Adobo Chicken

Ingredients:
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
8 oz oyster mushrooms

Directions:
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer and add mushrooms. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Fettuccine with Oyster Mushrooms, Garlic and Arugula

Ingredients:
1/4 cup extra-virgin olive oil
12 cloves garlic
1/2 cup sweet red vermouth
8 ounces oyster mushrooms, trimmed
4 tablespoons unsalted butter
Salt and freshly ground black pepper
1 pound fettuccine
1 bunch arugula, stemmed, washed, spun dry, and chopped
1/4 cup freshly grated pecorino


Directions:
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking. Add the garlic and saute until lightly browned, 6 to 7 minutes. Remove from the heat and add the vermouth. Replace the pan on the burner, add the oyster mushrooms and butter, and bring to a boil. Boil until reduced by half. Season with salt and pepper. Remove from the heat and keep warm.

Drop the pasta into the boiling water and cook until tender. Drain.

Add the hot pasta to the mushrooms and stir gently over medium heat for 1 minute to coat the noodles. Add the arugula and toss for 30 seconds, or until wilted. Transfer to a warmed serving dish, sprinkle with cheese, and serve immediately.

 

Chanterelles a la Forestiere