Pork Gisantes (Pork and Peas)

2 lbs. pork butt, sliced into bite size pieces
2-3 cloves garlic, minced or crushed whole if you prefer
1 tsp. Patis (Fish Sauce)
1 small can tomato paste
1 small can tomato sauce
1 cup water
2-3 Bay leaves
Sliced Shiitake Mushrooms (soak in warm water first, then remove stems before slicing)
1 large can Sweet Peas, drained
1 small jar pimentos, drained
Salt & Pepper, to taste

Lightly brown the pork with a little bit of oil; when it's almost done cooking add the garlic (be careful not to burn the garlic or it will be bitter). Drain the excess liquid.

Add the patis, tomato paste, tomato sauce, water and bay leaves to the pot. Bring to a boil. Lower heat and simmer for about 15 minutes.

Add mushrooms and simmer for another 10 minutes. Add peas and pimentos, simmer for another 5 minutes. Add salt and pepper to taste.

Note: The patis can sound intimidating but it just adds a layer of saltiness to the dish. You can omit this if you prefer. And while this dish says to add items a little at a time, sometimes I get lazy and add it all in at once after I've browned the pork and garlic. Simmer on low though to let it cook slowly, especially if your pork is on the leaner side. It might get dry and tough. Enjoy!

English Pea Risotto with Prosciutto

Ingredients:

1 cup fresh English Peas*
1 stick unsalted butter
1/2 large yellow onion, diced
1 cup Arborio rice
1 Tbsp garlic, chopped
1-1/2 cups white wine
1 quart chicken stock, warmed
1-1/2 cups grated Parmesan cheese
1/4 lb. thinly sliced Proscuitto
Salt and Pepper, to taste

Method:

Fill a pot with water and bring to a boil. Add salt to flavor the water. Place the peas in the water and boil for 2 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

*If English Peas are not in season, use frozen peas. I set aside the peas at the beginning so they can thaw out. Then if need be, I stick my peas in the microwave for 1-2 minutes at very, very low power (10-20%) to take the chill out.

In a small saucepan, heat up your chicken stock until just warm. Don't boil. Keep on low heat while you start the rice.

Melt the butter in a large heavy-bottomed sauce pan over medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and garlic. When the rice begins to sizzle, add the wine. Stir constantly and wait for the liquid to almost completely evaporate. Start adding the stock, 1 cup at a time, stirring constantly and waiting for the liquid to reduce between additions.

Continue cooking and adding the stock until the rice is al dente and the mixture is creamy, about 20 minutes. You may not use all the stock. Mix in the peas; season with salt and pepper and top with the cheese and prosciutto. Serve immediately.

Country Style Chicken

This is one of my favorite chicken dishes my Mom used to make.  She learned how to make it from her Mom, so it's been passed on through the generations!  Amazingly simple to make, the chicken is very tasty and delicious. My family loves it!


1 whole chicken - cut into pieces
crushed sea salt
pepper
flour (to coat chicken)
Oil 
1 Cup of water

Season chicken pieces with salt and pepper.  Refrigerate for at least 1 hr to let the salt soak in.

Coat chicken with flour. (I use a paper bag) and brown in frying pan with 1/4" oil.

Place browned chicken in non-stick pot or electric skillet and add 1 Cup of water. Cover and turn heat up to medium high to get the water boiling (for steam effect). Keep heat at medium high for the first 5-7 minutes, then reduce heat to low and simmer for about 30-35 minutes. The water should evaporate, but you may open the lid later to help with the process.  

The chicken will be nice and tender.   Enjoy! 

BBQ Spareribs

  
Impress family and friends with this delectable and finger licking good rib recipe.  Always a hit whenever I make it for my family.  

2-3 lbs ribs (cut into sections)

1 inch ginger (cut into strips) 

1 clove garlic

1/2 cup shoyu

3/4 cup sugar

1/2 cup ketchup

1 tsp salt

1.  Parboil ribs 20-25 min or longer.   Let cool. 
2.  Crush ginger and garlic.  Add to other ingredients and mix well. 
3.  Rub sauce into ribs and marinate for 3+ hours. 
4.  Cook on grill or broil in oven
  
*Watch carefully to avoid burning the ribs.  
  ** Double recipe if necessary

This is about 5 lbs of  baby back ribs, so I doubled the recipe.

Perfect ribs!