This past week, while I was cooking a dish during Hurricane Sandy, I noticed just how much I was using my trusty Adobo.
Last Monday night, I combed through my fridge as the Frankenstorm drowned New York City, and I cooked away my fear. I combined a bunch of random vegetables from my fridge, some chicken broth and leftover turkey breast from a dish I had made a few weeks ago (I kept the turkey frozen). As I stirred the pot to make my delicious soup, I began to throw in Adobo. And some more, and some more, until the soup tasted absolutely perfect to me. With all of that, as my friend put it after tasting it the next day, it was "perfectly seasoned." But for a Latin ingredient that I rely on so much, what exactly is it?
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According to About.com, adobo is a "savory, all-purpose seasoning that imparts garlic flavor and is normally used to season and/or marinate meat, chicken or fish." I know that my mami used it frequently in her Cuban kitchen, and I've grown up having adobo always in my pantry. In fact, when for a brief while I forgot to refill my adobo needs after I ran out, an ex-boyfriend bought me some (hey, he knew the way to this girl's heart!).
Adobo is typically prepared in two ways: either a dry spice mix or a wet rub paste. A typical dry mix is composed of garlic, oregano, black pepper and turmeric. It can also contain seasonings like cumin and onion. Meanwhile, the wet version typically included onions, olive oil, lime juice, naranja agria (sour orange juice) or vinegar to make the perfect marinade.
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If you're anything like me, you probably just go ahead and buy your adobo. But did you know just how easy (and much safer and healthier) it is to make your own? Check it out:
Adobo Seasoning Recipe
Ingredients:
1/4 cup sweet paprika
3 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano (preferably Mexican)
2 tablespoons ground cumin
1 tablespoon chipotle chile powder
1 tablespoon garlic powder
Get the full recipe directions from Chow.com.
Image via Emily Barney/flickr
