Adobolympics 2015

Happening now - the #Adobolympics at the #LSMat10 😁 11 teams of pros/house cooks/enthusiasts doing their take on our beloved adobo! Woohoo! Time to jones about!

From the nanays of Gawad Kalinga who call themselves Team Kabutehan -- pretty tasty spicy mushrooms (one of their products), lamb shoulder, and fresh pineapple served with adobo rice. I was rooting for these ladies too - all such good sports for joining the   #Adobolympics

From the nanays of Gawad Kalinga who call themselves Team Kabutehan -- pretty tasty spicy mushrooms (one of their products), lamb shoulder, and fresh pineapple served with adobo rice. I was rooting for these ladies too - all such good sports for joining the #Adobolympics

This was fascinating too! Pork adobo and coconut wrapped in these lovely leaves with bits of kamias. I don't know anymore who made this - she was Bicolana - but is sure shows her pride for her hometown. Bicol represent!

This was fascinating too! Pork adobo and coconut wrapped in these lovely leaves with bits of kamias. I don't know anymore who made this - she was Bicolana - but is sure shows her pride for her hometown. Bicol represent!

Plating was not the strength here - and of course one shouldn't expect too much from someone who doesn't work in a kitchen - but man you could sure taste the love and care from this twice cooked beef adobo. So whoever you are, Team Alex's Dad, I tip my hat to you. No wonder Alex loves you so much!  😁   Good job!

Plating was not the strength here - and of course one shouldn't expect too much from someone who doesn't work in a kitchen - but man you could sure taste the love and care from this twice cooked beef adobo. So whoever you are, Team Alex's Dad, I tip my hat to you. No wonder Alex loves you so much!😁 Good job!

The Winner! The #OrangeWhisk entry for "specialty adobo": pork belly adobo, smoked coconut cream and galangal. Really good - and it practically begs for rice! Go CHECK IT at their Aguirre branch in BF Homes.

The winner - by Orange Whisk

The winner - by Orange Whisk

The second   #OrangeWhisk   dish, this time using the mystery protein (lamb shoulder) at the   #LSMat10  #Adobolympics  : lamb adobo using balsamic vinegar, kaffir lime leaves, lemongrass and thai basil. And yeah I'm laying off the rice, but again this begs for it!  ❤  Rapsaaaaa!

The second #OrangeWhisk dish, this time using the mystery protein (lamb shoulder) at the #LSMat10#Adobolympics: lamb adobo using balsamic vinegar, kaffir lime leaves, lemongrass and thai basil. And yeah I'm laying off the rice, but again this begs for it!Rapsaaaaa!

My cohorts today

My cohorts today

Tahiti 80

Being a fan boy and cooking for a French band I really love called #Tahiti80. Interesting for me because some of them are vegetarian, so I'm going into less travelled territory for me as a cook. This is a spicy chick pea stew that I'm putting into tacos with some pickled onion. I rather like it - but I hope they do too. Haha! Welcome to Manila, #Tahiti80

Chick Pea Stew

Chick Pea Stew


A remix tonight -- my lamb adobo, roasted squash, fried potatoes and pickled onions with sour cream and chimichurri on a taco. I take no prisoners! Hope these French dudes like it! 

For the vegetarians: grilled zucchini, roasted mushrooms, grilled corn, fried potatoes, pickled onions. Iz goody! Yay! Por Xavier

Veg

Veg

Thanks for coming,   #Tahiti80     ❤   See ya tomorrow! (GUYS! There's still tickets - Tahiti 80/Up Dharma Down/Yolanda Moon at Green Sun! Lez goooo!

Thanks for coming, #Tahiti80  See ya tomorrow! (GUYS! There's still tickets - Tahiti 80/Up Dharma Down/Yolanda Moon at Green Sun! Lez goooo!

This is Xavier. Not only is he the lead singer of   #Tahiti80   -- he's also quite the nice fellow. Thanks for the music!   ❤

This is Xavier. Not only is he the lead singer of #Tahiti80 -- he's also quite the nice fellow. Thanks for the music! 

Rarities

With Chefs Robby Goco, Nicco Santos and JP Anglo

With Chefs Robby Goco, Nicco Santos and JP Anglo

Once in awhile, I am blessed to get lumped with rock star chefs like these.

In this case, I did a shoot for a magazine with these gents: Robby Goco (Cyma, Green Pastures), Nicco Santos (Your Local) & JP Anglo (Sarsa). 

Our assignment: cook modern renditions of Pinoy food, incorporating these really killer products from French company Oliviers & Co. - makers of fine olive oils, vinegars, and others - and serve it to this bunch of pretty ladies -- all close friends, and Planaforma instructors. Pressure! 


Chef Ni.jpg

It didn't prove to be too bad, of course - our willing subjects ate well and laughed heartily. To the eyes and ears of cooks, guests who send back empty plates and who sound like they're having fun is pure gold. 

 

Gazpacho y Yulo

Gazpacho y Yulo

I wound up doing a cold soup - I love me some gazpacho - so mine was inspired by "Ensaladang Talong": using the elements of talong, sibuyas, and kamatis -- I made a base of eggplant soup, put in some local mozzarella, heirloom tomatoes tossed in Oliviers & Co. basil olive oil, wing beans, spring onion sprouts and micro tatsoi from Malipayon Farms, and finally a glug of aged Balsamic. Turned out pretty nice if I do say so myself.