Birthdays

So many things going on. I’m feeling a bit overwhelmed. Beau and I had a visitation to attend yesterday afternoon for a friend’s dad, which was actually fun.

 

I had to make a stop at the Peninsula Grill for a slice of their famous coconut cake for a co-worker’s birthday gift. Then there were errands, followed by the cooking of the meal. Last night’s meal? Chicken Adobo, a staple of the Philippines.

 

Chicken Adobo

 

1 T canola oil

8 bone-in chicken thighs, skinned (I used drumsticks)

2 c chopped onion

5 garlic cloves, minced

6 T soy sauce (I used 5)

3 T water

3 T white vinegar

2 T honey

½ tsp pepper

1 bay leaf

3 c hot cooked rice (I made the following rice)

 

Heat oil in large skillet over medium- high heat. Add chicken to the pan and sauté 4 minutes on each side. Remove from the pan and add onion and garlic and sauté, stirring frequently.

 

Return chicken to pan. Add soy sauce and next 5 ingredients; bring to boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

 

Cilantro Ginger Rice

 

1 c long-grain white rice

2 1-inch long pieces fresh ginger, peeled, cut into 4 rounds plus 1 tsp minced

 

1 2/3 c chicken broth

1 1/3 c chopped fresh cilantro

1 green onion, thinly sliced

3 T vegetable oil

1 T Asian sesame oil

1 tsp unseasoned rice vinegar

 

Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes.

 

Meanwhile, combine chopped cilantro, green onions, and minced ginger in food processor. Add both oils and 1 tsp vinegar. Blend until almost smooth. Season cilantro oil to taste with salt and pepper, and more vinegar, if desired.

 

Transfer rice to bowl. Remove ginger rounds. Mix in oil mixture and toss.

 

 

Today is Tom’s birthday (co-worker) and my dear mother’s. To protect the innocent, I will not be revealing their ages. Back in June, us kiddos bought mom the Cuisinart Ice Cream Maker for her birthday present. And no lie, she uses it at least once a week to make the SAME ice cream, Coffee Buttered Almond. And there’s a reason. It’s because it’s delicious!

 

I made it first when the family was in town. The only difference with my first batch and every batch thereafter is that the first one had actual coffee grounds in it rather than instant coffee. No instant coffee? Improvise! Just use coffee grounds. Be careful to check your teeth afterwards though, you’ll find little black specks everywhere. J

 

Coffee Buttered Almond Ice Cream

 

6 T unsalted butter

1 c slivered almonds

½ tsp kosher salt

3 c heavy cream

1 1/8 c sugar

1 ½ c whole milk

3-5 T instant coffee granules

2 tsp vanilla extract

1 tsp almond extract

 

Melt the butter in a skillet over medium low heat. Add the almonds and salt and stir to coat. Continue to roast until the almonds turn golden brown and become aromatic. Remove and let cool.

 

Blend whole milk and sugar in a bowl with a mixer until sugar is dissolved. Add in the heavy cream, instant coffee and extracts. Stir to combine. Pour into your ice cream maker and follow the direction for your ice cream maker. In the last 5 minutes or so, add the almonds.

 

*I use 4 T coffee granules and it’s perfect to me. I’ve heard that 5T is a bit unbearable and 3T is weak. But try it out.