Belated Thanksgiving / Early Christmas Dinner


I have been looking forward to bringing the full on American style Thanksgiving dinner to Manila, for many months. I actually missed Thanksgiving day  dinner though because of my trip to, Hong Kong  (no complaints). So the first opportunity I got, I prepared the annual feast fit only for the hungriest of participants. Better late than never right? In usual fashion, I prepared the entrees, while my girlfriend Ange, prepared the deserts. Something she likes to refer to as the savoury side and sweet side. I just call it sweet and sour. 🙂

If you are interested in recipes for any of these items, please let me know with a comment. Enjoy!

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Announcing Holiday Gift Crates from Clean Slate!


Announcing Holiday Gift Crates from Clean Slate!

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For the Holidays this year Clean Slate Gift Crates are available and they are the perfect choice for that foodie in your life. The contents are able to be customised to the best fit the palate of your loved ones. I am working on other snacks to include in the crates, but for now the choices are kettle chips, pickles, and spice blends (perfect for BBQ and cajun recipes included in my blog) I will keep you up to date once I have perfected the other selections. If you have any inquiries please contact me through my email, jonathanbeam83@gmail.com. Happy Holidays!

Continue reading Announcing Holiday Gift Crates from Clean Slate!

Taking L.A. Street Food to Manila!


Homemade Ghetto Hot Dogs

All over the world, food differs from country to country and city to city. Street food is a prime example of this, especially here in Manila. It can be hard to find the tasty cultural favourites of the United States here, but there are tons of good replacements to keep my hunger at bay.  There has been a craving I haven’t been able to satiate lately, however. I have been craving a Ghetto Dog, one of the tastiest guilty pleasures of L.A. This is basically street food at its finest; combining a bacon wrapped hotdog with grilled jalapeño peppers, grilled onions and cilantro. This contraption is then messily topped with tons of ketchup, mayo, mustard and if you’re lucky, sriracha. If you like hotdogs, then try this out for sure. Just be careful or you may need to change your shirt afterwards.

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Introducing the Brand New Kettle Chip Flavor: Truffle!


Truffle Kettle Chips
Introducing the Brand New Kettle Chip Flavor: Truffle!

I am extremely proud to announce the newest product to the Clean Slate line up!

Introducing the Brand New Kettle Chip Flavor: Truffle!

Using only Sea Salt Flakes and White Truffle Oil creates a savory and aromatic potato chip that is impossible to stop eating.These may be the best Kettle Cooked Potato Chips  I have made yet, and just in time for the Holidays. Stay tuned for my next post showcasing the Holiday Man Food Gift Crates!

 

Clean Slate will be in Rockwell Baker’s Dozen for the next 10 days!


Hi Everyone,
I just wanted to inform you all that Powerplant Mall at Rockwell will be extending the Baker’s Dozen over the next ten days for the Halloween season. My products will be available for the next ten days so come by the concourse level of the mall to pick up your favorite goodies from the Sweetlife by Ange booth! 🙂

Trick or Treat!
Trick or Treat!

Indonesian Night with Gado-Gado and out of this world Sop Buntut!


Indonesian Night with Gado-Gado and out of this world Sop Buntut!

One great advantage of living in the Philippines would be its proximity to nearby Asian countries. Where food is concerned, that translates to being exposed to a number of Asian cuisines I didn’t get to experience much while living in the States. In keeping with tradition, the weekly themed dinner at my friends apartment was a few nights ago and they decided it would be Indonesian food.I have yet to travel to Indonesia, but, my good friends recently returned from a quick trip to Jakarta, and had some fantastic recipes, as well as a few ingredients to create a feast that made it feel like I had come along with them.

Continue reading Indonesian Night with Gado-Gado and out of this world Sop Buntut!

O’Connor Angus Short Ribs, Pork Belly Jambalaya, and Creole Salad!


O’Connor Angus Short Ribs, Pork Belly Jambalaya, and Creole Soak Salad!

O'Connor Angus Short Ribs with Clean Slate
Photos taken by friends of mine moments before they prepared O’Connor Angus short ribs for our dinner together

What started as an occasional dinner at my friend’s home has become an almost weekly tradition. We all like to get together and to cook themed dinners usually centered around a special, hard-to-find ingredient. For this particular dinner, the star was  O’Connor Angus Short Ribs. I made Pork Belly Jambalaya and a Chop Salad with homemade Cajun Vinaigrette.  My friends oven-baked the short ribs using Clean Slate BBQ Rub and Clean Slate BBQ Sauce. 🙂

Continue reading O’Connor Angus Short Ribs, Pork Belly Jambalaya, and Creole Salad!

Clean Slate featured!


 

What a great week for Clean Slate! It was very productive and many new opportunities presented themselves. I also met so many great people.  Clean Slate was present all week at Glorietta for the Negros Trade Fair, and in Rockwell Baker’s Dozen for the weekend.
The Negros Trade Fair in Glorietta provided a ton of exposure to new customers for Clean Slate, and it looks like the Kettle Chips really are a hit!
ABS – CBN television station did a full write up on the What to look for at the Negros Trade Fair, and featured my Clean Slate Items together with The Sweet Life Ange.

Photo by Jeeves de Veyra for ABS-CBNnews.com
Photo by Jeeves de Veyra for ABS-CBNnews.com

The number two travel blog in the world as ranked by theexpiditioner.com, Our Awesome Planet, also did a write up on The 29th Negros Trade Fair 2014: Smile Beyond Borders. Our Awesome Planet is operated by a gentleman named Anton Diaz, a really great person, very kind and easy going.

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On Saturday the 27th Our Awesome Planet  he held The Ultimate Taste Test. This was a large gathering of many small food-based businesses and gave them an opportunity to sample their wares to customers, who could then vote on what their favorites were.

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After pigging out on every savory selection in the large hall, I heard an announcement over the loudspeaker that there would be a cooking competition. The contest would be in between two groups of two people. Rustan’s Market provided all of the items, and we had 10 minutes to prepare a meal for judges out of mystery ingredients. For some reason I decided to do it, and ended up being paired with a very shy partner, my girlfriend Ange. We were brought onto the stage and there was a large bag of ingredients, an electric hotplate, one large pot, a cutting board, a chefs knife, a spatula, pair of tongs and a large plastic spoon. The competition started, we were told we had to use one featured item, Delimondo’s “ranch style corn beef” in our dish and we were allowed to look in the bag.

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There were many random items inside the bag. Everything from potatoes, cabbage, tomatoes, olive oil, Edam cheese, mustard, butter, salt and pepper, smoked bacon, eggs, pineapple, a loaf of white bread, garlic, onion, and red bell pepper. .. That’s from memory but I think its everything :). We were given a few minutes to pick what ingredients we would use and Ange and I decided we would make a breakfast sandwich. We put the cabbage, potatoes, pineapple and the red bell pepper back into the bag. We were given two minutes to prepare our ingredients so Ange and I peeled and minced garlic, peeled and finely sliced the onion, buttered the bread , and sliced our tomato. We opened the can of corned beef and any packages that needed to be opened. We turned on our hotplate and were told to start. The toughest part was that we are working out of one pot and with the featured ingredient being corned beef there was a lot of moisture involved in the cooking process. The 10 minutes went by in the blink of an eye. We started with a little olive oil in the hot pan, next was bacon, garlic and onion. I seasoned this with salt-and-pepper and then added the can of corned beef. I helped this get good and crisp as possible during the brief amount of time over the smoking hot electric burner by draining all the excess liquid into the only bowl we were given. I pushed the meats to the side of the pot and added two eggs seasoned with salt and pepper and then placed two pieces of buttered bread inside to toast. With all the moisture in the pot the bread got soggy very fast so I scrapped it, and added two more pieces. By this time the eggs was done so we removed it from the pan onto the plating dish. We then removed the corn beef bacon mixture onto the same plate, ( our last dish to use) and I finished toasting the  second set of bread with more success. I then added some butter and cheese to the pot to make a quick cheesy sauce. We put mustard on one side of the toast, next went the egg, then the tomato, the bacon, and finally the corn beef. I spread the cheese sauce onto the top slice of bread and cut it in half. I hadn’t looked up the entire time when I glanced over at our opponents plate. They had what looked like an egg and corned beef omelet patty with toast  and garnished with sliced red bell pepper. Thank goodness Ange had used the scrap bread from my first soggy attempt to soak up and clean the plate before we presented :).

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Next began a very nervous waiting period for the judges taste and score our dishes. Of course our judges would be two extremely prominent bloggers (Richie of The Pickiest Eater, and Yen of The Tummy Traveler), the assistant vice president for Rustan’s Marketplace who donated the produce for the competition, and a member of the Rockwell Team Family, the venue where the event took place.

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When they announced the winner I couldn’t believe it but we won! We were awarded 6000 Pesos to spend at Rustan’s and four complimentary dishes from California Pizza Kitchen!

So all in all a pretty great week for me and for a Clean Slate! I just wanted to keep everyone posted. 🙂

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Clean Slate is a Food and Cooking Blog by Jonathan Beam. Featuring recipes, cooking tips, and restaurant recommendations.

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