SILVER RICE BROOKLYN RECIPES

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FAMOUS AMOS CHOCOLATE CHIP COOKIES RECIPE | TOP SECRET RECIPES



Famous Amos Chocolate Chip Cookies Recipe | Top Secret Recipes image

Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 12

Nutrition Facts : Calories 150 calories

OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPéTIT



Oven-Roasted Chicken Adobo Recipe | Bon Appétit image

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Provided by Melissa Miranda

Yield 4 Servings

Number Of Ingredients 11

6 skin-on, bone-in chicken thighs (about 2½ lb.)
Johnny’s seasoning salt or kosher salt
½ tsp. cracked black pepper; plus more freshly ground (optional)
2 Tbsp. vegetable oil
1 small onion, thinly sliced
8 garlic cloves, smashed
½ cup cane vinegar (preferably Datu Puti)
¼ cup soy sauce (preferably Silver Swan)
3 Tbsp. Knorr liquid seasoning
3 bay leaves
Garlic Fried Rice and Winter Greens Laing (for serving)

Steps:

  • Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
  • Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
  • Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
  • Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.

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