MOJO CUBANO BRINE
I have served this at Thanksgiving for the last two years, and each time the bird was gone in two days. This dish is so outstanding that there is no need to concern yourself with leftovers. Based on "Lacey's Mom" review and the fact that my last turkey took almost 4 hours to cook, I recommend increasing the cooking temperature to 300 degrees and strongly recommend the use of a meat thermometer. Obviously, cooking time increases with the weight of the turkey.
Provided by BigHeart
Categories Poultry
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Thaw turkey in refrigerator for 3 days.
- Remove neck and giblets from cavity.
- Place the bird in a x-large cooking bag.
- Using your hands, thoroughly rub the marinade into the bird and fill the cavity.
- Secure cooking bag with twist tie.
- Allow bird to marinate in the refrigerator for at least one day in advance of cooking.
- Reserve the remaining half of the marinade.
- Preheat the oven to 500°F.
- Remove the bird from the marinade, reserving the marinade.
- Place the bird on a rack on a roasting pan.
- Fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs.
- Put it in the hot oven.
- Caramelize the exterior of the bird, leaving the interior undone.
- Pour the used marinade over the bird and reduce the oven heat to 300, Roast real slowly for up to 3 hours or until interior reaches 160 degrees.
- Remove from oven and cover with foil until ready to carve.
- Don't let the meat get cold.
- Slice in 1/4 inch medallions, drizzled with reserved marinade.
MOJO CUBAN SANDWICH
Steps:
- For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
- For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
- Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
- For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
- To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.
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.
CUBAN MELT
Provided by Food Network
Categories main-dish
Time P2DT17h30m
Yield 1 serving
Number Of Ingredients 53
Steps:
- For the pork brine: Whisk together orange juice, vinegar, whisky, salt, sugar, garlic, peppercorns, thyme, rosemary, oregano, sage, bay leaves and 3 1/2 cups water. Add pork to brine and add water to cover if necessary. Refrigerate for 12 hours.
- For the chile honey pork glaze: Cook down honey, lime juice and chile in a saucepot until mixture is thick.
- For the mojo pork: Preheat the oven to 350 degrees F.
- Combine pork, cilantro, mint, orange juice, lime juice, olive oil, pepper, coriander, cumin, clove, salt, oregano, rosemary, thyme, garlic and bay leaves together in a large roasting pan with the pork skin-side up. Cover tightly with foil and roast 3 1/2 hours. Remove foil and cook until skin starts to crisp up, another 30 minutes.
- Turn oven to 450 degrees F.
- Remove pork carefully from braising liquid. Strain braising liquid and set aside for mojo mustard. Pull pork off the bone into large chunks, discarding excess fat. Place pork on a sheet pan and toss in chile honey glaze. Add a little more glaze on top and roast until it starts to caramelize, about 5 minutes.
- For the mojo mustard: Whisk together the yellow mustard, herbs, garlic salt, honey and garlic oil in a bowl.
- Whisk together 2 ounces of this mixture with 2 ounces mojo braising liquid (save the rest for another use).
- For the Cubano melt: Place 2 1/2 ounces mojo pork in a foil pouch and place on a hot griddle weighed down with a hot cast-iron press on top to reheat. Remove from foil.
- Butter bread. Layer 2 pieces Swiss cheese one side of the bread, followed by ham and the heated mojo pork. Add a heavy squeeze mojo mustard, 2 Pickles, 2 more pieces Swiss cheese and top piece of buttered bread.
- Griddle on a flat top or griddle on medium-high heat with a heated cast-iron press on top until cheese is melted ooey gooey, 2 to 2 1/2 minutes on each side. Slice on a bias. Enjoy!
- Heat 1 gallon vinegar in a pot with the toasted spices, garlic, salt, sugar and peppercorns. Whisk until dissolved. Combine add the remaining 3 gallons vinegar and the dill. Layer the cucumbers with the brine so herbs, garlic and spices evenly get distributed. Brine, refrigerated, for 2 days.
MOJO TURKEY
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side - and a Key lime pie for dessert.
Provided by Sam Sifton
Categories dinner, main course
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 6 grams, TransFat 0 grams
INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)
Provided by Steven Raichlen
Categories easy, condiments, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
- Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 3 grams
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
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.
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- 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 cooling rack) over a rimmed baking sheet.Place the pork on the rack and discard the marinade.
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