Sweet surrender indeed!
This is the time of year when you can fall into line with talk about apples, pumpkins, honey cakes and turkeys. Or, you can buck the trends and let your imagination take you where the sun’s warmth seeps into your bones and the ocean’s waves are longing to lap at your limbs.
Here’s an extend the summer, ignore the season sauce to grab your attention. Pulo Philippines Cuisine Coconut Adobo has an aromatic island party wake up your senses flavour. Listen to soulful Israel “IZ” Kamakawiwo’ole sing ‘Somewhere Over the Rainbow‘ while you dream about island pleasures.
How was that for a mood elevator?
Coconut Adobo Rice
- 1 c rice, jasmine or basmati
- 3/4 c Pulo Coconut Adobo sauce, 1/2 cup added with water and 1/4 cup added before serving
- 1 c water
- 1 small coloured pepper, stemmed, seeded, finely diced
- 1 tomato, seeded and finely diced
- 1/2 c cilantro or parsley, 1/4 cup added with water, 1/4 cup as garnish
- omelet, made with leftovers from Sesame Sole recipe
- toasted coconut flakes as garnish (optional)
In a rice cooker or a medium-sized pot, combine rice, 1/2 cup of the Coconut Adobo sauce, 1 cup of water, pepper, tomato and 1/4 cup of cilantro. Cook for 20 minutes, or until done, then mix in 1/4 cup more of the sauce. Garnish with cilantro, omelet and coconut flakes.
- 3-4 sole fillets, patted dry
- 2 eggs, lightly beaten in a wide, flat bowl, well seasoned with salt and pepper
- 2/3 c sesame seeds, spread out a little at a time to coat each piece of fish, in a wide, flat bowl
- 1 T olive oil, seasoned with salt and pepper
Preheat oven to 420F.
Place fish fillets, one at a time, in the egg, then the sesame seeds, then on a baking pan. Drizzle sparingly with olive oil. Cook for about 8 minutes. Use the excess egg to make a small omelet to garnish the Coconut Adobo Rice.
- 2 -4 cups of green beans
- 1 T olive oil
- 1 dry shallot, minced or 2-3 tablespoons minced onion
- Herbamare sea salt and freshly ground black pepper
In a large pan, over medium heat, add olive oil, then green beans, tossing for a few minutes. Make a clearing in the center and add shallot. Continue cooking until shallots brown and green beans become tender, adding a little water if necessary. Can be served a little crunchy.
- How much do you love to read listicles? This one promises 21 hacks that will forever change the way you clean your house. Apparently our collective attention span is shrinking and we lean towards lists to consume Sesame Street-sized bites of information that we can process in a heartbeat.
- Listicle #2: 21 foods you’ve been eating wrong your whole life. Number 15 looks great, #21 gross.
- For those of you with a well developed attention span—how do you feel about food as therapy?
- Still looking for the ultimate reason to share a bottle of Pulo Philippines Cuisine with one of you. So, are you able to give me a good reason to pick you? How about sending me a new Jittery Cook subscriber? Make my day!