Page 43 - Bay Leaf News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> 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 it's garlic, pork, we can now add the chicken, vinegar, peppercorns, bay leaf, soy sauce. >> anthony: mmm, this adobo is amazing. i mean, it's really, really good. >> shane: oh man, thank you, thank you. >> anthony: it's deliciou...

>> man in street: good looking! >> anthony: especially during the holidays. >> aurora: come in, come in! hello. merry christmas. god bless you. hi! >> anthony: it's 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, you're a big help. >> anthony: and emy and ruben, her adopted children. >> aurora: emy, can you help me? that bay leaf. wow, it smells so good. >> anthony: also cousins, nieces, nephews, grandchi...

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 don't do this in america, but here? it's essential. basically, it's 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 beetroot. >> anthony: so explain what ...

Portuguese? it's 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 it's bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesn't curdle. you add the garlic, the salt, the pepper, the bay leaf and the parsley and a glass of whiskey. >> anthony: mm, it's good. it's fantastic. >> ricardo: the saudade is going back to a moment when you were h...

>> fritz: keystone. >> anthony: keystone? >> fritz: yes. >> anthony: how long you've 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 recipe or does everybody do it differently? >> shane: everyone would stake claim to having the best a...