Posts Tagged ‘sausage’

Gino’s Brick Oven Pizza just opened a new branch in Serendra and we wasted no time in checking it out. In fact, they are still on soft opening but we just couldn’t wait any longer to get another taste of their infamous buratta.

For starters, we had an order of their Buratta Caprese (P355) which had one huge buratta, halved cherry tomatoes, a bed of pesto on the bottom, basil leaves, and all were drizzled in olive oil. This is best eaten with their warm bread rolls.

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We ordered two pasta dishes to share among four of us – Salted Egg (P190) and Stuffed Chicken (P355). The Salted Egg Pasta has fettuccini, bacon, salted egg, cream and topped with grated parmesan cheese. It was good but was a little too rich for my taste so I asked for a slice of lemon to cut the richness. After a good drizzle of fresh lemon juice, I easily finished my portion which was creamy and salty and delicious all at the same time. The Stuffed Chicken Pasta on the other hand comes with aglio olio spaghetti, a roll of chicken breast stuffed with ground pork and coated in cream sauce. The best part of this dish was the tasty chicken roll with ground beef inside. If you are ordering this dish, make sure you have time to spare because it takes around 15-20 mins to cook. But if you ask me, it is well worth the wait.

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For our pizza, we got the SMEGG (P420). It is topped with their homemade sausage, mushroom, eggs, gouda and cream. I enjoyed my slices with a drizzling of their Spicy Honey and some drops of tabasco.

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To down all these carbs with, we also ordered a pitcher of their Iced Tea (P120). I liked it because it did not taste like commercial powdered iced tea mix.

All in all, I loved my second time at Gino’s Brick Oven Pizza. I would definitely go back just for the buratta alone.

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If there’s only one thing that I would want to eat every time I go home to the province, it would be none other than the infamous Ilocos Longganisa. Nothing makes me feel like home more than those little nuggets of garlicky-porky goodness. The mother recently gave me a bunch and I took advantage of the rare abundance of a taste from home. I played around in the kitchen and came up with this a rather enjoyable dish.

 

PASTA AGLIO OLIO WITH ILOCOS LONGGANISA

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Ingredients:

  • Pasta, around 150 grams
  • Salt and Cooking Oil (for boiling pasta)
  • Ilocos Garlic Longganisa, 3 links, precooked and sliced thinly
  • Olive Oil and a little butter for frying
  • 3-4 cloves garlic, thinly sliced
  • Fresh Basil leaves, 1 bunch, roughly chopped
  • Salt and Pepper to taste
  • Juice of half a small lemon
  • Dried  Chili Flakes, as much as you prefer
  • Grated Cheddar Cheese, 1 tbsp
  • Parmesan Cheese, for topping

 

 

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Cooking Instructions: 

  1. Cook pasta per package instructions.You may use whatever pasta you like – I had leftover wheat fusilli so used that.
  2. Boil a pot of water, put a few drops of oil and salt liberally. Boil pasta until al dente, depending on which pasta you’re using. Mine took around 8-10 minutes.
  3. When the pasta is al dente, turn off heat and drain. Run under cold water to prevent soggy pasta stop the cooking process then set aside.
  4. In a pan, heat around a tablespoon of Virgin Olive Oil and a little butter.
  5. When the butter starts to melt, put in sliced garlic and stir around until they turn slightly brown. Make sure your garlic does not burn.
  6. Put in the Ilocos Longganisa. I was using the precooked ones so it didn’t need a lot of time in the pan. If you’re using the fresh kind, just make sure they are thoroughly cooked before adding in your pasta.
  7. I like my food spicy so I added a sprinkle of dried chili peppers at this point.
  8. Put in your cooked pasta. Toss around so it is properly coated with oil and the sausage slices are properly distributed all throughout the pan.
  9. Season with salt and ground pepper to taste.
  10. I had some cheddar cheese in the fridge so I grated it and put it in as well, but this is totally optional.
  11. Squeeze half of a small lemon in. This adds a bit of freshness into the dish.
  12. Turn off heat, throw in your fresh basil and stir to let the leftover heat wilt the basil leaves.
  13. Finally, top with Parmesan cheese and a sprig of basil for garnish.

 

Enjoy! 🙂

 

 

A few months back, I tasted RUB’s ribs for the first time and I swore to be back soon. Lo and behold, I haven’t gone back ever since. LOL.

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It was a Saturday night and Timmy travelled all the way from Fairview to Kapitolyo to join us for dinner. In true Filipino fashion, the waiter graciously offered to take a picture of our group before we devoured all the food on the table.

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For starters, we got a serving of Nachos with two kinds of dips – salsa and cheese sauce. At Php170, I don’t recommend ordering this. The nachos seemed old, not crunchy at all. The salsa tasted like it was just spooned out of a bottle a few seconds before it reached our table and the cheese sauce was just tasteless.

We also ordered Caesar Salad (Php210) and it was also not good, haha. You’re better off not ordering it.

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For some reason, I was craving for pasta that night so I insisted on getting their Sausage Pomodoro Pasta (Php220). I wish I didn’t. Hahaha. The noodles were overcooked and the sauce was too runny and not spicy at all (contrary to what’s in their menu).

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The main reason we trooped over to RUB was to taste their infamous ribs. We decided to go for their Family Brunch (Php685) which serves 4 people. It comes with their Rub Beef (Dry Rubbed U.S. Hanging Tender) and your choice of three sides. We opted for fresh Potato Fries, Buttered Veggies and the glorious Garlic Spinach. Their rib was perfectly tender, easily forked off the bone. And I couldn’t stop eating the garlic spinach.

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The boys requested for an order of their Spiced Fried Rice (Php65) and we split a pitcher of their Iced Tea among us four. Both were not pictured so I give you a closer look at those yummy ribs. Hehe

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Dining at RUB was a hit and miss, sadly more misses than hits. If you are going there, just go straight for their ribs, will you. And always, always get the garlic spinach as your side dish.

As usual, coffee and camwhore session capped the night off. 🙂

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Longganisa Sorpresa, literally translating to “sausage surprise”, offers a variety of sausages originating from different parts of the country. From the sweet variant of Cebu and CDO, to Ilocos Region’s garlicky longganisa, you are sure to enjoy Longganisa Sorpresa’s wide offering.

 

 

Pansit Cabagan (P170) is fresh egg noodle dish sautéed in longganisa topped with mixed vegetables. This particular variant of pansit hails from Northern Cagayan.

 

 

Talunang Manok at Krisping Longganisa (P140) is the classic soyed  chicken with crunchy longganisa. Talunang Manok (loser chicken) is named so because the chickens used for this dish are those that lose in cockfights. Pretty morbid, huh? We also ordered Longganisa Fried Rice (P120) but I will no longer post a picture because it looks just like, well, rice… Haha! 😀

 

 

This was the star of the night – Taconissa Longganisa (P180). It looks like your normal taco salad except it’s not too normal, after all. Instead of the usual ground beef, this one is topped with crunchy longganisa bits that’s just simply wonderful. I only wish there were more nacho chips because they did not scrimp on the toppings and there were still a lot left after we’ve polished off all the chips.

 

 

We finished our meal off with Sago Gulaman (P50), tapioca balls and pandan jelly in muscovado sugar.

Everything we ordered was delicious. Plus the servers were so attentive and they displayed a good sense of understanding of their menu. Excellent service! 🙂

 

Check their website here: Longganisa Sorpresa