Marinade, Adobo Lc-0.6/tbschili, sauce- marinade 12 whole (.1 g) black peppercorns 6 clove garlic; peeled 6 tbs olive oil 3 tbs salt 2 tbs oregano, dried 1 tbs vinegar, red wine; or lime juice 'Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. The following recipe makes enough to season about 10 pounds (4.5 Kg) of meat.' Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking. NYC Nutrition Analysis (per serving or yield unit): water=1.59 g; calories=48.47; protein=0.14 g; total fat=5.13 g; carbohydrate=0.84 g; dietary fiber=0.28 g; ash=3.48 g; calcium=12.12 mg; phosphorus=3.12 mg; iron=0.32 mg; sodium=1327 mg; potassium=16.05 mg; magnesium=2.19 mg; zinc=0.05 mg; copper=0.01 mg; manganese=0.05 mg; vitamin A=38.97 IU; vitamin E=0.64 mg ATE; niacin=0.04 mg; pantothenic acid=0.01 mg; vitamin B6=0.02 mg; folate=1.58 ug; vitamin C=0.65 mg; saturated fat=0.7 g; monounsaturated fat=3.74 g; polyunsaturated fat=0.46 g; selenium=0.2 ug; refuse=1.31%; %cal as carb:prot:fat=7:1:92; WW Pts=1.38; (complete analysis) |
