Dispatches from a restless Floridian ... food, travel, books, rum, peninsular insanity.
Friday, December 16, 2011
GIMME SOME OF THAT GOOD OL' CUBAN GRAVY
The happy result: Mojo.
Or, as I like to call it: Cuban gravy.
It's essential for roast pork. Goes good with chicken, shrimp and fish. And I'm convinced it could make a decent cocktail of some sort. But then, I'm convinced most anything can make a decent cocktail. Further experimentation is necessary.
In any event, if you're on my holiday gift list, this might be what you're getting.
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How do I get on your Christmas list? That looks like some righteous moho, mon...
Tyler -- It is righteous, and it become almost holy when married with pork. As for the list, if you can invent a mojo cocktail -- one that is drinkable -- then I'll put you on the list.
Do you have a recipe for the mojo?
For a recipe, the basic one I use is from the Three Guys from Miami website (the one with oil) and I jazz it up with a little cumin. I also mess around with it and add the Meyer lemons and orange juice. It's mojo. You can't really mess it up. Here's the link http://icuban.com/food/mojo.html
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