Sarasota's Mojo Marinade
Recipe: #9932
June 26, 2013
"This is based on a classic cuban marinade. It's really funny to find all the recipes, either online or in books; that are called "classic." I have found over the years, that onion and oil, are the two most ingredients, that vary from recipe to recipe. Having a friend who grew up in Cuba, oil was never used; but, Mom always added onion. However, don't ask his Grandma ... NO onion or oil. So, as you can see, the recipes really can be different. And, the jalapeno and the cilantro, are both optional; and really aren't considered classic. However, I like to add them sometimes - however, it really depends on what I am making. So, this is my version. This recipe can easily be doubled."
Original is 1 serving
Ingredients
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- Optional:
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Nutritional
- Serving Size: 1 (579 g)
- Calories 837.3
- Total Fat - 55.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 0 mg
- Sodium - 2358.6 mg
- Total Carbohydrate - 81.2 g
- Dietary Fiber - 7.1 g
- Sugars - 27.7 g
- Protein - 11.8 g
- Calcium - 314.1 mg
- Iron - 3.9 mg
- Vitamin C - 277.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
NOTE: Sour Orange Juice ... Yes, you can actually buy it; and, many Mexican markets do carry carry it. However, there is a substitute - it isn't exactly the same, but pretty close. Two parts orange juice, 1 part lime, and 1 part lemon. So, you would need 1/2 cup fresh orange juice, 1/4 cup fresh lemon and lime juice.
Step 2
Marinade ... Traditionally, the garlic, peppercorns, salt and oregano are prepared in a motar and pestle to create a paste. It is a great way to prepare it, but, I use my small food processor. First, I add the peppercorns to a small baggie and crush using my meat mallet, heavy pot, or rolling pin. Then, add them to a the processor, along with the garlic, onion, oregano, salt, and pulse until combined and pretty smooth. Then drizzle in the olive oil until you get a really smooth consistency. Also, if you decide to use the cilantro, which is optional - add that as well. Pulse a couple of times, and then the base of the marinade is done.
Step 3
Add this paste to a small bowl, and stir in the orange juice, and whisk to combine. If adding the jalapeno. simply cut a slit in it. This will allow you to get the heat, but NOT too much heat.
Step 4
Marinate ... Chicken, pork chops, and tenderloins, I usually do all day; but, a pork loin can easily go over night. Seafood is definitely a quick marinade. Scallops, maybe 30 minutes, shrimp and thin fish (ie, snapper, flounder, tilapia) 1 hr; but, swordfish, cod, tuna, grouper, mahi, etc; can go a couple of hours.
Step 5
Note: Use a non-reactive (glass dish or ziploc bag) to marinate your protein in.
Step 6
Cooking ... Obviously, whatever you decide to marinate will take different cooking times. I like to remove from protein from the marinade, pat dry; and, simply season with salt and pepper. I love the outdoor grill; but, a grill pan inside is also is a great option. I'm sure baking or broiling would also work; but, I prefer the grill to get those good grill marks and smoky flavor.
Step 7
Serve and ENJOY! ... When serving this, I always love to grill up a couple of lemon or orange halves to squeeze on the meal. Grilled fruit is absolutely delicious. It becomes really sweet; and squeezing the fresh juice on, is just an amazing flavor.
Step 8
Serve with my "Easy Coconut and Scallion Rice," or, maybe fresh grilled pineapple.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying orange juice, look for sour orange juice or a mix of orange, lemon, and lime juice.
- When marinating, use a non-reactive dish or ziploc bag.
- For the orange juice, substitute a mix of pineapple juice, lime juice, and lemon juice. This substitution will provide a more tropical flavor that will complement the garlic and oregano.
- For the oil, substitute avocado oil. Avocado oil has a higher smoke point than canola or vegetable oil, so it will be less likely to burn or smoke when cooking on the grill.
Jamaican Mojo Marinade Replace the orange juice with pineapple juice, and add 1 teaspoon of allspice and 1 teaspoon of ground ginger to the marinade paste.
Caribbean Mojo Marinade Replace the orange juice with mango juice, and add 1 teaspoon of nutmeg and 1 teaspoon of ground cloves to the marinade paste.
Easy Coconut and Scallion Rice: This dish is a great accompaniment to Sarasota's Mojo Marinade. The combination of the sweetness of the coconut and the savory flavor of the scallions is a perfect complement to the marinade. Plus, the coconut adds a nice texture to the dish.
Grilled Pineapple Salsa: This sweet and spicy salsa is a great way to add a flavorful kick to the Mojo Marinade. The sweetness of the pineapple and the heat of the peppers combined with the savory flavor of the marinade create a delicious and unique flavor. The salsa also adds a nice crunch to the dish, making it a great accompaniment to the Coconut and Scallion Rice.
FAQ
Q: How long should I marinate the protein?
A: The length of time to marinate will depend on the type of protein. Chicken, pork chops, and tenderloins can be marinated all day, while a pork loin can easily go overnight. Seafood should be marinated quickly - scallops for 30 minutes, shrimp and thin fish (ie, snapper, flounder, tilapia) for 1 hour, and swordfish, cod, tuna, grouper, mahi, etc. for a couple of hours.
Q: Can I freeze marinated food?
A: Yes, you can freeze marinated food. However, it is best to freeze the food before it has been marinated. If you freeze the food after it has been marinated, the marinade can become too concentrated and the texture and flavor of the food can be affected.
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Fun facts:
The classic Cuban mojo marinade is believed to have originated from the Canary Islands and was brought to Cuba by Spanish immigrants in the 16th century.
This recipe was inspired by a Sarasota, Florida-based restaurant that was frequented by celebrities such as Brad Pitt, Tom Cruise, and Madonna.