Bourbon Street's treat for a bloggers meet

It was a very satisfying (and gratifying ) meet at Bourbon Street today as I met up with Marc (ExploreIloilo), Alvin (OhMyIloilo) and Junn (Gigsilonggo) for lunch. It was during Tinapayan's Chocolate Festival launch last Sept. 28, 2009 that this Bourbon Street treat was planned ( with some postponements in between) and finally pushed through today.

Over the restaurants best sellers and out-of-curiosity orders we wasted no time taking photos, talking and of course eating our hearts out. But as bloggers, we had first to go through our hunger first just to take shots of what's on the table since they came atdifferent times. But it was all worth it, the photos and the food.

Marc really wanted try the 15-hour Pork Belly but after ordering we were informed it wasn't available so we asked for suggestions from our food server and he suggested the Snapper Florentine. I also had one order in mind; Buffalo wings, since I have to taste test this again. I remember criticizing this last year when I had dinner here with Marc and Lee - lol. I had no idea that Sir John managed to find that post and eventually decided to tweak (okay change) the recipe, so that's why we got it. Also somebody commented in one of my blog entries about Bourbon Street's pizzas being one of the best, so another curiosity order - House Special Pizza. Completing our lot was Grilled Chicken Pesto pasta as suggested by Alvin and of course, any visit to Bourbon Street would not be complete without having their racks of Ribs.

The hand that rocked the table (and everything on it!)

After this sumptuous meal, we had these desserts, Million Layer Cake and Walnut Turtle Pie, to cap it all off. Today was another ordinary day made special not because of the food but of the presence of each one, who in his own little way contributes somethingfor our beloved Iloilo.

Our BIG thanks go out to Mr. John Que of Bourbon Street for this wonderful lunch.

And it was a special day after all, it was Marc's birthday!

More of Bourbon Street-Iloilo City

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

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 por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

Search This Blog