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How would you pair w/ Cuban Mojo?
See the recipe for this seasoning he http://www.tasteofcuba.com/mojo.html
How would you pair chicken seasoned with this? What about Pork? -- `°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤ º°`°º¤ø,,,,ø¤º° ,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø ,,,,ø¤º°`°º¤ø,, eNo "Test everything; hold on to the good." |
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How would you pair w/ Cuban Mojo?
eNo wrote:
> See the recipe for this seasoning he http://www.tasteofcuba.com/mojo.html > > How would you pair chicken seasoned with this? > What about Pork? > In both cases, I'd go with a high acidity white to counteract the acidity of the mojo: Muscadet or Chenin Blanc from the Loire, SB from the Loire or NZ, or Champagne. Good luck! Mark Lipton |
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How would you pair w/ Cuban Mojo?
I'd agree with Mark, acidity is needed to handle the citrusy mojo
sauce. I made mojo pork tenderloins from recent Gourmet cookbook, Gruner Veltliner did well. NExt time I'd try Savennieres. |
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