Argentina Corned Beef Canned Cuisine Chef Series # 1

Argentina Corned Beef Lattice Omelet
Argentina Corned Beef Canned Cuisine Chef Series # 1 - by Raul "Sam" T. De Leoz, Jr.

A graduate of BS Fine major in Advertising at UST, but his passion is to cook. Learned is culinary arts and now currently teaching at University of Sto Tomas-Institute of Tourism and Hospitality Management. Also a resident chef instructor at the Heny Sison Culinary School and a technical consultant of the Century Tuna Culinary Circle.

Farmer's Lattice Omelet with Argentina Corned Beef Lattice Omelet:

Ingredients:

3 large eggs-beaten
1/4 cup fresh milk
salt and pepper to taste
pinch of nutmeg
olive oil
1 tablespoon unsalted butter
garnish
-asparagus spears, blanched in stock
caramelized onions

Procedure:
1. Combine eggs with milk and whisk with a wire whisk until frothy
2. Season egg mixture with salt, pepper and nutmeg
3. Place egg mixture in a squeeze bottle
4. Heat oil and butter in a small non-stick saute pan. Drizzle the egg mixture to for a lattice pattern and cook until done
5. Carefully peel off egg lattice and wrap around corned beef mixture

Sauteed Corned Beef:

Ingredients

Olive Oil
1/4 cup (60g) white onions, brunoise
2 clove garlic, mince
2-175g Argentina Corned Beef
Red wine for deglazing
1 tablespoon wasabe paste
fresh ground black peppercorns

Procedure:
1.Heat the oil in a saute pan and saute onion and garlic until aromatic
2.Stir in the corned beef and mix well. Deglaze with red wine and simmer for a few minutes.
3.Mix in the wasabe paste to the corned beef mixture and season with freshly ground black peppercorns.

Comments

Popular posts from this blog

ALCATEL OneTouch GROOVE OT 305

RPG: METANOIA - Philippines's first 3D Full Length Feature