Page 22 - Bay Leaf News Today

>> anthony: as one does, i dragooned the band keystone into lunch assuming, correctly as it turned out, that one of these young punks would know how to make a good adobo. is there a single authentic adobo recipe or does everybody do it differently? >> shane: everyone would stake claim to having the best adobo, but the basic ingredients i think will remain the same. so its garlic, pork, we can now add the chicken, vinegar, peppercorns, bay leaf, soy sauce. >> anthony: mmm, this adobo is amazing. ...

>> man in street: good looking! >> anthony: especially during the holidays. >> aurora: come in, come in! hello. merry christmas. god bless you. hi! >> anthony: its always, always about family in the philippines or anywhere you find filipinos. >> anthony: for christmas of course everybody, those who can anyway, gets together like family matriarch aurora and her daughter analyn. >> aurora: okay analyn, youre a big help. >> anthony: and emy and ruben, her adopted children. >> aurora: emy, can you h...

Cavity. browned in the pan, plenty of butter to baste with. in traditional game bird cookery of the british isles, bread sauce is a must. we dont do this in america, but here? its essential. basically, its milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce re...

Portuguese? its lamprey eel? >> ricardo: yeah, lamprey bordelaise. >> anthony: awesome. lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cook it right. very traditional, cooked in its own blood. >> ricardo: yeah, its bordelaise style, when its bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesnt curdle. you add the garlic, the salt, the pepper, the bay leaf and the parsley and a glass of whiskey. >> anthony:...

>> fritz: keystone. >> anthony: keystone? >> fritz: yes. >> anthony: how long youve been playing together? >> fritz: around five years. five years. >> anthony: five years. >> shane: all right guys, here we go. adobo is in the house. >> anthony: looking pretty. >> shane: thank you, thank you! >> anthony: as one does, i dragooned the band keystone into lunch assuming, correctly as it turned out, that one of these young punks would know how to make a good adobo. is there a single authentic adobo re...

That bay leaf. wow, it smells so good. >> anthony: also cousins, nieces, nephews, grandchildren, even some great-grandchildren. >> aurora: la la la la la la. i love cooking! i really love cooking. kare-kare is one of the favorite of the filipino people. and to make a kare-kare, i use tripe, and i put the oxtail on the pressure cooker. >> rubin: wow wow wow! >> aurora: now the peanut butter! >> rubin: here are the peanut butter, mother. >> aurora: peanut butter, please. no more, no more. now the ...

Months, its lamprey season. oh, hell yeah. so im here at just the right time. what do you call this dish in portuguese? its lamprey eel? >> ricardo: yeah, lamprey bordelaise. >> anthony: awesome. lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cook it right. very traditional, cooked in its own blood. >> ricardo: yeah, its bordelaise style, when its bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesnt curdle...

In traditional game bird cookery of the british isles, bread sauce is a must. we dont do this in america, but here? its essential. basically, its milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and b...

>> thank you, thank you. >> anthony: as one does, i drag the band, keystone in the lunch, assuming correctly that one of these young punks would know how to make a good adobo. >> everyone would stake claim to having the best adobo, but the basic ingredients would remain the same. so, its garlic, pork, we can now add the chicken, vinegar, pepper corns, bay leaf, soy sauce. >> anthony: this adobo is amazing. delicious. where did you learn to cook adobo? >> i learned from my mom. >> anthony: so, wh...

>> anthony: during the cold gray months, its lamprey season. oh, hell yeah. so im here at just the right time. what do you call this dish in portuguese? its lamprey eel? >> ricardo: yeah, lamprey bordelaise. >> anthony: awesome. lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cook it right. very traditional, cooked in its own blood. >> ricardo: yeah, its bordelaise style, when its bordelaise it means it has the blood. >> pedro: it takes a bit o...