Subject: Lomo en Adobo
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 11 2001 - 20:13:24 EST
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F O O D F U N N Y
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Thanks to reader "Hoosier769" for this one:
When visiting her family in Los Angeles, a woman decided to explore a
trendy shopping area. After window-shopping, she entered a store with
unique table displays. Each table was laid out with distinctive
linen, fine china, silver and crystal. The woman was the only
customer. The young cashier initially asked if she could help, but
the woman declined and said she was only browsing.
The woman was a bit put off by the glances the cashier kept giving
her, but nonetheless, she spent almost an hour examining the different
makes of china and silver. It was only after thanking the shopkeeper
and leaving that this woman discovered she had been inspecting the
tableware at a chic restaurant.
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T O D A Y ' S R E C I P E
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This dish predates refrigeration, when a whole boneless pork loin
would be preserved immediately after butchering. It would keep
several weeks, especially in cold weather, and a slice or two would be
cut off and fried as needed.
Lomo en Adobo (Marinated Pork Loin)
1 cup (250 ml) red wine vinegar
1/4 cup (60 ml) olive oil
4 - 6 cloves garlic
1 Tbs (15 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) paprika
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
15 black peppercorns
3 lbs (1.5 Kg) boneless pork loin
Combine all ingredients except the pork loin in an electric blender or
food processor and process until all the solid ingredients are finely
chopped. Pour over the pork loin in a large bowl, cover, and
refrigerate for 24 to 48 hours, turning the meat several times. Drain
the meat and pat it dry. Place in a preheated 400F (200C) oven for 5
minutes. Reduce the heat to 350F (180C) and roast for 90 minutes.
Allow to rest for 10 minutes before slicing. Serves 6 to 8.
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