Garlicky and tangy chicken adobo — done on the grill.
Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.
Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.
After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.
“Barbecued Chicken Adobo” is from his new cookbook, “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius” (Houghton Mifflin Harcourt), of which I received a review copy.
This barbecue bible features more than 100 recipes. Best yet, each recipe is illustrated clearly with step-by-step instructional photos.
Grilled eggplant dressed up with a quick soy sauce-serrano dressing.
In the Bay Area, we are blessed to be able to grill outdoors nearly year-round.
Heck, even my husband has been known to grill in the rain.
One of my favorite grilled veggies is eggplant because it takes to being smoke-kissed so well. And its texture turns nearly custardy.
“Eggplant with Spicy Asian Dressing” is a quick and easy dish to enjoy at this time of year when eggplants of all sizes are showing up at farmers markets.
It’s from the new cookbook, “Weber’s Greatest Hits” (Houghton Mifflin Harcourt) by master griller Jamie Purviance, of which I received a review copy.
The cookbook contains 125 recipes culled from the more than 2,500 that Purviance has developed over the years for Weber. His greatest hits are tried-and-true dishes such as “Peach and Blue Cheese Bruschetta Drizzled with Honey,” “Curried Lamb Chops with Yogurt Sauce” and “Pineapple Upside-Down Cake.”