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Adobo is one of my favorite dishes; my original Pork Adobo recipe has lived on this site for over six years, and I published an updated, streamlined version last year (see: Oven Roasted Pork Adobo). The word adobo itself is linked to a Spanish method of preserving raw meat by immersing it in a mixture of vinegar, salt, and paprika. When the Spanish observed an indigenous Philippine cooking method involving vinegar in the 16th century, they referred to it as adobo, and the name stuck. 2/3 cup cane vinegar 1/3 cup tamari 15 cloves garlic, lightly smashed 2 tbsp whole black peppercorns 6 whole bay leaves 4 lbs bone-in dark meat chicken (thighs, drumsticks, and wings) 1.

All new customers who sign up via this link during the month of September will receive 2 lbs of their 100% grass-fed ground beef for the lifetime of their subscription. They deliver grass-fed beef (free of hormones and antibiotics), heritage breed pork, and free-range organic chicken directly to your door each month through curated or customizable boxes (complete with recipe cards). You may be wondering what to do with yourself, since you’ll be swimming in free ground beef for the rest of your life (well, the life of your subscription). Never fear – here are my eight favorite recipes that use ground beef: Sukuma Wiki (Kenyan Braised Collard Greens with Ground Beef) Beef Tinaktak (Chamorro Coconut Beef) Spaghetti and Meatballs Keema Matar

2 lbs shrimp, head and shell-on (see note below) 1/2 tsp salt, more to taste 2 tbsp butter, divided 1/2 bunch cilantro, divided 8 black peppercorns (about 1 tsp) 1 lb fresh or frozen cassava, peeled and cut into 2” chunks 1 medium onion, diced (about 1 cup diced) 2 medium tomatoes, quartered (about 1 cup) 1 medium yellow bell pepper, diced (about 1 cup diced), divided 2 cloves garlic, minced 1/2” fresh ginger, peeled and grated (or 1/4 tsp ground ginger) 1 (13oz) can coconut milk 4 tbsp sustainably-harvested red palm oil, divided 1 spicy red chili pepper (optional), seeds and ribs removed, diced 1. Heat the stockpot over medium heat and whisk in the mashed cassava and 2 tbsp of the red palm oil, and stir until incorporated. Warm the remaining 2 tbsp of palm oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Gently stir the browned shrimp into the soup along with the remaining 2 tbsp of yellow bell pepper and the spicy red chili pepper; increase heat to medium and simmer until the shrimp is bright pink and curling, about 3 minutes.

For me, these grills each serve a distinct purpose: the charcoal grill is typically for direct-heat cooking of lean or tender cuts (like steaks, chicken breasts, or pork chops), the smoker is for low-and-slow barbecue (like ribs, pulled pork, or brisket), and the gas grill is for when I want an even, predictable temperature or when I don’t feel like lighting up charcoal. In practical terms, this pellet grill really shines with dishes that benefit from indirect grilling (like today’s chicken wings). Place the chicken on the cool side of the grill and cook until the wings are golden and its skin appears crispy at the edges, about 45 minutes. Pellet grills are not ideal for super high-heat cooking, like searing steaks, but barbecue and indirect-heat foods are dead simple and fully flavored.