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Adobo?
Jan 15, 2011 9:37:51 GMT -5
Post by bluelacedredhead on Jan 15, 2011 9:37:51 GMT -5
We watched an episode of Diner's Drive-ins and Dives last night profiling a Mexican restaurant in N.J. that makes their own Adobo sauce for chicken wings. They looked awesome.
Adobo recipes I've found online look basic and boring...the one on the show had oranges and two kinds of onions, garlic, herbs in the sauce. Anyone here make their own?
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Adobo?
Jan 17, 2011 8:49:26 GMT -5
Post by bluelacedredhead on Jan 17, 2011 8:49:26 GMT -5
Guess not? I'll leave this up one more day. No answers after that, I'll delete it.
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Deleted
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Adobo?
Jan 17, 2011 9:17:10 GMT -5
Post by Deleted on Jan 17, 2011 9:17:10 GMT -5
I don't never heard of it. Maybe Rita has a recipe. She does love her mexican food!
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Deleted
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Adobo?
Jan 17, 2011 20:41:43 GMT -5
Post by Deleted on Jan 17, 2011 20:41:43 GMT -5
I have made adobo, there are two kinds, Philipino and Mexican, which one are you looking for? They are quite different takes of the original Spanish one that nobody remembers even exists.
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Deleted
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Adobo?
Jan 17, 2011 20:50:24 GMT -5
Post by Deleted on Jan 17, 2011 20:50:24 GMT -5
Well, that is a useless response, here is a better one.
Spanish adobo refers to the act of cooking meats and aromatics in a marinade that is then used to stew the meat. Any meat and any combination of aromatics and even chiles and spices can be used, as adobo speaks specifically to the technique of cooking meat in a marinade.
In Mexico, this technique has been modified somewhat with reference to indigenous ingredients and techniques incorporating aboriginal, indigenous and Spanish/European techniques. South American adobo is most typically a tomato and chile based sauce, with chicken or pork used, and is usually complemented by fruit (oranges, limes, lemons, mangoes etc...) to create a rich thick sauce. It is usually quite spicy. It shares some processes with mole in terms of incorporating many different elements, however, it is a much simpler aggregate of flavors than a mole.
Philipino adobo refers to stewing in vinegar and now, quite often, soy sauce to create a very rich flavored meat with a sweet and sour flavor, it relies heavily on the play of salt, sugar and vinegar to create the flavors. Most traditional versions do not have a lot of heat or tomatoes at all. The meat is also typically not marindaded, just braised in the vinegar heavy sauce. Also, the meat, which is usually chicken, goat or pork, is often seared to create a crispy coating. The process was misnamed by the Spanish, as adobo, since in Spain, it would be called such.
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Adobo?
Jan 17, 2011 23:22:37 GMT -5
Post by bluelacedredhead on Jan 17, 2011 23:22:37 GMT -5
..the one on the show had oranges and two kinds of onions, garlic, herbs in the sauce. This is part of my original post, so I guess what I'm looking for would be Spanish, since it had oranges in the sauce on the TV show TY for taking the time to explain that there are different sauces known as adobo, with very different origins and ingredients.
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Deleted
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Adobo?
Jan 18, 2011 0:45:24 GMT -5
Post by Deleted on Jan 18, 2011 0:45:24 GMT -5
I would start with something like this, and then adjust on the fly.
16 ounces of stewed tomatoes 1 cup stock 1 large orange, sliced and squeezed lightly 1 large lime juice and zest 2 or 3 roasted peppers 1 red bell pepper 1 or 2 cloves garlic 1 medium red onion 2 stalks celery, fine chop 1 teaspoon chile powder salt and pepper to taste
Combine ingredients and pour over a roasting chicken and some chorizo (Basque) in braising pan. Cook slowly in a 300F oven for 2 hours, then remove cover and allow to reduce for an hour.
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adobo
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Adobo?
Jan 18, 2011 6:27:14 GMT -5
Post by adobo on Jan 18, 2011 6:27:14 GMT -5
ehem ehem. I would like speak for myself and also say that every house/home here have their own version of adobo. therefore, no two adobos here are the same. Vinegar, soy, garlic, peppercorns and bayleaf are the base ingredients of adobo. we have many kinds of adobo here. from pork, chicken, mixed pork and chicken, egg, chilles, peanuts, pole beans, spinach. almost any ingridient here can be cooked "adobo" style.
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adobo
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Adobo?
Jan 18, 2011 6:28:18 GMT -5
Post by adobo on Jan 18, 2011 6:28:18 GMT -5
by the way, you can try adding pineapple in your adobo for some twist.
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Adobo?
Jan 18, 2011 9:12:27 GMT -5
Post by bluelacedredhead on Jan 18, 2011 9:12:27 GMT -5
Landarc, that sounds like what I am looking for, Thanks!
Adobo, I like the idea of adding pineapple to a soy based sauce. Thanks to you as well, although it was the Spanish style pepper, tomato and citrus recipe that I was looking for this time.
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Deleted
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Adobo?
Jan 18, 2011 13:47:19 GMT -5
Post by Deleted on Jan 18, 2011 13:47:19 GMT -5
Egg adobo? that sounds interesting to me. Hardboiled eggs stewed in a Philipino style vinegar sauce?
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adobo
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Adobo?
Jan 18, 2011 19:22:40 GMT -5
Post by adobo on Jan 18, 2011 19:22:40 GMT -5
Egg adobo? that sounds interesting to me. Hardboiled eggs stewed in a Philipino style vinegar sauce? yes hard boiled egg. if you are more adventurous, try balut instead of hard boiled egg. but even I couldn't eat that thing. balut is duck egg with duck embrayo inside. : every travel episode in TLC that went here featured balut.
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Adobo?
Jan 18, 2011 19:54:55 GMT -5
Post by bluelacedredhead on Jan 18, 2011 19:54:55 GMT -5
OMG That's disgusting.
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rintintin
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Adobo?
Jan 18, 2011 23:28:42 GMT -5
Post by rintintin on Jan 18, 2011 23:28:42 GMT -5
Balut is not something I would not eat again (once was enough), although they are concidered somewhat of a delicacy in the Filipines.
"Adobo" translates from Castillano (Spanish) as "dressing", or in their sense, a seasoning that you would cook (or marinade) your food with. The use of peppers and tomatoes obviously came after the 'discovery of the Americas.
landarc's recipe is a very good starting point for a Mexican style adobo. "Adobo", in the "Spanish" Americas is like "Spaghetti sauce"...there are millions of recipes...each family has their own... like adobo said about the filipino versions. With landarc's recipe, you can start, and begin experimenting until you have your own "family recipe" that you can pass down.
Good luck, and as with all experiments in the kitchen, don't be shy, but don't go overboard with any changes until you have tasted the final results.
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Deleted
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Adobo?
Jan 19, 2011 18:56:36 GMT -5
Post by Deleted on Jan 19, 2011 18:56:36 GMT -5
Balut *shudder*, I tried to eat it, just could not. Couldn't even manage to get it to my mouth. It was just beyond me.
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