Pork Stroganoff

INGREDIENTS
½ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds pork tenderloin (or boneless sirloin of beef, or meatballs) trimmed of all exterior fat and cut into 2-by-1/4-by-1/4-inch strips
½ cup (one stick) butter
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
2 cups chicken stock
1 cup sour cream
3 tablespoons tomato paste (optional)

2 teaspoon smoked paprika

1 ½ teaspoon coleman's dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons finely chopped parsley

DIRECTIONS

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the stock or bouillon and bring to a boil. 
5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Turn off heat.
7. Combine sour cream, tomato paste, paprika and Worcestershire sauce in a small dish. 
8. Temper sour cream by adding some of the meat sauce to the sour cream mixture. Add meat and sour cream mixture to pan and turn heat to low, stirring. Do not boil. Sprinkle with parsley. 
9. Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.
10. Serve stroganoff with buttered parsley noodles.

Adopted from: NYT Cooking

Columbian Chicken Stew

Ingredients
4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper

Directions
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Ilocano Longganisa

Ingredients

2 lbs ground pork
¼ cup garlic, minced
1 Tbsp. onions, chopped
2½ tsp. salt (optional)
1 tsp. black pepper, ground
⅓ cup soy sauce
2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
2 yards sausage casing
½ cup water
2 Tbsp. cooking oil

Directions

1. In a bowl, mix thoroughly the first seven ingredients until well blended.
2. Stuff the mixture into casing and tie every 2 inches long with a string. 
3. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. 
4. Heat a pan and pour ½ cup water and 1-2 tablespoons cooking oil. 
5. Add the longganisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork to release juices.
6. When all liquid has evaporated, pan fry until brown.
7. Serve hot with fried rice and tomatoes.

Chicken A la Pobre

Ingredients
2-3 lbs chicken thighs (or whichever parts you like!)
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon kecap manis (sweet soy sauce)
Freshly cracked black pepper
4-5 cloves garlic, peeled and smashed slightly
2-3 tablespoons vegetable oil
1 head garlic, cloves peeled and finely chopped


Directions

1. Mix the soy sauce, Worcestershire sauce, and kecap manis in a bowl until thoroughly combined.
2. Arrange the chicken thighs in one layer in a baking dish. Pour the sauce mixture over. Top with freshly cracked black pepper. Turn the chicken pieces in the sauce until thoroughly coated. Tuck the smashed garlic cloves around the chicken. Leave this to marinate for about 15-20 minutes.
3. After 15-20 minutes, turn the chicken one last time in the marinade and leave skin side up. Place in a pre-heated 375F oven and bake for 40-45 minutes or until cooked through (test by inserting a knife in the meatiest part to the bone and see if any red juice seeps out), basting 2-3 times throughout.
4. While the chicken is baking, heat a small pan over medium high heat. When the pan is hot add the oil. When the oil is hot, add the chopped garlic and fry, stirring, until the garlic is golden and toasted. Drain the garlic and set aside.
5. When the chicken is done, top with the fried garlic and serve.

White Adobo

Ingredients
3 lbs pork belly, cut in squares
2.5 to 3 tablespoons Sea salt
3/4 cup Coconut vinegar
15 cloves garlic
whole black peppercorns
bay leaves

Directions

1. Add pork, garlic, bay leaves, peppercorns and salt in a heavy bottomed pot. Cook in low heat.
2. About 10 minutes after it starts to boil, toss contents to prevent from sticking to the bottom.
3. add about 3/4 cup vinegar and cook uncovered until some of the vinegar evaporates, about 15 minutes.
4. Cover pot and cook over very low heat for about 2 hours, adding water if it dries out.
5. Eat immediately with rice or save in a glass jar and store in the counter (?) for days.

Vegetable Spaghetti in Garlic and Oil

Ingredients
Spaghetti
Olive Oil
Garlic, roughly chopped
Celery hearts, cut diagonally in long strips
Kale leaves, cut in long strips lengthwise
tender Kale stems, chopped
Parsley
Chili flakes

Directions

1. Boil water for pasta.  Add salt.  Add in spaghetti.
2. While pasta cooks, heat oil in pan and brown garlic slightly.
3. Add kale stems and celery. Cook 1 minute.
4. Add 2 cups pasta water in pan. cook 1 minute.
5. Add kale leaves and cook to wilt.
6. Add more pasta water if needed and simmer in low heat until vegies are 'almost' cooked.
7. Add parsley and add al dente pasta.
8. Cook spaghetti longer until dish binds together.  Add chili flakes if desired.
9. Serve with no cheese at all. Or if you wish, with pecorino romano.