KEY TO MY HEART

If “the key to a man’s heart is through his stomach,” then the key to mine is through my feet. As an art lover, I have always had the wanderlust, the thirst for adventure and culture, and the desire to explore “the beaten paths.”  And what better way to explore than drive 126 miles of lush, tropical terrain overlooking vistas of ahh-inspiring blue water from more than 40 bridges, coral reefs and tidal flats. We can only be in one place - the Florida Keys, an archipelago of 1,700-plus keys, islets and islands.

Our first stop from Miami was Key Largo, the first of the Florida Keys; and passed by the islets of Islamorada, Marathon, and Big Pine Key before finally reaching Key West.  Key West is at the southernmost point and is about 90 miles from Cuba.  After spending a few hours on the road, it was time to let my hair down and embrace the outrageousness of the city.  Strolling down palm-lined streets, I marveled at the old wooden homes restored into fabulous Victorian architecture.  This jewel of a city has also become Ernest Hemingway’s home, where he enjoyed mixing with the hard-working locals at boxing matches and wrestling contests.

But where’s the beach, I wondered?  That was the question that surfaced again and again as we drove down Highway 1.  Somewhere in all that green and blue waters there have to be a few buckets of heavenly sand.  There are, of course; but most of the Keys’ beaches are hidden from the road and tucked away under coconut palms. For a challenge-freak like me, it was fun to hunt down the perfect one.

Snorkeling at Key West

Florida Keys

For most folks, Key West means Old Town’s Duval Street, crowded with shopping and big name bars like Sloppy Joe’s, the Bull & Whistle and Jimmy Buffet’s Margaritaville.  As the sun dipped low over the Gulf of Mexico, I knew I didn’t want to miss the nightly sunset celebration Key West is famous for.  Crowds filled Mallory Square, once the anchorage of Keys’ pirates.  Today the wharf is the hub for vendors, jugglers, escape artists, gymnasts, psychics and magicians, each holding his own spellbound audiences.

 

No visit to Key West is complete without having a bite of their famous Key Lime Pie, where it was invented in the 19^th century by the local residents known as the “Conchs.”  Tangy and sweet, it is made of key lime juice, egg yolks and sweetened condensed milk and baked in a pie crust.  The dish is named after the small key limes that are naturalized throughout the Florida Keys. 

Once again, I played with the original recipe, naming it Key to My Heart pie.  Since it was calamansi* season, I used calamansi in lieu of the lime, added 2 tbsp. of cream of coconut and topped it with toasted coconut flakes to enhance the tropical flavor.  I also decorated it with slices of dried mangoes for a real show stopper!  How can you go wrong with these ingredients? 

KEY TO MY HEART PIE

Key to My Heart Pie

Ingredients:

Crust
16 graham crackers, crushed

3 tbsp. sugar

1 cube (1/4 lb) margarine or butter

Pie Filling
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh calamansi juice

2 tbsp. cream of coconut

2 tsp. grated lime peel, green portion only

 

Whipping Cream for Garnish
1/2 cup whipping cream
2 tsp. granulated sugar
1/2 tsp. vanilla
1/2 cup toasted coconut flakes (for topping)
8 slices of dried mangoes (for garnish)

INSTRUCTIONS

Crust
Mix the ingredients and press them into a 9" pie plate.  Bake in a preheated 350F oven for 10-12 minutes until lightly browned.  Place on a rack to cool.

Pie Filling


Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime or calamansi juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes. 

Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream and garnish with sliced dried mangoes.  Sprinkle with toasted coconut flakes.

*Calamansi is a citrus fruit native to the Philippines.  It is the equivalent to the lime in western countries.

NOTTING HILL



I took this photo of an art
shop selling license plates
in Notting Hill





Notting Hill is an affluent, trendy area in London, England.  It is also the title of a 1999 British romantic comedy movie filmed here.  It's quite hard to believe that what is currently London's most fashionable area was considered a massive slum, crawling with rats and rubbish some 40 years ago.  However, in the past 30 years, it has seen a massive transformation to the status it holds today.

Lester took this photo of the official
commuter train in England

Indeed I love this place!  It's hip, current, artsy and trendy!  I went to the "iconic" bookstore where Julia Roberts met Hugh Grant in the movie.  The area is most well-known for Portobello Market, located in a mile-long road that sells a wide variety of goods, clothes, antiques and even food!  It is open everyday except Sunday, and whatever day you come here, you'll find a number of cafes, pubs, and bars along Portobello Road.  Whether you're a fan of the film or just looking for a great place to visit, Notting Hill is a must for any visit to London.

This is where I had the "national dish" of England: none other than (drum rolls, please!) the Fish & Chips!  Deep-fried fish in a crispy batter with fat golden chips is still one of British's favorite meals.   It seems, everywhere you go in England, you'll find numerous fish and chip shops or "chippers" or "chippys" as they are called.  They say you haven't been to England until you've had an order of fish and chips from a local shop.



My son, Lloyd, at Piccadilly Circus

And so without further ado, I have adapted the British Fish & Chips to my very own fushion recipe, below; adding calamansi juice and tempura flour (in lieu of all purpose flour). Furthermore, I used sweet potatoes or yam in lieu of regular potatoes.

Fish & Chips:

1 lb. catfish fillets or any white flesh fish

4 med. sweet potatoes (yam) (peeled and sliced)

Canola oil for deep frying

For the batter:

2 cups Tempura flour

2 cups water

2 tbsp. lemon or calamansi juice

Salt & pepper

Whisk all the batter ingredients together.  The thicker the batter, the better and crispier the results.  Add salt and pepper.

Coat the fish and sweet potatoes and deep fry until crispy and golden brown.

To cut the calories in half and reduce the fat, coat the fish in bread crumbs, add salt and pepper and bake in 375° oven until golden brown.



Fish & Chips



THE BIG EASY

As a foodie, I’ve always been curious about New Orleans’ culinary climate.  Also called The Big Easy, its history, charm and European flair makes New Orleans a mecca for travelers with a taste for history, music, Mardi Gras and of course: food.  The Big Easy is a slang reportedly originated from a jazz club called The Big Easy dating back to the early 20^th century.  Prior to that, New Orleans was known as Crescent City. 

No place else in the world does Mardi Gras like New Orleans.  It is huge, flamboyant, wild and just an all around blast!  If you’re willing to do just about anything to catch those dumb beads, then this is the place for you.  New Orleans is also the home of jazz and blues music.  You can step inside any of the clubs around the French Quarter and listen to all of the music for free.




Famous French Quarter

 If you’re watching your weight, it can be quite a challenge. New Orleans has 21 national historic districts with a great restaurant in every one of them.  It's the home of Cajun and Creole cooking. Today's Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians  to Cagians  and, eventually, to Cajuns . Many confuse Cajun cooking with Creole cooking but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark Roux and plenty of animal (usually pork) fat. Creole cooking places its emphasis on butter and cream. Some maintain that Creole cooking uses more tomatoes and the Cajuns more spices. Both cuisines make generous use of File Powder and the culinary "holy trinity" of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include Jambalaya and coush-coush (a thick cornmeal breakfast dish).

This is just a brief overview of Cajun and Creole Cooking.  I’d like to dedicate this post to Beignet (Bey-ney), a type of pastry that can be described as a cross between French pastry and an American doughnut.  These are golden squares dusted with confectioners' sugar best served with coffee.  If you’re at the French Quarter and notice a long line of people, I can almost guarantee that you’re at Café du Monde, located at Jackson Square in the French Quarter.  No visit to New Orleans is complete without stopping by this restaurant to savor their coffee and Beignets.  I tell you this place is making a killing!  I was there early in the morning and the lines were already very long and the place packed!  Surprisingly, the lines went pretty fast, probably because they only serve Beignets and coffee and there was plenty of wait staff. 

Bourbon St. Restaurant

As a pastry lover, I couldn’t wait to sink my teeth into those delectable, golden-brown squares!  Because of the confectioners’ sugar, I found them quite messy to eat, however, but I must admit they are worth the wait and the mess!

When I got back home to Houston, I thought of making my own version of the Beignets and guess what?  I tweaked the ingredients a little bit and they tasted like Pan de Sal.  Pan de Sal is the classic Filipino dinner rolls, of Portuguese origin.  It means salted bread but it’s actually sweeter than salty.   Below is the recipe for my version of the Beignet, I fondly call Pan de Banio, a cross between the Filipino Pan de Sal and the French Beignet.  The Pan de Banio has all the basic ingredients of the Pan de Sal and the Beignet, the only difference is that they are baked instead of fried; and the confectioners' sugar has been eliminated.

Pan de Banio

½ cup water

1 tbsp. yeast

¼ cup shortening

½ cup sugar

1 tsp. salt

1 cup boiling water

1 cup evaporated milk

3 eggs, beaten (reserve one egg for brushing the top of the dough)

7-1/2 cups flour

Beignets




Pan de Banio


1.        Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

2.        Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

3.        Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

4.       Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.   Brush the top with egg white.  Bake in 375 degree oven until golden brown.

EAT, LAUGH, LOVE! 

ROMAN HOLIDAY



 I know what you’re thinking…. Why in the world would this chick post a pizza recipe on her [bleepin’] Blog?  Well hear me out, peeps! 

As an Art History major in the 70’s, I had the opportunity to visit Rome – tour the spectacular ancient ruins, masterpieces of the Renaissance, delightful Baroque fountains, and charming medieval backstreets.  And in one of these backstreets was a tiny pizzeria where this pizza still lingers in my mind after 30 somethin’ years!



Tivoli Fountain, Rome



They say pizza is not an Italian food, but I really don’t care where it came from, all I know is that Rome is where I had the best tasting pizza ever, trust me!  Now I have never been a big fan of anchovies, but the pizza I had in Rome, I still remember, had anchovies galore!  And what made it so special?  The contrasting flavor of caramelized onions and the saltiness of anchovies was to die for!  I have tried making my own pizza using store bought pizza dough, once again played with the toppings (after all, playing with food is not just for kids, right?) and I swear it came out fantastic!! Here’s my fusion recipe:

ADOBO PIZZA

1 store bought pizza crust or dough

Caramelized onions*

chicken breast (8-10 pcs.)

3 tbsp. garlic
3 tbsp. vinegar
1/2 cup soy sauce
½ tsp. black pepper
1 med. tomato
1 can anchovy fillets or 12 pcs.
1/2 cup parsley

Mozzarella cheese (grated; optional)

*Caramelized onions

2 tbsp. olive oil

2 yellow onions, sliced ¼” thick

1 cup mushrooms (optional)

½ tsp. table salt

1 tbsp. brown sugar

1 tbsp. water

Place the chicken, garlic, vinegar, ground pepper and soy sauce in a pot, cover and slow cook until chicken is tender and golden brown; add the tomato and simmer 5 more minutes.

Heat the oil in a non-stick pan; add sliced onions until translucent; add mushrooms, water; sugar and salt.

Top the crust with caramelized onions, anchovies, chicken, parsley and grated cheese.  Bake in 375° oven until cheese is melted or crust is crispy and golden brown.



Adobo Pizza w/ Caramelized Onions

What a treat of contrasting flavors that play so well together!

EAT, LAUGH, LOVE!

HIMALAYAN FESTIVAL

 
To Belinda Romero Pillarino, who has inquired about a Chicken Curry recipe, Ms. Cruz-Santos has generously shared her award-winning recipe, below; which I’ve incorporated with my Himalayan version inspired by my recent visit to the Himalayan Festival in Berkeley on May 15, 2011.  I have also added chili powder/paste to give it a little bit of a "kick," based on my Thai babysitter's version that is scrumptous!

One of the most colorful festivals I’ve ever been to was the Himalayan Festival, held at Live Oak Park north of all the restaurants and cafes of Berkeley’s Gourmet Ghetto.  My friend, Sharad, who has trekked the Himalayan mountains, took me to this exotic festival. There we stepped in to a vibrant marketplace deep in a “Himalayan Mountain Village.”  Life was simple.  The vibrant colors, sounds of bells, singing, laughter and Tibetan long-horns; Hindus, Buddhists, Muslims, Jews, Christians, and secular folks gathered in peace, to share and learn about cultures.  Old world charm fed the mind and soul.

with Sharad at the Festival ground -
food vendors behind us


Under the towering oaks and redwood trees we savored the spicy aromas of foods from vendors who came from as far as Kathmandu. The Nepali cuisine, also known as the cuisine of the Himalayas, bears its uniqueness by incorporating the two great culinary traditions of the region, Indian and Tibetan, into a mainstream culinary culture of its own, which reflects the geographic and demographic diversity of the Himalayas. Nepal, a tiny country by any geographic measurements, stretches from the lowlands of the sub-tropical Terai plains in the south to the highlands of the Himalayas, as dominated by the majestic reign of Mt. Everest, in the north.  Hence, Nepal has resurrected its own unique cultural identity into a harmonious culture, combining different traditions of different indigenous cultures rooting on all corners of the country.

The Nepali staple consists primarily of rice, wheat, corn, lentils coupled with fresh vegetables and meats.  There were several food vendors selling a variety of their famous dishes, such as the Momo (Tibetan dumpling); Chiken Sekuwa (chiken kabob); and many others.  After checking out each vendor, I decided to try the Chicken Curry (premium chicken cooked in gravy of potatoes and onions, tomatoes and chili), washed down with Chiya (spiced tea).  Many Nepali dishes are derived from the great culinary tradition of the indigenous Newari culture, native to the Kathmandu Valley. Here is my version of the fusion Chicken Curry, incorporating both Thai and Filipino ingredients along with the Himalayan classic.



Fusion Chicken Curry



CHICKEN CURRY

(Note: this is not for the faint of tongue -- adjust your spices accordingly!)

2 tbsp. vegetable oil

1 clove garlic (crushed)

1 med. onion (chopped)

1 whole chicken (cut into desired pieces) or your choice cuts (thighs or wings; 8-10 pcs.)

½ cup soy sauce

3 med. potatoes (peel and cut into small wedges)

1-1/2 cups tomatoes (chopped)

1 can coconut milk

1 tsp. ground cumin

½ tsp. paprika

1 tsp. tomato paste

1 med. red bell pepper (cut into thin strips)

2 tbsp. curry powder/paste

Heat oil in a large pot over medium-high heat. Saute’ crushed garlic, sliced onion and add the chicken.  Add soy sauce and simmer, stirring occasionally until chicken is semi-tender and golden. Add potatoes and tomatoes, simmer again for about 7 minutes, stirring occasionally. Add coconut milk, ground cumin, paprika, tomato paste and bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Add red bell pepper and simmer until chicken is thoroughly cooked, about 5 minutes longer.   Season with more salt and pepper, if desired.         



Nepali women in their
traditional costume



 
EAT, LAUGH, LOVE!!!

CALIFORNIA DREAMIN'

Like the Mamas and the Papas, I have been California Dreamin'.  Since my recent trip to the "most romantic city" in the world six weeks ago, I can't help but reminisce the wonderful sights and sounds of the City by the Bay.  Having reunited with former high school buddies, driven down curvaceous Seven Mile Drive along picturesque Highway One, I can't help but wonder: what am I doing in the central part of the country?  Now I'm not saying Texas is not pretty, it has an appeal of its own; but to me, nothing compares to the beauty and diversity than that of the Golden State.



My friends, Norman and Emely, were very kind as to take me to Carmel-by-the-Sea.  Carmel is a small city in Monterey County, California, approximately two hours drive from San Francisco.  As most everyone knows, Clint Eastwood became Mayor of Carmel and served a two-year term in the 1980s.  And, like most Carmel visitors, we visited "Clint Eastwood's Restaurant," Hogs Breath Inn at San Carlos and Fifth Avenue in downtown Carmel.  The truth is, Clint Eastwood and his partners don't own that restaurant anymore.  Nevertheless, I'm a sucker for a good outdoor fireplace and rustic, European decor, so we decided to eat lunch there.  I ordered the first item that caught my eye, which was the Dirty Harry Burger.  If I were a chef there, I would have added a Make My Day burger in the menu but I'm not, so I've created my own version of the Dirty Harry Burger I now call Make My Day burger.  I have incorporated our very own adobo recipe to this variation and needless to say, it came out delicious!  I have also made it healthier by mixing turkey meat to ground beef.  Here is my recipe: (Note: these measurements are "give and take," meaning you may adjust the ingredients according to your taste.)

"Make My Day" Burger

2 lbs. ground turkey
1 lb. ground beef
2 egg whites, lightly beaten
3 tbs. garlic, crushed
1 med. size onion, minced
1/2 cup vinegar
1/2 cup soy sauce
1 tsp. white sugar
1/2 tsp. ground black pepper
2 tbsp. all purpose flour

1.  In a large bowl, mix together all the ingredients and form into about 12 patties.

2.  Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C); or

3.  Grill, turning once. 

Serve with lettuce, tomatoes, onions, mushrooms (optional) and your favorite condiments.

NOW, THIS WILL ABSOLUTELY MAKE YOUR DAY!  EAT, LAUGH, LOVE!!!

WE SALUTE OUR TROOPS!

FIL-TEX BARBECUE

One of the things I did this past 4th of July holiday weekend was rummage over sale items at a local Houston outlet mall, but the highlight of that weekend was a visit to a local Texas barbecue restaurant. 

Texas barbecue traditions can be divided into four general styles:  East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known.  Generally speaking the different Texas barbecue styles are distinguished as follows. In the East Texas style the beef is slowly cooked to the point that it is "falling off the bone", typically over hickory wood, and marinated in a sweet, tomato-based sauce. In the Central Texas style the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. In the West Texas style the meat is cooked over direct heat from mesquite wood giving it a somewhat bitter taste. The South Texas style features thick, molasses-like sauces that keep the meat very moist.  The barbacoa tradition is somewhat different than all of these. Though beef may be used, goat or sheep meat are common as well (sometimes even the whole animal may be used). In its most traditional form barbacoa is prepared in a hole dug in the ground and covered with maguey leave.

The best barbecue in Texas is brisket, pork, ribs, chicken and sausage slow cooked in a smoker-cooker.   Traditionally, Texas barbecue is served with a homemade barbecue sauce, usually served warm.  Now I have managed to improvise the traditional Texas barbecue sauce and made it "my own."  This type sauce is usually a table condiment as opposed to a sauce used to bast the meat while cooking.  When you make a batch, play with the seasonings and their amounts until you get the recipe to your liking.  There are as many recipes for barbecue sauce as there are cooks.  Having grown up on Filipino cooking, I like to use a fair amount of garlic, onion, vinegar and some Tobasco hot sauce.

Ingredients:

16 oz. can tomato sauce
1/2 cup beer
1/4 cup vinegar
2 tbsp. brown sugar
1 med. size fresh onion
3 tbsp. crushed garlic
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. coarse black pepper
1 tsp. Tabasco sauce
1 tsp. chili powder

Add all the ingredients and simmer until relatively thick, stirring occasionally.  Use as dipping sauce or poured over the meat.





 

WELCOME TO MY BLOG!

Welcome to my Blog! I have created this blog to share with you my passion for travel, dance, music, photography and food. After being on hiatus from this Blog for almost a year, I have decided to resume blogging since I simply can't stay away from my keyboard much longer.

To Ms. Avelina Cruz-Santos:

I have named this Blog Filipino Fusion as I've always wondered whether such exists in our cuisine.  Fusion cuisine combines elements of various culinary traditions, while not being categorized per any one cuisine style.  The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.  And, since I'm a 70s child, please indulge me in this wonderful, crazy, fun-filled decade, but more on that later - let's focus first on our love of the arts - whether it's culinary, music, dance, visual or whatever your lil artsy heart desires.

Thank you for mentoring, editing, and motivating me to create this Blog.  I also appreciate your sharing precious, kitchen-tested recipes handed down from generation to generation.  You have been such an inspiration for me toward this endeavor, to one day write [and hopefully publish] a book in the areas of my interest.