I've seen variations of this sauce in many cookbooks and have played with it over the years. I like to make it in the summer when fresh herbs are growing wildly and we crave a little more brightness in our meals. My favorite way to serve it is with grilled pork chops. The char of the pork paired with the citrus bite of the sauce might make you want to do a little tropical happy dance right there on your deck. We've also enjoyed it served over grilled salmon. Consider trying any leftover mojo sauce in the morning with a fried egg and green salad.
If you have the muscle, you can make the sauce in the traditional way with a mortar, pestle, and lots of elbow grease. I prefer to whir it all in the food processor and call it done. The flavor really depends on the garlic that you choose. Fresh garlic from the garden or farm has more of a kick than grocery store garlic. If you want a hot sauce, choose a spicy variety. If you have gentler palates around your table, choose milder garlic.
Mojo Sauce and Grilled Porkchops
INGREDIENTS
6 tablespoons orange juice
5 garlic cloves
3/4-1 teaspoon salt (fine sea salt or table salt)
2 tablespoons olive oil
Fresh oregano, about 3 stems or a gently packed 1/4 cup
DIRECTIONS
1. Peel the garlic. Wash, dry the herbs, and pluck the leaves from the stems.
2. Whir all the ingredients in a food processor until combined.
3. Taste for seasoning and add the remaining salt if you like.
4. For grilled pork chops, season your chop on each side with salt and pepper. Over a high flame, grill for about 4 minutes per side. Each piece of meat will vary in size and thickness, of course, but the FDA recommends cooking until an internal temperature of 145F is reached.
Anne Willhoit is an educator, community volunteer, and enthusiastic baker who likes to create recipes that use from-scratch techniques and are inspired by local, seasonal ingredients. Find her on Instagram at @aawillhoit or drop her an inquiry at FromScratchKS@gmail.com. Support coverage of local news by signing up today for a digital subscription.
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July 30, 2020 at 05:54AM
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A sauce that showcases summer herbs - Kitsap Sun
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