Curiosity Got The Chef

Braised Rib Eye Morcon with Fire-Roasted Tomato and Mango Sauce

A perfect example of when a Filipino classic meets Canadian cuisine and says, “Wanna hook up, eh?”

Ingredients:

600 g whole rib eye

1 whole carrot

12 stalks of mini asparagus

150 g of whole feta cheese

2 cups of crushed fire-roated tomato

1 mango

2 stalks of fresh thyme

2 cloves of minced garlic

Directions:

1. Slice rib eye thinly, following its shape to form 1 thin sheet of meat. Slice the sheet into three long pieces.

2. Cut the carrot into three long rectangular strips, slightly bigger than the asparagus strips.  Blanche the carrot strips in a pot of boiling water for 1 minute.

3. Cut the feta cheese into thin strips, approximating the size of the asparagus.

4. In each sheet of beef, place 4 stalks of asparagus, 1 strip of carrot and strips of feta cheese. 

5. Roll the sheets to cover the filling. Secure each roll with butchers string.

6. In a pot, sear the morcon on all sides to get a brown crust. Pour in tomato, garlic, mango slices, thyme and season with salt and pepper.  Bring to a boil and cook in the oven 200 degrees C for 12 to 15 minutes.

7. Remove morcon and let rest. Cut the strings.

8. Blend the sauce and adjust seasonings.

9. Serve the morcon by slicing them into ½ inch thick disks and placing them on top of the sauce.

Creamy Scallop and Kangkong Empanadas

A healthful twist to a Pinoy merienda fave.

Ingredients:

4 sheets of puff pastry

2 eggs

1 cup of fresh bay scallops

1 bunch of kangkong (water spinach)

2 cloves minced garlic

100 g cream cheese

2 tbsps of sour cream

salt, black pepper and cayenne pepper

Directions:

1. Cut kangkong leaves and tender stems into thin strips.  In a sauce pan, sauté kangkong with garlic, salt and pepper.  Drain away any excess liquid from the kangkong.

2. In a bowl, combine cream cheese, scallops and kangkong.  Season with salt and cayenne pepper.

3. Roll out dough into thin sheet and cut into circles.  Place filling on half of each circle and close empanadas by covering the filling with the other side of the dough circle, forming a half moon shape.  Seal dough with egg wash and press with a fork to form a design.

4. Bake empanadas in the oven at 375 degrees F for 30 minutes or until golden brown.

Mushu Lechon Burritos

Everyone’s given a second chance. Food deserves no less. Lechon Baboy is given new life in this “leftover” recipe the best way I know how - mushu-style!!!

Ingredients

250 g leftover pork lechon meat, shredded

1 red bell pepper

1 carrot

1 onion

1 cup bean sprouts

1 cup leftover cooked rice

2 cloves garlic

1 tsp sage

1/3 cup hoisin sauce

1 tbsp vegetable oil

1 package of large flour tortillas

¼ cup sour cream

sesame oil

salt, pepper

tomatoes

basil

olive oil

Directions:

1. Slice all the vegetables thinly into julienne (match stick) strips.

2. In a sauté pan or wok, sauté vegetables for 2 minutes, seasoning with salt and pepper.

3. Add in torn sage leaves and thinly-sliced lechon meat and sauté again for 1 minute.

4. Pour in hoisin sauce and add 2 tbsps of water (if sauce is too thick).  Sauté for another 1 to 2 minutes.  Shut off stove and pour in a few drops of sesame oil.

5. Form burritos by adding ¼ cup of rice, and ¼ of the meat and veggie mixture. 

6. Serve with a side of sour cream with chives and diced tomatoes with olive oil and basil.