Category Archives: Recipes

Adobo Chicken

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This recipe comes courtesy of a friend and fellow food blogger, who introduced us to Adobo chicken a few years ago. The dish is easily adaptable to suit your tastes. Prefer boneless chicken breasts to the whole bird? Go for it. Enjoy dark meat rather than white? Make this with 100% chicken thighs. I like to add extra peppers for more heat, extra vinegar for more sass and sometimes even a squirt or two of lime juice and fish sauce. A bit of Thai red pepper powder or fresh chopped cilantro or scallions are also nice additions. You can really make this your own creation.
Basic Ingredients:
One whole chicken, separated into parts. Or, just use boneless chicken breasts or thighs.
Two yellow onions, chopped
4 to 6 cloves of garlic, minced
2 to 6 fresh or pickled jalapenos, chopped or sliced into rings
1/4-1/3 cup soy sauce
1 to 3 tablespoons of vinegar or the brine from the pickled jalapenos
1 tablespoon of canola oil or other cooking oil
1 head of broccoli, sliced mushrooms, or other quick-cooking vegetables, if desired
Preparation:
Heat oil in a large, heavy-lidded pot over medium heat. Saute the onions and peppers until soft, about 6 minutes.
Add the garlic and stir just until the raw aroma disappears, 1 to 2 minutes. Add the chicken pieces and continue cooking over medium heat, stirring occasionally, for 8-10 minutes.  Add the soy sauce and vinegar and bring to a simmer.  Cover and continue to let simmer on medium-low heat until chicken is cooked through, approximately 25 minutes.  At this point, you can add any vegetables if you wish, such as broccoli or mushrooms, for a quick steam. You can also add any of the additions I recommend above. Serve over brown rice and enjoy.

Horseradish Dressing

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Whisk all of the following ingredients together:

1 to 2 tablespoons prepared horseradish (more if you prefer a high voltage kick).

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

A squeeze or two of fresh lemon juice to taste

A drop or two of honey if you wish

Salt & Pepper to taste

Fresh chopped herbs if desired: chives, thyme, etc.

Grilled Halibut

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My husband brought home beautiful fresh halibut last night from our tried and true Frank’s Seafood Market. The fish was so white and creamy you can imagine washing your face with it. I didn’t, of course, but that’s how gorgeous it was. Once again the weather was fabulous, so we slapped the fish on the grill. While my husband manned the fire I whipped up a spicy vinaigrette and a wasabi cream sauce for the fish. Delicious!

Grilled Halibut With Pickled Ginger and Two Sauces

Grilled Halibut With Pickled Ginger and Two Sauces

Spicy Vinaigrette: Whisk together a few tablespoons of lemon or lime juice, olive oil and sriracha sauce to taste. Add salt and pepper and drizzle over one end of the cooked and plated fish. Add a dollop or two of wasabi cream sauce on the opposite end of the fish.

Wasabi Cream Sauce: Whisk together plain Greek yogurt, 1 to 2 teaspoons of wasabi paste and a drop or two of lemon juice. Season with salt and pepper.

Wilted Red Cabbage

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Ingredients: 

  • 3 tablespoons olive oil
  • 3/4 cup thinly sliced red onion
  • 1 bay leaf
  • 1 large fresh sage sprig
  • 1/4 teaspoon dried crushed red pepper
  • 6 cups thinly sliced red cabbage (about 1/2 of large head)
  • Splash or two of sherry wine vinegar
  • 1 tablespoon toasted caraway seeds

Preparation: 

Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage and dried crushed red pepper. Add sliced red cabbage and vinegar and cook until wilted and tender, stirring often, about 10 minutes. Add more vinegar to taste and sprinkle with toasted caraway seeds. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.