jerico eats world

Even in passing when people ask me how I’m doing, my reply is always “I’m hungry”. A novice food blogger who loves to post every food adventure on facebook and twitter from date nights, weekend brunches, or cooking at home because I came across a recipe that I just had to try. I always said that I should start a blog...

New Year’s Resolution #GoPaleo

hello there…

yup it’s me. it’s been a long while. i know. thought i forgot about you? nope. i hope you didn’t think that. i just got sidetracked but i had you in mind the whole while.

while i was away i discovered the yelp life. don’t worry i didn’t replace you. i gave you a shout out there in fact. i thought it would be a great compliment for you. after all it was yelp that helped us find our way for many of our food adventures. yes we will have more food adventures. i was away for so long because i was on the chase to be ELITE. did it work? yup! i was nominated and approved last year. i’m still learning what it all means, but i’m ELITE again this year. round two is very promising. yes of course i’ll bring you along for the events.

so what brought me back? it’s my new year’s resolution. remember when we started it was all about south beach. then we had a run with me baking… now we are going paleo. what’s that? well paleo is a the hunter gatherer diet. to my understanding and i’m still reading up on it. the diet is focused on food that we would have been able to hunt for or gather as if we lived back in the paleolithic era. the thing is we consume so many things now-a-days that are made of… well made up of things that aren’t very good for us. this is because the food readily available tasty as they are, are heavily processed. this diet calls for a simpler time. 

is it easy? not really. it’s been tough actually. it’s only been a week and i’m easing into it. i’ll tell you more about it next time. 

it’s late and i should get to sleep.

Experiment #7 Upside down Strawberry Cupcakes

Upsidedown Strawberry Cupcakes

 

Ingredients:

 

Fruit Topping:

Strawberries!

1/3 cup packed light brown sugar

1/3 cup unsalted ____________ (made from milk fat), melted

 

Cupcake Batter:

1 cup all-purpose __________________ (made from wheat)

3/4 cup sugar

1/2 teaspoons baking powder

1/4 cup (1/2 stick) unsalted _____________ (made from milk fat), at room temperature

1/2 cup reserved ____________ (comes from cow)

1 _______________ (comes from chickens)

 

Makes 12 cupcakes

Directions:

  1. Preheat the oven to 350°F.
  2. Spray or grease a nonstick muffin pan.
  3. Slice strawberries into 4 thin slices
  4. In a small bowl, mix together the brown sugar and melted butter.
  5. Divide evenly among the muffin pan cups.
  6. Arrange the strawberries decoratively on top of the sugar mixture.
  7. Place a cherry in the middle of each cupcake.
  8. Set aside.
  9. In a large bowl, combine the flour, sugar, and baking powder.
  10. With an electric mixer, mix in the butter and ______________ juice, beating for 2 minutes to make a smooth batter.
  11. Beat in the egg.
  12. Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full.
  13. Bake in the center of the oven for 30 minutes.
  14. Cool the cupcakes in the pan for 5 minutes, invert the cupcakes onto the paper towel so the _______________ is on top. Let cool completely.

Experiment #6 Sprinkles Cupcakes’ Strawberry Cupcakes

“What up Oprah!” -Travie McCoy

http://www.oprah.com/food/Sprinkles-Cupcakes-Strawberry-Cupcakes-Recipe

Servings: Makes 1 dozenIngredients

  • 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
  • 1 1/2 cups all-purpose flour , sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/4 cup whole milk , room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter , room temperature
  • 1 cup sugar
  • 1 large egg , room temperature
  • 2 large egg whites , room temperature

DirectionsPreheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Icing

 

Ingredients:

 

   3 tablespoons of strawberries puree

   1 cup (2 sticks) unsalted butter, firm and slightly cold

   Pinch coarse salt

   3 1/2 cups confectioners’ sugar, sifted

   1/2 tsp. pure vanilla extract

 

Directions:

 

1.      Place strawberries in the bowl of a small food processor; process until pureed.

2.    In the bowl of an electric mixer beat together butter and salt on medium speed until light and fluffy.

3.    Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.

4.    Add vanilla and 3 tablespoons strawberry puree and mix until just blended.

5.     DO NOT OVERMIX!!! or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

IRON BAKER WOW! (preview)

this semester the students of ECP had many choices to choose from for their spring apprenticeships. one of which was a baking apprenticeship called IRON BAKER. taught by an awesome volunteer from UC Berkeley- Chef Kamilla spent the last 12 weeks teaching the students how to read and analyze recipes, work together as a group, a little history about our secret ingridients; as well as bake cupcakes, cheesecakes, and even biscuits.

today will be their chance to step up and show their mastery of their apprenticeship. they are going to face off against last semester’s Smart Cookies 101 (baking apprenticeship) Chef Jan.

CHA CHA CHA

EVERYTHING ON THE MENU! yes i do mean everything.

somewhere near the heart of the city, you can find people dancing to the beat of cha cha cha. it was the a night of celebration. a group of friends coming from far and wide gathered for her birthday. and yes we ordered everything on the menu.

i’ve been here once before and from what i remembered everything was good. this night i got to try it all. the tapas trickled in slow at first and then the plates just kept on coming.

Tapas:

Cajun Shrimp sautéed in a spicy cream sauce-

                    *swimming in a creamy spicy sauce had me wishing i wasn’t alergic

Cha3 Jerk Chicken: Marinated chicken thighs baked with habanero peppers, raisins, garlic & tomatoes served over white rice  

                    *surprisingly spicy. spicy that kept me coming back for more

Fried Calamari with lemon-garlic aioli  

                    *calamari was okay. nothing that i haven’t had before.

Steamed Black Mussels steamed in garlic, tomatoes, fresh herbs & saffron broth  

                    *the mussels i kept by my side the whole night.

Chicken Paillard grilled chicken breast strips with Dijon mustard cream sauce

                    *the peices were small, wish it came in bigger chunks 

Marinated Chicken Wings with guava-chipotle chile glaze  

                    *delicious! i’ve had wings before but these are definitely not buffalo

Sauteed Mushrooms with sherry wine, fresh herbs & garlic  

                    *best side of the night. i prefered these over the rice and beans

Fried Platanos Maduros tropical sweet bananas with black beans & sour cream  

                    *a good transition to prepare you for dessert 

Cheese Quesadilla with guacamole, salsa & sour cream  

                    *a good start.

BBQ Chicken or Pork Quesadilla with guacamole, salsa & sour cream  

Fried New Potatoes with chile pasilla aioli

Spanish Rice & Black Beans with sour cream 

Oh and let’s not forget the sangria, the mojitos, and the margaritas! those were good too!

Experiment #5 Lemon Garlic Chicken

http://www.readyseteat.com/recipes-LemonGarlic-Chicken-5259.html

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Italian-style bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • 1/4 cup lemon juice
  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 boneless skinless chicken breasts (4 breasts = 1 lb)
0

Nutrition Information*

Serving Size4 servings (1 breast each)Calories202

View complete nutrition information

Directions

  1. Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. Combine lemon juice and oil in another recloseable food storage bag.
  2. Add chicken to bag with lemon juice mixture; toss to coat. Place each breast in bag with crumb mixture; shake to coat. Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.
  3. Spray tops of chicken with cooking spray. Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).

Experiment #4 Spam and Eggs

http://dianasaurdishes.com/05/spam-eggs-and-rice/

SPAM, Eggs, and Rice

14 Comments


SPAM, Eggs, and Rice is very popular in Hawaii and is great for breakfast, lunch, dinner or a snack! When Eric and I first started dating, he took me grocery shopping (I broke my arm on our first date and couldn’t drive) and as we walked in the store I shouted “SPAM!” My first reaction to the SPAM display was sticker shock, I remember it being much cheaper in Hawaii. My second reaction was “If that’s the sale price I’m getting 6 now!’ Eric laughed but quickly realized I was serious as I began using my good arm to drop cans on SPAM into the cart. He asked what on earth I would make with SPAM, and though I have lots of dishes I make with it, the first thing out of my mouth was “SPAM, Eggs and Rice!”


Every morning at Moanalua High School, I’d go down to our gym where the coach was cooking breakfast in the concession stand. I’d smell the fried SPAM and plunk down $1.50 to get a scoop of rice, a scrambled egg, and a slice of fried SPAM. (Sometimes, if I didn’t have money, I’d just get rice for 50 cents). Whenever I was heading to go surf, or making a long car trip (long is relative when you live on an island) I’d stop by a Loco Moco restaurant and get a big plate of SPAM, eggs and rice. So not only does this dish taste good, but I associate a lot of memories with it. It’s also really easy to make and Eric often chooses it if he’s the one cooking dinner.


Perhaps you’re wondering, “What is SPAM?” It’s a canned precooked meat, and yes it is pork so I can’t eat it more than a little once or twice a week, and while it’s perfectly safe to eat out of the can, to me it doesn’t taste good unless cooked. Although it’s high in protein, the recommended serving size contains 28% of your daily saturated fat and 1/3 of your daily sodium, so I never use as much as the recommend serving size. By combining it with other ingredients I’m able to stretch it to last longer (one can of SPAM makes 4 different meals for us) and be healthier. SPAM is a staple in Hawaii, it started during World War II when fresh meat was difficult to obtain. You’ll find SPAM, eggs and rice on the breakfast menu at many fast food restaurants in Hawaii like McDonald’s and Burger King. There are a lot of things you can make with SPAM including musubi, somen salad, and fried rice. I know it can be a little scary at first, but play around with this versatile cheap meat. Your wallet will thank you and so will your family (just maybe don’t tell them it’s SPAM until after they eat it, I do that to dinner guests all the time!) For more SPAM fun, check out Jaden’s Ode To SPAM!

SPAM, Eggs, and Rice
serves 2-3

Ingredients

1 1/2 cups cooked rice
1/4 cup Aloha shoyu (soy sauce)
1 TBS sugar
1 TBS fish sauce
2 TBS rice vinegar
2 slices SPAM 1/2 inch thick
2 eggs
2 TBS milk
salt and pepper

Instructions

Start your rice cooking first, I make 3/4 cup pre-cooked in my rice maker which takes 20 minutes, it’s the slowest part of this dish and yields 1 1/2 cups cooked rice.

Mix shoyu, sugar, fish sauce and rice vinegar in a bowl. Cut your slices of SPAM into 1/2 inch cubes and marinate in shoyu mixture. When rice has about 10 minutes to go, whisk eggs with milk, salt, and pepper.

Heat a skillet on medium high and pour eggs in. Scramble them and then put onto a plate. Place plate in the microwave to keep warm. Using a fork or slotted spoon, remove SPAM from marinade and cook in same skillet until a golden brown crust forms on the cubes. (Don’t dump marinade in, or as Eric discovered, it’s really salty!)

Scoop rice onto a plate and top with eggs and SPAM.

Approximate cost per serving: 1 Slice SPAM 15 cents, 1/2 cup cooked rice 15 cents, almost 1 egg 14 cents, marinade 2 cents TOTAL: 46 cents!

a taste of home away from home.

“This is a documentary that USF student, Evelyn Obamos created in honor of the Galing Bata Program.  

The Galing Bata Bilingual Program at the Filipino Education Center provides quality guidance, care, and protection (gabay, lingap, batay) to students from kindergarden to the 8th grade during the afterschool hours through a culturally and linguistically sensitive and relevant program that promotes biliteracy in English and Filipino (Tagalog), and the development of a healthy bicultural identity by harmonizing Filipino and American identities of the children.

The Galing Bata afterschool program is a program ran by community-based organizations (CBO’s) in the South of Market area (SOMA) of San Francisco. These CBO’s are Filipino organizations within the community whose purposes are to develop the social capital of the Filipino community for which they serve. In regards to the Galing Bata program, the purpose of the program was to develop healthy children (mostly) Filipino through the utilization of reinforcing Filipino culture as a goal for their afterschool teachers. As a result, many of the students were taught the Tagalog dialect of the Filipino language and in addition were given classes and workshops on Filipino culture, particularly in regards to the bayanihan (community/neighbor) attitude of assisting each other. .

The Filipino community in San Francisco is so strong and is continuously growing.  Having programs such as Galing Bata shows how much unity Filipinos share and we take pride in the responsibility of nurturing our community.  The individuals who dedicate their time to these programs should be recognized and applauded for trying to create opportunities to our fellow Filipinos and Filipino Americans.

Thank you, Galing Bata for all the hard work you do, and thank you, Evelyn Obamos for documenting a beautiful program.

-O. del Barco ”

Experiment #3 Peanut Butter-Finger Mini Cheesecakes

Ingredients:

1 Cup ground Vanilla Wafers


2 Tablespoons granulated sugar


2 Tablespoons butter


1/8 teaspoon salt


8 oz softened cream cheese


1/4 Cup creamy peanut butter


1/2 Cup sugar


1 egg


2 Tablespoons heavy cream


1/8 teaspoon salt


4 Fun Size Butterfinger Candy Bars, crushed


1 Cup semi sweet chocolate chips


2-3 Tablespoons heavy cream


2 Fun Size Butterfinger, crushed

 

Directions:

 

  1. Preheat oven to 350 degrees F.
  2. Place cookie crumbs, sugar, butter and salt into a bowl;
  3. mix to combine.
  4. Spoon mixture into bottoms of mini cheese cake on a lined muffin pan
  5. Bake for 10 minutes and remove from oven.
  6. Reduce heat to 300 degrees F.
  7. In a stand or electric mixer, beat cream cheese and peanut butter until smooth.
  8. Beat sugar, egg, cream and salt until well combined.
  9. Slowly stir in crushed Butterfinger.
  10. Evenly pour batter over baked crust.
  11. Bake for 20-22 minutes or until cheesecake is set.
  12. Let cool for 10 minutes, then remove from pan.

  13. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth.
  14. Spoon over tops of cakes then sprinkle crushed butterfinger over top.