Blue Jay Coffee & Deli’s Power Lunch

Starting September 15, the popular coffee shop in Iloilo City, Blue Jay Coffee and Deli, will be be serving power lunch daily in all their branches at Amigo Shopping Mall and Gen. Luna

This power lunch was created by Rene Emmanuel Arambulo, Blue Jay’s Executive Chef and Consultant. Chef Rene has vast experience in the culinary arts as well as restaurant administration. While in college in California, Rene was charged to administer his father’s Japanese restaurant on Wilshire Blvd. Downtown L.A. where he first experienced working in the restaurant business. He also earned a Grand Diplome du Cuisine from Le Cordon Bleu du Paris in Paris. After graduating from Le Cordon Bleu in Paris, France and earning a tres bien mention, he returned to Los Angeles California where he opened his own business–The French Bakery.

For only P230 per set, Ilonggos will travel to a lovely culinary adventure with Chef Rene’s choices of luscious full-course meals that will impress even the most discriminating customer. This is the perfect place to bring old friends for a get-together, society mavens who love to lunch, or businessmen entertaining their clients. In fact, with this reasonably priced full-course meal, there should be no reason why having power lunch at Blue Jay Coffee & Deli should be the privilege of a select few.

Bluejay Executive Power Lunch Menu

Monday
Normandy Style Pork Chops
Grilled Pork Chops with an Apple Demi-Glace Sauce
String Beans and Caramelized Carrots or
Grilled Fish Meuniere
Grilled Cream Dory fillet with a Lemon, Butter & Caper Glaze
Mushroom- Zucchini Sautee
served with: Mixed Green Salad with a Raspberry Vinaigrette
And a choice of: Rice Pilaf or Mashed Potatoes

Tuesday
Mornay Seafood Gratinee
Mixed Seafood topped with a Mornay and White Wine Sauce and
Grilled Salamander Style
Braised buttered broccoli or
Poulet au Vin
Chicken stewed in Shiraz Wine, Bacon, Sausage, Onions, Carrots and Parsley
Creamed Spinach
served with: Mixed Green Salad with a Dijon Mustard Vinaigrette
And a choice of: Rice Pilaf or Mashed Potatoes

Wednesday
Chilean Grilled Fish
Grilled Fish Fillet topped with a Cilantro-Tomato Salsa
Buttered sweet corn and steamed vegetables or
Pork Tenderloin in Port Wine & Peach Gravy
Pork Tenderloin Medallions stewed in Sweet Red Wine and Peaches
Peaches and steamed buttered vegetables
served with: Mixed Green Salad with a Lemon-Herb Vinaigrette
And a choice of: Rice Pilaf or Mashed Potatoes

Thursday
Thyme Grilled Chicken
Grilled Spring Chicken in Thyme Gravy
Grilled Mixed Vegetables or
Fish and Mushroom Roulade
Cream Dory Fillet Stuffed with a Tarragon-Mushroom Puree
Eggplant and tomato gratinee
served with: Mixed Green Salad with an Anchovy Vinaigrette
And a choice of: Rice Pilaf or Mashed Potatoes

Friday
Pork Chops au Cointreau
Parsley-Crusted Pork Chops with an Orange-Cointreau Glaze
Zucchini and Carrot Sautee or
Grilled Fish Andina
Grilled Fish Fillet in a Latin-Style Tomato Salsa
Mixed Vegetables and Sweet Corn
served with: Mixed Green Salad with Balsamic Vinegar & Olive Oil
And a choice of: Rice Pilaf or Mashed Potatoes

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Article written by Nonoi Ybiernas. Photos and screencaps from TheNewsToday

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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 pork broth cube (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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