Chef Jill Recipes

Every Pinoy loves stewed pork just like how we love Adobo in our dinner table. Yesterday, Chef Jill Sandique shared her personal favorite Pork Spareribs with Paprika Tomato Sauce recipe at The Maya Kitchen cooking demo.

Pork Spareribs with Paprika Tomato Sauce Recipe

Chef Jill learned this recipe from their family cook, Carmen “Menchie” Sanchez during her teenage years. Menchie said that it her Lola Luisa’s daughter Clotilde or “Tita Tilding” recipe. This recipe, however, is a variation from the original, which uses pork chops.

Chef Jill Sandique @ The Maya Kitchen Cooking Demo

Just like our favorite Pork Adobo, This dish tastes better when served the next day when the flavor gets richer and the fat gets more tender.

A Unique Pork Stew Recipe

Yield: 6 to 8 servings
Preparation Time: 15 minutes
Cooking Time 40 to 50 minutes

Ingredients:

12 to 16 pieces pork spareribs, about 3 kilograms
2 tablespoons Lea and Perrins Worcestershire Sauce
2/3 cup Heinz Tomato Ketchup
½ teaspoon Lea and Perrins Hot Pepper Sauce, or more
3 tablespoons Heinz White or Apple Cider Vinegar
½ cup mayonnaise
3 tablespoons minced garlic
1 large onion, chopped
1½ tablespoons sweet Spanish paprika
2 teaspoons soy sauce, or more
2 tablespoons sugar, or more
3 cups water
salt, to taste

Pork Spareribs with Paprika Tomato Sauce Recipe

Procedure:

1. Place pork spareribs, Lea and Perrins Worcestershire Sauce, Heinz Tomato Ketchup, Lea and Perrins Hot Pepper Sauce, Heinz White or Apple cider Vinegar and the rest of the ingredients in a pot. Place over high fire and bring to a boil.

2. Cover pot with a lid and lower heat to a simmer. Cook for 40 to 50 minutes, or until meat is fork-tender. Remove lid and simmer for another 8 to 10 minutes, or until the sauce is slightly thickened. Season with salt.

3. Transfer the spareribs to a serving platter or bowl. Serve hot with steamed rice…

It was a fruitful event and worth attending. To cap the cooking demo, Chef Jill Sandique prepared a fruit based dessert similar to bananas flambé which is one of New Orleans’ best known desserts.

Bananas Foster Recipe

For the unfamiliar, Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber). (source : Wikipedia)

Banana Flambe

Ingredients:

½ cup unsalted butter
½ cup brown sugar
½ teaspoon cinnamon
6 to 8 ripe bananas, peeled and halved
2 to 4 tablespoons banana liqueur
¼ to ½ teaspoon dark rum
1 pint vanilla ice cream

Procedure:

1. In a flambé pan, put together butter, sugar and cinnamon. Place pan over moderate heat and cook until the mixture caramelizes.

2. Add the bananas and cook for another 3 to 5 minutes.

3. Meanwhile, warm the banana liqueur and rum in a soup ladle. Ignite and pour over bananas. Shake the pan until the flame subsides.

4. To serve, place a scoop of ice cream in a serving bowl or plate. Arrange banana halves around the ice cream. Drizzle with sauce.

5. Serve immediately.

Bangus or Milkfish is my favorite fish whether its cooked as sinigang, fried or steak.. Earlier, I was looking for chocolate chips that I will be using for my cookies when I suddenly saw a pack of bangus belly on one shoppers cart.. What did I do? I dunno I just left the “Chocolate Area” to look for that particular pack of Bangus Belly Fillet.

Bangus Steak in Sizzling Plate

If you want the best tasting boneless bangus, make sure to buy the Saranggani or Dagupan produced and always check the expiry date:)

Ingredients :

• 1/2 kilo Bangus Belly fillets
• 2 large onions
• 6 Kalamansi
• 1/2 cup of soy sauce
• 6 cloves of garlic
• salt and pepper to taste

How to Cook :

• Mix the onions, kalamansi, garlic, pepper, salt and soy sauce in a bowl.
• Marinate the Bangus Belly for 20-30 minutes
• Heat a cup of cooking oil in a frying pan
• Lightly fry the onion rings.
• Fry the fish until browned
• Put the fried Bangus in a medium hot sizzling plate then pour the marinade.

Chef Jill Sandique at the Maya Kitchen

I arrived quite early (as usual) and I was happy to meet some of the local food writers and as well as the participants in the cooking demo. Heres the fun part, almost half of the participants are actually celebrating their friends “Bridal Shower”. Yes in a cooking class!! Cool Isn’t it?

Blueberry and Peach Torte

Fifteen minutes before the cooking demo started, Chef Jill finally arrived. It was the same Chef I met few years back when I enrolled in Heny Sison Culinary School where I learn my basic commercial baking with Chef Jill Sandique.

Chef Jill Andique Plating the Cake

The first recipe she baked or us is her favorite Blueberry and Peach Torte – its a peach filled butter cake dessert, topped with blue berries and beautifully sliced peaches.

Ingredients:

• 1¼ cup butter
• 2 cups sugar
• ½ teaspoon pure vanilla extract
• 4 large eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup sour cream

• 2 cups heavy cream
• 1/3 cup sugar
• ½ teaspoon pure vanilla extract
• canned peaches, sliced
• canned blueberry filling
• toasted almond flakes, for garnish

Blueberry and Peach Torte Finished Product

Procedure:

1. Preheat oven to 350°F. Grease and line 3-nine inch round layer pans. Set aside.
2. In a large mixing bowl, cream together butter, sugar and vanilla until light. Add the eggs, one at a time, mixing well after each addition.
3. Meanwhile, sift together flour, baking soda, baking powder and salt. Add the dry ingredients into the creamed butter mixture alternately with the sour cream. Blend well.
4. Pour into prepared pans and bake for 25 to 30 minutes or until done. Remove from oven and set aside for 10 minutes. Invert onto a cake rack and cool completely.
5. In another bowl, whip the heavy cream. Gradually add the sugar and vanilla. Whip until fluffy. Chill until needed.
6. To assemble, place a cake layer on a platter. Spread some whipped cream on the cake. Top with sliced peaches and blueberries. Repeat procedure until all the cake layers are used up. Garnish with more whipped cream and toasted almonds.
7. Chill for at least 4 hours. Serve cold.

To keep everyone awake, we sampled a slice of Blueberry and Peach Torte and while the waiting for the butter cake base, she started preparing her next recipe >> Baked Penne with Eggplant and Sausage… checkout my next post:)