Lorenzo Beronilla - Let’s Cook it at Home! With Chef Lorenzo: Delicious Meals Made Easy

DELICIOUS MEALS MADE E-Z

Breakout star of the Epicurious show 4 Levels

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For my Pop and my nephew

My very first book is dedicated to both my father and his great grandson, Kai. Kais smile is matched only by my Dads smile, with their innate ability to brighten up anyones day. I miss my dad and his daily boost of encouragement, always reminding me to pursue my creative side and to have a good time while doing it. I promise to pass his words on to Kai. Im glad he was around to give me his unending support while I worked on this book. Im sure hes up there right now watching over me with his big ol picture-perfect grin I did it, Pop!

IN LOVING MEMORY, DR. HILARION A. BERONILLA JR. 11.30.193411.22.2020

Yes, its me, Lorenzo, and I WROTE A COOKBOOK!

Before this year, I never would have imagined that writing a book was in the cards for me. There are only two things I do know for sure: one, I love food, and two I really enjoy cooking! Since youre reading this, I imagine these are two things that you and I have in common. So its official: Were friends now.

Since were rubbing elbows, Ill let you in on a bit of the history of where I acquired my cooking skills. I remember watching my very first food show as early as 4 years oldit was called My Huge Filipino Family in Our Kitchen. I was the youngest, a little munchkin back then. Whoever was babysitting me at the time would just plop me on the kitchen counter and Id just watch. I had THE BEST seat in the house, and witnessed hours upon hours of family fun and kitchen cahoots as my entire household rushed around chopping, mixing, steaming, baking, and frying at a frantic, cartoon-like pace. The show was truly Emmy-worthy. And in the end, the results were always the sameAMAZING FOOD.

From the beginning, I wanted to be part of the mix. I didnt want to just watch people cooking, I wanted to BE the guy cooking. So, 15 years ago, I went for it. I practiced my knife skills any chance I got, and I started trying out recipes. I found cooking to be fun and enjoyable, and, surprisingly to some folks, very relaxing. I really loved it because the more time I spent in the kitchen, the more I was bombarded with mouthwatering memories of growing up watching my family cook at home.

As fate would have it, 2 years ago I was given the opportunity to cook on the Epicurious pilot show 4 Levels. The show was, and still is, a big hit, and I became known as Lorenzo, Home Cook, Level 2 Chef. Who woulda thunk that those crazy family scenes would set me on a culinary path that would impact my life in such a positive way? Hello, I am writing a cookbook!

One of my strengths as a chef is that Ive always been willing to attempt any recipe that looks delicious. Ive grown confident in my culinary skills through a great deal of trial and error, and its evident in how and what I cook. I wrote this book hoping that you foodies and chefs in the making will gain the same confidence in your kitchen. Theres no need to be afraid to give anything a try. Its just important that you have fun while youre doing it! To help you along the way, look out for my Flip Tips (Filipino tips), which are tidbits of my knowledge and advice about certain aspects of some recipes.

So go aheadflip through my book, pick any recipe, and soon youll be cooking amazing food no matter your experience level!

Im THAT guy who would be just fine ordering a bunch of appetizers as my main meal. I mean, who doesnt enjoy snacking on a smorgasbord of food?! I start every meal with an appetizer, so of course I wanted my book to do the same. All of my little food-bite recipes have been categorized as tapas, from my go-to pickable snacks like nachos and dips to my fave party apps like egg rolls, pizza, and crab cakes. And dont miss my double-whammy appetizer from my Filipino rootstender sweet pork and spiced-up beef tapas.

Welcome to my world of tapaseat em up, folks!

As you know, Im Filipinoor Flip, as my family refers to usand Flips make egg rolls. Three of my favorite egg roll recipes of all time are in this book. The first one I want to share is called Quekiam. Typically, my family only makes these on special occasions. Ive always thought they looked fancy: sliced with precision on the bias (at an angle), perfectly placed on a platter. These egg rolls seem to always wow people at parties, but theyre pretty E-Z to put together. If you start off a party with these little guys, folks will surely be impressed, especially if you try them with my !

Yields 10 to 12 egg rolls

lb (227 g) ground pork

lb (227 g) large shrimp,

3135 count, thawed, peeled, deveined, and each cut into 4 pieces

1 (8-oz [227-g]) can water chestnuts, drained and diced

cup (25 g) green onions, chopped

6 large shiitake mushrooms, chopped (fresh is preferred, but dried works too; see Flip Tip)

2 tbsp (30 ml) soy sauce

Pinch of salt and pepper

7 egg yolks, whisked

7 tbsp (56 g) all-purpose flour, divided

1 whole egg

1 package of large spring roll or egg roll wrappers

4 cups (960 ml) veggie oil

In a medium glass bowl, mix the pork, shrimp, water chestnuts, green onions, mushrooms, soy sauce, salt and pepper, egg yolks, and 1 tablespoon (15 g) of the flour. Cover the mixture with plastic wrap, and refrigerate for 10 minutes. This will firm up the filling and marinate the ingredients.

When the 10 minutes are up, scoop the filling mixture into a large sealer bag. Make sure the bag is one that lies flat, with pointy cornersnot a gusset bag. Push the filling mixture into one corner of the bag, and release all the air before sealing it. As you might have guessed, we are making a makeshift piping bag! Twist the bag until its tight and tie off the part with the mixture using a rubber band or twist tie. Cut a 1-inch (4-cm) opening in one corner of the bag to create a spout. This will create a meat roll 2 inches (5 cm) in diameter.