We’ve been known to marinate shrimp before grilling, but giving the already-grilled shrimp a romp in this flavorful marinade is pure genius. (We’re grateful to longtime Fresh-Pressed Olive Oil Club member Steven Raichlen for the idea.) It’s equally good with scallops.
The Spanish noun adobo means “marinade.” On the Iberian peninsula, where it has prehistoric origins, adobo refers to a flavorful marinade consisting of vinegar, olive oil, aromatics, and spices. Don’t be intimidated by the long marinating time of this dish. Do, however, use a nonreactive container such as a glass baking dish or large bowl. […]
Cuban Chicken with Mango Salsa and Olive Oil Lemon Curd Recipes, Spotlight on Calamansi Vinegar and Vinegar as Home Remedy Vinegar Essentials, Part IV: Calamansi Vinegar My goals in introducing you to craft vinegars are to elevate your cooking and delight your palate. This newsletter’s featured vinegar is also one that will completely surprise you: […]
A quick romp in an olive oil-based marinade for as little as 30 minutes, a brief stint in a hot oven, and dinner is served! If desired, serve with the Braised Fennel and Lentils. Rice or couscous work well with the salmon, too. Ingredients 1 1/2 pounds salmon fillets, skin off Coarse salt (kosher or […]
