Text 4115, 83 rader
Skriven 2006-08-06 16:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Adabo
=============
 -=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 RH> That's just seasoned salt; it's standard in stores here due to a big
 RH> hispanic population.  I'll bet it tastes good, but it's not what I thi
 RH> when I hear Adobo.  Too many Philippinas around when I was a kid

 CS> Yes.  Very different.  I learned it from childhood in Florida at
 CS> friends houses 
 CS> and only much later figured out how to make it.  The flavor is close
 CS> to the  Filipena one but without the vinigar and a bit saltier.

I'm not an expert in any of these cuisines but I have gathered that
there are at least four versions of adobo in the Spanish speaking
world. The original one would be Spanish.... a mixture of vinegar,
originally black pepper and then later chilies and other spices to
marinate and preserve unrefrigerated meat. In the Spanish Caribbean it
evolved one way and in Mexico and the Phillipines other ways. All of
them are tasty in their own way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Tuna Bruschetta with Chipotle Creme Fraiche
 Categories: Appetizers, Tuna, Grill, Sandwiches, Chilies
      Yield: 12 Servings
 
    1/4 c  Apple cider
      2 tb Extra-virgin olive oil, plus
           More for brushing
      2    8-ounce tuna steaks, 3/4
           Inch thick
      1 c  Creme fraiche
      2    Chipotle chiles in adobo
           Sauce, drained, seeded and
           Minced
      1 sm Garlic clove, minced
      1 tb Chopped basil, plus 24 small
           Basil leaves, for garnish
    1/2    Granny Smith apple, peeled
           And cut into 1/8-inch dice
           Salt and freshly ground
           Pepper
     24    Thin slices of ciabatta or
           Peasant bread
 
  For this bruschetta, marinate the fish in apple cider and olive oil,
  then grill it until it's slightly charred. Top it with a luscious
  smoky, spicy creme fraiche sauce that's not only wonderful with
  grilled tuna, but also with smoked trout or bluefish, grilled shrimp
  or even a chicken sandwich or burger.
  
  In a large, shallow dish, combine the cider and 2 tablespoons of the
  olive oil. Add the tuna steaks and turn to coat. Let stand for 15
  minutes, turning once. Meanwhile, light a grill. In a medium bowl,
  stir the creme fraiche with the chipotles, garlic, chopped basil and
  apple and season with salt and pepper. Season the tuna with salt and
  pepper. Grill over a hot fire, turning once, until lightly charred on
  the outside and rare inside, about 6 minutes. Transfer to a platter.
  Brush the ciabatta slices on both sides with olive oil and grill over
  a hot fire until toasted on both sides. Cut the tuna into 1/3 inch
  thick slices and arrange the slices on the toasts. Top each bruschetta
  with a dollop of chipotle creme fraiche and a basil leaf and serve.

  MAKE AHEAD The creme fraiche sauce can be refrigerated overnight.

  Recipe by: Chef Cornelius Gallagher of Oceana in New York City

  From: Tania Hewes To: Eat L
 
MMMMM



Cheers

Jim, in Yellowknife




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