Je Mange

“I eat therefore I am”– Culinary Genius

Saturday, July 14, 2007

Chicken Pork Adobo

This is a recipe from Molly Stevens' "All About Braising"; which has proved to be excellent on several occasions. This is a Filipino version mind you, other ethnicities use the term 'adobo'. In fact Molly uses the term 'adobado' but I think it's the same thing, when in the Philippines we used the term adobo, as well, all Filipinos I've known use the later.

Anyhow, I know for sure this dish is tasty.

Chicken and/or pork are most popular but any other type of meat may be used. Leave the skin on the chicken. The pork should be appropriate for a shorter braise, you don't want the chicken to fall totally to pieces waiting for the port to cook tender. If need be you can remove the chicken until the pork is ready.

6 cloves garlic, sliced
½ C white wine vinigar
½ C water or savoury liquid
2 T soy sauce
2 t lime zest or some type of citrus
2 bay leaves, torn in half
2 t brown sugar
½ t salt
½ cracked black pepper
3.5-4 lbs of meat

  1. Put everything in a ziplock bag or a dish and let marinate for up to 2 hours. Don't go much longer otherwise the vinegar will ruin the texture of the meat.
  2. Put it all in a pot and bring it up to a boil, turning down to a bare simmer, covered.
  3. Cook until done! Until the meat is pull apart for tender. Maybe about an hour?
  4. Remove all the meat. Brown in batches in a skillet or under the broiler (my new, preferred method).
  5. Strain the remaining liquid. Put back over heat and reduce until it thickens. Taste for salt and pepper.
  6. Eat.

Tuesday, July 03, 2007

Ice Cream: Coconut

I recently bought a used Donvier icecream maker. It is a handcrank churner utilizing a frozen bowl.

My first attempt turned out wonderfully.

I made a 40% fat custard infused with freshly grated coconut. Adjust the cream and milk according to your desired fat ratio(keep in mind most decent commercial ice cream has a fat content of >18%) Churning the next day proved effortless: it only took ~25 minutes of intermittent cranking.

Crème anglaise a la coconut:

6 Yolks
Sugar 6 oz
Heavy Cream 3 C
Meat of 1 Coconut, grated
vanilla ½ t
salt, pinch

  1. Scald dairy and coconut. Let stand for 20+ minutes.
  2. Bring back to a scald. Wisk yolks and sugar.
  3. Strain dairy. Temper dairy into the yolks, be careful not to make a froth from too much agitation.
  4. Return to heat over med-low, stirring constantly.
  5. Cook until done! It should be thickened slightly, coating the back of a spoon, the consistency just more than heavy cream.
  6. Chill in an ice bath to halt further cooking.
  7. Churn per your ice cream machines directions.