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Black Beans

2 lbs dried black beans
1 baseball size onion, sliced
1 bulb of garlic, pealed and crushed
2 cups MOJO
4 bay leaves
1 lb salt pork
1 or more jalapeno peppers

combine all ingredients in a large pot, add the amount of liquid, stated on the bean packages, place in oven cook at 350F, until the beans are tender.

Cuban Pork

take a pork butt, 2-3 lbs, cut into 1-2 inch cubes
place in a large skillet with

2 bay leaves

1 bulb of garlic pealed and squashed with the side of a knife

brown the meat with enough olive oil to keep the meat from sticking, then add the above ingredients and enough water plus 1 cup of Mojo, to cover the meat and boil untill the water is gone, keep turning the meat and scraping the bottom of the pan until the meat is brown and crispy

remove skillet from the heat and place the pork on a plate with a couple paper towels to drain.

Rice

drain most of the grease from the skillet and leave the residue from the pork in the skillet

use the directed amount of water for 1 lb long grain white rice, in the dirty skillet with all the crumbs left over from the Cuban pork and bring to a boil

add saffron to taste

add 1 lb long grain white rice simmer until rice is done.


Enjoy,


Mitch

Hi Reaper
Out of curiosity, what is MOJO?

MOJO is a Cuban marinade, sour orange, powdered oregano, garlic, cumin, etc..... in the states it is usually in the ethnic section of the grocery store, it is made by GOYA.

Mitch

Hi

I don't have a mojo recipe from the Caribbean but I have a few from the canary Islands & there Orange Mojo is as follows
1 Garlic Bulb
1/2 tsp Salt
1/2 tsp Cumin
1 tsp green pepper corns
1/2 fresh green pepper
a little parsley
Juice of 2 Oranges

Peel garlic & separate into cloves, Dice green pepper into small cubes, Chop parsley coarsely (remove stalks)
Crush garlic, green pepper corns with cumin,salt & green pepper & chopped garlic in a mortar or mix to a paste in a food blender
Add Orange Juice stirring all the time
Chill until ready to use

Canarian Name - Mojo de naranjas & typically made with bitter oranges & served with fish stews.

Taken from a book called "The Secrets of the Canary Islands Mojo Sauces"
Printed in Madrid (No ISBN)


Regards
Sausagemaker

There are many brands that make the different Mojos: Iberia, Goya, etc.
There are some differences between Spanish and Cuban mojos:


Mojo Criollo Cubano is a marinade as sausagemaker states but the bitter orange juice is sometimes substituted with vinegar.

Mojo (just Mojo) is a Cuban dressing to top Yuca, pork or other dishes. It's a grilled onion, garlic, lime juice and olive oil.

The different Mojos Canarios have more herbs like cilantro, parsley, green peppers, pimientos, etc. depending on the recipe. These are mostly used as dressings for cooked foods.

And please don't confuse with Mojito which a rum and lime cocktail.

That Rum & Lime cocktail sounds good
Do you have the recipe please

Regards
Sausagemaker

sausagemaker wrote:Hi

I don't have a mojo recipe from the Caribbean but I have a few from the canary Islands & there Orange Mojo is as follows
1 Garlic Bulb
1/2 tsp Salt
1/2 tsp Cumin
1 tsp green pepper corns
1/2 fresh green pepper
a little parsley
Juice of 2 Oranges

Peel garlic & separate into cloves, Dice green pepper into small cubes, Chop parsley coarsely (remove stalks)
Crush garlic, green pepper corns with cumin,salt & green pepper & chopped garlic in a mortar or mix to a paste in a food blender
Add Orange Juice stirring all the time
Chill until ready to use

Canarian Name - Mojo de naranjas & typically made with bitter oranges & served with fish stews.

Taken from a book called "The Secrets of the Canary Islands Mojo Sauces"
Printed in Madrid (No ISBN)


Regards
Sausagemaker

I have always had difficulty in this country, and no doubt so have others to find thin skinned capsicums, the general fare of hydroponicaly grown product of either colour being from Holland.
Any ideas anyone?

Have a look in Lidl they sell them in jars

Regards
Sausagemaker

MOJITO RECIPE

12 Mint Leaves
2 Tbsp, simple syrup
1/2 lime (preferably smalll Mexican or Key limes)
1 1/2 oz light rum
Club Soda or other sparkling water

Mash mint leaves with simple syrup in the bottom of a glass. Squeeze i lime juice, drop lime in glass and muddle further. Add rume, and plenty of ice. Top with a splash of club soda.

The fifth cocktail is just as refreshing as the first.