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DINNER PARTY 2

DINNER PARTY 2

APPETIZER

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CHILI CROSTINI
DEVILED EGGS
SHRIMP SCAMPI

CHILI CROSTINI

Ingredients:

1 cup COOK EXPRESS CHILI CON CARNE
1 (250 g) pc French bread, sliced thinly
1/4 kg PUREFOODS TENDER JUICY CHICK N’ CHEESE HOTDOGS, sliced
150 g onions, chopped
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  1. Preheat oven toaster to 350°F.
  2. Spread evenly on slices of French bread and top with hotdog slices and tablespoon of chili con carne.
  3. Top with chopped onions then grated cheese.
  4. Bake for 5 to 8 minutes or until cheese melts and bread turns crisp.

Makes 5 servings. 

DEVILED EGGS

Ingredients:

12 pc MAGNOLIA BROWN EGGS, hard boiled, peeled then cut in half
3/4 cup MAGNOLIA REAL MAYONNAISE
3/4 cup grated MAGNOLIA QUESO DE BOLA
1/8 tsp paprika

Procedure:

  1. Remove yolks from the hard boiled eggs. Set aside cooked egg whites.
  2. In a bowl, mix together egg yolks, mayonnaise, grated cheese and paprika. Using a piping bag with a rosette tip, pipe egg yolk mixture back onto the cooked egg whites.
Makes 12 servings. 

SHRIMP SCAMPI

Ingredients:

1/2 kg shrimps (suahe), shelled and deveined
1/2 tsp iodized fine salt
1/4 tsp pepper
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tsp minced garlic
1 tsp lemon juice
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1 tsp chopped parsley

Procedure:

  1. Season shrimps with salt and pepper. Set aside.
  2. In a saucepan, melt butter and sauté garlic. Add lemon juice and mix well. Remove from heat and set aside.
  3. Arrange shrimps on a baking tray. Drizzle butter mixture over shrimps then top with cheese and parsley. Broil in the oven set at around 400℉ until shrimps turn pink and cheese melts.
  4. Remove from heat and transfer to a serving platter and garnish with lemon wedges and a sprig of parsley. Serve hot.

Makes 4 servings.

DINNER PARTY 2

SALAD

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BABY POTATOES WITH MAYO-MUSTARD DRESSING
GREENS WITH ADOBO FLAKES AND CREAM CHEESE DRESSING
WARM SALAD GREENS WITH PUREFOODS BACON

BABY POTATOES WITH MAYO-MUSTARD DRESSING

Ingredients:

1/4 cup + 2 tbsp MAGNOLIA REAL MAYONNAISE
2 tbsp cider vinegar
1 tbsp Dijon mustard
1/2 kg baby potatoes, boiled until tender and halved
1/4 cup cooked and chopped PUREFOODS CLASSIC HONEYCURED BACON
2 tbsp chopped chives
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. In a bowl, combine mayonnaise, vinegar and mustard.
  2. Mix well then add potatoes, bacon and chives. Season with salt and pepper. Chill before serving.

Makes 3-4 servings.

GREENS WITH ADOBO FLAKES AND CREAM CHEESE DRESSING

Ingredients:

1/4 kg MONTEREY ADOBO FLAKES
4 cups torn or sliced lettuce leaves
4 cups sliced lettuce leaves
1 pc cucumber, thinly sliced
1 pc carrot, thinly sliced

CREAM CHEESE DRESSING:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
3/4 cup MAGNOLIA FRESH MILK, mixed with 1 tbsp lemon juice
1/2 cup loosely packed parsley leaves
1/2 cup loosely packed dill sprigs
1/2 cup chopped scallions
1 tbsp white wine vinegar
1/4 cup extra virgin olive oil
2 tsp Worcestershire sauce
iodized fine salt and pepper to taste

Procedure:

  1. In a food processor or blender, blend cream cheese, milk-lemon juice mixture (sour milk), parsley, dill, and scallions until the mixture becomes smooth. Add vinegar, olive oil, Worcestershire sauce, salt, and pepper to taste until well-combined. Keep chilled until ready to use.
  2. Pan-fry adobo flakes until dry and crisp. Set aside.
  3. Arrange lettuce and other vegetables in a salad bowl. Add enough dressing to lightly coat the vegetables. Toss and top with adobo flakes.

Makes 3-4 servings.

WARM SALAD GREENS WITH PUREFOODS BACON

Ingredients:

100 grams choice of greens, cut into bite-size pieces
1/2 cup PUREFOODS CLASSIC HONEYCURED BACON, fried and chopped
1/2 cup croutons

DRESSING:

1/4 cup olive oil
1 tsp red wine vinegar
1/2 tsp prepared mustard
1 tbsp chopped basil
1 tsp chopped parsley
iodized fine salt and pepper to taste

Procedure:

  1. Combine dressing ingredients in a saucepan. Let boil and turn off heat.
  2. Add salad greens and toss to coat evenly with dressing. Garnish with bacon and croutons.
Makes 2 to 3 servings.

DINNER PARTY 2

MAIN DISH 1

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PEANUT-GINGER PORKLOIN WITH SAUTEED BEANSPROUTS
PORKLOIN BRAISED IN MILK
POT ROAST OF PORK

PEANUT-GINGER PORKLOIN WITH SAUTEED BEANSPROUTS

Ingredients:

1 (1/2 kg) pc MONTEREY PORK TENDERLOIN, fat trimmed

MARINADE:

3 tbsp soy sauce
1-1/2 tsp white sugar
1 tbsp sesame oil
1 tbsp peanut butter
1 clove garlic, minced
1 tsp curry powder
1 tbsp minced ginger
1/4 tsp iodized fine salt

SAUTEED BEAN SPROUTS:

1/2 tsp sesame oil
1/8 cup sliced red onions
2 cloves garlic, minced
1/4 cup red bell pepper strips
2 cups fresh bean sprouts
iodized fine salt to taste

Procedure:

  1. In a bowl, combine all marinade ingredients. Mix well. Pour marinade over pork and place in freezer bag. Marinate for 1-2 hours or overnight in the refrigerator.
  2. Drain pork from marinade. Grill pork for 3 minutes on all sides. Remove from grill and cover meat loosely with aluminium foil. Allow to rest for 5 minutes then slice into serving portions.
  3. In a hot pan or wok, heat sesame oil and sauté onions and garlic until tender. Add bell peppers and bean sprouts and cook until vegetables are done. Season with salt. Serve the vegetables together with the pork tenderloin.
Makes 3 to 5 servings. 

PORKLOIN BRAISED IN MILK

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 slices MONTEREY PORK CHOPS or BONELESS PORKLOIN
1/4 tsp iodized fine salt
1/4 tsp pepper
1 cup MAGNOLIA FRESH MILK
1 tsp dried thyme or 4 sprigs thyme
1 tbsp cornstarch, dissolved in 1 tbsp water

Procedure:

  1. In a pan over medium heat, melt butter. Season pork with salt and pepper. Sear pork until brown on both sides, about 3 minutes per side. Remove pork from heat and transfer to a plate.
  2. Pour off fat from pan and place over medium heat. Return pork to the pan. Add milk and thyme. Increase heat then bring to a boil. Reduce heat to low and simmer, covered, for about 45 minutes. Once pork is tender, transfer pork to a serving plate.
  3. Whisk in cornstarch mixture into the remaining sauce in the skillet. Simmer for a minute then pour over pork and serve immediately.
Makes 2 servings.  

POT ROAST OF PORK

Ingredients:

2 kg MONTEREY PORK PIGUE

MARINADE:

1 cup soy sauce
1/2 cup calamansi juice or vinegar
2 cups sugar
2 cloves crushed garlic
2-3 cups water
1 tsp pepper
1 tsp cinnamon powder

Procedure:

  1. Combine soy sauce and vinegar or calamansi juice. Add 1 cup sugar and crushed garlic. Marinated pork overnight in prepared mixture turning meat over on all sides.
  2. Remove meat from marinade. Set aside mixture. Boil meat in water over low heat until tender. Shortly before getting the desired tenderness, add the marinade, the remaining sugar and the rest of the ingredients to the meat. Cook until meat has absorbed mixture and desired sauce consistency is achieved.
  3. Remove meat from the pot and transfer to a shallow baking pan lined with aluminum foil. Bake on low to moderate heat until skin becomes golden brown.
  4. Upon serving, pour sauce over meat.

DINNER PARTY 2

MAIN DISH 2

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CHICKEN GALANTINA
CHICKEN STUFFED WITH HERITAGE RICE
TARRAGON BUTTER ROAST CHICKEN WITH MUSHROOM SAUCE

CHICKEN GALANTINA

Ingredients:

1 (1.2 kg) pc MAGNOLIA CHICKEN STATION GALANTINA (whole boneless chicken)*
1/4 cup soy sauce
2 tbsp calamansi juice
1/2 tbsp pepper

STUFFING:

1/4 kg MONTEREY PORK SHANGHAI MIX
1/4 cup pickle relish
1/4 cup raisins
2 pc MAGNOLIA BROWN EGGS, boiled and peeled
*Can be ordered in Monterey Meatshop Plus stores

Procedure:

  1. Marinate chicken in soy sauce, calamansi juice and pepper for at least 1 hour in the refrigerator.
  2. Combine shanghai mix, pickle relish and raisins. Mix well.
  3. To assemble, cut back part of the chicken and lay flat on a tray. Place filling and arrange eggs in the center of the chicken and roll carefully. Secure chicken with twine then wrap with cling film.
  4. Steam for 1 hour. Cool then chill. Slice before serving and serve with gravy.

Makes 8 servings.

Tip/s:

  • Brown galantina in oil before serving.
  • Serve with gravy made from scratch or store bought gravy mix.

CHICKEN STUFFED WITH HERITAGE RICE

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER SALTED, melted
2 (4 pc) tbsp calamansi juice
1 (1 kg) pc MAGNOLIA FREE RANGE CHICKEN, deboned*

STUFFING

1/4 cup MAGNOLIA GOLD BUTTER SALTED, melted
6 cloves garlic, chopped
1 (100 g) pc onion, chopped
4 cups heritage rice, cooked
1/2 tsp iodized fine salt
1/4 tsp pepper
*Request from Magnolia Chicken Station or selected Monterey Meatshops

Procedure:

  1. Preheat oven or turbo broiler at 350°C.
  2. Mix butter and calamansi together, brush or rub all over chicken. Transfer chicken onto a roasting pan.
  3. Combine all ingredients for stuffing in a bowl. Stuff into chicken and secure chicken with twine. Roast chicken for 1 hour.

Makes 4 servings.  

TARRAGON BUTTER ROAST CHICKEN WITH MUSHROOM SAUCE

Ingredients:

1 (1.2 kg) pc MAGNOLIA WHOLE CHICKEN
3/4 cup tarragon butter
iodized fine salt and pepper to taste
fresh tarragon sprigs for garnish

TARRAGON BUTTER:

cup 3/4 MAGNOLIA GOLD BUTTER, softened
3 tbsp minced fresh tarragon or 1 tbsp dried
2 stalks green onions, minced
1 tbsp prepared mustard
pepper to taste

MUSHROOM SAUCE:

3/4 cups dry white wine
1/4 cup hot chicken stock*
3/4 cups thinly-sliced shiitake mushrooms
1/4 cup chopped shallots
2 tbsp cornstarch, dissolved in 2 tbsp water
6 stalks green onions, thinly sliced

*dissolve chicken cube in hot water or boil chicken bones

Procedure:

  1. Preheat oven to 450°F. Wash chicken and pat dry with paper towels.  Place on a large roasting pan.
  2. Combine all ingredients for tarragon butter and blend well. Rub tarragon butter, leaving about 2 tbsp for making sauce, on chicken skin, underneath skin and inside chicken cavity. Sprinkle with salt and pepper.
  3. Tie chicken legs and tuck wings then roast for 15 minutes. Reduce oven temperature to 375°F and continue roasting, basting occasionally with pan juices, for an hour and 15 minutes or until juices run clear when chicken is pierced in the thickest part of the thigh. Remove from oven and let rest. Reserve pan juices.
  4. Add wine and chicken stock to roasting pan. Mix and set aside. Melt remaining tarragon butter in saucepan. Sauté mushrooms and shallots until tender. Add pan juice mixture and let boil. Add cornstarch mixture, stirring continuously until thick. Add green onions.
  5. Arrange chicken on a platter and garnish with fresh tarragon sprigs. Upon serving, slice chicken and pour mushroom sauce over.
Makes 8 servings.

DINNER PARTY 2

DESSERT

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APPLE CINNAMON SHORTCAKE
CHOCOLATE RHUM PIE
CREAM CHEESE POUND CAKE WITH CHOCOLATE GLAZE

APPLE CINNAMON SHORTCAKE

Ingredients:

2/3 cup MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
powdered sugar for dusting

Shortcake

1-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp iodized fine salt
1 tsp baking powder
1 tbsp sugar
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED, cut into small pieces
1/4 cup MAGNOLIA PUREFRESH MILK

Apple Filling

3 pc apples, peeled, cored and sliced
1 bottle apple jam
1 tsp cinnamon

Procedure:

  1. Preheat oven to 425°F. Line a baking tray with baking paper. Set aside.
  2. For the Shortcake, sift together flour, salt and baking powder in a mixing bowl. Stir in sugar then cut in butter until it resembles fine breadcrumbs. Pour in milk and mix until it becomes a soft dough.
  3. On a lightly floured surface. Knead dough lightly then roll out to 1/2” inch thick. Cut out 4 rounds with a cookie cutter. Transfer rounds to prepared baking sheet. Bake for about 10 to 12 minutes or until slightly brown. Let cool.
  4. For the Apple Filling, combine apples, jam and cinnamon in a saucepan. Cook until apples are tender. Let cool.
  5. Split each shortcake in half. Spoon 1/4 portion of filling then put cream. Place other half of shortcake on top. Dust with powdered sugar.

Makes 4 pieces.

CHOCOLATE RHUM PIE

Ingredients:

Pie Crust

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1-1/2 tsp iodized fine salt
1 pc MAGNOLIA BROWN EGG, use egg yolk only
2 tbsp sugar
3/4 cup cold water

Filling

2 pc MAGNOLIA BROWN EGGS, beaten
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1 tbsp + 1 tsp rum
1/4 cup cornstarch
1/4 cup maple syrup
1 cup sugar
1 cup coarsely chopped walnuts
1 (2-1/4 cups) bag semi-sweet chocolate chips

Procedure:

  1. Combine pie crust ingredients in a food processor* except water. Blend until mixture becomes crumbly. Add the water a tablespoon at a time while mixing to form dough. Dough should form into a ball then wrap dough with plastic wrap then chill for 30 minutes to 1 hour.
  2. Preheat oven to 350°F. Roll out dough on a lightly floured surface until 1/2” thick then fit dough on the bottom of a 9” pie plate then bake crust for 20-30 minutes or until slightly brown. Set aside.
  3. In another bowl, combine all filling ingredients. Mix well. Pour into the prebaked crust then bake for another 50 minutes.
Makes 6-8 servings.   

CREAM CHEESE POUND CAKE WITH CHOCOLATE GLAZE

Ingredients:

1-1/2 cups cake flour, sifted
1 tsp baking powder
3/4 cup MAGNOLIA GOLD BUTTER UNSALTED, let sit at room temperature
1/2 cup MAGNOLIA CREAM CHEESE, softened at room temperature
1-1/2 cups sugar
3 pc MAGNOLIA BROWN EGGS
1/4 cup grated MAGNOLIA GOLD EDAM CHEESE BALL

Chocolate Glaze

1/4 cup light corn syrup
3 tbsp water
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
200 grams bittersweet baking chocolate, coarsely chopped

Procedure:

  1. Preheat oven to 350°F. Line bottom of 6 mini loaf pans with baking paper. Set aside.
  2. In a medium mixing bowl, combine cake flour and baking powder. Set aside.
  3. With an electric mixer, cream butter, cream cheese and sugar for 5 minutes or until mixture turns white and fluffy. Add eggs one at a time, and beat well after each addition. Pour in flour mixture and beat at low speed until well blended.
  4. Divide batter equally among pans then top with grated cheese. Bake for 40 to 45 minutes or until a cake tester comes out clean.
  5. Pour chocolate glaze over baked cakes and decorate as desired.
CHOCOLATE GLAZE:
  1. Combine syrup, water and butter in a heavy saucepan. Place over moderate heat and allow to boil.
  2. Remove from heat and quickly add chocolate and stir vigorously with a wire whisk until chocolate has melted. Continue mixing until mixture is pourable.
Makes 6 cakes.
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