Red Onion Mojo Food
RED ONION MOJO
Make and share this Red Onion Mojo recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.).
- Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Nutrition Facts : Calories 139.8, Fat 13.6, SaturatedFat 1.9, Sodium 3.5, Carbohydrate 5.2, Fiber 0.7, Sugar 1.9, Protein 0.5
SKIRT STEAKS WITH RED ONION MOJO
Steps:
- Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
- Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.
SHEET PAN MOJO CHICKEN AND PLANTAINS
Inspired by the mouthwatering Cuban mojo marinade, we blended together a mix of orange juice, lime juice, jalapeno, garlic, herbs and olive oil. (Sweet oranges add a burst of flavor and stand in for the sour oranges typically used.) Use it to marinate chicken thighs and set some aside to drizzle all over perfectly roasted chicken and plantains.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
- Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
- Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
- Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
- Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.
CANARY ISLAND RED MOJO SAUCE
Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal. You may add lime juice and or curry for added taste!
Provided by amingermany
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 2.9 g, Fat 11 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 19.5 mg, Sugar 0.9 g
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