[Sca-cooks] bottled sour orange juice - OOP Cuban recipe

[ysabeau]

Since you asked I've posted it below. The introduction to the 
marinade recipe says that it is using regular OJ and lime as a 
substitute for bitter orange juice. I don't know that pouring the 
mixture into hot oil did much to bring out additional flavor in 
the marinade, but it sure did make a mess. I chickened out and 
only poured half in and let it settle down before adding the rest. 
The marinade is great for chicken or pork. Sometimes I add some 
serrano peppers to the marinade to give it a bit of a kick. 
Instead of regular rice, I serve it with Vigo yellow rice with a 
handful of frozen carrots and peas tossed in for color. You can 
buy the Vigo either as a small seasoning packet to add to regular 
rice or in tube that includes the seasoning. Also, I used breasts, 
legs, and thighs when I made this recipe the first time. The 
thighs came out the best and I've only used thighs since. 

I got the recipe from Epicurious.com. It is great for a casual 
dinner party because most of the work is done ahead of time except 
for the rice and a salad: 
http://www.epicurious.com/recipes/recipe_views/views/105575



Mojito Chicken:
The Chicken
1 chicken (3 1/2 pounds), cut into 8 pieces
1 cup Mojito Marinade (see below)
1 large onion, sliced into 1/2-inch rounds
2 tablespoons chopped fresh Italian parsley or cilantro

The Garnish
Lime wedges

The Accoutrement
Rice
 
Spread the chicken out in a baking dish, and pour the Mojito 
Marinade over it. Get personal with the pieces and rub some of the 
marinade right up under the skin. Marinate the chicken for 4 
hours, or overnight, in the fridge.
Turn the oven on to 375°. Scatter the onion slices over the bottom 
of a roasting pan, and put the chicken on top, skin side up. Pour 
the remaining marinade over the chicken and onions, and pop the 
pan into the oven. Roast for 1 hour and 15 minutes, til the 
chicken is golden and cooked through.

Lift the chicken pieces out of the pan and arrange them on a 
platter. Stir up the pan juices, adding a bit of fresh Mojito 
Marinade (if you have it) to wake up the flavors. Spoon the onions 
and pan juices over the chicken. Sprinkle with parsley or cilantro 
and garnish the dish with lime wedges. Get everybody to squeeze 
some lime over their portion for added flavor. Serve with rice.


Makes 4 to 6 servings.
Dinosaur Bar-B-Que
May 2001
John Stage and Nancy Radke
Ten Speed Press
________
Mojito Marinade 
 
1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro
 
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 your hands 
because you're about to do something that is contrary to good 
cooking practice but produces great flavor release. Slide the 
contents of the bowl into the hot oil — be very careful because 
the liquid will splatter. Simmer for 5 minutes to soften the 
onions and garlic. Season the marinade with the rest of the 
ingredients. Pour everything into a blender or food processor and 
pulse 3 times to combine. Pour into a plastic container and cool 
to room temperature; then cover and refrigerate. Mojito Marinade 
keeps for up to 2 weeks.

Makes 2 1/2 cups.
Dinosaur Bar-B-Que
May 2001
John Stage and Nancy Radke
Ten Speed Press



---------- Original Message ----------------------------------
From: Stefan li Rous <StefanliRous at austin.rr.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Thu, 27 Jan 2005 01:03:40 -0600

>Ysabeau commented about a source for sour orange juice:
>> That is great to know! I have an OOP Cuban recipe that calls for
>> it and I've just been adding lime juice to regular orange juice.
>And that recipe is?
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of 
Ansteorra
>    Mark S. Harris           Austin, Texas          
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  
http://www.florilegium.org ****
>
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