Mucho Gusto, Agosto

By: Sarah

 

Happy August, my friends.
Gusto kong magsaya, gusto kong magtawag ng barangay to tikim my luto, basta gusto ko need a day to chillax. Let’s greet August with gusto! And it happened this August 1st, the very first weekend of the new month and the last month of summer. It was time for some splendor, for making lots of fun memories with closest of friends (my Pinoy neighbor included!), to laugh, to keep living, to enjoy homemade fiesta-type dishes, for that much needed joy and connection. Invitations was sent some three weeks ago, nothing to celebrate, and nothing to bring, just come with hungry tummies. What…why…why not! To say excited was an understatement..address please.
Glenn’s assigned to get house ready for guests, focusing really on cleanliness and clear clutters — “I hear you loud and clear, when’s the party again?…omg”. Cooking for kababayans is easy, but magarbo, 3 entrees, nah, at least half a dozen tsibog (food) will make it more memorable. No pizza, no sandwiches but rather lutong bahay is way to go. Fish, pork, chicken, beef…soup, appetizers, main dish(es) along with rice..and desserts — quick, easy, inexpensive (though nowadays, everything is expensive, oh well), and mostly “make ahead”. Flipping through my cookbook (The Via Times Delicious Treasures… have you got your copy yet?) is always a fun way to build a menu and write a shopping list. And my goal always is “to bring food to the table that’s worth indulging”.
Sarah’s August 1 Party
“all-you-can-eat (AYCE)” options:
Appetizer: Mini Siopao Bola-Bola
with special sauce (special ingredient:
pineapple juice)
Soup: Chicken Arroz Caldo
(with chicken livers)
Salad: Green Salad with yummy Mori-Ichi Salad Dressing (bought not home-made)
Entrees: Pancit Bihon, Chicken Curry,
Oyster-Sauce Glazed Salmon,
Braised Pork Ribs, Menudo, Store-bought Lechon Belly (Airfried)
Bread: Pandesal
Desserts: Tiramisu, Chocolate Cake,
Blueberry Cheesecake,
Bibingkang Malagkit (Coconut Rice Cake)
They Came, They Partied, They Sharon-ed:
Marie (Dutchie) and Ray Zavalla: Sarah and Glenn’s party last night with close friends and family was truly unforgettable.
The food was abundant, beautifully prepared, and absolutely delicious, and yes, there was plenty left for “to go”…Sharon ba! A big heartfelt thank you for Sarah and Glenn’s hospitality, amazing spread, and all the beautiful memories made. Can’t wait for the next get-together!
Malou Zavalla: Thanks again for the friendship and the deliciousness that came with it. It was a great way to start Htown resto week. Next year ulit and I can assist you with prep and taste!
Lyn and Rudy Cruz: What an awesome get-together at Sarah and Glenn’s house. It was a feast of food galore and lots of food to take home. Thank you for opening your beautiful home to us.
Gilda Tumang: Thank you for feeding us and bringing us together. The food was delicious always and busog to death. The conversation around the dinner table was fun. Thanks for being the most generous host!

Christine and Jun Gimotea: Salamat guid for the scrumptious delicious foods. Sa dami, nabusog na ako sa tingin pa lang.
Micah and Lyndon (Neighbors): Nag enjoy po kami, thank you po sa pag-invite. It was nice meeting new kababayans. The food po is masarap. Dito ko na po natikman sa bahay ang menudo, yun po inulam ko kagabi. Ang cake dessert po is expected na po namin na masarap. Mahirap po pakainin ng beef si Calix ko, mapili sa luto, pero gustong-gusto niya po ang ribs.
OYSTER SAUCE-GLAZED SALMON FILLETS
Glenn loves this…a perfect easy but “look like food from a nice restaurant” dinner meal.
1 pound salmon fillets, individually packed and frozen, thawed
salt and pepper
Marinade:
1/3 cup oyster sauce
1 tablespoon FLYBYJING Sweet + Spicy Sichuan Chili Sauce (Amazon)
1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon minced garlic
1/2 teaspoon ground ginger
The glossy sticky glaze makes this dish so appealing, and really tastes good (Glenn’s favorite of ’em all!). In a bowl, mix marinade ingredients. Arrange salmon fillets in a 8 inch square Pyrex dish (brushed with oil) and season with salt and pepper. Then generously brush or coat salmon fillets with marinade. Set aside, covered with plastic wrap for about 30 minutes to allow flavors to develop. Preheat oven to 350 F. Remove plastic wrap and bake salmon fillets, turning once, for about 15 minutes or until fish flakes easily with a fork. Serve with coconut rice. (I love it with Thai Pineapple Fried Rice, really yumm!).
SLOW-COOKER POT ROAST
This is the ultimate comfort food — deliciously flavored meal, cooked in the crock pot and great for that roast beef sandwiches.
1 tablespoon olive oil
1 (4 to 5 pounds) chuck roast
salt and ground black pepper
2 large onions, halved and cut into thick slices
1 tablespoon minced garlic
1 pound medium carrots, peeled and cut into large pieces
2 pounds Yukon gold or red potatoes,
peeled and quartered
3/4 cup ketchup
1/3 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/2 cup water
splash of Red wine (optional)
1 tablespoon dried rosemary
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper. Sear roast in pot until browned on both sides, about 5 minutes per side. Transfer roast to slow cooker. Add onions, garlic, carrots and potatoes.
In a bowl: mix ketchup, vinegar, Worcestershire sauce, water. Pour over roast and vegetables.
Sprinkle with dried rosemary. Cover and cook on low for 8 to 10 hours. Transfer roast and vegetables onto a large place. Measure about 2 cups liquid and place in a saucepan. Remove about 1/4 cup of remaining liquid into small bowl and mix in 1/4 cup cornstarch. Let liquid come to boil and add cornstarch slurry.
Mix until mixture thickens, about 4 minutes.
July went by so fast, but Indeed this August 1st was a joyful momentum to soak up the last days of summer. Now have all your sweet memories this summer keep you warm all year!