It’s been a long time coming but it’s finally here. I’ve always envisioned Gastrofork to be a community for everyone, to share recipes and experiences and to utilize technology to bring you right to the good stuff – the food! Thank you all for being patient with me and my experiments!
Now it’s time to present , the CookShow! The CookShow is made for and by local every day people cooking delicious dishes. They’ve opened up their home kitchens, let us in and show us how to make some mouthwatering delights.
The CookShow was intended to be like recipes – organic and with very little structure. Watch the cooks make it the way they feel comfortable making it and with no script or guidelines to what’s next!
The first feature is of a cook who is near and dear to my heart, the one who inspired me to start learning how to cook – my father, Joe de los Santos!
He’s most famously known for his Filipino cooking from lumpia, pancits of all different sorts, adobo, mechado – he fuses his knowledge of traditional Spanish-Filipino dishes and mixes it up with North American favourites.
Joe made two recipes for us, this is the first part – Mechado, a Spanish-Filipino stew. Ingredient list and recipe is found below! Enjoy!
3 big tomatoes
1 small can tomato sauce
4 cloves of garlic
2 medium onions, chopped
2 lbs beef steak, cubed
1 ring of sausage, sliced
Soy sauce to taste
Black Pepper to taste
Red Pepper – fried
4 Small potatoes, cubed and fried
1. Put all meat into a large pot and fill with with a little bit of water.
2. Cut up tomatoes, chop onions, garlic and add into pot. Add bay leaf.
3. Pour in tomato sauce into the pot and mix. Add a little bit of soy sauce and black pepper and salt to taste.
4. Squeeze some lemon into the pot.
5. Simmer for 30-40 minutes.
6. In a pan, heat oil and fry red peppers until just cooked.
7. Remove from pan, fry potatoes until browned.
8. Stir the pot once in a while, as it boils.
9. After 40 minutes, add potatoes and half of the red peppers.
10. Let cook for another 5-10 minutes.
11. Pour into serving dish and garnish the top with left over red peppers.