Saturday, January 12, 2008 Sugar ‘n’ Spice By Myra Magsaysay Sun
FAMILY RECIPES
This is a tribute to two of the most ultimate foodies I have known: my dad and mom.
A motto became such that eating is one of the world’s greatest pleasures: from dad’s rich chili con carne; to bouillabaisse, a slowly simmered seafood soup with hard-to-find exotic saffron, choice shrimps, lobsters, and lamon-lamon, a white meat Pacific fish; to turkey hash from Christmas leftover stuffing and turkey; to lip-smacking lengua estofada simmered in wine and olives; and to my mom’s food jaunts and haunts or her bahogbahog (rice with any delectable viand) when she first wrote “Sugar and Spice” in the 60s for the Republic News prior to her food column in Sun.Star Cebu’s lifestyle section.
Food here is not necessarily gustatory, but could also be food for thought, or food for the heart of which I will share Pinoy South Beach Diet tips. It could be food for the needy, food for the soul and yes, even food for the butterflies so you can have your very own butterfly sanctuary.
My fave kitchen recipes are not the usual verbatim itemss from cookbooks, but tried, tested and true ones used by me, my family, loved ones and friends.
There will be family tradition recipes, entrepreneurial cooking and baking tips for the junior chef and for the exciting male whose turn it is to cook. There will be restaurant dining reviews and recommendations.
My very first recipe to share here is from my sister-in-law Veronica Leviste Sun (who won a prize for her apple pie in a contest held in Guam). Let’s have a taco fiesta with her jiffy taco salad.
Recipe. Prepare 1 kilo ground beef; chop six gloves garlic and 1 red onion. Sauté and add beef. Season with instant taco seasoning, some Worcestershire sauce to perk it up. Mix together in a wooden bowl three to four kinds of Doritos tacos and tostillas. Serve individually and top with seasoned beef, grated cheese, lettuce and salsa.
Taco ideas. Come party time, no food fits the bill better than tacos especially if you plan to do it yourself taco bar. Arrange the taco fillings, toppers, and garnishes in pottery or wooden bowls. Buy packaged taco shells or shape your own and serve them in baskets or gourds lined with brightly colored napkins.
Take your pick from and endless assortment of taco ingredients for fillings, like ground beef or pork, shredded roast beef or pork, sausage, chicken, ham or chili. Use different toppers, like chopped olives, green peppers, radishes, tomatoes, avocados, hot peppers or onions. Have assorted garnishes, such as sour cream, guacamole, taco sauce or salsa, shredded lettuce and shredded cheese.
If in any way I can be a kitchen help to you I’m here to share my crazy kitchen antics.
