Last Modified: Tuesday, June 12, 2012 5:49 PM
An evening eating zesty flavored grilled meat with friends is a pleasant way to spend a slow summer evening.
My taste buds enjoy getting reacquainted with Latin flavors, especially when pork or beef is cooked on the grill.
This week, I encourage you to try cooking with a Mojo marinade.
Mojo, is a staple condiment in kitchens found in Cuba, Puerto Rico and the Canary Islands.
The basic ingredients are garlic, oil, cumin, cilantro and citrus juice.
I personally love to use the marinade when preparing Cuban roast pork — Lechon Asado.
But since grilling is the order of the day, the marinade is equally perfect to use.
Prepare black beans and rice along with mojitos and I am sure a sense of satisfaction will show on your guest’s face.
• 2 pound flank steak, trimmed of excess fat and silver skin
• 1/2 cup Mojo sauce (recipe follows)
• 1 large white onion, cut into one-inch rings and skewered horizontally through the center
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 8 cloves garlic, minced
• 2/3 cup fresh sour orange juice, or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
• 1/3 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper to taste
• Place garlic in mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.
• In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.
Eric Cormier writes about food every Wednesday. Contact him at firstname.lastname@example.org or 494-4090.