Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
This recipe is almost the same as chicken apritada cooked into tomato sauce with same vegetables. The best beef to cook for this meal is chuck roast, top round or pork fat. Some people each mechado as cooked whole meat and slice it afterwards when it is done cooking up to you by your preference. Beef and Pork Mechado Recipe: Ingredients: 1 – Kilo Beef or Pork (cut into 2-inch Cubes) 4 – Cloves Garlic (mined) 1 – Onion (sliced) 2 – Potato (quartered cut in half) 2 – Carrot (sliced 1 inch round) ¼ Cup - Calamansi or Lemon Juice ¼ Cup - Soy Sauce 1 - Cup Del Monte Tomato Sauce 2 Bay Leaves ½ Tsp - Peppercorn 1 ½ Cup Water Salt to taste Black Pepper to taste Cooking Instructions: Step 1: In a pot pour small amount of cooking oil in low heat add garlic and onion to sauté. Add beef or pork cook until brown on both sides. Step 2: Add tomato sauce, peppercorn, bay leaves, soy sauce, salt and calamansi or lemon juice and water Cover the pot cook for...