Turon Page

Garlic Herb Marinade

Ingredients
• ¼ cup olive oil
• 2 tbsp lemon juice
• 3 cloves garlic (minced)
• 1 tsp dried Italian herbs
• ½ tsp salt
• ½ tsp black pepper

Instructions
1. Whisk all ingredients in a bowl.
2. Pour over chicken, fish, or vegetables.
3. Marinate at least 30 minutes (up to 8 hours for chicken).
4. Grill, bake, or pan-cook as desired.

Pineapple BBQ Pork Skewers

INGREDIENTS
* 1 pound pork tenderloin, cut into 1-inch cubes
* 1 fresh pineapple, cut into 1-inch chunks
* 1 red onion, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1/2 cup BBQ sauce
* 2 tablespoons olive oil
* 1 tablespoon soy sauce
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper

Instructions

1. Preheat grill to medium heat.

2. In a large bowl, combine pork, pineapple, red onion, and green bell pepper.

3. In a small bowl, whisk together BBQ sauce, olive oil, soy sauce, garlic powder, and black pepper.

4. Pour BBQ sauce mixture over the pork and vegetables, tossing to coat evenly.

5. Thread the pork and vegetables onto skewers, alternating ingredients.

6. Grill skewers for 15-20 minutes, turning occasionally, until pork is cooked through and vegetables are tender.

7. Brush with remaining BBQ sauce during the last few minutes of grilling, if desired.

8. Serve hot.

Tinolang Tahong

Ingredients
* 1 lb mussels tahong, cleaned
* 2 cups Pechay or hot pepper leaves
* 3 thumbs ginger julienned
* 1 piece onion sliced
* 5 cloves garlic pounded
* 1 1/2 teaspoons salt or 3 tbsp fish sauce
* 1/2 teaspoon ground black pepper
* 3 cups water
* 2 tablespoons cooking oil
* 2 pieces long green pepper

Instructions
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil. Cook for 5 minutes.
5. Put-in the Pechay or hot pepper leaves and long green chili. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.

Serve and enjoy

Chicken Shawarma with Yogurt Marinade

📌INGREDIENTS
✅For the Marinade:
* 5-6 lbs boneless skinless chicken thighs
* 1 large onion thinly sliced
* 1 cup plain unsweetened Greek yogurt
* 1 tbsp ground cumin
* 1 tbsp smoked paprika
* 1 tsp cardamom
* ½ tsp allspice
* 1 tsp coriander
* 2 tsp garlic powder
* 1 tsp onion powder
* 3 tsp kosher salt
* ½ tsp black pepper
* 1 lemon juiced
* ¼ cup olive oil

📌INSTRUCTIONS
✅Marinate the Chicken:
1. In a large bowl, combine all the spices, lemon juice, olive oil, sliced onion, and Greek yogurt.
2. Add the chicken thighs and mix well, ensuring each piece is evenly coated.
3. Cover and refrigerate for at least 3 hours, preferably overnight, for maximum flavor.

✅Cook the Chicken:
1. Preheat the oven to 400°F.
2. Lightly oil a vertical skewer pan (or a roasting rack in a baking dish).
3. Stack the marinated chicken thighs onto the skewer, pressing them down tightly.
4. Bake for 30 minutes, checking for browning on top. If needed, cover with aluminum foil to prevent burning.
5. Check the internal temperature using a meat thermometer. If the chicken hasn’t reached 165°F, continue cooking for another 20 minutes, checking periodically.
6. Once fully cooked, remove from the oven and let rest for 5 minutes.
7. Slice thinly and serve with pita, rice, or salad.

Smoky Grilled Squid

Ingredients
* 1 lb fresh squid (cleaned, tubes and tentacles)
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1 tbsp lemon juice (plus wedges for serving)
* 1 tsp salt
* ½ tsp black pepper
* Optional: chili flakes and chopped parsley for garnish

Instructions
1. Clean and Score the Squid. If your squid isn’t pre-cleaned, don’t panic – it’s easier than it looks. Remove the quill (that clear plastic-looking cartilage), pull out the innards, and rinse thoroughly. Keep both the tubes and tentacles. Lightly score the tubes in a crosshatch pattern. This not only helps them stay flat on the grill but also lets the marinade soak in better. Think of it as creating flavor channels.

2. Marinate Briefly. Whisk together olive oil, garlic, lemon juice, salt, and pepper in a bowl. Toss in the squid and let it marinate for about 10–15 minutes. That’s just enough time for the flavors to pe*****te without the acid in the lemon juice toughening the meat. If you’re in a spicy mood, sprinkle in chili flakes – squid handles heat beautifully.

3. Preheat the Grill. Crank up your grill to medium-high heat. Oil the grates lightly – squid sticks easily, and you don’t want to lose those perfect tentacles to the fire gods. Pro tip: If you’re grilling outdoors, a mesh grill basket works wonders for delicate seafood. Indoors, a cast-iron grill pan delivers solid results too.

4. Grill Fast and Hot. Here’s the golden rule of squid: cook it fast or cook it long. Anything in between equals rubber. For this recipe, we’re going fast. Grill the squid 1–2 minutes per side — just until it turns opaque and gets those beautiful char marks. You’ll see the tubes curl slightly and the tentacles crisp up. That’s your cue. Get it off the heat. Overcooked squid isn’t tragic, but it’s definitely chewy – and we’re aiming for melt-in-your-mouth, not bubble gum.

5. Finish and Serve. Drizzle the grilled squid with a bit more olive oil and lemon juice, then top with chopped parsley. A pinch of flaky sea salt brings it all together. Serve immediately!

Crispy Fried Calamari Rings

INGREDIENTS
* ½ pound raw calamari rings
* ½ teaspoon salt
* ⅛ teaspoon freshly ground black pepper
* 1 teaspoon garlic powder
* 1 egg, at room temperature
* ½ cup all-purpose flour
* 1 cup panko breadcrumbs
* 2 cups frying oil

INSTRUCTIONS
1. In a large bowl, combine ½ pound raw calamari rings with ½ teaspoon salt, ⅛ teaspoon freshly ground black pepperand 1 teaspoon garlic powder. Toss to coat evenly.

2. In one shallow dish, place ½ cup all-purpose flour. In another shallow dish, whisk 1 egg to combine well. In a third shallow dish, place 1 cup panko breadcrumbs.

3. Dredge the calamari rings in the flour, shaking off any excess. Dip each ring in the beaten egg, allowing any excess to drip off. Finally, coat the rings completely in the panko breadcrumbs, gently pressing to ensure they adhere.

4. Heat 2 cups frying oil (or as needed) in a medium skillet, saucepan or deep fryer to 350°F (175°C). You can use a thermometer to monitor the temperature.

5. Working in batches, carefully add the breaded calamari rings to the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy calamari. Using tongs or a slotted spoon, carefully remove the cooked calamari rings from the oil and transfer them to a plate lined with paper towels to drain excess oil.

6. Serve immediately with your favorite dipping sauces like ketchup, tartar sauce, spicy aioli or barbecue sauce.