Luto

Pagkain / 음식 / Food / Comida / Nourriture

[yesika]

Pork chop salad and roughly 250 calories max!

[yesika]

I’ve heard about Sunny Blue way before my flight to Los Angeles. Word is that their Omusubi and frozen yogurt is to die for. While the froyo was simply unremarkably good, their signature offering- Omusubi (Japanese rice balls with different fillings) did not disappoint!

What did I get? One Eggplant Chili Miso Omusubi and a tart froyo with fresh strawberries. 

Sunny Blue prides itself as the first and only Omusubi store in SoCal. It lives up to its reputation and they’ve got a whole wall of celebrity autographs to prove it.

[yesika]

Eggs Provençal with Parmesan crostini and salad on the side #brunch #nomimosathough (at Grid Iron Waffle Shop)

[yesika]

Homemade bubble tea is my treat for visiting friends!

[yesika]

Yesterday, I cooked filet mignon and there were leftovers. A few slices isn’t enough for a meal or even a snack. One of my favorite things to do with leftovers is to use it as sandwich filling. Let’s cut to the chase with the recipe and how to do it because preparing it should be as fast as cooking it.

The only ingredients you’ll need are bread, leftover steak, egg, some greens (I chose basil), salt, pepper, and whatever condiments you prefer (dijon mustard for me).

Toast the bread. Fry the egg however you want it. Sear leftover steak on pan for less than 10 seconds each side. Mix everything together!

[yesika]

Cooking Mixtape Vol. 1

Sen·su·ous - producing or characterized by gratification of the sense

Cooking has always been a sensuous experience for me. The combined pleasure of fresh herbs’ aroma, rubbing flavor into a piece of steak, explosion on your tastebuds, and applying the finishing touches to complete the aesthetic.

Music is the final piece of the puzzle with a bit of my favorites from Marvin Gaye, John Legend, Santana, Lykke Li, and Bebel Gilberto in here. Any cuisine anytime.

[yesika]

I’ve always valued simplicity in everything that I do, and cooking is no exception. You can produce the most succulent flavors from a handful of the most common ingredients found in anyone’s kitchen. Today, I’ll be sharing one of the easiest ways to cook tasty Filet mignon.

Ingredients:

Filet Mignon steak

Shiitake mushrooms (Portabello is an excellent choice as well)

Kosher salt

Ground pepper

Olive oil

Butter

Cilantro/Parsley

Garlic

How?

1. Thaw the steak before seasoning. Never cook meat in its frozen state!

2. Finely chop cilantro/parsley. In fact, it should be a lot smaller than how I did it but it doesn’t really make much of a difference.

3. Smash a few cloves of garlic just so it opens up a little. Don’t mince or chop.

4. Generously (I mean it!) rub salt, ground pepper, and cilantro/parsley all over. It doesn’t have to sit there for a long time. You can go straight to the pan as soon as you‘re done. 

5. But wait! Heat the pan on high and wait till you see a bit of smoke before you add in enough olive oil to cover the surface.

6. Lightly drop the filet mignon on the pan with tongs to sear. I like my steak medium rare so I only cook each side for about a minute or so.

7. When you’re halfway done, add in a couple of slices of butter (depending on how many pieces filet mignon you’re cooking) and garlic to add a bit of flavor. Rub the garlic on the meat with tongs. The reason you didn’t add them in the beginning is because you don’t want both to burn. Olive oil does not or it rarely burns.

8. Add in the mushrooms next! I noticed that I forgot to show this in the video.

9. Transfer the filet mignon unto a plate and let it sit for 10 minutes.

10. Pour the excess sauce on top of it.

11. You can top it off with more cilantro/parsley or maybe even basil for style points. Having herbs on top of it also off-sets the meat’s taste with something fresh and light so it’s not just for show.

12. Eat!