Cobb Salad and more at Days Hotel Iloilo's American Lunch Buffet

Made with hard-boiled eggs, avocado, tomato, grilled or roasted chicken (not fried), bacon, cheese onions and lettuce, the Cobb Salad was created in the 1930's and named after Robert H.Cobb, owner of a chain of American chain of restaurants called Brown Derby.

This classic American salad headlines a week-long gastronomic celebration at The Promenade at Days Hotel Iloilo as it celebrates Fourth of July with an American Lunch Buffet starting today, June 29 until July 3. And on July 4, its Indulgence Saturday Dinner Buffet goes American!

So after the Cobb Salad, I set my eyes on the Potato Salad right next to it and eventually concocted my favorite Pineapple-Carrot-Cucumber-Jicama Salad with thousand island dressing.

When my "Salad Days" was over, I had some New England Chowder before I trooped over to the appetizer station and had the classic Buffalo Wings...

... Beef Fillet wrapped in Bacon, which I gorged on...

and mini Corn Dogs which I referred to as "Corn Pups".

Moving on to the main gastronomic agenda, how can I say not to these Pork Ribs in Peach and Hickory Sauce?!

Or to another bacon-wrapped dish which was Chicken in savory mushroom sauce?

The Fried Fish Fillet with lemon sauce broke the my meat indulgence.

How about some chunky mashed potato with fried garlic? It's a must-try!

The Jambalaya Rice with browned vegetables, chicken, and sausage completed my simple American gastronomic lunch journey.

But one's food journey at The Promenade isn't complete without the best dessert buffet in town!

And so it began with these Snickers mini-cupcakes - so delicious, I almost finished the whole display!

Reese's Chocolate Slices had me at first bite, so I had another bite and another and another...

The delectable Choco Velvet cake almost shouted "Take me home!". But ofcourse, I couldn't so I just contented myself with one BIG slice...

Not just a regular apple pie but one with walnuts that made it even more delicious with crunch in every bite! Can you say this - Salted Granny Smith Apple Caramel Walnut Pie?!

Choco Chip Caramel Brownie or something like that! I may have forgotten what the name was but never how moist, soft and chewy it was. This would have been a perfect take home - if no one was looking at me LOL!

Of course my favorite that time was the Cadbury Mini Cheesecakes - they were pure chocolate bliss in every bite! And I had more than enough bites to content myself and satisfy my would-be cravings for these dishes and desserts.

Check out more (yes, there were more than what I featured) of these main course and desserts on Flavours of Iloilo on Facebbook. Lunch Buffet is PhP360++ and Dinner Buffet is PhP595++.

Check out more of this buffet at Days Hotel Iloilo on Facebook.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

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K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

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Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full....

FLAVOURS OF ILOILO

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