[CH] OT: mojo italiano
Alex Silbajoris (asilbajo@hotmail.com)
Sun, 13 May 2007 12:15:31 +0000
Yesterday I grilled boneless skinless chicken thighs, and I wanted to make a
marinade. As an experiment, I made a 50/50 mix of mojo criollo and italian
salad dressing, and spiked it with a large clove of garlic. Of course
anyone here would also toss in some fresh pods, but I was cooking for
family.
The result was good, but what the heck do you call something like that?
(Pssst ... call it Cuban-Italian Fusion and charge $50 a plate...)
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