Last week was my daughter Danielle’s birthday. Every time we have a birthday in the family, we usually have a dinner at home, unless requested otherwise by the celebrant. I have the same menu almost every time. I always have steaks on stock for special occasions.
They are sous vide USDA Prime grade New York steaks cut two inches and cooked medium rare. I prefer them to prime rib because they have less fat, although the taste is very close. I trim the fat, cut them into slices, and fry them like chicharon. These are seasoned with salt and pepper and served on the side. Twenty minutes before dinnertime, I remove the steaks from the heat-proof plastic container, pat dry them, and, at very high heat on a heavy pan, char the outside on both sides, slice them, and then they go straight to the table. I have seasoning on the table and let the diners grate salt and pepper over them. I never use any gravy for I want everyone to taste the quality of the meat.
I usually serve the steaks with Italian carbonara. I cook the authentic version with slab bacon, egg yolks, and good Parmesan cheese. I also serve it with baguette fresh from the oven. My dessert is either Camille Ocampo’s creme brûlée or La Tasha bibingka.
Back to Danielle’s birthday celebration, her request was steamed crabs. To go with them, I served inihaw na liempo and Pinoy salad made up of steamed kangkong, spinach, string beans, chopped tomatoes and onions, broiled talong ( makes a huge difference), salted eggs, and bagoong alamang from Alma Curato, a friend from Malabon. Panalo!
All these special meals can be prepared by my readers at home. The key is finding the source of these ingredients. I’ll share with you where I get them.
To go with the steamed crabs, I served inihaw na liempo and Pinoy salad of kangkong, spinach, string beans, chopped tomatoes and onions, broiled talong, salted eggs, and bagoong alamang from Alma Curato, a friend from Malabon.
For my steaks, I go to Vicky Choi (0917 521 0523). She has whole USDA prime rib slabs and whole USDA choice strip steak or New York steak. All these for an extra fee can be sliced according to your thickness specifications and vacuumed sealed. Compared to many delis around, she is a lot cheaper.
For my whole slab bacon and bacon strips. I go to Winnie Ayuyao (0918 946 6439 | 0966 801 6363). She makes the best-tasting, leanest bacon and slab bacon around. She also has sausages of various kinds. Yummy!
For all my crabs and seafood, I go to Farmers Market. Any seafood I need, I text Rizza (0917 877 7493). She chooses for me and I pay her through Gcash. I put a Styrofoam box on the back passenger seat of my car, I call, and just open my back window. The fresh seafood is dropped into box and off I go. It’s simple, convenient, safe—and well-selected seafood. I love it!
Happy cooking!