Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown.
Tocino simply means bacon in Spanish. Typically made from pork belly, this dish is usually served for breakfast or brunch. Filipinos usually accompany tocino with rice and egg called To-Si-Log–Tocino, Sinangag (fried rice) and itlog (egg). The following recipe is my personal rendition…with an extra twist.
An amalgamation of sharp offset by honey, pears, and off-dry wine, its sweet-sour tang is perfect with rich blue cheeses.
Oh those under-the-weather days…this by far is my favorite dish to have, especially when I was little.
Although my family and I reside within distance of vast vineyards, wineries, apple orchards, and generally an agrarian’s dream community, there is one disadvantage or the-lack-of when it comes to buying certain products–the mere luxury of nearby
(less than an hour away), culturally diverse markets in a quest for making international dishes I crave for…
I’ve come across hundreds of flan recipe with very similar ingredients and steps, but since this is my first unflanned attempted, I found this one to be the easiest…especially for a rookie
‘flanner’ like me ;-)
A few days ago I made roasted pork butt…marinated for two days, slow cooked for eight hours, and broiled to perfection for 20 minutes with added Chicharrón crumbles on top. Given that it was just about three pounds of pork goodness, I knew I had to think of something to make with the left overs we were bound to have.