Originally Posted: July 25, 20011 I think this is my new absolute favorite way to have Pork Adobo. It was so good that I forgot to take a photo of it plated. I saw a video about this method and was inspired by Chef King Phojanakong So I decided to try it out. I used […]
Continue readingOriginally posted: Nov. 10, 20011 I love chicken adobo and love all things smoked, so I had to figure out a way to combine the two. Basically you cook your chicken adobo all the way through but not so tender that it starts falling off the bone yet. You can use any cut of chicken […]
Continue readingADOBOLOCO HAMAJANG HOT SAUCE DIP: Greatest Recipe of All Time WHAT YOU’LL NEED ~ ONE TBSP OF HAMAJANG ~ TWO TBSP OF MAYO ~ SMALL BOWL ~ SPOON ~ WHISK 01: PUT 1 TBSP HAMAJANG IN YOUR BOWL 02: PUT TWO TBSP MAYO IN THE BOWL 03: WHISK UNTIL SMOOTH ENJOY FILMED & EDITED BY […]
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Prime Rib Roast… It’s a lot easier and tastier than you probably thought it could be to make. Cook time after searing is about 11-12 minutes per pound for perfect medium rare. If you want it cooked more you’ll have to experiment with your times and go a little longer. I do the searing outside […]
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I love duck and so do our kids. I’ve made a Vietnamese style crispy duck before but it takes a lot of prep and work. So I was inspired to make a more simplistic non-crispy duck recipe using the Crock-Pot. I love the flavors and fragrant herbs that blend so well. It turned out fantastic. […]
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Very easy to make Migas (Spanish / Portuguese meaning crumbs) Almost always made with leftovers. I made mine with the list of ingredients below. Proportions are by sight and desire for more or less of something on a personal level. Leftover Crumbled Tortilla Chips Ancho Chili Pork Carnitas Achiote Sauteed Onions Two Sunny Side-up Eggs […]
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I know some of you are going to think I’m crazy but I never liked Chili… ever. That is, until Mrs. Adoboloco came up with this Chili recipe. I think it has to do with all of the big dry Kidney beans people put in it, I don’t like them. Now I can’t get enough […]
Continue readingI love seeing the many variations of Adobo from around the world. This one comes from Japan.
Continue readingMahalo for sharing with us Mr. Buzzard Step 01. Shred Brussels Sprouts Soak in Adoboloco Step 02. Sautée with: Chopped Fresh Garlic Black Pepper White Pepper Salt to Taste Rice Vinegar Serve by pridefully topping your dogs or burgers with this glorious relish.
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