Jim's Eats

Seeing as my Awesome husband Jaime is my biggest supporter I thought it would be totally cool to give him his own section.
 He is a great cook and being Filipino he brings a new flare to our kitchen that I could not otherwise convey. I get great enjoyment watching him cook and tasting his dishes and I wanted to give my readers the same experience.
So, enjoy and let us know what you think!!!

To contact Jim's Eats:
Email: jbagtasjr@hotmail.com


Beef Adobo My Way:
1 & ½ tbsp soy sauce
1 cup vinegar
1 tsp pepper
1 tbsp minced garlic
3 small bay leaves
1 pkg beef for stir fry
½ c pepperonchinis, diced
2 small sweet cherry peppers, diced
It was a day like any other, I woke up, kissed my wife, rumbled and grumbled around the house and finally ended up in the kitchen. “What’s for dinner?” I asked after seeing the beef we normally use for stir fry thawing on the counter. “I don’t know yet, but I’ll think of something.” Aubrie answered.
Just then the gears in my head started churning. Grabbing one of our cookbooks I started thinking of some beef adobo (Yes, I know adobo is traditionally chicken or pork). Looking up some of the different adobo recipes, I quickly realized that I didn’t have the exact ingredients called for on any of them. So, I improvised…
Taking all the ingredients except the beef, I combined them in a small bowl and mixed them together for about 3 minutes. Afterward I covered the mix with the beef and placed in the refrigerator to marinate for about 4-5 hours.
Hours later I came back and dumped everything into a medium fry pan over high heat for about 10 minutes. After that I let the concoction simmer on low for another 10 minutes. Then served atop a bowl of steamed rice with some edamame that Aubrie decided would be a good side.
At the end of it all, it had the adobo flavor but I think next time I’ll use a little bit less vinegar.


Filipino Garlic Fried Rice:

So the other day I made a big pot of rice for my wife and I to have with the stir fry she made us for dinner. The problem was: what to do with the leftover rice the next day. Then it hit me... being Filipino, I went with a simple recipe that we (Filipinos) are taught at some point in our lives.
Garlic Fried Rice!!! Yummy yummy yummies for our tummies!!!

Leftover steamed white rice (I used about 2 cups)
Cooking oil

I started off by heating about 2 tbsp of EVOO in a non-stick pan. Next I dropped in about 1.5 tbsp minced garlic (I was kinda lazy so I used some Spice World pre-minced garlic from the grocery store) and sauteed it til it was a nice golden brown. Since the rice was from the night before, it was cold and compacted together so I had to separate it as best I could (a wooden spoon works great). After that, I added the rice to my oil and sauteed garlic mixture and mixed it all together. Using salt and pepper, I seasoned to taste while continuing to mix for about 7-10 minutes.

 YIPPEE!!! Filipino Garlic Fried Rice!
It's best with ham (I like Spam better) and eggs as a breakfast combo.

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