This site is the venue of my collection of special and ordinary Philippine and American dishes. For the last 55 years, My wife, Macrine Nieva Jambalos Katague had been the boss in the Kitchen. However, when she was diagnosed with Parkinson's Disease in 2013, I have to take over her cooking duties. I have been enjoying cooking and this proves that one is never too old to learn new things in life.
Today's Brunch is a perfect break from our regular Sunday Brunch Menu of Baked Salmon, Shrimp Cocktail, Avocado Slices. Pasta, Salads etc.. The Flyer ( above photo) is advertised as a Fiesta Barbecue with Live Mexican music. The above menu/dishes however are authentic Mexican dishes ( legally not a barbecue) and it was very appropriate for the occasion. The brunch was culminated with a dessert of Dulce Leche Cake.
I took several photos during this brunch and very delighted to share it with You. Please take note at the two bottom photos- my two photos of the Day.
The top two bottom photos are my photos of the Day
Tall, Dark and Guapo Juan Pablo Kissing Tattoo on His Neck
( All the Ladies and a Few Men here at THD is swooning at that tattoo)
My Personalized Red T-Shirt and My Mexican Sombrero. I was suppose to wear at the Event.
Again, this brunch is a very much welcome event, that improves the quality of Our Life here at THD. We should have more similar activity in the future. I suggest a Filipino-American Brunch. I will be happy to volunteer as Food Adviser to Joel Torres and His industrious and hard-working Crew. Thank You, THD Management for this Exclusive Resident Event
Dinuguan served with puto(Filipino rice cake).Dinuguan is more commonly eaten with rice. Also pictured: tuyo (fried dried fish)
The most popular term, dinuguan, and other regional naming variants come from their respective words for "blood" (e.g., "dugo" in Tagalog means "blood," hence "dinuguan" as "to be stewed with blood" or "bloody soup"). Possible Englishtranslations include pork blood stew or blood pudding stew.
One of the greatest pleasures of traveling the world is indulging in mouthwatering local cuisine. From hearty comfort foods to delectable sweet treats, many of these dishes offer a fascinating glimpse into the culinary history of the cultures where they were invented. Plus, they’re just plain delicious. Expand your palate when traveling abroad by sampling foods you’ve never experienced before. Here are 8 irresistible delicacies from around the world that you need to try. From Discoverer.com
Bennett Kleinman is a New York City-based staff writer for Optimism Digital. He is also a freelance comedy writer, devoted New York Yankees and New Jersey Devils fan, and thinks plain seltzer is the best drink ever invented.
1. Lutefisk-Norway
Scandinavians love to eat fish, and the semi-translucent and gelatinous dish known as lutefiskis a Nordic classic. Originating in the 16th century, the secret to developing a perfect lutefisk texture is to soak a whitefish in water for 5-6 days, then lye (aka sodium hydroxide) for 2 days, and finally water again for 4-6 days. The fish are then covered in a layer of salt and either steamed or baked before being served alongside boiled potatoes, mashed peas, and fried bacon. Interestingly enough, Scandinavian immigrants have made lutefisk a popular regional treat throughout the state of Minnesota, allowing some Americans to try it back home even if they can’t make it over to Norway.
Masala dosa is a savory type of pancake popular in the southern portion of the Indian subcontinent. This isn’t your typical sugary pancake, but rather one made from a mix of soaked rice and lentils that are cooked into a thin tube. Each masala dosa is then stuffed with filling ingredients such as potatoes and onions, before the dish is topped with coconut and coriander, and served alongside various sauces and chutneys. You'll have a hard time finding a more filling and satisfying dish anywhere in the country.
There’s nothing that hits the spot quite like a warm bowl of pho, a noodle soup served in the country of Vietnam. To properly prepare pho, chicken or beef bones are stewed in broth for several hours, thus creating a deep, umami flavor. That rich broth is then perfectly complemented with soft rice noodles, tender strips of meat, and plentiful handfuls of bean sprouts. Each person can customize their pho to their liking, throwing in some fresh mint leaves, spicy slices of jalapeño peppers, and some sweet and salty hoisin sauce to add even more depth of flavor to the soup base.
Poutine is a traditional Quebecois dish that was invented back in the 1950s. This hearty and indulgent side dish includes a base layer of french fries topped with cheese curds and brown gravy. The fries are often a coarser cut than normal fries, allowing them to develop a crispy exterior while maintaining a soft bite inside. You’ll find poutine on the menu everywhere from diners and pubs to hockey stadiums and street stands. While traditionalists may tell you to stick to the original recipe, poutine vendors throughout Canada are known to experiment with toppings such as brisket, foie gras, and truffles.
Uni is a creamy, bright orange delicacy in Japan, though it may not be clear where it comes from at first glance. The answer? Sea urchin. That’s right, uni is the Japanese name for the organ of a sea urchin that produces its roe, and is the only edible part of the otherwise spiny creature. Uni is considered the highlight of many Japanese menus, and often shines as the centerpiece of sushi tasting menus known as omakase. Uni can be served over rice, on its own, or accompanying a nice slab of wagyu beef. However you enjoy uni, it’s absolutely worth trying.
Uni is a creamy, bright orange delicacy in Japan, though it may not be clear where it comes from at first glance. The answer? Sea urchin. That’s right, uni is the Japanese name for the organ of a sea urchin that produces its roe, and is the only edible part of the otherwise spiny creature. Uni is considered the highlight of many Japanese menus, and often shines as the centerpiece of sushi tasting menus known as omakase. Uni can be served over rice, on its own, or accompanying a nice slab of wagyu beef. However you enjoy uni, it’s absolutely worth trying.
Chłodnik is a catch-all Polish term for cold vegetable soup, though the most popular choice is a version made from beetroot known as chłodnik litewski. Each bowl of this refreshing broth is made by blending beetroot with cucumbers, radishes, and a dairy element such as yogurt or sour cream. The soup develops a bright pink hue during the preparation process, making it appealing to the eye. Finally, the dish is garnished with hard-boiled eggs, dill, and chives before being served. If possible, it’s best to let chłodnik sit for two days prior to eating, as that allows enough time for the ingredients to combine and produce optimal flavor.
7. Cuy — Peru
Credit: Framalicious/ ShutterstockThis Peruvian delicacy isn’t for everyone, as cuy (pronounced “kwee”) is the local term for guinea pig. For over 5,000 years, guinea pigs have provided necessary sustenance for inhabitants throughout the Andes — a culinary tradition that continues throughout Peru today. In fact, the meal is so popular among locals that cuy has its own public holiday in October. Popular ways to prepare cuy include a spit-roasted guinea pig known as “cuy al palo,” or a deep-fried version called “cuy chactado.” Either way, keep an open mind, as you may be surprised just how delicious this Peruvian delicacy truly is.
Southeast Asia is famous for its culinary traditions that are deeply unfamiliar to those living in the United States. One such unusual custom can be found in the city of Skuon, Cambodia, where chefs serve up plates of fried tarantulas — a dish known in the local Khmer language as “a-ping.” Cambodians discovered the nutritious value of tarantulas during the tumultuous 1970s, and the meal has remained popular ever since. Fried tarantulas are crispy on the outside and have a gooey texture inside with a taste often compared to chicken. All you need to do is overcome your arachnophobia to enjoy some a-ping for yourself.
Meanwhile, Did You Know
that....
The horseshoe crab is a fascinating creature that has been living on Earth for an incredibly long time. Scientists believe it has existed for over 450 million years, making it one of the oldest animal species we know of. This means that horseshoe crabs were around long before dinosaurs roamed the planet and even before many trees and plants that we see today.
These unique animals have an interesting look with their hard shell and long tail spine. Even though they are called crabs, they are not actually true crabs. Horseshoe crabs live in the ocean and are often found along the coastlines. They play a crucial role in the marine ecosystem, serving as food for various birds and other wildlife. Their eggs are particularly important for many species during their migration.
Horseshoe crabs are not just ancient; they also have helped humans in significant ways. Their blue blood is used to test for bacteria in medical supplies, making it vital for health and safety. Overall, the horseshoe crab is not only a living link to Earth’s distant past but also an important part of both nature and medicine today.
Lastly,
The Philippines is home to Southeast Asia’s oldest known tree — the Millennium Tree in Abra.
It’s a giant balete tree estimated to be over 1,000 years old, with roots so massive that 15 or more people can fit inside.
It’s not just ancient — it’s alive and still growing, a living witness to centuries of Philippine history and folklore.
Bulalo is a traditional Filipino soup made with beef shank, including the bone marrow. This hearty dish is known for its rich and savory broth, which is slowly simmered to extract deep flavors from the meat and bones. Typically, the soup includes vegetables such as corn on the cob and cabbage. Bulalo is especially popular in the cooler regions of the Philippines, where its warmth and comforting qualities are particularly cherished. Soup LoversServings: 4
Ingredients:
8 cups water
1 kg beef shank with bone marrow
2 tablespoons whole peppercorn
1 stalk lemongrass, first layer taken off and cut into 2-inch pieces, pound with the side of a knife
1 stalk onion leeks, cut into 2-inch pieces
1 onion, cubed
2 cloves garlic, chopped
2-inch ginger, thinly sliced
½ cabbage whole leaf, individually detached
1 stalk bok choy, individually detached
2 corn cobs, cut into 3 parts
Fish sauce to taste
Better than Bouillon or any bouillon to taste, optional
White part of the leeks, thinly sliced, optional
Green onions for garnish
Instructions:
Place beef shanks in a big pot. Then pour in 8 cups of water, add the 2 tablespoons of peppercorns and lemongrass. Bring to a boil, then simmer for 1 hour.
Add the leeks, onion, garlic, ginger, and simmer for another 1 hour or until meat is tender.
Add the fish sauce, bouillon if using, cabbage, bok choy, and corn. Simmer for 10 minutes. Garnish with white part of leeks and green onions. Serve hot and enjoy!
Daughter-in-law, Ruth Carver Katague treated me to brunch to Kathy Kreek Restaurant yesterday prior to Dodie's Final Performance of the Chicago musical at the California Theatre in Pittsburg.
I ordered Fish and Chips and Ruth ordered the Salmon Salad. It was of the best tasting Fish and Chips I have tasted for quite sometime. It reminded me of our last trip to London, UK.
Attach is a short history of the restaurant from their website.
Katy’s Kreek history :I have been very fortunate to own and operate Katy’s Komer in San Ramon for 10 years. In that time, Katy’s has become one of the most successful restaurant around due to a very consistent formula: Excellent food, service, decor and fair pricing blended with personality make a winner. Now it is my good fortune to take that formula and apply it Katy’s Kreek in Walnut Creek.
Let me give a little more of my background. I graduated from Hotel and Catering School in my native Iceland. I did my apprenticeship at a 200-room luxury resort in Reykjavik and served as Executive Chef at the U.S Embassy in Reykjavik. On this side of the globe I have served as Chef at Ventana Resort in Big Sur and The Fish House on the Park in Carmel. I was the Executive Chef at The Covey at Quail Lodge for five years and Executive Chef at Columbia Gorge Hotel in Oregon. I created and produced the first ever cooking program on Icelandic television where I had the opportunity to introduce excellent American dishes to Icelandic viewers.
I am now ready to take my experience and open Katy’s Kreek in Walnut Creek and make the most of our exciting opportunity. We already have an excellent foundation. The combined talents of my assistant Chef Ramon, an assistant to me for 25 years. My wife and dining-room Manager Benedikta, and our sons Anton and Viktor, who all have worked with us at the restaurant, are ready for this opportunity and bring it all together with the kind of personal service and attention our guests expect and deserve. Sincerely, Ari Garðar Georgsson
Katy’s Kreek in Walnut Creek offers plenty of Euro-American flair with an upbeat vibe that is perfect for friends and family. Stone walls, softy yellow colors and a selection of greenery make for a rustic and inviting atmosphere. Casual diners are welcomed as are those who are looking for a night out with their children thanks to an available kid’s menu. In fact, there is an onsite playroom where children can dispel energy while parents relax and enjoy the evening. Katy’s Kreek offers up fish tacos, chicken picatta with potatoes and vegetables, grilled wild salmon, seafood linguine and pasta primavera among several other options. Diners will have the option of enjoying fresh ingredients all found at Katy’s Kreek.
