I love a good burger as much as the next person, so I couldn’t pass up the chance to try CaliBurger’s limited edition Chef’s Choice burger. The chef in question is popular TV chef and restaurateur Rob Pengson and his burger of choice is the Smokehouse Burger.
Chef’s Choice – Smokehouse Burger
“I wanted to create a unique burger that completely whets your appetite, something fragrant, and that goes well with an ice cold beer.” Or as he added later, with a milkshake, too.
The words lechon, crispy pata, and lechon kawali are always said with a measure of reverence and longing. Many have failed their dietary resolutions because of this unholy triumvirate of evil pork deliciousness. While each of these three have their own unique charm, lechon kawali is the easiest to whip up at home, so that’s what I’m focusing on.
Lechon Kawali. Most accessible of the Pinoy Evil Pork Triumvirate
By definition, lechon means roasted pig. Kawali means saucepan or wok. The dish doesn’t translate that easily though, and instead of roasting, the pork is actually fried in the wok. Semantics really, but when faced with a crisply fried chunk of pork, anyone will stop quibbling and instead request for a plateful of rice.
When I was a kid, the word macaroon evoked images of small, chewy, milky pastries nestled in colorful waxed paper cups. The smell of buttery coconut would fill the kitchen whenever I baked, which was often then, because macaroons were easy enough during my pre-teen years. Today, mention the word macaroon and people immediately conjure images of delicate colorful cookies, sandwiched with cream. Never mind that it’s spelled and pronounced differently. It’s the top of mind connection for most. But while macarons are lovely, it’s not the thing that made my childhood what it is.
My favorite coconut macaroons. Aren’t you nostalgic already?
This macaroon recipe is very easy and can be made even by novice bakers. It’s a one-bowl recipe where you dump everything in a single bowl. And you don’t even need an electric mixer. Stirring by hand until blended is enough. It’s a foolproof recipe, really. In fact, it’s the same one I’ve been using for decades.