Hey Grandpa, What's for Supper? Part 2

[Backyard Buddies]

Quote:

And . . .

What an honor that you chose your first post to be with us!

 

[Aneesa's Muse]

skand.. your girls sound like me at that age ..but I'd give all the candy and goop (from non farming relatives that "visited") to whoever would eat it on the farm

Backyard Buddies.. I printed your recipe ..maybe Sunday, if it's still raining and grey. It sounds so good ..your way!

cockadoodleboy.. Welcome to BYC!

The chili is gone! I make stuff in the crockpot, thinking that there will be leftovers and I can freeze some or whatever ..and DH devours it instead. I had one small "taste test" bowl of it

Tonight, Adobo ...chicken, rice of some sort, salad, some kind of fresh roll... and ?? ..I dunno.. seems like I'm forgetting something!


Have a good weekend, y'all!!

 

[Backyard Buddies]

Aneesa's Muse :

The chili is gone! I make stuff in the crockpot, thinking that there will be leftovers and I can freeze some or whatever ..and DH devours it instead. I had one small "taste test" bowl of it

Tonight, Adobo ...chicken, rice of some sort, salad, some kind of fresh roll... and ?? ..I dunno.. seems like I'm forgetting something!

It was that secret ingredient in the chili. That's what did it!

How do you make your Adobo Chicken, Annesa's Muse? I have been using a recipe from a relative with Filipino roots, but his recipe looks different than some of them I've seen on the Net. - Onion, garlic, vinegar, soy sauce, chicken (thighs), then pickling spices. That last ingredient is the one I don't always see in the recipes on the Net.

Edited to add: Who is the handsome young man in your new Avatar picture, Annesa's Muse?​

 

[Aneesa's Muse]

Aww.. thank you, Backyard Buddies

That handsome fella is Benjamin, the Cheese Head! He's a bantam Salmon Faverolle... The Triplets' (all standard girls) "main man"

This is the boy that has risked the wrath of DH ..for some fresh Fettucine Alfredo right out of the pot on the stove (fortunately, I turned it off before I turned my back). He is also well known for "dancing pretty" for a sliver of string cheese

I make my Adobo from several spices and cooked slowly in the crockpot or on the stove. Rub the meat with garlic, onion, cumin, oregano, black pepper and cayenne ..all dry or a mix of fresh and dry, etc. I like fresh ..when I have it. I don't add the vinegar anymore ..I just like it better without

Edited to add.. I also put some soy sauce and a slight amount of fresh lemon or lime ..just for the taste/hint of acidity. (I think some of the recipes I've tried over the years just call for too much vinegar and wayyy too much pickling spices, so I've toned it down quite a bit ...and it's still good. It's another dish that disappears quickly ..and there's only 2 of us here)

 

[skand]

I think I either meant independant, or dependant upon thierselves. lol Either way, I'mma beat them to doing both!! lol
They are really good helpers, if I could just loosen my hold on them, that is. I'm the one telling them to do it theirselves, then ask for help if they need it, then grabbing the towel and telling them, next time, just ask first before the mess happens!!!

I still dont let them pour, they sneak it. At least they've learned to not walk past it, but to get a towel and try to clean it up.
I wish I had the patience my kids require. Poor babies, I think they think every mom yells at their kids. I've gotten lucky, that's for sure. lol

Tonight, bacon turkey burgers, with sauteed onions, lettuce, french fries.

 

[menageriemama]

Tonight is pizzas and brownies

 

[bulldog-girl]

Tonight we get stuffed peppers with ground turkey-frozen two weeks ago when I made a ton. Side salad and fresh brocoli. this weekend we are having company and I am making chicken fajitas, salad and bluberry cobbler from the blueberries me and the girls picked this summer.

 

[Backyard Buddies]

Aneesa's Muse :

Aww.. thank you, Backyard Buddies

That handsome fella is Benjamin, the Cheese Head! He's a bantam Salmon Faverolle... The Triplets' (all standard girls) "main man"

This is the boy that has risked the wrath of DH ..for some fresh Fettucine Alfredo right out of the pot on the stove (fortunately, I turned it off before I turned my back). He is also well known for "dancing pretty" for a sliver of string cheese

I make my Adobo from several spices and cooked slowly in the crockpot or on the stove. Rub the meat with garlic, onion, cumin, oregano, black pepper and cayenne ..all dry or a mix of fresh and dry, etc. I like fresh ..when I have it. I don't add the vinegar anymore ..I just like it better without

Edited to add.. I also put some soy sauce and a slight amount of fresh lemon or lime ..just for the taste/hint of acidity. (I think some of the recipes I've tried over the years just call for too much vinegar and wayyy too much pickling spices, so I've toned it down quite a bit ...and it's still good. It's another dish that disappears quickly ..and there's only 2 of us here)

Well, he's a handsome guy, even if he's a cheese head. ha ha.

Can you clarify your adobo? If you're rubbing the meat with the herbs and spices, I'm guessing it's a very different recipe than the one my hubby's uncle gave us. This one has quite a bit of liquid in it, thus the copious amounts of vinegar, soy sauce, and water (forgot that in the last question). In that recipe, any spices rubbed on the meat would get washed away in the process. I like the idea of using a crockpot! So, if you can clarify further, I'd love to give your version a try.​

 

[Aneesa's Muse]

Backyard Buddies.. I don't know how well I can clarify it, as I've modified it quite a bit and I never write stuff down

I rub the meat with the spices that can be rubbed on and I let it stand for a bit. I prepare the crockpot or a big dutch on the stove ..and saute onions and garlic just enough to get them fragrant. I add the rubbed meat and enough water to braise ..some soy sauce ..a slight squeeze of lime, or lemon ..and adjust the spices/seasoning as needed.

I cook this on low in the crockpot ..or the same, mostly covered, on the stove. It yields some liquid, but it's not as thin as some recipes I've tried ..and it isn't thick like the consistency of gravy ..but it's just fine over rice, if you like it (DH likes it).

If you like the flavor of the pickling spices ..even just some, but not all, of them.. or the vinegar ...I'm sure you can incorporate that into my version very easily. I just don't care for it that much ..and I've never been able to modify it "just right" ..so I avoid it altogether.

Maybe happyhen can help with that aspect? There may be substitutes or methods that I am overlooking, or unaware.

 

[happyhen]

My adobo recipe is very traditional; cubed pork or chicken, vinegar, water, lots of garlic, salt, pepper, bay leaves. Put all in pot, cook til tender, strain cooking liquid through cheesecloth and reduce. Fry meat in oil to brown, add to sauce and simmer briefly. I've heard of some people adding soy sauce, tomatoes or a little cayenne, but not pickling spice, unless it's used instead of bay leaves. Sorry I can't help more.

Japanese for us tonight. I was going to make sushi but lost my sushi mat somewhere. So we had...

Chawanmushi (egg custard)
Tonkatsu (breaded pork cutlet) with finely sliced cabbage
Sticky rice
Spinach salad with a sesame miso dressing