can also be served after a small meal or snack. Sweet dishes include ice cream, cookies, and cakes, and the course may also include a beverage like dessert wine or liqueur. In several countries, cheeses like Brie and strawberries are offered as desserts.
Mango Flambe 6 servings
15 mins
Broiling
Soft and caramelized, liquor-infused Mango Flambe makes for a delicious summer ice cream topping or a fun breakfast treat with yogurt and granola.
instructions 1. Preheat broiler.
Ingredients
2. Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible
Ripe Mangoes
4
Turbinado sugar 6 Dark Rum 1/3 cup
pcs. tbsps.
so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. 3. Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter. 4. Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.
Blueberry Cheeseake 12 servings
60 mins
Baking
Blueberry cheesecake is a classic dish that can be found all over the world. It's just right: it's not too light, but it's strong enough to stand up to the richness of any meal, and it has a tangy finish that brightens the palette. Blueberry cheesecake is steady, constant, and reliable. The richness of an oozing blueberry compote topping is balanced off with a buttery graham cracker crust, a rich, creamy cheesecake center, and a zesty foundation. Balance may sound simple, but with only three major components, it can be difficult to achieve; one component can quickly dominate the others. The blueberry cheesecake will satisfy all of your cravings for sweetness, sourness, crunchiness, softness, and creaminess. You only need one forkful to obtain everything you want.
Ingredients Crushed Grahams 1 c. Sugar 2 tbsp. Lemon 1/2 c. Vanilla Extract
1 tbsp.
Cream Cheese, softened 16 oz. Cornstarch 3 tbsp. Large Eggs 2 pcs. Greek Yogurt 3/4 c. All-Purpose Cream
3/4 c.
Sugar 3/4 c. Melted Butter 1/4 c. All-Purpose Flour 2 tbsp. Blueberry Jelly
21 oz.
instructions 1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan. 2. Mash cream cheese until soft and creamy. Gradually beat in greek yogurt,all-purpose cream, 3/4 cup sugar, vanilla, lemon juice and flour. Beat in eggs one at a time. 3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch 4. Cool and then remove cake from pan by loosening edges with a knife. Place blueberry jelly on top of cake. Spoon over blueberries to glaze. Chill until ready to serve.
Four Season Fruit Platter A fruit platter is a serving dish that displays several varieties of sliced fruit. It's a common sight at breakfast buffets, parties, and other gatherings where snacks or appetizers are offered.
instructions
Ingredients 1 mango 1 pineapple 5 kiwis sliced
1. Wash all the fruit well. 2. Prepare the mango by making thick slices down either side of the stone. Score the flesh of each 'cheek' into a criss cross, then flip it into a hedgehog
1 honeydew melon flesh cut
shape and use a knife to cut off each cube of mango flesh.
into chunks
3. Prepare the pineapple by cutting the top and bottom (save the leafy top to
1 cantaloupe flesh cut into
include in your fruit platter for decoration if you wish). Stand it on the cut
chunks
side and carefully cut off the thick rind. Cut long strips away from the hard
1 bunch grapes
core, then cut the strips into bite sized chunks.
Sprigs of mint to garnish
4. Slice the kiwi. (Kiwi peel is edible. Keep it on if you wish for decoration and provide a bowl for guests to discard it, or just remove it before cutting.) 5. Cut the melons in half and then quarters. Scoop out the seeds and discard. Cut the peel from the flesh and then cut the flesh into bite sized pieces. 6. Wash the grapes but keep them on the stalk. 7. Decoratively assemble the fruit on your chosen plate, tray or cake stand, grouping each type of fruit together and keeping different colours to different sections.
REFERENCES https://panlasangpinoy.com/pork-tenderloin-salpicao/#recipe https://www.allrecipes.com/recipe/50347/indian-tandoorichicken/ https://www.food.com/recipe/too-easy-oriental-chicken-439323 https://www.allrecipes.com/recipe/7934/blueberry-cheesecake/ https://veggiedesserts.com/fruit-platter/ https://www.simplyrecipes.com/recipes/spaghetti_alla_carbonara/ 1.https://www.food.com/recipe/filipino-poormans-steak-bistek-ala-pobre-198726 https://panlasangpinoy.com/pork-tenderloin-salpicao/#recipe https://www.food.com/recipe/too-easy-oriental-chicken-439323 https://www.indianhealthyrecipes.com/tandoori-chicken-recipe/v https://www.simplyrecipes.com/recipes/seafood_paella_on_the_gri ll/ https://www.foxyfolksy.com/stuffed-baked-mussels-baked-tahong/ https://cooking.nytimes.com/recipes/11583-pasta-puttanesca https://www.epicurious.com/recipes/food/views/mangoes-flambe108127 http://yummykitchentv.com/fruity-jelly-dessert/ https://sugarandcharm.com/fruit-platter https://rouxbe.com/recipes/2232-tilapia-with-pink-peppercornbeurre-blanc
*Note: Majority of the photos are retrieved from PINTEREST
ARRIVEDERCI "till we meet again..."
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BSHM 101H | GROUP 1