Eat and Drink American at The Avenue

Fourth of July might be over but American dining celebration at The Avenue is all year round.

With restaurants like Mojave Grill and Steakhouse and Bourbon Street, the posh Avenue strip will let you taste the best of American food and beverage.

U.S. CERTIFIED ANGUS BEEF at MOJAVE

Dine at Mojave Grill and Steakhouse and be treated to a superb Tex-Mex cuisine. You haven’t been to Mojave if you haven’t tasted the star of the menu: Angus steak!

With the succulent US Certified Angus Beef, tender and juicy with every bite, your dine-out would be one terrific treat. Choose from prime Angus Cowboy Steak, Porter House, T-bone or Rib-eye. Pair with the perfect side dish and you’re on for an unforgettable dinner.

CASUAL AMERICAN DINING AT BOURBON STREET

Apart from the heavenly Barbecue Back Ribs, Bourbon is a must-dine for all its other imported beef delights. When dining with your family and friends, sample the likes of Grilled Beef Tenderloin (served with red wine-Shallot Jus), or Beef Pot-Roast, with slow braised chunks of U.S. beef in red wine sauce.

If you fancy some peppery delight, try the U.S. Pepper Steak, a delicious serving of grilled USDA choice Sirloin crusted with pepper and garlic with the Bourbon house special sauce.

Just like Mojave, Bourbon Street will treat you with prime U.S. Angus Rib Eye (seasoned with Fleur de Sel) and U.S. Beef Burger.

Paired with the perfect Beringer Wines (available in all restaurants) from the esteemed Napa Valley vineyard, your American dining at The Avenue will surely be an unforgettable one.

(The Avenue Complex is at Glicerio Pison Avenue Brgy. San Rafael Mandurriao Iloilo City. For reservations, call Mojave at 329-5616. Call Bourbon Street at 320-3028) /*PR

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 (

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.

Easy Century Tuna Recipes

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An Ilonggo favorite - Valenciana

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Kefir making at home

I've been making kefir at home for the past few months, thanks to the kefir grains I got from Mr Eugene Jamerlan. And I've been consuming kefir almost daily- first thing every morning. Unlike yogurt or Yakult we buy in groceries which are more "ready to drink', home made kefir takes sometime in getting used to. You get the real taste of fermented milk in every drop. Kefir is a fermented milk drink made with kefir grains and is believed to have its origins in the Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. The process is very simple - just add the kefir grains to liquid milk of choice (I tried many brands and finally settled with Alaska), let it stay around 24 hours and "harvest" it (just strain the grains) to have yo

FLAVOURS OF ILOILO

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