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

Directions

1. 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. 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.
2. 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

Burgundy Pork Tenderloin

Ingredients

2 pounds pork tenderloin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon Mrs Dash Garlic & Herb seasoning

1/2 teaspoon Chile Powder

1/2 onion, thinly sliced

1 stalk celery, chopped

2 cups red wine

1 (.75 ounce) packet dry brown gravy mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sear pork loin in a hot frying pan until the outside of the loin is browned.

Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper, 

seasonings and garlic powder. Top with onion and celery, and pour wine over all.

Bake in the preheated oven for 45 minutes. Make sure internal temperature is above 165 degrees.

When done baking, remove meat from baking dish, and place on a serving 

platter. Pour gravy mix into baking dish with wine and cooking juices, and stir 

until thickened. Slice meat, and cover with the gravy.

Vegetarian Korma

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeño pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeño, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

(recommended by Joe Chott) 

Indian Dahl with Spinach

Ingredients

• 1 1/2 cups red lentils
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 pound spinach, rinsed and chopped
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon mustard seed
• 1 teaspoon garam masala
• 1/2 cup coconut milk

Directions

1. Rinse lentils and soak for 20 minutes.
2. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through. 

(recommended by Joe Chott)