Inspired by the great pastry chef, Sam Mason, I present to you ladies and gentlemen, my first post!
Even though this recipe started out with 2 ingredients, it’s deconstruction ended up being a tad bit more difficult than I had imagined.
Grey Goose Vodka, gelatin, cranberry juice, red food coloring, lime or in this case, a lemon wedge.
The Vodka and Cranberry
I created the gelatin balls by mixing vodka, hot water and gelatin. I added red food coloring since the cranberry juice turned into a dull purple color when it was heated. I let the mix sit until it was room temperature (before the heat wave).
I took out the grape seed oil I froze and waited until it was malleable enough where I was able to mix it. I should have written down the actual temperature of the oil, but at that time, I didn’t have a bakers thermometer.
I then carefully, oh so delicately (not really), grabbed my wooden mixing spoon and dipped it in the cranberry vodka mixture and held it over the oil so that mini liquid droplets would fall into the oil. Presto! The liquid turned into balls about the size of salmon roe, as they fell to the bottom of the container. After about 15 minutes of making these amazing little creatures, I strained them out of the oil and rinsed in ice cold water.
As I ate this my stomach started to fill up with memories of my pre-21 years of age, college days. Yes, it tasted exactly like a jello shot!
Although this definitely needed more vodka, I wasn’t disappointed at all. No doubt will I make this again for my next dinner party.
Filipino dishes are fairly simple to make. Time-wise each dish can vary, however with the little amount of ingredients most of their dishes have, they make up for it in taste!
This is the Filipino version of Beef Steak, Bistek or even sometimes, Bistec that I decided to deconstruct. I will however be adding one more ingredient, therefore, I suppose it should then be called a reconstruction.
Here are the ingredients:
Pot roast, rice, soy sauce, calamansi (or lemons), and last but not least and not pictured here, because I forgot :/ onions and tempura mix.
Cut pot roast into small thin slices. I probably cooked about ¼ of a lb.
Boil the beef in water and soy sauce (the amount of each will depend on how you like it) for about an hour or until it’s tender. My preference would be flap steak because it wouldn’t need to be cooked so long, but I had this in my refrigerator.
Cook the rice and once cooled place into a small square mold.
After the beef is cooked, you will fry the rice patty until it’s lightly browned on all sides.
I thinly sliced a red onion until I had enough to dress the dish.
I dipped the slices in water then covered them in the tempura mix
I fried the onions until the tempura mix was a light brown.
Squeeze however many Calamansi’s you want, until you get the amount of juice desired for dipping, I prefer lemon juice, however I happened to have Calamansi at the time.
The usual way to eat this would be as a stew. In this particular reconstruct, had I not used too much soy sauce I would have enjoyed it a lot more, in fact I wouldn’t mind cooking this again. I enjoyed the textures of the dish and the preparation was fun.
Researching Guacamole recipes, even though you can just look at this delectable dip and see what the ingredients are, I wanted to make sure I found an “authentic” way to make this. Originally dated back to the Aztecs, Guacamole is known to be an aphrodisiac! What!?! Is that why Guacamole so popular? Or is it just because it’s such an appetizing way to eat avocados? Hmmmmmm?
Avocado, onion, garlic, cilantro, tomato, a lime and not shown in photo, an egg, canola oil and flour.
The onion, cilantro and lime:
The chopped onion and cilantro were soaked in lime juice.
Garlic slices were fried until they were lightly browned and crisp.
I sliced the avocado into thin slices, well I tried at least, dipped the slices in the beaten egg, then covered them in flour.
The floured avocados were fried in canola oil until they were golden brown.
I’m going to admit right now, plus the fact you don’t see them in the final picture, I forgot the crisped garlic. I only realized this when I took the first bite and thought to myself, “Hark! This is missing something!” Nevertheless, it was flavorful and yummy! If I were to do this again, I would be more patient and carefully cut the avocados into really thin slices, and not forget the garlic.