Baked Mac-n-Cheese

I was originally supposed to make Fried Mac-n-Cheese Balls for the Thanksgiving Dinner at my new place, but then Diwata told me that her friend had so much leftover Mac-n-Cheese that I decided not to make it. Unfortunately, that friend ended up not coming but that didn't really matter.

When Erline told me about this White Elephant shindig she was having at her place in San Mateo, I thought, "OO what a perfect opportunity to try out these Fried Mac-n-Cheese Balls." Too bad I didn't read the directions to the recipe until the day of and that's when I realized sometime during the process of making them I would have to store them overnight in the freezer. That was a failure so I decided to make this baked Macaroni and Cheese recipe.

Courtesy of Giada De Laurentiis

Ingredients

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Review

Wow, it was just perfect. I couldn't find regular Fontina cheese, but the smoked Fontina added this new flavor to the recipe that I did not expect and it fit in well. At first I was not going to add the ham, but it was pretty good in the end. I might substitute for something else like bacon. Or maybe I can make it Filipino Mac-n-Cheese and add tocino or longanisa, hahahaha. Also, because the Fontina was a pricier than the Parmesan and Mozarella, I might consider changing the ratio so I don't have to buy so much Fontina. And I might add a kick to it because I love spice. Maybe Paprika and Pepper Jack? Mmmm, sounds delicious already.

The only thing was that I wish it was freshly cooked right out of the oven, so it wouldn't be as chunky. I had to cook it 5 hours earlier than the party because I had to tutor before and I did not have time to go back home and cook it. But otherwise, it was great. It sounded like a hit because some of the people there were raving about it. I always love Erline's reactions because you can really tell when she loves a dish, like the Chicken Tortilla Soup I cooked a while back.

With the leftovers I took home, it seemed like the Mac-n-Cheese got better with age because after microwaving it, it still tasted as good as the first day.

I am definitely going to make it for Brown Carabao when I go back to SD.

Why I Started Cooking

Sorry, no new recipe here, but I thought I might give a like back story since, to some, this cooking stint seems random.

Cooking has been an art that I have never truly appreciated until as of late. Looking back, I was not made to be a cook. Neither was I an adventurous eater (meaning I was annoyingly picky) nor did I have the patience to prepare meals. I grew up with the mentality that I need to save us much time as possible for me. That included cutting my sleep, skipping meals and showers (I know, it’s gross but I’d happily debate you on this), rushing routine activities, speeding down highways, and the list goes on. Therefore, cooking equaled wasting time that could be cut with the microwave.

The need to save time became increasingly apparent in college. Despite having a full kitchen all 5 years of college, I didn’t bother to consistently cook myself tasty meals. Hamburger helpers and top ramen were my friends, who I shared with many other college students. KP obviously did not help in that department with days ending at 10pm. That is when happy hours, 24 hours joints, and fast food became my 1st kitchens.

After all of this, I find it ironic that my dad is widely considered an amazing cook within my extended family and I failed to pick up any of that. The other thing I failed at was sports, but that’s another story. Sports or cooking…I went with the latter.

After PGrad, life was simple to say the least. I had no obligations and it was my intention to live up these 3 months of vacay because I know luxury like this will never come around until retirement. Too bad I can’t get paternity leave. Anyway, that summer is when I decided to turn my life around and dedicate time for myself. With motivation from my roommate Larsen, we tried to do that. Less video games, cleaner house, life walks, regular activities like bowling, among others. And the one that led to cooking was regular grocery shopping. I started simple, mostly alternating meats (chicken, beef, pork) complimented with vegetables and making dishes I always made, like spaghetti. Sad to say, they were just okay (except for my spaghetti which I think is bomb). Nothing I was necessarily proud of that I would serve at a dinner party.

And then I went home to LA for 2 weeks. What I found out was my sister had started to cook more too. That was one thing I never expected. But my house was blessed with a variety of foods and seasonings to cook with, and it was the perfect time to experiment. I started to make random dishes but looking into the fridge and seeing what I could make out of them. And I couldn’t believe what I was tasting. They were good!

I convinced myself that cooking was genetic and that I inherited it from my father, but I had just never tapped into it. From then, I was inspired. I knew cooking was an ability I want to be able to bring to my family. What better time to start than the time I move to the bay?

Basically, I started to do what I did in LA: put whatever I have in the fridge into a pot and see what comes of it. While there were some random dishes that I was proud of, I felt I was not learning anything. That’s when I saw Rachel Ray on TV one Friday morning and it dawned on me: FOOD NETWORK! I actually made that dish I saw that morning, but honestly it was not good, haha. I probably just fucked up.

I started to think about all these dishes that I die for in some of my favorite restaurants. Alfredo, curry, ramen, Korean BBQ, jambalaya, chicken tortilla soup, mashed potatoes, rib-eye steak, carne asada fries, and there are just too many. And basically, I searched up these dishes and made them. Just to ensure they taste good, I look for the recipes that have large numbers of 5 star ratings and pretty much all of them are delicious. Coincidentally, many of them are from Emeril. He’s just an amazing chef.

I personally think I am doing pretty well. I am pleased with what I am able to conjure up. And it’s nice to have someone taste your food other than yourself. Not only is it relaxing but it’s also rewarding to know that I can pull this off. To think back and see how my dietary habits were for the past 23 years, it’s mind-boggling to see how far I’ve come in just 2 months. It reminds me of one of my favorite movies: Ratatouille. And that’s why Remy is on top. Because I hold his beliefs as truth:

Anyone can cook.

Carne Asada Fries

As an ode to the wonderful 24-hour Mexican food of San Diego, we had a Carne Asada Night with Heroes with the present and former roommates (by the way, this was long ago and I wanted to post this since I don't anticipate making this anytime soon).

Who can deny the delicious combination of flavors that is Carne Asada fries? Conceptually, it is quite simple. Preparationally, it is not. It is quite hell actually, especially if your kitchen is not a Roberto's.

1st Serving
(Nice presentation, but you can't see the carne asada)

2nd Serving
(Messier by better)

Ingredients

• Carne Asada (recipe follows)
  
• Pico de Gallo (recipe follows)
  
• Guacamole (recipe follows)
  
• Potato Fries
• Sour Cream
• Jack Cheese

Directions

Prepare the above 3 recipes. For the fries, cut the Russet potatoes into slender slices and deep fry them in a pot of peanut oil on high heat until golden brown (be sure that the oil in the pot is up to full heat so prevent the fries from getting soggy). Ensure that the potatoes do not clump because it prevents them from cooking well, but also be gentle so that they do not break. Once that is done, stack all ingredients in whatever order and amount you prefer . This is what I did (from bottom to top): Potato Fries, Carne Asada, Jack Cheese, Guacamole, Pico de Gallo, Sour Cream. Note: the peanut oil can be safely reused up to 6 months.

Carne Asada

Ingredients

• 2 pounds flank or skirt steak, trimmed of excess fat
• Olive oil, for coating the grill
• Kosher salt and freshly ground black pepper
• 1 recipe Mojo, recipe follows
  

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

Directions

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Pico de Gallo

Ingredients

• 1 large tomato, cored, seeded, and coarsely chopped
• 1 white onion, coarsely chopped
• 2 limes, juiced
• 1/4 cup chopped cilantro
• Salt and freshly ground black pepper
• 1/2 jalapeno, if preferred
  

Directions

Mix ingredients together and season, to taste, with salt and pepper.

Guacamole

Ingredients

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce (I use Sriracha as a substitute)
  
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Directions

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

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While I was preparing this, I thought it was heading for disaster. First of all, I did not marinate the carne asada correctly because I was supposedly to create a paste with a mortar and pestle and I did not realize that until I had already chopped everything and put it in the olive oil. My last ditch effort to save it was to use top of an Aquafina bottle to smash up the the ingredients get out as much of the flavor as possible, but that failed. I had to stick with what I had. Also, I did not have grill or a broiler pan. I ended up using a baking pan, which left the juices in the pan and the meat didn't have that crispness that typical carne asada has. I tried to salvage it by dumping the fluids and allowing it to broil a little more. That wasn't the end of my worries. I was cooking the fries, and they weren't cooking! I put them into the pot when the oil was still getting super hot. Not only that, but the fries were breaking apart because my stirring was too fierece. These fries ended up being in the deep fryer for about 20 minutes, and they came out tasting stale, lacking the crispness of typical french fries. That makes two.

I was uberly disappointed because I thought this was a surefire winner. I complied the whole ensemble and I was scared for the first bite. And it wasn't bad! Granted, it wasn't the quality of Cotixans or Super Sergios, but it was pretty damn legit. The second serving was a little better because I got better with the frying technique. While it wasn't what I hyped it up to be, it was good enough.

My expectations were that this was going to be easy and cheap. It was quite the opposite. The total bill came out to 50 bucks and the preparation was tedious with all the chopping of the ingredients and the mess of working with a deep fryer. All in all, it was a great experience. I defintely want to try this again, and hopefully the carne asada turns out better.

Cajun Shrimp Alredo

I first made this for Erline and Theresa's apartment last year around Halloween. That was when Aaron and I got kicked out of our old apartment, but that's a long story I'd rather not get into here. Anyway, ever since then I have cooked this for almost every special occasion and my friends just love it. This is definitely one of my most favorite dishes to make of all time.

Courtesy of Emeril Lagasse

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 6 tablespoons Essence (listed below), plus more for garnish 
• 2 tablespoon extra-virgin olive oil
• 10 ounces andouille sausage, chopped
• 1/2 medium onion, minced
• 1 1/2 teaspoons crushed red pepper flakes
• 5 cloves garlic, minced
• 3 shakes Worcestershire sauce
• 1 pound linguine
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon hot chili powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, sliced
• 1 1/2 cups grated Parmigiano-Reggiano
• Chopped fresh flat-leaf parsley, for garnish

Essence (Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.

Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.

Meanwhile, cook the pasta in boiling salted water according to package instructions.

To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.

Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.

Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.

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The first time I made this, we forgot to buy heavy whipping cream, as you can see in the first picture because it lacks that creaminess that this dish needs. In fact, I didn't even know what the hell heavy whipping cream was up until I cooked this. Thank goodness I found out what it was because I've used it so many times in my cooking. Anyway, we had to use a cream-substitute and all we had was sour cream. Thankfully, it didn't come out that bad. It wasn't that creamy, but it was still delicious. This dish definitely has a huge kick to it, but I love the fire. Coupled with the shrimp and the andouille sausage, this dish is to die for. It is really rich (and definitely does not belong in the South Beach diet, or any kind of diet for that matter), but if you're looking for a really savory meal with fire, this is it.

Chicken Tortilla Soup

Finally! My phone has refused to cooperate with me and has consistently failed at sending my pictures to my facebook, hence my prolonged absence from this blog.

Anyway, last weekend Aaron and I were homeless because we got kicked out of our temporary townhouse (it's a long story, you can ask in person) and we were graciously allowed to bum it on Erline's couch for the weekend. As a payment for their generous hospitality, we decided to cook her and her roommates an extensive meal and this time it was like I had a sous chef (because usually Aaron comes home really late and I usually cook by myself). Here is the soup creation we made. As for the rest of the meal, here are the links to the Cajun Shrimp Alfredo and the Bacon-Wrapped Scallops.

Courtesy of Rachel Ray 

Ingredients

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can crushed fire roasted tomatoes
• Salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaves, for garnish

Directions

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

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We had one major problem. First of all, Aaron couldn't find the Chipotle in Adobo for the Chicken Tortilla Soup, which sounds like a really critical ingredient. What he did instead was he bought Chipotle Salsa. I can't really say if this was a good substitute for Chipotle in Adobo since I had never used it before, but hey, the soup still turned out pretty good. Erline was so amazed with ithis soup. I was laughing to myself that every 5 minutes she had to express that sentiment, but it was definitely validating. I know I can do better, so I can't wait to make this again and taste how this is really supposed to taste.

Roasted Garlic Chunky Mashed Potatoes

Last Wednesday, I didn't know what to cook for the longest time. And Diwata gave me a genius idea that I had never heard about: bacon-wrapped scallops! What the hell is that? I think anything bacon-wrapped sounds hella good. I thought I'd try it out and I found a great recipe that offered a spicy mayo recipe as well. It was more of an appetizer dish, so I decided to add some mashed potatoes and roasted veges. Oh man, was I super excited for this dish. When I went to Safeway to get the scallops, I was sad to find out that they didn't have large scallops! Bah, I had to settle for the smaller ones, so I figured I would just stack them to compensate. And since I was planning on feeding Aaron and Larsen, I decided to wrap some shrimp as well to see how that would turn out:

Ingredients

• 6 red potatoes, not skinned
• 1/3 stick of butter
• 1/2 cup of whole milk
• 1 cup of Monterrey jack cheese (I like to use pepper jack)
• 1 1/2 tablespoons of Rosemary
• 5 large garlic cloves
• Salt and pepper

Directions

First, preheat the oven to 400 degrees Fahrenheit. Make a bowl out of aluminum foil, throw in 5 garlic cloves and drizzle with olive oil. Roast the garlic for about 40 minutes, or until a nice golden brown.

Fill a large pot with water and sprinkle with some salt, bring to a boil. Chop up the potatoes into roughly 1-2 inch cubes. Throw them into the pot and let them boil for about 20 minutes, or until soft. Once they are done, drain the water. Mash the potatoes in the pot with the roaster garlic and turn the stove again to a low flame once that is done. Since I like the chunkiness, instead of using a masher I just use a wooden spoon to lightly mash the potatoes against the walls of the pot but allowing for some potato chunks to remain. Toss in the milk, butter, pepper jack cheese, and rosemary. Continue mixing until butter is melted and season with salt and pepper until beautifully tasteful. Oh yeah, by the way I kind of estimated the proportions. I just usually go by eye. Feel free to accommodate to your taste buds (I usually put more cheese, haha).

Review

Every time I make these mashed potatoes, they never come out the same. Not because I have a problem with replicating the same recipe but because I always try something different. Sometimes I don't use rosemary. Sometimes I used buttermilk, heavy cream, or sour cream instead of whole milk. Sometimes I get lazy to roast the garlic since I don't have a toaster oven at home. But in any case, this is the general formula I use and I love it

Kickin' Jambalaya

I forgot where I got the idea to cook this, but one of my all-time favorite restaurant dishes would be the Jambalaya pasta dish from California Pizza Kitchen (and I'd say the one from Karl Strauss is pretty damn good too). What I love is that it is so rich with flavor and it normally has an overflow of seafood, mmmm. The one I made doesn't have that overflow of seafood, but it does have andouille sausage and chicken. It is also ferociously spicy and I even added an extra kick because that's how I like it. And this is how it turned out:

Courtesy of Emeril Lagasse

Ingredients

• 1/4 cup olive oil
• 1 pound medium shrimp, peeled and deveined
• Creole seasoning, recipe below
• 1 chicken, cut into 8 pieces
• 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 2 tablespoons minced garlic
• 3 bay leaves
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons chopped thyme leaves
• 1 cup chopped tomatoes
• 6 cups water
• 2 cups rice
• Salt and pepper
• 1 cup chopped green onions
• 1/2 cup chopped parsley

Essence (Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

Review

As for my 1st try, I think it came out very well though there are some things I would change. Instead of using water, I would use chicken stock to give it more flavor. I actually just used hot links because that's the sausage I had, but I'm sure the andouille sausage would but much spicier and flavorful. Maybe some crawfish, too. Oh, and I also didn't put celery because I hate celery. The next time I make this, I am going to try to do it with a spaghetti or penne because I like jambalaya pasta. As for the creole seasoning, I think it makes way more than is needed. I would say just shrink the portions to 1/2 a tablespoon for each tablespoon. And if there is extra, you can always save some for a post-cooking seasoning.

Generally, this was a successful cooking adventure. Though I am satisfied, I feel like this recipe has more potential. I am on a quest to make the perfect Jambalaya.

Bacon Wrapped Scallops

Last Wednesday, I didn't know what to cook for the longest time. And Diwata gave me a genius idea that I had never heard about: bacon-wrapped scallops! What the hell is that? I think anything bacon-wrapped sounds hella good. I thought I'd try it out and I found a great recipe that offered a spicy mayo recipe as well. Oh man, was I super excited for this dish. When I went to Safeway to get the scallops, I was sad to find out that they didn't have large scallops! Bah, I had to settle for the smaller ones, so I figured I would just stack them to compensate (below is a picture of my successful attempt with large scallops). And since I was planning on feeding Aaron and Larsen, I decided to wrap some shrimp as well to see how that would turn out:

Courtesy of Tyler Florence

Ingredients

• 1 1/2 pound large scallops
• 1/2 pound thin-sliced bacon
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 cup good quality mayonnaise
• 1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
• 1 lime, juiced
• 2 tablespoons chopped cilantro, plus more for garnish
• 2 heads Bibb lettuce, washed
• 3 avocados, sliced

Directions

Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper.

Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

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I've made this a few times, and while I love scallops AND bacon, the best part of this dish really is the spicy mayo. The combination of the juicy scallops, the crisp bacon, and the fire from the sauce is just delicious. One time though, after making this recipe, I ordered bacon-wrapped scallops at a restaurant (I honestly forgot the name of the place), but their version was so much juicier than mine! Therefore, I am on a mission to find out how to make these scallops even better. Nonetheless, this is definitely one of my favorite appetizers to date.

Pico de Gallo Spaghetti

Today, I was really lazy to cook something up. I then decided to go with a simple spaghetti. I didn't even really premeditate this. My plan was going to go with my own typical Filipino spaghetti, though I would be lacking the irreplaceable hot dogs. Next thing I know, I was going with something completely different from what I usually do, and I ended up with this:

Ingredients

• 1 lb ground beef
• 4 cloves of garlic, minced
• 1/2 white onion, chopped
• 1 large tomato, chopped
• Handful of cilantro, minced
• Half of a lime (or lemon)
• 2 tablespoons of low sodium soy sauce
• 1/3 cup of spicy banana ketchup (Jufran)
• 4 cups of Prego spaghetti sauce
• 1 tablespoon of extra virgin olive oil
• One regular-sized package of wheat spaghetti noodles
• Salt, ground black pepper, sugar (seasoned to your preference)

Random, is it not?

Directions

Boil the spaghetti noodles. Pour into colander and drizzle with olive oil to prevent clumping.

Saute the onions and garlic with olive oil until slightly golden. Throw in the ground beef for about 5-7 minutes until a slight crisp brown. Stir in the Prego and warm until barely boiling. Mix in the cilantro, lime, banana ketchup, soy sauce, tomatoes. Season with salt, black pepper, and sugar to liking.

Pour sauce onto noodles and ready to serve.

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I must say this was awkwardly interesting. I didn't realize that it had all the ingredients of pico de gallo until I tasted it. And I was pleasantly surprised. Maybe I can call this my Mexican Spaghetti, haha. This will remind me that experiments don't always come out horrible.

A Genius Idea

If you didn't know, learning how to cook was one of my main goals when I started my new life in the Bay Area. I was thinking that it shouldn't be so bad since I have such a structured day now that I can just cook when I get home from work. And it really was that easy, haha.

Yesterday, I made some bacon-wrapped scallops and shrimps enticed with spicy mayo accompanied with some of my own cheesy mashed potatoes and roasted vegetables. Larsen said to me, "You should make a blog and showcase everything you cook," or something to that nature. What a GENIUS idea!

So that is what this blog is for. Pictures and recipes to come. Here are some things that I made so far (that I am actually proud of) that I will make again for the sake of this blog:

Thai Chicken Coconut Curry
Carne Asada Fries
Bacon-Wrapped Scallops and Shrimp with Spicy Mayo
Seared Tuna and Avocado glazed with Soy, Ginger, Cilantro
Chicken Alfredo
Spicy Cheesy Pasta
Ground Beef Hash
Ground Beef Tacos with Pico de Gallo and Guacamole
Garlic Cheesy Mashed Potatoes