They say that if it ain’t broken, don’t fix it. This past March, COOK hosted a Filipino Feast with Chef Lou Boquila of Audrey Claire, who was joined by local food writer Drew Lazor. Also in attendance were Jillian Encarnacion and Resa Mueller of Twenty Manning Grill (and of Filipino heritage), who created the evening’s cocktails. And in case you were wondering, no, there were no Filipiña Coladas…

The evening was a sold-out success so in the why-mess-with-a-good-thing spirit, we invited the gang back for a Filipino Fiesta Redux, which occurred last night. A bonus of the evening: Lou and Jillian both provided our guests with the evening’s recipes. So rather than provide you with a blow-by-blow recap of the evening, we’re sharing the recipes with you. With that, bon appétit to your inner Filipino!

“Dirty Ice Cream” Cocktail

1.5 oz white rum
.5 oz Combier l’Original
1 oz lychee juice
1 oz melted Pandan Pop
.5 oz pineapple juice

Double recipe for blending. Garnish with a lychee, if desired.

“Dragon Queen” Cocktail

2 oz. Absolut Mango or Lambanog
3/4 oz San Mig Pale
1 barspoon Kalamnsi honey concentrate

Dip 2 stir straws in Sriracha and swirl with mixture in shaker tin. Shake well with ice and strain into martini glass. Garnish with a peel of mango.

Tortang Talong with Banana Ketchup
grilled eggplant omelette

1 Japanese eggplant
1 egg, beaten
salt & pepper, to taste
banana ketchup

Grill eggplant until soft, cool and remove peel. Dip eggplant in beaten egg.

Heat non stick skillet to medium heat,  add 2 tbsp oil. Place eggplant dipped in egg and cook until golden brown on both sides.

Season with salt and pepper and drizzle with banana ketchup.

Kuhol sa Gata
escargot in coconut milk

1 can Helix snails or Burgundy snails
1 can coconut milk
1 shallot minced
1 tsp garlic minced
1 tsp ginger minced
2 oz olive oil

Heat up pan with olive oil and add shallot, garlic and ginger. Sweat on low heat for a few minutes.

Add snails and saute for a few minutes, stirring well so the snails get coated with aromatics.

Add coconut milk and bring to a boil then lower to a simmer. Cook until sauce thickens.

Season with salt and pepper.

Ribeye Inihaw
grilled ribeye filipino style

8oz ribeye
2oz soy sauce
2oz lemon juice
2oz water
1 tbsp sugar
1 small onion sliced
1 tsp cracked pepper

Mix soy sauce, lemon juice, water, sugar, onion and pepper in bowl. Marinate ribeye for 30 minutes.

Grill ribeye to medium rare.

Turon
banana spring roll

1 saba banana
1 tsp brown sugar
1oz sliced jack fruit
spring roll wrappers

Slice banana in half and toss in brown sugar.

Place banana and jack fruit and roll in wrappers.

Heat oil to 350 degrees fry until golden brown.