Adobo

[Jenise]

This Wikipedia entry is pretty great. Lots of detail about all the different kinds of adobo, which helped me understand that the first thing I knew as adobo was essentially a white adobo--no soy sauce, dry, very tart with vinegar and salty. Others I've had since have included soy sauce but were meat only, and another was basically a saucy stew with a lot of vegetables and virtually no vinegar.

https://en.wikipedia.org/wiki/Philippine_adobo

[Robin Garr]

Don't forget that there's Philippine adobo and Mexican adobo, which is a completely different thing.

Don't forget that there's Philippine adobo and Mexican adobo, which is a completely different thing.

So true.

Thanks, Jenise.

I see my local Filipino place ( FOB: https://www.fobbrooklyn.com/ ) has adobo so maybe I need to do some takeout!

I did this one last week (recipe is from Purple Yam in Brooklyn- I think Prospect Park., so outside Jeff's range I believe)
https://cooking.nytimes.com/recipes/101 ... rch&rank=2

very good, but lots of comments mention it's southern style, not Manila etc.

I really don't have a sense of Mexican adobo as a direct sauce, it's just the stuff the chipotles are in .

[Robin Garr]

Dale, the sauce that canned chipotles come in does give a good sense of it. It's a particular take on a typical Mexican red-chile sauce that involves charring and then soaking chiles and grinding them up with other good stuff.

This looks like a pretty typical recipe.

https://hispanickitchen.com/recipes/how ... obo-sauce/

Or just buy the can. I go through a lot of them.

I think "adobo" is sort of like "barbecue", in that it means different things in different regions.

-Paul W.

[Jenise]

I think "adobo" is sort of like "barbecue", in that it means different things in different regions.

-Paul W.

Ditto chorizo. A friend once did a Mexican stew calling for chorizo and used cured Spanish pepperoni-ish chorizo and was mystified by the results.

And Cajun andouille vs. French andouillette. I ordered the latter at a restaurant in France. I was expecting a smaller version of andouille, not chitterling sausage. It was tasty, but a shock when it arrived.

-Paul W.

Or just buy the can. I go through a lot of them.

Well, I just bought a can of chiptles in adobo from La Morena: http://padillagroup.com/la-morena/

Now, gotta figure out what to do with it....


Jeff [...not hispanic, not even a little, can spell "tacqeaux" though...]

Paul Winalski
I think "adobo" is sort of like "barbecue", in that it means different things in different regions.

Adobo around here means marinated, as in chipotles (smoked, dried jalapenos) marinated in adobo sauce (chile sauce with a number of other ingredients). Pork in adobo is a common dish. You can make your own adobo; here's one recipe:

https://www.mexicanplease.com/easy-adobo-sauce

And here is one pork adobo recipe: http://www.mexican-authentic-recipes.com/pork-pork_adobo.html

Goes well with warmed flour tortillas and the usual accompaniments and CORONA BEER.

[Jenise]

And Cajun andouille vs. French andouillette. I ordered the latter at a restaurant in France. I was expecting a smaller version of andouille, not chitterling sausage. It was tasty, but a shock when it arrived.

-Paul W.

Made me laugh. I think that surprises a lot of people!

[Jenise]

Or just buy the can. I go through a lot of them.

Well, I just bought a can of chiptles in adobo from La Morena: http://padillagroup.com/la-morena/

Now, gotta figure out what to do with it....


Jeff [...not hispanic, not even a little, can spell "tacqeaux" though...]

Just a few days ago I watched Rick Bayless do a live demonstration (on FB) of shrimp in adobo sauce, destined for being served on rice. In a blender he whizzed one (12 or 14 oz) can of fire roasted tomatoes, three canned chiles in adobo, some fresh garlic and a bit of chicken stock which he transferred to a skillet in which he had a bit of oil, a technique known in Mexican cooking as literally "frying the sauce". When it had reduced a bit and received some salt, in went a handful of shrimp to poach. The whole dish was done in about 15 minutes. He recommends it for chicken as well.

Rick Bayless is a good one to watch. I have a cook book or two by him.

Just a few days ago I watched Rick Bayless do a live demonstration (on FB) of shrimp in adobo sauce, destined for being served on rice. In a blender he whizzed one (12 or 14 oz) can of fire roasted tomatoes, three canned chiles in adobo, some fresh garlic and a bit of chicken stock which he transferred to a skillet in which he had a bit of oil, a technique known in Mexican cooking as literally "frying the sauce". When it had reduced a bit and received some salt, in went a handful of shrimp to poach. The whole dish was done in about 15 minutes. He recommends it for chicken as well.

Well, that sounds promising and easy. Let's hope these chipotles are not too spicy for Pumpkin. I was looking for anchos, I think they are milder.

[Jenise]

Rick warned that his version would be pretty spicy, so of course you shouldn't use more than you or Pumpkin can tolerate. I like spice but would admit to thinking that the dish would be better with chicken--shrimp is so delicate, it would be easily overwelmed. Three, to my eye, is A LOT.

Thanks for the heads-up, Jenise. I admit I am leery of the whole thing; I may make it for myself first.

And, yes, I was thinking of a sturdier background, too. Sloppy Joe? Ratatouille? Calzone?

I was judging some cookbooks today and ran across a chicken sandwich using chipotle mayo. Just stir in some chipotle chiles and and adobo sauce in mayo to taste. Thought I'd mention it for your possible use.

[Jenise]

Along the same vein, Larry, I add Melinda's chipotle sauce to mayo--a great dipping sauce for boiled shrimp.

Melinda's makes some good stuff.

Thanks, Larry.