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Old 07-08-2012, 11:32 AM   #11
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Quote:
Originally Posted by Margi Cintrano View Post
Zhizara,

Home made or store bought Ricotta shall work nicely too ...

I love Gorgonzola ... The sweet variety and the aged type.

Do you know how to prepare Adobe Marinade home made ?

Let me know, if you would like my traditional Spanish recipe, I shall post it during the week. It is very common in Spain, and there is a famous tapa here called Pescado en Adobe, Fish in Adobe Marinade and then it is dredged and fried ... Very nice.

Kind regards.
Margi.
I would love to have that recipe. I've seen adobo seasoning in packages and really didn't like some the weird stuff in the ingredient list.
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Old 07-08-2012, 07:24 PM   #12
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Originally Posted by PrincessFiona60 View Post
Here's the one I use BT, only I cut the salt in half.

Traci's Adobo Seasoning Recipe - Allrecipes.com
that must be really tricky cutting all of those liitle grains in half...

just kidding.

grassy ass, pf.
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Old 07-08-2012, 07:45 PM   #13
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Originally Posted by buckytom View Post
that must be really tricky cutting all of those liitle grains in half...

just kidding.

grassy ass, pf.
Not so bad since I got that atom splitter for Christmas...

How did you know i was sitting on the grass?
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Old 07-09-2012, 05:44 AM   #14
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Quote:
Originally Posted by buckytom View Post
i really like the idea of using eggplant as the pasta in lasagna. i think my family would eat it like there's no tomorrow.

i'm unfamiliar with adobo except those jars from goya in the supermarket that i've thought were largely msg, garlic powder, and salt. can you make your own adobo, or can you recommend a favourite brand, zhi?

tia.
I've been wanting to try adobo for awhile, but when I checked the container at the grocery store, the first ingredient was salt, which I'm trying to avoid.

Penzey's adobo has no salt, so I bought a small jar. I'm still trying it out, but like it so far. (Nice on eggs instead of salt.)
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Old 07-11-2012, 04:57 AM   #15
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Bon Giorno Linda,

I would be more than pleased to post the homemade Adobo Marinade for you, however, I am leaving for Puglia on Friday morning ... and have two million chores and errands to take care of ...

At the weekend, I shall locate the recipe and send you a PM as to the Posting of the Marinade ...

Please note; I may have already posted it on: SPANISH ADOBE FISH

Do pull up my archive of posts, and see ...

Off the top it has: La Vera Smoked Cayenne Paprika from Spain called Pimentón Dulce ( sweet cayenne), Evoo, A bit of Sherry Vinegar, salt, black pepper freshly grounded, Cumin, spices and herbs ...

It provides a wonderful fragrant aroma and I only marinate a few minutes, less than 20 mins.

I shall be in touch over wkend. with the recipe.

Kind regards,
Margi.
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Old 07-11-2012, 11:10 AM   #16
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Sprout was telling me just last night that the restaurant she worked in, in Maryland, made a tremendous egg-plant lasagna. She stated that she never met anyone that didn't love it, and wants to make it the next time we visit. She said that even people who didn't normay like eggplant love the stuff. As I understand it, the eggplant was jelly-rolled around the fillings. I'm looking forward to trying it out. I might just have to use the op's recipe. Thanks, Zhizara.

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Old 07-11-2012, 11:37 AM   #17
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Thanks, Chief. I hope you'll make sure we get the recipe for this jelly roll version. Sounds interesting.
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Old 07-11-2012, 02:39 PM   #18
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actually, eggplant rolled around a ricotta mixture and baked in a casserole with sauce and cheese is called eggplant rolatini. another fave.
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Old 08-18-2012, 09:04 PM   #19
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That sure does sound tasty Tom, thanks for sharing
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Old 11-07-2012, 01:41 PM   #20
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Just as a footnote, I froze a couple of servings, and noticed that when they were reheated, the flavor of the eggplant was intensified. Super Yum!

I'm making this again tomorrow, but I'll do it earlier in the day, so I can let it sit in the refrigerator all day to let the flavors build, then reheat in the microwave for dinner.
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Eggplant Lasagna [CENTER][CENTER][B]EGGPLANT LASAGNA[/B][/CENTER][/CENTER] [CENTER][CENTER][B] [/B][/CENTER][/CENTER] [B]MEAT SAUCE[/B] 1/3# hamburger 1/3# ground sausage 1/2 can spaghetti sauce [B]Seasonings:[/B] Adobo (unsalted) Cumin Oregano Basil Thyme Parsley flakes Garlic powder Red pepper flakes Cayenne Dried minced onions [B] [/B] [B]Instead of noodles:[/B] 1 small eggplant sliced 1/4”, seasoned with seasoned salt and Italian seasoning, baked 350° 20 minutes per side. [B]Cheeses:[/B] 2 oz. cream cheese sliced and dotted over eggplant layers 2 TBS. leftover Gorgonzola crumbles split between layers Shredded mozzarella Layer sauce, eggplant slices, cheeses, meat sauce, repeat, ending with cheeses. Cover and bake 350° 40 minutes. Uncover and bake an additional 15-20 minutes until cheeses are lightly browned. Let set a minimum of 15 minutes before serving. 3 stars 1 reviews
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