Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.
Pork,garlic, onion cumin, oregano, beer
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.
Pasilla chiles, chicken broth, garlic, cumin, beer, Pork roast.
Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed
Chipolte chiles, Vinegar, green chile, tomatoes, black peppercorns, ground cumin.
Here&rquo;s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they&rquo;re further puréed, or they can be served as a condiment with enchiladas and other main dishes. Note that this recipe requires advance preparation.
½ pound dried chipotle chiles, stems removed
Water to rehydrate
1 quart vinegar
1 head garlic, peeled and crushed
½ cup piloncillo, or ½ cup packed brown sugar
1 cup roasted and peeled green chile, such as poblano or New Mexican
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 teaspoon ground cumin
Salt to taste
Soak the chipotles in water until they rehydrate, at least one hour, then drain.
In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.
In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.
Yield: About 1 ½ quarts
Heat Scale: Hot
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. As the swordfish needs to marinate for a short time, this recipe requires advance preparation. The Agent Orange sauce is seriously hot; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.
For the Agent Orange Sauce:
For the Wasabi Vinaigrette:
Place the fillets in a resealable food-grade bag and add 1/2 cup of the Wasabi Vinaigrette. Marinate, refrigerated, for 30 minutes.
Preheat the grill to medium-high and grease the grill grates with an oil-soaked folded paper towel. Season swordfish fillets with salt, and pepper. Place on the preheated grill and cook for 3 minutes; turn the fillets 90 degrees and cook another 2 minutes. Flip the fillets, brush with Agent Orange Sauce and cook, covered, for another 4 minutes or until the fillets just begin to turn opaque and start to flake. Remove from grill and keep warm.
For the Agent Orange Sauce:
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
For the Wasabi Vinaigrette:
Combine the shallot, garlic, ginger, Wasabi, mustard, sugar and vinegar in a bowl; whisk. Gradually whisk in the olive oil. Season with salt and freshly ground black pepper. Refrigerate at least 1 hour to allow the flavors to incorporate. Whisk well before use.
