This recipe is dedicated to the memory of eating Filipino food at the Bamboo Hut. If the Bamboo Hut still existed, I wouldn’t have tried to figure out how to reproduce the flavors of our favorite: Balamiki Chicken. With the original version, thin strips of meat were marinated and then strung on wooden skewers for grilling. My version keeps the flavor with half the work.
Avoiding Dry/Tough Pastured Chicken — Brining Quick Tip
Chicken Gumbo with Okra
A succulent ground lamb with Moroccan spices
A piquant pork is born out of kitchen experimentation
This “fiesta” chicken salad is so simple that the party will start in about 30 minutes…
A simple Filipino pork adobo inspired by a dear friend
Dry Beef Curry with Peanut and Lime