wrote:
> I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?

The Penzey's version is garlic, onion, tellicherry ground pepper, Mexican
oregano, cumin and cayenne pepper. I mostly use it on pork chops and pork
steaks. However, I also add a tsp. or so to ground beef when grilling
burgers.

Jill

wrote:
> I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?

I use adobo to help Mexican food taste: Mexican.

Sprinkle a bit on a chicken breast before grilling. Little on your
salad, mac n cheese, anything that needs a lift. (This is not the same
stuff called Adobo sauce, commonly used as a 'q sauce, or sold in cans
with chipotle peppers.)

Pierre

>From:

>I was at a store looking at spices and there was a spice there called
>Adobo (hope I got the spelling right). What the heck is it?

garlic, onion, black pepper, oregano, cumin and cayenne red pepper

Ellen

> wrote in message
...
> wrote:
>
>>I was at a store looking at spices and there was a spice there called
>>Adobo (hope I got the spelling right). What the heck is it? It
>>looked like a white powder. I asked several people that work there,
>>and no one knew what it is for. One guy said they sell alot of it
>>though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
>>Anyone got any idea?
> And another version found at
> https://www.surfasonline.com/products/19893.cfm
>
> Adobo Spice 4 oz
>
> Item: 19893
>
> Made from ground, dried chiles, herbs, and vinegar. Adobo, a
> Philippine national dish, consists of chicken and pork braised in
> spicy coconut milk. Its distinct flavor, made with ground chiles,
> herbs, and vinegar, is a welcome addition to not only Philippine
> dishes, but also Mexican and Mediterranean cuisines. Add this spice to
> soups and stews, use as a dry rub before grilling poultry or meat.
> It's an excellent addition to salsas, too!

<snip>


I think the above is a little misleading in that is refers to cocoanut milk

I am talking about the dish not the spice.

The boiling of the vinegar and soy is a delightful sauce.

Dimitri

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1425


Title: Adobo (Philippine Chicken and Pork Stew)
Keys: Poultry Meats Philippine Philippines Filipino Asian Oriental
Yield: 1

Ingredients:

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tbl peeled and crushed garlic
2 tsp salt
2 x pieces of bay leaves
1/2 tsp freshly ground black pepper
1 lb chicken, cut into serving pieces, Chinese style
2 lb pork butt, cut into cubes
soy sauce
oil

Method:
Adobo is considered the national dish of the Philippines. This dish consists
of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf,
lots of garlic and whole peppercorns. The stew is allowed to cook until the
meats are tender and the remaining sauce slightly thickened. Some people
prefer their adobos dry which may entail frying them afterwards, while
others prefer them moist served in their original sauce. As a style of
cooking, it can be applied to fowl, fish, shellfish and vegetables.

Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.

Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and
cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce
to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from
the casserole, and return the reduced sauce back with the meat.

Serve with rice.

One time on Usenet, "jmcquown" > said:
> wrote:

> > I was at a store looking at spices and there was a spice there called
> > Adobo (hope I got the spelling right). What the heck is it? It
> > looked like a white powder. I asked several people that work there,
> > and no one knew what it is for. One guy said they sell alot of it
> > though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> > Anyone got any idea?
>
> The Penzey's version is garlic, onion, tellicherry ground pepper, Mexican
> oregano, cumin and cayenne pepper. I mostly use it on pork chops and pork
> steaks. However, I also add a tsp. or so to ground beef when grilling
> burgers.

That's something I love about Penzey's catalog -- they tell you what
their spice mixtures contain. Not that I'd ever try to duplicated them,
but it's nice to know...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Like "curry" it is actually a spice "blend". Adobo is a Philipine stew-like
dish, with a very present vinegar taste.

> wrote in message
news
>I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?
>

In article om>,
Pierre > wrote:

> wrote:
> > I was at a store looking at spices and there was a spice there called
> > Adobo (hope I got the spelling right). What the heck is it? It
> > looked like a white powder. I asked several people that work there,
> > and no one knew what it is for. One guy said they sell alot of it
> > though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> > Anyone got any idea?
>
> I use adobo to help Mexican food taste: Mexican.
>
> Sprinkle a bit on a chicken breast before grilling. Little on your
> salad, mac n cheese, anything that needs a lift. (This is not the same
> stuff called Adobo sauce, commonly used as a 'q sauce, or sold in cans
> with chipotle peppers.)

It's good on popcorn, too.

-Frank

--
fwarner1-at-franksknives-dot-com
Here's some of my work:
http://www.franksknives.com/

Frank J Warner wrote:
> In article om>,
> Pierre > wrote:
>
>
wrote:
>>
>>>I was at a store looking at spices and there was a spice there called
>>>Adobo (hope I got the spelling right). What the heck is it? It

snip

> It's good on popcorn, too.

Me? I just shoot in a few drops of a hot sauce into the melted butter.
Good that way too.


jim

"zuuum" > wrote in message
...
> Like "curry" it is actually a spice "blend". Adobo is a Philipine
stew-like
> dish, with a very present vinegar taste.

Philippine adobo and Mexican adobo have nothing in common...........unless
you can do research and find a possible common ancestor in Spanish cuisine.
Adobo seasoning mixture is more related to the Mexican adobo than the
Philippine variety. A check of a good recipe of Filipino chicken adobo and a
good recipe for Mexican chicken in adobo sauce will allow you to make the
same conclusion.

Charlie

Charles Gifford > wrote:

> Philippine adobo and Mexican adobo have nothing in common...........unless
> you can do research and find a possible common ancestor in Spanish cuisine.
> Adobo seasoning mixture is more related to the Mexican adobo than the
> Philippine variety. A check of a good recipe of Filipino chicken adobo and a
> good recipe for Mexican chicken in adobo sauce will allow you to make the
> same conclusion.

Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
precisely this issue. I quoted a Web page of an adobo enthusiast that
unfortunately no longer exists:
<http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
Here's what it said regarding the differences between Filipino and
Mexican versions:

"There are two basic versions: The Mexican versions take the form of
marinades and sauces (salsas) made from dried chili peppers and
transplanted mediterranean herbs. The dishes cooked in the sauces are
called adobados. The Filipino version dispenses with the hot ingredients
but adds the salty oriental soy sauce that acts both as a preservative
and a meat tenderizer. All the versions though are based on simmering in
a marinade of vinegar (or acidic juices), garlic and peppercorns (is
this what _adobo_ means?)."

Bubba Vic

"Victor Sack" > wrote in message
. ..
>
> Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> precisely this issue. I quoted a Web page of an adobo enthusiast that
> unfortunately no longer exists:
> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> Here's what it said regarding the differences between Filipino and
> Mexican versions:
>
> "There are two basic versions: The Mexican versions take the form of
> marinades and sauces (salsas) made from dried chili peppers and
> transplanted mediterranean herbs. The dishes cooked in the sauces are
> called adobados. The Filipino version dispenses with the hot ingredients
> but adds the salty oriental soy sauce that acts both as a preservative
> and a meat tenderizer. All the versions though are based on simmering in
> a marinade of vinegar (or acidic juices), garlic and peppercorns (is
> this what _adobo_ means?)."
>
> Bubba Vic

You make my point for me Bubba Vic! Thank you.

Charliam

Victor Sack wrote:
> Charles Gifford > wrote:
>
>
>>Philippine adobo and Mexican adobo have nothing in common...........unless
>>you can do research and find a possible common ancestor in Spanish cuisine.
>>Adobo seasoning mixture is more related to the Mexican adobo than the
>>Philippine variety. A check of a good recipe of Filipino chicken adobo and a
>>good recipe for Mexican chicken in adobo sauce will allow you to make the
>>same conclusion.
>
>
> Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> precisely this issue. I quoted a Web page of an adobo enthusiast that
> unfortunately no longer exists:
> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> Here's what it said regarding the differences between Filipino and
> Mexican versions:
>
> "There are two basic versions: The Mexican versions take the form of
> marinades and sauces (salsas) made from dried chili peppers and
> transplanted mediterranean herbs. The dishes cooked in the sauces are
> called adobados. The Filipino version dispenses with the hot ingredients
> but adds the salty oriental soy sauce that acts both as a preservative
> and a meat tenderizer. All the versions though are based on simmering in
> a marinade of vinegar (or acidic juices), garlic and peppercorns (is
> this what _adobo_ means?)."
>
> Bubba Vic

Nice discourse, but the OP asked about a "SPICE" called adobo, not a
dish. Ergo, he was asking about the Mexican side of the equation and
those that have been addressing that, have been on the money with their
replies. Those talking about the PI dish missed the point, although some
topic drift needs to be addressed.

That simple "adobo SPICE" fact seems to be escaping most everyone.


jim

JimLane wrote:
> Victor Sack wrote:
>
>> Charles Gifford > wrote:
>>
>>
>>> Philippine adobo and Mexican adobo have nothing in
>>> common...........unless
>>> you can do research and find a possible common ancestor in Spanish
>>> cuisine.
>>> Adobo seasoning mixture is more related to the Mexican adobo than the
>>> Philippine variety. A check of a good recipe of Filipino chicken
>>> adobo and a
>>> good recipe for Mexican chicken in adobo sauce will allow you to make
>>> the
>>> same conclusion.
>>
>>
>>
>> Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
>> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
>> precisely this issue. I quoted a Web page of an adobo enthusiast that
>> unfortunately no longer exists:
>> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
>> Here's what it said regarding the differences between Filipino and
>> Mexican versions:
>>
>> "There are two basic versions: The Mexican versions take the form of
>> marinades and sauces (salsas) made from dried chili peppers and
>> transplanted mediterranean herbs. The dishes cooked in the sauces are
>> called adobados. The Filipino version dispenses with the hot ingredients
>> but adds the salty oriental soy sauce that acts both as a preservative
>> and a meat tenderizer. All the versions though are based on simmering in
>> a marinade of vinegar (or acidic juices), garlic and peppercorns (is
>> this what _adobo_ means?)."
>>
>> Bubba Vic
>
>
> Nice discourse, but the OP asked about a "SPICE" called adobo, not a
> dish. Ergo, he was asking about the Mexican side of the equation and
> those that have been addressing that, have been on the money with their
> replies. Those talking about the PI dish missed the point, although some
> topic drift needs to be addressed.
>
> That simple "adobo SPICE" fact seems to be escaping most everyone.
>

OP also said it was a white powder, which everyone seems to be ignoring.
(It could be a simple mixture of salt, sugar, citric acid, and msg,
and maybe bromilean or aspergillus enymes for a tenderizer)

Bob

JimLane > wrote:

> Victor Sack wrote:
> > Charles Gifford > wrote:
> >
> >>Philippine adobo and Mexican adobo have nothing in common...........unless
> >>you can do research and find a possible common ancestor in Spanish cuisine.
> >>Adobo seasoning mixture is more related to the Mexican adobo than the
> >>Philippine variety. A check of a good recipe of Filipino chicken adobo and a
> >>good recipe for Mexican chicken in adobo sauce will allow you to make the
> >>same conclusion.
> >
> > Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
> > 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> > precisely this issue. I quoted a Web page of an adobo enthusiast that
> > unfortunately no longer exists:
> > <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> > Here's what it said regarding the differences between Filipino and
> > Mexican versions:
> >
> > "There are two basic versions: The Mexican versions take the form of
> > marinades and sauces (salsas) made from dried chili peppers and
> > transplanted mediterranean herbs. The dishes cooked in the sauces are
> > called adobados. The Filipino version dispenses with the hot ingredients
> > but adds the salty oriental soy sauce that acts both as a preservative
> > and a meat tenderizer. All the versions though are based on simmering in
> > a marinade of vinegar (or acidic juices), garlic and peppercorns (is
> > this what _adobo_ means?)."
>
> Nice discourse, but the OP asked about a "SPICE" called adobo, not a
> dish. Ergo, he was asking about the Mexican side of the equation and
> those that have been addressing that, have been on the money with their
> replies. Those talking about the PI dish missed the point, although some
> topic drift needs to be addressed.
>
> That simple "adobo SPICE" fact seems to be escaping most everyone.

Topic drift is right. This particular discourse was not necessarily
meant to confine itself to answering the OP's question. In fact, in the
second part of it, at least, there was no such intention at all.

'Adobo' ingredients and methods, whether Mexican or Filipino, can be
easily looked up on the Net or elsewhere; it is their similarities or
lack thereof that are interesting to me and I hoped that reviving an old
discussion would perhaps bring in some new contribution.

Victor

zxcvbob wrote:
> JimLane wrote:
> > Victor Sack wrote:
> >
> >> Charles Gifford > wrote:
> >>
> >>
> >>> Philippine adobo and Mexican adobo have nothing in
> >>> common...........unless
> >>> you can do research and find a possible common ancestor in
Spanish
> >>> cuisine.
> >>> Adobo seasoning mixture is more related to the Mexican adobo than
the
> >>> Philippine variety. A check of a good recipe of Filipino chicken
> >>> adobo and a
> >>> good recipe for Mexican chicken in adobo sauce will allow you to
make
> >>> the
> >>> same conclusion.
> >>
> >>
> >>
> >> Not sure about it, Charliam. We had a nice 'chicken adobo' thread
in
> >> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> >> precisely this issue. I quoted a Web page of an adobo enthusiast
that
> >> unfortunately no longer exists:
> >> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> >> Here's what it said regarding the differences between Filipino and
> >> Mexican versions:
> >>
> >> "There are two basic versions: The Mexican versions take the form
of
> >> marinades and sauces (salsas) made from dried chili peppers and
> >> transplanted mediterranean herbs. The dishes cooked in the sauces
are
> >> called adobados. The Filipino version dispenses with the hot
ingredients
> >> but adds the salty oriental soy sauce that acts both as a
preservative
> >> and a meat tenderizer. All the versions though are based on
simmering in
> >> a marinade of vinegar (or acidic juices), garlic and peppercorns
(is
> >> this what _adobo_ means?)."
> >>
> >> Bubba Vic
> >
> >
> > Nice discourse, but the OP asked about a "SPICE" called adobo, not
a
> > dish. Ergo, he was asking about the Mexican side of the equation
and
> > those that have been addressing that, have been on the money with
their
> > replies. Those talking about the PI dish missed the point, although
some
> > topic drift needs to be addressed.
> >
> > That simple "adobo SPICE" fact seems to be escaping most everyone.
> >
>
> OP also said it was a white powder, which everyone seems to be
ignoring.
> (It could be a simple mixture of salt, sugar, citric acid, and msg,

> and maybe bromilean or aspergillus enymes for a tenderizer)
>
> Bob

Adobo in Puerto Rico is MSG, Salt, Oregano and Garlic Powder.

http://store.cubanfoodguy.com/produc...products_id=84

http://www.recipehound.com/Recipes/0473.html

"Victor Sack" > wrote in message
.. .
>
> Topic drift is right. This particular discourse was not necessarily
> meant to confine itself to answering the OP's question. In fact, in the
> second part of it, at least, there was no such intention at all.

Yes. My post was a reply to one from someone with the handle of zuuum who
appeared not to understand that there was a Mexican adobo as well as a
Filipino adobo.

> 'Adobo' ingredients and methods, whether Mexican or Filipino, can be
> easily looked up on the Net or elsewhere; it is their similarities or
> lack thereof that are interesting to me and I hoped that reviving an old
> discussion would perhaps bring in some new contribution.
>
> Victor

I also addressed the fact that:

1. The recipes for the two dishes named adobo are very different.
2. The only things in common is the name and past Spanish influence on the
cuisine of both countries.
3. I did mention that the adobo seasoning mixtures I have seen appeared to
have more in common with the Mexican style of adobo than with the Philippine
variety. Though this was not the main point of my reply to zuuum.

I can offer the Philippine adobo recipe that I use and consider to be very
close to the adobo served at a now closed local Filipino restaurant. I
cannot offer a recipe for Chicken in adobo as I don't really eat much
chicken and I purchase canned adobo sauce if I need it for something.

Victor also mentioned "adobado" and I am not at all clear where it fits in
here. It seems to be more of a "style" than a sauce.

Charlie, who also misses Geeta's posts but enjoyed an exchange of email not
too long ago.

CHICKEN ADOBO

Source: unknown (I think it was in the local fish-wrap. I may have adjusted
it following the post of Alan Ladd's recipe)

1 chicken, cut into pieces
2 to 4 cloves of garlic, minced
1 medium onion, sliced
1/4 cup oil
1/3 cup white vinegar
1/3 cup soy sauce
1/8 tsp. black pepper
2 bay leaves
1 cup water

Heat oil in large heavy pot over medium-high heat. Add chicken, garlic and
onion. Fry, stirring occasionally, until lightly browned. Add vinegar, soy
sauce, pepper, bay leaves and water. Stir to mix. Cover and bring to a boil.
Reduce heat to medium and cook 20 to 45 minutes or until sauce is thick.
Serve with steamed rice.

Charles Gifford > wrote:

[Mexican and Filipino adobo]
> 1. The recipes for the two dishes named adobo are very different.
> 2. The only things in common is the name and past Spanish influence on the
> cuisine of both countries.

Ah, but that is what is worth discussing. According to that Web site I
cited, there are definite similarities in that all the versions are
based on simmering in a marinade of vinegar (or acidic juices), garlic
and peppercorns. Is this the Spanish influence you have in mind? Are
any Spanish dishes prepared similarly? In that old thread, LeeBat
suggested that the influence could have been Filipino rather than
Spanish, coming with the Filipino sailors whom the Spanish used on the
famous Manila galleons transporting goods from Asia to the New World,
including Mexico.

Bubba Vic

"Victor Sack" > wrote in message
. ..
> Charles Gifford > wrote:
>
> [Mexican and Filipino adobo]
> > 1. The recipes for the two dishes named adobo are very different.
> > 2. The only things in common is the name and past Spanish influence on
the
> > cuisine of both countries.
>
> Ah, but that is what is worth discussing. According to that Web site I
> cited, there are definite similarities in that all the versions are
> based on simmering in a marinade of vinegar (or acidic juices), garlic
> and peppercorns. Is this the Spanish influence you have in mind? Are
> any Spanish dishes prepared similarly? In that old thread, LeeBat
> suggested that the influence could have been Filipino rather than
> Spanish, coming with the Filipino sailors whom the Spanish used on the
> famous Manila galleons transporting goods from Asia to the New World,
> including Mexico.
>
> Bubba Vic

Victor, I agree that this would be an excellent subject to discuss. I'd
enjoy *reading* it. Unfortunately my knowledge of the topic is very slight.
In my observation, there is little in common between the two adobos. Both
have poultry (Mexican is often turkey) and both have some vinegar. One is a
STEW and one is a SAUCE. I suspect that other cultures have poultry recipes
that also include vinegar but aren't called adobo. The only thing I can
guess at is that the Spanish connection with both cultures had something to
do with it. I know even less about Spanish food than I do the foods of the
Philippines, and certainly less than the foods of Mexico. LeeBat may have
had the right of it. I dunno.

I am sorry I cannot add to the discussion. My only contribution is a
negative one; I don't see any similarity other than the use of vinegar in
Filipino adobo and Mexican adobo.

Charlie

"Charles Gifford" > wrote in message
news
>

> Victor, I agree that this would be an excellent subject to discuss. I'd
> enjoy *reading* it. Unfortunately my knowledge of the topic is very
slight.
> In my observation, there is little in common between the two adobos. Both
> have poultry (Mexican is often turkey) and both have some vinegar. One is
a
> STEW and one is a SAUCE. I suspect that other cultures have poultry
recipes
> that also include vinegar but aren't called adobo. The only thing I can
> guess at is that the Spanish connection with both cultures had something
to
> do with it. I know even less about Spanish food than I do the foods of the
> Philippines, and certainly less than the foods of Mexico. LeeBat may have
> had the right of it. I dunno.
>
> I am sorry I cannot add to the discussion. My only contribution is a
> negative one; I don't see any similarity other than the use of vinegar in
> Filipino adobo and Mexican adobo.
>
> Charlie

Since the original post referred to the spice blend, it was surely the
Mexican adobo I should have cited. As you point out, Charlie, one is a stew
and the other (Mex) more of a sauce. But I later got to thinking since both
Mexican and Philipino nationalities have Spanish roots, I had to consider
the word "adobo". Exactly what does it translate as? Also, Philipine adobo
is as common using pork as it is using chicken.

Victor Sack wrote:

> chili peppers and transplanted mediterranean herbs. The
> dishes cooked in the sauces are called adobados.

Well, so this leads me to think that the mexican name "adobo" is
theyr version of the italian "addobbo", and mexican "adobado" is
the equivalent to italian "addobbato".
In italian, "addobbo" means decoration, as the things we put onto
christmas tree.
"Addobbato" means decorated.
The mexican use of these wordd seems to have moved from
aesthetics to cooking.
--
Vilco
Think Pink , Drink Rose'

Vilco wrote:
> Victor Sack wrote:
>
> > chili peppers and transplanted mediterranean herbs. The
> > dishes cooked in the sauces are called adobados.
>
> Well, so this leads me to think that the mexican name "adobo" is
> theyr version of the italian "addobbo", and mexican "adobado" is
> the equivalent to italian "addobbato".
> In italian, "addobbo" means decoration, as the things we put onto
> christmas tree.
> "Addobbato" means decorated.
> The mexican use of these wordd seems to have moved from
> aesthetics to cooking.
> --
Spanish
adobar- to marinate,to cook, to prepare

In this case,go with "marinate"
Adobado/a means "marinated"
Adobo more or less means "marinade"

Charles Gifford > wrote:

> Victor, I agree that this would be an excellent subject to discuss. I'd
> enjoy *reading* it. Unfortunately my knowledge of the topic is very slight.
> In my observation, there is little in common between the two adobos. Both
> have poultry (Mexican is often turkey) and both have some vinegar. One is a
> STEW and one is a SAUCE.

Ah, but I don't give up that easily. ;-) I wonder if the latter
distinction might only be a semantic rather than culinary difference in
this case. Below is a Mexican recipe from _Recipes: Latin American
Cooking_, Foods of the World, Time-Life. The chicken is actually stewed
in the sauce. There is also one for veal in adobo sauce, which is
similar in this respect, at
<http://mexico.udg.mx/cocina/ingles/menu/meats/13.html>, where the meat
is actually marinated in the sauce before being stewed in it. This Web
site is, I think, generally well regarded. I wonder if these recipes
are at all authentic, though. If they are not, I'd be glad of a better
example.

Victor

Pollo en Adobo
Chicken in Red Chili and Tomato Sauce
To serve 4

The sauce
6 dried ancho chilies
1 cup boiling chicken stock, fresh or canned
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped, or substitute 1
cup drained, canned Italian plum tomatoes
1 teaspoon finely chopped garlic
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoon lard
A 3- to 3 1/2-pound chicken, cut into 6 or 8 serving pieces

Under cold running water, pull the stems off the chilies, break then
in half and brush out the seeds. With a small, sharp knife, cut away
any large ribs. Tear the chilies into small pieces, pour one cup of
boiling stock over them and let them soak for 30 minutes.

Pour the chilies and the stock into the jar of a blender and purée at
high speed for about 15 seconds. Add the onions, tomatoes, garlic,
vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper, and
blend for 30 seconds, or until the mixture is reduced to a thick purée.
(To make the sauce by hand, purée the chilies, onions, tomatoes and
garlic - a cup or so at a time - in a food mill set over a bowl. Then
stir in the vinegar, sugar, coriander, cinnamon, cloves, salt and black
pepper.)

In a heavy 8-inch skillet, heat 1 tablespoon of the lard over moderate
heat. Add the purée and cook, uncovered, stirring occasionally, for 5
minutes. Remove from the heat; cover the skillet to keep the sauce
warm.

Preheat the oven to 350°. Pat the chicken pieces dry with paper
towels (they will not brown well if they are damp). In a heavy 10- or
12-inch skillet melt the remaining 3 tablespoon of lard over moderate
heat until a light haze forms above it. Brown the chicken a few pieces
at a time, starting them skin side down and turning them with tongs. As
the pieces turn a rich golden brown, place them in a 3-quart heatproof
casserole. Pour the chili sauce into the casserole and turn the chicken
about in it until the pieces are thoroughly coated with the sauce.
Cover the casserole tightly with and bake, undisturbed, in the middle of
the oven for 45 minutes. Then remove the cover and bake 15 minutes
longer, basting the chicken every now and then with its sauce. Serve
directly from the casserole or arrange the chicken attractively on a
serving platter and pour the sauce over it.

Vilco > wrote:

> Well, so this leads me to think that the mexican name "adobo" is
> theyr version of the italian "addobbo", and mexican "adobado" is
> the equivalent to italian "addobbato".
> In italian, "addobbo" means decoration, as the things we put onto
> christmas tree.
> "Addobbato" means decorated.
> The mexican use of these wordd seems to have moved from
> aesthetics to cooking.

The Spanich meaning seems to be different. Here are some dictionary
definitions I posted in that old 'adobo' thread in 2001:

_adobado_
(nm) (carne) pickled pork.
_adobar_
(vt) (gen) to prepare, dress;
(carne) to season, pickle;
(pieles) to tan.
_adobe_
(nm) (tabique) adobe, sun-dried brick.
_adobo_
(nm) (preparación) preparation, dressing;
(de pieles) tanning;
(Culin) pickle, sauce;
(para pieles) tanning mixture.

-The Collins Concise Spanish Dictionary © 1998 HarperCollins Publishers

So, it appears that _adobo_ means something pickled or seasoned, or
prepared in such a sauce. This seems consistent with the ingredients
common to both the Filipino and the Mexican dish.

Victor

"zuuum" > wrote in message
news:EvGNd.7733$uc.5682@trnddc04...
>
>
> Since the original post referred to the spice blend, it was surely the
> Mexican adobo I should have cited. As you point out, Charlie, one is a
stew
> and the other (Mex) more of a sauce. But I later got to thinking since
both
> Mexican and Philipino nationalities have Spanish roots, I had to consider
> the word "adobo". Exactly what does it translate as? Also, Philipine
adobo
> is as common using pork as it is using chicken.

Ah yes! I did not respond to the spice blend much at all other than
mentioning that it seemed to have more in common with Mexican adobo. However
the OP's description did not sound like anything that I am familiar with. I
suppose I was thinking about Penzey's adobo. I did not know about Filipino
adobo using pork! That is new to me and I thank you for the information!
Would you happen to have a recipe for the pork version?

Charlie

"Victor Sack" > wrote in message
.. .
> Charles Gifford > wrote:
>
>
> Ah, but I don't give up that easily. ;-)

Victor my dear friend, you ARE rather like a Rat Terrior. <grin>

> I wonder if the latter
> distinction might only be a semantic rather than culinary difference in
> this case. Below is a Mexican recipe from _Recipes: Latin American
> Cooking_, Foods of the World, Time-Life. The chicken is actually stewed
> in the sauce. There is also one for veal in adobo sauce, which is
> similar in this respect, at
> <http://mexico.udg.mx/cocina/ingles/menu/meats/13.html>, where the meat
> is actually marinated in the sauce before being stewed in it. This Web
> site is, I think, generally well regarded. I wonder if these recipes
> are at all authentic, though. If they are not, I'd be glad of a better
> example.
>
> Victor
<recipe snipped>

I saw this recipe and others like it. Just as often I found recipes that
marinated the meat (or cooked the meat in a marinade) and later added the
meat to an adobo sauce. That site BTW is well regarded on a.f.m-c. Unless I
do some additional study on the matter, I really don't have anything else to
add. I hope someone else can jump in here. Jim? Gloria? Rich? Anyone? Any
way Victor, lumpia is just rolled tacos when you get down to it.........or
is a flauta actually a type of lumpia?

Charlie

Charles Gifford wrote:
>
> I saw this recipe and others like it. Just as often I found recipes
that
> marinated the meat (or cooked the meat in a marinade) and later added
the
> meat to an adobo sauce. [snip]
> Charlie

Make Victor's sauce. Separately, wrap fresh shrimps (shells on) in
foil and put them in a hot oven for a few minutes until just cooked.
Unwrap, take the shells off, pop the shrimp into the sauce, serve
immediately. That would get you a somewhat simplified version of what
Diana Kennedy called "shrimp in adobo sauce" in one of her early books,
which I don't have any more so I can't look it up. I remember she
liked cooking shrimp that way to capture as much of the shells' flavor
as possible.

-aem

Charles Gifford > wrote:

> "Victor Sack" > wrote:
> > Charles Gifford > wrote:
> >
> > Ah, but I don't give up that easily. ;-)
>
> Victor my dear friend, you ARE rather like a Rat Terrior. <grin>

Terror? Terroir? ;-)

> Any
> way Victor, lumpia is just rolled tacos when you get down to it.........or
> is a flauta actually a type of lumpia?

Complete and utter nonsense! All of them are actually Barb's 'pirohy'!

Victor

Victor Sack wrote:
> Charles Gifford > wrote:
>
>
>>"Victor Sack" > wrote:
>>
>>>Charles Gifford > wrote:
>>>
>>>Ah, but I don't give up that easily. ;-)
>>
>>Victor my dear friend, you ARE rather like a Rat Terrior. <grin>
>
>
> Terror? Terroir? ;-)
>
>
>>Any
>>way Victor, lumpia is just rolled tacos when you get down to it.........or
>>is a flauta actually a type of lumpia?
>
>
> Complete and utter nonsense! All of them are actually Barb's 'pirohy'!
>
> Victor

Bubba, Are you telling the world that Barbara is making triangular
pierogis as an act of terrorism? What is this world coming to?

"aem" > wrote in message
ups.com...
>
>
> Make Victor's sauce. Separately, wrap fresh shrimps (shells on) in
> foil and put them in a hot oven for a few minutes until just cooked.
> Unwrap, take the shells off, pop the shrimp into the sauce, serve
> immediately. That would get you a somewhat simplified version of what
> Diana Kennedy called "shrimp in adobo sauce" in one of her early books,
> which I don't have any more so I can't look it up. I remember she
> liked cooking shrimp that way to capture as much of the shells' flavor
> as possible.
>
> -aem

Thank you! I detest shrimp, but I'd like to try this on someone (I might
taste test). I had forgotten that I have a Diana Kennedy book. I'll have to
dig it out and see if the one I have has any information aplicable here.
Much obliged!

Charlie

"Victor Sack" > wrote in message
...
> Charles Gifford > wrote:
>
> > "Victor Sack" > wrote:
> > > Charles Gifford > wrote:
> > >
> > > Ah, but I don't give up that easily. ;-)
> >
> > Victor my dear friend, you ARE rather like a Rat Terrior. <grin>
>
> Terror? Terroir? ;-)

Persnickety too! My error. That should be Rat Terrier -- and bumptious to
boot.

> > Any
> > way Victor, lumpia is just rolled tacos when you get down to
it.........or
> > is a flauta actually a type of lumpia?
>
> Complete and utter nonsense! All of them are actually Barb's 'pirohy'!

Very possible Bubba, very possible indeed. As I understand it, the
grandmothers of the American Midwest are, on the whole, a dangerous group of
revisionist radicals. Witness the recipe for Chili below taken from the
Chicago Tribune!

Charlie

Meaty Italian Mushroom Chili

Yield: Makes 6 servings

1 tablespoon vegetable oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb mix
1 teaspoon each: crushed dried fennel, salt
1/4 teaspoon ground red pepper
freshly ground black pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 cans (14 1/2 ounces each) diced tomatoes with juices
2 cans (15 ounces each) cannellini beans, rinsed, drained
shredded parmesan cheese, chopped flat-leaf parsley (optional)

Heat oil in Dutch oven over medium-high heat. Add onions, garlic,
chili powder, Italian herb mix, fennel, salt, red pepper and black
pepper to taste. Cook, stirring, until fragrant, about 1 minute. Add
wine and mushrooms. Cook, stirring, until mushrooms have softened
slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil;
reduce heat to simmer.

Cook, stirring occasionally, until liquid has reduced somewhat, about
15 minutes. Garnish with cheese and parsley, if desired.

Recipe and analysis from the Chicago Tribune, a Tribune Publishing
newspaper

Victor Sack wrote:
> Charles Gifford > wrote:
>
> [Mexican and Filipino adobo]
> > 1. The recipes for the two dishes named adobo are very different.
> > 2. The only things in common is the name and past Spanish influence
on the
> > cuisine of both countries.
>
> Ah, but that is what is worth discussing. According to that Web site
I
> cited, there are definite similarities in that all the versions are
> based on simmering in a marinade of vinegar (or acidic juices),
garlic
> and peppercorns. Is this the Spanish influence you have in mind?
Are
> any Spanish dishes prepared similarly? In that old thread, LeeBat
> suggested that the influence could have been Filipino rather than
> Spanish, coming with the Filipino sailors whom the Spanish used on
the
> famous Manila galleons transporting goods from Asia to the New World,
> including Mexico.
>
> Bubba Vic

Aren't there a number of Spanish dishes cooked in vinegar that go by a
name like escabeche? And doesn't escabeche come from Arabic? By the
way, Webster's disctionary traces adobe (not adobo) back to an Arabic
word meaning "the brick" and from there further back to a Coptic word
meaning brick. I wonder if adobo refers to the dishes' color (coming in
one case from chiles and in the other from soy sauce).

-bwg

Charles Gifford wrote:
> [snip] As I understand it, the
> grandmothers of the American Midwest are, on the whole, a dangerous
group of
> revisionist radicals. Witness the recipe for Chili below taken from
the
> Chicago Tribune!
>
> Charlie
>
> Meaty Italian Mushroom Chili
[snip recipe]

Revisionist radicals is too mild a description. I'm no chili purist,
but to imply this vegetable ragout has any resemblance to chili could
incite rebellion....Even though it does sound delicious.

-aem

Charles Gifford > wrote:

> Very possible Bubba, very possible indeed. As I understand it, the
> grandmothers of the American Midwest are, on the whole, a dangerous group of
> revisionist radicals. Witness the recipe for Chili below taken from the
> Chicago Tribune!
>
> Charlie
>
> Meaty Italian Mushroom Chili
[snip recipe]

Feh!

Any true, authentic Italian mushroom chili always has 'Alfredo' in its
name!

Victor

> wrote:

> Aren't there a number of Spanish dishes cooked in vinegar that go by a
> name like escabeche? And doesn't escabeche come from Arabic? By the
> way, Webster's disctionary traces adobe (not adobo) back to an Arabic
> word meaning "the brick" and from there further back to a Coptic word
> meaning brick. I wonder if adobo refers to the dishes' color (coming in
> one case from chiles and in the other from soy sauce).

All very good suggestions, indeed! Some people maintain, though, that
escabeche dishes are of Portuguese origin. Which, in turn, brings up
the origin of the Goan vindaloo, of course.

Victor

Margaret Suran > wrote:

> Bubba, Are you telling the world that Barbara is making triangular
> pierogis as an act of terrorism? What is this world coming to?

It is much more sinister still! She is trying to quietly and
systematically subvert the whole of our civilisation as we know it!

Bubba

"aem" > wrote in message
oups.com...
>
> Charles Gifford wrote:
> > [snip] As I understand it, the
> > grandmothers of the American Midwest are, on the whole, a dangerous
> group of
> > revisionist radicals. Witness the recipe for Chili below taken from
> the
> > Chicago Tribune!
> >
> > Charlie
> >
> > Meaty Italian Mushroom Chili
> [snip recipe]
>
> Revisionist radicals is too mild a description. I'm no chili purist,
> but to imply this vegetable ragout has any resemblance to chili could
> incite rebellion....Even though it does sound delicious.
>
> -aem

It does sound good. That is why I saved it --- besides the charm of it's
name. I haven't made it yet. If it is as good as it looks I may rename it to
salve my conscience.

Charlie

"Victor Sack" > wrote in message
.. .
> > wrote:
>
> > Aren't there a number of Spanish dishes cooked in vinegar that go by a
> > name like escabeche? And doesn't escabeche come from Arabic? By the
> > way, Webster's disctionary traces adobe (not adobo) back to an Arabic
> > word meaning "the brick" and from there further back to a Coptic word
> > meaning brick. I wonder if adobo refers to the dishes' color (coming in
> > one case from chiles and in the other from soy sauce).
>
> All very good suggestions, indeed! Some people maintain, though, that
> escabeche dishes are of Portuguese origin. Which, in turn, brings up
> the origin of the Goan vindaloo, of course.
>
> Victor

Not to mention the contribution of Portuguese Jesuits in Japan.

Charlie