Ddkyl

INGREDIENTS:

PROCEDURE:

1. Slice the rib eye uniformly.
2. Mix all ingredients in a bowl & marinate for 1 hour.
3. Grill until it cooked.

FOR GRAVY & PEPPER SAUCE:

1. Heat pan with butter.
2. Add onion, tomato paste, knorr seasoning until it brown.
3. Add beef stock and thickening sauce. Remove from heat then set aside.
4. In another pan, heat butter & add ground pepper
5. Add nestle cream & red wine, mix it well.
6. Add the thickening sauce & boil.
7. Add the gravy sauce to the pepper sauce mix it well.

FOR MASHED POTATO

1. Peeled and cut into cubes the potato and then boil until it soft and set aside.
2. Heat pan with butter then add potato.
3. Add fresh milk and cheese.

When going to a picnic and you don’t have a cooler bag for the drinking water, keep it cool by wrapping the bottle in many layers of newspaper or a chilled damp kitchen towel. Park this under the shade of a tree or under the picnic table – any spot where the sun can’t hit.

Chilled water with a hint of sweet; Get some sugar cubes and rub these over sliced lemon half or kiwi half. Add 2 cubes to a pitcher of chilled cold water. No calories to worry about.

When my hot head attacked me my solution is to munch of frozen fresh fruits. It is one of my comfort foods in summer… Frozen seedless grapes and strawberries, apple slices, and mango cheeks, too! They’re always stacked in the freezer waiting for the hot head moment to relieve me.

It’s a simple pleasure, it’s al natural, it’s a refreshing treat and it makes me feel good, sending mild shivers down my spine. This is my two-step Freezing Trick. After cleaning the fruit, park them first in the ref then transfer to the freezer.

Buy seedless green and red grapes, remove from the cluster individually and wash by swishing in running water. Drain to dry, then place in the ref for about 2 hours or till completely dry. Transfer to your special reserved spot in the freezer.

Result: I don’t know why but when I cool the fruits in the ref before freezing them, they are more tender-crisp straight away, they get rock-hard frozen and can’t be bitten.

Yuppers, summer heat can be scorching hot and nasty. It can get into one’s high-blood system real quick. And tempers are wont to flare off faster than a Lapid’s Chicharon can pop and gurgle in the vinegar dip! It’s init ulo (hot head) month. If you don’t believe me, line up along Terminals at 3:00 pm for a ride. How many “Frownies” did you count in a minute?

The wonderful thing is that for every hot head reason to frown about, there are cool solutions. Make a dayap-ade. Here’s a real good recipe, kind O-C to do but worth every cooling sip and well-being rewarded. You will need a blender or an immersion blender. And space in your trusty refrigerator.

Stay cool Dayad ade (Good for 2 cups or more)

• 1 cup “still” water
• 3 Tbsp sugar
• 2-3 pcs dayap or lime, seeded
• 1 cups sparkling water; keep in the ref till ready to use.

Procedure

• Boil the still water with the sugar and 1 dayap cut into rounds with the rind left on.
• Transfer to a blender
• Add the juice and flesh of the remaining dayap.
• Use a spoon to carve out the pulp from the rind.
• Re-use rind in other ways. **
• Blender boiled sugar mix, dayap slices, juice and flesh till smooth.
• Then strain thoroughly, pressing well to get all the juices.
• Cool ion the ref ready to serve on the rocks.

When going to a picnic and you don’t have a cooler bag for the drinking water, keep it cool by wrapping the bottle in many layers of newspaper or a chilled damp kitchen towel. Park this under the shade of a tree or under the picnic table – any spot where the sun can’t hit.

Chilled water with a hint of sweet; Get some sugar cubes and rub these over sliced lemon half or kiwi half. Add 2 cubes to a pitcher of chilled cold water. No calories to worry about.

I know people who think Eve served the biblical apple merely because she was pinched for time and didn’t have to cook it.

I like to cook. “Where did you learned to cook”? people ask, like there’s a cavern hidden deep under the city where we meet; a secret benevolent cabal of chefs, practicing the ancient rites of both spice mingling and time juggling. “In the kitchen,” I always reply. They eye me with suspicion and disbelief.

I like to cook. Cooking lets me unleash my creative energies. To me, recipes are just vague guidelines. I enjoy using institution to know whether I should add more garam masala, zest another lemon, grind an extra nutmeg or two. I enjoy it even more when I’m right.

Hey I like to cook. The inside is something too. Clearly some engineers spent a lot of time slaving over a hot drawing board. Because they’ve come up with things like seats as comfortable as any this seat as comfortable as any this seat has ever sat in. Something about “his points” being raised for the optimum driving position.

Eve the globe box, the oven of cars that turns chocolate to syrup, is different. It has its own air conditioning vent, so when the a/c is on, it’s cool in there.

Well, dinnertime’s coming, and I’m out of saffron. Usually I’d just try to make do, but now I feel like a quick zig to the store. You should see me behind the wheel now.

Woman, can cook.

Here’s a real easy way to re-invent bacon and eggs and to use up all the arugula that was leftover from the salad. What’s more, get your loved ones to wake up to the sight of a new meal…

This is a take on the Italian Pancetta breakfast. Pancetta is the way bacon is made and enjoyed in that part of Europe – thick, salty slices pork belly that wake up the taste buds and go so well with bread, eggs and hot coffee. Here’s the easy, home style version that’s just as bright and happy as a summer morning.

Idea: if the kids are on vacation, let them do their own servings, and maybe they can even prepare this for you!

You will need:

2-3 rashers of bacon per person

1 egg per person

1-2 slices of day-old bread (the best to use are French bread, or sourdough or any big old crusty bread.)

Some slices of fresh arugula

Step 1: Heat non-stick skillet and toast the bread slices

Step 2: Pan-fry the bacon till just curled but not browned.

Step 3: Fry eggs on the bacon drippings. And top on the toast.

Step 4: Lightly will the arugula leaves in the remaining bacon drippings.

Step 5: With the eggs on the toasted bread slices, top on the bacon, then the arugula leaves.

In the summer a great way to cool down is with a cool and easy smoothie recipe. Smoothie Web is able to give you a years worth of recipes to try. Some favorite smoothies are the strawberry smoothies.

Want to start your day off right, try some of the breakfast smoothies. They are packed with energy and good stuff.

• Be sure vents are open when you light the grill. Don’t use lighter fluid on an already-lit fire.
• Always wait for your coals to turn white.
• Cover a clean plate with plastic wrap to carry raw pork to the grill. Take off wrap; discard. Use the clean plate to carry cooked food from the grill to the table.
• Always use tongs or spatula to turn pork on the grill. Piercing causes juices to escape.
• Barbecue sauce burns quickly. Apply during the last 10 minutes of grilling.

The heat in on you when you don’t mind your brains being frozen for a solid 60 seconds…Have you ever felt that? It’s like the alien froze your gray matter to get it in one solid form. Brain-freeze hurts…but not when its summer and you’re steaming in your porma pants and want to pretend you’re cool.

Next to brain freeze is a unique frozen delight. In fact this one has some wine to it. We combined fruit juice concentrate, leftover wine, fruit puree and blundered together. That’s fine. You can end there. But if you wish to upgrade the delight, get some plastic cups and use them as molds, and then wait a day of two for the freezer to give you rock hard but nice-to-grate-your-teeth fruity-wine-pops.

Why, you can be as simplistic as blundering the sweetest mangos or ripe melons with lambanog or vodka and work on a freeze. Always make sure you have soda water to go with it or else you will never get anything frozen.

And as sure as brain freeze is a malady, so is the hangover when your brain also analyzes that hey…this must be a hangover!