Subject: Adobo and Sofrito
From: Unicorn (unicorn@indenial.com)
Date: Sun Mar 05 2000 - 08:13:37 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader "T. in AZ" for today's food funny:
"May I take your order?" the waiter asked.
"Yes, how do you prepare your chickens?"
"Nothing special sir," he replied. "We just tell them straight out
that they're going to die."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's "Extra" is a double extra because I published a recipe for
adobo earlier this week along with the recipe for asopao. Today's
version makes a larger quantity, and I decided to throw in a recipe
for sofrito for good measure.
Adobo is used extensively in Puerto Rico to season meats and poultry
before cooking. It will keep for several days in the refrigerator,
and can be frozen indefinitely. The following recipe makes enough to
season about 10 pounds (4.5 Kg) of meat.
Adobo
12 whole black peppercorns
6 cloves garlic, peeled
6 Tbs (90 ml) olive oil
3 Tbs (45 ml) salt
2 Tbs (30 ml) dried oregano
1 Tbs (15 ml) red wine vinegar or lime juice
Combine all ingredients in an electric blender or food processor and
process until well combined. Rub into meat thoroughly and refrigerate
for several hours before cooking. Makes about 1 cup (250 ml).
Sofrito is not only a common seasoning in many Puerto Rican dishes,
but it is also frequently served at the table as a condiment. Like
the adobo above, it will keep refrigerated for several days, and can
be frozen in small batches for future use.
Sofrito
3 Tbs (45 ml) vegetable oil
2 oz (50 g) lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup (60 ml) chopped fresh coriander leaves
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the vegetable oil in a skillet over low heat. Add the remaining
ingredients and saute for 10 minutes, stirring occasionally. Makes
about 1 cup (250 ml) to serve 6 to 8 as a condiment.
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