Where's the Best Beef? It's at Hillside Ranch.
Posted on August 01, 2012 by Spanky Hizon Enriquez
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Shopping
Where's the beef, you say? A blessed sight for carnivores with manic red-rimmed eyes and Jack Nicholson in "The Shining" facial expressions...
"Herrrrrre's Beefy!"
The latest phenomenon surging through the foodie community is this import from Hillside Ranch -- imported not from the United States or Australia, but from the City of Angels in Pampanga!
Share your thoughts about a product or service --- RANT or RAVE about your experience and get the chance to win awesome gadgets!
Just zap in the microwave, slice, and sear the slabs on a cast iron skillet, a charcoal pit, or a George Foreman grill -- this pack even comes with an excellent thick brown peppercorn gravy!
This is mind blowing. It's like having prime rib in your freezer and having it available anytime you feel like indulging, as if you're dining at Tagaytay Highlands or at the Maranao Grill.
Hillside Ranch is the brainchild of a young couple, both with impeccable culinary pedigrees. Chay Miranda-Tayag is from the family that owned the very first Japanese restaurant in Angeles, Amagi; her sister runs the very popular Filipino and Capampangan food destination in Clark, Binulo.
Chay's husband Atoy is a nephew of Pampanga's most famous chef Claude, the writer-artist who hosted Anthony Bourdain in Bale Dutung.
Chay and Atoy also suggest serving the Beef Belly as a Banh Mi: caramelized onions, melted mozzarella, crisp arugula, and zesty garlic aioli, on a freshly baked baguette.
If you find yourself strolling the streets of the Queen City of the South with no idea where to chow - check out EYP's list of 10 Places to Eat in Cebu and satisfy your hunger.
And then, there's this:
Just place the bag with the beef in boiling water for 15 minutes -- "sous vide" has never been so easy -- and voila, you're done, chef!
My mom, one of the harshest and most vocal food critics I've ever met, gave this her ultimate compliment: "This is as good as what I buy from Santi's!"
I served it this way, a la Old Swiss Inn, with boiled cabbage, potatoes, and carrots, and yes, it was every bit as scrumptious. All that was missing was some Swiss Fondue!
The Beef Belly and the Corned Beef now have permanent places of honor reserved in my freezer. Each package is good for three people with normal appetites, or for two true meat lovers. In Metro Manila, these are initially available at the Trellis Restaurants in Quezon City and Makati: P500.00 per perfect pack of beef. But do call ahead to reserve yours; not surprisingly, these babies go fast!
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"Herrrrrre's Beefy!"
The latest phenomenon surging through the foodie community is this import from Hillside Ranch -- imported not from the United States or Australia, but from the City of Angels in Pampanga!
Share your thoughts about a product or service --- RANT or RAVE about your experience and get the chance to win awesome gadgets!
Just zap in the microwave, slice, and sear the slabs on a cast iron skillet, a charcoal pit, or a George Foreman grill -- this pack even comes with an excellent thick brown peppercorn gravy!
This is mind blowing. It's like having prime rib in your freezer and having it available anytime you feel like indulging, as if you're dining at Tagaytay Highlands or at the Maranao Grill.
Hillside Ranch is the brainchild of a young couple, both with impeccable culinary pedigrees. Chay Miranda-Tayag is from the family that owned the very first Japanese restaurant in Angeles, Amagi; her sister runs the very popular Filipino and Capampangan food destination in Clark, Binulo.
Chay's husband Atoy is a nephew of Pampanga's most famous chef Claude, the writer-artist who hosted Anthony Bourdain in Bale Dutung.
Chay and Atoy also suggest serving the Beef Belly as a Banh Mi: caramelized onions, melted mozzarella, crisp arugula, and zesty garlic aioli, on a freshly baked baguette.
If you find yourself strolling the streets of the Queen City of the South with no idea where to chow - check out EYP's list of 10 Places to Eat in Cebu and satisfy your hunger.
And then, there's this:
Just place the bag with the beef in boiling water for 15 minutes -- "sous vide" has never been so easy -- and voila, you're done, chef!
My mom, one of the harshest and most vocal food critics I've ever met, gave this her ultimate compliment: "This is as good as what I buy from Santi's!"
I served it this way, a la Old Swiss Inn, with boiled cabbage, potatoes, and carrots, and yes, it was every bit as scrumptious. All that was missing was some Swiss Fondue!
The Beef Belly and the Corned Beef now have permanent places of honor reserved in my freezer. Each package is good for three people with normal appetites, or for two true meat lovers. In Metro Manila, these are initially available at the Trellis Restaurants in Quezon City and Makati: P500.00 per perfect pack of beef. But do call ahead to reserve yours; not surprisingly, these babies go fast!
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