1. Volume 3 • No. 6 • July 2013
The pleasure of taste
sansRivalsansRivalsansRivalsansRival
Volume 3 • No. 6 • July 2013
The pleasure of taste
Eating the American Way
3. Cooking with the Big Dawg
By Tracey Paska
mainCourse
sansRival4 July 2013 5
What dessert could be more
quintessentially American than apple
pie? “Strawberry shortcake,” declared
Tim Beasley, chef-owner of Big Dawg
Kitchen catering company in Makati.
“That was the dessert I grew up on.
Every time we had a family reunion, my
aunt would make it. I didn’t know what
to eat first—the pig or the shortcake.”
At well over six feet of imposing
bearded bulk, Tim doesn’t look like
the type to wax sentimental over
food, but as he tucked into a generous
plate of chicken and pork adobo at
Benny’s, he longingly described his
aunt’s multi-layered masterpiece of
homemade pound cake, whipped cream
from scratch and plump strawberries
in season. It is precisely such fond
memories of meals shared with family
and friends that inspire his Southern US-
flavored cooking.
Born in Texas, raised in Kentucky,
and with deep roots in both North and
South Carolina, Tim was weaned on
the rich culinary heritage found below
the Mason-Dixon line. His repertoire
of American dishes reads like a map of
Dixieland, from Tex-Mex chili con carne
to Cajun gumbo to Carolina pulled pork
barbecue. “It’s a mix of what I grew up
with and what you don’t really see much
of here in the Philippines.”
Tim hadn’t planned on starting a
catering business when, in 2005, he and
his Filipina wife Desiree, an advertising
producer, moved to Manila. Aside from
a few cooking courses at the Maya
Kitchen, he had no formal culinary
background. “As a kid, I learned [how to
cook] from my father and mother. Just
give me a recipe, I’ll follow it and give it
my own twist,” he said.
Big Dawg—pronounced with a long
Southern drawl—was born during a
serendipitous game of mahjong with
friends. “Having people over, you must
have food, but for Des and our guests,
it was chips or some pica-pica,”
he recalled. “No! You have to have
some FOOD.” That night, his cheese-
smothered Hungarian sausage and
shredded chicken pasta dish was such
a huge hit, one friend asked if he
would make some for a potluck dinner
she was attending.
Since then, Tim has introduced Big
Dawg clients to regional American
food beyond the ubiquitous hamburg-
er, hot dogs, and pizza. “[American
cuisine] depends on what part of the
country you’re from. It has evolved
from other cultures,” he observed.
“On the East Coast, it’s European;
on the West Coast, it’s Mexican and
Asian. In the Northwest, they have
great seafood and in the Midwest, it’s
meat and wild game.”
As for his Southern specialties, Tim
noted their African and Caribbean
influences, via the antebellum slave
trade. “Slave owners gave their
servants what was considered the bad
parts of the pig, like the shoulder. They
cooked it and it eventually became
pulled pork”—a style of barbecue by
which a whole hog is slow-cooked for
hours, until the meat becomes fall-off-
the-bone tender and can be shredded
by hand. Depending on where in the
South it is prepared, sauces for pulled
pork can be made with vinegar (North
Carolina), mustard (South Carolina), or
tomatoes (Georgia).
Ever on the lookout for a twist
on recipes, Tim has his own way of
preparing classic barbecue, such as
baby back ribs, which he first seasons
with an original dry rub before slow-
cooking all day long. When the bones
can be pulled out without tearing the
meat, he finishes it with a boozy Jim
Beam bourbon sauce. What do clients
think of this sultry dish? “Wow!” he
replied with a wide grin. (Recipe in
SansRival, March 2013 issue)
Tim finds the Filipino palate quite
open to American flavors, but his biggest
challenge has been sourcing the right
ingredients to provide those tastes. “I’ve
had to take some dishes off the menu
because I can’t find spices like ground
chipotle, which I use in burgers,” he said
regretfully, adding that it’s not simply
a matter of substituting. “When you
change a spice, you change the flavor. If
I’m not happy with it, I won’t put it out
there.”
“Ingredients are a big part of
authenticity, but so is understanding the
background or history of the flavors,”
he continued. “Some people try to
make a dish without knowing what it
is supposed to taste like, because they
have never been [to its place of origin].”
Recognizing that not everyone can hop
on a plane to the US, he considers it a
personal responsibility to prepare his
dishes as faithfully as possible.
Nevertheless, Tim has adapted
some recipes to make up for scarce
ingredients. Instead of jalapeños in his
father’s chili con carne recipe (page
14-15), he uses fiery siling labuyo. For
his Frogmore Stew (page 12-13), he
mixes his own spice blend when Old
Bay Seasoning is not available. And
sometimes, he’ll just invoke the essence
of a dish, as he did with his peanut
chocolate chip pie reminiscent of sweet
pecan pie.
Big Dawg Kitchen will turn off its
burners later this year, when Tim,
Desiree, and their son Kai return to
South Carolina for a few years. But
its burly owner plans to reincarnate
the catering business in America, this
time offering Filipino and Asian food.
Although he will miss his favorite Pinoy
pork barbecue sticks here, Tim is already
dreaming of a certain dessert. “I just
want to go to North Carolina to visit
my aunt and ask, ‘Hey, do you have any
strawberry shortcake?’”
4. main Course
Dispatch from NYC:
Celebrating summer in the market place
By Betty Ann Besa-Quirino
In the USA, summer officially
commences on June 21, but unofficially,
the season starts at the end of May on
Memorial Day weekend, when everyone
on the east coast hopes for good
weather for their picnics, pool parties,
and patio cocktails. With less than four
months during the year when New
Yorkers can enjoy moderate weather and
maximum sun exposure, food websites
such as Chow, Serious Eats, and The
Kitchen, have been sharing picnic and
grilled food recipes to help them take full
advantage of the outdoors.
Chow alone has featured over 50
barbecued dishes. Not to be outdone,
Rachel Ray recently demonstrated on
live TV how to grill 12 different hot dog
dishes in two minutes. Clearly, summer is
in full swing.
On sunny days, we yearn to prepare
our favorite portable food to take with
us on a trip outdoors. Popular picnic fare
includes potato salad with vinaigrette
dressing and broccoli salad with bacon
and red onions; red cabbage slaw and
pimiento cheeses; sweet baked beans
and cold, oven-fried chicken strips with
honey mustard dips; brownies and sheet
cakes; and pitchers of fresh lemonade.
sansRival6 July 2013 7
I checked out farmer’s markets,
roadside fruit stands, organic groceries
as well as major supermarkets, and
discovered a common thread of fresh
produce. Recently, major retailers such
as Target and Wal-Mart have added
large produce aisles to their stores, an
indication of what shoppers are currently
looking for.
Brooklyn-based journalist and Weight
Watchers writer Debbie Koenig is a
self-confessed serial food shopper. “I go
to either neighborhood supermarkets,
bodegas or the McCarren farmer’s
market in the Williamsburg Brooklyn
area almost daily,” she said.
Debbie, who also wrote Parents
Need to Eat Too and blogs at www.
DebbieKoenig.com, fills her market
basket with a summer bounty of fresh
cut flowers, leafy vegetables, sweet
strawberries, rhubarb, radishes, garlic
and an abundance of herbs.
Her summer buying habits are
practical, with big buys every two weeks
and smaller purchases of berries, bread
and milk every few days. On weekends,
you’ll find her at the farmer’s market.
“I only buy what’s in season—beef at
the farmer’s market and chicken at the
supermarket,” Debbie said. “My milk
and yogurt are always organic, but not
necessarily the butter and cheese. Eggs
are organic when the price is right.”
NY-based Diana Kuan, author of
The Chinese Takeout Cookbook, pairs
Asian cooking techniques with seasonal
ingredients, such as the freshest
tomatoes for her Cantonese Tomato
Beef. For her dumpling cooking classes,
she buys Thai basil, leafy greens,
eggplants and cucumbers from farmer’s
markets. “Stir-frying sugar snap peas and
radishes only takes three minutes,” Diana
suggested. “So does edamame, which I
cook with Sichuan peppers.”
“Since having an outdoor space is the
ultimate luxury in New York, you can only
imagine all the barbecues that are held
by those who do have the space,” she
continued. Diana’s craving for all things
grilled inspired her to develop teriyaki
turkey burgers using fresh lettuce and
sweet pineapples from the farmer’s
market.
Wok expert Grace Young, the award-
winning author of Stir Frying to the
Sky’s Edge, is one of my best sources
for what’s seasonal in the markets. “I’ve
been seeing gorgeous Tuscan kale, spring
spinach, rainbow Swiss chard, green
garlic, flowering chives, fresh chamomile,
and summer squash. In Chinatown
today, I saw fuzzy melon with real fuzz,
gorgeous long beans, and of course,
mangoes,” she gushed. “It’s a pleasure to
see strawberries, and the market has the
most beautiful asparagus, perfect for stir
frying.”
“This is the time of year to shop in
farmer’s markets,“ Grace urged, sharing
the places she frequents. “I shop at the
Union Square Farmer’s Market, Agata
and Valentina on University Place,
Citarella, Chinatown, and occasionally,
the Tribeca Farmer’s Market. I spend so
much time shopping for food because
quality is important to me.”
As I foraged through major super-
markets, I found fragrant aisles of the
summer’s best harvest in endless varie-
ties. For carnivores, giant cubes of beef
and vegetable kebabs, pre-packed at the
butcher’s, sat attractively next to slabs of
Angus London Broil and plump pork loin,
all ready to be tossed on the grill.
Organic portobello mushrooms and
large, whole oyster varieties popped
up all over. There was a rainbow
of black plums and white peaches;
sweet strawberries, raspberries, and
blueberries; cheery cherries and shiny
nectarines; and stunningly huge apricots
next to three kinds of pears—Packham,
Anjou, and Bosc.
Even though it’s not autumn yet,
apple varieties such as organic red
and golden delicious as well as royal
gala, looked crisp. The fruity aroma
of cantaloupes, watermelons and
honeydews captivated me, as did the
stalls of green heart-shaped Mexican
mangoes.
I leafed through lettuce varieties—
Boston, Leaf, Romaine—stacked next
to long stemmed green scallions and
curly parsley. Red, green, yellow,
orange peppers were smooth, huge,
and fragrant. Limes and lemons were
everywhere. And who could resist fresh
flowers: gorgeous roses, sunflowers,
Gerber daisies, birds of paradise and
lilies.
One thing is certain, summer seems
endless with all the produce we have
around us, and New Yorkers are sure
to make the most of these few warm
months by relishing all these choices.
Lemons and limes are sweetest in the summer.
Rainbow carrots from the Tribeca Farmer’s
Market ( Photo by Grace Young)
Red and green peppers Pears Summer floral bouquets are a bargain.
Sunflowers
Red scallions from the Union Square Farmer’s
Market, NYC (Photo by Grace Young)
Organic stall Plums and peaches
Yellow squash, zucchini, patty pan squash, squash
blossoms from the Union Square Farmer’s Market
(Photo by Grace Young)
Green beans
5. sansRival recommends
The American pantry
Essential condiments and all
the fixings one needs to make
all-American classics.
479 Artisan Popcorn (Fleur de Sel Caramel / Black Truffle
+ Aged White Cheddar / Ginger Sesame Caramel/
Chipotle Caramel + Almonds) P173.00
Hot Sauce (Dumb Ass / Lazy Ass / Pain in the Ass /
Smart Ass / Ass Kickin’ / Ass Blaster) P321.75
Whoop Ass Corral Gift Set P1,285.00
Pure Jalapeno Cheddar Peanuts
Pure Habanero Peanuts
Honey Roasted Peanuts
P357.50
Popcornopolis Popcorn (Caramel Corn Regular
Size/ Kettle Corn Regular Size
Cheddar Cheese Corn Regular Size /
Cinnamon Toast Corn Regular Size / Jalapeno
Cheddar Regular Size P337.50
Simply 7 Pomegranate Chips (Black Pepper)
Hummus Chips (Spicy Chili Pepper)
P160.00
Savory Choice Broth Concentrate
(Chicken Broth / Vegetable Broth / Beef Broth /
Turkey Broth) P306.50
Savory Choice Chicken Demi Glace
Savory Choice Beef Demi Glace
P189.00
Pure Habanero Pepper Sauce (Red Savina)
Pure Jalapeno Pepper Sauce (Gourmet Pepper)
Pure Cayenne Pepper Sauce (Gourmet Pepper)
P429.00
B.R. Cohn
(Chardonnay Vinegar / Champagne Vinegar /
Raspberry Champagne Vinegar /
Cabernet Vinegar) P638.50
Just Cook All Natural Spice Blend
(Gimme Steak Blend / No. 19 Salmon Blend / Close to Curry Blend / An-
cho Chicken Rub / Any Day Chicken Blend / Herbed Coffee Rub) P408.50
Peanut Variety 4 Pack P1,482.00
Mariner Stoned Wheat Crackers Original P186.50
Mariner Stoned Wheat Crackers Bite Size P180.50
Ass Kickin’ Peanuts 1 oz.
(Jalapeno Cheddar / Chipotle Honey) P43.00
sansRival8 June 2013 9
6. Big Dawg Kitchen Chicken and Dumplings
This ultimate comfort food is popular throughout the Southern and Midwestern United
States. The secret to this recipe is not to overcook the chicken. Once the chicken is
cooked, remove it from the broth and then cook the dumplings. Meanwhile, cut the
chicken in chunky pieces. When the dumplings are done, season and thicken the broth,
then add the chicken pieces. Serves 4-6
Ingredients
Stew
4 each chicken breast
4 cups water
1 chicken bouillon cube
200 grams frozen peas and carrots
Salt and black pepper to taste
Cornstarch mixture
1 ½ tbsp cornstarch
¼ cup cold water
Dumplings
1 ½ cups all-purpose flour
1 egg
2 tbsp oil
½ cup milk
Procedure
For the stew
1. Boil the chicken until the meat is tender and falls off the bone.
2. Remove chicken from the broth and when cool, separate the meat from the bone and skin.
3. Return shredded chicken to stock and add the peas and carrots. Simmer until the vegetables are tender.
For the dumplings
1. Mix flour and baking powder in a bowl, and make a well in the center of the mixture.
2. Beat the egg, before adding oil and milk. Pour into flour mixture. Mix well until the dough becomes stiff.
3. Roll out ½ of the dough on a floured board. Roll thin and cut into strips (use a pizza cutter if you have one).
4. Stretch each dough strip before dunking into the broth. Repeat with other half of dough.
5. Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes to avoid the dumplings
becoming sticky.
6. Add cornstarch mixture and stir. Season with salt and pepper to taste.
sansRival10 July 2013 11
sansRival Live Pantry
7. sansRival Live Pantry
Big Dawg Kitchen Frogmore Stew
Frogmore Stew is considered a classic Low Country South Carolina dish. The dish is named
after a place with only a post office on one side of the road and a two-story white country
store on the other, and is actually the mailing address used by the residents of St. Helena
Island just off the South Carolina coast. According to Beaufort historian, Gerhard Spieler, he
believes that the recipe was the invention of local shrimpers who used whatever food items
they had on hand to make a stew. Frogmore Stew has become a current favorite at some
fancy restaurants in Charleston as well as some of the resorts along the Carolina coast.
Serves 4-6
Ingredients: Soup stock
5 quarts water
¼ cup Old Bay Seasoning (see ingredients below)
1 kilo small red potatoes
500 grams kielbasa or hot smoked link sausages cut into 1 ½-inch pieces
3 ears of corn, halved
1 kilo unpeeled, large fresh shrimps
Procedure
1. Bring water and Old Bay Seasoning to a boil in a large covered stockpot.
2. Add potatoes; return to boil and cook uncovered for 10 minutes
3. Add sausage pieces and corn; return to boil, and cook for another 10-15 minutes until potatoes are tender.
4. Add shrimps to pot. Cook three to four minutes until the shrimps turn pink. Drain.
Old Bay Seasoning ingredients
Yield: About ¼ cup
Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company®, and
produced in Maryland. It is produced in the Chesapeake Bay area where it was developed in 1939 by German immigrant
Gustav Brunn and remains popular to this day. If you can’t find this particular seasoning in the shop, you can produce your
own by mixing the following ingredients:
1 tbsp ground dried bay leaves
2 tsp celery salt
1-1/2 tsp dry mustard
1-1/2 tsp ground black pepper
1 tsp sweet or smoked paprika
1 tsp ground celery seeds
1/2 tsp ground white pepper
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground mace
1/8 tsp ground cardamom
1/8 tsp ground allspice
This seasoning is regionally popular, specifically in Southern States and parts of the Gulf Coast, and is chiefly used to flavor
crab and shrimp. It is also used as a topping on popcorn, salads, eggs, fried chicken, French fries, tater tots, corn on the cob,
boiled peanuts, and potato chips.
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8. Big Dawg Kitchen Chili con Carne
Chili con carne is the official dish of the U.S. State of Texas by virtue of the House Resolution of
the Texas Legislature in 1977. This recipe can be traced back to the American frontier settlers
in the mid to late 18th century. Since there was no refrigeration at that time, and with settlers
having to travel hundreds of miles, they invented a way of preserving the “carne” or beef in
Spanish by seasoning it with chili peppers, salt and other spices. They would pound the meat,
form it into bricks and leave to dry. Whenever they settled in a camp they would light a fire, over
which they hung a pot, before dropping in the dried bricks of meat, chili, and beans. Serves 6-8.
Ingredients
1 kilo ground beef
1 large onion or 2 medium onions, chopped
1 green bell pepper, chopped and seeded
4 garlic cloves, minced
1 labuyo pepper, chopped and seeded (unseeded, if you prefer it spicy)
1 tsp oregano, ground
1 tsp basil, ground
1 tsp salt
1 tsp cumin seed, ground
2 tsp black pepper, ground
2 tsp Cheyenne Pepper, ground
3 tbsp chili powder
1 800 grams crushed tomatoes
1 10 ¾-ounce (305 grams) can tomato puree
2 bottles of beer (not dark)
2 17-ounce can pre-cooked brown (pinto) beans
½ cup water (to rinse out tomato cans into pot)
Procedure
1. Mix the spices in a bowl and set aside.
2. In a large pot, mix tomatoes, tomato puree, water and beer.
3. Brown the beef in a skillet. Remove and add to pot.
4. Add the onions, garlic, and peppers to the skillet, and sauté for a few minutes until soft.
5. Add the spices to the skillet and mix well. Pour into the pot.
6. Stir well and bring to a boil. Reduce to low heat; cover and simmer for 2 hours.
7. Add the brown beans and stir well. Cover and simmer for 30 minutes. Serve with crackers or bread.
sansRival Live Pantry
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9. sansRival Live PantrysansRival Live PantrysansRival Live Pantry
Big Dawg Kitchen BBQ Bacon Cheese Hamburger
The term hamburger really does derive from the German city of Hamburg, and starting in the
17th century, it’s from here that many people immigrated to the United States. In the 1950s
when eating via diners and fast-food joints was the craze, the hamburger eventually became
America’s culinary gift to the world. The classic burger is a sandwich of ground beef patty,
either grilled or fried and placed in a bun. It is often served with lettuce, bacon, tomato, onion,
pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. This recipe
by Tim Beasley takes the burger into a different dimension by including cheese and bacon in
the patty mixture. This recipe yields 24-28 patties.
Ingredients
1½ kilos ground chuck
500 grams ground sirloin
6 eggs
1 cup BBQ sauce
1 tsp salt
1 tsp black pepper
2 cups Sharp Cheddar Cheese, shredded
8 pieces bacon, crumbled
2 tsp Cheyenne pepper, ground
1 tsp smoky paprika, ground
2 sticks of butter
Procedure
1. In a large bowl, mix the entire ingredients.
2. Scoop out enough mixture to make a patty (150 grams). Place a slice of butter
in the middle and form the patty. Grill to taste.
sansRival16 July 2013 17
Big Dawg Kitchen Hamburger Sauce
Yield: Makes about ¾ cup
Ingredients
½ cup mayonnaise
2 tbsp French dressing
4 tsp sweet pickle relish
1 tbsp finely minced white onion (dried preferred)
1 tsp white vinegar
1 tsp sugar
1/8 tsp salt
Procedure
1. Combine all the ingredients in a small bowl and stir well.
2. Place sauce in a covered container and refrigerate for several hours or over
night, so that the flavors blend.
3. Stir the sauce a couple of times as it chills.
10. sansRival Live Pantry
Coleslaw
Ingredients
1 large white cabbage
½ cup red and green peppers
½ cup celery stalks
3 tbsp vinegar
½ cup salad oil
¼ tsp sugar
1 tsp salt
¼ tsp pepper
¼ cup chopped dill pickle
Procedure
1. Shred vegetables into thin strips, place them in a bowl, cover and chill.
2. In a screw-top jar, combine the vinegar and the pickle, sugar, salt, and pepper. Cover and shake well. Add the oil and
shake again.
3. When ready to serve, pour the dressing over the vegetables and toss lightly.
Two Classic American Salads
Not quite your regular Caesar Salad, but these two hard-working side dishes are making
a comeback in the current American retro cuisine enjoyed by hipsters and twenty-
somethings alike. The New England hot bean salad goes well with grilled pork chops, while
the Mid Atlantic coleslaw (hold the mayo please!) goes well with fried chicken or burgers.
New England Hot Bean Salad
Ingredients
500 grams green beans, cut up or left whole
8 strips of bacon
1 large onion, finely chopped
2 tbsp wine or cider vinegar
1 tsp lemon juice
1 tsp sugar
Procedure
1. Boil the beans until they are almost done. Remove and keep warm.
2. Chop the bacon and fry until crisp. Drain and remove the rendered fat from the bacon. Keep warm.
3. To create the sauce, fry the onions in the bacon fat until transparent. Add the vinegar, lemon juice, sugar, and
seasonings to the frying pan, and allow to cook for about two minutes.
4. Pour the sauce over the beans, and sprinkle the bacon bits on top. The traditional way of serving this dish is to
cook the beans whole with their ends trimmed, then arranged in a row on a platter with the sauce and the bacon bits
running down the middle.
sansRival18 July 2013 19
sansRival Live Pantry
11. sansRival Live PantrysansRival Live Pantry
Sole Fillets in Orange Sauce
You might wonder what soy sauce, bok choi, and ground ginger are doing in an American-
themed issue of SansRival? Considering the largest Asian ethnic group in America is Chinese,
it is surely appropriate to include this dish that has become synonymous with the Pacific
Southwest. There are infinite versions of the recipe, but what is constant is the combination of
the saltiness of the soy sauce, the tanginess of the ginger, and the citrusy sweetness
of California oranges that gives any white-fleshed fish a clean-tasting flavor.
Ingredients
¼ cup soy sauce
½ tsp ground ginger
1 tsp salt
Juice of 2 oranges
500 g fillets of sole (or any white-fleshed fish)
1 large onion, chopped
1 tbsp butter
4 leaves bok choi (or pechay Baguio)
¼ cup water
½ tbsp cornstarch
Pepper to season
Procedure
1. Mix the soy sauce, ginger, salt, and orange juice in a bowl.
2. Cut each fillet into 3 strips lengthwise and place in the mixture.
3. In a wide pan, fry the onions in the butter; then add the cabbage.
4. Remove the fish. Combine the water and cornstarch, add to the soy sauce mixture and pour over the fish.
5. Cover and bring to a boil while shaking the pan.
6. Season with pepper and serve with boiled rice.
sansRival20 July 2013 21
12. grapeVinesansRival Live Pantry
Apple Crumble
Apple Crumble is a popular Mid-Atlantic dessert consisting of cooked apples
topped with a crisp crust. Ingredients usually include apples, butter, sugar, flour,
cinnamon, and sometimes oats and brown sugar, ginger, or nutmeg. Although
various fruits, such as peaches, berries, and pears can be substituted for apples,
perhaps the most common variant is apple rhubarb crumble, in which the rhubarb
provides a tart contrast to the apples. Despite its relatively recent invention, apple
crumble has become an American tradition, especially during the autumn, when
apples are plentiful.
Ingredients
1 kg cooking apples, peeled, cored and sliced
2 tsp lemon juice
¼ tsp grated nutmeg
½ tsp ground cinnamon
1 cup sugar
¾ cup all-purpose flour
¼ cup butter
¼ cup chopped nuts, optional
A pinch of salt
Procedure
1. Preheat oven to 180°C.
2. Mix together the apples, lemon juice, spices, and half of the sugar, and place in a greased baking dish. Add
one to two tablespoons of water.
3. Sift the flour with a good pinch of salt into a bowl, cut in the butter, add the remaining sugar and nuts and
sprinkle over the apples.
4. Bake for 45 minutes.
5. Serve a la mode with vanilla ice cream on the side.
sansRival22 July 2013 23
13. Key Lime Pie
In 2006, both houses of the Florida legislature passed legislation making the Key
Lime Pie the official dessert of the State. Its origin can be traced back to the late
19th century in the Key West area of Florida. The exact origins are unknown, but it
is generally attributed to the cook of a ship salvager and Key West’s first millionaire,
William Curry. Since fresh milk was not a common commodity in the Florida Keys,
and refrigeration unknown, Key Lime Pie was usually made with canned sweetened
condensed milk. During mixing, a reaction between the condensed milk and the acidic
lime juice occurs causing the filling to thicken on its own without baking. Many early
recipes for Key Lime Pie did not require the cook to bake the pie, relying solely on this
chemical reaction (called souring) to produce the proper consistency of the filling.
Ingredients
1½ cups graham cracker crumbs
½ cup granulated sugar
4 tbsp (½ stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 large eggs
1 cup sour cream
2 tsp powdered sugar
1 tbsp lime zest
Procedure
1. Preheat oven to 200°C.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter, with your hands.
3. Press the mixture firmly into a 9-inch, pie pan, and bake for about 20 minutes or until brown. Remove from the
oven and cool before putting on filling.
4. Lower the oven temperature to 160°C.
5. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the
filling in the cooled pie shell.
6. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
7. Once chilled, combine the sour cream and powdered sugar and, using a spatula, spread over the top of the pie.
8. Sprinkle the lime zest over the sour cream and serve chilled.
sansRival Live Pantry
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14. grapeVine
Beers and crisps
One of the oldest prepared beverages, beer is consumed in countries
worldwide. In the United States, it is the most popular alcoholic drink.
The best-selling American beers are usually pale lagers like Budweiser, Miller,
and Coors. These beers are dry and crisp with very mild flavor and a light
body, brewed to be refreshing and easy to drink rather than flavorful. Choose
from our selection and enjoy it with popcorn or nachos with salsa, an old
TexMex favorite.
sansRival26 July 2013 27
15. To make your shopping more pleasurable
and convenient, Rustan’s Supermarket
sansRival introduces these top quality
products and well-respected brands
to help you make informed choices on
what’s currently available in our stores
Mac & Cheese P110.00 Walnut Pie P329.00
Parsley P151.00 per kgLemon P19.00 per pc
Wagyu Black-Ribeye P4,999.00 per kgKurobuta Porkloin P1,695.00 per kg
Nestle Ice Cream Temptations Flavors of the World
800ml (Belgian Chocolate Praline/Italian Coffee
Affogato/French Salted Caramel) P199.00
New Yorker Deli Sandwich P175.00
Red Globe Grapes P235.00 per kg
Mac Farlane Oven-Ready Whole Pheasant
P999.00 per kg
Purefoods Fun Stuff Nuggets Medley 600g P199.00
Greater Omaha Frozen US Angus Beef Ribeye
P1,899.00 per kg
Mary’s Organic Chicken Air Chilled P579.00 per kg
*Available at select Rustan’s Fresh Stores
*Available at select Rustan’s Fresh Stores
*Available at select Rustan’s Fresh Stores
Arla Buko Provence 200g P209.00
*Available at select Rustan’s Fresh Stores
Arla Castello Blue Cheese 100g P198.00
*Available at select Rustan’s Fresh Stores
*Available at select Rustan’s Fresh Stores *Available at select Rustan’s Fresh Stores
sansRival28 July 2013 29
16. Minute Maid Pulpy Juice 1L (Orange/Four Seasons/
Mango Orange) P53.75
Jack Daniel’s Tennessee Whiskey 375ml P588.00
Jack Daniel’s Tennessee Whiskey 700 ml P1,190.00
Jack Daniel’s Tennessee Whiskey 1L P1,345.00
Knick Knacks Savory Biscuits 45g
(So Cheezy/So Zesty) P16.00
Jolly Canola Oil 1L P120.00
Jolly Cream of Mushroom Soup10.5oz P42.70 Maya All-Purpose Flour 400g P48.50
Anlene Total Plain Milk Powder 400g P315.00
Del Monte Tomato Sauce 250g P20.70
Magnolia Nutri-Oil 950ml P103.00
Nestle Fitnesse 330g P168.00
Jack ‘n Jill Fun-O Round 35g (Mochalicious/
Chocolicious/Peanut Butter) P46.75
Goya Quadros Chocolate Bliss 40g P22.00
EDO Noodles 400g (Spicy/Sesame Oil/Hakata)P100.00
Baguio Oil 1L P92.75
Alaska Fresh Milk UHT 1L P69.75
sansRival30 July 2013 31
Ritter Sports Chocolate 100g (Alpine Milk/Whole
Hazelnuts/Whole Almonds) P96.25
*Available at select Rustan’s Fresh Stores
San Mig Coffee 3-in-1 Sugar Free 7g x 20’s P102.00
*Available at select Rustan’s Fresh Stores
Beringer Founders Estate Cabernet Sauvignon 750ml
P910.00
Beringer Napa Valley Cabernet Sauvignon 750ml
P3,195.00
*Available at select Rustan’s Fresh Stores
