In a small bowl, combine olive oil, brown sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate for 15 mins.
Meanwhile, to make the mojo sauce, combine all ingredients in a large bowl. Season.
Preheat grill. Grill lamb chops for 2-3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 2 mins.
Serve lamb chops with mojo sauce and extra lime wedges.
Mojo sauce:
In a medium bowl
Pour mojo sauce over wings and marinate in the refrigerator for at least 4 hours.
Drain excess sauce and add garlic salt, salt and pepper.
Broil in the oven for 20-25 minutes.
Toast the cumin in a small skillet.
Blend the rest of the sauce ingredients together with the cumin, and set aside.
Place the ham, second meat, cheese, pickles on buns slathered inside with the mayonnaise.
Pour the olive oil in a large skillet.
Place the sandwiches in the skillet and brown them on both sides, mashing down on the tops to flatten the sandwiches.
Serve with Mojo Sauce as a dipping sauce.
Whisk together sauce ingredients in a small bowl.<
inutes.
To make the mojo, heat the olive oil in
Whisk Mojo Sauce ingredients in small bowl. Set
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
OTES:
This recipe is basically a Dominican/Cuban sauce and adopted from
Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
With the machine running, slowly add the oil in a thin stream until emulsified.
Transfer to a small bowl and season to taste with pepper.
Stir in the cilantro.
The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.
*Variation:
If barbecue sauce cannot be found, you may use fresh squeezed sour orange for the marinade.
Remove seeds before squeezing.
Approximately 4 to 6 sour oranges will be needed.
Butter both sides of each loaf.
Pork needs to be warm.
Heat some up in frying pan with a dash of vegetable oil.
Chop or shred or pull the pork apart.
Layer the shredded pork on bread and cover with a single layer of sliced onions.
Sprinkle with mojo sauce.
Slice in half diagonally and serve with nice ice cold beer, depending on the weather.
May also be done on a sandwich press, griddle or panini press.
ith about half of sauce, and serve remaining sauce on the side.
Put chicken breasts in freezer bag(s) and pour mojo sauce over and refrigerate for at least 3 hours(I do at least 5 hours).
Put chicken into 2 13x9 pans and pour marinade over the top.
Sprinkle garlic powder over the top.
Cover with aluminum foil.
Bake in 325 oven for 2-3 hours. The size of breasts that I used took about 2.5 hours.
Cook time does not include marinating time.
Bottled Mojo sauce is usually found near the ethnic food section at the grocery store.
lime zest, honey, and soy sauce in a skillet over medium
teaspoon cumin seeds (see MOJO) in a small pan over
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini