Thursday, June 25, 2009


I was browsing through my food photos and found this. I did this for a food tasting a few months ago.  Since I cooked the wings for a group of tasters, I served the whole batch thinking that there would be some left for me, but it got wiped out in a blink of an eye. They commented that it was good and that was enough for me to know that I did something right.

This is what I served for dinner tonight, together with a taco salad and cheese quesadillas. Would've loved to have this with a mojito but didn't have time to get some mint. 


       oil for deep frying

         1/4 cup butter

         1/4 cup hot sauce

         1 teaspoon garlic powder

1/4 teaspoon salt

        1/4   teaspoon pepper


         1/2 cup all-purpose flour

         1 teaspoon paprika

         1/2 teaspoon salt

         1/8 teaspoon pepper

         10 chicken wings


1.       Combine the butter, hot sauce, garlic powder, salt and pepper in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

2.       In a small bowl mix together the flour, paprika, salt and pepper. 

3.       Heat oil in a medium saucepan to about 375 F.  

3.       Coat wings well with the flour mixture.

4.       Fry wings for 10 to 15 minutes, or until parts golden brown. Remove from heat and             immediately coat wings with the hot sauce mixture.     Serve with blue cheese dressing.                            


1 cup mayonnaise

        1/2 cup sour cream

    1/2 cup blue cheese, crumbled        

1 tablespoon lemon juice

        2 teaspoon worcestershire sauce

        1/2 teaspoon garlic powder

        1/4 teaspoon salt

        1/4 teaspoon pepper


Combine all the ingredients in a bowl. Cover, and refrigerate for at least one hour before serving.


Yesterday, we had taping for True Confections and did this in one of our episodes.... The Chocolate Crinkles.  I like everything about it...the crackly look of the cookie, soft and gooey texture and how it can last for days at room temperature.

The dough can also be stored in the fridge or freezer for days and you can just bake them as needed. I think I'll be making another batch of these for the weekend... you should too.     Happy Baking!


3/4 cups oil

2 cups sugar

4 pieces eggs

1 tablespoon vanilla

2 1/3 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup confectioner's sugar


1.  Combine oil and sugar in a bowl of an electric mixer.

2.  Add eggs and vanilla.

3.  In a separate bowl, combine all-purpose flour, cocoa powder, baking soda. 

4.  Place the mixture in the refrigerator for at least an hour  or until the dough is firm before using.

5. To bake, Preheat oven to 350 F. Shape the dough into 3/4-inch balls and roll in the confectioner's sugar to coat completely.

7.  Place the balls in a lightly greased cookie sheet or lined with parchment paper.  Arrange the balls about 2 inches apart.

8.  Bake the cookies until puffed and cracked on the top, about 10-12 mins.  Cookies should look undone and still soft in the center.  The internal heat will cook the cookies while cooling down and will keep them moist and chewy on the inside and crisp on the outside.  Cool completely.  

9.  Store in an airtight container.

Thursday, June 18, 2009


One night, the girls decided to come over for dinner.  We were all craving for a paella but too lazy to go to a Spanish restaurant.  So we sent the driver to the grocery to buy our ingredients and this is how we did it.  A lot of people get intimidated in making it because it uses a lot of ingredients but if you follow the steps below, I guarantee you a good paella every time.


 4            T                        extra virgin olive oil

1            c                        onions, minced

1            T                        garlic, minced

1            c                        chorizo, sliced

1/2            c                        crushed tomatoes

1            T                        sweet paprika

1            T                        colorante

1 1/2             c                        calrose rice

1            t                        saffron threads (diluted in ½ c hot water)

3            c                        chicken stock

2            pcs                        crabs

200            gms                        shrimps/prawns

200            gms                        clams/mussels

2            pcs                        pimiento – sliced


1.       1.  Saute onions in olive oil  on medium heat

2.     2.  Add garlic and sauté until fragrant.

3.     3.  Add chorizo

    A4.  Add crushed tomatoes

2.     5.  Add paprika and colorant

66. 6. Add rice, sauté for 2 minutes

1.     7.  Add the saffron water, then add the chicken stock

2.     Allow to simmer for 15 minutes

1.     8.  Add the seafood and arrange over the paellera.

      9.  Add the pimiento.  Cover and simmer on low until done, about 20 minutes.

Serve paella with lemon wedges.