I love recipes that require only a few good quality ingredients to taste spectacular. This is a really fast easy way of doing what is traditionally a simple but slower to prepare dish; ‘Adobo‘ according to my quick Wiki search means ‘marinade’ but this version (which I adapted from a Sunday Life (The Age on Sunday) ‘Filipino Chicken Adobe’ recipe by Ricky Ocampo) skips the marination step.
Last night I made Orange Ginger Drumsticks and the sauce/marinade was divine. So today, as I was finishing off the last of that meal, I pondered what to do with the tasty, congealed (it had been in the fridge overnight) goodness in the bottom of the container. In a past life I’d have soaked it all up with rice, but not anymore … and then I had a moment of genius (in an absence of modesty) … add leftover marinade/sauce to the lamb shank in my fridge.
I ❤ my crock pot. Continue reading
While I was typing up my notes for the preliminary stages of the Great Jerky Experiment Round 2, I had another little project going on in the oven. Lately I’ve fallen in love with the very simple but very rewarding delight that is a perfectly roasted chicken. Continue reading