Lechon Kawali

Snack, Crackle, Pop. Repeat. I’ve said this before but Filipino food is on the rise, and much like many top chefs have predicted, Filipino food will begin to surprise you. If you have never had Filipino food, just give it a try. Granted, I have yet to find a sweet Filipino dessert that I like (but then again I do not like many desserts as I am not a sweet tooth), but the savory dishes are to die for. This one might be the one to top it off. There are many common, top, Filipino dishes that you might already be aware of such as Pancit, lumpia, or even Kare Kare, but there is one that is top notch, and that is lechon kawali.

Your cardiologist may not like you after this, nor probably your primary physician, but in moderation, this Filipino crispy pork is so simple to make, and makes a perfect party food. Traditionally made with pork belly, you can also try it with pork ribs just make sure you have plenty of fat to render on the second cooking cycle. Yep, there are two cooking steps going on here.

Filipino Lechon Kawali Recipe
Filipino Lechon Kawali Recipe

Let’s get started.

Ingredients:

  • 2 lbs boneless pork belly, cut into 2 inch long strips
  • 1 head of garlic, skins removed, bulbs smashed
  • 4 whole bay leaves
  • 3 tbsp black peppercorns
  • 3/4 cup soy sauce
  • water
  • salt
  • canola oil
  • dipping sauce
    • White Vinegar, to your liking
    • Soy sauce, to your liking
    • Chopped garlic, to your liking
    • cracked black pepper, to your liking
    • 1 Thai birds eye chili, smashed, optional or Thai chili flakes

I recently made this for my son’s birthday party, as well as another Filipino gathering and both times they rocked the socks off of the party guests. You know you’ve done right when the Filipinos are giving you a thumbs up, a hug, or a high five after eating your food. This is a winner.

Start by adding the pork belly, garlic, bay leaves, peppercorns, soy sauce, and enough water to cover the pork belly into a large pot or dutch oven. Cover, and bring to a simmer, cooking for about 1 hour. This is to tenderize the pork, and infuse all of the great flavor from those aromatics.

Filipino Lechon Kawali Recipe Ingredients
Filipino Lechon Kawali Recipe Ingredients

After 1 hour or so, get a baking sheet out and line it with a wire rack.

Take the strips of pork belly and lay them on the rack, making sure any of the excess liquid goes back into the pot. Once the strips are laid out, lightly salt them with kosher salt. This will assist with the dehydration process and get them ready for the next step the following day, if not hours later in the day.

Place the baking sheet, uncovered in the refrigerator. I do this over night.

Filipino Lechon Kawali Recipe
Filipino Lechon Kawali Recipe

When you are ready to go with the next step, take the pork out of the refrigerator and cut them into bite sized cubes, about 1-2 inches in size. Go larger if you prefer.

Heat a pot of oil, about 2-3 cups of canola oil, in a medium sized pot, and bring this to about 350-375 degrees.

In batches, fry the pork. This should take about 5-7 minutes per batch. Once golden and the fat is rendered and crispy, remove with a slotted spoon or kitchen spyder and place onto a paper lined plate to remove any excess oil. Let the oil in the pot come back to temp, then repeat until the lechon kawali is cooked.

NOTE: If you are frying these bad boys, make sure you reserve some for yourself because if you turn your back, trust me, these babies will be gone. This happened to me when I brought them to a party for our friend Miguel to chop up and fry. I didn’t even get a single piece! No worries on that part however, as I know that when I am snacking with the family, that I am sure to get a few pieces.

And that dipping sauce? Go for it. The combination of garlic, vinegar, soy, and chili. That’s a whole other level when it comes to dipping sauce.

If you are looking for a great party appetizer, and don’t mind frying with a bit of oil, this one is sure to please and is a real crowd pleaser not only for those wanting to try some Filipino flavors, but for those who love great, easy food. Hope you enjoy!

Ham, Cheese, and Potato Casserole

I believe, and I only say ‘believe’ because I am somewhat uncertain, that casserole is or has neared the end in our beautiful state of Wisconsin. Just like the seasons, it is one of the things I think we all love. You know when you start new recipes based entirely on the weather. As it was cold and rainy a few weeks back, I decided to once again review the contents of the freezer, cupboards, and pantry, and come up with something for dinner. I’m so glad I did, and as surprised as I was (and probably should not have been) this entire casserole was devoured by just three of us. Please don’t judge us on a rainy, cold day. 

This casserole is definitely not pretty, but my oh my is it ever comforting and delicious.

Ham, Cheese, and Potato Casserole Recipe
Ham, Cheese, and Potato Casserole Recipe

Told you it’s not pretty.

Let’s get started.

Ingredients:

  • 3 tbsp canola oil
  • 4 cups of Ore-Ida frozen hash browns
  • 3 cups of cooked, diced ham
  • 2 cups of Gouda cheese, shredded
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 1/2 cups of milk
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste
  • 1/2 cup of fine bread crumbs, optional

Start by heating a large skillet on medium heat. Add in the canola oil, and once heated through, add in the hashbrowns, and gently push down, as well as push in the edges a bit to form a nice potato patty.

Let these cook somewhat low and slow. The goal is to get them nice and crispy on the outside while keeping them nice and tender on the inside. Granted these will be mixed and baked but the texture is nice at the end.

During this time, let’s make the cheese sauce, or mornay sauce if you will. It’s your standard bechamel in a way but with cheese added.

To a sauce pan, melt the butter. Once melted, stir in the flour, and cook out the flour on medium heat for a couple of minutes. Stir until it forms a bit of a paste, yet doesn’t turn color on you.

Slowly pour in the milk, continuing to stir and breaking up the flour to create your sauce. Once all of the milk is added, season with a bit of salt and pepper.

Ham, Cheese, and Potato Casserole Recipe
Ham, Cheese, and Potato Casserole Recipe

Preheat your oven to 350 degrees.

You’ve been keeping an eye on those hash browns, right? Good. Now give them a flip, reform them into a patty, and continue to lightly crisp on the other side.

Once the sauce begins to thicken a bit, reduce the heat, and slowly add in about 3/4 of the cheese, reserving a bit to finish during baking.

Get a large bowl out to mix everything.

Add in the crisp hash browns, top with the ham, then pour over the cheese sauce. Give this a good mix, breaking up the hash browns to your desire, then pour into a casserole dish.

Top with remaining shredded cheese, and lightly shower on the bread crumbs. Place into the preheated oven and cook for about 25 minutes or until the top is nice and golden brown.

Remove from the heat, let cool for about 5-10 minutes, then scoop into a bowl and dig in.

Talk about comfort food. Two of my kids were out for the evening so I thought it would be just my wife and I in front of the television watching LaLa Land (sigh), but then one of my picky eaters (doesn’t like melted cheese on most if not all foods) comes in with a bowl (and then helped himself to thirds) and we all could not stop eating this stuff. We finished the casserole. Yep, this one is that good.

If you are looking for an easy casserole to make, and have a few things lying around in your freezer and pantry, give this one a shot. Until the fall season starts, this one will have to wait. Sorry, ham, cheese, and potato casserole, but you will be missed!

 

Gnocchi Alfredo

My wife is a big fan of gnocchi. Who isn’t for that matter? I remember when she had some dental surgery done she had to eat some soft food, or heck jello for that matter (which she wasn’t having any part of), so I decided to make her a homemade batch of ricotta gnocchi. She fell in love with it from that day, and so did I. Soft, pillow like dough made from potatoes and a bit of flour, I mean what is not to love and love to make for that matter. So on a recent trip to a store, we saw this package of gnocchi. I typically would never buy something like it, but my wife and I both looked at it and said ‘should we try it?’. This is where the gnocchi alfredo came into play.

Gnocchi Alfredo Recipe
Gnocchi Alfredo Recipe

Before I was going to make the homemade alfredo sauce, I was really torn to make a sage and brown butter sauce (one my kids totally love), but to me that is a bit seasonal and I had no sage growing as it is winter in Wisconsin. That’s when I knew my kids would love a creamy and cheesy alfredo sauce. They devoured this pasta.

Let’s get started.

Ingredients:

  • 1 batch of gnocchi (make your own, or try store bought)
  • 5 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 1/2 tbsp all purpose flour
  • 1 cup heavy cream
  • 1 1/2 cup of milk
  • 3/4 cup of grated Parmesan cheese
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste

Now the gnocchi we tried was from Costco. It was from Maffei, and something we have never tried before. You can try any brand if you want and it is typically found nowadays in your frozen section, or refrigerated pasta section at your grocery store. Again, if you don’t want to go that route, make your own. It’s not difficult, and in all honesty the texture is better when done homemade.

Maffei Gnocchi
Maffei Gnocchi

Start by bringing a large pot of water to a boil. This will take a handful of minutes, so make your alfredo sauce as this is happening. Grab a good spoonful of course salt and add it to your water as well.

Let’s make the sauce.

To another sauce pan, bring it to medium heat and add in your butter. Let that begin to melt, then toss in your garlic. Let that cook a minute or so and once the butter is melted and slightly bubbling, stir in the flour. Mix well so that it forms a nice paste. Cook this for another minute or two but be careful not to overcook the flour. You want a light blonde, if that, for this sauce. Remember, it’s alfredo sauce.

Add in the cream, and milk, and continue to whisk until the flour breaks up, and begins to thicken. Once that sauce begins to thicken, add in the parmesan cheese, salt, and pepper, and continue to whisk. Lower the heat, and stir occasionally while you add your gnocchi to your boiling, salted water.

This particular gnocchi took about 1 1/2 minutes to cook. Once these babies were floating, I removed with a slotted kitchen spider, let the drain, and added them directly to the alfredo sauce. Once all added, stir them gently into the sauce, and serve family style.

My family devoured this stuff. Creamy, cheesy, garlicky. It was right up everyone’s alley. The store bought gnocchi? Uh, not a big fan but something that was quick to make during a busy work night. The sauce. Make the sauce. Enjoy.

Loaded Puppy Chow Dessert

Most every time I go to the store, I see small packages of what is called ‘puppy chow’, and I see people buying these powdered sugar based cereal. I’ve looked at the cost and say to myself ‘seriously, that much for this?!’. That when I figured I would come up with own batch, making it my own and loading up this puppy chow that I knew my wife and kids would love. The ingredients are way too simple and I pretty much had everything laying around with the exception of the Chex cereal. You’re going to love this one.

Loaded Puppy Chow Dessert Recipe
Loaded Puppy Chow Dessert Recipe

Let’s get started.

Ingredients:

  • 10 cups of Chex Mix (I used the Rice variety)
  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup of smooth peanut butter
  • 3 tbsp unsalted butter
  • 10 Oreo cookies, crumbled
  • 1/2 cup of regular M&Ms
  • 1 1/4 cup of powdered sugar

Get a large mixing bowl, one large enough to hold all of the cereal comfortably.

Add the crumbled Oreos, then the cereal, then top with the M&Ms.

Loaded Puppy Chow Dessert Recipe
Loaded Puppy Chow Dessert Recipe

To another bowl, add the chocolate chips, butter, and peanut butter. Place in a microwave and melt for about 90 seconds or until you have a smooth mixture. Give it a good stir, and if you need it to smooth out even more, add a few more seconds in the microwave.

Get your powered sugar ready.

Take the chocolate mixture and pour all over the cereal and quickly mix, then pour on the powdered sugar. Continue to mix until everything is coated. Pour the mixture onto a parchment lined baking sheet and let cool.

Serve in bowls and seal in a bag for all of the leftovers. I must say my family probably took down a half of that batch and wow they were in heaven. If you are looking for a simple dessert and one that you can simply throw together for that sweet tooth of yours, give this one a go. The addition of the cookies and M&Ms were a huge hit. Hope you enjoy!