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Chimichurri Chicken

The secret is the marinade. Chicken pieces are rubbed with salt and chimichurri herbs, and allowed to marinate in the fridge for 1-2 days. The result is a relatively dry skin that becomes crispy while keeping the insides moist and flavorful.

Chimichurri chicken and candied kumquat served over red quinoa, arugula, edamame and bunshimeji mushrooms; kale salad with feta, uglifruit and avocado.

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Candied Kumquat Cocktail

Quick Candied Kumquats – Served Three Ways

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Say it fast three times. Quick candied kumquats. Quick candied kumquats. Quick candied kumquats. I might have found the best tongue twister out there. Thank god the subject is also a tongue pleaser.

Kumquats are pretty orange citruses originating from Asia, but now cultivated in California and Florida. A seasonal fruit present only in the spring, I’ve seen them around but only managed to take a chance and try them during my last trip to the Food Coop. I didn’t really know what they were, but they looked too good to not be good, so here we are. Continue reading →

Pork Afritada (Pork Belly Stew)

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I was on a mission. I wanted to cook a dish I’ve made several times, but whose consistency I’ve never been able to achieve the way they serve it in restaurants. Pork afritada is a sinful dish, and I’m not going to tell you otherwise. If you have an aversion to pork fat or bacon, or are suffering from conditions preventing their consumption, I recommend that you stay away.

How could you though, when this dish reminds of home? It is comforting to ladle the sauce onto a plate of hot rice. It is enough to chew on the accompanying potatoes.

Pork afritada is always served with a pool of red grease on top. Its flavors are savory and meaty thanks to the addition of fish sauce typical in Filipino cooking.(Recipe below) Continue reading →

Ginisang Okra (Sautéed Okra)

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Okra is such a versatile vegetable. I love having it in curries and stews, or even just steamed or simply sautéed. This one is a dish I grew up with (and hated, but only because it was green!) but now love. The simple flavors of tomato and fish sauce bring out the sweetness in the okra, making it an ideal partner to strongly flavored dishes.