Sarasota's Mojo Marinade

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.