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JJ Loves To Cook

From day to day family meals and celebratory cooks to inspired dishes from travel, cookbooks, shows, and people

06/17/2026

Here is my penultimate post in my Bravo Top Chef cooking series. The chefs had to cater to many guests using ingredients from the region. I made a dish based on the episodes winning dish. I made a Cabbage Wrapped Lumpia of Pork and Shrimp Topped with a Cherimoya-Chili Sauce and Pickled Jicama. I feel it is a blend of Filipino fresh lumpia and rice paper wrapped spring roll. The sauce was based on a plum sauce,but used cherimoya instead( cherimoya to be like the winner's use of the local paw paw fruit).

06/15/2026

Sorry its been a while since I've posted. I went on vacation and this season of Bravo Top Chef has crowned its winner. So proud of Filipina chef Rhoda Magbitang, and here is one of the last 3 posts in this top chef series. The dish I made is based on the episode where they had to cook rabbit. I made a dish inspired by the winner: Jerk Rabbit Stewed with Tomato and White Beans Accompanied by a Plantain Mofongo. I made a stock with the rabbit bobes, but used the legs, arms, and loin.

05/25/2026

This is my last post for series. For the Finale of the show, they had to make a 3 course menu showing the chef's past, present, and future. My first course I made was a Classic French Onion Soup to show my culinary story of starting in culinary school and learning French technique. My second course was Salmon and Chinese Broccoli with XO Sauce. In my present, I love to take other people's recipes and try to recreate it. This dish was inspired by the winner's dish in the last commandment of innovation. My final dish representing my future was Biko Style Sticky Rice with Pandan Ice Cream and Fresh Fruit of Strawberries and Dragon Fruit. For my future, I want to focus on Asian comfort flavors using all the techniques I've learned.

05/22/2026

With summer approaching. I made this Blueberry Pie with Chantilly Cream.

05/20/2026

Here are the dishes I made from Spring 2026 Issue. I made this Kimchi Tuna Melts and One-Pan Herbed Chicken and Biscuits.

05/18/2026

Here are the dishes I made from May 2026 Issue. I made Chicken Vesuvio and Pork Meatballs with Carolina Gold Sauce.

05/16/2026

Here is my dish based on last week's episode of . Chefs were hosting a dinner party starting with making a mayo based appetizer then making a dish for different parts of the meal. I based my dishes on the winning appetizer and the soup course. I made Fried Crab Wontons with Chive, Mayo, and Chili Oil. I also made a Roasted Corn Egg Drop Soup with Roasted Chicken Thigh.

05/15/2026

Here was my menu based on last week's episode of . Chefs had to make dishes based on the 5 tastes. I made a menu on each of those taste. I started with Sour: Salmon Crudo in a Calamansi Aquachile Garnished with Avocado, Sour Cream, Calamansi Supremes, and Cilantro. My 2nd course focused on Umami: Kombu Cured Tuna with Butter-Truffle Cooked Mushrooms with Toasted Sesame seeds. My 3rd course focused on Bitter: Bittermelon and Moringa Leaves Cooked with Tomato, Egg, and Onion-Date Jam Topped with Crispy Bacon. My 4th course focused on Sweet: Seared Scallops on Cauliflower Puree with Date Syrup.
I finished with Salty: Tuna Steak Marinated and Grilled with Soy-Miso Sauce on top of White Rice.

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