Filipino-Style Adobo Chicken
Adobo chicken stole my heart in Hawaii. I worked in a kitchen with two Filipino boys and one of their mothers for the second half of my time living in Honolulu. I will never be able to recreate their delicious adobo (should have gotten a recipe!)- especially since I don’t see myself buying chicken livers anytime soon; although that might have been the secret touch.
Pulled Pork Tostadas w/ Stone Fruit Salsa
I cannot get enough of all the delicious stone fruit that is in season! I have been buying cherries for almost a month straight. It has had me daydreaming about having my own fruit trees and big vegetable gardens… Someday! For now I will obsess over my tiny patch in front of my apartment. I have harvested two whole green beans and a good amount of snow peas. My carrots, kale, mixed greens and broccoli are well on their way though!
Spicy Adobo Shrimp Cocktail
This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.
Sun-Dried Tomato, Flank Steak & White Bean Stew
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
