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Goose Adobo

Three and a half pounds goose leg, fat trimmed
Two ounces garlic cloves
Four ounces sliced ginger
Three cups white vinegar
Two teaspoons whole black pepper
One bay leaf
Four cups soy sauce
Combine all ingredients in a pot and simmer for forty- five minutes to one hour or until very tender.

Adobe Goose Mixture:
Eight ounces shredded goose
Four ounces bean sprouts

Sauté bean sprouts for one minute, then add goose and re-season.  Wrap in lumpia wrapper and fry in oil until brown.

Sweet and Sour Sauce

One cup granulated sugar
One cup water
One cup white vinegar
One ounce lemongrass, this bias cut
One half ounce fine julienne ginger
Two teaspoons minced garlic
Two teaspoons chili garlic paste

Combine sugar, water, and vinegar to melt the sugar granules.  Then add the rest of ingredients and let sit overnight. 


Loco Moco (Duck)

Four English muffins
One (six ounce) duck breast, seared medium rare
One ounce hollandaise
One ounce spinach
Four poached quail eggs

Toast English muffin.  Place sliced duck breast on muffin followed by warm spinach.  Top with poached quail egg and cover with hollandaise.  Drizzle with port wine syrup. 


Hoisin Chili Sauce

(for the Foie Gras)

Two cups hoisin
Three quarters of a cup of ketchup
Five Tablespoons sugar
Three quarters of a cup water
One and one half tablespoons sesame oil
One half cup salad oil
One tablespoon chili garlic sauce
One tablespoon garlic
Three tablespoons ginger juice, freshly chopped and squeezed in cheese cloth
One ounce ginger pulp, finely minced


Kahlua Chocolate Souffle

Granulated sugar for sprinkling dish
Four ounce plain chocolate, chopped
Two ounces unsalted butter, cut into pieces
Four eggs separated
Two tablespoons Kahlua
One quarter teaspoon cream of tartar
Two tablespoon sugar
Icing sugar for dusting

Preheat oven to 475 degrees.  Generously butter bottom and sides of a One and three quarter pint soufflé’ dish.  Lightly sprinkle bottom and sides of dish with sugar, and then shake our any excess.

In a saucepan over low heat, melt the chocolate and butter, stirring frequently until smooth.  Remove from heat.  Beat in egg yolks and Kahlua.  Set aside to cool slightly, stirring occasionally.

With electric mixer, beat egg whites and cream of tartar together until stiff peak form.  Sprinkle sugar over and continue beating for one minute, until sugar is incorporated and whites are glossy.

Fold one-quarter of beaten whites into cooled chocolate mixture to lighten, then fold in remaining whites.  Do not overwork mixture; it is better to have a few streaks of white than to deflate the mixture.  Pour into the prepared dish.

Place on a baking sheet and bake five minutes.  Reduce temperature to 425 degrees and bake ten to twelve minutes longer.  Top of soufflé should be set but the soufflé should jiggle when baking sheet is moved;it should remain soft in the center.  Dust the top of soufflé with icing sugar.  Transfer from baking sheet to prepared serving plate and serve immediately. 



One slice Foie Gras , salt and pepper to taste, dipped in Hoisin Chili sauce.  Score foie gras and fry in pan (no oil).  Top with hoisin chili sauce.