Mum - breathe... take a break!
This was my daughter's message as I was telling her how intense this Coco Cooking Contest has become. Call it madness but I have been totally obsessed with trying to win this cooking challenge via online voting.
But through it all, I am most grateful to all of you - and I am glad that I have so many supportive friends. Thank you to my new friends I met through the promotion of my recipe for this contest. Thank you for voting for me from all over the world - my friends from the Southern Philippines, in Manila, and of course those in my hometown of Tuguegarao. Thanks to all those who voted in the US, special shout-out to friends and family in Las Vegas, San Diego, LA, SFO, Oregon, Nebraska, Alaska, Georgia, Florida, New York and New Jersey - some of these places I am more familiar to than others - but you were one in supporting me. I may finish second in the competition but your support made me realize that I have already won.
So to my friends, here's a recipe called Squid Adobo Balsamico Pasta. Thank you for your votes. And in case you have not voted (opps I can't help it.) I would like you to take a few seconds to give me your vote.
SQUID ADOBO BALSAMICO PASTA
I was staring at the thawed baby squid when my phone notification beeped. It was a message from my friend Orly. He was busy giving me his statistical analysis of the voting results when I asked him a random question: What is your favorite Filipino food? His reply was: Adobo, because of the myriad variety to cook it.On that note, I took the humble traditional squid adobo and amped it up like what I love to do. Thanks Orly for the inspiration and for all that you do.
2 lbs baby squid (clean with salt and rinse well)
2 tbsp olive oil
3-4 tbsp crema de balsmico
2 tbsp Worcestershire sauce
3 cloves garlic, minced
1 medium red onions, chopped
2 tbsp capers
salt and pepper to taste
First clean the squid and follow instructions here Make sure to reserve the ink sac.
In a pan, saute garlic and onions. Cook until onions are wilted. Add squid and its ink. Cook until squid renders its own liiquid. Add wrocestershire sauce, crema de balsamico and season with salt and freshly ground pepper. Cook for just a few minutes as overcooking the squid will make it rubbery. Sprinkle thyme, give it a quick stir. Add in the capers. The dish should be saucy and creamy. Pour over a platter of cooked pasta.
Drizzle with toasted garlic and olive oil.
Sprinkle grated ginger. (freeze a thumb size ginger and grate it over the plate of pasta)
Add more capers (optional but i do love capers so I usually add more)
Add cherry tomatoes.
I also added fried calamare to add more texture