espiriFOOD

Huh? Whuh?

What is this, you ask? It's a little slice of my life in the San Francisco Bay Area with food as the epicenter. I'm Filipina American so food is always at the center.

I'll share some old family recipes and new ones from my ever expanding extended family, experiments that panned out well and some that just couldn't make the cut, juicy bits on Bay Area restaurants and food adventures, and my musings here and there. I live in a region of California that's such a confluence of a large number of cultures. What you'll see on this blog is reflective of that but from a Filipino lens. (Think Asian Fusion/Asian Confusion.)

On top of all that, my father was a cook in the US Navy so he's got some really interesting takes on gut-filling American faves all hues of Asian fare, and various sorts of European food. So, expect some guest blogging from ol' pops.

Thanks for stopping by and as my beloved mom used to say the moment I walked in the door, "Did you eat? You eat now!"

Blessings,
Monica

Saturday, June 28, 2008

I've been away too long...

...because I'm busy finishing up my master's degree.

Here's a little something for you to watch. It's a Three Sheets episode dedicated to Lambanog, the 90 proof coconut jet fuel of the Philippines. (I can feel my esophagus on fire just thinking about it.)

Sunday, March 16, 2008

[Thrilla in] Manila Clams

Aaah...a steamy bowl of Manila Bay Clams on a brisk March day. Dip a piece of bread into the broth and get yourself a little piece of h-e-a-v-e-n. (I like La Farine's seeded or whole wheat baguettes.)

Here's my take on a classic appetizer:

Thrilla in Manila Clams

5 lbs of uncooked, cleaned Manila Bay Clams in the shell
1 bottle of Pinot Grigio
1/3 cup finely chopped garlic cloves
1/2 cup finely chopped shallots
1/2 cup coarsely chopped Italian or flat leaf parsley
1/2 cup butter
3 Tbsp extra virgin olive oil

On medium high heat, saute garlic and shallots just enough to sweat them. Quickly add clams, mixing until some of the clams begin to open. Add the entire bottle of Pinot Grigio, reduce to mediaum heat, add butter. Simmer until the alcohol begins to evaporate from the broth (about 15 minutes). For a thicker broth, simmer 15 minutes longer. Add the parsley right before serving and mix it thoroughly through out the pot.

Serve steaming hot!

And here's your musical & visual selection for this little dish:

Here's a thriller from Kibawe, Bukidnon, Mindanao, Philippines:

Music to Cook By

I didn't feel so energetic the other day while I was making my Ghetto Fabulous Gutu and forgot to include a musical selection for you. Cooking adventures always need a soundtrack!

Take a little taste of this ear candy:

Hip Hip Violin And DJ - For more of the funniest videos, click here