All I see is RED! This recipe is based on Kevin Lynch's recipe or rather more of a response to his recipe. It is actually pretty doable for a beginner in cooking (like me). All you have to do is saute, add ingredients and let it boil then simmer. When you have this for left over, it is much tastier because the ingredients were marinated for a long time.

Ingredients:

1 teaspoon sesame oil
1/2 pound pork belly (cut into bite sized pieces) - samgyeopsal

                    in this recipe we used bacon as a substitute
2 cloves garlic (chopped)
2 cups dashi (or water)
1 cup kimchi (cut into bite sized pieces)
2 tablespoons gochujang
1 tablespoon gochugaru
1/2 package tofu (cut into bite sized pieces)
1 small onion (sliced)
1 cup zucchini (cut into bite sized pieces)
2 green chilies (sliced)
2 green onions (sliced)

Directions:

1. Heat the oil in a large sauce pan.
2. Add the pork and saute until it is no longer pink, about 2-5 minutes. In this case, since we run out of pork belly, our alternative is bacon. A bit pricey but it's definitely worth the price I tell you.
3. Add the garlic and saute until fragrant, about a minute.

4. Add the kimchi and water or dashi, bring to a boil.
5. Mix in the gochujang and gochugaru and simmer for 20 minutes.

6. Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.

7. Remove from heat and add the green onions.

And now the finish product!

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Showing some love to one of our household favorite go to meal for ground pork. It is commonly called "giniling" which means ground meat. And this recipe usually have tomato sauce in it but some others preferred using fish sauce to season it. This is actually an easy meal to cook, it will take about 30 minutes.

STIR FRY GROUND PORK IN TOMATO SAUCE

(FILIPINO "GINILING")

Ingredients:

4 cloves of garlic, chopped

1 medium sized onion, chopped

2 medium sized red bell pepper, diced

2 large potatoes, diced

1 cup of green peas (optional)

1 kg ground pork

3 cups tomato sauce (add more for more sauce)

2 teaspoon iodized salt

1 teaspoon ground pepper

4 laurel leaves

1/2 cup water

Directions:

1. Heat the pan and add 2 tablespoons of oil. 
2. Brown the ground pork in the heated pan. Set aside.
3. In the same pan add oil as needed, saute the garlic and onion. 
4. Add the pork in the pan with the garlic and onion. Stir fry.
5. When the meat is ready, add the potatoes and tomato sauce. Add water to keep if necessary to avoid burning.
6. When the potato is half cooked, add the peas, bell pepper, laurel leaves salt and ground pepper. Cook until done. Adjust the salt and pepper according to your taste. 
7. Serve while hot.

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As they say, "Sunday is family day" and of course it involves a lot of eating because that's how we always spent sundays together. One of those grill sunday moments was creating new taste for healthy option, so that it taste like it was a cuisine from a fine restaurant. So here is my cue to introduce my Mom's yummy Grilled Salmon with Dill.

But before that, I'd like to introduce to you the starring ingredient of this recipe. None other than the herb "dill", accoring to food.com  It is a green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb. In adding this to the any recipe keep in mind that the flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish. 

Grilled Salmon with Dill 

Ingredients:

6 (1- inch thick cut) salmon, steaks

2 cloves garlic, chopped

2 tablespoons dill, fresh, roughly chopped

5 tablespoons extra virgin olive oil, (3 tablespoons for the butter sauce and 2 for the fish

4 tablespoons unsalted butter

4 teaspoon salt

2 teaspoon black pepper

1 teaspoon lemon juice

Directions:

1. Preheat the griller. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest
2. Coat the mixture religiously to the salmon.
3. Grill salmon for about 4 to 5 minutes per side. 
4. Remove when done.
5. Salmon should be light in color and flake easily through the thickest part.
6. Serve while it's hot and enjoy the sunday delight

Speaking of grilling, McCormick is really the flavor expert they bring to the table new line for luxurious meat grilling.One flaming passion for flavor! One fiery showcase of grilled cuisine!  Each pack of McCormick Grill Mates Seasoning Mixes (Pepper Steak, Hickory Smoked, Cajun, Steak a la Pobre, and Korean BBQ) gives you a wonderful blend of authentic McCormick herbs and spices. Be a part of the McCormick Grill Nation on April 7, 4pm onwards at the Bonifacio High Street!

 “A la Pobre”, which means “of the poor”, is a funny name for a dish rich in taste and flavor to add on your favorite grilled meat or beef, pork and chicken with McCormick Steak a la Pobre Seasoning Mix.  The distinct taste of garlic, soy sauce and other special herbs and spices is captured to provide you the exact taste of “a la Pobre” cooking style.

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Ingredients:
2 pcs. tomato (chopped)
1 pc. onion
1 pc. green or red bell pepper
1/2 cup tomato ketchup
1 pinch of salt
1 tsp.mustard
1 pc. chilli optional)
1 tbsp. oil
1/4 tsp. dried oregano leaves

Directions:
1. Chop the tomatoes, onions, bell pepper or chilli.
2. Heat oil and fry onion
3. Mash the tomatoes with the chopped onions, bell pepper and chilli
4. Add tomato ketchup for that extra tomato kick. Mix in with the salt, oregano.
5.This is optional, you may cook the mix to let the taste of each ingredients savor.
6. Or let the salsa rest for 5-10 mins. before serving.
7. Just for kicks, using the mustard make a smiley or whatever you want with it so it looks presentable.

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Home Made Crust Ingredients

1 & 1/2 cups crushed graham crackers

1/2 teaspoon cinnamon

1 tablespoon honey or sugar

3 tablespoons butter, melted

Home Made Filling Ingredients

1 pkg. softened cream cheese

250 ml all purpose cream

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1/4 cup honey or sugar

Topping

1/2 cup fresh blueberries or preserves

Directions for Blueberry Cream Pie No-Bake Recipe

1.  Place the crushed grahams in a mixing bowl and add remaining crust ingredients, gently stir to combine. Press using a fork into a 9-inch pie plate.

2. Cut cream cheese into chunks and combine with other filling ingredients in mixer or you can beat them until  they are smooth.

3. Dissolve the gelatin powder with the whole milk in a sauce pan in low heat. Mix it to the cream cheese while it is still hot

4. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.

5. Cover and chill at least 2 hours, then cut into wedges to serve

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