Wet Rub for Meats and Poultry
Published by Hyperion
You’ll hear me say over and over how a simple thing like sofrito will change your life. This is another one of those little life-changing secrets. Adobo, either this wet version or the dry version below, will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much “in your face” food, and I mean that, of course, in a good way.
Make Ahead RecipeYes
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
EquipmentMortar And Pestle
Taste and TextureGarlicky, Herby, Sharp
Type of DishMarinades
- 12 cloves garlic, peeled
- 1½ tablespoons fine sea or kosher salt (see Notes)
- 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 one to incorporate them into the paste. Stir in the oil and vinegar.
The salt keeps the garlic from flying all over the place as you pound them together.
This wet rub will keep for 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.
2005 Daisy Martinez