Recipes : Kusina Maria

Category : Recipes

Seafood Paella

July 29th 2010 Posted at Entrees, Recipes
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Seafood Paella by Ria Jose

One of Daddy’s favorite dishes is Seafood Paella. When I made it for his birthday, I almost failed because there was just too much seafood that the oven’s heat wasn’t enough to cook the rice.

But I have cooked it twice already. Successfully.

Ria’s Beef Stew

June 29th 2010 Posted at Entrees, Recipes
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My Beef Stew at CACS

One of the things that made be weep and bleed during my Basic Skills Course at the Center for Asian Culinary Studies was Beef Stew which we made on Day 12 Beef Fabrication Day. It was the first time I spent hours just cooking.

Mise en Place for my Beef Stew at CACS

I volunteered to make the Beef Stew because I was a big fan of beef stew. And my cousins? They looove beef stew. Boy, did I both love and hate the cooking process. Mise en place was a bitch. I had 28 ingredients to prepare. And the cooking part was just pure torture. HOURS and I literally mean HOURS in front of the stove, watching the pot, stirring to make sure the stew didn’t dry out and burn.

Steak For Noche Buena

January 8th 2010 Posted at Entrees, Recipes
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Angus Ribeye Steak Grilled to Medium

Our aunts decided to have me and my cousins take charge of the Noche Buena. They made the menu, while we prepared everything on it. It was a steak dinner that they wanted, so that’s what we prepared.

My cousin Tinky was tasked as our purchaser in Manila. She scoured the Salcedo Market to find good quality but affordable Angus Ribeye Steaks. On the 22nd, Kuya Andrew and I did the shopping for the marinate, appetizers, and side dishes.

Special Glaze by Earl and Ria

October 6th 2009 Posted at Recipes
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Chefs Earl Jimenez, John Agonia, and Rabbie Garcia

Several of my classmates in Cucina Nueve were invited by our classmate Emmie Hitgano to cater a buffet lunch for the VIP guests of the fiesta of Trento, Agusan del Sur last October 4, 2009. The chosen ones were Earl Jimenez, John Agonia, and Rabbie Kyle Garcia. Other members of the class went to Trento to join the festivities and give support to our classmates.

One of the problems they encountered during the catering was the very tough pork meat provided for them. The group decided to use a pressure cooker on the meat. The pork loin was then marinated and roast as planned. This caused the Roast Pork Loin to be quite dry.

Upon the 911 call for help by Earl, we decided to concoct a special glaze on the spot using pineapple juice and Sprite as base…