A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from December 04, 2006
Adobo Sauce

Adobo sauce is a hot sauce of chiles, garlic, vinegar, onions, and tomatoes that is applied to many dishes, especially chicken.


Wikipedia: Adobo Sauce
Adobo sauce is a sauce or marinade used in Latin American- and Southwest U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado.

Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeƱo peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices.

Texas Monthly
Featured in the June 1993 issue of Texas Monthly
Cafe Noche’s Adobo Sauce

6 ancho chiles
10 pasilla chiles
2 cups hot water
1 1-inch cinnamon stick
5 whole cloves
6 black peppercorns
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon cumin
6 cloves garlic, peeled
2 tablespoons mild white vinegar
2 bay leaves
2 tablespoons sugar
3 cups chicken stock

Toast chiles in shallow pan in a 300-degree oven until slightly charred, 4 to 5 minutes, watching carefully and turning occasionally. When cool enough to handle (wear latex gloves if skin is sensitive), slit and remove seeds. Soak in hot water 20 minutes. Transfer chiles and 1 cup of the water to blender. Add all ingredients except vinegar, bay leaves, sugar, and stock. Blend well. Combine with remaining ingredients in saucepan. Simmer for 15 minutes, until sauce thickens.

15 June 1960, Dallas Morning News, section 4, pg. 3:
On the menu was one of the favorite dishes of Eisenhower when he was an Army officer here—snipe adobo, snipe cooked in a vinegar sauce and highly spiced.

20 June 1985, Chicago Herald, section 6, pg. 6:
But her recipe calls for canned chile chipotle, jalapeno peppers that are dried, smoked then preserved in vinegar or adobo sauce.

15 September 1985, Syracuse (NY) Herald-Journal, pg. P15:
Chipotle: (...) Available in cans; often canned in vinegar or used in a red adobo sauce.

(Trademark)
Word Mark ADOBO
Goods and Services (ABANDONED) IC 030. US 046. G & S: Spices and seasonings. FIRST USE: 19970730. FIRST USE IN COMMERCE: 19970730
Mark Drawing Code (5) WORDS, LETTERS, AND/OR NUMBERS IN STYLIZED FORM
Design Search Code
Serial Number 78084370
Filing Date September 18, 2001
Current Filing Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Goya Foods, Inc. CORPORATION DELAWARE 100 Seaview Drive Secaucus NEW JERSEY 07096
Attorney of Record Stephen L. Baker
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “ADOBO” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL-2(F)
Live/Dead Indicator DEAD
Abandonment Date May 2, 2003

(Trademark)
Word Mark ADOBO
Goods and Services (ABANDONED) IC 043. US 100 101. G & S: RESTAURANTS
Mark Drawing Code (1) TYPED DRAWING
Design Search Code
Serial Number 78223278
Filing Date March 8, 2003
Current Filing Basis 1B
Original Filing Basis 1B
Owner (APPLICANT) Adobo Inc. CORPORATION TEXAS 9901 IH-10 W, Suite 685 San Antonio TEXAS 78230
Type of Mark SERVICE MARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date February 24, 2004

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Monday, December 04, 2006 • Permalink