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After chugging down what seems to be kegs of beer, Uncle Ben once told young Peter what could be one of the most famous lines in comic book history: “With great beer, comes great food.”

I know, I know, this is more of a Gusteau-Remy drunken moment, so before I get into trouble with unauthorized references, I’ll come clean – I just made that up. There was no beer talk between Uncle Ben and Peter… or was there?

Ok, let’s change the topic. Since Oktoberfest is coming pretty soon, everyone will find an excuse (do we need one?) to consume gallons of beer. So what could be more perfect than a recipe that pairs well with ice-cold beer? Actually, anything goes perfectly well with cold beer!!!

While I am the greatest fan of the Filipino style of bbqing AKA pork cutlets skewered on sticks, basted with a ketchupy bbq sauce concoction, anything bbq is really a favorite of mine. So, if you’re not in the mood to fire up your grill, firing up your oven is a good alternative.

Here’s the recipe:

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Talentadong Chef Cupcakes Book

As a birthday treat, I am sharing with you an e-book of my favorite cupcake recipes. This is just the start of my “kitchen adventures” series of e-books. I just hope I find the time to make more! Cheers!

To get the file: Click the link below, then click “save as” or “download linked file as”. The file should be in PDF form.

Talentadong Chef Cupcakes Book

Enjoy!

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PS: Follow me on Instagram,@talentadongchef. Thanks! 🙂

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Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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Hello February! It is that time of the year again when everyone gets sickeningly sweet and disgustingly romantic (notice the hint of bitterness?). So what could be more perfect than a chocolate post? This is just a repost of a recipe I have shared years ago, however, something as classic as chocolate truffles never go out of style.  So go on, whether your status is  ‘single’, ‘in a relationship’ or (hopefully not) ‘it’s complicated’, you deserve to have at least a bite of chocolate today… and tomorrow… and for the rest of your life!

A quick intro. The film Chocolat by Jesse Hallstrom inspired me to explore the world of chocolates. The way Vianne Rocher would whip up her chocolate concoctions was pure magic. No wonder, right after watching the movie, I was craving for chocolate treats.

These truffles were among the first chocolate desserts that I learned to make. Having no oven back then, it was very easy because it did not require baking. I searched different sites online to look for the “best” truffle recipe but I have noticed that they were almost the same. The main difference was the choclate-butter-cream ratios. I finally settled for the recipe from Martha Stewart and used her recipe as my inspiration for these deletable chocolate delights.

There were a few misses with the recipe that I followed though. For me, I find the ganache too soft, thus it was difficult to roll the truffles. I also ommited the part where I run the truffles into a thin layer of melted chocolate. For some strange reason, I could not succeed in this particular step. So after a couple of ratio experiments, I found my perfect ratio and discovered a step (by accident) which results into a soft and chewy ganache.

Here’s my recipe:

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Whenever there are dinner parties at home, a pasta dish is always a staple. More often than not, it is my penne in cheesy-creamy tomato sauce that I serve and everyone seems to love this.

Just a couple of days ago, I celebrated my birthday and I thought of making this pasta dish again just for convenience. I have made this particular dish countless times, I can even make it with my eyes closed, really 😉

So, as I was walking along the grocery aisle looking for ingredients, I suddenly felt this need to cook something different and new. Searching for inspiration, I went to the the spices section to look for a new flavor profile. There and then, I saw a Cajun seasoning mix.

Looking back during my early college days, whenever my sisters would save up some extra baon and whenever I third wheel with them during their dates, we would go to TGI Friday’s and their Cajun Shrimp and Chicken Pasta is always a must order. Spicy and creamy, I find this simple chicken pasta dish to have one of the most amazing combination of flavors in the world of pastas.

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So after that flashback, I decided to make my own version of this TGI Friday’s classic.

Here’s my recipe:

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“I solemnly swear that I am up to no good.”

As long as I can remember, I have always been a fan of the Harry Potter series.

I’ve always imagined myself living in a magical world full of fantastic ceatures: from hippogriffs to centaurs to dragons (let’s not include Dementors and Goblins). The world of Harry Potter will definitely will leave you in awe.

And of course, their unique and enchanting culinary world.

The food and brews in Harry Potter are not to be underestimated as well. There were a lot of strange concoctions in the world of HP; aside from the famous Bertie Bott’s Every-Flavour Beans (earwax, anyone?) and Chocolate Frogs, the one that struck me most is the butterbeer.

What exactly is butterbeer?

 

Described as tasting “a little bit less-sickly butterscotch”, butterbeer is a popular beverage in the wizarding world of Harry Potter. Available in Hogsmeade (at The Three Broomsticks and The Hog’s Head) and at The Leaky Cauldron in Diagon Alley, it is served both hot and cold.

 

But hold your Firebolts, there no need take a flight to these shops. You can create your very own butterbeer in the comforts of your kitchen.

 

Realistically, butterbeer is of high calorie content. It is made of sugar, butter and calories. It is NOT GOOD for people on a healthy streak. But if you’re feeling a bit mischievous (or magical) the taste and chance of having to experience one of HP’s magical brews is totally worth the “no goodness.”

With that said, prepare your cauldrons, here’s the recipe: (more…)

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“Enjoy!”, that’s how I always end my posts, reminding you to not just enjoy the food, but relish the tiresome, yet satisfying moments in the kitchen as well.

My mission when I started this blog was to share my love for food through good recipes and I’m happy that I am able to do that. Thank you for joining me in discovering great food and wonderful recipes.

Cheers to 4 years of great food, and cheers to  4, 40, 400 years more!!!

Enjoy!

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