Pasta selections at Bluejay Coffee and Deli

Bluejay is more than just a coffee shop as one might expect it to be. They serve "All-day" breakfast and "Power Lunch" to gourmet steaks and mouth watering cakes and pastries. They have imported deli items and wines to go with it. They have a very extensive menu ranging from soups and salads to sandwiches and pasta. Indeed, Bluejay is more than coffee. Anyway, here are three of Bluejay's pasta best sellers.

Seafood Marinara
Fresh seafoods (shrimps, squid and clams) in tomato concasse

Seafood lovers will surely be all smiles with this marinara. Fresh tomatoes roughly chopped (concasse) and seasoned, instead of the regular tomato sauce, makes this pasta dish is very light on the stomach. Perfectly cooked shrimps, squid and clams provide instant gratification for anyone who loves marinara or any other tomato based pasta dish. No wonder it is among their best sellers.

Mushroom Aglio y Olio
Mushrooms delicately sautéed in garlic and olive oil with pesto.

Easily the crowd favorite, this pasta is a vegetarian delight for it mainly consists of button mushrooms in aglio y olio (garlic and olive oil) mixed with pesto sauce. From its aroma to how it actually tasted, it seemed everyone's other pasta favorites seemed to have vanished upon tasting this pasta dish. I am mainly an olive oil based pasta person and having this dish with pesto seemed a new and gratifying experience for me.

Miner’s Carbonara
A combination of bacon, chorizo and parmesan in rich carbonara sauce.

My personal choice among the three past dishes mainly because it stood out among the carbonaras I have tasted so far. Thick and creamy sauce, the way carbonara should be - not watery that the pasta literally swims in it. Plus the bacon and chorizo combination proved a good match. We forgot to ask though why it is named as such - thinking gold miners having this hearty lunch miles underground.

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 (

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 usu

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 - 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

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

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