Adobo Seasoning Recipes?
January 5, 2010 8:15 AM Subscribe
Does anyone have any super easy recipes that call for Adobo seasoning?
I just got some Adobo Seasoning as a gift from Penzey's Spices. I can only make the easiest of recipes. But I want to cook more.
I just got some Adobo Seasoning as a gift from Penzey's Spices. I can only make the easiest of recipes. But I want to cook more.
Response by poster: Throw it in chili or squash soup.
Hmmm, I was afraid someone would say something like that.
I'm 28 and pretty bad in the kitchen.
Basically, "throw it in" means nothing to me. How much? When?
Thanks!
posted by morganannie at 8:27 AM on January 5, 2010
Hmmm, I was afraid someone would say something like that.
I'm 28 and pretty bad in the kitchen.
Basically, "throw it in" means nothing to me. How much? When?
Thanks!
posted by morganannie at 8:27 AM on January 5, 2010
I sprinkle Adobo on most meats that I cook. Hamburgers, crummy steaks (good steak needs only salt and/or pepper), etc.
posted by fore at 8:34 AM on January 5, 2010
posted by fore at 8:34 AM on January 5, 2010
It's delicious on popcorn.
posted by pintapicasso at 8:34 AM on January 5, 2010 [1 favorite]
posted by pintapicasso at 8:34 AM on January 5, 2010 [1 favorite]
Best answer: Mmmm... Experimental Tacos. Like you, I can only cook easy things, but have learned that I am pretty good at experimenting with foodstuffs and making up my own recipes. I also have recipes for Experimental Pork and Experimental Meatloaf.
My Experimental Taco recipe that worked:
Ingreds:
Pound o' ground beef (or ground turkey)
Head o' lettuce
Tomato(es)
Big ol' onion
Pile o' flour tortillas
Shredded cheese
Adobo Powder
Chili Powder
Tabasco Sauce
Prep:
Dice* your onions and tomatoes. Chop your lettuce into masticable bits.
Cooking:
*Plop your ground meat into a pan and cook it on MEDIUM heat til it's *almost* brown— not all the way brown. (If it gets all the way brown, it won't soak up your delicious adobo sauce.)
*Take half of your dicey onions and stir them into your meat, letting the onions cook in a bit.
*Take your Chili powder and Adobo powder and sprinkle heavily all over the meat, stirring it in well. (You want it to look pretty red, like Georgia clay.)
*Dump in about 1/4 - 1/2 a cup of water over your meat/powder mixture
*Turn the heat down to MEDIUM-LOW and cover the pan.
*Stir every two or three minutes, until the powder/water has soaked into the meat entirely. (Don't be afraid to dump a bit if you think the meat is getting tough, but the water's not going away fast enough.)
*If not spicy enough, shoot little bits of the Tabasco into your mixture
Setting up:
*Take your meat off the stove, but don't turn it off. Take your tortillas and grill them one-by-one over the low flame.
*Wrap your tortillas in a napkin and put all your veggies, cheese, and meat in bowls and set them out.
Voila.
*"How to Dice" or "How Dicing Changed My Culinary Life:" Take the onion or tomato and put it on it's little butt (the side with no stem). Cut the stem part off in a slice, which would leave you with a flat surface. Slice vertically through the flat part, but not so deep that it cuts all the way through. Do the same horizontally. You should end up with a really even grid pattern on the flat part. Then flip the veggie on it's side, holding it by its butt. Slice off the grid-patterned flat part like a loaf of bread. Little diced squares should just fall off.
(Maybe my new hobby is posting made-up recipes to AskMe. Hm. It is winter, after all...)
posted by functionequalsform at 8:50 AM on January 5, 2010
My Experimental Taco recipe that worked:
Ingreds:
Pound o' ground beef (or ground turkey)
Head o' lettuce
Tomato(es)
Big ol' onion
Pile o' flour tortillas
Shredded cheese
Adobo Powder
Chili Powder
Tabasco Sauce
Prep:
Dice* your onions and tomatoes. Chop your lettuce into masticable bits.
Cooking:
*Plop your ground meat into a pan and cook it on MEDIUM heat til it's *almost* brown— not all the way brown. (If it gets all the way brown, it won't soak up your delicious adobo sauce.)
*Take half of your dicey onions and stir them into your meat, letting the onions cook in a bit.
*Take your Chili powder and Adobo powder and sprinkle heavily all over the meat, stirring it in well. (You want it to look pretty red, like Georgia clay.)
*Dump in about 1/4 - 1/2 a cup of water over your meat/powder mixture
*Turn the heat down to MEDIUM-LOW and cover the pan.
*Stir every two or three minutes, until the powder/water has soaked into the meat entirely. (Don't be afraid to dump a bit if you think the meat is getting tough, but the water's not going away fast enough.)
*If not spicy enough, shoot little bits of the Tabasco into your mixture
Setting up:
*Take your meat off the stove, but don't turn it off. Take your tortillas and grill them one-by-one over the low flame.
*Wrap your tortillas in a napkin and put all your veggies, cheese, and meat in bowls and set them out.
Voila.
*"How to Dice" or "How Dicing Changed My Culinary Life:" Take the onion or tomato and put it on it's little butt (the side with no stem). Cut the stem part off in a slice, which would leave you with a flat surface. Slice vertically through the flat part, but not so deep that it cuts all the way through. Do the same horizontally. You should end up with a really even grid pattern on the flat part. Then flip the veggie on it's side, holding it by its butt. Slice off the grid-patterned flat part like a loaf of bread. Little diced squares should just fall off.
(Maybe my new hobby is posting made-up recipes to AskMe. Hm. It is winter, after all...)
posted by functionequalsform at 8:50 AM on January 5, 2010
Beer can chicken. Take a whole chicken. Was it inside and out. Throw adobo all over it and inside it, plus some oregano or rosemary, plus some pepper. Drizzle a bunch of olive oil all over it, then take a lemon, halve it, squeeze one half over the outside of the chicken, throw the other half inside the chicken. Get a can of Bud, probably a tall boy is best. Drink half of it. Take the chicken and shove the beer can up it's nether regions. Get a glass baking pan. Prop the chicken and can in the center of it so chicken is standing upright. Throw about 2 cups of chicken stock in the pan. Preheat your oven to 350. Stick pan with chicken in oven for an hour and half to two hours. Best chicken you'll ever have.
posted by spicynuts at 8:51 AM on January 5, 2010
posted by spicynuts at 8:51 AM on January 5, 2010
Response by poster: Take the chicken and shove the beer can up it's nether regions. Get a glass baking pan. Prop the chicken and can in the center of it so chicken is standing upright. Throw about 2 cups of chicken stock in the pan. Preheat your oven to 350. Stick pan with chicken in oven for an hour and half to two hours. Best chicken you'll ever have.
Does the beer can serve any purpose other than to hold the chicken up?
posted by morganannie at 8:54 AM on January 5, 2010
Does the beer can serve any purpose other than to hold the chicken up?
posted by morganannie at 8:54 AM on January 5, 2010
The beer will steam as it cooks so the inside of the breast will be moist. It will also give some flavor. Kind of the same concept if you shove lemon in the middle.
posted by spec80 at 9:01 AM on January 5, 2010
posted by spec80 at 9:01 AM on January 5, 2010
The penzeys product listing page has some suggestions:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysadobo.html
To that and the above I'd add scrambled eggs, which I make like so:
break some eggs into a bowl
add some seasoning
whisk with a fork for 30 seconds
heat a pan with a TB of oil or so in it until the oil gets very runny, the air gets a bit hazy above the oil, or there starts to be smoke.
dump the eggs into the pan
stir the pan madly with the fork until the eggs are mostly set, just a little shiny
remove from heat, and eat
(many people advocate slow and gentle cooking of scrambled eggs. I think this way is easier, more reliable, and tastier. YMMV)
More generally, you kind of have to feel out how much seasoning you care for in a dish. That's what "to taste" means. Experience will teach you. The best way to learn to cook is to try recipes that seem a little daunting, and be prepared to get it wrong some of the time. (Yay! I screwed up dinner! Pizza night!)
posted by contrarian at 9:13 AM on January 5, 2010
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysadobo.html
To that and the above I'd add scrambled eggs, which I make like so:
break some eggs into a bowl
add some seasoning
whisk with a fork for 30 seconds
heat a pan with a TB of oil or so in it until the oil gets very runny, the air gets a bit hazy above the oil, or there starts to be smoke.
dump the eggs into the pan
stir the pan madly with the fork until the eggs are mostly set, just a little shiny
remove from heat, and eat
(many people advocate slow and gentle cooking of scrambled eggs. I think this way is easier, more reliable, and tastier. YMMV)
More generally, you kind of have to feel out how much seasoning you care for in a dish. That's what "to taste" means. Experience will teach you. The best way to learn to cook is to try recipes that seem a little daunting, and be prepared to get it wrong some of the time. (Yay! I screwed up dinner! Pizza night!)
posted by contrarian at 9:13 AM on January 5, 2010
The only way I use Adobo -- and I use it *often* -- is to sprinkle it on both sides of my chicken breasts and then pop them in the oven (on a tinfoil-covered pan) at 350 degrees for 40 minutes (turning once at the 20 minute mark). Makes some AMAZINGLY tasty chicken for straight eating (add some sour cream - mmm) or chicken salad.
posted by artemisia at 9:49 AM on January 5, 2010
posted by artemisia at 9:49 AM on January 5, 2010
Mix it with mayonnaise and lemon and serve it with crabcakes.
posted by A Terrible Llama at 10:37 AM on January 5, 2010
posted by A Terrible Llama at 10:37 AM on January 5, 2010
I'm 28 and pretty bad in the kitchen. Basically, "throw it in" means nothing to me. How much? When?
Get yourself a copy of Mark Bittman's How To Cook Everything.
It's the book I'd most recommend to new cooks. Almost all of the recipes are pretty easy, and he does a lot of "master recipe + variations," which is the most important lesson of cooking: It's not about specific recipes, it's about methods. You learn the method for roasting a chicken - but then the flavor variations are up to you. You could use your Adobo spices. You could use curry. You could use French herbs. Etc.
Since you're specifically asking about Adobo, I'm guessing you like Mexican food. You might also like Rick Bayless's Mexican Everyday which is full of quick, simple recipes and variations. There are several opportunities for using Adobo in there, either where he calls for it or by substituting it according to your own tastes.
posted by dnash at 11:12 AM on January 5, 2010
Get yourself a copy of Mark Bittman's How To Cook Everything.
It's the book I'd most recommend to new cooks. Almost all of the recipes are pretty easy, and he does a lot of "master recipe + variations," which is the most important lesson of cooking: It's not about specific recipes, it's about methods. You learn the method for roasting a chicken - but then the flavor variations are up to you. You could use your Adobo spices. You could use curry. You could use French herbs. Etc.
Since you're specifically asking about Adobo, I'm guessing you like Mexican food. You might also like Rick Bayless's Mexican Everyday which is full of quick, simple recipes and variations. There are several opportunities for using Adobo in there, either where he calls for it or by substituting it according to your own tastes.
posted by dnash at 11:12 AM on January 5, 2010
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posted by kestrel251 at 8:21 AM on January 5, 2010