{"id":77,"date":"2007-11-06T01:38:56","date_gmt":"2007-11-06T06:38:56","guid":{"rendered":"http:\/\/blog.kim.thewei.com\/20071106\/adobo-dry-seasoningrub-for-meat\/"},"modified":"2013-12-13T08:15:32","modified_gmt":"2013-12-13T13:15:32","slug":"adobo-dry-seasoningrub-for-meat","status":"publish","type":"post","link":"https:\/\/thewei.com\/kimi\/adobo-dry-seasoningrub-for-meat\/","title":{"rendered":"Adobo [dry seasoning\/rub] for meat"},"content":{"rendered":"<p>Adobo &#8211; rub over meat and let it sit for a while or overnight before cooking.<\/p>\n<p>Adobo Paste<br \/>\n2 t  olive oil<br \/>\n2 cloves garlic, minced<br \/>\n3 t oregano<br \/>\njuice of 1\/2 lime<br \/>\n2 t sea salt<br \/>\n1\/2 t fresh ground black pepper<\/p>\n<p>From <a href=\"http:\/\/www.daisycooks.com\/pages\/recipes_detail.cfm?ID=4\">Daisy Martinez<\/a><\/p>\n<p>Adobo Seco [Dry Adobo]<br \/>\n<em>Makes 1 cup<\/em><br \/>\n6 tablespoons salt<br \/>\n3 tablespoons onion powder<br \/>\n3 tablespoons garlic powder<br \/>\n3 tablespoons ground black pepper<br \/>\n1 \u00c2\u00bd teaspoons ground oregano<\/p>\n<p>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.<br \/>\nYou 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Adobo &#8211; 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/thewei.com\/kimi\/adobo-dry-seasoningrub-for-meat\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Adobo [dry seasoning\/rub] for meat&#8221;<\/span><\/a><\/p>\n","protected":false},"author":28,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-77","post","type-post","status-publish","format-standard","hentry","category-restaurants"],"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/comments?post=77"}],"version-history":[{"count":1,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":4583,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/77\/revisions\/4583"}],"wp:attachment":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/media?parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/categories?post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/tags?post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}