Monday, March 22, 2010

Adobo Chicken

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week.

6 chicken thighs (with skin and bone)
1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced)
1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this)
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste

Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side.

Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler.

Strain liquid to remove onion pieces and bay leaves. If you have a fat separator (like a pitcher where the spout comes from the bottom) to degrease the sauce, a step I recommend if you have access to the fat separator or have the patience to cool the sauce and skim off the fat. After fat is removed, boil down the liquid until the sauce is thick enough to barely coat your spoon.

Preheat broiler. Put chicken under broiler, skin side down for 5-10 minutes. Turn and broil skin side another 5-10 minutes (depending on how hot your broiler gets). Serve immediately with sauce.

Goes great with brown rice if you are on Phase 2 or 3. I served mine with roasted asparagas.

Saturday, March 13, 2010

Dessert Pineapple Enchiladas with Vanilla Macadamia Sauce

This is a creation I thought up. The tortillas were good, but I think puff pastry or phyllo dough would be really good too. I was inspired by a sauce used in Kailua at BOOTS & KIMOS restaurant that is served over pancakes. I adapted the sauce recipe from one I found online.

1 fresh pineapple (you could use a large can of crushed too)
1/4 c brown sugar
1 tsp vanilla
2 tbsp cornstarch

Peel and core pineapple, chop finely or put in a food processor/blender to make crushed.
Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either.

In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted.

Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover and could easily fill a 9x13 pan of enchiladas)

Bake for approximately 20 min at 350.

Meanwhile, prepare Vanilla Macadamia Sauce.

1 cup macadamia nuts
1 tbsp butter
2 T. flour
1 cup whole milk
1 cup heavy whipping cream
3 tbps sugar
1 tsp salt
2 tsp vanilla (you could use vanilla bean too)
3/4 tsp. lemon juice

Process the macadamia nuts in a food processor until finely ground. Be careful not to leave too long, because it will turn to macadamia butter. I like to take a few nuts and chop them too so I can have some bigger pieces. Spoon the nuts into a medium saucepan and fry over medium high heat for 2 min or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.

Pour over hot enchiladas and serve warm. Aloha!