Mojo Grilling Marinade Food

MOJO GRILLING MARINADE

Steps:

• Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

CHEF JOHN'S GRILLED MOJO BEEF

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

MOJO MARINADE

Steps:

• Combine all ingredients in a medium bowl and whisk until salt is dissolved.
• Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3-8 hours.
• Remove pork or seafood from marinade, pat dry, and grill.
• The Finish:
• Spoon reserved sauce over meat or fish just before serving.

GRILLED MOJO PORK CHOPS

Steps:

• 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
• 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
• 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
• 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.

MOJO MARINATED PORK

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

MOJO-MARINATED GRILLED CHICKEN RECIPE

Steps:

• To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.
• Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.
• Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.

CUBAN MOJO MARINATED PORK

Steps:

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
• Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
• Roast the pork for 30 minutes. It should be lightly browned.
• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
• Carve against the grain and serve.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

MOJO MARINATED CHICKEN

Steps:

• To make marinade: In a medium bowl, whisk the marinade ingredients.
• Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
• Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute.
• Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

GRILLED MOJO BBQ RIBS

Steps:

• Quarter 2 oranges; place in large resealable plastic bag. Squeeze oranges to release juice; add ribs, onions, cilantro, dressing, garlic and pepper. Seal bag; turn to evenly coat ribs with marinade. Refrigerate at least 4 hours to marinate.
• Place half the rib mixture in single layer in center of large sheet heavy-duty foil. Fold to make packet. Repeat with remaining rib mixture.
• Heat grill to medium-low heat. Grill packets on covered grill 1 hour or until ribs are done. Remove ribs from packets; discard marinade. Grill ribs 15 min., turning and brushing occasionally with 1/2 cup barbecue sauce. Squeeze remaining orange over ribs; serve with remaining barbecue sauce.

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.