Picadillo (Spanish pronunciation: [pikaˈðiʎo], “mince”) is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling, and also arroz a la Cubana) that is similar to hash.
A specialty noodle dish in the Philippines smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: Shrimp, (the size and shell-on or shell-off depending on preference) Crushed or ground pork rind, chicharron, tinapa flakes, scallions, and fried garlic.
This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.
At first glance this recipe may look intense, but it really isn’t. Don’t be intimidated by how it reads. The only caveat it does require is a few hours of your time.So apparently I had three hours to spare 😆.
A typical day, doing typical things…one of which was bingeing on the Cooking Channel, particularly Beach Bites with host Katie Lee. After a couple of hours and a handful of episodes later, I was definitely inspired.
This is how I like my BBQ…easy peasy, no frills straight up all-protein version! Make approximately 15 pieces […]
Aloha! Ever since my fascination with Buzz Feed’s original Loco Moco Rice Burger recipe (partial below), I wanted to challenge myself to making some. Well, just as I suspected, it was not as easy as I anticipated, but nevertheless, here we go…
Hi there! Here’s a different take for those of you who are familiar with adobo–Filipino style. This is a perfect vegetarian dish if you want to experience the classic taste of Philippine adobo, but without the meat…
Out of curiosity and my love for cookbooks [and books in general], I managed to score a signed copy of CELEBRATE, A year of British festivities for families and friends by Pippa Middleton. In a nutshell, it is a comprehensive seasonal guide to simple and creative entertaining. Survey says…I’m a fan! I’ve taken detailed mental notes of the recipes I would like to challenge myself with. Most of which are already familiar to me.
For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish! I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce. Oh, and need I mention the obligatory bacon/ and or ham-hock to boot?!
“Embutido” is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. (https://en.wikipedia.org/wiki/Embutido)
For the Filipino culture, it is meatloaf made with distinct ingredients–A combination of sweet, and savory, along with a hard-boiled egg center.
I’ve not heard of this particular dish before until I came across it from a friend’s shared link on Facebook titled ‘Chicken Lombardy’. I was sold on the photo alone, but looks can be deceiving, so I decided to research further…
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.