Double Peach Chicken

January 10, 2018

My first recipe of 2018! It’s a good one, inspired by a recipe I found on the back of a bottle, and then forgot about for months!

Last September, I went hiking with friends, to a rocky coastline still littered with debris from a shipwreck that happened 50 years ago. (Read about it here!) We went to lunch afterwards, and I was intrigued by the recipe for Peachy Chicken that I found on the back of the bottle of Heinz malt vinegar on our table. So I snapped a photo of the recipe.

I forgot all about the photo until recently, when I was Read the rest of this entry »

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Apples, Adobo, and Grits

November 6, 2010

..Not all at once though.  I just had some random food thoughts and questions, so I’m throwing them all together in one post.

1)  Stained apple. The other day I cut up and ate a Rome apple as part of my breakfast.  I don’t think I’d ever bought Rome apples before.  Actually, generally speaking, I’m noticing more apple varieties this fall than ever before, but I think that’s simply because I’m paying so much more attention to everything in the produce department.  But they’re pretty good – crisp, sweet, and not very mealy.  This particular apple, though, looked as if the color from the skin had stained the flesh, like a red article of clothing would stain a load of whites.  Take a look:

I’ve never seen anything like it.  Have you?  I ate it anyway – an apple is an apple.  Anyone out there know why this happens?  Is there any reason to NOT eat an apple like this?  Leave a comment in the comments section, and while you’re at it, share your favorite apple varieties.  Right now, I’m enjoying fuji and gala, and also trying to eat my way through the other varieties I’m seeing.  To be honest, they all sort of taste the same after a while… you know, like an apple.

2) Adobo Question. I got a question via email from my friend Alix about yesterday’s post.  Alix writes:

“I wanted to ask about the Adobo spices you mentioned in today’s post…  Is it something you find premixed in the spice aisle?  Is it hot?  I love chicken Adobo, which is Filipino, and didn’t know if this was related or what.”

Good question, Alix, good question.  This involved some research on my end, because I don’t know that much about Adobo.  I do know that what I used the other night came premixed in a jar.  Take a look:

I actually didn’t purchase this adobo – it was given to me by a very dear friend of mine (and Alix’s, too, for that matter) who, last year, up and moved to Sweden to flee the authorities after robbing all those banks be with the man she loved.

I’ve only used the Adobo a couple times since then, but when I was making the fajitas the other night, I realized I didn’t have any fajita or taco seasoning, and the Adobo screamed ‘south-of-the-border’ to me, so I tossed some in.  I would say it tastes very flavorful, but is not spicy.

After some perusing on the internet, it seems like Adobo is a spice mixture that is popular in Mexico and other Spanish-speaking countries, and one that can vary from place to place.  Generally speaking, it’s a mix of salt, garlic, oregano, pepper, onion powder, and, frequently, citrus zest.  The ingredients list on my bottle also includes turmeric and citric acid (as well as MSG and tricalcium phosphate, an anti-caking agent), and doesn’t have the onion powder or citrus zest.  You can use it on pretty much anything – my bottle says: “Adobo seasoning is an all-around condiment for meats, poultry, fish, seafood, and vegetables.”  So leave it out of your cookies.

In addition to the dry spice mix, there’s a wet version of Adobo that’s a sauce, containing many of the same spices, as well as tomatoes and vinegar.  Chipotles and other peppers are often stewed in Adobo sauce, and you can buy them in jars that way.  I’ve seen many folks on the Food Network crack open a jar of chiles in Adobo and use just a tablespoon of the sauce in whatever it is they’re making.

And just to complicate things further, there’s the Filipino Adobo that Alix mentioned.  Here’s what Wikipedia has to say about that:

“Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines.”

Sounds delicious!  Hey Alix – is this something you make yourself?  Is there a restaurant in town where you get it?  Can we go sometime?

3) Grits. I bought a box of grits the other day.  I’ve never had grits before in my life, and there they were, right next to the oatmeal at the store.  Here’s my purchase:

I’m sure that regular grits (as opposed to instant) would provide a truer, better grit experience, but there’s something really appealing to me about anything that just requires adding hot water.  I had a packet for breakfast this morning (although forgot to snap a picture), and they were good.  Bland, but good.  And only 100 calories and no fat.  I know that it’s common for people to add things to their grits (like cheese), so I just wanted to throw that question out there – what do you add to your grits?  What should I add to mine?

Ok – I’m off to the gym.  Don’t know what I’m going to do there yet, but I’ll figure it out.

Keep it up, David!