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Old 07-21-2008, 09:59 AM   #1
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Dinner for Monday, July 21?

I've got a chicken in the freezer that needs to be freed, I'm going to make GotGarlic's honey curry soy marinated chicken, some potato pakets and a salad.
You?

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Old 07-21-2008, 11:16 AM   #2
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Red face Filipino meal Im going to attempt to make!

Giniling Turo-Turo Style with lumpia on the side! (I spent about 3 hrs rolling lumpia, made a full package of 50!)



Giniling Turo-Turo Style (dish from filipino fast food)
Ingredients:
1 Lb. Ground beef (lean)
1 Cup of diced potatoes
˝ Cup diced carrots
˝ Cup Frozen green peas
˝ Red bell pepper diced
˝ Yellow bell pepper diced
1 Small onion diced
1 Small tomato diced
4 Cloves of garlic peeled and smashed
˝ Tsp. Ground black pepper
˝ Tsp. MSG (vetsin), optional
2 Tbs. Annatto seeds (atsuwete)
2 Tbs. Soy sauce
1 Tbs. Fish sauce (Rufina brand) Patis
Corn oil
Directions:
Prepare the Annatto seeds in a small pot by heating 2 Tbs. of corn oil and then adding 2 Tbs. of Annatto seeds until the oil turns dark red.
Then remove it from the heat. Make sure that you do not burn the seed.
In a large pan brown ground beef and drain. Add garlic and let it sauté for about 3 minutes.
Then add the onions, tomatoes, black pepper, msg, (vetsin) and fish sauce (patis) and let it cook for 2 minutes on medium high heat.
Add the potatoes, carrots, green peas, and soy sauce. Stir and cover. Let it simmer for 1 minute.
Using a strainer add the colored corn oil from the annatto seeds into the pot and mix well.
Replace cover and let it cook for 5 minutes over medium low heat. Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if needed.
Cover and let it cook for another 2 minutes. Serve with rice topped with Turo-Turo style Giniling.
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Old 07-21-2008, 11:25 AM   #3
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We're having rib roast and fresh green beans with potatoes.
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Old 07-21-2008, 12:05 PM   #4
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Going to the ballgame - hot dog and a beer :)
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Old 07-21-2008, 12:24 PM   #5
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I'm going to marinate some tuna in honey, lime and cilantro, then will grill it and also grill some veggies, zucchini,eggplant, halved tomatoes and I've got some couscous I'm going to make and want to add some orange juice and zest and a few toasted pine nuts or almonds not sure yet...dessert I have some strawberry ice cream I just put in the freezer so that is it.

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Old 07-21-2008, 12:41 PM   #6
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Quote:
Originally Posted by deelady View Post
Giniling Turo-Turo Style with lumpia on the side! (I spent about 3 hrs rolling lumpia, made a full package of 50!)

Giniling Turo-Turo Style (dish from filipino fast food)
....
You are amazing! I bought annatto seeds yesterday and now I don't know what to do with them! Rick Bayless always uses Achiote so I though Annatto Seeds would get me rolling, but I don't know how to use them. Do you leave the seeds in this dish, or should you strain them out of the oil after the oil turns red?
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Old 07-21-2008, 12:43 PM   #7
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Oh yeah- We're having City Chicken tonight with roasted cauliflower.

If you don't know what city chicken is, here's a hint...

It ain't Chicken!
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Old 07-21-2008, 12:57 PM   #8
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Quote:
Do you leave the seeds in this dish, or should you strain them out of the oil after the oil turns red?
It says to strain the oil so I assume you throw the seeds out.

So what is it if it isn't chicken? :) I've never heard of it! I love roasted or fried califlower, it completely changes the flavor and makes it sooo scrumptious!!
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Old 07-21-2008, 12:58 PM   #9
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Quote:
Originally Posted by deelady View Post
It says to strain the oil so I assume you throw the seeds out.

So what is it if it isn't chicken? :) I've never heard of it! I love roasted or fried califlower, it completely changes the flavor and makes it sooo scrumptious!!
Ah I see that now. I thought the straining part was referring to a different part of the recipe. Thanks for pointing that out.

City Chicken is common in the Pittsburgh region and refers to Pork Cubes on a Stick. The cubes are intended to look like chicken drumsticks and are fried to taste somewhat like fried chicken. A century ago, chicken was much more expensive than pork and this was a mock-chicken dish. Today we still eat it because it's delicious and a family tradition.

Roll pork cubes in flour seasoned with S&P and thyme. Skewer on short wooden sticks. Fry in 1/4 inch of olive oil until toasty brown on all sides. Deglaze the pan with chicken stock and move pan to the oven to finish cooking. Serve with the pan "gravy."

PS I was 23 before I found out City Chicken wasn't chicken...
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Old 07-21-2008, 01:11 PM   #10
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Quote:
Originally Posted by JillBurgh View Post
Oh yeah- We're having City Chicken tonight with roasted cauliflower.

If you don't know what city chicken is, here's a hint...

It ain't Chicken!
Thanks for the memories, gosh - I haven't had or made this in twenty years !!! I love them too !!!
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