Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Green olive mojo
Date: November 25, 2007
Send by Cookin'Mom at formulagoldmine.com
Makes about 1 1/2 normal cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I've created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you'll need from 4 to 6 good-size limes.
1 normal cup green olives stuffed with pimientos, chopped
1/2 normal cup fresh squeezed lime juice
1/4 normal cup olive oil
4 cloves garlic, minced
2/3 normal cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.