Recipes


Huevos Rancheros | Char-Grilled Greek Style Norwegian Salmon | Garlic Rosemary Lemon-Roasted Chicken

JONES’ HUEVOS RANCHEROS

by Mr. Jones

Here’s a Mr. Jones favorite bursting with flavors! Slow cooked sirloin chunks with cumin scented black beans topped with roasted tomato, bell pepper & “salsa fresca”, American cheddar & jack cheese, 2 sunny side up eggs, fresh tortillas, fresh lime & a bottle of hot sauce.

Ingredients:

¼ kilo beef sirloin, cubed
4 tbsp onions, chopped
3 tbsp garlic, chopped
4 tbsp red bell pepper , sliced into strips
4 tbsp green bell pepper, sliced into strips
3 tbsp tomato paste
1 tbsp cilantro, chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
½ tsp chili flakes
¼ cup red wine
 
Salsa:

4 tbsp onions
5 tbsp tomato
tsp cilantro
 
Garnish and Accesories:

2 pcs eggs
2 pcs fresh tortilla
4 tbsp sharp cheddar (grated)
¼ wedge lime
 
Procedure:

Sautee onions, garlic and bell peppers for 5 minutes. Add tomato paste and let it brown. Pour the red wine and reduce. Stir in the beef sirloin and put water until it covers the beef. Add cumin, onion powder, garlic powder, chili powder and chili flakes. Let it cook for 1 hour or until fork tender. Add the chopped cilantro.
 
Salsa:

Chop all the ingredients into small cubes. Combine all of the ingredients in a medium sized bowl and chill.
 
Plating:

Put the huevos beef in a casuelas or skillet. Crack 2 eggs and top with sharp cheddar. Put it in the oven until the eggs are cooked then remove. Sprinkle with the tomato salsa and garnish with cilantro leaf. Serve it with warm flour tortilla to best enjoy the huevos beef.
 
Yield: Serves 2
 

Mr. Jones is located at the restaurant strip of Greenbelt 5, Makati City. For reservations, and inquiries, please call 5013111.

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CHAR-GRILLED "GREEK STYLE" NORWEGIAN SALMON STEAK

by Mr. Jones

Another Mr. Jones bestseller! The dish is topped with a Greek salad with anchovy lemon dill yogurt vinaigrette and served with wild rice pilaf, garnished with fresh lemon.

Ingredients:

175g salmon fillet

Red Rice:

1 cup red rice, cooked
1 tsp butter
1 tsp white onions, chopped

Greek Salad:

3 pcs kalamata olives
1 tsp cucumber, sliced into thin half moon
1 tsp tomatoes, sliced into strips
1 tsp red onions, sliced into thin strips
1 strip anchovies, finely chopped
½ tsp dill, chopped
4 cubes feta cheese
1 tbsp yogurt

Lemon Vinaigrette:

5 tbsp wedge lemon
¼ olive oil
to taste salt
to taste pepper

Procedure:

Squeeze a lemon on the salmon and season it with salt and pepper. Grill until medium cooked. Combine all the ingredients and pour into the dressing.

Red Rice:

Sautee the cooked red rice with butter and onion.

Plating:

Put the red rice in the middle of the plate. Put in the salmon and topped it with the greek salad and feta cheese.

Yield: Serves 1

Mr. Jones is located at the restaurant strip of Greenbelt 5, Makati City. For reservations, and inquiries, please call 5013111.

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JUICY GARLIC ROSEMARY LEMON-ROASTED CHICKEN

by Chelsea Market and Restaurant

Impress your partner this Valentine's Day with a special home-cooked feast courtesy of Chelsea Market and Restaurant.  Picked out from their list of hearty bestsellers, this recipe of the Garlic Rosemary Lemon-Roasted Chicken with Wild Rice Pilaf is guaranteed to make that amorous dinner a memorable one. Happy cooking!

Ingredients:
 
1 whole chicken
1 pc. lemon
1 sprig of fresh Rosemary
1 clove garlic paprika, minced
½ stick of butter, cubed
1 medium carrot, diced
2 stalks celery, diced
1 pc. White onion, minced
 
Rub:
 
50ml olive oil
1 pc. lemon, squeezed
1 sprig of fresh Rosemary
1 clove garlic paprika, minced
1 pc. bayleaf
pinch of salt and pepper              
 
Procedure:
 
1.    Preheat oven to 325 degrees F
2.    Combine all ingredients of the rub in a bowl
3.    Remove any large fat from the chicken
4.    Rub the inner and outer part of the chicken with the mixture
5.    Stuff the chicken with butter, carrots, celery, onions and bayleaf
6.    Insert one thin wheel of lemon between the skin and the breast
7.    Place the chicken on a baking pan with breast side up then cover with foil
8.    Roast the chicken for about 45 to 60 minutes or until juices run clear when a knife is inserted between the body and the thigh.
9.    Remove the roast chicken from the oven and garnish with Rosemary.
10.  Serve hot with newly cooked wild or brown rice.
 
Chelsea Market & Café’s flagship branch is conveniently located at the G/F of Serenda in Bonifacio Global City; and its 2nd branch at the G/F of The Podium along ADB Avenue in Ortigas Center. For reservations and inquiries, call 909-7011 (Serendra) or 914-0006 (Podium).

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