Mojo Marinade

I made this to marinade a pork tenderloin.  It was delicious!

Ingredients

• 1 1/2 cups fresh orange juice
• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 1/2 cup fresh oregano, coarsely chopped
• 1/3 cup corn or vegetable oil
• 10 garlic cloves, minced
• 3 jalapenños, sliced into rounds
• 1 1/2 teaspoons kosher salt

Preparation

• Combine all ingredients in a medium bowl and whisk until salt is dissolved.

• Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3–8 hours.

• Remove pork or seafood from marinade, pat dry, and grill.

• Spoon reserved sauce over meat or fish just before serving.

Read More http://www.bonappetit.com/recipes/2011/07/mojo-marinade#ixzz1STlAKj9I

Spiced Chicken Skewers

Really easy and delicious on the grill. The most time consuming part is threading the skewers. Don't forget to soak your bamboo skewers in cold water beforehand.

Good Housekeeping, July 2011

Total Time: 30 minutes

Makes 4 main-dish servings

1 cup bulgur

1 lb boneless, skinless chicken breasts, cut into 1 inch chunks

2 tsp chili powder

2 tsp extra virgin olive oil

2 pts. cherry tomatoes

2 lemons

1 clove garlic, crushed with press

1 c. fresh flat-leaf parsley leaves, chopped

Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.

In large microwave safe bowl, combine bulgur and 1 3/4 cups water. Microwave on High 10 minutes or until bulgur is tender and water is absorbed, stirring once.

In medium bowl, toss chicken with chili powder, 1 tsp oil, and 1/4 tsp each salt and freshly ground black pepper until well coated. Thread chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.

Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.

Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 tsp peel and squeeze 3 tbsp juice. Add crushed garlic, parsley, 1/4 tsp each salt and freshly ground black pepper, and the remaining tsp oil. Stir well.

Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.

Slow-Baked Salmon with Lemon and Thyme

Super easy, super delicious!

Bon Appetit, May 2011

Prep: 15 minutes

Total: 35 minutes

4 Servings

1 1/2 tbsp extra-virgin olive oil, divided

4 6-8oz boneless salmon fillets, skin on

1 tbsp chopped fresh thyme

zest of 1 lemon

kosher salt and freshly ground black pepper

4 lemon wedges (for serving)

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tbsp oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 mins. Serve with lemon wedges.

Grilled Salmon with Indian Spices and Raita

Amazing! The raita is a cucumber-yogurt sauce. I recommend leaving the marinade on, the crust is so good.

Bon Appetit, May 2011

40 Minutes

4-6 servings

1/2 cup coarsely chopped peeled fresh ginger

1/4 cup vegetable oil plus more

1 tbsp plus 1 tsp garam masala

2 garlic cloves, coarsely chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1 2-lb center-cut piece of boneless salmon fillet, skin on

kosher salt and freshly ground black pepper

1 cup plain whole milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tbsp finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped

1 tbsp fresh lime juice

Prepare grill (medium-high heat). Puree ginger, 1/4 cup oil, 1 tbsp garam masala, garlic, coriander, and cumin in a blender until a coarse puree forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger puree. Let marinate at room temperature for 15 minutes.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp garam masala in a medium bowl. Season raita to taste with salt and pepper.

Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

Onion Frittata

This was really good. You could eat it for dinner with a salad or serve for brunch.

Bon Appetit, May 2011

4-6 Servings

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof skillet over medium-high heat. Add onion, saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 mins. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Stir-Fried Beef, Broccoli, and Yams

This tastes just like the local Chinese take-out. Don't cook the meat much longer than the 3 minutes even though it doesn't look done. I over cooked it.

Bon Appetit, May 2009

4 servings

30 minutes

1/4 cup water

3 tbsp (packed) golden brown sugar

3 tbsp oyster sauce

1/4 tsp dried crushed red pepper

1 1-lb flank steak, cut in half lengthwise, then crosswise into 1/4 inch thick slices

1 1/2 tbsp cornstarch

2 1/2 tbsp Asian sesame oil divided

4 cups broccoli florets (about 8 oz)

1 8-oz yam peeled, cut in half lengthwise, then crosswise into 1/3 inch thick slices

2 tsp chopped peeled fresh ginger

Stir first 4 ingredients in small bowl, until sugar dissolves. Set sauce aside. place beef in large bowl, sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1 1/2 tbsp oil in large wok over high heat. Add beef mixture, stir fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl Heat remaining 1 tbsp oil in same skillet. Add broccoli, yam, and ginger. Toss to coat, sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium high, and cook until vegetables are just tender about 5 minutes. Add beef mixture. Toss until sauce coats beef about 1 minute. Serve.

Spiced Carrot and Zucchini Quinoa

The spices make this dish so good. Either serve as a vegetarian main or a side dish.

Bon Appetit, April 2007

8 servings

4 cups water

2 cups quinoa, rinsed well, drained

2 tbsp dried currants

1/2 tsp salt

1/4 cup extra-virgin olive oil

2 medium carrots, peeled cut into small cubes

2 medium zucchini, trimmed, cut into small cubes

1 tbsp Hungarian sweet paprika

1 tsp ground cinnamon

1/2 cup chopped fresh cilantro

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender ,about 20 minutes.

Meanwhile heat oil in heavy large skillet over medium heat. Add carrots; saute until tender, about 5 mins. Add zucchini, saute until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered in 350 oven about 15 minutes. Mix in cilantro and serve.