This Sunday evening was a chance for me to make a birthday dinner for friend and former Wake Forest University colleague Shannon Gilreath, and I think dinner was a hit. Tonight's offering of chicken adobo seemed pretty spot on, and Shannon appreciated the rare appearance of Roediger House sweet tea (the "house wine of the South") as well as the equally rare appearance of chocolate éclairs for dessert.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
"Cream Puffs and Éclairs," from the folks at King Arthur Flour and available online.
"Pastry Cream," from Natasha of ButterBaking.com.
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