This Week's Episode

Hosted by Lynne Rossetto Kasper

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Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.

Stout-Citrus Glaze

 
 

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Yield: Makes about 1/4 cup

This glaze is great on grilled or sauted lamb or pork chops, pork tenderloin, or even leg of lamb. Simply brush the meat lightly with the glaze once it's browned, brush the meat again when you turn it, then pass the remaining glaze along with the meat. This recipe is easily doubled, and will keep, covered and refrigerated, for at least 2 weeks.

From the September 25, 2010 episode.

Ingredients

  • 1 cup stout of your choice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • Pinch salt

Instructions

  • Combine all ingredients in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup, 20 to 25 minutes. The liquid will be very syrupy.
Categories: 
Dressings/Sauces

  • Adobo: The ultimate Filipino comfort food

    When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.

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