Adobo Recipe

Every now and then I stumble across some good fortune that must be shared. This recipe is an example of how the senses can celebrate the day as an awakening. The first time we used this recipe, we cooked a pork shoulder and the smells that wafted through the house set the tone for any celebration.

For a short time I had an mobile air conditioning business that provided a means for channeling my energies into the community. During that time I made many friends and acquaintances. One insisted he had something special to share that his Wife's family had passed along from generation to generation.

Based on that assumption, this recipe comes from Puerto Rico it where adobo is used extensively to season meat and poultry before cooking.

I thank them both for sharing this wonderful recipe. It makes enough to season about 10 pounds of meat:

12 whole black pepper (don't use ground black pepper, the flavor is stronger when freshly ground)

6 cloves of garlic, peeled

6 tablespoons olive oil

3 tablespoons salt

2 tablespoons of dried oregano

1 tablespoon red wine vinegar

Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate overnight before cooking.