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

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...

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...

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

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. ...

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog