Mojito Marinade Recipe

Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. CAUTION: slide the contents of the bowl into the hot oil — be very …

Rating: 5/5(2)
Category: Vegetable
Calories: 664 per serving
1. Mix together the garlic, onions, orange juice, and lime juice in a bowl.
2. Heat the olive oil in a large saucepan til just smoking.
3. CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter. You might want to use oven mits.
4. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.

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Step 1. Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on

Rating: 3.6/5(92)
Servings: 2.5

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Step 1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely. Advertisement. Step 2. Whisk in rum, lime juice, oil, lime zest, and salt. …

Rating: 3.5/5(3)
Servings: 1
1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely.
2. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves.

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The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra …

Rating: 5/5(6)
Calories: 21 per serving
Total Time: 10 mins

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1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely. Step 2. 2. Whisk in rum, lime juice, oil, lime zest, and salt. …

1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely.
2. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves.

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Step 1. Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black …

Rating: 5/5(105)
Total Time: 15 mins
Servings: 3
Calories: 177 per serving

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Step 1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill …

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Instructions. Crush together garlic cloves and salt with a mortar and pestle, and put into a medium bowl. Stir in fresh bitter orange juice or fresh lime juice and fresh orange juice, olive oil

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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 …

Rating: 5/5(24)
Author: Bobby Flay
Cuisine: American
Category: Main-Dish
1. 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.
2. 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.
3. Preheat the oven to 425 degrees F.
4. 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.

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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 …

Rating: 4/5(6)
Total Time: 50 mins
Category: Lemon
Calories: 48 per serving
1. Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
2. Stir in juice.
3. Allow to sit for at least 30 minutes or longer at room temperature.
4. *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.

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Directions. In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely. In a large bowl, …

Rating: 5/5(5)
Category: Lunch
Servings: 8
Total Time: 20 mins
1. In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved.
2. Remove from heat. Stir in rum, lime juice and zest.
3. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs.
4. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs.

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Mojo marinade is a marinade widely used in Cuba to prepare a variety of meat, poultry and seafood dishes. Mojo marinade is also sometimes called mojito marinade, a diminutive version …

Rating: 5/5(3)
Total Time: 25 mins
Category: Condiment, Sauce
Calories: 661 per serving
1. In a large bowl, combine all of the ingredients except the oil. Set aside.
2. Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
3. Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
4. Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.

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Mojito Glaze, recipe follows. Marinade: 1 cup orange juice. 2 limes, juiced. 1/4 cup white wine vinegar. 1/4 cup extra-virgin olive oil. 1 tablespoon sliced …

Rating: 5/5(215)
Difficulty: Intermediate
Category: Main-Dish
Steps: 9
1. Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
2. Preheat oven to 300 degrees F.
3. Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
4. In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

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Mojito Marinade Recipe from WebMD. The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass.

Cuisine: Caribbean
Total Time: 10 mins
Servings: 1.25
Calories: 21 per serving

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Start a FREE Walmart+ trial. Preparation. Slice the chicken breasts in half lengthways. Put all of the ingredients into a ziplock bag and stir them all about so …

Rating: 88%(88)
Calories: 275 per serving
Category: Dinner
1. Slice the chicken breasts in half lengthways.
2. Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.
3. Marinate for at least 4 hours, but try to leave them over night if you have the time.
4. Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!

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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 …

1. 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.
2. 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.
3. 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.
4. 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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Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

Total Time: 15 mins

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Frequently Asked Questions

How do you marinate chicken in a mojito?

Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.

How to make marinade for mojito limes?

Usage Tips. Mojito Lime Marinade Makes 1/2 cup marinade. 1 package Grill Mates® Mojito Lime Marinade 1/4 cup oil 2 tablespoons water 2 tablespoons apple cider or white vinegar 2 pounds chicken, beef or shrimp 1. Mix Marinade Mix, oil, water and vinegar in small bowl. Reserve 2 tablespoons marinade for basting.

Whats the best way to make a mojito?

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.

How do you make your own mojo marinade?

Once that’s done, add the garlic into a large jar with the onion, oregano, salt, pepper, orange juice, orange zest, lemon juice, lime juice, and olive oil. Cover and shake, shake, shake until well combined. Be sure to shake it before every use. You should have approximately 2 cups of mojo marinade. Feel free to taste and adjust seasoning.

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