Primed Roasted Bone Marrow with Parsley Garlic Butter Sauce

There are many great reasons to eat Primed Bone Marrow, but the one I like the most is because it tastes great.   Bone Marrow can have a subtle, creamy nuttiness, sometimes a bit sweet and delicious with a pinch of sea salt or a Parsley Butter as shown below.

Other super reasons to eat Bone Marrow are because it is packed with vitamins and minerals and is a rich source of very healthy, rich fats.  It also contains iron, phosphorus and vitamin A. Need more reasons to eat Bone Marrow?  Well, it is also an amazing muscle-building, cognitive-boosting and joint-nourishing food.

CiCou Bone Marrow-Primedforyourlife6

Ingredients:
350 grams Mayura bone marrow
100ml cream
3 grams Rock Salt
1 gram Pepper
20 grams Parsley Butter

Ingredients for Parsley Butter:
50 grams Curly parsley
180 grams butter
20 grams garlic
7 grams almond flour
10 grams mustard
4 grams salt
1 gram pepper

Procedure:

1. Clean/ trim the meat from the bone marrow

2. Season with rock salt and pepper

3. Place the bone marrow on a tray and put it inside the oven for 8 minutes at 350 ˚Fahrenheit (176˚Celsius) until the marrow can be pierced by a thermometer or reached its internal temperature of 145 ˚Fahrenheit (62.8 ˚Celsius)

4. The parsley cream sauce: In a sauce pan, warm 100 ml of cream and 50 grams of parsley butter season with salt until the cream is hot.

5. Ready to serve.  Bon appetite!

CiCou Bone Marrow-Primedforyourlife10

This great Primed Dish of Roasted Bone Marrow with Parsley Garlic Butter Sauce is available at Brasserie CiCou in Greenhills.

Try my Chicken Liver Pate served with Baby Raddish as a starter first though as it is wonderfully nutritious and tasty as well.

CiCou-Chicken Liver Pate with Raddish

The CiCou Chicken Liver Pate is full of great healthy fats and the very nutrient dense internal organs that are a vital component of a nutritious and balanced diet.  The Pate is also available from the Brasserie CiCou stall at the Salcedo Market every Saturday morning.

CiCou at Salcedo

Do you like Bone Marrow?  Please let us know your favorite way to eat your Bone Marrow. Thanks.

What’s for Lunch? The Primed Lunch Box Revealed

We all want to fuel ourselves and our loved ones OPTIMALLY for school or work.  Ideally we want to have high quality food and drinks to give us the energy so as to concentrate, learn, be creative and still maintain a positive mood.

In these hectic times it is not always easy to achieve this goal and we search for cheap and convenient ways to save ourselves time.  Unfortunately cheap and easy can have negative health consequences (obesity, heart disease, cancer, diabetes, hyper-tension, Alzheimer’s etc.) so it is important to plan and cook ahead of time.

Here are our typical Primed family lunch boxes that provide great fuel for our brains and bodies, fill us up very well, are tasty and don’t spike our blood sugars.

Primed Lunch Box - Lauren and Christian

Continue reading What’s for Lunch? The Primed Lunch Box Revealed

Jong Saljulga – A True Ironman Champ

I asked in my post before the Malaysian Ironman in Langkawi regarding the importance of race nutrition “Who will perform the strongest of the 127 Filipino strong contingent? For some that just might be 9:59:59 seconds.”

Well, meet Jong Sajulga, a true Filipino champion who finished first with a time of 10:17:32 among all the Filipino contingent, 5th in his age category of 30 to 34 (just missing a Kona slot by 6 minutes) and 22nd male overall including a strong pro field.  A great effort in just his 2nd Ironman!

Jong_Sajulga_Primed

Jong’s previous best time in a Full Ironman distance event was 10:28:36, which he did last March 2014 at Melbourne Ironman, Australia.

When I chatted to Jong the day before the Ironman he said he was hoping for the following splits: – Swim 1:10:00 (he swam it in 1:06:58) – Bike 5:30:00 (he biked it in 5:27:16) – Run 3:30:00 (he ran it in 3:35:33) – Total time of 10:17:32.

Jong Sajulga's Langkawi bike

Continue reading Jong Saljulga – A True Ironman Champ

LA Lakers Have Gone Primed Prior to the Start of the NBA Season on October 29th

It is just a few short weeks until the start of the NBA season in the US. Every team trains hard in the off-season looking for an advantage over their opposition. Well, the LA Lakers have done that and are Primed for a great year. Continue reading LA Lakers Have Gone Primed Prior to the Start of the NBA Season on October 29th

Ironman Lessons from the Filipino Contingent to Malaysia Ironman 2014

The Ironman logo says “Anything is possible”. That’s true of course, but the true spirit of Ironman is in sharing the unique experience with your family, friends and fellow competitors.

In this light, we have some fabulous insights and tips for all future Ironman competitors to make your Ironman journey the best it can be.

Continue reading Ironman Lessons from the Filipino Contingent to Malaysia Ironman 2014

Gawad Kalinga Enchanted Farm Salted Duck Egg Salad

There is no better way to recover from a tough Malaysian Ironman event then to replenish your body with great recovery fuel. My fuel of choice was a hearty and healthy salad full of protein, good fats, minerals, vitamins and probiotics for improved gut health.

Salted_Duck_Eggs2_Primedforyourlife

Please see this quick and easy Salted Duck Egg Salad recipe that takes less than 5 minutes to assemble.
Continue reading Gawad Kalinga Enchanted Farm Salted Duck Egg Salad

The Secret to Making a Great Omelette by Chef CiÇou

So many people ask me how to do an omelette, “the rolled one“. That’s not an easy one, and you need a lot of practice. The good thing is that eggs are not so expensive so you can practice if you really want to learn.  I remember where I learned how to do this omelette, this was 29 years ago when I was just a simple apprentice, just a baby in the culinary world. But I was so lucky that I started at the best at that time, the Ritz Hotel in Paris.

I learned when I was at the “Entremetier” (this is a section in the kitchen which takes care of all the hotel’s breakfast, especialy all egg cooking, soup and potage, as well as all garnishes for all a la cartes of the hotel and its room service). It’s a busy section in the kitchen and a very important one!

When you are only 16 years old and when you do more than 100 covers in the early morning for the breakfast service in a short time, I tell you, you do a lot of omelettes, so you learn fast because you don’t want to miss an order and people usually in the morning are always in hurry! (I have a lot of stories about this fantastic learning place “the Ritz Hotel” but that is for another post).

Making a good omelette needs a nice presentation, and you need to make sure the egg is not overcooked, not too colored, not too undercooked and still smoky hot when the client will eat it! You need PRACTICE… a LOT of practice.

So here some of my tips for you to get a nice omelette at home.
Continue reading The Secret to Making a Great Omelette by Chef CiÇou

Enjoy More Time for Life!

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