Kuting's Kitchen - Grilled Rosemary Porkchop

I seem to have caught the cooking bug as I was excited to cook another meal last Friday. The dining table became my work area so I can prepare the ingredients while comfortably seated. Good thing we have an induction stove with timer so I don't have to worry that the food will be overcooked or burned. We have been using the stove for almost 3 years now and I like it since there is less waiting time for the food to be cooked (ang bilis niya uminit!). This translated to lower electric bill compared to the time we were using a traditional electric stove. Ok, going back to my menu:

Grilled Rosemary Porkchop

*actually, the original recipe is lamb chops with herbed butter from the "Easy everyday meals from the best of Good Housekeeping". Decided to use pork and not do the herbed butter to balance the fat  :)

Ingredients:

3 pieces porkchop

1 1/2 tbsp dried rosemary

3 tsp Worcestershire sauce

3 tbsp extra virgin olive oil

Salt and pepper

Steps: 

1.  Rub porkchops with rosemary, Worcestershire sauce, olive oil, salt and pepper.

Lesson learned: the recipe did not say marinate the pork so I went ahead with step 2.  I think it is better to marinate the pork for at least 30 minutes.

2.  Cook in a preheated grill to your desired doneness.  For rare, cook 2 minutes each side; for medium, cook 3 minutes on each side and well done, cook 4 minutes on each side.

Lesson learned: I tried following step 2 but I like my pork really cooked, tipong may burn marks na :)

Even if the pork is not that flavorful (pls see lesson learned), it was tender and good enough to fill my hungry belly.  :)

HK Food Trip

I was lucky to have worked for a company which lets its employees travel abroad for seminars.  And where did they send me?  To Hong Kong!  This was around February 2008.  The trip was really enjoyable: (1) it was my first time in HK (2) I went there with a great friend/officemate. Actually, there was another newbie officemate who joined the trip and guess what? Because of that trip, he became of our friend too!

Now, on to the food stories... (note - these places are located in Causeway Bay):

• Ajisen Ramen – one of the best ramen I have tasted.   It blew me away that I made it my standard on how ramen should taste like :)  They even have combo meals which made my meal sulit! 

• KFC – I am not a book! Do not judge me! Yes, we did eat at KFC in HK but this was due to our limited budget.  Nevertheless, it was a very enlightening experience as we were able to discover these delicious and very affordable egg tarts!  

• Simply Thai – The food was simply superb.  Really satisfied our craving for Thai food :)

Placemat :)

Iced Tea

Tom Yum Soup 

Baby Back Ribs

Calamares

Pad Thai

Steamed Fish

Curry

• Marion Crepe – Side story:  I have this weird habit when I travel without bibi.  I always request for a “me” time maybe because I can request a “me” time with friends - just relishing a moment of being alone (I enjoy strolling alone before I become a mrs).  In my solitary travel, I tried this crepe shaped as an ice cream cone.  It was my first time to see a crepe like that so it really piqued my interest.  The verdict – masarap!

Kuting's Kitchen - Chicken and Tomatoes with Balsamic Vinegar

Bibi slaved in the kitchen last weekend to make sure I have something to eat for the whole week.  I love bibi's cooking but come Thursday, I was craving for something different.  The solution: for me to cook! The only problem is that my physical activities are limited (i.e., I can't really stand up long, no quick, sudden movements) so planning is the key to make this happen.  Good thing there were uncooked chicken in the ref to work with. Now, for the recipe, I've been meaning to try one that uses balsamic vinegar. We have that in our pantry but we only use it for dipping bread (with olive oil and parmesan). So thanks to the internet, I found the perfect recipe:

Chicken and Tomatoes with Balsamic Vinegar

Ingredients: 

olive oil

6 pieces chopped chicken (medium sized cuts - let's use the leg as the basis)

1 piece chopped onions

1/3 cup chicken stock (I made this myself!)

3 tbsp. balsamic vinegar

4 pieces chopped tomatoes (lesson learned - the more the merrier!)

Salt

Pepper

1/2 tsp. dried rosemary

(for the exact ingredients per recipe, please go to http://www.cooks.com/rec/view/0,1639,157179-225192,00.html )

Steps: 

In a large skillet, heat the olive oil, add chicken pieces and brown well on both sides. (Do not crowd pan; this can be done in two shifts.) When chicken is well browned, remove from skillet.

Saute onion in fat remaining in skillet until tender, stir in stock and vinegar.

Return chicken to the pan, baste once or twice with sauce, cover, simmer slowly until chicken is cooked through, about 25 minutes.

Remove chicken from pan, cover and set aside.

Boil cooking liquid for about 3 minutes until it has reduced slightly.

Add tomatoes, cook a few more minutes until sauce is slightly thickened.

Season to taste with salt and pepper, add the rosemary.

Return chicken to pan, reheat in the sauce for 2 minutes, transfer to a platter, and serve.

Mission accomplished! Cravings satisfied and no one was harmed in the cooking process!