Bourbon Street goes Wicked on Wings

A popular appetizer, almost bordering as a main dish, buffalo wings is a staple in most restaurants. Said to have originated in Buffalo, New York, it is a basically a chicken wing section (wingette or drumette) that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauce and butter. (Wikipedia). As time went by it has veered away from the traditional flavour into something hip, fun and sometimes " just experimental" - yes, there's Peanut Butter and Jelly Wings somewhere.

Bourbon Street at The Avenue in Smallville recently launched their own take in making this American classic a lot more fun and delicious. Dubbed as Wicked Wings, these three flavors will surely tickle your tastebuds and even ask for more!

Of course I have to star with my favorite which until now I am craving for - Garlic Parmesan. Crispy fried chicken coated with parmesan cheese and garlic that gives a burst of delicious flavour in every bite (I can still taste it just by looking at this photo). It becomes more heavenly when dipped in the cheesy dip it is partnered with. Double the cheese, double the goodness - one more order please! Make that two, instead.

Next was Teriyaki Wings. Though I'm not really a fan of this flavor in general, but I didn't say no to this one especially that it came with a really delicious dip. The combination of the teriyaki sauce and the garlic-mayo(?) dip makes an interesting good flavour combination that I totally forgot that I am not fond of Teriyaki!

Finally, this could almost be a dessert-type of buffalo wings, if there's really one, as this has the flavors of Honey, Mango and Lemon embracing crunchy chicken wings. The mango is the dominant flavor then it becomes sweet (hello, honey) and finally something zesty tickles your tastebuds.

These plays on flavor and knowing them would entice you to try it for curiosity's sake. And when you do, you'd surely say "Wicked!"

Bourbon Street

The Avenue Complex, Mandurriao, Iloilo City

Tel. Nos. 320-3028 or at 501-6262

Facebook Page: https://www.facebook.com/bourboniloilo

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

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

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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