Pork Butt, Bom chicka wow wow

Pork Butt, Bom chicka wow wow

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Friday, November 21, 2008

Beef Porn, Chicken Porn, Veggie Porn

So, last week, we had some groceries that we had made. These big beef shanks were getting skanky in that pink plastic bag, so I cooked em up before they were unusable. I didn't have much inspiration, so I went with a standard method of cooking - philippine adobo style, oh yeah!





The Food Ho's Skanky Beef Shanks, Adobo Style

4 nice big beef shanks
5 cloves garlic, smashed
4 inches ginger, short julienne
1 onion sliced
1 t black peppercorns
3 bay leaves
1.5 c white vinegar
1 c soy sauce
1 c brown sugar
.25 c fish sauce
salt and pepper

So, season your meat. Get your DO (that's a dutch oven to you non -The Soup - watching readers.) nice and hot. Put a little wee bit of oil in. Put your shanks in. Go away. For like 3 minutes. Let them do their thang. Then come back, turn them over and go away another 3 minutes. Come back. Take the shanks out. Put in you garlic and ginger. Let them get toasty. Then add your bay leaves and peppercorns. Once the bay leaves start to turn golden, or the peppercorns start popping, trow your onions in. Let them get nice and soft. Then add in the vinegar, soy, brown sugar and fish sauce. Let it come up to a boil. Put the shanks back in. Lower the heat to medium low. Then just let the magic happen. You'll know when it's done. Don't try to eat it sooner, because you will be disappointed!

So with the adobo, I hwipped (that's a Family Guy reference, for you non- Family Guy-watching readers out there) up some simple veggies.




The Food Ho's Healthy Veggie Accompaniment to the Skanky Beef Shanks, Adobo Style
1 pack oyster mushrooms, pulled apart with the hands - not cut with a knife, please
.25 # green beans
about 4 handfuls chinese broccoli - stems cut into 1/2 inch pieces, and leaves rough chopped

So, get your saute pan nice and hot. Put a little oil in. Put in your broccoli stems in and toss em around. Let them go for about a minute. Then add your oyster mushrooms. Toss those around, let them start to brown. Then add your green beans. Toss them around, and let them go for about half a minute. Then add the broccoli leaves. Toss them around, then add about 1/2 inch of water to the pan, and some salt. Cover it. Let it steam for 2 minutes. Then it's done. Eat it. I swear, it will taste good, even though it doesn't seem like much.


So we happily ate the shit out of that meal! Then the next day the FP bumped up the adobo by throwing some chicken in there, and cooking the hell out of it in the beef shank sauce. In a good way. What? Yes He Did! That is some illegal looking chicken and beef porn if I've ever seen it.

3 comments:

caninecologne said...

i like that you put ginger in your adobo. my mom does that too. she also uses annatto powder to make it red. i don't really do the powder thing, but i do use ginger also.

i'm gonna have to try your recipe. i've never done beef adobo before. plus, i LOVE beef shanks! that is a damn good combination!

the food ho said...

I don't always put ginger in adobo. It's a kinda new thing that I do when we have ginger (which is of course almost always). But I got the idea of doing beef shanks with adobo because once my mom made pork hocks with adobo when she came to visit in New Orleans. It was a taste epiphany.

AB said...

I love that you're "the food ho." Hilarious!!!