Cuban Style Mojo Marinade ~ Mojo Marinade Recipe ~ Noreen's Kitchen
Today I have a delicious option for all those marinated meats we love to do in the summer! Cuban style mojo marinade is so versatile and delicious you may just find yourself reaching for it over and over again like I do!
I usually always have all the ingredients for this marinade on hand. Onion, garlic, fresh lemon, lime and orange juice along with some select spices make for a fantastic mojo that will make your meal sing! This makes chicken breasts slice like butter and they are juicy and flavorful! As good leftover as the day you grilled them and perfect for tossing into a fresh salad for dinner during these hot summer months!
This marinade is so simple to make you won't even believe it! Take all those delicious, fresh ingredients and toss them in your high speed blender, or your regular blender, food processor use a stick blender. Was that marinade up until smooth. Then you are ready to marinate to your heart's content!
I mostly use this on chicken and pork, but fish, shrimp and even stead would be delicious! I marinate boneless skinless chicken breasts for no more than two hours and no less than 30 minutes. Pork chops the same, but if you are using a thicker cut like a pork loin, tenderloin or pork shoulder, I would safely say overnight is best. Fish and shrimp, on the other hand are going to need much less time. Do those for 15 to 20 minutes at most. They will soak up all that Caribbean island flavor in no time, but remember too long and that acidic marinade will literally cook the tender flesh of shrimp or fish and unless you want ceviche, I suggest you set a timer!
Grill any of these meats as you normally would and then enjoy! This tangy, savory marinade does magical things to whatever you soak in it! I promise you that you will love it! For years and years, I used to purchase mojo in a bottle. While that was a super high quality and delicious option and at the time I thought I had never tasted anything better, this homemade version kills that one and blows it to bits!
I hope that you will give this homemade Cuban style mojo marinade a try and I hope you love it! If you do, leave a comment down below and let me know what you think! This is sure to quickly become a summer favorite for you and your family!
Happy Eating!
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Recipe Shrimp Versailles
Recipe - Shrimp Versailles
INGREDIENTS:
●3 tablespoons margarine
●2 tablespoons sliced green onion
●1 1/2 pounds fresh shrimp, shelled and deveined without tails
●1 (8 ounce) package cream cheese, cubed
●3 tablespoons milk
●1/2 cup shredded Swiss cheese
●2 tablespoons dry white wine
●1/8 teaspoon ground red pepper
●1/4 cup fine dry bread crumbs
●2 tablespoons melted margarine
Chateau Elan's Versailles crab cakes on Good Day Atlanta
Are you looking for a mouth watering recipe for Valentine's Day? Click the video to see Chef Rodney Ashley's crab cake recipe from Chateau Elan Winery and Resort. For more information on Chateau Elan visit their website chateauelan.com . See recipe below.
Versailles Crab Cakes
For the Cakes (makes 4)
½ Cup Dukes Mayonnaise
1 Large Beaten Egg
1 Tsp Dijon Mustard
1 Tbsp. Fine Diced Red Onion
1 Tbsp. Fine Diced Red Bell Pepper
1 Tsp Capers
½ Tsp Green Tabasco Sauce
½ Cup Bread Crumbs
1 lb. Jumbo Lump Crab Meat
¼ Cup Extra Virgin Olive Oil
¼ Lemon Wedge Juice
In a small bowl, mix all of wet ingredients. Next, mix in the vegetables, capers, and, bread crumbs. Finally, gently fold in the crab meat. Let the mix rest for 30 minutes, then form into cakes.
For the Remoulade
1 ¼ Cups Mayonnaise
¼ Cup mustard (Creole mustard if possible)
1 Tbsp. Sweet Paprika
1 Tsp. Cajun or Creole Seasoning
2 Tsp. Prepared Horseradish
1 Teaspoon Tabasco
1 Lg Clove Garlic Minced
1 Tbsp Cucumber Diced
Mix all the ingredients in a bowl and season with salt as needed.
For the Oysters Casino
½ Red Bell Pepper Roasted and Fine Diced
3 Smoked Bacon Slices Cooked and Fine Diced (reserve bacon fat for onions)
½ Vidalia Onion Caramelized in Bacon Fat
1 Cup Grated Gruyere Cheese
Fresh Parsley Leaves to Garnish
½ Cup Bread Crumbs
10 pcs of Toasted Brioche Bread Cut with Round Cookie Cutter 2in in Diameter
10 Fresh Oysters Shucked
1Tbsp Butter
Mix the vegetable, cheese, bacon, and bread crumbs. Shuck the oysters and discard the shells. Cut the brioche into 2in circles and Toast with butter. Place the oysters in a sprayed pan and top with the cheese mixture. Bake the topped oysters in a 400 degree oven. When done, put the oysters on top of the brioche and garnish with parsley.
Description
Classic Spanish Cod Fritters | EASY & DELICIOUS Tapas Recipe
EPISODE 858 - How to Make Spanish Cod Fritters with Aioli | Tortillitas de Bacalao Andaluzas Recipe
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