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Friday, May 30, 2014

Mojo - My New Favorite Marinade Recipe!


Have you ever suddenly come upon a delicious flavor that you’ve never quite tasted before?  That happened to me this week when I had my first encounter with a Cuban marinade called MOJO.  I nearly cried with excitement.    Oh. My. Goodness, it is that good!

We're all about big flavors around here and this little marinade/sauce/nectar from Heaven concoction is so dang yummy! It even freezes well, so if you’re making it, you might as well go for a big batch!

Traditionally made with sour oranges, which aren't terribly common up here in my alpine neck of the woods, this recipe uses a good substitute mix of lime and orange juices. But if you can get the real thing, do. . .I bet it's awesome!

When researching what, exactly, it's used on, I discovered that it's good for just about everything. . .pork, fish, duck, chicken. . .prawns. It makes an awesome marinade for all of this and a delicious sauce, too.

When we were making this the first time, however, my girls and I discovered a fantastic alternative use, too: It is an AWESOME dip for fresh, warm sourdough bread! To. Die. For!

Make a batch yourself, and see. . .with its fresh and citrusy taste, it’s perfect for summer!

Ingredients:
With the onions, garlic and peppercorns
  • 1 1/2 heads garlic
  • 1 teaspoons kosher or sea salt
  • 1/2 teaspoon black peppercorns
  • 3/4 cups sour orange juice (Or, if you don't have access to sour oranges, use equal parts orange and lime)
  • 1/2 cup onion, cut into chunks
  • 1-2 teaspoons fresh oregano leaves
  • 1/2 cup good quality olive oil



Method:
Be careful with the hot oil!
  • In a food processor, mince garlic until fine and remove to a small bowl
  • Add onions, salt, and peppercorns and pulse until completely minced into a paste, scraping sides as you go
  • Add sour orange juice (or orange and lime juice) 
  • Whiz together until well incorporated and there are no large bits left
  • Leave at room temperature for 45 minutes
  • In a medium saucepan, heat olive oil until hot, but not smoking
  • Add garlic and cook until just browning, but not burned or it will taste bitter
  • Remove from heat
  • Carefully whisk in the orange juice mixture until well blended
  • Add fresh oregano and stir well
  • Store in a tightly lidded jar
  • Add oregano and you're ready to go!
  • Or use what you need and freeze the rest 



We went for pork chops and it was FANTASTIC!!

2 comments:

  1. This sounds delicious, will definately try it. It would be great if it gets warm enough to use it on the barbecue!

    ReplyDelete
    Replies
    1. We tried it on chicken tonight and it was FABULOUS! Even better than the pork chops. We started dinner a little later than we meant to tonight. . .I was going to bbq but ended up just baking the chicken. Oh. My. Goodness! If this is what can happen in the oven, I am ITCHIN' to get stuff on the grill next time!! :)

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