Walk into a Cuban home and this marinade is what you’ll smell. Garlic. Cumin. Sour orange juice. Adobo is the very lifeblood of Cuban cuisine. Traditionally, the ingredients are combined in a mortar with a pestle. But acceptable results can be obtained with a blender.
This marinade comes from the Caucasus Mountains in the Republic of Georgia, where it’s used to flavor a game hen dish called tabaka. I first sampled it at an imperial Russian restaurant in the Boston of my youth called The Hermitage and while I’ve eaten it many times since then, I’ve never had a tabaka […]
India’s contribution to the world of barbecue is tandoori: meats, seafood, or vegetables marinated to a jumpsuit orange in a pungent paste of yogurt, aromatic vegetables, and spices, then grilled on vertical skewers in a blazing clay barbecue pit known as a tandoor. Good tandoori balances the tartness of the lemon juice with ginger and […]
Few flavorings are as beguiling as the dark, nutty, sweetsalty marinade Koreans use on butterflied beef ribs and rib eye steak. Generally, the meats are thinly sliced, so the marinating and cooking times are brief.
My assistant, Nancy Loseke, first tasted this chilled tomato soup in Córdoba, Andalusia, on one of her olive oil scouting trips. (Nancy was one of the founders of the Fresh-Pressed Olive Oil Club, my personal source for premium EVOO.) Salmorejo acquires its velvety texture from the emulsification of bread and olive oil. Add more bread […]