The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice

Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.

In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese