Ana Marie Aguas

Most impressive dish you’ve whipped up using only the ingredients at hand: Three words: Bacon. Tomato. Pasta. It was a rainy winter day and I had just discovered Season 1 and 2 of “Girls” via On Demand, so naturally, when dinner time came around I couldn’t’ leave the house, let alone leave the sofa! Upon sifting through the kitchen, to my delight, I found bowtie pasta, olive oil, garlic, bacon, tomatoes and red wine. I whipped up all of my ingredients, sprinkled salt & pepper, poured myself a glass of wine and presto – dinner was served! To no surprise, my dish was absolutely delish! Because, let’s face it: any time bacon’s involved it’s going to be delicious.

Favorite family recipe: I grew up in a Filipino/Spanish household so my favorite family recipes include the classics: Adobo, Lumpia, Pancit and Arroz a la cubana. My dad is a talented chef and nothing compares to the flavor and taste of home that comes from each of his signature dishes.

Favorite Food: I have a lot of favorite foods and it usually depends upon which meal and the time of day. I’m also a distance runner so I appreciate a nice hearty dish to satisfy a big appetite. For breakfast, nothing beats a good ol’ fashion bacon, eggs and hash brown meal topped off with coffee. For lunch or dinner, I usually like anything that involves shrimp, butter and garlic. I especially love shrimp because of its versatility – it seriously tastes great in any form! I could agree with Bubba (from my favorite film, “Forrest Gump”) when he says, “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried…”

Favorite foodie TV show? “Chopped!” It's such a thrill watching the creative dishes each talented chef prepares with such speed, skill and ingenuity – not to mention the culinary genius that makes up the panel of judges. If you're not watching the show already, I highly recommend it.

What’s your foodie confession? Honestly? I love Tap Ramen. I prefer my ramen on the drier side with minimal soup and more noodles. I also always drop in an egg for extra protein and flavor. I’m sure that many can relate when I say that ramen was a staple from my childhood that followed me all the way to my dorm room. That said, my tastes have changed and expanded considerably since college, so ramen is no longer a part of my daily diet. Today, however, I’ll indulge in a bowl of ramen (with egg) about once or twice a month for old time’s sake.

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