Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [254]
GOOD WITH
Seafood: shrimp, scallops, salmon, tuna, or any oily fish
Poultry: chicken, turkey, duck, goose, squab, game hen
Meat: beef, lamb, veal
INGREDIENTS (MAKES ABOUT 1¼ CUPS)
1/3 cup extra-virgin olive oil
2 tablespoons crushed tomato, or 1 tablespoon tomato paste
¼ cup red wine
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
½ cup fresh basil leaves, torn into pieces
4 canned anchovy fillets, mashed with a fork
1 teaspoon kosher salt
DIRECTIONS
1. Combine the ingredients in a gallon-size zipper-lock bag; seal and shake.
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
Adobo Marinades: Spanish, Mexican, and Filipino
Adobo is a pungent marinade in Spain, a hearty chile-laden stew in Mexico, and a pickled dish of chicken, pork, and/or fish in the Philippines. The Spanish version is the original one, and there are many variations on the theme. What they all have in common is paprika, preferably pimentón (the smoked paprika of Andalucia), and lots of olive oil. The main recipe here is a Spanish adobo marinade; ours adds sweetness and pungency with some orange juice, vinegar, red wine, and green olives. We also offer Mexican and Filipino variations.
TIMING
Prep: 5 minutes
* * *
MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, salmon, any white-fleshed fish
Poultry: chicken, turkey, game hen
Meat: lamb, pork, veal
* * *
ADOBO VARIATIONS
In Mexico, adobo is a stew made with meat, vegetables, and chiles. This thicker adobo marinade gives you the flavor of Mexican adobo. Use it in the same way you would use the basic adobo marinade.
* * *
INGREDIENTS (MAKES ABOUT 1 CUP)
Spanish Adobo Marinade
2 cloves garlic, minced
2 tablespoons tomato sauce
¼ cup orange juice
¼ cup red wine
¼ cup red wine vinegar
¼ cup chopped green olives (about 6 large olives)
2 teaspoons paprika, preferably pimentón (smoked paprika)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Mexican Adobo Marinade
¼ cup Spanish-style tomato sauce
¼ cup tequila
¼ cup stemmed, seeded, and chopped chiles (fresh jalapeño or poblano, or rehydrated guajillo or ancho)
1 tablespoon cider vinegar
2 tablespoons finely chopped onion
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
Filipino Adobo Marinade
¼ cup cider vinegar
¼ cup red wine
¼ cup water
1 tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 bay leaves
2 tablespoons brown sugar, light or dark
1 teaspoon hot pepper sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
DIRECTIONS
1. Combine the ingredients in a zipper-lock bag; seal and shake
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
Photo: Spanish Adobo Marinade
Lemon-Mint Marinade
Lemon and mint should be a standard flavor combo in every cook’s arsenal. Citric acid brightens the flavors of anything it touches, and the menthol in the mint delivers a cooling afterglow that refreshes the palate, enticing another bite, and another, and another …
TIMING
Prep: 5 minutes
GETTING CREATIVE
• To make a Middle Eastern-style marinade, replace the olive oil with ¼ cup plain yogurt, and substitute ¼ teaspoon ground coriander and ¼ teaspoon ground cumin for the green olives.
SHORTCUT