FRESHLY INSPIRED TO BE HEALTHY

TBW was inspired by Forbes Luxe show on TLC featuring ten of the most extravagant meals in this planet.  There were white truffle 8 course dinners, a 24 karat gold Sultan cake worth USS 1,000, Thomas Keller’s French Laundry’s 12 course meal, caviar menu at Daniel Boulud’s Daniel in New York, etc.  Their common denominator was to use only the freshest and finest ingredients.

The inspiration then was to prepare a couple of  healthy items out of available fresh ingredients found in the kitchen and the garden.  And naturally,  to eat =)  These may be far from the extravagant meals seen on the Forbes Luxe show but they surely are good for the body.  And that alone is precious enough.

Portobello on greens

Sprinkle portobello mushroom with rosemary, freshly cracked black pepper and evoo (extra virgin olive oil) and grill.  Arrange mushroom on top of a huge, crisp iceberg lettuce leaf.  Few slices of curry seasoned chicken breast is added and finished with a home-made mango dressing.  Cut as you eat.  Do not cut & mix like usual when having a salad.

Creamy mango dressing

Mango dressing is made of ripened harvested green mangoes from FGR’s farm.  Not wanting it to go to waste, two to-be-ripened yellow-green mango cheeks were tossed in a food processor.  Evoo, garlic, dash of lemon, apple cider vinegar, cracked black pepper, mustard & mint leaves for the sweetish effect were added next.  Process until all ingredients have commingled and pureed.  Voila!  A spectacular tart, sweet, spicy, thick, creamy & super flavorful dressing, sans salt.  Goes well with anything =)

Refreshing drink of lemon grass from the garden & ginger extracts

Lemon grass & ginger tea.  Cut stalk and leaves of lemon grass diagonally to get those precious oils out.  Dice peeled ginger.  Boil both together in a pot of water.  Remove ginger pieces and strain remaining juices in pot using a sieve.  Add muscovado sugar according to your liking.  Transfer to a pitcher and chill.  Serve with ice cubes or crushed ice.  Add a few tapioca balls for novelty.  Truly refreshing & healthy even.

Salt and refined sugar, especially taken too frequent, contribute nothing good to our bodies.  If it is a necessity to have them in our food or beverage, a wise alternative is to replace salt with herbs & spices and white sugar with raw & unrefined.  Health is wealth!

EAT PRAY LOVE & MORE

A get-together with CPG (centering prayer group of Contemplative Outreach Philippines) member-friends one easy, breezy day to learn recipes, cook, exercise, rest, chat, eat and pray was a wonderful idea.  Every minute of the day was spent doing something positive, productive and fun =)

Pandesal (salt bread that is very common in the Philippines) making. Sorry but the recipe is a well-guarded secret. All TBW can share is that one must ensure yeast is placed in lukewarm water, not HOT as heat hinders yeast activation.

Ready for the oven.

Finished product.

Fresh lumpiang ubod or fresh spring roll with heart of palm. We made the wrapper using cornstarch, egg yolk, oil & water. This can also be used as a crepe for any savory or sweet filling.

Pancit Malabon (noodles that originated in Malabon, a city in the Philippines) with chicharon (fried pork rind) bits.

Pichi-pichi (grated cassava patties) with cheese

All together with the lechon kawali (fried pork belly) & sauce which we also made. See http://thebutcherswifey.com/2011/07/16/life-is-like-well-made-lechon-sauce/ post for lechon sauce recipe. =)

Some members of CPG Alabang

The day’s activities were truly fulfilling for the mind, body, soul and stomach =)

LIFE IS LIKE WELL-MADE LECHON SAUCE

It all started when Ana, a 60 plus year old friend, served lechon kawali, home-made lechon sauce and more at a dinner at her abode many moons ago.  We all raved about the lechon sauce and wanted the recipe from her.  Fortunately, she shared the recipe with us and we learned much to our surprise, that it was a family heirloom handed down by her Lola Pilar.  A generation recipe indeed.  Unfortunately, one of us tried to replicate it but ended with pate instead. Haha!

We decided then to spend a day learning how to make the real lechon sauce lest one of us bastardizes the recipe by coming up with a bizarre result again. =)   Pandesal and crepes were added to the list as well. These are to be read in a future post.  For now, it is the to-die-for (literally for those with high t, c, & u) lechon sauce to be shared.

Approximately 250 gms of pork liver grilled in a toaster oven or oven-top grill. Cut into small pieces.

Puree pork liver in blender with 1 cup water.

Pass through a sieve to ensure mixture is free of lumps.

All juiced up =) This is the outcome after sieving for 3-5 times. Number of times depends on how one does it. Discard remaining solid lumps on sieve.

Saute garlic in oil until golden brown.

Set browned garlic aside.

In the same pan, add onions and cook until translucent in appearance.

Add liquified liver, salt & pepper to the onions. Bring to a boil. Then add approx. 1/2 cup white vinegar. Do not stir as mixture can get too sour if vinegar is stirred. Let it boil well. Add 4 cups broth. Boil. Then pour in 1 cup brown sugar. Stir this time.

Prepare 3/4 fine bread crumbs. Add gradually to mixture to thicken.

Constantly stir as bread crumbs are added little by little. Sauce will start to thicken. Taste and season accordingly. Advisable to add more freshly ground pepper.

Let sauce cool a bit & transfer to a serving bowl. Add the garlic on top.

Voila! A very delicious lechon sauce. Sweet, salty, sour & spicy flavors and a play of crispy & creamy textures are all in. When about to serve, mix the garlic into sauce.

This sauce is a fantastic accompaniment to fish, chicken and pork. The best partner is lechon and lechon kawali.

For lechon kawali, boil whole pork liempo or belly in water, salt & pepper. Some even add onions, bay leaf, a little vinegar & soy sauce for more flavor. Best to refrigerate or freeze boiled pork prior to frying for a crispier outcome.

Deep fry pork in hot oil until crispy, golden brown. Cut into desired portions. Enjoy with the lechon sauce. Really TDF!!!

Life is like well-made lechon sauce.  An equipoise of sweetness, saltness, sourness and spiciness is needed for it to be full of flavour.

SAUCES, STEAKS & TRUFFLE OIL

Various recipes involving steaks, sauces and the use of truffle oil were aptly demonstrated, cooked & taught by Chef Marco Legasto during one of the gourmet workshops at Wine Depot Alabang.  This particular session had a number of men as participants.  Probably because of the steaks =)

Mise en place all set.

Chef Marco in action.

BARBECUED STEAK

Beef cube roll sliced and pan seared with onions.

Barbecue sauce poured in small quantity. For the BBQ sauce: tomato sauce, brown sugar, white vinegar, bay leaf, celery, leeks, garlic, pepper & soy sauce. Combine ingredients and boil until thickened.

Yum! Finished product for participants' tasting.

WAGYU BURGER WITH JAMON IBERICO SALSA

Topping: saute chopped jamon iberico , sliced button mushrooms. Add slice foie gras. Set aside. Then add diced tomatoes and a dash of truffle oil.

Grill Tajima Wagyu burgers. Use ciabatta bread or regular burger buns. Instead of buttering inside of sliced bread, spread a little goat cheese. Put grilled burger on top of sliced bread.

Arrange jamon iberico salsa on top of burgers. Add grated Manchego cheese.

BEEF AND PORCINI SAUCE

Use Tajima Wagyu topside beef or any striploin beef, Create a pocket in the middle of the beef by slicing until mid way. Stuff with butterflied prawns (about 2-3 pcs.), slivers of foie gras & sliced button mushroom. Then close. No need to tie or secure with toothpick.

A wise option is to wrap steak with 3-4 slices of bacon to secure & for that smokey bacon flavor. No need to season beef & bacon. So many flavors will eventually commingle.

Butter on pan. Pan sear both sides. Put end of bacon on pan first to seal. Then bake in oven for 10 minutes at 250C. Time to Prepare sauce.

Saute prawn heads in butter. Add garlic, onions, celery, dry white wine, sliced button mushrooms, sliced porcini mushrooms, water, salt, lobster oil. Drippings from the steak in the oven must be added for extra flavor.

Lobster oil from Australia.

Strain head mixture well. Pour strained liquid in sauce pan. Another option is to blend using a hand or regular blender & food processor especially if prawn heads are excluded.

Finish with butter and cream.

Simmer a bit. Then drizzle truffle oil.

Glorious truffle oil. Gives any dish that spectacular taste and aroma. Purists will not want this as it masks the real taste of food. Mask it does...but beautifully. Drizzle a little on creamy scrambled eggs, pasta sauce or any dish you want to up the ante.

Remove meat from oven when done. Let rest for a few minutes and slice. Slice meat according to preference. The one above was sliced into small pieces for all participants to taste. If quantity is not an issue, best to serve whole per person =)

Pour sauce over. TBW makes this sauce regularly with a bit of change. Prawn heads are removed in the sauce if an all-meat dish is to be served. Also, if porcini is not available, use any fresh and dried mushroom combined. Sauce can be used for pasta, on fish or any protein. Makes any ordinary dish extraordinary.

DOUBLE P BROTHERS & CARBS

TBW remembers telling Paolo and Paco about a story of a successful chef who as a child was left to experiment on making different types of fried rice in their home kitchen and that his foray into this staple dish led him to begin his many adventures in the culinary world.

The two P’s must have taken the story to heart because a couple of days later, they began concocting several carbohydrate (rice & potato) dishes with a passion.

First there was garlic fried rice which was really sarap and then……

Fried rice #1

Fried rice # 2

Both fried rice dishes taste excellent!  I’m glad they’re into this fried rice thing so all leftovers are put to good use =)

Then it was potato au gratin…..

Slice potatoes. Blanch after.

Grate cheese (any kind will do). Have milk, cream & garlic ready.

Combine milk, cream & garlic. Layer with potatoes & cheese. Bake.

While waiting for the potatoes to bake….they decided to keep busy by doing the following:

Fry the uneven sliced potatoes for instant fried potatoes.

Fix & paint the "Hele" scooter project

After 20 minutes... Voila! Honest to goodness yummy potato au gratin

TBW wishes they come up with protein dishes next for weight sake =)

Love days like this…..

FAMILY RECIPES DISCOVERED AT THE BEACH

Well kept family recipes are like heirloom pieces– valued possessions passed on from one generation to another, in the hope that they will be appreciated, treasured and ultimately remembered to be presented during any given occasion.  Some are antiquated, some recently acquired.  Regardless of time period, they are kept.

At a weekend party at the well-appointed and tastefully decorated beach house of stylish and gracious hostess, Kat, TBW discovered old and new family recipes that one can take home to mom……meaning one that can be introduced and be proud of =)

1. )  Asparagus Frites  (Sorry , I missed out on the real name)

Fresh green asparagus spears rolled in flour. Hard ends cut off.

Roll in beaten egg next.

Actual shot of beaten egg where a dozen asparagus spears have been rolled in already

Then, roll in grated Pecorino cheese.

Deep fry until golden brown in color.

More than a dozen spears have passed this wok =)

Finished product. Really good! Resembles french fries hence the name but healthier. Perfect as a side dish, main one for vegans or a snack

2.) Tenderloin Tips.  Similar to Salpicao

Kat's cook just wrote this. She must have copied it form the original heirloom =)

Make the sauce (catsup,preferably Heinz and lea & perrins).

.

Sauce to be mixed with the beef

Fry minced garlic in olive oil until brown.

Take garlic out of pan and set aside.

Pour sauce into pan where garlic was fried.  Bring to a slow boil.

Next, add beef into sauce.  Stir and cook until desired doneness.

Didn’t I say it was a party? By the time photos were being taken of the meat’s progress, Skyy’s influence was advancing so camera settings were affected and photos came out dark.  Blame it on Skyy…..haha!

Remove meat from pan and transfer to serving plate.

Sprinkle fried garlic on top. Delish!

These were two great family recipes TBW took home and will eventually pass on to others in the hope that they too will enjoy these dishes the way we did that weekend =)

 

 

PART 2: WINE & TAPAS GOURMET WORKSHOP AT WINE DEPOT ALABANG

This is Part 1

http://thebutcherswifey.com/2011/03/18/part-1-wine-tapas-at-gourmet-workshop-of-wine-depot-alabang/

Part 2

Hola!  The delightful experience continues…..

An Asian influenced Tapas was next.  TBW could eat this with rice!

 

Make sure salmon is fresh.  It has to bright in color, not pale and anemic looking.  Flesh should be firm, not sagging.  Like it goes to the gym regularly =))

Salmon in full color

Procedures:  Pour sesame oil in pan.  Sautee garlic, onions and red/green bell pepper.  Grate ginger into pan.  By this time, a marvelous aroma fills the room. Stay focused and continue cooking =) Put in the salmon.  Sear.  Add sliced fresh button mushrooms.  Kikkoman and chili flakes (the Japanese brand Tongarachi is preferred) are next.  Then pour a bit of white wine (of course from the bottle you already opened for yourself  to drink=)).  Add sugar (better brown), sprinkle pepper.  Cook until salmon is half cooked.  Pour sesame oil to finish.

Thanks to food stylist Rizza for this shot =)

This tapas is soooo good and if arranged all together in a serving platter, can be served as a main course.  For wine pairing, Chef Marco set us free by choosing either the Grand Bridge Muscato or the Cape Jaffa Chardonnay.  Some chose both =)

Tips:  1.)  You may substitute salmon with shrimp, tuna or any protein, even tofu.  2.)  Do not over cook fish.

The last but definitely not the least of the 4 tapas is the Spicy trout and cheese cigars. This is definitely a fitting finale for the workshop as the end product created an explosion of flavors in the mouth.  Always end with a bang to create impact, right?

Chef Marco Legasto was very consistent in his wondrous ways that he prepared a cheese spread with fine ingredients to go with the “cigars”.

In a food processor, he put several types of  “immortal” cheeses like  goat, cheese with truffles, bleue, goat curd, Brebirousse d’ Argental (one of my faves) and more.  All purpose cream was added to soften the mix.  Juice of 1 1/2 lemon and chili flakes were added next.  And then….tada….truffle oil once again!  Blend well.

Tips:  1.) For a simpler and practical version, TBW and Rizza think that using “mortal” cream cheeses like Philadelphia or Magnolia  are good enough =)  2.) Or use any leftover soft cheese you have in the ref.

On to the cigar…..

Spread cheese on one sheet of lumpia wrapper. Better to use the square shape. You'll find out why in a bit =)

Layer smoked trout on top of the cheese spread. You can use smoked salmon, tinapa or any smoked fish.

Add a sheet of nori wrapper. Nori wrapper is usually square in shape. That's why it's better to use square lumpia wrapper. Place 2 or 3 sprigs of Arugula and cilantro on one side of the wrapper.

Roll like a cigar. Seal edges with a little egg and flour.

Fry “cigar” for 10 seconds or just enough for wrapper to crisp.  Avoid frying too long as inside ingredients may be compromised.

The ideal fry look. Best to lay on paper towel for oil to be absorbed.

Cut like sushi. About 1 inch thick.

Experience the 4th of July with the burst of different flavors in your mouth.  Really!  Wait for the layers of distinctive tastes to come out and savor each delectable goodness. Plus the crunchiness of the greens, nori and lumpia wrapper adds the element of texture to every bite.  Perfect combination!

Spicy trout & cheese cigars. A very colorful & delicious tapas

Tips:  1.) To balance out the saltiness of the smoked trout and cheese spread, perhaps a nice balsamic vinaigrette dip can accompany this tapas.  2.)  Make sure “cigars” are fried minutes before they’re to be eaten otherwise, they may turn soggy and the crunchiness appeal is lost.

Chef Marco Legasto

Muchisimas gracias, Chef Marco!  We immensely enjoyed that afternoon.  We are now  tapas friendly and tapas wiser that a “tapas party” is in the offing =)  Here is looking forward to the next gourmet workshop….with or without the truffle oil….right BBF’s? (as in Basketball Fans =))

Cheers!

TBW borrows this quote from “neighbor”  My Grandparents’ Kitchen to end this 2 part entry:

“Good oil, like good wine, is a gift from the gods. The grape and the olive are among the priceless benefactions of the soil, and were destined, each in its way, to promote the welfare of man.”

–George Ellwanger

 

 

PART 1: WINE & TAPAS GOURMET WORKSHOP AT WINE DEPOT ALABANG

PART 1

Wine Depot Alabang conducts gourmet workshops monthly.  Lucky participants get to learn new and easy recipes that could be replicated at home without much fuss.  Feature for the month of March: tapas or appetizers or pica pica.

Tapas (singular or plural) was derived from the Spanish noun tapa (cover or lid)  and verb tapar (to cover).  There are many versions of how and why the word has come to denote a type of food in Spain.  The most common story is that in the past, drinkers in tavernas would use a piece of bread or meat to cover their drink glasses as protection from fruit flies. The bread or meat eventually became the snack to go with the drink.

Most, if not all of Spain’s bars and restaurants have a variety of tapas in their menus.   In certain parts of the country, they are called pinchos.  Tapas was originally more of an appetizer and has evolved from the uncomplicated anchovy stuffed olives to elaborately prepared ones that could pass off as a main meal.  Nowadays, we can find tapas all over the world. In Manila, this type of food is fast gaining popularity and it is no wonder that Wine Depot decided to make this their feature for March.

At the  gourmet workshop, premium ingredients and top of the line equipment are used.

The much publicized Green Pan seen in Asian Food Channel

Only the finest ingredients used....pata negra, EVO, truffle oil, etc.

Booklets containing the different tapas to be demonstrated, their corresponding recipes, and space for jotting down notes are given to all attendees.

Chef Marco Legasto, the Executive Chef of Wine Depot was our tapas guru for the day.  He was a very gracious, generous and inspiring host.

Chef Marco Legasto

For the first demo, it was an easy breezy tapas that anyone can prepare. This must be the simplest tapas ever:  Sliced honey dew melon (better to use the orange Spanish melon) wrapped with a slice of  jamon (the best is the Pata negra variety).  Dollop with honey on top to achieve the sweet-salty taste. As an added treat, Chef Marco drizzled a substantial amount of truffle oil.  This started the truffle oil shower that afternoon and no one complained at all =)

Honey dew melon wrapped with Jamon Iberico or Pata Negra (the rolls royce of cured jamon)

Truffle Oil

Did I mention that aside form the cooking demonstration, the organizers thought of pairing each dish with an appropriate wine coming from Wine Depot’s vast inventory?  We were thrilled with the food and wine pairing =) For the honey dew melon with jamon, a light Chardonnay was served to everyone’s delight.

Cape Jaffa unwooded Chardonnay---meaning it was stored in barrels not made of wood.

Chef Marco in action preparing the first of four "official" tapas...

Better to use grass fed beef. Striploin, local tenderloin or wagyu topside are suggested meat cuts.

Procedures:  Rub garlic on meat and leave overnight if possible.  Right before cooking, put salt and using high heat, sear meat in coated pan with a thin layer of olive oil spray.  Remove meat from pan.  In the same pan, on medium to low heat, add garlic, onions and sliced green & red bell pepper.  Add Spanish paprika, a dash of red wine (from the bottle you opened to drink while cooking) and soy sauce. Stir.  Add back meat and mix.  Add chili flakes for a kick.  As a finishing touch add about 2 tablespoons butter.  Sprinkle pepper.  Sarapique =)

Tips:  1.)  Never marinate beef with salt as this dries up the meat.  2.)  Use the pan used for searing meat as there is so much flavor on it. You can saute on it or just deglaze it with wine or stock.  3.) Green & red bell pepper may be omitted for a more traditional salpicao.

This beef salpicao was paired with Tatachilla Merlot from Australia.

Next on the agenda….Covap croquettas (Covap is the brand name of the cured meats used in this recipe).

Procedures:  Sweat diced bacon, chorizo, salsichon, jamon iberico.  Sprinkle with paprika for that Spanish taste.  You can add some blue cheese and grated cheddar cheese for more flavor. If you wish to add cheese, turn off heat.

Then, combine mashed potatoes with all the ingredients in the pan. Make sure mashed potatoes are plain…meaning no salt or seasoning, no butter/cream/milk. After a thorough mix, form the meat infused mashed potatoes into your desired croquetta shape.  Ideal shape of course is the elongated one.  Roll the croquetta in flour, egg, breadcrumbs (in that order please). Fine bread crumbs will do.  Deep fry.

Ideal croquettas form

"Croquettas look" after frying

A cheese sauce was made as accompaniment. Recipe was not in the booklet but because Chef Marco was so generous with his knowledge and ingredients, sauce was made on the spot.  He sauteed garlic & onions in butter.  Salt and milk were added.  Then these sinfully delicious stuff followed:  grated aged cheddar cheese, goat cheese, goat curd (divine!).  Stir constantly on low fire.  And then it’s shower time!!!  Truffle oil poured….like rain =)

Extremely pleasurable cheese sauce! TBW wanted to lick the spoon and pan after =)

Finished product

Tips:  1.)  For the cheese sauce, use whatever cheese you have, especially the over staying ones in the ref.  2.)  A  well prepared sofrito can be used as sauce.  In fact, any sauce sourced from ceativity & imagination will do. =) 3.)  You can add ground beef, diced chicken, flaked salmon or any leftovers as filling.  This is actually a great solution for leftover meat, seafood and mashed potatoes of the previous night’s roast.  3.)  A huge batch of croquettas can be made to maximize time & effort. Store formed ones complete with batter in freezer.  Anytime you need a ‘croq” fix, pop a few in the fryer.

The croquettas seemed quite simple to prepare yet the taste was nothing like it. The experience got even better as this tapas was paired with a Muscato frizzante, a light and fruity sparkling wine.  A match made in heaven!

 

Grand Birdge Muscato Frizzante

 

Simple things can be used to create spectacular things.  Higher levels can even be achieved if paired well.  Hmmm….Food imitates life. Or life imitates food =)

Stay tuned for Part 2!

EASY BREEZY MONGOLIAN BBQ

Mongolian BBQ is such an easy way to have a quick, satisfying, flavorful and fun meal.

If one wants to entertain at home or simply add variety to the menu cycle, preparing Mongolian BBQ is easy breezy!  No need to have it catered.  You can do it yourself =)

Different slices of meats, fish, shell fish and balls:

lamb, chicken, beef, pork, lapu-lapu

Make sure they are placed on top of ice or any cooling agent.

peeled shrimps, fish/squid/shrimp/chicken/beef balls

Selection of vegetables and herbs:

mongo sprouts, 2 types of cabbage, bokchoy, all colors of pepper, shitake/button/oyster mushrooms, string beans, sliced onions, wansoy, mint, etc.

Add the carbs (rice and several types of noodles)

Noodles: sotanghon, bihon, lug lug, miki, hofan, plain pulled

Then the sauces and spices

minced garlic, sate, dark light soya, oyster/hot/terriyaki/sweet/chili/fish sauce, lemon, etc.

Be a designer, architect, mason, painter and combine the ingredients that you like and stuff them in a bowl.  Attach a card or sticker for proper indication…this is where you can be creative.   If it’s a small gathering, photos of your invitees could be the indicators, or animals, or favorite colors…… go wild with your imagination =) Just make sure indicators come in pairs….one for the bowl and the other for the person =)

Then send over to someone assigned to cook, preferably on a teppanyaki grill.

Voila! Easy breezy!

Mongolian BBQ

 

For a twist or in case there are no grills available, have hot pot as an alternative. The same preparations are needed except for the sauces.  Instead, have 2 to 3 pots of different broths continuously boiling with matching vertical colanders to dip ingredients in.

Sate, tom yum, chicken broths

Tom yum soup---Yum!!!

Mongolian BBq or hot pot, both go very well with white wine =)

FONDUE…A FAMILY FAVORITE

Fondue sounds complex but in reality, it is very easy.

TRIVIA:  Fondue is a Swiss and French dish of melted cheese served in a communal pot over a small burner and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930’s and became popular in North America in the 1960’s.

Since the 1950s, the name “fondue” has been generalized to a variety of other dishes where a food is dipped into a hot liquid, including chocolate fondue, where pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, where pieces of meat are cooked in hot oil

It is the fondue bourguignonne we have been enjoying for years.  Of course, we have our own recipe and style.  In the beginning, we would serve this during special occasions but since we like it sooo much, now we have it whenever there’s a need for a major meat craving fix.

Ingredients:

Beef (preferably tenderloin) cut into cubes.  We discovered another meat cut that is as tender but more reasonably priced.

White rice (o dear!)

Peanut sauce for the rice and dipping sauce  (just use Mama Sita’s bottled Java sauce)

Dipping sauce (mix Heinz tomato catsup, mustard, mayo and java)

Lots of oil (o dear again!)

Others:

Fondue pot (or any deep pot will do), fondue forks (if none, use bbq sticks), a burner.

TIP:  I make it a point not to use my fine table linen on ordinary meat craving days due to the oil splatters, so I have my everyday table cloth on hand.

Fondue pot with really hot oil and gas burner

Usually, a fondue burner emits fire through wax or denatured alcohol. However, TBW finds cooking time longer and meat is unevenly done due to the inconsistent oil temperature.  Therefore, a gas burner “fueled” by butane is preferred for the even heat distribution and consistency.

Butane gas burner

Raw tender beef and dipping sauce

You can cook chicken, pork, peeled shrimp, fish cubes, even hotdogs instead.  But it won’t be called beef bourguinonne anymore  =)

Java Rice

Skewer meat using fondue forks and dip in boiling oil.

Wait for meat to be cooked according to your liking. Make sure you know your fondue fork colors. For other skewers, color, tag or put any distinguishing mark on them to avoid confusion.

Scoop rice, dipping sauce and remove meat from fondue forks and…Voila!

Photo doesn't do justice. This is a thousand times yummier than it looks =)

Be ready though to gain a pound or two because of the oil, red meat, carbs and sauce.  And the dessert (preferably ice cream) that comes after.   Ooooo but so worth it =) Bon apetit!