Saturday, July 24, 2010

Dinner for Tita Portia and her guests.

Whenever Tita Portia invites friends for dinner, she always orders from me Baked Tahong, Chicken and Pork Puchero with Eggplant Sauce and Lechon Kawali. She tells her guest that her "caterer" lives downstairs and all she has to do and send down her serving dishes. Most of the time, her friends would ask Tita Portia to send their compliments to the Chef!

I always have to buy pork with the thickest layer of fat! That is what she really loves. The Lechon Kawali was so juicy! I discovered that if I let it rest for at least an hour before chopping, the meat does not dry out and remains succulent. I have to admit, it is one of my master pieces. And the best part is.... it so EASY to make!!!! I already posted the recipe in one of my older posts.

The Puchero and the vegetables were served separately... the eggplant sauce has its own cute "eggplant" serving dish with spoon. Best eaten with patis and calamansi.


1/2 K. Chicken, cut into pieces

1/2 K. Liempo, cut into cubes

1 T. rock salt

1 pc. Marca El Rey Chorizo de Bilbao

enough water to cover the meat

garlic, crushed

onion, sliced

1/2 C. tomato sauce

2 T. Patis

4 pcs. Saba, boiled

3 pcs. yellow camote, boiled

Pechay, boiled

Cabbage, boiled

green beans, boiled

Boil Chicken, Pork and Chorizo until tender. Remove chicken after 30 minutes then continue boiling the pork for 30 minutes more. Drain. Slice the chorizo.

Saute garlic, onion, chicken, pork and chorizo. Add patis and tomato sauce. Pour 1 cup of the broth. Simmer for 10 minutes or until the sauce thickens. Serve with vegetables on the side and eggplant sauce.

Eggplant sauce:

Broil 1/2 K. eggplant. Peel and mash with fork or process in the blender with 1/2 C. vinegar, 1/4 C. sugar and 1 head minced garlic.

My favorite last night was the Baked Tahong! This is something that can be prepared ahead of time, stored in the freezer if done the day before or refrigerator if on the same day it will be baked.

Baked Tahong (Mussels)

2 K. Tahong, half shell removed

1 bar Magnolia Gold salted butter

1 bar Che-Vital Quickmelt cheese, grated

1/4 C. garlic, finely chopped

Mix softened butter, garlic and cheese. Spread a thin layer on the tahong. Sprinkle breadcrumbs over it. Bake in 350 F for 10 minutes or until the butter-cheese topping starts to bubble.

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