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Chicken Wings Pacifica

Reviewed: Jan. 5, 2013
This recipe originally came from the Los Angeles Times cookbook, which I have had for over 30 years & that's how long I've been making these gems. If you have a crowd or potluck, this is your go to recipe. I double the recipe because you can't stop eating them.
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Adobo Sirloin

Reviewed: Oct. 19, 2007
I tried this recipe twice. Once as written & I loved it but I agree it was too much for a steak. I used the marinade with skirt steak for fajitas the second time around & I decided to follow Bobby Flays rule of thumb at times is to add a little honey to balance everything out. I loved it even better with the honey added - about 1- heaping tablespoon. YUM-O! I also marinated it for about 4-5 hrs.
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