Long time, No update... and a new recipe we just tried out.
Another day at the Forest. Tony getting in a little frisbee and Roxi is a one dog pep squad.
Greetings, La here. I'm trying to make up for my neglect of the blog lately. (Truth be known I should really be working on school junk.) Can you tell we've been enjoying the awesome spring weather? We have to get our outdoors time in while we can. I give it a month before the temps rise to the mid 90's. By June the dreaded Memphis summer will be in full swing and we'll be camped out under the sprinkler sipping a weather appropriate wine. I've been on a white kick lately, although I can't convert Collin. This summer I'd like to try some more rose.
Anyway, expect some new dishes from us this summer. We have decided to cook in the kitchen as little as possible this year to keep the house a bearable temperature. Lots of cold dishes and grilled stuff on the menu this season.
Here's a recipe we tried a couple of nights ago. I needed something relatively quick and easy with few ingredients and found this Filipino style chicken on FoodTV.com. Its all cooked on the stove so it won't be a staple for this summer but I really enjoyed it and the leftovers are great too. I served it with some brown rice and veggies.
Filipino "Adobo" Style Chicken
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish
Accompaniment: Cooked rice
In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.