Our Steak and Pasta Dinner

RibEye Steak and Pasta with Artichoke and Roasted Tomatoes

For 2013 Labor Day- 3 day Holiday we decided to stay home and skipped the hustle and bustle of the holiday travel. Instead we did our general clean up of the house for the first day, then today we did some shopping and even went to a Filipino Adobo Festival. We were able to do our a mile or more walk also. 

For our dinner we had some grilled Rib Eye steak and Red wine courtesy of my brother. I then made some potato salad and pasta with artichoke and roasted tomatoes topped with shaved and grated parmesan cheese. 

Ingredients:

For Steak:

Ribeye Steak or any preferred cut meat

olive oil

butter

salt and pepper to taste

For Pasta:

choice of pasta..cooked al dente

olive oil

butter

artichoke 

garlic

salt and pepper to taste

parsley

Procedure:

Grill steak according to preference...either  medium rare, medium well or well done

Cook pasta al dente 

saute artichoke in olive oil and mince garlic

roast tomatoes in oven...

Mix all ingredients . Serve the pasta dish while hot or warm  topped it with extra shaved or grated parmesan cheese 

Bon Appetit!!!!!!

Pochero

Pochero

Its been awhile since I have posted something new here in my Ourmeza blog, so it is only right to start again with something special but still easy to do.

First time I had some Pochero was back home in the Philippines and ever since then this is only the third time I will be cooking it. First time for my unico hijo to taste it and in an instant it is one of his favorite. While cooking the pochero he was like " Mommy the smell of what your cooking is making me hungry, I am so hungry Mommy", and so ofcourse I knew it that he will definitely like it and he did! And while we are having our lunch he said, " Mommy I can't believe this is so good, more sauce please." And take note even the vegetables he asked for seconds. My husband just simply love it and said that " no doubt that it will be good because you made it." And my parents said it is delicious and even asked for more.

So I guess Pochero will now frequent ourmeza or our table more often.

Pochero

Ingredients:

Beef or Pork ( Boiled ahead of time)

Onion

Garlic

Beef or Pork Stocks

Sweet Potatoes

Banana (saba)

Pechay/ Bokchoy

Repolyo/ Cabbage

Pork and Beans

Fish sauce and pepper to taste.

Procedure:

Saute garlic, onion. Add the boiled meet and brown it. Add the Meat Stocks and Pork and beans. Sweet potatoes, banana. Simmer then add the fish sauce and pepper to taste. Lastly add the Pechay or bokchoy and cabbage till half cooked. Serve hot with steamed rice.

Nilagang Baka (Beef with Brussels Sprouts and other green vegetables)

My husband was craving for "Nilagang Baka" and so when I went to buy our groceries I made sure that the beef short ribs is on the top of my list and the other ingredients needed to make the "nilagang baka".
I always try having a list of things to buy whenever I go to the grocery store and I always try sticking to it. If I dont have a list I'll definitely be tempted to buy some other extra stuff thats not really needed but hey sometimes can't help especially if I wanted to cook something different for my family...well once in awhile is better than all the time. So a grocery list is always good to have to see how much self control you have...hahaha goodluck to that.

Anyway found some goodlooking pechay or bokchoy,green beans,napa cabbage and brussels sprouts. Actually brussels sprouts are optional for nilagang baka but my husband and I just simply love brussels sprouts in our "nilagang baka" ( my son is still on the trial basis when it comes to brussels sprouts. He would taste just a leaf and will say maybe next time mom).

So to cook nilagang baka I use beef short ribs, potatoes or sweet potatoes,onion,2 cloves of garlic, salt and pepper to taste and all the vegetable above. I normally boil the short ribs night before then I would put it in the fridge and then, the next day I would scoop out all the frozen fats. If I dont have time to do it night before, I would boil it then throw away the first soup stock and then I would boil it again till it is tender with garlic,onion,bayleaf. When almost done I would add the potatoes salt and pepper to taste. Last, I would add all the vegetables and I would cook it half cooked. When done I always serve it on "our meza" steaming hot with hot steamed rice.