Dadge's Kitchen

So glad I was able to stop by and support some vendor friends at the Fil-Am Festival today at Fair Oaks Mall in Fairfax! 🇵🇭🇺🇸

And of course, I had to grab some of the best whole lechon from Mang Eton—absolutely delicious! 😋🤤

Always great to support fellow Filipino businesses and enjoy a taste of home.

First time cooking rump roast instead of chuck roast and the family loved it! The secret? Low, slow, and tender.

Slow Cooked Rump Roast:

Season the rump roast with salt, pepper, and paprika. Heat a pan with a little EVOO and brown the meat along with the potatoes and carrots for extra flavor.

Transfer everything to your slow cooker and add:
garlic powder, onion powder, fresh chopped onion, celery, dry thyme, Better Than Bouillon (beef), water, and salt & pepper to taste.

Cook for 4–5 hours until it meets your desired tenderness. Low and slow is the secret to making rump roast nice and tender!

First time swapping rump roast for chuck roast and it was a family hit! 🙌

Today, I had the honor of catering for a family celebrating the life of their late mom, surrounded by family and friends who loved her dearly. I then followed it up with a quick appetizer drop-off for a couple celebrating their love at Westfields Golf Club.

Two very different occasions, yet one beautiful thing in common—both were filled with people who love, support, and show up for one another. 🤍

Stay safe, everyone, with this snowstorm almost in our area. God bless us all! ❄️🙏