SLOW-ROASTED PORK WITH LIME MOJO
Categories Citrus Pork Roast Low Carb Lime Pork Tenderloin Spice Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.
- Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.
CUBE STEAK WITH CUBAN LIME MOJO
Cube steak is marinated in a garlicky citrus-lime sauce for a short time, then quickly braised. Serve with boiled potato and choice of vegetable, if desired.
Provided by threeovens
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Smash and peel garlic and place in a mortar; sprinkle with salt and let sit for 5 minutes to soften the garlic.
- Use the pestle to form the garlic and salt to a paste; in a small bowl, combine the garlic paste, oregano, cumin, pepper, lime juice and orange juice.
- Place the steaks in a single layer in a baking dish; pour the marinade over and let sit about 20 minutes.
- Heat a skillet over high heat, add oil, and cook the onions and peppers, while stirring, until softened, anout 2 minutes; remove to a bowl.
- Place steaks into the skillet and cook for 2 minutes, then flip and cook another 2 minutes.
- You will probably have to do this in two batches.
- Return the onions and peppers, along with the steaks, to the skillet, cover, and cook another minute.
- Place steaks on a serving plate covered with the onions and peppers.
- If desired, you can cook the marinade for a couple of minutes and spoon that over the steaks.
Nutrition Facts : Calories 403.4, Fat 23.3, SaturatedFat 8.2, Cholesterol 124.2, Sodium 681, Carbohydrate 11.6, Fiber 1.1, Sugar 4.7, Protein 36.4
SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO
Steps:
- Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
- In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
- In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.
LIME MOJO
Categories Sauce Fruit Juice Garlic Pepper Quick & Easy Vinegar Lime Winter Jalapeño Cilantro Bon Appétit
Yield Makes about 2 3/4 cups
Number Of Ingredients 9
Steps:
- Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.
- Heat oil in heavy large saucepan until thermometer registers 175°F(do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
CHICKEN LIME MOJO
Make and share this Chicken Lime Mojo recipe from Food.com.
Provided by Maito
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Make spice mix: combine cumin seeds, peppercorns and coriander seeds in a skillet over medium heat. Toast until fragrant, a few minutes. Finely grind toasted spices. Transfer to a small bowl and add sugar and salt.
- Make lime mojo: combine all ingredients.
- Rub spice mix on chicken and place in a ziploc bag with lime mojo. Refrigerate at least 1 hour.
- Barbecue (or bake) chicken until cooked through. Serve.
Nutrition Facts : Calories 156.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 228.9, Carbohydrate 5.4, Fiber 0.9, Sugar 1.2, Protein 28.2
LIME, GARLIC, AND OREGANO MOJO
Provided by Douglas Rodriguez
Categories Sauce Fruit Juice Citrus Garlic Herb Marinate No-Cook Low/No Sugar Lime Spring
Yield Makes approximately 2 1/2 cups
Number Of Ingredients 6
Steps:
- With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.
WEIGHTED AND PANFRIED SOFT-SHELL CRABS WITH LIME-GARLIC MOJO
Steps:
- Season the crabs with salt and pepper and place in the buttermilk. Soak for 1 hour. Remove and pat dry.
- While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool.
- To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste. Dredge the crabs in the flour, shaking off the excess. Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding. Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan. After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise). Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside. Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes, or until the other side is golden brown. Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve.
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