Adobo [dry seasoning/rub] for meat

Adobo – rub over meat and let it sit for a while or overnight before cooking.

Adobo Paste
2 t olive oil
2 cloves garlic, minced
3 t oregano
juice of 1/2 lime
2 t sea salt
1/2 t fresh ground black pepper

From Daisy Martinez

Adobo Seco [Dry Adobo]
Makes 1 cup
6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 ½ teaspoons ground oregano

Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place.
You can add 1 teaspoon of any or all of the following to customize your dry adobo: Ground cumin Dried citrus zest (orange, lemon, or lime) Saffron Achiote powder. read more

Spice Market, NY. An eating adventure.

The tradition in my family is that Dad takes me and the grandkids out for Father’s Day. We’ve tried to flip this tradition around so we are the ones taking Dad out, but this upset my father so the tradition holds.

Tonight Dad took us to a wonderful restaurant on the corner of 9th Ave and 13th Street, Spice Market. Evocative of leisure service establishments in Asia several decades ago, when space conservation was not a consideration and buildings were envisioned with ease as their foremost design element. read more

No-knead bread!

New York Times food critic & chef Mark Bittman [his book] on 08 Oct 2006

“I asked Harold McGee, who is an amateur breadmaker and best known as the author of "On Food and Cooking" (Scribner, 2004), what he thought of this method. His response:

It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff. read more

Fried Bananas

I've been trying to remember the taste and texture of a fried bananas dish I once had as a child. They had a hard exterior, I think, which because it was solid had the effect of continuing to cook the bananas, so by the time one bit into one, they were literally melting. Here's the recipe . . .

Not a food blog

Clams in White Wine with Cilantro, based on a recipe by Daisy Martinez' of Puerto Rican cooking fame.

1/4 c. extra virgin olive oil 6 cloves garlic, roughly minced 1/2 t hot red pepper flakes, plain or stored in oil 1/2 c white wine 3 doz small clams