Search Results for 'mojado'

Adobo Mojado

  • 12 cloves garlic, peeled
  • 1 ½ tablespoons fine sea or kosher salt
  • 1 tablespoon black peppercorns
  • 2 tablespoons dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks.

Jason Perlow: A Jewish Puerto Rican Thanksgiving

jason-small by you.

So after visiting Guavate, Rachel and I knew that we had to try making Pavochon ourselves, the real Puerto Rican way. This year, it happened that Thanksgiving was only going to be 4 of us — Rachel’s parents and the two of us, so we were assigned to doing the cooking. So if we were in charge, why not mix it up and do it Puerto Rican style?

Thanksgiving 2008 by you.

This is by far the most colorful Thanksgiving plate I’ve ever seen. Clockwise from top right, Pavo Chon with vegetable gravy, Boriqua Slaw, Mashed Calabaza Squash, Arroz con Gandules y Calabaza, sauteed Green Beans and Asparagus.

Click on the “Continue reading” link below for more.

Continue reading ‘Jason Perlow: A Jewish Puerto Rican Thanksgiving’


  • 1 small (12- to 13-pound) turkey
  • ¾ cup Wet Adobo
  • 1 large Spanish onion
  • 1 large carrot, peeled, trimmed and cut into 1-inch pieces
  • 3 celery stalks, trimmed and cut into 1-inch pieces
  • 2 bay leaves
  • 2 teaspoons arrowroot or 4 teaspoons cornstarch
  • 2 cups plus 2 tablespoons water

Remove the bag of giblets and neck from the turkey. Discard the liver and whack the remaining giblets and neck into large pieces with a cleaver or heavy knife.
Wash the turkey, pulling out and discarding any large pockets of fat from the body cavity as you do. Pat the turkey dry, and set on paper towels on your cutting board. Work your fingers between the skin and flesh of the turkey, working carefully and slowly to prevent tearing the skin. Once you have separated the skin from the breast, thigh and as much of the leg meat as you can, rub the wet adobo into the flesh and inside the turkey. Truss the turkey with kitchen twine. (See instructions for trussing a chicken on page 000.) Refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 400° F. Scatter the onion, celery, carrot, bay leaves, and reserved neck and giblet pieces into a roasting pan. Pour in 2 cups water. Place the turkey breast side down on a roasting rack (preferably a V-shaped one) and roast the turkey 13-15 minutes a pound, until the juices run clear, not pink, from the thickest part of the thigh when poked down to the bone with a paring knife. About 30 minutes before the turkey is cooked, turn it breast side up to give the breast a lovely color.
Remove the turkey from the rack, and let it rest on a cutting board. Add water, if necessary, to make about 2 cups of liquid in the pan. Skim fat from the liquid and place the pan over high heat. Cook, stirring up the bits from the bottom, and bring to a boil. Strain through a fine sieve, discarding the solids, and return the liquid to the pan. Stir the arrowroot and 2 tablespoons water together in a small bowl until the arrowroot is dissolved. Add to the gravy, and stir over medium high heat, until the gravy is slightly thickened and glossy. Check for seasoning, adding salt and pepper if necessary.

Roast Chicken with Garlic Rub

  • One 5-pound chicken, washed and patted dry inside and out
  • Wet Adobo

Preheat the oven to 500 ° F.
Loosen the skin covering the chicken breast by working your fingers gently in between the meat and the skin that covers the breasts. Do the same to as much of the legs and thighs as you can without breaking the skin. Flip the chicken over and repeat on the chicken’s back. Using a teaspoon, rub the adobo under the skin all over the chicken, and inside the chicken cavity.
Truss the chicken with kitchen twine (see box opposite) and set on a rack in a roasting pan. Roast 30 minutes. Lower the heat to 400° F, and continue to roast until the juices from the thickest part of the thigh near the bone run clear, about 45 minutes. Alternately, roast until an instant reading thermometer registers 165° F when inserted into the joint where the thigh meets the backbone. Let rest 10 minutes before serving.

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