Last Wednesday night, with Amy and Gern here for dinner, I made a reasonably quick return to Filipino Chicken Adobo. I jumped over a step or two, cheated the crew out of some of the flavor that's usually there, and yet it was still awfully darned good. We had white rice to soak up that sauce, and hoisin-glazed roasted whole green beans. It was a comforting meal given that the morning started off with a low of 36°F, a shock to the system after last week's record-breaking heat (the record had been set in 1934!).
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
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