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An Artistic Platter
Evan Kirby, 5th Grade
Have A Party, and want to make an ordinary Charcuterie Board unlike the Normal Party Favorite? Well, You can make that dream real with a basic, and simple, Life Hack! With just a few steps and only five minutes, this will make a perfect party Favorite!
Materials:
Curved Glass Tumbler
Salami or Pepperoni
At Least 2 Cheeses
Charcuterie-Style Board
Cheese Knife
Crackers
Plate
Instructions:
The Meat:
Get all of your Materials ready
Start Wrapping the Meat over the Glass, make sure that the Meat is in a half-shape
Then, Put more layers of meat over the first layer, put the Second Layer in the Gap, not directly on top of the Firsts Layer. Keep going on like this.
Once done with Step 3, Take your Plate, and put it on top of the Glass. Then, flip the Glass on the Plate over. Remove the Glass From the Plate.
Boom!! It Should Look Something Like This:
The Cheese:
Surprisingly, Making Cheese Look Beautiful is not too hard.
First, Cut Multiple Slices of Cheese with The Cheese Knife. Do Not Cut The Whole Thing.
Second, Put The Remaining parts of the Cheese onto the Board, and Stack the Sliced Cheese in front of the Remaining Parts
Repeat The First 2 Steps above for as many times as the Cheese that you Have.
Perfect!! You Have Your Cheese.
The Crackers:
Crackers are As Easy As 1,2,3!!
Take out all of Your Crackers
Then, Stack Them in a Neat but Beautiful Pile
Feel Free to Mix and match with any Kinds of Crackers!
Put Them onto the Charcuterie Board
Amazing! You Are Done With The Crackers.
The Put Together:
Place all of your Items onto the Charcuterie Board. Don’t Rush. Take your Time with This Step.
Then, Place The Cheese Knife Right Next to The Cheese. Make sure the Cheese Knife is on the Board. The Cheese Knife does not need to be washed off after using it with the Cheese.
Eureka! Show It To Your Party. Your Guests Will be Amazed!
There You Go. Did you like it? Well, I Hope you did. And So, That is how to make an amazing Charcuterie Board.
Sinigang
By: Naya Lerum (6th grade)
Pork-while you can use meatier and leaner parts such as pork shoulder (kasim), I recommend bony cuts such as spare ribs, pork belly with ribs, hocks and knuckles, tailbone or neck bones for better flavor
Tomatoes-use ripe, juicy tomatoes
Onion-peeled and quartered
Fish sauce-brings umami flavor; you can swap with salt if you prefer
Gabi-adds a starchy component to the dish and thickens the broth
Radish (labanos)
Sitaw (long beans), eggplant, okra, bok choy-these are the vegetables I used but feel free to use other local produce available such as kangkong (water spinach) and pechay
Tamarind-can be fresh pods, paste, or powder mixes
Banana or finger chili peppers (siling haba)-adds a mild heat; optional and can be omitted
Wash tamarind pods under cold, running water to remove any grit or dirt from the skins. Place in a saucepan with about 1 cup water and bring to a boil.
Cook for about 4 to 5 minutes until soft and outer skins begin to burst.
Using a fork, mash the tamarinds to release the pulp.
In a fine-mesh strainer set over a bowl, place the tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins.
Pour tamarind juice into the pot. Pork sinigang is delicious on its own or with steamed rice.
For the complete experience, serve it with fish sauce and chili peppers on the side for dipping. Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.
Enjoy this delicious pork sour soup and keep warm, my friends!
Chicken Adobo
By: Naya Lerum (6th grade)
1 teaspoon (15ml) canola oil or other natural oil
4 bone in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
Kosher salt
8 cloves of garlic, thinly sliced
2 whole fresh bay leaves or 3 whole dried bay leaves
11/2 teaspoons whole black peppercorns
1 ¼ cups (300ml) water
1 cup (240ml) soy sauce
1 cup (240ml) rine vinegar
( Optional ) Steamed white rice or garlic fried rice for servings
In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
Working in batches if necessary, add chicken pieces to the pot in a single layer, skin side down, making sure not to overcrowd the pot. Cook until well browned, 6 to 7 minutes. Using tongs, flip chicken pieces and cook until lightly brown on the second side, about 3 minutes. Transfer chicken to a plate and set aside.
Add garlic, bay leaves, and peppercorns to now-empty pot and cook, stirring constantly, until mixture is very fragrant and garlic turns a light golden color, about 30 seconds. Add water and stir with a wooden spoon, scraping up any brown bits on the bottom of the pot.
Add soy sauce and vinegar, return chicken pieces to pot, increase heat to high, and bring liquid to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 20 minutes, turning the chicken pieces halfway through.
TO SERVE: The chicken is best served after sitting overnight in the refrigerator (see note), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
TO BROIL CHICKEN ADOBO: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel–lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
NOTE: Chicken adobo is improved immensely by being refrigerated overnight, due to the way the cooked vinegar mellows over time.
Jerk chicken (parental help advised)
By Kailie McIntosh Edwards (8th grade)
1 chopped onion
2 scotch bonnet pepper
1 teaspoon black pepper
1 teaspoon ginger
1 tablespoon adobo all-purpose seasoning
2 teaspoon dried thyme (crushed/chopped)
2 ½ teaspoon of nutmeg
1 teaspoon salt
½ cup of soy sauce
1 tablespoon of vegetable oil
Two 3 ½-to-4- pound chickens quartered
Step1: Make the jerk sauce.
Put in a blender or another item like a blender your onions, peppers black peppers thyme nutmeg salt ginger adobo all-purpose seasoning blend until pasty with the machine on add in the soy sauce and vegetable oil then pour in the oil
Step2: coat the chicken
Make sure your parents have cleaned and cut the chicken then add in the bowl of sauce and turn it to coat. Once coated, put it in a ziplock bag, refrigerate overnight.
Step3: Take the chicken out of the fridge and either ask your parents to grill or bake the chicken hope you enjoy
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