Get the latest recipes from Mia http://www.grouprecipes.com/people/mia When we were at the Farmers Market we found some wonderfully marbled 21-day aged rib eye steaks and decided to pick up some foie gras to have with them. This is a quick recipe that really hinges on the quality of the ingredients. http://www.grouprecipes.com/3494/steak-with-seared-foie-gras.html Adobo is a common filipino dish with (again) multiple versions. This is a dryer type of adobo where the sauce is allowed to reduce until it is syrupy. http://www.grouprecipes.com/2648/chicken-gizzard-liver-adobo.html My mom used to make this whenever we had sudden guests. I placed 4 hours as an ideal marinating time but as little as 1 hour is ok if you're tight with time. http://www.grouprecipes.com/2455/moms-salpicao.html I love how the ginger/soy sauce/sesame oil sauce makes boiled chicken interesting. I use approximate measurements so you need to use your judgement / luck on the quantities. This recipe is very forgiving. http://www.grouprecipes.com/2345/hainanese-chicken.html Mung bean soup is a Filipino side dish that goes great with fried food. There are many variations on the leaves / veggies / meat / fish that you can add into it and almost every Filipino cook will have their own version http://www.grouprecipes.com/2337/mung-bean-soup.html