A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
|
|
|
Directions: Toasting the chilies and garlic. Roast the garlic cloves on a griddle or
heavy skillet over medium heat, turning frequently, until blackened in
spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly chop.
While the garlic is roasting, tear the chilies into flat pieces and toast
them a few at a time: Use a metal spatula to press them firmly against the
hot surface for a few seconds, until they blister, crackle and change
color, then flip them over and press them flat to toast the other side.
Soaking the dried chilies. Break the chilies into a small bowl, cover with
boiling water, weight with a plate to keep submerged and soak 30 minutes.
Drain, tear into smaller pieces, place in a blender jar and add the garlic.
Finishing the Adobo. In a mortar or spice grinder, pulverize the cinnamon,
cloves, peppercorns, bay leaves and cumin. Add the chilies along with the
oregano, thyme, salt, vinegar and 3 Tb water. With a long series of blender
pulses, reduce the mixture to a paste. Run the blender for a few seconds
until the mixture clogs, then scrape down the sides with a spatula and
stir; repeat a dozen times or more until the mixture is smooth. Don't add
water unless absolutely necessary or this marinating paste won't do its job
well. Strain the paste through a medium-mesh sieve into a noncorrosive
container with a tight-fitting lid. Cover and refrigerate.
Considerations: After soaking the chilies, they can be put through a foley
food mill to remove the skins and the seeds. Add this puree along with the
garlic to the small blender jar and proceed. If this is done, and the
mixture is put together in a small blender jar, and pulsed, scraped down,
and mixed very well the final sieving can be eliminated.
All of the chilies can be Ancho or Guajillo. You can substitute 3 1/2
ounces of California or New Mexican chiles for the above chilies but the
flavor will be light.
Adobo with powdered chilies: For a darker, stronger tasting adobo made
without the tedious series of blender runs, roast the chiles and garlic as
directed above, then pulverize the chilies with the cinnamon,cloves,pepper,
bay leaves and cumin in several batches in a spice grinder; sift through a
medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with
the powdered chili mixture, oregano, thyme, salt, vinegar and 6 Tb water.
Store as directed above.
| Ingredients:
8 Cloves of Garlic, unpeeled
4 Dried chiles Anchos stemmed,seeded,deveined about 2 ounces
6 Dried chiles Guajillos stemmed,seeded,deveined about 1 1/2 ounces
1/2 Inch stick cinnamon about 1/2 t ground
1 Clove, or a pinch ground
10 Black peppercorns scant 1/4 t ground
2 large Bay Leaves broken up
1/8 Teaspoon(s) Cumin seed, or 1/8 t ground
1/2 Teaspoon(s) Vermouth
1/2 Teaspoon(s) Dried Thyme
1/4 Cup(s) Cider vinegar |
|
|
|
Check some related to Adobo (Smoked Chile Marinade) #1 videos
Similar recipes:
|
Smoked salmon wraps 1. In a small bowl, combine the cream cheese, ginger, lemon zest, and green onion. Add salt and pepper to taste.
2. Open you...
East indian shrimp in a tandoori marinade Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan
that will hold them in one layer. Marinate s...
Chile con queso mini-bites Coat A Nonstick Skillet With Cooking Spray; Place Over Medium-
Highheat Until Hot. Add Tomato, Green Onions & Garli...
Chile pepper jamaican jerk marinade Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a...
Madeira wine marinade for chicken and pork Combine all ingredients in a nonaluminum saucepan and mix well. Cook over
medium heat until sugar dissolves. Cool, pou...
Chile lemon chicken Wash the chicken in cold water, drain, pat dry and reserve. Mix together
all other ingredients. Place the chicken in this...
Sherry marinade Combine all ingredients until well blended. Before add to the meat, stir
well to be sure honey is combined with other i...
Venison steaks with mustard marinade Mix the peppercorns, shallots, honey, double cream, mustard, sherry and
salt and pepper together in a bowl and thoroughly c...
Pollo ahumado con pina ( smoked pineapple chicken ) In a large pot, combine the chicken with 3 cups water and the salt
and pepper to taste and cook until tender, about 25 minute...
Aji molido (chile paste - yellow) Remove seeds and stems. Combine all ingredient in a food processor and
puree to a fine paste. This is a HOT condiment.
T...
Adobo marinade Puree the marinade ingredients in a food processor.
Yield: 3 cups
...
Don fernando's green chile stew 1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat
and sirloin until done. Remove. (We saute in a lit...
Skillet smoked salmon 1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl.
Add salmon, coat well and marinate for 15 minu...
Bbq chicken marinade Mix all ingredients in deep dish or bowl. Amontillado sherry is
best for this.. remember use only good sherry... not ove...
Venison steaks with fiery red chile sauce 8 Whole dried chiles dearbol
50 oz Venison steaks
2 tb Olive oil
1 tb Salt
1 tb Black pepper
To ...
Pork and chicken wing adobo with spinach One of my all time favorite things to eat...
There are many ways of preparing adobo. In this recipe, the sauce is
re...
Marinades (see specific marinade names) 1. thyme, shallot, lemon (for beef, chicken, lamb, seafood)
2. fresh herb and garlic (beef, chicken, fish and lamb)
3. ro...
Polo loco marinade ii Combine ingredients, marinate chicken at least one hour.
...
Red wine and pepper marinade Combine all ingredients in a bowl. Makes about 1/3 cup.
...
Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and
pepper with 1 3/4 cups water; bring to a boil over...
Venison medallions with smoked bacon and white bean ragout Preheat the fryer. Preheat the oven to 400 degrees. Cut the loin into
8-ounce medallions. Season with salt and pepper. In a...
Cajun marinade(for injection) Place the dry ingredients in a clean coffee grinder and grind until very
fine. Place the liquid ingredients in a small s...
Rotelle with smoked turkey, broccoli & peppers Cook broccoli in large pot of boiling salted water until crisp-tender,
about 2 minutes. Using slotted spoon, transfer b...
Chicken marinade #2 In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
sauce, mustard and pepper to taste. Cover and sha...
Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.
2. Marinate beef in adobo sauce and vegetable oil, kee...
K.i.s.s. (keep it simple stupid) marinade Dice the onion and crush the garlic. Mix together with beer and oil until
well blended. Use with shrimp or beef.
From...
Lemon and thyme marinade This is a tangy marinade, containing equal amounts of lemon juice and oil,
and is good for rich meats like chicken thigh...
Wine and oil marinade Place the wine in a bowl and whisk in the oil. When they are combined, add
remaining ingredients and mix well.
This ...
Double-hot chile steaks In blender or food processor, combine ground chile, tomatoes, chiles,
onion, garlic, salt, oregano & cumin. Process unt...
Hot smoked mackerel salad. 1. Heat the sesame or vegetable oil in a frying pan and add the
cucumber, spring onions, tomatoes, chinese leaves or cabb...
Lamb skewer marinade Mix all ingredients together. Place in ziploc bag and add diced lamb
tenderloins. Let marinate for 3-4 hours. Skewer then...
Bbqed chile-marinated pork spareribs In a large kettle combine the spareribs with water to cover, bring the wate
to a boil and simmer the ribs skimming the f...
Chile-cumin spice rub Grind chiles in dedicated spice grinder until powdery. Whisk together
ground chiles and remaining ingredients in small bowl ...
Teriyaki marinade Mix all the ingredients in a jar. Use on beef, chicken, and pork. To give grilled meats an added glaze, use 1 1/2 times the a...
Marinade, hot pepper chicken Make this marinade two days ahead! If you like extra fire, add more chili peppers or hot pepper sauce.
Remove seeds from hot ...
Tabaka (cinnamon-orange marinade) Source: FOODday, July 9, '91 From: Valerie Whittle
This cinnamon-orange marinade, characteristic of Balkan cooking,...
Spicy salsa verde & juniper berry marinade *Salsa verde can be found in the Mexican section of large grocery stores.
**Juniper berries can be found in the spice se...
Rib roast with bourbon marinade ** Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow glass dish. Place beef in dish; ...
Lentil salad with smoked turkey Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slo...
Apple soy marinade Combine, add meat and chill 12 to 24 hours before cooking. Makes enough for
4-5 pound roast or brisket.
Source: Downl...
|
Loading...
|
|
::