Cuban Adobo

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

The first mate on a ship decided to celebrate an occasion with a little
stowed away rum. Unfortunately, he got drunk and was still drunk the
next morning. The captain saw him drunk and when the first mate was
sober, showed him the following entry in the ship's log: "The first mate
was drunk today."

"Captain, please don't let that stay in the log," the mate said. "This
could add months or years to my becoming a captain myself."

"Is what I wrote true?" asked the captain, already knowing the answer.

"Yes, its true." the mate said.

"Then if it is true it has to go in the log. That's the rule. If its
true, it goes into the log, end of discussion," said the captain sternly.

Weeks later, it was the first mate's turn to make the log entries. The
first mate wrote: "The ship seems in good shape. The Captain was sober today."

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             TODAY'S RECIPE
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"Adobo" is a term used widely throughout the Spanish-speaking world to
describe a wide variety of dishes. In Cuba it refers to a marinade based
around the juice of the sour orange. Sour oranges may be available in
Hispanic markets in your area - look for oranges labeled "naranjas agrias"
- but a combination of lime juice and regular orange juice makes a good substitute.

Cuban Adobo

4-6 cloves garlic, finely chopped
2 Tbs (10 ml) coarse salt
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) freshly ground pepper
1 cup (250 ml) freshly squeezed sour orange juice or
3/4 cup (180 ml) freshly squeezed lime juice mixed with
1/4 cup (60 ml) freshly squeezed orange juice

Combine the garlic, salt, and spices in a mortar and pound with a pestle
to make a smooth paste. Stir in the sour orange juice. Alternately,
combine all the ingredients in an electric blender and process until smooth.
Marinate beef, pork, chicken, or seafood for 1 to 6 hours in the refrigerator before cooking.
Makes about 1 cup (250 ml), enough for 2 lbs (1 Kg) of meat.
Received on Tue Apr 15 20:12:07 2008