Chili Con Carne

50 grams chopped onion
1 ml Garam Masala
2 grams cumin
¼ cup tomatoes, cubed
5 grams tomato paste
150 grams ground beef stock
15 grams red kidney beans, soaked overnight
chillies
tortilla chips
shredded lettuce
grated cheese
The Garam Masala:
½ tsp black peppercorns
1 tsp cumin seeds
½ tsp cardamom seeds, pods removed
½ tsp cloves
1 pc bay leaf
½ inch cinnamon stick

First, prepare the Garam Masala, which is a special spice blend used throughout South Asia. Grind all spices together and store in an airtight jar, using only as necessary. Proportions of the spices may be varied according to personal preference and taste.

Sauté onion, Garam Masala, chilli powser and cumin in oil until fragrant.

Add tomatoes, tomato paste and ground beef. When beef changes color, pour in stock and simmer until meat is tender.

Boil beans and incorporate into the meat mixture. Cover and bake in preheated oven for 1 hour, stirring occasionally. Serve with chillies and tortilla chips with shredded lettuce and grated cheese.
Visual source: scoutshove

Caldereta Kitchonomica

You will need:
300 mg. beef round, cut into chunks
¼ cup beef liver spread
1 laurel leaf
1 medium potato (100 g), cut into chunks
1 red and 1 green bell peppers, cut into cubes
½ cup cooked green peas
1 medium onion, sliced
2 pcs. “siling labuyo” (optional)
1 can (227 g) Del Monte Mechado-Caldereta Sauce

Procedure:
1. Simmer beef chucks in 1-1/2 cups water until tender. Add beef liver spread and all vegetables. Cook until vegetables are half-tender.
2. Pour in Del Monte Mechado-Caldereta Sauce. Continue simmering until cooked.

Makes 6 servings.
Save 27%
Del Monte Mechado-Caldereta Sauce saves on beef; no need to marinate or sauté.

Source: Del Monte Kitchenomics

Photo courtesy: whats4eats

Barbecue (Pinoy Style)

Ingredients:
¼ cup soy sauce
5 cloves garlic
2 tablespoon white vinegar
2 tablespoon brown sugar
¼ cup tomato catsup
½ kilo pork, sliced bite size

Procedure:
Let the pork soaked in soy sauce, garlic, vinegar and sugar. Let is stay there overnight. Heat the grill. Put the pork in a barbecue stick. Grill the pork. Wipe it with the remaining sauce with the catsup. Serve it while it is still hot. The barbecue can be eaten together with or without rice. The molasses can also be use instead of a sugar so that it will have a different taste.
Photo courtesy: pampanguenacafe

Red Grape Stack with Seared Sea Scallops [Four Star Fruit]

Ingredients:
¼ cup butter
1 ½ pounds (12) sea scallops, cut in half horizontally
Salt and pepper
36 small fresh spinach leaves
12 pieces Kirkland Signature Parmesan Cracker Bread

Grape Sauce
¼ cup butter
¾ cup sliced shallots
½ tablespoon beef base
4 cups Four Star Fruit red seedless grapes
Sea Salt
Freshly ground pepper
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 cup heavy shipping cream
½ teaspoon dried oregano

Procedure:
1. Heat a large skillet over medium heat. Add butter and then sea scallops. Sear on both sides until golden brown. Season to taste with salt and pepper. Remove from the heat and cover.
2. To prepare grape sauce, in the same pan combine butter, shallots, beef base and grapes. Season to taste with salt and pepper. Cook for 1 minute.
3. Add balsamic vinegar to the grapes and stir to deglaze the pan. Stir in lemon juice, cream and oregano. Reduce heat to low and cook for about 10 minutes, or until the sauce thickens.
4. To assemble each serving, place 3 spinach leaves in the center of a plate. Place 1 piece of cracker bread on top. Place 3 scallops on top and 2 spoonfuls of sauce. Repeat with 2 more layers.
5. Pour sauce over and around each stack. Serve immediately. Makes 4 servings.
Recipe created by Jean-Yves Mocquet, Costco Foods Assistant General Merchandising Manager.

Chicken-Pork Embutido

Ingredients:
1 tablespoon vetsin
2 teaspoon salt
1 tablespoon sugar
3 egggs
2 tablespoon pickle relish
2 eggs round slice
3 tablespoon bread crumbs
1 ½ cup meat of chicken, grinded
2 tablespoon cheese, grated
1 teaspoon ground pepper
1 teaspoon cinnamon powder
1 carrots, strip sliced then boil a little
½ kilo grounded pork (pure meat and no fat)

Procedure:
Heat oven with 300°F. Mix all the ingredients except the carrots. Place that in an aluminum foil. Put the carrots on top. Roll over in the foil and place it in the oven and let it heat. After 30 minutes, remove that in the foil. Return again it in the oven for 15 minutes more or until brown. Let it cool before carefully slicing with a ¼ size wide.

Photo courtesy: static.flickr

Pancit Ilokos

Ingredients:
¼ cup oil
3 garlic cloves (crushed)
2 onion (sliced)
½ cup shrimp (chopped)
½ cup chicken (sliced)
2 cups atsuete (soak in ¼ cup water—use the soup)
½ cup cabbage (thinly slice like toothpick)
½ cup baguio beans
¼ cup carrots (thinly slice like toothpick)
½ liter soup of nilaga (1/2 liter water + 1 chicken broth)
¼ kilo sotanghon
¼ kilo thick miki
Salt and Spices (to taste)

Procedure:
1. Sauté garlic, onion, shrimp, chicken and vegetables.
2. Put ¼ liter of soup and then boil.
3. When boiled remove the vegetables in the soup and set aside.
4. Put the remaining soup and mix the sotanghon and miki. Mix it while cooking.
5. Return the vegetables in the pan and mix all the ingredients before putting out the fire.
Photo courtesy: the-protagonist

Baked Salmon Fillet with Walnut Sauce [Marine Harvest]

Ingredients:
2 fresh Kirkland Signature* Salmon Fillets (1 ½-2 pounds each)
3 tablespoons canola oil, plus more for greasing baking dish
1 large white onion, minced
2 large red bell peppers, cored and diced
3 tablespoons Hungarian or Spanish paprika
2 tablespoons tomato paste
1 cup walnut halves
1 teaspon salt
1 teasponn freshly grounded black pepper
24 ounces sour cream
Juice of 1 lemon
Lemon wedges, for garnish

Procedure:
1. Preheat oven to 400°F. Place salmon in an oiled baking dish.
2. Heat 3 tablespoons oil in a skillet and add onions. Turn the heat to low, cover and cook, stirring occasionally, until onions become soft and pasty (do not brown)
3. Add bell pepper and cook until soft. Stir in paprika and tomato paste and remove from the heat.
4. Briefly toast walnuts, being careful not to burn. Let cool briefly, then add walnuts, salt, pepper and sour cream to onions and bell peppers. Mix well.
5. Spread sauce thickly over the salmon. Drizzle with lemon juice. Bake salmon for about 10 minutes per inch of thickness of fish and sauce (about 15 minutes). Serve with lemon wedges. Makes 6 servings.
Tips: This recipe goes wonderfully with an Alsatian Riesling. – Karen MacNeil
*Brands may vary by region; substitute a similar product.

Estoufface de Boeuf

½ pound lead sliced Kirkland Signature bacon
3 ½ pounds bottom round of beef, cubed
½ cup all-purpose flour seasoned with ¼ teaspoon salt and freshly ground pepper to taste
2 shallots or green onions, sliced
2 medium onions, coarsely copped
2 arge carrots, thickly sliced
2 cups dry red wine
¼ cup brandy
2 garlic cloves, crushed
1/’2 teaspoon fresh thyme leaves
1 bay leaf, crumbled
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
1 tablespoon tomato paste
½ - 1 cup beef broth

1. Preheat over to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices and roughly chop remainder. Lay 3 bacon strips in a heavy flamedproof casserole just large enough to hold the ingredient.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon. Cover with half of vegetables and chopped bacon. Repeat layers with remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to taste and tomato past. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the over for 3 hours, or until meat is tender.
7. Simmer off fat, season to taste and serve. Makes 8 servings.
Photo courtesy: chambreshangest

Chicken Cacciatore

Ingredients:

1 pc chicken broiler, skinless, cut up into serving pieces, 800 gms
¼ tsp salt
Dash ground pepper
3 tbsp corn oil
3 segments garlic
1 pc onion, medium, sliced
3 pcs green epper, chopped
¼ cup tomato sauce
broth
½ paprika
1 oregano

Procedure:

1. Season chicken slices with salt, pepper and paprika.
2. Cook chicken half brown in hot oil. Set aside.
3. Sauté garlic, onion, in remaining oil.
4. Add green pepper then return chicken and mix.
5. Add tomato sauce, oregano and broth.
6. Simmer until chicken is tender

Photo courtesy: cappers