You might be wondering, two maybe-famous lovebirds getting together through the power of one of the most familiar soul foods known to us is what I’m here for? Not quite.
Just in case your love life might also benefit from it, I’m here to point you to an adobo recipe of another famous person, whom in this case is Erwan Heussaff.
Or so I thought I would. Alas, I can’t find the recipe online. (I saw it when TVs still existed, you see.) I do remember, however, the secret ingredient: oregano.
Yes, oregano, aka Sbarro pizza sprinkles, which you will use to flavor the sauce during its stewing process.
The oregano adds a surprisingly unobtrusive layer of grassy undernotes to your adobo’s familiar salty and sour profile.
I’ve also tried it with pineapples, after seeing a TV commercial for canned pineapples. It works like a charm on adobo using tuna, which also comes from a can. Believe me, Big Can ain’t paying me enough say this.
TBQH I might just be too ring-wing for such intrepid pro moves and I did mumble WTF every so slightly after reading oats, but I know for a fact that you, dear reader, who fearlessly clicked on this article’s headline, are up for a challenge or two.