Today's recipe is made by Chef Neil Brodrick of
Abuelo's. He prepared some of the food that will be served Saturday, June 11, at the Wichita River Festival. For more information about the event, visit
WaterWalk Pavilion.
Adobo Glaze for Pork Al Pastor
Ingredients:
1 Cup Ancho Chile base
1 Cup Guajillo Chile base
1 Cup White Vinegar
46oz. Pineapple Juice
1/2 tsp Cloves
2 tsp Salt
Directions
Heat all ingredients in a non-reactive pan on high heat. Boil for 10 minutes.
Lower flame to medium and cook for 20 minutes. Glaze will be the consistency of barbecue sauce.
Cool to 38 degrees uncovered.
Seasoned Oil for Grilling Fish
Ingredients:
1 Cup Olive Oil
1/4 Cup Fresh Lemon Juice
1 tsp Paprika
1 tsp Seasoning Salt
Directions
Mix all ingredients in mixing bowl.
Baste fish with oil and season to taste.
Grill over high heat for 2 minutes and finish in oven until cooked to desired temp.
