Group items tagged

Papaitan: Cut the sirloin beef into small diced pieces of roughly about ¼ inch square (another style is to cut the beef into stripes of about 1/5 in thick by 1 inch long). Either way, each individual piece is basically the same amount of meat). When there is some fat on the meat, cut away the fat part (leaving some meat on the fat). Cut the fat/meat portion the same way as the regular meat. Keep it separated from the regular meat. Rinse both portions in cold water to remove excess blood. Set both portions aside.

Two kinds of meat and two kinds of cheese, along with mustard and pickles, makes this classic sandwich a real winner. You can use any two types of cheese or meat in this simple grilled recipe. What makes it 'Cuban' is the pressing. If you don't have a panini grill, place a heavy skillet on the sandwiches as they cook in a skillet, then turn, weight the sandwiches, and cook until golden brown.

This slow-braised lamb shanks recipe produces incredibly flavorful, succulent, fork-tender meat. Lamb shanks make a great hearty dinner, and reheat beautifully.

Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe; cooked with chick peas, tomatoes, paprika and Chorizo. This version uses a mix of tripe, chorizo and pork leg meat.

A panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside.

An easy way to prepare food in advance for family gatherings or celebrations. Garnish with gravy or sauce of your choice.

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Callos had originated from Spain and it is one of the loved dishes in the Philippines. A slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. You can add your own ideas in cooking this dish.

Estofado is a Filipino dish made out of pork or chicken, or beef stewed in a sweet soy sauce and vinegar gravy mixed with bananas, sweet potatoes and carrots, its taste is nearly a cross between Adobo and Patatim.