Simple Adobos

Here are some simple adobos to use on a variety of meats. The proportions are easy to adjust to fit your needs. These are With some ingredients, like garlic and acidic liquids, a little goes a long way. Add too much and you’ll over power the flavor of the meat. You can either marinate the meat with these adobos before cooking or brush them onto the meats while they are cooking. Add a little bit of your favorite herbs to any of these except the spicy adobo and brine solution to liven them up a bit.

Brine

1 Cup water
1 Tablespoon salt

A popular method, other than soaking the meats, is to spray the brine solution onto the meats while they cook with a spray bottle. Using a basting brush works just as well.

Meats: Poultry, Pork, Beef, Lamb, and Fish. Note: For beef and lamb only spray or baste with the brine.

Oil & Garlic Adobo

1/4 Cup olive oil
1 clove garlic
1 teaspoon coarse salt
1 Tablespoon fresh flat leaf parsley; optional

With the flat edge of a knife, smash the clove of garlic. Sprinkle the salt on top and finely mince the garlic. Adding the salt this way makes mincing garlic easy. Scrap into a small bowl and add the oil. Mix well with a fork or whisk. Add parsley to give it a an a la provencal touch!

Meats: Poultry, Fish, and Lamb

Oil & Lemon

1/4 Cup olive oil
2 Tablespoons lemon juice; freshly squeezed
1 teaspoon of salt

With a blender or whisk, beat all of the ingredients together till the oil and lemon juice emulsify.

Meats: Poultry and Fish.

Spicy Adobo

1/4 Cup Olive Oil
2 Tablespoons paprika
2 Tablespoons water
1 Tablespoon salt
1 teaspoon dried red chili flakes

Mix the salt, paprika, and chili flakes with the water then add oil.

Meats: Beef, Pork, And Lamb

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1 Comment(s)

  1. Ive been cooking for twenty years and only use brines for pork butt, chicken thighs and brisket or corned beef, never thought of basting with it.

    Makes sense big steak houses finish with butter for a shine, I’ll bet the brine makes a flavorful crust as well

    regards

    chef chris
    http://www.chefalbano.com

    Chef Chris | May 19, 2007 | Reply

1 Trackback(s)

  1. Jan 30, 2007: from Asado Argentina » Basting With Brine (Salmuera)

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