Re: [CH] OT: mojo italiano
Beth in Texas (beth@bayoutraders.com)
Wed, 16 May 2007 14:05:05 -0500
Hey Alex!
Thanks for the idea of the Italian dressing to the Mojo. I have become a
big fan of Goya Chipotle Mojo as a base for marinade/grilling sauce,
adding all kinds of stoof. I just setup some BSCT's for the your blend
for the grill 2nite! I think I even have some kind of ripe pods in the
garden I can add, as well.
I get a 24OZ bottle at the Foodarummy for less than 3 gatorbacks. I love
it the stuff!
http://www.latinmerchant.com/productdetail.asp?ProductID=O0017
Beth in Texas
Alex Silbajoris wrote:
>
> 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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