Filipino Chicken Adobo

Ingredients:

6 skin-on, bone-in chicken thighs
1 teaspoon (2 g) whole black peppercorns
8 cloves garlic, smashed with the side of a knife and peeled
2 bay leaves
1/4 cup (65 mL) soy sauce
1/2 cup (125 mL) distilled white vinegar

Method:

In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.

Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

Remove the chicken from the oven and serve.

Serve with rice, fresh mangoes, chopped tomatoes and scallions.  

Arugula salad with parmesan cheese

I saw Tiffani Thiessen make this salad on her show Dinner at Tiffani's.

I modified it a little because she uses nuts and I don't like nuts!

2 Tbls freshly squeezed lemon juice

2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

6 Tbls extra-virgin olive oil

5 ounces arugula, thick stems trimmed

1/3 cup sunflower seeds

1/3 cup golden raisins

1/3 cup Parmesan cheese shavings

Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.

Add the arugula, sunflower seeds, and raisins.  Toss gently to coat.

Transfer to a serving platter.  Top with Parmesan cheese.  

Halibut with charred tomatoes and dill

Total time 12 minutes

4 (6 oz) halibut fillets, skinned - if you have them
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbls butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes (varied colors preferred)
1 tsp olive oil
1 Tbls chopped fresh dill
Oregano leaves

1.  Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper.  Add butter to pain; swirl until butter melts.  Add fish.  Cook 1 minute.  Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.

2.  Heat a small skillet over high heat.  Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.

3.  Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets.  Divide tomatoes among dishes.  Sprinkle each dish with 1/4 teaspoon salt and dill.  Garnish with oregano, if desired.  

Fennel-Crusted Pork Chops with Potatoes and Shallots

1 1/2 Tbls. fennel seeds
2 garlic cloves
1 tsp. hot smoked Paprika
3 Tbls. vegetable oil - divided
2 1" thick bone-in pork chops
Kosher salt
Pepper
1 lb. small Yukon Gold potatoes
2 large shallots, cut into quarters with roots attached
1/2 cup fresh parsley leaves
2 tsp red wine vinegar

Preheat oven to 450 degrees.
Toast fennel seeds in a small dry skillet over medium heat tossing often, until fragrant, about 4 min. Let cool.
Combine fennel seeds, garlic, paprika and 2 Tbls oil in a small bowl. Season pork with salt and pepper and place in a resealable bag.  Add spice mixture, seal bag and turn to coat.  Let sit at least 30 minutes.

Heat remaining oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side about 4 minutes, turn.  Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings.  Cook, tossing potatoes and shallots occasionally, until pork is gold brown on second side - about 4 minutes.

Transfer to oven and roast until potatoes are tender. If meat is ready and potatoes need more time, then transfer the pork chops to a place and continue cooking the potatoes.   Remove skillet from oven and mix in parsley and vinegar.  Let pork chops rest 5 minutes in skillet.

Transfer chops to a cutting board; cut meat from bones and slice against the grain.  Serve with potatoes, shallots and any pan juices.

Pork chops can be marinated one day ahead.