One on One: Martin Nievera

This week's One on One is just amazing!!! My wife Lanya and I are such huge fans. Martin Nievera is loved by millions around the world. Along with singing, he's also acted in movies and on TV. He's a judge on the X-Factor Philippines

 
he's had his own late night talk show

, and is a host on ASAP, a famous musical variety show in the Philippines. His music career is out of this world.. 18 platinum, 5 double platinum, 3 triple platinum and 1 quadruple platinum albums in his entire career... Unbelievable. So when Martin said he would take part I was speechless to say the least. I'm so proud to have him part of my weekly One on One.. Let's get started:-----------------------

Chef D: Do you have any upcoming projects or is there some big news that you can share with us??
Martin: Just finished a big one at the araneta hopefully a repeat to follow.

Chef D: Being in show business for as long as you have.. Who is the one person you looked up to as a mentor or some that you go to for advice?

Martin: I usually ask advice from writers directors & people behind

Chef D: A there something that you haven't done yet in ur career that ur thinking of doing? Also is there someone that you haven't worked with yet..
Martin: I have always wanted to perform with foreign artists like buble' or Streisand or Celine!

Chef D:Is there something that your fans may not know about Martin Nievera that you can share with us? And are you one to play practical jokes?
Martin: Always a joker&I love to re arrange furniture

Chef D: And lastly being a chef I always love to know what people's favorite food is. What is your all time favorite dish to eat??
Martin: I love Italian food my sinful pleasure a large pepperoni pizza, cheese burgers fresh off the grill and adobo & Sinigang

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Homemade Thin Crust Pepperoni Pizza

Serves: 2

Ingredients:

pizza dough:

1 1/4 teaspoon active dry or fresh yeast
1 teaspoon honey
1/2 cup warm water (105º F to 115º F)
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 tablespoon olive oil

pizza sauce:

5 tablespoons double concentrated tomato paste (comes in a squeeze tube)
1 tablespoon italian seasoning
1 teaspoon sugar
water to slightly thin

Topping:

About 20 slices of pepperoni
2 cups grated mozzarella cheese
freshly grated parmigiano-reggiano cheese

Directions:

Dough:

Dump all ingredients in bread machine and set on dough cycle
OR
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
Preheat the oven to 450º F.
Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.

To prepare pizza:
Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
Sprinkle with freshly grated parmigiano-reggiano and serve immediately.
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BBQ CheeseeBurger
Serves: 6
Ingredients:

For the BBQ Sauce:

2 tablespoons vegetable oil
1 red onion, chopped
2 cloves garlic, chopped
1 1/2 tablespoons chili powder
3/4 cup ketchup
1/4 cup apricot preserves
3 tablespoons yellow mustard
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

For the Beef Burgers:

2 1/2 pounds ground beef chuck
Kosher salt and freshly ground pepper
1 red onion, sliced into rings
1 tablespoon vegetable oil
6 slices monterey jack or pepper jack cheese
6 sesame seed hamburger buns, split
2 avocados, sliced

Directions:

Make the barbecue sauce:
Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.

Make the burgers:
Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper. Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes. Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce. Photograph by Anna Williams
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Pork Sinigang Recipe

Ingredients:

Serves: 6 to 8

2 lbs pork belly (or buto-buto)
1 bunch spinach (or kang-kong)
3 tbsp fish sauce
1 bunch string beans (sitaw), cut in 2 inch length
2 pieces medium sized tomato, quartered
3 pieces chili (or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion, sliced
2 pieces taro (gabi), quartered
1 pack sinigang mix (good for 2 liters water)
* you may also add okra and eggplant if desired

Directions:

Heat the pot and put-in the cooking oil
Sauté the onion until transparent.
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
Serve hot. Share and enjoy!
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Chicken Adobo

Serves: 4

Ingredients:

125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white rice, to serve

Directions:

1. Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.
2. Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.
3. Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.
4. Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.
5. Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice.
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Thanks again for taking part in One on One, Martin!

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