Says Burgoo’s managing director Albert Alavera, "We want to give our guests only the best and more choices in our dishes. We don’t want them to get tired of Burgoo. That’s why we never stop on researching and concocting new and more exciting dishes for them."
With the help of Burgoo general manager Eileen Ingalla-Necio, Alavera has come up with four new entrees that celebrate the season’s harvest. These are sweet peppers and grilled chicken, baked salmon Alfredo, grilled steak a la pobre and orange spareribs.
The availability of these new dishes is just in time for the first anniversary of Burgoo’s branch at The Podium at the Ortigas Center in Mandaluyong City. These dishes will be served at all Burgoo branches until April 15.
The sweet peppers and grilled chicken is a serving of boneless chicken marinated with sweet peppers and special seasonings, grilled to order, and topped with a sweet pepper salsa. It comes with grilled corn-on-the-cob and baked tomatoes. The touch of balsamic vinaigrette in the salsa adds a unique flavor that actually cleanses the palate, while a hint of citrus complements the salsa. It is a light entree that’s perfect for the health conscious.
Those looking for seafood should go for the baked salmon Alfredo, a generous slice of Norwegian salmon that has been seasoned with herbs and spices, topped with Alfredo sauce and baked to perfection. The siding of spaghetti pomodoro will fill hearty appetites looking for a heavier lunch.
Steak lovers will enjoy the grilled steak a la pobre, quality USDA steaks that have been grilled to perfection and smothered in garlic, and the orange spareribs, pork spareribs that have been marinated in an orange seasoning and grilled till done. Both come with corn-on-the-cob, while the steak is served with mashed potatoes and the spareribs with rice pilaf.
In observance of Lent, Burgoo is also offering its seafood Caesar salad, a huge serving of Caesar salad topped with grilled fish fillet, squid rings and black prawn. Alavera says each serving is a hearty order good for sharing, but those with hungry appetites will surely have it solo.
Other Burgoo’s favorites are Oklahoma-style grilled baby back ribs, supreme platter, lemon-pepper grilled lapu-lapu, country-style fried chicken, Friday fish fry and a variety of pizza and pasta dishes.
As a treat for graduates, Burgoo is offering them a 15 percent discount when they dine in at any of its branches until May 31. Graduates only need to present a proof of graduation to avail of the special discount card which they can use each time they dine at Burgoo.
Likewise, for every order of the special entrees, a portion of the proceeds will be given to The Children’s Hour, a global fundraising campaign that calls on individuals and families to donate an hour’s worth of their earnings for programs dedicated to children and the youth.
As a special treat, Burgoo shares the recipe of sweet peppers grilled chicken, one of its new entrees.
1 tsp. calamansi or lemon juice
1 tsp. sugar
salt and pepper to taste
10 g. sweet peppers salsa
1 corn on the cob, medium-sized, cut into 3 parts
3 pcs. native tomatoes
1-1/2 tbsp. basil leaves, julienned
3 tbsp. olive oil
Marinate the boneless chicken in salt, pepper, sugar and calamansi juice for at least an hour. Grill to perfection, followed by the corn-on-the-cob. Set aside.
To make baked tomatoes: Cut the tomatoes on both ends, about 1/8-inch. Tomatoes must be able to stand on their own. Scoop out half of the seed from one side, leaving one-half of the inside intact to act as its bottom part. Insert julienned basil in the hole and spray with olive oil. Bake for two to three minutes or until cooked but still red and not wilted.
To serve: Get a clean colored plate. Arrange the grilled chicken almost overlapping each other. Beside the chicken, place the grilled corn-on-the-cob. Then arrange the baked tomatoes in between the chicken and the corn, forming a triangle. Top the chicken with the sweet peppers salsa.