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With the holidays in full swing, and Noche Buena fast approaching, we are all looking for recipes and dishes for our Christmas table. * 200 grams farfalle pasta, prepared as per package directions (save some of the pasta water! ) If it looks dry add in a little of the reserved pasta water to loosen the sauce. If you are taking this to a Noche Buena potluck, keep the noodles and sauce separate, and make sure to bring a little of the pasta water with you.
My mom almost always used canned tomatoes, as opposed to tomato sauce, to make her pasta sauces and stews (like her osso buco). As far as fresh tomatoes are concerned, I read somewhere that when it comes to making sauces, if you can’t find stellar tomatoes (and although we have lovely tomatoes here, and farmers are continually growing new ones, we still don’t have enough supply of the super juicy ones for sauce) As it roasts, the herby tomatoes, the salty smokiness of the chorizo, and the juices of the chicken merge to create a delicious sauce that both flavors the dish and keeps the chicken moist. And it uses another of Contadina’s products that I like, their extra virgin olive oil.
Shooting food all day (with the huge help of our classmate, this lady, and the incredible food conglomerate she has built! ), editing recipes (three heads copy-editing until the wee hours! ), and I won’t even go into the financial aspect of it (we had an awesome finance team…able to juggle numbers and call in receivables with dizzying speed and an iron fist! ). The water should come a little bit more than halfway up the chicken but not cover it. The chicken, ham, mushrooms, and bamboo shoots produce the most amazing broth…intense and deeply flavored. This is both a tender, slow-braised chicken, and an incredibly rich chicken soup!
This Chicken Bicol Express came out in my Yummy column in 2014. Chicken Bicol Express (from my September 2014 column in Yummy Magazine) – Add the bagoong and sili to the pan and sauté for about 2-3 minutes, until the flavors have blended. If you want to really up the heat quotient then add some sili labuyo along with the sili pangsigang.