tonight’s dinner
was
SO
FUCKING
GLORIOUS.
I made Pork and Chicken Adobo (Ilocano style) from the linked recipe.
I implemented said recipe with 2 lbs of boneless skinless chicken thighs and a pound of cubed pork shoulder meat. The pork shoulder lent a fascinating anatomy lesson (still had skin and bone and subcutaneous fat and bursae attached); however, it was difficult to get all the meat separated from the other tissues.
[For the record, I'm cooking quite a bit with chicken thighs lately. Not only are thighs cheaper than breasts (mind out of gutter, please), but they're also more difficult to overdo (no chalky meat!) and allow greater subtlety in flavoring.]
As I was finishing this up I was talking to R* on the phone… sorry, R*, but this food was smelling just way too good for divided attention… so I had to wrap up the conversation and revel in the food for a bit.
Have I mentioned that it tastes wonderful too?
So. I think next Monday night – after the Cardinals home opener, woo-hoo! – I’ll be cooking a double batch of pork and chicken adobo a la Ilocano for my company potluck on Tuesday. I suspect it’ll go over MUCH better than my recent gulab-jamun-at-the-company-potluck adventures.
UPDATE: fixed the link. Try the recipe, it’s damned good. (20050607 16:18CDT)
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