A different kind of Adobo

It was past 11AM already when I started thinking of what we could have for lunch.  With a heavy drizzle falling outside and after having spent a late night out yesterday which saw us home at 2AM, we weren’t in any shape to go out early in the day.  I knew I had short ribs and I thought “Sinigang”, but Mom told me I’m starting a little too late so it might not be tender enough for us to enjoy it fully.  We boiled the beef anyway and agreed to have it for dinner instead.  I rummaged through the freezer and found a whole cut up chicken and decided we were going to have Chicken Adobo

I usually don’t post recipes here but this is one recipe I highly recommend because the measurement of the marinade did not throw me off.  It has been disappointing to follow a recipe to a T and then realize that it’s too sour or too salty from the soy sauce or salt.  It’s also easy to pull off and gives a hint of sweetness.  Taken from THE TWENTY MINUTE COOKBOOK by Carlos and Celeste Lorenzana, you’ll love this, I guarantee.  I only did chicken, no pork, but it was so tasty, I cannot imagine how much more delicious it would’ve been with some pork.

Bon Appetit!

Chicken Pork Adobo

6 cloves garlic, crushed
1/4 c vinegar
1/4 c soy sauce
1/4 tsp salt
6 tbsp Worcestershire sauce
1 tbsp brown sugar
1/3 tsp black peppercorn, crushed
1 c water
1/4 kg chicken cut into serving pcs
1/3 kg port cut into cubes

Mix thoroughly the garlic, vinegar, soy sauce, salt, Worcestershire sauce, sugar, peppercorn and water.  Marinate the chicken and pork in the mixture for about an hour.  Bring to a boil and then simmer until chicken and pork are tender.

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Duvet — a unique restaurant and bar in New York City

Alan had a colleague visiting from their Paris office, and it was a challenge thinking of where we can take her considering she had come to New York accompanying a team of journalists who had been invited to sample the restaurants and meet some celebrity French chefs of New York.
 
So we hit upon introducing her this novel concept of group dining in Duvet, a restaurant some friends had introduced to us a year ago.  We had a 6:45 PM reservation which had the place still practically empty — it was a great way to see the place in its true element, without the distraction of people lounging in its various beds.  Of course by the time we ended dinner just before 9PM, the other areas where already occupied.  This place pulsates with the dancing/partying crowd much later in the evening, but if you’re just there to dine, get an early reservation so it’s not too noisy and too dark.
 
Alan had the halibut and I had the ribeye.  The steak was good and he enjoyed his fish.  The restaurant is rather pricey, though, but since they do give you free slippers, it’s a unique dining experience where you can literally stretch out and just relax in a sea of light, and the food isn’t all that bad, you have to consider you’re paying a premium for all that combined.
 
I’d recommend this if you are dining as a group.  It’s hard to be romantic when the next bed is a group partying in a very relaxed and casual manner.  If you intend to go with your special someone, go really early, when the place can be really romantic.
 
Our party of five had three appetizers, a bottle of wine (and my two orders of diet soda) and an entree each.  After tax and gratuity, it ended up costing us approximately $65 per person.  No dessert, though, because we headed on to Bar 89 (another favorite with the fancy bathrooms I’ve written about here) to drink away.
 
Rest your mouse on the photo to read the caption and click on any photo to jump to the photo album
 
See the hard placemats which served as a mini-table for each diner
Alan, Clemence from their Paris office, Christine and Danielle
The interior of DUVET, a truly unique setting
The rest of the tables in the dining area
This bed was across from ours
The lights all over change periodically giving you a slow dance of lights
Dining area a level above the beds for those who prefer to dine on a table
The solid center for drinks, glasses and your bottle of water or wine
My rib eye steak
A view of the bar as you walk into the main dining area
There is asushi bar on the far right corner with a wall of votives
The Bar greets you upon entering. Note the glass ledge lit from below