Chef's Classics: Chef Mitchie Sison's Line

Okay. I know you guys feel weird why I'd attend something that should have been gone to by Mommy bloggers but hey... I CAN COOK... so I've got quite a lot to say about this. I was so happy to be invited to the launch of Chef Mitchie Sison's line; which is part of the Chef's Classics collection by Sunnex.

I've seen a lot of stuff that would be the envy of my Mom specifically their saucepans and indoor smokeless grill. That would be nice to have if we're having my favorite Bangus and steak! Just thinking about it makes me so hungry!

This modern version of a Wok could be the perfect replacement to the normal kawali we Filipinos have. I was educated a bit about how we'd be able to save a lot from using aluminum based pots instead of stainless steel. It's a good conductor therefore it distributes the heat evenly. You won't get the hotspots that we usually get with the latter. Good thing I brushed up on my engineering subjects in college. Strength of Materials anyone?!=)


Oh look at those modernly designed Oil Pourer and Sprayer. You'll get the perfect spritz for that salad that you don't want it drenched with. The salt and pepper shaker grinder was a great tool too so you would get the freshly cracked pepper and salt when cooking. A secret Chef Mitchie Sison shared with us.
Chef Mitchie got on the mood and made us special chicken with mushroom sauce and upside down apple crumbles which tasted so awesome. She cooked everything last night just so we could share it that day. Thanks Chef!

Voila! And here is her Chicken with Mushrooms. 3 kinds of mushrooms + potatoes cooked in the same pot because you can attach a steamer on top. Get two things done at the same time! That just saves a LOT of energy!

Mr. James Sy congratulates Chef Mitchie Sison for something that has been long in the works! This surely was a very happy occasion. Congratulations Chef!


Mr. Sy didn't wast time... he also educated us about the differences between Aluminum based and Stainless steel made pots and pans. It was surely an eye opener for most of us.

It was pretty sad where the design taste of the Filipinos went. It was nice he made the case in point; and showed us why Sunnex has been producing the best ones in the market.

Don't be fooled by the sound of thick Stainless Steel. He illustrates the difference between that and Aluminum sandwich based pots. He won us definitely!
Congratulations Chef Mitchie Sison! I'm sure your adoring fans (famed KATOQUE) and followers would be raving about this new line! It hasn't been released yet but it will surely be a hit!
Thank you so much to the good people at SUNNEX, Aprica, Goody and Philips Avent

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Inspired by the Barefoot Contessa

To keep myself dead hungry while doing my everyday routine I watch shows from this fantastic lady on the Food Network. I admit I am a fan just as I am a fan of Nigella Lawson. I can cook but maybe not as good as them; but I may have chances to do that when following recipes. I probably have a lot to say but here's why I love how they do this. Whipping up a cake and a couple of main dishes for an event wouldn't hurt!



The old techniques of getting every dry and wet ingredient together first before mixing everything is the key. I'm not much into baking either but I can probably do this. Yeap, guys like me can cook too... don't ask why but it maybe because I went to market almost every week with my Mum back then hence the ability to cook anything I want heheh... Although I only do spicy things better that part where she creamed the chocolate is oh soooo yummy!



How I wish I also had a house in the Hamptons so I could have the quaint lifestyle (if that is quaint by your standards) that they have. I love to get to know them too. I would be so lucky to have them as neighbors and maybe just maybe it'll come true one of these days. She is a Nuclear expert by the way and had no formal training in cooking. I guess the model of all american women these days are a far cry from Martha Stewart huh?! Maybe they were making bombs before they made cake and made them glow of the radiation. My mind is playing tricks on me again... I have a weird sense of humor I know! Ha-ha!




I haven't had a book by her yet so I'm planning to get one tomorrow. Maybe I'll learn a thing or two about making simple things out of our kitchen. After all it has been a focal point in our home all these years and that oven is probably getting a little rusty hehehe. My brother doesn't cook when he's here in the Philippines but since I'm in the mood these days to cook maybe I'll get inspired to bake a cake and eat it too literally! Don't you just love that Chocolate Buttercream Frosting she made?! Ugh! Diet Epic Fail! LOL!

Scrumptious Seafood! ^_^

Shrimp and Andouille Cassoulet by renowned Chef Brian Landry of Louisiana

WARNING: The stuff you are about to read would make your mouth water and make you further crave for the best seafood! Else, read on! ^_^

When the Gods and the Goddesses of touched the shores of my homeland, it only made one thing clear: they clearly like seafood. The wide variety of Scallops, shrimp, fish, abalone, octopus, crabs and others seen here in the pacific made every seafood lover's dream a reality.

3 Cheese Baked Scallops ^_^ Mmmmm!

I love seafood... my family does too ^_^ and we as a matter of fact never thought of wasting the opportunity to taste the best life could offer. We have our own family versions and recipes, most of which is passed on from generation to generation. Some well kept family recipes that touch down the table every now and then. Our favorite is oven baked/grilled 3 cheese scallops and the popular Calamares, its something good and something so scrumptious that my mom tries to make when there are important family gatherings.

Calamares Oh Calamares!

When you get to taste it, you'll really know that it's something so special... or maybe more than that! ^_^

I went ahead of the pack, I found recipes that can outdone our simple home made delights and possibly try our own versions of it. All located in one simple place called www.GreatAmericanSeafoodCookOff.com. You can all visit the site and choose/vote for their favorite recipe and even get the chance to win the trip to New Orleans prize package.

The recipe I chose the best was Shrimp and Andouille Cassoulet by renowned Chef Brian Landry of Louisiana. Saw the pictures and I've rated this the best! It boasts the flavor of local Louisiana Shrimp, spicy and flavorful Andouille sausage smothered in a thick white bean casserole.

You know me! so the spicier, the better so I'd really like to make this one... I like this compared to the others since it makes use of the richest local produce. Farming these nowadays are really easy, that would greatly be an advantage to anyone planning to only serve the "FRESHEST" and have it still sustainable! We will try this out soon of course... and make our mark in our family's history!

The Great American Seafood cook off picks the best of the best in the United states' recipes and converges them into one place. You can't miss this opportunity to taste the greatest in seafood!