Dressings & Salad

Kitchen training dated 29th June 2009 conducted by: Chef Yasser Khadra

Lets go for the cold kitchen at this time on how to make the dressings for the salad and the preparation of the salads...For all the salads I love to eat the very delicious Chef Salad...hmmm I'm getting hungry heheh...be happy always guys and stay the happy living...


Dressings

Mayonnaise: 3 egg yolk, salt, white pepper, vinegar & 1 liter corn oil
Mix it slowly w/ oil using the egg batter

Vinaigrette Dressing: Mustard cream, salt, white pepper, oregano, corn oil & vinegar

Tartar Sauce: Chopped parsley, cocktail onion, chopped garkings, mayonnaise, chopped capers (good for seafood)

Cocktail Sauce: Mayonnaise, tomato ketchup, Tabasco sauce (good for seafood)

Caesar Dressing: Mayonnaise, chopped capers, chopped anchovies, grated parmesan cheese, pickles, chopped onion, vinegar, olive oil, chopped garlic & mustard cream

Salads

Greek Salad: Cube cut of cucumber, 3 colored bell pepper (yellow, red, green), tomatoes, feta cheese, slice black olives, onion rings (white), lettuce, oregano & use the vinaigrette dressing

Nicoise Salad: Lettuce, slices cucumber, slices tomato, slices boiled potatoes, green beans, boiled egg quarter, tuna fish, anchovies fillet, black olives, ring white onion & vinaigrette dressing.

Chef Sald: Bed of lettuce, stick cut of (cucumber, cheddar cheese, beef mortadella, chicken, baby corn) boiled egg, tomato slices & vinaigrette

Seasonal Salad: 3 kinds of mix lettuce (lolorosso, ice berg & local lettuce) cubes of (cucumber, tomatoes, 3 colored bell pepper and vinaigrette dressing

Caesar Salad: Ice berg lettuce, 4 slices of chicken, croutons, parmesan cheese and Caesar dressing

Sandwiches

Kitchen training dated 27th June 2009 conducted by: Chef Yasser Khadra

Chicken Stuffing

Chopped roast chicken mix with mayonnaise, mustard cream, salt and white pepper

Tuna Stuffing

Chopped tuna fish mix w/of three colored pepper (green, yellow & red) + chopped black olives + mayonnaise + mustard cream + salt & pepper

Coleslaw Mixture

Julienne green cabbage 60% + grated carrots 40% + white peeper & sugar + mayonnaise

Burger Sandwich

• Grilled mince beef burger
• In the toasted bun spread it w/ mayonnaise add lettuce leaf, grilled onion, grilled tomato slice
• Additional you can put some slice cheese

Cheese Sandwich

• Toast the 2 slices of jumbo bread
• Spread w/ mayonnaise
• Add tomato slice & lettuce leaf
• Add slice cheese on the top
• And cut the sandwich into two

Chicken Sandwich

• Toast the 2 slices of jumbo bread
• Spread w/ mayonnaise
• Add tomato slice & lettuce leaf
• Add chicken stuffing
• And cut the sandwich into two

Tuna Sandwich

• Toast the 2 slices of jumbo bread
• Spread w/ mayonnaise
• Add tomato slice & lettuce leaf
• Add tuna stuffing
• And cut the sandwich into two

Steak Sandwich

• Grilled shredded beef
• Add grilled onion, grilled slice mushroom
• Sautee w/ little demi glace sauce
• For the bread spread it w/ mayonnaise + mustard cream
• Add slice tomato + lettuce leaf

Club Sandwich

• 4 toasted jumbo slices bread
• In each layer spread it w/ mayonnaise
• Add tomato slice + lettuce leaf
• In the 1st layer add chicken stuffing
• 2nd slice boiled egg
• 3rd beef mortadella + slice cheese
• Cover the last slice bread
• And cut into four fixing

Easy to make sandwiches for snacks to your family and friends at your home, simple but tasty...Why not try to make one of these sandwiches...

How to make a Sauce

Last June 22nd our Executive Chef Yasser Khadra conducted a training on how to make a SAUCE for all the staff who are willing to join and learn. And of course at your service joined the said training because I'm eager to learn how to cook / bake different kinds of viand.

Mushroom Sauce

• Saute chopped garlic w/ butter
• Add slice mushroom and saute it properly
• Add demi glace flavored of ( oregano, rosemary, bay leaf, basil & sage ) let it thick with roux
• Bring the sauce for boiling good for 3 minutes
• Then cool it down and store at the fridge
• If you need the sauce just add fresh cream to get more tasty flavor and the same time reduce the dark color

Pepper Sauce

The same procedure in mushroom sauce but instead of mushroom sauce use the balck peppper

BBQ Sauce ( cold )

Just mix the tomato ketchup + Tabasco Sauce + HP Sauce

BBQ Sauce ( hot )

• Saute the very fine chopped ( onion, ginger, garlic and celery ) w/ vegetable oil
• Add tomato ketchup and mango jam or apricot jam
• Bring the sauce for boiling
• Add chopped cashew nut
• Cool it down and ready to serve

Oyster Sauce

• Saute chopped onion, garlic, and celery w/ vegetable oil
• Add oyster sauce and soya sauce, little of chicken stock and bring the sauce to boil
• Add the corn flour melted in cold water
• Add the fried shredded beef or chicken or fish cubes marinated w/ soya sauce, ginger powder, salt, white pepper, corn flour melted at water
• Add the meat to the sauce and fried vegetables ( carrots, bamboo shoots, bay corn, broccoli, mushroom, kangkong etc. )
• Add wit little sesame oil and lastly garnish with spring onion

Hot Garlic Sauce

Saute onion, ginger, garlic, chopped celery, tomato ketchup, chilly paste, chicken stock, corn flour melted in cold water
Add the vegetables and meat the same way in oyster sauce

Chinese Fried Rice

• Julienne chinese cabbage, carrots, steamed rice, soya sauce, white pepper, spring onion, green beans sesame oil
• Saute the vegetables then add rice, soya sauce, sesame oil, steamed rice
• Lastly add the spring onion

MUNIERE SAUCE

• Heat up the butter then add the lemon juice
• Mix it very well
• Add salt, white pepper capers
• Garnish w/ chopped parsley

Coconut Macaroons

I got mail last Wednesday June 16, 2009 from Ms. Leisley Edquilang this is her mail:

hi,

im leisley ashley currently living in salisbury,md may recipe ka ba paano gumawa ng simple or old fashion pinoy style macaroons????

thanks.

And just now our Chef in the hotel gave me the recipe but not totally a Pinoy style because his a Syrian hehehe. Chef Yasser gave only the ingredients and he just explained to me what to do but unfortunately I did not get him.

He just gave these things:

• 250 grams butter
• 250 grams sugar (powder)
• 250 grams egg
• 500 grams coconut (powder)

But I don't want Ms. Leisley get upset with me because I replied to her and I promise to give her the recipe for pinoy style coconut macaroons. I just search in the net and I found this site EntrePinoys Atbp and I think this is the best recipe that we're looking for, to make the coconut macaroons. Ms. Leisley this is it na hehehe you can cook now for your hubby there...happy cooking.

Ingredients:

• 3 eggs
• 3/4 cup condensed milk
• 1 tsp vanilla
• 4 cups desiccated coconut
• 2/3 cup sugar
• 1 tbsp butter or margarine

Utensils:

• mixing bowl
• eggbeater
• wooden ladle
• measuring cups and spoons
• oven

Packaging Material: Paper cups and styrofor with plastic cover

Procedure:

• Beat eggs till light and fluffy.
• Add butter or margarine and sugar, then beat thoroughly.
• Add vanilla, condensed milk and desiccated coconut.
• Grease paper cups and fill with the mixture.
• Bake in a moderate oven 177°C (350°F) for 15 minutes or until slightly brown.

Seared Salmon

Still in Friday Magazine dated May 15-21, 2009 but for now lets go for the fish recipe the Seared Salmon by Chef Stephen Fernandes a Filipino Chef in Al Murooj Rotana, Dubai.

Ingredients:

• 250 grams salmon fillet (Norwegian)
• Salt and pepper, to taste
• 15 ml lemon juice
• 30 ml corn oil
• 40 grams baby spinach
• 40 grams baby potatoes, scrubbed and washed
• 20 grams butter
• 15 ml balsamic vinegar
• 15 ml mandarin juice
• 20 grams honey
• 20 grams fresh rosemary leaves
• Puffed pastry and caramelized cheery tomato, to serve

Procedure:

• Mix together salt, pepper and lemon juice
• Rub it over the fish and keep aside for 15-20 minutes
• Sear in a hot pan and then cook in a preheated oven at 180°C for 10 minutes
• Keep aside
• Heat oil in a frying pan and saute baby spinach till just wilted
• Remove and keep aside
• In the same pan, saute potatoes with butter, salt and pepper on low heat till cooked
• Keep aside
• Cook together balsamic vinegar and mandarin juice till reduced to a sauce-like consistency
• Add honey and rosemary leaves
• Mix well
• To serve, place fish on a plate, a spoon of baby spinach and potatoes on the side and drizzle mandarin sauce
• Serve with puffed pastry and cherry tomatoes

Serving: Good for 1 only

Chocolate Mudcake

Friday Magazine dated May 1-7, 2009 the recipe of Chocolate Mudcake is from our very own Filipino Chef Maximo Madrigal Mendoza, Lotus One, Convention Tower, DWTC.

Ingredients:

• 200 grams dark bittersweet chocolate
• 200 grams unsalted butter
• 100 grams white sugar
• 5 eggs
• 1 tsp vanilla essence
• Coarsely chopped almonds, as desired for garnishing
• Melted white chocolate
• For the glaze/icing:
• 5o grams dark bittersweet chocolate
• 50 grams butter
• 30 ml corn syrup
• 4 tbsp of powdered sugar
• 1 tbsp sour cream

Procedure:

• Preheat oven to 120°C
• Mix chocolate and butter and heat them in a double boiler on low heat, stirring constantly
• Keep aside to cool
• Beat together eggs and sugar until fluffy
• Add vanilla and mix in the chocolate and butter mixture
• Pour into a baking pan lined with greased paper
• Bake for about 30 minutes
• To prepare glaze, melt butter and chocolate and let it cool; then add syrup, powdered sugar and sour cream
• To serve, top the cake with glaze, almonds and white chocolate.
• Serve with ice cream

Enjoy guys baking the Chocolate Mudcake, I'm craving also for this chocolate cake heheh I love chocolates!

Sweet Potato Casserole

The sweet potato casserole recipe is from Chef Vincent Madrigal in Ruth's Steakhouse, Dubai he is one of the Filipino Chef in Ruth's Steakhouse.

Ingredients:

• 1 kg sweet potatoes, steamed till tender and peeled
• 1 1/2 cups sugar
• 1 tsp salt
• 2 tsp vanilla
• 4 eggs
• 1 cup salted butter, melted

Procedure:

• Place potatoes in a mixing bowl of a blender.
• Whip them for 2 minutes on a low speed, scraping down sides with spatula.
• Add sugar, salt and vanilla.
• Mix on a higher speed.
• Add eggs and butter.
• Continue mixing till smooth and glossy.
• Coat a casserole dish with butter and pour 250 grams of the mixture.
• Preheat the oven to 180 degree Celsius and bake for 25 minutes.
• Check for golden spots on top.
• If not there, cook for a further five minutes.
• Remove and let it cool for an hour at room temperature.
• Top with pecan crumble and serve.
• Repeat with remaining mixture to make more.

Spicy Beef Salad

Spicy Beef Salad by Chef Maximo Mendoza one of the Chef in Lotus One, Convention Tower, DWTC, Dubai.

Ingredients:

• 20 grams fresh coriander
• 1 tbsp lemon juice
• 1 Thai red chili, seeded
• 10 grams palm sugar
• 1 tbsp Thai chili paste
• 5 grams fresh mint
• 30 grams cucumber, sliced
• 20 grams cherry tomato, halved
• 10 grams roasted peanuts
• 10 grams crispy fried onion
• 1 tsp toasted glutinous rice, ground
• 20 grams red onion slices
• 2 dried chillies, toasted
• 200 grams beef sirloin steak, cooked as desired and sliced
• 2 frisee lettuce, for garnish

Procedure:

• Pound coriander, lemon juice, red chili and palm sugar in a mortar with a pestle.
• Transfer it to a bowl.
• Add all the ingredients, except frisee.
• Let beef marinate in the mixture for at least a minute.
• To serve, place the frisee and arrange the salad.
• Serve with rice.