Adobo Seasoning ♭

Adobo is found in two contexts: Mexican and Filipino. Mexican adobo is a seasoning, whereas Filipino Adobo refers to the national dish† of the Philippines. Adobo seasoning was originally used as a method of food preservation, but is now widely popular in Spanish, Caribbean, and Latin American cuisine.

This tasty seasoning integrates easily in your favorite recipes to provide a delectable flavor in every bite. It can be used for everything from marinating, to grilling, to last minute seasoning. It can be used as a dry rub to season beef, poultry, pork, or seafood prior to cooking; it can be used as a base for stews, sauces, chilis, and soup stocks; It is a great sprinkle on entrées, vegetable dishes, and sides; it is perfect for nachos, salsa, guacamole, and refried beans.

The recipe below is an all-purpose variety, without chile and other condiments commonly found in commercial products. It calls for oregano, which can be of the Mexican or Mediterranean variety. Mexican oregano is a relative of the lemon verbena native to Mexico, with hints of licorice and citrus. Mediterranean oregano the one most found on supermarket spice racks; it is a member of the mint family that is used in Greek and Italian recipes.

Those on a low-sodium diet may omit the salt.

  • 3 tbsp garlic powder
  • 2 tsp ground black pepper
  • 1 tsp oregano
  • ½ tsp ground turmeric
  • 2½ tbsp salt (optional)

Put all ingredients in a food processor and pulse several times. Store in an airtight container.

Chicken Marinade ♭

I used to be able to buy bottles of Lea and Perrins Chicken Marinade at my local supermarket, but they stopped stocking it. So, alas, I make my own. However, mine is better in some ways, principally in the reduction of salt praeut the original. The list of ingredients was taken from my last bottle, with substitutions; the amounts are estimates based on my recollections, preferences, and dietary guidelines.

Even though it is labeled as a “marinade,” it can also be used as a flavoring in cooking and as an additive at the table.

  • 1 tsp molasses
  • 3 oz water
  • 3 oz vinegar
  • 3 oz lemon juice
  • 3 oz dry white wine
  • 1 tbsp milk
  • 2 tbsp <sugar>
  • 1 tsp ginger paste
  • 1 tbsp onion powder
  • 1 tsp herbs de Provence
  • ½ tsp turmeric
  • 1 tbsp garlic powder
  • 1 tsp fish sauce
  • 1 tsp guar gum

Zap the water and molasses in a small bowl in the microwave for 30 seconds and stir until the molasses has dissolved completely. Transfer the liquid to the bowl of a blender.

Add all the remaining ingredients to the blender and mix at highest speed for one minute.

Put the marinade in a 12 oz bottle and use as intended. Refrigerate the remainder.

Makes about 12 oz.