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A Berry Purple Caesar


Our recent idea reported for the 'Lomboy' cocktail drink, use: pure Lomboy (a Philippine berry) juice concentrate, sparkling or regular filtered H2O, vodka, clam juice, light sweet fish sauce, tamarind extract, lemon grass oil, vegetable juices of tomato, carrot and celery and zing of ginger extract served on the rocks in a glass lipped with lemon essence, salt & pepper as in a Bloody Caesar. We will report the worked out recipe when entries are accepted for this new drink food idea.

An idea: serve with hors d'ouvres of seafood entrees of Japanese fried battered tiger prawns and other delectable seafoods (e. g. clams, oysters, mussels, scallops) and our house marinara sauce (can use hot sauce, clam juice and mayonnaise).


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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