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April 27, 2014

Mexican adobo chicken rice bowl recipe {gluten-free}

Mexican adobo chicken rice bowl, an easy worknight dinner.  #glutenfree

ADOBO. Talk about an identity crisis. There's adobo, the smoky, spicy tomato-vinegar sauce for chipotle peppers, and there's adobo, the Filipino national dish of pork or chicken stewed in vinegar-laced liquid. And there's Mexican or Puerto Rican adobo, more of a dry rub than a wet marinade. I used Mexican adobo spices as a base for this recipe with a small amount of vinegar, marinated chunks of chicken breast, added enough broth to make a sauce, and cooked it on the stovetop. Then, I served the chicken and sauce on a bowl of brown rice, with a good dose of scallions cut from my garden. You can make all of the components of this dish ahead of time. Add some broccoli or asparagus, if you have it. This is a very satisfying (and gluten-free) meal-in-a-bowl.

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March 11, 2014

Recipe for beef, asparagus and scallions negimaki-style

Beef, asparagus and scallions negimaki style (The Perfect Pantry).

A package of thin-sliced beef in the refrigerator put me in the mood for negimaki, one of my favorite Japanese restaurant appetizers. I had every intention of wrapping the beef around scallions to make the traditional negimaki roll, but I only had a couple of skinny scallions on hand. As luck would have it, I found a couple of thin asparagus, too. I trimmed the vegetables to the same length, and tossed them into a casserole dish to marinate with the beef for an hour. However, when the time came to roll everything together, impatience won out. My panini press grilled the meat and vegetables flat in just two minutes; the broiler or a stove-top grill pan would work just as well. This dish has all of negimaki's salty-sweet teriyaki flavor, in a more casual presentation. I served it for lunch with a bowl of steamed rice.

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May 19, 2013

Cocoa powder (Recipe: cocoa-cumin-allspice rubbed rib-eye steak) {gluten-free}

First published in July 2006, this updated ingredient post features new photos, links, and significant changes to the recipe, just in time for the holiday weekend. Get your grill on!

Get your grill on! Rib-eye steak rubbed with cocoa, cumin and allspice.

Sometimes I uncover an item in my pantry that's a bit of mystery. I know I should have it. In fact, I'm never without it. I just don't know why.

Cocoa powder is the mystery du jour.

What, exactly, is cocoa powder? What makes some of it Dutch-processed? Is natural cocoa powder better, or just different?

Here's what I've learned.

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April 21, 2013

Recipe for grilled not-too-spicy jerk chicken {gluten-free}

Grilled Jamaican jerk chicken, a slightly milder version.

Good news: you don't have to be a jerk to love this Jamaican jerk chicken. In fact, the name jerk doesn't have anything to do with obnoxiousness, or that Steve Martin character. The term might have originated with the Spanish word charqui, used to describe dried meat, that later evolved to jerky and then jerk. Or, it might have come from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. The hallmark of jerk chicken, most popular in Jamaica but also found in other parts of the Caribbean, is a spicy dry rub that includes fiery Scotch Bonnet peppers and aromatic allspice. From there, the recipe varies, but always includes other spices, such as thyme or nutmeg. Scotch Bonnets lend authenticity, but the jalapeños in this recipe tone down the fire a bit while still evoking the heat of the islands. The chicken tastes best when marinated overnight, so plan ahead when you can. Store cooked jerk chicken in the refrigerator for several days, or make ahead and freeze. Serve hot, over rice, or cold, sliced and stuffed into pita sandwiches.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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