Page 44 - Bay Leaf News Today : Breaking News, Live Updates & Top Stories | Vimarsana

That bay leaf. wow, it smells so good. >> anthony: also cousins, nieces, nephews, grandchildren, even some great-grandchildren. >> aurora: la la la la la la. i love cooking! i really love cooking. kare-kare is one of the favorite of the filipino people. and to make a kare-kare, i use tripe, and i put the oxtail on the pressure cooker. >> rubin: wow wow wow! >> aurora: now the peanut butter! >> rubin: here are the peanut butter, mother. >> aurora: peanut butter, please. no more, no more. now the banana blossom. >> emy: the eggplant. >> aurora: the eggplant, the eggplant. ♪ oh, holy night the ...

Months, it's lamprey season. oh, hell yeah. so i'm here at just the right time. what do you call this dish in portuguese? it's lamprey eel? >> ricardo: yeah, lamprey bordelaise. >> anthony: awesome. lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cook it right. very traditional, cooked in its own blood. >> ricardo: yeah, its bordelaise style, when it's bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesn't curdle. you add the garlic, the salt, the pepper, the bay leaf and the parsley and a glass of whiskey...

In traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here? it's essential. basically, it's milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and beetroot. >> anthony: so explain what we're eating because this is --. >> a.a: this is --. >> anth...

>> thank you, thank you. >> anthony: as one does, i drag the band, keystone in the lunch, assuming correctly that one of these young punks would know how to make a good adobo. >> everyone would stake claim to having the best adobo, but the basic ingredients would remain the same. so, it's garlic, pork, we can now add the chicken, vinegar, pepper corns, bay leaf, soy sauce. >> anthony: this adobo is amazing. delicious. where did you learn to cook adobo? >> i learned from my mom. >> anthony: so, who makes the best adobo? mom does. >> that's the best answer. >> anthony: filipinos like feeding peo...

>> anthony: during the cold gray months, it's lamprey season. oh, hell yeah. so i'm here at just the right time. what do you call this dish in portuguese? it's lamprey eel? >> ricardo: yeah, lamprey bordelaise. >> anthony: awesome. lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cook it right. very traditional, cooked in its own blood. >> ricardo: yeah, its bordelaise style, when it's bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesn't curdle. you add the garlic, the salt, the pepper, the bay leaf and t...