PREPARED BY:

MURPHY NMHELL D. LUBIANO

TRAINEE

WITNESSED BY:
WILLIAM A. AQUINO
TRAINER
 PAMPLONIAN SHRIMP CHOWDER SOUP

INGREDIENTS
1 cup lardons
1 yellow onion, roughly chop
2-3 garlic cloves, minced
2 ribs celery, diced
½ tsp. old bay seasoning
¼ tsp. red pepper flakes
1tsp. salt
Freshly ground black pepper, to taste
2 medium Russet potatoes, diced
1cup chicken stock, chicken broth, vegetable stock, or shrimp stock
2 cups whole milk
1 bay leaf
1pound shelled shrimp, cut into 1-inch pcs.
½ cup heavy cream
4 tbsp. unsalted butter
1 cup corn kernels (from 1 cob)
½ tsp. paprika
2 tbsp. finely chopped fresh chives
Procedure
1. In a large stock pot or large, heavy-bottomed pot like a Dutch oven, cook lardons over medium
heat until fat has rendered and edges are crispy.
2. Add chopped onions, garlic, old bay seasoning, and red pepper flakes to the bacon fat, and
season with salt and pepper. Sauté until onions are soft and translucent.
3. Add potatoes, stock, milk, and bay leaf. Bring to a boil over a heat, then reduce to a simmer
and cook until the potatoes are tender and falling apart, about 15 mins.
4. Use a spider strainer to remove most of the solids from the pot, and set them aside in a
separate bowl. Remove and discard the bay leaf and thyme.
5. Use an immersion blender to puree the cooking liquid until smooth. (alternatively, let the liquid
cool slightly, then transfer it to a high speed, heat-safe blender, then return it to the pot.) add
the strained solids, along with the chopped shrimp, back to the pot.
6. Add the heavy cream, and bring to a simmer. Cook until shrimp are pale pink and cooked
through, just a few minutes. Taste and adjust the seasoning with salt and pepper as needed.
7. In a small saucepan brown the butter, swirling occasionally is to prevent scorching. Add the
corn kernels, and paprika, and season with salt and pepper. Sauté until kernels are soft begin
to take on color, about 5 minutes.
8. Ladle chowder into serving bowls. Garnish with chives and buttered corn, and serve.
 CEASAR SALAD

INGREDIENTS

3 tablespoons plus ¼ cup (105ml) extra virgin olive oil,

divided

2 medium cloves garlic, minced (about 2 teaspoon)

3 cups hearty bread, cut into ¾ -inch cubes

2 ounces finely grated Parmesan cheese (about 1 cup),

divided

Salt and freshly ground pepper

1 large egg yolk

1 tablespoon (15ml) juice from 1 lemon

1 tsp. (5ml) Worcestershire sauce

1/3 cup (80ml) canola oil

2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller
pieces, smaller leaves left intact.
Procedure

1. Adjust oven rack to middle position and preheat oven to 375° F (190° C). In a small bowl,
combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds.
Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to
extract as much oil as possible, leaving garlic behind separately. Add bread cubes to garlic
oil and toss to coat.
2. Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and
pepper. Transfer to rimmed baking sheet. Bake until croutons are pale golden brown and
crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan.
3. While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies,
Worcestershire sauce, pressed garlic, and ¼ cup that just fits the head of an immersion
blender or in the bottom of a food processor. With blender or processor running, slowly
drizzle in canola oil until a smooth emulsion form. Transfer mixture to a medium bowl.
Whisking constantly, slowly drizzle in remaining ¼ cup (60ml) extra-virgin olive oil. Season
to taste generously with salt and pepper.
4. To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once
lettuce is coated, add half of remaining cheese and three quarters of croutons and toss
again. Transfer to a salad bowl and sprinkle it with remaining cheese and croutons. Serve it
presentably.
 PAMPLONIAN CHIKEN LOLLIPOP

Ingredients:

10 pieces chicken wings

1 ½ cup bread crumbs

2 pieces large eggs

½ cup all-purpose flour

3 teaspoon salt

½ teaspoon ground black pepper

2 cups cooking oil

Procedure

1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wing tip for
other possible uses.
2. Shape the wing to look like a lollipop. You should have to parts of the chicken wing by now: the
one with a single bone and the one with two bones. Start by selecting the part with one bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where
meat is still connected (do not cut through the bone).
4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5. Gently push downward while gripping the bone with your thumb and index finger until the meat
slides down.
6. Arrange the meat by inverting the inner part until a lollipop shaped is formed. Do the same
procedure for the part two bones. However, you need to first detach the smaller bone before
commencing.
7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add-in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop on the batter then to the breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the of the
outer part turns medium brown (about 10-12 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel.
Let it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy