> Miche wrote:
>
>>Blood oranges are finally available in my city! I've got three. Any
>>suggestions for what to do with them?
>>
>>Miche
>>
>
Mojo Sauce?
Though traditionally made with 'bitter oranges' i have yet to find any
available in my area.
Mojo (Cuban Marinade)
Jorge: There are many variations of mojo. It is the signature marinade
of Cuba
and it finds its way into many different dishes.
Raśl: Many mojos do not include oil. When you are roasting a pig, the
oil is not
necessary -- there's plenty of fat in the pig!
Glenn: However, for chicken, fish, beef, and so on, a mojo with oil will
help
prevent the meat from drying out in the marinade.
Raśl: Cubans also call mojo by its diminutive -- "mojito." This can be
confusing
to some, because there is a drink of the same name.
Jorge: With oil or without, the key element is sour orange, an almost
bitter orange
that grows throughout Cuba. Many Cubans brought the sour orange to South
Florida,
where it also flourishes.
Mojo Sauce
Ingredients
Garlic Cloves
Salt
Black peppercorns (whole)
Oregano
Sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
The key to making mojo is in the proportions. The nice thing is that you
can make
exactly the amount you need.
For a pig, we use four or five large HEADS of garlic! That's
approximately 70 to 80
cloves.
Use a mortar and pestle. Add approximately ten cloves of garlic, 1/2
teaspoon salt,
some black peppercorns, and some oregano. Mash them all together into a
paste.
Scoop the paste out into a separate bowl. Continue this process until
all of the
garlic (all five heads) is mashed.
Stir in sour orange juice. (Five heads of garlic should be added to
about 1 quart
of sour orange juice to make a mojo for a whole pig.) Let sit at room
temperature
for 30 minutes or longer. Use immediately to season the pig or
refrigerate for
later use.
Mojo With Oil
Ingredients
3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
Mash garlic, salt, and peppercorns into a paste, using a mortar and
pestle. Stir in sour orange juice, onion, and oregano. Let sit at room
temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 280 degrees
F) and
remove from heat. Carefully whisk in the garlic-orange juice mixture
(prepared
above) until well blended.
http://icuban.com/food/mojo.html
With yucca and lime
http://icuban.com/food/yuca_con_ajo.html
--
JL