About Ovarian Cancer:
Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women. The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease. It is an insidious disease that can strike without warning or cause.

To support the awareness for the OCRF even more, Foodbuzz is donating $50 for every post about Banana Splits with the Top 9 Takeover. With the Top 9 Takeover, Foodbuzz will be showcasing 9 blog posts that feature the same theme. We wanted to support the cause, so we decided to join in.

To get into the spirit of summer, we decided to come up with a Filipino style banana split. Instead of regular bananas, we used Saba Bananas that have been wrapped in egg roll wrappers and then fried. These little fried banana rolls are called Turon in Filipino cuisine. The classic Filipino Turon adds in jackfruit to enhance the sweetness of the bananas. We opted to use Nutella Spread instead of jackfruit in our recipe, for that hint of chocolate.

Ingredients
Egg Roll Wrappers
Saba Bananas
Nutella Spread
Water
Brown Sugar
Vegetable Oil
Ice Cream of Your Choice

Steps

First, divide the bananas in half, and slice them again, sort of into long strips. Next, begin wrapping the bananas in the egg roll wrappers.

Spread a little bit of Nutella inside the egg roll wrapper before placing a slice of banana inside. The inspiration to use the Nutella in our Turon comes from having Turon from Patio Filipino in San Bruno, where they use chocolate in their version. Take a slice of the banana and coat it in some brown sugar, place it inside of the wrapper, and roll.

Seal wrapped bananas with a touch of water so that they don’t open up when you fry them.

In a large skillet over medium high heat, fry the wrapped bananas until they are golden brown on both sides. This should take about 2-3 minutes. Remove them from the skillet and place them on a plate with a paper towel to absorb the excess oil.

Keeping in with theme of the Filipino Banana Split, we paired the Turon with a scoop of Ube – purple yam and Mango Ice cream. Both of these can be found at your local Asian Market.

Just drizzle on some melted Nutella spread and sprinkle some nuts of your choice to top it off. And there you have it. Our twist on an American classic, summertime favorite…

If you too feel like joining in to support awareness for the Ovarian Cancer Research Fund, you can build your own banana split on Kelly Ripa’s website. For every virtual banana split submitted, Electrolux will donate $1 to the OCRF.

Hotdog Roll-Ups Recipe with Nature’s Pride Bread For being a part of Foodbuzz’s Tastemaker program, we are...

Recently, my cousin discovered that Suruki Supermarket in San Mateo offered uncooked Hamachi Kama. I took it as an opportunity to try and pick up a few to grill this past weekend. I browsed through Suruki and was able to pick up some collars. While browsing I noticed they also had Uni, Monk Fish Liver, and even Toro available. I was pretty impressed at the selection of goods they had.

Back home, I fired up the grill and prepared the collars just by seasoning them with sea salt and pepper on each side. I grilled them for about 15 minutes total, flipping the collars occasionally as they cooked. No special herbs or spices here for this dish. I served the collars with slices of lemon wedges and added a small pinch of finishing salt to them. If you want some extra flavor you could try serving a ponzu sauce along with the dish or do what I did and combine a little soy sauce and lemon juice for a variation of a toyomansi.

Caprese Salad with California Olive Ranch Extra Virgin Olive Oil Mario Batali believes that olive oil is precious as gold…...

Cooking Chicken Relleno During special holidays, we often cook Chicken Relleno. Just this...

This was one of my favorite dishes growing up. I haven’t had it in so long, so the opportunity to recreate a childhood favorite dish using Kikkoman’s Ponzu Lime Dressing Sauce was something that I was excited to try.

Ingredients
1-2 Pounds of Green Beans
1-2 Pounds of Pork Belly or Pork Loin
1/4 Cup of Kikkoman Ponzu Lime Dressing & Sauce
1 Large Diced Onion
5 Crushed Garlic Cloves
2 tbs. of Honey
1 tsp. of Salt
1/2 tsp. of Pepper
Olive Oil
3-4 tbs. of Kikkoman Soy Sauce
Water (Optional)

Steps
First prepare the green beans by cutting the stem ends off and wash them under cold water. After they are cleaned, take a large pot and boil the green beans for 10 minutes. Strain them after they are done cooking and set them aside.

Take the pork and cut it into small chunks, about 1 inch in size. Place the chunks into a large bowl.

Combine the Ponzu Lime Dressing Sauce, half of the diced onion, crushed garlic cloves, honey, salt, and pepper into the bowl of pork. Mix everything together and let it marinade. I marinated the pork for about half an hour. You can do it longer if you wish.

Now it’s time to cook the pork. In a large pot, heat up some olive oil under medium high heat. Pour the bowl of pork belly and marinade into the pot and let it all cook together. 5 minutes into cooking, place in the other half of the onion into the pot. Be sure to keep stirring everything together. After another 10 minutes of cooking, take the green beans and combine that with the onions and pork. The onions should begin to caramelize, which is what you want to do. You can combine the soy sauce with the dish now. You will notice a sauce forms from all of the ingredients cooking together. Let everything cook for another 15-20 minutes. In between that final time for cooking, continue to taste the sauce. If you feel that it’s getting too salty, add in some water to balance out the saltiness.

After everything was done, I finally sampled my recreation. It definitely tasted like what my Mom made years ago. It was funny how inspiration for cooking can come from looking at a label and just thinking back to food that you grew up with.

Cooking Chicken Relleno During special holidays, we often cook Chicken Relleno. Just this...

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Chicken Relleno is a roasted chicken that has been deboned and stuffed with a mixture of ground pork, Filipino hot dogs, and eggs. The pork stuffing is the key component to the dish. I first learned how to make the pork stuffing recipe from my Dad. With Chicken Relleno, the hardest part is to debone the chicken. Once you’re able to do that, this recipe is fairly simple to follow.

Ingredients
1 Whole Chicken (Deboned)
Soy Sauce
Lemon Juice
1 Bulb of Chopped Garlic
1 Can of Sprite
2 tbs. Sugar
1 1/2 Pounds of Ground Pork
2 Shredded Carrots
1 Large Diced Potato
1/2 Cup of Raisins
6 Beaten Raw Eggs
Salt
Pepper
2 Filipino Hot Dogs
2 Sliced Hard Boiled Eggs

Steps
You must start with a whole deboned chicken. It is easiest to start the deboning process by slicing the back skin portion of the chicken and detaching the meat from the bone. Work your way from the back, the wings, the thighs, and finally the breast. Later, you will sew back together the skin opening, after stuffing the chicken.

Next, in a large bowl, combine 1/2 Cup of soy sauce, 1/2 Cup of lemon juice, garlic, Sprite, sugar, and 1/2 tbsp. of pepper. Place the whole deboned chicken in the marinade for 2-3 hours. We prefer to marinade the chicken overnight in the refrigerator.

In another large bowl, mix together the ground pork, eggs, carrots, potato, raisins, 1-2 tbs. of salt, and 1 tbsp. of pepper. While mixing, begin to boil two eggs that will be sliced and placed into the stuffing later on.

When it comes to the stuffing part, following these step by step photos below might help. First take some of the pork stuffing to fill the chicken. Next, lay out the hot dogs and eggs inside. Take the remainder of pork stuffing to fill the chicken again. The whole chicken should be very plump by now. With a sewing needle and thread, stitch the skin of the chicken to enclose the stuffing.

Bake the chicken in a deep pan for 2-2 1/2 hours at 350°F.

With Chicken Relleno, you should be able to cut into the chicken and serve slices of it, similar to a meatloaf.

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With the First Annual Foodbuzz Blogger Festival approaching, an opportunity arose to become Nature’s Pride brand ambassadors. To become eligible, we had to come up with a recipe featuring slices of Nature’s Pride bread. Rose and I sat around thinking how we could best feature the bread by making it one of the major components in the recipe. Then, Rose suggested a recipe for a dish that she did years ago for Roll-Ups. Her description of Roll-Ups reminded me of Pigs in a Blanket, but instead of using regular hotdogs, it uses classic Filipino hotdogs. Filipino hotdogs have a distinct sweeter taste and just catch your eyes with their bright red color.

With this recipe, we ended up using the 100% Whole Wheat bread.

Ingredients
2-3 Slices of Nature’s Pride Bread for Breadcrumbs
3-5 Filipino Style Hotdogs
3-5 Slices used for the Wrap
2 Shallots
Mayonnaise
Your Choice of Cheese
1 Egg

Steps
Begin by first preparing the breadcrumbs. Take your slices of bread and cut it into smaller pieces. Preheat your oven to 350°F and bake the bread pieces for 10-15 minutes or until they’re toasted.

Grind the toasted bread pieces in a food processor until they become breadcrumbs. Spread out the breadcrumbs on a flat baking tray and set them aside for later.

Next, it’s time to prepare the wrap, which is made by using a flattened slice of bread. With a rolling pin, take a slice of bread and flatten it as much as possible. For every hotdog you have, make the same amount of wraps.

After you have the wraps done, in a pan, cook the hotdogs and shallots together over medium high heat. Once they are cooked, set those aside and prepare for the rolling.

It’s time to assemble the final Roll-Up. Take a wrap and spread it with a layer of mayonnaise. Then, take a slice of your choice of cheese and place that on the wrap. Place the hotdog and some shallots on the edge of the wrap and begin to roll it tightly together.

In a large bowl, beat one egg. Dip the Roll-Up into the beaten egg, coat it on all around, and roll it onto the breadcrumbs. The breadcrumbs should begin to stick to the Roll-Up and will be ready to be fried.

In a pan, fry the Roll-Ups until they are a golden brown. Try to make sure it fries completely all around. You will notice that the cheese will begin to melt and the wrap begins to get toasty. When that happens, the Roll-Ups should be ready.

Caprese Salad with California Olive Ranch Extra Virgin Olive Oil Mario Batali believes that olive oil is precious as gold…...

With that said, I wanted to find a dish that would highlight California Olive Ranch’s latest product, Everday California Fresh Extra Virgin Olive Oil. This olive oil is made from a blend of Arbequina, Arbosana, and Koroneiki olives. Each of the three varieties of olives are 100% California grown.

So, what’s special about California Olive Ranch’s olive oil? Freshness is just one of the features that comes to mind. The California olives used in their olive oil are pressed within hours of their harvest which maximizes the freshness of their oil. The freshness and quality of their olive oils has earned them various industry awards, most notably, two gold medals from the California Olive Oil Council for their 2008 harvest.

So, when I was trying gather ideas for a dish to use the olive oil on, a Caprese salad struck me first. With a Caprese salad, I could combine a few simple ingredients that would still allow the buttery smooth olive oil to standout. So, just this past weekend I picked up a few Cherokee Purple heirloom tomatoes to use in the salad. Feel free to use any type of tomato for this recipe.

Ingredients
1-2 Large Tomatoes
8-10 Basil Leaves
1 Small Mozzarella Log
2-3 tbs. Extra Virgin Olive Oil
Salt
Pepper

Steps
Take your tomatoes and slice them 1/4 inch thick. Take a plate and arrange the tomatoes. Sprinkle a dash of salt onto each tomato slice.

Next, cut your Mozzarella log into 1/4 inch slices. I went for a 1 to 1 ratio of tomato to cheese. Take the slices of Mozzarella and place them on top of the tomato slice. Take some freshly ground pepper and season the cheese.

Take your basil and place one leaf on top of each Mozzarella slice.

Finally, drizzle the extra virgin olive oil over the dish, making sure that everything is getting a generous coating from the oil.

A full selection of California Olive Ranch olive oils are available for purchase online and in various retail locations. For more about California Olive Ranch and their products, visit their website for more information.

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Ingredients
2 Cups Shredded Coconut
1 Beaten Egg
1/2 Cup Flour
1 tsp. Baking Powder
3 tbs. Sugar
1 Cup Condensed Milk

Steps
In a large mixing bowl, combine all of the ingredients and mix together. All of the ingredients should form into a thick batter like mixture.

Preheat your oven to 350°F.

Get a 24 cup mini muffin baking pan out and place muffin paper cups into each hole. The paper cups keep the macaroons moist inside and they make cleaning up much easier. If you don’t have a muffin baking pan at home, do what I did and just buy 2 or 3, 12 cup disposable muffin pans. They work fine. Take spoonfuls of the macaroon mixture and place them into the cups.

Bake the macaroons for 20-25 minutes. You will know they are done by the golden color that forms on the top of the muffin cups. Remove them from the oven and let them cool for about 10 minutes.

Making these macaroons always brings back good memories for me. I can look back at when I was younger, sharing these treats with my friends.

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Its soft and powdery texture is sweet delight.

Ingredients
4 tbs. Butter
1 1/2 Cup Flour
1/2 Cup Sugar
3/4 Cup Powdered Milk
1/2 Cup Macadamia Nuts
Cookie Cutter Mold of Your Choice

Steps
In a large frying pan, melt the butter over medium heat. Combine the flour, sugar, and powdered milk into the pan. Begin mixing everything together.

The ingredients should begin to clump into small grains. Now, the idea is to try to grind these grains into a fine powder. I just keep on mixing and crushing the grains at the same time.

Another way to grind the grains is to take a wire flour sifter and press the grains through the mesh. The fine powder should fall through. This will take some time, but be patient and keep working at it.

In another frying pan, place in the macadamia nuts over medium heat. Let them roast until they are golden brown. Let them cool off. After they’ve been cooled, place them in a ziplock bag. Find something to crush them into small chunks. Once you have the chunks, mix them into the polvoron.

After you add in the macadamia nuts you are essentially finished. You can serve the polvoron in small bowls, but if you have time, you can mold the “dough” into a circle cookie cutter to give it some shape. When using a cookie cutter, just be sure to pack in the polvoron very tightly because if you don’t, the shape won’t hold and you’ll be left with just unshaped polvoron powder. The last step is to carefully transfer the shaped polvoron onto a plate and you’re done.

I don’t usually shape my polvoron into molds because sometimes I have a hard time getting the polvoron to hold its shape. There are polvoron molds available to make things easier for you, but I haven’t found one in store nearby. Don’t worry, polvoron tastes great even if you don’t get a chance to shape them.

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This recipe was inspired by the Super Simple Slow-Cooked Ribs recipe from Penzeys Spices. In my version, I add another Penzeys Spices seasoning called the Mural of Flavor to the ribs.

Ingredients
1 Rack of Baby Back Ribs
3 tbs. of BBQ 3000 Seasoning
1 1/2 tbs. of Mural of Flavor Seasoning
Salt
Pepper

Steps
Preheat your oven to 250°F. While the oven is heating up, cut the rack of ribs into 4 different sections. Wash the ribs and dry them afterwards. Season the ribs on both sides.

Take a baking pan and place the ribs with the meat side up. Bake the ribs for 3-4 hours. During the last 30 minutes of cooking, turn the ribs over with the bone side up.

With the slow cooking time this recipe requires, the ribs become succulent and tender. The flavors from the seasonings just soak into the ribs. Of course you could use your own rub or seasonings for the ribs, but I go with the BBQ 3000 and Mural of Flavor from Penzeys Spices. The BBQ 3000 gives you that touch of hickory smoke flavor with just a hint of heat, which both pair well when doing barbecue. The Mural of Flavor is a salt free blend of herbs and spices. The flavors of rosemary and thyme complement several other spices like garlic, lemon peel, shallots, chives, and green peppercorns, which give this seasoning a complex feel.

Most importantly is that Penzeys’ products are guaranteed fresh and have not been sitting on store shelves for years, like other brands. You can tell right away in your cooking.

For even added flavor, baste the ribs with some barbecue sauce like this one.

Don’t let the screaming face trick you into think that this sauce is lava in a bottle. It’s actually sweeter than it is spicy. Original Juan’s Batch #37 Garlic-Que BBQ Sauce brings traditional Kansas City barbecue and garlic from Gilroy, CA together. The end result is a sweet tasting barbecue sauce with just a slight sizzle of heat.

After cooking the ribs I finished them with this sauce which gave me that finishing barbecue touch to the oven roasted ribs.

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Ingredients
1 Whole Mango
1 Whole Avocado
1/2 Red Onion
1 Kiwi
2/3 Cup Pineapple Juice
Salt
Pepper

Steps
Start by slicing the avocado. I find it easier to cut the avocado vertically and opening it to remove the seed. Take a spoon and scoop the meat out of the avocado. Now it’ll be easier for you to work with. Slice the avocado into strips.

Approach the kiwi with the same spoon scoop method, but instead of slicing, chop the kiwi.

Cut the mango next by slicing it vertically down by its seed. Slice the open face of the mango making a square pattern. Once you have this square pattern going, take a spoon to scoop the meat out.

Go ahead and chop the onion.

Combine the ingredients in a large bowl. Next, add in the pineapple juice. Season the salsa with a teaspoon of salt and pepper. Carefully toss the ingredients together and refrigerate it when you’re done.

Following these simple steps leaves you with salsa bursting with sweet flavors of mango and pineapple that you can pair with a variety of dishes.

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