Posts for October 5th 2010
I've never met a cuisine I didn't like, and ethnic dives are among my most regular haunts. But I recently have come to terms with the fact that I've never made any of the sought-after dishes at the top of my list: North India's saag paneer, Korea's bibimbap, Cuban tostones con mojo. Then, when I learned that most of you are just as interested in adobo and banchan as I was, I decided it was time to tread through previously uncharted kitchen territory.
So, in a new series, I'll be exploring new dishes from around the globe, beginning first with a wildly underappreciated dish: chicken adobo. The term adobo can mean many things, but in the Philippines, a Southeast Asian country that's heavily influenced by Spanish and Chinese cultures, it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can't get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, and the sauce, which is phenomenal with rice. Make a new chicken dish when you read on.
Although Fall is in full force, there isn't a shortage of fabulous food events. Get excited because it doesn't matter where you live, there's something delicious going on. From the festivities at the Food Network's Wine and Food Festival in New York City to San Francisco's fourth annual WhiskyFest, we'll be hitting up parties on both sides of the nation! What food extravaganza will you be attending? Share with us below in the comments.
- Napa, CA: Morton's and the Mondavi Families: Celebrating the Legendary Blend — Oct. 7
- New York, NY: Food Network New York City Wine and Food Festival — Oct. 7-10
- Des Moines, IA: World Food Festival — Oct. 7-10
- Gulf Shores, AL: National Shrimp Festival — Oct. 7-10
- Seattle, WA: Celebrity Chef Tour — Oct. 8
- San Francisco, CA: WhiskyFest — Oct. 8
- Charleston, SC: Taste of Charleston — Oct. 8-10
- Scottsdale, AZ: Arizona Taco Festival — Oct. 9
- Reno, NV: Great Italian Festival — Oct. 9-10
- Grand Prairie, TX: 27th International Bar-B-Que Cookoff — Oct. 9-10
Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed (available at Latin grocers)
About 4 cups vegetable oil
Equipment: a deep-fry thermometer
- Cut each egg crosswise into 10 thin slices.
- Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
- Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
- Preheat oven to 200°F with rack in middle.
- Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
- Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
- Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Makes 10 empanadas.
Adapted from Robin Miller
- Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
- Unroll pie crusts onto a flat surface.
- Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.
A year and a half ago, the chip brand made noise when, rather than using conventional, landfill-bound, petroleum-based plastic bags, it switched to a bag made of biodegradable polymers that decompose within 12-16 weeks. But effective immediately, Frito-Lay will switch five out of six SunChips flavors back to the original bag.
The reason? Backlash over the bag's loud noise, especially from secret snackers. Although Frito-Lay is trying to develop a quieter, next-generation chip bag, for now, the only eco-friendly flavor will be the Original variety.
Are you as disappointed as I am over the fact that consumers can't get past a little noise?
Total time: 1 hour
From Los Angeles Times
Filipino Chicken Adobo
1 (3 1/2 pound) whole chicken
12 whole cloves garlic
1 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon coarsely ground black pepper
4 dried bay leaves
Steamed jasmine rice (optional), for serving
- Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.
- Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.
- Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
- Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter. Serve with steamed jasmine rice.
Nutritional information per serving: 478 calories; 52 grams protein; 7 grams carbohydrates; 1 gram fiber; 25 grams fat; 7 grams saturated fat; 193 mg. cholesterol; 1 gram sugar; 1,940 mg. sodium.
- When it comes to school lunches, America is the third world.
- When it comes to school lunches, America is the third world. — Bittman
- Paul Liebrandt believes he's too young for 3 Michelin Stars. — Feast
- The Italian secret for the best eggs ever. — The Atlantic
- Tips for making perfect savory souffles. — Serious Eats
- Meet Tasteologie, a new food porn website from NOTCOT. — The Kitchn
- How to avoid diluted iced coffee. — Chow
- Do you cook with jewelry on? — The Epi-Log
- Everything you need to know about the different types of whiskey. — SFoodie
- The legend that is Todd English. — Eater NY
- What exactly is high fructose corn syrup? — Eatocracy